BARTENDER Magazine Spring 2023

CONTENTS CONTENTS

MAGAZINE

PUBLISHER/EDITOR: Jaclyn Wilson Foley

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As March is Women’s History Month, what better time to recognize and celebrate the accomplishments of women in hospitality? Starting on Page 17, we’ve assembled profiles of several incredible and talented women from across the country who work tirelessly behind the bar and in other roles within our industry. We’re proud to call them colleagues and friends, and we hope you enjoy getting to know them. (And please follow us on Instagram – @BartenderMagazine – for more details about everyone we highlighted here.) As always, please also let us know if you have suggestions for who we should feature in future issues of BARTENDER® Magazine.

Speaking of celebrating female bartenders, congratulations to Tia Barret from Chicago who recently won the 2023 Don Julio StarBack competition! Learn more about this amazing event on Page 31, and see our profile of Tia on Page 16

At que perchilla secaestias erumet vel mint.

And in keeping with our Women’s History Month theme, on Page 10 meet Sara Bañuelos, the head winemaker for Spain’s Ramón Bilbao Rueda winery, producer of our featured wine this month Ramón Bilbao Verdejo.

Also be sure to check out our Featured Bar The Wig Shop (Page 8), our Brand Buzz feature about Absente (Page 12), and our Featured RTD Crafthouse Cocktails (Page 27).

And of course don’t forget to pick up a copy of Bartending for Dummies 6th Edition, now available everywhere books are sold!

As always, we thank you for reading. It’s an honor to serve you.

Read our Women’s History Month theme, page 17

Cocktails Creative Creative

DIRTY SPICY MARTINI

3 oz. vodka

11/2 oz. Bubbies Spicy Kosher Dill

Pickle brine

11/2 oz. vermouth Bubbies Spicy Dill Pickle curl and olive for garnish

➜ Fill a cocktail shaker with ice, vodka, pickle brine and vermouth. Shake well. Strain into a chilled martini glass & garnish with a pickle curl and olive.

—Bubbies Fine Foods

SOCORRO— JILLO

1 oz. Socorro Reposado

1 oz. Licor 43

Cafe Duro espresso shot

ULTRAVIOLET MORNING

11/2 oz. Broken Shed Vodka

1/2 oz. Crème de violette

3/4 oz. Fresh lemon juice

3/4 oz. Simple syrup

1 Egg white

2 oz. Club soda

1 Edible flower (garnish)

➜ Dry shake all the ingredients (except the club soda), then shake again with ice. Double strain into a highball glass, then slowly add the club soda. Garnish with an edible flower.

➜ Serve in rocks glass with big cube, garnish with chocolate covered marshmallow.

To be included in the next issue of BARTENDER ® , send your creative cocktail to info@bartender.com

SMOKED BLOOD ORANGE MARGARITA

2 oz. MEZCAL

1 oz. Blood Orange Juice

1/2 oz. Lime juice

1/2 oz. Rosemary Simple Syrup

Dry rosemary to smoke

➜ Rim the glass with Chamoy (found in any Mexican market). Add the ingredients one by one in the shaker. Add ice to fill the shaker. Shake for 30 sec. Place your favorite ice shape in the glass. Strain content from shaker into glass. Top with a dry blood orange slice. Smoke with dry Rosemary using Stündenglass Beverage Infuser.

— Chef Danielle Duran Zecca, co-founder Amiga Amore pop-ups, Los Angeles, CA

SOUTHSIDE COCKTAIL

5 Mint leaves

1 oz. Lemon juice, freshly squeezed

2 oz. Gin

1 oz. Simple syrup

Mint sprig (garnish)

➜ Add mint leaves & lemon juice into a shaker & gently muddle. Add gin & simple syrup with ice, shake until wellchilled. Double-strain into a chilled cocktail glass. Garnish with a mint sprig.

—The Bottle Club

MOZART STRAWBERRY MILKSHAKE

3 oz. Mozart Chocolate Strawberry Liqueur

31/2 cups strawberry ice cream

1/2 cup fresh or frozen strawberries

¼-¹⁄³ cup heavy cream

Whipped cream, strawberries, and mint, to garnish

➜ Combine ice cream, strawberries, Mozart Chocolate Strawberry Liqueur, and ¼ cup cream in a blender& blend until smooth & thick. Pour into two glasses, garnish as desired, and enjoy!

Cocktails

Kokumi

1 oz. NIkka Coffey Gin

1 oz. Oka Kura Japanese Sweet Vermouth

1 oz. Aperol

5 dashes Yuzu Bitters

5 dashes Umami Bitters

3 dashes Black Lava Salt Solution (equal parts Black Lava Salt & Water)

➜ Stir, serve in a rock glass, with a big clear ice cube and garnish with an orange peel.

—Jake Galgay

Heat of the Moment

1 oz. Cazadores Blanco

1 oz. Rhum JM Blanc

3/4 oz. fresh Cucumber Juice

1/2 oz. Mint Syrup*

3/4 oz. fresh Lime Juice

1 dash Scrappy's Firewater Bitters

*Mint Syrup

(yields 1.5 Qts of Syrup)

2 Cups Mint leaves

1 Qt. Water

1 Qt. Sugar

➜ Pour all ingredients in a shaker tin with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with a mint bouquet and a sliced jalapeno.

—Francis Coligado

Beverage Director, Delbar, Alpharetta, GA

Head Bartender, Karma Asian Fusion, Burlington, MA

Around The Clock

11/2 oz. Spicy Mezcal

2 oz. Pink Grapefruit Juice

3/4 oz. Lime Juice

1/2 oz. Maple Syrup

1 Egg White

2 dashes Red Chili Flakes

➜ Put all ingredients into a shaker and dry shake until froth forms. Add ice and shake again until the shaker begins to freeze. Double strain into a coupe glass. Garnish with red chili flakes.

