in good spirits with jordon strang
august 2, 2024
Jordon Strang is a dear friend, musician, bar lead of HSL Restaurant and creative force behind Utah’s first Amaro, Aperitivi, and Italo disco focused pop up series, Bitter Lovers.
Q: Tell me a little bit about your experience in hospitality!
Well, I worked as a barista and then an espresso machine technician. As a tech I enjoyed the travel and getting to see the approach of so many different kinds of cafes. I’d always been interested in exploring the many different aspects in coffee/service. My move into spirits was motivated by a desire for more expression and by my talented friends working in the SL bar scene. I was really inspired by the approach of (coffee fellow) Cody Kirkland, who has created drinks that blurred the line between coffee and mixed drinks.
Q: Is working with coffee vs. spirits as night and day as I think it is?
You have an entirely different dynamic with your customers: as a barista you’re catering to exactly what the customer has in mind, which can feel more laborious. You’re facilitating an experience they feel entitled to, whereas with bartending the time of day and atmosphere allow for us to lead the customers. Here at HSL, most people are really open to bar roulette and trying something new. Generally, tending bar is more of a performance, which as a musician, I enjoy. The hyper-perfection of all drinks is very important to me and a lot of effort goes into each interaction. You feel as though you always have to be “on,” so this role has pushed me to really learn how to take time for myself, to rest and relax.
Q: What’s your favorite aspect of bar-keeping?
The creative freedom. I find a lot of joy in getting to introduce people to new things, bring people new favorites. I love the challenge of filling the gap of experiences being offered elsewhere.
Q: What’s your favorite way to use Soul Chai?
I typically make a simple syrup with Soul Chai that I use in a few drinks, namely a High Desert Negroni and a drink I call Brushfire. I love using the Rooibos to add not only spice but body to my drinks.
