Bartender Submission - Rich Williams, California

Rich Williams

Otium Los Angeles, CA

RICH WILLIAMS TENDED BAR WHILE transitioning into what he believed was his real-world career in marketing. One day, it struck him that behind a bar was where he felt most happy.

“It was like a light bulb clicked on,” remarks Rich. “I fell in love with the controlled chaos of it all, the feeling of being on stage, and the immediate feedback bartending provides.”

He hasn’t looked back and currently tends bar at Otium in downtown LA, where the vibe is a rare mix of upscale and casual components. Rich credits Naomi Schimek, a fellow mixologist, for helping him get to where he is today, “She was the first to recognize and encourage my talents behind the bar.”

When it comes to tossing around new ideas, Rich says all of his creative methods show themselves in different ways at different times. He adds, “It’s far from a specific process. Sometimes I have a specific ingredient or flavor profile I’m using. Sometimes a cocktail name will materialize, and I build a cocktail to fit the name. Sometimes there’s a general theme or color scheme I’m looking for. I guess the only somewhat specific process for me is constantly thinking cocktails and jotting down ideas.”

Rich sees a lot of promise in the bartending culture. He believes it will continue along the path of focusing on physical and mental health. Like the way he found happiness in mixology, he hopes every single person preserves their ability to keep smiling.

WHISKEY MANGO FOXTROT

INGREDIENTS ¼ oz. Cruzan Black Strap Rum ½ oz. Plantation Pineapple 1 oz. Michter’s Rye ¼ oz. Banane Du Bresil ½ oz. Aperol ¾ oz. lime juice ¼ oz. simple (or 1 barspoon rich simple) 1 oz. mango puree Whip with crushed ice, dump, top with fresh crushed ice. Garnish with Chili mango, dehydrated lime, and mint sprig.

PREPARATION