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PHOTO BY NICHOLAS RUIZ PHOTO
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Welcome to your Spring 2026 issue of BARTENDER® Magazine. We’re glad you’re here.
From the very beginning, this magazine has been rooted in a mission to recognize, support, and celebrate bartenders and other hard-working members of the hospitality industry, and of course that also extends to the next generation of professionals shaping our industry. That commitment continues with this issue’s cover, featuring a group of rising talents from SEED LIBRARY NYC, one of the most exciting bars to emerge from the Mr Lyan universe. Their creativity, energy, and perspective represent exactly what keeps this industry moving forward. (Turn to page 8 for the full story.)
Also in this issue we take a closer look at the enduring legacy and continued evolution of Tequila Don Julio, a brand that has continued to shape the tequila industry (see Page 10). And on Page 14, we spotlight amazing women who
are raising the bar across the industry, pushing boundaries and reshaping leadership behind and beyond the bar. Also, on page 24 check out our roundup of exciting new bar openings that are bringing fresh ideas, bold concepts, and renewed momentum to cocktail culture around the country.
At its core, this issue is about progress, new voices, new ideas, and the people driving them.
Thank you, as always, for being part of this community.
Cheers,
Ryan Foley Publisher
TequilaInnovator: DonJulioGonzÁlez BY
Cocktails Creative Creative
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® , send your creative cocktail to info@bartender.com
LEANDRO SHARES A TRENDING COCKTAIL
Leandro Pari Di Monriva also known as TheEducatedBarfly on Social Media, didn’t mean for the Carajillo Old Fashioned to go viral but he says “I don’t think that anyone actually knows how to go viral with anything unless you’re maybe MrBeast or something”
Here is what he did have to say about one of the most viral cocktails of 2026 so far!
Leandro: I chose this cocktail as something to shoot for my series, The Educated Barfly, because I was interested in the flavor profiles, and that was about it. I’m not surprised, though, that it became so popular. It has all the ingredients needed for a viral cocktail: it riffs on one of the most iconic and beloved classic cocktails, it contains coffee—which, as the success of the Espresso Martini has proven, people are clearly crazy about—and it offers endless opportunities to add your own spin. And for my money, that’s what makes
for an expertly made cocktail: something simple on its face, but executed in such a way that the ratios and flavors all work in tandem to create something complex and pleasing. It’s the kind of drink where, each time you take a sip, you find something new about it. As a result, it becomes something truly transportive.
It also bears mentioning that the cocktail was created by San Diego-based bartender Sean O’Connor Combee at a bar called J & Tony’s Discount Cured Meats and Negroni Warehouse. It’s also worth noting that the recipe that went viral on Instagram is not the original recipe. It’s a simplified version that was shared in Michael Madrusan’s new book, Madrusan’s Cocktail Companion, published this year. But that’s just it: had the original recipe gone viral, it likely wouldn’t have become the sensation it did. And therein lies an important lesson—one in simplicity that we should all learn from.
CARAJILLO OLD FASHIONED
1 oz. Rye Whiskey
1 oz. Cognac
¼ oz. Coffee Liqueur
¼ oz. Licor 43
Garnish 3 coffee beans
Is this the drink of 2026 or another cocktail, like the Grasshopper take the crown? More fun to be shared and find more recipes and trending drinks on Bartender.com! Scan here to shop BARTENDER
The Spirits Authority
BARTENDER®
Magazine is proud to be the media-partner for the Spirits Authority.
The Spirits Authority is a hospitality insights and education platform built by the folks at Liquid Productions. Their work sits at the intersection of training, research, and on-premise strategy. Over the past year they launched The Gin Authority, a traveling seminar designed to explore the history, production, and modern role of gin on cocktail menus—while collecting real-time data from the people shaping drinks culture behind the bar.
The program has now run in four U.S. markets—Brooklyn, Kansas City, Alameda, and Phoenix—bringing together working bartenders, beverage directors, and bar owners for guided tastings and open discussion about the category. Alongside the education component, they gathered insights through live polling and post-session surveys, building a snapshot of how bartenders are thinking about gin today.
SEVERAL THEMES EMERGED QUICKLY
First, the Martini is firmly back at the center of gin culture. When asked what gin cocktails bartenders love most and which ones are actually selling, the Martini consistently rose to the top. The Negroni followed closely behind, with the Gin & Tonic and other highball formats serving as accessible entry points for guests.
Second, education still moves the needle. Many attendees reported that tasting through different gin styles— particularly Old Tom and story-driven expressions—changed the way they
“The Martini is firmly back at the center of gin culture. When asked what gin cocktails bartenders love most and which ones are actually selling, the Martini consistently rose to the top.”
think about the category and how they might use it on menus. The diversity within gin remains one of its greatest strengths, but it’s also something many bartenders said they don’t always get the opportunity to explore in depth. Finally, bartenders told them that the biggest challenge in selling gin isn’t dislike—it’s intimidation. Guests often assume gin will be aggressively “piney” or overly botanical. That perception creates a barrier at the moment of ordering, even though bartenders themselves overwhelmingly enjoy working with the spirit.
What this suggests is that gin’s opportunity isn’t about reinvention, it’s about translation. When bartenders can frame gin in approachable terms and introduce it through familiar formats like Martinis, Negronis, and sour-style cocktails, the category continues to thrive.
As The Authority expands into American Whiskey this summer, their goal is simple: keep listening to bartenders and translate those insights into actionable knowledge for the industry. Head to www.thespiritsauthority.com for dates and locations and follow them on socials @thespiritsauthority.
Jacques Bezuidenhout at New York Distilling Co. PARTNERSHIP
Featured Featured BAR
MR. LYAN TAKES ON NEW YORK
After opening establishments around the world, SEED LIBRARY NYC is awardwinning bartender Ryan Chetiyawardana’s first permanent bar in Manhattan.
BY NOAH ROTHBAUM
Walking through the lobby of sophisticated midtown Manhattan’s Hotel Park Ave on a fall morning, Ryan Chetiyawardana could easily be mistaken for a guest. Wearing his trademark round gold-rimmed glasses as well as sneakers and a casual but carefully selected outfit he could certainly pass as an advertising executive visiting New York from across the pond.
But of course, Chetiyawardana (who generally goes by Mr. Lyan) runs a group of award-winning bars around the world as well as publishing cocktail and entertaining books, hosting a spirited travel TV show and even teaching a Master Class module on mixology with BARTENDER® Magazine Hall of Famer Lynnette Marrero.
