On the Line

ON THE LINE WITH ELI PRIVETTE

Dogwood’s 25-year-old bar manager goes local, ‘funky’ with his cocktails

BY TAYLOR BOWLER

Age: 25 You might know him from: He was a bartender at Fin & Fino and The Porter’s House. Relationship status: Single with a lab-pit bull mix named Butch Hometown: Waxhaw Currently lives: Uptown Favorite sports teams: Panthers and Hornets Currently reading: Booze and Vinyl: A Spirited Guide to Great Music and Mixed Drinks by André Darlington and Tenaya Darlington

Where does your interest in cocktails come from? I’ve always had an interest in cooking in general. When I started working at The Porter’s House four years ago, I watched what the bar manager was doing, and it lit a re under me to learn more about cocktails. I’m naturally inquisitive and will ask a mixologist, ”Why are you doing that?”

Describe your role at Dogwood Southern Table & Bar. I have full control over creating and naming the drinks and designing the menu. At rst, it was overwhelming, but I’m hitting my stride, from conceptualizing something to bringing it to the glass. I do all the management stu before we open or a er we close so I can interact with guests when I’m behind the bar. I like to make customers feel like we’re their friends and enjoy their experience, especially now.

Tell me about your cocktail program. I’m a big fan of local ingredients. I love using things in funky, di erent ways. I just did a drink with smoked sweet potatoes and roasted beets, so not necessarily what you’d expect in a cocktail, but it’s still fun and approachable—complex but not too challenging to the palate.

What’s been the biggest challenge of packaging cocktails to go? Figuring out all the rules to go along with it (laughs). How do you make this in a way that it’s not a $14 drink and still looks nice? We’ve moved to Mason jars and include recipe cards and a handwritten note. Since customers aren’t sitting at the bar anymore, that’s the little bit of communication we can still have with them.

What do you think is an underappreciated avor? Bitter or umami.

What’s your favorite food and cocktail pairing? A gin-and-champagne cocktail with fried chicken.

What’s the most creative cocktail you’ve ever made? At World Class (a nationwide bartender’s competition) last year, I made a drink with cherry tomato, cilantro, salt, tequila, and a few types of vermouth. On the palate, it tastes like pico de gallo.

Any drink trends you’re watching? I think we’ll see a shi to more low-ABV drinks and more focus on spritzes. THE TOUGH STUFF

Chocolate or vanilla? Chocolate Co ee or tea? Co ee

Cake or pie? Pie Manhattan or mojito? Mojito Charcuterie board or glazed nuts? Charcuterie Lobster roll or egg roll? Lobster roll

Comedy or drama? Drama

Street eats or sit-down? Sit-down

Facebook or Instagram? Instagram

of tequila and mezcal. Anything with those, and I’m on board.

Any drinks you won’t touch? I’m not a big fan of cynar, an amaro made with artichokes.