Bartender Spring 2025 issue

T H E N U M B E R O N E S O U R C E & A U T H O R I T Y O N B A R T E N D I N G , O N P R E M I S E & B E YO N D !

SPRING 2025

m a e T y t i C l e k Nic ber Travis To

& The

ALSO IN THIS ISSUE...

Starback 2025 Stranahan’s—The Leader of American Single Malt Whiskey BY NOAH ROTHBAUM FEATURED PRODUCT

EAU CLAIRE DISTILLERY

BRAND BUZZ

LINA’S LIMONCELLO

CHRISTINE’S CORNER WITH

SARAH AN

SURVIVAL GUIDE TO

TALES OF THE COCKTAIL

VOL. 107 NO. 1 SPRING 2025

CONTENTS

FEATURES 4 TRAVIS TOBER: THE DIVE BAR KING OF TEXAS

by Noah Rothbaum

6 TRENDS TO WATCH

4

by Alli Torres

8 STARBACK 2025 12 MEET STRANAHAN'S, THE

8

LEADER OF THE AMERICAN SINGLE MALT WHISKEY CATEGORY

by Noah Rothbaum

14 TALES OF THE COCKTAIL 2025

by John Gakuru

16 HOW TO SUBTLY LET A BARTENDER KNOW THAT YOU ARE ALSO A BARTENDER

18 12

by Damon Fabbo

18 FEATURED PRODUCT

by Eau Claire Distillery

20 BRAND BUZZ Lina's Limoncello

21 CHRISTINE'S CORNER with Bartender Sarah An

30 LOCAL BARS BY LOCALS Dear Strangers, NYC

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

SPRING 2025

BARTENDER® Magazine

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CONTENTS

VOL. 107 NO. 1 SPRING 2025

FOUNDER: Raymond P. Foley

DEPARTMENTS

PUBLISHER/EDITOR: Jaclyn Wilson Foley

EDITOR-AT-LARGE

11 FEATURED COCKTAILS

Noah Rothbaum ART DIRECTOR: Jason Lowsy

22 COOKING WITH COCO

SENIOR CORRESPONDENT: Greg Cohen

24 LIBARY

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25 BARTENDER

EXECUTIVE SECRETARIES: Anne Loffredo, Debbie Snader

FOUNDATION

FOOD CONSULTANTS: Alfred Mayer, Thomas Jannarone

26 COCKTAILRIGHT

HUMOR EDITOR: Hymie Lipshitz

27 BARTENDER.COM

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28 SHOP BARTENDER.COM

31 FOLEY BOOKS

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32 LAST CALL

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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 2025, 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

T

he first issue of BARTENDER® Magazine was published 46 years ago, and it wasn’t long after that we took a chance on this new thing called the “World Wide Web,” where we laid claim to Bartender.com. That was in the mid-90s, the early days of the internet.

Today, Bartender.com is just as popular and well-read as BARTENDER Magazine, and thanks to a complete redesign we just finalized, the feature stories, recipes, past issues, and merchandise shop on Bartender.com is even easier to read and navigate. If you haven’t visited our site in a while, dial up your AOL (oh wait, that was the 90s…) and take a look around. We’ve also launched a new Bartender app – it’s easy to download, just scan the QR code on page 17. Let us know what you think!

While many of you are probably reading this on your computer, tablet, or phone, we’re still very proud to publish and mail printed copies of our magazine too. And we’re honored in this Spring 2025 issue to bring you some great articles about our favorite bars, products, trends, and people.

Our cover story in this issue (Page 4), written by our new Editor-At-Large Noah Rothbaum, celebrates the genius of Travis Tober and his beloved Nickel City dive bars in Texas. Noah also introduces us to the best-selling American single malt whiskey in the

A look at bartender.com from its early days in the 90's to todays BARTENDER App for smartphones.

U.S., Stranahan’s Colorado Whiskey (Page 12). And starting on Page 8, we introduce you to the talented winners of the 2025 Tequila Don Julio Starback Competition. We also head north to Canada in this issue to introduce you to exceptional Canadian craft whiskies from Eau Claire Distillery in Alberta (Page 18). No matter how you’re reading this, digitally or in print, we hope you’ll come away informed and entertained!

As always, thank you for reading!

Scan here to shop BARTENDER Merch!

Jackie Foley Publisher

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SPRING 2025

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er b o T s i v Tra

T e he Th

g n i K r a B e Div ooff Texas

Over the last eight years, Travis Tober has turned his beloved Austin dive Nickel City into one of the country’s best bars and grown it into a small empire of establishments.

T

BY NOAH ROTHBAUM | PHOTOS BY SWIZZLE MEDIA LLC @SWIZZLEMEDIALLC

ravis Tober has done the damn near impossible— he’s made his hometown of Buffalo, New York, super cool and chic.

Back in 2017, in the heart of Texas, he opened the ultimate dive bar, Nickel City. The establishment’s name is actually one of Buffalo’s nicknames and if you take a close look around the joint you’ll notice subtle nods to Buffalo. For instance, all the clocks are stopped at 7:16–that’s not an accident, since the telephone area code for Buffalo is, you guessed it, 716.

“I got sick of the cold,” he admits, so he moved away from the city. “I never appreciated it when I was there.”

Tober’s single bar on the east side of Austin has now turned into a veritable empire of watering holes and restaurants across the Lone Star State and as far away as Hawaii. There are currently outposts of Nickel City in Fort Worth and Houston, and I imagine more are in the works.

At its core, Nickel City is a shot-and-beer joint. The kind of gritty but egalitarian place you can find across upstate New York

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and in the so-called Rust Belt, which runs from the Northeast to the Midwest.

