Accessories

Our Cocktail Courier Mason Shaker is the perfect size for shaking up one delicious cocktail! Measuring 5 inches tall, this little shaker is the perfect add-on to any Mini Size Cocktail Kit for easy gifting! Conveniently marked with both 2 and 4 oz pours on the side of the glass, it is fitted with a unique cobbler shaker lid and engraved with the Cocktail Courier logo. Want to send customized Mason Shakers with your logo instead? View: https://www.cocktailcourier.com/addon/custom-engraved-mason-shakers/

Cocktail Courier Mason Shaker

Double-sided measuring tool (Japanese style) that provides five different increments including 2 oz and 1.5 oz (jigger side), 1 oz, ¾ oz and ½ oz (pony side).

Cocktail Courier Japanese Jigger

Love all of the handy measuring the Cocktail Courier Japanese Jigger provides? This is an adorable miniature version of our classic measuring device! Perfectly sized for our mini size kits; makes a great gift. Conveniently measures 1/2 oz filled to the top, and ¼ oz notching on the interior. Great for making cocktails on the go!

Cocktail Courier Mini Jigger

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Aaron&#8217;s favorite hobbies are the same as his work; cooking and making drinks for those he loves. His work includes Eleven Madison Park, Gin Palace, Amor y Amargo, Milk and Honey, Neta, and the Boom Boom Room at the Top of the Standard, and he is a founding member of the traveling cocktail group Cripple Creek.

Bartender

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A first class lifestyle an bar expert whose inspired cocktails have graced the front pages of the The New York Times and Wall Street Journal, James Moreland is one of this generation’s leading spirits authorities. \nWith over 17 years in the industry, Moreland enjoys a special relationship with the industry on both sides of the bar -his true passion. \nMoreland’s mastery at blending flavors and textures, creating a taste experience and enhancing the cocktail moment is beyond compare. He continues to surprise, and attract a regular fan base with his ingenious and luxurious style of cocktail apothecary. Always on the leading edge and continually expanding the boundaries of cocktail culture. \nStarting out as an engineer, James Moreland never thought he would one day be among the foremost cocktail connoisseurs in the country. \nMoreland brings his significant talent to brands that are already known for advancing the pace and spearheading cocktail movement. Moreland travels the country discovering new flavors, inciting cocktail trends, and educating consumers on the fine art of mixology.

Lifestyle and Spirits Expert

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It’s easy to say that bartending isn’t quite what Ronnie thought she’d end up pursuing but it’s even easier to say that there couldn’t have been a better fit. With a degree in Pre-Medicine and Biology, it seemed that white lab coats were on the horizon. However, after a few sips of what could only be described as fate, she’s here to stay for cocktail Courier. Free Tutorials, Millions of Articles, Live, Online and Classroom Courses, Frequent Coding Competitions, Webinars by Industry Experts, Internship opportunities, and Job Opportunities. Knowledge is power!


Beverage Director

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Beverage Manager

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Beverage Co-Director

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Toni was born and raised just outside of Chicago. She got her start working in bars at the age of fifteen. Although she has dabbled in studies and different career paths, the service industry seemed to be the best fit. She moved to Chicago when she was 21 and has since worked in bars, restaraunts, and music venues all over the city. She is currently bartending at Spilt Milk- a cozy little cocktail bar in Logan Square. When she&#8217;s not there, you can find her behind the bar at Thalia Hall in Pilsen, or eating snacks and sharing drinks with the people she loves.

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Beverage Co-Manager

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Brittney Olsen is an award-winning bartender and cocktail innovator based in Miami, Florida.  As Senior Corporate Mixologist, her expertise is utilized across the Bacardí family of brands, balancing strategy and creativity while offering unique cocktail solutions. From trendsetting boutique hotels to cocktail crushing rooftops, her range is vast and diverse.  Finding the right cocktail for any occasion is a puzzle she never tires of. 

Senior Corporate Mixologist

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Mixologist

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Hailing from the south side of Chicago, Alexis Brown has been an industry professional for 4 years but her life&#8217;s experience in hospitality gives her enough leverage to stand tall amongst the greats that the bar industry is producing. 10+ years in design, planning and event execution with Luminosity Chicago makes what she does exciting, fun and intuitive. She uses her passions to engage and educate the masses, while creating a platform to bring awareness about the history of the bar industry and shine a light on the disenfranchised and underrepresented of the hospitality industry through Causing A Stir.\n\n“Life is to be lived, and I love helping people do just that, through imagination and creating memories that illuminate the wonder of life.&#8221;” &#8211; Alexis Brown

Co-Founder / Director

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Brian Means has had an impressive career crafting cocktails behind some of the Bay Area’s most successful bars. Previously, he served as Head Bartender at Dirty Habit, where he invigorated the restaurant with a new, seasonal beverage program. Before Dirty Habit, Means was behind the bar at the Fifth Floor and Zero-Zero in San Francisco’s SOMA district, where he collaborated with a number of the city’s influential bartenders. \nIn 2016, Means was a U.S. Finalist for Diageo World Class, and took home the second place distinction as Heaven Hills’ ‘Bartender of the Year’. In 2015, the San Francisco Chronicle named Means one of their Bar Stars. In his free time, Means can be found perfecting his creative drinks, or guest bartending at venues throughout San Francisco.

