Michelle LaBorde is Sommelier and Bar Director at Dancing Bear Lodge & Appalachian Bistro in Townsend, TN. Recently, Dancing Bear Appalachian Bistro was named among the Best Fine Dining Restaurants in the US by Tripadvisor, in part due to Michelle’s incredible contributions to the beverage program.
Located just beside the Smoky Mountain National Park, Michelle greets guests from all over the world looking to experience the beauty of the mountains. Dancing Bear works to welcome their guests and educate them on this unique area, which is part of Appalachia. As such, Michelle uses her incredible background and experience to educate guests about the impact that the area has had on distillation processes. She has curated an archive of whiskey that showcases the contributions Appalachia has made on the industry, as well as bottles that demonstrate the different phases of distillation in the area; she has also built an impressive library of exclusive allocations that has further elevated the whiskey program at Dancing Bear. She’s also a Level II sommelier (and working on Level III), applying her degrees in fermentation and chemistry to the process of winemaking.
Little Rituals in Phoenix, AZ has successfully redefined what a hotel bar can be. Perched on the 4th floor of a Residence Inn/Courtyard Marriott, Little Rituals—conceptualized by acclaimed bartenders Aaron DeFeo & Ross Simon in 2018 and opened in 2019—has set a standard in the Southwest for innovative cocktails and an outstanding, yet relaxed style of team service. This is not the usual setting for most well-appointed hotel bars, which normally flourish in grand, storied hotels or new, chic boutique spots with young, hip clientele; but Little Rituals was not mean to be the “traditional” hotel bar from day one. The bar’s foundation is its own set of “little rituals”—a series of seemingly insignificant but ultimately crucial steps—that go into great cocktail experiences. Little Rituals aims to take internationally-inspired cocktails and focus them through the lens of regional flavors, trends, and cutting-edge techniques— arriving at a memorable experience for guests while still retaining a playful and welcoming approach.
Little Rituals has received recognition from the James Beard Foundation as a semifinalist for Best Bar Program (2020, 2024), Tales of the Cocktail Spirited Awards (2019, 2020, 2022 & 2023) with a Top Four Finalist designation in 2022 and 2023.
BARTENDER Magazine is grateful to be a part of the Starback 2024 Competition sponsored by Don Julio. This was our second year being a part of the competition and it was huge success!
This year, we did eight total stops around the country where one winner would bartend Hollywood’s Biggest night with Global Bartending Champion, Charles Joly! One finalist from New York, Chicago, Tampa, Phoenix, Columbus, Atlanta, San Francisco, and Austin would compete in the finals in NYC!
This year’s competition was not only bigger but also had new fun and engaging rounds for each competitor to showcase their creativity with Don Julio Tequilas.
For the first round in the regionals, the competitors had to make a “Daytime style” cocktail using Don Julio Rosado, which was a great way to kick off the competition. Next, they were asked to make a cocktail with the newest member of the Don Julio Family, Don Julio Alma Miel! Finally, their last drink had to be a “high-energy” cocktail featuring Don Julio 1942! After these three cocktails were made our amazing judges at each location tallied up the scores and named a winner.
These winners were:
Ivan Toxqui, NYC
Santiago Cobar, Chicago
Ki Choe, Tampa
Brenda Juarez, Phoenix
Michael Ching, Columbus
Orestes Cruz, Atlanta
Dakota Davis, San Francisco
Bridget Kimbell, Austin
Each of these amazing finalists was flown to NYC to compete at the World Famous, Dead Rabbit!
For the finals, our amazing finalists were tasked with three final rounds and judged by an incredible crew. BARTENDER Magazine’s own, Jackie Foley, Charles Joly and the 2023 Starback Winner, Tia Barrett!
