A Recipe for Connection

I've spent more than seven years as a bartender at Off The Record. The fact that my Hay-Adams Journey landed me here was initially a surprise to me, as it followed nine months in housekeeping and a stint as a busser. But the allure of bartending drew me in as a blank canvas calls to an artist. I had worked at another restaurant and been fascinated by it in the past, and being closer to it here, it seemed like a good fit for my personality. 

I see making drinks as a form of creativity. Each cocktail is a chance to express something, to be a bit of a chef and a bit of an artist. As an example, one of the cocktails I created on a recent menu is called "After the Smoke Clears," made with cask mezcal, Catoctin Creek rye, simple syrup, and chocolate bitters. Another one I created called "Sweater Weather," which was a blood orange margarita – a twist on what has always been, and perhaps always will be, my favorite cocktail. Even making established recipes feels creative. Every glass, every presentation is an opportunity to delight someone with what they see, hold in their hand, and taste. 

Connecting with our guests, who hail from around the world, is the other best part of my job. I listen to them and get to know not only their drink tastes and preferences, but why they're traveling, or, if they're local, I get to know their schedule. Every interaction with a guest here is a good interaction. 

Based on the time I've spent seeking out other hospitality experiences around the metro area, which is undoubtedly known for great food and beverage options, I do think this genuine personal touch is rare, and I hope it sets Off The Record apart. 

It's interesting to experience the balance between incredibly busy hours and slightly quieter times. When it's busy, I take it guest by guest. Years ago, a former boss taught me to acknowledge every guest, and I am fully committed to doing that, to let them know, "I see you, I welcome you, and I will take care of you as quickly as I can." During more steadily paced hours behind the bar, I look for moments here and there to play with presentation or ingredients. The fact is, I love my job, and I think that foes into every drink I mix, no matter how many times someone orders it. Take The Classic Pear Martini, hands-down our most popular cocktail. I can make so many of these in one shift that I can't count them, and I love every one of them equally. 

At Off The Record, we believe not just in creating drinks, but also in creating experiences, by really listening to our guests. Once, a guest came in and was unsure about what she wanted to drink. I asked what ingredients she likes and told her I'd use them as inspiration to create something just for her. She said she liked gin, lemon juice, and sweetness, but challenged me to avoid sugar or simple syrup. I used the ingredients she mentioned, added texture with egg whites (after ensuring she was okay with that), then for sweetness, I used a small dollop of blackberry preserves, which dissolved beautifully into the drink when it was shaken. The guest ended up ordering two more of the same. 

It's a simple case of knowing how I'd want to be treated myself, and always giving that same attention – and then some – to every guest. 

Being in a constant mindset of learning and refining the craft is also part of what makes bartending successful at Off The Record. I go out with a friend who also works here, as well as with my girlfriend, to explore other venues around the city. I also read books on cocktails – not just to learn recipes, but history, and trends, and global influences. We have a lot of staff from around the world here at The Hay-Adams, and everyone brings something different and valuable to the way we care for our guests. On a personal level, my brother also works at The Hay-Adams, and having the opportunity to see more of each other than we would if we worked in different places, has only strengthened my appreciation for the family-like warmth of the staff here. 

We take that same approach with our guests, when we take a genuine interest in getting to know them. This is at the heart of why so many people come back to Off The Record and The Hay-Adams, again and again. A previous bar manager, early in my time here, said "Never be an order-taker," and I took it to heart. It's my hope that this philosophy is reflected in the way our guests feel when they come in, and especially when they realize that we know them from a past visit, and we know what they like, or what they might like to try. 

I believe Off The Record is a beloved destination for a lot of people because, just like the rest of The Hay-Adams, we embody a certain spirit of hospitality that's really special. Pair that connection with an outstanding drink, made with love, and there's perhaps a bit of magic here.