Behind the Bar: Rachel Boxley
What is your current title at Heritage?
Depends on the night. Week nights I bartend with Tim and Mattias. Saturday nights I barback. And for the past 4 or 5 months we have been doing a barback rotation. Regardless of the title, its a full on team effort.
Do you have a most memorable moment behind the bar?
The day I confused coffee grounds with chocolate cake crumbles. Yeah, that happened.
How do you come up with names for your cocktails?
I have no idea, they usually are very last or spur of the moment decisions.
Which cocktail do you hope people ask for?
One in which they describe a few flavors they enjoy and give me the freedom to play. Its always nice when you make something for someone and their response is "That's exactly what I was looking for!"
What is the best part about working at Heritage?
There is something magical about a night at Heritage. We are all human, and we all have our story and things that we are interested in outside of those doors. But for a few short hours out of the day we come together to create something bigger than ourselves. The problems drop away and the only thing that is of any importance is a clover club to seat 8 or the proper place markings for their next course. My favorite part about bartending is knowing that I am apart of a family. My favorite part about bartending is that I bartend at Heritage.
How would you describe the bar at Heritage?
Blood, sweat, laughter, and lots of juicing. Mattias and Tim are like older brothers. It's a lot of work, but its a lot of fun.
Do you have a pro-tip for new or home bartenders?
Be a sponge. Take it all in. Learn. Ask questions. Breathe and don't panic.
Do you have a guilty pleasure cocktail?
Ramos Gin Fizz
What’s the best food + cocktail pairing at Heritage?
I'm not sure if its the best, but the Main St. Buck and the pork belly always sound like a good idea to me.
- 1 1/2 oz. Belle Isle Premium Moonshine
- 1 1/4 oz. Ancho Reyes
- 3/4 oz. Creme de Cacao
- 8 drops cacao nib tincture
- 2 drops chili tincture
Stir ingredients, strain over ice into rocks glass. Garnish with flamed orange twist.
Recipe courtesy of Rachel Boxley
Photography by Alexander Kreher.