Bartender Fall/Winter 2025 by Foley Publishing Corporation

FEATURES

FEATURED BAR

Yacht Club, Denver

26 FOR 26

Cocktails Creative Creative

THE RIGHTEOUS PATH

11/2 oz. Cold Brew Concentrate

1 oz. COCO Pathfinder

1/4 oz. Cinnamon Vanilla Syrup

11/2 oz. Candy Cap Whipped Cream (for float)

➜ Shake cold brew concentrate, COCO Pathfinder, and cinnamon vanilla syrup with ice. Double strain into a chilled Nick & Nora glass. Float 11/2 oz of Candy Cap Whipped Cream on top.

—Dillon Raaz, Bar Director Atoma Restaurant, Seattle, WA

Cold Brew Concentrate

• Brew coffee with room temperature water at a 5:1 water-to-coffee ratio (by weight).

• Let steep for 24 hours, then strain through a coffee filter.

• Keep chilled.

COCO Pathfinder (FatWashed NA Amaro)

• Combine 1 bottle of Pathfinder NA Amaro with 65g warm Coco López in a vacuum-sealed bag.

• Sous vide at 145°F for 4 hours.

• Cut open the bag and pour the mixture into a ¹⁄₆ pan.

• Freeze until the coconut fat solidifies on top.

• Remove the solidified fat by hand (with gloves) and filter the liquid through a coffee filter.

Cinnamon Vanilla Syrup

• Make a 1:1 simple syrup using cane sugar and water (by weight).

• For every 16 oz. of syrup, add:

◦ 1 tbsp vanilla bean paste

◦ 1 small crushed cinnamon stick

• Let rest overnight, then strain.

Candy Cap Whipped Cream

• Infuse 16 oz. of heavy cream with 10g dried candy cap mushrooms overnight.

• Strain, then whip with 11/2 tbsp powdered sugar to soft peaks.

To be included in the next

® , send your creative cocktail to info@bartender.com

NEGRONI IN THE SHADE

Singani 63

Luxardo white butter

Carpano bianco

Kiwi puree

Honeydew melon

Vinegar powder

Gyukuro tea

GYUKURO SALAD GARNISH:

Spent gyukuro leaves

Shio Koji

Yuzu juice

Honey

Sesame oil

Tamari

➜ Add all ingredients except gyukuro and let sit for 24 hours. Pectin wash to clarify. Next add gyukuro leaves and let steep for 24 hours. Strain out tea leaves.

—Damon Fabbo, Bartender Sip & Guzzle, New York City, NY

BAR Featured Featured

YACHT CLUB

DENVER, CO

BY PATRICK ABALOS

PHOTOS BY SWIZZLE MEDIA

What comes to mind when you blend natural wine, cocktails, hotdogs, and hospitality in the Mile High city? For us it is Yacht Club in Denver, Colorado. As this edition’s featured bar, we showcase a team truly geared towards southern hospitality with down home curated vibes. Nestled in the quaint neighborhood of North Denver, owners Mary Allison Wright and McLain Hedges opened Yacht Club in 2021. This location however was not the first stop for this celebrated bar. The concept has been around for over 11 years since it’s conception as a pop-up bar in a market hall space but moved to its present location at 3701 North Williams Street. The current location was a full build out with a “all hands-on deck” approach where a majority of the elements were installed by the bar team from live ivy vines (these were installed by a friend who has a plant

BAR

It’s a nerdy cocktail bar, a natural wine bar, and your favorite dive bar all in one.

company), vintage furniture, and wood panels reminiscent of a retro vibe. Let us not forget the Christmas lights and projector streaming classic movies adding the touch of dive bar.

Yacht Club “is an anti-club club where all are welcome. It’s a nerdy cocktail bar, a natural wine bar, and your favorite dive bar all in one”. One can expect to have a unique experience with an intentionally curated natural wine list and cocktail program that integrates wine in some form honoring the connection of the two.

Mary and McLain both come from the music industry and were raised in Tennessee with very deep backgrounds in southern hospitality; they knew they wanted to create a space that was warm, welcome and stayed true to their

neighborhood hospitality

In addition to the beverage program, Yacht Club also serves and is known for their hot dogs/franks with 9 options and their mascot “Hollywood Frank”. Their Wine Menu “and Cocktail” (as stamped) menu showcases a wide variety of styles broken down by wine, cocktails showcasing wine on the menu, and “Yachty Faves” which include some of their standouts such as: Chocolate and Cheese – Champagne, Cognac, Lemon, Guinness, Chocolate, and Cheddar, Weather Report – Gin, Port, Raspberry Eau de Vie, Red Bell Pepper, Bitter Lemon, and “H.V.R. Water” –Blanco Tequila, Fino Sherry, Dill, Mint, Lemon, Black Pepper, and Buttermilk. With the approachability of the menu, you can see how they have brought the

ethos of no reason for compromise and accessibility to deliciousness come to life. All of this highlights why they have won multiple awards from Tales of the Cocktail to North America’s 50 Best Bars. Not to mention a James Beard nomination.

