Interview with Mixologist Damon Boelte of Prime Meats - New York, NY

September 2011

Emily Bell: What drew you to restaurants and, in particular, mixology?
Damon Boelte: I did a lot of things. I went to school to be a graphic designer. I worked in that industry for a while. After that, I opened a vintage motorcycle and scooter shop. I sold that. Then I played music, worked in guitar shops, and rock n’ roll in general. So I basically worked in every single field in my hobbies—design, vintage scooters, motorcycles, guitars, and music. I thought “I’m 24, I’ve already done everything I’ve ever wanted to do—what else am I into? Oh, wait, I’m into drinking!”

EB: How, exactly, where you “into drinking”?
DB: I always entertain at my house, making drinks, having parties. I bought my first cocktail book when I was 12 or 13 years old. It wasn’t a respectable one. I’m into reading cocktail books and history.

EB: How did you transition from sideline enthusiasm to professional status?
DB: Eventually I went to work at a restaurant my buddies were working at. They saw something in me. They knew a fair deal about drinks. They put me behind the bar almost immediately. I’ve been a bartender ever since—for seven years. With the creative side of design, and music and classicism, it makes sense me becoming a classic cocktail nerd.

EB: Were you trained in bartending or mixology?
DB: I realized there were some things I was doing wrong. I was doing a lot right. You’re not supposed to shake a martini, for instance. When I first started, people were doing that. It wasn’t just the bartenders. It was customers that didn’t realize they were getting the drink made poorly. You show them the right way, and they’re really grateful for it. I realized I could do more of this—teaching people the right way. I ended up consulting, eventually. After a few years of bartending, I started teaching some classes at a place called LaNells LTD in Red Hook. We would do presentations on different spirits and wines every weekend. There were bourbon and cheese classes. I did mostly American whisky and bitters. Just being in that educational environment, as far as spirits and wine go, and in the history of it, really turned me into a good bartender.

EB: How did you get into this position at Prime Meats?
DB: It was weird because I was working at dive bars, but I would make cocktails. We would have cocktail nights. And people started taking notice of it. I was still doing consulting. And eventually I got hooked up with these guys. They asked me to come in and write their program and run it. And that’s what kind of took it to the next level.  

EB: How do you come up with cocktails?
DB: I get ideas in dreams. Though I get most of my ideas for cocktails in music. Seriously. Sidewalker is the name of a song.

I’ve got so many others inspired by obscure bands and records. It could be an experience I had while listening to that song, or hanging out with friends, on a road trip, in the middle of Kansas on the I-90. The 100 Years—chamomile, honey, rye, lemon, bitters, and sparkling wine—it’s like walking through a field of grain, it reminds me of Gram Parsons. It reminds me of country stuff.  

EB: How often do you change the menu?
DB: I like to the change the menu fully twice a year. Spring and summer as one, fall and winter as the other. Personally I get into fall and winter cocktails more than I do spring and summer. I’m more of a stirred, boozy, bitter cocktail maker. That’s not to say it only changes twice a year, two or three will switch out in that six month period.

EB: What is your favorite cocktail to drink? To make?
DB: It’s like your favorite Rolling Stones song, it changes. This time of year [summer] I really like gin and tonics. In cold weather I drink a lot of Manhattans and Old Fashioneds. Keep it classic. 

EB: What ingredient do you feel is underappreciated or underutilized?
DB: I keep joking about bringing back blue curaçao. I’ve been trying. I had a blue curaçao drink. New York Magazine did a spectrum of 101 different cocktails and I had the bluest drink. I have come up with some blue drinks. I wanted to get respect for that one.

EB: What are your favorite tools?
DB: I have a lot of gold bar tools and stuff. I’m really into my ice picks. Got this jigger a while back. It’s over 100 years old. Got it for two bucks. And I collect old bitters bottles, from the 1910s, 1860s—a lot from the 20s and 30s. This jigger’s really cool. They call it a bell jigger, but this one actually rings.

EB: What is your favorite mixology resource book and who is the author?
DB: I really like William Schmidt’s The Flowing Bowl. As far as other old school authors, I guess Harry Craddock’s book is cool. [I like] Harry Johnson’s Bartender’s Manual. I taught a class based on that to train baristas as bartenders; I started incorporating that into coffee prep. Also The Gentleman’s Companion by Charles H. Baker Junior. That one’s great. As far as modern authors, Dave Wondrich is obviously the man.

EB: Do you have a blog or do you contribute to any blogs?
DB: No, I have radio show. I should probably keep a blog just posting the shows, but we do that on the radio station website. I get impatient if I have to type too much.

EB: What does success mean for you?
DB: I would like to eventually own a few bars and have a mini-empire and then buy a house in Austin, TX, and bartend in Luckenbach, TX. I would like to own a few bars, maybe one in Texas, and be bi-coastal. And then, you know, it’d be nice to own a distillery one day. Whisky. I would love to distill whisky. Don’t know if I want to do it in New York. I would love to get to a point where I’m traveling back and forth to make sure my bars are running well. And ride motorcycles.

EB: Where will we find you in five years?
DB: Before I moved here, I split time between Austin and Oklahoma City. In five years I would like to be living comfortably, doing what I like to do, and running at least one successful bar in New York City. I have a lot of really great friends here.

EB: What would be your last cocktail (in your life)?
DB: I guess Death in the Afternoon.