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The Drink ONE HORSE COWBOY ◗ 1½ oz. Four Roses Single Barrel Bourbon ◗ ¾ oz. Cocchi Americano ◗ ½ oz. Pierre Ferrand Dry Curaçao ◗ ½ oz. grapefruit juice ◗ 2 lemon eighths ◗ 4 drops housemade orange bitters ◗ Muddle lemon pieces and build cocktail in a shaker tin. Shake, top with soda and garnish with orange bitters. I entered through Kentucky's oldest firehouse, now The Silver Dollar, in Louisville. The place was filled with locals enjoying delicious cocktails and comfort food with fixins cooked with love. Johnny Cash was spinning on the record player and a shot of bourbon and a Lone Star beer (my dad's favorite) were waiting for me at the bar. Bartender Susie Hoyt greeted me with a smile and a hug. Instantly I felt at ease with her Southern hospitality and right at home. Bridget Albert: What makes the guest experience at the The Silver Dollar fantastic? Susie Hoyt: We want our guests to feel comfortable while offering them high-quality food and beverage with an elevated level of service. Our menus are diverse and approachable, and our staff is trained to guide guests towards the experience they are looking for. Our intention is that the ambience and honky-tonk music will come together with amazing food, cocktails and spirits to create a unique experience that will drive our guests to return. BA: How do you define Southern bartending hospitality? Susie: I think it is important to make people feel like they have come to the right place, whether they are looking for a rare, expensive bourbon or Bud Light and a cheap shot. We feature Kentucky bourbon and domestic craft beer at The Silver Dollar, and often guests come in and order something that we don't carry. We never let our guests know when they ask for an inferior product—that's what they like. It's our job to know our products so we can let them know what we carry that is similar and describe to them why they will enjoy it. Most of that is being in the moment with your guests and getting to know them a little bit. That's something that we like to take the time to do around here. BA: How do you make a guest feel at home? Susie: I like to ask people how they are doing and let guests know about any food, drink or bourbon specials we are offering. I watch where their eyes are so I know what they might be interested in. I want to make sure they know about everything we have to offer. I hope that will communi- cate that I care and I'm there to take care of them. BA: What is the best advice you can give to a green bar- tender who is getting caught up in the cocktails and not the customer? Susie: We are here to take care of people. They could make their own dinner and pour their own drinks at home for less money, so without the guest we don't have a job. If we can find that balance between service, knowledge and hospitality we can shape our guests' experiences. That is the rewarding part that makes the long hours and hard work worth it. BA: Do you look to hire speed, speakeasy, sports bar or dive bartenders? Why? Susie: I don't necessarily look for a specific type of work experience, because it's really about the person and how much they care about the needs of guests and the service they provide. If they are customer service–oriented and willing to work hard, we can train them. BA: How do you maintain your warm and skilled style of bartending? Susie: I have been fortunate enough to train under some very capable teachers. It takes a lot for a restaurant to run correctly. Every day presents new issues and all we can do is try to bounce back and learn from them. My goal is to focus on the guests and not get caught up in the breakdowns. BA: What is a cocktail trend you wish would come back? Susie: I love Old Fashioned cocktails, and although bourbon and rye are wonderful and what most people would call for, there are other amazing options out there. Rum, tequila, genever are all delicious possibilities just waiting for a unique combination of bitters and syrup. I'm really into cocktails that feature a specific spirit by bringing out its best characteristics and allowing it to play the key role. BA: What "B-side" tune would be your theme? Susie: Wanda Jackson's "There's a Party Goin' On" is one of my favorite songs. It's a little loud, rowdy and fun—what everyone needs in their life. october 2012 / the tasting panel / 73