—Julien Moreno General Manager, Benoit NY New York, NY

BAR Featured Featured

THE WIG SHOP COCKTAIL LOUNGE

BOSTON, MA

The Wig Shop, Boston’s newest cocktail lounge, boasts retro-inspired beverages, an exclusive champagne list and inventive small plates. The cocktail destination transformed what was once Wig World, turning the space into a cocktail hideaway while paying homage to the previous business through symbolic hair-themed elements.

The Wig Shop is led by multiple hospitality industry veterans, including restaurateur Babak Bina, who owns and operates the bar and other concepts (Bin26, jm Curley, and Bogie’s Place), along with partner Andy Cartin; Managing Partner Kevin Mabry, whose hospitality roots began as early as childhood at his parents’ Connecticut sports bar, followed by positions at notable restaurants including Seasons in the

Ocean House Hotel in Watch Hill, RI, Bobby Flay’s Bar Americain at Mohegan Sun and Capo Restaurant & Supper Club; Oscar Simoza, The Wig Shop’s bar manager, who is known for his impressive work at jm Curley and holds the title of “Culture Shaker of 2021” awarded by Jack Daniels; and Executive Chef John Malone, who is no stranger to the Boston food scene, having spent time in the kitchen at Capo, Lucy’s American Tavern, and jm Curley.

“After seeing the success of jm Curley and Bogie’s Place, it was a no-brainer to add The Wig Shop to our repertoire of bars and restaurants in the area,” says Mabry. “Though I may be biased since The Wig Shop is a dream come true for me, I know it will be a fun addition to the Downtown Crossing scene and I

hope all guests come ready to dress up and show out.”

Upon entering what appears to be a wig shop with retro wig stands outfitting the window display, guests are welcomed into chic lounge-style space that exudes a playful and elegant ambiance. In the dining area, blue and maroon velvet booths and chairs surround gold accented tables, each separated by a sheer gold floor-to-ceiling drape to create a sense of intimacy. A standout L-shaped bar made of sleek black quartz and a custom-built back bar sit beyond the dining area, offering bar seating for smaller parties. Gold sconces furnish the walls and black metal light fixtures hang delicately over the bar to illuminate the space.

Located at 27 Temple Place in Boston, MA, The Wig Shop is open seven days a week from 5:00 p.m. to 2:00 a.m.

Led by the team behind the adjacent jm Curley and Bogie’s Place, the upscale cocktail lounge transports guests through its retro ambiance and inventive menus.

THE MOST INFLUENTIAL EVENT IN FOODSERVICE

Whether you’re looking to develop your beverage portfolio or are a seasoned bartender looking for the next big thing, there are two things you need to create exceptional experiences — inspiration and innovative solutions. The 2023 National Restaurant Association Show offers more of both than any other event in the industry. Don’t miss this opportunity to develop or strengthen strategic partnerships while gaining an unrivaled perspective on the next generation of products and food trends to hit the marketplace.

Looking for more ideas? Explore 900+ product categories across the Show floor to source the latest efficiency-unlocking innovations in food prep, sustainable ingredients, cost-cutting solutions, and more from leading suppliers, startups, and specialty brands.

If you’re ready to raise the “bar” on your offerings and boost your bottom line, you belong in Chicago this May when the biggest community in foodservice unites.

Craft new experiences at the National Restaurant Association Show.

REGISTER TODAY

nationalrestaurantshow.com

Wine Featured Featured

RAMÓN BILBAO VERDEJO

Perfect for Springtime weather, Ramón Bilbao Verdejo is a fresh, clean, and bright white wine with a distinct fruit and herbal character. Produced from 100% Verdejo grapes harvested in 2022, this wine is from Spain’s Rueda D.O., where the altitude (over 700 meters) and continental climate (very hot summers and very cold winters) creates the perfect condition for growing Verdejo grapes, ensuring the freshness of the wine’s aromas. Ramón Bilbao Verdejo pairs perfectly with cold dishes such as creams, steamed vegetables, salads, cream cheeses, and white meats.

The head winemaker for Ramon Bilbao’s Rueda winery is Sara Bañuelos, who grew up in Spain’s Rioja region surrounded by the best wines in the world. She studied agricultural engineering and earned a Bachelor’s Degree in Oenology at the University of La Rioja before working her way through different wineries in Spain, and eventually to Ramón Bilboa. Her favorite wine pairing? “A mushroom and truffle risotto with a full-bodied white,” she says.

Ramón Bilbao Verdejo pairs perfectly with cold dishes such as creams, steamed vegetables, salads, cream cheeses, and white meats.

Head winemaker for Ramon Bilbao’s Rueda winery is Sara Bañuelos

June 13-14, 2023

INDUSTRY CITY | BROOKLYN, NY

BAR CONVENT BROOKLYN (n). A welcoming and collaborative environment in which the pioneers of the bar and beverage community gather to celebrate and sculpt the future of liquid culture through education, sharing best practices, and generating business opportunities. A curation of the most premium brands driving the cocktail movement. BUY

BCBBROOKLYN23.COM/BARTENDER

Buzz Brand Brand

top of the glass, pour 2 oz. of water, stir and drink. The water allows the herbs to blossom, bringing out many of the flavors that could be overpowered by the anise.

But Absente can also be the foundation for many innovative cocktails, especially the Sazerac, or to spice up more classic recipes like the Absinthe Spritz or Smoky Colada. When incorporated in an existing cocktail, or long drink, Absinthe adds an herbaceous note, but respecting the cocktail identity: a Gin tonic absinthe will still be a Gin Tonic, but with something special. Same for Mojito, Death in the Afternoon, etc.