But Tober wanted to redefine the typical neighborhood bar and added a bit of modern craft cocktail culture. He knew quite a bit about the movement: Since starting in 2011, he crisscrossed the country visiting top bars while serving as an ambassador for pioneering craft spirits brand Aviation Gin. The job afforded him a unique opportunity to meet and observe the best bartenders at work. It’s also when he came up with the idea of creating Nickel City, since in each town after a day visiting accounts “you always end up at that local neighborhood dive bar.” Late one night, while enjoying a nightcap at one of these watering holes, he realized he needed to open his own spot and began to seriously plan it.

While the nearly dozen bartenders and barbacks at Austin’s Nickel City don’t generally wear suspenders, or arm guards or wax their mustaches into fanciful curlicues, they can mix drinks as well as any East Village New York speakeasy mixologist. Ironically, on any given night, you’ll likely find some of the world’s best bartenders at Nickel City who are passing through town.

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The Nickel City Team: Alli Bubs, Justin Cade, Palmer Mason, Matthew Le, Andrew Krogsund, Travis Tober, Maximiliano Romero, Amanda Jones, Alex Mikrut, Tripp Williams, Joey Houghtaling

The establishment has become an industry club house of sorts and Tober admits it is definitely a “bartender’s bar.”

But the secret to Tober’s success may actually be his years working for corporate hospitality behemoths TGI Fridays and Ruth’s Chris Steakhouse, where he taught slews of bartenders and learned their training programs. These experiences helped him train his Nickel City staff and run his establishments systematically, which helps to ensure consistency across the three locations.

The selection of drinks is eclectic and reminds me of the phone book–size menus you’re handed at an old-school diner, which includes everything from omelets to pot roast and everything in between. At Nickel City there is a list of highly drinkable beers, including upstate New York favorite Genesee Cream Ale on tap for $4 a glass. There are also cocktails of all kinds and more than 200 whiskies, including a range of single barrels and unicorns that are sold by the ounce. According to Amanda Jones, the long-serving manager of the original Nickel City, most of the regulars usually order a so-called Nickel City special, which is a 12-ounce frosty mug of Coors Banquet Beer and a shot of Jim Beam Bourbon.

But overall, day-in and day-out, the most popular drink at Nickel City is its Frozen Irish Coffee. “That has been, since day one, our number one seller,” says Jones. “It could be 30 degrees out and we still sell more of that than anything.” Their recipe is actually based on the one served at New Orleans’ famous French Quarter dive the Erin Rose.

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

Check page 11 to see the recipe for Miami Vice

And if you’re hungry, Nickel City offers hot dogs, tater tots and, of course, Buffalo wings. Like a diner, the bar is open from noon to 2 AM every day of the year and serves drinks and food from the open to close.

While on paper the Nickel City’s concept doesn’t sound like it should work, it is by all accounts one of the country’s best and most beloved bars. Tober and his staff have been able to add the fun back into going out for a drink, which might sound ridiculous but is sorely missing from many establishments. Don’t be alarmed if a confetti cannon goes off or a train whistle is blown by a bartender. Just another night at Nickel City.

But the best part of drinking at Nickel City is the clientele— many of whom have earned regular status. The bartenders give out as many high fives and handshakes as drinks. “We try to have a conversation with everyone who walks in the door,” says Jones, who admits she usually knows the names of at least half the patrons during a shift.

Places like Nickel City that bring folks from different walks of life together are becoming increasingly rare. On any given night you have an incredibly diverse group of customers. “You got a guy buying a $400 shot of Last Drop Whiskey sitting next to a sorority girl on a first date next to a line cook,” says Tober, who intentionally keeps prices low to make sure the bar is accessible for a wide range of customers. “Treat everybody like they’re the same. That’s it. That’s what it’s all about.”

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Trends To Watch

BY ALLI TORRES

E

merging from the longest winter EVER, we’re eager for late sunsets and patio season. New trends are making waves while others are locked in for another term. The Espresso Martini we simply can’t escape. As a classic girl, I’m not hating these renditions of; Tiramisu, Tres Leches, Horchata.

Also the continued ramp of low ABV / NA (Dry January aside.)

WSWA crowned the 2025 Brand Battle winner this year - Amante 1530 - which if you’re not already familiar …start. A gorgeous aperitivo ready to take over bar carts for Spritz Season. No & Low is the hot new neighborhood - some embracing it - some fearful it’ll disrupt the climate. A healthy change is never negative and it’s time to shift the mindset - sales are still sales. My friend and adored comedic vodka-shoveler, Matty Rangel (@therealmattyrangel) in SE Wisconsin has seen bars grow in NA options tremendously. “I’ve personally observed the shift in business with the amount of products now vs 5 years ago - this has made it widely more accessible - and accessibility is key. Every bar I frequent, and ones I work, have multiple NA / Low Abv /THC options.

Five years ago you’d be lucky to have an O’Douls. ” Alongside this, chatting with Lewie (co-founder and CEO Flyers Cocktail Co) all about changing how people drink. Bar-quality, THC-infused cocktails that taste amazing with a balanced, feelgood buzz. More people looking for alternatives, the NA/Low space exploded and now pioneering the hemp THC category.

No hangovers, just a good drink that fits how people prefer to unwind.

If THC isn’t your personal choice - perhaps something everyone can agree on: enough with the 10-step cocktails. The time of overcomplicating is behind us. Concepts are rarely revolutionary and the execution is mud. I’ve been begging to bring back actual hospitality - meet new people - have better conversations- learn. Smug behavior can get 86’d ASAP. Ray’s Bar is getting quite the response on reformatting their NYC concept

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to Miami’s shores and we couldn’t be happier for a proper BAR to enter the game (not another lounge with elevator beats and the same lychee-something-or-other.) No complicated garnish no frills - just an incredible atmosphere that keeps you coming back. Juliette Saputo’s smiling face running the bar doesn’t hurt either - when they ordered sunshine, they got it. Speaking of lowkey and unpretentious …I gotta end with Donna’s Pickle Beer.

