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FALL/WINTER 2026

CHICAGO’SLATESTSENSATION:

Gus’ Sip & Dip BAR SWAP SEASON 2 PRESENTED BY BULLEIT & KETEL ONE

BARTENDER TALENT ACADEMY 2026

PRESENTED BY REMY MARTIN

FALL/WINTER COCKTAIL RECIPES!

ALSO IN THIS ISSUE...

Martini Month Sponsored by Tanqueray BARTENDER “Hall of Fame”® induction

Chris Hannah 27 for 27 Sponsored by Brown Forman

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VOL. 108 NO. 3 FALL/WINTER 2026

CONTENTS

FEATURES 4 BAR SWAP 6 CREATING THE NEXT GENERATION OF SUSTAINABLE SIPS

4 6

Sponsored by Cuervo Tradicional® Tequila

8 FEATURE BAR Gus’ Sip & Dip

10 BARTENDER “HALL OF FAME”

Chris Hannah

12 BARTENDER TALENT ACADEMY US WINNERS 2026 Presented by Rémy Martin

14 MARTINI MONTH: TOASTING THE MARTINI! Sponsored by Tanqueray Gin

20 27 FOR ‘27 Sponsored by Brown-Forman

24 CHRISTINE’S CORNER Delena Humble-Fischer

26 WINE BY THE GLASS 28 COZY COCKTAILS FOR FALL & WINTER

30 SPEED RACK SEASON 14 WINNER

31 TOP 10 FICTIONAL BARTENDERS

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32 THE LONG VIEW By John Gakuru

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BARTENDER® Magazine

CONTENTS

VOL. 108 NO. 3 FALL/WINTER 2026

FOUNDER: Raymond P. Foley

DEPARTMENTS

18 COOKING

PUBLISHER: Ryan Foley

EDITOR: Jaclyn Wilson Foley

WITH COCO

EDITOR-AT-LARGE Noah Rothbaum

25 BAR RAGS

ART DIRECTOR: Jason Lowsy

34 SHOP

SENIOR CORRESPONDENT: Greg Cohen

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COLUMNISTS: Alli Torres, John Gakuru, Michael Moberly, Christine Wiseman

35 LIBARY 36 LAST CALL

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We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of BARTENDER® Media: BARTENDER® Foundation, BARTENDER “Hall of Fame” ®, BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, P.O. Box 651, Short Hills, NJ 07078. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 651, Short Hills, NJ 07078. Copyright 2026, BARTENDER Media. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

Letter from

the Publisher

Chicago’s Gus’ Sip & Dip. page 8

WELCOME TO THE FALL/WINTER ISSUE OF

BARTENDER Magazine! ®

n September, I was in Austin with Greg Cohen, a longtime friend of the magazine, and Stuart Weaver and Scott Gaines from Denver’s Lady Jane. We were visiting the legendary Nickel City for our Bar Swap series (see page 4) when the conversation turned to bartenders. Fictional bartenders, to be exact. Everyone had an opinion, naturally, so we had some fun with it and put together a list. Turn to page 31 to see our favorites, and drop me a line if we missed someone! I love that about this business. A trip to visit a bar turns into a few laughs, new friendships, and a conversation that ends up in print. After all these years of publishing BARTENDER® Magazine, there’s still no shortage of good stories or people worth getting to know. You’ll find plenty of both in this issue. Our Editor-at-Large Noah Rothbaum takes us inside Chicago’s Gus’ Sip & Dip (our cover story, on page 8), and we look at the business potential of serving wine by the glass (page 26). We also celebrate 27 bartenders to watch in 2027 (page 20), welcome Chris Hannah of Jewel of the South in New Orleans into the BARTENDER “Hall of Fame” ® (page 10), and introduce you to Ben Pastreich and Zoro Geonjyan, the U.S. winners of

the Bartender Talent Academy (page 12). It’s a great honor to give these talented people some well-deserved recognition, and I hope you enjoy reading about them as much as we enjoyed putting these stories together. On a personal note, this issue is dedicated to my dad, Ray Foley, and my father-in-law, John D. Fallon, two people I miss very much. My parents, Ray and Jackie, founded BARTENDER® 47 years ago. This fall marks three years since we lost my dad. I think about him every day, especially when we’re working on the magazine. He loved this business and the people in it, and I’m proud to carry on what he and my mom started. I also recently lost JD who was a dear friend and someone I turned to often for advice. I wish I’d had more time with both of them. They taught me so much about life, family, and, of course, a wellmade drink. Now I catch glimpses of their humor and spirit in my kiddos, Nora and Kieran, and it always makes me smile. Dad, JD, I miss you and love you both.

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Ryan Foley Publisher

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feature

PHOTOS BY SHIFT CHANGE CREATIVE

n September, two acclaimed bar teams traded cities, cocktails and a little bit of their hometown bar culture as Denver’s Lady Jane and Austin’s Nickel City took part in the BARTENDER® Magazine “Bar Swap Series.” Sponsored by Bulleit Frontier Whiskey and Ketel One Vodka, the exchange kicked off at Nickel City in Austin, where Lady Jane bartenders Stuart Weaver and Scott Gaines stepped behind the bar, bringing several of the Denver bar’s cocktails with them. A week later, Nickel City bartenders Chad Pyper and Katherine Hennessy headed to Denver to return the favor at Lady Jane. Austin and Denver were just the start, with the Bar Swap Series heading next to Atlanta and New York. But the Bar Swap is about more than what is being poured. “For the love of the game, man,” said Nickel City’s legendary Travis Tober when asked why bartenders put the time and effort into pop-ups, guest shifts and bar swaps. Tober would know. Nickel City has done pop-ups across the U.S. and as far away as Singapore and Australia, while also welcoming visiting bartenders to its own bars. For Tober, the exchanges are a chance to see old friends, make new ones, learn something and introduce Nickel City hospitality to people who might never make it to Texas. “The hardest thing to do in this business is to stay relevant,” he said. Nickel City opened in Austin in 2017 (later expanding to Fort Worth and Houston too), at a time when craft cocktails were often associated with a more serious style of bartending. Tober had something less complicated in mind. “You know what would be great? If you can have a Coors and

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B A R T E N D E R . C O M | M I XO LO G I ST. C O M

feature

Cocktail List Lady Jane COOL WATERS KETEL ONE VODKA, Watermelon, Shiso, Feta, White Balsamic–Force Carbonated

VICTORY TOUR KETEL ONE VODKA, Galangal, Pandan, Banana, Dry Vermouth

LEAF PEEPER BULLEIT BOURBON, Pepita Orgeat, Pasilla Chile, Plum Kernel, Cacao, Lemon–Oat Milk Clarified

DEAD MONEY BULLEIT RYE, Rocky Mountain Huckleberry, Milk Oolong, Alchermes, Mace, Mexican Vanilla

PINEAPPLE NO GRONI (NA) SEEDLIP ‘SPICE 94’, Leopold’s NA Aperitivo, Giffard Aperitif, Pineapple Gum

Nickel City PINK DRINK KETEL ONE VODKA, Lemon Juice, Unicorn Mix

DR. PEPPER OLD FASHIONED BULLEIT BOURBON, Montenegro, Dr. Pepper Reduction, Orange Bitters, Angostura Bitters

BANANA SPLIT BOULEVARDIER Strawberry, Cacao & Dark Chocolate Infused BULLEIT RYE & Cocchi Torino, Giffard Fraise Du Bois, Italian Liqueur, Banana Foam

DIRTY MARTINI EVOO KETEL ONE & Tanqueray No. Ten, Olive Shrub, Olive Brine, Fino Sherry, MSG Solution

a shot,” he recalled. “And if the person with you likes cocktails, we can do cocktails too.” Weaver sees much the same value in taking Lady Jane on the road. “Not everybody has the opportunity to make it to Denver,” he said. “So it’s really fun to take our bar somewhere else, to make it more accessible and make it easier for people to see what we’re doing.” For the Austin stop, Weaver and Gaines brought four cocktails from past Lady Jane menus. “Cool Waters” combined Ketel One with watermelon, shiso, feta and white balsamic, while “Victory Tour” paired Ketel One with galangal, pandan, banana and dry vermouth. “Leaf Peeper” combined Bulleit Bourbon with pepita orgeat, pasilla chile, plum kernel, cacao and lemon, while “Dead Money” paired Bulleit Rye with Rocky Mountain huckleberry, milk oolong, Alchermes, mace and Mexican vanilla. Taking drinks like these on the road isn’t always easy. There are specialty ingredients and preparations to transport, plus the simple challenge of working behind somebody else’s bar. “Just being not in your space is always difficult,” Weaver said. “But when you come to a great bar like Nickel City, everywhere is well equipped to do whatever you want to do.” In Denver, Nickel City brought its own style to Lady Jane. Pyper and Hennessy served a four-drink menu that included “Pink Drink,” with Ketel One, lemon and unicorn mix, and their famous “Dr. Pepper Old Fashioned” with Bulleit Bourbon, Montenegro and Dr. Pepper reduction. A “Banana Split Boulevardier” featured strawberry, cacao and dark chocolate-infused Bulleit Rye, while a savory “Nickel City Dirty Martini” included EVOO-infused Ketel One, olive shrub, fino sherry and an MSG solution. Tober also sees a benefit in having visiting bartenders work alongside his own team at Nickel City. There’s always something to pick up from watching someone else work. “We’ve learned so much by hosting pop-ups and doing pop-ups both,” he said. “It’s a huge learning.” “If you don’t support your friends and your peers and your colleagues, you’re not going to get very far,” Weaver added. The Austin stop also had some extra meaning for Weaver. After seven years at Lady Jane and an estimated 20 to 30 pop-ups around the country, Nickel City marked his final traveling pop-up for the Denver bar before he and Gaines prepared to move to New York. Both are originally from Texas, making the night something of a homecoming. “This is my last pop-up for Lady Jane,” Weaver said. “It makes me happy that it’s here in Texas.” Pop-ups may be “for the love of the game,” as Tober puts it, but getting bar teams together in different cities takes support. For this Bar Swap Series, Bulleit, Ketel One and BARTENDER® Magazine help make the exchange possible. For Tober, whether Nickel City is popping up across town or across the world, the philosophy is pretty simple. “High fives and handshakes,” he said. “Everybody gets one when they walk in the door. That’s all we need to do. Don’t overthink it.”

