“If I don’t make you smile at least once, I’ll let them demote me,” jokes Sarah Young who tends bar at the newly re-opened RP McMurphy’s, a name that likely rings familiar to longtime Jax Beach locals, as the establishment’s former location on Third Street South was the spot to hang, according to more than a few local legends. With talented barkeeps like Young pouring drinks, it seems RP’s is poised for a new era of greatness. Here Young responds to six questions we planted in her bartender’s ear.

How do you think the word “craft” has impacted the industry?

It has raised the bar (get it?) across the board. The level of skill and knowledge is expected from the consumer now. The drinks are complex. The liquors are so diverse. It make the industry limitless. It gives the opportunity to us behind the bar for so many great things. We all feed off of each other’s knowledge and uniqueness. I am proud to tell people what I do for a living.  

If you could have a drink with anyone alive or dead, who would it be and why?

Anthony Bourdain was found dead, very recently. I can’t even begin to explain how many hours I watched his shows, wished I could pick his brain, give him a pat on the back and tell him how much of a bad a** he was. It is insane how much love and respect for him is in this world.

Do you consider yourself a mixologist or a bartender?

I am a bartender. I love dealing with the ups and downs of a shift, making drinks exactly how they are supposed to be made time after time, and of course the people. I want to have fun and for everyone around me to feed off the energy that is put out. You know you don’t legitimately want to go drink your sorrows away. Come to RP’s. We’re pretty fun. If I don’t make you smile at least once, I’ll let them demote me.  

You’re inside the bar/restaurant and it’s burning down, you have enough time to save one keg of beer. What is it?

Let’s face it, I’d grab the 1942.

What is your favorite beer/drink and food combo on the menu?

Cobb salad and a glass or two of the Pine Ridge Chenin Blanc Viognier for lunch. Dinner: The Classic and a few apps and wine for the table, and dessert, liquid form of course

What do you love about your job?

Everything. No joke. No motive behind this answer. I truly love doing what I do. It took my parents a very long time to get over the fact that I decided to make a career out of restaurants instead of becoming an anesthesiologist. Different cocktail, same concept. Plus, some pretty great conversations.

Young’s Featured Cocktail: Kewlhrick Woodford reserve, Blanton’s, Basil Hayden Bourbon [or whatever you like], Luxardo Syrup, angostura Bitters, Orange Bitters, served over an ice cube














This Sponsored feature originally appeared in Void Magazine Vol. 9, Issue 3, The Drink Issue