The Wilder has two bars, and rightly so, they are both always busy. Drawing crowds since opening in 2017, the Fort Lauderdale venue befits multiple personalities (lively and fun, matured and introspective) by offering various seating areas, depending on one’s mood. Whether revelers choose the Lobby Bar, Terrace or Great Room, the elegant, classy and playful vibe permeates throughout — highlighted, of course, by exceptional, highly creative cocktails. We caught up with Lead Bartender Jean Griman for a one-on-one.
Q&A
Why bartending?
I was born and raised in Venezuela and my career in karate and capoeira brought me to Florida. This is where I fell in love with bartending and flair bartending as it was a great bridge between my love for sports and passion for hospitality.
Favorite quote?
The best is yet to come!
You can design your own cocktail napkin – what would it be or what would it say?
I would use the design of The Wilder’s beverage napkins with our handwritten logo that reads “Sincerely, The Wilder.” The message behind “Sincerely, The Wilder” is to seal the deal on the handcrafted cocktail that was just served to you. The cocktail was specially made for you and we hope that you enjoy every sip. Sincerely, The Wilder.
Drink everyone needs to know, and why?
The “Suffering Bastard” which was created during WWII in Cairo as “hair of the dog” — to help soldiers regain strength or to cure their hangover. The famous cocktail is made with gin, brandy, lime cordial, bitters and ginger beer garnished with a mint sprig and an orange wheel. This drink was so popular that it used to be ordered in bulk and to this day is still an important part of Tiki culture.
Bar trend you’d wish would fizzle out?
The trend of bar hopping to catch a buzz just to catch a buzz. I would like to encourage more people to visit bars for the full experience of learning about the ingredients in each cocktail, enjoying the food offerings and taking in the hospitality aspect from the staff. I thoroughly enjoy providing memorable experiences for each guest whether I am taking them on a flavor journey or educating them on the most uniquely sourced ingredients.
Best piece of advice you ever got?
Make a plan and execute it. After that everything will fall into place.
Rule you wish people would break?
“Don’t talk to strangers.” I break that every day. I love learning everyone’s history. Everyone has a great story to tell.
Favorite/best bar music?
Any music that makes my bar guests happy is my favorite. I have found that when I am working behind the bar what works best are familiar cheeky light tunes for happy hour and high-energy open format DJ sets for late night revelry.
Best bar snack?
Definitely The Wilder’s Corn & Cheddar Croquettes with Bacon & Onion Jam by our Chef Johnny Demartini. Everyone loves them and they go well with most cocktails due to their savory components that complement cocktails with a sweeter note.
Who, living or not, would you want to make a drink for? Why?
Joe Scialom — “International Bartender of Mystery.”
I’ve always been intrigued by his life and his passion for bartending. He was a chemist who spoke eight different languages and chose bartending as his career. He was so successful at bartending that he served many heads of state, diplomats and journalists. He traveled the world doing what he loved and was passionate about. During his travels he even drank with Winston Churchill. Unfortunately, because he was so connected to political individuals, he was accused of espionage. I would love to make a cocktail for him and pick his brain on where he found ideas to make some of the most iconic cocktails like the “Suffering Bastard.”
Pistache-Yo!
Photos Courtesy of The Wilder
Ingredients:
1.25 oz. Tequila Blanco
.75 oz. Espadin Mezcal
.75 oz. Pistachio Orgeat
.75 oz. Fresh Pineapple Juice
.50 oz. Lime Juice
2 Dashes Orange Bitters
Instructions:
Add each ingredient into a shaker with ice. Shake and strain into a Collins glass with an ancho chili rim. Garnish with a peacock feather and orange peel.