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Creating the Next Generation of During 2026, Cuervo Tradicional® Tequila sponsored educational master classes for bartenders around the United States. BY NOAH ROTHBAUM

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FALL/WINTER 2026

B A R T E N D E R . C O M | M I XO LO G I ST. C O M

feature

ustainability is a crucially important issue facing the drinks world today. During this past year, Cuervo Tradicional® Tequila, in partnership with BARTENDER® Magazine, undertook an ambitious educational initiative on this topic. The historic brand, which traces its roots to 1758 and helped shape the modern tequila industry, held Sustainable Sips events for bartenders in more than ten markets around the country, from Miami, Florida, and Austin, Texas, to Los Angeles, California. The overall goal of the program was simple: more Margaritas, less waste. Incredibly, a single establishment juicing just one case of limes a day can generate roughly six thousand pounds of waste a year. The heart of each event was the Technique Lab, an educational master class on Cuervo’s commitment to sustainability and the sustainable methods that bars can implement. Jaime Salas, Head of Cuervo Legacy & Advocacy, opened each session by grounding guests in Cuervo’s sustainability philosophy and long-standing commitment to the topic, sharing the brand’s history, examples of past projects and its three sustainability pillars: social, economic and environmental responsibility. A different drinks expert in each market then provided actionable insights, techniques and methods that allowed bartenders to take their craft to the next level while efficiently managing precious resources. These strategies included creating so-called Super Juice, which helps extract every last drop of juice from a lime, and making oleo saccharum, a historic and flavorful punch ingredient, from fruit peels. “Culturally, it very much aligns to who we are,” said Salas. “Mexico is about repurposing and minimizing waste. You see it everywhere. It’s just a way of life.” After the Technique Lab, bartenders participated in the Sustainable Sips Cocktail Showcase, featuring a sustainable margarita competition, presented by BARTENDER Magazine and Cuervo, resulting in an Expert’s Choice winner and a House vote winner. For more than three decades, sustainability has been a priority for Cuervo. In addition to composting the leftover bagasse (agave fibers) from the agave milling process, the brand has looked for innovative techniques to reuse it, producing everything from building bricks and surfboards to car parts and biodegradable drinking straws. Since 2019, Cuervo reuses, recycles or repurposes 100 percent of its agave fiber. Cuervo has also been working to reduce its water usage and now treats all of its wastewater at its on-site facility. However, for Cuervo, “it’s not just about sustainability in an effort to minimize or mitigate the negative impact on the Earth, but rather sustainability in a broader sense,” said Salas. For the company, this also means taking care of its workers and its local community, which includes creating jobs, buying agave from local farmers, supporting schools and children’s education, and funding health programs for vulnerable patients . As one of the original producers of tequila and a steward of the category, Cuervo feels a real responsibility to take care of the area and its inhabitants. “We go above and beyond because we choose to, not because we have to,” said Salas. T H I S A R T I C L E WAS P U B L I S H E D I N PA R T N E R S H I P W I T H C U E R V O T R A D I C I O N A L T E Q U I L A . J O S E C U E R V O ® T E Q U I L A . 40% A LC ./ V O L . (80 P R O O F). T R A D E M A R KS OW N E D BY B E C L E , S . A . B . D E C .V. ©2026 P R OX I M O, C U E R V O. C O M . P L E AS E D R I N K R E S P O N S I B LY.

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CHICAGO’SLATESTSENSATION:

Gus’ Sip & Dip The River North Bar has an old soul with a throwback menu of $12 classic cocktails to match. BY NOAH ROTHBAUM PHOTOS BY MARISA KLUG-MORATAYA

hicago is a city of taverns. Walk a few blocks in any direction and you’re bound to pass several of these neighborhood establishments, which are generally full of locals enjoying a range of drinks and fortifying dishes. The aptly named Gus’ Sip & Dip in River North, which is just a short distance from the Magnificent Mile, celebrates the Windy City’s rich tavern tradition. It boasts a menu of 30 comforting classic cocktails — everything from an Irish Coffee and a Brandy Wisconsin Old-Fashioned to an Amaretto Sour. “There’s a bunch of classic cocktails that are cool and notable but when you’re only going to take 30 of them you can have bangers across the board,” said Kevin Beary, Gus’ Sip & Dip’s beverage director. “The place is meant to be comfortable, so the drinks should be things you’ve seen before and you’ve tried before.” But many of these drinks have been taken to the next level with modern methods and techniques, like the Dirty Martini that features a house-made brine, which is clarified with the help of a centrifuge. The secret to the bar’s White Russian? Cold brew espresso and a proprietary Tahitian vanilla syrup. However, to

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FALL/WINTER 2026

make the drinks approachable many of these high-tech upgrades aren’t called out on the menu, but the establishment’s team of seven bartenders is happy to discuss them if a curious guest wants to know more about their process. “The last thing we wanted was a menu that read super nerdy and over the top,” said Scott Kitsmiller, Gus’ Sip & Dip’s bar manager. While the cocktails are better than your typical watering hole, they still cost just an approachable and downright reasonable $12. During the week from 4 PM to 5 PM you can even enjoy a $6 happy hour drink of the day, which highlights a different offering from the menu and helps encourage customers to try something new. It’s now common to walk into the joint on an afternoon and find everyone sipping a Cameron’s Kick, which is one of the rare recipes to call for both Scotch and Irish whiskey. Affordability was a conscious choice from the outset. “I was getting fed up with shitty $23 specialty cocktails on bar menus,” said Beary. “We spent so many years figuring out how to affordably make fresh juice and all of our syrups and cordials. We had that part of it so dialed that I knew it was possible for us to get to a margin we needed to have a successful business and still be able to offer you a $12 drink.” A large part of this cost cutting was narrowing down the establishment’s selection of spirits and choosing just one bottle per liquor category. “In doing so the intention was that we were able to offer a product at its highest quality and caliber but as much of a value driven standpoint as much as we could,” said Kitsmiller. “We were able to streamline the process and make a really well thought-out and intentional menu, but one that you could come to every single day.” B A R T E N D E R . C O M | M I XO LO G I ST. C O M

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BAR

“We got embraced by the neighborhood in an even greater way than we anticipated.” —Kevin Beary, Beverage Director, Gus’ Sip & Dip

Gus’ Sip & Dip’s food menu is equally old-school with dishes like crab Rangoon dip, cheese curds and a chicken pot pie. But the stars of the menu are three kinds of dipped sandwiches, including a version made with wagyu beef that is topped with whipped horseradish and au jus. “We’re such a town of good food done right but done classically, so it was an easy call for us,” said Kitsmiller. While you might assume Gus’ Sip & Dip has been around for decades, you’d be wrong. It actually quietly opened on New Year’s Eve 2024 and is part of the Lettuce Entertain You restaurant group. However, its time-less ambiance is no accident. “As far as the design and layout, we wanted the bar to feel comfortable. We wanted it to feel like it could have been there for the last 50 years,” said Beary. “We didn’t want it to feel modern, shiny and new.” This throwback vibe includes the bartenders wearing steakhouse-like white dinner jackets and ties. Even the music that plays in the establishment is meant to evoke a different era. Kitsmiller, who studied jazz in college, built the playlist, which focuses on songs put out by historic Chicago record labels. “So it’s a lot of 1960s and ‘70s soul,” said Kitsmiller, who makes sure to include both famous tracks and also lesser-known deep dives. But Gus’ Sip & Dip’s atmosphere isn’t just a schtick—it actually has historical roots. For 60 years, there was a restaurant named Gus’ Good Food at the same address, which was a cherished institution until it closed in 1966. It was known for its hearty fare The number one source and authority on bartending, on premise & beyond.

(think T-bone steaks and spaghetti) and being a destination for tourists and locals alike. In many ways the current incarnation, which is now housed in a modern building, carries on that legacy. Gus’ Sip & Dip has quickly become known among cocktail aficionados for the quality of its drinks and it has developed a loyal following of local imbibers. More than 80 regulars have even joined an elite and quasi-secret club by trying all 30 of the cocktails on the menu, which earns them a special coin and a complimentary snack when they come in for a drink. “We got embraced by the neighborhood in an even greater way than we anticipated,” said Beary. “The response has been surprising for us every day.” Part of creating this community of regulars is the modest pricing of the drinks, which encourages patrons to linger. “It’s very rare to see someone come in and just drink one cocktail in our place. The norm is you’ll show up and have at least two. Maybe a third one if you’re feeling it. Get some food. Hang out for a little bit and then go on to the next spot,” said Kitsmiller. “I think that’s great. I’d much rather that you come in and enjoy two $12 cocktails for $24 and really love them rather than buy one $20 cocktail and then leave and go on with your day.” However, the unexpected consequence of the bar’s popularity is that on many nights it can be hard to snag a seat. Gus’ Sip & Dip has a max capacity of around 85 people and it’s usually packed. Given that the establishment doesn’t take reservations, it’s not unusual to have a line of patrons stretching out the door. Some people will put their name on the waitlist and get a drink at one of the area’s other watering holes until a spot opens up. “There is no elitism for getting reservations,” said Beary. “It’s really a bar open to everybody all the time.”

