Behind the Bar: Albee Pedone at Oakhart Social

Albee Pedone of Charlottesville’s Oakhart Social has  been tending bar in some form or fashion since he was 11 years old in Brooklyn, NY. His migration south has brought him to a bar that focuses on having fun as much as it does on creating fresh, locally sourced drinks and dinners. Today we talk to Albee about his favorite cocktails, what makes Oakhart unique and life behind the bar. 

What’s the inspiration behind the name Oakhart?

We burn oak in our wood fired oven, the heart (hart) of our restaurant. The social part comes from our desire to be accessible to everyone. We want people to come and enjoy the fun with us, whether they just want to have a beer and pizza in a casual, unpretentious atmosphere without breaking the bank or whether they want to throw down and have it all. Either way, they’ll have a great time.

How is the bar and its cocktails unique?

The combination of a slushie machine, draft wine, beer engine, leg lamp, and bartenders rockin' a pretty tight sock game makes for unique conditions. Our continually changing cocktail menu is classically inspired, yet modernly crafted. We try to think of it like BASF – we didn't make the cocktail, we make the cocktail better.

How does the bar influence the food, and vice versa?

I am fortunate to be working alongside a brilliant and talented Chef, Tristan Wraight, so I generally take cues from the incredible dishes he creates and make drinks that hopefully match their caliber. That being said, we are one restaurant and ultimately influence and inspire each other in order to consistently delight and surprise our guests whether they come in for food, drinks, or both.

What has the evolution of the Charlottesville bar and restaurant scene been like recently and what has your role been?

As with most cities, Charlottesville has seen tremendous growth in farm-to-table restaurants and craft-cocktail driven bar programs, with a focus on local and sustainable products. While it's happening here, the pinnacle hasn't yet been reached, which makes it an exciting and fun ride to be a part of.

What do you drink when no one is looking?

Being a simple man, I usually tend to drink my spirits neat, however my guiltiest pleasure would have to be a White Russian, which, when in the mood for, I will drink whether anyone is looking or not!

What is your go-to cocktail?

This is very mood-determinate. When I want strong, I go Manhattan, when I want something a bit sweeter it's the Old Fashioned, and when I want a refreshing, crisp sipper, it's The Last Word.

What’s your favorite food & cocktail pairing at Oakhart Social?

No question – Hanger Steak and Smokey Rose all day! Other notable mentions, are Shaved Salad and Bramble On, and Pickled Shrimp and The Clever Comeback.

Images by Alex Kreher

The Clever Comeback

Ingredients

• 1 oz. Belle Isle Ruby Red Grapefruit
• 1 oz. Linie Aquavit
• 1 oz. Drambuie
• 1 oz. fresh squeezed lemon juice

Preparation

Combine ingredients in a mixer with ice, shake, and strain into a martini glass.

Behind the Bar: Brian Nixon of McClellan’s Retreat

In the upscale Dupont neighborhood of Washington, D.C. sits a bar named after a well known, if not infamous Union Commander. The bar that bears his name offers a wide-ranging cocktail menu and monthly specials that turn cocktails on their heads using unique and local ingredients. We sat down with Brian Nixon, general manager and bartender, at McClellan’s Retreat, to find out more about how this bar became a local favorite.

INTERVIEW: BRIAN NIXON

How long have you been “behind the bar?”
I've been in the business for somewhere around 16 years. I've worked everywhere from divey Irish bars to most recently the inimitable Rose's Luxury. I started focusing on craft cocktails about 6 years ago when I worked for a short stint at the now defunct Sibling Rivalry in Boston. 

Tell us about the inspiration behind the name. Why McClellan?
We are located about a half block from the statue dedicated to General McClellan. The Retreat portion of our name is a bit of a double entendre. McClellan, although beloved by his troops, had a reputation for not engaging the enemy and always requesting more troops. You also have the second meaning of "retreat" as in a place to relax, and as you can see from the photos, we offer a cozy atmosphere and good drinks, perfect for just that. 

