How does someone become a top craft cocktail mixologist? Asking this question, and a few more below, we learn that Tucker St. John, the director of beverage at the popular Esther’s Kitchen in the Arts District, has a penchant for learning and teaching that began fewer than 10 years ago when he was obtaining his degree in history from Nevada State University.
“It was really by accident,” Tucker began. “My mother was a bartender. And I was dating a bartender who was making more money in her one job than I did in the three I held while attending school full time. While I was still in school, I looked into it. I simply walked into a bar looking to be a barback – that’s the person that is always in the background in most bars assisting in everything. When they asked me if I liked craft cocktails, I didn’t know what that meant back then.”
From there, Tucker got a job at his girlfriend’s bar, did what he called “independent study” and learned all about craft cocktails. His historical background led him to enjoy the research while learning from the bartenders around him. “But you got to do the work, develop the palate,” Tucker added. “I started at Esther’s Kitchen four years ago, and I’m still learning from my fellow bartenders.”
“The reason I love the hospitality industry, is that I get to serve people and learn about them and connect with them,” shared Tucker. “Especially with people locked to their phones these days – I’m right there in front of them.”
As far as the cocktail program at Esther’s Kitchen Tucker explained, “Our cocktail palate is more acidic and drier – so we craft unique ‘Esther’s Cocktails’ to go with the Italian food we serve. I like my customers to give something different a shot, and we will dump it if you don’t like it and find something new for you. I don’t have an ego in making cocktails.”