“Absente is highly versatile. Because of its bitter flavor and sweet, fresh and

ABSENTE

Absente, The First legal Absinthe in the US, Creates Innovative Cocktails.

Bartenders and consumers across the U.S. have increasingly discovered the quality, versatility, and intriguing taste of absinthe. And one of the best-known and most respected authentic absinthe brand in the U.S. also happens to be the first legal absinthe to be introduced here, Absente.

The Absente portfolio - Grande Absente 138 Proof, Absente Absinthe Refined 110 Proof, and Absinthe Ordinaire 92 Proof – each have their own characteristic taste profile. They are produced at Distilleries de Provence in the South of France, following some of the oldest absinthe recipes and using the highest quality artisanal distillation methods, dating back to 1860. Ingredients are the same as a century and

a half ago, including the infamous botanical wormwood (Artemisia Absinthium), which contains thujone and imparts the spirit’s distinctive bitter taste (and it’s also the component that has been accused to create hallucinations back in the 1800s.) Today, the approved level of thujone is 10mg per liter, which is what Absente contains.

Added to the wormwood are several botanicals, such as mugwort, anise, peppermint, and lemon balm, which create a very aromatic and intense taste, with a pronounced herbaceous and spicy taste, with a pleasingly bitter finish.

The traditional way to enjoy Absente is to pour 2 oz. in a glass, place an absinthe spoon with a sugar cube on

Spirits on the Bar

slightly spiced taste, it mixes beautifully into numerous cocktails and adds a delicious note to so many drinks,” says Jean-Baptiste Robert, Owner of Distilleries de Provence. “It goes with bourbon, gin, mezcal, rum – that’s why we’re seeing bartenders experimenting and playing in so many innovative ways with this spirit. The only limit is your creativity!”

Most people recognize Absente by the iconic Van Gogh image on the label. Robert explains that Van Gogh was selected to represent the brand because he was known to love absinthe. Like many artists of his time, the “Green Fairy” (as absinthe is often called, due to its unique naturally green color) was said to feed artistic inspiration.

“Absente is an authentic, original, and beloved spirit, and it’s incredibly exciting to see so many consumers and bartenders discover and appreciate this extraordinary spirit,” adds Robert.

The ‘Green Fairy’ is One of the Most Versatile

Spring Sips Spring Sips Spring Sips Spring Sips

CUCUMBER COOLER

2 oz. Ketel One Cucumber & Mint vodka

1/2 oz. lime juice

Cucumber

Mint

➜ Muddled cucumber and mint, lime juice, Ketel One Cucumber & Mint vodka, shaken and topped with club.

—Jenna (@woodandfirepizza)

TRÄKÁL ME MAYBE

11/2 oz. Träkál

1/2 oz. Sumac Ketel One

3/4 oz. Mulberry Fassionola

1/2 oz. Lime juice

2 drpr Winter Melon Bitters

Glass: Coupe

Garnish: Fully dusted glass (Sumac powdered sugar) Dehydrated

Lime

➜ Combine all ingredients in a shaker tin—hard shake and double strain into a coupe glass. Garnish and serve.

Lou Charbonneau (@lou_charbonneau)

BIG APPLE IN LITTLE JALISCO

11/2 oz. Don Julio Blanco

2 oz. Clarified Green

Apple Cordial

1/2 oz. Water

➜ Add all ingredients into perlini and force carbonate. Pour into flute and garnish

—James Sutter (@jpsutter; @birds.of.paradise.bar)

@COCKTAIL_LENS

Aromas of Lavender

11/2 oz. Don Julio Blanco

2 oz. Clarified Green Apple Cordial

1/2 oz. Water

➜ Place all ingredients in tin. Shake. Pour into martini glass neat.

—Federico Llauro R House, Wynwood, FL

CLOVER & CRIMSON

2 oz. Chamomile Infused Old Tom Gin

1 oz. Raspberry Sage Simple Syrup

1 oz. citrus shrub

1 Egg White

2 dashes 20% salt solution

1 dash chocolate bitters

➜ Combine all ingredients in a cocktail shaker and dry shake vigorously. Add ice and shake again. Fine strain into a chilled coupe glass. Garnish with raspberries

—Jon Morse

License No. 1 at Hotel Boulderado, Boulder, CO

Podracer

11/2 oz. Pea-Infused Sotol* & Tequila Blend

3/4 oz. Simple Syrup

3/4 oz. Fresh Lime Juice

6-8 Mint Leaves

GLASS: Coupe

GARNISH: Mint Bouquet

➜ Add all of the ingredients to a shaker with ice. Shake until chilled, then fine strain into a chilled coupe. Garnish.

*Pea-Infused Sotol & Tequila

Blend: Blend sotol and blanco tequila together 2:1 (2 parts sotol/ 1 part tequila). Add 20 grams of pea shoots and 100 grams of English peas (washed, opened, and separated/include both the shells and the peas) per every liter of blend. Let it sit at room temperature for 24 hours and store in a clean, dry bottle in the refrigerator. Keeps for one month.

—Stuart Weaver Lady Jane, Denver, CO

DISCO PUNCH

10 oz. Mt. Gay Eclipse Rum

10 oz. Bigallet China-China

Liqueur

5 oz. Suze Liqueur

5 oz. Falernum Syrup

10 oz. lime juice

15 oz. pineapple juice

5 oz. 1:1 simple syrup

1 bottle of Prosecco

➜ Combine first 7 ingredients in punch bowl. Give it a good stir, then top with a full bottle of Prosecco. One punch bowl serves 8-12 people.

