THE LOCALS BARTENDER SUBMISSION

Chandler Tomayko’s journey to becoming a mixologist began in the culinary branch of the hospitality industry. Given it was her first love, the kitchen earned a special place in her heart. However, after several years and a severe case of burnout, she decided to take the bartending route for a change of pace and ultimately a new challenge. Chandler recalls, “It had a lot of elements I was familiar with but also many new lessons to learn as it is a "front-facing" position.”

Chandler believes that novice and at home bartenders should remember a few key points, like the only wrong question is the one unasked. “Try every ingredient you can get your hands on and always pick a chef’s brain if you have the chance,” she says. “Start small, even if you have high hopes, we all start somewhere. Don't worry if you don't know the names of any big shots. The best drink is the one that comes with a story.”

One of Chandler’s favorite ingredients to work with right now is lemon. She appreciates how its simplicity can also be interpreted as complexity. “Most people are familiar with its tart juice and bitter peel. But you can candy it, salt it, pickle it, scorch it, poach it. The pulp can be used, the pith, or the peel. Find different varieties! I love finding a flavor that most people can identify or relate to and then presenting it in a new form,” she adds.

When it comes to making cocktails, Chandler believes there is no concrete way of going about it. She can be strolling in the supermarket, and an idea can spark from something she observes on a shelf. Sometimes she uses nostalgia to inspire her creations, like memories of old trips or people she used to break bread with. Moments of boredom often serve as the perfect time for her imagination to flourish. It all depends on the day!

“I create cocktails based on the things going on in my day-to-day life. Today I created a cocktail because a friend asked me to. Yesterday I created a punch to test it out before the weekend. It is all relative. Ask me tomorrow.”