By Tracy Brown, an Asheville Native who is deliriously happy to be doing (almost) all of her writing and drinking in Asheville again after 23 years writing and drinking around the globe.

This article is one in a series entitled Bartender of the Moment brought to you by drinkinginASHEVILLE, a new online community for anyone and everyone who loves to drink in this cool city.

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Meet Luke Danner

You can find him behind the bar at Smoky Park Supper Club (3141, 350 Riverside Dr.), a cozy, intimate restaurant and bar in the River Arts district that’s built entirely out of metal shipping containers positioned right alongside the French Broad River. In fact, it’s the largest shipping container restaurant in the US.

Fully enamored with the warmth and welcoming vibe created by the sleek wooden bar and sexy low lighting, it didn’t take long for me to fall in love with the equally inviting cocktail selection, curated by Luke.

LUKE: All the cocktails currently on the menu at Smoky Park are mine or reinterpretations of classic cocktails to make them more seasonal or brand specific. A lot of times I'll reach out to brands and see what they want to feature. That's a good way to have a starting point as well as get others involved. Other than that, it's all about a balanced menu. Being a restaurant bar, I think it's best to flirt with more classic-inspired recipes because they're more food friendly.

And Luke should know. He’s been in food and beverage since he was 16. Originally from Sugar Cove, a rural area just outside of Boone, Luke has been a resident and food and beverage professional here in Asheville for the past six years.

LUKE: I actually came to Asheville on sort of a whim. I was chopping wood one day and got a call from a bartender friend back in Boone saying she was moving to Asheville and needed a third roommate. I asked how long I had to make the decision and she said they needed to sign the lease in two weeks. I agreed to do it on the spot and moved to Asheville three weeks later.

Thanks to a good reputation and some friendly contacts, Luke arrived to find a job waiting for him at West End Bakery. His time there led to an introduction to the owners of Sovereign Remedies, who gave him his first job as a cocktail bartender. From there, Luke went on to work behind the bars at Table Asheville and The Imperial Life before coming to Smoky Park in 2015, where he is now the bar manager.

Smoky Park’s riverside location makes it a popular destination for warm weather cocktails. In addition to the large deck, they also have The Boathouse, a covered open-air event space that’s perfect for private gatherings.

LUKE: Because we have a large dining area and an outdoor patio, I tend to lean towards four ingredients or less. If the universe is telling everyone to drink cocktails on a certain day, we have to be able to crank out great cocktails fast. There’s a time and place for crafting elaborate creations with lots of flare and pinpoint precision but in this situation, simplicity and freshness makes for a better all-around drink menu.

Speaking of which, here is just a sampling of what you will currently find on Smoky Park’s cocktail menu.

Unnamed Goodness

Unnamed Goodness. Photo: James Pelligrini

Luke is a man of few words, so it didn’t surprise us to find out this unique mixture of Copper & Kings American Brandy, crème de cacao, walnut oil, lemon juice and a spoonful of locally made almond honey doesn’t have an official name. Name or no name, it’s still singularly delicious.

El Camino

Hornitos Black Barrel Tequila, Bénédictine, Montelobos Mezcal and celery bitters. If you like tequila, you need to try this soulful drink.

Ain’t No Disco

Luke says he typically chooses a bold bourbon for this drink, then mixes in Velvet Falernum, Cynar 70, and a savory pickled cranberry brine. The brine is a lighter vinegar made with thyme, bay leaf, brown sugar, a pinch of salt and water and it does strange and wonderful things for this drink.

Tommy & Tara

Blanco tequila, tarragon-infused agave nectar, and fresh lime. A beautiful, straightforward margarita.

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LAST CALL

Bartender: Luke Danner

Behind the bar at: Smoky Park Supper Club, Wed–Fri

Where he goes drinkinginASHEVILLE: Just depends on what he’s feeling. He keeps his favorites to himself.

His drink: Old Fashioned in the colder months and Margaritas in the warmer ones. Luke prefers simple, straightforward cocktails and often enjoys a beer and a shot.

Words he tends bar by: Never talk ill about another establishment and avoid politics, religion + relationship issues. There’s nothing worse than being trapped at a bar listening to conversations you don’t want to hear.

Advice to new bartenders: Give it time. If you start out as a bar back or cocktail server, learn everything you can because that knowledge will be irreplaceable when you start bartending. Plus, people in upper management recognize hard work in those entry positions and that will pay off for you tenfold.

Instagram: @smokypark and @danneerrr

Facebook: Smoky Park Supper Club

Website: smokypark.com – info@smokypark.com

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For more mouth-watering photos of boozy deliciousness made and served right here in Asheville, head on over to @drinkiningavl on Instagram.