Christopher Lazich is the General Manager and Beverage Director for Waypoint Spirits, Distillery & Taproom.
How did you get started as a mixologist?My love for food and beverage is rooted in my hours spent with my grandmother in the kitchen at an early age, and throughout my childhood at family dinner tables. I am a mashup of knowledge and expertise from some amazingly smart, talented people in my life, starting with her.
I began my career journey as a bag boy and caddy at a local country club, and also a food-runner at a high-end restaurant in town. From there, it was a grind through every position in the Back and Front of House – until I found my true calling in hospitality: being behind the bar.
Years of on-the-job training, bartending competitions & retreats, and most importantly, advice, influence, and support from colleagues and peers all helped pave the way for me in my career. But the true origin comes from my love of food and beverage, and the grind through the industry until realizing that being behind a packed bar, making awesome drinks, and living that rush was the place I was meant to be.
Classic with a twist.
I like to think I’m a fun and engaging conversationalist that can connect and chat about anything – and make you any drink you’re in the mood for.
I love to take classic, signature cocktails and add personal, modern touches. S’Mores Old Fashioned? Chocolate Raspberry Espresso Martini?
The guests and the bartenders half my age who are crushing it and changing the game.
First and foremost, I do what I do for the love of hospitality and that will never go away. I will always be passionate about bringing people together and connecting through “having a drink”.
But I think what is really changing the game is the modern techniques, processes, and everything else the younger generation of bartenders are doing. It’s truly remarkable seeing the knowledge, creative intuition, boundary-pushing, and everything else that is happening in bars and from mixologists from around the world – and it really keeps you on your toes as a fellow mixologist. It’s challenging, and exciting, to see someone come up with an idea or put out something new or innovative to the world – and have it be so brilliant or successful. It makes you push the envelope even further and want to do more, do better.
What inspires your creativity when crafting new cocktails? Any new Fee Brothers product… Hint hint hint!!
No, but in all seriousness, it’s really a fun experimentation, creative process. I really like to play around with flavors that people love or wouldn’t normally think would either work together or work at all in a cocktail – and come up with something that not only works, but something that wows them AND tastes great.
My favorite bitters have always been the Fee Brothers Black Walnut Bitters because of its versatility and enhancement of a good bourbon.
However, my favorite Fee Brothers product of all time is the Fee Foam. I have developed a whole “showcase” of the product to demonstrate its exceptional quality – and use it in quite a few signature drinks at my bar. The reaction guests give to the foam during my presentation is always fun to see when they have not seen or heard of the product – and I have actually witnessed quite a few guests go on their phones and order a bottle after watching the demonstration.
I love the new big bottles too!
Don’t be afraid to fail!! I actually encourage it in the process. Mixology, bartending, creating signature cocktails and memorable experiences… It’s a journey, a constant learning process. Never be afraid to try something new, something different or exciting, because when you pull it off and it works, it can be something magical.
“Tiki by the Way”
Glassware: large tiki mug with crushed ice
Garnish: dehydrated lime wheel, nutmeg
Now, made even better with the addition of one of Fee Brothers’ latest masterful products, Browned Butter Fat Wash. It adds another layer of silky, dessert-like depth and this take on the classic “painkiller” recipe is brought up a whole other level!
I have always said my last drink on earth would be a classical, tropical Tiki-style drink, besides Bourbon and fun espresso martinis, they are my go-to drink, and this drink is a nod to Tiki by the Sea, Waypoint Spirits, and has become the favorite of my signature cocktails at the Taproom!
Cacao à l’Orange
Glassware: martini or coupe
Garnish: dehydrated orange wheel, cocoa powder dusting
Combine all the ingredients in a shaker with ice; shake. Strain into a martini or coupe glass and garnish with a dusting of cocoa powder and a dehydrated orange wheel.
Learn more about Christopher on Instagram at @christophercraftscocktails.
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