We saw a rise with sours, shrubs and funky flavors so this hits all the right notes. Their founder - Josh - gave us some tidbits on Donna’s (named after his mom) the goal was to build something people can sit around and enjoy, always from a crisp can (I bet it would slap in a michelada…) The concept itself came from staring at vintage signs in bars thinking…that’s it. Simple and nostalgic. “It’s always been a dream to take my family to a game and enjoy a hot dog and a Donna’s. ” We’re definitely rootin’ for that (especially since Josh grew up a Yankees fan :-) We’ll be cracking a cold one on April 16th (Donna’s birthday) and their official Two Year Anniversary.

“More people looking for alternatives, the NA/Low space exploded and now pioneering the hemp THC category. No hangovers, just a good drink that fits how people prefer to unwind.”

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Shaping the Future of JUNE 10-11, 2025 INDUSTRY CITY, BROOKLYN, NY

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STARBACK 2025 REGIONAL WINNERS: Hannah Chateauneuf, Denver Monique Vaughan, Atlanta Alex Manrique, New York City Bert Chavez, Columbus Andres Medina, Chicago Eric Simmons, Dallas Lauren Navarro, Ft. Lauderdale Bryan Cajamarca, San Diego

B

ack for its third year, the Tequila Don Julio Starback Competition, presented by BARTENDER® Magazine, is back and better than ever! This year, we visited eight cities across the country to find one lucky winner who would bartend at Hollywood’s Biggest Night.

After regional competitions in Denver, Atlanta, NYC, Columbus, Chicago, Dallas, Ft. Lauderdale, and San Diego, the winners from each city were flown to New York City for the grand finale. The finalists competed in three intense rounds, judged by a prestigious panel that included BARTENDER® Magazine Publisher Jackie Foley, National Educator Vanessa Leon, and Global Bartending Champion Charles Joly.

The finals took place in New York City and consisted of three rounds. In Round One, competitors had to prepare a Tequila

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

Don Julio Blanco Margarita, Tequila Don Julio Reposado Paloma, and a Tequila Don Julio Añejo Old Fashioned—all within 5 minutes. This challenge tested their speed, skills, and creativity to put their own spin on each cocktail. Round Two required the finalists to craft their best original cocktail using the full Tequila Don Julio portfolio, giving them the chance to showcase their individuality and tell the story behind their flavor choices.

For the final round, the competitors created a Red-Carpet Worthy Cocktail using Tequila Don Julio 1942—giving them the opportunity to dazzle the judges with a celebratory creation in a glass.

The 2025 Starback Class brought so much fun, flavor, and comradery, which will continue to grow throughout the year and beyond.

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The 2025 Starback Class brought so much fun, flavor, and comradery, which will continue to grow throughout the year and beyond.

While the judges sampled a range of inventive and delicious cocktails, it was Lauren Navarro from Ft. Lauderdale who ultimately claimed victory, earning the opportunity to bartend at Hollywood’s Biggest Night in Los Angeles!

A huge thank you to everyone who helped bring this competition to life, including the judges, competitors, and all involved across the country. We at BARTENDER Magazine are incredibly grateful to have met so many amazing people along the way and look forward to seeing them all again soon. Special thanks to the Enthuse Marketing team—Adrienne Smith, Lisa Petrella, Tyler Caruso, and Vanessa Leon—and a heartfelt thank you to Charles Joly for his continued support. Also, thanks to the Hunter PR Team and the Tequila Don Julio Brand Team at Diageo for making this competition a reality. We can’t wait for 2026!

MORE ABOUT STARBACK 2025 WINNER

LAUREN NAVARRO

From humble beginnings working my way around South Florida in corporate restaurants serving tables and making muddled Old Fashioneds, to working in notable speakeasies curating extraordinary menus and perfecting Ramos Gin Fizzes, I patiently paved my way and found my place in this industry. My passion for cocktails came in 2017 when I worked for a local restaurant and discovered the flavors of Chartreuse, amaros, and aperitifs. Prior to this I was in the hospitality industry for 15 years trying to find my niche - and even gaining a degree in Communications to see if my life would take another route. The degree only furthered my aspirations and somehow deepened my involvement in bartending, as I dug deeper into the world of craft cocktails and decided that I wanted to be the best no matter what I attempted to achieve. For years I honed in on my craft and eventually started entering competitions in 2022. I lost most of the time - but that never brought me down, I merely learned what it takes to eventually become a winner. My mentors throughout the years always saw something in me that I didn’t - and their intuition pushed me to want to be the best.

“Don Julio Starback was presented to me and I truly never thought I would win, but years of knowledge, mentorship and natural ambition led to me to where I am today—the 2025 Starback Winner!”

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Starback 2025 Winner Lauren Navarro and Charles Joly at Hollywood's Biggest Night.

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Creative

Cocktails

GREY EARL’S HOT TODDY 1/2 oz. Earl Grey infused Honey Simple Syrup 1/4 oz. Lemon Juice 1/4 oz. Benedictine 1 oz. Cognac Top with hot water in a mug with a rosemary sprig & lemon wheel —Dennis Teegardin Bar Manager, Coolfont Resort Berkeley Springs, WV

MIAMI VICE 1 oz. Toasted Coconut Fat Washed Appleton Estate 1 oz. Plantray Pineapple ½ oz. Amontillado Sherry ¼ oz. Champagne Acid 1 oz. Coco Cream ½ oz. Simple Syrup ½ oz. Lime ➜ Method: Shake Glass: Zombie Ice: Crushed Straw: Fun Straw Garnish: Dehydrated Pineapple/Dehydrated Strawberry, Fraise de Bois Tooter, Swizzle

RED-BELLIED PIRANHA 21/2 oz. Hpnotiq 1 oz. Banana Rum 1 oz. Pineapple Juice 1 oz. Grenadine Silver Brew Glitter

—Travis Tober Nickel City Austin, TX

—Mike Piekarski One-Day-Somedays Novelty, OH

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Meet the Leader of the American Single Malt Whiskey Category

Stranahan’s Colorado Single Malt Whiskey was started more than 20 years ago and is the best-selling American single malt whiskey in the US.

