{"id":40074,"date":"2020-03-09T11:18:49","date_gmt":"2020-03-09T16:18:49","guid":{"rendered":"https:\/\/urbanmatter.com\/chicago\/?p=40074"},"modified":"2020-04-08T10:09:06","modified_gmt":"2020-04-08T15:09:06","slug":"ask-a-bartender-whistler-marina-holter","status":"publish","type":"post","link":"https:\/\/urbanmatter.com\/chicago\/ask-a-bartender-whistler-marina-holter\/","title":{"rendered":"Ask A Bartender: The Whistler&#8217;s Marina Holter Talks Chicago, Favorite Cocktails &#038; More"},"content":{"rendered":"<p>Ranked as <em>Time Out Chicago&#8217;s<\/em> 2016 \u201cBar of the Year,&#8221; one of <em>GQ\u2019s<\/em> &#8220;5 Best Cocktail Bars in America&#8221; and <em>Conde Nast Traveler\u2019s<\/em> &#8220;2017 10 Best Bars in Chicago,&#8221; <a href=\"http:\/\/www.whistlerchicago.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Whistler<\/a> is a Logan Square favorite. Beyond its reputation as a craft cocktail lounge, The Whistler is also a live music venue and an art gallery with an in-house record label. Opened in 2008, The Whistler regularly rotates its cocktail menu, which calls for some top-tier bartending.<\/p>\n<p>New to the Whistler team \u2014 joining co-owners Billy Helmkamp and Rob Brenner \u2014 is head bartender Marina Holter. She was Director of Food at local cafe <a href=\"https:\/\/ipsento.com\/\">Ipsento<\/a> before joining the team at Logan Square\u2019s <a href=\"http:\/\/tabledonkeystick.com\/\">Table, Donkey and Stick<\/a> for her first foray behind the bar. After this, Holter wound up at the former upscale Southern restaurant in Bucktown known as Dixie, before becoming part of <a href=\"https:\/\/www.acehotel.com\/chicago\/food-and-drink\/waydown\/bar\/\">The Waydown<\/a>&#8216;s team in 2017. As the rooftop bar atop The Ace Hotel in Chicago\u2019s West Loop, The Waydown saw Holter train under Caitlin Laman, who was <em>Food &amp; Wine\u2019s<\/em> &#8220;Best New Mixologist 2014&#8221; and the national Speed Rack champion of 2014.<\/p>\n<p>I did a Q&amp;A with Marina Holter about her past, present, and future as a bartender. More about The Whistler can be found on their <a href=\"http:\/\/www.whistlerchicago.com\/\">website<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" width=\"1278\" height=\"719\" src=\"https:\/\/www.youtube.com\/embed\/9_upzd2EmuE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p><strong>How did you become a bartender?<\/strong><\/p>\n<p><strong>Marina Holter: <\/strong>I was a regular at one of my favorite spots in the city, Table, Donkey, and Stick. I was there at least once a week and found myself one day explaining to the bartender how I was feeling stuck and unhappy at my current job, to which she chimed in, \u201cYou already know all the drinks and we need a bartender&#8230; why don\u2019t you work here?\u201d I had my stage the next day and found myself in my first bartending job.<\/p>\n<p><strong>And how did you wind up bartending at The Whistler?<\/strong><\/p>\n<p><strong>Marina Holter: <\/strong>Before this, I was at Waydown, the rooftop bar that\u2019s part of the Ace Hotel. I loved working there and it was my first time working a high-volume bar. I eventually came to a point where I knew I wanted to pursue working in a smaller and intentional space. I planned on taking a few months off to be able to find the right fit. I mentioned to a friend how the only place I knew I would want to work at is\u00a0<a href=\"http:\/\/www.whistlerchicago.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Whistler<\/a>. They then informed me that there was a lead bartender position available there. I sent over a resume the next day and was behind the bar a week later.<\/p>\n<p><strong>Do you have a favorite cocktail on the Whistler menu?<\/strong><\/p>\n<p><strong>Marina Holter: <\/strong>&#8220;Clear The Air&#8221; is something I would instantly chug. I\u2019m a sucker for quaffable, vermouth-forward crushers and it\u2019s definitely that. I also enjoy boozy stirred drinks, so \u201cNothing Too Serious\u201d is a new drink that I\u2019m looking forward to enjoying.<\/p>\n<p><strong>Can you tell me about the most recent cocktail you developed there?