—Brian Landry Jack Rose, New Orleans, LA

CONNOR STEHR

BARtender Featured Featured

TIA BARRETT CHICAGO, IL

As Esmé’s Beverage Director, Tia Barrett oversees the curation of the beverage program at the Michelin-starred fine dining destination in Chicago’s Lincoln Park community. With the program, Barrett aspires to provide a platform for distinct and underrepresented voices in the industry with a wine list that predominantly showcases bottles from women and BIPOC producers, as well as those with a philanthropic mission. The 50-bottle list places emphasis on biodynamic or certified organic wines while considering approachability, as well as unexpected offerings that inspire education and discovery among guests. This intention is echoed throughout the bar program with bespoke craft cocktails, spirits and beer selections that similarly tell a story about an independent producer, their process and their commitment to giving back.

In her role, Barrett draws upon her deep and multifaceted experience across the industry. She was most recently the Director of Service at the Michelinstarred Entente in Chicago’s River North

neighborhood, and previously curated the cocktail program at Boka Group’s GT Prime Steakhouse.

At Esmé, Barrett shares in proprietors Jenner Tomaska and Katrina Bravo’s mission to reimagine the fine dining model while cultivating community within the restaurant — among both staff and guests. Described by Tomaska and Bravo as a “love letter to Chicago,” Esmé is similarly deeply personal for Barrett, who grew up in Glenview outside of Chicago where her parents settled after immigrating from Jamaica. While Barrett studied Sports Medicine in school with ambitions to become a Physical Therapist, she was consistently more inspired by her work at a local restaurant and wine bar. It was during this time that she unearthed her passion for unlocking the stories behind the beverages she was pouring, while cultivating meaningful connections with guests. This passion continues to fuel Barrett’s approach and aspirations to provide memorable experiences that inspire feelings of commonality and community.

SIGNATURE COCKTAIL

Fizzy Day

RECIPE: 2 oz. Don Julio 1942, 3/4 oz. Lemon Juice, 1 oz. coffee liqueur, 1/2 oz. demerara, 1 egg white

PHOTOS BY AARON MOSES ROBIN

Women’s History Month

Celebrating Women Behind the Bar

March is Women’s History Month, the perfect occasion to celebrate incredible women in the hospitality industry. As a majority woman-owned company ourselves at BARTENDER® Magazine, we understand and continue to champion the need to empower and applaud the accomplishments of women – and people of all genders – across the industry, not just during the month of March but throughout the year. Below is just a small (but mighty) group of talented women behind the bar (and be sure to follow us on Instagram (@BartenderMagazine) for more details about everyone we’ve highlighted here.)

DANIELLE RUTHERFORD NEW YORK,

AUBREY SLATER NEW YORK, NY

NY

A bartender in NYC since 2015, Danielle worked her way up to becoming Managing Partner at Harlem’s Grange Bar & Eatery in 2020. She’s currently Head Bartender at Analogue whiskey and cocktail lounge in Greenwich Village.

The Chief Brand Queen and Head Mixologist at Saint Luna, Aubrey has second level sommelier certification and her experience spans wineries, cruise ships, and restaurant/ bars across the globe, from Maui to New York to Berlin. Aubrey is a proud trans woman, a former First Lieutenant in the USMC, and a true hospitality professional.

POLLAK

A leader in the Midwest bartending community, Jessica is passionate about mentoring and educating the next generation of bartenders and advocating for more environmentally sustainable bar practices. She was named “US Bartender of the Year” in 2022 at Diageo World Class, and is currently bar manager at Spoon and Stable in downtown Minneapolis.

ABBEY IMMER NEW YORK, NY

Originally from North Dakota, Abbey prides herself on creating hospitality experiences that keep her customers grinning from ear to ear. She’s currently at Belle Reve and Macao Trading Company. “Hospitality is all about the exchange of energy, topped with a damn good beverage,” she says!

HALEY CERRETANI BOSTON, MA

After a background in healthcare research, Haley discovered her passion for hospitality and creativity rooted in bartending and crafting festive drinks (and dancing behind the bar!)

CAROLINE BRADY NASHVILLE, TN

Caroline has been in the service industry since she was 15, and has been a bartender for seven years. Her creative, playful, and colorful bartending style stems from her love of theatre and performance. Living in Nashville, she says, she has found a solid industry community to bond with and gain knowledge and inspiration from, especially at her place of work, Cafe Roze in East Nashville.

JESSI

MINNEAPOLIS, MN

Women’s History Month Celebrating Women Behind the Bar

KIMBER WEISSERT PITTSBURGH, PA

Originally a talent booker at a concert club in Cleveland, Kimber found her way behind the bar 15 years ago which led to a path of craft cocktails, whiskey, and wine. She’s now running the bar program and bartending at Simpre Algo in the Deutschtown neighborhood of Pittsburgh where the whiskey selection is continually growing!

HANNAH WHITENACK DETROIT, MI

With a passion for rum and tiki, Hannah has bartended for almost 18 years in Detroit. A frequent participant in “Women Who Tiki” events, she is currently involved with a tiki bar pop up concept called "Dead Lagoon".

A self-described “bit of a nerd” Missy’s dream is to one day open a GoT-themed bar where she can focus on sustainable practices, sourcing from local vendors, and creating a healthy compassionate working environment for herself and the people around her.

Originally from South Texas, Crystal has been bartending for six years and is a sitting board member of the Long Beach Bartenders Guild.

Alisha’s background in dance and fine arts, along with her Korean American heritage, are the fuel behind her creativity and passion for her 20 years behind the bar, and her current work at Veritas Restaurant in Columbus.

DIXON

Having worked at some of Richmond’s most beloved restaurants and bars, Beth is now the sole proprietor of Salt and Acid where she focuses on cocktail menu consulting, bar staff training, mixology education, and private events. She’s also the President of the local chapter of the USBG, and is a trainer for Safe Bars RVA, which focuses on sexual violence/harassment prevention in the hospitality industry.