BY NOAH ROTHBAUM

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A

t the turn of the twenty-first century, there was a great debate among drinks experts about whether you could make single malt whiskey in the United States that was worth drinking. Could you meld Scottish traditions with American ones to create something completely new or would this hybrid just embarrassingly fall flat?

The first time I was convinced that American single malt could actually be more than an existential distilling exercise was when I tasted Stranahan’s Colorado Whiskey. The brand dates back to 2004 and was the state’s first distillery since Prohibition. I tried the whiskey for the first time a few years later.

After a couple of sips, it became apparent that this pioneering craft whiskey, made in Denver, was neither a Scotch knockoff nor an extra-malty bourbon. According to Stranahan’s Founder Jess Graber, the original goal of the brand was to make a whiskey unique to Colorado–and unique to whiskey–that combined single malt’s Scotch origins with American bourbon processing.

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developed a robust portfolio of award-winning American single The end result was something truly delicious. I felt like I had malt whiskies. In 2024, it was named “Best in Class” Ameridiscovered a new secret dram. Since then, Stranahan’s has becan Single Malt Whiskey at the San Francisco World Spirits come the most-awarded and best-selling American single malt Competition. in the country.

Stranahan’s has grown from offering a single spirit, the soNow, of course, there is no longer a debate about whether called Original (which is currently a blend of whiskies aged five American single malt is a viable category, and since this past to eight years, is a robust 47% ABV and is non-chill filtered) to January it has its own federal regulations. The highlights of now selling a full line of single malts. All of these production standards include the fact the whiskies are made the same way but differ that American single malt now has to have a in age and if they’re finished in a second barbase of only malted barley; can’t be a blend of rel. In addition to Original, its core portfolio whiskies from different distilleries; must be includes the Solera-finished Blue Peak, which mashed, distilled and aged in the US; must be has a rich and mellow flavor at a lower 43% distilled to a maximum proof of 160; stored in ABV; Sherry Cask, which is aged for a second oak barrels with a maximum capacity of 700 time in Pedro Ximénez Sherry casks and is liters; and bottled at a minimum of 80 proof. a great dram for Scotch drinkers just getting It was definitely time for federal regulations Stranahan’s legendary founder into American single malts; the Diamond given there are now more than 250 producers Jess Graber and Justin Aden Stranahan’s Head Blender Peak series that releases a new limited edition of single malt across the US. These regulations every year making use of barrels that formerly make sure that there is regularity no matter held other types of liquor (the newest one, which just came out, where in the country the whiskey is made or by who, and puts was aged in beer casks); and the Mountain Angel line that feait on par with other major spirits, which already have dedicated tures a 10-year-old and a 12-year-old whiskey, which are among categories. the oldest American single malts ever to be widely released.

Stranahan’s is, of course, no longer a secret. It has a third For one day only, on the first Saturday in December, you can of the total category sales, which thankfully means I can find buy Stranahan’s rare Snowflake Release at its Colorado disit on the menus of many of my favorite bars. After all these tillery, which sells out in just a few hours—some fans show up years, the whiskey is still made from locally sourced barley and several days early to be the first in line to snag a bottle. I also Rocky Mountain spring water, distilled twice in a copper pot suggest looking out for the brand’s Founder’s Release 12-yearstill and aged in new American oak barrels that have a number old that commemorates both the new single malt category and three char. “Twenty years one recipe and one recipe only,” says celebrates its legacy.

Stranahan’s Head Blender Justin Aden. “We really have a singuI can’t think of a better way to toast the success of the now lar focus at getting good at this.” official American single malt category than by raising a glass of The last time I visited the distillery, I saw a range of different Stranahan’s. types of barrels being used to age whiskey. I was more than intrigued and wanted to taste all of these different single malts.

Fortunately, I don’t have to wait anymore, as Stranahan’s has This article was published in partnership with Stranahan’s.

“Twenty years one recipe and one recipe only.”

—Justin Aden, Stranahan’s Head Blender

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urviving S TALES COCKTAIL of the

2025

A Veteran’s Guide

BY JOHN GAKURU

T

hroughout 2025, I’m thrilled to be sharing insights and experiences through this platform, and where better to begin than with my guide to surviving Tales of the Cocktail 2025? With so many new faces joining this year, here are my golden rules to help you navigate the week like a pro.

Tales of the Cocktail (TOTC) is an incredible whirlwind of seminars, tastings, and networking, all set against the electric backdrop of New Orleans. With so much packed into just a few days, it’s easy to find yourself overwhelmed—especially as a new attendee. Having only missed three TOTC events, I’ve learned a thing or two about navigating the chaos, staying upright, and making the most of your experience. Here are my golden rules for surviving (and thriving) at TOTC 2025.

TOTC is a marathon, not a sprint; the only way to keep pace is to drink water whenever the opportunity arises. Keep a reusable bottle with you at all times (many brands generously provide them in the gifting suite), and refill it religiously. Alternating cocktails with water isn’t just a good idea—it’s survival 101. Trust me, future-you will thank you when you’re still standing for that can’t-miss evening party or impromptu industry chat.

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C O RY F O N T E N OT

1. HYDRATION IS EVERYTHING

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BONUS TIPS FOR THE NEWCOMERS • Fuel up early. Breakfast may seem like a minor detail, but it’s a lifesaver.

Eat something hearty before diving into your day—beignets and coffee are fun, but a solid meal will keep you grounded.

2. NEVER FINISH THE WHOLE DRINK At TOTC, there’s always another drink waiting for you—probably within arm’s reach. While savoring every last drop of that expertly crafted cocktail is tempting, remember: it’s a long day.

