Life behind Bars
Conversations with KC's top bartenders
(page 3 of 5)
Caitlin Corcoran, Ça Va
Years in the business?
16 years in service industry; five years bartending
Best thing about your job?
All the people we get to meet that we would otherwise not cross paths besides the fact that they like to come into my bar.
We have the County Cork, which is the only seasonal cocktail that’s never left. It’s Jameson, yellow chartreuse, lemon juice and honey syrup. It’s funny because I tried to make that cocktail work for Paris of the Plains competition a couple years ago, and I couldn’t figure out how to get whiskey and bubbles to work together in a tasty way. So I ended up going a different route, and I ended up winning that competition with the other cocktail. A couple months later, I took over Ça Va, and I had to make a menu really quickly, so I just tried it again and tried some different applications, and it worked. People seem to really like it. It’s kind of a classic Ça Va cocktail, I guess you could say.
Common misconception about bartenders?
Some people think that I wake up at 3 p.m. every day, and that’s not the case. I’m usually up by 9, and I work until 3 a.m. It’s a pretty long day.
Any pet peeves when it comes to bar etiquette?
People that aren’t showing my staff respect. I think that’s the big one... I don’t have a lot of tolerance for people who objectify my serving staff.
How do you unwind after a long day at work?
I take Epsom salt baths because they’re good for your muscles. I get a massage once a week, and the chiropractor that I use is upstairs [above Ça Va]. I’m pretty vigilant about that sort of body maintenance. It is really hard on your feet and body to be on them all the time.