Consistency, Communication, and More Keys to Making Exceptional Call Drinks

Sitting in the stunning new The Late Great speakeasy, designed by Johnny Cash’s granddaughter and hidden under Nashville’s Virgin Hotel, we perused the menu of seasonal cocktails like apple butter Old Fashioneds, a vodka cocktail with yogurt and dill (watch for a drink of the week on this one), and a tequila-based concoction with chipotle, fig jam, and barbecue spices. “Think I can just get a Martini?” my sister asked. While I’m all about going for the most interesting cocktail on the menu, this week’s feature story is about making sure your staff can make guests that Martini exactly to their liking. Writer Stacey Lastoe talked to bartenders at New York City’s Apotheke; Knoxville, Tenn.’s Brother Wolf; and Portland, Ore.’s, imminent Too Soon about how they train their staff to accommodate drink requests of all kinds (and keep them consistent) for guests who want to go off-menu.