After pursuing a career in make-up artistry, and following her passion for martial arts, “bartending was something I had always envisioned doing one day because I was often fascinated by the process of making magic happen behind the bar – creating, combining, and transforming magic and the alchemy and chemistry of it all,” says Jocelyn, who is a lead bartender at one of the top restaurants in California’s capitol city, Kru Japanese Contemporary Cuisine.

NADINE MEDINA LAS VEGAS

Hailing from Hawaii, food and beverage has been in Nadine’s blood for generations. After an exciting stint as a Chef for the Seattle Sonics, Seahawks, and Mariners, she crossed over into bartending and eventually found her way to Las Vegas where she now is a menu consultant and the owner of a custom garnish and specialty mixology products company.

LEAVY

A native of Honolulu, and a Las Vegas resident for over 10 years, Jillian has an extensive background in marketing and operations management. She has worked at some of the best-known restaurants and bars in the city, now behind the bar at Blue Martini Lounge.

JILLIAN

LAS VEGAS, NV

BETH

RICHMOND, VA

MISSY GIENGER LAS VEGAS

ALISHA KAPLAN COLUMBUS, OH

JOCELYN NG SACRAMENTO, CA

CRYSTAL MENDOZA LONG BEACH, CA

EMILY URBANIAK CLEVELAND, OH

Emily started bartending 12 years ago in Honolulu and has since worked at just about every kind of bar, from dives to nightclubs to private speakeasies. She’s currently at LBM in Lakewood, OH, and Cordelia in downtown Cleveland, where she invites everyone to stop by for a drink!

AMANDA VIEIRA HOBOKEN, NJ

From Brazil to Hoboken, NJ, Amanda moved across the globe to learn English at 19. Since then, she’s created a successful career for herself as a bartender and now as an Event Director at Grand Vin. With her eye for detail, Amanda has big plans to one day start her own restaurant and event planning business.

CAT

Cat is the co-owner of Mindful Hospitality Group (a bar consulting and catering company) and St. Clair Social (a local neighborhood craft cocktail bar and gastropub in Pittsburgh).

NIKKI McCUTCHEON NEW YORK, NY

A 3rd generation hospitality professional, while growing up Joy’s family ran Cafe Seda in Old San Juan, Puerto Rico. After working in Miami and Hawaii, she moved to Las Vegas where’s she’s now the corporate bar manager of the award-winning team at Herbs & Rye and Cleaver.

INGA TANTISALIDCHAI NEWPORT BEACH,

Inga Tantisalidchai started in the service industry at the age of 18 and as soon as she turned 21 she found her way behind the bar. Starting at a time when “craft cocktails” did not exist yet, Inga learned and grew with the bar industry as it evolved into what it is today. She loves challenging herself by entering multiple competitions every year. Inga is a part time rum runner for Papas Pilar rum and is the head bartender at OLEA in Newport Beach.

As the Senior Director of Beverage for Tao Group Hospitality in New York, Nikki oversees the wine lists, cocktail programs, and beverage operations for all Tao Group Hospitality venues on the East Coast. Additionally, five years ago she officially received her level two certification by the Court of Master Sommeliers, and with her exemplary knowledge of wines and mixology, she developed a monthly wine and spirits class called “Sips in the City” in 2019.

GENEVIEVE JOHNSON COLUMBUS, OH

G is a craft bartender helping to grow the vibrant cocktail scene in Columbus, recently opening Speck Italian Eatery as the bar manager (where you’ll probably find her drinking a mezcal Last Word).

Originally from New Jersey, Gabriela now lives and works in Cleveland, Ohio. She has bartended at a variety of cocktail bars and restaurants around the city, and currently calls Thyme X Table her bar home. She also has competed in a variety of national and global cocktail competitions and continues to push herself to venture out and try new experiences within the cocktail world. Her favorite aspect of bartending is being able to incorporate her fine art degree and proclivity for creativity in her practice, from drink creation to menu design, to create a unique and inspired experience for her guests.

CA

CANNON PITTSBURGH, PA

JOY FIGUERORA LAS VEGAS, NV

GABRIELA HOLZER CLEVELAND, OH

As the bar manager at Dogwood Southern Table & Bar in Charlotte, Winter Voss creates some of the most unique and captivating drinks in town, relying on her knowledge gained from trusted mentors.

WINTER VOSS CHARLOTTE, NC

Shooters Shooters

IRISH FROG SHOT

3/4 oz. Melon Liqueur

3/4 oz. chilled Irish Cream Liqueur

➜ Pour the melon liqueur into a shot glass, filling it halfway. Float the Irish cream on top by holding a bar spoon upside down over the drink and slowly pour the Irish cream over it, moving the spoon up as the glass fills.

— The Bottle Club

Dirty Maria Shooter

1 oz. Zing Zang Bloody Mary Mix or Zing Zang Blazing Bloody Mary Mix

1 oz. tequila

1/2 oz. lime juice

➜ Rim edge of shot glass in lime juice & salt & pepper mix. In an ice filled glass combine tequila & lime juice, shake well. Pour Zing Zang mix into base of glass, gently layer tequila on top.

STRAWBERRY SHOOTER

11/2 parts Absolut Kurant

2 whole strawberries

dash Simple Syrup

Ice Cubes

➜ Muddle strawberries & simple syrup in shaker. Fill with ice, Add Absolut Kurant. Shake & strain into a shot glass.

MARSHMALLOW SHOOTER

Vanilla Liqueur

Carolans Irish Cream

Heavy cream

Mini marshmallows garnish

MINI BEER SHOTS

11/2 oz. Licor 43 (chilled)

Heavy Cream

➜ Pour cream over back of spoon to create foam look. Serve in mini beer glass.

