Kevin Delaney

When, order where and why did you decide to start bar tending?

My first time behind a bar was at an East Side Marios – I had been promoted from serving, although I still think to this day the drink I made the most behind that bar was a “kids chocolate milk”. What actually got me interested in bar tending, however, were a serious of YouTub videos starring Chris MacMillan, at that time at the Library Lounge in New Orleans. I loved the history behind every drink he made, it was a window into a whole new world.

What is your favourite cocktail?

A Sazerac, for sure. It’s got the right balance of simplicity and complexity. And whisky. Can’t forget the whisky.

Shaken or Stirred?

Stirred drinks, for sure. Although if this is a trick question, I’ll take mine neat please.

If you could work with any other bartender in the world for one night who would it be?

The afore mentioned Chris MacMIllian, just to hear him talk the history behind the craft. Search YouTube for “Best Cocktails of New Orleans” and you’ll understand.

If you could visit any bar in the world where would it be?

You know what? A nice setting is, well, nice… but it’s definitely the bartender that makes the bar. Having said that, I’d have loved to have seen PDT in it’s heyday. 

Where are you working now and what is your cocktail style for that bar?

I’m currently at Brux House in Hamilton, and the cocktail style for the restaurant is evolving. We’ve been open less than 4 months and I’m testing the waters to see how cocktails fit into a craft beer orientated restaurant. So far I’ve kept it simple; variations on the classics that take two flavours and play them off one another.

Who is your mentor, if you have one?

Does YouTube count?

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