John Brown shares the spirit that fuels all his work behind the bar: hospitality.
The driving force behind John Brown’s career is a philosophy of hospitality. One encounters this spirit almost immediately upon meeting Brown, who lends winning smiles, gentle jokes, and a spark of curiosity to even the briefest of conversations. As bartender and mixologist, Brown explains it's his job to “throw a party for everyone,” and this is not a role he takes lightly. His primary goal of extending hospitality and putting guests at ease is extended through the one-on-one interactions he shares with those ordering drinks as well as the general atmosphere that his drinks build throughout the night. Drinks are often rituals, Brown acknowledges, and like any good ritual, it should be done with intention. Brown insists that drinks should be consumed carefully and created thoughtfully.
John Brown serves Ashley Freeby (Communications Director) a cocktail during the 2022 Field of Vision Benefit. Photo by Jamie Kelter Davis.
When designing a menu, Brown considers the driving forces of aesthetic, taste, and homage. At a club, he focuses less on complex flavor profiles and instead utilizes mixers, such as tonics, that will set drinks glowing under black lights. While dolling out drinks at a wedding, he plays on themes of nostalgia by catering to the couple’s preferences. In the case of Ox-Bow’s recent Winter Break, the menu flirted with the evening’s theme—“Fall in Love with Ox-Bow”— with lavender-hued liquors and a hot buttered rum playfully titled the “Warm Welcome.”
Regardless of the cocktail Brown is making, they follow the same premise as other culinary endeavors. A balanced drink requires sugar, fat, acid, and heat. So long as these complexities are held in balance, there’s much room for play. While Brown’s creations now span wide in their variety, the exploration began with an Old Fashioned. “And being stubborn,” he added. Rather than playing by the recipe book, he wanted to branch out. He started swapping the main components of the classic drink—whiskey, simple syrup, and bitters—with offbeat equivalents. Simple syrup was exchanged for honey, maple syrup, or molasses. From here he started asking more questions and curiosity led to creativity. If syrup was just sugary liquid, then couldn’t he use teas, coffee, or juice as a substitute? The same became true of bitters, which Brown explained are simply flavors extracted from dried fruits and herbs with 100 proof ethanol. These explorations he described as a “colorful playground of flavor profiles.”
John Brown and Yashu Reddy (Faculty 2023, 2024 and Former Glass Studio Manager) at work inside Ox-Bow’s Tuck Shop during the 2023 Field of Vision Benefit. Photo by Jamie Kelter Davis.
Within this playground, Brown has a burgeoning interest in spirit-free cocktails. “My intention is to expose people to a standard. So when they walk into another place, they feel empowered to expect more from their bartender than just lemonade in a cup,” Brown says in regard to non-alcoholic beverages. The same complex flavor profiles in Brown’s spirited drinks are found in his mocktails. Rather than seeing the Gen-Z driven movement of Dry Januarys and soft sobriety as a trend, he hopes it’s here to stay. Brown credits his fluid transition to embracing the sober movement to his passion for hospitality. “It’s easy for me to see the forest for the trees,” he explained, circling back to the idea of ritual. If a spirit free drink helps someone unwind or feel more at ease in a space, Brown wants to equip them with that asset.
While Brown applauds those pursuing the sober movement, he himself is still fond of his spirits. When asked if he had any go-to’s, he said he prefers whatever the “chef” recommends. “You wouldn’t go to Gordon Ramsay and ask him for sushi,” he explained, adding that “at a sports bar,” he’s not above “a cheap glass of rosé.”
This article was written by Shanley Poole based off an interview conducted with John Brown in February 2024.