At the stroke of midnight on Sunday, many across the country will lift their glasses to toast the incoming year in celebrations – big and small – with family and friends.

While some will stick to the traditional champagne or sparkling cider, others may wish for something stronger. 

Because of their familiarity with different drinks, The Meridian Star asked four local bartenders from three establishments to describe their favorite cocktails for this weekend’s New Year’s celebration and for some advice on being a polite bar patron.

Kelsey Harris

Kelsey Harris, 25, has worked at Weidmann’s Restaurant for five years, starting as a server and becoming a bartender four years ago. Many nights, Harris can be seen working at the Balcony Bar on the second level of the restaurant, pouring beers and mixing popular drinks such as apple martinis or hurricanes.

“I enjoy making drinks that people enjoy. I like interacting with people, I like the rush and constantly having things to do,” said Harris, who also is a Weidmann’s manager. “Any kind of mixed drink is really popular, a lot of people don’t like straight drinks.”

Harris demonstrated how to make an apple martini and hurricane – both popular drinks at the restaurant. But her favorite drink, a Brazilian mojito, was one she said she had to look up the first time she made it. 

“That’s probably my favorite,” Harris said. “It really became a big hit after I tried it for the first time. It’s very simple, something that’s easy to make but it’s also very refreshing.”

Harris said she would be working this New Year’s weekend, bringing in the new year with revelers from across the area. Aside from the standard of always tipping a bartender, Harris asked that patrons also remember their IDs, bring cards to open their tabs and close their tabs before leaving.

Especially considering the rush, Harris asked patrons to be patient.

“Understand we’re going to get to you as soon as possible,” Harris said.

Brazilian Mojito:

Muddle lime, mint and simple syrup in a shaker.

Add Captain Morgan (rum) and fill with ice.

After shaking, pour into a glass and top with club soda.

Brian Driskill

Brian Driskill, 28, holds a degree in hotel and restaurant management and managed a hotel for several years before making the shift to restaurant management. Now, he serves with Harris at Weidmann’s, helping craft new drinks such as a yet-to-be-named “peppermint White Russian.”

Driskill said that outside of work he’ll typically order a beer or a vodka and Sprite, both drinks that don’t take much time to make if bartenders are busy.

“My favorite drink to make would have to be an Old Fashioned,” Driskill said. “It’s a good winter or summer drink, even though bourbon is considered a winter (spirit).”

Driskill said he enjoyed making drinks look nice by adding little flairs, such as a cherry at the bottom of a Manhattan.

“Bartending is like being a cook because you can craft a cocktail,” Driskill said. “When you’re watching someone take that first sip and they’ll make a face – either they love it or they hate it. Because there’s no in between with cocktails.”

Though many may choose to celebrate by drinking, Driskill warned that being old enough to drink also mean being old enough to make wise decisions about drinking.

“Enjoy yourself but be responsible,” Driskill said. “I don’t like to kick people out and there are plenty of other options to get safely home without driving drunk.”

Old Fashioned:

Muddle oranges and cherries together with simple syrup.

Add Maker’s Mark bourbon and ice.

A few dashes of bitters.

Roll and serve.

Kolton Drury 

Just a few blocks up 22nd Avenue, at the Harvest Grill, Kolton Drury, 22, serves Harvest Grill specials behind the bar such as strawberry lemon drops, the peach jalapeno margarita or a Grand Harvest. 

“It’s fruity but it’s warm, it’d be a good New Year’s drink,” Drury said about the Grand Harvest, which he described as the Harvest Grill’s take on a Grand Hennessy.

Drury has worked at the restaurant for 18 months, saying he learned the drink specials during his first year at the hostess stand.

“I’d say I like bartending more than serving because it’s a little more personal, you get to interact with people,” Drury said. “The work that you put in back here (behind the bar) translates to everything out there (in the restaurant).”

When it comes to dos and don’ts for restaurants patrons, Drury also stressed the need for patience.

“Wait your turn. You don’t want to be waving your dollar bills around in someone’s face, nobody really likes that,” Drury said. “And just be nice.”

During busy times, Drury asked that customers know what they want before approaching the bar, which helps the bartender address everyone. 

Grand Harvest:

While some might suggest adding ice first, Drury said he felt that diluted the drink.

Equal parts of Hennessy and Grand Marnier followed by ice.

Add orange juice, “just enough to make it orange-y.”

Finish with a splash of lemon juice and a slice of orange.

Meagen Brown

At one of the newest bars in town, the Hive Bar and Grill, Meagen Brown, 30, frequently invents drinks with friends and has bartended officially for seven years.

“I used to serve and then one day my manager said, ‘Since you’re so outgoing, why not bartend?’ and he put me behind the bar,” Brown said. “And I fell in love.”

Brown said she loved the rush and never felt bored as a bartender, unlike other jobs. 

“I have a creative personality and I get to put that into my drinks,” Brown said, mixing one drink she said tasted like the Shock Tarts candy with vodka, Malibu (rum), blue island liqueur, watermelon liqueur, strawberry liqueur and orange juice. “I don’t think I’ll ever stop.”

Brown asked that bar patrons don’t snap their fingers, no matter the rush.

“I feel like everyone should work in the service industry for a month, they’d gain a whole new respect,” Brown said. “That’s really it. Treat us (bartenders) with respect and you’ll get the same respect back.”

Peg Leg Meg: 

Fill cup with ice.

Add Captain Morgan and pineapple juice.

Squeeze three limes.

Shake, then top with ginger ale.