Dustin Isbert.
Photo by Will Masters
High diving may seem like a risky sport to some. Transforming a former dive bar into a high-end cocktail bar could be considered even riskier. But the High Dive Cocktail Bar in Harrisburg is defying the odds, thanks to a cocktail-forward concept that, unlike diving, puts teamwork ahead of the individual.
Bartender Dustin Isbert, a south Jersey/Philly boy who worked at nightclubs near and around Atlantic City for over 15 years before relocating to the capital city, has been valuing High Dive’s teamwork since its grand opening last Dec. 31.
“I feel that a lot of bars don’t have the camaraderie that we have,” he said. “It’s a very close-knit group.”
That group has been integral to the R&D behind the innovative cocktail menu at High Dive, but its membership extends beyond the two full-time and five part-time bartenders.
“We’re very fortunate here to also have a prep team that gives us so much back-of-house support, so that, when we come on bar, it’s all very fluid,” said Isbert.
That prep work includes sous vide preparation for various drink ingredients, including all the chocolate and strawberries used for one of High Dive’s most popular drinks, the Negroni.
“Our team is always working with us and utilizing tools that the owners have given us to bring the best product we can to Harrisburg,” Isbert said.
As evidenced in the trio of drinks mixed by Isbert during our visit, the word “best” is spot-on.
- The Spicy Manhattan is a flavorful combination of Cocchi Storico Vermouth, Alma Tapec smoky chili liqueur, choice of bourbon, plus some Bittermens Hellfire bitters (“to boost the spicy notes,” said Isbert).
- The 50/50 Margarita (recipe below) is a colorful reimagining of the classic margarita that replaces tequila with an even mix of mezcal and sherry—ideal for a crisp fall evening.
- Finally, the Navy Grog is perfect for celebrating the 50th anniversary of “Jaws.” It features Demerara rum, Jamaican rum, grog syrup (Coca-Cola, allspice and sugar), acid-adjusted grapefruit juice, Angostura bitters and saline, all served in a special shark glass freshly anointed with drops of “blood” (aka Peychaud’s bitters).
Sounds to me like they may need a bigger shark glass.
High Dive Cocktail Bar is located at 1400 N. 3rd St., Harrisburg. For more information, visit www.highdive717.com. Photos by Will Masters.
ISBERT’S CHOICES
Words of advice to home mixologists
Have fun, that’s it. Making drinks is a blast; making drinks that you love leaves lasting impressions. Watch YouTube videos, read literature, explore, learn brixing (measuring and balancing sweetness), understand how to fatten cocktails, etc. Never stop learning in anything in life!
Favorite spirit straight
Maker’s Mark 46
Recommendations for two or three spirits to try
Campari, add it with some club soda on a hot day, pair it with Fernet for a Ferrari shot, or in your best Negroni.
Alma Tapec, smoky chili liqueur. I’ve been working it into margarita variations and spicy Manhattans a lot. Complements mezcal well, too.
Pedro Ximenez (PX) Sherry, a fortified wine with sweet notes of molasses and dates. Blends well with smoky liqueurs and chocolate.
Most commonly ordered drink(s) at your bar
Negronis. Tried and true, nothing better in my opinion.
Your day job (if bartending isn’t your only occupation)
I work in real estate with RSR, where my biggest focus is helping people grow, whether it’s their first time buying a home, expanding on their real estate investment portfolio, building their business, or expanding their business.
Days you normally work at High Dive
Tuesday, Wednesday, Friday and Saturday
DRINK FOR SEPTEMBER
50/50 Margarita
.25 oz agave
.5 oz Bauchant orange liqueur
.75 oz lime juice, squeezed
1oz mezcal of choice
1oz PX sherry of choice
Shake, pour in a rocks glass with 1-to-1 ice. Garnish with a Tajin rim and lime wedge.
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