They’ve Got Spirit

by Cézanne Colvin

As our days start to wind down, theirs are just getting started. They head to their posts behind the bar and wait for us to appear. And we do: sometimes in celebration, sometimes in need of relaxation, sometimes in nervousness, sometimes in search of something that can’t be found in a rocks glass. But no matter what brings us to our stools, they’re there night after night to lift our spirits.

Maria Lopiccolo

1774 Grille & Tap Bartender



BEST THING THAT’S HAPPENED TO YOU BEHIND THE BAR: I worked at St. James Gate Irish Pub at The Sands and served a couple who were on a blind date who really hit it off. Two years later, they came back—to get married where they met!

WHAT “UNCOOL” DRINK DO YOU LOVE? A basic frozen margarita.

WHATS YOUR FAVORITE INGREDIENT TO ADD TO A COCKTAIL? Fresh fruit purees with any type of berry. They give a completely different feel to the drink.

WHAT WOULD YOU BE DOING ON A FRIDAY NIGHT IF YOU DIDN’T HAVE TO WORK? I’d be at home watching movies with my 14-year-old son.

WHAT’S SOMETHING THAT PEOPLE WOULD BE SURPRISED TO KNOW ABOUT YOU? I’m a homebody. I’m a social butterfly at work, but I love to be cozy and hang out at home.

WHAT’S YOUR CREATIVE PROCESS WHEN YOU COME UP WITH A NEW DRINK? I like to do things that other people don’t, and play with flavor profiles that people might hesitate to play with. My palate tends to lean towards sweeter things, so I like the challenge of diving into the realm of bitter, more potent drinks.

I LOVE IT WHEN GUESTS … engage in conversation!

BUT PLEASE DON’T … snap your fingers or call me “waitress.”

YOU’RE NOT A REAL BARTENDER UNTIL … you learn the therapy side of things. You have to be able to give genuine advice to people.

Recipe: Pear Soiree


  • 1.5 oz. Captain Morgan spiced rum
  • 1.5 oz. housemade spiced pear puree*
  • 3/4 oz. camomile simple syrup*
  • 3/4 oz. fresh lemon juice


Fill a Collins glass with ice and set aside. Add all ingredients and ice to a shaker. Shake vigorously for 20 seconds to combine puree and simple syrup, then strain into glass over ice.



  • 2 pears, peeled, cubed, and cored
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 oz. fresh lemon juice
  • 1/4 tsp. nutmeg
  • 2 cloves


Blend all ingredients until emulsified.



  • Simple syrup
  • 1/8 cup camomile flowers


Steep camomile flowers in simple syrup for 20-25 minutes. Discard the used flowers.

As seen in the Winter/Spring 2018 Issue

Click to Visit Our Advertisers