ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Nicole Carter
Swampgrass Willy’s Palm Beach, Florida
Photos courtesy Swampgrass Willy's After years of bartending at high-volume bars, Carter has become a speed expert, noting that she works best when there isn’t time to overthink. Part of what has given her the ability to work fastpaced is also her biggest piece of advice to new bartenders—rhythm. “Find your rhythm,” shares Carter. “Whenever you get your first bartending job anywhere, you will have to train with one or more bartenders, and every bartender has their techniques, tricks, and rhythm. Once you are behind that bar doing your thing, it will just come to you and work for you. I love seeing new bartenders grow and start becoming more comfortable behind the bar and owning it.” Two bartenders Carter trained with and credits as influential to her career were Robert Husted, who took her under his wing at Tiki Ono and her former general manager Ben Foster. From the first, she learned tricks for creating new cocktails and how to work consistently at high speed. The second has been a constant supporter of her career in the service industry. One of Carter’s favorite ingredients to work with right now is lychee puree, “It gives such a crisp, refreshing flavor to cocktails.” She likes to add it to Margaritas and simple mixed drinks. “Anytime someone wants a little kick or something different, I always try and use this ingredient and love seeing how guests react to it.” When Carter is creating new cocktails, her method is guest first—learning what ingredients the person she’s mixing for likes, whether they want something sweet, sour, strong, or low-abv. “I love making new cocktails based on a guest’s preferences. It’s an amazing feeling.”
28
CHILLED MAGAZINE
ROCK BOTTOM INGREDIENTS
1 ½ oz. Termana Reposado ½ oz. Coco Puree ½ oz. prickly pear puree 1 oz. freshly squeezed lime juice Jarritos Lime Soda (to top) PREPARATION
Combine ingredients in mixing tin, shake, strain over ice in a tall glass. Top with soda. Garnish with a basil leaf and dehydrated lime.
