Jordan Carty on Stage and Behind the Bar: Turning Musical Performance into Cocktail Art

What happens when a musician steps behind the bar? At Anchor & Den, bartender Jordan Carty proves that performance and hospitality share the same pulse. Jordan Carty blends stagecraft with cocktail art—transforming technique, tempo, and storytelling into drinks that engage all the senses.

In this behind-the-scenes feature, you’ll discover how Jordan’s musical background shaped his bartending journey, what inspires his competition creations, and practical ways any creative can translate art into exceptional beverage experiences.

From Brighton Stages to the Beach House Bar

A musician’s entry into bartending

Jordan Carty’s bartending story began in Brighton in the South East of the UK while he was studying music. To support himself in a vibrant, artistic city, he took a summer role on Brighton Pier pouring pints. That curiosity turned into a calling as he started learning recipes, techniques, duties, and liquor laws—and applying them across venues in Brighton.

Culinary skills meet mixology

At The Font—an atmospheric bar set in an old church—Jordan worked as both a Chef and a Bartender. The high-speed environment demanded precision and pace, and the kitchen crossover sharpened his bar craft with new techniques. It’s a powerful combination: culinary fundamentals elevate balance, texture, and presentation in the glass.

Classic foundations, creative experiments

Jordan then moved to Medusa Bar, a tiny wine bar with a condensed cocktail list. There he dialed in the classics—an ideal training ground—before beginning to experiment. Later, freelance bartending and teaching with Mr. Bartender took him across the UK, meeting guests outside traditional bar settings and broadening his perspective.

From the UK to a global hotel bar

When he joined Anchor & Den, it was his first time working in a hotel bar—bringing him face-to-face with guests from all over the world. He loves the creativity of the craft and the way bartending lets him interact with different kinds of people. He also notes that bartending is perceived differently in the UK versus the US and Cayman Islands, challenging him to adapt his approach while keeping his artistic voice.

Performance Mindset Behind the Bar

A musical background naturally lends itself to hospitality. Stage presence becomes guest presence; rhythm becomes workflow; and storytelling powers the way a drink is introduced.

• Naming drinks like songs: Jordan has used songs and lyrics to name some of his cocktails—an easy way to set mood and meaning before the first sip.
• Reading the room: Like a live set, service requires reading energy and pacing accordingly. Jordan values the varied, global audience he encounters at Anchor & Den.
• Craft and cadence: High-speed environments taught him to move with tempo, while kitchen techniques give structure to his improvisation—much like scales and harmony support a solo.

Masters of the Craft: A Stage for Innovation

Masters of the Craft is Marriott International’s internal competition where notable chefs and mixologists face off “Iron Chef style,” creating their best from unique ingredients. At Anchor & Den, the bar for excellence is high: Sherene Hutchison competed against 2,200 chefs in the Americas and came out #1 with a dish of pan-seared salmon, roasted pumpkin purée with lemon, roasted zucchini, and gremolata.

Jordan Carty has represented Anchor & Den in this prestigious arena. In conversation about his competition journey, he referenced a cocktail known as Valley of the Bee, and shared how he gravitates toward flavors and formats he truly loves.

The inspiration behind his competition cocktail

Jordan’s creative north star is a modern classic: The Penicillin. His variation leans into ingredients he’s passionate about:

• Glenfiddich Scotch
• Ginger (a personal favorite)
• Natural fresh honey
• The sweetness and color of Midori Sour to create a visually striking, vibrant green hue

“I just really liked it,” he admits—proof that authenticity resonates. When a bartender genuinely enjoys a build, that confidence and clarity often come through in the glass.

What is The Penicillin cocktail?

The Penicillin is a modern Scotch-based classic known for its warming balance of whisky, honey, and ginger—often presented with a bright, soothing profile that’s both aromatic and comforting. Bartenders love it because it’s a versatile template for riffs that highlight spice, citrus, and smoke.

Practical Takeaways: Turn Art Into Cocktails

Translate Jordan Carty’s creative path into your own practice with these actionable ideas:

1. Master the classics first. A condensed list (like Jordan’s time at Medusa Bar) focuses learning and builds a strong technical base before you start experimenting.
2. Bring kitchen technique to the bar. Culinary skills expand your repertoire—think infusions, syrups, textures, and garnishes executed with chef-level discipline.
3. Name with intention. Using songs or lyrics to title cocktails sets tone and expectation—your story starts with the name.
4. Design for the eye. Color and clarity influence perception. Jordan’s use of Midori Sour for vibrant green shows how visuals prime flavor.
5. Train for tempo. High-speed service demands clean setup, sequence, and movement. Treat your station like a stage: every step has rhythm.
6. Teach to learn. Freelance bartending and teaching exposed Jordan to new contexts and people—sharing knowledge sharpens your own.
7. Engage diverse audiences. Hotel bars bring guests from around the world. Adapt introduction, pacing, and recommendations without losing your voice.
8. Compete with what you love. Jordan chose a style he genuinely enjoys. Authentic preference often leads to clearer, more confident execution.

Quick Answers (for featured snippets)

• How does Jordan Carty’s music background influence his cocktail art? He studied music, did session work, and even uses songs and lyrics to name cocktails—treating each serve like a mini performance.

• What cocktail did Jordan Carty create for Masters of the Craft? He crafted a competition cocktail known as Valley of the Bee and took inspiration from a variation of The Penicillin featuring Glenfiddich Scotch, ginger, fresh honey, and the color/sweetness of Midori Sour.

• What is Masters of the Craft? It’s Marriott International’s internal competition where chefs and mixologists compete “Iron Chef style,” creating their best from unique ingredients.

• Who set the bar at Anchor & Den in the competition? Sherene Hutchison achieved #1 among 2,200 chefs in the Americas with a dish of pan-seared salmon, roasted pumpkin purée with lemon, roasted zucchini, and gremolata.

Explore More from Our Bar and Kitchen

• Dive into our culinary side in “Master Minding the Culinary World with Damian Manfre.”
• Relive the creative energy of our Dark Night evenings, where pop-up bars have explored crystal infusions and aromatherapy-inspired serves during the New Moon.
• Experience the buzz of our Night Market events, from seasonal celebrations to street-food-inspired bites and sun-kissed cocktails.

These stories show how Anchor & Den’s Beach House spirit brings together food, drink, music, and community—one creative moment at a time.

Conclusion: From Stagecraft to Craft Cocktails

Jordan Carty’s journey illustrates how art moves fluidly between mediums. The same instincts that guide a musician—timing, harmony, audience connection—can elevate a bartender’s craft. By grounding innovation in classics, embracing culinary techniques, and telling richer stories in the glass, he turns musical performance into cocktail art.

Ready to taste the creativity? Visit Anchor & Den to experience the Beach House vibe, discover our imaginative cocktail culture, and follow our features for more behind-the-bar stories.