From Behind the Bar with Conor O’Reilly of Here Nor There

Conor O'Reilly

In 2018 Dublin bartender Conor O’Reilly moved to Austin to support the opening of Here Nor There (HNT), a craft cocktail bar. Since then, he has launched wildly creative bar menus which feature original themes and illustrations. O’Reilly reached the final 15 in the US for Diageo World Class in 2022 was nominated for Tastemaker Culture Map Best Bar Award and helped the bar to receive a nomination at Tales of the Cocktail for “Best New Bar in the US” for 2023.

How would you describe Here Nor There?

Here nor There is an experiential hidden cocktail bar located in the heart of downtown Austin, Texas. At HNT we take pride in serving carefully curated cocktails alongside warm, welcoming hospitality.

What drew you to bartending and what keeps you at it? 

I’ve always had a passion for hospitality, working in bars, restaurants and cafes throughout my youth. When I met my good pal Terance Robson back in early 2018, he showed me the ropes in the cocktail world, and a burning passion ignited in me. I absolutely love all aspects of the industry, from meeting new people everyday from all walks of life as well as constantly striving to be the best I can be alongside an incredible team.

How do you stay up to date with current drink trends?
I’m constantly reading books, listening to podcasts, and browsing various platforms such as Shoshin Art Club and the Diageo Bar Academy online.

We’re always hosting guest bartenders for popup shifts at our venues which gives me the opportunity to learn from some of the best in the world. Travelling and visiting leading bars in the industry for sure keeps you up to date, as well as events such as Tales of the Cocktail in New Orleans showcasing a lot of the best worldwide bars.

What drink have you added to the new menu that you’d like to include

My favorite drink has got to be ‘Grandma’s Cooking’, inspired by my Granny Byrne’s apple tart that she made weekly for me growing up in Dublin.

Grandma's Cooking

Grandma’s Cooking

40ml Lost Irish Whiskey

10ml Hennessy VSOP

20ml Spiced Caramel

20ml Apple Agave 

20ml Apple Juice

10ml Lemon Juice

1 x Egg White

10ml Cream 

1 dash Saline Solution

Method: Shake

What would you change about the industry if you could?

The fast paced and late-night lifestyle that comes with working in the service industry can take its toll on anyone. I would love to see more training and seminars around how to live a healthy and balanced lifestyle in this career. It’s crucial that service workers look after themselves and each other.

Who’s your favorite bartender or mentor and why?

My favorite bartender has got to be Valentino Longo, the winner of Bombay Sapphire’s most imaginative bartender competition 2020. I had the pleasure of hosting Valentino for a popup at In Plain Sight earlier this year. Not only is he a legend in our industry, he’s also a genius when it comes to cocktail curation.

What is your process for coming up with a themed cocktail menu?

My colleague Vincent Glackin and I are constantly thinking about menu themes. We see Here Nor There being around for a very long time, and that calls for many conceptual menus throughout the years which take a lot of time and attention. Once we’re locked in on a concept, we begin to brainstorm drinks that will fit into our selected concept. We draft out how we want the menu to look in regards to the variety of spirits and drink style. Once the blueprints are mapped out we then approach the R&D phase, which is always a good time and my favorite part.

Which new (or new to you) spirits brand(s) have you been using lately and why?

Ojo de Tigre and Lost Irish

I’ve been playing around with a lot of the Casa Lumbre portfolio, particularly Lost Irish Whiskey and Ojo de Tigre Mezcal. The Diageo portfolio has played a major role in my cocktail creation process after my involvement in their World Class competition in 2022. Lately, I’ve also enjoyed using the Rabbit Hole whiskey collection coming from Louisville, Kentucky after a recent event sponsored by Pernod Ricard.

What trends are you seeing in the industry? 

My favorite trend in the industry is for sure the No & Low trend that we are seeing a huge progression in over recent years. Bars are for everyone, and whether you fancy an alcoholic beverage or not shouldn’t affect your decision to go out and socialize. It’s incredible to see, especially in Ireland where we’ve seen Guinness pushed to triple their 0.0% stout production due to popular demand.

What’s your after-work drink?

If I’m being honest, those days are few and far between lately. When the special occasion does come around, we have a secret Guinness tap in Here nor There that only a select few have the pleasure of indulging in. If I do end up in a local late night bar, you’ll catch me nursing an ice cold bottle of Lonestar.

What cocktail or spirits book have you read recently?

My typical go to books are Liquid Intelligence by Dave Arnold and The Flavor Bible by Andrew Dornenburg and Karen A. Page. These are books that you can revisit over and over, learning something new every time.

Any techniques that you’ve been experimenting with?

As of recently I’ve been playing around with various types of foams to elevate my cocktails. Whether I’m creating an egg white substitution in a sour, a beautiful bitter grapefruit foam to complement an aperitif or VOM helium clouds to garnish a cocktail you’ll be able to see my fascination displayed across our newly released ‘Moments in Time’ menu at Here nor There.

What jigger do you use and why?

My staff and I strictly use milliliter jiggers across both of our venues here in Austin. One of the toughest tasks for newer bartenders at Here nor There and In Plain Sight is the transition from ounces to milliliters when measuring liquids. Measuring in milliliters is much more precise and assists greatly in achieving a desired balance within our beverages.

How long is a normal shift and how many shifts do you work in a week?

A bar shift can be anywhere between 8-10 hours and I’d typically be in service three nights a week, depending how busy I am with other projects. Being behind the bar is a passion of mine, once the apron is on time comes to a stop and you’ve nothing to do other than have a laugh and enjoy the presence of whoever happens to join you.