COOKING

with Coconut Spiced Rice Pudding

Rice:

1 1/2 cups water

1 (3-inch) cinnamon stick

1 whole star anise

1 cup jasmine rice

Pudding:

1 ¼ tsp. ground cinnamon

1 tsp. ground ginger

3/4 tsp. ground cardamom

1/2 tsp. kosher salt

Pinch ground black pepper

1 tsp.vanilla extract

3 (13 1/2-oz.) cans Coco Lopez® Coconut Milk

1 cup brown sugar

Toasted coconut (optional garnish)

Coco Lopez Coconut Milk to the spices, and whisk to create a smooth paste. This prevents the spices from clumping together when added to the rice.

3Once the rice has finished cooking, add 4 cups of coconut milk & the spice paste to the pot.

4Bring the mixture to a gentle simmer over low heat, uncovered, and cook without stirring for 15 minutes. The surface of the rice pudding should develop small bubbles. Do not stir – you don’t want the rice to break up.

5After 15 minutes, add brown sugar & stir the pudding (also stir any skin that's formed). Simmer for another 20 minutes, stirring frequently, or until the pudding has thickened.

Coconut Shrimp with Sweet Chili Mayo

2 tbls Coco Lopez® Coconut Milk

¼ cup mayonnaise

2 tbls sweet chili sauce

1 pound tail-on shrimp, shelled

1/2 cup all-purpose flour

1 egg

1/2 cup panko bread crumbs

1/2 cup sweetened coconut flakes

1

In a 4-quart pot, combine water, cinnamon stick, & star anise, & bring water to boil over medium-high heat. Add rice & reduce heat to low. Cover the pot & steam until no longer crunchy, about 15 minutes.

2

In a small bowl, combine the spices. Add the vanilla extract and ¼ cup of

6Remove the cinnamon stick & star anise from the pudding and discard. Transfer the pudding to a shallow dish & refrigerate uncovered until cold, at least 3 hours.

7Before serving, stir in the remaining coconut milk. Spoon the pudding into individual serving dishes and garnish with a sprinkle of ground cinnamon & toasted coconut flakes.

Kosher salt & freshly ground black pepper

Oil for frying

1In a small bowl, combine the mayonnaise, sweet chili sauce &. set aside.

2With a paring knife, slice down deep at the middle of the back of the shrimp, do not cut all the way through. Discard the black vein/tract.

3Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg & coconut milk in the second; and combine the panko and coconut flakes in the third.

4Heat 2 inches of oil in a sauté pan over moderate heat until 350°F.

5As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.

6Fry the shrimp in small batches for 2 to 3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping. Serves 4.

It's natura y G d!

For everything coconut:

➼ Cream of Coconut

➼ Coconut Water

➼ Coconut Milk

Libary Libary

Oregon Moonshine: Bootleggers, Busts & Brawls

By Bruce Haney

Available at Amazon.com

$23.99

➨ Moonshining is deep-rooted in the history of Oregon, stretching back to the days before it became a state. In 1844, when it was still Oregon Territory, one of the first moonshiners, James Conner, challenged a lawman to a duel for busting his illegal operation. The McKenzie River Bandits had better luck hiding from the law and produced bootleg booze for nearly five years before their arrest. It wouldn’t be the last time they were caught. Over the years, outlaw moonshiners engaged in car chases, shootouts and even attempted an assassination to protect their hidden distilleries—and way of life. Join author Bruce Haney as he chronicles the intoxicating history of Oregon moonshine.

The Ice Book—Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

By Camper English

Available at Amazon.com

$19.00, hardcover

➨ In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You'll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a colorchanging Gin and Tonic, and other awesome drinks.

Featuring striking color photos throughout, this handy guide—and great gift—offers easy directions for dozens of ice projects and suggestions for further freezer fun. Both instructional and inspirational, The Ice Book will help you take your nonalcoholic and boozy beverages to the next level.

Bourbon 101

By Albert W. A. Schmid

Available at Amazon.com

$27.95

➨ Bourbon 101 offers a distinctive and introductory approach to learning about the world of bourbon. Award-winning author Albert W. A. Schmid takes students through a crashcourse in all-things bourbon including its history, production, and enduring cultural identity. Schmid introduces new enthusiasts to the lexicon of bourbon and provides a starting point for those wanting to develop their palate and find the bourbon that best suits their own taste. Told through the lens of Schmid's own experiences and interactions with experts in the bourbon world, the book is as much a handbook as it is a love letter to a beverage that has left an indelible impression on those who've dared to take the first sip.

SWITCHBACK KARSTEN LAGER

Switchback Brewing Co., home to Vermont’s iconic Switchback Ale — has released their Karsten Premium Lager in 16 oz cans for the first time.

“With the recent addition of a new Quadrel Techline high speed labeler, the brewery now can create out-of-the-box labels that truly fit the personality of each beer,” says Brewery Founder and Brewmaster, Bill Cherry. “The new equipment eliminates color and print limitations of mass-produced pre-printed cans which we used to have to order by the truckload.” Switchback’s graphic designer, Interrobang Design Collaborative, whom they have worked with since the Brewery’s founding, utilized many of the creative features that Amherst Label offers to make dynamic cans that come alive as you rotate them.

Karsten Lager is crisp, clean and expertly crafted. It features Switchback’s delicious malt signature, balanced by noble hops with just a hint of sweetness.

Modest to the bone despite the skill it takes to make, this beer is made for drinking not crowing about. A beer big on details but not boastful about them. But like all of us, Karsten deserves to

have some fun - check out his antics in the “Karsten Klips” series.

