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.
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.
Awards: 2024 Winner, Master of the Craft, Marriot International
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.
FEATURED BARTENDER SEPTEMBER 2024: Tony Arnone The Barbershop Cuts & Cocktails in Las Vegas, NV
Tony Arnone has risen through the hospitality industry from humble beginnings, starting his career as a dishwasher at Cheddar’s in his hometown of Kansas City, Missouri. While working there, Tony would crack jokes with the owner, and his personality shone through, convincing the owner to move him up to server and eventually bartender. From there, Tony fell in love with bartending, and took it upon himself to learn all he could from established local mixologists and flair bartenders. His breakthrough came when one of his mentors who recognized his unlimited potential signed Tony up for a flair bartending competition without his knowledge. That competition was a turning point in Tony’s life, his passion for bartending swelled, leading him to travel the world competing in flair competitions across the globe and creating more than 40 cocktail menus internationally. Eventually, Tony found himself In Las Vegas for the first time on vacation with a friend, and quickly knew he was where he needed to be. Within a few short hours Tony had decided to move to Vegas and make a name for himself, building the reputation that put him behind the bar as Head Mixologist of Clique Hospitality’s The Barbershop Cuts & Cocktails.
Favorite Cocktail Recipe
Oil & Ore
2oz Booker bourbon
1oz Averna
1/2oz Grand Marnier
2 dashes Scrappy’s Orange bitters
1 dash Angostura Bitters
Smoke the glass with cherry wood
Garnish with a dehydrated orange\
About The Barbershop Cuts & Cocktails:
Behind an unassuming janitor’s door inside the upscale men’s grooming salon at The Cosmopolitan of Las Vegas is The Barbershop Cuts & Cocktails, a swanky hideaway lounge meets rock saloon where live music is played nightly. Guests settle in for the night in an eclectic collection of leather couches and lush, oversized chairs while taking in live music and Barbershop’s next-level cocktails and spirits, highlighted by an impressive bourbon collection and craft beers. Your grandfather’s barbershop with a twist, the salon offers stylish cuts, facials, a hot lather shave and beard and more, paired with the full bar menu. The grooming salon is open from 10 a.m. – 10 p.m. Sunday through Thursday and 10 a.m. – midnight Friday and Saturday. Appointments are available online, linked here. The saloon is open 8 p.m. to close Sunday through Wednesday and 6 p.m. to close Thursday – Saturday. VIP reservations are available online, linked here. More information is available on the website here, Instagram, Facebook, X at @TheBarbershopLV.
Luis Florez’s journey from Colombia to the bustling bar scene in Massachusetts is nothing short of inspiring. With a background that spans continents and a passion that’s only grown stronger over time, Luis is now the Beverage Director at Karma Asian Fusion in Burlington, MA. His story is one of dedication, continuous learning, and a relentless pursuit of excellence in the world of hospitality.
From Food Runner to Beverage Director
Originally hailing from Colombia, Luis moved to the United States twelve years ago, beginning his hospitality career as a food runner at the Boston College Club in Boston’s financial district. It didn’t take long for Luis to realize that this industry was where he belonged. His enthusiasm for the business drove him to quickly climb the ranks, and within three years, he transitioned from food runner to Assistant Food and Beverage Manager.
After five successful years at the Boston College Club, Luis ventured to Upstate New York, where he joined Wegmans, a renowned grocery store chain, as a bar manager. His talent and hard work didn’t go unnoticed; soon, he was promoted to Beverage Coordinator, overseeing the beverage programs of 21 restaurants across four states.
Despite his success in New York, Luis’s heart led him back to Boston, where he embarked on a new chapter at Karma Asian Fusion. Here, he serves as the Beverage Director, where he continuously experiments with diverse ingredients, crafting some of the most intricate and unique cocktails that you won’t find anywhere else.
Signature Cocktail Recipe: Mezcal Negroni
Luis’s creativity shines through in his signature Mezcal Negroni, a cocktail that perfectly encapsulates his innovative approach to mixology.
Ingredients:
1.5 oz Ilegal Mezcal Añejo
1 oz Campari
1 oz Bigallet China China
4 dashes of chocolate bitters
4 dashes of orange bitters
Preparation: This cocktail is served in a wooden chest with Palo Santo smoke, adding a sensory experience that complements the rich, smoky flavors of the mezcal. It’s a drink that not only tastes incredible but also offers a visual and aromatic journey for the senses.
About Karma Asian Fusion, Burlington MA
Established in 2006, Karma Asian Fusion began as a dream of owner Iverson Guo, who was inspired by the clean, rich, and healthy protein of sushi. His fascination with the art of sushi making led to the creation of Karma, where Japanese flavors meet Asian dishes with French and Peruvian influences. The result is a menu that’s as diverse as it is delicious. Karma now boasts four locations in Westford, Andover, Concord, and Burlington, MA.