Over the last few months, he and his
team have transformed the basement of the Hotel Park Ave into their latest outpost, SEED LIBRARY NYC. Once you find your way downstairs into the inviting space, you soon forget you’re underground or even in the five boroughs.
Given that he runs five establishments in London, Amsterdam and Washington, D.C., you might expect the stakes to be a bit lower for this American version of SEED LIBRARY, but this is the first time that he has opened a permanent bar in New York. It’s a major milestone for any operator, since the stakes are higher given the pressure to compete with the city’s famous long-established watering holes. Even for a seasoned professional like Chetiyawardana who doesn’t have anything to prove to anybody this is a serious challenge. “Honestly, there is
probably double pressure,” says Chetiyawardana. “Anything that we’re doing that is new, I’m still super, super nervous about and the fact that it’s New York is additional pressure on top of things.”
FROM BAR BACK TO BAR STAR
But defying the odds has been a hallmark of Chetiyawardana meteoric rise. He entered the industry as a bar back in his hometown of Birmingham, England at a watering hole called Santa Fe. By 2012, he was hosting pop ups in London, which led to the opening of his first spot, White Lyan, in the fall of the following year. It was arguably like no other bar in the world, since it used no fresh fruit or even ice for its drinks.
As much as a concept as craft cocktail bar, it drew on his background as both a biology and philosophy student at the University of Edinburgh and a fine art student at London’s famous Central Saint Martins. Quickly, White Lyan became the most talked about bar in the world earning Chetiyawardana a slew of accolades and awards. While White Lyan ultimately closed it served as a spring board for his incredible career.
TOP LEFT: NICHOLAS RUIZ
PHOTO; GROUP SHOTS: ANDREA GRUJIC
A NEW CHALLENGE
BAR Featured Featured
While on paper it might seem like he had accomplished everything he possibly could, he still felt the pull of New York, which has increasingly become a talent magnet attracting some of the world’s best bartenders to the city from around the world. Back in 2019, Chetiyawardana had done a pop-up version of his London Lyaness bar in Manhattan and that experience helped convince him to finally take on the Big Apple.
His SEED LIBRARY NYC draws on his existing SEED LIBRARY in East London, which opened in 2022 and is also in the basement of a hotel. But don’t expect the latest outpost to be a replica of the original location. “There is so much that feels a kin between the two cities,” says Chetiyawardana. “The sentiments that gave birth to SEED LIBRARY feels very relevant here. And there is so much that we can still explore in that concept that isn’t a repeat of what we’ve done in London.”
While the menu of SEED LIBRARY NYC offers some of Chetiyawardana’s most famous creations, including his Beeswax Old-Fashioned (Michter’s Whiskey, bitters and actual beeswax) and Coriander Seed Gimlet (Beefeater Gin, coriander seed and white grape), it also features new drinks, like the Pear + Apple + Tonic (Christian Drouin White Calvados, pear brandy and tonic water) and the Blue Hill 75 (Hendrick’s Gin, fermented purple carrot and Champagne).
LOCAL TALENT
Another way he ensured that this SEED LIBRARY location is a true reflection of New York, was to hire local all-star talent. Veteran bartender Natasha Bermudez, who was born in the city and raised in the Dominican Republic, is SEED LIBRARY NYC’s bar manager and brings a wealth of experience working in tops bars in Brooklyn and Manhattan. Head bartender Isaiah Sergeant is another native New Yorker who previously worked at Eleven Madison
Park. Maître d’ Sthefany Gomez has lived in NYC almost her whole life and previously was the manager of downtown institution Superbueno. To help bring a bit of the success of D.C.’s Silver Lyan to SEED LIBRARY NYC, Senior Bartender Teddy Murphy has moved to New York.
“Anything that we’re doing that is new, I’m still super, super nervous about and the fact that it’s New York is additional pressure on top of things.”
—Ryan Chetiyawardana AKA Mr. Lyan
Like all of Chetiyawardana’s projects, Alex Lawrence-Milia is the managing director. He has been with the Lyan group for more than 12 years. “New York has always been incredibly daunting. It’s my favorite city in the world. I love it,” he says. While each of the properties is unique and tailored to the specific needs of the clientele, what makes the company work is the same unifying mission. “We were very non-prescriptive on some of the systems that we put in place, but we were very clear on the philosophy that had to be overarching. That’s why you can adapt.”
Chetiyawardana echoes that sentiment. No matter where in the world he is running a bar, he has the same underlying motivation: “Does it feel like we’re learning by coming to a new place and do we feel like we’re bringing something that complements what’s already there?” While SEED LIBRARY NYC hasn’t yet been open a year, the answer to his question is a resounding yes.
Left to right: Sthefany Gomez, Isaiah Sergeant, Teddy Murphy, Natasha Bermúdez
THE TEQUILA INNOVATOR:
DON JULIO GONZÁLEZ DON JULIO GONZÁLEZ
The famous distiller and visionary changed the course of tequila history and shared a taste of Mexican culture with the world.
BY NOAH ROTHBAUM
Tequila Don Julio started in the red, volcanic soil of Jalisco, Mexico. The brand’s founder wasn’t a large spirits company or even a well-established merchant — Don Julio González was a 17-year-old farmer with a dream. A dream that he could grow and nurture agave until its full potential and then turn it into deliciously complex tequila.
González’s passion and his entrepreneurial spirit was admirable but this fledgling venture was far from a sure thing. In 1942, when he started his business, tequila was still for the most part a local product, enjoyed in and around Mexico. And that’s not to mention, that the world was at war and had just survived a global economic depression and a pandemic. At the time, it must have seemed inconceivable that the spirit he produced at his rustic distillery, La Primavera, in the small town of Atotonilco El Alto would one day be served in the best bars around the world and his name known by the best bartenders.
“What makes us so special, what makes us so unique, is our heritage,” says Manuel De Avila, National Ambassador for Tequila Don Julio, who is quick to point out that the brand is still produced in Atotonilco. “Don Julio got started on his journey in 1942 and it really started with a simple, revolutionary vision and one that really shaped the category of tequila as we know it today. And that vision was truly focusing on quality over quantity.”
A COMMITMENT TO QUALITY
Chalk it up to youthful confidence but González wasn’t afraid to
change how things were traditionally done in pursuit of flavor.
“Back then we got started by using 100 percent Blue Weber Agave every single time. We still do it the same way to this day,” says De Avila. Each agave plant is chosen for harvesting only when it is at its optimal maturity.