FALL/WINTER 2026

BARTENDER® Magazine

Hall of Fame

Chris

Hannah We celebrate the latest inductee to the BARTENDER “Hall of Fame”®, the legendary and veteran Nola bartender Chris Hannah. BY NOAH ROTHBAUM | PHOTO BY SHIFT CHANGE CREATIVE

ew Orleans’ notorious Bourbon Street is one of the most famous places in the world to get a drink. The roughly 13-block stretch, which runs through the city’s French Quarter, is full of bars of all description that seemingly never close and serve a bewildering selection of neon-colored cocktails and oversized beers. When Bourbon Street’s hordes of revelers become so dense that it’s hard to walk, talk or even think, I often retreat to the nearby island of serenity, Jewel of the South. True to its name, it really is a treasure and is fortunately just a short walk away from the crowds. Housed in a charming 19th century Creole cottage in one of the few quiet corners of the Quarter, Jewel of the South opened in 2019. While it is technically now also a restaurant, I have always come to the establishment for its expertly crafted cocktails and to see its immensely talented head bartender Chris Hannah who created its award-winning drinks program. He is one of the founders of Jewel of the South

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and a partner in the business. For many people, including myself, visiting Hannah is a required stop on any trip to New Orleans, whether you’re in town for Tales of the Cocktail or otherwise. “I have such a deep respect for Chris as a person, as a bartender and a very old friend,” said Neal Bodenheimer, a famed New Orleans bartender himself and managing partner of CureCo and co-chair of the Tales of the Cocktail Board of Directors. “He’s had an outsized impact on drinking in New Orleans and in the world.” I first met Hannah nearly 20 years ago when he ran Arnaud’s French 75 Bar. He was always dapperly dressed in a tailored red blazer and a black bowtie. Even on the busiest nights when the joint was mobbed he would elegantly mix me up a delicious classic cocktail. While you might assume that Hannah is a Nola native, he actually grew up in a Navy family and as a result lived all over the country and the world, including stops in Hawaii, San B A R T E N D E R . C O M | M I XO LO G I ST. C O M

Bartender "Hall of Fame"®

his hard work was recognized when Diego, Guam and Panama. As a teenagTHANK YOU TO OUR the French 75 Bar won the prestigious er he began working in restaurants, but SPONSORS: James Beard Award for Outstanding always had jobs in the kitchen. When he 1800 Tequila, Ketel One Vodka Bar Program. was in college at NC State University in and Agostura One of the benefits of working at ArRaleigh, a friend hired him to work as Check out the cocktails served at naud’s was that Hannah met legendary a barback a few nights a week. “I really Hannah’s induction: bartender Chris McMillian who for a liked the bar scene and the hours,” he time was just down the street tending remembers. DUTCH HARLOT bar at the Ritz-Carlton Hotel. (McMilAfter he graduated from college in the Ketel One Vodka, Dragon Fruit lian is also one of the founders of the late 1990s, he moved to the Outer Banks Cordial, Elderflower, Sparkling Wine Museum of the American Cocktail.) He of North Carolina and began looking for soon became Hannah’s mentor, teacha job as a bartender. He didn’t want to MAYAN NEGRONI ing him about both the history of New work at one of the cool and trendy es1800 Reposado Tequila, Mango Orleans and the history of cocktails tablishments like his friends and roomAperitivo, Vermouth in general. “To me [Hannah] is the mates. “I have always been an old soul,” perfect point between two cocktail he admits. So he got a position at the generations,” said Bodenheimer. “He Duck News Café, which was one of the DR. JOHN CREAUX Still Austin “The Musician” Bourbon, has got such an intuitional knowledge few fine-dining restaurants in the area. Amaro, Strega, Peychaud’s Bitters of cocktails in this city.” It was really his introduction to this levSo when Hannah decided to leave el of hospitality as well as a bartending the French 75 Bar and create his own education. The Navy bases he grew up JEREZ PHOSPHATE establishment, it should come as no on didn’t have fancy restaurants nor did Angostura Cocoa Bitters, surprise that it was inspired by an his parents drink alcohol. Olorosso Sherry, Fig Cordial, Lemon iconic 19th century watering hole. In 1999, he decided to move to Jewel of the South takes its name from Baltimore where he worked at the a bar that operated in New Orleans award-winning Charleston Restaurant, from 1855 to 1882 and was run by famous bartender Joseph which had just opened a few years earlier. It served as an Santini who created the Brandy Crusta. Celebrity bartender almost graduate school for Hannah where he learned about Jerry Thomas even includes Santini’s recipe for the drink in fine wine and the art of running a team and a dining room. his trailblazing 1862 book, The Bar-Tender’s Guide. Thomas Ultimately, in 2004 he decided to make one last move — may have also worked for Santini in New Orleans. to New Orleans. It was an easy decision. He had previously Hannah and his business partner Nick Detrich had long visited the city several times and is a huge jazz fan. “New dreamed of calling a bar Jewel of the South, which would inOrleans’ music has always been my favorite,” he said. And troduce Santini to a new generation of cocktail drinkers and “Louis Armstrong is my favorite person in the whole world.” restore an important piece of the city’s cocktail history. (The And that’s not to mention the fact that, according to Hanpartners also run the Cuban-themed bar Manolito, which is nah, “the cocktail has had its longest life in America in New also in the city’s French Quarter.) Now it only seems right Orleans because they never stopped making the Vieux Carré. that when you’re in Nola you can once again enjoy a Brandy They never stopped making the Sazerac. They never stopped Crusta at Jewel of the South. making the Ramos.” In 2024, Jewel of the South won the James Beard Award The city also boasts an impressively long list of historic for Outstanding Bar. While it was impressive for Hannah to restaurants and Hannah had his sights set on working at one have won a Beard Award for the French 75 Bar, it is practiof these so-called grandes dames. “The first day I arrived I cally unheard of that he won a second one for Jewel of the interviewed at Arnaud’s,” he remembers. “The next day I was South. It’s quite a feat given that the James Beard Foundahired. The next day I worked.” tion only added this bar award in 2012 and only a handful of While Arnaud’s the restaurant has been around for a establishments have won it. century, the neighboring French 75 Bar had opened a few For all of his accomplishments, he was inducted into the months before Hannah was hired. The establishment’s ownBARTENDER “Hall of Fame”® this past summer during ers, the Casbarian family, had recently refurbished the space Tales of the Cocktail. He joins a pantheon of legends from and hired him to run the bar. His beverage program and around the world. “The people that I’m included with are the menu of classic cocktails soon attracted national attention. people I’ve always looked up to,” said Hannah. “It’s an honor It also made Hannah a star bartender and he quickly found to be part of this Hall of Fame.” himself as one of the city’s de facto ambassadors. In 2017, The number one source and authority on bartending, on premise & beyond.

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O N T H E R OA D T O F R A N C E

B A R T E N D E R TA L E N T AC A D E MY

US WINNERS 2026 BY PATRICK ABALOS | PHOTOS BY SHIFT CHANGE CREATIVE

he 11th year of The Bartender Talent Academy Presented by Remy Martin and Co-Sponsored by BARTENDER® Magazine has come to a wrap in the US. The Academy gives bartenders and trade professionals an opportunity to show their skills and passion for cocktails. This year’s competition focused on creating a prebatched cocktail with consistency, precision, stability, and speed in mind. One person stood out among the talented US finalists with his submission video, available on BARTENDER® Magazine’s socials. The 2026 US Bartender Talent Academy Winner was Ben Pastreich of Service Bar in Washington D.C. with his cocktail “Storgé”. Ben wove familial love into his serve while highlighting the Remy-Cointreau story through “Two Siblings, Two Paths, One Shared Legacy”. He built his cocktail around his bond with his sister as they navigate the world while staying true to their heritage. His clarified milk punch plays on the notes of Remy Martin VSOP, with each ingredient reflecting the Remy-Cointreau family’s journey. He combined tofu, mandarin, Maesil cheong, lemon, and lactic acid with cognac and Cointreau, finishing with a linden-leaf-shaped tuile. His video submission tied the story of Storgé together for the judges in New York. Bartender Talent Academy also selects a Wild Card winner to compete alongside the US winner in France. All national finalists are eligible, with the winner determined by social media engagement within a set period. This year’s Wild Card winner was Zoro Geonjyan from Ladies and Gentlemen in Los Angeles, CA with his cocktail “Above the Stars”. Zoro took inspiration from the Remy Martin phrase “Feet to the ground, Head in the stars” for a Martini variation that looks to the future while remaining grounded in tradition. He combines Rémy Martin VSOP with cacao nib infused Belle de Brillet, tonka bean infused alpine amaro, clarified banana water, strawberry shrub, decanter bitters, and saline, served in an Earth-painted glass. His video brought that vision together, moving from a young Remy Martin dreaming of the future to a cocktail in space, still steeped in tradition.

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BEN PASTREICH

2026 US Winner

ZORO GEONJYAN

2026 US Wild Card Winner

B A R T E N D E R . C O M | M I XO LO G I ST. C O M

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WE WERE ABLE TO CATCH UP WITH BEN AND ZORO AS THEY WERE IN ROUTE TO FRANCE FOR THE GLOBAL FINALS:

How was your experience with Bartender Talent Academy? Did you learn anything about yourself going through the process? Ben: “BTA was a chance to flex my

creativity and storytelling. I love finding where a drink and a story meet. Every ingredient and every tool behind the bar has a story. The question is how you want to tell it. I also learned to take feedback from everyone: my team, my wife, and all the friends who supported me. You’re one part of a bigger village, and you have to lean on it and give back to it.” Zoro: “It’s my second time participating in BTA, Cognac was always a part of my life and culture. It was easy to fall in love with competition and people behind it. Going up to national finals on first year made me experience it all and adopt the mindset that I will do this as many years as needed until I get it. When I look back to last year and comparing it to today, I can see that BTA gave me an ability to understand the evolution of cognac, people’s perception of it, how the quality is maintained during the centuries, and it’s values are carried all this time.”

