Celebrate the Year of Vonnegut in Indy with 11 cocktails concocted by the city’s top mixologists. For 11 weeks, you’ll have the opportunity to try these Vonnegut-inspired cocktails.
For each drink, I sat down to catch up with the bartender who crafted it, asking him or her a series of questions about what inspired the drink. Next up, is a Q&A with Kendall Lockwood from ball & biscuit.
Where to Get It: ball & biscuit
Who Created It: Kendall Lockwood
Q: Can you give me some background on yourself? How long have you been in the food and drink industry, and what led you to get involved with Ball & Biscuit?
A: My name is Kendall Lockwood. I am one of eight children and have always been in love with hospitality and combinations of flavors. When I was younger, my parents would stock the fridge, pair us off and ask us to cook whatever dinner we felt like making. I always wanted to send out courses and decorate plates instead of joining the family for a sit-down plate of spaghetti and meat sauce. Flavor pairing became a passion of mine, and with my dad being a baker, it came pretty naturally.
I have been in the hospitality industry since I was 11 years old. My parents used to own/run a deli and bakery, and I got to help out with little tasks. My first "real" job was at Dairy Queen when I was 13 years old. Since then, I have been a flight attendant, banquet manager, hostess, bartender, etc. It wasn't until about six years ago that I really knew that craft cocktails were going to be "my thing". I came in to Ball & Biscuit to help my brother-in-law, Zach, out with filing, organizing and the occasional managing shift. I then took over for him a few months later as Operating Partner so he could focus on Wilks & Wilson. It was the most challenging and wonderful career move of my life, and I have learned so much over the years. There is always more to learn and love, and it continuously stays interesting.
Q: What are you all about at Ball & Biscuit?
A: Ball & Biscuit set out to be a neighborhood cocktail bar. We don't want you to feel like you're under dressed or uneducated just because you don't know the definition or flavor profile of a mezcal or amaro. We take that opportunity to teach and spark conversations. We want you to have an amazing guest experience based on service, quality of cocktails and overall atmosphere. Fresh ingredients were and always will be key, but serving up hospitality and humbleness that can't be beat is our main goal.
Q: Tell me about your Vonnegut drink, and what it consists of?
A: The Vonnegut drink was inspired by his last novel: Timequake. In this novel, Vonnegut states, "All persons, living and dead, are purely coincidental." Vonnegut surrounds his characters with meaninglessness and hopelessness, and gives them little reason for existing in the first place, but within that, they find liberty and courage. Vonnegut also enjoyed a scotch and water every night, and although this isn't his scotch and water, it does include his beloved spirit and hopefully fills our patrons with courage.
Here are the ingredients:
- 2 oz. Label 5 Blended Scotch Whiskey
- 0.75 oz. Kronan Swedish Punsch
- 0.25 oz. Plantation Pineapple Rum
- 0.25 oz. Pomegranate Grenadine
- 2 dashes Bittercube Blackstrap Bitters
Stir and strain into Pernod Absinthe rinsed coupe glass
Garnish: Lemon swath
Q: Does Vonnegut have any personal significance to you? If so, do you have a favorite work of his?
A: I can't say that Vonnegut has any specific significance to myself, but I believe he is near and dear to the majority of most Indianapolis residences. His writing is creative, raw and meaningful, and everyone should read at least one of his novels, if not all. He was brave, smart, driven, and he struggled financially and emotionally to follow his dreams of writing.
Q: Does Ball & Biscuit ever make other themed drinks like this? If so, what do you enjoy about coming up with them?
A: Ball & Biscuit has been asked to do several themed drinks from Star Wars to James Bond to culturally influenced cocktails. It is always a pleasant and welcomed undertaking as being creative is what keeps the craft cocktail industry on its toes. We enjoy the challenge and the result when we find the perfect balance between ingredients and the overall theme.