Take a sip, appreciate the flavors, and move on. If you find something extraordinary, make a mental note and return to it later. This approach keeps you sharp, lets you taste a wider variety of offerings, and avoids the dreaded midafternoon slump.

• Comfort is key. Wear shoes that can handle long walks and standing-room-only seminars. You’ll thank me after Day 2.

• Network with purpose. TOTC is as much about connections as cocktails. Whether you’re chatting at a bar or exchanging details during a seminar, be genuine and follow up post-event.

TO P : J A R O N Q U AC H ; M I D D L E : W R U S H J AG O E V; B OT TO M : N ATAS H A M O U STAC H E

3. MASTER THE WHOVA APP TOTC is a maze of opportunities; the key to navigating it is planning your schedule well. The Whova app is your best friend—use it to bookmark must-attend seminars, tastings, and events.

Build in breaks (trust me, you’ll need them), and leave room for serendipitous moments like bumping into an industry icon or stumbling upon an unexpected tasting room. Prioritize quality over quantity, and don’t be afraid to skip a session if you need a breather.

TOTC 2025 will be unforgettable, especially if you pace yourself and plan well. Whether it’s your first year or your fifteenth, remember to stay hydrated, sip wisely, and enjoy the ride. You’ll leave inspired, connected, and ready to do it again next year.

Hi, I’m John Gakuru—born in Kenya, raised in England, and now based in Los Angeles after a career that’s taken me across continents and roles in the spirits industry. Starting behind the bar at London’s legendary Lab Bar, I became Sagatiba Cachaça’s Global Brand Ambassador, earning the Tales of the Cocktail Spirited Award for International Brand Ambassador of the Year in 2010. Since then, I’ve worked in distribution, trade marketing, and brand growth, eventually co-founding Coruscent Co. in 2020. As a Board member of the Tales of the Cocktail Foundation, I’m passionate about supporting and advancing our industry.

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How to Subtly Let a Bartender Know That

ADRIEN DE MARTINI

You Are Also a Bartender!

A SATIRICAL STORY BY DAMON FABBO

G

oing to bars where you know the bartender is great—especially if they know you’re a bartender yourself—it’s a special experience. It brings camaraderie, brotherhood, and most importantly: a discount. But what if you don’t know the bartender? How do you let them know that you’re in the industry without sounding desperate?

Here’s a quick guide to help you subtly (or not-so-subtly) signal your status.

1

USE INDUSTRY BUZZWORDS CASUALLY

Sprinkle in words like “batches,” “shakerato,” and “clarified” into casual conversation. You don’t need to be talking about drinks—just find a way to work them in.

"Yeah, my family is Italian and German.

So we’re like a split base of the bad guys from World War II."

SURE THEY KNOW 2MAKE YOU LOVE A MILK PUNCH

If you’ve ever even seen a milk punch, it’s crucial to let the bartender know.

It doesn’t matter if it’s relevant to the conversation—just casually mention that you “love a good milk punch” and let that hang in the air.

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SPRING 2025

SPIRITS LIKE YOU’RE 3SAMPLE AT BASKIN ROBBINS Don’t just order a whiskey—ask for a little taste of the bottle you’re “thinking about.” Even better, request a taste of three, then confidently just order a snaquiri.

AT VODKA SODAS 4 SCOFF FOR NO REASON

If another guest orders a vodka soda, let out a small scoff and glance at the bartender, looking for approval. If they don’t react, double down: “Ugh, vodka.”

AT THE BACK BAR 5STARE AND NOD A LOT

You’re not just looking for a nice pour— you’re looking to look like you’re looking with purpose. When in reality, you just want to look like you know things.

PRO TIP: while nodding, maybe mouth the name of a spirit just to let them know you indeed do know how to read.

ORDER A RAMOS GIN 6 FIZZ… THEN SAY ‘JUST KIDDING’ Nothing flexes industry experience like joking about ordering the most timeconsuming drink possible. Bonus points if you say, “Ugh, I hate when people actually order that” while still expecting a chuckle of recognition from the bartender —and also slightly hope that they will indeed make it for you.

CASUALLY STRETCH 7 TO REVEAL YOUR BARTENDER TATTOO If you’ve got the sacred bartender ink (a pineapple, a barstool, maybe even a heart with your barback’s name crossed out on it), make sure it’s visible. No tattoo? Oh, I thought you said you were a bartender.

This also applies to brand merch—make sure they can CLEARLY read that you got your hat while sipping mezcal on palenques during your very unique Oaxacan trip.

ACT SURPRISED WHEN 8 THEY ASK WHERE YOU WORK When they finally ask, give an exaggerated pause, act humbled, and then respond, “Oh, me? Oh, uh… yeah, I bartend.” As if it’s totally insignificant and not the entire reason you’ve been doing this routine for the past 15 minutes.

Now the bartender knows everything they need to know about you. You are now brothers in arms, comrades, besties even. Here’s hoping you got that free shot you worked so hard for!

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Featured

Product EXCITEMENT GROWS FOR CRAFT CANADIAN WHISKY IN THE U.S.

O

ver the past several years, craft whisk(e)y has become increasingly popular among bartenders and consumers across the world, but until recently, it has been difficult to find high-quality affordable craft Canadian whisky in the U.S. Now, thanks to new distribution agreements with several U.S. wholesale partners, American spirits drinkers will be able to enjoy two of Canada’s most-loved craft whiskeys, Rupert’s Exceptional Canadian Whisky and Stampede Canadian Rye Whisky, both from Eau Claire Distillery, the first craft distillery in Alberta.

“Thanks in part to our friends in the bourbon industry, U.S. consumers from across all demographics have discovered a newfound love for brown spirits, particularly small-batch craft brands. But among Canadian whisky, for many years

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SPRING 2025

“Eau Claire’s flagship product, Rupert’s Exceptional Canadian Whisky, recently defeated some of the largest distilleries in Canada to achieve “Best in Class” honors in Canadian whisky at the 2024 San Francisco World Spirits Competition.” the big brands have dominated this category, so until now people haven’t had much opportunity to discover true farm-to-glass, high-quality Canadian whisky, like Eau Claire,” said Andy Teubner, Eau Claire’s Chief Growth Officer who leads the company’s expansion into

international markets, focused particularly on the United States and Europe.

