Cypress’ Kyle Currell | Age: 41
What’s your bartending background?
I’ve been bartending for 19 years starting in my hometown of Cedar Rapids, Iowa. Shortly after, I moved to Denver and continued in hospitality before moving to Chicago and working at Luxbar, part of the Gibson’s restaurant group, and several other concepts throughout the city. Then I found a great home under the tutelage of the Tippling Brothers, wine and spirit pros who opened the gates of the cocktail world to me. Afterwards, I created menus for the Sofitel Hotel Group and an acclaimed cocktail lounge in the West Loop neighborhood before joining a bar team tasked with opening the Boka Restaurant Group’s newest concept. Seven years later, my girlfriend and I decided to try a different scene in Steamboat Springs, where we had visited her sister. After all, the Cubs broke the curse and won a world title so what else was there worth sticking around for?
What’s your favorite part of the job?
Happy hour (just kidding). Creating a truly memorable experience for guests.
What’s the hardest part?
Tapping into my social reserves when we are deep into high season.
What’s your favorite drink to make?
A daiquiri. It’s fast and so deliciously refreshing. Plus, sometimes you just need to unleash the fury on that shaker, exercise my demons so to speak.
What’s the most popular order?
Old fashions, espresso martinis and dirty vodka martinis.
What would you tell a newcomer to try?
Manhattan, gin martini or a Vesper. The introduction of aromatized wines is critical for those new to the sport; it opens up so much to explore.
What’s the most common question you hear?
Do y’all have Tito’s?
What’s your drink of choice?
Depends on the mood and scenario, of course, but I think a Manhattan made with Rye whiskey (naturally), a fresh bottle of Di Torino vermouth, Angostura and orange bitters ought to do the trick. It’s so simple yet rich, complex and velvety, it’s a beautiful thing. A proper Mai Tai or daiquiri if the mood requires something shaken and citrusy. I’m a real sucker for anything Tiki!
Most important skills for a bartender?
Personality and people skills. All we are doing is entertaining so a positive attitude is key. A sense of pride in oneself and establishment is crucial and will most inevitably lead to maximum effort.
What do you like about the scene at Cypress?
The horseshoe-shaped bar without a doubt is the centerpiece in the space, both figuratively and physically. It’s a mecca of social interaction. I recall the words of Dushan Zaric, founder of the world-famous bar Employees Only in New York City. He claimed the curved or serpentine shape of a bar allowed guests to see one another and would create a more social atmosphere. That in combination with the beautiful decor and incredible staff, not to mention the Southern cuisine and drink menus, make it a knock out.
Any other hobbies or sports?
I’m a family man now so it’s all about them. Two kids, 6 and 3 years old, so we’re at the parks a lot. I golf as much as possible in the summer and like just being outside doing stuff and things, on the bikes, cookouts, hiking, camping, fishing.
What do you like about Steamboat?
I like the community. There’s a history here. It’s not some manufactured resort town. It has a special vibe to it. The majority of people here are so kind and genuine, I’m happy to be part of it. The weather ain’t too bad either.
