Episode 018 - Cocktail Technique and Service

Image courtesy of Zagat

Image courtesy of Zagat


This episode is an interview with Carlie Steiner of the award winning Washington, D.C. restaurant, Himitsu.

Some of the things we discuss include:

  • Carlie’s journey from under-the-table restaurant worker as a kid to award winning restauranteur in her twenties.
  • The most noteworthy cocktails and service experiences she recalls along the way
  • A snapshot of her newest project--Himitsu
  • The value of travel and openness in cocktail learning
  • The correct dilution percentages for an Old Fashioned and a Manhattan
  • What to drink at a piano bar with Edith Piaf
  • And much, much more.

This episode emphasizes finesse, execution, and the human element of service that can turn a great night out into an unforgettable or life-changing experience.

You can follow Himitsu on Instagram and Twitter, or you can follow Carlie personally at @kissanddrink on both platforms as well.

Featured Spirit: Singani

Rujero Singani, as featured above the Himitsu bar.

Rujero Singani, as featured above the Himitsu bar.

When Carlie mentioned that her desert island spirit would be Singani, we had to do a little research about this Bolivian eau-de-vie that is just beginning to take off here in the U.S. 

For more info on this spirit, listen to our podcast intro in the player above or on your podcast player of choice, or visit this page by the Virginia Alcoholic Beverage Commission (ABC).


Show Notes

Favorite Cocktail

Depends on mood and season, but right now, I would drink a Chuflay, the national drink of Bolivia, which includes Singani, lime, and some sparkling water or soda.

Favorite Spirit

Tequila, Mezcal, Sotol--assuming I could cultivate agave, I could make all three.

Cocktail with Anyone Past or Present

Edith Piaf in a piano bar, drinking a classic 50/50 martini, in Europe, talking about her life.

Influential Cocktail Books

Anything by Sasha Petraske

Advice for Home Bartenders

Learn the basics, always measure your ingredients, and listen to others, but find your own style.