Josh Pape got into bartending because he needed a job with flexible hours. He considered himself lucky to find a bartending position in a nice establishment with a respectable cocktail list. It turns out, Josh hadn’t just found a job, he’d found a calling.
Years later, Josh thinks himself as a jack-of-all trades. He believes in professionalism and intelligence behind the bar, but he’s also incredibly knowledgeable about the menu and the day-to-day workings of the venue. He understands how each of these goes together to create an experience completely unique to Wildebeest.
That experience prominently includes Hennessy. Josh believes it is the backbone of cocktail culture. He appreciates the delicate notes it adds to new concoctions and the interesting twist it brings to classic cocktails.