In addition to Yacht Club, the ownership team recently opened Rougarou in the historic Five Points neighborhood of Denver a full-service restaurant focused on Southern cuisine with Mary’s brother John David Wright as Executive Chef. The concept pays homage to where they came from through the food. They also opened Overpour, a retail wine store, that harkens back to their first pop up called “Proper Pour”. When asked what they have planned in the future, the team highlighted the plan to bring back another prior pop-up concept they executed back to life. We all look forward to hearing more!

As the motto of Yacht Club says “Seize the Day, Cap The Night”. Cheers to yall!

Celebrating 26 incredible bartenders from across the country who are shaping the future of cocktail culture and are the ones to watch in 2026.

At BARTENDER® Magazine, we’ve always believed that great bartending goes far beyond what’s in the glass. It’s about passion, community, creativity — and the drive to lift others up along the way.

That’s why we’re proud to introduce our inaugural “26 for 2026” feature — celebrating 26 bartenders from across the country who are shaping the future of our industry. These are the movers, mentors, and makers redefining what it means to be behind the bar.

From innovative cocktail programs and sustainable practices to mentorship and community leadership, each of these bartenders represents the next generation of hospitality excellence. They’re not just crafting drinks — they’re creating experiences, building teams, and inspiring those who will follow in their footsteps.

This is the first year of what will become an annual tradition at BARTENDER® Magazine — a celebration of the bartenders to watch, learn from, and raise a glass to.

A huge special thanks to Trade Advocacy Director, Emily Arseneau and our friends at Brown–Forman for supporting this initiative and helping us spotlight the people who make our industry stronger every day.

Cheers to the Class of 2026!

ALEXIS TOLLINCHI

MIAMI, FL

@MIAMIMIXOLOGY

ANDREA GRUJIC

NEW YORK CITY, NY

@BY__DRE

ANTONETTE ‘TONE’ ARASA

SAN FRANCISCO, CA

@ANTONETTEARASA

PHOTO BY ALEXA TREVIÑO

BRIDGET RAMSEY

ASBURY PARK, NJ

@BRIDGETRAMSEY

CRYSTAL MENDOZA

LOS ANGELES, CA

@COCKTAILSWCRYSTAL

PHOTO BY EUGENE LEE

DAVID KWON

OAKLAND, CA

@KWONVIVANT

DEMI NATOLI

NASHVILLE, TN

@DEMIANNE

GRAHAM ESSEX

CHICAGO, IL

@GSXBAR

PHOTO BY NIKKI ALLEN

HALEY MERRITT

DALLAS, TX

@OHHALEZNO

BY OSCAR LOZADA

HARRY WRIGHT

WASHINGTON, D.C.

@WRIGHTANDLEFT

PHOTO BY REY LOPEZ

HIMANSHU DESAI

HOUSTON, TX

@LIQUID_CHEF

INEZ GOODWINE

ATLANTA, GA

@FRESHNIQUE

PHOTO

KAYLA DOWELL

LOS ANGELES, CA

@BEVVMO

PHOTO BY EUGENE LEE

MADELYN GLEESON

RICHMOND, VA

@WEAREALLMADZHERE

MORGAN WEBBER

BOISE, ID

@MOWEEBZ

SAM PARRIE

CHICAGO, IL

@SEPARRIE

SC BAKER

LOUISVILLE, KY

@THECUCKOOCHANEL

NICO RODRIGUEZ

CHICAGO, IL

@NICO_E_RODRIGO

NICOLE URBAY

MIAMI, FL

@NICOLE_URBAY

SHANNON MICHELLE

JACKSONVILLE, FL

@SHANANDTHECITY_

SOUVIK DASGUPTA

HOUSTON, TX

@BEING_BARTENDER

NIKKI GARCIA

MIAMI, FL

@SPIRITEDNIKKI

PHOTO BY 52CHEFS

SUNNY LAM

OAKLAND, CA

@SDOTLAM

PETE ST. PETE

LOS ANGELES, CA

@PETETINI

PHOTO BY EUGENE LEE

VICTOR LOPEZ

NEW YORK CITY, NY

@EUCLIDES36

VICTORIA GARCIA

NEW YORK CITY, NY

@GARCIAVICTORIA_

BY ERIC VITALE

PHOTO

If there is no one to take the photos,

even happen? even happen? even happen? even happen? even happen? did the party did the party did the party did the party did the party

BY MICHAEL MOBERLY

These days, there is a seemingly endless flood of pop-ups, special menu releases, cocktail weeks, and industry events. Teams spend weeks, even half of their year, planning these events, and most of the time, only a few dozen people get to experience them in person. What has become equally important as planning the menu is selecting the right person to take photos of your event. A hero who can blend into the party evenly, not become the star, but can find those on whom the spotlight naturally shines.

