Nestled within the vibrant neighborhood of Mt. Lookout, Ohio, is The Vault, a bar with an intriguing historical past and revolutionary cocktail menu.
On the helm of the bar stands Angie Webb, a passionate and inventive bartender whose journey within the business has been each inspiring and enriching. On this interview, Angie shares her insights and experiences from behind the bar.
What impressed you to change into a bartender?
My inspiration to be a bartender began as an apparent one; cash. However as soon as I used to be behind the bar, it developed into a lot extra. I get to be artistic and social, whereas making a memorable expertise for buddies and strangers alike. What began as a aspect job shortly turned a satisfying profession.
The place do you have a tendency bar now? What makes it distinctive?
I at the moment bartend at a brand new spot known as The Vault in Mt. Lookout. It’s distinctive in that it was an outdated financial institution, so there’s an enormous functioning vault within the middle (which is satirically my liquor room). We’re additionally distinctive due to our cocktail menu, which consists of craft cocktails with as many “made in home” substances as potential.
Who has been most influential in your growth as a bartender?
Brenda Terry was my first boss to actually give me the push into craft cocktails and competitions after I was in Tampa. She’s an business titan who has helped me numerous instances change into the bartender I’m. I owe all my information and a part of my perspective to her!
Do you may have any recommendation for novice/at dwelling bartenders?
Get the precise instruments! The most important motive your drinks at dwelling don’t examine to these at a bar is your technique of creating the drink. Stir or shake your cocktails correctly and also you’ll see an enormous enchancment in high quality.
What’s your favourite ingredient proper now and why?
My favourite ingredient proper now’s buttered popcorn! Simply a regular microwave popcorn bag I take advantage of to make buttered popcorn easy syrup for cocktails—or for fat-washing a darkish spirit.
How do you go about creating cocktails? Is there a selected course of or just a second of inspiration?
Most of my cocktail concepts begin with a single ingredient. I work backwards from there, constructing a drink round that one aspect. Normally, the inspiration hits after an evening of 1 too many drinks—by the subsequent morning, I’ve bought a recipe in my head to attempt.
Do you may have a particular approach you utilize or a tip for making a selected drink?
Probably not that revolutionary, however I like to pop the spring off a Hawthorne strainer and throw it in a tin when making something with egg whites or any drink I wish to get additional fluffy and frothy. Additionally works nice for espresso martinis!
The place do you see the bartending/cocktail tradition headed?
I feel individuals are beginning to deal with high quality substances, particularly of their spirits. The pattern of “celeb endorsed spirits” appears to be fading and an increasing number of individuals are asking for higher issues!
Angie Webb’s Authentic Cocktail
Kernel Fig
Elements:
- 2 oz. Outdated Forester Bourbon
- ¾ oz. Dry White Port Wine
- ¾ oz. Buttered Popcorn Easy Syrup
- ½ oz. Fig Shrub
- 1/4 dropper Bitterman’s Ginger Bitters
Glassware: Coupe
Garnish: Lemon Twist
Preparation:
- Stir and pressure right into a Coupe.
- Garnish with a lemon twist.
