Oft-imitated, sure. But after nearly ten years serving up topnotch food and drink, Riverside’s Black Sheep has few peers. Whether a celebratory occasion or happy hour wind-down, Black Sheep checks all the boxes. Revered for its award-winning, locally sourced noshes, the restaurant’s cocktail menu also boasts much to rave about. Not to mention, Black Sheep’s rooftop lounge––with killer views of Jax’s core––is arguably responsible for the recent run on elevated dining options in and around Downtown.
We elbowed up to the Black Sheep bar and asked top-shelf bartender Morgan “Mo” Howard a mixed drink of questions.
What do you love about your job?
I really believe in giving the customer a great experience, sharing in their lives if they choose. But the best part is getting to know someone’s likes and dislikes, and being able to make them a drink that they never would order or pick out something new and exciting for them.
If you could make a drink for anyone alive or dead, who would it be and why did you choose them? What would you make?
I would make blue mezcal Mai Tais for Frida Khalo. I think as an artist myself, making a creative drink for another creative is a wonderful and rewarding thing. Plus, I would love to pick her brain about how to overcome hard change and find the beauty in it all.
You’re inside the restaurant and it’s burning down, you have enough time to save one keg of beer. What is it?
Well, I would go for the top-shelf spirits first; easier to make a quick getaway. Nut if I had to save a keg it would be La Fin Du Monde, and I would run like it’s the end of the world.
If you could make your own liquor, what would you call it and why?
Oh, I would make a cross between Fernet and Borgatti, it would be called Mofo.
2 oz Michter’s Rye
2 oz Pcikeld Pineapple pueree
1/2 oz Lemon Juice
1/2 oz Demerara syrup
This interview originally appeared in a special sponsored section called ‘Pour-Files’ in the June 2021 issue of Void Magazine.