The stage was set and round one challenged each competitor on their speed and efficiency as they had to make a Don Julio Blanco Marg, Don Julio Repo Paloma, and a Don Julio Anejo Old Fashioned. For round two, the finalists were able to showcase themselves in the glass as they were allowed to use the full Don Julio Portfolio to make their own original cocktail. Finally, to prep them for the grand prize, they were asked to make an award-worthy cocktail using Don Julio 1942. The judges tasted some incredible cocktails throughout the finals but there could only be on winner and Orestes Cruz from Atlanta was crowned the Starback 2024 Winner!
Thank you to everyone who helped bring this to life and to all who competed and judges around the country. We at BARTENDER are so grateful to have met so many amazing people during this competition and hope to see them all again very soon. Special thanks to Adrienne Smith, Lisa Petrella, Charles Joly, Tia Barrett, The Hunter PR Team and Don Julio Brand Team at Diageo.
Bethany’s maiden initials are BAR so it seems it was always meant to be. She started in the industry in 2006 as a server in a little family run Italian restaurant called Strings. She was working towards her fashion design degree at Sierra College in Rocklin, California. Bethany found passion in the fashion industry and quickly became the fashion club president at the age of 19. She ran the club for two years where she designed future trends, ran modeling calls, fundraised, budgeted funds, and put on fashion shows. Although she earned her certificate in design, it turned out the restaurant industry had captivated her heart and that became her career path.
In 2011, she started bartending at a corporate restaurant called Red Robin. She was obsessed with being behind the bar! She enjoyed leveraging her previous years of serving to foster more personal connections with guests at her bar. Before she knew it, eight years had passed and, in that time, she not only honed her bartending skills but also tied the knot with her husband and welcomed two out of her three kids into the world. Like many, life threw a few changes her way, and she realized she needed and wanted something more.
She embarked on a journey, gaining valuable experiences at various fine dining establishments from Lincoln to Sacramento, eventually landing in Granite Bay, where she currently bartends.
In 2021, she secured a spot at Hawks Restaurant in Granite Bay just as the restaurant began to reopen after pandemic shutdowns. She quickly fell in love with the overall concept, serving classically prepared, seasonal dishes and drinks with fine dining execution. She was graciously welcomed by Mike Fagnoni and Molly Hawks (chef owners and operators of Hawks) and proved herself quickly, creatively developing drinks for the bar program.
They inspired her to intertwine my design talents and love for the craft. Just as their dinner tasting menu, her cocktails follow the seasons, with fresh ingredients provided by local vendors for Hawks. She styles each cocktail in a way that is both well-balanced and visually stunning!
Since the pandemic the perception of the food and cocktail world has changed and, in her opinion, people want to taste with their eyes first and want a photo-worthy experience. Bethany thinks the guests “want to feel special with a gorgeous drink in front of them, as if that drink was conceived with them in mind.”
During her journey at Hawks Restaurant, she welcomed her 3rd baby. Like most of us in the industry she couldn’t do what she does behind the bar without her amazing bar team.
She has an amazing program where they all get together and collaborate seasonally on new cocktail menus. Marc Jensen oversees our bar program as the beverage director and head Sommelier. Greg Miszti is the bar manager and has really taken Bethany under his wing and showed her a lot throughout the years on how to correctly execute a balanced cocktail. Luis Garcia and Jamie Wie are my fellow bartenders. Hawks has allowed her to grow tremendously and for that she is very grateful.
After 18 years in the industry and 13 years as a bartender, she decided to enter the Barboss competition where she quickly realized how many people love to see my creations. She was incredibly humbled to make it into the semifinals where she was able to create her cocktail using Dos Hombres Mezcal.
The feedback and support she received was overwhelming, and is very appreciative for the opportunity to share her craft with the world!
We cannot wait to see what is next for Bethany and will be watching closely!
Romeo’s, a retro-style neon cocktail den located at 118 St Mark’s Place, is the newest addition to the East Village’s vibrant scene. Inspired by the iconic era of the 1990s and characters from well-known romance films, this lively establishment serves classic cocktails with a creative twist in frozen glassware.
