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 Tristan Hunt, formerly at Idlewild, and now a partner with Larry Suggs, at the soon-to-open Jean’s Cold Drinks inside Latta Arcade’s The Alley in Uptown Charlotte. In the meantime, you’ll find her pulling shifts at The Vintage Whiskey & Cigar Bar in South End. “Charlotte’s taste in cocktails is definitely changing, and it’s exciting to witness,” she says. “I think the best part of my journey is yet to come. I’m excited to be part of the evolution, helping to shape it while staying true to the craft and the importance of balance and simplicity.”

Where are you from originally?
I’m proudly from Buffalo, NY. Although I have spent a very long time working in the industry down here in Charlotte, I like to pay homage to my favorite childhood memories working in my family’s restaurant. Go Bills!

I grew up in the service industry, for sure. My family ran a barbecue restaurant and catering business back home in Buffalo, so I was always surrounded by food, drinks, and people. When I moved to Charlotte, I transitioned from working at a local tap house and restaurant in Belmont to the bar scene, and I was captivated by the craft of cocktails. The creative energy and opportunity to connect with people made me fall in love with the art. Since then, I’ve had some great opportunities to learn from the best of the best. Traveling and seeing how different cultures and people approach cocktails has inspired me to push the boundaries and elevate the cocktail and spiritless selections here in Charlotte.

What was your first restaurant/bar job?
It was my family-owned business in Buffalo, NY. I started by selling $1 pulled pork sliders on a tray while walking around festivals, fairs, and food halls when I was 6. Eventually, we grew into a brick-and-mortar space where I did everything from washing dishes and helping out wherever I could. We got involved in everything from prepping food to working on barbecue competitions. That early exposure to the fast-paced environment of the service industry laid the foundation for my love of hospitality. My family continues to compete in the barbecue industry to this day.

How would you describe your bartending style?
My bartending style is grounded in simplicity and precision. I’m not one to follow trends or go for over-the-top presentations just for the sake of it. Instead, I focus on nailing the fundamentals like balance, dilution, and complementary ingredients. I believe if you can perfect the basics, you create a solid foundation that needs to be brought to every cocktail. From there, I like to experiment, but always with the goal of enhancing the drink rather than distracting from it. I love to create classic flavors and remaster them for the modern market while still maintaining the integrity of the original creation. It’s about crafting something familiar that’s true to its essence and remembered for its quality and taste.

What spirit are you currently into right now?
Right now, I’m really into PathFinder, a bitter non-alcoholic spirit. It has a unique, complex flavor which holds up just as well as any traditional spirit. What I love about it is that it’s not about mimicking alcoholic drinks- it’s its own thing entirely. It offers a level of depth that allows you to craft a cold drink that is meant to be enjoyed exactly as they are, without feeling like you are missing something. I think most non-alcoholic options are intended to replicate a cocktail without spirit, whereas Pathfinder opens up the conversation about what a well-balanced drink could be, whether there’s alcohol in it or not. I’m passionate about creating non-alcoholic options that are intentional, not just versions of cocktails with liquor removed.

Do you have a particular approach or philosophy when creating a new cocktail?
It’s is all about simplicity and balance. I start with the basics–understanding how each ingredient contributes to the cocktail and start building harmoniously from there. My focus next falls on the experience I am trying to create, whether that be a reminder of something you once had, something complex that tastes like a new combination of flavors that you’ve never had before, or if I’m simply trying to improve or build on a classic, I’ve enjoyed for years that I believe you’d love too. I do like to experiment and push boundaries, but my philosophy always revolves around delivering a cocktail that is clean, balanced, and memorable for quality, not just for presentation.

What Charlotte-area bars do you like to go to when you’re not on the clock?
I have to give a huge shoutout to Idlewild. I learned so much there, and it’s still a very special place for me with world-class cocktails. But I also love what’s happening at other spots in Charlotte. Dot Dot Dot always does an amazing job, and Roots Café After Hours is always rotating a great menu based on local ingredients. Midwood Country Club and Hattie’s are other favorites. Honestly, this city has so many great spots; I could go on all day.

What’s your favorite cocktail?
My favorite cocktail has to be the Gold Rush by Sasha Petraske from Milk and Honey. It’s such a beautifully balanced drink with just three ingredients—bourbon, honey, and lemon. It highlights everything I love about cocktails: simplicity, precision, and how each element plays off the others. It’s a drink that feels classic yet always refreshing. While I also love the Penicillin, a famous riff on the Gold Rush by Sam Ross, which adds smokiness and ginger, the Gold Rush remains the purest expression of what a great cocktail can be—clean, direct, and absolutely timeless.

Anything else you’d like us to know?
As the city grows and more people move here from different parts of the world, they bring their own unique tastes and cocktail experiences with them. The demand for more diverse flavors and innovative drinks is growing, and the scene is starting to reflect that. We’re seeing a shift toward more adventurous palates—people are open to trying new ingredients, from craft spirits to non-alcoholic options, and there’s a lot of room for creativity.

Recipe for the home bartender
“Here’s a great seasonal recipe featuring apple cider,” Hunt says. “The key to making this cocktail stand out is the cinnamon syrup. Simmer cinnamon sticks in a 2:1 simple syrup, then let it sit in the fridge overnight. Strain out the cinnamon the next day, and you’ll have a perfect fall syrup that adds warmth and spice to your drink.”

Apples-to-Apples
1 ½ oz Bourbon
1 oz Apple Cider
½ oz Apple Brandy
¾ oz Fresh Lemon Juice
½ oz Cinnamon Syrup

Combine all these ingredients in the shaker tin. Shake everything together with ice, strain, and enjoy! It’s a cozy, flavorful cocktail that captures the essence of the season.

Garnish it with a cinnamon-dusted apple slice.

Note: this cocktail can also be ordered at The Vintage as a special “off menu” seasonal cocktail.

Cheers!

Check out our other Behind the Stick bartender profiles.