2015 Boston Rising Star Bartender Ezra Star of Drink

2015 Boston Rising Star Bartender Ezra Star of Drink
March 2015

Drink
348 Congress Street
Boston, MA 02210
www.drinkfortpoint.com/

Recipe

Photos

Ezra Star spent her early years in Venezuela, where, from a very young age, she was fascinated by her grandmother’s cooking. Not just simply observing, Star closely examined how dishes were made and the process by which a recipe—through her grandmother’s careful hands—yielded something exquisite.

Star’s mother noticed her daughter’s interest, and encouraged it by giving her American cookbooks, which also helped Star pick up English. She was driven to understand the complexity of structures, studying biochemistry and public health in school and working as a biochemist for years. Star also happened to take a job as a bartender outside the lab, and she became so fascinated with drink making and hospitality that she decided to make it a career.

In 2010, Star began working for the Barbara Lynch Gruppo as a barback at Drink. With only four years behind the bar, her accelerated growth earned her accolades and notices from industry veterans. In her role as general manager, Star is responsible for all aspects of the spirits and cocktail program, including product sourcing, education, and team development. And she oversees the process from recipe to execution, all while creatively fusing two generations of maternal influence and a naturally curious mind.



Interview with Boston Rising Star Bartender Ezra Star of Drink

Caroline Hatchett: How did you get your start?
Ezra Star:
I was in school to become a doctor. Some things happened in my life that caused me to take a break from school, and I ended up behind the bar. I’d worked in a lab for seven years; here I actually get to talk to people! I started as a barback and decided to be the world’s best barback, but after a year, I had to start making drinks.

CH: What’s your favorite spirit?
ES:
I love rum. We’re secretly a rum bar. We have a huge selection and even have a rum closet. I love Martinique rums and any kind of agricole.

CH: How are you involved in the culinary community?
ES:
I was a founding member of the Boston Bartender Collaborative before we broke up. I’ve been all across the country, teaching about how bars can be more effective and efficient.

CH: What’s the biggest challenge you’ve had to face in your career?
ES:
Gender politics behind the bar. Ladies United for the Preservation of Endangered Cocktails (LUPEC) does an important part. The best bar programs are run by women.

CH: Where do you see yourself in five years?
ES:
Working with structural stuff, setting up bar programs, a little consulting. Helping bar layout and bar design—those things really influence function. They affect the service run and profitability. I would like to own my own bar—making drinks and connecting with people.