As the new bar on the block, Romeo’s seeks to join the celebrated nightlife legacy of St Mark’s while setting itself apart with a meticulously crafted cocktail menu and hyper-specific design. Curated by Co-Owner and Beverage Director Evan Hawkins (previously of Mother’s Ruin, Goodnight Sonny, and Broken Shaker NYC), Romeo’s offers a unique blend of flavors and nods to the classics, in a contemporary setting that is a fusion of whimsy and nostalgic allure. From the moment patrons step through the doors, they are treated to a welcoming atmosphere amidst a modern and fun design that is sure to guarantee a memorable night out.
“I’ve always admired the unique energy of St Mark’s and all of the nightlife history that lines the street, so I knew this would be the perfect location for Romeo’s. However, I wanted to make sure to provide the community with something completely different from what they would typically find on the iconic block,” says co-owner Evan Hawkins. “We aim to be a fun, new addition to the neighborhood and hope to leave a legacy worthy of this historic address through our creative riffs on classic cocktails and our bold, unapologetic atmosphere.”
Beverage Program
The menu is categorized into three sections — Highballs, Shaken, and Stirred. Images of each cocktail are pictured on three large light boxes next to the bar so that patrons know exactly what they are ordering and in what format it will be served. Each section promises a journey through inventive concoctions that feature fresh and premium ingredients, skillfully crafted to cater to the diverse palates of New York’s cocktail enthusiasts. Drawing inspiration from texture, temperature, and color, Evan’s approach to crafting cocktails is meticulous. Starting with the visual and sensory aspects, he considers how a drink looks, and feels in the mouth, in addition to its optimal serving temperature. Standout cocktail menu items include:
● Avocado Margarita – tequila, lime, avocado cordial, spicy tincture, garnished with chamoy and spicy salt
● Elote Mezcal Old Fashioned – Repo mezcal, nixta corn liqueur, elote seasoning, saline, agave, Ango Bitters, Orange Juice, garnished with a mini corn skewer
● Chocolate Negroni – Gin, Campari, sweet vermouth, Tempus fugit creme de cacao, garnished with Terry’s chocolate orange wedge
Space + Design
Evan Hawkins, co-owner, is the visionary behind the unique ambiance at Romeo’s and the brains behind every design detail seen throughout the space. His longtime passion for movies and creating a distinctive and memorable atmosphere is evident in each corner of the establishment. Drawing inspiration from the iconic Leonardo DiCaprio in “Romeo and Juliet,” Evan transformed his vision into reality by incorporating elements of this timeless character into the design aspects. Images of iconic couples from 90s films including DiCaprio hang on the peach-colored walls as a testament to Evan’s love of cinematography.
Evan’s journey in shaping the identity of Romeo’s spanned over a decade. When searching for a name, his preference for simplicity and uniqueness led him to the choice of “Romeo’s”. What started as a suggestion quickly evolved into a character that would become the embodiment of the bar itself—steeped in the spirit of the 90s. Evan’s goal is not merely to run a bar, but to create an immersive experience that reflects Romeo’s taste and style. Rejecting the common aesthetics seen in neighboring establishments—think exposed red brick, white candles, and remnants of design trends from the early 2000s—Evan created an unapologetically bold atmosphere that makes a lasting impression. The result is a space that pays homage to the 90s with neon lights, a curated selection of over 1,000 movies that can be seen projected on the walls nightly, mirrors throughout, a 20-foot bar made of cement, and custom-made banquettes that collectively contribute to the bar’s distinctive identity.
Team
Co-owners Evan Hawkins and Reed Adelson and Partners Wilson Tang of Nom Wah Tea Parlor in New York and Randy Pechin of Little Spirit and Dad’s in Atlanta are the collaborative team spearheading the recently opened Romeo’s. Each member of the group has extensive experience in the hospitality industry, bringing their creative insight, skill, and commitment to delivering an unparalleled experience to bargoers. Reed formerly worked at Charlie Trotter’s in Chicago, Restaurant Charlie in Las Vegas, and The Mark, Locanda Verde, and is the current owner of Virginia’s in New York. Evan’s bar knowledge stems from his experience at renowned NYC establishments such as Mother’s Ruin, Goodnight Sonny, Ludlow House, and Broken Shaker. Collectively, the team not only brings a wealth of experience from their respective backgrounds but also a shared passion for crafting a distinctive space that transcends the traditional bar concept.
