Andrew Korney
Noche | 3 Appleton St., Boston | 617-482-0117 |

A second assistant engineer in the merchant marine.

Only if the customer insists (hint).

St-Germain is probably the most popular liqueur right now. You can make so many great drinks with it. Stoli Blueberi is one of the flavored vodkas that’s very in demand at the moment.

A few of my favorites are Mike LaPeruta, Adam Cutone, Phung Luu and Leo Riley.

 I love brown booze—7 and 7’s, Crown Royal and ginger ale, or the occasional Manhattan (no bitters, please).

Truffle fries with a classy beer like High Life or PBR.

No. But Adam LaRoche, Traci Bingham and a woman with severe Tourette’s have. Those were interesting nights.

Black Skechers with no laces. Super comfy.

Maple bitters. Weird, but it works well in whiskey.

 This really angry guy came in and ordered some kind of Manhattan. He was nasty, rude and very short with me. He pounded the drink, looked me in the eye and said it was the best Manhattan he’d had in a while. Then he dropped $500.

On a slower Monday night, a guy came in who seemed shy and was just hanging by himself, drinking vodka and sodas. About an hour later, he stood up, took his pants off, screamed “F*** America!” and left the bar. The good news was that his pants had enough money to pay his tab.

The person who breaks a glass on the bar and it falls into the ice-well.

1 1/4 oz. Bombay Sapphire, 1/4 oz. St-Germain. Shake and strain into a martini glass. Top with prosecco and a squeeze of lemon.

Emma Hollander
Trina’s Starlite Lounge | 3 Beacon St., Somerville | 617-576-0006 |

Silvertone, Green Street Grill, the Franklin Cafe, Eastern Standard.

I have to jigger things, which slows me down. I find myself in the weeds, getting eggs out of the kitchen walk-in. And I officially get to pour more whiskey than vodka! Yay!

Flips and smashes and juleps, oh my!

Josh Childs is a living legend.

In winter, Miller High Life or whiskey. In summer, Miller High Life or blanco tequila. Year round, Fernet Branca.

I don’t judge...

That’s like asking an accountant what his favorite number is. I do get excited when beautiful, fresh, in-season mint comes in, though.

Stop being scared of vermouth! It’s delicious!

Chilling out about the cocktail. It’s just a beverage.

Bringing hospitality back. Bars and bartenders have gotten too caught up in “mixology” and lost the focus on hospitality.

Be calm, patient and make eye contact. The more you tip and the nicer you are, the quicker you’ll get your next drink. If you wave, I’ll wave back, and then proceed to the well-mannered guest. 

The One-Armed French Hooker (my own invention)
1 ½ oz. Bols Genever, 3/4 oz. St. Germain, 6 dashes of Peychaud's bitters, a splash of lemon and grapefruit juice, topped with sparkling wine. Shake and serve straight up, garnished with love.

JB Hauck
The Living Room | 101 Atlantic Ave., Boston | 617-723-5101 |

Cure Lounge, Brighton Beer Garden, Tavern in the Square, Liberty Hotel, 94 Mass Ave., Jerry Remy’s, Strega Waterfront, Towne… to name a few.

If your customer is buying a shot for you.

It’s almost patio season, so people will be ordering mojitos, sangrias, margaritas and craft beers.

Ketel One on the rocks. 

Recently, I’ve been into oysters on the half shell paired with vodka.

 New Balance 574’s, but I think I’m switching to Pumas.

On Sundays, always reggae.

Try to introduce them to someone I know at the bar, or if that doesn’t work, pretend I have food up in the kitchen. 

I once dropped a check for a young lady and got a room key to the Marriott with the signed credit card slip. 

When people order one drink at a time as they’re asking their friends what they want.

Good manners. I’m more likely to serve someone who waits patiently than someone yelling at me and waving cash. A good tip always works for a second round.

Patron Sunrise
2 3/4 oz. Patron Silver, 1 3/4 oz. fresh raspberry puree, 1 3/4 oz. peach nectar, 1/2 oz. Thai chili and ginger-infused simple syrup, 1/4 oz. St-Germain and a splash of pineapple juice. Shake over ice and serve in a chilled martini glass.

Shannon Guilmet
Rialto, Finz | 1 Bennett St. Cambridge | 617-661-5050 |;
Finz | 76 Wharf St., Salem | 978-744-8485 |

She’s a wife and mother.

You need to taste your cocktails. Otherwise, how are you going to know if they’re delicious? But actual drinking? No.

I love that the 30-something crowd is getting into Scotch. I get so excited about introducing people to Scotches they haven’t tried yet. Also, cocktails made with rye or gin, and fresh, handmade ingredients.

My husband, Kam Guilmet, of 94 Mass Ave. He’s the fastest bartender I’ve
ever seen.

If it’s whiskey, I like it.

A cheese plate with Glenmorangie Nectar D’or—a Scotch aged in Sauternes casks. It’s heavenly.

Ice really makes a huge difference in a cocktail. The right kind of ice cube can keep your drink cold without watering it down. The wrong kind of ice cube will turn your drink dull and dilute it.  

Minute Maid Enhanced Flavored Pomegranate Tea. You can get it in the refrigerated juice aisle. It’s so well-balanced—not too sweet, not too tangy and very refreshing.

If you don’t want a drink with dry vermouth, then don’t order a martini. Instead, order a “vodka or gin, up with a twist or an olive.”

Personally, I’d like to see more done with clear corn whiskey. The ones I’ve tasted have been clean and rich, with a residual silkiness and a buttery nose. 

Interrupting when an order is being placed. If I’m just chatting with someone, by all means interject. If I’m in the middle of taking a person’s order, please keep your
mouth shut.

The Jaks
1 1/2 oz. yellow chartreuse, 1 oz. rye or corn whiskey, 3/4 oz. lemon juice, basil leaf. Shake all ingredients and serve in a martini glass.