It’s a doubleheader on this edition of Shift Drink. We’re snooping into the late night drinking habits of two of the finest (and most fun) bartenders in the city, who hold court at that fabulous downtown disco party meets cocktail bar known as Honeycut. Mary Bartlett, cocktail development and bar manager, and general manager Dave Fernie, work up quite the sweat serving any number of cocktails, classic or quirky, to thirsty crowds. Here’s what they serve themselves after a long night, recipe included.
What’s your shift drink?
“I have the taste of an eighty year-old woman. I’m usually sipping a glass of wine or sherry while closing, but if I have an actual drink, it’s going to be something like a white russian. Not only is it delicious, but as an added bonus it will get rid of any admirers who might be lingering at the bar. No one looks good drinking a big glass of cream.” —Mary Bartlett
“After a long haul in the trenches here at Honeycut, I like to treat myself to a delicious blue Hawaiian. Its tropical and transportive! After disposing of the nights refuse and resetting my well to a wonderfully clean environment, I suck down a collins full of cyan deliciousness.” —Dave Fernie
1 oz pineapple juice
1/4 oz simple syrup
1/2 oz lime juice
3/4 oz Blue Curacao
1/2 oz London Dry Gin
1 1/2 oz White Rum
Whip in a mixing tin and dump into a chilled collins full of crushed ice. Garnish flamboyantly. Enjoy among friends.