I wanted to speak with two photographers who are in high demand but at different stages of their careers. The first is Josh Brasted, based in New Orleans. Brasted has spent over a decade shooting industry events and serves as the photo lead for Tales of the Cocktail, Camp Runamok, Portland Cocktail Week, and numerous other music and industry events. His photo teams have come to define the current landscape of cocktail event photography. The other is New York’s own Matt Prezzato, who, after 13 years behind the bar, has spent the last two years shooting some of the beverage industry’s most exciting events. I chatted with these two shutterbugs to get an idea of what it takes to capture all the hard work of a party in a photo.

“Industry events bring together excellent party ingredients, and an audience that is by nature very diverse and sociable”, Brasted, whose first bar event at twenty-five drew him to the world of beverage industry events, told me. For Prezzato, it was joining Brasted’s photo team at Camp Runamok that led him to explore his photo passions through a lens focused on the beverage industry. “Coming from the bar world and doing photo work in bars, I love that I’m always around peers in the community”, Prezzato said.

The idea of being the one with the camera in hand, capturing the fun, can be alluring to some, but it is hard work. “Event coverage is a lot more than just showing up, taking some photos,

and partying”, Brasted explained. Long hours, high expectations from event producers, and an increasing number of people with cameras in their hands can make shooting an event more challenging than ever. “It feels like there’s someone with a camera and flash at every event I’m paid to be at that inevitably is making my job harder to get the shots I need for clients”, Prezzato said.

For those looking to break into event photography, these gentlemen have some advice. “I’ve realized that I need to be more patient with understanding that photo knowledge comes from combining time and experience”, said Prezzato. However, aside from the knowledge of photography, it also requires understanding the goals of the event to be truly successful. “Event coverage deliverables should be able to tell a complete story showcasing the event location, intricate details, serves, key figures, performers, and of course, people having a great time”, the sagely Brasted explained. “Be strategic with coverage, anticipate movement, and wait for that perfect moment, look around, and see where the actions are happening. Drink water”.

Josh Brasted

Matt Prezzato

Sets the Standard in Trade Advocacy Pernod Ricard

How

One of the World’s Top Spirits Companies Is Investing in Bartenders, Not Just Brands

PHOTOS BY NIKKI ALLEN CREATIVE

n an era when many spirits companies are scaling back on-premise investment, Pernod Ricard is doing the opposite—doubling down on its commitment to the hospitality industry. With an expanded, purpose-driven trade advocacy team and a new three-pillar strategy, Pernod Ricard is redefining what trade advocacy really looks like.

“Advocacy has long been at the heart of what we do at Pernod Ricard, and now we’ve expanded that meaning,” says Laura Lerner, New York-based Senior Trade Advocacy Manager at PRUSA. “It’s about more than our brands, it’s about showing up with purpose – creating programs and initiatives that put people first and strengthen the community behind the bar.”

THREE PILLARS, ONE MISSION

The newly re-structured advocacy team operates across three core pillars:

1Trade Engagement led by Nicolette Diodati, Miami

2Education & Mixology led by Laura Lerner, NYC

3 Brand Ambassadors led by Jamie Evans, Miami

This framework ensures that advocacy is comprehensive— from on-the-ground trade presence to technical cocktail education to community-rooted engagement.

“I like to give the example of the ‘Golden Rule’ vs. the ‘Platinum Rule.’ The Golden Rule is to treat people like you want to be treated. The Platinum Rule is to treat people how they want to be treated,” Evans explains. “That’s our approach to advocacy, we start with “what can I do for you, what do you need, how can I help you or your team or your business succeed?”

Lerner adds: “Advocacy is about building trust. We’re not just pushing brands—we’re showing up in ways that benefit bartenders and bar programs. This is a major part of our three pillars, we’re educating our sales team on how to speak

TOP: The PR USA Team: Haley Traub, Simon Nicolian, Elise Cordell, Joe Nicol, Meredith Whittier, Owen Gallagher, Ebony West, Alison Mouratis, Natalie Hayes, Jasmin Goldstein, Ellie Gavigan, Maeve Gleeson, Neasan Guilfoyle, Jimmy Kenyon, Gustavo Rodriguez, Freddie Verde, Evan Meeker, Jenn Oakley, Danny Gil, Feo Forté, Richie Michaels, Mandy Striph, Charlie Moore

bartenders’ language, understand what bars need, and know how to best support them.”

That people-first mindset is echoed by Diodati, who leads trade engagement programs tackling issues like mental health, scholarships, and responsible consumption, in addition to event activation. “Our work is rooted in purpose. We’re championing individuals, not just checking boxes,” she says. “The newly relaunched Jameson Bartenders Ball is a great example—it’s a killer party, yes, but it’s also now paired with the first accredited Irish Whiskey Certification available to U.S. trade.”

A TEAM BUILT FOR THE INDUSTRY

With a team of roughly 30 passionate professionals across the country—including 21 dedicated brand ambassadors—Pernod Ricard has assembled what insiders are calling an A-team of advocacy.

“You have to be likable, relatable,” says Evans. “People buy from people. If you want to connect, you need to be present in the community, not just at the party.”

