Meet The Mixologist: Zak Lindahl

Zak Lindahl is beverage director at The National, Autograph Collection hotel in Oklahoma City, OK

What was your first job in the beverage or hospitality industry?

I got my start early, washing dishes at my family’s taco shop when I was twelve. That job taught me the pace and energy of service work. From there, I moved through nearly every front-of-house position: cashier, server’s assistant, barback, and eventually, bartender.

The real turning point came during an apprenticeship at a premier cocktail bar, where I was the first to complete their full training program. That experience gave me a foundation in classic technique, speed and hospitality that I still carry with me.

What is your favorite spirit to work with at the moment?

Right now, I’m enjoying working with agave spirits, especially non-diffuser-method, additive-free tequilas and well-made mezcals. The diversity of regional expressions, production methods and maturation styles gives a lot of creative room for cocktails that can be either bright and citrusy or layered and savory. There’s a transparency to the best agave spirits that rewards thoughtful construction and subtle modifiers.

What is the focus or specialties of the beverage program at your bar?

The program at The National is built around storytelling, technique and setting. We operate inside a restored 1931 bank, and the scale of the space, with vault doors, soaring columns and marble everything, demands a sense of drama. We lean into that with classic structure, layered flavors and elevated presentations.

The cocktails are thoughtful without being fussy, and our bartenders are trained to treat service like a stage. Our menus are split between timeless builds and inventive originals, many of which nod to the history of finance, Prohibition or the building itself.

The National recently opened The Vault cocktail lounge set behind the original bank vault doors of the historic First National Center; what can you tell us about the drinks offered at the venue?

The Vault is a whimsical cocktail experience hidden behind the original vault doors in the basement of the bank. The menu typically changes seasonally and plays on ideas of luxury, secrecy and spectacle. You’ll see rare spirits, unexpected flavor combinations and dramatic presentations like smoked domes, clarified citrus or drinks garnished tableside with fire or florals.

It’s designed to feel both exclusive and immersive, and each cocktail tells a story, whether it’s about a tax scandal, a lost currency or a fictional heist. There’s also an exclusive bespoke cocktail experience that challenges both the bartender and guest, as the guest will try their luck at cracking open a safety deposit box while the bartender crafts a unique cocktail tailored just for the individual guest.

What some of the popular drinks at the Italian-inspired eatery Tellers?

Tellers leans heavily into Italian aperitivo culture, so our Negroni and Spritz variations are always top sellers. That said, the cocktails are not exclusively built around Italian spirit or amari. The Sicilian Blood Orange Spritz is a standout, bittersweet, bubbly and citrus-forward, built with Aperol, blood orange and prosecco.

Another guest favorite is Message In A Bottle, a savory riff featuring Jamaican rum, Ramazzotti amaro, velvet falernum and lime with a dusting of black salt and Old Bay. It brings a bold, briny edge that plays beautifully with seafood and coastal Italian dishes. At Tellers, we aim for cocktails that elevate the food while honoring the Italian backbone of the space.

In general, what drinks do you see guests enjoying or asking for these days?

Guests are more educated than ever, and they’re often looking for experiences: house cocktails with flair, thoughtful riffs on classics or spirit-forward builds with rare ingredients. That said, Espresso Martinis, Margaritas and Old Fashioneds aren’t going anywhere. We see a lot of requests for clarified cocktails, barrel-aged options, and agave-forward drinks with a spicy or savory twist. People want something they haven’t had before, but it still has to be good.

What’s your current go-to cocktail or beverage?

If I’m sitting at the bar, it’s probably a split-base Old Fashioned with a funky aged rum and a high-rye bourbon. At home, I lean into simple: mezcal with Topo Chico and lime or a bitter amaro over ice. I like drinks that don’t shout but still have something to say.

Would you share a recipe for one of the most popular at the hotel, or one of your favorite drinks?

The Not Weird… Delicious cocktail, a tropical-leaning hybrid of a Mai Tai and a Trinidad Sour, checks both boxes. It’s unexpected but balanced and crowd-pleasing — one of those drinks that surprises people and becomes a favorite fast.

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