LOCAL Houston | The City Guide August 2016 | Page 28

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BADASS

BARTENDING

JULIE ROGERS
Assistant General Manager, COLTIVARE

IT’S A BOLD, NEW
WORLD WE ARE
LIVING IN. SO MUCH
RESPECT IS GIVEN TO
CHEFS, SERVERS AND
BARTENDERS, AND
RIGHTLY SO. THESE
ARE THE MEN AND
WOMEN CREATING A
CUSTOMIZED EXPERIENCE FOR PATRONS.
WE CATCH UP WITH
THREE LADIES THRIVING IN THEIR
CAREERS AS BADASS
BARTENDERS IN
SOME OF THE CITY’S
HOTTEST SPOTS.

28

L O C A L

| august 16

Do you remember the moment when you realized that you could turn this
into a career?
It was the night that I neglected to study for a very important exam in one
of my higher-level Chinese classes, instead reading a book on Belgian
beer history.
Has anyone ever ordered a real off-the-wall drink?
One of my favorite dishes at Coltivare involves mussels in a broth of capers,
anchovies, red chili flakes and a fermented fish sauce called garum. One
night, we had a guest request a cocktail made from the leftover broth. We
threw together a weird Gibson-esque cocktail with some Fino sherry, and
although I wouldn’t ever advertise it, I’ve gotta say – it didn’t suck.
What’s the largest tip you’ve ever received?
A regular once brought me back a bottle of beer from a brewery in Chicago
that I had mentioned being a fan of in conversation one day, which was
incredibly flattering and special. We have since become beer trade friends.
What has this trade taught you that translates into your personal
life every day?
Honestly, this industry has completely changed the way that I interact with the
world. It’s taught me to listen more and shout less, it’s taught me patience,
and it’s made me more accepting and open. Seeing all the moving parts of
our staff come together to host our nightly dinner party for curious first-timers,
comfortable regulars and everything in between is definitely inspiring.

Photography by Anthony Rathbun

Compiled by Carla Valencia de Martinéz