#5 of 7 Q&A
@harvardandstone – Bartender/Bar Manager
Tales of the Cocktail Spirited Award nominee – Best American High-Volume Cocktail Bar
KB: Previous spots before Harvard & Stone?
AP: Milk and Honey and @elevenmadisonpark
KB: Harvard & Stone is a now 5-time Spirited Award nominee. In your opinion, what has been the key to staying on everyone’s radar year after year, and especially now as the cocktail bar scene in Los Angeles is booming?
AP: I think it’s our persistence with world-class level guests in the R&D bar, our push to keep innovating, and traveling around conferences to continue to meet with our friends in bars around the world. Most importantly, it’s the first and last stop in LA for so many hospitality and bar professionals around the world, and we provide them with a good time and a healthy dose of hospitality.
KB: Your R & D bar tucked at the back of Harvard & Stone is renowned for its rotating list of guest bartenders and creative nightly changing cocktail menus. How fun is it to for you to be able to host friends in the business and offer a spot for them to express themselves in a way that might be different from their other jobs?
AP: It’s amazing, we’re so fortunate that they come here and bartend, and our staff and guests are exposed to their style, and they get to have a killer night and possibly pop over to Jumbo’s.
KB: You’ve worked at some super iconic cocktail bars in New York City, having greats like Sasha Petraske show you the ropes, so to speak. Now as you take on speaking engagements such as the one coming up next month at BevCon in Los Angeles, and can be seen as a mentor to others, do you think back to the time when you were coming up in the bar scene, and pull any teaching techniques from those days?
AP: I think every good seminar stays on topic and really focuses on its attendees, so it’s very crucial to do that and prevent it from becoming a “how I got my start in hospitality” unless that’s the topic of the seminar.