Tell us a bit about yourself and your bartending career. Ben: “I got into bartending when I lived

in Korea. The basement of my apartment building had a small bar run by a tea sommelier. He made tea cocktails, both alcoholic and non-alcoholic, and you could order a full tea service. I was mesmerized. I stopped in almost every day before heading upstairs and learned a lot about spirits. My cousin was a whiskey ambassador (she still is), and she took me to the best bars in Korea to show me why she loves this industry. Between the two

of them, I was hooked on bartending and hospitality and knew this was what I wanted to do. When I moved back to the US, I started looking for barback jobs the day I turned 21 and spent hours researching cocktails. Now I work at Service Bar in Washington, D.C., slinging drinks and serving memories. I’d like to thank the Washington, D.C. service industry for raising me as a bartender. I wouldn’t be who I am without this city, and I’m forever grateful.” Zoro: “Born and raised in Armenia, when I was 15 and attending College of Informatics I needed to pay for my education by myself. But I had one issue, when I was working in the kitchen I was always leaving it and entering the floor to look at restaurant’s guest reactions when they are eating. That made me shift my profession a little, still staying in the world of flavors and hospitality but now being able to interact with people. After finding a barback job in an Italian bistro, I quickly made my way up to bartender and been behind the bar since then for 5 years now.”

What is your approach to cocktail creation? How did you leverage that for your submission? Ben: “I usually start a drink from a

story. I find ingredients that represent it, then pick a format that fits the prompt and still works for guests. Sometimes I go too far out there, and my village reels me back in and reminds me that our drinks need to be hospitable and accommodating. My submission, Storge, tells the story of Rémy Martin’s expansion under two sisters. The ingredients map that history alongside my own story with my sister.

The number one source and authority on bartending, on premise & beyond.

Zoro: “Before creating a cocktail for a competition the most important part is understanding the rules, the concept and what are you expected to do. The same way you are taking the order at the bar, you ask for criteria and try to meet it as much as possible to satisfy the judges/ guests. Keeping the base spirit the star of the show is a way to make your cocktail outstanding.

What is one piece of advice you would give someone who might want to get into bartending? Or conversely applying to cocktail competitions? Ben: “Be yourself and don’t compromise.

Your best work comes out when you’re being you. If you’re thinking about competitions, decide how much energy you want to put in and whether the brand and prompt fit who you are. Find something that speaks to you and go for it. I only do one competition a year because I wait for the right brand and the right story. Not placing absolutely rocks your world, but it teaches you something every time.” Zoro: “Starting a new profession is full of fears and insecurities. The industry is growing fast and there is always something new to learn, let curiosity fuel you, try and ask things. Apply to competitions that match your style, with product you like and relate to.”

Best of luck to Ben and Zoro at the Global Finals in France! You can catch their submission videos on the BARTENDER® Magazine social media page.

FALL/WINTER 2026

BARTENDER® Magazine

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TOASTING THE

MARTINI! This past June, BARTENDER® Magazine launched its first annual Martini Month around the country.

BY NOAH ROTHBAUM

rguably the hottest cocktail today is one of the oldest: the Martini. Seemingly every generation of drinkers rediscovers this classic, which was first mixed up in the late 19th century when dry vermouth was initially imported to the United

States. The classic Martini is deceptively simple since it originally called for just two ingredients — gin and dry vermouth — but when made right it is one of the most sophisticated and elegant drinks to ever be created. It’s also the perfect recipe that can be customized in a seemingly endless variety of ways. To celebrate the Martini and its long and fascinating history, BARTENDER® Magazine turned June into the first-annual Martini Month sponsored by Tanqueray Gin. Given the importance of the Martini in cocktail history and pop culture, we thought it deserved more than just a single day. And Tanqueray was the perfect partner for this program given its centuries of making gin beloved by bartenders around the globe.

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For 30 days, 163 bars from across the country, from New York to Sacramento, participated in Martini Month, showcasing their own signature Tanqueray Martinis on their menus. From classic interpretations to inventive twists, participating bartenders demonstrated just how versatile this iconic cocktail can be. To help cocktail lovers discover these drinks, BARTENDER® Magazine also created an interactive Martini Map, highlighting all 163 participating bars and where guests could enjoy their featured Tanqueray Martinis. The map gave Martini enthusiasts a way to explore participating bars in their own cities or discover new places to enjoy a Martini while traveling across the country. With so many talented bartenders putting their own spin on the classic, there was no shortage of incredible cocktails to discover. Here are five of the special creations featured during Tanqueray Martini Month. Cheers and stay tuned for Martini Month 2027!! B A R T E N D E R . C O M | M I XO LO G I ST. C O M

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FEATURED MARTINI RECIPES

Martini ’54 1½ oz. Tanqueray No. TEN Gin 1 oz. Olive Oil Washed Ketel One Vodka ½ oz. Mirafiore Vermouth di Torino Bianco Superiore 10 dashes Olive brine tincture Lemon peel Garnish: Skewered pepperoncini olive and caper berry. Glass: Nick & Nora ➜ Add all of the ingredients, except the lemon peel, to a mixing glass. Over the mixing glass squeeze a lemon peel to release its oils and then fill it with ice. Stir, and strain into a Nick & Nora glass and garnish with a skewered pepperoncini olive and caper berry. —Contributed by the Dresden Restaurant & Lounge, Los Angeles, CA

➜ Add all of the ingredients to a mixing glass and fill with ice. Stir, and strain into a Martini glass. Garnish with an orange twist. —Contributed by 89 Charles Boston, MA

2 oz. Tanqueray Gin ½ oz. Ketel One Vodka ¼ oz. Plum Liqueur ¼ oz. Chareau 2 drops saline solution Glass: Nick & Nora, chilled Garnish: Lemon peel ➜ Add all of the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled Nick & Nora glass. Over the glass squeeze a lemon peel to release its oils and then run it lightly around the rim. Garnish with the expressed lemon peel.

Almost Perfect 1½ oz. Tanqueray No. TEN Gin ½ oz. Dry vermouth ½ oz. Sweet vermouth ½ oz. Rose vermouth 1 dash Saline solution Glass: Martini Garnish: Orange twist

The Hi-Life Martini

—Contributed by Hi-Life Bar & Grill New York City, NY

Classic House Martini

Nickel City Fancy Martini

70 ml Tanqueray No. TEN Gin 10 ml Noilly Prat Dry Vermouth Glass: Martini, chilled Garnish: Citrus twist or olives

1½ oz. Tanqueray London Dry Gin ½ oz. Tanqueray No. TEN Gin ½ oz. Dolin Dry Vermouth ¹⁄₃ oz. Lillet Blanc Glass: Martini

➜ Add all of the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled Martini glass. Garnish with a citrus twist or olives.

➜ Add all of the ingredients to a mixing glass and fill with ice. Stir, and strain into a Martini glass.

—Contributed by Stone & Soil New York City, NY

—Contributed by Nickel City Austin Austin, TX

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PARTICIPATING BARS FLORIDA

MIDWEST

NEW YORK CITY/NEW JERSEY

Arts & Central, Sarasota, FL

Bryant’s Cocktail Lounge, Milwaukee, WI

BoPeep, New York, NY

Beach Club & Tiki Bar at The Ritz-Carlton, Sarasota, Sarasota, FL

Gus’ Sip & Dip, Chicago, IL

Cleo Downtown, New York, NY

Hawksmoor Chicago, Chicago, IL

Continental Sports Lounge, New York, NY

Beacon at JW Marriott Tampa, Tampa, FL

Lucy’s at the Lake, Lake Ozark, MO

CUT by Wolfgang Puck, New York, NY

Bouzy, Tampa, FL

Olde MKE Pub, Racine, WI

Dante NYC, New York, NY

E11EVEN Miami, Miami, FL

Robusto’s Cigar Bar And Bistro, Sterling Heights, MI

Dear Irving on Hudson, New York, NY

Elliot Aster at The Vinoy, St. Petersburg, FL Epicurean Hotel, Tampa, FL

Speck Italian Eatery, Columbus, OH

Hiatus Restaurant Clearwater Beach, Clearwater Beach, FL

The Citizens Trust, Columbus, OH

El Paso Restaurante Tequila & Mezcal Bar, New York, NY

The Gin Room, St Louis, MO

Flynns Garden Inn, Sunnyside, NY

Jack Dusty at The Ritz-Carlton, Sarasota, Sarasota, FL

The Grand Social House & Tavern, Wauconda, IL

Hi-Life Bar & Grill, New York, NY

JW Marriott Clearwater Beach Resort, Clearwater Beach, FL

The Rhoyal Bistro Live, Lansing, IL

Jack’s Fire Dept, Sunnyside, NY

THE SHOP, Derby, KS

Lafayette House, Lafayette, NJ

Veritas, Columbus, OH

Lobby Bar at the Hotel Chelsea, New York, NY

Ponte, Tampa, FL

NEW ENGLAND

Medusa Brooklyn, Brooklyn, NY

The Bosendorfer Lounge, Orlando, FL

89 Charles, Boston, MA

The St. Regis Longboat Key Resort, Longboat Key, FL

Blue Tortuga Bistro Bar, Seymour, CT

The Taurus, Miami, FL

Front Street Station, Greenport, NY

Wekiva Golf Course, Altamonte Springs, FL

Happy Hour Tavern, Levittown, PA

Wyndham Grand Clearwater Beach, Clearwater Beach, FL

Offsuit, Boston, MA

M.Bird, Tampa, FL Michael’s On East, Sarasota, FL Opal Sands Resort, Clearwater Beach, FL

Equal Parts, Buffalo, NY

Opa, Waterville, ME Post 1917—Lexington, Lexington, MA Post 1917—Reading, Reading, MA Prezza, Boston, MA

Diamond Dogs, Astoria, NY

Jac’s on Bond, New York, NY

Newark Culture Club, Newark, NJ Petrock’s Bar & Grille, Bridgewater, NJ Quin Bar, New York, NY Rewind, Long Island City, NY Room 207, New York, NY Seventh Heaven Bar & Karaoke, Brooklyn, NY Stone & Soil, New York, NY Sugar Monk, New York, NY Swingers NoMad, New York, NY

