From Behind the Bar with Karl Franz Williams of 67 Orange Street & Uncle Waithley’s

Karl Franz Williams is owner of 67 Orange Street, The Anchor Spa and Uncle Waithley’s, a unique ginger beer. We recently shared the story behind Uncle Waithley’s Ginger Beer, now we get to know its creator.

How would you describe your bars?

I don’t know that it was entirely intentional from the beginning, but over the years we developed a real feel that you get in our spaces that is definitely unique and special. They are comfortable spaces, so much so that the diversity you encounter is more so than in most other bars. The vibe is always fun, never pretentious, and very easy going. The drinks are always on point. The art on the walls is mesmerizing. And the staff makes you feel special.

What drink have you created recently? Please include full recipe and photo

Long Pink Cadillac

1.5 oz Plymouth Sloe Gin

¾ oz Averna Amaro

¾ oz Lemon Juice

½ oz St. Germain

4 dashes Angostura Bitters

Uncle Waithley’s Vincy Brew

Combine all ingredients except for the ginger beer in a shaker. Shake with ice and strain intro a highball glass over ice. Add ginger beer to fill the glass. Garnish with a lemon wheel.

How do you stay up to date with drink trends?

I read a lot of articles, go to events like BCB and Tales, talk to my friends in the industry and visit their bars, and just generally try to stay connected. Read a preview of BCB 2023.

Which new spirits brand have you been impressed by?

I think the most interesting thing I tried in the recent past was the Empirical line of spirits. I think they are pretty cool, tasty, and unique. Read more about Empirical.

What inspired you to create your own ginger beer?

I was looking for a ginger beer that was made from the best fresh all-natural ingredients, had the characteristic fresh taste I knew from drinking homemade ginger beer in the Caribbean, was culturally connected and not appropriating, mixed well, and tasted great on its own - for a fun alternative beverage. I couldn’t find one, and so... I made one.

How did you go from studying electrical engineering at Yale to becoming a bartender and entrepreneur?

I always felt called to be an entrepreneur. I had ideas, visions, concepts, a way I thought things should be and I wanted a hand in creating those experiences. I started my evolution while working in corporate. I moved from engineering/manufacturing to brand management, marketing, and innovation. This move got me excited but it wasn’t enough. I first opened a coffee shop as a side hustle while working for Pepsi. Eventually I discovered the mixology world and I was so drawn to it. I decided I wanted to try my hand as a full-time entrepreneur, and I left Pepsi and opened 67 Orange Street.

What do you still enjoy about working behind the bar?

Admittedly, I am rarely behind the bar anymore. As full time CEO of Uncle Waithley’s Beverage Company I don’t have many opportunities to bartend. But when I do for special events, it’s invigorating and satisfying. I love the immediate response you get from people when they are mesmerized by your work and then excited and pleased with the end result.

What are your hopes and dreams for Uncle Waithley’s?

Uncle Waithley’s is about more than just our ginger beer, Uncle Waithley’s Vincy Brew. I believe there is an entire line of Caribbean flavors that we can bring to the market. I’m excited to grow this company and take it national and international. And in the meantime, we plan to make our Vincy Brew the true go to ginger beer in the craft bar world.

What’s your after-work drink?

I’m drinking less these days. As I get older, I think it’s very important to find balance and moderation. So I don’t drink after-work every day. But when I do I prefer a flavorful stirred drink. The spirit doesn’t matter, it’s more about the structure, flavor, and complexity. However, my fall back, sure to please is a Sazarac made with mostly Cognac and a splash of Rye.

What cocktail or spirits book have you read recently?

Haven’t read much lately, but I did just get Tropical Standard by Ben Schaffer. I’m looking forward to digging in.

What jigger do you use and why?

I prefer the bell style two-sided jigger. It feels very comfortable in my hands, and I think it looks pretty sexy too. Plus, it pours well.

How do you stay healthy and focused?

Health, well-being, and balance are critical to me. I make sure to work out at least 3 times a week. I’ve also made changes in my life as I’ve gotten older: drinking less, valuing sleep more - I try to get 7 hours a night in bed, drinking lots of water, and having a daily morning routine which includes drinking water, stretching, meditating, and planning for the day.

What advice would you have for your younger self or a bartender starting out today?

I would advise my younger self to stay focused on the bigger picture. What are you doing and why? What really matters? How will this help you fulfill your goals? I would focus on growth, movement, and progress. Life moves fast, and you have to be ready to move with it.

What are your first memories of alcoholic drinks?

I didn’t really drink until late in my college years. I remember being tipsy for the first time and really enjoying it. But I was never a heavy drinker. Later after college when I was on the club scene, I remember drinking for a quick confidence boost and to have more fun. But once I discovered mixology and craft bartending, I was really drawn in. It was amazing to see drinking become this spectacular culinary experience.

Cocktails, Profiles, SpiritsAmy ShermanAugust 23, 2023barsComment