When it comes to slinging happy hour cocktails, few know their way around the bar like Trevor Kallies, bar and beverage director for the Donnelly Group. The veteran barman shares with Westender the secrets of his trade.
Tell us a bit about yourself?
I have been a bartender in Vancouver since 2001. I’ve managed bars, pubs, worked as a day bartender, bar manager, server and now run the beverage programs of the various bars and pubs within the Donnelly Group. I have worked with Tales of the Cocktail since 2011 and will be heading to New Orleans in July to help manage the Cocktail Apprentice Program, a group of 60 bartenders from all over the world that execute the cocktails and seminars that occur at Tales of the Cocktail.
When did you realize you wanted to be a bartender?
It was really just a way to pay some bills at the end of my university education. I picked up some bar shifts at Earls, stumbled into management over the summer and just kept going. I found an interest in spirits and cocktail history and turned that hobby into a profession.
What inspires you when creating a new cocktail?
A lot of the time it starts with wanting to work with a particular brand or spirit. From there it is a decision of what the goal of the drink will be: is it a strong, slow sipper? Crisp and refreshing? The ingredients need to read well on a menu to get the guest excited about drinking it.
If you had a theme song behind the bar, what would it be?
Do I have to pick just one? I have about 10-15 songs that will always remind me of specific times behind the bar. The songs that were on replay in 2010 will always take me back to the crazy long days of the Olympics. The “last song” anthems are always fun as they tend to get the whole bar singing along.
What drink do you make for yourself at the end of the night?
A shot and a beer.
What do you wish customers understood about bartending?
Ten years ago I think it would have been having them ask me what my real job is – not understanding that the bar is a real job. But today’s customers are pretty savvy – the guest education can often parallel the person behind the bar. I just want the guests to enjoy their time at the bar and understand we’re there to help them along with that and give them the best show of hospitality we can.
One piece of advice for up-and-coming drink-slingers?
Bartending is more than just creating cocktails, entering competitions and making money (although all of those things are fantastic). It is community driven, with countless chances to learn and improve your craft. Read, learn from those around you and always try to be better.
If you weren’t a bartender, what would you be?
If I had to give up the bar I’d likely stay very close end up in either the sales side or production side. But I’m happy where I am.