The Tip Tap Room, Boston, MA

The Cocktail Lab at The Jeffrey, New York, NY

The TollBooth Tavern, Francestown, NH

The Crosby Bar, New York, NY

Tonno Gloucester, Gloucester, MA

The Ivory Peacock, New York, NY

Tonno Wakefield, Wakefield, MA

The Mulberry, New York, NY

Tony’s at The J House, Riverside, CT

The Up & Up, New York, NY Zuma, New York, NY

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B A R T E N D E R . C O M | M I XO LO G I ST. C O M

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PACIFIC NORTHWEST

SOUTHEAST

SOUTHWEST

Alchemy Lounge, Cannon Beach, OR

Amelia Gene’s, Memphis, TN

Golden Hour, Devner, CO

Bar Sur Mer, Seattle, WA

Bittersweet, Raleigh, NC

Highball, Phoenix, AZ

Fiasco on Main, Walla Walla, WA

Carmel’s Oyster Bar, Atlanta, GA

Little Rituals, Phoenix, AZ

Hy’s Steakhouse, Honolulu, HI

Gentleman Jims, Murfreesboro, TN

Tavern Law, Seattle, WA

Jack Rose, New Orleans, LA

The Green Room, Wenatchee, WA

Local Three Kitchen & Bar, Atlanta, GA

TEXAS Bourbon and Banter, Dallas, TX

Magnolia & May, Memphis, TN

SAN FRANCISCO BAY AREA Absinthe, San Francisco, CA Balboa Cafe, San Francisco, CA Bar Sprezzatura, San Francisco, CA Blondie’s Bar SF, San Francisco, CA Blue Whale, San Francisco, CA Bourbon Steak, San Francisco, CA Camden Spit & Larder, Sacramento, CA Dawson’s Steakhouse, Sacramento, CA Folklore Napa, Napa, CA Four Seasons, San Francisco, CA

Buffalo Blue, San Antonio, TX

Merchants Club, Newport, KY

Cilantros Cocina, Houston, TX

Patrick’s Bar Vin, New Orleans, LA

Concrete Rose, Houston, TX

Sidecar Cocktail Lounge, Fayetteville, AR

Culpepper’s Dallas, Dallas, TX

Tavern 1642, Gloucester, VA

Dave and Buster’s, Forney, TX

The Big Chill, Chattanooga, TN

Doris Metropolitan, Houston, TX

The Juke Joint, Ocean Springs, MS

Kinsho, Austin, TX

The Presidents Lounge, Asheville, NC

Leela’s Greenville, Dallas, TX

The Wine Bar at Emeril’s, New Orleans, LA

Leela’s Uptown, Dallas, TX

Unknown Caller, Chattanooga, TN

Murray’s Tavern, Austin, TX

Walter’s Sports Bar, Washington, DC

Nickel City Austin, Austin, TX

Whiskey Thief, Chattanooga, TN

Nickel City Fort Worth, Fort Worth, TX

Frankie’s, San Francisco, CA

Nickel City Houston, Houston, TX

Good Neighbor, Sacramento, CA

SOUTHERN CALIFORNIA

Nueve Uno Cinco, El Paso, TX

Holbrook House, San Francisco, CA

52 Remedies, San Diego, CA

Revenge Bar, Austin, TX

Izzy’s Steak & Chops, San Francisco, CA

Angel’s Share, Long Beach, CA

Sloane’s, Waco, TX

Kona’s, San Francisco, CA

Big Bar, Los Angeles, CA

Standard Service, Heath, TX

Max’s Opera Cafe, San Francisco, CA

Canillas-King, Long Beach, CA

The Marigold Club, Houston, TX

Morella, San Francisco, CA

Employees Only LA, West Hollywood, CA

The Sterling Lounge, Fort Worth, TX

San Francisco Proper Hotel, San Francisco, CA

Joey La Jolla, San Diego, CA

Tipsy Alchemist, Dallas,TX

Sens, San Francisco, CA

Moe’s Mission Beach, San Diego, CA

The Brazen Head, San Francisco, CA

Real Charmer, Los Angeles, CA

The Roost, Sacramento, CA

The Dresden Room, Los Angeles, CA

The St. Regis San Francisco, San Francisco, CA

The Remy, San Diego, CA

Wayfare Tavern, San Francisco, CA Wilder, San Francisco, CA Wildhawk, San Francisco, CA

Johnny’s–Cocktails & Hi-Fi, Los Angeles, CA

SCAN THE QR CODE TO VIEW INTERACTIVE MAP

The Tipsy Crow, San Diego, CA Tony’s Martini Bar, San Diego, CA Union Kitchen and Tap Encinitas, Encinitas, CA Waterbar, San Diego, CA

The number one source and authority on bartending, on premise & beyond.

FALL/WINTER 2026

BARTENDER® Magazine

COOKING with

Pearl Glow 1½ oz Coco Lopez® Coconut milk wash 2 oz. Gin ¾ oz. Pear syrup ½ oz. St Germain ¾ oz. Lime juice ➜ Place the milk wash combination in the refrigerator for 3 hours. Then, use a coffee strainer and filter paper to strain it out, and you will have a clean drink. Put 3 oz. milk washed drink in mixing glass with ice, stir,

& pour into a rock glass filled with cubed ice. Garnish with our homemade dehydrated Pear. —Steve Chen Meili, Williamsburg, NY

Roasted Pumpkin Soup 1/2 cup Coco Lopez® Coconut Milk 4 tbls Olive oil One 4-lb. Pumpkin 1 large Yellow onion chopped 4 large Garlic cloves minced ½ tsp. Sea salt ½ tsp. Ground cinnamon ½ tsp. Nutmeg ¹∕₈ tsp. Cloves Freshly ground black pepper 4 cups Vegetable broth 2 tbs. Honey ¼ cup Pepitas

5 6

Preheat oven to 425 degrees, line a baking sheet with parchment paper for easy cleanup. Halve the pumpkin & scoop out the seeds

Slice each pumpkin halve in half. Brush 1 tbls. olive oil over the pumpkin, place quarters cut sides down, onto baking sheet. Roast for 35 minutes until you can easily pierce through flesh with fork. Set aside to cool.

Heat the remaining 3 tbls. olive oil in a large pot over medium heat. Once the oil is simmering, add onion, garlic & salt to skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Now peel the pumpkin skin off.

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Add the pumpkin flesh, cinnamon, nutmeg, cloves, and freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes. Toast the pepitas in a medium skillet over medium-low heat, stirring frequently. Let cool.

Once the pumpkin mixture is done cooking, stir in the coconut milk and honey. Remove the soup from heat and let it cool slightly. Transfer the contents to a blender, purée until smooth.

Ladle the soup into individual bowls. Sprinkle pepitas over top and serve. B A R T E N D E R . C O M | M I XO LO G I ST. C O M

It’s

od!

a l r l y u t G a o N

For everything coconut: ➼ Cream of Coconut ➼ Coconut Water ➼ Coconut Milk Coco Lopez, Inc. Miramar, Florida | (954) 450-3100 | cocolopez.com

e’re back for year two, and we couldn’t be more excited! BARTENDER® Magazine presents 27 for 27, sponsored by Brown-Forman, celebrating 27 incredible bartenders from across the United States who are making their mark on the hospitality industry and are poised for an unforgettable 2027! Following the success of last year’s inaugural 26 for 2026, we’re raising the bar once again by shining a spotlight on 27 talented individuals who we believe are on the verge of something special. This year’s class represents an incredible mix of personalities, experiences, and talent from across the country, all with one thing in common: we believe 2027 is going to be a big year for them! What makes this program so special is that it’s not just about what these bartenders have already accomplished. It’s about where they’re going next. Each of these 27 individuals has shown the passion, creativity, dedication, and drive that make us believe 2027 could be their biggest year yet. Whether they’re leading innovative bar programs, competing on national stages, opening new concepts, or making a difference in their local communities, these are the bartenders we expect to see doing incredible things in the year ahead. At BARTENDER® Magazine, we’ve always believed that the heart of this industry is the people behind the bar. For nearly five decades, we’ve had the privilege of celebrating the bartenders who make our industry what it is, and programs like 27 for 27 give us another opportunity to recognize the talent shaping its future. We are incredibly proud to partner with Brown-Forman for another year of this program. Their longstanding support of the bartender community and commitment to recognizing new talent make them an ideal partner as we introduce these 27 bartenders to our readers and the greater hospitality community. Throughout 2027, we’ll be cheering them on, following their journeys, and celebrating their successes along the way. Congratulations to the 27 for 27 class!

Stuart Weaver Mel Evans

Patty Hutchinson

NEW YORK CITY, NY ATLANTA, GA

@STUARTWVR

@MEL_SPIRITS

ATLANTA, GA

P H OTO BY AS I S PRODUCTION

P H OTO BY T E R R I L L PAT T E R S O N

@CATSQUID22

Thandi Walton Dragan ATLANTA, GA Milivojevic @THANDIPOURS COCKTAILS PHOTO BY TERRILL PATTERSON

Oscar Simoza

AUSTIN,TX

BOSTON, MA

@JA_DRAGAN_

@MUSTACHE.FLEX

Mike Guzman Becca Petersen David Yee CHARLOTTE, NC

CHICAGO, IL

COLUMBUS, OH

@UNBROKEN.SPIRITS

@BECCA_PETERSEN

@DAVIDINSPACE

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FALL/WINTER 2026

BARTENDER® Magazine

Ryan Payne

Jasmyne Colin

Jacki Schromm

Tiffany Kirk

DALLAS, TX

HOUSTON, TX

Gianna Johns Ben Rojo LONG BEACH, CA

LOS ANGELES, CA

@PYANRAYNE

DENVER, CO

HOUSTON, TX

@AMBITIOUS_IMBIBER

@GEEAWWNUH

@BENROJO

@MALORT_MAMI

@HOUSTONLIBATIONS

P H OTO BY E U G E N E L E E

Mo Rosco

Jason Briseno Lili Lambert

Juliette Saputo Storm Sheler

Liz Hitchcock

LOS ANGELES, CA

LOUISVILLE, KY

MIAMI, FL

NASHVILLE, TN

NEW YORK CITY, NY NEW YORK CITY, NY

@JASONBREEZNO

@LILI_THE_BARTENDER

@JSAPUTO

@STORMCALLIE

@ELIZHITCHCOCK

@MO.ROSCO

P H OTO BY N O R B E R T C R UZ

P H OTO BY D A N A K A L AC H N I K

PHOTO BY AS IS PRODUCTIONS

Jordan Edwards

Edna Lopez SAN JUAN, PR

Robinson Rivera

Jessie Larson

NEW YORK CITY, NY OAKLAND, CA @TROPHYPONY

@CURATEDBYSEQUOYA

OAKLAND, CA

@ED.KEPLER

SAN JUAN, PR

@_JESSIELARSON

P H OTO BY TA M M Y H AG A N S

@_JORDANEDWARDS_

P H OTO BY E U G E N E L E E

Lorenzo Cyril

Sequoya Lee

SEATTLE, WA

@R8KET_MAN

P H OTO BY TA M M Y H AG A N S

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B A R T E N D E R . C O M | M I XO LO G I ST. C O M

THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS

feature

Corner

with

BARTENDER

Delena HumbleFischer Christine’s Corner features Christine Wiseman’s interviews with her favorite bartenders from around the globe. 1. If you had to name a drink after yourself, what would you call it? The Dees Knees. 2. Name the most unique cocktail you have ever invented. The most unique drink I have ever created was the I Beg Your Garden. It features tomato-infused gin, salted Aperol, Jelinek amaro, blanc vermouth, charred pineapple skin syrup, lemon juice, and a bar spoon of a red pepper Tabasco jam. I still have guests ask for it despite the fact that the restaurant I created it for is now closed! 3. What’s your favorite part of working in the hospitality industry? The sense of community that I am able to foster, not only with people within our industry, but also with my guests. Finding those golden moments of genuine connection and hospitality, whether it is serving someone a great drink and food, cracking a joke, or turning their day around with a good conversation, is my favorite part of my career. 4. If you had to be a cocktail, which one would you be? I would have to say a 50/50 gin martini. Balanced, but I still can pack a punch! 5. What’s the funniest excuse you have ever heard from someone being late for a shift? “My cat threw up on my shoes and I am trying to clean them. I will be 20 minutes late.” I

24 BARTENDER® Magazine

laughed my ass off at this, especially because I have seven cats and know exactly what that feels like. I can confirm that their cat did puke on their shoes, and they got almost all of it off by the time they got into work. 6. Tell me your go-to after-work drink It depends on my mood, but you can always find me posted up with one of the following: a 50/50 Martini, a Mojito or a Miller High Life. 7. I want to know the worst pick up line you have overheard at the bar I was sitting at a bar my husband was working at and these two ladies came up to him and said “are you single by chance?” He proceeded to grin, look right at me and say, “why don’t you ask my wife?” It wasn’t even a bad pick up line, but was just the funniest thing I have ever been part of. My husband and I still laugh about it to this day. 8. You can only make one cocktail for the rest of your career, what would it be? A stirred gin Martini. There is nothing quite like achieving the perfect temperature and dilution in a classic Martini. 9. How do you handle burnout in a high-pressure environment? When I got into bartending, it started becoming my whole personality. It took up every facet of my life, even when I wasn’t in the building, and it led to some pretty rough burnouts. Currently, I am really focused on finding hobbies outside of work and bartending. Having things that can bring you joy and fulfillment outside of work is vital, and when I have the time to prioritize that, I feel like I come into work feeling refreshed and ready to lock in. 10. How do you ensure that the bar is inclusive and welcoming for all customers? This starts with your team. My team all bring different personalities, ideas and styles of service to the table. I know each one of them can tailor their styles to whatever the guest in front of them needs. I am extremely selective about who I hire, and the team I have prioritizes creating a space that all people can feel comfortable and safe in. I know and trust that when I am not in the building, my team will hold that standard in every way. As a Mexican woman, I have been in spaces where I have not been welcomed or

FALL/WINTER 2026

felt comfortable in, so it has become an utmost priority to ensure my team and I can curate that space for everyone who walks in. 11. If you could have any superpower while bartending what would it be? I would love to be able to read people’s minds. So often I will drop a drink off to a guest and then sneakily look over my shoulder as they take their first sip to see how they like it. Being able to know exactly how they felt about the drink would be rad, since that way I could make sure they are actually getting something they truly love and enjoy.

Delena Humble-Fischer (@Delenafischer_10) is the Beverage Director and Assistant General Manager at First & Last in Phoenix, Arizona This interview has been condensed and edited.

Christine Wiseman is a distinguished figure in the craft cocktail industry, celebrated for her innovative mixology and leadership. In 2023, Wiseman won Bartender of The Year at Tales of the Cocktail and was honored with the Altos Bartenders’ Bartender Award by North America’s 50 Best Bars, a peer-voted accolade recognizing her significant contributions to the industry.

B A R T E N D E R . C O M | M I XO LO G I ST. C O M

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Wine BY THE

GLASS As Consumers Drink Less, Wine by-theGlass Offers More Profit Opportunity

ith diners choosing quality over quantity, restaurants are rethinking their by-the-glass programs thanks in large part to wine preservation technology. Wine by the glass is taking on a bigger role at bars and restaurants as consumers become more selective about what they drink, and are more willing to explore unfamiliar wines. A Coravin survey last year of 1,900 consumers found that 58% are drinking more wine by the glass than they were two years ago, with exploration and education among the key reasons. That trend came through clearly at a recent Coravin-hosted roundtable in New York with leading beverage directors, sommeliers and wine professionals. Dean Fuerth, Beverage Director at Sushi Nakazawa, said guests increasingly “lean towards two strong glasses of wine instead of a bottle.” For restaurants, that opens the door to a more ambitious by-the-glass program. Rather than relying primarily on familiar house pours, operators can use the category to introduce guests to better wines, new regions and producers they might not take a chance on by the bottle. Restaurants can also have an impact

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“What sells by the glass tonight is what customers go looking for at the wine store tomorrow.” —Greg Lambrecht, Coravin Founder and Inventor on what consumers buy later. As Coravin founder and inventor Greg Lambrecht put it, “What sells by the glass tonight is what customers go looking for at the wine store tomorrow.” The challenge, of course, has always been what happens to the rest of the bottle. Opening an expensive or unfamiliar wine for a single glass is hard to justify if the remaining wine risks going to waste. Coravin has helped change that calculation. By allowing wine to be poured without removing the cork, Coravin gives operators the flexibility to offer bottles by the glass that might otherwise stay off the BTG list. Francesco Grosso, Beverage Director for Alta Marea Group, has used Coravin to offer wines ranging from a

FALL/WINTER 2026

$48 Saint-Aubin Premier Cru to a $240 glass of 2008 Monfortino Riserva. “The margin’s not different, margins are the same margin. It’s just for preservation,” Grosso said. Fuerth sees the same advantage, saying preservation technology allows restaurants to add more selections “without worrying about it spoiling as quickly.” For operators, the opportunity is straightforward: a stronger by-the-glass program can reduce waste, increase profits, encourage discovery, give staff more to talk about with guests and make higher-quality wines easier to sell – increasing revenue. As consumers increasingly favor quality over quantity, that makes every glass more important. B A R T E N D E R . C O M | M I XO LO G I ST. C O M

I O N - T O U G H E N E D | B R E A K A N D S C R A T C H R E S I S T A N T | U L T R A T H I N 1.1 M M R I M

W W W.C O C K TA I L K I N G D O M .C O M

Cozy Cocktails v FALL & WINTER

ince the early days of BARTENDER® Magazine, we’ve featured cocktails shared by our bartender friends and partners from across the country. This fall and winter, we’re keeping that tradition going with a collection of seasonal recipes to try behind the bar or at home. Cheers to the bartenders and partners who shared their creations!

Tierra de Ensueño Apple Cider Margarita 2 oz. Tierra de Ensueño Reposado 1 oz. Apple cider ½ oz. Vanilla syrup ½ oz. fresh Lime juice 2 dashes Orange bitters Pinch of salt ➜ Add all ingredients to a shaker with ice. Shake vigorously and strain over fresh ice in a rocks glass. Garnish with an apple fan. Glassware: Rocks. Ice: Kold Draft Garnish: Apple fan

Pumpkin Spice Hugo Spritz 1 oz. Elderflower liqueur ½ oz. Monin pumpkin spice 2 oz. Soda water 3 oz. Gooseneck Prosecco ➜ Add to cup/wine glass with ice and stir briefly. Garnish: Dehydrated lemon and mint sprig. —Jonathan Pogash The Newport International Polo Series

—Jeremy LeBlanche Founder, FANTOM NYC

The Jim Lovel 2 oz. American-made brandy ¾ oz. Tang Syrup (Equal parts white

sugar and Tang powder, mixed with an equivalent amount of water. Heated and dissolved)

¾ oz. fresh squeezed Lemon juice ½ oz. Galliano 2 dashes Bittercube Cherry Bark Vanilla 1 dash Herbsaint ➜ Shake well with ice cubes, strain into a footed double rocks glass with fresh ice cubes. Top with a splash of soda, garnish with a large piece of expressed orange peel. —Jackson Mercier, Milwaukee, WI

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Cucumber Shiso Gimlet 2 oz. Grey Goose Vodka ½ oz. St-Germain Elderflower Liqueur ¾ oz. fresh Lime Juice ½ oz. Cane Syrup 4 dashes Saline Solution 3 Cucumber Slices 1 Green Shiso Leaf ➜ Shake all ingredients with ice. Fine strain into a rocks glass over a 2”x2” ice cube. Garnish with a green shiso leaf placed behind the ice cube and a lime wheel in front of the leaf. —ZZ’s Club Miami

Y H O S P I TA L I T Y

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Alla Milanese Derrumbes Mezcal infused with black pepper Fernet-Branca Saffron syrup Lime juice ➜ Garnish: Parmesan foam and black pepper, served on a spoon. —Luca Fanari Y-Bar in Atlanta, GA