“In many ways, Eau Claire is redefining the perception of Canadian spirits, and we couldn’t be more excited to introduce our world-class products to American consumers.”

Eau Claire’s flagship product, Rupert’s Exceptional Canadian Whisky, recently defeated some of the largest distilleries in Canada to achieve “Best in Class” honors in Canadian whisky at the 2024 San Francisco World Spirits Competition, after being awarded Platinum status (Double Gold medals three years in a row) by the competition’s panel of judges.

Eau Claire whiskeys are now available in about a dozen U.S. states, and by this Summer will be distributed in almost half of the country, with a concentration on the Midwest and Upper Midwest.

Eau Claire products are also available for purchase online for delivery to numerous states through eauclairedistillery.com.

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V O DK A F R O M A DI F F E R E N T WORL D

* Broken Shed Vodka, 40% ABV, Distilled from Whey. Imported to the USA by Broken Shed Imports, Manhasset, NY. Broken Shed Vodka is produced by Broken Shed Limited, Wanaka, New Zealand.

Drink Responsibly. © 2023 Broken Shed Limited.

Brand

Buzz

LINA’S CREMA DI LIMONCELLO Lina’s Crema di Limoncello, a Twist on Tradition

L

ina’s Crema di Limoncello is a luscious blend of lemons and cream, inspired by a family recipe with roots in the centuries-old tradition of limoncello, one of Italy’s oldest and best-loved drinks. Lina’s is a proprietary blend of lemons and cream that balances delicate creaminess, lemon tartness, and a subtle sweetness of vanilla. This low ABV product (14%) is equally delicious straight up, over ice, in coffee, or in cocktails. It’s also great poured over fruit or pound cake.

“Wanting to preserve my heritage for future generations, I use recipes handed down by family to stay connected to that ancestry,” says Lynn “Lina” Reisigl, founder and CEO of Lina’s Crema di Limoncello, a certified WBENC women-owned business. “I always keep a stock of Lina’s in my fridge since family and friends love it and have come to expect a bottle on the table when they visit. When everyone began requesting bottles, I peeled more lemons than I can count! I was encouraged to share this wonderful drink with as many people as possible. It has been a true labor of love.”

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Lina’s on the Rocks 4 oz. Lina’s Crema di Limoncello Lemon wedges for garnish ➜ Combine Lina’s in a shaker with ice. Shake, strain and pour over a glass filled with cubed ice. Garnish with lemon wedge.

“I was encouraged to share this wonderful drink with as many people as possible.

It has been a true labor of love.”

—Lynn “Lina” Reisigl, Founder and CEO of Lina’s Crema di Limoncello

Lina’s package design was influenced by the stunning splendor of Italy. The traditional blue and yellow color that dominates the bottle is reminiscent of the surreal beauty of the blue grotto on Capri, and the ceramic pattern on the label is a nod to Ravello on the Amalfi coast. The wine style recycled bottle is capped with an antique Italian pattern with stripes that add a modern, fun twist.

“Lina’s is about connecting with family and friends. So grab your loved ones, cook some dinner, and make new memories with Lina’s Crema di Lemoncello,” adds Reisigl.

For more information, visit linaslimoncello.com

BARTENDER.COM | MIXOLOGIST.COM

5. What’s the craziest thing you’ve witnessed while working?

My hair catching on fire off a candle on a table.

6. What’s the worst pick up line you have overheard at the bar?

Do you want to buy me a drink? Because I’m cute.

7. What’s your secret weapon for dealing with rowdy customers?

Some stern kindness! I’ve found it doesn’t help when the customer feels like they’re being ridiculed or singled out for being rowdy. I find it best to talk to them as a friend looking out for another friend trying to bring them back down to Earth.

8. If you could have any superpower while bartending, what would it be and why?

Teleportation! If you’ve ever tried getting to the bathroom in a crowded bar and you’re all of 5’2,” you’ll understand.

Corner

with

BARTENDER

Sarah An Christine’s Corner features Christine Wiseman’s interviews with her favorite bartenders from around the globe.

1. If you could invent a drink named after yourself what would it be called?

The Tiny Dancer 2. If you had to be a cocktail, which one would you be and why?

If I had to be a cocktail, I’d probably be a Godfather (Scotch whisky and amaretto) because I’m a bit of both sweet and smokey.

3. What’s your favorite part of working in the hospitality industry?

There’s a lot but the comradery, the community is definitely one of my favorite parts.

4. What’s your go-to drink when you’re off work?

Shots of mezcal or Aperol & Soda.

9. If you could only make one cocktail for the rest of your career, what would it be?

Espresso Martini 10. How do you handle burnout in a highpressure environment?

I like to spend time out in the sun with my dog, go for a long drive, do my laundry, or tidy the home—normal things like everyday chores.

Keeping up with my day-to-day life helps me from feeling like it’s spiraling away from me.

11. How do you balance providing excellent service while managing your own well-being?

Knowing my boundaries. As a host, it is natural to give than to receive, but it’s crucial to know your boundaries. How much of yourself and to whom are you giving it all to.

12. What strategies do you use to foster a positive team dynamic, especially during busy shifts?

I never walk into work with negative energy. All of that stays outside, and before I step into the building, if I have to physically shake it off, I will.

I find that even if you are not feeling the happiest it’s mind over matter. You walk into your shift with a smile. I greet every single person I work with a smile and a hug. We’re in this together, so the only way to make it is together.

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

13. How do you ensure that the bar is inclusive and welcoming for all customers?

Again, it starts with the first initial greeting.