Luis Florez’s journey is a testament to the power of passion and perseverance. From his beginnings as a food runner to his current role as Beverage Director at Karma Asian Fusion, Luis has proven that dedication and creativity can lead to extraordinary achievements in the world of mixology. Whether you’re a local or a visitor, a trip to Karma to experience one of Luis’s expertly crafted cocktails is an absolute must.
What people have to say about Luis’ cocktails:
Maria T.: “Luis’s Mezcal Negroni is a game-changer! The smoky flavors combined with the chocolate bitters are out of this world.”
Daniel H.: “Karma has always been a favorite, and Luis’s cocktails are the cherry on top. Can’t wait to try more of his creations!”
Emily R.: “The experience of having a drink made by Luis is like no other. His passion for what he does is so evident.”
Feel free to share your thoughts and experiences with Luis Florez below!
Located in the heart of Atlanta’s bustling Inman Park neighborhood, Bread & Butterfly is led by executive chef Demetrius Brown, who co-owns the restaurant alongside his partner, Atlanta restaurant industry veteran Brandon Blanchard. The restaurant offers French-inspired breakfast and lunch menus alongside dinner service exploring the foods of the African diaspora, specifically the Caribbean. Born into a Trinidadian and Jamaican family and raised in Rhode Island and Georgia, Brown is also founder of the acclaimed Afro-American pop-up Heritage Supper Club.
THE STORY
Brown and Blanchard first worked together at The Hill at Serenbe in Chattahoochee Hills, Georgia and again at The Pinewood in Decatur. Amidst the pandemic, Brown decided to found Heritage Supper Club, a project aligned with his quest to explore Caribbean and Afro-American culture, tradition and cuisine. In 2022, Brown was ready to evolve the idea into a full-blown restaurant and reached back out to Blanchard about becoming an official partner in the endeavor. From there, the two went to work finding places for Heritage to pop up around town while searching for a permanent location.
In early 2023, Brown and Blanchard hosted Heritage Supper Club in the evening at Bread & Butterfly, the French cafe that chef Billy Allin (Cakes & Ale, Proof Bakeshop) originally opened in 2015. The pop-up dinner was a tremendous success and sparked conversations that eventually led to Brown and Blanchard acquiring the restaurant in August 2023. Paying homage to Bread & Butterfly’s roots, the duo have kept many beloved breakfast and lunch dishes on the menu as mainstays while infusing Brown’s signature culinary style and building upon strong relationships with small, local farms.
As part of the restaurant’s next chapter, Brown has opened the restaurant for dinner featuring a new menu serving French cuisine as seen through the lens of the African diaspora. The experience takes guests on a culinary journey traversing continents. “This is the first step in our purpose of educating our patrons and community about the origins of cuisine throughout Africa, the Caribbean and the Americas,” says Brown.
THE FOOD
Brown dives into his heritage with the dinner menu, reimagining traditional recipes and rooting the selection in hyper-seasonality. Each dish taps into flavors and ingredients from local farms and purveyors, including Moore Farms, Woodland Gardens, Narrow Way Farms and more, alongside Caribbean staples like sustainably produced Haitian chocolate and mushrooms.
Djon Djon with Carolina Gold rice, peas, epis & local & Haitian mushrooms
Plantain Buns served with Georgia cane syrup butter
Hearty dishes like the Poulet (Chicken) Mafe with roasted chicken, peanut, sweet potato & plantains and the Beef Bouyon with plantain gnocchi, sweet potato & collards are also favorites. Sweets include Beignets De Banane with coconut custard, guava, papaya & caramel and Haitian Chocolate with Single Origin chocolate several ways & coconut ice cream that bookend the globally-inspired journey.
THE BEVERAGE PROGRAM
Led by beverage director Jessica White, Bread & Butterfly’s beverage program is known for its thoughtfully curated collection of balanced cocktails, an expansive wine list comprised of varietals from smaller producers, natural wines and those with sustainability in mind, after-dinner drinks and digestifs. While the beverage direction stands on its own, every concoction aligns seamlessly with a distinct cuisine while leveraging the team’s relationships with local farms to showcase a revolving door of in-season ingredients. Rooted in the classics, standout cocktails include the Maduro Old Fashioned, a Caribbean spin on the classic made with Plantain infused Ten to One Spiced Rum, Giffard Banana Liqueur and HooDoo Chicory Liqueur & bitters and the Bare Bone Espresso Martini made with Bare Bone Vodka, Borghetti, fresh espresso & maple. Aligned with the concept’s heavy focus on mindful consumption, the menu also dons a selection of noteworthy Zero Proof and Low Proof options.
