By Calvin Tyler
There are people in this world who never settle for second place. You’ve met these people before, whether during sporting events, in the military, or at work, and the thing they all have in common is an attitude of leadership. These brilliant few are to be taken seriously, no matter their goal. I gravitate towards passionate people pursuing an unlikely dream, as it appeals to the underdog growling inside of me because- more often than not- most of the worker bees out there have been trapped within the hive of modern society only to continue working towards indebting themselves deeper and deeper into the hive. I found 2 people whose lives have taken them into directions they never expected, but have embraced the positions and flown to heights rarely seen. They are, in my opinion, the best bartenders in town.
Going out in hopes of putting together an article for the local bar guide left me with a feeling akin to that of a child who just found out that Santa Claus wasn’t real (sorry if I ruined Christmas for any readers) because a lot of the bartenders I spoke with weren’t like the bartenders from Cheers. They seem to all have the same story: “Started working the door, was asked to bring ice and stock the bar, then began helping behind the bar on a night when things were getting busy, then became an actual bartender and just work here because the money is good.” Being a person who likes to find and surround myself with passionate people, I was a little let down until my publisher came to me with my first hot lead.
Gordon Owens of Otis & Henry’s Bar & Grill 
After receiving the text message from our publisher I began investigating into who Gordon Owens was. His name is one that is scattered throughout town and cloaked in the kind of myth reserved only for the likes of Brian Flanagan (Tom Cruise) from the best bar movie ever made, Cocktail. Finally tracking Owens down at Isle of Capri’s Otis and Henry’s Bar and Grill, he began telling me his story. It was apparent to me that this man was living, breathing, and loving the life he had made for himself. No apprehensions and no regrets. He started his career by taking a job working the door of the bar where Cowboys stands today, all the way back in 1981. Not long after starting he was asked to help out behind the bar during the Christmas party, and after that one night of assisting the lead bartender: Owens was asked if he’d like to work the bar permanently.
Owens is personable and intelligent. Talking with him feels so natural, like maybe I’ve known him for years. Even though he’s much older than me, the conversation freely flows through movies and music in a way that causes me to forget that there’s no way we could have been childhood friends. His preference for making drinks is skilled and methodic. His favorite drink to prepare is the Lemon Drop, only using fresh-squeezed lemons, he arrives to work 2 hours early just to squeeze enough lemons to keep up with the demand his famous Lemon Drops have earned. Owens explains, “I enjoy making drinks that require long preparation. There’s a feeling of accomplishment when a man knows he’s actually done something. A lot of bartenders hate making Lemon Drops and choose to cheat the drink by using sweet & sour instead of putting in the effort to squeeze a few lemons. You know what I mean? Me enjoying to go that extra mile is why my patrons keep coming in asking for my Lemon Drops. I’m proud of that.”
Owens, after a few years of working his first bar in a 1980’s Lake Charles, was approached by the owner with the proposition of managing a new bar in Houston. He agreed and was instructed that at the end of the night the bar would be stripped and loaded onto the eighteen-wheeler parked out back. “I didn’t even notice the big truck before he mentioned it,” chuckles Owens, “but that night I went home, packed a couple of bags, and ended up living in Houston, Texas for 16 years.”
As our time together drew to an end I asked Owens what he felt was his greatest strength. He replied with, “I’m just a simply guy with a niche, and I don’t know it all. My greatest strength is that I know that.” He tells me openly that he loves his customers and that he is extremely grateful to be where he is today. “The Isle has been really good to me. When I got back to Lake Charles I was invited by friends to go hang out at Otis & Henry’s. That night, I knew I wanted to work this bar. It’s been two years now and I’ve never been happier. My managers take care of me, and in turn I’m giving my best.”
I thanked him for the interview and he cut me off fast with, “Before we hang up, I’d like to close this interview with a quote from the movie Road House. When somebody asked Dalton (Patrick Swayze) how he became a bouncer he answered with, ‘just lucky I guess.’ There are other jobs out there that could probably pay more money, but they wouldn’t make me as happy. How did I become a bartender? Just lucky I guess.”
Kelly Bistok of Jack Daniel’s Bar & Grill 
This bartender was referred to me by one of her coworkers. Her story was the kind that caught my attention because of what she was planning to do during the span of her career. Kelly Bistok is doing things that very few people in her field have ever even thought of doing. She is currently pursuing her Masters in Mixology while managing the bar for Jack Daniel’s. She’s also trying to establish a Bartender’s Guild (USBC) location here in her hometown of Lake Charles, La. “There’s a branch out of New Orleans,” Bistok says, “but with the age of the cocktail upon us, Lake Charles could really benefit from this program.” She continues by explaining to me that other parts of the country have been hip to this movement for a while now and have implemented more and more the addition of hand-crafted cocktails to keep up with the rising demand. Bistok has taken a simple job and transformed it into something more than the average 9 to 5.
If you’re a fan of the hit television show Parks and Recreation then you are familiar with how passionate Leslie Knope (Amy Poehler) is about her position in small government. Bistok surprises me when pulls out a Knope-sized binder containing specialty drinks she has come up with. She surprised me even more with, “I have 5 of these at home full of drinks I thought could be fun.” Each page contains a list of ingredients, instructions for proper creation, and professional grade photos. I asked if she found the photos or took them herself, to which she replied, “I take the photos myself by setting a table with lights, and mounting the camera. The drinks are placed over a marker to assure they are all in the same position.” Getting across to the reader how impressive this all is proves to be difficult but try to imagine coming up with anything, writing down its description, and taking a photo of it. Now, do this enough times to fill five 3.5 inch binders.
Her vision for what could be accomplished within her field hurt my head. There are goals Bistok strives for as a bartender that make me think twice about what a bartender actually does. The capacity for growth seems never ending. “5 years ago there was no drink menu at Jack Daniel’s. They came to me one day and asked that I take a stab at putting one together. I instantly fell in love with matching drinks to seasons and food. It was an instant success, and not long afterwards my manager asked that I make a custom drink menu. This is where I found my passion for the hand-crafted cocktail.”
Bistok managed the launch of Louisiana’s own Bayou Rum at L’AuBerge. She made a simple drink for the sampling of the Rum, and over 700 samples were taken. Bayou Rum has since grown to be a household name, and they attribute a great deal of their success to the efforts of Bistok. She humbly refuses to take any real credit. “Those guys know what they’re doing and their president, Trey Litel, is extremely passionate.”
She opens her binder up to a little more than half way and shows me her favorite drink. “This is the White Linen,” she says, “my pride and joy.” The White Linen is a drink that will take you away to a tropical oasis. This is the beach drink to end all other beach drinks. Bistok was very liberal with the drink’s formula- allowing me to publish them into the story.
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White Linen Ingredients
1.5 oz. Bombay Sapphire
.5 oz. St. Germain Elderflower Liqueur
1oz. Simple Sugar
Dash of Bitters
Handful of diced cucumbers
Directions
Measure all ingredients into a shaker with ice. Do NOT muddle the cucumbers! Shake well and strain into a pint glass that has ice and 2 cucumber slices in it. Top with a splash of Sprite and a dash of Bitters. Enjoy.
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There are certain people in this world who could never just settle into a career. Both Owens and Bistok are this kind of person. They never stop learning, never quit pushing to be better, and never stop loving what they do. How did two of the most determined professionals I’ve ever met end up becoming bartenders? As somebody much wiser than myself once put it. Just lucky I guess.
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