May 19, 2023
Behind the Stick: Jenna Reynolds – The Crunkleton
USBG – Diageo Top Five bartender likes to do more with less
by TM Petaccia
Jenna Reynolds was recently named as one of the top five bartenders in the U.S. TM Petaccia/UP
UPDATE: Jenna Reynolds has been named as the new beverage director of The Chango Group, overseeing the cocktail programs at Mal Pan and Hermanita.
“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 Jenna Reynolds at The Crunkleton in Elizabeth. Only in the craft cocktail scene for less than two years, she is quickly moving up the mixology hierarchy. Just this week, she was named as one of the top five bartenders in at the United States Bartenders Guild (USBG) World Class competition, sponsored by Diageo in Austin, Texas – the first Charlotte bartender to achieve the honor. She is also developing a private event bartending consulting concept, Tortoise & Hare.
“I honestly can’t thank the amazing Charlotte cocktail scene enough for taking me under their collective wing and teaching me so much in a short time,” she says.
Where are you from originally?
I was born in Orlando, but I was raised in Waxhaw. I’ve been in the Charlotte area for about 20 years, so I consider myself to be a Charlottean.
What got you into bartending?
At first, I started bartending to make ends meet. I was a theoretical math student at Carnegie Mellon University, but my mother passed in my senior year, so I moved back home. I consider myself very lucky to have fallen into an industry that I love so much, and seem to have a knack for! I’m truly always smiling behind a bar.
What was your first restaurant/bar job?
Waxhaw Taphouse. I started my industry life later than most and actually jumped right behind the bar. I was lucky to start off at a place that truly welcomes anyone and makes everyone feel like family.
How would you describe your bartending style?
I definitely consider my personal style to be unpretentious, bubbly, and at times a bit crazy. I try to bring the same Southern hospitality to every guest. Like baking a cake, you need a little bit of everything behind a bar – I like to be the sugar. When making cocktails, I love to get out of the box. Lately, I’ve been experimenting with unexpected secondary spirits; for example, putting Pimms with bourbon, or Drambuie with gin, instead of what they’re traditionally paired with.
What spirit are you currently into right now?
I’ve been having a lot of fun with Tanqueray 10 lately. I love the strong notes of Bergamot. Tea and tea-based cocktails are one of my passions, so the ties to a nice Earl Grey tea I find to be lovely.
Do you have a particular approach or philosophy when creating a new cocktail?
I find that the less I overthink a drink, the better it turns out. I try to always keep drinks to five ingredients or less (usually four) and only add if I think it’s necessary. I make a lot of use of The Flavor Bible, but I try not to be afraid of trying combinations the book overlooks.
What Charlotte-area bars do you like to go to when you’re not on the clock?
The Bar at Supperland: They really can work magic back there.
Super Abari Game Bar: I’m a big pinball and arcade fan, and you can get a nice drink there too (personally, a barrel-aged negroni and a shot of malört!).
Moosehead Grill: Whenever I want a pour of whiskey and some wings, it’s Moosehead all the way.
What’s your favorite cocktail?
Either a Boulevardier or a White Negroni. I’m a big fan of anything bitter.
Recipe for the home bartender
“The Red Lip came from my experimentation with out-of-the-box secondary spirits,” Reynolds says. “Pimm’s is never really paired with bourbon. I also wanted to make a boozy bourbon drink that was attractive, bright, and not overly sweet. Bourbon itself can be quite sweet, so classics with added sugar can be a bit much for a lot of folks. It’s a bourbon cocktail for those of us that are sweet enough already.”
The Red Lip
1 ½ oz. Maker’s Mark bourbon
½ oz. Byrrh
½ oz. Pimm’s
½ oz. Martini & Rossi Bitter Liqueur
3 dashes orange bitters
Add all ingredients into a cocktail mixing glass with ice. Stir until fully chilled (about 30 stirs should do it). Strain into a coupe or martini glass. Garnish with orange peel.
Cheers!
