This week, we dive into the life of a bartender who is always smiling, no seriously, always smiling. Yup, I’m talking about Mimi Burnham. While some can get exhausted or frazzled with the fast pace and stress of barlife, every single time I have seen Mimi, she is just smiling and laughing, or perhaps making you laugh.
You truly can tell that Mimi is beyond excited to be slinging drinks and even more stoked to be part of the community. With her hugely apparent love for her job (you can find her at Porchlight Bar or at various special events around town,) you can’t help but be entertained by her passion and sense of humor and perhaps forget through the fun that she is actually working.
Ladies & gentlemen, let’s go drinking with Porchlight’s Mimi Burnham …
Favorite NYC spot to hang out for a drink?
A lot of the time, it depends on the neighborhood. For example, on the UES: “Seamstress“, FIDI: “The Dead Rabbit” and really, wherever my favorite bartender is that particular evening.
Where can we find you drinking when not working?
Oh, that’s a secret location…haha! Honestly though, there really isn’t enough time in the week for me to have drinks where I want to, and see friends that are tending. That tiny detail bums me out most of all.
Favorite place to take an out-of-towner?
Standard Hotel’s “Boom Boom Room“, The Roof at Park South“, anything with a great view. I like heights.
Favorite go-to drink order?
Manhattan, a little extra-sweet, please.
First job in the industry?
Head Bartender at the Sea Cliff Yacht Club; I was 20 years old. I lied and said I had experience (I really needed the job), and had read the “Mr. Boston’s Bar Guide” cover to cover three to four times and was oozing confidence. I did, however, learn all about classic cocktails while working there, which was an experience that I would never change! An example of things that stick with me to this day from my experience there: “Don’t spoil the Gin with too much Tonic, Dear!” I stayed there for 2 years.
First alcoholic drink?
I always had watered down wine, one glass at dinner, since I was about 10 years old. This was due to my Mom and Dad keeping my brother and I in touch with our French culture & customs. My parents didn’t actually drink spirits, but always had an Aperitif before dinner and wine or champagne with dinner; my Mother still enjoys her vermouth and occasional glass of champagne.
They entertained at home a lot, as my Dad was the local town Physician, and my Mom taught me how to make drinks with a portable bar that she would set up for their guests. She taught me how to use a Boston Shaker and jigger and I was making sours, martinis and gimlets for them. I guess you could say that I started “bartending” early on and in keeping with our French culture, I was taught to cook, well mostly prep, at a very young age.
I really enjoy cooking and love making sauces; I find it relaxing and fun. The crossover between creating fine cuisine and crafting cocktails is very similar. I call it: “my liquid medium.”
Tell us about the first time you got drunk.
Too many “Godfather” cocktails at 17 years old. I saw it pictured on a paper place mat with a bunch of other classic cocktails at our local Old Brookville diner, where my friends and I would eat and ‘pre-game’ with our fake ID’s. I thought it looked so sophisticated.
To this day, I still get queasy when I see or smell Amaretto! Thankfully, I’m all good with Scotch, but that was a very rough start!
What ingredient(s) or spirits are you most excited about right now with the warm weather season?
Vermouth, especially La Quintinye’s Royal Vermouth line, sherry and sparkling wines and ciders. And, finally, fresh produce! After such a crazy harsh winter, I love seeing what I can score at the Farmer’s Market and creating a cocktail out of my findings. I prefer stone fruits, berries and leafy herbs but I never limit myself. Creativity is fun and I like a challenge!
Coffee or tea?
Both; but I prefer coffee in the morning and tea in the afternoon. I seek out the bean and drink Peet’s Coffee of Berkley CA almost exclusively, except for my espresso, which I drink from Tony’s of Beechhurst, as they have an exclusive coffee that is roasted just for them.
I like my coffee with milk and sugar sometimes (rarely) half & half as a treat. Espresso with one sugar and lemon. I don’t drink more than than 2 cups of coffee a day, but I do drink copious amounts of Green Tea, with just a little honey.
What’s your hangover remedy?
Lemon-lime Gatorade and a bagel. Plus lots of water, sweatpants, and the TV remote.
What cocktail trend are you feeling for spring / summer?
Lower alcohol per volume cocktails like vermouths and aperitivo’s finished with savory fresh herbs, vegetables and sparkling water/ wines ciders or beers. Bubbles, Baby, bubbles!
Favorite Industry Folks ….
This is the most difficult question to answer of all. I have many friends and mentors whom I admire greatly in the sprits business and I certainly hope that I do not offend a single one of them by not mentioning them by name. They are all so very special and have had a great influence on me- you know who you are- but I’ll just list a few of them here- since ThirstyNYC is breaking my arm to do it:
- Pamela Wiznitzer, USBG NYC President, my personal mentor and dance instructor.
- Hanna Lee for being amazingly graceful and calm under crazy pressure.
- Gates Ojusi for inspiring me to be more creative.
- Nick Bennet and Mike Shain for always encouraging me and keeping me on my game, including indulging my apparent desire/need to high five them, a lot!
