When did my love for the artisanal cocktails begin? Somewhere in between drinking for fun during my college days and making my adult move to a more sophisticated DC. To say I appreciate fine whiskey and a well balanced cocktail is an understatement. I learned the art form of “craft cocktails” first hand as a bartender at Jack Rose Dining Saloon and simultaneously, I learned equally as much from my colleagues, who are some of the best bartenders the DC industry has to offer. This post will be the first in series of ten showcasing my top choices for craft cocktail bartenders in the city. These bartenders will entertain you and expand your horizons with artistically crafted, perfectly balanced and delectable beverages, tempting your palate visit after visit.
First-Up: Interview with Devin Gong
Bartender, MiniBar
“The best cocktails are the ones you can drink over and over again, at many different places and from many different bartenders.” -Devin Gong
Power Interview with Devin Gong:
How many years have you been bartending?
“Four.”
The best bars are comfortable.
“The best drinks don’t necessarily make the best bar. The best bars are the ones you hang out with friends at, get drunk and have fun. If they serve great cocktails, awesome, but beer-a miller light-and some shots is still always a good time.”
Best part of being a bartender your guest can enjoy themselves and you can disappear.
Worst part of being a bartender over-served guests.
Best hangover cure: Fernet.
Beer before liquor why can’t you have beer and liquor?
What do you drink on your nights off?
“I go to the closest place that will serve me a beer and a shot.”
Favorite spirit?
“American Bourbon, Jim Beam.”
How do you feel about the term “mixologist”?
“Terrible. I think you are separating your profession from your profession.”
What brought you into the craft cocktail world?
“I drank a lot. I drink a lot of different things and have always been interested in different things. I got a job through a friend at Dim Sum in DC when it first opened and then quit and went to Founding Farmers. The rest is history.”
Best bar joke. I don’t tell jokes.
Your life advice.
“When one thing is abundantly clear the opposite is true.”
What is your greatest talent you offer to MiniBar?
“Production.” I asked Devin to explain further….
“Setting up the bar, organizing orders, cocktail menu design and all the logistics behind the bar.”
Bar Philosophy:
Devin defined his philosophy on bars as the underpinning idea behind what an ideal bar should be and how bars should behave. How should bartenders behave behind the bar and what is the proper etiquette for bartenders?
People often think of bartending as a creative endeavor, especially craft cocktails. No doubt, the stresses on originality, creativity and innovation are all part of the art form and no one can deny there is a certain artistic merit to drinks. However, bartending is also a responsibility and people often forget about this part of the trade.
The most impressive drinks are the ones guests are familiar with. Devin compared his approach to making craft cocktails to French cooking. In French cooking, you start with the basics, learning basic sauces using a minimal amount of ingredients. Devin’s skill in for culinary cocktails began this same way. His emphasis on knowing the basics before launching into a complex, gastronomy cocktail is clear.
“You aren’t going to make a good rum drink if you don’t know how to make a daiquiri. A bartender needs to make a sour first before adding berries to anything.”
Devin reiterated that artisanal cocktails do not have to be overly complicated. Sometimes a small technical change is all you need, as in French cooking-a little tarragon added to hollandaise sauce makes a béarnaise sauce, but first you need to be able to make a hollandaise sauce. This is why upon visiting Devin you may start off with a classic Manhattan, but end with a liquid nitrogen caipirinha.
This is why I love Devin as a craft cocktail bartender. His meticulous attention to detail always makes for a perfectly, balanced drink. His thoughtfulness coupled with a deep understanding of the history and artistic form behind the cocktail shines forth in every inspiration I am lucky enough to try. Not only does his impressive speed under fire make him one of the fastest bartenders in the city, but with his speed, he does not sacrifice quality of the drink or character of the overall drink profile. Need I say more? Visit him nightly at 855 E Street NW | Washington DC 20004.
More details coming on my experience at Minibar with Devin. What is Minibar? The ultimate culinary, craft cocktail experience. Minibar serves over 100 different cocktails incorporating gastronomy techniques.
**Photo 1 and 3, Courtesy of Rob Shore.
