SODA WATERMELON
1 ½ OZ TITO’S HANDMADE VODKA
3 OZ SPARKLING WATER
¼ OZ WATERMELON PURÉE
1 WATERMELON SLICE, GARNISH
Add all ingredients to a glass with ice. Stir and garnish with a watermelon slice.
Michael Moberly
By Lara Helou
CONTENTS CONTENTS
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Welcome to the Summer 2025 edition of BARTENDER® Magazine! And if you picked up a copy of our magazine for the first time –maybe at Tales of the Cocktail or Speed-Rack or Portland Cocktail Week – we’re especially glad you’re here!
Back in 1985, BARTENDER® Magazine’s founder Ray Foley – a career bartender himself – had an idea to create an impactful way to recognize and celebrate the talent, creativity, and accomplishments of the unsung bartenders and hospitality professionals among us, and so was born the BARTENDER “HALL OF FAME.”® Today, we’ve proudly inducted over 300 bartenders from across the industry into this prestigious club, including, most recently, the brilliant Julio Cabrera, the founder of Miami’s acclaimed Cafe La Trova, and our cover story this issue (Page 8). Julio’s induction into the HALL OF FAME took place in Miami in June, with fellow BARTENDER HALL OF FAME® member Dale DeGroff presenting the honor. Look for more inductees to come more regularly as we refocus our efforts on building this great 40-year institution, and of course please let us know if you’d like to nominate a fellow bartender to join these hallowed halls!
Also in this issue, don’t miss our piece on the Bartender Talent Academy Presented by Rémy Martin starting on Page 4, and our feature with 1800® Tequila on Crowning the Most Awarded Ranch Water (Page 24). We also introduce you to brand ambassador Lauren Trickett on Page 18, and our Featured Product, Wolves whiskey, on Page 19, among many other topical articles, recipes, useful information, and our signature brand of humor and fun.
Cheers!
Jackie Foley Publisher
Scan here to shop BARTENDER Merch!
R. C. VISUALS
Top: Ray Foley, Dale DeGroff & Michel Roux as Dale was inducted into the BARTENDER "Hall of Fame"® in 1993.
Below: Ryan Foley, Julio Cabera & Dale DeGroff as Julio is inducted into the BARTENDER "Hall of Fame"® in 2025.
THE BARTENDER TALENT ACADEMY 2025
PRESENTED BY RÉMY MARTIN
The Bartender Talent Academy (BTA), now in its 10th year, has quietly become one of the more thoughtful and craft-forward moments in the cocktail competition landscape. Created by Rémy Martin, BTA gives rising bartenders the chance to slow down, explore Cognac through their own lens, and share their creativity with a wider audience.
This year’s U.S. Finals took place at No Smoking in Los Angeles—a cozy, stylish backdrop for a night that focused as much on storytelling as it did on technique. The 2025 theme challenged bartenders to reimagine a classic Cognac cocktail through their personal perspective. That simple prompt brought out layered, expressive ideas from six finalists selected from across the country.
Hosted by National Brand Ambassadors Kyle Marve (@remymarve) and Kyle Smith (@cognackyle), the evening welcomed a panel of judges who understand both sides of the bar:
• Karen Grill, Director of Trade Engagement, Rémy Cointreau
• Jessica Neblina, Owner, Bar Nimodo / BTA
Global Finalist 2024
• Erin Hayes, Co-Owner, Black Lagoon Pop-Up
HOSTS:
KYLE MARVE (left)
KYLE SMITH (right)
FINALISTS:
ROHIT GAWALI
New York City
JUANJO PULGARIN
Chicago
ERIC SIMMONS
Dallas
JOE CANTON
Miami
ZOHRAB GEONJYAN
Southern California
NATHAN MORAN
Northern California
BTA 2025 U.S. WINNER
JUANJO PULGARIN
After a night of compelling cocktails and genuine conversation, Juanjo Pulgarin of Chicago was named the U.S. winner for his elegant, aromatic riff on the Vieux Carré: Le Carré d'Or (see recipe). Juanjo will head to France later this year to represent the U.S. on the global stage.
Now a decade in, the Bartender Talent Academy continues to leave its mark—quietly shaping the next generation of Cognac-forward cocktails and championing bartenders who lead with both skill and substance.
LE CARRÉ D'OR
11/2 oz. Rémy Martin VSOP
3/4 oz. Oloroso Sherry
3/4 oz. Blanc Vermouth
1/4 oz. Suze
2 dashes Peychaud’s Bitters
Garnish: Grapefruit peel
BARTENDER
MAGAZINE'S PICK FOR
THE DRINK OF
Summer 2025 Summer 2025
DRINK BY STEVE SCHNEIDER, SIP & GUZZLE
PHOTO BY ANDREA GRUJIC
1 shot of sun dried tomato infused blanco tequila
Squeeze of lime
Pinch of salt
Dropped in half a glass of ice cold beer and chugged.
