I have a secret to confess. Even though I am a bartender, I’m not exactly a super hero. In my fantasies I wear a cape of many colors; earn a sizeable income solely by writing novels, making movies, imbibing great drinks and traveling the world. In my reality, however, I am just another ambitious dreamer who sometimes wears a uniform instead of a cape and travels by car through local traffic to reach my destination. Luckily, my uniform comes equipped with an arsenal of booze, lots of fresh juices, fancy chilled glasses, really big ice and a bar full of people just waiting for me to make them something delicious.I give Ryan Magarian full credit for introducing me to the expanding world of mixology. He has helped me evolve from a dirty-martini drinking tippler into a sipper of fine scotch and connoisseur of the classics. After opening Katsuya Brentwood with him in 2006, I am no stranger to his cocktails. Full of bright seasonal ingredients, juices squeezed daily, and a ridiculous amount of garnishes, his cocktails are the liquid version of a great chef’s plated creations. He often calls a restaurant’s bar the “liquid kitchen;” each bartender a respective liquid chef. The bar program I’ve joined at the Westside Tavern is a perfect example of culinary-meets-cocktails, and like any good chef apprenticing under a seasoned expert, it ain’t an easy road to travel but when you have arrived, there will be a drink waiting for you!One may think that spending 8 hours a day devoted entirely to making and drinking fantastic cocktails is a party, but I assure you it is a lot of work. Twelve of us were selected to become bartenders (out of about 1,200 applicants—we are feeling rather good about ourselves)! Like children on the first day of school, we sat at the enormous bar and started with a brief history of the cocktail—its origin, its on-again-off-again history (hello Prohibition!) and its evolution from the early 20th century through today.If I had to sum up the vast amounts of education Ryan provides, it would come down to one simple word—balance. The foundation for any good cocktail is the precise balance between sweet and sour components. Having the flavors play together to highlight the base spirit – whether it be Vodka, Gin, Rum or Whiskey – the “mixers” and sweeteners must highlight the spirits, not overpower them.To learn this, we first went over all the classic recipes such as the “original” cocktail: the Sazerac (Rye Whisky, Peychaud’s and Angostura Bitters, simple syrup andAbsinthe rinse). One of my new favorites is the Corpse Reviver #2 (apparently the #1 wasn’t good enough) made with Gin, Lillet, Cointreau and fresh lemon juice with a blast of Absinthe spritzed on top. We then moved onto what would become our signature cocktails.Following the restaurant’s theme of seasonal, Farmer’s Market-driven food items for a killer price, our cocktails would take the same direction, while incorporating classic cocktail techniques. The Anejo Manhattan is a perfect example made with El Tesoro Anejo Tequila, Sweet Vermouth, Licor 43 and bitters for a modern take on the old classic, only this time to really tie into the theme of the restaurant’s food a garnish of Mole salami and a Luxardo cherry is added. We extract ripe red bell peppers and use the brightly colored juice and mint leaves to highlight the light botanical flavors of Aviation gin in a Smash. We juice ripe cantaloupes, add a little lemon juice and honey (again, balance!) with Martin Miller’s gin to highlight its naturally cucumber flavors in a Sour.To be totally fair, I am a cocktail snob and often find it hard to discover great drinks, made by a great bartender, for a great price. Many venues try to gain notoriety by mixing random wild ingredients together, slapping on a $16 price tag—they usually aren’t successful. What I like most about working behind this bar is just taking simple classy cocktails that most people are familiar with and enjoy, and making them relevant by using readily available produce and seasonal ingredients. Let’s face it, in these times and this economy, simple is better! Quality shouldn’t be sacrificed to keep our finances in order. All of our specialty cocktails are only $9, which for myself and many of my friends, is brilliant! Our chefs Warren Schwartz and Brent Hammer along with Ryan Magarian, himself, have found a way to give people what they want, rather than make them want what they have to give which (my personal bias aside) is absolutely refreshing.I’m proud to be a part of something that recognizes the state of the world today and still manages to allow everyone who walks through our doors feel rich; great food and drinks that won’t break our banks or displease our palates. I may not be saving the world but there is something to be said for acquiring knowledge and being passionate about putting forth a great product that you are proud of. At the end of the day, when my bills are paid and my guests leave with a happy buzz and a smile, cape or no cape, I can’t help feeling a little bit like a super hero.