Find Karsten in 16 oz. can 4-packs and 12 oz. can 12-packs throughout Switchback’s distribution footprint.

CRAFTHOUSE COCKTAILS INTRODUCES NEW COFFEE OLD FASHIONED

New limited edition ready-to-serve cocktail joins Crafthouse’s portfolio of all-natural classic cocktails in a bottle.

Crafthouse Cocktails, one of the first brands to introduce bartender-quality premium craft ready-to-serve cocktails in a bottle, has just launched an innovative new limited-edition Coffee Old Fashioned.

“It’s something I’ve had in my head a long time that I’ve wanted to do,” says Charles Joly, a global bartending champion who together with Chicago bar owner and restauranteur Matt Lindner founded Crafthouse Cocktails ten years ago. “This is a variation on a smoked coffee cocktail I enjoy making at events, people always seem to love it, and so we’ve been working hard to perfect it in a bottle.”

Like all Crafthouse Cocktails, the new Coffee Old Fashioned is created from all-natural ingredients, in this case made with high rye bourbon from Traverse City Whiskey Co. in Northern Michigan, and coffee from Chicago coffee roaster Dark Matter Coffee, together with custom bitters that Joly created.

Crafthouse Cocktails were first introduced in 2013, back when you’d be hard pressed to find a real, premium-quality premixed cocktail in a bottle or a can. It might be hard to remember, but back then even many of today’s popular malt-based RTDs didn’t exist either.

“We asked ourselves 10 years ago, why isn’t anyone making high-quality bottled cocktails the way we do in the bar? It was a huge unmet need in the market,” says Joly. “We’re proud that Crafthouse Cocktails was truly the first real ‘ready-toserve’ premium cocktail.”

They created classic cocktails using their favorite variety of ingredients and small batch craft spirits from some of the best distilleries, just as Joly would do for his attendees at famed events across the world. They maintained their uncompromised requirement of crafting classic cocktails their way — a single batch at a time, attending to every detail, no matter how small.

In the end, they succeeded in producing what has become the Crafthouse Cocktails lineup: a meticulously crafted collection of balanced cocktails, rivaling those of even the most respected craft cocktail bars.

Today Crafthouse Cocktails are available in cans, bottles, and bag-in-box, in such varieties as a Smoky Margarita, Moscow Mule, Paloma, Pineapple Daiquiri, Rum Old Fashioned, Spicy Margarita, the Southside (made with London dry gin, natural mint flavors, and real citrus), the Goldrush (made with bourbon, honey, real lemon, and bitters), and of course the new Coffee Old Fashioned. The craft spirits used for Crafthouse Cocktails are produced at several partner distilleries, including CH Distillery in Chicago, La Cofradia tequila distillery in Mexico, Traverse City Whiskey Co., Bittered Sling Bitters from Canada, and Plantation Rum.

“In addition to at-home consumption, ready-to-serve cocktails have really allowed people to find a good quality cocktail far beyond home, at places like airports, hotels, on planes, on Amtrak,” adds Joly. “And because of the popularity and growth of premium ready-to-serve cocktails, that’s helping drive overall premium spirits sales in the U.S.”.

Matt Lindner (left) and Charles Joly

BEST IRISH DRINKS: $14.95

The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.

Ray Foley is the ultimate authority on bartending. He is the publisher of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.

GIRLS’ NIGHT: $10.95

Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind. Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations.

Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best women's drinks served in professional bars.

X-RATED

DRINKS: $10.95

Take a walk on the wild side with X-Rated Drinkssure to heat up any party, date or night at home. With more than 250 recipes for the adventurous, young and young-at-heart, you’ll have a blast with these sultry concoctions.

Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best X-rated drinks served anywhere. Drinks you can’t resist!

BEER IS THE ANSWER...I DON’T REMEMBER THE QUESTION: $16.99

The best bar jokes you can’ve never remembered! From the publisher of BARTENDER® magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party. Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as: “You’re not drunk if you can lie on the floor without holding on.” “I saw a sign that said “Drink Canada Dry,” so I’ve started.” “Alcohol is a misunderstood vitamin.”

THE VODKA 1000: $19.99

The Ultimate Collection of Vodka Cocktails, Recipes, Facts, and Resources

Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Martini, the Cosmopolitan, and Vodka Lemon-Meringue Layer Cake.

THE TEQUILA 1000: $16.99

The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources

Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken.

BARTENDING FOR DUMMIES: $19.99

6th Edition

This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 6th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.

RUNNING A BAR FOR DUMMIES:

2nd Edition

$22.99

If you want to BYOB (be your own boss) and fulfill your dream of running your own bar, this hands-on, friendly guide has everything you need to get started. You’ll discover how to obtain a liquor license, manage inventory, plan drink and food menus, meet financial and legal requirements, attract customers, make a profit, and more!

GOD LOVES GOLFERS BEST: $12.99

God Loves Golfers Best is the ultimate collection of golf jokes, quotes, and cartoons sure to tickle the funny bone of any avid duffer. A perfect gift or self-purchase for the golf fan in your life!

SKINNY COCKTAILS: $6.99

More than 250 Tasty Low-Cal Cocktail Options. There’s nothing better than letting loose with friends and a few drinks, but whether you’re planning on kicking back after a hectic day or glamming it up for a night out, the last thing you want to do is obsess about calories.

BOOKS YOU NEED TO READ

THE ULTIMATE LITTLE COCKTAIL BOOK: $15.99

Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.

Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.

THE ULTIMATE LITTLE MARTINI BOOK: $17.99

Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.

Now, you can get your martinis straight from the top—from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you’ll ever need.

