Discover the Art of Culinary Cocktails at Seahorse with Christian Favier

CM: You have an intriguing resume—from opera singer to bartender. Give us a synopsis.
CF: I kind of stumbled upon a talent for singing, specifically opera. That brought me to New York City at 20 years old, where in between shows, I worked as a server, and eventually, a bartender. I realized that all of the enjoyment I got out of performing, I got just as much from bartending, but with a lot more room for creativity. In 2016, I decided to pursue it all the way. When COVID hit, my wife and I decided we wanted a change of pace. During a road trip up and down the East Coast, we fell in love with this city and decided this was going to be home. 

CM: We hear you’re fascinated with rum and its relationship with the Holy City.
CF: Yes, now more than ever. I’ve been fortunate to teach seminars on the connection between Colonial Charleston and Barbados through the lens of rum and how it affects the modern South. I have learned so much about the history of rum in America through my research, as well as from folks who have generations of family here and are able to give me even more pieces to the puzzle. Charleston is a rum town through and through.

CM: Tell us a bit about Seahorse.
CF: We are small, with only 36 seats. A lot of our cocktails are prepared over multiple days, utilizing modern culinary processes to make delicious drinks with the best ingredients. We buy clear ice that’s cut specifically to our glassware, most of which was imported from Japan and London. Our menu uses the best from local fishermen and the incredible chefs from Chubby Fish. It is a simple idea, but we want to make sure that every detail is as great as it can be. 

CM: How did you team up with Chubby Fish to create it?
CF: It came out of a casual coffee with owner James London. We realized that our visions of what we wanted in a new bar in Charleston aligned. With my experience and the culture of excellence he has created in his restaurant, we knew we could make something really cool. There are no well spirits, no standard recipes; we examine every drink in a vacuum and try to create the best version of it every time. 

CM: Is the food at Seahorse prepared in-house or next door?
CF: We have our own kitchen on the second floor, which is attached to the supper club aspect of Seahorse. Downstairs, it’s all about snacks and small plates. Upstairs, we host private parties and dinners of all kinds with unique menus for each group. That kitchen, led by our chef de cuisine Carlos Paredes, complements what we’re doing with the drinks really well.

CM: Is it true that you have the first Suntory highball machine in the state? 
CF: Yes. It creates the coldest, bubbliest, most perfect whiskey highball every single time. We splash it with a lemon Ginjo sake and shio koji to give it a little oomph, making a really crushable and complex cocktail.

CM: What’s your go-to summer drink?
CF: You’ll probably find me sipping grapefruit soda with some White Overproof Jamaican Rum (Wray & Nephew or Rum Fire, likely). Pour a healthy dose of rum, add a squeeze of lime, lots of ice, and keep topping it up with the soda until it’s gone; rinse and repeat.