- April Wachtel, the “Fish Whisperer” and super creative Bar Chef.
- Jonathan Pogash, Ms. Franky Marshall and Nicola Riske for being my personal French Mafia.
- Frank Stilo and James Menite for being the two third’s of our “three wise guys” team.
- Dale Degroff for writing and publishing “The Craft of the Cocktail.” This is a book that I purchased in 2002, thereby helping me realize I wasn’t crazy- nor alone- with my approach to crafting and creating cocktails.
- Donny Clutterbuck and Brenna McHugh, one of the most dynamic power couples- and there are many- in our industry, as they set off to make Rochester, NY (what??) The newest and best cocktail destination around, including starting a USBG Rochester chapter- mad props & respect!
- ..speaking of the USBG: the United States Bartender’s Guild (service * integrity * sharing knowledge * tradition * camaraderie) for giving us all a sense of pride & community and for providing incredible professional development all while encouraging wonderful friendships that stand the test of time- this lil ol’ bartender thanks you!
- My fairy godmother Estelle, and my favorite spirit animal in John Garda– you both keep me balanced and smiling.
- Every bartender that has ever smiled back at me, laughed at my corny jokes and facilitated me having a good time- you are my rock stars!
Best spots to eat when you are drinking or perhaps a bit tipsy?
White Castle or Wo Hop– but I always seem to regret that decision the next day more than any other decision made (like that last drink- really??)- even though it tastes SO good at the time!
Where is your fave spot for a super chill night out or a date night recommendation?
Flatiron Lounge, for their amazing cocktails and vibe, is an excellent date spot; Middle Branch for a night cap; Seamstress for hijinks and giggles; Dead Rabbit for their second story and now third story parlor stair climb ( a true test of sobriety & commitment- which always seems harder going up than down).
And really, anywhere that you and your date are happiest- which could be a park bench or dive bar- as long as you are feeling connected, respected and are, hopefully, sharing laughs.
Hidden or underrated NYC gems …
I like to spend my hard earned money with bartenders that have skills and personalities. So, I tend to seek out the bartender way more often than the venue. This includes important skills to me- like making my crew and I feel welcomed, listening to what I really want to drink (not necessarily what you want to pour me), having a clean air conditioned spot for me to sit and rest my arms, providing a safe place to hang and making sure that I am not invisible- probably my biggest pet peeve of all.
Cool music is especially important to me as well, as I dislike ‘dead air’ immensely. I really enjoy Dive Bars because I can go there with zero expectations, more than likely hit the juke box and usually have a great time drinking Miller High Life’s and a side of Bourbon.
On the other hand- I also get super excited about wanting to have someone make me a crafted cocktail, and I look forward to finding a good spot where I know I can quench my thirst without wincing at poor bar skills and wanting to ‘correct them’- ugh- and who wants that customer anyhow? No thanks!
Bars like JG Melon’s, where they always make me feel like I’ve come home; The Up & Up for Chaim Dauermann and staff’s lovely menu with perfectly executed drinks & charm; and my local dive bar where the bartenders always make fun of me for being a “Fancy Pants Bartender” – all while quietly stepping up their own game and truly having my back.
In the end — I think it comes down to pride. If you really enjoy what you are doing behind the stick- as a customer, I am going to pick up on this energy and enjoy your good mojo and delicious cocktails; the Bartender, in turn, is going to be a better person for this- it’s the best kind of cycle. Cheers, and thank you for that!
What are you most proud of in your career thus far?
That I am still walking and talking- thank you very much, Angels!!
I am also proud that I have been given many incredible opportunities. I truly appreciate every experience that I have been gifted, and in turn, I try my best to share my exuberance with people on a daily basis.
Do you have mentor or anyone whom we can thank (other thank you) for your delicious work?
Julie Reiner is my Professional Mentor. She has such grace and knowledge; and we both have similar styles & influences- I want to be like her when I grow up!
But my biggest influence and critic is my wife Cheryl. She is a Champagne and Wine kind of girl, and doesn’t really drink spirits, but always has the time to be my guinea pig and sip my latest concoction. Sometimes it’s a hit, sometimes it’s a miss- but we always tend to laugh a lot during the process- and I believe that’s the key to refining my recipes. She is, by far, my biggest cheerleader and supporter.
Straight update & shameless plug time: what are you working on these days? Let’s hear it.
Hoping to continue learning and be the best bartender I can, by providing the best cocktail & experience you could ever want at places like Porchlight Bar and making you feel most special and welcomed- because you are! In a parallel Universe, I am developing the next coolest & must have bar tool/widget/thingie that you have ever imagined…
If you weren’t part of the crazy booze biz, what would you be doing?
Raising goats and making yummy cheese with their milk, probably up in the Adirondack Mountains, or maybe somewhere warmer. But- who am I kidding? I’d probably have a small personal still set up in the barn, anyhow.
Social media handles / websites you wanna share to follow your thirsty adventures?
Facebook: Mimi Burnham
Instagram: MimiBurnham21
Twitter: @SmartOliveNYC
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