Sound Bites: Bari’s ‘Bacchus’ on drink trends, digestifs and Memphis gin
With 20 years behind the bar, Hunter Coleman’s had the time to break down the art and the science of craft cocktails.
On this week’s “Sound Bites,” the Bari bartender talked about how he builds his recipes and the growing popularity of amaro- and vermouth-forward drinks.
Coleman’s passion and reputation have grown with his experience, with plenty of Bari patrons opting to order a “bartender’s choice” he comes up with on the spot.
We chat about what’s trending drink-wise — it’s not just spritzes and mocktails — and the right way to make an Aperol spritz because apparently a lot of us are doing it wrong.
He also talks about his role at Bari Ristorante e Enoteca, which has been at its 524 S. Cooper St. location for more than four years. Coleman was voted “Best Bartender” in town by Memphis Magazine readers this year. I found it hard to believe this was his first time leading the poll, and we talk about that, too.
The Professional is one of Hunter Coleman’s favorites with bourbon, sweet vermouth and Amaro Montenegro. (Submitted)
This craft cocktail is served at Bari. (Submitted)
He talks about cocktails he’s made lately, some of which he showcases on his Instagram account. He even spills some drink-making tips throughout our conversation.
We also discussed his partnership with Waymar Gin House, a local distiller that started out crafting the spirit in their garage during the early days of the COVID-19 pandemic.
Listen below for the full interview.
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Topics
Sound Bites Bari Ristorante Hunter ColemanHolly Whitfield
Holly has more than 13 years of experience in publishing and digital content, including 10 years at the helm of the I Love Memphis Blog. She began her career at The Commercial Appeal and is author of Secret Memphis.
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