What ’ll I t Be?

Conversations with Some of the Region’s Most Beloved Bartenders

Sept. 21, 2014

There are bartenders, and then there are legends. Here we celebrate the latter, four locals who serve locals and boast stories like few others. Read about their habits, their histories, and their signature drinks [and by the way, have your own legendary local bartender of choice? Email us at info@northernexpress.com].

PENINSULA GRILL, OLD MISSION

I’ve been doing this since: since it was Molly’s By Golly under the previous ownership. 18 years.

Why both strangers and regulars like me: "I’m myself. What you see is what you get. I treat everybody the same. I’m thankful for the people I work for and the people I work with. This is not work. I may not remember someone’s name, but I remember what they drink.

I’ve seen it all. Boy, alcohol can really: "If I would write a book, half the people would pay me off (to keep them out). Half the people would kill me."

My signature drink is: a self-named coffee beverage. Johnny Java includes Kahlua, 151 rum, Bailey’s Irish Cream and coffee. Don’t forget the whipped cream. Oh, and then he lights the rum. Talk about a hot toddy!

What I drink: Bell’s Two Hearted Ale.

When I’m not here, you’ll find me: "Enjoying the outdoors."

If I wasn’t doing this, I’d be: If he wasn’t a bartender, he’d likely be working as a fishing guide. In fact, he often takes friends, even customers, fishing.

I’ll tell you a story: There was a 1950s theme party several years ago, when it was still Molly’s By Golly. "One guy came in with his hair all greased back, in a T- shirt, and rode his motorbike right into the bar. He got to the end and there wasn’t enough room to turn around, so one of the customers picked it right up and turned it around." Who was that guy? "That was me," says Johnny.

VIVIO’S, INDIAN RIVER

I’ve been doing this since: 1997. 17 years.

Why both strangers and regulars like me: "I’m all about customer service. I remember people and what they drink. I try to have it ready before they order." Plus, there’s his way of keeping things light. "I have a way of reading people. I help them to see outside of their little box. If somebody walks in with attitude, I’ll make ’em laugh. If they come in grumpy, I get them to leave happy. I’ll change their mind."

What I drink: "I’m a fan of an extra, extra dirty martini. I’m more of a vodka or Hendricks gin guy."

I’ve seen it all. Boy, alcohol can really: "I can see how alcohol can lead to poor decisions. People don’t know when to say enough is enough. There’s drunk texting or people can get confrontational. I guess that’s an alternate reality."

If I wasn’t doing this, I’d be: "Doing something with people. I need human interaction. I’d be doing something to help others, to make them happy."

When I’m not working here, you’ll find me: "Probably doing something to help others, or working on my house."

My signature drink is: A Hendricks gin cucumber martini – "People just go crazy over it" – and a special concoction all his own. "I created my own vodka infusion. It took me four and a half years to perfect. It’s very spicy," he says. This is a huge understatement. Just a whiff of it can buckle your knees, but it’s brought new life to some favorite cocktails like his signature spicy Bloody Mary. "But just a capful," he cautions.

I’ll tell you a story: Here Stu seems stumped, then shares a brief celebrity sighting. "We don’t get a lot of celebrities here in Indian River, but we did have Ryan Gosling and Eva Mendes in once."

DINGHY’S, FRANKFORT

I’ve been doing this since: 1975. 38+ years

Why both strangers and regulars like me: because he likes everybody – to a point. "As long as they behave. I’m less tolerant if they don’t."

What I drink: "Bud Light or Jack."

I’ve seen it all. Boy, alcohol can really: "Some guys get nine feet tall. They think they’re bulletproof." In the old days, before Dinghy’s made a name for itself as a restaurant, it was known as the last-call bar. Bobby says that could be a recipe for trouble. "I used to come to work knowing I’d get a fight."

If I wasn’t doing this, I’d be: "Wow, that’s a tough one. Hmmm, probably a Harley mechanic."

When I’m not working here, you’ll find me: "On Saturdays I like to go to the Legion [Frankfort American Legion post] and have a few beers with my friends. Or the Eagles. I also like fishing."

My signature drink is: "I’ve made everything, but people tell me I make a really good Long Island Iced Tea."

I’ll tell you a story: Today, Dinghy’s is 80 percent about food and 20 percent about drinking, the complete opposite of what it used to be; it used to be more of a biker bar. "There were some good times, a little bit of everything. I was the last person to ride a bike through the bar." How hard was that? It’s been remodeled since and, back then, "the handlebars made it tough to ride all the way through."

THE PIER, HARBOR SPRINGS

I’ve been doing this since: "The mid- "˜80s"¦Over 30 years."

Why both strangers and regulars like me: "I have no idea! I don’t know what to do with all of this attention. I’m at a loss for words. I’m probably not actually good at any of it; I’m just having a really good time."

I’ve seen it all. Boy, alcohol can really: "Do what you want it to do. The frame of mind you’re in when you’re drinking is your choice."

If I wasn’t doing this, I’d be: "Advisor to the President of the United States. I have so much public knowledge now."

When I’m not working here, you’ll find me: "Outdoors. There’s so much to do here. When you live in northern Michigan, you gotta get outside and play in the snow, water, and air. All of it. I do golf too - well, I try to."

My signature drink is: "There are several standouts, but one is a great hot coffee drink that we call "˜The Awesome.’ We add in Amaretto, Bailey’s Irish Crème, Grand Marnier, and Kahlua."

I’ll tell you a story: Beatty, ever the consummate professional, will tell no tales of his guests’ revels. He pleads the fifth.