Q&A - CAMP RUNAMOK: TEAM SLOW RIDERS EDITION PART 1 OF 2
In May 2018 a select group of 200 bartenders from across the country headed to the aptly-named Bourbon County of Kentucky for a week of hands-on experience at local distilleries and campground activities at Camp Runamok. Yes, we said camp.
Complete with pool time, campfires, cocktail competitions and more, Camp Runamok provides the ideal venue for sipping on Slow and Low and sharing tricks of the trade. So in the spirit of our continuous support of the bartending community, we sponsored a cabin of six men – dubbed the “Slow Riders” – and sent them off to camp for seven days.
What happens at camp stays at camp – but our elite crew of bartenders have no shortage of wild tales from behind the bar. Get to know our Slow Riders in our first two-part Q&A session below. Up first, meet our three talented bartenders hailing from the Virginia, Charleston and Oklahoma, and hear about their passion for pouring.
We sat down with three of the talented bartenders of team Slow Riders to learn more about their bartending backgrounds and how they like to drink their Slow & Low.
Read on to learn more about our Slow Riders crew, including Andres Garrett of Brenner Pass in Richmond, VA., Tyler Rothenberg of McCann's Irish Pub in Seabrook SC, and Eddie Fox of Ponyboy and Bar Arbolada in Oklahoma City, OK.
Q: Pharmacies and Saloons in the 1800’s used to have their own brand/recipe of Rock and Rye. If you were to create your own brand, what flavors would you include?
AG: During that time tobacco and woodsmoke in my opinion were things that were always in the air, maybe a little dusty even: smoked orange zest with a nice tobacco syrup made with smoked hickory smoked water and nice high proof rye.
TR: Pineapple Rock Candy / Chocolate Bitters / Pom Molasses / Rye Whiskey
EF: As I sit here recovering slowly from a week of drinking in Kentucky, my need for a pharmaceutical spirit could not be heavier. I’ve been ingesting copious amounts of Luden’s cherry cough drops and cherry cough syrup, which not only help cure my ills, but taste great. I would definitely add a subtle touch of black cherry to my R&R, as long as they’re American cherries.
Q: Are you Slow & Low or High on Rye?
AG: HIGH ON RYE, I love the spicy quality of the spirit.
TR: High on Rye.
EF: Damn, good question…what day is it? During my work week, I absolutely get High on Rye. Whereas my days off, especially during the summer months, typically consist of keeping it Slow & Low by the pool.
Q: What drink orders make you cringe?
AG: Shit, if I have one more person orders a dirty martini w/ extra olives - that being said it does pay the bills.
TR: Honestly; none. I am in the hospitality business and it is my duty to make whatever it is that the guests asks for.
EF: Not much makes me cringe anymore to be completely honest. Although I am quite versed in the cocktails of craft, I am a dirtbag at heart and must appreciate orders of all shapes and sizes. That being said, this wave of vodka/water drinkers is definitely making me rethink that sentiment. Put some flavor in your life, people!
Q: If you weren’t bartending, you would be …
AG: ...a janitor or something. I really don’t ever imagine doing anything else but this, I love it so f***ing much.
TR: ...lost on a lonely island trying to figure out who I am. Bartending is my calling and I couldn't imagine doing anything else.
EF: Dancing? I think I fell in love with bartending partly because of the performance aspect. Not that every shift is a show and it’s definitely not all about me, but there is a certain space you’re given in the well to showcase who you are and bring others into your world. I think it helps people let their guard down a little bit and having fun at work for sure makes my night better.
Q: What was your best “MacGyver” Moment at work?
AG: Ahhh someone asked me one day if they could have a Smokey margarita with mezcal - unfortunately we were completely out so I did a rapid infusion of charred hickory and cherry smoke that we had used for a BBQ event that was in my car...haha. So I did a forced infusion with a cold boiler, saved some of the wood and smoked the glass. Guest said it was their favorite smoked margarita they ever had.
TR: This is a great question! If MacGyver means to fix, it would have to be making a "Fireball" shot with no Fireball. I was afraid that the lovely lady across the bar ordering Fireball was going to murder me if I didn't figure out a quick fix and in a hurry.
EF: Most of them have to do with declogging....basins, but realizing I could use our sprayer hose to flush the mint-fucked dump sink is definitely up there. Also, never underestimate a good rubber band.
Q: If your bar shift had a theme song, it would be …
AG: Fugazi-waiting room, Motörhead-ace of spades, and or Municipal Waste- art of partying hahah - I can’t just choose one.
TR: Slow Ride by Foghat
EF: Rock Candy by Montrose. If you love 70’s rock music and have not heard this song, or anything by Montrose, do yourself a favor and play it right now, loudly, with no regard for yours or anyone else’s eardrums.
Q: The most scandalous secret a customer has spilled at your bar is…
AG: This couple got a little turnt at the bar and we got to talking she then explained to me that they were meeting up with swingers later on in the evening – weirdest thing I ever heard, never told anyone at work cause I couldn’t believe what had just happened. Haven’t seen them since.
TR: Another good one! I'm not exactly sure. Probably the billion stories from one of our famed bar regulars that is a 70 year old man claiming to sleep with every woman in town. There was a time that he claimed to have slept with two different women that were at the bar without them knowing of each other. He didn't have his Viagra on him, so I didn't believe it.
EF: “Time travel is real and the government can do it.” Woof.
Q: What makes a great bar, a great bar?
AG: First and foremost is the customer. They are the focal point behind what we do. Having a strong bar team that work together as a family and that can build off of each other's weaknesses along with being as real and professional with their guests as they can. A great selection of beer, wine, and tasty cocktails are a must, duh!
TR: The people that work there. Nothing is more important than the staff. Period.
EF: Firstly, the staff. Whether they’re friendly or a little rough around the edges, the people serving the drinks give that bar its true identity. Décor, environment, ambience, whatever you want to call it, can only take it so far in my opinion. There’s a reason I love some dive bars and don’t return to others, same with higher end concepts and cocktail bars. Sometimes it’s just a feeling, but a great bar should be like home.
Q: What’s your favorite way to drink/serve Slow & Low?
AG: At Brenner Pass we are amaro focused so I love to throw a little Cynar in there to give it that earthy bitter quality – really rounds out the delicious honey orange notes from Slow & Low.
TR: I will be utilizing the cans on our weekly industry night menu as a "Full Pull" option. This is because it is a fun and socially involved way of connecting with the people around you and the brand itself. It is certainly unique and creative.
EF: I’m working on getting the cans, which are fantastic, either served with a glass of ice or as a “Full Pull.” Also really love the idea of throwing it in a cornelius keg and having Slow & Low on Draft!!
Q: The million dollar question - is there really a “hangover cure?” What’s yours?
AG: Woooof, depending on how hard I go the night before I’ll get up and go for a run and try to sweat out as much as I can, then a delicious hot bowl of Pho, oh and a lot of Topo Chico.
TR: Sure there is. A Full Pull for breakfast of course!
EF: I had a teacher in high school who preached the miraculous effects of blowing your nose and drinking water, which I will stand by, but as for a cure my go to is a Michelada and slice of pizza. Someone told me Turmeric is good for the liver recently, but the jury’s still out.
Interested in getting Slow & Low with us? Connect with us on Facebook and Instagram to learn more about our upcoming events and if our rolling whiskey lounge is coming to a city near you.
