Jeremy 'Happy' Gilroy (Melissa Byron photo) |
Jeremy “Happy” Gilroy
found at: Lupo (Chester)
What cocktails have you come up with for winter?
I love hot toddies this time of year. Though it's not on our cocktail menu, I do make these. I have suggested them to people who come in from the cold and are not sure what they want. Basically a hot toddie is hot water, fresh lemon, honey and your favorite whiskey. Whiskey helps loosen up the phlegm in your system.
What was the largest bar tab you've encountered?
A mother, father and daughter came in here. They were from New York and just driving through. They bought everyone multiple rounds of cocktails. I made a lot of pomegranate martinis and dark and stormys. They were here from open to close and their bill was $500; they left me $100.
You've bartended at so many bars throughout Connecticut. Have you acquired any loyal followers?
I've had former customers visit me but not bounce over to become my regulars again. I have bartended in different types of bars in so many different areas. It's always great to meet new people.
What are the people talking about at the bar these days?
A lot of people that come here really know their food and cocktails. They have refined taste and so conversation is about that. They want to go to a place that will make a dish equivalent to how they can make it at home and they are very particular about martinis.
found at: Lupo (Chester)
What cocktails have you come up with for winter?
I love hot toddies this time of year. Though it's not on our cocktail menu, I do make these. I have suggested them to people who come in from the cold and are not sure what they want. Basically a hot toddie is hot water, fresh lemon, honey and your favorite whiskey. Whiskey helps loosen up the phlegm in your system.
What was the largest bar tab you've encountered?
A mother, father and daughter came in here. They were from New York and just driving through. They bought everyone multiple rounds of cocktails. I made a lot of pomegranate martinis and dark and stormys. They were here from open to close and their bill was $500; they left me $100.
You've bartended at so many bars throughout Connecticut. Have you acquired any loyal followers?
I've had former customers visit me but not bounce over to become my regulars again. I have bartended in different types of bars in so many different areas. It's always great to meet new people.
What are the people talking about at the bar these days?
A lot of people that come here really know their food and cocktails. They have refined taste and so conversation is about that. They want to go to a place that will make a dish equivalent to how they can make it at home and they are very particular about martinis.
