We know what a bartender makes, from three creative bartenders in Watkins Glen.

What brought you to bartending?

Indiana: “I was raised in restaurants, so the chaos of expo lines and Saturday nights always felt like home to me. I didn’t become a bartender until about six years ago when I was encouraged by coworkers who thought I had the skills and personality to be successful. I’ll always be grateful to them for that. I began to truly enjoy myself. I think joy in work is a unique thing to find.”

Ian (above): “In my teens and twenties, I was a hothead and very opinionated. Very controversial. I didn’t think I had the patience for working with the general public. But then I worked for the Lake Champlain Maritime Museum as an interpreter on this roving circus of tours on a canal system. I did a presentation about the War of 1812 and told the history of the boat. Hundreds of people did the tour. That job made me realize that I can deal with the public, I can speak publicly, and that I’m not afraid of this. Bartending just kind of fell into my lap after that. The girl I was dating worked for a restaurant and they needed help at a catering gig. I was in charge of making three cocktails and thought it was pretty interesting. Eventually I found my way to 29 Neat [at 29 North Franklin Street], and that’s where I really cut my teeth on cocktails.”

Terence: “My sister connected me with winemaker Jeff Dill, who was opening a bar in downtown Watkins Glen [J. R. Dill Wine Bar, 301 North Franklin Street], and we hit it off. We had a similar vision and he was trusting enough to give me free rein. I remembered the great cocktail bars I frequented when I was living in Queens, and wanted to do something similar. Just really high-quality cocktails that look and taste amazing. Everyone posts pictures of their drinks, so they always have to look incredible. I’d been working exclusively with wine before, so running a cocktail bar was a chance to do something new and refreshing.”

What’s the best thing about bartending?

Ian: “I appreciate when you have the ability to do something new and unique. Some bartenders look at uncertainty as a burden. For the most part, I look at that as an opportunity to evolve. That’s what it’s all about. Helping people find something to drink that they didn’t even know they liked. I can tell within the first second of the first sip if they liked it or not. Their eyes light up. There’s the flush of the face. Some people just let out a sigh and slowly nod their head. You can tell instantly. It’s completely nonverbal.”

Indiana: “I love making new drinks and spending time with my regulars [at El Rancho, 212 North Franklin Street]. Some of the greatest friends that I’ll have forever are those I’ve met while bartending. But finding new ingredients and flavors to work with, that’s when I feel like I’m creating art.”

Terence: “I get to hang out with my friends and try out new jokes all night long. I get to talk to girls, and I get to be myself. I see young people in their twenties working in drug stores and car washes, and I always wonder why they wouldn’t want to be bartenders instead. I’m basically always looking around wondering why everyone isn’t bartending. It’s a great way to make a living and it’s so much fun. I genuinely love making cocktails.”

What’s something you wish people understood about bartending?

Ian: “A drink is only as good as its ingredients, and curated cocktails have the ingredients they do for a reason. Sometimes people want to make substitutions, which is okay, but now I don’t know if that’s going to taste good. It could lead to an unsatisfactory experience, and that’s the last thing I want. Moral of the story—just let me make the cocktail how it’s been designed and chances are you’re going to love it.”

Terence: “What Ian said. Some customers get so fixated on one ingredient they don’t recognize and end up denying themselves the experience of having an experience. I run an ambitious cocktail program with only New York spirits, and I realize it might be intimidating. Customers are going to see a lot of bottles they’ve never seen before. It’s okay to ask questions and have a conversation, but it’s important to keep an open mind.”

Indiana: “I wish people understood that bartending is a performance. The personality, the swagger, and the bar flare, it’s all for entertainment purposes. I can’t speak for every bartender, but I’m certainly a bit different outside of work. Running into regulars outside of the bar tends to be amusing. It’s fun when they see how surprisingly calm and quiet I am outside of that environment.”

Terence’s Alpine Mule:

Combine 1 oz. vodka, .5 oz. Fernet Branca, 1 oz. fresh lime juice, and .5 oz. simple syrup in a collins glass filled with ice. Top with ginger beer. Garnish with a lime twist and candied ginger. Cheers!