Issue link: http://digital.copcomm.com/i/61075
to its fullest. This kinetic energy is infectious, and accounts for Aspen's "fountain-of-youth" mentality. People love to say how "lucky" we are to live here, but we make our own luck with determination and hard work. BA: Jimmy's is known for warm hospitality in the beverage industry. How do you maintain this level of service every day? Dylan: Exactly! It must be maintained every day. Diligence to quality and comfort—this is what makes our place enjoyable. When all the details are carefully managed before the doors are open, there is nothing to get in the way of a great guest experience. The stage must be set, and all the lines well-rehearsed, before the magic can happen! BA: What satisfaction do you get from being a barman? Dylan: There are so many things! Meeting new friends, beating down the weeds, singing "Don't Stop Believing" with the entire bar at the top of our lungs, getting all the ladies dancing in the isle, getting that unspoken nod, that look of appreciation and respect. But you know what I really love? When someone takes a picture of one of my cocktails. Photos are our appreciation of beauty. What an amazing compliment! BA: What are the challenges you face working in a tourist town and how do you overcome them? Dylan: Aspen garners travelers from all over the world with its reputa- tion for quality cuisine and culture. Upon arrival, these visitors find endless options to fill their nights, and they do not rely on advertising to decide where they are going. By gaining the love of Aspen locals with our accessible menu, excellent cocktails and fun attitude, we have positioned ourselves as a "must see" destination. BA: How has hospitality changed in the beverage industry? Dylan: Great hospitality is timeless. While mindful service remains key, the product we offer has evolved. The modern imbiber is more sophisticated and adventurous. They expect fresh ingredients and proper balance. They are open to trying new spirits and original cocktails. This has given bartenders a new-found and well deserved respect, which we must strive to earn with continued education and exploration. BA: What is your favorite bar and who is your favorite bartender? Why? Dylan: Jim Meehan and his bar, PDT in New York. The novelty and subtle charm of this establishment goes without saying, but the true inspiration falls completely on the shoulders of Jim and his staff. Their casual, genteel demeanor makes you feel welcome every time, and their cocktails are always inspirational. BA: Give me five rules every bartender should live by. Dylan: Smile. If the eyes are the windows to the soul, then a smile is the door. Be the perfect host. Treat every patron as if they were a guest in your home. This is your cocktail party, so own it! Show gratitude. How lucky are we! We get to spend our night's meet- ing new and exciting people, honing our craft and all the while being rewarded with a "gratuity." You are always on stage. You are clocked in 24/7. Who you are outside the bar should mirror who you are behind the stick. Take your winning personality wherever you go. Realize that the whole world is your bar and great things will happen. Hustle. Personality is key, but service is number one. Get it done; work efficiently. Keep it clean, and get those delicious cocktails out quickly. Anticipate your guests' needs and desires and meet them before they have a chance to ask. And remember, preparation is 90% of the game. BA: What movie tag line best sums up a great experience at your bar? Dylan: "An Epic of Epic Epicness." (Scott Pilgrim vs. The World) Dylan's Signature Cocktail For a few years around the turn of the last century, before the Cocktail Revolution and shortly after the Fear of Flavor, the second most requested cocktail right behind a famous pink libation was the Green Apple Martini. This was extremely popular with the Manolo Blahnik–wearing jet-set "power ladies" who frequented the '90s bar scene. Unfortunately, this cocktail was primarily flavored with artificial green sludge. Recently, Leopold Brothers Distillery right here in Colorado came out with a fabulous all-natural Green Apple Liqueur, so I felt inclined to bring back an improved Green Apple Martini. This is for all the informed Aspen ladies . . . and a few strong men! —Dylan Regan APPLE BOTTOM JEANS ◗ 1½ oz. Stoli Gala Applik apple vodka ◗ ½ oz. Leopold Brothers New York Apple Liqueur ◗ ½ oz. St-Germain Elderflower Liqueur ◗ ½ oz. lemon Juice ◗ 1½ oz. Mionetto Prosecco ◗ Diced Granny Smith apple (approx. 1/5 of an apple) ◗ Place diced apple and lemon juice in a shaker glass and thoroughly muddle. Add the Stoli, Leopold Brothers and St-Germain. Fill with ice and shake vigorously. Double-strain into a cocktail glass and top with Prosecco. Garnish with a slice of Granny Smith and a lemon twist. april 2012 / the tasting panel / 97