To start off 2018, we had the pleasure of linking up with @barriocapitolhill’s bar manager and the current president of Washington’s United States Bartenders Guild chapter, Cameron George aka @not_too_sweet for our ongoing #BarNone spotlight series. Cameron’s story reminds us of our roots and the importance of giving back to the communities that have helped shape who we are today.
Read his full story below:
1. What’s your bartender story? How did you get into it?
I started washing dishes at Bill’s Off Broadway as a side job while attending college. This position soon became much more to me than just washing dishes: the constant banter with regulars, the electricity of Sunday brunch, and the community I was instantly thrust into. I loved it. After 3 years hunched over a 3-compartment sink, I joined 611 Supreme as a bar back, receiving tutelage in hospitality, service, and cocktails alike. In late 2014 I became a @usbgwa (united states bartenders guild) member, thus opening the door to many educational opportunities and cocktail competitions, exposing me to a whole new side of the industry. Fast forward 3 years to present day and I am now bar manager of Barrio and President of our local USBG chapter. It’s really been my mission to continue the history of mentorship in Seattle’s bar community.
2. What’s your favorite cocktail to serve and why? How do you usually match a cocktail to a person or setting?
My favorite cocktail to serve is the penicillin by Sam Ross, it has something for everyone… a boozy first kiss, leading to a citrusy slightly sweet mid-palate, with herbal aromatics, smoke wrapped finish. When pairing cocktails to guests at the bar I like to know the basics: are we looking for something spirit forward? or more citrus driven? are they planning on eating with this cocktail? or have we recently eaten something? Then I determine what kind of base spirit they are interested in trying — my goal is always to give them as much input into this process as possible. And when you pull out a bottle of something they have never heard of, I’ve found it always helps to describe these esoteric ingredients by flavor rather than composition, terroir, or with confusing bartender jargon.
3. What’s your idea of the perfect drink (location, circumstance, etc.)?
To me, the perfect drink is one that’s easy to replicate. Rarely am I interested in cocktails with more than 5 or 6 ingredients. The best drink I’ve ever had was the first whiskey sour my friend and mentor Sean Johnson made for me when he was working at Canon. For months after I would come in and only drink that Whiskey Sour…. He hated it.
4. Why do you use Scrappy’s in your cocktails? Has Scrappy’s improved the drinks you make? Favorite Scrappy’s Flavor?
I take a massive amount of pride in being from Seattle, this place is part of me and my story as an individual – it’s truly raised me and is the only place I’ve ever called home. Just as this city is a huge part of me it is also a huge part of these bitters, although internationally known they’re also a local production, made by the same people who sat at 611 Supreme on a weekly basis, collaborating with other local companies. I love Scrappy’s because they are Seattle. My favorite flavor is the Chocolate, I think it’s the perfect balance of dry cacao and sweet dark chocolate. It reminds me of the Theo’s chocolate I grew up eating.
2 oz Bacardi 8
1/2 oz lime juice
1/2 oz Giffard Banane Du Bresil
1/4 oz Angostura Amaro
3 dash Maraschino Liqueur
2 dashes Scrappy’s Chocolate Bitters
Posted: Thursday, March 21st, 2019 at 10:24 pm