Issue link: http://digital.copcomm.com/i/57654
Bridget Albert: If you weren't a bartender what would you be? Nate Dumas: I've spent most of my life studying alcoholic beverages, and recently spent a year studying brewing and distilling at Heriot- Watt University in Edinburgh, so it's hard to think of doing anything completely outside of that scope. I enjoy being on the production side of things, and have worked at breweries, wineries and now a distillery. It would be great to be involved in brewing again. I also occasionally fantasize about moving back home to Sonoma County and making wine. BA: What is your definition of bartender hospitality? Nate: Generally making people feel welcome and comfortable first of all. It's hosting a party every night of the week—making sure everyone's having fun. When I'm working I try to address people's needs before they even recognize they have them. BA: Who is your mentor, and what is the best advice that was given to you? Nate: Julie Reiner and Susan Fedroff have been my primary mentors in the bar business. They've taught me a lot about not only making great drinks, but about running a successful business. They're also just wonderful people. As for advice, as Jerry Thomas said: "It's all about the Benjamins, baby." BA: Would you rather be served a drink quickly with a smile or be given the proper barman show that can take a bit of time? Nate: Quickly and with a smile every time. But what is the "proper bar- man show"? I consider myself a proper barman, and occasionally people seem to think I'm somewhat interesting to watch, particularly when I'm moving fast. But I'm never putting on a show. The goal is simply to keep a drink in the hand of every person that wants one. I don't know any flair bartenders in New York City. BA: How do you turn a stranger into a guest? Nate: I always like to greet people the minute they walk in. Chat with them a little, and help make sure they get a drink that is going to make them happy—standard stuff. But in this day and age, and in this city, I think you have to make a point of proving that you are not an egomaniac and that you really just want everybody to hang out and have a good time. People just want to feel accepted. BA: Beyond tips, what are other rewards that are gained from bartending? Nate: It's fulfilling creatively to work out new recipes, new drinks, and to create an atmosphere within that bar that people seem to be enjoying. BA: How is your gig different working in a bar located in a distillery rather than in a standard bar? Nate: Only in that I get to be involved in the actual distillation process, and get to have some creative input on that end as well. I think it will open up some new avenues for experimentation. BA: Why should someone visit Brooklyn to have a cocktail? Nate: They shouldn't. Visit Brooklyn because Brooklyn is rad, and come have a cocktail or three with us while you're here. If you're just looking for a good cocktail, you can do that elsewhere no problem. Of course, if you want to have a great cocktail inside a distillery and check out a bunch of big shiny distilling equipment, The Shanty might be the only place you can do that! BA: Give us five examples of warm hospitality you can find at The Shanty. Nate: Monday, Tuesday, Wednesday, Thursday, and Friday. But also Saturday and Sunday. march 2012 / the tasting panel / 111 Nate's Signature Cocktail THE SAUVETAGE ◗ 1 oz. Dorothy Parker American Gin ◗ 1 oz. Carpano Antica ◗ ½ oz. Bittermens Amer Sauvage (a bitter gentian-based liqueur) ◗ ½ oz. fresh pink grapefruit juice ◗ Shake all ingredients with ice, and strain into a chilled cocktail glass. Garnish with an orange twist