One of the most rewarding aspects of writing the Bartender of the Month feature is the opportunity to explore new bars, restaurants, and talented bartenders throughout the Gulf South. This month, I am pleased to highlight Heath Jason Vince, a Louisiana native hailing from Franklinton.
Seeking greater opportunities in the hospitality and creative sectors, he relocated to Covington. At just 26 years old, Vince has already dedicated nearly a decade to the hospitality industry; he’s been working at Feliciana Bistrôt and Paradise Cocktail Lounge for the past six months. His impressive resume includes positions at DiMartino’s in Covington, Boulevard in the French Quarter, Elmwood and Covington, and Odelia Cafe in Mandeville, where he served as bar manager. Additionally, he held the bar manager role at Haven Coffee & Cocktails in downtown Covington and collaborated with Milicevic Wedding Venues, as well as managing the bar at Social Peruvian Restaurant.
Throughout his journey, Vince has cultivated a deep interest in the diverse cultural approaches to spirits, cocktails, and hospitality. As a skilled mixologist, he has crafted innovative cocktail programs, and I was particularly impressed by his creative concoctions from his time at a speakeasy bar, where his imaginative use of ingredients and clever drink names stood out.
Vice Letter
Shake & Double Strain
• 1 oz Coconut-Washed Tito’s
• 0.75 oz Bacardi Superior
• 0.75 oz Strawberry Purée
• 0.75 oz Pineapple Juice
• 0.5 oz Lime Juice
• 0.25 oz Simple Syrup
• 2–3 dashes Fee Foam
Glass: Coupe
Garnish: Burnt-edge love letter
DEE-NERO
Hard Shake
• 1 oz Mezcal
• 0.5 oz Tequila Blanco
• 0.75 oz Pineapple Juice
• 0.75 oz Cucumber-Mint Cordial
• 0.5 oz Lime Juice
• 0.25 oz Golden Syrup
• 2 dashes Polynesian Kiss Bitters
• 2 dashes Fee Foam
Glass: Rocks / Large Cube
Garnish: Tajín, dried orange
Playgirl Martini
Shake
• 2 oz Vanilla Tito’s
• 0.75 oz Passionfruit Liqueur
• 0.5 oz Passionfruit Syrup
• 0.5 oz Lime Juice
• 0.25 oz Honey Syrup
Glass: Martini
Garnish: Orchid
Night Drive
Build
• 1.5 oz Bombay Sapphire
• 0.5 oz Blue Curaçao
• 0.75 oz Pineapple Syrup
• 0.5 oz Lemon Juice
• Top Soda Water
Glass: Collins
Garnish: Citrus wheel
Momento Old Fashioned
Build on Large Cube
• 1.5 oz Bulleit Bourbon
• 0.5 oz Diplomático Rum
• 0.25 oz Demerara Syrup
• 2 dashes Angostura Bitters
Glass: Rocks
Garnish: Orange peel & Luxardo cherry
Heath’s expertise in crafting cocktails contrasts with his preference for a simple glass of white wine when going out. He particularly enjoys making classic cocktails, as they provide a solid foundation for further creativity in mixology. Mastering traditional recipes allows him to innovate with confidence, expanding his repertoire.
Beyond his technical skills, Heath values the connections he forms with patrons. He believes that meaningful experiences stem from genuine human interaction, and he takes pride in fostering an environment where guests feel acknowledged and appreciated. This passion for connection is especially evident in his role at Paradise, a rooftop bar where he relishes the opportunity to engage with various individuals. Each shift presents new conversations and stories, enhanced by the unique ambiance of the city skyline at sunset. Heath finds joy in creating a welcoming atmosphere where guests can unwind, forge memories, and enjoy the simple pleasure of a well-crafted drink or a heartfelt conversation.
Bartenders often provide entertaining anecdotes, and Heath’s response to the question about the most amusing experience behind the bar exemplifies this. He recounted a moment when two patrons deliberated for nearly fifteen minutes over their cocktail choices, meticulously inquiring about every aspect of the menu. Ultimately, after all that discussion, they opted for vodka sodas, highlighting the irony that sometimes the simplest decisions are the most satisfying.
Every profession has its own set of challenges, and for Heath, one of his primary frustrations is when patrons overlook the humanity of hospitality workers. A common scenario he encounters is when he greets a customer with a friendly, “Hi, how are you?” only to have them immediately jump into their order. He emphasizes the importance of human connection in hospitality, noting that mutual respect and kindness can significantly enhance the experience for both guests and servers alike.
Heath’s life is rich with diverse experiences that many might find surprising. While he is primarily recognized as a bartender, his background includes roles as a print model, a contributor to cocktail programs and hospitality concepts, a floral designer, and even a recruiter. The common thread among these varied pursuits is his dedication to fostering connections and crafting memorable experiences. He articulates that while many appreciate the final product—be it a cocktail, a photoshoot, or an event—they often overlook the creativity, storytelling, and intention that underpin his work.
Definitely go visit Heath for one of his craft cocktails at Feliciana Bistrôt and Paradise Cocktail Lounge located at 405 E. Gibson Street in Covington.