S UN DRIED TOMATO INFUSED TEQUILA RECIPE:
Put 250g of sun dried tomatoes and 750ml of blanco tequila in a vacuum sealed bag and sous vide at 52°C for 2 hours. Fine strain and bottle.
TOMATO BOMB TOMATO BOMB
To be included in the next issue of BARTENDER ® , send your creative cocktail to info@bartender.com
AMALFI VIOLET
1 oz. Gin Lane 1751 Violet Gin
1 oz. Bitter Bianco
1 oz. Ramazzotti aperitivo rosato
➜ Served over ice in a rocks glass. Garnish with fresh orange peel.
—Stefano Bruno, Chef and Owner of Florenza Cafe in East Boston, MA
TAI ONE ON
11/2 oz. Rum*
2 dashes Aromatic bitters
3/4 oz. Orgeat
1/2 oz. Orange juice
1/4 oz. Lime juice, freshly squeezed
3 oz. Beer**, to top Lime wheel, to garnish
➜ Add the rum, bitters, orgeat, orange juice and lime juice to a shaker. Add ice, shake until chilled. Strain into an ice-filled highball glass. Top with beer. Garnish with a lime wheel.
*I prefer a rum on the tamer side here. Hamilton's Demerara or a lighter Puerto Rican style would both work great.
**The beer in this drink could be anything from a commercially available blonde lager to a hoppy, kooky IPA. Feel free to play around!
— Nic Hamilton (@nicholas.hamilton) Featured in Nic's book Sipsy-Doozy
Cocktails Creative Creative
being Brand Ambassador The Art of
BY JOHN GAKURU
Ask me where I’m from, and I’ll probably pause. I was born in Kenya, raised in England, shaped in Australia, and now call Los Angeles home. That journey mirrors my path as a brand ambassador: global, fast-moving, and full of culture, people, and the kind of lessons you only learn on the road. I started behind the bar in the UK at TGI Friday’s Southampton. Eventually making my way to London, managing LAB Bar in Soho during the early days of the classic cocktail renaissance. It was fast-paced, creative, and set the tone for everything that followed. In 2005, I was approached by Sagatiba Cachaça and signed on as their Global Brand Ambassador. That role became a seven-year whirlwind across six continents, introducing a little-known Brazilian spirit to some of the world’s most influential bars. It wasn’t just about pouring drinks. It was about building something from the ground up, learning on the move, and staying grounded while flying high.
That’s the part they don’t tell you. Being a brand ambassador is not just glitz and good lighting. It’s early flights and late nights, long-haul travel and short turnaround times. You are the face of the brand, so you stay on, even when you’re running on little sleep and hotel lobby coffee. And you do it with grace because that’s the job.
The reality is this: you’re setting up bar kits at 10am, hosting trade trainings at 2pm, smiling through cocktail hour, and packing boxes at midnight. The upside is that you meet extraordinary people, share unforgettable moments, make new friends, and learn how to communicate across cultures and industries. The downside is that you’re often on your own, in a new city, trying to stay sharp while your body is asking for a nap and a proper meal. Early in my career, I tried to be everywhere. Every launch.
Every dinner. Every afterparty. But burnout is real, and the lesson came quickly. If you want longevity in this business, you have to take care of yourself. That means setting boundaries, staying hydrated, and remembering that you don’t need to finish every drink that’s handed to you. I still live by that. There’s always another Negroni tomorrow.
Today, wellness is a bigger conversation in our industry, and rightly so. In my role on the Tales of the Cocktail Foundation board, we’re actively focused on bartender wellbeing. This life is vibrant and rewarding, but it can also be isolating if you don’t have the right support systems in place. For me, it’s the small things: getting outside when I land, calling friends back home, booking a massage when I know I’ve overdone it. Recovery is part of the hustle.
Cultural fluency has been one of the most valuable tools in my kit. What works in Los Angeles might not resonate in Singapore or São Paulo. I’ve launched brands in Europe, North America, Asia, and beyond. The key is to listen first. Spend time in the bars. Talk to bartenders. Understand the pulse of the place. A great brand ambassador does not deliver the same pitch everywhere. They tailor, translate, and connect. You are the bridge between brand strategy and local culture.
What really keeps me going is the people. This industry is built on relationships. Some of my closest friends started as bartenders I trained in year one of Sagatiba. I’ve seen people grow into bar owners, distributors, brand managers, and we’ve grown together. Mentorship is part of that. I had great mentors early on, and now I try to pay that forward. Whether it’s encouraging a brand team in Sydney or helping shape the next generation of bartenders in Nairobi, those moments matter. They are the legacy we leave behind.
