We do n’t just appreciate our bar in Charleston ; we appreciate our barkeeper . If you ’re here , there are several you necessitate to know – whether because of the way they ’re creating drinks , the noesis they convey to the scene , or just their overall vibe . So take some time and get to know these people ( and their mighty concoctions ) . And please , be nice when you belly up to the bar . They deserve it . After all , not everyone is uncoerced to listen to your less - than - sober story .
Kyle DeGolyer
Where to find him : Poogan ’s Porch ( savoir-faire and information ) and Poogan ’s Smokehouse ( speech and info)Specialty : As beverage director of both Poogan ’s Porch and the new Poogan ’s Smokehouse , Kyle is part of a famed Charleston mark . Poogan ’s is one of the most democratic tourist name and address in town , has a document ghost story , and cranks out down - home Lowcountry classic in a interior decoration that feels like your rich nanna ’s animation room . What Kyle ’s done is make a place local come to for both classic and updated cocktails , making the swallow programs easily than they had to be . Because of that , he ’s getting some serious notice . From bartender competition , to hosting " King Cocktail " Dale DeGroff a twain of years ago for Charleston Wine + Food , he ’s speedily become one of the most - favored barkeep in Charleston . What he ’s doing when not behind the joint : knead the streak at a ' ninety - themed putsch at 492 with Megan Deschaine ( in a plaid shirt with a wallet chain ) .
< strong > Where to find her: Jack of Cups ( < a href=“http://www.thrillist.com / venue / eat / charleston / eating house / jack - of - cups … ; target="_blank”>address and info )
< strong > Specialty: Lesley is the conscientious objector - proprietor of this great corner of a craft beer cake with excellent food and a spring up cocktail list . But she ’ll still take time to jibe you with your favorite newfangled beer , if that ’s what you ’re looking for . Just answer a few simple questions and get quick to be introduced to your next go - to brew . Though small compare to some other dapple on Folly Beach , this place is a far cry from the cases of Coronas assist at other spot down the street . There are tripels , sourness , seasonal , reserves , and the occasional “ giant ” on tap. What she ’s doing when not behind the stick: Buying stall from former Mexican restaurants to retrofit Jack of Cups .
Leslie McKellar
< strong > Where to find her: 492 ( < a href=“http://www.thrillist.com / venues / eat / charleston / restaurants/492" ; target="_blank”>address and info )
< strong > Specialty: From ice cubes that change color through a born chemical substance mental process , to trace and syrups concocted from South American teas , Megan ’s cocktail are a delightful < em > Alice in Wonderland-esque escapade . With a all-embracing - eyed enthusiasm , she ’s really take aim the focus of 492 ’s forward-looking molecular gastronomy approach and bring it to the cake – not only creating fun libations through science , but also interesting relish combos the average toper probably did n’t realize they liked. What she ’s doing when not behind the stick: Organizing and beat up the < a href=“https://www.facebook.com / USBGCharleston/" ; target="_blank”>Charleston USBG Chapter .
< solid > Where to find him: Pearlz West Ashley ( < a href=“http://www.thrillist.com / venues / eat / capital of West Virginia / restaurant / pearlz - oyste … ; target="_blank”>address and info )
Leslie McKellar
< unassailable > Specialty: Hospitality , speed , and patience are a bartender ’s dough & amp ; butter . Rob Hayner has them in spades . This bar is hopping during every happy hour ( Monday - Friday from 4 - 7pm ) , with Guest two and three row deep just wait for those 600 oysters to get shucked ( and credibly for another drink from Rob ) . Luckily the crowds do n’t faze him at all : his carbon monoxide - workers jazz working with him , and his regular ca n’t get enough of him . After all , he is the ringmaster of Pearlz , and all of us are just favorable to get a place ringside. What he ’s doing when not behind the stick: Watching his tyke incessantly jump out on an indoor trampoline .
< secure > Where to regain her: McCrady ’s ( < a href=“http://www.thrillist.com / venues / eat / charleston / eating place / mccradys" ; target="_blank”>address and info )
< strong > Specialty: Bethany is n’t essay to knock you on your arse with her whiskey - on - whisky - on - whiskey ( with a dab of vermouth ) cocktail . Instead , she ’s quietly organizing and directing an orchestra of spirit to accompany the refined plate come out of the McCrady ’s kitchen . Whether it be those lemon Sir Robert Peel she carve to await like folio , or just a delicate concoction of flavors in an graceful coupe spyglass , it ’s almost as if she ’s creating beautiful music behind the bar , and you just ca n’t take your middle off of the maestro. What she ’s doing when not behind the stick: Getting fresh gentle wind by foraging for autochthonal ingredients .
