A cushy new joint

The recently opened Belmont Lounge is situated on upper King Street. The place has plenty of upscale scotches, bourbons as well as off-the-beaten-path libations.

Bartender Joey Ryan, who describes it as "liquor lab," is a pro at cocktail craft, and knows the precise measurements for the perfect drink.

The place has a definite big city vibe: lots of couches, pillows and mood lighting.

Q: How long has the Belmont been open?

A: This Tuesday is six weeks.

Q: How is business going so far?

A: It's great. We've been surprised at how well. It's mainly word of mouth advertising so far. It's a classy, distinct place that people like, and it's different from stuff on this side of town.

Q: What's your own background in bartending?

A: I used to manage and bartend at Raval. I currently also manage over at Hank's.

Q: How would you describe the concept of Belmont?

A: We don't want to be pigeon-holed as one thing. We're really community based. We're a network of friends in the industry and we like to think of this as our "liquor lab."

I've been a bartender since mini bottles were around, and we can all experiment more now, which is great. We try to carry eclectic beers and wines, classic favorites and new twists.

Q: How are your wine and beer lists?

A: We don't do draught beer. We hand select the beers and the wines. We might have a beer, for example, that your grandfather drank in Upstate New York.

Q: How about cocktails? Any personal favorites?

A: We have our basic list, and then each bartender has the chance to explore with new recipes. My own favorite is the Corpse Reviver No. 2. It has Cointreau, gin, Lillet Blanc, a dash of absinthe, and lemon. It's known as a hangover cure, hence, the name.

Q: Do you serve food?

A: We do assortments of cheeses and meats. We also do sandwiches.

Q: Tell me about the bourbon and scotch.

A: A lot of them were used in pre-Prohibition cocktails. They have spicier flavors and higher alcohol content. One of my favorites is the Bernheim Original Wheat Whiskey. We serve those in glasses with a large-format ice cube. They don't water down your drink since they don't melt as quickly. We also squeeze fresh fruit juice for each drink, and we make bitters, tonic water and ginger beer in house.

Q: Where else do you like to go?

A: I like to support my other food and beverage friends. I go to the Speakeasy, Bin 152, Closed for Business, and Granville's Cafe a good bit.

Q: Any hangover advice?

A: Yeah. Drink a Corpse Reviver No. 2!