Senior ambassadors like Simon Nicolian (American Whiskey) and Joe Nicol (Irish Whiskey) are among the many rising stars on the team. “These are humans you instantly want to have a drink with,” Evans laughs. “They’re knowledgeable, yes, but more importantly, they’re beloved by the trade.”

On the mixology side, Haley Traub, Pernod’s National Mixologist, is redefining what “liquid excellence” means. “Haley creates cocktail strategies that are both creative and viable, ensuring that our spirits show up the right way in every glass, across every market,” says Lerner. “She’s truly one of the most talented bartenders I’ve ever worked with.”

BACKED FROM THE TOP DOWN

Unlike many advocacy teams that operate in isolation from corporate strategy, Pernod Ricard’s effort has support from the very top. “The C-suite is wholeheartedly behind advocacy,” Evans says. “They know that if we do good for the industry, it will pay dividends.”

That investment also includes a deep partnership with Sidecar, the industry agency tapped to help execute Pernod’s

strategy and vision for advocacy, with Jenna Murray at the helm of their Advocacy department. “They’ve been crucial to our success,” notes Lerner. “They understand the industry, they understand our vision, and they’re very much embedded in everything we do.”

DOUBLING DOWN WHILE OTHERS PULL BACK

While some other companies retreat from the on-premise, Pernod Ricard is leaning in—hard. “This is a massive re-investment in the trade,” says Pernod’s National Gin & Aperitifs Ambassador Alison Mouratis. “Other companies are cutting budgets. We’re showing up, being present, and engaging meaningfully. That’s the difference.”

For bartenders and bar programs across the U.S., that difference is being felt—from intimate trainings and certifications to nationwide brand events and beyond.

At its heart, Pernod Ricard’s approach is about more than brand awareness. It’s about the people who make this industry thrive. “We deeply care for this community,” Diodati says.

TOP: Jamie Evans, Head of Brand Ambassadors; Laura Lerner, Head of Education & Mixology; Nicolette Diodati, Head of Trade Engagement

ABOVE: Jenna Murray, Director, Trade Advocacy; Madelyn Kay Supervisor, Trade Advocacy

BARTENDER ® GOES TO

TALES COCKTAIL OF THE

This summer the magazine threw a party at the largest

cocktails and spirits conference.

BY NOAH ROTHBAUM | PHOTOS BY SWIZZLE MEDIA

We love a good excuse to throw a party and this past summer at the Tales of the Cocktail conference in New Orleans we hosted a happy hour at the James Beard Award-winning bar Jewel of the South. Co-founder of the establishment, Chris Hannah and his team created a delicious selection of drinks made with Bulleit Bourbon and Rye. They also fixed a non-alcoholic punch made with Vita Coco Original Coconut Water.

The guests included some of the top bartenders in the country, including Ben Yabrow from New York’s Sip & Guzzle, Deke Dunne and Kapri Robinson from DC’s Allegory, and Liv deHainault from Chicago’s Moneygun.

Patrick Abalos and his team at Swizzle Media captured this event in an epic photo of the assembled crowd. You can see this picture and read more about its inspiration in BARTENDER’s 2026 calendar. Cheers!

CHAMOMILE HIGHBALL

Bulleit Rye

Lemon sherbet

Elderflower liqueur

Chamomile

ST. MARTIN

Bulleit Bourbon

Aperol

Amer Picon

VITA GIN PUNCH (NA)

Vita Coco Original Coconut Water

Lyre’s NA Gin Oleo saccharum

FOX AND THE HOUND

Bulleit Bourbon

Lemon juice

Agave

Herbsaint

Mint

Angostura Bitters

* 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.

Taking the Leap:

of the Bar Venturing Outside

BY JOHN GAKURU

Spending time behind the bar teaches you a lot. You learn how to read people, stay cool under pressure, multitask, and deliver an experience with confidence. It can be one of the most rewarding jobs in the world. But for many of us, the time comes when we start asking what’s next.

That was me, years ago. I started behind the stick in London. I loved it. It gave me energy, purpose, and direction. But eventually, I knew I was ready for more. That led to a role as Global Brand Ambassador for Sagatiba Cachaça, which turned into years of travel, brand-building, and global market development. From there, I moved into trade marketing, distributor-side work, and eventually agency leadership.

Today, I co-lead Coruscent Co., a global brand-building consultancy working across design, sales, events, education, logistics, and more. It all started because I had the nerve to take a step forward. This industry opened doors I never imagined, and I want that same mindset to be available to every bartender who’s ready to grow.

YOU ALREADY HAVE THE SKILLS

Bartenders are built for high-performance environments. You manage chaos with calm, talk to anyone, adapt quickly, and work as part of a team. These are the exact skills that make people successful in almost every corner of the drinks industry and far beyond it.

I’ve seen people go from behind the bar into brand strategy and advocacy, event production, spirits education, wholesale and distribution, creative direction, digital marketing, social media, product development, supply chain management, sustainability roles, fintech, hospitality tech, luxury travel, wellness, design, retail, e-commerce, and consulting.