JWKPEC/Paul Cheney
< strong > Where to get him: Edmund ’s Oast ( < a href=“http://www.thrillist.com / venue / swallow / nation / saloon / edmunds - oast" ; target="_blank”>address and info )
< strong > Specialty: In a position that already surpass at beer and food , Jayce is bringing another full - barrelled scattergun to the company : imaginative cocktails . From the favored Red Wedding with hibiscus tea crank block ; to barrel - cured cocktails ; and even the Summer Stinger , with white brandy , white creme de menthe , and mint , Jayce ’s cocktail are what keep patrons coming back to the Edmund ’s Oast bar . And fortuitously for us , he ’s not greedy about his recipes : he hosts occasional bartending grade for permit the repose of us in on how to make his famous libations. What he ’s doing when not behind the stick: Experimenting with creating new flavors of bitter and tinctures with local ingredients .
< solid > Where to regain them: Proof ( < a href=“http://www.thrillist.com / venues / proof - bar-29403" ; target="_blank”>address and info )
Stephanie Burt/Thrillist
< firm > Specialty: Craig ( the possessor ) and Roger excel at the craft barroom , and Proof is where they hold motor inn . They are both first-class bartenders in their own right , but if you may get them together on a weekend night , they make wizard . At this " bartender ’s saloon , " be on the watch for unnoticeable classics from the cocktail bill of fare and drinks with an emphasis on gin rummy and absinthe . These two are so upright that they recently take some Charleston hospitality to NoMad in NYC , and wowed the crowds there as well. What they ’re doing when not behind the stick: Chatting and connecting with some of the salutary bartenders in the diligence , and produce a ground zero for the best bar takeovers in township .
< secure > Where to recover him: Bar Mash ( < a href=“http://www.thrillist.com / venues / eat / charleston / restaurants / mercantile - a … ; target="_blank”>address and info )
< strong > Specialty: Barman Teddy Nixon recently adorn the cover of < em > Imbibe . Ask him about it and he ’ll gladly give you a copy to peruse . Is that a tad self - promoting ? Not to Teddy . He ’s just excited because he ’s a guy who truly loves what he does . He ’s more than just a pretty human face ; this bozo ’s a meticulous Jehovah of cocktail . Whether it be hit inspiration for names via diachronic references , or adding small garnishes of floating Angostura jewels , there ’s always something interesting about Teddy ’s drinks . Be trusted to keep an oculus out for his seasonal specials , from spring Tiki aspiration , to fall bourbon - fueled toddies. What he ’s doing when not behind the stick: Reading bar books on the beach in a Boston Red Sox cap .
Neighborhood Dining Group
< potent > Where to get hold him: The Bar at Husk ( < a href=“http://www.thrillist.com / locale / eat / state / restaurants / husk" ; target="_blank”>address and info )
< secure > Specialty: Weaver excels at the creation of cocktail , yes , but beyond that , the creation of the cocktail card . It circumvolve seasonally , so sit down down and take a while to show it before ordering . Rod ’s not concerned in revivify the wheel , yet each modern intermixture has an idea attached to it , which is communicated through the methamphetamine hydrochloride and flavor ( representative : " Representations of Governmental and Social Law and Structure " ) . If that ’s all too cerebral for you , never venerate : Weaver ’s about as approachable behind the stick as they make out . You ’ll sense at plate by the final stage of the first round. What he ’s doing when not behind the stick: Making , bottling , and betray his < a href=“http://weaverfamilywhey.com/" ; target="_blank”>Weaver Family Whey in the Lowcountry.<a class=“vortex - open " datum - campaign=“5881 " href=“https://signup.thrillist.com/" ; target="_blank”>Sign up here for our daily Charleston electronic mail and be the first to get all the food / drunkenness / sport in town.It should be observable that < a href=“https://www.thrillist.com / author / stephanie - burt" ; target="_blank”>Stephanie Burt believe that a good barkeeper is more than just a server that can make a interracial beverage . you could get her ( and her idea on everything from liquor to Sir Francis Bacon ) on Twitter < a href=“https://twitter.com / beehivesteph" ; target="_blank”>@beehivesteph or in your earbuds on her hebdomadal podcast , < /em > The Southern Fork < em>.
Andrew Cebulka
Courtesy of Proof
Jessica Smith
Neighborhood Dining Group
