THE LOCALS
BARTENDER SUBMISSION
JONATHAN STANYARD OFTEN ponders if he chose the hospitality industry or if it sought him out by fate. His first gig took place in 1999 in the dish pit, where he quickly worked his way through the hierarchy of roles, eventually landing behind the bar. It soon became clear that entertaining and creating experiences in front of guests was his strong suit.
Jonathan Stanyard Il Bistro Seattle, Washington
“Bartending is a profession I am proud of, and I can constantly grow within. Nothing is set in stone, and the industry is ever evolving. Whether in my bar, scrolling the gram, or reading books, the vast number of interactions and knowledge I can gather is immense. I have been bartending for over a decade, and I see no end in sight. I only see mountains of opportunity, ones I thrive on climbing, descending, and climbing again. I am in for the long haul.” Jonathan credits a great deal of his growth as a mixologist to the relationship between the kitchen and bar, emphasizing how vital and powerful it is. “The chefs I worked with taught me skills ranging from flavor and texture composition to obscure ingredients and extraction methods. One is Anthony Bourdain. He pushed many people to go beyond their comfort zones, to travel, and experience many cultures. That has also driven what I do behind the bar.” His experiences and gained knowledge has landed Jonathan in a respectable role at the iconic II Bistro at Pike Place Market in Seattle. The establishment is believed to be the first craft cocktail bar in the city. The menu zeroes in on Italian food and drinks with an extensive Amari collection, not to mention an aweinspiring whiskey list. Jonathan suggests that all new-to-thescene bartenders go out to local cocktail bars and carefully watch how the drinks are built and served. It also helps to read good bar books, like Death & Co., Meehan’s book, or Jeff Morgenthaler’s works.
28
CHILLED MAGAZINE
GARDEN 75 INGREDIENTS 1 oz St. George Pear Brandy 3 oz Dry Sparkling Wine 2 dashes Bitter Gringo Savory Bitters 2 fresh strawberries 4 fresh mint leaves ½ oz simple syrup ½ oz lemon juice
PREPARATION Add the strawberries and mint to a cocktail shaker and muddle to break down the bitters, syrup, lemon, brandy, and ice. Shake well until very cold. Add a touch of the sparkling wine to the flute glass and then double strain the cocktail slowly into the glass. Finish by topping with the remaining sparkling wine. Garnish with a strawberry and a fresh mint top.
