Master Mixologist: Jacob Tschetter of CHARLIE'S PLACE in Waldwick NJ

Jacob Tschetter is the creative mind behind the cocktails at Charlie’s Place. He is a seasoned beverage professional with over 15 years of experience in bartending, spirits education, cocktail creation and bar program development. Known for his creativity, hospitality, and deep industry knowledge, Jacob has led cocktail programs at acclaimed New York City bars including Grand Army, Boilermaker, and The Up & Up, and has consulted on successful bar openings and revitalizations, such as The Cocktail Lab at The Jeffrey.

Beyond the bar, Jacob has worked extensively in the spirits industry, most notably with William Grant & Sons, where he developed and executed engaging brand activations, private barrel selections, and educational experiences for trade and consumer audiences. His expertise spans everything from crafting unique cocktails and curating spirits menus to hosting immersive tasting events and building beverage programs that balance innovation with approachability.

Passionate about creating memorable experiences, Jacob brings warmth, wit, and a storyteller’s touch to every event he hosts, whether behind the bar, on stage at a spirit’s seminar, or leading a virtual cocktail class. His goal is simple: to make each guest feel seen, welcome, and inspired to explore the world of cocktails.

When did you first become interested in cocktail culture?

I grew up in a small Midwestern town going to supper clubs and local watering holes, and honestly, that’s where this all started. Walking into those places felt like stepping into someone’s living room. The staff didn’t just serve you; they took you in. There was a warmth to it that stuck with me.

And the drinks…look, they weren’t the hyper-technical cocktails you see today, but they were damn good. More importantly, they meant something. It was about the ritual. Sitting down, sharing a drink, being present with the people around you. That always felt bigger than what was in the glass.

When I moved to New York in my late 20s looking for a change of pace, I realized pretty quickly I needed a way to meet people. So, I bluffed my way into my first bartending job and got my ass handed to me on my first shift. At that point, it was simple: figure it out fast or I’m out.

So, cue the 80s montage. I devoured every book I could get my hands on, practiced whenever I could, and asked bartenders an ungodly number of questions about everything. Over time, I got better. I found my footing. And eventually, I found my way into a tight-knit community of people who cared about this craft as much as I did.

What I lacked in experience early on, I made up for with enthusiasm and a strong culinary background. I always saw bartending as an artistic outlet. There are endless ways to create something that feels personal and unique.

I spent a lot of time in kitchens growing up. My grandfather had an incredible palate and loved to create. To him, every meal told a story. He used to say, “Hospitality begins at home. You give your best to the people who matter most.”

That stuck with me. It still shapes how I approach everything, whether it’s a cocktail, a conversation, or the experience as a whole.

What innovations in mixology and bartending do you find fascinating?

I love a great drink, but my philosophy has always been you can’t fix a bad experience with a great cocktail. If someone doesn’t feel seen, it doesn’t matter how perfect the drink is. That said, I do put a ton of love and care into what’s in the glass.

I’ve always had a weird relationship with the term “mixologist.” It can sometimes imply you’re so focused on the drink that you forget the person sitting in front of you. When people ask if I’m a mixologist, I usually just say, “I’m a banger & shaker with a decent palate.”

I also remember that handful of old gatekeeper mixologists, the ones who’d shut you down or talk down to you if you asked a question, they thought was silly. That never sat right with me. I’ve always preferred spaces and bartenders that are inclusive, where there’s real enthusiasm to share what you’re working on and bring people into it. That’s where the industry is at its best.

What really excites me right now is the freedom people are giving themselves to get a little strange in a thoughtful way. I love when a drink makes someone stop mid sip and go, “Wait…why does that work?” That’s the sweet spot for me.

One of my favorites I’ve done is the Chimi Chimi Yeah, basically a chimichurri margarita. It uses fresh chimichurri and three different types of acid to balance everything out. On paper, it sounds like it shouldn’t work. When it does, it creates this really memorable, almost disarming experience for the guest.

I appreciate the technical side, clarification, low ABV builds, sustainability, but those are tools, not the goal. What matters is creating something personal, a little unexpected, and worth talking about after the glass is empty.

How do restaurant and bar guests encourage your creativity?

Honestly, guests are everything. I love a good challenge, and a great conversation with a guest is one of my favorite sources of inspiration.

At one bar I used to run, I didn’t even have a formal cocktail menu. It was small enough that I could actually talk to every single person who walked in, figure out what they liked, and build something just for them. That back and forth is where the best ideas come from.

Sometimes it’s as simple as someone describing a flavor they love, or even a memory. You start pulling on that thread and suddenly you’re building something new. Other times, it’s someone saying, “I don’t know what I want,” and that’s where the fun begins. That’s an open invitation to create something they didn’t even know they were in the mood for.

I’ve always believed it’s important to listen, not just to the individual guest, but to the neighborhood as a whole. You might have your heart set on building a super technical martini bar, but if that’s not what the community wants, you’ve got to adapt, or you won’t make it. Hospitality isn’t about forcing your vision on people. It’s about meeting them where they are and then giving them something a little beyond what they expected.

That’s one of the things I love about Charlie’s Place. It’s a true neighborhood spot. We’ve got regulars, curious first timers, and a real dialogue happening every night. That kind of environment keeps you on your toes in the best way.

My creativity doesn’t exist in a vacuum. It’s shaped by the people sitting in front of me. When something clicks for a guest, you can see it. That moment is what keeps it interesting.

What are your preferred “classic cocktails” and why?

I love a good high low. Give me something thoughtful and dialed in, but don’t overcomplicate it.