The foundation is the same. Hospitality teaches you how to communicate, handle pressure, and deliver consistently. That translates into value in any team. You don’t have to change who you are. You just need to focus your energy in a new direction.

WHAT TO EXPECT

Shifting gears isn’t always easy. When you step out of the bar and into something new, expect to prove yourself again. Even with years of hospitality experience, some people won’t immediately get it, and that is fine. Let your work speak for you.

There is often no clear roadmap, so you may have to carve your own path and trust your instincts along the way. You will be learning on the fly, so get comfortable asking questions. You are not expected to know everything from day one. Most importantly, bring the same consistency and professionalism you had behind the bar. Show up, stay reliable, stay sharp, and people will take notice.

CHOOSE WHAT ACTUALLY MATTERS

This isn’t about job titles or chasing status. It’s about building a life and career that feels good to wake up to. Maybe you want more structure. Maybe you want weekends off. Maybe you want to lead a team, travel less, or build something of your own.

The point is, choose what aligns with who you are now. Not who you were five years ago. This industry is full of people doing great work in roles they never knew existed when they first shook a tin. You don’t have to have it all figured out. Just follow the energy. No drama. Just movement.

For me, that energy is increasingly tied to Africa. I was born in Kenya, and I’m seeing a new wave of talent and creativity rise across the continent. There’s momentum building, and I’m committed to being part of it. Mentorship, collaboration, storytelling. It’s personal. And it’s only just beginning.

YOU’RE STILL PART OF THE INDUSTRY

Some people worry that leaving the bar means leaving the community. It doesn’t. You’ll still walk into a room and be welcomed like one of us, because you are.

In fact, the more you grow, the more you can give back. Whether that’s mentoring someone newer to the game, creating better systems, or helping brands make smarter decisions, you’re contributing in a different but still valuable way.

START SMALL, BUT START

You don’t have to leap into a new job tomorrow. Start by taking on a side project. Offer to help with a brand event. Ask someone you admire how they got where they are. See what clicks. Pay attention to what gives you energy and momentum. That’s the signal. Follow it. You’re not starting over. You’re building on everything you already know. And you’re more ready than you think.

WATERLOO GIN DEBUTS NEW PRICKLY PEAR & ROSE GIN

In tribute to the Texas Hill Country where Waterloo Gin is distilled, the brand has just introduced its newest expression, Prickly Pear & Rose Gin.

Waterloo explains that prickly pear is more than a flavor; it is a cultural marker, they say, for adventurous cocktail drinkers who expect a premium gin to blend local botanicals with luxury cues. Distilled in small batches, Waterloo Prickly Pear & Rose Gin combines hibiscus, rose, and prickly pear with Waterloo’s hallmark nine-botanical recipe and limestone-filtered water. The result is a gin with a striking rosy hue and a layered, aromatic profile that reflects both place and sophistication.

“Prickly Pear & Rose Gin is our tribute to the spirit of Texas; colorful, complex, and undeniably captivating,” said Justin Meigs, CEO of Austin-based Waterloo Gin. “Gin drinkers today want more than tradition. They want an experience. Botanical-forward gins are driving premium growth worldwide, and this beautiful new gin delivers

authenticity and innovation.”

This release follows Waterloo Gin’s recent rebrand with gorgeous new packaging design, under the new ownership by entrepreneur and philanthropist John Paul DeJoria, the self-made billionaire founder of Patrón Tequila and Paul Mitchell hair care.

Bottled at 47% ABV, Waterloo Gin’s new Prickly Pear & Rose Gin is bright, floral, and slightly sweet with delicate layers of rose and hibiscus, balanced by the earthy fruit of prickly pear.

The new Prickly Pear & Rose expression joins the acclaimed Waterloo portfolio: Waterloo No. 9 — a New American gin distilled with lavender, grapefruit, and pecan. And Waterloo Barrel-Aged — matured for two years in new, charred American white oak, developing deep wood and herbal complexity.

THE WATERLOO SOUTHSIDE

2 oz. Waterloo Prickly Pear & Rose Gin

1 oz. simple syrup

1 oz. fresh lime juice

4-6 mint leaves, to muddle

Lime peel to garnish

➜ In a cocktail shaker, add the simple syrup and mint leaves. Gently muddle. Next add the gin, lime juice and ice. Shake until chilled. Double strain into a coupe glass. Garnish with a lime peel.

COOKING with

Coco Cookies

½ cup Coco Lopez® coconut milk or coconut cream

11/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

¾ cup brown sugar

1/2 cup unsalted butter

2 egg yolks

1 tsp vanilla extract

¾ cup chocolate chips

1/4 cup shredded coconut

Preheat oven to 350◦F. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.

Cut in the butter with a fork, until the dough is crumbly.

Mix in the yolks, vanilla, and Coco Lopez® coconut milk/cream.

5Fold in the chocolate chips and coconut until evenly distributed.

