It didn’t take too long for Dempsey’s bartender Jimmy Dunn to flee his small hometown in the middle of Ireland and make the voyage across the pond to New York, where he’s been since 2009. In the six years that have passed he’s been working his way downtown by way of a handful of midtown bars, a pursuit that has landed him at Dempsey’s Pub in the East Village. Here, Dunn explains the secret behind fast service bar success, what he’s stocking at home, and how he’s spending his next day off.
BoozeMenus: How would you describe your approach behind the bar?
Jimmy Dunn: My approach behind the bar is simple: enjoy myself, make sure everyone has a blast and give customers a reason to come back! Whether it's a few shots of Irish whiskey or simply some good banter, it's all about having fun for everyone.
BM: What's the biggest challenge you run into at a fast service bar?
JD: The biggest challenge during a fast service period is staying calm and not panicking. Even if you are too busy to serve someone, a simple acknowledgment will do the trick. It's only serving drinks and not open heart surgery so it's important to not get too flustered.
BM: What cocktail do you get excited for folks to try at the bar?
JD: I'm excited when someone asks me to make one of our Dempsey's house cocktails as these are drinks we have put time and effort into and we hope people love them. Colorful drinks with a great taste balance that are well presented is what we pride ourselves on.
BM: Which cocktail on the menu was the most enjoyable for you to create?
JD: The most enjoyable cocktail I have created was our Strawberry Layla. I love strawberries, so I ate about a million trying to perfect it! Gin is a great ingredient and the Hendrick’s really cuts the sweetness of the strawberry. It has gone down as a treat with all our patrons.
BM: What cocktail(s) are you working on now, and what's the process been like?
JD: Currently we are working on some classic fall cocktails but all shall be revealed! We want to use really fresh seasonal ingredients that will keep people in a festive mode. Some include nice warm drinks to heat people up on those blizzard days while sending them merrily on their way.
BM: What, for you, is the ultimate fall cocktail?
JD: My favorite fall cocktail is a hot apple cider with rum. You can make this so many different ways and, for me, it really embraces the winter pub experience.
BM: Who has been your biggest inspiration in your work?
JD: I definitely have a few. I have worked with some awesome bar owners, great managers and some world-class bartenders, but I would hate to pick one person.
BM: What era do you wish you could travel to for a cocktail? What would the cocktail be?
JD: I think I would love to time travel to the 50s. I've watched too much Mad Men, so I would give anything to go back and have a delicious old fashioned in a classic 50s bar. I think this is such a timeless cocktail, and I always wrap up my evening with one — or five!
BM: What spirit/liqueur are you always stocking at home?
JD: I have built up a good scotch collection at my apartment, and I have really grown to appreciate a good single malt. I worked in a Scottish bar when I first came to New York, and now I love a really peaty, smokey scotch. It’s great with a pint of Guinness on a freezing December day.
BM: When's your next day off, and what are you doing?
JD: My next day off is Tuesday, and I plan on playing golf with some pals before the weather turns. We will probably go for a few beers and try to stay out of trouble!
By Nicole Schnitzler
(Photos Courtesy of Dempsey's | From Left: A Look Inside Dempsey's; Jimmy Dunn; Cocktails)