Welcome to Shift Drink, where we take a peek into the post-shift drinking habits of L.A.’s finest food and drink personalities.
Avery Underhill, bar manager of Butchers & Barbers, first learned how to “create cocktails that invoke all or as many senses as possible” during his four-year run at the SLS Beverly Hills’ Tres bar. He continued his cocktail-quest-of-all-senses with a hop Downtown to help launch the bar program at the Ace Hotel’s L.A. Chapter restaurant before making his way to Hollywood’s Butchers & Barbers. The New American bistro with a focus on whole-animal butchering is the first restaurant venture of nightlife kings the Houston brothers. The cocktail menu, developed by Houston Hospitality beverage director Joseph Swifka, focuses on house-made infusions, seasonal ingredients, and both clever concoctions and food-friendly classics alike. When closing things down for the night, Underhill craves an old-school cocktail that packs a sweet and sour punch.
Read on for the recipe and also discover what his shift drink backup plan tends to be.
What’s your shift drink?
“Most nights, I’m working with my cohort and ‘vest friend’ Jordan Pino, so I can expect his favorite, a Paper Plane, near the end of the shift. But lately, I’ve got him turned onto Army and Navy. I love the tart and almond combination with this gin cocktail. It’s just something silky and sour that’s nice to sip on while closing checks. If all else fails, we like to walk over to see our neighbors and friends at Dirty Laundry for a shot of mezcal and a Scrimshaw.”
Army and Navy
- 2 oz Royal Dock Navy Strength Gin
- 1 oz lemon juice
- 3/4 oz St Vincent Orgeat
- Dash of Angostura
Shake all ingredients over ice and strain into a chilled glass.