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" Steve Schneider, 27, Principal Bartender Employees Only New York City The term mixologist is one of three parts to being a great bartender. A mixologist is a guy who knows the recipes, knows every bottle of booze behind the bar as a story. Very important part but equally as important as the sage... ...That&amp;#039;s the smart guy. That&amp;#039;s the guy who knows where everyone is in the bar. He knows how to cut people off, he knows how to fill the register and the tip bucket and make people happy. Then there&amp;#039;s the rock star who remembers that it&amp;#039;s a party over here. He keeps the party going, and makes everybody&amp;#039;s possibilities come true. They go out because there&amp;#039;s a possibility that something&amp;#039;s going to happen to these people. They&amp;#039;re going out chasing their possibility \u2014 whether it&amp;#039;s going out to get laid or strike a business deal. Ultimately, it&amp;#039;s up to the bartender to find out what this guy&amp;#039;s possibility is and do our best to make it happen. 7-11 has customers. We have guests. I don&amp;#039;t remember recipes. I learn drinks. Learn why these drinks taste a certain way, learn what they&amp;#039;re supposed to taste like, and people appreciate that. If I&amp;#039;m using jiggers I can&amp;#039;t fuck up the recipe. And I can&amp;#039;t take pride in anything that I can&amp;#039;t fuck up. I think every drink has its time. Season, time of day, time of night, where you&amp;#039;re at, who you&amp;#039;re with. Whenever I have a new bartender \u2014 or anybody that wants to learn a cocktail \u2014 I teach them the Manhattan cocktail. We&amp;#039;re in Manhattan. And if you can&amp;#039;t make a good Manhattan in Manhattan, then you&amp;#039;ve got to go. I have the disco shots, moving my ass behind a dive bar, and then I have the molecular gastronomy stuff. I&amp;#039;ve been trying to be a jack of all trades. And a master of nothing. I&amp;#039;m known for wielding this giant mallet \u2014 sort of like the Hammer of Thor. I put ice in a canvas bag and I smash the hell out of it to create a lot of classics that use crushed ice. It turns people&amp;#039;s heads, and it gets people interested. More importantly, I&amp;#039;m having fun doing it. Fernet Branca, absolutely. Bitter, Italian \u2014 a shot of that will pretty much cure you right up. There&amp;#039;s no way around that one. It&amp;#039;s our favorite. Usually at the beginning of the night we&amp;#039;ll start out with little tiny shots of Fernet just to recover from days prior. We have six bartenders that have the Employees Only logo tattooed on their body. I&amp;#039;m one of them. It&amp;#039;s right on my hand. So when I mix my drink everybody can see that &amp;quot;EO&amp;quot; shaking back and forth. It&amp;#039;s a tribute to what these people have done for me and when I have my restaurant one day, people will ask me about that EO on my hand and I get to tell them a kick-ass story. Everyone knows Steve Schneider and his mallet. PLUS: Read More Bartender Wisdom on Eat Like a Man &amp;amp;gt;&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/bars/interviews/a9799/employees-only-bartender-042111/>