21 questions: Stoke’s DiSean Burns talks first dates, his hometown (Vegas!), and the most overrated cocktail of all time

My new favorite spot to grab a cocktail in Charlotte is Stoke — and it doesn’t hurt that my favorite up-and-coming mixologist, DiSean Burns, is the newly hired Manager of Drink. I was curious to learn more about him, so I started asking some questions. Here’s what Burns had to say about his hometown (Las Vegas), the most overrated cocktail of all time, and tips for ladies and gents on dates.

How old are you?

Just turned 30 this January.

Where are you from?

Las Vegas, Nevada.

Oh, interesting. So, Vegas: Love it or hate it? What about the cocktail scene?

Love it! There’s no place on Earth like Las Vegas. My wife and I just came back from visiting family a few weeks ago, and the cocktail scene is amazing. If you go, I suggest Herbs and Rye; they have the best steaks I’ve eaten and they just won “Best High Volume Cocktail Bar” at Tales Of The Cocktail last year.

So what brought you to Charlotte?

A few years back, I was working for a Sprint franchise in Columbia, while still bartending. I had been looking to move to Charlotte for some time, and in July 2012, Sprint offered me a promotion and relocated me from Columbia to Charlotte. Nine months later the franchise sold, and I found myself looking for another job.

Where was the first place you made a cocktail, and what sparked your passion?

The first cocktail I ever made was at my first bartending job in 2008, it was called a “mind eraser” — a layered drink with vodka, Kahlua, and soda water. I was a high-volume guy until I met Stefan Hubner [of Heist Brewery] in 2013, he showed me what being a bartender was all about, and I immediately started to hone and polish my skills.

Before you came to Stoke where did you work previously?

Most notably, I worked at 204 North with Samuel Seiden and Amanda Britton, The Gallery Restaurant at The Ballantyne Hotel under Head Mixologist Greg Voss and Stephen Toth, E2 Emeril’s Eatery learning from Bar Manager and eventual GM Miki Nikolic, along with a few high volume nightspots and sports bars over the years.

What’s the most commonly ordered drink?

I feel that for most people, The Old Fashioned is a safe haven. It’s familiar and allows them to gauge the ability of their bartender to create a good cocktail.

What’s the most overrated cocktail of all time?

The frozen daiquiri. I even made a cocktail for a menu last year called “No Frozen Daiquiri’s” which won second place in a cocktail competition. Bartenders tend to mix random fruits syrups together with rum, and call it a “daquiri.”

What’s your all-time favorite cocktail to drink?

I’m a pretty easy-going guy, I’d pick a simple neat tequila/whiskey, but if I had to choose one cocktail, I would say the Sazerac. It might seem simple, but the proportion of sugar or absinthe, and what spirit you use are all so important to the structure and beauty of this cocktail. In my opinion, this is a great cocktail to gauge the skill level of your bartender.

What’s your favorite cocktail to make?

I don’t really have a favorite. It’s more so the creation of the right cocktail, for the current moment, that I love. I love seeing the expression that the customer makes when indulging in that first sip. It’s that excitement that makes me love cocktails.

I’m sure you see plenty of first dates—and plenty of last dates. Any advice for the men and women out there, what could they do to impress their dates at Stoke?

Leverage your bartender. I have seen both men and women struggle in these environments, and sometimes the bartender or server can really make or break your experience, so don’t be afraid to ask for help. Just make sure you tip them well.

What do you see becoming popular/trendy in 2017?

Instead of a new trend, I hope to see more “mixologists” polishing off their bartending skills. Too often you see the “cocktail connoisseur” with his nose in the air at the average person’s failure to understand his “marvelous 15 ingredient cocktail.” I think we often forget that we are in the business of hospitality and not feeding our own ego.

I’m going to the ABC store and the grocery store tonight. What are the key items for the home mixologist.

I keep a pretty small selection on my bar at home. I’d say a good Reposado Tequila, a nice Rye/Bourbon, Plymouth Style Gin, Sweet Vermouth, Dry Vermouth, Triple Sec, fresh citrus, as well as Angostura and Orange bitters. That along with some demerara sugar or simple syrup go a long way to getting you started.

Where—besides Stoke—is your favorite place to grab a cocktail and also for a low-key drink?

So many people are doing such great things here in the city that I can’t narrow down to one; The Punch Room, 204 North, Cellar at Duckworth’s, Cotton Room at Belfast Mill, Dogwood Southern Table, and Heist Brewery all deserve recognition.

My favorite low-key spot is Tilt on Trade—the bartenders are always friendly, the whiskey selection is top notch. Good times a plenty.

What about for food?

Any place with good tacos. My wife and I get around to a lot of different places, but whenever we can’t decide, good tacos cure all.

Of the places you’ve traveled, who has the best cocktail scene?

Other than Vegas, I loved Charleston and Raleigh and their great scenes, but I would have to say Asheville, N.C. Asheville has some amazing culinary spots with cocktail programs to match.

Do you think new places opening up are trending in the right direction?

For the most part, yes. Charlotte has been a high volume, college bar and nightclub type of city for some time. Now you have 25+ cocktail bars opening simultaneously. Some are going to be great and make it, others won’t. The ones that make it will show that we have what it takes to compete with the Portland’s, NYC’s and Chicago’s out there. I think Bob Peters, Brian LaRussos, Colleen Hughes and Stefan Hubner are just as of creative, knowledgeable and skilled as anyone out there.

What would you like to see different? What is the Charlotte market missing?

I would love to see an open market. Being a control state can make our jobs tougher, thanks to the lack of available products. We can’t just go out and pick up Willet or Milleti or Amaro Nonino, making it difficult to replicate popular cocktails from outside N.C. We have to be extra creative in terms of how we build our cocktail programs.

Being a cocktail guy, do you have a favorite local spirit and how about local beer?

Sutler’s Gin. It is a beautifully floral and citrusy gin that is flexible in so many different cocktails!

Not a beer guy, that said, the local beer scene has helped evolve the cocktail scene. People have sipped, sampled and tried all types of craft beers, opening them up to experiment with different cocktails … so thank you local brewers!

What’s next? Would you ever own your own cocktail spot or restaurant? Or something completely different?

I have always wanted to own my own Tequilaria/Mezcalaria. Beyond that, I’d like to start a small nonprofit teaching financial literacy and work-life balance for service industry professionals. This is an industry that can be amazingly fulfilling, but can also break you if you are not careful.

Neat or on the rocks?

Depends. Typically if it is over 100 proof or really high rye, a little ice won’t hurt, but something smooth, neat all day long.

Photos: Michael Tulipan

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This story was originally published February 5, 2017 at 8:00 PM.