Lately, my desire to give back in Africa has taken on deeper urgency. I see so much raw talent, so many untapped stories, and a vibrant drinks culture ready to rise. I’m committed to championing those voices and supporting the next wave of hospitality professionals across the continent. Whether it’s mentoring young bartenders, spotlighting African spirits, or building bridges between global brands and African markets, this is where my heart is pointing. The opportunity is there, and so is the energy.
Today, with Coruscent Co., the agency I co-founded in 2020, I get to be on the other side of the table. I help guide brands through market entry, sales strategy, and cultural integration. We work to leave the people, places, and products we touch in better shape than we found them. That is the real art. Not just making noise, but making impact.
So if you’re starting out or looking to grow in this role, here’s my advice. Stay curious. Be kind. Travel light. Listen more than you speak. Take care of yourself so you can take care of others. The events come and go, but your reputation, your relationships, and your resilience are what endure.
Being a brand ambassador is not just a job. It is a craft, a lifestyle, and, when done well, a legacy.
JILL DEGROFF
Season 13 Finalists Take the Stage
We at BARTENDER Magazine are thrilled to shine a spotlight on the incredible talent behind Speed Rack Season 13! These powerhouse bartenders have (speedily) shaken and stirred their way to the top—and now, one of them will take home the crown.
The Season 13 Champion will have a full-page feature in our upcoming Fall/Winter Issue celebrating their speed, skill, and spirit.
We’re wishing every finalist the best of luck at the finals in New Orleans!
SEASON 13 FINALISTS:
LIV DEHAINAULT
Midwest Regional Winner Chicago, IL /Bigsubwayy
NIKKI IRVINE
Northwest Regional Winner Portland, OR /a_nerd_who_makes_drinks
MAK KELLY
West Regional Winner Denver, CO /inner.makinations
LANA EPSTEIN
New York Regional Winner New York City, NY /Lannaaaa
DILLON
Mid-Atlantic Regional Winner Washington DC /chartreuseswizzle
SKYLAR SOEHL
New England Regional Winner Boston, MA /sky.s
Forever Chill
THE SECRETS TO MAKING FROZEN DRINKS
BY MICHAEL MOBERLY
When the weather gets hazy, hot and humid, the only thing I want to drink is a frozen cocktail. And across the country, bars and restaurants are now serving a range of frosty concoctions. However, creating a frozen cocktail can be intimidating at first, but fortunately once you understand the basics, the whole world can be chilled. So, read on for my tips and tricks for creating easy-to-make and delicious frozen drinks.
KNOW YOUR BRIX
The most fundamental concept to understand about making frozen drinks is knowing what will freeze and what will not freeze in a typical slushie machine. Water freezes but sugar and alcohol generally will not. So the sweeter the drink, the less ice you’ll get.
So it’s incredibly important to know how much dissolved sugar is in your drink, which is typically measured in brix. If you know the brix of your drink, you can understand how it will freeze. The ideal brix level for a frozen drink is somewhere between 12 to 17. The higher the brix, the more sugar is in the drink and the less frozen it will be when you serve it. If you want a milkshake-style texture, go with a sweeter recipe; if you are looking for an icy, more solid drink, reduce the sugar.
To figure out the brix in a cocktail, you’ll need to invest in a handheld refractometer. A basic model costs as little as $20 and a more advanced digital one will set you back at least $150.
FROZEN FERNET & COKE
24 oz. Fernet-Branca 8 oz. Monin Lime Syrup 96 oz. Coca-Cola
Yield: 1 gallon
YUZU PINEAPPLE MARGARITA
10 oz. Monin Yuzu Pineapple Syrup
10 oz. Monin Margarita Mix
28 oz. Patrón Silver Tequila
80 oz. Water
Yield: 1 gallon
EVERYTHING FREEZES, BUT SHOULD IT?
The world of cocktails is vast, so what kind of drink should you freeze? To get some advice, I reached out to Darrin Commerford, the beverage operations events director for Patrón Tequila, because he is responsible for making giant batches of frozen drinks for some of America’s biggest festivals.
While your nerdy cocktail brain may want a frozen Last Word (gin, green chartreuse, maraschino liqueur, lime juice), the appeal for that kind of drink is pretty small. “I want to make delicious bangers that are easy to understand,” said Commerford. “A recognizable flavor, a fun color, or a simple description will hook folks in.” See the recipes for some inspiration.
KEEP IT CLEAN
Your best-selling frozen Strawberry Margarita suddenly won’t freeze. What is going on? This problem often has nothing to do with the brix level of your drink or your ingredients, but with your cleaning routine. You have to clean the machine every night. You need to drain the batch, rinse out the machine and clean it. Trust me, if you make this part of your regular closing routine your drinks will taste better and your machine will last longer.