Whether it’s your teammate or a customer you want to put your best foot forward. It’s looking someone in the eyes and letting them know you see them; acknowledgment goes a long way in the bar.

14. What role do you think bartenders play in shaping a bar’s culture and atmosphere?

We are the culture and the atmosphere. We take the things we learn and love and spread it to all the customers and guests that sit in front of us. A bar interaction is an intimate thing that goes beyond just a drink in a glass and some laughs. Those are the cherries on top. I think we in the service industry play a huge role in our communities because we directly affect our neighborhoods.

15. What do you think is the biggest challenge facing the hospitality industry today?

Lack of conviction and kindness. We forget we’re in the service industry. The hospitality industry. Those words directly tell you what we are supposed to do. Our job description is obvious: be hospitable and serve others. But when we become jaded and resentful we forget why we do what we do.

Sarah An (@sssaarruuhh) is a bartender at Miami’s Jolene Sound Room.

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.

SPRING 2025

BARTENDER® Magazine

21

COOKING with

Coconut Milk French Toast 1 can Coco Lopez® Coconut Milk 8 (1"-thick) slices challah, brioche, or other rich, dense bread 2 Tbsp. Virgin coconut oil, divided, plus more for brushing 1 cup plus 1Tbsp. Sugar, divided 1/2 tsp. Kosher salt, divided 1 tsp. Vanilla extract

1

Preheat oven to 275°F. Arrange bread on a rimmed baking sheet and toast, flipping once halfway through, until dry but not browned, 20–30 minutes.

2

Whisk coconut milk, vanilla, and remaining 1 Tbsp. sugar and 1/4 tsp. salt in a large bowl.

3

Heat 1 to ¹⁄₁₂ Tbsp. oil in a nonstick skillet over medium-high. Working in

batches, dip each slice of bread into coconut milk mixture and let soak about 15 seconds. Flip and soak 15 more seconds. Cook, flipping halfway through, until golden brown on each side, 3–4 minutes per side.

Repeat with remaining bread, brushing skillet with more oil between batches.

4

Garnish with whipped cream and fresh fruit if desired.

Tres Leches Coconut Cupcakes FOR THE CUPCAKES:

FOR THE MILK MIXTURE

3/4 cup Coco Lopez® Coconut Milk 2 cups All-purpose flour 3 Tbsp. Cornstarch 11/2 tsp. Baking powder 1 tsp. Kosher salt 1 cup (2 sticks) Butter, softened 11/2 cups Granulated sugar 3 Large eggs 1 tsp. Pure vanilla extract

1/2 cup Coco Lopez® Coconut Milk 1/2 cup Sweetened condensed milk ¹⁄₃ cup heavy cream

1

Preheat oven to 350°.

Line two muffin tins with 16 cupcake liners. In a medium bowl, whisk flour with cornstarch, baking powder, and salt.

2

In a large bowl, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, then add vanilla. Add half the dry ingredients to the wet and mix until just combined. Add coconut milk, mixing until just combined, then add remaining dry ingredients and mix until combined.

3

Fill each muffin tin with ¼ cup batter, then insert a toothpick into the center until it comes out clean. Bake for about 25 minutes and let cool.

22 BARTENDER® Magazine

SPRING 2025

FOR TOPPING

1 cup Heavy cream ¹⁄₃ cup Powdered sugar Strawberries, sliced or whole Ground cinnamon, if desired

4

Meanwhile, make milk mixture. In a medium bowl, whisk together condensed milk, coconut milk, and cream.

Poke holes all over the top of each cupcake. Drizzle a few spoonfuls of milk mixture over each cupcake, letting the milk soak in before adding more.

Let sit 30 minutes.

5

Make the topping. In a large bowl, beat cream and powdered sugar until firm peaks form. Dollop spoonfuls on top of each cupcake.

6

Top with a strawberry and sprinkle with cinnamon, if desired.

BARTENDER.COM | MIXOLOGIST.COM

It's

Naturally Good!

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

Libary

Spirited Women

The Mischievous Mixologist

The Turn of the Screwdriver

By Sammi Katz and Olivia McGiff Available at Amazon.com

By Curtis McMillan Available at Amazon.com $23.00

By Iphigenia Jones Available at Amazon.com $19.95

$19.99 ➨ Spirited Women is a vibrant book unveiling the world of spirits and cocktails exclusively through the lens of women makers, shakers, and trailblazers of the beverage world by way of 45 profiles and accompanying recipes - all whimsically illustrated in color. The release celebrates the influence of diverse women in beverage - while teaching the “why” behind the sexism that exists in the industry and debunking stereotypes through the process. Featuring names like Cofounder of Speed Rack, Lynnette Marrero, Bartender and Indigenous Hospitality Advocate Chockie Tom, and Founder of Yola Mezcal, Yola Jimenez, each profile is written with wit, integrity, and curiosity, and is complemented by an original cocktail recipe that echoes the woman’s story and showcases their spirit in every sense of the word.

24 BARTENDER® Magazine

SPRING 2025

➨ Introducing “The Mischievous Mixologist: A Hardcore Hospitality Handbook” by Curtis McMillan. Raised outside Worcester Mass, Curtis has been a master bartender in Boston for over 20 years. Known for opening Wink and Nod and poised to be the General Manager of Jacob Wirth's before its tragic fire, Curtis now debuts his first cocktail book.

“The Mischievous Mixologist” features a foreword by renowned cocktail author Warren Bobrow ("Cannabis Cocktails, Mocktails & Tonics"). This book is a unique fusion of Boston's hardcore punk scene and innovative cocktail mixology. It delves into the dynamic intersection of these two worlds, showcasing the creative results of combining them. Curtis's journey through bartending and his passion for punk rock come alive in this compelling handbook. Join us in celebrating the launch of this groundbreaking work that promises to captivate both cocktail enthusiasts and punk aficionados alike.

