A Conversation With Derek Brown, Bartender and 'Booze Nerd'

portrait-twist_sized.jpg Derek Brown likes to call himself a "booze nerd"--an apt description, since it captures both his extreme detail-orientedness about the craft and history of cocktails and the irreverent sense of humor that enables him to refer to mixology as just booze. He is the James Beard Award-nominated drinks guru behind the Columbia Room, a Washington, D.C., cocktail lounge that is frequently listed as one of the best cocktail bars in America.

Brown is also a regular contributor to The Atlantic's Life channel, and has, in his trademark highbrow-lowbrow style, filled our site with everything from his in-depth look at the history of the Rickey, D.C.'s hometown classic cocktail, to entertaining rants about customers who ask silly questions and the most annoying reviewers on Yelp. Here, he talks about making drinks for Barack Obama, how bartending is like anthropology, and why you should never, ever order a Dirty Martini.

What do you say when people ask, "What do you do?"

It's always a struggle to put it in the right words: I drink for a living. My favorite response came when I was privileged enough to make cocktails at the White House, and I was introduced as the mixologist. President Obama responded, "Isn't that just a bartender?" I guess booze nerd may be the most accurate. Still, I think bartender works pretty well. As President Obama added after his question, "Well, being a bartender is a lot like being the president: everyone thinks they can do it but they can't, can they?"

What new idea or innovation is having the most significant impact on how people think about cocktails?

Without a doubt, the creation of the Internet was what prompted the present-day cocktail movement. Since the publication of the earliest cocktail manuals, there's been no greater boon for the diffusion of drink-making knowledge. In a more contemporary sense, since Internet time is now measured in dog years, smartphones have brought that technology directly to the bar. People ask me if I know some obscure drink--let's say the Chatanooga Sling--and if I don't, they just punch it up and share the recipe.

What's something that most people just don't understand about your field?

It can actually be quite unhealthy. Firstly, you work on your feet for 10 to 12 hours per shift, reaching, shaking, stirring, and muddling the whole time. Bartenders experience the highest rate of accidents in the restaurant industry. Secondly, you rarely get enough sleep or see daylight. Lastly, being a bartender in some ways is like being a petit rock star: you may not get the sold-out auditoriums, but you have access to all the vices in the world. All of this makes it hard to stay in the industry for more than a few years without burning out. Longevity means taking care of yourself and watching out for signs of substance abuse.

What's an emerging trend that you think will change the bartending world?

Bars without bartenders, and bartenders without bars. We're at a time when the traditional roles of bartenders are starting to erode, with chefs making cocktails and bartenders taking jobs as flavor scientists, brand ambassadors, and entertainers. I think it's positive for the most part, but it's important to remember the advice of a fellow bartender: the drink is never more important than the person drinking it.

Presented by

Daniel Fromson, a former associate editor at The Atlantic, is a writer based in Washington, D.C. He writes regularly for The Washington Post. His work has also appeared in Harper's Magazine, New York, and Slate.

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