González’s vision influenced just about every other aspect of its tequila production down to the smallest details. “We slow cook our agave in masonry ovens, ferment using a unique yeast strain developed by Don Julio himself, and double distill in copper pot stills to achieve a distinctive tequila profile,” says De Avila. “We always age beyond the minimum industry standard. Everything we do is intentional.”
“It’s all about the culture that Don Julio represents,” says acclaimed bartender Fanny Chu. Knowing the back story of the brand, she says, only enhances her appreciation of what’s in the bottle. But for her the brand’s proprietary production methods also come through in the flavor of the final product. So much so that while she loves making classic cocktails, like Margarita and Palomas, with Don Julio, she finds herself now often enjoying it neat. “Don Julio makes such a great product that it’s easily sippable,” she says. “It doesn’t necessarily have to be in a cocktail.”
THE
HEART & SOUL OF DON JULIO
Just as the real test of a chef’s skill is how they roast a chicken, the real test of a tequila is its blanco. “The blanco is our heart and soul of our brand, with that you truly taste the terroir,” says De
“Don Julio got started on his journey in 1942 and it really started with a simple, revolutionary vision and one that really shaped the category of tequila as we know it today. And that vision was truly focusing on quality over quantity.”
—Manuel De Avila
National Ambassador for Tequila Don Julio
Avila. “You get those beautiful mineral peppery notes. You get a lot of that beautiful citrus. But first and foremost, what I think is super important when tasting any tequila, is that you want to be able to taste the agave. And that’s one of the things you can always point out with the blanco — it’s that rich, honeyed agave note with a slight herbaceous tone to it, which is what a blanco should taste like.”
But Don Julio makes much more than its awardwinning blanco. It has a full portfolio of tequilas, including the innovative Don Julio 70 Cristalino Añejo Tequila, which is the world’s first Cristalino Añejo and is a sensation in Mexico City’s bars and clubs.
Chu has recently found herself gravitating toward making high-end cocktails with Don Julio 1942. At first, she didn’t understand why you just wouldn’t drink the rich and complex tequila on its own, but she soon discovered that it works incredibly well with citrus juice and ingredients that have notes of baking spices, like vanilla and cinnamon. One of her favorite ways to use the luxurious tequila is in a decadent 1942 Margarita. “That’s baller status,” she says.
For De Avila, celebrating with 1942 is a natural fit and part of Don Julio’s history and ethos as well as a reflection of the place where it is from. Growing up he would visit his family in Mexico and remembers that the brand was basically required to be served at any major or minor celebration. “If a bottle of Don Julio wasn’t at every table, I was gone,” he says with a laugh. “It’s just ingrained in Mexican culture.”
This article was published in partnership with Tequila Don Julio. Please drink responsibly. Tequila DON JULIO. 40% Alc/Vol. © 2026 Imported by Diageo Americas, New York, NY.
Buzz Brand Brand
A BOLD NEW POUR: INSIDE AMBER & OPAL
Amber & Opal isn’t just entering the whiskey space — it’s challenging what that space has traditionally looked and felt like. Built on the belief that whiskey should be as inviting as it is flavorful, the brand is carving out its own lane with a spirit that blends craft, culture, and connection.
Handcrafted in Baltimore, Maryland, Amber & Opal starts with a two-yearaged straight rye whiskey matured in medium-charred American oak barrels. From there, the whiskey is layered with locally sourced orange blossom honey and all-natural botanicals, creating a profile that balances gentle sweetness with notes of ginger, fig, cinnamon, and a subtle smoky finish from Lapsang Souchong black tea. The result is a whiskey that feels distinctive, nuanced, and approachable while still delivering structure and depth.
What makes Amber & Opal especially
interesting is that its identity goes beyond liquid alone. The brand is rooted in the idea of bringing people together and broadening the image of whiskey by celebrating diversity, community, and shared experience. That mission carries through in both its storytelling and presentation, offering a more modern take on what a premium whiskey brand can represent.
Amber & Opal also leans into premium craft cues without losing authenticity. Bottled at 40% ABV, it
meets the legal standard for whiskey, distinguishing itself from lower-proof flavored products that often fall into liqueur territory. Its honeycomb-inspired packaging, metal cork stopper, and weighty decanter-style bottle reinforce that elevated feel while nodding directly to one of the brand’s signature ingredients: orange blossom honey.
Behind the bottle is a team with a broad mix of cultural, entrepreneurial, operational, and creative experience, including Herb Rice, Kelvin Barton, Sandy Sandiford, and co-founder Ja Rule. Together, they’re shaping Amber & Opal into more than a celebrity-backed bottle — positioning it instead as a purpose-driven whiskey brand with a strong point of view and a clear desire to connect with a wider audience.
Overall Amber & Opal brings a fresh angle to the whiskey category: a true whiskey with layered flavor, strong visual identity, and a brand story centered on culture, inclusivity, and modern whiskey drinkers. For bars looking to feature spirits with both depth in the glass and conversation-starting energy behind the bottle, this is one worth watching.
Women
RAISING THE BAR
Spotlighting standout women across our industry who are making an impact.
At BARTENDER® Magazine, recognizing the women shaping this industry is nothing new. In fact, we first began spotlighting talented women behind the bar from the early days this magazine was founded. Decades later, that commitment remains as important as ever. In this feature, we highlight the women who are not only raising the bar, but redefining it by driving innovation, leading teams, and helping shape a more dynamic and inclusive future for the industry.
Nicole Giampino
Coyote Ugly
New York City
Nicole Giampino is an award-winning bartender and hospitality leader with more than 11 years of experience spanning craft cocktails and bar operations. Now in management at Coyote Ugly New York and also behind the bar at Kabin, she is known for mentorship, team development, and building community through genuine hospitality.
Princess
Allegory
Washington DC
Princess “PJ” is one of D.C.’s most respected bartenders, with nearly two decades in hospitality. At Allegory, she has helped shape an internationally recognized bar program while using her platform to celebrate her Trinidadian and Venezuelan heritage. Her work has earned industry recognition at home and abroad, reflecting both her global perspective and deep commitment to the craft.
Shantelle Pace
Pagan Idol
San Francisco
Shantelle is a San Francisco bartender at Pagan Idol and the voice behind She the Bartender. Known for pairing strong opinions with genuine hospitality, she advocates for her community, calls out nonsense, and makes sure everyone at the bar feels like they belong—soft where it matters, sharp where it counts.
