By Tracy Brown, an Asheville Native who is deliriously happy to be doing (almost) all of her writing and drinking in Asheville again after 23 years writing and drinking around the globe.
This article is one in the series Bartender of the Moment brought to you by drinkinginASHEVILLE, a new online community for anyone and everyone who loves to drink in this cool city.
This is a contributor-submitted Voices piece. Want to join the conversation? We invite you to write for us. Learn how to share your voice here.
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Meet Ande, our bartender of the moment.
We met Ande behind the bar at The Foundry’s lovely Workshop Lounge, where she has been serving up cocktails and conversation since this historical beauty of a hotel opened in November 2018.
Born and raised in Princeton, New Jersey, Ande made her way to Asheville 14 years ago from the Northeast in search of milder days and the beautiful mountains. When she’s not working at The Foundry, she spends her days on her farm with her horses and dogs. But when she is behind the bar, you can tell she’s learned a lot during her nine years as an industry professional. A quietly commanding presence, she’s clearly comfortable and in control.
We were introduced to Ande by Jeremy Martin, who is also a bartender at The Foundry but was managing the bar when it first opened. When he learned about our series, he suggested Ande as a great bartender to be featured.
One taste of her drinks and you’ll see why. Here are the beauties she crafted for us.
Ande’s drink for us
We always like to ask a bartender if they will craft something completely original for us. On this visit, Ande came up with a beauty to match the industrial elegance of The Foundry’s lovely bar, The Workshop Lounge. Using her favorite Uncle Val’s Gin as the featured spirit, she expertly mixed up a fresh rocks drink flavored with Velvet Falernum, strawberry, lemon cucumber and a hint of jalapeno, which really rounded things all out. Garnished with a lemon twist, this drink was interesting, fresh and exceptional start to our experience.
Fig Derby
This drink starts with a fig-infused bourbon that is the brainchild of Jeremy, who also created this and all the drinks currently on the cocktail menu. Its simplicity of ingredients belies the complexity of its incredible taste. Comprised of the infused bourbon, Grand Marnier, lime and Carpano Antica, it is fragrant, balanced and substantial. You will want this drink again and again, no matter the season.
Shrapnel Rickey
A muddled fruit drink which changes depending on what’s in season, Ande made ours with Tanqueray gin, strawberries and lime juice. Poured over lots of ice and topped with club soda, this was a super refreshing drink that lends itself to all times of the day. It was perfect. And who doesn’t want to be overheard ordering a drink called a Shrapnel Rickey?
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LAST CALL
Bartender: Ande Buonanno
Behind the bar: @The Foundry Mondays, Fridays and Saturday night.
Where she goes for a drink: Breweries and the Crow and Quill
Her drink: An Uncle Val’s Gimlet when she’s out and red wine or a beer at home.
Words she tends bar by: Create a fun environment. Get drinks out quickly. Have a good time.
Advice to new bartenders: This job is a people job. The quality of your customer service is as important as the quality of the drinks you serve.
Instagram: @thefoundryhotel
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For more mouth-watering photos of boozy deliciousness made and served right here in Asheville, head on over to @drinkiningavl on Instagram.