Michael Moberly is a beverage educator, columnist, and event logistics specialist in Reno, Nevada, with 18 years of industry experience. Michael is the Beverage Innovation Manager for Monin Gourmet Flavorings in Reno, NV, and the owner of Temple Builders LLC, a beverage and events consultancy. Michael also contributes to the Reno News & Review with his monthly column Liquid Conversations, which earned him the Better News Papers 2023 Best Food Writer award from the Nevada Press Association.
Libary Libary
The Curious Bartender’s Agave Safari: Discovering and Appreciating Mexico’s Tequilas, Mezcals & More
By Tristan Stephenson
Available at Amazon.com
$29.99
➨ Drinks innovator, award-winning bar owner, and bestselling author Tristan Stephenson set out on an odyssey through Mexico and into the heartland of agave spirits production to discover the proud heritage of Mexican spirits. This irresistibly readable book is an epic geographical, historical, cultural, and spiritual journey in which he explores 38 remarkable agave spirits producers, tells their stories, and shares their philosophies. Inspired by the tales and tequilas he experienced on this transformative road trip, Tristan also offers a sampling of his recipes for agave spirits cocktails including a classic Paloma, a surprising Mezcal Martini, and a Tommy’s Margarita made with 100% agave tequila, fresh lime and agave nectar – the ultimate expression of the drink. Accompanying the engaging text, stunning photographs bring to life the landscapes, people, and places that have produced the spirits honored in this book.
Cocktails, Southern Style: Pours, Drinks, Sips, and Bites
Belinda Smith-Sullivan
Available at Amazon.com
$21.99 USD
➨ Let your Southern hospitality shine when you serve your guests drinks, cocktails, or nonalcoholic beverages from this delectable compilation of classic and newly-inspired recipes.
Belinda Smith-Sullivan's Cocktails, Southern Style: Pours, Drinks, Sips, and Bites is a collection of approximately 90 recipes for classic Southern cocktails, new flavor-profile mixed drinks, and a bonus chapter of nibbles—after all we are talking about Southern hospitality, and no Southern host would serve you a drink without offering a tasty treat to accompany it!
Along with information about the structure of a cocktail, techniques, and equipment, you will find instructions for making infused vodkas and simple syrups for use in mixing drinks. Your guests will approve!
Classic Cocktail Revival
By Jennifer Brian
Available at kentuckypress.com and Amazon.com
$29.95
➨With easy-to-follow recipes and an engaging style, Classic Cocktail Revival demystifies the cocktail process and provides straightforward instructions for the home mixologist. Drawing on the language of tent revivals to offer an entertaining and irreverent history of each drink, cocktail evangelist Jennifer Brian takes the reader on a journey from the “genesis” of classic cocktails to the “revelation” of mocktails, ending with a “benediction.” Brian guides readers through the basics by sharing the stories behind the recipes, exciting variations on the classics, and tips to inspire creativity and assure readers that they, too, can craft expert-level beverages for their own gatherings and meals.
From the pulpit of the cocktail church, Brian delivers wisdom and savvy suggestions to ensure that even the novice home bartender can whip up a masterpiece. Enticing seasoned mixologists and new drinkers alike, these fun and festive recipes promise to make cocktail evangelists of us all.
* 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.
Broken Shed Limited.
Being a Brand Ambassador gives me the incredible opportunity to connect with communities around the world and create meaningful ways to uplift, enrich, and support those within the hospitality industry. I don’t take this role for granted — every moment is a chance to show up with purpose and help build a more inclusive, empowering, and compassionate industry for all.”
Lauren’s journey in hospitality began at 17, working the early morning shift as a barista in her local cafe. While originally pursuing a career in film and television, she discovered her passion for bartending and the art of crafting cocktails, instantly captivated by the creativity and connection involved in curating memorable guest experiences.
“I don’t take this role for granted — every moment is a chance to show up with purpose and help build a more inclusive, empowering, and compassionate industry for all.”
Her career quickly evolved as she rose through the ranks in Los Angeles, taking on roles as a beverage director and mixologist. She transitioned from behind the bar to becoming a brand ambassador — a role that allowed her to combine her love of storytelling, spirits, and hospitality. For two decades, Lauren has cultivated a reputation rooted in hard work, integrity, and thoughtful leadership. She is also a passionate community leader, actively working to create meaningful connections and support initiatives that uplift those around her. Helping the community isn’t just important to Lauren
National Brand Ambassador Cointreau, Mount Gay Rum and Belle de Brillet
Mount Gay Navy Strength Paloma
1 oz. Mount Gay Navy Strength 3-4 oz. Sparkling Grapefruit Soda Pinch of Kosher Salt Garnish with grapefruit slice
➜ Combine ingredients over ice and enjoy If you don't have grapefruit soda simply mix 1 oz. fresh grapefruit juice with 2 oz soda water and a splash of simple syrup.
