From Behind the Bar with Dustin Rodriguez of The Bamboo Club
Dustin Rodriguez is GM and Beverage Director at The Bamboo Club in the historic Zafaria District of Long Beach. Originally from Colorado Springs, he got his start as a busser and dishwasher at a Mexican Cantina.
How would you describe your bar?
A rambunctious little Tiki bar and restaurant in Long Beach, CA
What drink have you added to the menu recently
The “Cloud Cutter” is the most recent addition. It’s my riff on the classic Tiki cocktail; Fog Cutter. The Cloud Cutter's primary liquor is the Callisto Botanical Rum, which we infuse with hibiscus for 24 hours to give it that rich dark red color and add a nice floral aroma to the botanicals. An original Fog Cutter would consist of lemon, orgeat, gin, cognac, curacao, and cream sherry. So, we've brightened it up with pisco instead of sherry and this wonderful botanical rum Callisto, instead of gin.
Cloud Cutter
1 oz lemon
.5 oz orgeat
1.5 oz hibiscus infused Callisto Rum
5 oz Curacao
.5 oz Martel Cognac
.5 oz Barsol Pisco
Fill a cocktail shaker with ice. Add the lemon, orgeat, rum, curacao, cognac and pisco and shake well. Pour with the ice into a tall Collins glass and garnish with the mint sprig and lemon wheel.
What’s your go to rum?
Copalli is probably my favorite rum brand at the moment. Great product and, an added bonus is that its super sustainably produced.
What misunderstandings exist about tiki bars?
I think that some people believe that there might be some cultural appropriation going on. But, here at The Bamboo Club, we’re here to have fun, make kick ass tropical drinks, pay homage to the creators, and respect the cultures that developed the flavors we love!
How and when did you realize you wanted to work behind the bar?
I was a bar back first, and the progression to bartender just happened naturally. That was over a decade ago!
Who’s your favorite bartender or mentor and why?
Chef Art Gonzalez, RIP. He was the first person to ask me what I really wanted to do with a bartending career, and how I was going to get there. He taught me how to utilize flavors and continually asked what I wanted to work with next as far as ingredients. He really pushed me to become the bartender I am today!
What drew you to your current bar and what keeps you there?
I had worked with the owners of The Bamboo Club before they ever opened The Bamboo Club in other projects. They showed me what was happening during the buildout, and I was immediately onboard! My staff keeps me here, they are the best bunch of savages you’ll ever meet!
What new to you brand have enjoyed trying lately?
I think the best thing I’ve tasted recently is the Alma Tepec Licor de Chile Pasilla Mixe liqueur, very nice!
What drink takes you the longest to make?
The Painkiller or the Fluffy Banana are tedious, only because you have to flash it for so long to get the fluff. But, I promise it’s worth it.
What drink is most popular at The Bamboo Club and why?
The Painkiller and Mai Tai - tiki classics - are for sure the most popular, but the Dr. Bamboo (Dr. Bird Jamaican rum, 151 rum, All-Spice, prickly pear, and cinnamon) is right behind
What cocktail or spirits book have you read recently?
The Cocktail Codex from the fine people over at Death & Co
How many styles of ice should a bar have?
I would say, at least three. My top three are rock ice (Kold Draft is the finest), crushed or pebble, and big rocks, which we like to call adult ice over here!
What advice would you have for your younger self or a bartender starting out today?
Take your time to become the bartender you want to be. Study and pay attention to your guests, and what they drink. Be respectful of your guests, staff, and the culture you pay homage to, when it comes to Tiki bars. And be sure to create a culture within your bar, one that people will want to return to.