Peach Cobbler Hennessy Cocktail 1 Peach, divided 2 tbsp Brown sugar, plus extra for garnish ¼ tsp Nutmeg, plus extra for garnish ½ oz. fresh Lemon juice 2 oz. Richard Hennessy Cognac 3 oz. Soda water ➜ Reserve a few peach slices for garnish. Muddle the remaining peach with brown sugar and nutmeg in a shaker. Add lemon juice, Cognac, and ice. Shake and strain into a glass filled with fresh ice. Top with soda water and stir gently. Skewer the reserved peach slices, dust with brown sugar and nutmeg, and lightly torch. Garnish with the toasted peach skewer. —John & Johnny Rondi

Lake Ainsworth Mezcal, to rinse 2 oz. Rye whiskey ½ oz. Averna Amaro 4–5 dashes Cacao bitters ¼ oz. Cinnamon syrup Orange swath, for garnish Toasted mini marshmallows, for garnish ➜ Rinse a rocks glass with mezcal and chill. Add rye, Averna, cacao bitters, and cinnamon syrup to a mixing glass with ice. Stir until chilled. —Nicholas Hamilton B A R T E N D E R . C O M | M I XO LO G I ST. C O M

feature Beetlejuice 1 oz. Tito’s Vodka 1 oz. Midori 1 oz. Lime Juice 1 oz. Cucumber juice 2 oz. Pineapple juice

La Calaca Mezcalita

➜ Preparation: Shaken. Glassware: Collins. Ice: Cubed. Garnish: Cucumber Ribbon and Black & White Striped Straw. —Miriam Reyes Avenue Bar at Sandos Playacar, Playa del Carmen, Mexico

S’mores Martini 1 oz. Stoli Vanilla Vodka 1 oz. Crème de Cacao blanc ½ oz. Frangelico 2 oz. Horchata ➜ Shaken and served in a Nutella Rimmed glass dipped in crushed graham crackers with roasted marshmallows. —Richie Narvaez Tavern on the Lake, Hightstown, NJ

Bourbon Cinnamon Chai Espresso Martini 2 oz. Bulleit Bourbon 1½ oz. Mr. Black Coffee Liqueur ½ oz. Savidge Kitchen Chai Syrup ¼ oz. Savidge Kitchen Cinnamon Syrup 1½ oz. fresh Espresso ➜ Add all ingredients to a shaker with ice. Shake vigorously and strain into a chilled Martini glass or coupe. —Christian Bergman

Hot Buttered Rum 1 oz. Plantaray Dark Rum ½ oz. Cruzan Black ¾ oz. Condensed Milk 4 oz. Hot Water 1 oz. Maple Miso Gardenia*

—Omar Amireh Grand Vista Lounge at The Grand Hyatt Scottsdale Resort, Scottsdale, AZ

Honey Cider Smash 1½ oz. Bourbon or apple brandy ¾ oz. Fresh lemon juice ½ oz. Maple syrup 2-3 fresh Mint leaves or rosemary for a brighter garnish 2 oz. Dry or semi-dry cider Mint sprig (garnish) Thin apple slice (optional garnish) ➜ Lightly muddle mint leaves in a shaker. Add bourbon/apple brandy, lemon juice, honey syrup, and maple syrup. Shake with ice until well chilled. Strain into a rocks glass filled with ice. Top with cider and gently stir. Garnish with a mint sprig and apple slice. —Justin Koury, CEO BevFluence

Thai Me Down 2 oz. Coconut oil fat washed horse soldier bourbon ¼ oz. Toasted rice & pandan syrup 2 dash Toasted almond bitters ➜ Stir, rim rocks glass with toasted rice powder, pour onto king cube, garnish with banana leaf —Brian Seo Ruby Chow’s, Atlanta, GA

(16 oz. Maple syrup, 16 oz. Unsalted Butter, 1 oz. Vanilla Syrup, 2 oz. Cinnamon Syrup, 1 oz. Allspice Dram 1 tbsp White Miso Paste)

—David Muhs, Owner at Monkey Thief, New York City, NY The number one source and authority on bartending, on premise & beyond.

1½ oz. Mezcal 1 oz. Blue Curacao 1 oz. Sour Mix 1 oz. Watermelon Liqueur Tajin rim Orange garnish Dehydrated rosemary sprig

Triple Crown Spritz 1 oz. Vodka ¾ oz. Degroff Bitter Aperitivo ¾ oz. Combier Pamplemousse liqueur 3 oz. Prosecco 1 oz. Club soda Quarter wheel fresh Grapefruit (garnish) Sprig Spearmint (garnish) ➜ Assemble the vodka, the Degroff Aperitivo, and the Pamplemousse in a large spritz style goblet with ice cubes and top with sparkling wine and club soda. Stir and add garnishes. —Dale DeGroff BARTENDER “Hall of Fame”® Member

Cherry Noir 1½ oz. Mezcal ¾ oz. Heering Cherry Liqueur ¾ oz. Lemon Juice ¼ oz. Honey Syrup 1 dash Cinnamon 1 Eggwhite ➜ Shake with Ice and Strain into a Coupe. Garnish with Fresh Grated Cinnamon & skewered Cherries. —Marc Filoramo, Grand Vin, Hoboken, NJ FALL/WINTER 2026

BARTENDER® Magazine

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MeetSpeedRackSeason14Winner

Krissy Shelberg K

rissy Shelberg of Phoenix, Arizona, has won Speed Rack Season 14. The UnderTow bar manager has spent more than a decade in hospitality, including over eight years behind the bar. Raised in Arizona’s Sonoran Desert, Shelberg has built her career around taking care of people. She brings great energy to her work, whether she’s welcoming guests, making drinks, or mentoring her team. Outside of the bar, Shelberg is deeply family-oriented and channels her creativity through floral arranging, while spending time with her beloved French bulldogs. Founded by Lynnette Marrero and Ivy Mix, Speed Rack challenges women and femme-identifying bartenders to make cocktails under pressure. Speed counts, but so do taste, accuracy, and presentation. The competition also raises money for breast cancer education and research. BARTENDER® Magazine is proud to partner with Speed Rack and share its winners’ stories and recipes with our readers. Shelberg’s Season 14 win gives us another talented bartender to celebrate, and a good reason to try her “One Way Ticket” recipe! The cocktail starts with the familiar mint and lime of a mojito, then adds pineapple, mango, demerara syrup and seven-year-old Puerto Rican rum. Sparkling wine gives it a lively finish. Shelberg describes it as an escape in a glass, with the flavors of a first day on tropical vacation.

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OneWayTicket 6-8 Mint leaves ½ oz. Fresh lime juice 1 oz. Fresh pineapple juice ½ oz. 2:1 Demerara syrup ¼ oz. Mango purée (Shelberg uses Réal) 1½ oz. Don Q 7 Year Puerto Rican rum 1½ oz. sparkling wine ➜ Combine all ingredients except the sparkling wine in a shaker. Shake briefly with ice, then strain over fresh ice in a wine glass. Top with sparkling wine and add pebbled ice. Garnish with two pineapple fronds and a dehydrated lime wheel. —Krissy Shelberg B A R T E N D E R . C O M | M I XO LO G I ST. C O M

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TOP

FICTIONAL BARTENDERS OF ALL TIME ILLUSTRATION BY KATIE THOMAS

eighborhood dives, cruise ships, haunted hotels — movies and TV have put bartenders just about everywhere. They get the best gossip, some of the best lines and more than their share of questionable customers. That’s part of what makes bartending such a great job, on screen and in real life: you never quite know who’s going to pull up a stool. You get to make someone’s night, get to know

the regulars and collect stories you’ll be telling for years. Of course, most bartenders don’t have to deal with vampires or space travel. Some of these characters are exactly who you’d want pouring your next drink. Others make you wonder who hired them, and how they still have a job. Here are BARTENDER® Magazine’s Top 10 Fictional Bartenders of All Time….

1. Brian Flanagan | Cocktail

6. Georgie Santorelli | The Sopranos

10. Nick Miller | New Girl

The bottles flew, the crowds loved it, and Tom Cruise made it all look easy. Brian’s personal life was considerably less coordinated.

Georgie could get on Tony Soprano’s bad side just by answering the phone or talking about ice. Whatever the Bada Bing paid him, it wasn’t enough. (And he deserves a spot on this list for surviving as long as he did!)

Nick would happily argue with you about something ridiculous while pouring your beer. His life outside work needs attention, but behind the bar, the grumpy charm makes sense.

2. Moe Szyslak | The Simpsons Moe has spent decades serving Homer and falling for Bart’s prank calls. He’s cranky, suspicious and occasionally desperate for company. We’d miss him if Moe’s Tavern ever closed!

3. Sam Malone | Cheers Yes, it’s an obvious choice (along with Woody and Coach, who get an Honorable Mention on our list), but come on, a former Red Sox pitcher with good hair and a weakness for flirting, he has to be on the list!

4. Isaac Washington | The Love Boat The smile, the mustache, the finger-point. Ted Lange’s Isaac looked happy to see every passenger who pulled up to his bar. And he helped make cruise travel glamorous!

5. Lloyd | The Shining He remembers your drink, listens patiently and tells you, “Your money’s no good here.” Under other circumstances, that would be excellent service. At the Overlook, it’s terrifying.

7. Guinan | Star Trek: The Next Generation When things got complicated aboard the Enterprise, Guinan was often the person worth talking to. Whoopi Goldberg gave Ten Forward a bartender who knew when to offer advice and when to listen.

Doug Coughlin from Cocktail Gus (voiced by David Lynch!) from The Cleveland Show Marion Ravenwood from Raiders of the Lost Ark

8. Laszlo Cravensworth, a.k.a. Jackie Daytona What We Do in the Shadows

Wuher from Star Wars

Laszlo puts a toothpick in his mouth, calls himself Jackie Daytona and convinces a Pennsylvania town he’s a “regular human bartender.” Before long, he’s pouring drinks and raising money for the local girls’ volleyball team. Quite a career change.