I tend to lean toward modern classics. Penicillin, Bicycle Thief, and a proper Gimlet.

The Penicillin is one of my all-time favorites. It’s blended scotch with a float of peated scotch, ginger, honey, and lemon. It’s got the heat and the peat. It just hits. Everything works together but nothing feels overdone.

The Bicycle Thief is another one I come back to a lot. It’s a refreshing riff on a Negroni. Gin, Campari, grapefruit, lemon, a touch of simple, and a little soda. Bittersweet, bright, super drinkable. It sneaks up on you, especially in the summer.

And then there’s the Gimlet. A proper one. Gin and a well-made lime cordial, not the bottled stuff, over a big rock. That’s it. It’s simple, but it’s unforgiving. When it’s right, it’s pure gold. When it’s not, you know immediately.

I keep coming back to drinks like these because they’re honest. There’s nowhere to hide. If your technique is off or your ingredients aren’t right, it shows. When you nail it, it feels effortless, and that’s what you’re chasing.

What are some of your favorite infusions and how you like to use them in drinks?

I use infusions all the time, but I try to be really intentional with them. For me, they’re there to support the drink, not hijack it.

I love working with citrus peels, fresh herbs, and spice. That’s the backbone. A good rosemary or thyme infusion can give a spirit forward drink this quiet depth that people don’t always clock, but they feel it. Ginger is another big one. It brings heat, but if you handle it right, it builds instead of overpowering.

I also spend a lot of time playing in the savory space. Brown butter fat washes, saline, even a touch of MSG to round things out. Not in a gimmicky way, but in a way that makes someone pause and think about what they’re tasting.

That’s usually what I’m after. A drink that unfolds a little.

I’ve done things like a chimichurri margarita where you’re using fresh herbs, oil, and multiple acids to build something that shouldn’t work on paper but does. Those drinks only land if the balance is right. You can’t hide behind the infusion.

I think of infusions as a way to build layers, not headlines. If someone can’t quite put their finger on it but knows the drink tastes complete, that’s a good sign.

And just because you can infuse something doesn’t mean you should. It still must be something someone wants a second of.

Tell us about a few of your signature cocktails and why they are distinctive.

I like building drinks that make people pause for a second. Something that sounds a little strange on paper, but once you taste it, it just clicks.

One of my favorites is the Chimi Chimi Yeah. It’s basically a chimichurri margarita. Fresh herbs, a little oil, three different types of acid. Bright, savory, layered in a way people don’t expect. It usually gets that reaction I’m looking for.

Another one is The Wonders in a Cow’s Head. That one has a bit of a story behind it. A good friend of mine from Iceland used to say this phrase whenever something strange would happen. We were living together at the time in what was basically an intentional community, so it came up a lot. One day I asked him what it meant. He paused, thought about it, and said, “There are many wonders in a cow’s head,” and left it at that.

It stuck with me. The idea that even something simple can hold something unexpected.

Years later, when I was working on what I call my anti espresso martini, that phrase came back. The drink is a clarified milk punch with five different amari, cold brew, grapefruit cordial, ginger agave, and rum. On paper it’s a little chaotic. In the glass, it’s clean, balanced, and easy to drink.

That’s really the idea. Embrace a little weirdness, but make sure it still delivers. Something interesting, but still, something you actually want to sit with and enjoy.

At Charlie’s Place, that balance matters. We want drinks to feel thoughtful and a little unexpected but never intimidating. Someone can walk in, trust us, and end up with something they probably wouldn’t have ordered on their own.

What makes a cocktail distinctive to me isn’t just the ingredients or the technique. It’s that moment where it connects with the guest. When it surprises them a little and still makes them want another one, you know you got it right.

Give us your perfect pairing for a cocktail and a culinary selection.

I love a good high low pairing. Something a little unexpected that just works.

One of my favorites is rye and Dr. Pepper with BBQ ribs. It sounds simple, maybe even a little ridiculous, but it hits. You’ve got the spice from the rye, the sweetness and acidity from the soda, and then that rich, smoky, fatty rib. It all just locks together.

On the more classic side, I like getting really intentional with balance.

If I’m doing seafood, I’m usually reaching for something bright and a little saline driven. A Martini with a touch of saline or a bit of MSG solution paired with oysters or something clean and briny. You’re not changing the dish; you’re sharpening what’s already there.

For something richer, like pork belly or bao buns, I like a drink with bitterness and structure. A Boulevardier or a Negroni variation works great. You’ve got fat, sweetness, and umami in the food, and the drink cuts through it while still holding its ground.

I also love citrus and spice with something fatty. Ginger, lime, maybe a little allspice paired with something rich and savory. Same idea as how I build drinks. You want contrast, but you also want everything working together.

I’m not trying to make pairings feel formal. I want it to feel natural. Something where you take a bite, take a sip, and it just makes sense. When you find yourself going back and forth without thinking about it, that’s when it’s working.

Tell us a little about your company or restaurant.

Charlie’s Place is a true neighborhood spot. It’s the kind of place where someone comes in once and before long you’re seeing them every week.

From the bar side, we focus on making drinks that are thoughtful but not intimidating. You can get a classic done right or try something a little unexpected and trust that it’s going to make sense.

It’s a place where you can have a great meal, a solid drink, and feel taken care of without it ever feeling forced. That balance of comfort and creativity is what we’re aiming for.

Charlie's Place is located at 18 W Prospect Street, Waldwick, NJ  07463.  For more hours of operation, menus and more information, please visit www.charliesplacenj.com and call 201.652.9819.  Follow them on social media @charliesplacenj.  

Photo Credit: Courtesy of Charlie's Place