All summer long, we have bar-crawled to different bars across the county to find new bartenders and new drinks to feature. But as the summer comes to a close, we realized we haven’t had the chance to highlight one of the most active and lively bars in Wildwood: Keenan’s.
Meet the final Bartender of the Week, Mason P. Smith.
Since the age of 18, Mason has been behind the bar, thanks to his family. Mick Daniel’s Saloon in South Philadelphia is where it started for him and for many members of his family. As a Philly native, Mick Daniel’s is the stepping stone for a ton of your favorite shore bartenders.
Four summers ago, Mason stepped foot in Keenan’s and has been there ever since, while of course continuing to bartend in the city during off off-season. “Out of all the places I’ve worked, I really love working here,” Mason said.
With all his skills learned in the last six years of being in the bar scene, Mason has instilled a calm and collected attitude that keeps his regulars coming back to see him. “My favorite part of being on the job is my regulars coming in,” Mason said. “My friends and family are always making an appearance too.”
Life outside of the bar is just as full of personality for Mason. When he’s not spending hours serving customers, Mason is back working as a Union Longshoreman in Philly. He also holds the position of co-captain of Bill McIntyre’s Shooting Stars, a New Year’s Brigade in Philly for the longest-running folk parade in the United States.
They say that people from Philly are super passionate—I mean, we can see that from the recent Philly sports wins (Go Birds.)
But the passion and pride shine through in everything Mason does, from bartending to helping lead a couple of hundred men perform for a first-place victory.
Keenan’s of all bars has a way of setting themselves apart from the other bars on the strip.
How to make “The Mason Special”
- Orange vodka (measure with your heart)
- Sprite
- Cranberry
- Top with an orange
It could be the size of the bar or the fun reputation it has made for itself. But I think it’s the people that make the place—a place where everyone knows everyone.
“It’s a family place,” Mason said. “We are all one tight pack here, even the customers.”
Mason enjoys crafting up new cocktails and his favorite is something he calls “The Mason Special”, a secret menu item that only his closest friends and family know about.
As the bars are finishing out a strong and hot summer, there’s only a few more weeks to see Mason behind the bar for the “Sunday Funday” ritual. And when you go to order the special cocktail, as always, let him know we sent you. The truth behind a “good bartender” is their versatility—they each have their own story. And we at Do the Shore had the pleasure of seeing that all summer. Happy Fall!
Contact the author, Skylar Williamson, at swilliamson@cmcherald.com – she is a journalism and architecture student at Pennsylvania College of Technology.
