Bartender Submission - J.A. Harrison, Le Loup

J.A. Harrison

Le Loup, Nashvillle

Photos by Amanda Harrison

“Bartending drew me in for both the human experience aspect of story-swapping with regulars and passersby alike, while also fulfilling a need for a creative outlet.” The creative and artistic bartender, J.A. Harrison, found his love for the industry at the young age of 21. He started bartending to help pay the bills while attending college and then never quit.

Harrison is not afraid to push cocktail boundaries and use ingredients that may not be conventional. With things like corn, avocado, celery, and beets, there’s always room to learn new techniques and tricks. “Corn has this delicate strength about it that is quite unique. Its flavor is subtle and delicate, but it also stands up for itself and doesn’t get easily lost.”

When it comes to creating cocktails, Harrison is inspired by a concept rather than a particular drink. Inspiration for him can come from a multitude of things, including sustainability, nostalgia, the seasons, and the idea of self-care. “I might reach for something like beet juice as a powerhouse of manganese and iron-rich nutrients that promote brain health, or tarragon, an oxidative stress reliever that improves insulin sensitivity and helps regulate a healthy sleep cycle.” He encourages other bartenders to use what is available to them and learn something new. “Let mother nature broaden your horizons.”

Continuing to learn and expand bartending knowledge is something Harrison lives by. As an award-winning bartender, he knows that there will always be something new to know. He encourages his fellow peers in the industry to strive for the same mantra. “Always push beyond the box. Innovation doesn’t happen from a place of comfortability. I will always have way more to learn than I know.”

CASA DE COCALERA

INGREDIENTS 2 oz. avocado-infused Monkey in Paradise vodka* 1 dash Regan’s No. 6 orange bitters 3 dashes Scrappy’s celery bitters ½ oz. corn-water simple syrup** ¼ oz. Suze 1 lemon peel

PREPARATION Add ingredients to mixing tin. Stir. Strain into rocks glass with ice. Garnish with expressed lemon peel inserted in glass. *Avocado-infused vodka: add two halved, peeled, and pitted medium-sized Hass avocados to a vacuum bag with one 750mL bottle of Monkey in Paradise vodka and sous vide at 60°C/140°F for 60 minutes. Strain through a nut milk bag, then additionally strain through a paper coffee filter to remove all remaining residual matter. **Corn-water simple syrup: strain liquid from a can of sweet corn and add an equal part cane sugar by weight to the liquid volume of corn water. Heat over low-medium heat on stovetop and stir until well-combined. In the meantime, use leftover corn kernels to make a pot of chili.