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.
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!
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
At this gateway to Venice, GIN RUMMY invites passersby to escape to the tropics and get swept away, sipping exotic cocktails and enjoying delicious snacks in a pirate’s lair. The spacious 200-seat setting reimagined and designed by Jared Meisler creates a colorful and ornate island paradise marrying nautical and South Pacific themes with contemporary design. Beverage Director Marcus Ragas has created an inventive and playful craft cocktail bar program and menu – fun drinks equal a fun vibe.
Look for categories of FROZEN RUMMYS, STIRRED and TIKI, classic and imaginative HIGHBALLS, as well as the irresistible COCKTAILS FOR FOUR that look back to the legendary Trader Vic’s from days gone by. GIN RUMMY offers several NO BOOZE options for the sober crowd or designated driver.
Ango Mango Daiquiri
2 oz. White Rum
1 oz. Lime juice
¾ oz. Simple syrup
1 oz. Mango
¼ Angostura bitters
➜ Fill cocktail shaker halfway with ice and add ingredients. Shake well and strain into a coupe glass. Garnish with fresh thyme.
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.
As we step into the season of gatherings, gratitude, and good spirits, we’re thrilled to extend the super early bird deadline for the 2024 Bartender Spirits Awards. With just one week left, it’s the perfect time to ensure your spirits are in for the competition before the holiday season begins.
Why Enter Bartender Spirits Awards?
1. Gain Recognition and Credibility: Entering the 2024 Bartender Spirits Awards provides an opportunity to have your spirits brands evaluated by a panel of esteemed bartenders, mixologists, and spirits experts. Their recognition and endorsement can significantly elevate your brand’s credibility and reputation among industry professionals and consumers alike.
2. Increase Brand Visibility and Exposure: Participating in the Bartender Spirits Awards exposes your spirits brands to a wide audience of influential bartenders, spirits enthusiasts, and media professionals. This increased visibility can lead to more placements on cocktail menus, wider distribution, and enhanced brand awareness.
3. Gain Competitive Edge: Receiving an award or medal from the Bartender Spirits Awards distinguishes your spirits brands from competitors and establishes your brand as a leader in the industry. This competitive edge can translate into increased sales, stronger brand loyalty, and a more favorable position in the market.
4. Expand Distribution and Retail Opportunities: Recognition from the Bartender Spirits Awards can attract the attention of distributors, retailers, and on-premise establishments, leading to wider distribution and increased availability of your spirits brands. This expanded reach can significantly boost your sales and brand presence.
Explore the comprehensive list of advantages that come with winning at the Bartender Spirits Awards. View the details here.
Furthermore, discover what our previous winners have to say. View their testimonials here.
Who are the Judges?
Here are some of the judges who will participate in the 2024 Bartender Spirits Awards.
Super Early Bird Ends – November 14, 2023
Warehouse Closes – April 28, 2024
Judging Day – May 20, 2024
Winners Announced – June 20, 2024
Fee Schedule – Per Spirits Entry
Super Early Bird Pricing – $175 per spirit (now to November 14, 2023)
Early Bird Pricing – $200 per spirit(November 15, 2023, to January 31, 2024)
Regular Pricing – $250 per spirit (February 1, 2024, to April 20, 2024)
Enjoy discounts as you showcase a wider range of your spirits portfolio in the Bartender Spirits Awards. It is the perfect opportunity to display the diversity, quality, and depth of your brand’s offerings. The more feedback and victories you gain, the more powerful your brand’s story becomes.
Quantity Discount Available
3 to 9 entries: 10% discount
10 to 14 entries: 15% discount
15 or more entries: 20% discount
The first round of 2024 Bartender Spirits Awards judges are announced!
Top Bartenders, Mixologists, Bar Managers and On-Premise trade buyers will gather in Chicago for the 6th international Bartender Spirits Awards.
Using the tagline “Judged By Bartenders, Bar Managers and Off-Premise Managers For The On-Premise Industry,” the Bartender Spirits Awards will recognize, encourage, promote and celebrate excellence in the U.S. drinks industry for the 6th time.