CHEF DEMETRIUS BROWN
Growing up, Brown fell in love with food at an early age due to his late great grandmother’s cooking. When he was in high school, his grandfather noticed his passion for cooking and drove him past Johnson & Wales University during a trip to Providence. Brown ultimately enrolled in culinary school, and upon graduation, returned to Atlanta where he worked in the kitchens of some of the city’s best restaurants.
Following time at The Hill at Serenbe in Chattahoochee Hills, Brown joined The Pinewood in Decatur, Georgia as executive chef, a role which garnered him an Eater Young Guns award in 2020. The next year, in the midst of the pandemic, Brown spearheaded Heritage Supper Club, a project aligned with his yearslong quest to explore Caribbean and Afro-American culture, tradition and cuisine.
Brimming with creative dish ideas spawned from memories cooking alongside his great-grandmother, Brown was left with more time to cook at home. He officially launched Heritage Supper Club as a pop-up concept in 2021, hosting the experience at local spots including Georgia Boy, Condesa Coffee and Bread & Butterfly. Since its debut, the venture has been recognized by numerous publications and was awarded “Best Food Pop-Up” by Atlanta magazine in 2021. In addition to his efforts in the kitchen, Demetrius is a Food Network Chopped Next Gen finalist and winner of Food Network’s Beat Bobby Flay.
“The bar staff here, I tell them many times. I hire them for them. I say to them that I don’t want them to be a bunch of me’s. ‘I want you to be you.’ I like to see bartenders grow into their own and be their own person.”
—Steve Schneider
Our cover feature for Summer is Steve Schneider, the co-creator of Sip & Guzzle in NYC. While BARTENDER® has known Steve for several years, it has been an absolute honor and pleasure getting to know him and his team better, and we’re excited to share more with you here.
Steve started in hospitality in 2003 while he was stationed in the U.S. Marine Corps in Washington, D.C., to make some extra money on the weekends. Steve quickly realized that the world of hospitality was exactly where he needed to be. While in the Marines he suffered a head injury and was honorably discharged but knew he was good at being behind the bar and could make this a career. From D.C. he moved back home to Bergen County, New Jersey, where he ended up running the drink program at Elysian Café in Hoboken (where Steve now has a partnership stake!) From there he was recruited at Employees Only in NYC where Steve “found people that were doing exactly what I wanted to do.” He became one of the principal bartenders, then the bar manager, which as he says, “prepared me for my ultimate goal…being a bar owner.” In 2016 Steve opened Employees Only in Singapore. “I put all the money I had in there too, so I was also an investor. I’ve been saving for years, and it was a good bet. It was a very successful project. It still is a successful project. Then that allowed me to go to different parts of the world and open up places.”
These experiences and global travels allowed Steve to not only become an amazing bartender and bar owner, but also mentor. Fast forward a full 21 years after Steve first started bartending…he opened Sip & Guzzle! Steve is a family man now and loves being able to work at Guzzle and then head home to his wife and daughter.
We are so happy to have Steve on the cover of BARTENDER® Magazine and will always have a door open for him and his team, he is truly mentoring many of the next-generation of top bartenders and future bar owners and thank him for all the love and support he has shown everyone around the globe.
Steve’s Signature Cocktail: Miami Vice Negroni
Strawberry Negroni
Coconut Washed
—Steve Schneider and Ben Yabrow
Editor’s note: We’ve known and respected Steve for many years, and our recent visit to Sip & Guzzle only reinforced what we already knew, he is driven by his unsatiable commitment to hospitality, and to the guest experience. He’s also a mentor and a champion of those who work for him, it’s very apparent the sense of teamwork and comradery among the entire team at Sip & Guzzle.
Awards: Tales of the Cocktail Spirited Award for Best American Bar Team
Why Jason Kosmas
Jason Kosmas is not just any bartender; he embodies the essence of what it means to be behind the bar. With a career that has spanned over two decades, Jason has honed his craft to perfection at the renowned Employees Only bar in New York City. His approach to bartending is both scientific and personal, blending technical skill with a profound understanding of people.
In His Own Words:
“There are different parts to being a great bartender. 1) The Mixologist, which is like the mad scientist who knows all the recipes. 2) The Sage, which is the people person. For example, on my first day behind the bar at age 21, I had to coach a 39-year-old woman who was asking me if she should marry this guy she’s been dating for 12 years. 3). The ‘Urban Shaman.’ People will just turn to you and ask you the name of a song that’s playing. Bartenders have so much useless information. 4) The Rock Star. You have to have a presence and be someone who people look toward, in a sense. There is a Tom Cruise [from the film Cocktail] aspect to all of it. Not that I’m juggling and stuff like that.”
