Educating Bartenders Worldwide.
By Beverage Trade Network
“As long as I've been able to go to bars I've been interested in bartending”
- Orlando Franklin McCray.
Originally from Tacoma, McCray moved to New York over a decade ago and has been working in bars since. Over the years, he’s worked at Maison Premiere, Blind Barber, and is now the bar director at Nightmoves - a speakeasy hidden behind The Four Horsemen in Williamsburg.
Orlando Franklin McCray
Today, McCray tells us a little bit about himself, his ways of increasing footfall, and how he buys spirits for the bar.
I'm the bar director at Nightmoves. Our staff "post-pandemic" is pretty slim, so most operational stuff I do by myself, that's anything from a drink to development to buying. We're working on some new merch now and I'm a part of developing that as well.
Patience! It’s also an important skill for customers, or anybody really.
Sugar is often overlooked for its importance in drinks, specifically the type of sugar and its application in what you're making/drinking.
Having that sort of relationship with brands/people who work for brands is something I really try to avoid doing. We serve what we like at the bar, I wish more establishments were able to approach their menus/back bars from a place that didn't depend on brand support.
Options. Anything put together and executed with the intent of offering a great experience.
Orlando Franklin McCray behind the bar
Whether or not it's singular, I try not to have two of any specific things behind the bar, so my customers have different options to choose from.
Develop a program that's worth traveling to, in an environment people want to be in.
Not-too-sweet is probably the most commonly misunderstood customer request. Cocktails should be balanced, sugar is means of balancing them.
My partner and I were fortunate enough to have some work opportunities throughout the pandemic. We were definitely making more posts in the past year because of that.
I hope to see more bars and their patrons getting curious about new products. New York has some of the best distribution for spirits in the country, but big brands are still everywhere so customers rarely have an opportunity to try other, newer brands.
Sorted Fortune, it's a musk melon eau de vie made by Matchbook distilling.