Frank Jones, bartender extraordinaire at The Gibson in Washington, D.C., is quick to list star mixologist Gina Chersevani among his first mentors in the business. Chuckling at the memory of her early tutelage, he recalled, "Gina would always tell me that I was messy and slow! What she was trying to get me to see was, as a bartender, you are constantly on display. You don't really think of yourself as being part of the atmosphere, per se, but you are. Unlike a server at a table, you can't leave your post. You're stuck there, you're in a fish bowl, and they're watching you. So, in turn, I've learned to be much more neat. It's very important to always be aware of the fact that you are being watched and to bring some degree of elegance to the job."
Winner of last year's Artini competition at the Corcoran Gallery, Jones has been tending bar in the Washington metro area for a decade now. He started at the Poste Moderne Brasserie in the Hotel Monaco. From there, he went to Ardeo + Bardeo, the Belga Cafe, and the Jack Rose Dining Saloon. "Now I am very happy to be at The Gibson," he stated, "where I pretty much manage the cocktail program."
Jones describes The Gibson as a "speakeasy-style cocktail bar," which is located on 14th and U Streets in the District. He and his staff specialize in pre-Prohibition-style cocktails, as well as craft cocktails. "My favorite part of the job," he stated, "is coming up with the drinks and then seeing the guests interact with them, seeing them surprised and happy with what has been set in front of them. Few Spirits are especially great to work with. I have two favorites. One is the Few Rye and the other is the Barrel Aged Gin. I think the gin, in particular, is just amazing."