Behind the Bar

Five Questions for the Bartender: Sidonie Rodman

What’s the worst thing this tender has seen in a bar? It may be sitting on your desk right now.

October 14, 2010

Sidonie Rodman, not a Red Bull fan.

A native of Maine, Sidonie Rodman comes from a hospitality background—her brother runs several hotels in her home state. But with characteristic New Englander independence, Rodman struck out for the West Coast, eventually landing in Seattle where she plans to move up the ranks without any help from big bro (though—she’s quick to add—she loves her brother and thinks he is amazing).

Since arriving, Rodman has mixed drinks at the lofty likes of Mistralkitchen and Anchovies and Olives, and she is currently a bartender/server at Art Restaurant and Lounge in the Four Seasons.

She’s driven, focused, and warmer than just about anyone you’re likely to meet in this town. She also knows her spirits.

Here, five questions for Sidonie Rodman.

What is the most underrated spirit?
I am going through an agave phase right now, and I can’t learn enough about mezcal. But I think dry sherry is the most underrated thing to mix with. I have such a dry, high acid-loving palate that I love cocktails with dry sherry. They can add complexity, acid, and sometimes body. Try the Nature Boy from Bryn [Lumsden] at the Rob Roy. It’s crazy good.

What is your favorite Seattle bar?
It depends on the night and who’s working where. I like to go visit my friends and support them, so, like, Sunday and Monday, I go to see Adam at Bathtub Gin. But my favorite “every night is a good night” bar is Zig Zag, (not that they need anymore shout outs). It’s not just because they have great cocktails but because they have the best hospitality. They have old school service standards of taking care of people. They are all pros and hella fun people to hang out with.

What drink do you order at that bar?
I always order an Arsenic and Old Lace from Erik [Hakkinen]. That drink is magic.

What’s the worst thing you’ve ever seen in a bar?
Red Bull.

Name three reasons you live in Seattle.

It has small farmers, produce, and product to support this incredible restaurant and food scene.

It’s close to the mountains, ocean and city life. I am athletic but love the city life so it fits well.

Most importantly, it’s an amazingly small city full of great people in the industry. I love the sense of community here.

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