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.
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
Diana Ly is the beverage manager at Morimoto Asia in Disney Springs, located within the Walt Disney World Resort in Orlando, FL. Originally from St. Louis, Missouri, she moved to Florida in 2015, joining Morimoto Asia in August 2021. In addition to her day-to-day front of house manager duties, she works with the restaurant’s chefs on pairings for special events, assists with the creation of well-balanced cocktails, and builds relationships with compliance beverage partners.
Gingerbread Manhattan
1½ oz. Gingerbread cookie infused Knob Creek
½ oz. Lazzaroni Amaretto
½ oz. Carpano Antica
1 dash Bittermen – New England spiced cranberry bitters
1 dash woodford orange bitters
➜ Grab a large container, pour all the gingerbread cookies in the container (crush some of the cookies up), add the bottle of Knob Creek (keep the bottle to refill it). Make sure the cookies are fully submerged in the bourbon. Let the infusion sit for about 4 hours – stir every hour to make sure all the ginger bread is completely broken down. Strain with a fine mesh strainer on top of a Shinwa strainer for a double strainer effect in another container and use a funnel to refill your bottle back up. Just make sure to have about an inch and ½ of cookie settlement in the bottle.
Head Bartender
Cafe Riggs, Riggs Hotel, Washington D.C.
Tom Martinez was born and raised in the Bay Area, California, and he lived a lot of life before settling down behind a bar. A few years in Oregon, a few years in Africa, and a lot of time traveling the globe. He worked jobs including, writing, photographing, community organizing, and working both in front of and behind a live camera, before landing in Washington D.C.
As Tom traveled the world he’d found that he connected with people best in bars and hotels – so it only made sense to start working in them when he returned home. Since then he’s spent over a decade in some of D.C.’s best bars, including Columbia Room, Room 11, and Allegory, and now as the Head Bartender at the Cafe Riggs in the Riggs hotel, where he’s entering his 3rd year.
Opened by the Lore group in 2020, the Riggs Hotel was built in the historic headquarters of the Riggs National Bank, which dates back to the mid 1890s. The bank inspired the hotel’s design with sweeping views that recall the golden age of banking and the roaring 20’s. The Riggs has quickly earned a reputation as one of the best hotels in the nation’s Capitol. Located in the heart of downtown D.C, just steps from the National Portrait Gallery and the Capital One Area, the hotel has brought a new element of Glamour and Luxury into a neighborhood that has revitalized itself after covid.
Tom settled naturally into the hotel, where he found his previous life traveling the world gives him countless opportunities to make connections with the guests who visit the bar. Listed in the Michelin guide, the Cafe is an all day, every day space where there bartenders are equal parts expert cocktail makers and ambassadors to the city.
The Cafe has established itself as a force in D.C.’s thriving restaurant scene no matter the hour. On weekends you’ll find boozy bottle service mimosa brunches, power lunches and locals working during the day, and a bustling cocktail bar late into the night. Drop by in the evening and you’ll almost certainly see guests around the bar imbibing a Nitro Espresso Martini, which has become the hotel’s signature drink – in the busy season they’ll sell over 1,000 of them a month.
Conor is bringing Europe to Austin in a glass, as he has been tasked with leading Austin, TX hotspot, Here Nor There’s business’s consumer cultural immersion program, one that is at the core of the organization’s positioning. The task? Bring European service and mixology to the city of Austin, in the form of original, elevated food and cocktails.
Here Nor There, located on East 7th and Brazos Street in Austin, just celebrated it’s 5th anniversary on Sunday, June 18th. The Speakeasy, hidden under their sister venue, In Plain Sight, is often a challenge to get into and reservations are always needed, in no small part due to the atmosphere, friendly staff and most importantly, the innovative menu created by Conor O’Reilly.
It all started back in April 2018, when Conor, an already established bartender in Dublin, moved to Austin to support the opening of Here Nor There. It is here that he created the bar’s first conceptual menu titled ‘Colors’ – a menu that emphasized colors as a universal language that sparks feeling without voice. “We used color to heighten the experience of each drink, showcasing how we feel about each color emotionally and our interpretation of how a color could taste”, says O’Reilly.
Since then, Conor has participated in a number of global cocktail competitions, including reaching the final 15 in the US for Diageo World Class in 2022 – one of the most renowned cocktail competitions. His craft doesn’t stop there. In Plain Sight has been nominated for Tastemaker Culture Map Best Bar Award and Tales of the Cocktail’s “Best New Bar in the US” ‘23 nominee thanks to Conor’s contributions and vision.
Conor is currently embarking on his next creative journey for Here Nor There by co-creating a new conceptual menu that will be released in late July 2023.
Jason Lam, the Head Bartender at Zuma in Boston, recently won the 2023 Boston Bartender Battle, competing against contestants from top restaurants throughout the city.
