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.
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This article is the first in a series entitled 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.
Meet Maty Hollingsworth. Maty is the creative force behind the cocktail offering at Jargon in West Asheville. Since joining the industry at 15, he has worked in kitchens, as a server and behind the bar. After more than two decades, Maty knows that behind the bar is where he is the most passionate, creative and happy. And it shows.
MATY: “My first bartending experience bartending consisted of popping beers and pouring drinks made with sour mix. Eight years later, I found myself back behind a bar that used some fresh juiced citrus but still relied heavily on mixes. It wasn’t until while working as a server at Cucina 24 that I saw Donnie Pratt make quality, handcrafted cocktails using 100 percent fresh ingredients. I realized that I didn’t have to buy a product to make any cocktail. I could make it myself. I couldn’t wait to get behind the bar.”
Behind Jargon’s sleek Chicago-railed bar is where you’ll find Maty most Mondays, Wednesdays, Thursdays and Fridays. The only two ingredients he purchases are pineapple and pink guava juices. Everything else is fresh, including the fruit syrup shrubs he uses in his cocktails and the house-made sodas – Strawberry, Green Apple, Blood Orange, Fennel/Lime, Ginger/Cucumber/Serrano. He even makes his own V8, the Little Red Corvette, from fresh tomatoes, beets, carrots, lemons, oranges, poblanos, apples and celery.
Maty’s MO works at Jargon, where the globally inspired American dishes are made with fresh, locally sourced ingredients. The restaurant’s fare is described by owner Sean Piper as continental social cuisine, a tagline which aptly describes the elegantly casual vibe and Maty’s cocktails. Like the food, Maty’s cocktails are inspired by the beauty and diversity of all the continents. In fact, Maty found his personal bartending philosophy poignantly validated while traveling in Thailand.
MATY: “All the food we ate, whether in an expensive restaurant or by the roadside, was just incredibly good.”
While enjoying a meal prepared by a family on a tiny grill behind one of the country’s many 7-Elevens, Maty tried articulating this amazement to his hosts, explaining that while there’s lots of good food in America, there’s just as much, if not more, bad food.
MATY: “Without hesitation the woman said, ‘I put love and nourishment into my food for you to enjoy and benefit from, in return for the honor and respect you’ve shown me by choosing to eat it.’ At that moment, I realized I worked with that same intention behind the bar. I love making fresh, handcrafted drinks because I love seeing people love drinking them. People and places fuel each drink I make, but love is always an ingredient.”
This passion keeps Maty working to up his game. Of late, this includes dehydrating foods into dust (yes, dust) for use in an ingenious selection of food-pairing drinks. Be sure to ask him about this and I’m sure he’ll give you something surprising and tasty to try.
Here are a few notable regulars on the Jargon cocktail list to whet your appetite.
Ice Breaker
Like your bourbon served with fun? Then this is your drink. While the Knob Creek Bourbon and Carpano Antica are reason enough to love this inventive Manhattan variation, it’s the smoked ice and Maty’s presentation that will have you telling your friends about this one.
Jamaica Margarita
Named for the hibiscus flower of the same sensuous purple hue, this fragrant cocktail is a must-try. Hint: it’s not pronounced like the Caribbean island. The fresh hibiscus, lime and orange juices, beautifully complement the Olmeca Altos Plata Tequila and Grand Marnier.
Barrel Aged Tijuana Weekend
Into limited releases and small batches? Try this heavyweight featuring Casamigos Anejo, Montelobos Mezcal Joven, Eda Rhyne Amaro Flora and Ancho Reyes Verde. Maty can personalize this barreled beauty for you, serving it neat, in an Old Fashioned or in a Margarita.
Jargon Slush
In homage to the first alcoholic drink his mother ever made him – her Brandy Slush, made with peach schnapps, apricot brandy and black over-brewed tea – Maty’s version for Jargon combines bonded bourbon, black peach tea over citrus ice and a splash of cava.
And last but not least, The End of The Line
It’s not on Jargon’s menu, but Maty will happily make you one. Boozy and heady, it features barrel-proof bourbon Wild Turkey Rare Breed, and Russell’s Reserve 6 Year Old Rye, along with Eda Rhyne Rustic Nocino, Berto Rosso Vermouth and Cherry Heering. It’s also known as Punch You in the Face, for obvious reasons.
Every drink from Maty has a story, so don’t be afraid to ask. No matter what your mood, time at the bar with Maty as your guide is time well spent.
LAST CALL
Bartender: Maty Hollingsworth
Behind the bar at: Jargon M, W, Th & F, 715 Haywood Road, West Asheville.
Reservations: 828.785.1761 or jargonrestaurant.com.
His drink: The End of the Line
Where he goes drinkinginASHEVILLE: The Times at S&W
Words he tends bar by:
- Think beyond your own taste preferences.
- Use fresh ingredients.
- Be truthful with your customers.
- Be less of an order taker and more of a guide.
Instagram: @liquidmadscientist
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For more mouth-watering photos featuring boozy deliciousness made right here in Asheville, head on over to @drinkinginavl on Instagram.