6Using a 2 tsp. cookie scoop, place balls of dough on the prepared cookie sheet 1”-2” apart.

7Top each coconut cookie dough ball with a pinch of shredded coconut and a few mini chocolate chips.

8Bake cookies for 12-14 minutes until golden brown.

Coconut Wild Rice Soup

1 can Coco Lopez® Real Cream of Coconut

6 cups vegetable stock

1 cup uncooked wild rice

8 oz. baby bella mushrooms, sliced

4 cloves garlic, minced

2 medium carrots, diced

2 celery, diced

1 large sweet potato,

peeled & diced

1 small white onion, peeled & diced

1 bay leaf

11/2 tablespoon old bay seasoning

2 large handfuls kale, roughly chopped with stems removed fine sea salt & freshlycracked black pepper

Sauté the veggies. Heat 1 tablespoon butter or olive oil in a stockpot over medium-high heat. Add onion & sauté for 5 minutes, stirring occasionally, until soft. Stir in garlic & cook for an additional 1-2 minutes.

Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.

Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30-40 minutes until rice is tender.

4Add the Coco Lopez® Coconut Cream & kale to soup, & stir gently. Season with salt & pepper.

Libary Libary

The Comic Book History of the Cocktail

By David Wondrich

Illustrated by Dean Kotz

Available at penguinrandomhouse.com

$29.99

➨ There’s no better writer to tell the colorful history of cocktails than David Wondrich, widely considered to be one of the world’s foremost authorities on cocktails and a driving force behind the early-twenty-first-century revival in the classic American art of mixing drinks.

In The Comic Book Story of the Cocktail, Wondrich teams up with comics artist Dean Kotz to trace the evolution of the cocktail. Beginning with the ancient days of wassail and hypocras (mixed drinks based on wine and beer), they narrate a tumultuous and vibrant history that stretches through the Age of Exploration, the boozier parts of the Enlightenment and America’s hurly-burly nineteenth century, to the Disco years, the Cosmo years, and the modern Cocktail Revolution.

Nearly thirty recipes round out this spirited account, featuring accurate versions of old classics and a generous selection of secret weapons from the mixologist’s vest pocket. So, settle in with your libation of choice and prepare to meet the good, the bad, and the boozy in this lively and jam-packed tale.

The Whiskey Bible: A Complete Guide to the World's Greatest Spirit

By Noah Rothbaum

Available wherever books are sold $40

Three Cheers Cocktails Three Ways: Classics, Riffs, and ZeroProof Sips

By Kaitlyn Stewart

Available at Amazon.com

$22.00

➨ An inventive and inclusive drinks book with 165 cocktail recipes, each one of three variations for classic, riff, and zero-proof versions, from the World Class bartending champion behind Likeable Cocktails.

➨ The Whiskey Bible is a user’s guide to all things whiskey (including, Scotch, Bourbon, Rye, single malts, and blends). Author Noah Rothbaum has spent 25 years researching, reporting on, and of course, tasting whiskeys from around the world. He brings an obsessive’s passion to the topic, offering up a country-by-country examination of the prominent distillers and whiskey culture, and tasting notes from hundreds of whiskeys, from the well-known labels to the small batch craft up-and-comers. The book includes engaging histories and a look at the nuances between distilling practices and whiskey making styles that span the globe. It also includes a rich appendix of whiskey cocktail recipes from the classic (Old-Fashioned) to the modern (The Irish Flip). The book contains full color photography and illustrations throughout. “Too much of anything is bad, but too much good whiskey is barely enough.” —Mark Twain Download the

A love letter to cocktails in all their forms, Three Cheers has a drink to suit every mood and occasion. This clever cocktail book offers recipes for three versions of 55 classic cocktails (165 recipes in total!). Whether you like to keep it classic, try a new twist, or enjoy a spirit-free version, this book gives you all three options.

PHOTOSBYSTEPHEN KURPINSKY

Season 13 Winner

LIV DEHAINAULT

Chicago, IL | /Bigsubwayy

As the official media partner of Speed Rack, BARTENDER® Magazine is excited to share the Season 13 Winner, Liv DeHainault!

A Chicago resident for nearly a decade, Liv (they/she) has been bartending since 2018 and works at Southport Betty’s. Beyond the bar, Liv teaches technical clinics with the hospitality-focused nonprofit Turning Tables NOLA, working to uplift marginalized voices and eliminate gatekeeping within the industry through mentorship and education. Liv also holds a degree in cinematography from Columbia College Chicago and works full-time in the freelance film scene. A lover of people, Liv’s goal is to connect with people and gain new perspectives, whether that be through film, writing, photography, or bartending.

We are looking forward to partnering with them again for Season 14, stay tuned for more!

BCommunity and Cognac

ARTENDER® Magazine sat down recently with Kyle Smith (right) and Kyle Marvé (left), Rémy Martin’s national Cognac ambassadors. Below are excerpts from our wide-ranging interview about the industry-leading work they do to connect culture, community, and the art of crafting exceptional Cognac.

