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Meet matthew samson of bar amorina

The hottest and most popular new watering hole in Cherry Creek North brings with it a sparkling reputation from its creator, The Culinary Creative Group. The best of the best when it comes to service, quality, atmosphere and attention to detail, so it’s only right that we sit down with Lead Bartender Matthew Samson to learn all things about the man behind the counter of Bar Amorina on the ground floor of Clayton Hotel & Members Club.

How did you get into this industry and why? I started bartending back in Iowa while I was in college. When I got into grad school here in Colorado, I just picked it back up as a way to support my schooling. During that time, I fell in love with the way food and beverage played into our culture. I think there is something noble about acts of service and trying to make a stranger happy. Even now, after all this time, I feel called to hospitality. 

What’s the vibe at Bar Amorina? How is it different from other bars in the neighborhood? Bar Amorina is a cocktail lounge inspired by the Italian Coast. We want you to feel like you can escape to a cabana on the Amalfi Coast in a moment’s notice. So, there are a lot of fun Italian drinking traditions on display: Negronis, Spritzes, and Amaro are all featured prevalently, as is food reflecting Executive Chef Max Mackissock’s time in Italy. We want to capture that effortless elegance that Italians are famous for, but, at the same time, provide a fun and relaxed atmosphere for our guests.   

What do you know about your Cherry Creek audience? What do they appreciate in a place to relax and have some drinks? This is actually my third stint navigating a bar in Cherry Creek. I was previously the lead bartender at both B&GC and Chez Roc. I think in that time I have seen tastes and trends shift, but ultimately people want a place that is attentive to their needs. A crisp martini, a great bottle of wine, and a healthy pour of bourbon all go a long way; but I think everyone enjoys the feeling that comes with exceptional service. That never goes out of style.   

What’s the best drink we’ve NEVER had? The Bar Amorina Gimlet. We put our own twist on it by using a gin infused with lemons from the Amalfi Coast, and then add a spiced vanilla note as well as a sweet aloe vera liqueur. We top it with basil oil to complete the drink. It’s refreshing while being both familiar and completely new.   

Is there one drink that you love to make? Lately, I have been making and drinking a lot of Trinidad Sours. It’s a modern classic that utilizes Angostura bitters as a base and utilizes lemon and almond syrup to create a drink that is both refreshing and savory. It’s my favorite cocktail at the moment, but that’s only because I haven’t had a Mai Tai in a while. 

Is there a cocktail with a particularly interesting background or story to it that you like? I feel like most cocktail stories are pretty boring. The best stories are from the really old stuff. I like the story of the Mai Tai, because there’s this debate about who created it. Either Don the Beachcomber or Trader Vic’s.

What’s the most interesting or funniest comment that you’ve overheard from guests while you’re working behind the bar? Nothing you can print here.

What’s the oddest drink order you’ve ever received? One guy asked for a Manhattan with olive brine once. I think about that once a week.

Where do you get your inspiration? Usually from the guest. I like to ask questions to get an idea of what they are looking for and try to cater the experience to their expectations.

What are some seasonal cocktails that you recommend? An Amaro Sour. You can choose your own adventure with that one, choosing to make it more or less bitter. Most bartenders would be happy to help you with this.

more via baramorina.com