<\/strong><\/p>\n<p><strong>Marina Holter: <\/strong>\u201cSorry I Called\u201d is a play on kitschy cocktail culture and was birthed out of my desire to put a tasty blue drink on the menu. I started out with creme de violette which gives the drink its bright hue. Naturally, the violette played well with Letherbee gin and orange liqueur. From there, I just decided to make it a garden party and throw in some celery, lemon, and salt.<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" width=\"1278\" height=\"719\" src=\"https:\/\/www.youtube.com\/embed\/ayZJpO2bye4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p><strong>What do you wish more people knew about life behind the bar?<\/strong><\/p>\n<p><strong>Marina Holter: <\/strong>How much the people behind the bar care about giving you a good experience. In a city like Chicago, we are super-fortunate to have so many industry individuals who look at this job as a career. At the end of the day, I do this because I love meeting people in an environment that is conducive to making people feel comfortable while engaging culture, history, and flavor.<\/p>\n<p><strong>What do you enjoy most about your job?<\/strong><\/p>\n<p><strong>Marina Holter: <\/strong>The reason I love bartending so much is that it\u2019s a fast-paced job that covers culture, flavor, efficiency, all while being the soundboard to many guests who may just need a friendly face to make them a drink. It\u2019s making sure anybody can walk into our space and feel welcomed.<\/p>\n<p><strong>When not busy with work, how do you like to spend your free time?<\/strong><\/p>\n<p><strong>Marina Holter: <\/strong>I love going to The Art Institute, rock-climbing, and generally, I\u2019m a sucker for a cheap flight. If I have a couple of days off in a row and can coordinate something, I\u2019m probably hopping on a plane.<\/p>\n<p><strong>What was the last concert you attended for fun?<\/strong><\/p>\n<p><strong>Marina Holter: <\/strong>I saw <a href=\"https:\/\/thaliahall.secureboxoffice.com\/V\/v-11992?msclkid=e65d06ad5a901c23740b5acf63c381cd&amp;utm_source=bing&amp;utm_medium=cpc&amp;utm_campaign=VenueVivid_11992_Thalia%20Hall_Chicago_IL_US&amp;utm_term=thalia%20hall&amp;utm_content=Thalia%20Hall\" target=\"_blank\" rel=\"noopener noreferrer\">Mick Jenkins last week at Thalia Hall<\/a>. He is one of my favorite artists and has influenced me immensely.<\/p>\n<p><strong>Finally, any last words for the kids?<\/strong><\/p>\n<p><strong>Marina Holter: <\/strong>Work hard for what you love! I wouldn\u2019t be where I\u2019m at now in the short amount of time that I\u2019ve been bartending without my intense work ethic.<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" width=\"1278\" height=\"719\" src=\"https:\/\/www.youtube.com\/embed\/5RiB_ox0Kho?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<div id=\"amzn-assoc-ad-59058c39-d7ea-419f-a62c-4602a5785029\"><\/div>\n<p><script async src=\"\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US&#038;adInstanceId=59058c39-d7ea-419f-a62c-4602a5785029\"><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ranked as Time Out Chicago&#8217;s 2016 \u201cBar of the Year,&#8221; one of GQ\u2019s &#8220;5 Best Cocktail Bars in America&#8221; and Conde Nast Traveler\u2019s &#8220;2017 10 Best Bars in&hellip;<\/p>\n","protected":false},"author":2043,"featured_media":40075,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1553,26115],"tags":[9393,7052,3858,1736,559,6836,9544,9514,9543,318,2129,9542],"class_list":["post-40074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-category-bars","category-category-cocktail-bars","tag-ask-a-bartender","tag-best-cocktails","tag-cocktail-bars","tag-cocktails","tag-logan-square","tag-logan-square-bars","tag-logan-square-cocktail-bars","tag-marina-holter","tag-marina-holter-cocktails","tag-thalia-hall","tag-the-whistler","tag-whistler-cocktails"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.4 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Ask A Bartender: The Whistler&#039;s Marina Holter Talks Chicago, Favorite Cocktails &amp; More | UrbanMatter<\/title>\n<meta name=\"description\" content=\"The Whistler is a Logan Square favorite. 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