Stirring it up – Wayne Molosky of Yesterday’s Gives a New Take on an Old Fashioned
Bartender & Assistant General Manager — Yesterday’s Creekside Tavern, Marmora, NJ
Interview by Kristen Dowd • Photos by Stef Godfrey
How and why did you get into bartending?
“I grew up in Ocean City and as a kid I worked on the Boardwalk, so I was fortunate to work in food and beverage at a young age. I started at Johnson’s Popcorn at 13 years old. Worked over at Mack & Manco Pizza, which is now Manco & Manco, during my high school years.
Just out of high school I went to culinary school at Atlantic Cape Community College. I was working at Borgata, first as a sous chef and expediter at Bobby Flay, and then in the front of the house at Izakaya, the Japanese restaurant that’s no longer there.
A friend at Yesterday’s was looking for a full-time server, and then after a year of serving here, one of the veteran bartenders asked if I’d be interested in bartending. The rest is history. I’ve been a bartender here for 15 years and the bar manager for a few months now.”
What’s the best part of the business?
“The best part about bartending is every day is different. It’s not a stagnant job. There’s new conversations. It’s always evolving. Whether it’s new cocktails or new recipes, the job is always adapting with the trends.
It’s definitely an art, and it always keeps me interested and intrigued. That’s what brings me back every day.”
What about the most challenging?
“I guess it would be the high pace, the stress that goes along with it, the long hours. But at the same time, the work you put in, the more you get out of it. There’s always a good return. If you’re working hard and there’s a high pace, usually in return you’re going to walk out with money. If you’re overly busy, you’re going to make good money.”
What do you like about working at Yesterday’s Creekside Tavern?
“Yesterday’s has been awesome for me. Ever since the new ownership took over, there’s been tons of support for us to continue to grow and move forward. The Blue Dog Hospitality Group has done a lot of great things. They’ve been fantastic for us.
They’ve put a lot of money into the venue and resources for the staff to grow and progress. And they give us the opportunity to do that.”
What are most people ordering in the fall and over the winter holidays?
“Fall and winter, we are highlighting some modern Old Fashioneds on the cocktail menu we released. They’re more seasonal-oriented drinks, but they’re also a little elevated with a really nice presentation. We also offer to smoke all of the Old Fashioneds, which is cool.
I also have some local seasonal beers. Ludlum Island Brewery and Slacktide Brewery are working alongside us. With the seasonal tap rotation, it gives me the flexibility to rotate throughout the season depending on what people are asking for.
As we get into the winter months, we’ll relate that to our stouts and darker beers.”
Blackbeard’s Old Fashioned – cocktail recipe
“We use Nauti Spirits Hibernal Flame Spiced Rum, out of Cape May. It’s a little bit of a higher proof spiced rum, with natural fall notes to it with cardamom, cinnamon and clove,” Wayne said. “Using local spirits I think helps a lot. People are interested in local products.”
Ingredients:
Nauti Spirits Hibernal Flame Spiced Rum
Housemade Demerara Syrup
Directions:
Combine two ounces rum with a bar spoon of housemade syrup. The syrup is made with demerara sugar in a two-to-one ratio, with three to four dashes each of aromatic and cacao bitters. Serve garnished with a Luxardo cherry and fresh orange zest. “It’s a nice, simple, classy cocktail,” Wayne said.