Mixology Spirit: Zach O’Brien
At Max Fish in Glastonbury, lead bartender Zach O’Brien doesn’t just mix drinks—he crafts experiences. With over a decade of dedication to the restaurant, Zach has played a key role in shaping its award-winning bar program, where house-made infusions and seasonal ingredients take center stage. In this edition of our Mixology Spirit blog, we sit down with Zach to talk about his journey in hospitality, his approach to cocktail creation, and what fuels his passion for the craft. We also get an exclusive look at one of his latest creations—the Teatotaler’s Torment, a bold yet balanced cocktail featuring Litchfield Distillery Straight Rye Whiskey, cinnamon tea, and a unique blend of bright, spiced, and nutty flavors. Big thanks to Max Fish for joining us on the blog—now, let’s dive into the conversation.
Batchers: Welcome to Mixology Spirit, Zach. Please take a moment to introduce yourself to our audience.
Zach: My name is Zach O’Brien, and I am the lead bartender at Max Fish in Glastonbury.
Batchers: For those who have yet to dine at Max Fish, please share what the restaurant is all about and what makes it unique.
Zach: We are a fine dining establishment in Glastonbury, a suburb of Hartford. Our menu is seafood forward, ranging from classics like fish and chips and lobster rolls to interesting dishes like furikake crusted tuna over Jasmine rice, with chili lime shrimp, a curry lobster broth, and fried plantains or seared jumbo scallops over ricotta gnocchi. Additionally, we are known for our excellent happy hour, which won best in Hartford county last year! We also have a superb bar program which features a cocktail menu tailored to the season, showcasing fresh ingredients and infusions crafted in house. Our experienced bar staff can concoct anything from classics to a dealer’s choice.
Batchers: So, how long have you been working in the business? How did you get your start?
Zach: I’ve been in the business for 13 years. I grew up at Max Fish, starting there as a busser/food runner in college. As I moved through the ranks, from busser to server to bartender to lead bartender, I learned how to deliver warm and accommodating service. Though I have worked other jobs in the industry, I always found my way back to Max Fish.
Batchers: It’s pretty impressive that you’ve been with Max Fish for so long. What are they doing right that’s resulted in strong employee retention?
Zach: Max Hospitality has always taken care of their employees by offering insurance and paid time off, which are hard to find accommodations in the industry. Their mission statement: ‘An uncompromising commitment to quality’ and the systems in place to accomplish this make retention easy. The Max Fish bar staff alone has two 12-year veterans and an 8-year veteran. We also have two servers that have been with the restaurant since we opened in 2007.
Batchers: Do you have a particular approach or philosophy when it comes to creating your own cocktail recipes?
Zach: I treat every time I go to restaurant/bar or do a cocktail competition as R&D. I love to taste other bartender’s creations, different spirits, interesting combinations and write down ideas. When you strip it down, every cocktail is riff of a classic cocktail in some capacity. Finding a way to make the creation your own while maintaining balance and originality is key. My philosophy summed up is to taste everything, take notes, and make a balanced cocktail.
Batchers: What is the best piece of advice you ever received about working behind the bar?
Zach: As a young bartender, I was always reminded we are always on display behind the bar. You are the star of the show, and all eyes are on you. This means you need stay alert, keep your eyes up and don’t forget to smile!
Batchers: Got a good story about a really hard night at the restaurant?
Zach: This Valentine’s Day was historically busy at Max Fish. I arrived at 10am to open the bar. The restaurant opened at 11:30 and we were off to the races. It was nonstop all day. The first break in the action came around 8pm and I had some time to go to the back to some prep for next day. I remember thinking, ‘I’m leaving soon, what should I get for dinner.’ I returned to the bar around 8:30 to check on them and the last wave of guests had just sat. We were right back in it, two deep at the bar, service bar cranking, it felt like 6pm again. It was 11:30pm by the time I left the building. I did not get dinner that night.
Batchers: When you’re not working at Max Fish, what other interests do you like to pursue?
Zach: Outside of work, I enjoy golfing and working out. I am a giant Knicks fan for better or for worse. I also love UConn and the Yankees, so sports are a big part of my life. Of course, I also enjoy going out to enjoy restaurants and trying new dishes and cocktails with my fiancé Lexi.
Batchers: What is your favorite Litchfield Distillery spirit to build cocktails with (and why)?
Zach: I’m a huge fan of the Litchfield Crème de Maple. It is rich, with balanced sweetness and hints of maple and bourbon. I ran a cocktail for the holidays called ‘Backyard Nog’ with the Crème de Maple, coffee liqueur, amaro and cinnamon infused honey. It was sweet, spicy, creamy – a perfect eggless nog for the holidays. Sipping wise, I would certainly choose the Litchfield Straight Rye Whiskey.
Batchers: What does The Spirit of Hard Work® mean to you?
Zach: To me, the spirit of hard work means to never stop striving to be better than you were before. There is always going to be highs and lows in the industry but pushing forward and improving is the key.
The “Teatotaler’s Torment” is an enticing mix of spice, nuttiness and balanced acidity. Litchfield Distillery’s Straight Rye Whiskey lays the foundation with its spicy and peppery character, while Harney & Son’s cinnamon tea adds a touch of warm spice. The interplay of strawberry-infused Aperitivo Cappelletti and almond syrup brings a perfect balance of sweetness and nuttiness, while fresh lemon juice and Angostura bitters tie everything together. Topped with dehydrated strawberries and a fresh mint sprig, this cocktail not only tastes great, but presents well for the upcoming spring cocktail season.
Ingredients:
- 2.0 oz Litchfield Distillery Straight Rye Whiskey
- 1.0 oz Harney & Son’s Cinnamon Tea
- 0.5 oz Fresh Lemon Juice
- 0.75 oz Strawberry Infused Aperitivo Cappelletti
- 0.75 oz Almond Syrup
- 2 Dashes Angostura Bitters
- Garnish: Dehydrated Strawberries & Mint Sprig
Method: Build in a shaker and shake it until chilled. Strain into a Collins glass with fresh ice. Garnish with dehydrated strawberries and a mint sprig.
To learn more about Max Fish, visit their website and connect with them on Facebook or Instagram. They are located at 110 Glastonbury Blvd, Glastonbury, CT. To contact or make a reservation, please call (860) 652-3474. Don’t forget to follow Zach on Instagram.
About Mixology Spirit:
Mixology Spirit is a Litchfield Distillery blog series dedicated to sharing the stories of creative and passionate mixologists who embody The Spirit Of Hard Work®. Think you got what it takes to be featured? Drop us a line at info@litchfielddistillery.com.
©2025 Litchfield Distillery. Photography & Editing Credits: Tony Vengrove
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