— it’s central to who she is, both personally and professionally. Today, Lauren is honored to represent Mount Gay Rum and Cointreau, sharing their rich legacies and championing their future as part of the dynamic Rémy Cointreau team.
Based in Long Beach, California, Lauren is a proud mom of two children. Her work as a national brand ambassador keeps her traveling across the country, she’s deeply committed to maintaining a strong connection at home. Lauren is intentional about carving out quality time with her family. Whether it’s exploring the outdoors, trying new activities, or simply enjoying everyday moments together. For her, balancing a demanding career with motherhood isn’t always easy, but she embraces both roles with passion and purpose.
Industry Spotlight
Featured Featured Product
Founded by James Bond (UNDEFEATED) and Jon Buscemi (Buscemi, Truff), Wolves is a California-based luxury whiskey brand that merges American distilling tradition with West Coast innovation. Known for helping to define the emerging category of American Single Malt, Wolves crafts small-batch, premium expressions for a discerning and design-minded audience.
Whiskey’s history is a winding and unruly tale, shaped by deviants and creatives, outlaws and obsessives. It’s
the history of tastemakers and troublemakers, who left their mark on a spirit defined as much by its character as by its process.
Wolves takes that troublemaking, tastemaking spirit a cut further. As the luxury standard-bearer in American whiskey, we’re focused on building the future of American Single Malt–a rare category still in its infancy, having been only ratified by the TTB in 2024.
In a landscape dominated by tradition, Wolves alchemizes the old into the new. Our approach is grounded in
As the luxury standard-bearer in American whiskey, we’re focused on building the future of American Single Malt.
uncompromising quality and guided by a distinctly Western sensibility: risk-taking and relentless, exploratory and exacting.
In the natural world, wolves are celebrated for their acute intuition, discipline, sophisticated social rituals, and drive towards freedom. Once native to the American West, wolves began to decline as a result of human settlement. As the Western wilderness was razed to the ground to make room for modern life, this powerful animal receded into the background of our landscape, imaginations, and values. Wolves Whiskey seeks to reignite those values: instinct, skill, play.
Our portfolio balances the esoteric with the grounded. Our diverse range of Limited Edition bottles feature collaborations with category-leading partners like Rolls Royce, The Quail, and The Peninsula Hotel. Our 5-Year American Single Malt—the only SKU available year-round—is aged for five years in California wine barrels under Arizona heat, then finished in aged Cognac casks. The result is a layered whiskey with notes of ripe red fruit, honey, and spiced oats.
INDIE BARTENDER LAUNCHES THE
World’s First Global Cocktail Menu Database
Indie Bartender, Danil Nevsky’s global online platform designed to educate and empower bartenders, has just launched an additional resource: the Cocktail Menu Collection. 106, so far, cocktail menus collected from bars around the world that can be browsed by country, bar name, year and key words, are now accessible to hospitality professionals in search of information, guidance and inspiration.
The Cocktail Menu Collection has both a functional and community-centric goal. The centralised body of menu files provides an outlook on ingredients and recipes used in bars from almost 30 countries, and therefore a glance at different drinking cultures. It has been built to offer inspiration for menu concepts, drinks ideas as well as guidance for menu design, layout, and wording.
Every menu included in the collection has been personally collected from the bars visited by Nevsky, with the approval of the relevant bar teams, or submitted by the bars themselves. The project will be supported by a content series reviewing some menu highlights according to three criteria - concept, visual and structure of the menu – to build on the practical aspect of the collection and help professionals navigate and consult the menus with an analytical lens – looking at the balance of the different drinks styles, how they are named, presented, aligned with the bar concept and overall brand, how easy it is to approach and understand the drinks from a guest perspective and so on.
“Cocktail menus are a big part of a bar’s work, and we’re now accustomed to promoting and celebrating them locally and internationally. However, if you don’t have the opportunity to travel around the world, what you get is just a series of pictures
posted on Instagram by other people visiting the bar, thus missing out on the full picture of how the menu is built, structured, worded etc.,” says Nevsky.
“ The goal of the Cocktail Menu Collection is to bridge this gap and give every bartender on this planet an opportunity to check what other bars are doing.”
—Danil Nevsky
“The goal of the Cocktail Menu Collection is to bridge this gap and give every bartender on this planet an opportunity to check what other bars are doing. The compiling work that has been done so far is just the beginning and the aim is to exponentially grow the platform for it to become an essential educational and inspirational tool for the global bar industry.”
