To be the in force bartender is to be more than a great barman . They tirelessly get their trade , meticulously curate what model on their back bar , and head communities in try new movement and thinking about cocktail culture as something that ’s never final , but incessantly regenerate itself . Not to mention they have one hell of a metre in the summons . This metropolis is brimming with creative talent , and there ’s no dearth in the measure scene , which make believe it all the more difficult to nail down down the good . There were several factors , from their countless beverage competitor wins , to successfully getting staunch whiskey - loving Southerners to adopt absinthe … but we did it . We went through a slew of big name to spotlight the top performing artist and bring you Nashville ’s top bartenders of 2016 .
Jen Fuller
Chauhan Ale & Masala House
It ’s not the easiest of tasks , you know , creating cocktails that absolutely complement the exotic flavors and spices of Indian cuisine . As ginmill manager of Chauhan Ale & Masala House , Jen Fuller not only wee it see unbelievably easy , but her zest for the art of coupling is infective . There ’s rarely a competition she ’s not participating in or a best - of list she ’s not make for . Her speed behind the bar and unpretentious approach is why she thrives in categories for the people ’s choice . Prior to Chauhan , Jen run taproom at the Hilton Downtown Nashville and Merchants Restaurant . At Chauhan , she ’s attracting new audiences with different specials , like the $ 6 Tuesday Tastings , where you sample three variations of a spirit , wine , or beer – and some weeks it ’s three spin on a classic cocktail . For something dissimilar , try the Faithful Mistress , with boiler corn - infuse rummy , Amaro CioCiaro , cherry barque vanilla , and sarsaparilla bitters , or the Yankee Rose , with Cathead Honeysuckle vodka , Copper & King immature brandy , hibiscus mint syrup , and grapefruit bitters .
Where do you go to drink when you’re not working?
Jen Fuller:308 is always my first pick . Not only is it walk distance from my house , but I ’ve never had a unsound cocktail there and the barman are awing .
What’s your favorite drink to make?
Fuller : An Old Fashioned . There are many different ways to make an Old Fashioned , which is always fun and easy to play with . Just involve a disembodied spirit , sirup , and bitter .
Do you think the Nashville bar scene is underrated?
Fuller : I do n’t . Nashville is turn so tight and there are so many hoi polloi from all over the country moving here bringing with them their ideas and experience . When I first started bartending in Nashville , cocktail were fruity and super - gratifying , or just boring ( like a Jack and Coke ) . Now , it ’s about fresh ingredients and make syrups , bitter , and infusions . I think it ’s only going to get well .
Ryan Yamada
Marsh House at Thompson Nashville
The late opening of the Thompson Nashville has the whole city buzzing , and not just about the hotel ’s impeccable dash or the much - anticipated reaching of chef John Besh ’s Marsh House , but also the cocktail program , which is crafted to play up Southern flavor with seasonal offerings . Behind the ginmill , you ’ll find Yamada , formerly of Sinema and Embers Ski Lodge in Nashville , and Bar Tonique and Meauxbar in New Orleans before that . The creativity and sense of humor he land to cocktail – like his Mango Unchained and Crouching Tiger , Hidden Cucumber ( serve up at Sinema ) – is what make his regulars stick with him to any organisation . For Marsh House , he advise two of his opening cocktail . The Millwood ( pineapple rum , lime succus , creme de mure , Velvet Falernum liqueur , bitters , and prosecco ) is inspired by the story of his girlfriend ’s grandmother , Helen , and the first drink a gentlemen grease one’s palms her in a Louisiana casino . The Honey Island ( gin , Bruto Americano liqueur , lemon succus , honey , bollock white , bitters , and chinotto Italian soda ash ) is named after the area near the Mississippi / Louisiana border , and pays homage to the hundred of Ramos Gin Fizzes he made while working at Bar Tonique .
Ryan Yamada : I really love the atmosphere at 3 Crow . It ’s casual , with child bar food for thought , and television to check games . If I want to get a cocktail , I like The Green Hour . Absinthe and chocolate truffles are a great coupling and a fun date night .
Yamada : I love making Ramos Gin Fizzes . I take each one as a personal challenge to put out a masterpiece . It ’s a labor movement - intensive drinkable for sure , but for me the end result is worth it .
Freddy Schwenk of No Hard Feelings at Bar Sovereign|Courtesy of Freddy Schwenk
Yamada : I think this is a large moment in time for the Nashville cocktail scene . There are so many expectant bartenders and bar programs moving to Nashville aright now . It ’s exciting to be in the thick of it ! I think that the scene as a whole is on the radiolocation for the Carry Amelia Moore Nation ’s industry as a whole for certain . This last year with the Speed Rack competition we really acquire to shine as a market to a national audience . I think that this is certainly just the first for Nashville to make its chump as a city known for being a whisky town , a urban center with an amazing local guile beer scene and talented bartenders serving innovative and delicious cocktail .
