When I first met the person next in line for my installment on this bartender series I immediately loved the image he projected, old-school "shady lady-style" bartender, and when I commented on his choices he said he didn't think anything of it, it's just how he does it.
Mark Neuhauser has worked all over Sacramento establishments for the last 10+ years and come from a diverse background of corporate entities to boutique shops, but never has he gotten a chance to embrace the "drink" like he has now at Red Lotus. From working with Mixology giants like Erick Castro and Jayson Wilde, to helping create the beer program from the ground up at Red Lotus the talent and creativity are endless.
"One of the best parts of this job is taking a die-hard vodka-soda drinker or lemon-drop only customer and showing them something new, seeing how their eyes light up with surprise when they discover there's something better out there"
He's so passionate about his craft and especially beer that he's dedicated more than time to it, but also added art to his body in devotion - to beer and specifically, Delirium tremens - as he's a real fan of the Belgian beers. But when asked if that will effect the crafting of his choices for Red Lotus he said it's all about the best pairing for the food, but there are some beautiful Saisons (Farmhouse-Style Belgian beer) that work very well with the food Billy's (Executive Chef and Owner of Red Lotus) putting out.
He's so passionate about his craft and especially beer that he's dedicated more than time to it, but also added art to his body in devotion - to beer and specifically, Delirium tremens - as he's a real fan of the Belgian beers. But when asked if that will effect the crafting of his choices for Red Lotus he said it's all about the best pairing for the food, but there are some beautiful Saisons (Farmhouse-Style Belgian beer) that work very well with the food Billy's (Executive Chef and Owner of Red Lotus) putting out.
Me: How did you get your start in bartending?
Mark: I started out at Mandango's as a bar-back and worked my way up through the ranks. I ended up at Outback Steakhouse for a couple of years and learned a lot about large production, but it's when I came to Red Lotus that I was able to really hone my craft. It's a real joy to come to work, I'm always learning something new, and theirs a genuine appreciation behind the bar and from the customers for what I'm doing.
Me: Whats your Favorite drink/ cocktail?
I'm a huge fan of beer, right now I'm really into Belgian micro-brews like Delirium tremens (hence tattoo), Lucifer and Affligem Noël. But when it comes to cocktails I'm like a drink called the Vieux Carre Cocktail - which is
- 1 oz rye whiskey
- 1oz brandy/cognac
- 1oz of Punt E Mes (rather than sweet vermouth)
- 3 dashes Peychaud's bitters
- 3 dashes Angostura aromatic bitters
- 1 bar spoon of Benedictine
- lemon twist for garnish
I really like the bitters that are coming out, some are so flavorful that I'll have bitters and soda water.
Me: To you, what's the difference between a mixologist and a bartender?
It's all about what goes into it, a good mixologist will use fresh ingredients, attempt to master their craft, care about the cocktails their making. It's the difference between craftsmanship and showmanship. But service is always important, it doesn't matter what your pouring. I'm a mixologist when I'm pouring a Two Brothers, but I'm a bartender when I'm pouring Kettle One up. It's all about learning, teaching, applying those techniques and surprising your customers with new flavors.
Me: What is the next big thing to watch for in drinking/cocktails/mixed drinks?
Sacramento is hopefully going to get to a place where there's more bartending competitions, and increased interest in cocktails. Were hoping to get the Sacramento chapter of the Bartenders Guild together, and create more concentration on quality craftsmanship. I also think where Whisky took storm this year, next year it will be Gin. I'm also hoping to see a breaking away from the flavored alcohol trend.
Me: What's your signature recipe cocktail??
Two Brothers
- 2 ounces Leopold Bros. New York Apple Whiskey
- 3 dashes of Fee Brother's old-fashioned aromatic bitters
- Served in a lowball glass over a signature hand-carved ice block with a lemon twist garnish.
Me: What's the best way to get a bartenders attention?
Don't: Say "HEY", or "HEY YOU", or raise your hand
Do: Be prepared, with your questions, your order, or your money. Make eye contact. Be Patient.
Do: Be prepared, with your questions, your order, or your money. Make eye contact. Be Patient.
Me: Where do you drink?
Bonn Lair. I'm usually enjoying anything seasonal they have on tap.
Bonn Lair. I'm usually enjoying anything seasonal they have on tap.
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