On King Street in Charleston, S.C., Brian Barna serves as the Bar Manager in a cocktail bar called Proof. With over a decade of experience, he mentors a small crew of bartenders and bar backs to create their own cocktails through inspirations from movies, music, and culinary recipes. What brings him to work everyday? The simple answer is love.
A love of creating a nightly vibe through music, conversations, and wonderfully executed cocktails. A love of spirits from zero proof all the way up to high proof whiskey. Finally, a love of educating the highly inquisitive enthusiasts of cocktails, and new bartenders that are finding themselves behind the stick in a cocktail bar.
Award-Winning Team Introduces 20th Menu with Full Concept Change, Including
Revamped Tropical and Nautical-Themed Interior Décor, Vibe and Cocktails
Trick Dog, a two-time winner for “World’s Best Cocktail Menu” at the Tales of the Cocktail Spirited Awards and multiple James Beard Foundation Award-nominee, kicks off its 11th year and 20th menu with The Salty Dog, awhimsical and fully reconceptualized tropical and nautically inspired interior décor and menu.
Under the creative and collaborative direction of Trick Dog’s acclaimed team – including Josh Harris, founder; Nick Amano-Dolan, general manager and beverage director; and bar manager Travis Howse – the bar’s interior has been reimagined as an eclectic tropical destination overrun by animals (including Harris’ bulldog, Louise The Tongue), pirates, and other oceanic and sea-worthy delights. The Salty Dog’s 17 original creations are each named after a famous pirate ship, draw inspiration from classic cocktails and tropical drinks you might find at a Tiki bar and are executed with Trick Dog’s signature culinary approach.
The Salty Dog’s lore informs every facet of the menu and design reconceptualization and reads as thus: “The Salty Dog has set sail for the San Francisco Bay. Under our captain, the dreaded pirate Louise the Tongue, we have landed in your city. Our crew of animals have come to these shores to pillage, plunder, and party. Luckily for you, we do not come empty handed. We bring to this land a collection of drinks and food, of music and revelry, of good times and warm welcomes. But be ye warned, we aim to take some things with us: your coin, your admiration, and any pictures of cute dogs that you have. So, join our crew for a time. Swab the decks, drink the grogs, eat the gruel, and partake in our plunder. Ye are a pirate now. Act accordingly.”
The Trick Dog team tapped long-time friends and collaborators Lily Therens and Matt Howse tobring this lore to life. Therens, a designer, illustrator & art director and celebrated tattoo artist Howse (and Travis’ father) each contributed original works for the 18×30 bifold menu and interior bar space. Proceeds from The Salty Dog menu ($30) will benefitThe Bon Vivants Scholarship.
“For the first time in our 11-year history, we are using a complete concept redefinition as the basis of the menu creation. The menu itself almost takes a backseat to the physicality of the space,” says Harris. “With The Salty Dog, the concept of the bar will change completely for six months – it’s like an ultra menu change. We pursued this concept knowing that Travis is a most capable and experienced guide.”
“By drawing on the Golden Age of piracy, our goal is to achieve escapism without artifacts or iconography and transport guests to a tropical destination with whimsical nautical-inspired décor, new uniforms and glassware, quirky design elements and, of course, thoughtful and delicious drinks,” says TravisHowse. “We celebrated my dad’s birthday every year at Trader Vic’s and I developed an even deeper personal affinity for tropical-style drinks during my time as the head bartender at The Polynesian. To help foster The Salty Dog’s creation and have my dad contribute art to the space is an incredible full-circle moment that I am remarkably proud of and something I have always wanted to be a part of.”