Jason Kosmas’s journey in bartending started at the young age of 21, and since then, he has become a cornerstone of the New York City bar scene. At Employees Only, Jason has perfected the art of mixing drinks and connecting with customers on a deeper level. He believes that being a great bartender involves being a mixologist, sage, urban shaman, and rock star all at once.
As a mixologist, Jason’s knowledge of recipes and techniques is unparalleled. His best drink, the Manhattan, is a testament to his skill and creativity. However, it’s his ability to be a sage—offering advice and listening to customers—that truly sets him apart. Whether helping a customer decide on a major life decision or identifying a song playing in the background, Jason’s versatility shines through.
Jason’s presence behind the bar is magnetic, embodying the “rock star” aspect of bartending. While he may not be juggling bottles like Tom Cruise in “Cocktail,” his charisma and expertise draw people in, making him a beloved figure at Employees Only.
In addition to his professional accomplishments, Jason is also known for his friendly and approachable demeanor.
BARTENDER “Hall of Fame”®. This coveted induction with signature ring will be presented to Jim Houlihan on Nov. 18th at Farrell’s in Brooklyn, NY. Coming soon – look for BARTENDER® Magazine Fall/Winter issue for this years’ inductee.
We received the following Email from a good Samaritan:
I have found a lost Bartender Hall of Fame® Ring.
The ring has a red stone, and is about size 7 or 8. I found it in the Hayes
Valley/Civic Center area of San Francisco, CA. Specifically, it was lying
on the sidewalk on the north side of Hayes Street, near the intersection of
Gough Street. I found it at around 6:30 PM, on Tuesday, April 2.
I’d be happy to return it to the owner, if he/she can be identified. Please
advise. Thanks.
Claud, now known as Zag, lives in a small efficiency apartment above his brothers’ restaurant, Chez Pierre (his brothers’ name is Irving), bought by his parents after his father sold his hedge fund for $40 million! This is where Claud, now Zag, keeps his $2 million collection of oil and vegetables. He keeps his collection of bar napkins (6,669 different ones). He sells his own witty bar napkins with sayings like, ‘Last Call’ and ‘Is That Your Cocktail’ – 6 for $40. He also has 3,200 books on everything!
Claud/Zag has said in an English/French accent, “I have served every President since Eisenhower and every head of state in the world, 3 Popes, 72 Academy Award winners, and 12 queens including Elton John.” Claud/Zag has also been a consultant to 320 liquor and spirits companies.
Zag was the co-creator of the mojito and cosmopolitan, and has traveled the world 6 times serving and promoting his creations. Claud/Zag is also a judge at the Best Ultimate San Francisco/New York Mighty Contest Challenge for the last 11 years and This Is The Ultimate Best Liquor.
The many names he has gone by are: Bar Emperor, Master Mojo, Up To Date Mixman, and Bar Genius Guru and now wears one false eyelash.
Claud/Zag has spoken and taught at Drinks of the Decade, Hey I Know What I’m Doing & You Don’t Seminars, Bar Brilliance (a $3,000.00 3-day course in Camden, NJ) and has written for every major magazine and newspaper in the free world. He is the featured writer for 200 trade publications, including: “LeaveMyDrinkAloneIAmGoingToTheBathroom.com.” Plus he has written the bestseller of all drink books – “It’s All About Me, I Am The Greatest” – Limited Edition of 15.
In my brief and scary conversation with Zag, who just changed his name to “Cocktail,” Claud/Zag/Cocktail starts, “Any person can make a cocktail, but can they make up a great recipe using lots of Prune Juice? I don’t think so. Only I can, and “I” is my favorite word.”
Claud/Zag/Cocktail was now joined by his four public relation firms, including Dale, Tony, Daniel, and Paul Luco, BS’r to the world. I had to leave, it was much too crowded in his small apartment with his public relations crew, $2 million worth of oil and vegetables, 6,669 bar napkins and 3,200 books on everything. But I did get two of his favorite recipes:
WORLD’S BEST COCKTAIL
3 parts My Own Tasty Bitters
3 cl Ripoff Vodka
3 oz. Rad’s Galliana
3 spoons Blue Afghan Sugar Substitute
3 leaves off a Calabrand Bush
3 Turtle Doves (No animals will be harmed, use only the shells)
Muddle with one of my BarGenius Muddlers, available from LeaveMyDrinkAloneIAmGoingToTheBathroom.com for 6 minutes and then blend all ingredients. Serve in a very tall glass. Garnish with a watermelon wedge.
I CAN’T BELIEVE I DRANK THE WHOLE THING AFTER MY BICYCLE BROKE
18 parts Oil of Chevron
3 cl Who Ever Pays Me Product Of The Moment
5 Green Peppers, Chopped
2 Small Onions, Mashed
2 oz. Pure Water from Iowa
1 Slice of Bologna
Shake 18 times. Serve in shot glass with a bologna slice.
