Christopher Michael Nevins,
Fours Seasons Lobby Lounge
How did you get a job there?
Drop by HR, Monday – Thursday 9-5 they are very friendly .
What spirit do you like to work with the most? what is the last drink you made with it?
Sammy Hagar’s Beach Bar Rum. Last drink I made with it was this year’s Mai Tai mix off winner. The “Kipahulu Lulu”.
What is the last incredible wine or beer you drank? What made it spectacular?
Hitachino white ale from Japan. Amazing beer, great story behind the brew company as well. They concentrated on bottled water after the tsunami to assist with the relief.
What is your favorite happy hour on Maui? Why?
Honu in Lahaina. The crab sandwich makes me drive from Kihei, just for that, then head on back.
What is your bar’s signature drink?
Pomegranate Exotique Martini. Belvedere vodka, mixed with fresh passion orange juice, splash of fresh lime.
What is YOUR signature drink?
When you are making a cocktail what is the most important thing?
Who or what influences you outside of the beverage business?
Chefs! The culinary world has huge influences on the cocktail world. I love Thai food, I also love Thai inspired drinks. For example, the Thai-garita on our menu. Lemon grass tea, ginger liqueur, chili peppers, tequila, and fresh sour mix. So take the flavors of the region and incorporate into your beverage. Fresh and local is always better.
Let’s say you’re pitching an investor who wants you to open your ultimate bar. What is your concept? Where is it located?
I think Lahaina could use a farm to bar, bar. Local produce and spirits, people on vacation want to experience true Hawaiian flavors and experiences.
Name one new liquor you tasted recently. What was your impression?
Sammy Hagar’s beach bar rum. Smooth, stands alone on the rocks. The fact that all the ingredients are grown on Maui is very cool.
What at are your regulars like?
Four Seasons guests are great. Very appreciative of exceptional service. A lot of return guests year after year.
What is one interesting thing about being a bartender on Maui?
“Talk story” is a Hawaiian staple experience. As a bartender, this is mandatory. That is what makes my job so great, is listening to the guests stories of what they have planned. Of course I love making recommendations of activities as well.
What makes a good bartender? Why are you one?
Eye contact. I genuinely care for our guests and want them to have the best experience possible. Listening and helping out goes a long way. Plus I love what I do, where I do it, and with an amazing team around me.
What is the newest drink you have created? Describe whats in it.
“Kipahulu Lulu” This is a variation of a Mai Tai. Sammy’s beach bar rum, mint infused orgeat, cointreau, fresh lime juice, coruba dark rum, bing cherry foam, with jullianed kaffir lime leaf.