➨ Shake up some dark and brooding cocktails with 50 drink recipes inspired by your favorite gothic horror books, including Interview with a Vampire, Frankenstein, Jane Eyre, and Wuthering Heights—a perfect gift for booklovers and mixologists! Written by Iphigenia Jones, The Turn of the Screwdriver: 50 Dark and Twisted Literary Cocktails Inspired by Anne Rice, Mary Shelley, Edgar Allan Poe, and Other Legendary Gothic Authors! celebrates gothic literature, both classic and modern, and encourages readers to toast to how much fun these books have brought us.

Get out a chilled glass and prepare to get chills down your spine with these sinisterly scrumptious cocktails. There’s a cocktail for every dark and twisted soul out there, including The Haunting of Highball House (The Haunting of Hill House by Shirley Jackson), The Legend of Slushy Hallow (The Legend of Sleepy Hollow by Washington Irving), Mexican Hot Gothalate (Mexican Gothic by Silvia Moreno-Garcia) and more.

BARTENDER.COM | MIXOLOGIST.COM

The Bartenders’ Foundation 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.

®

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feature

Local Bars

By Locals

DEAR STRANGERS NEW YORK, NY

BY PHILIP MELLEVOLD

I

30 BARTENDER® Magazine

SPRING 2025

“It is not just another cocktail bar, it is a space where hospitality feels effortless, a place designed for comfort, fun, and damn good drinks.” brand of cacao bitters. The modern Latin-influenced food is equally impressive, with standout dishes like the bone-in short rib with black bean and Mexican chorizo purée. But the biggest surprise? Their Caesar salad, which sent me on a mission to find a better one in the city. So far I have failed.

Though I have every reason in the world to consider the partners at Dear Strangers my family, what amazes me most is looking down the bar and realizing that the magic they have created makes everyone else feel the same way.

BARTENDER.COM | MIXOLOGIST.COM

DRE

n August 2015, I walked into Macao Trading Co. in Tribeca for an interview. I was trying to break into what I considered the big leagues. At Macao, the bartenders wore white jackets, so I wore a white button-up, hoping it would help them visualize me behind the bar one day. I paired it with black skinny jeans, something I still hear about to this day.

I walked in and saw Ivan Papic. Though I knew it was him, I still asked for Ivan Papic to avoid seeming weird, which certainly failed, and proceeded to butcher his name. I sat at the bar, placed my resume in front of him, and waited. Ivan did not glance at it. Instead, he asked if I skied or snowboarded, inquired about my availability, and said he would be in touch.

That conversation led to seven years of working alongside the team that would go on to open The Strangers Club in Panama which has now evolved into Dear Strangers in New York City’s West Village.

In June 2017, six partners from Macao Trading Co. and Employees Only opened The Strangers Club in Panama City, mixing their New York experience with the energy and flavors of their new home. It was an instant hit, drawing industry and locals alike for top-tier cocktails and a good time first approach to hospitality. Despite their success, the bar had to close its doors during the pandemic in 2020 and never reopened.

Fast forward to November 2024. Ivan Papic, Ivan Radulovic, and Bratislav Glisic have opened Dear Strangers, carrying forward the same ethos. It is not just another cocktail bar, it is a space where hospitality feels effortless, a place designed for comfort, fun, and damn good drinks. There is no pretentiousness, just guidance.

Highlights from the menu include the Angie, a dangerously smooth blend of Tanqueray Gin, passion fruit, elderflower, and matcha, and an espresso martini made great with their own

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!

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.”

LEARNING MADE EASY

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BEER IS THE ANSWER...I DON’T REMEMBER THE QUESTION: $16.99

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Create classic and trending cocktails at the bar or at home Learn how to shake and stir like a pro Category / Category XX.XX US • XX.XX CAN

Ray Foley

Founder of BARTENDER® Magazine, Coauthor of Running a Bar For Dummies and Bartender for over 50 years

Jackie Wilson Foley Publisher of BARTENDER® Magazine

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God Loves Golfers Best is the ultimate collection of golf jokes, quotes, and cartoons sure to tickle self-purchase for the golf fan in your life!

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More than 250 Tasty Low-Cal Cocktail Options.

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BOOKS YOU NEED TO READ

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.

Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.

Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.

end check or money order to: BARTENDER® Media, P.O. Box , , NJ 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

.

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!

Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.

Now, you can get your martinis straight from the top—from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you’ll ever need.

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SUMMER 2025 BARTENDER “HALL OF FAME”® INDUCTEE

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THE WINNING CAPTION FROM OUR LAST ISSUE “Sorry Sir, we closed early, the Midnight Sun gave us a roof-see.”

— Stan (the Bartender) Murphy, Douglassville, PA

RUNNERS UP “Maybe we should start a caribou-oke night.”

Joe Ayella Wayne, PA

“What's this glory hole doing here?”

John Morrison Columbus, OH

“Lift the earflaps if you want to hear our specials.” and

“Our specialty polar ice caps are going fast.”

Carol Lasky Cahoots, Boston, MA

➼ “How about one for the snow?” ➼ “This is why I stopped serving hot toddies.”

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➼ “How about a cold one?”

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➼ “I said no ice!”

MIXOLOGIST.COM

“Your slushy is mushy.”

Dale Stout Colorado Springs, CO

32 BARTENDER® Magazine

and the several we received:

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SPRING 2025

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THE #1 AMERICAN SINGLE MALT America’s Most Awarded Single Malt

N 39°42'45.7", W 104°59'55.3"

SCAN TO LEARN MORE Stranahan’s® Colorado Whiskey. 43-47.3% Alc./Vol. (86-94.6 proof). ©2024 Stranahan’s Colorado Whiskey, stranahans.com. Please drink Stranahan’s® Colorado Whiskey responsibly.

Source: Nielsen XAOC+LIQUOR+CONV (52 Weeks) - 7/13/24 and 2024 award results; third party audit conducted by Avid Marketing Group