His winning cocktail, the Thai ChiliVesper made with tequila and mezcal(see recipe below), was inspired by his personal drinking experiences at home, as well as witnessing the evolution of Boston cocktail trends.“I was never a huge fan of tequila or mezcal, and I rarely made a tequila cocktail that wasn’t a margarita,”Lam says. “But as tequila grew in popularity, and I grew as a bartender,I fully embraced the change and constantly looked for ways to innovate a spirit that was so attached to shots and margaritas.”Playing off of the spicy margarita trend, Lam’s idea for the Thai Chili Vesper was to create a spicy martini, with an Asian twist.
Having worked in several Asian-themed restaurants, he noticed that Asian inspired cocktails tend to lean more Japanese, so beingVietnamese, he wanted to incorporate some Southeast Asian elements.“The moment came to me when I saw some Thai chili peppers growing in my mother’s garden and I picked a bundle to experiment, resulting in a pretty spicy week for me. I felt like the chilies played perfectly with the cocktail and given that Boston has such a huge number of Thai and Vietnamese restaurants, the flavor would be familiar toBostonians. The added touch of vanilla helps round out the spice,” he says.
Serving as Beverage Director at Oliva Restaurant Group, Demario Wallace oversees the wine, beer and cocktail programs at Italian market café Bellina Alimentari, modern Israeli restaurants Aziza and Rina, Atrium – a Modern American restaurant with European influence and an extensive cocktail program – and Carmel, a new restaurant inspired by California and Yucatan shores.
Each beverage program embodies the respective restaurant with rifts on classic cocktails through a culinary lens. Leaning on his upbringing in the kitchen and hospitality industry, he uses the best ingredients in cocktails and a slow food method for extractions, infusions and housemade bitters and syrups. At every restaurant, the beverage teams he oversees set out to make focused cocktails that all have unique and strong narrative arches and provide the best experience throughout the glass, from the first sip to the last drop.
Prior to Oliva Restaurant Group, Demario spent nearly a decade tending bar at restaurants throughout New York City and Brooklyn. Prior to the hospitality industry, Demario worked in music, organizing and running festivals and events.
Demario’s Nahua Daiquiri
1 oz. Capital rum
0.50 oz. Paranubes
0.50 oz. Rum Bar Silver
1 oz. Pepper syrup
0.75 oz. Lime
Serve in Stemmed Glass over Pebble Ice. Garnish with Lime / Dried Chili
Quick sips with Charles Joly, a globally-acclaimed mixologist and one of the judges of this year’s USBG Presents World Class Sponsored By Diageo US Finals.
We were able to chat with Charles Joly right before the 2023 World Class US Finals this year and get to know him more. Check out the full interview below and be sure to follow Charles and World Class on social for more.
Bartender Magazine: Hi Charles, hope you have been while. This chat about World Class and US Finals. For those who don’t know, have you competed in World Class before?
Charles Joly: I competed in World Class in 2014. Somehow the stars aligned and I won my region, then the national title and went on to represent the United States at the world competition hosted in Scotland and England. It was a wildly intense few days. We began at the legendary Gleneagles Resort in rural Scotland, competed on the Orient Express as it took us to London, entered the next challenge just beside the train platforms in St Pancras Station and had the final of the shore of the River Thames. When the dust settled, I took home top honors as the first American to win the global title.
BM: That is incredible! How long have you been a World Class Judge?
CJ: I started judging after my win in 2014. Aside from judging the US regionals and finals, I also am on the team for the Global competition each year. I’ve had the privilege of sitting in on about 15 other countries’ national finals as well.
BM: What challenge are you most looking forward to seeing this year at US Finals? Personally, we love the Speed Round, but it is also the hardest to watch, so…much…anxiety!
CJ: I’m honestly looking forward to the entire process. The beauty of World Class is that it doesn’t simply test your ability to make a cocktail. Across the challenges, we’ll see the bartenders showcasing all of the skills we utilize behind the bar on any given shift.
BM: What would you say is the hardest part about World Class?
CJ: We all have our strengths and weaknesses, so competitors will find challenges in different parts of the event. I think the unseen challenge is generally keeping yourself organized, focused and not flustered. There are a lot of moving parts and multiple days of challenges.
Keeping your cool is essential while working in hospitality. World Class tests that, even when you’re not officially “on stage”.
BM: With the summer coming, what drink or drinks are you most looking forward to making a comeback or coming back around?
CJ:I love a great summer sipper; something light and effervescent. I’m also a huge fan of tiki and tropical cocktails, regardless of what the calendar says. If I see a slushie machine churning, count me in. I don’t believe in “guilty pleasures”, drink what you want. I’m the first in line for a Miami Vice.
BM: If you could have a cocktail with anyone in history, who would you choose and why?
CJ: My grandparents, somewhere in the late 1930s. My late grandmother would have been 21 just a couple months before prohibition ended. I’d love to meet them in their heyday, pile into a tufted, round booth at some cabaret and listen to live music while sipping simple classics and chatting away the night.
BM: Thanks as always for the time, what is next up for you?
CJ: I’m continuing to work on my decade old project, Crafthouse Cocktails. The entire category of real, high quality, ready-to-serve drinks is growing wildly.
I’ve also been working with an exciting craft ice startup in Northern California called Abstract Ice. They’re really taking a different approach to this important ingredient. I’m excited to see what we can do together.