“Travis’ knowledge of tropical-inspired drinks was integral to The Salty Dog’s cocktail creation process,” says Amano-Dolan. “Our menus are always a collaborative process open to the entire team, regardless of their position, but Travis took a driver’s seat and guided the process using his experience at The Polynesian and years as an avid tropical bar devotee.”
Since its 2013 opening, Trick Dog continues to be on the cutting-edge of non-alcoholic inclusion on its menus through formatting, presentation, naming and ingredient selection. By seamlessly integrating non-alcoholic options throughout each of the 20 menus to-date, the team continues to make it clear that spirit-free beverages are just as important as the alcoholic options. Trick Dog creates an inclusive environment that supports the guest experience of those not imbibing as equally as those who are by not having unnecessary attention called to guests choosing non-alcoholic options.
The Salty Dog features 17 original cocktails, each hand illustrated by Therens (who also contributed original illustrations to the 19th menu, Tantrick Dog). Like all Trick Dog menus, The Salty Dog seamlessly integrates non-alcoholic and low-ABV cocktails with higher-octane options, highballs, boilermakers, sherry, beer wine and soda. Menu highlights include:
· The Royal Fortune (aka The Vod-POG, a non-dairy Clarified Milk Punch riff) with Grey Goose Vodka, clarified passion fruit / orange / guava, clarified Amaro Averna and fizzy water
· The Golden Hind (reminiscent of a Pearl Diver) with Jack Daniel’s Bonded Rye, Belem’s Madeira Doce, Galliano L’Autentico, cookie curd, vanilla and lemon
· Adventure Galley (a crushable green curry Pina Colada and Trick Dog’s first slushy cocktail) with Don Q Cristal Rum, Bacardi Ocho, green curry, coconut, avocado, makrut lime, more lime and pineapple
· The Wydah (akin to a spicy mango Suffering Bastard), a non-alcoholic drink with Tenneyson Black Ginger, Wilfred’s Aperitif, Caleño Dark & Spicy, Ritual Tequila Alternative, pickled mango, ginger beer and lime
· Red Flag Fleet, a large-format punch for 4 or more that’s based on an old recipe using Ambergris (to be clear, no Ambergris is used in this recipe) with Highland Park 12 Year Whisky, Laird’s Jersey Lightning, Meletti Amaro, BBQ sugar, lemon, lime and The Champagne of Beers
“For The Salty Dog menu, I was asked to put a painting together that really doesn’t look anything like my tattoo-related work. When I still lived in San Francisco and worked at Idle Hand, our entire crew painted pieces of flash for a Trick Dog menu, and that one was definitely epic and had that ‘thing’ for sure,” says Matt Howse. “This time, though, we put together a new take on the old idea and vibe of the Trader Vic’s menus of the 1960’s. Warm, almost flat and muted earth tones without anything too striking or intense. With movement and energy, but sitting happily behind the foreground text and cocktail images. The idea for the overall menu, and specifically the animals crewing the ship, came from the bar manager Travis (who happens to be my son), and luckily, I knew exactly the take I wanted to put on those creatures. I drew inspiration from the books I read as a kid; growing up in the 1970’s, there was an almost weird vibe to the animals in the illustrations and watercolors I’d always read those years ago. Simple, graphic illustrations. I’m super stoked and honored to have painted this for Trick Dog, and I hope it ages like the things that inspired me.”
“The world that the Trick Dog staff created with the Salty Dog lore and the array of beautiful drinks to illustrate, and the world that Matt created with the Salty Dog artwork, made my job feel a lot easier. It was almost as if I was filling in embellishing details to round out the concept,” says Therens. “With the entire style and vibe already existing, from the color palette to brushwork, I took that all as my source of inspiration and extrapolated. The result is a big departure for me stylistically; utilizing a rawer, by-hand approach that I usually steer away from, but was really an adventure for me creatively. And it’s pretty on the mark for this theme!”
