Bartender Submission - Emma Alexander, New York

THE START OF EMMA ALEXANDER’S cocktail career dates back 25 years ago in Cincinnati, Ohio. A desire for purpose and self-improvement drew her to the industry. She viewed it as a chance to create something for people and engage in conversation, the ultimate counter to her introverted tendencies. Seizing the opportunity led Emma down a prosperous career path, with a long range of roles including bartender, bar manager, beverage director, bar owner, consultant, brewing apprentice, distributor specialist, and educator.

A craving for knowledge has always fueled her success in mixology. Her passion for instruction and learning connected her with some amazing tastemakers throughout her career.

Emma’s style zeroes in predominantly on the culinary side of things, always keeping her ear to the ground when working with local ingredients and embracing sustainability. She currently is a beverage director for a major restaurant group in Colorado and owns a consulting company where she works with other talented brands and outlets. She shares one common goal with her business partners: build and maintain the cocktail community, while spreading the love of booze.

A great deal of influence in Emma’s life comes from working with chefs. They all played a part in strengthening her grasp on the relationship between food and drink. Her approach to creating cocktails is based solely on what she learned from them. Elaborating on her method, she says:

“I think of the season and see what the food menus sing to me. I think about the seasonality of herbs, fruits, and vegetables. Then, with supply chain issues all over now, I consider what’s available and use that as a building block to bring consistency to the guests.”

To all novice and at-home bartenders, Emma offers words of advice that were imperative to her growth as a mixologist. “Don’t be afraid to think outside of the box.”

Emma Alexander

Bar Consultant New York, NY

GUCCI MANGO

INGREDIENTS 1 ½ oz. jalapeno-infused tequila ½ oz. Ancho Reyes ½ oz. Montenegro 1 ½ oz. mango purée 1 ½ oz. Unicorn Tears CBD Infused Seltzer 1 oz. lime juice ½ oz. agave nectar 5 dashes Peychaud’s bitters Combine ingredients in mixing tin. Shake strain over ice in Highball glass. Top with bitters. Garnish with orange twist.

PREPARATION