Q&A - Camp Runamok: Team Slow Riders Edition Part 2 of 2
For those of you just tuning in, in May 2018, six bartenders were hand-picked to spend a week at Camp Runamok and enjoy the classic joys of camping and contemplate the history of their craft. Distillery tours, cocktail competitions and Slow & Low by the campfire made Camp Runamok a one-of-a-kind getaway for this trusty crew.
Read on to learn more about Evan Bruce Campbell of American Oak and Noosh in Oakland, CA., Matthew Rose of Pizzeria Monz in Las Vegas NV., and Roger Barts of Merchant Madison in Madison, WI.
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?
EBC: After educating myself on rock & rye a couple years ago I was blown away by the history and integral part it played the the pre-Prohibition era, and later used in pharmacies for prescriptions during Prohibition. I went to a bar that was making a rye old fashioned but they were integrating the sugar content with a stick of rock candy as well as acting as a stirring device for the cocktail. This was around the same time when butterfly pea flower infusions were blowing up in the bar scene (it's a flower that when treated & used properly will change any cocktail to a bright & vibrant blue-purple color.) I was inspired to create a butterfly pea flower infused rock candy. The Rock and Rye original cocktail is presented with your favorite 2 ounces of rye, a bar spoon of luxardo Maraschino liqueur and 3-4 hefty dashes of orange + angostura bitters and an orange twist and a quality bar cherry. Stir in your infused rock candy for desired sweetness and watch that baby change colors!
MR: Peanut butter.
RB: My Rock and Rye would be candied orange and high rye highlighted by notes of cinnamon, clove, anise, and vanilla.
Q: Are you Slow & Low or High on Rye?
EBC: High on Rye ‘til I die.
MR: Born on rye, die on rye.
RB: I am High on Rye.
Q: What drink orders make you cringe?
EBC: Making several mojitos or martinis at once that are all just slightly different. Really just any drink order that slows my service to other guests at my bar/restaurant.
MR: LIITs.
RB: “Make me something girly.”
Q: If you weren’t bartending, you would be …
EBC: A sports writer/commentator or singing/performing on Broadway.
MR: Saving the polar bears.
RB: A millionaire.
Q: What was your best “MacGyver” Moment at work?
EBC: Making a swizzle stick out of a pen tube, bent out paper clips and masking tape.
MR: The water went out so I started to fill glasses from the tears of Kings fans.
RB: The CO2 supply for our keg cocktail lines ran out, so I charged every ISI in the bar with the cocktail to keep rockin’.
Q: If your bar shift had a theme song, it would be …
EBC: “Purple Rain” by Prince because I make it rain purple colored drinks and I ain't your weekend lover. Also my go-to karaoke song.
MR: Some kind of classical symphony that makes you teary.
RB: : ”Virtual Insanity” by Jamiroquai.
Q: The most scandalous secret a customer has spilled at your bar is …
EBC: "I get it, you’re not a stripper but you totally could & should be."
MR: Unable to answer, I didn't hear nothin’.
RB: A guest once left their phone at my bar. I checked to see if it was unlocked to possibly contact a friend or someone who knew them, and it was. However, before I could get to their contacts I was greeted by their camera roll open, full nudes presented. Not like coy or tasteful shots leaving anything to the imagination either; straight to the point. A little flustered and concerned by who may be looking over my shoulder, I put the phone down and got back to work. Not 10 minutes later, a petite blonde comes to the bar inquiring about a lost phone. I tell my colleague that I have it and I return it to the girl. She says thank you, winks, and struts off. To some, this may have been a major secret revealed, but I can’t help but wonder if she wanted me to know her deepest secrets.
Q: What makes a great bar, a great bar?
EBC: Having a great staff set in place. Giving your staff every resource and tool to be successful. Being highly knowledgeable on anything your offering to your guests, and most importantly have fun as much as possible and don't be a dick.
MR: The people who walk into the doors, and no shortage of whiskey.
RB: Location, ambiance, and a great staff.
Q: What’s your favorite way to drink/serve Slow & Low?
EBC: If we're being completely honest it's when Andres Garrett, Tyler Rothenburg, Matt Rose, Roger Allen, Eddie Fox or Ryan Yamada are giving me a slow ‘n easy lay back of Slow & Low. Go low and drink slow is my motto. #seewhatididthere
MR: To drink: preferably chilled. To serve: it's ready to go, pour it over ice and let the magic happen, give your guest a piece of fruit for a garnish if they are fancy.
RB: I prefer the “Full Pull” when I mount up with my gang; Crack open 1 chilled 100ml can of Slow & Low ‘Rock and Rye,’ take a knee and take it back.
Q: The million dollar question - is there really a “hangover cure?” What’s yours?
EBC: Sleep, weed, food, hydration and shots of ango. Rinse and repeat, and not necessarily in that order.
MR: In-N-Out Burger, or a double before your shift.
RB: Yes, ALL of the things. Cold, fresh fruit, hot eggs, greasy potatoes, Dr. Pepper, Gatorade, coffee, tea, OJ, tequila, gin, RYE, exercise, sleep.
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