Skim over the menu at any restaurant, bar or lounge and it’s clear that lately, the craft cocktail’s having a moment. It would make sense that the community of behind-the-bar luminaries is growing too, and Douglas Tirola’s new documentary Hey Bartender is giving us a taste of the trend. The film explores the modern-day “renaissance of the bartender” backed by commentary from industry heavyweights including PDT’s Jim Meehan, Milk & Honey’s Sasha Petraske and British mixologist Charlotte Voisey.
Just before its premiere at the East Village Cinema tonight, we touched base with Voisey, the William Grant & Sons portfolio ambassador who’s spent her career traveling from Barcelona to New York. She shares her top haunts and the recipe for her favorite cocktail—her new Blood Orange Clover—below.
What spurred on your career in mixology?
I’ve always seemed to be in the right place at the right time. I started my mixology career in London when the scene was just starting to get serious after many years of drought. What I love most are the people I have worked with; they inspire and motivate me.
What happens in a mixologist’s day-to-day?
No two days are ever the same for me. If it’s creating a new cocktail, I could have easily tried 20 variations of a new recipe before 9am (the palate is nice and fresh first thing). If there’s a big event at night, it could be a lemon-squeezing (arm-toning) marathon, or if I’m on the road, then every day starts with a 90-minute cardio workout—to balance all those delicious cocktails.
What is the first cocktail you loved?
Probably the Side Car—classic, luscious and seemingly always appropriate. I’ve since made my own variation which I love even more.
Your go-to drink?
Probably a Southside made with Hendrick’s Gin.
Clover Club in Brooklyn, The Gin Joint in Charleston, Eastern Standard in Boston and Jimmy’s in Aspen.
The Blood Orange Clover
3/4 oz Lillet Rose
3/4 oz Reyka Vodka
3/4 oz Solerno Blood Orange Liqueur
6 fresh raspberries
3/4 oz fresh lemon juice
1/4 oz simple syrup
Combine ingredients in a shaker with ice and shake very well. Double strain into a chilled cocktail glass and garnish with an orange twist.
Hey Bartender starts playing in select New York theaters this weekend before rolling out in Los Angeles and the rest of the country throughout the month.