Frankie Jones, Bar Manager & Mixologist
Crafter of Cocktails Franklin M. Jones is a native Washingtonian, born in South East D.C. His road to the world of Mixology started at The U.S. Department of State. Having attended the Corcoran College of Art and Design as a Photojournalism major he landed a job as Assistant Photographer to the Secretary of State in 2002. After a few years of government photography, he realized it was a bit of the stretch from the fine arts photography he had done while attending Duke Ellington School of the Arts for High school. Lunch breaks spent sitting at the bar inside Kinkead’s led him to thoughts of bartending. So, he packed up his desk and started bartending school.
In the summer of 2004 Franklin worked as a barback at Poste Brasserie in Hotel Monaco here in D.C. This would be where he met Gina Chersevani who was on her way to becoming one of D.C.’s finest Mixologists. Working with Gina, as well as Chef Robert Weland, Frank began to understand transforming food into drink. In 2008 this understanding was furthered when he again teamed up with Gina at Ps7’s. Chef/Owner Peter Smith impressed upon Frank both the understanding and importance of flavor pairing. This was truly a pivotal point in Forming the bartender Frank is today.
Frank joined the team at The Gibson in 2010 under the tutelage of Mixologist John Harris. He began hosting a weekly Tuesday night cocktail experience called “Loving Cup”, taking song titles and life experiences and translating them into cocktails. For his follow-up to “Loving Cup” he joined forces with Mixologist Duane Sylvester for a Friday night weekly event branded, “I Do What I Want Fridays”. The concept of the evening was a “no menu” experience. The two gathered random fresh produce and spices and only made off the cuff cocktails for the patrons of the night. This created Frank’s signature style of bartending—menu or no menu, he prefers to analyze the guest’s taste and customize cocktails to their individual preferences. After becoming General Manager of the Gibson in 2011, it was his signature style and employee knowledge and training that earned The Gibson a Rammy nomination for best cocktail program of the year in 2014.
Frank continues to evolve while maintaining the fun, witty, and approachable nature of his cocktails that have won the hearts and taste buds of cocktail lovers all over D.C.