WE ACCEPT THE FOLLOWING CARDS: Send check or money order to: BARTENDER® Magazine, P.O. Box 651 , Short Hills, NJ 07078 (Extra shipping fee will be charged for Canadian & foreign customers) www.bartender.com or www.mixologist.com or e-mail barmag2@gmail.com

ALL BOOKS ARE ALSO AVAILABLE AT YOUR LOCAL BOOKSTORE

YOUR SOUCE FOR EVERYTHING HEMP, CBD, AND CANNABIS. BUDTENDER.COM

In 1999, Ray Foley, Former bartender and founder of BARTENDER® Magazine, created the Bartenders’ Foundation™ to award scholarships to bartenders and/or their children. For each BARTENDER® Magazine subscription, $5.00 is donated to The Bartenders’ Foundation™. The Foundation is registered with the IRS as a non-profit, so all contributions are tax deductible.

The goal is to award one scholarship per year. Each student selected will be awarded $5,000 payable over four years. The first scholarship was announced on Bartender Appreciation Day, June 18, 2001.

TO APPLY OR DONATE:

Although Ray Foley made the initial contribution, we need to raise the money to achieve our dream. If you would like to make a contribution, no matter how large or small, please send your tax deductible gift to:

The Bartenders’ Foundation™

P.O. Box 651, Short Hills, NJ 07078

Bartenders, or their sons/daughters who are interested in applying for next year’s scholarship should write to the addresss above or visit bartenderfoundation.com or email info@bartender.com for an application.

DON JULIO

STARBACK 2023 COMPETITION

In February of 2023 we partnered with Tequila Don Julio to crown the 2023 StarBack winner! The competition took place in Miami, Las Vegas, NYC, Austin, LA, and Chicago, and then one victor from each of those local events competed once more in NYC to crown the overall winner!

For the first round of competition each consisted of a speed round where each person had to create three drinks...a Don Julio Blanco Margarita, Don Julio Reposado Paloma, and a Don Julio Añejo Old-Fashioned. For the second round, each competitor had to make their best and most creative margarita, and then for the final round, they were allowed to make their most creative drink! The scores were tallied up, and a winner was announced (with each receiving a custom StarBack jacket and a custom cocktail kit!)

Our local winners included Gustavo Rodriguez from Miami; Joe Arakawa from Las Vegas; James DeFoor from New York City; Veronica Flores from Austin; Crystal Mendoza from LA; and Tia Barrett from Chicago. These talented bartenders then all flew to NYC to compete at Sweetbriar at the Park South Hotel

for the finals! The competitors had to wow the judges with three additional cocktails. Their best Paloma, an original cocktail, and a “Red Carpet”-worthy cocktail! The judges included Jackie Foley from BARTENDER® Magazine, Charles Joly and New York Educator, Jonathan Lind from Enthuse Marketing.

After each competitor created their drinks, it was time to crown a winner. Master Educator Rasmus Just (who also judged the local Miami competition) announced the winner of the competition, Tia Barrett from Chicago! Tia worked with Charles Joly and team to create thousands of incredible Don Julio cocktails at the big red-carpet event in LA.

Cheers to all who competed, and we look forward to partnering with this competition in the future! Check out our Instagram (@bartendermagazine) to see photos from the events and learn more about our competitors and judges.

Special thanks to Lisa Petrella, Adrienne Smith, Justin Noel, Brynn Laurash, Laura Briar, and the other local judges who helped bring these events to life.

PHOTOS BY AARON MOSES ROBIN

Tia Barret StarBack winner

Call!LAST

WE NEED YOUR BEST CAPTION!

We’re looking for your funniest caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!

Email to info@bartender.com, see bartender.com /mixologist.com or mail to:

BARTENDER® Magazine P.O. Box 651 Short Hills, NJ 07078 Please include your email

The next issue of BARTENDER®:

SUMMER 2023

VODKA, TEQUILA, RUM, & GIN

MIXOLOGIST: Look at frozen drinks, Beer Market Coverage/ RTD, Wine Feature

Do you have an inventive and resourceful idea to share with BARTENDER® readers?

Send to info@bartender.com

The winner will be announced in the next issue of BARTENDER®.

THE WINNING CAPTION FROM OUR LAST ISSUE

Remember, always keep these coming:

Signature Cocktails

Creative Cocktails

Shooters

Jokes

RUNNERS UP

“Hey relax, what I said was 'I'll pay, not Ole'.”

Paul A.

Weston, MA

“It's you again! I'd recognize that nose ring anywhere.”

Janet Davis Waller, TX

“Quit your fuming, this is a respectable establishment.”

Carol Lasky Boston, MA

and the several we received:

➻ “That guy owes me a drink, no bull!”

➻ “No more drinks for you, or I'll be seeing red. ”

➻ “Enough with your bull.”

➻ “There's a red flag.”

➻ “That drink will be no charge.”

➻ “Just came to shoot the bull.”

Thank you to all who entered. Try this issue’s contest!

➻ A red bull for my friend.”

—Mary O'Connor, Giorgio's Ristorante & Bar, Merrimack, NH

“I think he's had enough, it may be time to show Mattdadoor.”

THE VODKA OF TOMORROW

ELEVATE YOUR SPRING COCKTAILS TODAY

To reach new heights, you need a spirit that’s already soaring. It’s time to discover what vodka can be.

Mineral and spring water from New Zealand combine to create a clean, crisp taste, with a smooth, warm finish. It’s the perfect, premium spirit to create your favorite spring cocktails with.

But don’t just take our word for it. As the fastest growing vodka in the USA, those in the know clearly agree.

Of course, to truly understand what’s special about Broken Shed, you need to taste it for yourself.

NO ADDITIVES, SWEETENERS OR GMO s. GLUTEN-FREE FROM START TO FINISH. 95 POINTS