All Images: Kerry and Ivy Knight

Name/alias: Moses McIntee/Moe Daddy

Current bar: Since leaving Lucid, I am looking for a new home.

How long in the business: Seven years

First drink/drunk: First cocktail: They called it a Tom Collins (featuring vodka and gun lime, haha). First drunk: Molson Canadian. Hey, I was 13.

What influences me: I am influenced most by seasonal ingredients. Everything has it’s perfect state to be eaten.  Some things require a cooking, cooling, or diluting technique to truly pronounce their inner deliciousness – like searing a steak – whilst others can simply be muddled. Which ones are truly accentuated by, or accentuate an already well-blended spirit; now that’s a profitable question…

Best barfly: A guy asks for a vodka soda for him, and a water for his wife – on a very busy night. I turn around from where he is and make the drinks. I serve them, and he asks how long I have been bartending. I tell him, and he begins to tell me how I don’t know what I’m doing, and that when I make a drink for him, I should make it directly in front of him, no matter where the well or rail are. The guest next to him (JS, I love you) leans over and excuses himself to the man’s wife, and give’s him the goods. It was lovely to watch.

Cinematic bartender: Bryan Brown in Cocktail. Because a good bartender always knows – and he reminds me of Robbie the Hammer (Rob Dvorchik, head bartender at the Thompson rooftop bar, friend and mentor).

Rules: My personal rules for drinks is that they should be enjoyed. I’m like to make funky drinks, yes, but I most enjoy making people what they like. If it’s a vodka soda, or a light beer I’ll make sure it comes out as best as it can. As Rob always taught me, “It’s not your drink.”

Celebrity Experiences: Tons. Having worked at many wonderful establishments, I have often had the pleasure to serve dozens of celebrities, sports figures and politicians. I mostly never know who the film/sports stars are mind you, because I’m not really keen on the latest films and don’t own a television… That said, my favorites are the people who have made history in their lifetime.

Best late-night or morning-after places: 416 Snack Bar, Cold Tea… I’m usually working late and have not been often, but these two are my current favourites. I am a practitioner of the bartender’s breakfast… It happens at home, and it’s not often pretty.

Best /worst tip: Best tip: $500 in cash, and a double Louis XIII, for pouring 3 drinks. Worst tip: four deep at the bar. Guy orders a g and t. He paid six bucks, and I forgot his drink and made one for one of the other people shouting orders in my face… He starts to slam his fist on the bar and curse at me for being the worst bartender in the world… “I already paid!” he exclaims, as I pass him his drink… As he began to continue his tirade, I pulled out a $20 from my pocket, gave it to him, and apologized for keeping him waiting and went back to the thirsty hordes… So yeah, worst tip: -$20.

Favourite cocktail/beer/wine right now: “Remember the Maine” a 1933-classic cocktail from Charles H. Baker.

Thank you, Andrew Toplack. Dr. Andrew Toplack is a cocktail aficionado, friend and frequenter of the establishments in Toronto that have the finest bartenders. I also leave my personal adaptaion, “Remember Dr. Toplack”: 

…“Treat this one with the respect it deserves, gentlemen” — Charles H Baker

2 oz Rittenhouse rye

3/4 oz Punt y mes sweet vermouth

1/3 cherry heering

1/2 bar-spoon absinthe

2 dashes of lavender water

2 dashes of scrappy’s cardamom bitters

“Stir briskly in clock-wise fashion–this makes it sea-going, presumably!”

Watch for: Look out for Religion and Politics.

Location: It’s a secret….

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Kerry and Ivy Knight write the XX Files column for Toronto Standard. Follow them on Twitter at @keppsterr and @IvyKnight.

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