Rowdy Tiger Whiskey Bar & Kitchen’s (@rowdytigeratl) new uber-talented bar manager, Curtis Hayes, takes us behind the bar and shares his favorite sips and tips.
Favorite part of the job? Being imaginative and artistic on a daily basis
Favorite drink creation ever? It’s hard to narrow down a favorite cocktail. My favorite flavor combinations are French herbal liqueurs, such as yellow chartreuse and Benedictine, or pairing gin’s botanical notes with the fresh fruit notes in pisco.
What’s the most important quality a bar manager should possess? Good communication. Whether coordinating with staff about back-of-house needs or speaking with a guest to create a specialized experience or anticipate their needs, communication is always key.
Favorite menu item at Rowdy Tiger? The highly curated selection of 130-plus unique whiskies
Any exciting upcoming additions to the drink menu? The Coconut Players Club cocktail that features gin, pisco, coconut water and fig. We’re also reimagining the Soyer Au Champagne, a classic cocktail from the mid to late 19th century. Our version will feature Champagne ice cream.
Sip On This
Of Feather and Bone at Rowdy Tiger
2 oz. fat-washed Eagle Rare and The Real McCoy
¾ oz. Carpano Punt e Mes
½ oz. blood orange Benedictine
2 dashes angostura aromatic bitters
2 dashes Regan’s orange bitters
Method: Stir well, smoke drink with oak and serve over large ice cube.
Garnish: Burnt orange twist
Photography by: Paradigm Film
