Date: 05/25/2007

Category: · Writing » Interview · Writing  » Topic  » misc

View article as originally published

---

Ever since Alberta, the best drink-mixer EVER, vanished from behind the bar at the Orbit Room, we haven't been back. It's been a dark, dry time. But now the bartendress-shaped void in our life has been filled by cocktailsonthefly.tv, Alberta's new webby home! The most important booze-slinger in town is now starring in professionally-shot drink-making tutorials, highlighting her talent for combining fresh fruit and top-notch booze. We're talking about fine, precision-crafted workmanship here -- we've sampled her work, and we know it's only the best, always tailor-made to the customer's tastes. And now, Alberta's knowledge can be yours with just a few clicks. Yay!

But the drinks are only one part of the bar-going experience; there's also the lively chatting with the bartender. So we shyly sent a few interview questions to Alberta, and she was gracious enough to answer. The interview's after the jump, and includes tips on where to get the best drink-ingredients, emphatic advice about ice, and a story about getting peed on.

Hi Alberta. How did you get started in Bartending?

I was getting my Master's Degree at University of Nevada Las Vegas...No I did not study black jack...and like the majority of history majors, this experience prepared me for a career in the service industry..I started waiting tables at the ever so glamorous Chevy's Fresh Mex.

At the time I was so shy that simply approaching the table to plop down the ubiquitous salsa bowl had my knees shaking...but the thought of even trying to get a job someone else was even scarier. I begged them everyday for over a year to make me a bartender--I told them I was experienced, they didn't believe me. But I was, at home that is...I was the only bartender there that could make a Manhattan.

I hated that job and I hated Las Vegas..the moment I graduated I moved back to San Francisco (I am from Petaluma, "Egg Basket of the West") and my boyfriend at the time "quit his job at the Orbit Room so I could have a job". (Isn't that so sweet? Of course he didn't manage to get another one..so guess who had to buy all his cocktails..)

How did you make the jump to having your own show?

I have had the pleasure of making quite a few journalists intoxicated. In this state, one suspects, they have inundated an undeserving public with stories on yours truly, and my cocktails. My new boss read about me and called me up and asked me to film a pilot.

It couldn't have come at a better time. It was for reals the worst day of my life. I had been evicted from my apartment drama drama and fired from my job of seven years at the Orbit Room drama drama. I walked in what was a second home for me to find all my stuff put in a pile for me to take away to the home I didn't have drama drama. I took my dog to the park and was crying and a random dog came up to me and peed on me. I started screaming like a crazy lady then the bums laughed. I swear this is true and I got a phone call 10 minutes later from my new boss asking me if I wanted to do the show.

I hung up on him, but luckily he called back.

What makes your mixing technique so unique?

It not unique anymore...great new bars and restaurants are springing up all over with fantastic creative cocktails. But back in the day...this wasn't the case...I wasn't trying to be unique...I was just trying to make my customers happy. I always think about them when I mix a drink...for me its not a job..it's fun.

I am a hostess taking care of my guests. I custom create and shape the drinks for my guests. I would go out and buy the ingredients for my specials everyday..and shape them on the spot for each customers taste. So while most places might have a fresh peach mojito...I would have the same ingredients...but I could make the drink several ways, with whiskey, or gin and Pimm's #1, or I had another version with vodka.

This would frustrate many customers who came into the bar and just demand a cocktail menu...but my regulars knew how things worked...and they let me take care of them.

Do you have a guiding principle about developing new drinks?

Things have to go together and that is all there is to it. I go out to some of these fancy cocktail bars and it seems like they are just trying to out do each other with exotic combinations or ingredients...I love San Francisco bartenders for their creativity, but It is very important to make sure that these ingredients combine.

So I may not have the newest and most exotic sounding beverage, but I make sure that it is well balanced, has a dynamic flavor profile, and appealing presentation. There are no guiding principles, but I just know what flavors go together and I develop drinks based on this principle.

Is there anyplace where locals might find you hosting a bar if they'd like to sample your creations?

No, unfortunately. I have tried to get a job and no one in town will hire. This makes me sad because the best part of mixing drinks is having people to mix 'em for. I guess I will just have to open my own place...investors?

What local spots do you recommend for finding ingredients?

I love love love Berkeley Bowl. My producer introduced me to this place and you can get every kind of produce imaginable. It is so so fun!!!

For exotic dried herbs and spices I love Rainbow Grocery...so super fab...and of course all the farmer's markets in town, Civic Center for produce and Embarcadero for herbs.

Any advice for hosts who want to mix awesome drinks?

Use a jigger. Measurement is very important in cocktails. Always use the best ingrediants...every element of a cocktail counts.

NEVER USE ICE FROM AN ICE MACHINE. Make your own block ice in the fridge and chip it or get those big ice cube trays from ikea and use a big barspoon to break them up. ICE IS THE MOST IMPORTANT ELEMENT IN A DRINK. Add the ice last when you are mixing a drink so you are in control of the dilution and all the elements in the drink get the same amount of dilution. Breaking up the ice yourself from a block or big ice creates a drink that is colder, less diluted, with a smooth velvety texture. Try it and you will see what I mean.