Q&A: Lynnette Marrero
The beverage director of New York's Rye House, in Hong Kong to participate in the Masters of Mixology event at the Landmark Mandarin Oriental, talks to Andrew Sun about women and whiskey, and 'performing' behind the bar
"I was a performer. I did off-Broadway musicals before, so it was a natural progression. There is a theatrical side to bartending. I started in a wine bar, learning about wine, and then moved into cocktails around 2001. Everything that made me happy in performing also [worked] in bartending and mixology."
"The organisation was started in Pittsburgh by women who wanted to find the classic cocktails of their grandfathers. The only places [serving such drinks tended to be] not very trendy, dirty old men bars. When I launched the New York chapter, it was to create a sort of drinking sorority, with women in the industry helping and supporting each other."
"I think so. Not all guys like bitter drinks but oftentimes they will. You look at food and it's the same. Sometimes men like saltier food. Personally, my palate is more floral and subtle so I prefer more aromatic flavours. But there are stereotypes; not all girls like sweet drinks."
"As a bartender you need to have the opportunity to serve people and get that feedback and response. It's hands-on and you never stop learning. In order to fine-tune, you have to get out there. I don't mind the term 'mixologist'. I do create recipes and cocktails and I do a lot of menu consulting but the skill of serving people makes me a better bartender."
"Women and whiskey is now very popular. Every spirits brand with a whiskey portfolio is starting to market to women. We're also starting to see cocktails on tap, which is kind of bringing cocktails into the dive bar environment. There is also a major resurgence in small-batch micro distilleries. You have people making gin in Brooklyn, Manhattan, upstate New York and even Colorado."
"This is my first time in Asia but in New York we've had some training by ambassadors from Japanese whiskies in techniques and styles. It's completely different and I am fascinated by it. It's a beautiful art and process. I wish we had the time in the US to do that, but usually Americans want cocktails as fast as you can make them."