Featured Bartender: Trish Gavin

TrishWe sat down with Trish Gavin at Hewing Hotel to talk about her work, what she’s listening to and advice for the home bartender. She was even nice enough to share her favorite Gimlet recipe.

When did you begin your bartending career?
1997.

What is your favorite bar right now? And why?
Spoon & Stable for their great hospitality and great drinks.

Where can we find your drinks?
Hewing Hotel in Minneapolis.

What album are you listening to at the moment?
Everything Billie Holiday.

What is one piece of advice you have for home cocktail enthusiasts?
Ask questions. If you see a spirit you don’t know at a bar, ask about it. Figure out what you like and don’t be afraid to question the bartender about spirits.

What drink do you want on your bed stand when you wake up?
Champagne.

If you didn’t bartend, what other career path might you have chosen? Microbiology/Pathology/Biochemistry.

Please share a favorite recipe that uses a Bittercube product.

Cherry Bark Vanilla Gimlet
3/4 oz Lime juice
3/4 oz Simple syrup
2 oz Broker’s Gin
2 dashes (or droppers) Bittercube Cherry Bark Vanilla bitters

Combine all ingredients in a cocktail shaker. Fill with ice and shake. Strain into glass and garnish with a lime wheel. Enjoy!

Featured Bartender: Gen Longoria

A San Antonio native, Gen Longoria moved to Milwaukee in 2001 and earned her degree in culinary arts from The Art Institute of Wisconsin. She has served as general manager and beverage director of Distil as well as a curator of bar programs for the SURG Restaurant Group. She now works at the newly opened Kimpton Journeyman Hotel, so we wanted to check in with her and see how things are going.


When did you begin your bartending career?

Oh man…. It all started when I was fresh out of high school, I worked in various downtown high volume bars and night clubs. At the time I was looking for a job that gave me flexibility to be at home with a young daughter. What started as a way to make ends meet, turned into finding my niche in the world. I quickly fell in love with the industry of food and beverage and cocktails in general. I then pursued higher education as a culinary major. I applied many of the techniques I gained to creating cocktails.

What is your favorite bar right now? And why?

Everyone wants to feel at home. Home is the Tin Widow in Walker’s Point. I love this place for it’s welcoming atmosphere, being surrounded by gin, and a sea of familiar faces.

Where can we find your drinks?

I oversee the two beverage programs at the Kimpton Journeyman Hotel. Tre Rivali is a concept driven restaurant inspired by the Mediterranean. On this menu you’ll find sherrys, amari, and Spanish gin and tonics. I source a lot of my inspiration in Chef Heather Terhune’s ah-mazing menu. Also, nine floors above the 3rd ward, The Outsider, this indoor/outdoor lounge celebrates to Milwaukee’s robust drinking culture. Focusing on the utilization of local spirits, beer and other ingredients. It really is a special thing to showcase Milwaukee’s growth and neighborhood pride to our guests that travel from around the world or even from short distances.

What album are you listening to at the moment?

Frank Ocean’s Blonde, it’s been on repeat for days…

What is one piece of advice you have for home cocktail enthusiasts?

Use fresh ingredients, take the time to press citrus juice before making cocktails.

What drink do you want on your bed stand when you wake up?

Fresh cup o’ coffee, then another coffee.

If you didn’t bartend, what other career path might you have chosen?

What I enjoy most about my job is enlightening, educating and inspiring my team. It’s easy to address large crowds when you’re speaking about things that you’re passionate about. If I wasn’t behind the bar, I would still like to think I’d be in the spirits industry somehow, leading, guiding and helping bar folks old and new.

Thanks for taking the time to talk, is there anything else you would like to tell us?

Pretty please for the love of god, keep your vermouth chilled.

The Man, the Cathedral & the Still

1 1/2 oz Tanqueray Gin
1/2 oz Combier Pamplemousse Rose
3/4 oz Lemongrass Syrup
3/4 oz Lemon Juice
2 dashes Bittercube Jamaican #2 Bitters

3/4 oz Mathilde Cassis

Glass: Thin Collins, Crushed Ice
Garnish: blackberry and fire stick

Combine all ingredients except Cassis to cocktail shaker. Add ice and shake. Pour Cassis to bottom of the Collin glass, fill half way with crushed ice. Strain cocktail into glass, top with crushed ice. Garnish and enjoy!

Featured Bartender: Shannon McSwain

Shannon_McSwainWhen did you begin your bartending career?

I began bartending shortly after moving to New Orleans. I had been working in bars for years in every other front of the house position, but had been patiently awaiting an opportunity to jump behind the stick. Finally I had my chance at a bar in the French Quarter where staff worked as both bartenders, servers, hosts, and food runners simultaneously. It was a challenge I was excited to face and I took to it quickly.

What is your favorite bar right now? And why?

My favorite bar at the moment–and possibly forever–is Maison Artemesia in Roma Norte, Mexico City. I had the opportunity to visit Mexico City when I won a trip to Tales on Tour 2016, and ever since I’ve wanted to return just to visit this bar. It’s a dark and candlelit gem with an intricate menu featuring something for every palate. The atmosphere had me entranced when I entered the bar, but the service was what truly won my heart. They welcomed us as though we were old friends and we belonged there. It was an unforgettable experience.

Where can we find your drinks?

I just opened a cocktail catering company called Pour Toi in New Orleans with Bar Tonique bartender Jesi Goodwin. We provide cocktail bar services for parties, weddings, events of any kind, really. You can find my drinks on our custom menus! 

What album are you listening to at the moment?

Lately I’ve really been back and forth between listening to Kendrick Lamar’s “untitled unmastered” album and “Black Messiah” by D’Angelo and the Vanguard, which is quite possibly my favorite vinyl record I’ve ever heard.

What is one piece of advice you have for home cocktail enthusiasts?

My advice to home cocktail enthusiasts is always a two parter. First, watch your bartender and ask them questions. It’s our duty as hosts to share our knowledge with you as our bar guest, whether that means recommending literature or sharing a recipe or technique. Second, get weird with it! Be fearless when experimenting with the information you’ve gained from asking those questions.

What drink do you want on your bed stand when you wake up?
 
I’m a big fan of ice cold club soda on a summer morning. It’s both hydrating and refreshing! And in the cold weather I’m always a big fan of a piping hot toddy, nice and stiff, with plenty of bitters.

If you didn’t bar tend, what other career path might you have chosen?

I would’ve been a dancer. I danced for years until I was injured and had to make a career change, which is how I made my way into bartending. No regrets, I’m happy as a clam working in this industry, but dancing was my first love and will always be dear to my heart!TheBoliwood

Here’s a tasty recipe to try!
The Boliwood
1/2 oz Lemon Juice
3/4 oz Garam Masala Syrup*
2 oz Sazerac Rye
1/4 oz Dry Orange Curaçao
8 drops Bittercube Bolivar Bitters
Top: 2 oz Club Soda
Glass: Collins
Garnish: Lemon twist
Shake ingredients and pour into a Collins glass, top with Club Soda and fresh ice. Garnish with a lemon twist.
*Garam Masala Syrup
    3 oz sugar
    3 oz water
    1 tbsp Garam Masala seasoning
    Heat to combine ingredients, and strain. Makes enough syrup for about 5 cocktails.