Q: What inspires you or what has been your biggest influence in your career so far?

Kyle Smith: There’s so much creativity in the hospitality industry that it’s impossible not to be inspired by it all. But I also find inspiration in music, art, social commentary, and culture. In this age of sensory overload, all you have to do is open your eyes and ears with intention and inspiration will find you one way or another.

Kyle Marvé: The people! Our community constantly inspires me because they take so much pride in their craft and share it generously. Exchanging ideas with bartenders, chefs, and even guests challenges me to keep growing, push boundaries and reminds me to stay curious.

Q: What drew you specifically to Rémy Martin and to Cognac?

KS: Rémy Martin has always stood out to me because of the deep ties between Cognac and the African American community. Representing a brand with such a strong legacy, while bridging hospitality, culture, and community, felt like the perfect opportunity to do something

meaningful. Rémy provided the right platform for that vision.

KM: It’s not just about representing a spirit, it’s the idea that investing in time, people and terroir could yield something excellent and larger than the sum of its parts.

Q: Can you share a standout memory or event from your ambassador career so far?

KS: Our recent “Bayou Bounce” activation at Tales of the Cocktail has to be a favorite! It perfectly captured the energy of New Orleans with Rémy Martin flair. Our goal was to engage the NOLA community authentically, and we knocked it out of the park. Bringing Cognac out of the snifter and straight into the party!

Q: What advice would you give to those aspiring to be an ambassador?

KS: Lead with compassion and understanding, that’s the heart of hospitality. Stay consistent in how you communicate, follow through, and show up.

KM: Advocacy isn’t about selling; it’s about translating a brand into experiences people can connect with. And most importantly, lean into

your personality. People respond to authenticity, not a script. Being genuine and passionate will carry you further than any talking points ever could.

Q: How do you approach educating bartenders about Cognac?

KS: I keep it conversational. I want people to feel comfortable asking questions and engaging with the category. Cognac has a reputation for being a bit stuffy, so I try to strip that away and make it approachable. It’s such an exciting spirit, and I love watching people discover what makes it special.

Q: Where do you see Cognac evolving, and what role do you hope to play in that?

KS: I hope to see a stronger sense of community around Cognac that creates genuine enthusiasm similar to that of whiskey and tequila. If I can play even a small role in that growth, that would be awesome.

KM: I see Cognac evolving beyond its “luxury-only” image into something more woven into everyday occasions and cocktail culture. The pandemic reset the playing field and gave us a second chance to reintroduce Cognac to a new generation, one that values authenticity and depth. With the cultural momentum behind the category right now, I think we’re entering a really exciting new chapter, and I’m proud to play a part in shaping that story.

RÉMY MARTIN’S NATIONAL AMBASSADORS TALK

Few spirits are as storied or as shrouded in legend as absinthe. Known as La Fée Verte, or the Green Fairy, this emerald-hued drink became the muse of artists, writers, and free thinkers during the Belle Époque. In the cafés of 19th-century Paris, names like Van Gogh, Picasso, and Baudelaire gathered with glasses of absinthe in hand, chasing inspiration and conversation in equal measure. With its allure came controversy, leading to its ban in much of Europe and the United States for nearly a century.

When absinthe was revived in the modern era, Absente emerged as a pioneer, capturing the intrigue of the Green Fairy while crafting a refined spirit true to tradition. Distilled in Provence, Absente blends wormwood, anise, and a bouquet of botanicals, resulting in a drink that is both authentic and approachable. It was also the first legal absinthe available in the U.S. after the ban was lifted, making it a landmark brand for today’s drinkers eager to experience a taste of history.

ABSENTE ABSINTHE REFINED 110: THE CLASSIC EXPRESSION

At the heart of the collection is Absente Absinthe Refined 110 (SRP: $49.99), the flagship expression and a true homage to the original absinthe recipes that enchanted Parisian artists over a century ago. Bottled at 55% ABV, it is rich with wormwood and layered herbal complexity, offering a full-bodied and authentic absinthe experience. Whether enjoyed in the traditional French ritual with sugar and water or incorporated into a cocktail, Absente 110 delivers the perfect balance of intensity and refinement, making it the ideal starting point for both purists and newcomers seeking to explore the Green Fairy.

PRODUCT Feature

THE FULL ABSENTE COLLECTION

While Absente 110 is the cornerstone, the brand offers a versatile range for every taste and occasion:

GRANDE ABSENTE 138

At 69% ABV, Grande Absente 138 is bolder and more intense, with pronounced notes of peppermint, spice, and deep herbal flavors. It is crafted for connoisseurs seeking a powerful absinthe experience that pays tribute to the spirit’s daring reputation.

ABSENTE LUMINESCENT READY TO POUR

This lighter, approachable option is bottled at 52 proof (26% ABV) and designed for convenience. With a glowing, eye-catching bottle, it is ideal for parties, celebrations, or those trying absinthe for the first time. Despite its lower proof, it retains the signature flavor and mystique of the Green Fairy.

