BARTENDER EMBRACES CLASSICS COCKTAILS AND SERVICE
W
illiam Frost learned how to mix and serve cocktails like an old-time tavern keeper, raising the bar for service in a
modern day hotel lounge. Most days, you’ll find him prepping his station, getting ready for the guests who will need a beverage and a willing ear to listen to whatever is on their minds. A terrific listener, Frost has mastered the art of creating the perfect cocktail while making people smile. “Mixing drinks is a small part of my job,” he
says. “Creating an atmosphere that rejuvenates the guest is what we are all about, whether they’re in Marchand’s Bar and Grill, Fred’s Cellar, the Lobby Bar and Veranda Patio, at the Clubhouse or by the pool.” Early on Frost learned the scratch bar concept
where herbs are muddled and juices are squeezed from fresh fruit on demand and never from a sweet and sour mix. The Vinoy’s ever-changing menu of cocktails recalls traditional drinks like Old Fashioned, Singapore Sling, and Moscow Mule. The bartenders are encouraged to experiment with seasonal fruit like cranberries or blueberries to create something their guests will enjoy. “We are The Vinoy and it’s all about discovery,” Frost
explains. “I like to get people out of their comfort zone, but first I ask what they like. There are no rules. It’s about what you can think of to enhance the fundamental process of taking raw ingredients, spirits, adding ice and mixing it together. We are continuously developing an intriguing collection of new drinks for the lounges.” Repeat guests appreciate when Frost
remembers their orders, but more likely, it’s the guest who fondly recalls the special attention and conversation. He harkens back to the days of the town tavern, the only place to go to get away from work and share news. So, the personable Frost relies on his well- rounded liberal arts education, listens and talks with his guests. He says 10 percent of his job is mixing drinks, 20 percent is setting up the bar and knowing where everything can be reached efficiently, 20 percent is multi- tasking, and 50 percent is just being himself and engaging with the people he serves. Since joining The Vinoy® Renaissance
St. Petersburg Resort & Golf Club from the Ritz-Carlton where he spent five years, Frost
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www.VinoyRenaissanceResort.com
has met many celebrities. He says every guest who stops by to see him is a celebrity and gets the same service. A favorite story from his years as a bartender in Seattle began when he glimpsed famed physicist Stephen Hawking coming off an elevator. Surprised to recognize him in the hotel, Frost did not have a chance to greet him before the wheelchair sped down the hall. Later that day, Frost enjoyed serving drinks to a group of women who claimed they were Dr. Hawking’s caretakers while he was in town speaking at a conference. When Frost came to work the next morning, his boss called him into the office and presented him with a signed thank you note from Dr. Hawking that Frost has cherished. “You never know who might stop
by and ask for a drink,” Frost says. “It will be my pleasure to make their experience relaxing, as well as refreshing.”
The Vinoy’s signature drink, Aymer’s Promenade Punch, is a tasty delight available in the Lobby Bar. It contains cranberry, orange and pineapple juices; peach nectar; coconut rum; and sparkling water.
Photo by Valerie Bogle Photography
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