THE BAR
Julia Momosé
Kumiko
Chicago
Julia Momosé is a chef, bartender, author, and the visionary behind Kumiko, Chicago’s acclaimed Japanese dining bar. Born and raised in Japan, she is known for blending hospitality, design, seasonality, and meticulous technique. Through Kumiko, consulting, advocacy, and mentorship, Momosé has helped shape a more thoughtful and inclusive future for hospitality.
Tammy Bouma
Lady Jane Denver
Tammy Bouma is the Bar Manager at Lady Jane in Denver and the 2024 national Speed Rack champion. Known for pairing technical precision with genuine hospitality, she is helping redefine the modern neighborhood bar as craft-driven, collaborative, and approachable. In Denver, Tammy is also recognized for her mentorship and commitment to building community behind the bar.
J’Nai Angelle
New Orleans
J’Nai Angelle is a New Orleans–based bartender, spirits educator, and content creator with 13 years of experience across dive bars, fine dining, and specialty concepts. Through her platform, Pretty Magic Cocktails, she creates educational content, brand experiences, and community-driven programming while mentoring women and nonbinary bartenders in hospitality.
Eliza Hoar
Manor Bar and Rosewood Miramar Beach
Santa Barbara
Eliza Hoar is a NYC–born hospitality professional whose career has taken her from Maine and Aspen to acclaimed bars including Noble Experiment, Youngblood, and Equal Measure. A competitor in Stoli Elit Grand Masters, Patrón Perfectionist, Nikka Perfect Serve, and Speed Rack, she later became Director of Bars at Manor Bar and Rosewood Miramar Beach in Santa Barbara.
Jennifer Yim
Las Vegas
Jennifer Yim is a former pharmacy student turned bartender whose work is shaped by science, creativity, and hospitality. A mixologist and training coach at The Cosmopolitan of Las Vegas, she also runs Nichebycoqtale LLC and co-founded Spirit & Seoul, using cocktails to honor her heritage and tell meaningful stories.
Jacki Schromm
Donna’s Houston
Houston
Jacki Schromm has worked in hospitality since she was 14, with experience spanning Nantucket, Boston, and now Houston, where she helped shape respected programs including Better Luck Tomorrow, Anvil, and Reserve 101. A Speed Rack alum and longtime advocate for women in hospitality, she is now the co-owner of Donna’s, a cocktail bar built on community, connection, and great drinks.
Riamond Lomeli
San Antonio
Riamond Lomeli has spent more than 18 years behind the bar and now manages the team at Green Lantern in San Antonio, Texas. A passionate competitor, her standout accomplishments include wins at Barmania in Texas and Las Vegas, a San Antonio Speed Railz title, and a Speed Rack finalist spot. Above all, she is a proud bartender, bar manager, wife, and mother.
Joy Figueroa
Alma Hotel Viejo
San Juan
San Juan
Joy Figueroa is a Puerto Rican bartender and beverage leader whose work blends culture, hospitality, and classic technique. After 15 years in acclaimed Las Vegas bars including Herbs & Rye and Cleaver, she is bringing her experience and vibrant Latin influence back to Puerto Rico. Through collaborations with Rums of Puerto Rico and future projects of her own, Joy continues to champion storytelling, heritage, and community through cocktails.
Product Featured Featured
THATCHER’S ORGANIC BLOOD ORANGE LIQUEUR
Built for the Bar. No Artificial Anything.
Walk into most bars and you’ll find blood orange doing one of two things: Adding color or adding sugar.
Thatcher’s Organic Blood Orange Liqueur is built to do something better.
Crafted from real organic blood oranges - not extracts or artificial flavor systems - Thatcher’s delivers bright citrus oil aromatics, natural bitterness, and structure that holds up in spirit-forward builds. It integrates cleanly into classics without hijacking the base spirit.
In a modern beverage program, that balance matters. Lower perceived sweetness means more control. More control means tighter specs. And tighter specs mean repeatable drinks that bartenders can execute at speed.
At Taco Borracho in Grand Rapids, MI, the cocktail menu is filled with unique margaritas, each with a Thatcher’s liqueur as a modifier. Prickly Pear and Elderflower are two customer favorites, but the most popular is the Blood Orange Margarita.
Instead of adding separate orange liqueur and fresh juice adjustments, the team uses Thatcher’s Organic Blood Orange to bring citrus depth and gorgeous color while maintaining acid balance. It’s an easier cocktail for bartenders to craft and delivers a rich, natural flavor.
“After trial and error of testing the
THE BORRACHO BLOOD ORANGE MARGARITA
1½ oz. Blanco Tequila
½ oz. Thatcher’s Organic Blood Orange
¾ oz. Fresh Lime
¼ oz. Agave (optional, adjust to spec)
➜ Shake, strain over rock, salt or Tajín rim.
margaritas, [Thatcher’s] was just the best flavoring that we had,” said Luis Delvalle, the bar manager at Taco Borracho. “They’re liqueurs instead of purees, so the blood orange puree versus the blood orange liqueur is a different flavor, and I think it mixes well here.”
It’s not about chasing trends. Armed with a unique, high-quality tool, Taco Borracho has become one of Thatcher’s top bar partners in the country and continues to see customers flock through the doors for their custom creations.
“I think the way we do things here, it brings back repeat buyers,” Delvalle said. “We have people who keep coming back weekly for our margaritas.”
If you are early in your hospitality career, or even a few years in and trying to work out what this life can really look like, I want to talk to you plainly.
This industry can be incredible. It can take you around the world, introduce you to people who change your life, and teach you discipline, empathy, resilience, style, timing, and leadership in ways few industries can. But it can also box you in if you are not careful. I have seen both. I have lived both.
I have seen talented people build careers full of purpose, momentum, and real joy. I have also seen talented people get stuck in one venue, one title, one way of seeing themselves, and slowly lose confidence because they started believing the role they had was the only one they were ever going to have.
That is really what this piece is about. I want to encourage you to build career range, and with that, room to move.
Those phrases feel more human to me than a lot of the usual career language. What I mean is simple. Build your life in hospitality in a way that gives you options. Build it in a way that gives you more than one door to walk through as your life changes, your ambition grows, or the industry shifts around you. And trust me, the industry always shifts. Bars close. Owners change. Trends come and go. Economies tighten. New categories emerge. Life happens.
If your sense of self is tied too tightly to one title in one room, every change can feel like a threat. If you build range, change starts to feel more like movement. You are still affected by it, of course, but you are not flattened by it.