The aim of this international spirits competition is to provide independent and honest reviews for brands targeting the U.S. bar trade. The judging panel consists of some of the most renowned names in the U.S. bar industry, all of them with extensive expertise within the on-premise industry. The result will be a relevant and practical source of reference for bartenders, bar managers, bar owners and other industry professionals when making purchasing decisions for their establishments.
Who are the Judges?
The judging panel consists entirely of top bartenders at U.S restaurants, bars, clubs and pubs. In certain cases, these bartenders can also be cocktail consultants for on-premise establishments or play an important buying role for the establishment.
The first round of 2024 Bartender Spirits Awards judges are:
MIKE RYAN, Global Beverage Director, Acurio International, Chicago
TRUDY THOMAS, Corporate Director of Beverage at Southworth Development, Spirits Educator and Mixologist, Nashville
ABRAHAM VUCEKOVICH, Beverage Director Meadowlark Hospitality, Chicago, Meadowlark Hospitality.
MAKENZIE HELEM, Top 30 bartenders in the US for USBG World Class 2023 and Bartender at Spilt Milk, Chicago
GUILLERMO BRAVO, Beverage Director at Kimpton Hotels & Restaurants, Chicago.
DANNY SHAPIRO, Founding partner in Scofflaw Group, Chicago
The leading countries in spirits production are represented at the Bartender Spirits Awards. From whiskey producing heavyweights like Germany, Australia and Japan to gin masters like Spain, Ireland and more are all competing with each other to take home the awards. The competition is home to brands from all over the world.
Sid Patel, CEO of Beverage Trade Network and Bartender Spirits Awards.
What comprises the awards judging process?
The spirits are judged on the five broad categories of mixability, balance and versatility, taste, value and packaging. The judges consider two key aspects while judging spirits from around the world at the competition, whether they will add great value to a bar’s existing spirits inventory and become an integral part of a mixologist’s everyday life behind the table. In essence, the focus of the Bartender Spirits Awards is to find and reward spirits that we will enjoy drinking on the rocks or as a part of the cocktail and bartenders will love pouring at their establishments.
Brands looking to enter into America’s leading spirits competition for the on-premise should enter before October 31 to get the super early bird pricing. Here are some benefits to enter your spirits and how to enter into the competition steps.
Jane Doe is your local neighborhood restaurant in Jersey City, NJ, offering fine dining in a casual setting. Artisanal small plates and pasta dishes with fresh ingredients, curated cocktails, all with the sounds of vinyl playing in the background. Our concept was inspired by the authentic bold flavors of Italian and Japanese cuisine. With a beautiful cocktail bar boasting a new experience serving signature and classic cocktails simply made with love and a passion for the spirits.
To book a reservation or to learn more, click here!
Tales of the Cocktail Foundation (TOTCF) is honored to announce the Winners of the 17th annual Spirited Awards®. Since its founding in 2007, the Spirited Awards® have become one of the industry’s most revered awards, recognizing beverage professionals, products, and establishments across every facet of the spirits and cocktail community on a global scale. All imagery credited to Cory Fontenot.
INTERNATIONAL CATEGORIES
International Bartender of the Year presented by The Busker
Giorgio Bargiani — Connaught Bar, London, UK
Best International Bar Mentor presented by Tales of the Cocktail Foundation
Agostino Perrone
Best International Brand Ambassador presented by Tales of the Cocktail Foundation
Nicola Riske — The Macallan
Best International Bar Team presented by Angostura Caribbean Rum
ALQUÍMICO — Cartagena, Colombia
Best International Cocktail Bar presented by Patrón Tequila
SIPS — Barcelona, Spain
Best International Hotel Bar presented by Perrier
Jigger & Pony at the Amara Hotel — Singapore
Best International Restaurant Bar presented by Tales of the Cocktail Foundation
Analogue Initiative — Singapore
Best New International Cocktail Bar presented by Diageo Bar Academy
Line Athens — Athens, Greece
U.S. CATEGORIES
U.S. Bartender of the Year presented by Pernod Ricard USA
