Beckaly Franks

Cool, captivating and coursing with creativity, Beckaly Franks puts the ‘art’ in bartender. She describes her bar, The Pontiac, as, “Coyote Ugly meets the cocktail”. Drinks World sat down with Franks recently to chat about her start in the industry, her love of Fernet-Branca and her alter ego, the charming Lady-Branca.

DRINKS WORLD: Share with us how you got started in the industry and why you chose to bartend as a career?

BECKALY FRANKS: I always say that bartending and the service of creating a community is in my bones. My parents were co-owners at The First National Bar in Pocatello, Idaho. The patrons, musicians, artists and friends were all one and the same to us. They were family. As a youngster, I would go into the ‘first’ with an adult and get a classic Shirley Temple. I can still remember how dusty and sweet the grenadine tasted and I loved it. Even something as simple as a Shirley Temple made me feel like I was part of something.

At 20 years old, I got recruited to work at my first joint, Thunder Ranch, which was a Coyote Ugly style bar on steroids. Thunder would erupt through the venue, lightning would strike, strobes would flash, and we would knock out choreographed dance routines one after the other. Working there was not perfect, but it was nothing shy of a thrill! After a few months, I moved to Dixie Tavern in the heart of Chinatown, which is where I found my home. The fun I had and the family I made there still rides with me today.

DW: Tell us, how you have progressed as a bartender? From your first shift to how you go to be in the position you are today?

BF: Even when I was a high volume performancebased bartender, I had an affliction for the craft. My uncle would visit and order Manhattans, which I would make to the best of my ability. Friends would bring me fresh blackberries and mint so I could make ‘proper Mojitos’. However, I eventually had to migrate to ultra lounges and

casual fine dining to be closer to what I was passionate about. This was during the economic crisis of 2008, and getting a job was nearly impossible. With a lot of perseverance and humility, I was able to get a great gig juicing lemons for Jo Bar & Rotisserie in Portland, Oregon.

I spent two and a half years working at Jo Bar. I was the first external hire in over a five-year period, the first to get my own cocktail on the menu and I entered my first cocktail competition for Fortaleza Tequila.

After my time at Jo’s, I finally got hired at what I considered to be the Alpha and Omega, Clyde Common. At Clyde Common, I was able to work with the likes of Jeffrey Morgenthaler and Junior Ryan, both of whom helped shape what kind of bartender I am today. In the years I worked at Omega, I was part of a team that received many accolades including numerous Top 5 James Beard nominations and Best American Hotel Bar at the 2014 Tales of the Cocktail. During that time, I also became the first woman to take home the 42 Below World Cup with Team America in 2012. That was quite some time ago though, and it’s interesting and exciting to see where I am today!

DW: You have a love affair with FernetBranca. How did this come about and why is this liquid so special to you?

BF: I can remember exactly where I was sitting in the Shanghai Tunnel, one of my favourite bars in Portland. It was after a concert, the red lights were low lit, and I was, sadly, in stomach pain. Disco, my partner at the time, told me to drink this mysterious black liquid called Fernet. He said it was a digestive and would help settle my discomfort. I was timid and suspicious in the beginning, but in desperation for a cure to my ails, I took the plunge. Nearly eight years later and Fernet-Branca has become synonymous

with my soul. I go to Fernet-Branca as a modifier in my classic and modern cocktails, as a sidecar to my glass of wine or beer after a long shift and most specifically to mend a woeful tummy.

DW: Your alter ego is Lady-Branca. Tell us about Lady-Branca and her role in the industry?

BF: Lady-Branca is a commitment to evolution. She aims to be the connection from the past to the future; a messenger from the industry to the people.

DW: Fernet-Branca has designed a coin for Hong Kong, can you share details about the coin and how bartenders can become part of the coin fraternity?

BF: The Fernet-Branca Coin (FBC) establishes and promotes an industry bond. It is Fernet-Branca’s version of the military’s challenge coins, which are presented in recognition of special achievement and to reinforce moral. The FBC’s are usually acquired by bartending professionals and patrons that have a deep seeded passion for the liqueur. They also have to know how to have a good laugh and pick up the tab.

DW: You’ve established yourself in Hong Kong; you run a kick-ass venue, you’ve trained and manage an incredible team, so what’s next on the agenda?

BF: The next step for me is a continued investment; an investment in Fernet-Branca, Southeast Asia, The Pontiac and myself. In the year to come, you can expect a growth spurt for the hospitality industry in Southeast Asia. The agenda is to spearhead it with my fellow friends and colleagues. Together we rise.