PAST MEETS PRESENT

Absente proves that the Green Fairy is timeless. From its bohemian roots to its contemporary versatility, it remains a symbol of culture, creativity, and connection. Whether savored in ritual, mixed into cocktails, or poured straight from its glowing bottle, Absente carries history into the present, keeping the legend alive for a new generation of dreamers. Go on…make them green with envy!

Discover Absente Absinthe Refined, the iconic “Green Fairy” at 110 proof. Smooth, complex, and luminous, it blends wormwood, anise, and botanicals for a daring yet elegant experience. Perfect for sipping or signature cocktails, Absente 110 brings history, sophistication, and intigue to every pour.

BARTENDER with Corner

Maya Benton

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 Qbee (Quarterback). The playmaker behind the bar, the one who calls the shots and delivers them with precision. Quick on the shake, sharp on the pour, and cool under pressure, the Quarterback Bartender runs the room like it’s game day. They’ve got vision. Knows how to read the crowd, set the pace, and lead every guest to the perfect play: a handcrafted cocktail made for the win!

2. What’s the most unique cocktail you have ever created?

My most unique cocktail is my award-winning Coquito with Bacardi Ocho Rum—a playful fusion of a Coquito and a Piña Colada. It’s creamy, tropical, and full of personality. It blends tradition with a twist that surprises and delights every guest.

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

My favorite part of hospitality is building community. At ‘Da Playa’s Hive,’ Sundays at 8 PM, aren’t just about cocktails—they’re a space where guests share their week, laugh, reflect, and connect. I love guiding them through the spirits they’re enjoying, making each drink an experience, and turning a bar into a home away from home.

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

Off the clock, I love an Espresso Martini or a Hugo Spritz — flavorful, refreshing, and perfect for unwinding.

5. If drinks could talk, what would your most popular cocktail say?

If drinks could talk, my Friend Lover—Fassionola infused with Patron Silver and Hpnotiq— would say: ‘We’re here for a good time, not a long time.’ It’s playful, vibrant, and full of energy.

6. What’s the funniest excuse you have ever heard from someone being late?

Someone’s dog chewed their charger, so their phone died and they couldn’t call an Uber. We laughed for days.

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

The worst pick-up line I’ve heard is ‘I wonder if this drink is as sweet as you.’ Cringe-worthy and hilarious all at once.

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

I smile, wink, and say: ‘I have the bottle and the cup—who’s in control here?’ It lightens the mood and keeps me in charge.

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

I’d have the power to tend to everyone at once— the bar and rink are therapy for many, and I love giving guests a listening ear and a healing vibe.

10. If you could only make one cocktail for the rest of your career, what would it be? If I had to pick one cocktail forever, it’d be a Daiquiri—I’ve grown to love rum and its endless possibilities.

11. How do you handle burnout in a high pressure environment?

When burnout hits, I reset—a quiet moment, a prayer, or a quick getaway—so I can come back energized and ready to lead.

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

Serving others is my purpose, and I treat it like a gift—every smile, every cocktail, every interaction is a chance to share that. Staying connected to that purpose keeps my energy strong, my service sharp, and my love for what I do alive, no matter how busy the night gets.

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

During busy shifts, I treat my team like a tight-knit crew — I’m right there in the trenches, asking what they need and where I can jump in. Being present shows them they’re not alone, and together we keep the energy high and the night running smooth.

Maya Benton (@buzzinwithmayab) is the beverage director of Cascade Skating Rink/ Marquis Restaurant and Lounge in Atlanta.

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.

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Call!LAST

WE NEED YOUR BEST CAPTION!

We’re looking for your funniest caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!

Email to info@bartender.com, see bartender.com /mixologist.com or mail to:

BARTENDER® Magazine

P.O. Box 651

Short Hills, NJ 07078

Please include your email

The winner will be announced in the next issue of BARTENDER®.

THE WINNING CAPTION FROM OUR LAST ISSUE

RUNNERS UP

“He calls it a microsqueezery.”

—Joe Ayella Wayne, PA

“That’s Arnold. My son Palmer is selling iced tea.”

—Vincent Coca Staten Island, NY

“He asked if I wanted it stirred, shaken, or with a side of gossip.”

—Denis Berezhnoy NY, NY

“There's a 2 for 1 Happy Sour.”

—Paul Nesja Mt. Horeb, WI

and the several we received:

➼ “He always wanted to be a Bartender.”

➼ “How hard is that lemonade?”

➼ “He’s saving up for Bartending School.”

➼ “No Vodka?”

Thank you to all who entered. Try this issue’s contest!

DAILY COCKTAIL CALENDAR & RECIPE GUIDE FEATURING:

Bacan Guaro

Cointreau

Tanteo Tequila

Coco Lopez

The next issue of BARTENDER®: Need more BARTENDER®?

Tito's Handmade Vodka

Ole Smoky Moonshine

Bulleit Bourbon

Martin Miller’s Gin

The Original Pickle Shot

Rhum Barbancourt

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