January 28, 2025
Behind the Stick: Brandon Webb, The Punch Room
D.C. native looks to balance honoring tradition with innovation
by TM Petaccia
“Behind the stick” originally comes from taphouses, as in pulling the draft beer taps, but has been adapted over the years as an industry-wide term for who is working the bar. This series profiles working bartenders in the Charlotte area to learn a bit more about them and what you can expect when they are behind the stick.
This week, we spoke with Brandon Webb, bartender at The Punch Room, on the 15th floor of the Ritz-Carlton Hotel in Uptown Charlotte. “Bartending has been an unexpected journey that’s taught me so much about myself and the importance of connection. Whether it’s behind the bar or creating something new, I’m always striving to bring passion and authenticity to the craft,” he says.
Where are you from originally?
I was born just outside of Washington, DC.
What got you into bartending?
There aren’t many high-paying opportunities for someone with little formal education, but bartending offered me a chance to build a career based on creativity, connection, and a strong work ethic.
What was your first restaurant/bar job?
Bartending at Oktoberfest — it was trial by fire and the perfect introduction to the pace and energy of the industry.
How would you describe your bartending style?
“Pour & pray.” It’s about intuition and trusting the process, with a healthy dose of making sure everything balances in the end.
What spirit are you currently into right now?
Agave spirits are my comfort zone—they work in cocktails and are fantastic, neat or on the rocks. When it comes to something to get excited about, rum has my heart. The variety and depth of flavor in rum, from funky to refined, is unmatched.
Do you have a particular approach or philosophy when creating a new cocktail?
It depends on the context, but I like to land somewhere between “Does this honor tradition?” and “How many rules can I break?” That balance of respecting the classics while pushing boundaries is where I find my joy.
What Charlotte-area bars do you like to go to when you’re not on the clock?
I don’t spend too much time at places without food on the menu, although I always make it a point to see my friend Jamil at Sneak in Elizabeth whenever I pick up my comics at Heroes (Aren’t Hard to Find). In addition, I like to go to Anju at Park Road Shopping Center for latenight drinks and bites, Eddie’s Place on Sharon Amity — a cozy spot that feels like home anytime of day — and Rosemont (Elizabeth) is perfect for grabbing lunch and getting some work done.
What’s your favorite cocktail?
A negroni with Vida mezcal and Cappelletti. It’s smoky, bitter, and perfectly balanced.
Recipe for the home bartender
“I love this cocktail. Simple, bright, and always a crowd-pleaser.”
Pineapple Daiquiri
2 oz. Plantation Pineapple Rum
¾ oz. fresh lime juice
¾ oz. demerara or simple syrup (1:1 sugar to water)
Combine all ingredients in a shaker with ice. Shake and strain into a coupe or rocks glass. Garnish with a lime wheel if you’re feeling fancy — or just enjoy it as-is.
Cheers!