The Cocktail Menu Collection is available on the Indie Bartender and powered by SIP, Pernod Ricard’s Global Trade Advocacy program.
If you want to submit your cocktail menu for feature on the Cocktail Menu Collection on Indie Bartender, simply submit via this Google form (by scanning this QR). You will be required some basic information regarding your menu and bar and the menu will be processed it internally before launching online.
FINDING
BALANCE:
How Sobriety Reshaped Chris Cardone’s
Life Behind the Bar
In 2015, after years of struggling with alcohol, Chris Cardone made the life-changing decision to get sober. At the time, he was a busy and respected NYC bartender, building a name for himself in the industry—outwardly successful, but internally unsteady.
Sobriety didn’t end his career—it helped him rebuild it with clarity, purpose, and balance. Just two years later, in 2017, Chris won the Diageo World Class U.S. Finals (and finished in the Top-5 worldwide), proving that excellence behind the bar doesn’t require alcohol in the glass.
That journey led him to found Continuous Beverage Solutions in 2024, a consulting company focused on creating inclusive, non-alcoholic beverage programs for bars, restaurants, and events. His goal: to design cocktails that are just as thoughtful, flavorful, and satisfying as their spirited counterparts. He also serves as an educator and mentor, helping shape the next generation of cocktail talent.
As the zero-proof movement gains momentum, Chris has become a respected voice in the conversation—helping the industry rethink what hospitality looks like for every kind of guest.
Chris is also a sought-after expert in beverage media and performance bartending. He has trained multiple celebrities in the art of flair bartending, including Neil Patrick Harris, Tom Holland, and Josh Elliott. His work has been featured in prominent outlets such as The New York Times, Newsday, New York Magazine, The Beverage Journal, and Brainz Magazine. He has also appeared on national television showcasing his expertise and championing inclusive, modern cocktail culture. With a perspective shaped by mastery, creativity, and sobriety, Chris continues to inspire professionals and guests alike to reimagine what the drinking experience can be.
JUNGLE DRIFT
2 oz. Ritual Rum Alternative
1/2 oz. Nexus Alcohol Free Bitter
1 oz. Grilled pineapple juice
1/2 oz. Lime juice
1/2 oz. 2x1 Demerara syrup Garnish: Grilled Pineapple
CREATING
with
Gwayav
1 oz. Coco Lopez® coconut milk
1/2 oz. Lime
1 oz. Topo chico in glass
3 oz. Guava syrup batch (recipe below)
Shake, double strain
Glassware : Tall glass, pebbleice
Garnish : Candied ginger, umbrella, straw
*Full proof : Add 1.5 spirit, no soda
GUAVA SYRUP RECIPE:
10 grams Jenjanm tea by Smith Teamaker (a collaboration between Gregory Gourdet, Kann and Smith Teamaker)
31/2 cups water
31/2 cups granulated
➜ Bring water to a boil add tea and remove from heat. Let’s steep for 10-15 min. Stir in sugar until dissolved. Set aside to cool and refrigerate. Mix equal parts: 30 oz. of Guava Purèe (we use perfect purèe brand) and 30 oz. of Jen janm teas syrup. Freeze remaining syrup for future use, up to 6 months.
—Chef Gregory Goudet
Sousòl, Portland, OR
Breeze of Miami
1 oz. Coco Lopez® Coconut Water
11/2 oz. Buchanan’s 12-Year-Old DeLuxe Blended Scotch Whisky
3/4 oz. Simple Syrup
3/4 oz. Fresh Lemon Juice
4 Chunks Fresh Watermelon
Garnish with fresh watermelon, Lemon Wheel & Coconut Piece
➜ Muddle fresh watermelon chunks into the bottom of a Highball glass. Combine Buchanan’s 12-Year-Old DeLuxe Whisky, Coco Lopez coconut water, simple syrup, fresh lemon juice into a cocktail shaker with ice. Shake well. Strain contents into Highball glass with muddled watermelon & fresh ice. Garnish with fresh watermelon stick, fresh lemon wheel, and fresh coconut piece.
Tito’s Gooseberry Ranch Water
3 oz. Coco Lopez® Coconut Water
11/2 oz. Tito’s Handmade Vodka
1 oz. Simple Syrup
1/4 oz. Sparkling Water
1/4 oz. Lime Juice
Cilantro leaves
slices Kiwi 3 strikes Lime zest
Garnish 4 leaves cilantro & one kiwi slice
Lime zest sugar blend rim
➜ To make the lime-zest-sugar rim, blend zest of one lime with 2 oz granulated sugar. Peel kiwi. Muddle kiwi and cilantro in a shaker. Add Tito’s Handmade Vodka, coconut water, simple syrup, lime juice, and ice. Shake and strain into a lime-zestsugar-rimmed glass. Top with sparkling water and lime zest. Garnish with cilantro leaves and a kiwi slice.