Joey Dykes
Bastion
During his four years at The Patterson House , Joey Dykes speedily became one of Nashville ’s favourite barkeep . His talent for making high - death craft cocktails and natural easiness with customers makes it all the more surprising that Patterson House was his very first bartending gig . Having worked in almost every view of the solid food divine service diligence from bank clerk and nutrient prep to cooking up burgers and pizzas , Dykes still always gravitated toward drink . He worked as a barista , and at one point made high - volume milkshakes for a eating place . When he was hired at Patterson , he start front of star sign as a host and do work his style to the bar through washup , barbacking , and serving tables . He had small serving experience , but credits his personality for carry him through the grooming . Now at Bastion , Dykes admits the conclusion to move was tough , but the timing and opportunity could n’t have been good . " I ’ve always admired Josh Habiger and his team , " articulate Dykes . " He is one of the reasons why I worked at Patterson House . I worked at J&J ’s in Midtown and used to make him java all the time when they first opened . He ’d tell me to come into the Browning automatic rifle , then would make me cocktail . It was awesome . "
Joey dike : My current preferred spot is Mickey ’s . It just feels in force in there , like your right friend ’s basement … but you have a consortium table , killer jukebox , and an unbelievable spirit choice .
And your favorite drink?
dike : As cliché as it sounds , a rum cocktail . It ’s so various depend on the rum and proportion while still remaining very classic and simple . Refreshing , tart , angelic , sweet daiquiri all sidereal day . Beer is cool , too .
Is Nashville’s cocktail scene underrated?
Dykes : I do n’t think Nashville ’s cocktail vista is underrated . We ’re still starter in the gilded scheme of thing and we ’re getting national recognition . [ James ] Beard nod , write - ups in interior print , TV , etc . I think that ’s pretty telling . The scene is still fairly small , but you’re able to find it exploding .
Freddy Schwenk
No Hard Feelings at Bar Sovereign
Freddy has made quite an impression in the local drink scene since move to Nashville just three age ago . He ’s tended bar at several pop establishments from Pinewood Social to Bar Luca andOld Glory , and he has served as beverage director at Chauhan Ale & Masala House as well as confab beverage managing director at Party Fowl . He also co - set up Nashville Ice Lab , a provider of specialism cocktail ice , fresh juice , non - alcoholic syrups , hydroponic herbaceous plant , and legal profession equipment rentals . However , one of his most popular part is the pop - up bar phenomenon No Hard Feelings . When Schwenk catch a need for a unequaled , hebdomadal event in the city , he book Tuesday night at Bar Sovereign , when he pay for guest bartenders to collaborate on a six - drink menu of high - ending quality cocktails in a casual , come - as - you - are type of setting . The No Hard Feelings pop - up bar serves as a pilot program to test out the concept before committing to a brick and howitzer , but the winner has Schwenk thirstily shopping for the right blank space .
Freddy Schwenk : Tobacco Road . It ’s an unassuming neighborhood measure on my street where you may smoke a cigar and watch the plot . Or toast a beer and watch the people smoking cigars and watching the game .
What’s your go-to order when you’re out?
Schwenk : A king dyad – it ’s a can of beer and a shot of Amaro Montenegro .
Schwenk : I recall it ’s rated exactly what it should be right on now , with more streak beginning to take a less ostentatious approaching and order the focus back on hospitality and not re - inventing the wheel . I think our bar community has the chance to do some groovy thing for a foresightful time .
Jeremiah Blake
The Green Hour
Jeremiah Blake is arguably one of the most placeable bartenders in Nashville . When the craft movement arrived in town , a unspecific spectrum of new drinkers – from millennials to baby boomers – flocked to see him at Holland House Bar & Refuge , trust in whatever concoction he was mixing that night . Prior to his long stretch at Holland House , he learned the legerdemain of the trade wind at Virago and various bar before that . His passion for cocktail culture is infective and it shows when he takes the time to educate his guests on what he rain cats and dogs . When the owner of Tempered Cafe & Chocolate sought to provide to the after - dinner crew with an absinthe bar , they enlisted Blake ’s talent to navigate the commonness in flavor visibility between the spirit and their chocolates . The Green Hour serves signature cocktails and absinthe drips whenever the green light in the windowpane is light up ( or always at 8 pm ) . At any give metre , Blake has roughly 15 different variety of old man on hand , sometimes as many as 25 . Try the Midnight Marauder , a black Manhattan with amaro instead of vermouth and a full half - snow leopard of absinthe , or the Tom Ford , a vermouth - driven cocktail with gin , a little Chartreuse for spice , orange tree bitters , and pineapple - louched common wormwood . Blake demonstrates the absinthe ritual of La Louche ( diluting with iced urine ) for each guest , but uses flavored water to further complement the cocktail . Whether you choose to ease in or fully immerse yourself in the power of the green fairy , for Blake , it ’s the experience that matters , and he insists on show you a undecomposed time .
Jeremiah Blake:308 is my go - to and has been for awhile . They have a great faculty , pour a good drink , and you ’re adhere to see some familiar faces .
Do you have a favorite cocktail to mix up?
Blake : The Boulevardier is my favourite drinking to make . It ’s toothsome and cater dateless variations . Also , it creates the least amount of dish to launder .
Blake : I do . This is a drinking town and 2016 was a outstanding year for Nashville legal profession . I think 2017 is going to continue in that direction . I ’m excited to see the development of bar and watching all the talent we have here . It ’s inspiring .
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Chauhan Ale & Masala House
Wil Schultz
Joey Dykes
Courtesy of Freddy Schwenk
Jeremiah Jason Blake
