In part 1 of my conversation with acclaimed bartender Charles Joly, some of the topics we discuss include:

The two predominant “schools” of cocktail programs you might encounter in the early 2000s, and how Charles found his home and his voice in the seasonal and ingredient-focused program at a place called The Drawing Room.
The conditions and events that led Charles to take on his break-out role on a national stage as the beverage director of the incredibly high-profile bar at The Aviary--a venue renowned for its avant-garde, highly technical molecular mixology drink preparations.
How Charles handled the culture shock of transitioning into that role - the feeling of being parachute-dropped into a foreign land - and why a round of cheeky Tequila shots with guests helped to humanize the service style just a little.
We also discuss what it means for a cocktail or ingredient to make “sense,” which involves using context cues and narrative structure to help communicate the “why” behind the “what” and “how” of a drink.
Along the way, we explore the tattoos you’d see on Charles’ arms if he were to prepare a drink in front of you, why every bartender should know somebody peddling rare tea and Iberico ham, the beauty of “vibe-based” bartender’s choice cocktails, and much, much more.

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