Bradley Hagen wants to take care of people better, and he’s spent years in the service industry as a beertender and barista in pursuit of that. Now, he’s landed squarely in the bartender camp at Swordfish Cocktail Club.
“What I saw pretty quickly, the medium of cocktails, specifically the way Swordfish does cocktails, gives me more tools in my tool belt,” he says.
A co-owner, operator and barman of Swordfish, Hagen uses all of his past experience — recommending beer, pulling a perfect espresso shot, composing a balanced cocktail — in one location.
“In a cocktail bar I can serve all of it and it makes sense,” he says.
He also approaches each cocktail he makes from the perspective of the guest.
“I can answer to the desires of my patrons,” Hagen says. “Are they looking for a way to celebrate? Are they looking for a way to fuel conversations? With a cocktail bar, it’s very intuitive to be able to provide that. Other mediums aren’t as easy. When you’re serving coffee in the morning, it’s not quite as celebratory.”
The desire to provide good service and help his guests along in whatever their purpose is for being there that evening intersects with his desire to promote community around him.
“With cocktails, it’s such an efficient way for me to take care a bunch of desires I have,” he says. “To be part of building a community of people whether it be the people who work for me or the patrons.”
His experience in every previous position has led him to a current understanding of his role that shapes the way he leads his team behind the bar and the way he interacts with guest.
“The common thread from the past to now is that I definitely believe service is a noble thing,” Hagen says. “It’s not a bottom-rung job. There’s a lot more power and lot more to be enjoyed. With Swordfish, we’re able to crank that up all the way for everyone to feel the goodness.”
The way he trains his staff to follow a certain flow of service devoid of any sporadic and frantic appearance ensures guests are always in an environment where they are the focus.
“They move gracefully,” Hagen says. “If there’s a secret technique to making drinks, it’s grace.”
Did you know?
If Hagen is going to drink a neat liquor, it’s likely going to be whiskey or cognac.
Hagen’s go-to drink after a long shift is a daiquiri, and not the frozen, blended type. “Daiquiris are one of the most beloved bartender drinks of all time — it’s like that really crisp, refreshing beer after a long day. It’s just the right kind of strength and has a little sweetness. It doesn’t glow with sweetness.”
Hagen and Swordfish co-owner and founder Evan Leihy worked for more than two years to develop a less physically strenuous technique of making a Ramos Gin Fizz, and they nailed it this year. Rather than shaking the drink for 10-plus minutes, as is the custom, their method relies on a salt ice bath to bring the cocktail to temperature over time, delivering that stiff egg white foam the drink is known for. “It’s a satisfying drink to make. We’ve made it even more satisfying.”
Hagen has a background in pottery and working with his hands, and he’s currently teaching his 8-year-old son basic survival skills from his early Boy Scout days — different knots and what they’re used for, how to use a little hatchet, how to use a knife correctly.
