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Happy Hour: Conversation with Tom Armentrout
SHEILA MESULAM / Staff
Stir Crazy's bartender Tom Armentrout
KELLY FARRELL / Staff
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Stir Crazy Fresh Asian Grill
23106 Fashion Drive, Estero, FL
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Title: Bartender at Stir Crazy, Fresh Asian Grill, Coconut Point, 23106 Fashion Drive, Estero, 498-6430
Hometown: Trenton, Mich.
What is your experience? “I have been a bartender for 15 years and have worked at quite a few restaurants in Naples.”
What is your favorite garnish? “I like mint.”
Do you have a back of the bar law? “Put on a show. You’re on stage so appear happy.”
What is first drink you ever had? “A rum and Coke with my older brothers and sisters.”
What is your favorite bar utensil? “A wine key to uncork the wine.”
What is the most popular drink at Stir Crazy? “The mai tai, which I am going to make for you.”
What is your favorite drink? “Corona with Barcardi Limon.”
Who would you like to have a drink with? “Ronald Reagan, and we would share a bottle of cabernet.”
What do you do when you leave work? “Go home to my wife and three-year-old son.”
What is your favorite bar besides Stir Crazy? “My favorite is Hockey Town Cafe in Detroit.”
Last drink you had out? “Captain and Coke.”
Do you have a customer pet peeve? “Interruptions. The snapping of fingers, the wave when customers see I am busy and try to get my attention.”
What is the best part of your job? “I love the guest interaction and dealing directly with people.”
Did you ever invent a drink? “Yes, it’s called Five Alive. The ingredients are Bacardi Limon, Bacardi Orange, Blue Curaco, Stolichnaya Orange, Stolichnaya Raspberry and Red Bull.”
What is most popular brand asked for by name? “Grey Goose and Captain Morgan.”
Armentrout gave us this recipe
Mai Tai
Ingredients
1/2 ounce Cruzan Black Strap Rum
3/4 ounce Cruzan Coconut Rum
3/4 ounce Cruzan Dark Estate Rum
4 ounces fresh tropical juices (a mixture of juices)
Ice
Pineapple wedge, cherry, umbrella and a straw for garnish
Preparation
Pour liquors into a shaker.
Shake vigorously.
Fill a tall glass with ice.
Pour liquors over the ice.
Garnish with a pineapple wedge, cherry and umbrella and serve with a straw.
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