When I speak to younger bartenders, I often hear the same question dressed up in different ways. How do I grow without losing myself? How do I make this a real career? How do I know what to do next?
The first thing I usually say is this: stop thinking you need to follow one perfect ladder.
BY JOHN GAKURU
Building Optionality in Hospitality Careers
Hospitality has a habit of selling a very narrow version of success. You start here, get promoted there, then maybe become a manager, an owner, or a brand ambassador. That can absolutely be a great path. For some people, it is the right one. But it is not the only one, and I think that matters.
A lot of the most fulfilled hospitality people I know have built careers that are wider, not just taller. They did not only chase the next title. They built range. They learned how to work a room, run a team, cost a menu, train staff, host properly, build relationships, tell a story, and understand the money behind the magic. Some stayed on the floor. Some moved into brands. Some built businesses. Some became educators. Some moved between countries. They built careers with shape, and that shape gave them options.
That, to me, is where room to move becomes powerful. It gives you flexibility without costing you direction.
I also want to say this clearly. Room to move should not be reserved for the privileged few. Too often, this industry talks about opportunity as if everyone starts from the same place. They do not. Some people get access early. Some are overlooked. Some are welcomed into rooms quickly. Others have to prove themselves again and again.
That matters. I have spent a lot of my career paying attention to that gap, and I care deeply about it. Talent is everywhere. Access is not. That is one reason I care so much about creating more pathways in hospitality, especially for people whose voices, backgrounds, and perspectives have historically been sidelined.
It is also a big part of why I am building Calabash Africa, not as a slogan, not as a fashionable idea, but as a conduit. A conduit for talent, exchange, visibility, and real collaboration between Africa and the wider drinks and hospitality world.
Africa is not “emerging” in the lazy way people often use that word. It is full of excellence, intelligence, cultural power, and serious hospitality talent. What has often been missing is access,
“When I speak to younger bartenders, I often hear the same question dressed up in different ways. How do I grow without losing myself? How do I make this a real career? How do I know what to do next? The first thing I usually say is this: stop thinking you need to follow one perfect ladder.”
infrastructure, and stronger bridge building between markets. That matters for all of us, because your own career gets bigger when your view of hospitality gets bigger. The moment you stop seeing this industry through one regional or cultural lens, you start to understand there are many ways to lead, to host, to build, and to succeed.
If you want a fulfilling career, at home or abroad, focus less on status and more on becoming genuinely useful in different environments.
Useful is a great word in hospitality. Useful means you add value. You solve problems. Teams trust you. You make things better without needing a spotlight. If you are useful in one room, you can grow. If you are useful in many kinds of rooms, you become hard to ignore.
So yes, learn the craft properly. Technique matters. Standards matter. Service matters. Details matter. But do not stop there. Learn how the business works around the bar. Learn why one menu item sells and another does not. Learn what margin really means. Learn how stock gets mismanaged, why labour costs matter, how to train someone without making them feel small, how to write a clear email, and how to present an idea without rambling all over the place.
These are not glamorous skills, but they are career-making skills. I have seen people with incredible palates and beautiful technique stay stuck because they never built the commercial awareness or leadership habits to go with it. I have also seen people who were not the flashiest in the room build brilliant careers because they became deeply reliable, commercially smart, and easy to trust.
That is not unfair. That is the job getting bigger.
Your reputation is still your biggest asset. We live in an era of profiles and platforms, and some of that is useful. But a profile
is not the same as a reputation. A reputation is what people say about you when your phone is not in your hand. Are you reliable? Calm? Respectful? Do you take feedback well? Do you leave teams stronger than you found them? That is your real currency.
The same goes for relationships. I always encourage people to think of them as infrastructure, not networking. Networking can feel transactional. Infrastructure supports movement. If your relationships only exist inside your current workplace, your career becomes fragile. If they spread across bartenders, operators, educators, suppliers, writers, brand teams, and people in different cities and countries, your world gets bigger and your career gets more resilient.
And finally, build your finances and protect your energy. Money gives you choices. Even a small buffer changes your posture. You stop saying yes from panic and start making decisions with a bit more dignity and a bit more patience. Energy matters too. Rest is not laziness. Boundaries are not attitude. If you want a real career, not just a few intense years, you need some structure around your body, your mind, and your relationships.
You do not need your whole life mapped out to build a strong hospitality career. You do not need the perfect title, and you do not need to copy someone else’s version of success.
What you do need is intention.
Build your craft. Build your name. Build your relationships. Build your business understanding. Build your financial runway. Build your energy. Build your point of view. Build your range.
Do that consistently, and your career starts to feel less like a trap and more like something you are actively shaping.
To me, that is the real promise of hospitality. Not just that it can give you a job, but that it can give you a life with movement, meaning, and room to keep growing into yourself.
COOKING
with Coconut Sorbet
1 cup Coco Lopez® Coconut Water
1 can Coco Lopez® Coconut Milk
1 can Coco Lopez® Cream of Coconut
½ cup sugar
1In a small saucepan, combine the coconut water and sugar. Heat over low heat until the sugar dissolves completely. Remove from heat and let it cool, can refrigerate to speed cooling process.
2Once cooled, add the coconut water mixture, coconut milk, and coconut cream into a blender. Blend until well combined and smooth.
3
Pour the blended mixture into a 9x5 metal baking pan or a freezer-safe container. Freeze for about 4 hours. Stir the mixture for the first 3 hours with a fork every 30 minutes to incorporate air and prevent ice crystals from forming (this is important if not using an ice cream maker).
CocoCream Spring Veg Soup
1 cup Coco Lopez® Coconut Milk
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups baby carrots, halved
3 small red potatoes, thinly sliced
2 heads baby bok choy, halved
4 cups vegetable broth
1 tsp dried thyme
Salt & pepper to taste
Fresh chives or parsley, for garnish
1In a large pot, heat olive oil over medium heat. Add chopped onion & minced garlic. Sauté until becomes soft—about 4 minutes.
2Next, toss in halved baby carrots & sliced red potatoes. Stir around for 2 minutes until well-coated onion and garlic.
3
Pour in vegetable broth. Bring everything to a simmer and let it cook for 10–12 minutes until veggies are fork-tender.
4Add in the halved bok choy next. Simmer everything together for another 5 minutes until the bok choy wilts.
5Finally, stir in Coco Lopez® coconut milk along with dried thyme, salt, and pepper. Let your soup simmer gently for another 2–3 minutes, then Serve!
It's Naturally Good!
