Hilton Head’s best bartenders take a step out from behind the bar to tell us a little about themselves.
[bartender_bio name=”Andrew Kyse” title=”Bartender” age=”39″ bar=”Big Bamboo Cafe” hometown=”New Jersey “Years Bartending=”14]
What was your first drink?
What inspired you to bartend?
Girls – I was 22 or 23 at the time.
What’s the most popular drink?
We do a Pacific Sunset that’s really taken off. It’s raspberry and strawberry rum mixed together with some juices. And margaritas – they are really a signature drink here.
Your favorite drink to make?
Bud Light bottle. I’m good at Miller Light too.
I like Captain Morgan and Coke. When I was younger I liked to try out a lot of different things but at this point I pretty much know that I like Captain Morgan and Coke or a good Vodka Soda; I’m not really a big rum fan, other than Captain Morgan.
What do you like to experiment with?
I made a whole line of Wrestler Shots. We mix up some liquor and add Red Bull in there and that’s the ‘80s Wrestler Shots; I probably have about 30 of those. They’re all named after ‘80s wrestling superstars, like Hulk Hogan, Randy Savage and Ric Flair.
What’s your favorite part about being a bartender?
I like the people; they give me energy. All the people I work with are younger so they keep me energized. I also like working around the food; I always like being around good food. And it’s never boring.
Favorite type of crowd?
A fun crowd that wants to have a good time, who’s in good spirits.
Best time on the island?
May is my favorite because it’s busy but it’s not too wild, there’s still plenty of room on the beach, it’s only 80 degrees and there’s more of an adult crowd.
What has bartending taught you?
Patience. If it’s slow it’ll probably be busy in half an hour.
How do you handle things when it gets busy?
Put your head down and just go for it.
You’ve got to be setup properly. You know, we’re only as good as our barback is doing too, so you just have to rely on your team. It’s just four hours and you get through it. You get used to people rhythms. As long as you’re set up good, it’s easy to do.
If something’s bothering another person, just mention it to them, ‘I think we should do it this way.’ You have to help everyone out.
My trick is filling the register with cash. I don’t really flip bottles or anything, I break the cash register, that’s what I do.