Chilled Magazine
JULY 1, 2024
Sara Chaudhuri, Lead Bartender at the One Michelin-starred Bresca and a Tales of the Cocktail Top 10 Semifinalist, leverages her background in graphic design to craft Bresca’s Ethos cocktail menu, blending life experiences with nostalgia and sentiment through unique ingredients. Upon returning to D.C.,
VinePair
NOVEMBER 7, 2024
No craft cocktail bar should ever use it. For home bartenders], using the same mix in a Margarita , Whiskey Sour , and Tom Collins will result in subpar drinks that taste overwhelmingly similar. Doing inventory with them is absolutely impossible.
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VinePair
MARCH 18, 2025
Its ultra-smooth for the price point, and it has a slightly citrusy note that makes it great for cocktails like a Lemon Drop or Mule. Mickey Stevenson, lead bartender, Four Walls at The Joseph , Nashville Ketel One Botanical Grapefruit and Rose Vodka is an excellent choice due to its bright, aromatic flavors and smooth texture.
VinePair
FEBRUARY 29, 2024
It doesn’t matter if you’re in a fancy craft cocktail spot serving $20 Negroni riffs or a seedy dive bar with sticky floors and the faint smell of urine wafting through the air: Shot glasses are always on hand, waiting to be filled. Shots are the bar scene’s greatest equalizer. It’s also great for the staff.
VinePair
OCTOBER 21, 2024
So, when I’m off the clock, I just want to relax with a decent cocktail and I want it in a reasonable amount of time. Slow & Low Rock and Rye stands out as a trusted green light because it is [craft cocktail-quality] in a bottle. That is an ethos I can get behind.
Chilled Magazine
FEBRUARY 28, 2025
Lead Bartender at Chemin la Mer, James ODonnell, was introduced to the hospitality industry while attending school in Wilmington, N.C., There, he worked numerous gigs ranging from host and barista to server and bartender. When creating new drinks, the Lead Bartender himself uses personal experiences as inspiration.
Chilled Magazine
MARCH 6, 2025
I started working for Bryan Dayton in 2015 at Denvers Acorn and really started to dig into the craft cocktail side of things. It gave me a profound appreciation of attention to detail and pride in craft. At this point, I decided to get some new experience and worked at Beast and Bottle as the lead bartender.
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