Coupe Cocktails' Talmadge Lowe on Hospitality and Craft
Talmadge Lowe finds inspiration everywhere—even in his morning supplements. As the mixologist and beverage director behind Coupe Cocktails in Nashville, he's constantly experimenting and refining his approach to craft cocktails. But for Talmadge, the real heart of his work isn't just what's in the glass but who's holding it.
In this Expert Instinct edition, Talmadge shares where he looks for inspiration, the small details that elevate a bar dramatically, and why he wishes more people understood that the bar isn't an afterthought.
Q&A with Coupe Cocktail's Talmadge Lowe
Where do you look for inspiration when developing new cocktails or refining your offerings?
Everywhere! I am constantly experimenting and finding inspiration in the most unusual places. Of course, the great old recipe books are always a good place to start, but one can find an idea just about anywhere. My wife and I recently started drinking tart cherry juice as a supplement, and I was like, "This would be great in a cocktail." And so I was off to the races on making a cocktail with that!
What's one small detail or investment that can elevate a bar experience dramatically?
Just one, haha? There are so many. Glassware, for sure. But if I have to pick one, it would be ice. The right ice for the right drink takes it up several notches.
How do you balance speed and service with creativity and customization during busy events?
Ah, great question. We do a lot of training, but I'll quote a chef I used to work with: "I can teach you to cook, but I can't teach you to care." We look for people who care. There's hardly anything that can beat someone who really cares for your experience as a guest. Even if just serving you a soda. But, also, when we know that efficiency is a top priority, we batch our cocktails. That offers consistency and speed.
Are there trends in the beverage world you've loved or left behind?
I love Amaro as a distinct style. Bitter and sweet and earthy. Great over ice and even better in cocktails. I'm not a fan of the ubiquitous espresso martini. I do love coffee flavors in cocktails; I just think there's a better version of that. Especially with the addition of Amaro.
How far in advance should planners or clients bring you into the process?
As soon as possible. I have found in this market that the bar tends to be an afterthought. "Just run down to the store and grab some booze." But a well-thought-out bar is such a gift to the guests, especially those who have travelled to attend your event. It's worth finding room in the budget. It's open all night and gets more action than any other part of the event, so why not make it special?
What's something you wish more people understood about running a bar for a wedding or event?
That it's worth the money. Similar to my answer above—guests will linger around the bar, they will evangelize about the wine or the cocktail to each other and to other guests. It can be a shared experience, not just a drink.
If you weren't doing this, what would you be doing?
I love working in hospitality, and my journey here has been unforgettable. But...if we are talking about dreams and wishes, then I'd be living in Santa Fe, New Mexico, writing poetry.