How is the bar at McClellan’s Retreat unique?
I think we fill a special niche not being fulfilled a lot in DC and other places. We offer a casual, relaxed atmosphere with really good drinks and none of the pretentiousness you can experience at other "Cocktail" bars. Mostly we just like getting to know the people that come in and making sure they have a great time while they're with us. It doesn't matter if you want a Vodka Tonic or one of our house creations, we just want you to have a good time. 

What is your go-to cocktail?
I change cocktails with the seasons, really. If I go into a new cocktail bar, I generally order a Jack Rose. I want to see if they know how to make it, if they have the ingredients, is their juice fresh, and do they make their own grenadine. It also shows if they understand balance, much like a daiquiri, which I know is the go-to for many of my colleagues. If it's just going out to a neighborhood bar with friends, give me a High Life and a shot of rye, and I'm a happy camper. If I'm making something at home, it's usually a Left Hand or an Old Fashioned. 

Do do you drink when no one is looking?
The White Russian. I love them, always have always will. Although since college, I've upgraded mine just a touch from Velicoff Vodka and Kahlua with a touch of Buttershots to Tito's and Lucano Caffe. I even tried it with Belle Isle, Lucano Caffe and a splash of Raspberry Liqueur the other day and it was really tasty. 

Did McClellan have a favorite cocktail?
Funny actually. McClellan was a teetotaler.

What’s coming up at McClellan’s? 
We like to give folks a reason to keep coming back to visit us at McClellan's Retreat. Each month, we switch out the specialty cocktail list to reflect a different theme. Currently, we've got "Who's Fooling Who", where we took Classics and put them on their head, the "Martini" with the Belle Isle Honey Habanero being a prime example. The next couple of months we have "Spring Blooms" which will be floral and vegetal cocktails, then "America's Pastime" which will have baseball inspired cocktails and beer-tails, and then July is Rickey month here in DC which is always a lot of fun.

Photos by Alex Kreher

El Martini

Ingredients

• 1/2 oz. Belle Isle Honey Habanero

• 2 oz. Tequila Cabeza

• 1/2 oz. Cocchi Americano

• 2 dashes Orange Bitters

Preparation

Add ingredients to mixing glass, fill glass with ice, stir until well chilled. Strain into a coupe, express lemon peel over glass, place on Rim of glass.

Recipe by Brian Nixon

The Sophisticate

Ingredients

• 1 1/2 oz. Belle Isle Premium Moonshine

• 1/2 oz. Vedrenne Orange Curaçao

• 1/2 oz. Lime Juice

• 1 oz. Cranberry Juice

Preparation

Add all ingredients to a mixing tin, fill tin with ice, shake until cold. Double strain into a Coupe, garnish with lime wedge.

Recipe by Brian Nixon

Cocktail Classics: The Martini

Perhaps there is no cocktail more classic than the martini. At least, not in America. But just how that past really went down is up for debate.

An American Original
The martini as we know it (gin, fortified wine or vermouth, perhaps an olive or onion) first appeared in The Bartender’s Manual in the 1880’s. There are several accounts of how the drink first came to be, but our favorite involves a California prospector striking gold and celebrating by asking a local bartender at a bar named Martini’s to make him a special drink using whatever he had on hand. Very American, indeed. 
  
Shaken or Stirred?
The good news is there's no "correct way" to prepare your martini. It simply comes down to preference. However, if you're interested in the science behind this debate some mixologists assert that shaking a martini oxidizes organic compounds in the liquor for an effect  akin to letting a red wine “breath” resulting in a tastier, as well as a colder, martini. The “stirrers” of the world argue that shaking a martini dilutes it – introducing water and bits of ice into what ought to be a very stiff drink.

Our version - The Moonshine Martini - honors the cocktail’s original flavor profile while doubling down on the drink's American heritage by substituting gin for the original American clear spirit. Enjoy!

Photos by Alex Kreher

Moonshine Martini

Ingredients:

• 2 oz. Belle Isle Premium Moonshine
• 1 oz. Contratto Bianco Vermouth

Preparation:

Combine all ingredients and stir with ice. Strain into a chilled cocktail glass and garnish with a lemon peel.

Courtesy of Jimmie Foster