Johnathan Jones is the beverage manager of Bandista in the Four Seasons Hotel, Houston. He makes us two cocktails, one with Cognac and Cacao and the second with Whisky and Sour Honey.
Johnathan introduce yourself
While going to college to become a kindergarten teacher, I started bartending at a place called Logan’s Roadhouse and fell in love with the industry, learning just how unique and different each day can be. After completing college, I moved to Houston to work at Anvil Bar & Refuge. (which I consider my bartending college). While there, I truly learned the craft of bartending, along with how to balance cocktails and run a bar. After two years, I moved to Chicago to experience a different market and worked at The Revel Room, Broken Shaker, and first dipped my toes into the Hotel world at the London House. Two years later, Houston called me back home and I re-joined the Anvil team for two more years, overseeing the menu. I then decided it was time to run my own bar program and took over as beverage director of the Spanish tapas restaurant, MAD. While there, I was able to really explore creativity with cocktails and build out the program as my own. A couple of years later, I had the opportunity to join Four Seasons Hotel Houston, which was in the process of building out Bandista at the time. It was incredible timing, as I was able to put a fingerprint on the place early and really be a part of the ethos of the place before the bookcase first opened.
The classic you want to show us
Menage a Trois
0.5oz of Hennessy VSOP cognac
1oz of Tempus Fugit Crème de Cacao
0.25oz of Kahlani Coconut
0.25oz of St. George NOLA
2 bar spoons of Granulated Sugar
2oz of Heavy Cream
2 bar spoons of Chocolate mix (Chopped mix of dark, milk, and white)
The bar you dream of
My dream bar would be a massive arcade bar with vintage gaming machines (including imports) at least three stories tall. All the games would be free to play (who wants to deal with that many quarters?) Each floor would have 20 different cocktails on draft, inspired by the theme or era of games on that floor – everything from N/A drinks to crafted cocktails. Then, a small hidden speakeasy with just six seats would be on the top floor, where each drink is created to be the exact thing the guest wants every time (yes – somehow the bartender knows what you want before you do).
What do you do in your time off
I enjoy spending time with my partner, Martha, and going around the city eating and drinking. I also go to church, play video games (just got a Steam Deck), and love cycling, rock climbing (new passion), and I am a huge anime and manga nerd.
The spirit you like the most
Brandy would hands-down be one of my favorite spirits to use in a drink. It can become so many things depending on how it’s used. Adding a soft touch of it in a bourbon-based old-fashioned, and apples come out. It can also be the leading star in citrus-based cocktails or more spirit-forward ones. It never gets old, especially with new fruits being used every couple of years, leading to more flavours to blend.
What makes a good cocktail
It’s a drink that makes someone happy. Every guest is very different – some want a story, some want smoke and mirrors, while others just want a glass with spirits in it. I also think it’s important for the drink to identify with the space that it is served in – something that has a sense of place, whatever/wherever that may be.
What ingredient do you enjoy using in a cocktail
I love the use of fresh herbs. I often work with a local micro-green farmer who will grow anything I ask for. These herbs can be used in so many ways (infusion, muddle, nitro muddle, syrup, blend with oil, etc.). It keeps things fresh and fun.
The signature cocktail you want to show us
Hill Country Highball
1.25oz of High West Noble Share
1oz Sour Honey (apple cider vinegar, champagne vinegar, mesquite honey)
0.5oz Fredericksburg Peach Syrup (Fredericksburg Peach Jam & hot water)
0.25oz Giffard Abricot du Roussillon
Top with Topo Chico Soda
Where do you think we need to go to interview another bartender
For me in the US, go to Midnight Rambler in Dallas & Press Club in Washington, D.C. Otherwise, Lao Wai in Vancouver.
Thank you, Texas Cocktail Week, for making this interview happen