Diamondback Online - The University of Maryland's Independent Daily Student Newspaper

Issue date: 8/21/08 Section: News

Media Credit: Adam Fried

It might have been only 11 a.m. on a Tuesday - a solid five hours before Arlington's EatBar opens its doors to the public - but the time on the clock didn't deter a certain bustling bartender from doing what she does best.

"You guys ready for cocktails in the morning?" asked university alumna Gina Chersevani, thrilled at the prospect of entertaining guests despite the early hour.

Eight years removed from receiving degrees in art and psychology from the university, Chersevani's art therapy aspirations have moved aside to make room for another career title: mixologist. Her job involves designing inventive cocktails at five Northern Virginia restaurants, consulting with bars and liquor stores all over the country and, perhaps most importantly to her, putting on a show for her customers at EatBar.

"To learn how to talk to 50 people in one night and to learn how to actually connect with them - that's a course right there," Chersevani said.

While her people skills should not be overlooked, Chersevani has made a name for herself through her cocktail-creating skills. By using unlikely and unexpected ingredients, she has thought up drinks that push the realm of alcoholic possibilities.

"I'm kind of a little bit crazy when it comes to cocktails," Chersevani modestly said.

The first drink she showed off, Gnome's Water, is made with Hendrick's gin, Cointreau liqueur, fresh lemon and lime juices, lavender syrup and cucumber water.

But Chersevani would not serve what she described as "my answer to the Bloody Mary" until she ran into the kitchen to grab the cocktail's final touch - thinly sliced cucumber garnish.

Chersevani also whipped up another drink on EatBar's menu, this one a martini called The Alchemist. Named after French inventor St. Germain, the drink is made of rye whiskey, lemon juice, elderflower, lavender and froth-inducing egg whites.

Mixing food and drink is not uncommon to Chersevani, as other choices on the EatBar list are made with such seemingly random items as bleu cheese redux and candied horseradish.

Chersevani began experimenting with mixology during her time at the university. Although she did not have access to a wide array of ingredients, she made do with what she had, she said.

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