Published on March 1st, 2018 | by Erika Icon


Johnny Goodluck Is a Gentleman, Adult Star and Bar Master

Many people think adult stars don’t have anything to them besides what they do on camera. This is definitely a misnomer. Johnny Goodluck has been referred to as the James Bond of Adult—he’s a man’s man who’s Irish with a tatted Rockabilly style, as well as being a professionally trained chef, multi-talented musician, and one of the best mixologists you’ve ever met. I sat down to interview him and find out more about this multi-facet rising star—I have to admit I was impressed.

How long have you been bartending, and what got you into it?
I have been bartending for about five years. I actually got into it, because I have a very lengthy kitchen career. A gastro-pub I used to run needed a bartender one day because one didn’t show up. After making a few hundred bucks cash in a couple hours, I was hooked. Eventually, I started my own personal chef and catering company. When I transplanted to Los Angeles, I needed to get back behind the bar to make ends meet, and decided to stay put and hone in on crafting libations.

What is your favorite drink to make?
I LOVE making Old Fashioneds. It happens to be my favorite cocktail, as I’m an avid whiskey drinker. I prefer cocktails that are stirred vs. shaken or built. I like letting the spirit speak for itself. Old Fashioneds are inherently simple.

Define the perfect cocktail.
The perfect cocktail is the one that makes the customer happy. If you want to get technical, it would be accurate balances of acidity, sweetness, aroma, and of course, alcohol content

When you actually have time for an alcoholic beverage, what’s your poison and why?
I’m a professional whiskey drinker. I usually stick to whiskey regardless of the occasion. Most of it has to do with the fact that I’m Irish. Say what you will about genetics, but I can handle a lot of whiskey without losing myself, and I don’t really get hungover as long as a stick with good ol’ whiskey. I usually drink Jameson, or whatever bourbon is available.

Do you find any similarities between being a rising adult star and tending bar?
The only similarity I can think of is that it is a performance craft. I do have to put on a positive persona and make people happy, whether I’m in front of a camera or behind a bar.

If you were on Spike’s Bar Rescue, what types of drinks would you recommend to a struggling bar that are easy to make, cost effective and would up their customer satisfaction level?
This is always going to depend on your clientele and demographics. It is easy to make classy elevated cocktails with inexpensive brands and limited stock. This is a matter of training and knowing the kind of people you’re serving.

Most people don’t know about proper bar nomenclature (the right glass to use, etc.). What do you think is another thing most people don’t understand about alcohol?
Some alcohols are meant to be served a very specific way. For example, Vodka is useless unless it’s chilled. Most whiskeys require a very tiny amount of water to make them extravagantly palatable. Some alcohols are not meant to be mixed or going into Long Island Iced Teas and AMFS. I hate these drinks because the base alcohols are NOT meant to be mixed together. They end up being drowned by sours and soda.

I took a bartender’s quiz online and only got 5 out of 20 questions right. What is the most important thing to know about as a bartender?
I believe accurate pouring is the most important part of bartending. Knowing when and how to pour 1/2 oz., 3/4 oz., 1.5 oz. or 2 oz. portions are crucial to making any cocktail accurately and ALSO the only sure fire way to NOT over serve your customers.

Many bartenders refer to themselves as therapists. Do your customers need a kind ear to listen to them? And what’s the craziest story they’ve told you (without mentioning names)?
I totally believe in that statement. Particularly, people that come alone, they’re coming to relax and be social. So, your job as a bartender is to engage them in conversation, and more often than not, you will find yourself listening to what ails them. I’ve witnessed a whole lot of breakups, abandoned dates, and fights. My favorite customers are the older folks who just want to tell you their life stories, that’s when you hear the good stuff like “I did David Bowie’s hair for a tour, I got drunk with Rivers Cuomo from Weezer and he started crying about his young Asian girlfriend across the globe” or “Hi, nice to meet you. Yes, Ice Cube is my son”.

What’s one thing you wished most customers knew?
NEVER TELL A BARTENDER THAT YOU’RE DRUNK! That is basically telling us that we have to cut you off, take your drink away, and help you get out of the bar safely.

Best piece of advice you’ve ever received about bartending.
Always keep a clean bar, and no matter what happens… man the bar (i.e. STAY behind the bar).

Can you share a recipe with us?
At the end of 2017, I was bartending at a craft cocktail bar. I had a bunch of Mezcal nerds that came in all the time from the bar next door to enjoy a drink after work. I came up with this drink that pays homage to my redheaded roots.

Silence of The Gingers
A Cocktail by Johnny Goodluck
For this drink you will need a chilled coupe (if you don’t have a coupe, use a chilled martini glass)
In a tin shaker full of ice, add:
• 1.5 oz El Silencio Mezcal
• 1 oz fresh lime juice
• 1/2 oz agave syrup (not nectar)
• 3/4 oz Alchemist Ginger Mix (a very raw-ginger kind of non-alcoholic mix)
• 1/2 oz of Couintreau Noir (or substitute Gran Marnier)

+Shake vigorously for 5-7 seconds
+Double Strain into coupe
+Garnish with a fresh lime twist, and candied ginger on a cocktail pick

Cheers, and may the Gingers never be silenced.

Want a drink mixed personally by Mr. Goodluck? Stop into Mr. Furleys Bar in Sherman Oaks, CA, and ask for him.

If you’re intrigued by Johnny as much as we were, make sure to find him on social media and keep up with everything in his world!

Twitter: @MrGoodluckXXX
Instagram: @MrJohnnyGoodluck
Facebook Page:










Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

About the Author

Comments are closed.

Back to Top ↑