Libary Libary
The Botanical Bar: 50 Intoxicating and Bespoke Cocktails from the Royal Botanic Gardens, Kew
By Jenny Linford and Esther Clark
Available at bookshop.org
$19.95
➨ The Botanical Bar: 50 Intoxicating Ingredients and Bespoke Cocktails from the Royal Botanic Gardens, Kew explores the rich, biodiverse world of plants in drinks. A compendium of 50 floral, fruity, and herbal ingredients and 50 accessible recipes featuring these components, this collection of plant-forward cocktails and mocktails is illustrated with stunningly styled drinks photography and signature botanical illustrations from London’s Kew Gardens.
Organized by the seasons, The Botanical Bar explores the science, history, and lore behind the elements of our favorite botanical drinks, like ginger, rosemary, and hibiscus. It presents an enticing array of recipes for botanical beverages, from an Artichoke Dirty Martini to a Yuzu French 75, and fresh takes on classic cocktails including a Cardamom Espresso Martini, Turmeric Gold Rush, and Grapefruit and Basil Leaf Paloma, among others.
Aperitivo
By Ryland Peters & Small
Available at amazon.com
$16.99
➨ Over 65 delightful recipes for BAR BITES, COCKTAILS and SPRITZES that will transport you to the bustling excitement of an Italian post-work APERITIVO! Ask any Italian, and they’ll tell you that aperitivo hour isn’t the same as an American happy hour; it’s a state of mind, and a way of being. It’s a time to focus on the present moment, and digest the day, while preparing to digest the dinner to follow. It is also the ideal time to try a classic Italian drink. Traditionally cocktails are light on alcohol and bitter in taste, meaning they pair well with the salty snacks on offer. Campari or slightly sweeter Aperol mixed with soda are classic choices, or enjoyed in a spritz (with the addition of sparkling wine). If you’re after something with more of a kick, you won’t be disappointed by Italy’s most famous cocktail, the Negroni, or a lighter sbagliato. Delicious bite-size snacks and small plates are served alongside drinks and, depending on which part of Italy you are in these can include topped bruschetta (toasts), cheeses and salumi (cured meats), vegetable antipasti and even pizzette, pasta or meatballs. Find all the inspiration you need to embrace the aperitivo hour at home with this gorgeous collection of recipes – cin cin!
Distilled in Washington: A History
By Becky Garrison
Available at amazon.com
$24.99
➨ Washington has a tortured history with liquor. Efforts to ban or restrict it date back to 1854, before the region even attained statehood, with blue laws remaining on the books well into the twentieth century. Delve into the legends and the outliers responsible for this illicit and unsavory business that has now emerged as a respectable multimillion-dollar craft spirits industry. From Jimmie Durkin, an enterprising saloon owner, to Roy Olmsted , a former Seattle cop turned gentleman bootlegger, the business of liquor has inspired both trouble and innovation. Join award winning author and journalist Becky Garrison as she traces the history of the barrel and the bottle from early settlement to the modern craft distilling boom in the Evergreen State.
THE BARTENDERS’ FOUNDATION SENDS FOUR BARTENDERS TO PORTLAND COCKTAIL WEEK
In 1999, BARTENDER® Magazine founders Jackie and Ray Foley established the nonprofit The BARTENDERS’ Foundation to help bartenders and their families pursue educational opportunities. While much of the Foundation’s support goes toward college and higher-education expenses, it also invests in professional development within the hospitality industry.
As an example, the Foundation recently sponsored four bartenders from across the country to join 1800+ bartenders, managers, and owners at Portland Cocktail Week (@pdxcw) last
October, giving them the opportunity to deepen their skills, expand their networks, and immerse themselves in one of the industry’s most respected educational gatherings.
Bartenders Sean Collins (New York), Kevin Perez Castillo (Denver), Dillon W. (Washington, DC), and Maya B. (Atlanta) were selected for the trip.
For many, simply attending the program had long been a goal. “I’ve always heard about Portland Cocktail Week,” said Castillo. “It was something I always wanted to do. I recently moved away from home and wanted to try new
things, and applying as a student felt like the perfect opportunity.”
Maya B. had heard similar praise from friends in the industry. “I heard how career-changing it was for a lot of my peers,” she said. “I wanted that for myself.”
For Dillon W., the experience also meant pushing personal boundaries. “I’ve always been more of an introverted person, and I’m terrified of flying,” she said. “But I know there’s more to the bar world than what’s in DC. A program that’s education-focused seemed like the perfect reason to push myself out of my comfort zone.”
Once in Portland, the bartenders found themselves immersed in a week of classes, tastings, and community. Castillo called it “everything I ever wanted,” adding that spending a full week learning alongside hospitality professionals from around the country helped him reconnect with friends and make new industry relationships.
For Maya, the experience was transformative. “From the in-depth education sessions to the vibrant happy hours and genuine new friendships, it felt like stepping into the community I had been searching for,” she said.
Education was at the heart of the experience. Castillo cited Kate Gerwin’s class on the biology of taste as a highlight, offering new ways to think about flavor perception. Dillon said the program helped her see “the bigger picture” of the industry, exposing her to roles and perspectives beyond her own bar.
The scholarship made the opportunity possible. “The Bartenders’ Foundation Scholarship made Portland Cocktail Week effortless,” Dillon said. “It helped me focus on learning and connecting with others instead of worrying about the cost.”
Through programs like this, the Bartenders’ Foundation continues its mission of helping bartenders invest not only in their futures, but in the future of the industry itself.
NEW YEAR, TO WATCH
10NEW BARS
BY PATRICK ABALOS AND RYAN FOLEY
Usually each year we hear about new projects coming to life or openings from our friends and colleagues. This year (and quite frankly last year) is no exception as new ventures are opening up in a market that has been quite the rollercoaster. With costs increasing and cities always adding in more regulations, it can be a challenge to get something off the ground. But for those with the entrepreneurial spirit: nothing can stop ambition and progress in the face of things that have yet to pass. Adapting to the changing market is yielding new ideas and creativity in the face of adversity.
Together with the BARTENDER® Magazine team, we compiled a list of new openings and soon to open bars from our coast to coast
network. We even asked our social media followers for input as we knew our reach could be limited to our home bases including the smaller cities/markets who might be overlooked. We had to narrow it down to bars that opened in the last six months of 2025 and those opening through this Spring 2026. The team also considered the concepts, beverage programs, and ethos of each submission. The list here is the limited version based on our review of those bars that fit within that parameters as we had many recommendations from our outreach. It is not exhaustive but spotlights a few that stood out to the team as we narrowed down the list to fit this issue. We will also publish more on our website Bartender.com. Give these bars a glance and if you’re in the area go support them!
