We love to highlight exceptional bartenders from our accounts whenever we can in our “Behind the Bar” series, and Spencer Robinson from The War Mouth in Columbia is definitely a rising star. If you haven’t been to The War Mouth yet or had the pleasure of having Spencer as your bartender there, put that on your must-do list right now. Whether it’s one of the amazing craft cocktails off the menu or you want to pick his brain for a one-of-a-kind concoction, you will never be disappointed. Spencer was kind enough to take some time out of his busy schedule to answer some questions for us. Take some time to learn more about him and make sure you say hi next time you’re out at The War Mouth:
-Where are you from originally?
My name is Spencer “Sweet Baby” Robinson and I am originally from Greenville, South Carolina. I moved down to Columbia 5 years ago to attend school at the University of South Carolina. I am currently the Head bartender at The War Mouth.
-How long have you been bartending and how long at The War Mouth?
I have been behind the bar for about seven months and have been at The War Mouth for almost two years. When they offered me the opportunity to bartend I thought it looked like a little more fun than dishwashing, my position at the time, and ever since then I’ve been obsessed with learning and growing in the craft.
-What’s the craziest story a patron has ever told you?
This is a tough one. In a short 7 months I have enough stories to fill a decent sized book. I believe therapist is a worthy synonym for bartending. One of my favorite aspects of the career for me is being able to engage and listen to customers. Unfortunately, I have a rough 5-6 work day memory before it all starts to fade into a fuzz. Recently, I had a customer call the restaurant in the middle of service and proceed to have me tell the party waiting that he/she was late because his/her dog was being slow going to the bathroom.
-What’s the strangest drink request you’ve ever gotten?
I get strange drink requests on both sides of the spectrum. I have a large audience of skilled drinkers that constantly throw new recipes and ideas at me that gets me really excited. On the flip side of that, just when you’ve thought you’ve heard it all, someone will throw something at you that you genuinely cringe while making. My favorite strange request that I would be okay if I never made again was a Southern Style Vodka old fashioned with light bitters. That one is definitely permanently burned in my mind. My favorite strange request that I’ll drink again and again was a cocktail shared with me by an ex-bartender for The Violet Hour in Chicago and it involved rose water, cucumber and mint, gin, bitters..etc it was absolutely delicious.
-What’s your favorite drink on the menu?
Whatever the next one is. I’ll get an idea in my head of how I want to use an ingredient or liqueur and have trouble thinking of anything else until I can form it into a complete cocktail. It’s a reflection of how my mind works. That being said, the newest drink getting worked on gets my full attention and favor, until it’s done and then it’s on to the next one.
-What’s your favorite drink to make?
Definitely the ones that the customer is really into. I get really excited when someone will order 3-4 different cocktails off the menu because you can tell they are really enjoying everything. I also get butterflies when I have someone order 3-4 of the same cocktail because they love it so much. When the customer is visibly enjoying everything it makes every drink I make for them my favorite. I’m here to make people happy.
-Any other interesting tidbits you would like to include?
At this point I think I still have more experience dishwashing than bartending. Mentally I still view myself with that same type of mindset. I view everyday as an opportunity to learn and grow and get better at my craft. I’ve been beyond fortunate to have the best mentor in Rachel Allen, my manager, and work under the most encouraging and trusting owners Porter Baron and Rhett Elliot.
As a bartender I view myself and my position as an opportunity to refresh those in front of me. I serve people from all different backgrounds and levels of experience. I seek to relate to each individual at my bar in a special/memorable way. I aim to provide a personal, intimate service that leaves people feeling refreshed and renewed. I’ve found that being approachable and interested in customers is far more important than what they have to sip on or eat. We have a belief at the War Mouth that we have a unique place. We have the power to restore and rejuvenate people that are tired, stressed, upset, etc… When you enter our walls, you are in a safe place, you leave being restored by personal service, good drink and food, and go back into the world better than when you entered. It’s about the experience and the love.