In addition to the robust drinks menu, Trick Dog offers a concise food menu of greatest hits to round out the offerings, including Trick Dog’s Famous Kale Saladwith curly kale, avocado, Parmesan, pepitas and slow-cooked egg yolk dressing; QD Mission Dog,a butterflied all-beef hot dog with strip of bacon, fire-roasted jalapeño spread, sautéed onion, mustard and “Doggie” sauce served on a hot dog bun; Quik Dog Burger, a 5 oz. house-ground chuck & brisket patty with lettuce, onion, pickles, American cheese; buttermilk-brined crispy chickenQuik Nuggets served with honey mustard and BBQ sauce; QD French Fries,thrice-cooked Kennebec potatoes; buttermilk-brined Crispy Chicken Sando; and plant-based options, including Veggie QD Mission Dog,abutterflied Field Roast vegetarian frankfurter with fire-roasted jalapeño spread, sautéed onion, mustard and “Doggie” sauce served on a hot dog bun and a ‘Beyond’ Quik Dog Burgerserved withlettuce, onion, pickles and American cheese.
Trick Dog is located at 3010 20th Street (at Florida Street), San Francisco, CA 94110; 415.471.2999. The bar is open 4pm – midnight, Sunday – Thursday; 4pm – 1am, Friday and Saturday and the kitchen is open daily from 4-10pm.
We look forward to getting out to CA and visiting the bar and the team!
ZACAPA LAUNCHES FIRST-EVER GLOBAL CREATIVE CAMPAIGN “LIPS TO SOUL,” REDEFINING THE WORLD OF DARK SPIRITS INTO A WORLD OF VIBRANT WONDER
Campaign Awakens the Senses & Creates Deep Connection with Consumer
In the verdant, lush landscape of Guatemala, Zacapa’s home, lives our magical “House Above the Clouds,” Zacapa’s aging facility located in the mountains 7,500 feet above sea level. It’s a place where a multitude of barrels age under the careful watch of Lorena Vásquez, one of the few female master blenders in the world of spirits. When Lorena determines that the rums are aged to perfection, hand-selected barrels are meticulously blended before traveling to Mixco to be poured into Zacapa’s signature curved bottle, which is wrapped with handwoven bands of Petate by a community of over 700 women.
The first sip of Zacapa leaves a lasting impression – taking you on a journey from that initial taste of our delicious liquid to the feeling you experience as you continue to discover the stories and layers that have created this breathtaking beauty. It is that feeling of discovery and elevation that inspired Zacapa’s first-ever global creative campaign, “Lips to Soul,” inviting consumers to discover a world of warmth and wonderment. A world that sparks the senses and makes you fall in love with the award-winning, one-of-a-kind liquid experience that is Zacapa.
Evocative and vibrant, the intimate tone of Zacapa’s bilingual “Lips to Soul” campaign was made to respond to the yearning for depth that consumers are craving from the world of luxury. Rhythmic poetry draws consumers into the highly sensorial film inspired by the lush, dreamy landscape of Guatemala. The film cinematically captures the way Zacapa is aged above the clouds, as well as our weavers’ hands at work, representing how important community is to the core of Zacapa. The campaign reflects the magic and history of Zacapa’s brand roots, weaving together an energetic narrative that creates deep connection, and unlocks a sense of awe and wonder through discovery.
“We’re thrilled to be sharing this new global campaign – it’s a huge moment for our brand, during a time when ultra-premium and luxury rum is driving virtually all of the growth within the category1,” says Christina Choi, SVP Diageo. “We wanted to tap into the consumer desire for depth, and bring to life that instant sensory connection that people feel when they try Zacapa. We believe there is no greater feeling than being surprised by experiences that capture our imaginations and spark a sense of wonder in us – and that’s what we set out to achieve in ‘Lips to Soul.'”