#1 #2
#1 KEES NEW YORK CITY
A play on “key” and the reverse of “seek,” Kees channels post-Prohibition glamour with a plush Post Company design and an all-bartender team serving a menu grounded in classics—martinis, spritzes, negronis, highballs, collins, sours, manhattans, and old fashioneds—each offered in traditional form alongside subtle seasonal variations, all delivered with Bell’s minimalist, precision-first approach. A concise lineup of bar fare rounds out the experience in a moody, velvetand-brass space built for a proper night out.
#2 BAR BAMBI CHICAGO
Just opened in February, Bar Bambi is serving up technique driven cocktails under the watchful eye of Katie Renshaw in a space designed with color theory in mind. Neighborhood meets modern bar in Chicago, Illinois
#3 PRESENT MOMENTZ NEW YORK CITY
Present Momentz will pay homage to the everyday people in the city. Showcasing the beautiful community all around. It’s a space where hospitality meets creativity and expression from the city itself. The bar program is built as a team. Offering a small, rotating list of signature cocktails alongside timeless classics. Keeping the focus on quality, balance, and genuine hospitality.
#4 PEACH CREASE CLUB DENVER
The long awaited bar by Alex Jump and Stuart Jensen has taken off in RiNo Denver. Solid cocktails from unique variations to core classics lead this menu. Vinyl and wood elements create a living room vibe. I personally appreciate the ABVs on the menu as you don’t see that much.
#5 TROPIC THUNDER PHOENIX
Upon walking into Tropic Thunder, you know you’re about to be in a tropical escape. Thatched roofing and a full custom buildout welcomes you with classic tropical drinks at this newly opened bar in Phoenix, Arizona.
#6 DONNAS HOUSTON
Led by Jacki Schromm in partnership with Bobby Heugel, Donna’s is another modern neighborhood bar playing Vinyls in a retro themed space paying homage to Jacki’s mother. Fun cocktail riffs and classics span their menu inspired by culture and community.
#7 THE ROAD TO NOWHERE HOUSTON
This rum based speakeasy is the brainchild of Tiffany Kirk with the ownership team at The Toasted Coconut in Houston, Texas. You are transported to the Republic of Nowhere with a cocktail menu representing locations, stories, and whimsical plays on tropical classics in a passport design.
#8 THE VANDELL LOS ANGELES
Opened in December 2025, The Vandell puts together a unique cocktail program geared towards local micro seasonal produce under the guidance of Shawn Lickliter and Vay Su. Classic Los Angeles Style flows in the bar layout with approachable technique driven cocktails.
#9 DOUBLE FUN CHICAGO
Inspired by the golden coast in Los Angeles but located in Chicago, Double Fun is where LA meets Chicago with a cocktail program from slushies to long drinks taking inspiration from regional cuisines under the direction of Mike Finn.
#10 RIFF RAFF WASHINGTON D.C.
This small 26 seat bar located behind Johnny Pistolas showcases a cocktail program with a broad spectrum of classics and variations that focuses on zero waste and up usage of ingredients brought to life by Jon Schott.
The Triumphant Rise of
There’s no such thing as “highball season.” BY RICH MANNING
Yes, highballs make for great poolside summertime bangers. But they’re terrific all year round. They’re also having a moment in the bartending world, and this resurgence doesn’t have a whole lot to do with calendar dates.
“I think a lot of it has to do with our industry’s obsession with force-carbonated cocktails,” explains Stuart Weaver, partner and general manager at Lady Jane in Denver. “Bartenders are loving the fun of elevating a seemingly simple drink with perfectly calibrated, aggressive bubbles.”
A highball’s no-nonsense properties are also a terrific counterpoint to the industry’s ongoing maximalist movement of byzantine drinks. Such straightforwardness can lead to a few false assumptions. “The biggest misconception about a highball is simplicity doesn’t equal beauty,” states Evan Hawkins, owner of Romeo’s in New York City. “Just because it looks
FEMINIST WITCHCRAFT
Ashley Floyd, Bartender, Lady Jane, Denver
This fancy highball “turned into a bit of a chemistry project,” according to Weaver. Featuring a house-made bay leaf cream soda along with honey and quince syrups, this drink walks the tightrope between rich creaminess and aggressive carbonation.
1¼ oz. Absolut Vodka
1½ oz. Quince Syrup
¼ oz. Honey Syrup
¼ oz. Cointreau
3 oz. Bay Leaf Cream Soda
1 dash Bitter Truth Lemon Bitters
➜ Shake and strain over Bay Leaf Cream Soda in COLLINS. Garnish with fresh Pinned Bay Leaf.
simple doesn’t mean that it can’t be a delicious drink made with a great amount of care.”
There is enough wiggle room to add house-made syrups and complex modifiers into a highball’s traditional spirit-and-mixer build without turning it into a Collins cocktail, a Spritz, or something else entirely. However, this works if its soul isn’t destroyed in the process. “A highball just needs to be delicious and crushable,” Weaver says. “If you must have complex prep, keep the execution simple – clean flavors and great carbonation – and you’ll keep that classic vibe intact.”
That vibe tends to be easygoing and unfussy, which is precisely why the highball renaissance probably won’t cease any time soon. “It’s part of our culture,” Hawkins says. “Fancy drinks are fine, but sometimes people just want a simple drink.”
“I mainly wanted to create a crusher that sounded like something you’d want to drink on a Saturday afternoon when it was 75 degrees,” says Hawkins. He achieves this goal by adding a cucumber melon cordial to gin and elderflower tonic – an addition that also helps keeps things appropriately fizzy.
Highballs on tap
1½ oz. of Gin
1½ oz. Cucumber Melon Cordial
Top with elderflower tonic
Cucumber slice, Fresh cracked black pepper
Beer mug
Ice spear
THE CUCUMBER
Rich Manning has been writing about drink, food, and travel since 2004. His work can be found in several publications, including Food & Wine, Men’s Journal, Artisan Spirit and many more. He also co-hosts the drinks industry podcast Manning Overboard with his wife. He lives just outside of Los Angeles in Orange County, CA when he’s not on the road exploring a distillery or digging into a city’s cocktail scene. You can follow his semi-occasional Instagram posts @rich.manning2.0.
