➜ Into a heat proof mug of hot chocolate, add the rum and triple sec. Top with whipped cream and an orange peel garnish
—Check out BARTENDER 2024 Calendar month of December on bartender.com for more Goslings recipes – 365 in all!
➜ Combine all ingredients together in a mixing tin with 6-8 oz. of crushed ice. Flash-blend for 5 seconds and pour the drink unstrained into a rocks glass. Garnish with mint bouquet and Andes Mint Chocolate candy.
—Three Dots and a Dash, Chicago, IL
The next morning, I showed up and did my best to set up the bar. To my surprise—and the owners’—the restaurant was packed that day. I had no idea what I was doing. I was putting mojitos in rocks glasses, piña coladas in margarita glasses—you name it. It was chaotic, but something clicked for me. That day sparked a fire inside me, even if I didn’t realize it fully at the time.
Fast forward a few years, I had moved to New Jersey and was helping out with my wife’s uncle’s private waiter business. During a baby shower event, they needed a bartender at the last minute. With only two of us working the event, I volunteered to step up. I figured I had some bartending experience, even if it was a bit rusty. That night was a turning point. It reminded me of how much I loved being behind the bar.
After that event, I decided to take bartending seriously. I signed up for a bartending course to refresh my skills and build a solid foundation. Soon after, I received a private message on Facebook about an opening at a new Mexican restaurant in Wallington, NJ. I went for the interview, got the job, and the rest is history. I started as a server but quickly transitioned to the bar, where I built a loyal following of regulars.
Then COVID-19 hit. It was a challenging time, but we made it work with outdoor dining. During that period, I used the connections I had built at the restaurant to launch my own private bartending business. At first, I did a few free parties to get the word out, but soon, business started to take off.
In 2023, a friend of mine who owns a Mexican restaurant reached out to me. He was opening his third location in Fort Lee and needed help during the launch week. I told him I’d do one better—I’d be his head bartender. Since then, I’ve spent the past year and a half building something amazing in Fort Lee. I’ve had the opportunity to work with incredible brands and meet some amazing people along the way.
Looking back, I never imagined that saying “yes” to a random bartending shift in Riverdale would lead me here. Bartending has become more than a job for me—it’s a passion. Whether I’m crafting a cocktail, running a private event, or connecting with guests, I’m always reminded why I love this industry.
You can find Jose Cordeo bartending at any of these three great bars and restuarants:
2052 Hudson Street, Fort Lee, NJ 07024
Maize Cocina & Cocktails (main place throughout the week)
301 N Ave W, Westfield, NJ 07090
Caldera at Vida (Saturdays)
12 Armory St, Englewood NJ 07631
Cobra is an Asian-American Neighborhood bar in the historic Brewery District of Columbus, Ohio. Cobra’s bar program is run by co-owners Alex Chien, David Yee, and Head Bartender Kayla LeRoy. Cobra focuses on Asian-American influences on both food and beverage in a laid-back relaxed atmosphere. Open from 4pm-2am Wednesday-Monday.
Pathfinder N/A Amaro, Watermelon, Coconut Milk, Verjus, Champagne Vinegar, Lemon, Olives
—————————————-
CREDITS:
RECIPE: Created by Brad Smith for Sippin’ Santa 2016, when Brad was Latitude 29’s head
bartender.
PIC: Photo by Randy Schmidt.
While the Royal Blue is a relative newcomer to the Station North Arts district, it gives off the patina of a worn in, well-loved neighborhood mainstay. The mural behind the bar, a relic from the building’s previous beloved tenant (one of the original safe spaces for Baltimore’s queer scene), illustrates old bar regulars. Bartenders serve up 70s-inspired cocktails such as the “Debbie Does Dallas” across a bar top decked out in old punk concert bills from the late Charm City Arts venue. Slam a worth-the-hype smash burger before the sun goes down, when the dance floor fills up under the glitter of the disco ball. Grab a table early on Wednesday nights for a raucous round of bingo. While owners Randy Coffren, Rich Pugh and Jimmy Crawford, veterans of Baltimore’s bar scene, don’t take themselves too seriously, there’s nothing trivial about the well-curated vibe of Royal Blue. Whether you’re looking for a casually delicious dinner, somewhere hip to take out of towners, or a packed dance floor to sweat out the week, the Royal Blue encapsulates the synergy of Baltimore’s grit and talent in an effortless way.
Luis Miguel Cardona has spent more than a decade mastering the art of mixology and crafting world-class bar programs.
Born and raised in Colombia, Cardona cut his teeth at ALQUÍMICO, the country’s iconic cocktail bar that’s been crowned South America’s best three years running and is currently ranked #9 on the World’s 50 Best Bars list. During his three years as Head Bartender, Cardona developed a distinctive style, blending innovation with authenticity, laying the groundwork for a dynamic career in the drinks world.
Cardona then took on a bartending role at El Barón – a convivial Cartagena hotspot blending modern classics with progressive signatures, all with a sustainable focus. Here, his passion for exploring new flavors and cocktail-making techniques grew. This continued when he returned to his hometown of Antioquia to lead the bar team at Grupo Sin Mente, where he redefined the local scene’s cocktail culture.
Cardona moved to Mexico City three years ago to join the founding team at Rayo. Now, as Head Bartender, he brings his extensive knowledge of local agave-based spirits, such as pox, tuxca, and charanda, incorporating them into crafting cocktails that honor the culture and history of Mexico.
Kuduowl is more than just a bar; it is a vibrant tapestry woven from years of dedication to hospitality. Our high-volume craft cocktail bar features an exquisite selection of signature drinks accompanied by a carefully curated tapas menu, inviting patrons to indulge in a sensory adventure. We share our space with Avenue Pizza and Mandala bar, creating a dynamic atmosphere that resonates with the heartbeat of our community.
At Kuduowl, we believe in empowering our team. Built by bartenders, for bartenders, our mission extends beyond serving exceptional drinks. As we expand, we envision a future where our staff can share in our success through profit-sharing and leadership opportunities across multiple locations. We strive to cultivate an environment where our team can thrive—the same opportunities we yearned for in our formative years as bartenders.
The 2024 Winner of the Marriott International Masters of the Craft Competition is Heidi Finley! Heidi is originally from Key West Florida and has been bartending and creating cocktails for over 20 years. She works at the Ritz Carlton Sarasota as the lead bartender, and has happily been part of the Marriott family for over 20 years. She is making menus where guests feel like they have been transported to a different place with interesting ingredients and sometimes making my own vessels and contraptions to deliver her cocktails. The other part of her heart belongs to animal rescue and also enjoy the outdoors. Her aspirations are to one day open My Happy Place Cocktails with her business partner and daughters while she continues with Marriott. At Marriott she wants to continue creating the most amazing cocktail menus and training the new teams as they continue to expand and reimagine new hotels and outlets within the company.
Winning recipe: The Journey
Heidi painted the side of glass with agave lining it with little micro flowers, skewered a cut out red pepper heart to lay on the judges palate before the first sip, which also represents her love for the craft, with a finally “Heidi cocktail” a 3D gold printed MC that clung to the side of the glass for Master of the Craft.
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