Issue link: http://digital.copcomm.com/i/948966
march 2018 / the tasting panel / 61 R aised in Lynn, Massachusetts, just ten miles north of downtown Boston, Chris Amirault had dreams of playing professional basketball overseas. After a losing bet with his high school guidance counselor required him to audition for the school play, Amirault ended up going to college to study theater and eventually settled in Los Angeles at 23. He landed his first bar industry job as a barback at Fraiche in Culver City, but it wasn't until Amirault attended an intensive seven-week bartending course led by Julian Cox that he really started to immerse himself in the cocktail world. Amirault has since worked in many fine establishments in the L.A. area, including The Eveleigh and The Fiscal Agent, and in 2016, he became the Bar Program Director at New American restaurant Otium in Downtown Los Angeles. Juan Sevilla of Southern Glazer's recently sat down with the Bacardi Legacy Global Cocktail Competition National Finalist to discuss the importance of mentorship and work-life balance, as well as L.A.'s ascent within the global culinary scene. Juan Sevilla: What's been your favorite thing about working at Otium? Chris Amirault: My favorite part of this job is the collaboration with the chefs. When I got here, I already had what I thought was a pretty good lexicon of manipulating ingredients and under- standing how they work, but I learned there was so much room for improve- ment. Being able to bounce ideas off of (Executive Chef) Tim Hollingsworth, along with the sous chefs, the executive sous, the pastry chef, and even some of the line cooks, is amazing. These days, you see so many great bartenders going into brand ambassador positions or consulting gigs early in their careers. What has kept you behind the bar and actively involved in the daily operation? When I was in Julian Cox's class, it was hands-on mentorship, and I don't think that really exists as much right now because you have a lot of these really talented people working for brands or traveling as consultants. Yes, they can still offer advice, but they're not there to nurture from day one all the way until that newcomer is able to run their own program. I want to be able to help pass on any information I have to the next generation. How do you balance your life so as not get burnt out while working in a busy restaurant like Otium? I think that when you have a job like this, your creativity never stops. You can't go out to dinner without looking at the bar setup or thinking, "Wow, that's amazing," when a dish comes out a certain way. One of my mentors from theater school told me no matter what you're doing, you need to reserve an hour a day to yourself where you do something that has nothing to do with your job so that when you do go back, you can feel a little bit fresher. Otium deservedly has a large and passionate following. How does the ambiance and environment inspire or affect you when you're putting together a cocktail menu? We have a really good balance of taste- makers, chefs, and bartenders from around the world and people who seek out food and beverage experiences. We're also next to The Broad museum, so we get a lot of tourists. When it comes to picking the spirits, we try to hit everything so there's something for everyone to drink here, but I try not to let everyone else dictate what I do—I like to try to make a strong statement and hopefully people will respond to it. That's why we call ourselves a quintes- sential L.A. restaurant, because we don't put fences around what we can do creatively. It's safe to say that L.A. is in a great place in regards to its restaurant and bar scene. Is there any other city you would like to work in? I think L.A. is finally getting recognition that's been deserved for a long time. I'm very happy here and I can't imagine myself being in another city right now, but there are two places I'd consider in the future. One is Boston—I'd love to go back and leave a little piece of what I do in L.A. for my family there. The other place is Paris—the energy of that city, the culture, the fashion, the food, the beverages. They don't do anything halfway. Walking through the streets of Paris with a cigar and no agenda was one of my favorite moments of my entire life. Chris Amirault is part of the imaginative team behind New American restaurant Otium. "That's why we call ourselves a quintessential L.A. restaurant, because we don't put fences around what we can do creatively," he says. Armonía ◗ 1¼ oz. Bacardi Gold ◗ ½ oz. fresh lime ◗ ¾ oz. yuzu honey ◗ 1 barspoon Kalani Coconut Liqueur ◗ 8 Japanese dashes of Angostura Aromatic Bitters Combine and shake ingredients, then strain over a big rock. Garnish with an espresso tuile.