Interview: bartender Matt Wallace (Harvard & Stone)

Bartender Los Angeles

CONTINUED FROM PREVIOUS PAGE

Is there anybody that you haven’t worked behind the bar with that you’d like to work with?

Anybody out there in the world?

Yeah.

That’s a tough one. I’m actually trying to think of who I’d get in the most trouble with, because that sounds like fun. I wouldn’t mind getting behind the bar with Erick Castro. Whenever I see that guy, it’s always one of us behind the bar. It’s never the two of us back there at the same time. That would be kind of fun.

One of the bartenders at Macao – Igor [Hadzismajlovic], I think his name was – he had an amazing handlebar moustache and was the nicest fucking guy I’ve ever met in my life. I did my Leo DeGroff impersonation for him and he thought it was hilarious. He just seems like a fun guy to work with…It was right after the five-day B.A.R. program and we were all getting shithoused at Macao to celebrate. I’m going to keep it at that.

Where and what do you like to drink when you’re not here?

When am I not here? That’s a damn good question. I usually just stay up in the neighborhood, up in Los Feliz. I’ll hit a lot of the bars. I’ve been liking going to Good Luck lately. It’s that simple bar mentality, but you can get surprisingly good cocktails there.

What do you like to order there? Anything in particular?

Last time I was there, I went through about three or four of the Old Boy cocktails.

It’s been awhile since I’ve been there.

I just look at the menu and it’s kind of like, “Yeah, that one looks good.” It’s kind of that kind of place. It’s a lot of fun. It’s a great little bar.

Or I make drinks for me and my girlfriend and home.

What do you like to make?

I’ve come into a weird supply of Angostura three-year rum, that I don’t think they make anymore. I found a place where I was getting it for like 20 bucks a bottle. I could probably turn around and sell it on eBay for five times that to some super rum geek. It’s the most amazing fucking rum and I make simple daiquiris with that, when I’m in the mood.

What would you recommend a non-professional make at home?

I’m always a big fan of simple things. I really like Fizzes and Collins and long drinks. As the weather’s getting a bit colder, I always go for the Old Fashioned.

How do you prefer your Old Fashioned?

I’m really picky about that. I still think the Seven Grand way of doing it’s the best. Take a sugar cube, a really healthy dose of bitters – because I really like bitters – a good rye, a decent bourbon, or a rye-heavy bourbon.

Two ounces?

Oh yeah, of course. Some good ice, stir it down, a nice orange and lemon twist. It’s nice and simple.

Any rye in particular?

You know, like everybody, I’m totally horny from the Rittenhouse, whenever you can get it. I’ve got like half a bottle at home, hiding away from any friends that might come over. I really like the Wild Turkey rye as a high-proof substitute, for something like that.

If you could only have one more cocktail, what would it be, and how come?

One more? My death row?

One more glass.

Ramos Gin Fizz, man. I know it’s complicated and takes forever, but if I was on death row, it would extend my life by at least 15 minutes, if it was made right. It’s just the perfect morning after cocktail, it’s just really fantastic.

Who would you let make it?

Somebody I would want to suffer. I’ll have to think on that one. I’d probably have John Coltharp make it for me because I know he’d actually take the time and effort to make it right.

What would you want to be known for as a bartender?

It’s not very glamorous, but somebody who came in and did his job and did it well.

Tags:

Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

[…] Mixologist Matt Wallace from Harvard & Stone mixed up the entire line of spirits and delivering Farmers market […]

Leave a Comment