9. Kevin “Kev” Ball | Shameless Kev has a big heart and some questionable business ideas. At the Alibi Room, he looks after his regulars while putting up with Frank Gallagher, a job that deserves its own award.

The number one source and authority on bartending, on premise & beyond.

HONORABLE MENTIONS:

Woody Boyd and Coach from Cheers

Ackmena, played by Bea Arthur, from The Star Wars Holiday Special Rosie Cotton from The Lord of the Rings The Octopus bartender from Who Framed Roger Rabbit? We’ll include Al Swearengen here too, a real historical saloon owner even though the Deadwood portrayal is fictionalized. (And hat tip to Stuart Weaver and Scott Gaines for their inputs here!)

FALL/WINTER 2026

BARTENDER® Magazine

feature

The

JILL DEGROFF

Long View BY JOHN GAKURU

hen you’re young in hospitality, life moves one shift at a time. Tonight’s service, tomorrow’s opening and, somewhere in between, a day off. Twenty years from now? Table twelve wants another round! I get it. I started behind the bar at TGI Friday’s in the south of England, and more than 25 years later I’m still fascinated by this industry. I’ve worked with bars, brands and brilliant people all over the world. I’m approaching 50 too, which changes your relationship with late finishes and early flights! But will you still enjoy this career when you’re no longer the youngest person on shift?

NOT JUST SURVIVE. ENJOY. Hospitality can become your whole world. Colleagues become friends. Your hours, relationships and sometimes your personality revolve around service. That belonging is one of the things I love most about it. But you can miss the moment that life stops fitting. We talk endlessly about getting ahead. I’d like us to talk more about staying well. Let’s retire one of our favourite myths: exhaustion proves commitment. We’ve heard the war stories. Doubles. Closes followed by opens. Straight to the airport after service. I’ve told a few myself. But a brutal week isn’t a personality, and a permanently tired team isn’t a badge of honour for its manager. Of course you sometimes dig deep. Someone calls in sick, the bar’s three deep and guests keep arriving. But if every week is an emergency, something needs fixing. Looking after yourself doesn’t mean caring less. It means thinking beyond tonight. Sleep, proper food and friends outside the industry matter. And if you lead a team, consider the example you’re setting. You can’t preach balance while rewarding whoever never says no. I’ve also learnt that staying in hospitality doesn’t mean staying the same. I’ve had several careers inside this one industry. Bartender, brand ambassador, strategist, founder. Each change meant learning, and admitting that what worked five years earlier might not work now. That’s not failure. That’s growing. You might love being behind the stick for another thirty years. Fantastic. We need people who choose the floor because they love it, not because they haven’t found a way out. You might discover that teaching gives you the same buzz as service. Or building menus, running a hotel, or creating a role nobody’s named yet. You don’t have to announce a reinvention on LinkedIn every time your interests change. Give yourself permission to be

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curious. And don’t confuse staying relevant with chasing every trend. There’s always a new technique, platform or category we’re all supposed to know about. Keep learning, especially from younger colleagues. Nothing ages you faster than thinking you’ve learnt everything. Relevance isn’t pretending to be 25 forever. It’s bringing your experience to what’s happening now, with enough humility to recognise what you don’t know. That matters to me as my work takes me between cultures and markets. Building Calabash Africa keeps reminding me that the next brilliant idea might come from someone who has never been invited onto the familiar conference circuit. If we only listen to the people who already have the microphone, we’re missing an awful lot. And longevity isn’t equally available to everyone. Talent doesn’t automatically buy access, financial security or a workplace where you can be yourself. I want women, BIPOC and LGBTQ+ professionals, and people in overlooked markets, to build lasting careers, not fight for a place on the rota.

THEN THERE’S MONEY. Our industry is full of people who look after everyone except themselves. If you’re living from one pay packet to the next, a health problem or a much-needed break can become frightening. Knowing what your life costs and putting something aside when you can isn’t selling out. It’s protecting your future. Employers have a responsibility too. Fair pay, proper time off, safe workplaces and genuine progression aren’t extravagant perks. We can’t keep calling hospitality a lifelong profession while making it so hard to build a life around it. So whether you’re on your first shift or your thousandth, ask yourself something more useful than, “What’s my next title?” “What sort of life am I building, and is the way I’m working helping me get there?” Your answer will change. Mine has. I hope it keeps changing. That’s the beauty of the long view. You can still love the laughter, the chaos, the ridiculous stories after service and that little bit of magic when someone feels genuinely welcome. You can be ambitious, curious and completely in love with the craft. You just don’t have to give every last piece of yourself away to prove it. I’d quite like us all to be around, and enjoying ourselves, when the next generation takes over the bar. B A R T E N D E R . C O M | M I XO LO G I ST. C O M

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Libary THE SECRETS TO BAR GOTO’S SIGNATURE

Sakura Martini Award-winning bartender Kenta Goto shares the back story and recipe for making one of his most famous cocktails.

he Sakura Martini was the very first cocktail I created in my bartending career. In spring 2007, a few months after I started working at Pegu Club, I was developing new recipes to present to the establishment’s owner, Audrey Saunders, for approval for the bar’s menu. I thought a lot of Asian-themed cocktails at the time were dated and pretty terrible, like the overly sweet lychee martini or the Saketini with a cucumber slice. While I see a basic harmony between sake, vodka, and cucumber, the majority of Saketinis being served were not very well made. Most bartenders didn’t give much thought to which sake and which vodka worked best together. Usually, you ended up with an overly diluted vodka martini with a hint of sake flavor. I felt like creating the ultimate Japanese cocktail was important to my personal identity and to my bartending career. My original recipe, which Audrey named the Yokohama Romance for the Pegu menu, called for 2½ ounces of sake, 1 ounce of gin, and 1½ teaspoons of maraschino liqueur. At the time I wanted a cherry blossom for garnish, but I had no idea where to get it, so I used a culinary-grade red rose petal. The red petal in the clear martini resembled the Japanese flag. When I was getting ready to open Bar Goto in 2015, I revisited the recipe, swapping out the types of gin and sake, tweaking the ratios, and adding a drop of sakura (cherry blossom) bitters. The result was a clean, subtle, and gentle drink, but with body, a long finish, and a slightly floral aroma. I initially intended to put the newly named Sakura Martini on my menu as a seasonal drink, but it was so popular with guests that I kept it on. The Sakura Martini has been on the Bar Goto menu consistently since our first day and is one of our signatures. We use a salt-pickled cherry blossom as the garnish in this cocktail, so it can be made year-round. This recipe calls for stirring the cocktail. The Sakura Martini can also be thrown instead of stirred. Pouring the cocktail between two mixing cups will give a silkier mouthfeel to the sake.

The number one source and authority on bartending, on premise & beyond.

By Kenta Goto and Noah Rothbaum $45 | Available at PenguinRandomHouse.com

SAKURA MARTINI ¹⁄₁₆ tsp. Luxardo Maraschino liqueur 5 tsp. Suntory Roku Gin 2½ oz. Ryujin Kakushi Ginjo Namazume sake, chilled 1 drop Sakura bitters GARNISH (SEE NOTES) Salt-pickled cherry blossom EQUIPMENT Mixing glass (26 ounces, approximately 3½ inches wide and 5 inches high) Barspoon and Hawthorne strainer

MIXING ICE 11 standard freezer tray cubes or 12 (1-inch) professional-grade ice cubes GLASS Coupe (6 ounces)

➜ Half an hour before you start making the drink, place a coupe glass in your freezer. Ideally, you want the glass cooler than room temperature, but not icy cold. Add all of the ingredients except the garnish to a mixing glass and fill with the mixing ice. Stir 50 times if your freezer tray ice is strong and mostly clear, or 40 to 45 times if your ice is weak or looks cloudy. (Stir 50 times with professional-grade ice.) Strain into the chilled coupe glass. Gently place a pickled cherry blossom in the glass to garnish. R E P R I N T E D W I T H P E R M I SS I O N F R O M T H E G OTO B A R T E N D E R ’S G U I D E : A P H I LO S O P H Y O F C O C K TA I L S , H O S P I TA L I T Y, A N D H OW TO M A K E G R E AT D R I N KS E V E RY T I M E BY K E N TA G OTO A N D N OA H R OT H B A U M , C O P Y R I G H T © 2026. P U B L I S H E D BY T E N S P E E D P R E SS , A N I M P R I N T O F P E N G U I N R A N D O M H O U S E . P H OTO G R A P H S C O P Y R I G H T © 2026 BY E R I C M E D S K E R

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BARTENDER® MAGAZINE 2027 COCKTAIL CALENDAR & RECIPE GUIDE

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Featuring: Absente Absinthe Spot Irish Whiskey Cointreau LALO Tequila Coco Lopez Tito’s Handmade Vodka Palm Republic Rum Bulleit Bourbon Lustau The Botanist Gin

—Marlana Scott, Johnstown, NY

and the several we received:

RUNNERS UP “A tall draft in a frosty stein? That’s an automatic first down.”

“Skip the glass, just dump the Gatorade on my head.”

—Hank Sampson Peterborough, Ontario Canada

—Kathy Wrobel East Hartland, CT

“I survived the defense, but this tab might actually kill me.” —Thomas Dituri Staten Island, NY

“Surprise me, I’m wide open.” —Wayne Kline Burbank, CA

36 BARTENDER® Magazine

When they said NFL draft, I thought it was a beer event. —Sharon Sailor Greenport, NY

The only thing getting tackled here is this drink. —Liz Flora Tallahassee, FL

FALL/WINTER 2026

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➼ “Blitzed all day/ Trying not to get blitzed.” ➼ “Fantasy football / Fantasy draft.” ➼ “I thought I won the draft.” ➼ “I can tackle anything!”

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BARTENDER® Magazine Fall/Winter 2026 issue