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 Jaime Giron, bartender at Dilworth Tasting Room in SouthPark for the past two-and-a-half years. His previous Charlotte bartending jobs were at La Belle Helene and Link & Pin.

Where are you from originally?
Los Angeles, California

What got you into bartending?
I was working as a server for a restaurant company that allowed me to move into bartending as soon as I turned 21. When I started working behind a bar, my mind was blown. I was a nursing major at the time, but I instantly knew this route was for me. I was being introduced to an artistic realm.

What was your first restaurant/bar job?
It was a restaurant called Bravo Italian Kitchen. I opened restaurants for them, which allowed me to see the ins and outs on how to open a restaurant. It gave me an opportunity to see different perspectives and the many markets that are out there.

How would you describe your bartending style?
Everyone has a different and unique approach to how they express and execute to their guests. Doesn’t everyone want to make a person’s experience memorable? I like to interact with everyone while I’m making a drink. It’s an artistic show at the end of the day.

What spirit are you currently into right now?
Mezcal. I love the sweetness and smoky flavors.

Do you have a particular approach or philosophy when creating a new cocktail?
I like to do my research and see what flavors are currently trending. Mixology is always changing and evolving.

What Charlotte-area bars do you like to go to when you’re not on the clock?
Idlewild: No one visit is the same. I enjoy the creativity and freedom they have to create any cocktail you would like. The staff is amazing.

The Cellar at Duckworth’s: They are always consistent. Also, the ambience is unique. They hold up to their standard and make it an out-of-Charlotte experience.

What’s your favorite cocktail?
The Last Word. Ask anyone one I know; it’s my definite go-to.

Recipe for the home bartender
I love adding fresh jalapeños to a margarita for the spice and herbal flavors that are added. Also, a fresh, clean margarita is never a bad idea.

Spicy Tommy’s Margarita
2 oz. tequila
1 oz. fresh lime juice
½ oz. agave syrup
3 fresh jalapeño slices

Coarse salt or Tajín Clásico seasoning (available at international markets or online)

Lime wedge and/or jalapeño slice for garnish

Moisten rim of a rocks glass with water and coat the rim with the salt or Tajín. Set aside.

Add the three jalapeño slices and syrup to a cocktail shaker and muddle until the slices are broken down. Add ice, lime juice, and tequila. Cover and shake until your hands feel cold. Strain into glass and garnish.

Cheers!

Check out our other Behind the Stick bartender profiles.

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