Naturally Good! It's
For everything coconut:
➼ Cream of Coconut
➼ Coconut Milk
➼ Coconut Water
➼ Piña Colada Mix
CROWNING 1800® MOST-AWARDED
Ranch Water Ranch Water Ranch Water
Cocktail Cocktail
BARTENDER MAGAZINE AND 1800 TEQUILA CELEBRATE THE WINNER OF THE RANCH WATER COCKTAIL COMPETITION.
BY NOAH ROTHBAUM
onestly, you don’t need any special talent or skill to make a standard Ranch Water cocktail. Anyone can throw together some tequila, lime juice and club soda in a Highball glass. Just stir and serve.
But to make a truly delicious Ranch Water cocktail is a delicate balancing act that requires next-level bartending skills.
Top bartenders across the country have transformed the basic Ranch Water formula with cutting-edge technique and a range of innovative ingredients. As a result, Ranch Water has essentially become its own category of carbonated cocktails.
BARTENDER MAGAZINE recently partnered with 1800® Tequila to host the Most Awarded Ranch Water Competition, which challenged bartenders across the country to come up with the best spin on this bubbly cocktail recipe. The drink had to use a spirit from the 1800 Tequila’s portfolio, which is the most-awarded tequila family1, as well as a citrus ingredient and a carbonated ingredient. Given that 1800 Tequila is obsessed with being the best tasting tequila, these recipe entries needed to showcase the brand’s innate and distinctive agave flavor. The rest was up to the bartender. Not only were bragging rights at stake but the winner would also receive a grand prize of $5,000.
The magazine received more than 120 entries, which I evaluated with my fellow judges: drink all-stars Ignacio “Nacho” Jimenez, operating partner of award-winning East Village establishment, and Amanda “Bad Birdy” Colom, renowned Los Angeles bartender and cocktail creator.
I was incredibly impressed by the range and variety of recipes submitted, which made me realize just how large the world of Ranch Water cocktails has become. After careful deliberation, my fellow judges and I ultimately picked three finalists: Ben Clark from Orlando, Florida, Corey Dawson from Portland, Oregon, and Julio Xoxocotla, from New York.
The three finalists each had an opportunity to step behind the bar and make their Ranch Water recipes featuring 1800 Tequila for the judges.
Ben Clark had never entered a cocktail competition before this one but his Sol de Jalisco is a delicious mix of 1800 Tequila Reposado, clarified saffron-infused mango nectar, clarified lime juice and hot honey syrup. It’s finished with some chilled cava that pairs perfectly with the tequila. “I thought this was a really good way to push the boundaries,” he said, which echoes the ethos of 1800 Tequila. His recipe proves that you can reinvent Ranch Water “without changing it completely.”
Given that Corey Dawson is based in Florida he has quite a bit of experience making refreshing cocktails, which certainly showed in his Lost In Paradise recipe. It calls for 1800 Tequila Cristalino, homemade blood orange oleo saccharum, blood orange juice and saline solution. He topped off the drink with some carbonated coconut water. It’s a delicious drink with tropical vibes, which is perfect sipped ocean or poolside.
2025 Winner
AGAVE MIRAGE
By Julio Xoxocotla
11/2 oz. 1800® Tequila Cristalino
3 oz. Clarified watermelon & yuzu juice
3 oz. Carbonated water, chilled
1 barspoon Fino sherry
1 drop Saline solution
Grated lime zest and a thin slice of watermelon (garnish)
➜ Add all of the ingredients to a Highball glass filled with an ice spear. Stir gently and top with carbonated water. Garnish with a thin slice of watermelon and finish with some freshly grated lime zest.
While all three drinks from the finalists were delicious and deserve a place on bar menus, it was Xoxocotla’s inventive Agave Mirage that won the competition.
His memorable cocktail features 1800 Tequila Cristalino, which contributes a hint of black pepper and a bright grassy note. He combines the spirit with clarified watermelon and yuzu juices, fino sherry and bit of saline solution. It’s then topped with carbonated water and garnished with a thin slice of watermelon and some freshly grated lime zest. The finished drink tastes like you’re biting into a piece of ripe watermelon.
This is actually Xoxocotla’s second time entering this competition, which is no surprise given his passion for agave spirits and 1800 Tequila. “I love drinking Ranch Water but overall I enjoy drinking tequila, so anything with tequila I really, really like.”
Cheers to Xoxocotla’s recipe and to all the bartenders who entered this cocktail competition!
