Drunk Racing, Snake Soup, and Hillbilly Booze: Meet Dave Gaspar of The Brick

You know Dave Bob Gaspar if you've ever tried a Slutty Shandy – a Popsicle dunked in a plastic cup of Heineken and topped with Sprite. He's fearlessly creative with his cocktails at The Brick, and you can bet he's channeling this into concocting boozy food around town – if  you didn't try his maple, meat and Kentucky Bourbon Ale chili at the Shuangjing Block Party or whiskey, maple, apple ice cream at The Cleaver Quarterly's Ice Cream Shake Up, then you've missed out.

His passionate involvement in community events (and his dedication to keeping your glass full) no doubt contributed to his latest achievement: being voted Personality of the Year at the Beijinger 2014 Reader Bar & Club Awards. I asked him about what new and insane concoctions are on his menu and his encounter with snake soup in Hong Kong.

If you could describe The Brick in just five words, what would they be?
Eventful, would be the first word. There's always something going on, whether its a planned event like RC Racing with Slow Boat [see our gallery here] or something random like a hilarious conversation at the bar that makes me or someone else ring the bell and buy shots for everyone.

Friendly and Supportive. We are so lucky with all of our amazing staff and customers that come in. We want people to come in for quality drinks, relax and have a good time. Between the  bartenders and patrons, it's easy to feel welcome, whether you are alone or with some friends. We also love to work with other people like Mash Up, Two Guys and a Pie, Comedy Club China, Slow Boat Brewery, Andy's Craft Sausages, Tavalin Bagels, Beijing Boyce, Kentucky Bourbon Barrel Ale, and Heineken.

Creative and fun. From our seasonal cocktails, to our ever-changing shot list, to our awesome one-off events, being creative and having fun is something I pride myself and the staff on. Without all that, this would feel more like work and we'd lose the passion to keep on going.

You're from Vermont, USA, which is famous for maple syrup and Ben & Jerry's ice cream. Will we find any Vermont at The Brick?
Haha, I seriously just take sips on my personal stock of maple syrup a couple of times a week. During the last two fall and winters we did shots and craft cocktails using maple syrup. But something I grew up with in Vermont was my mom's strawberry rhubarb pie, so I have been thinking about a cocktail using rhubarb concentrate or syrup with strawberries.  

You just came back from Hong Kong. Have you gained any inspiration from the bar scene there?
It was my first trip to Hong Kong, and it was all about street food, snake soup, craft beer, and one crazy blackout night with Zach from The Irish Volunteer and Andy from Union Bar and Grille. There was an insane drink I had right before blacking out almost getting arrested, but thankfully, Zach got me out of it. It includes three shots on our board and a beer. I think I will call it "architecturally drunk."

When people go to the Brick, what must they absolutely try before leaving the bar?
If you wanna keep it classic and get hammered, you have to drink a Terminator. If you wanna have a shot and keep it seasonal, have a Sexually Ambidextrous, and if you want a new seasonal cocktail, go for a Pingguo Mojito or Monk's Orchard.

We know that you like to experiment with your drinks (and food), i.e., beer + popsicles and boozy ice cream. What's been your best concoction so far?
My biggest passion is beer cocktails. These are my personal favorites that I put together: Hillbilly Booze (HP sauce whisked with pickle juice, ice, PBR with a pickle garnish) and The Honey Pot (Hoegaarden, swirl of honey, drop shot of honey and lemon).


You just had a successful Drunk RC Racing event to celebrate Slow Boat's Golden Lager being on offer at The Brick. Any exciting events planned for June?
We'll have fire dancing with new summer cocktails and will be celebrating International Gin Day! Plus, don't miss our Drunken Pub Quiz on June 10.

Dave is always mixing it up behind the stick and creating random craft food at home, so follow him on Instagram @davesoftheweek so that he can see what and where you are eating and drinking too!

Photos: Dave Bob Gaspar, Sui, Ken

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Love it

Books by current and former Beijinger staffers

http://astore.amazon.com/truerunmedia-20

That was a typo on my part for the HONEY POT, it s a drop shot of COINTREAU

dave is one of a kind... a true asset to Beijing's nightlife.