I continue to work on my barware and glassware line as well, Crafthouse by Fortessa. There hasn’t been a slowdown in folk’s interest in cocktails- both at the bar and at home. We’re always working on design innovation and new potential pieces.
We will continue to follow and watch Charles and look forward to next years USBG presents World Class sponsored by Diageo US Finals!
After three challenging days of exceptional craft cocktail showmanship with the nation’s top 30 bartenders at the US Finals, the USBG Presents World Class Sponsored by DIAGEO announced Renato Tonelli as the 2023 U.S. Bartender of the Year!
Renato Tonelli got his start in the hospitality industry working globally in Rome before broadening and perfecting his craft in Brussels, Melbourne, and eventually returning to New York City where he was born and raised. With a growing passion for sustainability practices, Tonelli is best known for his love of developing unique and delicious recipes that upcycle food waste. Demonstrating unparalleled hospitality and creativity, Tonelli showcased a skilled and thoughtful approach to the prestigious competition, earning the honor of representing the U.S. at the Global Finals in Sāo Paolo, Brazil this fall.
Hosted in Austin, TX, the World Class US Finals took place at a combined event where the best bartenders across the country first competed in three challenges over two days. From there, the Top 5 Finalists were selected to compete in two final showdown challenges. The showstopping competition of the nation’s leading bartenders resulted in Renato Tonelli being crowned the winner who will move on to the World Class Global Finals
Those interested in taking a shot at the US Bartender of the Year title are invited to apply for the 2024 USBG Presents World Class Sponsored By DIAGEO program. Follow @WorldClassUS and @BartenderMagazine Instagram to learn more and be alerted when applications open this summer.
In the meantime, try your hand at Renato Tonelli’s recipes that helped him win the US Finals this year.
With a passion for sustainability practices, Tonelli is best known for his love of developing unique and delicious recipes that upcycle food recipes that upcycle food waste.
Renato Tonelli was a standout talent, demonstrating that passion and determination for the trade can truly lead to success.
Market Sangria
Ingredients:
1.25 oz Ketel One Family Made Vodka Infused With Fig
1.25 oz Local Orange Wine
1 oz Clarified Grape Juice
2 oz Pink Lady Apple Kombucha
0.5 oz Local Infused Honey
2 dashes Ketel One Botanical Peach & Orange Blossom
Combine Ketel One Vodka Infused with Fig, Orange Wine, Clarified Grape Juice, Honey, Ketel One Botanical Peach & Orange Blossom and Saline Solution into a shaker with ice.
Shake thoroughly and strain into glass
Top with Pink Lady Apple Kombucha and stir gently
Garnish with Upcycled Market Leftovers & Foraged Flowers
Urban Garden Ingredients:
1.25 oz Johnnie Walker High Rye
0.25 oz Seedlip Garden 108
0.25 oz Dolin Dry Vermouth
0.5 oz Green Tea
0.5 oz Lime Juice
0.5 oz Garden Scrap Cordial
4 dashes Saline Solution
2 dashes Pernod
Half of a Muddled Tomatillo
1 oz Egg White
Spray of Green Chartreuse
Garnish: Microherbs
Preparation:
Combine ingredients into a cocktail shaker with ice and shake vigorously.
Strain over ice into a glass.
Spray Green Chartreuse over drink and garnish with Microherbs.
As Esmé’s Beverage Director, Tia Barrett oversees the curation of the beverage program at the Michelin-starred fine dining destination in Chicago’s Lincoln Park community. With the program, Barrett aspires to provide a platform for distinct and underrepresented voices in the industry with a wine list that predominantly showcases bottles from women and BIPOC producers, as well as those with a philanthropic mission. The 50-bottle list places emphasis on biodynamic or certified organic wines while considering approachability, as well as unexpected offerings that inspire education and discovery among guests. This intention is echoed throughout the bar program with bespoke craft cocktails, spirits and beer selections that similarly tell a story about an independent producer, their process and their commitment to giving back.
In her role, Barrett draws upon her deep and multifaceted experience across the industry. She was most recently the Director of Service at the Michelinstarred Entente in Chicago’s River Northneighborhood, and previously curated the cocktail program at Boka Group’s GT Prime Steakhouse.
At Esmé, Barrett shares in proprietors Jenner Tomaska and Katrina Bravo’s mission to reimagine the fine dining model while cultivating community within the restaurant — among both staff and guests. Described by Tomaska and Bravo as a “love letter to Chicago,” Esmé is similarly deeply personal for Barrett, who grew up in Glenview outside of Chicago where her parents settled after immigrating from Jamaica. While Barrett studied Sports Medicine in school with ambitions to become a Physical Therapist, she was consistently more inspired by her work at a local restaurant and wine bar. It was during this time that she unearthed her passion for unlocking the stories behind the beverages she was pouring, while cultivating meaningful connections with guests. This passion continues to fuel Barrett’s approach and aspirations to provide memorable experiences that inspire feelings of commonality and community.
SIGNATURE COCKTAIL
Fizzy Day
2 oz. Don Julio 1942
3/4 oz. Lemon Juice
1 oz. coffee liqueur
1/2 oz. demerara
1 egg white
