Spirited Virginia Q2 2022 - 72

BEHIND THE BAR
Britt Perry, Senior Bartender, The Butcher's Son, Chesapeake
BILLY FELLIN
T
he Butcher's Son is a creative riff on
a classic American steakhouse, serving
antibiotic-free, hormone-free, locally
harvested and humanely treated meats.
The bar can boast that same blend, serving
the classics as well as creative, seasonal
cocktails. Senior bartender Britt Perry has
worked behind the bar at The Butcher's Son
for about seven years.
" I had been working as a server and going
to school for years, " she says, " and I needed
a different, faster pace. I saw the bar at The
Butcher's Son in its beginning phase and
knew I needed to be a part of it. "
What do you enjoy about working behind
the bar?
So much. The fast-paced, high-energy
environment. I'm naturally a night owl,
so being behind the bar is where I feel
comfortable; a lot of my energy peaks at night.
The regulars are also a huge part of it. I
have relationships with my regulars that will
last a lifetime. I'm spoiled to be surrounded
by a community of people who specifically
come into The Butcher's Son to support me.
Coach, our first regular, has been coming to
The Butcher's Son for six years. He's such an
important part of that bar and an important
person to me. He has the best stories!
What's the biggest challenge?
Trying to multitask. It can be overwhelming at
times. When you're trying to make drinks, get
dinner to the bar guests, chat with regulars,
72 SPIRITED VIRGINIA
and make drinks for the entire restaurant - it
can be a lot for just one person.
Also maintaining a smile. In the midst
of having a crazy busy night, I'm just really
focused and in-the-moment. My " focus
face " probably isn't that attractive [she
says with a laugh]. Some people look at
that as not enjoying myself, but it's the
total opposite. I'm always trying to do my
job well and have fun.
How do you create a new cocktail?
I try to make sure that I'm not being too
repetitive. I always want to use a new
combination of ingredients. I try to challenge
myself, too-something that I haven't tried
before, a new spirit that I've never worked
with. I like to surprise people as well or just
get the guests to try something new.
What are customers' favorite cocktails at
The Butcher's Son?
Old Fashioned, Manhattan, Dirty Martini -
because it's somewhat predictable. It surprises
me when people are willing to go out of their
comfort zone to try something new. A lot of
times I will get a guest who says, " Just make me
whatever you want. " That's a lot of trust in me,
and it's nice to hear that I rarely disappoint.
What's your favorite cocktail for winding
down after work?
I always crack open a White Claw and have
a shot of tequila. I need to come up with a
name for that one.
And the first cocktail with a nice dinner?
This depends on my mood because they are
so opposite (spirit wise). I enjoy a Sazerac or
a French 75.
What are two or three bar tools that everyone
should have for mixing cocktails at home?
I think you just need the basics. A Boston
shaker (which can double as a " mixing glass " ),
a bar spoon, a jigger for measuring and a
Hawthorne strainer. This is the answer I gave
to my mother when she asked me the same
question about her home bar. Haven't gotten
a complaint yet!
How do you keep learning and growing as
a bartender?
I follow so many cocktail and bartending pages
on Instagram. Often, it just entertains me, but
subconsciously I think I get new ideas. I have a
big collection of cocktail books as well. I think
the most important thing is to constantly be
open-minded and up to date. Peoples' tastes
change, and so does the bartending world.
You have to keep up with it.
What do you enjoy doing in your free time?
Graphic design. Drawing. I love trying new
restaurants. I absolutely love cooking, cuddling
up with my French bulldog, shopping, going
out or entertaining my friends at home.
What's your favorite spirit?
Mezcal or tequila.
-Annie Tobey
Spirited Virginia Q2 2022

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