Chelsea DeMark describes herself as a ‘liquor enthusiast seeking balance.’ When it comes to spirits, she may be one of the most knowledgeable people I have ever spoken to. As bar manager at Savannah Tequila Company, she uses that to create not just a list of cocktails, but a variety of experiences while you enjoy them. A quick chat with Chelsea below:
When you were tasked with designing this drink menu, what was the approach?
My first step was talk to the chefs. They are all here from Mexico, so it was to get an understanding of the cuisine and learn some of the ingredients so I could find a way to incorporate those into some cocktails. For example the Cucumber Fizz is Cucumber Soda made in house with Tajin. Like the classic exican sandwich. Really refreshing and easy to eat. Most of the cocktails are using those flavor combinations that are really nostalgic for those people who may be here from Mexico.
We also have 6 draft cocktails which have made things interesting because we have come ingredients that don’t work for a draft system. It’s huge volume that we are going through.
We just put a Strawberry, Basil and Pink Peppercorn Margarita on the menu. We made 15 gallons thinking it would last us the week. It was gone in 3 plus days.
Tell me about you? How did you end up with an expertise in tequila?
I started bartending when I was 22. I have a degree in Mathematics and Philosophy. Very unrelated. I really started to fall in love with the idea of culinary inspired beverages. I started working at a 90 acre farm in New Jersey that had a restaurant in the middle of it. All of the chefs were from the Culinary Institute of America. I really learned some really excellent technique from them. After that I decided “I really need to be the person writing a cocktail menu like that. How do I do that?”
I went back to DC and got my somellier certification and got involved in a beverage leadership program. Really got into the science of it all. I passed at the top of my class there, so I got invited to be a judge and participate in other things. So while my focus here is on tequila, I’m more of a well rounded spirits expert. I could talk at length about whiskey, rum or anything else. But here, I get to focus on my favorite spirit which is tequila.
My role here is to make sure the team can talk about what they’ve learned and help our customers enjoy.
The average visitor here -I would say 6 out of 10-doesn’t necessarily care about the nuances of all of your tequilas, so your biggest joy comes from those other 4 doesn’t it?
I would say that on a nightly basis I have to 4 or 5 conversations with people are interested in learning more. You’re absolutely right, though. No everyone cares. We had some cocktails on the menu at first that were a little more esoterique. Using ingredients that I really wanted to work with, but it scared a lot of people off. I’m used to people in DC seeing something they don’t recognize and saying “I want to try that.” That’s not the case in Savannah. That’s OK. It’s a learning curve.
Do you find with your average tourist tequila carries a stigma of “I don’t want that because I’m going to get really drunk?”
It either has that stigma or people think “I’m going to have a really nasty hangover or get mean or this or that.” We have a huge task in front of us of overcoming those stigmas. We as a team, our goal is not to have people falling off of their stools. We have an opportunity with our menu where we can ask people (via smaller pours) they can taste or they can commit.
We’ve worked a lot with our team about what a bad tequila is so they an explain to people why they had a bad experience with tequila.
How often do you spend private moments trying to figure out how to introduce new things to a mainstream market?
I know that our goal here is to have menu that regulars are going to find approachable and have people want to return to time and time again. So we are looking to create something a little more consistent. Then we will get into unique flavors and combinations in more of a specials format.
What’s your most popular margarita here?
Disappointingly it is the STC (House) Margarita. It’s a really good margarita though.
Where are you from?
Originally from New Jersey.
What do you like to do in Savannah when you are not here?
I have a 1 year old puppy (Dalmation). We do a lot of training and walking and going to the all the places that will allow us with a dog. I’m also an avid gardener. So all of these fresh ingredients here, I also like to see them grow myself. So we have a pepper garden and a tomato garden at my home.
Other than anywhere in “The District” tell me the best meal you’ve had in Savannah so far?
Common Thread has been phenomenal. I’ve been there twice now. It gives me major “Roses Luxury” vibes. If you’ve ever been to DC and eaten at Rose’s Luxury they do such a phenomenal job creating approachable meals with ingredients that aren’t necessarily approachable. Common Thread is doing a great job doing the same. The flavors are so well integrated that even a picky eater might be willing to try. And the space is so welcoming. The service was above and beyond without the pretense.
Do you have a favorite TV show?
It’s not running anymore, but Game of Thrones I watch time and time again.
Are you excited about the prequel that’s coming out?
There’s a prequel coming out?!! Now I am. (laughs)
They are all your babies, but do you have a favorite cocktail?
The hibiscus julep. It was originally the legend of the hidden pelenke from that television show off of Nickelodeon in 90s. We changed the name to the Hibiscus Julep and since them it has sold twice as much as it did before. It’s my personal favorite because I love Mezcal. We use a hibiscus tea that we make here and a mint simple syrup as well. Well balance and refreshing. And it’s pretty.
