related items
It’s time again to learn what the people pouring your drinks really think of you…and their job. This week, we chatted with Artemio Vasquez, the newly minted mixologist responsible for the classic cocktail menu at pan-Latin spot Yerba Buena in the East Village, where he talked fire extinguishers, Pedialyte, difficult customers—and how to dodge their occasional passes.
Where’d you get started?
I was born in a city on the coast of Mexico. I used to have a small business there selling fire extinguishers and emergency signs.
That’s quite the career switch. How did you get into bartending?
I was a barback at Pegu Club, and Audrey Saunders, the co-owner there, sparked my curiosity about creating cocktails by infusing them with different ingredients and syrups. Everything she does is handmade, from the ginger beer to the syrups to the bitters, and I really liked watching what she was doing in the kitchen, so that got me interested in it.
How long have you been at it?
Only two years, which isn’t a very long time, but I really enjoy what I’m doing.
So what’s the crowd like at Yerba Buena?
A lot of young people, mostly women.
That must work out in your favor. What’s the worst pick-up line you’ve heard?
First of all, I’m not that handsome so I don’t get hit on a lot, but if it happens I just laugh it off. And if the person persists and says, "No, I’m serious," I’ll tell them I’m married. If they ask me why I’m not wearing a ring, I’ll say I’m actually living with my long-term girlfriend.
Do customers ever give you a hard time?
If they do, I don’t mind. It’s part of my job, to give people a good time here. That’s why you go to a bar—to blow off steam when you’re in a bad mood, relax and have a good time. It all comes with the territory. You just can’t take things personally.
Are there drink orders that make you cringe?
When people ask me to make cocktails with strange names, like a sour apple martini or something I’m not familiar with. I only make cocktails the old, classic way, although I am creating new cocktails here.
What’s your signature drink?
It’s called the Poquito Picante, which has fresh cilantro leaves, fresh cucumber, jalapeño skins infused with Cointreau, fresh lemon juice, simple syrup and Tanqueray gin. We don’t use pre-made sours or mixers, so everything here needs to be created fresh.
What do you usually order when you go to a bar?
I love Manhattans and Sazeracs, which is an old classic drink from New Orleans made with Peychaud’s Bitters, a little simple syrup and rye whiskey with a lemon twist.
When you’re not working, where do you like to drink?
I like to take friends to PDT, Little Branch, Milk & Honey, Freemans and Pegu Club.
What’s the most important cocktail tool behind the bar?
Jiggers. Mixology is precise, so you have to measure exact amounts of every ingredient. Certain spirits and liqueurs have different densities—for instance, curaçao is denser than other alcohols and will pour much slower than anything else, so even if it’s the same count it’s not going to be the same proportion.
Any magical hangover cures?
Well, I can handle a lot of alcohol, but I’ll usually drink Gatorade. Pedialyte is pretty good, too.
Photo by Sam Horine
What other people are saying...
saraht - August 19, 2009 at 3:29 PM
This guy seems super sweet and humble, not to mention good at his job. I appreciate the Pedialyte tip!
Report This Comment