This month, our staff spotlight shines on the friendliest bartender in the South, Rob Armstrong. Rob just celebrated his third year working with the JTJ Restaurant family, which began as a bartender at Petit & Keet for 2 of those years before making the switch to Cypress Social as our bar manager. His talent is unmatched, and we’re lucky to have his brillIant brain behind our bar. We sat down with Rob last week and learned what goes into managing a bar, how he started his career, and how this path became his life’s passion.

What’s your favorite part about being a bar manager?

My favorite part about being a bar manager is visiting other bars. I love talking shop with people that are passionate about our craft. Checking out my comrade’s new drink menu or tasting their newest shrub is super exciting and, oftentimes, inspirational. It’s so much fun vibing with fellow bartenders and passing ideas back and forth. 

 Where/When/How did your career start?

I’ve always been interested in bartending.. ever since the first time I watched Tom Cruise flip a bottle in Cocktail. I started making drinks like a barista in this really cool mom and pop coffee shop back home in Mississippi. That position taught me to have a sense of urgency and stay organized when working. As soon as I was of legal age, I applied for a bar position at Vince’s in Leland, MS. It was a blast! Especially when a great band was playing. 

How has your career grown since you’ve started?

I’ve gotten lucky breaks left and right as a bar manager. Working at Red Door, I was able to make a lot of connections that still help me to this day. I was able to perfect brunch cocktails under the guidance of Chef Mark Abernathy. When I obtained a position at The Fold, I had to step my tequila game up. Chef Alex Smith taught me a lot of the basics: flavor combinations, how to price out drinks, how to best store ingredients. I also had the honor of working at Rock Town Distillery. At this point, my knowledge of the production of alcohol blew up. There’s something special about using the spirits your friends make. It was cool watching a product move from farm to a distillery to table. When I had the chance to come to PK (and later Cypress Social) I was pumped to work with such a vibrant, experienced team in beautiful spaces.

What does a day in the life of a bar manager look like?

I literally have no idea what’s going to happen from day to day! Obviously, some of my work is routine: place orders, check par levels on fresh juices, meet with vendors. For the most part, it’s really exciting and changes a lot. Some of the aspects of being a bartender I really love are offsite events and creating fun cocktails for special occasions. I get to work with my team while creating new and exciting cocktails.  Someone’s always coming in with a new idea to experiment with.

Who do you look up to the most in your field?

George Thompson. He taught me how to bartend correctly and efficiently. Also, his deep knowledge of gastronomy and spirits combined with his creativity in creating cocktails is truly inspiring.

What’s your favorite part of the job? What gets you excited to work?

My favorite part of my job is making a connection with my guests and getting to be with my work family every day.  Human connection is the heart of this industry.

What’s your favorite drink to make?

I absolutely LOVE making margaritas. They can be elegant, elevated, and classy. Think a Don Julio 1942 with Pierre Ferrand Curaçao. On the other hand, they can also be fun, adventurous, and silly with “over the top” garnishes and fresh fruit infusions. 

What’s the hardest/most complicated drink you’ve made?

The most complicated, most difficult, most challenging drink I’ve ever made was also the most rewarding. The Shooter McGavin at Cypress Social. This drink requires a specially prepared honey syrup. It also calls for freshly brewed green tea as well as a passion fruit tea. To make a batch of Shooter Mcgavin, the bartender juices an entire case of lemons! We also special order peach bitters to sharpen this cocktail up a bit. As for the spirit for this Boozy Slush, we use both sweet tea vodka AND lemon vodka.  Developing the recipe for frozen cocktails is almost like baking.  Everything must be exact for the flavor, and more importantly, the texture to be right.

What do you love about working for the JTJ Restaurant team?

This company is my forever home. I've met my best of friends and more importantly, my life partner Susie Long.

What was your first experience like the very first time you bartended?

My first bar injury was at the age of 8. I sliced my finger open on a broken glass while pretending to be a bartender.

“Bite off more than you can chew.”