Introduced about six months ago to The Oak Room Restaurant and Lounge inside DoubleTree by Hilton Hotel St. Augustine Historic District, Scott’s 50 States Cocktails allow guests to take a cross-country trip of libations.
Tending bar since: Off and on his entire life
Bartending at The Oak Room Restaurant and Lounge since: January 2015
Where did the idea for the 50 States Cocktails come from? The 50 States Cocktails were created as a way to start conversations amongst patrons. It gets people talking to each other about where they’re from and where they’ve been. If guests are talking amongst themselves they’re occupied, and the bartender doesn’t have to be their source of entertainment. It also encourages the purchase of more than one drink because they’re involved in a conversation, or maybe they want to try the cocktail from their new friend’s state. The 50 States menu also brings people back in that want to taste other state cocktails.
The bar is located inside of the Double Tree by Hilton, how does this affect the demographic of your guests, locals versus tourists? It’s usually fifty-fifty, but on Friday and Saturday nights we have light jazz music from 7-11pm and we often see more locals then. Many of my previous regulars from Cortesse’s have followed me to The Oak Room and come in for wine or my infamous Espresso Martinis. We have a full bar and guests are not restricted to ordering off of the 50 States Cocktail menu.
Are any of the 50 States Cocktails more popular than others? Yes, often guests will order drinks that they recognize. So, the Florida Citrus Drop Martini (similar to a lemon drop, but with citrus) and the California Mudslide are commonly ordered. I also get frequent requests for the Bloody BLT. I add beef bouillon to make it a little hardier and it even comes with two slices of bacon, lettuce and tomato.
Do you make any non-alcoholic versions of the 50 States Cocktails? I can make non-alcoholic versions of many of them. We’re also starting a similar set of drinks soon for each of the 196 countries. One of those is Saudi Arabia’s drink, which is basically a smoothie, 99 Virgins. I’ll also ask people what they like to get a sense of their taste and then recommend something to them that way.
What is the most challenging part of your job? Staying organized. With more than one bartender behind the bar, it’s easy for things to be moved around and not put back where they belong. The best bartender is a master of setup and has a sociable personality.
116 San Marco Avenue
www.oakroomrestaurant.net
Photography by Brian Miller