MELON G&T
Evan Hawkins, Owner, Romeo’s NYC
SHOP BARTENDER.COM
Lament The Bartender’s
BY BEN YABROW
Listen: I’ve been slinging drinks for over 20 years, and bartending has become as screwy as everything else in this monkey house we call civilization.
Once, bartenders were community pillars. Now we’re Instagram celebrities jet-setting around the world like pharmaceutical salesmen, except we push craft cocktails instead of antidepressants.
Right now, I’m writing this from China after 16 hours in economy class, my circadian rhythms more confused than E.T. at a human wedding. But here’s the crazy part: I love it. All of it.
A young bartender asked me for advice last week—they’re always young until suddenly they’re not—so here’s what I’d tell my younger self:
1. LEARN TO LOVE THE BORING STUFF
Creating cocktails is fun. Flirting across the bar? Also fun. But do you get a thrill from cleaning your station? Do you spend three minutes selecting the perfect dill garnish that customers will completely ignore while scrolling TikTok?
This weird love for doing things right—just because they ought to be done right—separates pros from weekend warriors. It’s boring, beautiful infrastructure.
2. TRUST YOUR GUT ABOUT PEOPLE
You’ll meet lots of people, and statistically, many will be completely insane. This is normal. What’s not normal is ignoring your instincts when someone gives you the creeps.
If someone seems off, they probably are. If your boss treats you like a punching bag instead of a human, run. Life’s too short to work for sociopaths, no matter how prestigious their bar.
3. LEARN
HOW TO CHANGE A KEG
Bars are becoming more specialized. Learn everything. Change kegs. Make Jägerbombs without sneering. I can make five complex cocktails quickly because I once spent a year making terrible drinks for rowdy crowds at 2am.
4. NOBODY’S GOING TO MAKE YOU GREAT EXCEPT YOU
Having the world’s best mentor won’t automatically make you great. Growth is your responsibility. I see young bartenders hopping jobs like caffeinated kangaroos, convinced the next place will magically transform them into cocktail gods.
It doesn’t work that way. Nothing works that way.
5. EVERYONE HAS SOMETHING TO TEACH YOU
This is the big one: everyone has something they can teach you. That annoying coworker? Maybe they have a better system. That annoying customer bothering everyone? Perfect opportunity to practice conflict resolution.
Our job isn’t just to make drinks. We’re professional students of human nature, finding lessons hidden in every interaction.
And that’s it, friends. Bartending, like life, is mostly absurd, occasionally beautiful, and always stranger than fiction.
So it goes. Now excuse me while I pretend to be a cocktail celebrity in China. The universe has a sense of humor, doesn’t it?
Ben Yabrow is the head bartender at Sip & Guzzle and a Tales of the Cocktail–nominated bartender. Previously, he held roles at Double Chicken Please and The SG Club, contributing to some of the world’s most celebrated bar programs. Known for his precision and modern cocktail style, Yabrow continues to earn recognition as part of the new generation shaping the global bar scene.
Corner
Kyal Bippen BARTENDER with
Christine’s Corner features Christine Wiseman’s interviews with her favorite bartenders from around the globe.
1. If you had to be a cocktail, which one would you be and why?
Whiskey Highball - simple, straightforward, and bubbly!
2. What’s your favorite part of working in the hospitality industry?
Being able to throw a party for people any day of the week. Giving people a space to come as they are and enjoy life a little more, makes it all the more special.
3. Name the craziest thing you’ve witnessed while working.
A man already cut off decided to punch his nice friend in the face for trying to get him to leave. I doubt they are friends anymore.
4. If drinks could talk, what would your most popular cocktail say?
Don’t take life too seriously. Have some fun!
5. What’s the funniest excuse you have ever heard from someone being late?
I forgot to put the top on my blender and apparently that required a lot of clean up!
6. Do you have a secret weapon for dealing with rowdy customers?
I’m five foot even, so I think people often overlook me in these situations. Being firm and using a teacher voice usually surprises people and they likely chill out.
7. Pick just one cocktail to make for the rest of your career.
Let me stir Old-Fashioneds forever and I’ll be happy.
8. If you could have any superpower while bartending what would it be and why?
If I could always be hydrated without having to use the restroom. That would be a dream.
9. How do you handle burnout in a high pressure environment?
Lots of strict boundaries and honesty. Being able to let your coworkers know (without over sharing) what you are dealing with helps everyone receive more grace at a venue. Having hobbies that have nothing to do with bartending is very valuable too.
10. Can you share a memorable experience with a guest?
Hosting other service industry people always comes to mind. I recently served a couple from out of town. We had a really great rapport before even knowing that they were in the industry. The guest was deciding between two cocktails, so I made sure to make a mini of the one they didn’t choose for them to enjoy. It was just a fun thing and we were able to bond really well.
11. What steps do you take to ensure that your bar is inclusive and welcoming for all customers?
Treating everyone with respect and kindness
from the jump. I always want my guests to feel safety first and then comradery with the staff. This is what turns a bar into a safe space.
Kyal Bippen (@grainsngrapes) is a bartender at Daydreamer in Austin, Texas
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.
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 founder 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.
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, founder 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, founder 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: $1 .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: $26.99 3rd Edition
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!
WE ACCEPT THE FOLLOWING CARDS: end check or money order to: BARTENDER® Media, P O Box , , N J 07 (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
Download the BARTENDER App and keep up with the latest Bartending News, Trends, Recipes, & more!
Scan the QR code with your smartphone and download the app today! Providing education opportunities for Bartenders and their families.
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 501(c)(3) 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. 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.
Call!LAST
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 WINNING CAPTION FROM OUR LAST ISSUE
RUNNERS UP
“Is she here - the ghoul of my dreams?”
Joseph Ayella Wayne, PA
“Instead of a Vampire’s Kiss, I’ll have a Corpse Reviver.”
Scott Malcolm Thorold, Ontario Canada
“Whisper of Vermouth? Say no more.”
Tristan Sample, Bar Manager Sfoglia Restaurant New York City, NY
Thank you to all who entered. Try this issue’s contest!
“I came here to speakeasy, otherwise it’s impossible.”
—Cameron Finch, City, ST
and the several we received:
➼ “Can you make me a MIMEosa?”
➼ “I’m only here for the boos.”
➼ “Can you make me a Zombie?””
➼ “Please, just TELL me what you want.”
Do you have an inventive and resourceful idea to share with BARTENDER® readers?
Send to info@bartender.com
Remember, always keep these coming:
Signature Cocktails
Creative Cocktails
The winner will be announced in the next issue of BARTENDER®.