Niamh Burns, Global Head of Zacapa at Diageo, adds, “Our choice of color grading, use of light and poetic sensibility throughout the creative concepts are designed to take the viewer on a sensorial journey. We are redefining the world of dark spirits, and taking the brand into a bold, contemporary space. Our mission extends beyond showcasing our rums into an immersive experience that resonates with our diverse audience around the world.”
The “Lips to Soul” campaign was created in partnership with New York-based luxury creative agency forceMAJEURE, supported by The Whale productions, and directed by award-winning filmmaker Caroline Koning. The campaign will roll out in markets around the world, marking the largest globally-led campaign in Zacapa’s history. It will be supported by a robust marketing mix of arresting digital OOH, TV in select markets, paid social (primarily Facebook and Instagram), PR and events.
Zacapa reminds consumers 21+ to please sip responsibly. For additional information on Zacapa Rum, visit www.zacaparum.com. Stay up to date on “Lips to Soul” by following the brand on Facebook and Instagram @zacaparumusa.
Located within the heart of Tuscaloosa, Alabama, Session Cocktails emerges as a distinguished cocktail bar, captivating customers with its focus on both contemporary and timeless libations. The establishment is characterized by its chic interior, with dark green tones, navy accents, and a hint of tropical inspiration, creating an ambiance that seamlessly marries sophistication with a touch of exotic allure.
Founded in 2019, Session embarked on a mission to redefine the cocktail experience. Its commitment to excellence is evident in the curated menu, showcasing a selection of modern classic cocktails. Crafted by a team of Alabama’s finest mixologists, each cocktail is of top-quality liquor, house-made syrups, fresh-squeezed juices, and garnishes, resulting in a classic cocktail.
The success of Session Cocktails led to the establishment of a second location in Auburn, Alabama, in 2022. This expansion is a witness to Session’s dedication to providing an elevated cocktail experience to both students and locals in college towns. With plans for further growth, Session has positioned itself as an innovator in the realm of cocktail culture across the Southeast.
One of Session’s defining features is its commitment to seasonal creativity. The Winter Menu, for instance, introduces an array of holiday-themed cocktails, showcasing the expertise of the mixologists in crafting beverages that reflect the spirit of the season. Inclusivity is also at the forefront of Session’s offerings, with a selection of fun and refreshing mocktails catering to those seeking a non-alcoholic alternative.
Winter in Los Altos
1½ oz. Chile infused Lunazul Blanco tequila
½ oz. Hoodoo Chicory liqueur
3 dashes Angostura Cocoa bitters
2 dashes 20% saline solution (20 g Salt, 80 g Filtered water– Stir to incorporate)
1 oz. Hot Chocolate Syrup
Add all ingredients to Shaker tin. Add Ice to tin. Shake the drink and double strain into a coupe/martini glass. Garnish with Shaved dark chocolate.
Featured Bartender Seth Gibson Live! Casino & Hotel Maryland in Hanover, MD
Seth Gibson is the Director of Beverage at Live! Casino & Hotel Maryland in Hanover, MD. He has spent his entire life working in the food & beverage and hospitality industries, with the last two decades dedicated to making mixology magic behind the bar. Seth manages the development of drink menus for the various restaurants and bars throughout the Live! property, Maryland’s largest tourist destination. What keeps him coming back to work every day? The people, the stories, the creativity, and the chance to teach guests and team members something new about their favorite spirit or cocktail.
Harvest Time in Jalisco
1.5 oz. Patrón Barrel Select Añejo
2 oz. Spiced Apple Cider
2 dashes Hella Ginger Bitters
Fever Tree Ginger Beer
Garnish with a Clove studded Apple Slice
This cocktail features a private barrel Patrón Añejo that was aged for 16-months in Hungarian Oak and hand selected for Live! Casino & Hotel. But feel free to substitute your own favorite Añejo or Reposado. Combine tequila, cider and bitters with ice in a Boston shaker. Shake well and strain into an ice filled collins glass. Top with ginger beer, and garnish with a clove studded apple slice