Pouring Ribbons bartender Amanda Elder was working at a pizza parlor while studying art history at the University of Michigan, and the second she turned 21, she knew she wanted to be trained behind the bar. She took that experience with her as she pursued a grad degree in graphic design in NYC, working at a handful of bars and restaurants along the way and in between — including a British pub in Savannah, where she experienced one of the most validating moments behind the bar. “There's nothing more satisfying than winning the trust of a guest who has been patronizing your bar since long before you were there,” she says. It was only upon joining the team at Pouring Ribbons when she began to fully immerse herself in the industry, while also continuing to exercise her design prowess (she’s the one responsible for the bar’s gorgeous menus and promo materials). Here, Elder talks about Route 66-inspired drams, her penchant for sci-fi, and the venue’s first 80s Night— a monthly homage to the most festive of decades, complete with guest bartenders, that kicks off this Monday.
BoozeMenus: Fill in the blank: I knew I wanted to be a bartender when _______.
Amanda Elder: I knew I wanted to be a bartender once I was hired and started to train at Pouring Ribbons, which is strange considering that, at that point, I had already been bartending for over eleven years. In my mind it had never been what I truly wanted until I was engaged on that level.
BM: What’s the latest creation of yours, and what inspired it?
AE: One of my current drinks on the Pouring Ribbons menu is called The 19th Hole, which is a gibson variation. Our current menu is inspired by Route 66, and in my research, I discovered a short-lived restaurant in L.A. called Steer's for Steaks. The bar was carpeted in an actual putting green and they advertised enjoying "libations on the 19th hole.” I'm fascinated by dining culture of the 50's of 60's when people would dress in their best clothes and go out for a big, showy meal. It was an event. I like to imagine what people at this restaurant would have been drinking while waiting to sit down and enjoy all of the salty and green flavors that were popular at that time. The drink was born from those imaginings. The 19th Hole is a gin martini at the end of the day, but with the addition of Aquavit, Celery Bitters, and a Fino Sherry syrup that has been infused with lemon and scallion.
BM: What’s your favorite bar to saddle up to in NYC right now?
AE: I love Dante on MacDougal Street in Greenwich Village. The Italian Cafe vibe is pulled off so beautifully, it feels like a mini-vacation. And although their cocktails are fantastic, I really love their ability to celebrate simplicity - a lovingly served vermouth or Garibaldi, for instance. It's serving as an important reminder to me right now that respect for ingredients goes a long way.
BM: What’s your morning routine, pre-shift?
AE: Before spending time doing anything work-related, I try to sit down on the couch with a cup of coffee and at least part of an episode of Star Trek: The Next Generation. Our industry can be creatively exhausting, and I think it's really important to have an outlet that allows you to shut your brain off and recharge for a little while. Sci-Fi and good storytelling are perfect for that.
BM: What ingredient are you loving right this second?
AE: I've been enamored with vodka recently. It's been vilified for such a long time in our industry, and people are just starting to respect its capabilities again - not only in the way it pairs with food, as originally intended, but also as the perfect lengthener in cocktails. It's a great tool for opening up more complex ingredients. My husband is Russian and he took me to Brighton Beach for the first time last summer, and we had chilled vodka with pickled mushrooms. That was one of my favorite drinking experiences of the year.
BM: What has served as a favorite memory behind the stick here, so far?
AE: The first 80's Night we hosted at Pouring Ribbons last month was a really fun party, and while shaking a couple of drinks, I looked around the room to see both the staff and guests having fun. I’m even more excited for our official launch of 80’s night on March 14th. After helping develop the drinks, designing the menu, selecting the guest-bartender, and choosing decorations for the room, it was the first time I've felt so responsible for everyone's experience. I felt that I was a part of the process from beginning to end, and seeing the entire room have a blast is really rewarding.
BM: What, in your opinion, is the perfect cocktail?
AE: The perfect cocktail is whatever you need right in that moment. That may mean a pre-dinner Negroni or an over-the-top tiki drink at a party. As long as it's well-executed and is contributing to the overall experience in a good way, then any style cocktail can be just right.
BM: Where's somewhere you'd like to visit right this second, and what for?
AE: I'm dying to go to Spain. I've never been and I feel like sherry is my spirit animal — alongside mezcal, of course.
BM: What's your go-to food/drink pairing, and what makes it so?
AE: A Negroni on the rocks with the Mocetta, Beef, Creminello Meat platter or followed by a dish of the housemade pasta at Caffe Dante. Besides being timeless, the Negroni serves as a perfect aperitif.
BM: Who's your favorite drinking buddy, and why?
AE: I love drinking with my best friend, Chelsea Kaiser. She is also a cocktail bartender and can appreciate a good drink, but has an immense knowledge of wine, as well. I can always rely on her to pick a good glass for me while we giggle the night away.
By Nicole Schnitzler
(Photos from left: The 19th Hole by Eric Medsker; Interior by Paul Wagtouicz; Amanda Elder)