5 Things - with Adam Witherspoon

5 Things WITH

BEVERGE DIRECTOR Adam Witherspoon

A beacon in the heart of downtown, Four Seasons Hotel Minneapolis has kickstarted a community-centric beverage program where both Minnesota and the Mediterranean collide. Minnesota native and multifaceted bartender Adam Witherspoon leads the massive project as director and is fully prepared to introduce ratafias to the Twin Cities.

Adam is experienced.

I’ve had the luxury of traversing the broad landscape of the industry from dinner theatres, gay bars, faux fine dining, high concept, and futuristic minigolf bars. Some highlights along the way have been the Grand Cafe with Jamie Malone and Erik Anderson and helping cofound the 3LECHE organization alongside the two gentleman who have been there through every step of my hospitality journey, Marco Zappia and Dustin Nguyen.

He is a master of his craft.

One way we were able to bridge the gap between the frigid Minnesota terrain and that of the ultra-diverse Mediterranean was to look at it through a craftsman’s lens. Ratafia is a liqueur making technique that is uniquely and honestly Mediterranean. Much like amari or aperitivo, it’s an amalgam of roots, barks, nuts, fruits, and the likes that are macerated to create a product that is true to a time and place. We use this same technique to produce liqueurs that speak to our region, as well as the Mediterranean. We then utilize these liqueurs in our cocktail menu to create storied cocktails that are still rooted in the time tested and adored classics.

The Experience is Everything.

We’re creating a warm, welcoming environment with plenty of soul and character. Our team knows what they’re talking about, and they’re not afraid to have a human experience, or make room for a human experience to happen. Everyone who works here has a story, and the way they bring themselves to your table, physically and metaphorically, is done so in a way that allows them to share the eternal beauty that not only is our hope for the physical space but is that of a real human being that’s trying to create a moment of beauty for another human being.

Adam keeps it simple.

Vacuum sealers are the best thing to ever happen to me. If you have the money laying around, or the kitchen does, it leads to a much cleaner extraction process. Simple stuff like making cold steeped syrups give you a much cleaner flavor through pressure rather than cooking and denaturing ingredients. Bartending doesn’t have to be super involved and arduous if you ask me.

Adam’s Advice.

Be patient. This stuff takes time. There is a storied arc to most bartending careers, and if you’re not willing to go through the steps it’s never going to click. Also, don’t be afraid to ask questions, there are no questions that are too small.