Behind Bars

Five Questions for the Bartender: 611 Supreme's Cameron George

"A savior for a few semi-popsicled pedestrians."

By Sara Hendrickson December 9, 2013

611 Supreme's Cameron George

Cameron George says he "tripped and slipped into working" at 611 Supreme three years ago, after starting as a barback. Before that: He played basketball at Warner Pacific and washed dishes at Bill's Off Broadway. He's also been known to make "rad tropical cocktails" at Ayutthaya on Pike Street.

Here, five questions for Cameron.

Whats everyone drinking at 611 these days? Seeing as how most of our customers come in about three-quarters of the way frozen, people have been leaning towards our hot cocktails. The lavender hot toddy has been a savior for a few semi-popsicled pedestrians.

What cocktail trend is completely overrated? Making your own bitters: just stop. Miles [Thomas] and the gang at Scrappy’s are amazing—they have it dialed in 100 percent. There is no way you at home can produce as good a product as they can for the money. Leave it to the pros.

What are three things you love about living in seattle? The hidden lookout spots scattered around the city, like Bhy Kracke Park on Queen Anne. That we have our own superhero. That guy Phoenix Jones is awesome. And lastly, that my one of my all time favorites is buried here. RIP Bruce Lee

Whats the best drink you make? I have an aged cocktail out now at 611 named the Gabriel. It's made with Angels Envy bourbon, Amaro Bassano, benedictine, and celery bitters. I’m really, really proud of it. 

Whats the craziest thing you’ve ever seen at a bar? It happened last month, at a birthday party/remembrance ceremony for one of Seattle's greatest, Justin Clark. At the end of the night, we cranked up the volume as we played Petey Pablo’s “Raise Up” and proceeded to spray all of our friends and loved ones with champagne. They took their shirts off and spun them around their heads like helicopters. Justin would have loved it.


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