How Creating Engaging Experiences for Others Led Presley Green to Become a Mixologist.

Presley Green is passionate about giving others an experience they will never forget.

Mixology became his tool for creating those experiences after a memorable night out in New York City. Little did he know this night would change his life.

Green was mesmerized by a bartender who brought an entire room of strangers together and built connections among people who would have never otherwise crossed paths. There was magic in the way that this bartender created each cocktail and immediately made everyone light up with excitement. Their shared delight brought every New Yorker together. 

It was a night he’d never forget.

After seeing how one person could transform a night at a bar into an experience, he knew studying mixology and replicating that joy was in his future. Green shared with us his experiences becoming a mixologist and how he’s now creating magic of his own with Sous Chef:

Sous Chef: Why do you think experiences with food and drinks bring people together and create lasting memories and relationships?

Presley Green: Food and drinks help people to find common ground to bond over, sparking conversation. It gets people talking to each other and that creates a stronger bond. People tend to feel more comfortable and relaxed 

SC: Is there a moment when you realized you wanted to be a mixologist? 

PG: I wanted to become a mixologist for as long as I can remember. It started with spending time in the kitchen with my mom learning to cook. She was the first one who taught me to season a cast iron pan correctly.

My first time in a real bar at 21-years-old, I watched this bartender make magic happen while making cocktails. He created the perfect atmosphere and the entire experience made everyone happy. His knowledge struck me. So, I started buying books.

When I worked as a bartender at Rye, a restaurant and cocktail bar in Kansas City , I truly learned mixology. The bar manager opened my eyes to new ways of doing things that brought more flavor to the cocktails. 

SC: What is your favorite part of teaching Sous Chef classes? 

PG: I was a little nervous at first but it's just like being behind a bar. You get everyone chatting and find common ground. No matter what you are doing, a good dish or a drink will always bring people together.

SC: What is your favorite cocktail recipe and why? Is there a story behind it?

PG: Black Manhattan. It’s a classic Manhattan, but with a whole new perspective that includes Averna. It is so simple, but incredible. 

Otherwise, at any local bar, it’s an IPA and a shot of whiskey. 

SC: What is your favorite cocktail to make for someone else and why?

PG: I like asking people what they are looking for right now.

What do they want to taste or what are they in the mood for? I can build anything and the experimentation makes it fun. I enjoy exploring new ingredients. 

SC: When did you start your own line of bitters? 

PG: It started at Rye. We were out of bitters, so we decided to make some. That day, we came up with five recipes. Later, I wanted to try something new so I made 40 variations of bitters. 

It’s a  whole new way of being creative; a whole new field of research. 

SC: What is the most valuable lesson you’ve learned behind the bar? 

PG: Really learning how to read people. I look at different movements or facial expressions. You can always tell when someone doesn’t like something even when they insist that they do. 

SC: What is your favorite cocktail memory while traveling? Where were you? 

PG: I was in Chicago at Reagle Beagle — no longer there — and the bartender had a specialty cocktail called a milk punch. It included so many ingredients and took 72 hours for him to make the batch. It was the best thing I’ve ever had! It was amazing! 

SC: Is there a cocktail that you associate with holidays or celebrations?

PG: My family and I always enjoyed Hot Toddies! Or a good Bourbon Spiced Hot Apple Cider.

If you’d like Presley, or any of our talented chefs, bakers, or mixologists to help bring your team together this holiday season with one of our curated culinary experiences reach out to our team for more information.