Q&A: Jared Sadoian of The Hawthorne
Playa Picante (Deuxave)
Ramu Swizzle (Hojoko)
Jared Sadoian has an impressive resume. In addition to managing the bar at one of Boston’s most revered cocktail lounges, he boasts a degree in computer science and music history from MIT—an unlikely pairing indeed. During his senior year at the renowned tech school he took a barbacking position at Eastern Standard and met local legend Jackson Cannon. After a brief stint in finance, Sadoian returned to the hospitality world as bartender at Craigie on Main, eventually becoming beverage director for Tony Maws’ entire restaurant group. His reign at The Hawthorne began in 2015, reuniting him with his original mentor.
First bartending job: At Eastern Standard as a barback in 2010, when the bar staff let me make and shake a young lady’s fourth Ramos Gin Fizz. But seriously: I picked up my bartending wings in NYC at Elsa in the East Village (newly relocated to Brooklyn’s Cobble Hill).
Favorite cocktail pairing: A Tuxedo (or some other dry, sherry-based cocktail) and raw oysters.
Day off drinking destination: Tavern Road to see Tenzin and his stellar team. It’s a rare occasion, but when I am able to I am never disappointed.
Favorite drink to mix: Maybe that first Ramos Gin Fizz I shook had some effect on me, but I do enjoy making ours at The Hawthorne. It doesn’t take nearly as long as everyone thinks, and guests love watching the process.
Desert island drink: I think I could drink good Daiquiris for the rest of my life and not really regret anything.