In this edition of Behind the Bar, we sit down with esteemed bartender, Alexis Ortega. Alexis has worked in the industry for over twenty years, and most recently has been selected as one of the Top 15 finalists of bartenders to compete in the national competition, Tales of the Cocktail Presents World Class Sponsored by Diageo. Through May 11-13 bartenders from around the country will compete in Chicago in a series of intense challenges demonstrating their exceptional drink-making skills. Ask any bartender and they'll tell you how difficult it is to make it to this level. The winner in Chicago will go on to the Diageo World Class international competition in Scotland in the Fall.

We got to speak with Alexis about his experience in the industry, what he's doing to prepare for World Class, and what it's like to be the first bartender from Philadelphia to make it to the Top 15 national level competition.

Drink Philly (DP): Tell us a little bit about this bar, Static.
Alexis Ortega (AO): Static is a cocktail bar at 13th and Spruce in Philadelphia serving fun, lighthearted, crushable cocktails. We love good vibes and welcoming people from all walks of life. Whether you’re a neighbor nearby looking for that end of day drink, coming in for a date, or simply trying to rip some jello shots with us, we have something for you. Casual, not pretentious, and judgment free.

DP: Where else have you bartended?
AO: For the last eight years I’ve also worked at Vetri Cucina, conveniently one block from Static. It’s been a nice contrast between my two workplaces, and I think that balance helps me enjoy each week more. My first bartending job was actually at Broad and Pine, working the bar at Sbraga.

DP: Tell me about competing in World Class. Was this your first time? Was it different than before? What do you think it takes to get to the Top 15 bracket?
AO: This was my second attempt. Last year I applied, received strong scores, but didn’t crack the top 100. This year’s entry was definitely more involved, as the application process had more questions and tasks, but I think that was for the better. To make the top national finals takes more than writing a recipe for a good drink. It’s about hospitality, connection, storytelling, and a real understanding of the brands.

DP: What do you think you can expect in the next round of the competition? What are you doing to prepare? Have you gotten advice from others?
AO: Honestly, you cannot survive or expect to get anywhere in World Class if you don’t get advice from others. That’s what this competition is about. The alumni and network of people from this competition are unlike any other. Because our turnaround time from announcement to nationals was short, we had to move fast but with intention. Right now I’m writing and refining my stories for the upcoming challenges, then I’ll begin practice for the famous speed round, six cocktails in eight minutes. But we can’t forget, this is a hospitality challenge, not just a speed challenge.

DP: What’s trendy right now?
Right now I’d say guests are looking for drinks that feel thoughtful but still approachable. Lower ABV and sessionable cocktails continue to grow, as do spritzes, highballs, and lighter styles of drinking. There’s also a real interest in savory flavors, texture, and ingredients that come from the kitchen rather than the back bar. People still care about quality, but they don’t always want a boozy stirred drink anymore. They want something delicious they can have two of. Sustainability and less waste are also becoming expectations rather than trends, which is important to me and is weaved throughout how I approach cocktails.

DP: What are some trends you wish would die?
AO: I’d be fine never seeing someone grate a ridiculous amount of cheese onto a drink again. That can die and never come back. If you want cheese, just order cheese.

DP: Any predictions about where the industry might go next?
AO: I know it’s been said over and over, but low ABV and sessionable style drinking is not going away anytime soon, and places that still don’t take it seriously surprise me. I also hope to see continued adoption of lower proof spirits from around the world into western markets, things like vermouth, shochu, and aperitif style products. Guests want options now, not just one speed.

DP: One unexpected fact about you?
AO: I grew up with horses. My father was a jockey for more than 30 years, so a lot of my adolescence was spent around the racetrack, riding horses and helping care for them.

DP: Favorite beer?
AO: Champagne.

DP: Favorite liquor?
AO: I’m a rum guy. When it comes to value, it doesn’t get much better than rum. The price of premium aged rum is still so friendly compared to its whiskey counterpart.

DP: Favorite cocktail?
AO: I’d say a Daiquiri. White rum, a touch of overproof, lime, and sugar. Hard to beat. Although I sure do love a Margarita too, because who doesn’t love a Margarita?

DP: What’s your favorite kind of customer?
AO: Favorite is a tough question because every guest is different, and as bartenders we need the ability to connect with people from all walks of life. I’d say my favorite kind of guest is someone who understands this ride of life we’re all on, knows what we have is precious, and is there simply to enjoy the moment with the company around them.

DP: What do you think the essentials are for a good home bar?
AO: Honestly, sugar and acid. With those two things you can make the basis of almost any sour, and from there the combinations are endless. Pick any juice or liquid, add sugar and make a syrup, combine it with your spirit of choice and acid of choice like lemon, lime, or grapefruit, and you’re ready to go.

DP: Where do you go for a drink when you’re not working?
AO: I live in Passyunk, so I love Supérette. Whether sitting inside or simply popping in for a bottle to drink by the Singing Fountain, I believe that place is a perfect spot for me.

DP: What’s the secret to being a great bartender?
AO: Empathy, and the ability to connect. People come into a bar for all kinds of reasons, but that shouldn’t matter. What matters is whether we can make the guest feel seen, welcomed, and glad they came in.

DP: If you could have a drink with any famous person, living or dead, who would it be and what would you drink and why?
AO: Probably someone like Carl Sagan. I’m drawn to people who are true subject matter experts in something and can make you think differently. I enjoy critical thinking, philosophical conversations, and hearing how people see life. I’ve always had a curiosity about the things I don’t know. For me, it’s not always just about the how, but just as importantly, the why. As for the drink, probably something simple that lets the conversation lead, maybe a 50/50 Martini or a neat pour of rum.

Vesper on The L: a Ketel One Vesper homage to the Eastern European communities of the North East - Ketel One Vodka, Ketel One Botanicals Cucumber & Mint, dill-infused Kina liqueur, dill oil, expressed lemon twist

Photos by Drink Philly