SOL DE JALISCO
By Ben Clark
2 oz. 1800 Tequila Reposado
3/4 oz. Clarified saffroninfused mango nectar
3/4 oz. Clarified lime juice
1/2 oz. Hot honey syrup
Cava, chilled
Dried mango covered in Chilis and saffron threads (garnish)
➜ Add all of the ingredients to a Highball glass filled with an ice spear. Stir gently and top with cava. Garnish with a piece of dried mango covered in Chilis. Finish the drink with a few saffron threads.
This article was published in partnership with 1800 Tequila. 1800® Tequila. 40% Alc./Vol. (80 proof). Trademarks owned by JC Master Distribution Limited. ©2025 Proximo, 1800tequila.com. Please drink responsibly.
LOST IN PARADISE
By Corey Dawson
2 oz. 1800 Tequila Cristalino
1/2 oz. Blood Orange Oleo Saccharum*
1/2 oz. Blood orange juice
2 drops 80/20 Saline Solution (4 part waters to 1 part salt)
Carbonated coconut water
Half-moon blood orange wheel (garnish)
➜ Add all of the ingredients, except the carbonated coconut water, to a shaker and fill with ice. Shake, and strain into a Highball glass filled with an ice spear. Top with carbonated coconut water. Garnish with a half-moon blood orange wheel.
Blood Orange Oleo Saccharum*
Peel several blood oranges so as not to include any pith. Measure the weight of the peels and measure out an equal amount of bakers sugar. Add both of the ingredients to an airtight container and allow to sit in a cool spot for 48 hours. At that point, the syrup should be ready to use.
History of
A State Icon, Born Behind the Bar: The Orange Crush Becomes Maryland’s Official Cocktail
BY LARA HELOU
As of June 1, 2025, the Orange Crush is now officially the State Cocktail of Maryland — a title nearly three decades in the making. The designation, voted in by the Maryland General Assembly, marks a milestone not only for the state but also for the bartending community that helped make the drink a coastal classic.
To trace its roots, we head back to a gray, drizzly Sunday in 1994 at Harborside Bar & Grill in Ocean City. Owners Chris Wall and Lloyd Whitehead weren’t planning to make cocktail history — they were simply keeping company with the bartender and experimenting with something rare at the time: fresh juice in cocktails.
After a few spirited rounds of tinkering, the recipe clicked.
So, what is an Orange Crush, exactly? According to Wall:
“Only one of the best drinks you’ll ever taste, if made correctly! It’s two ounces of Smirnoff Orange Vodka, two ounces of triple sec, and fresh-squeezed OJ, topped with lemon-lime soda. We only use the best nature has to offer. Plus, there’s a ray of sunshine in every glass.”
The Crush quickly became synonymous with Maryland beach culture — a vibrant, easy-drinking cocktail that brought freshness to the forefront long before cold-pressed juices became bar staples. Today, it’s a classic from the shore to the suburbs, with countless riffs and regional twists.
With nearly 40 years in hospitality, Wall attributes his success — and the Crush’s rise — to community and consistency.
“There are many people who have influenced my journey, but my parents shaped who I am. And none of this would have happened without the dedication of our staff — past and present — who have worked with us, not for us.”
For bartenders, the Orange Crush is more than just a summer sipper — it’s a reminder of how innovation, simplicity, and fresh ingredients can combine to make something timeless. As the industry continues to evolve, so do the stories that start behind the bar.
Here’s to Maryland’s first state cocktail — and to the bartenders who keep squeezing every drop of greatness out of it.
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The next issue of BARTENDER®:
THE WINNING CAPTION FROM OUR LAST ISSUE WE NEED YOUR
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RUNNERS UP
“Guy named Fudd was just here and said to kill the wabbit.”
Joseph Ayella Wayne, PA
“A Bunny Mary coming up.”
Julie Bernier Valhalla, NY
FALL/WINTER 2025
2026 RISING STARS
Highlighting bartenders on the rise across the U.S.
SPIRITS OF THE SEASON
Brown spirits, winter warmers, and cold-weather cocktails.
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
“Pour me a shot, I’m a basket case.”
Amy Lengyel Sarasota, FL
“Silly rabbit, tricks are for Bartenders.”
—Corey Pessin San Francisco, CA
and the several we received:
“Is it Hoppy Hour?”
“I’ve been bar hopping/ This place is hopping.”
“Just what I needed - Hare of the dog.”
“IPA/Beer with most hops.”
Thank you to all who entered. Try this issue’s contest!
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DAQUIRI COCKTAIL
1.5 oz of Rhum Barbancourt
Haitian Proof White 110
0.75 oz of freshly squeezed lime juice
0.5 oz of simple syrup
Shake well with ice
Serve neat with a lime twist garnish