Director of Bars

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Javier Ramirez started working in the F&amp;B industry at a very young age at his family&#8217;s restaurant. Soon after he started working his first casino job at Dos Caminos inside the Palazzo Casino. Working his way around the strip of Las Vegas, he began working at RM Seafood where the opening of RX Boilerroom gave him a chance to be behind the bar and he fell in love with it. Javier trained and studied hard to become a bartender knowing it&#8217;s a never-ending training of new spirits, techniques, and cocktails. After a few months, he joined the USBG LAs Vegas chapter to improve his skills. He then started to challenge himself and began to compete in cocktail competitions to take his craft to a new level and met great new people that he now calls friends. It took a while for Javier to get to this position he is in now, competition after competition creating and prepping. It&#8217;s all worth it in his eyes. The friends and memories are the real treats for him.

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Tiffanie Barriere is a Houston native, who&#8217;s family is all from Louisiana and now calls Atlanta home, has overseen and operated the award-winning beverage program at One Flew South since the restaurant’s 2008 opening at Hartsfield-Jackson International Airport. Under Tiffanie’s creative direction, One Flew South has been hailed as one of the best airport bars in the world by press outlets such as Esquire, New York Times, Wall Street Journal, Forbes and more. Under Tiffanie&#8217;s direction, One Flew South was named &#8220;Best Airport Bar in the World&#8221; at Tales o f the Cocktail in 2014 and James Beard Nominated 2014 and 2015. \nOne Flew South’s cocktail program showcases a modern and Southern approach to classic, prohibition-era cocktails, created using fresh ingredients, house made mixers and quality liquors. Barriere’s background and training include time spent at Atlanta’s Darden Group and in the Bar Smarts program under the tutelage of “King Cocktail,” legend Dale DeGroff and cocktail historian David Wondrich. \nHer commitment to service and the customer’s unique drinking experience provides an unforgettable experience for all who take shelter from their travels at the One Flew South bar. Tiffanie is an active member of Atlanta’s dynamic cocktail scene and is often known by her nickname “The Drinking Coach” due to her passion for and knowledge of spirits and their history. She is secretary of the Atlanta chapter of the United States Bartender’s Guild, a member of the Southern Foodways Alliance and participates frequently in cocktail challenge events and festivals around Atlanta and the Southeast.

Tender of the Bar

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Masa is the ninja behind the bar at Saxon+Parole &amp; Assistant Ninja to &#8220;Nacho&#8221; at The Daily.

Bar Manager

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Co-Owner and Head Bartender

In 1780, John Jameson established a way of making Irish whiskey that we’ve been proudly sticking to ever since. 

Got a party to mix? or want to impress your friends with your mixing skills? We have you covered. We’ll whisk you to the perfect recipe.



Mixologists

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Andy Seymour counts over twenty years experience in the bar, restaurant and hospitality industry, and has emerged as one of the leading educators and consultants on all matters of beverage. His company, Liquid Productions, is devoted to the understanding of today’s cocktail culture, to developing education and beverage programs and to creating events that bring that culture to an even greater audience. \nAs a speaker and educator Andy’s engaging, authentic style is well recognized throughout the industry. Some of his presenting credits include Tales of the Cocktail, Berlin Bar Show, Manhattan Cocktail Classic, Arizona Cocktail Week, Boston Cocktail Summit, Paris of the Plains in Kansas City, The Telluride Wine Festival and for Crystal Cruise Ships. \nAndy also executes events and is well known throughout the industry for his fine detail and easy going manner in creating and running such large format projects as The Grand Marnier Mixolgy Summit in Vail, Tales of the Cocktail’s Bar Room Brawl, and Diageo’s World Class events and US finals in 2012 to name a few. \nToday Andy is recognized throughout the industry as a leader in the global cocktail movement. He continues to expand his role as a mentor and teacher to bartenders across the country through educational seminars and bartending demonstrations.

Owner

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Brenda Terry is an award-winning bartender and cocktail artist based in Tampa, FL. Her passion fuels her cocktail programs which aim to tell a transportive story. She has earned titles in both regional and national competitions and has worked behind some of Florida&#8217;s top bars, including her current home, Ciro&#8217;s, a prohibition era venue which gives a nod to classics. To learn more about her, visit <a href="http://www.brendaterry.com">www.brendaterry.com</a>.

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A Portland native, Caitlin Laman first found herself behind a bar after moving to Boston to play rugby and study business at Babson College. That inaugural bartending gig — at the Foggy Goggle, a Boylston Street dive for Red Sox-fanatics — taught her the finer points of respecting (and protecting) a bar during extremely high volume service, not to mention how to speak with a thick Boston accent. After graduating with a BS in Business Administration, Caitlin made her way to New York to play for the New York Rugby Club, all the while moonlighting as a bartender and fine-tuning her knowledge of spirits and the art of elevated bar service. \nIn 2009, she moved to San Francisco where she helmed the much-lauded Mission District bar Trick Dog. There, she led the bar to an incredible list of accolades including Tales of the Cocktail’s Best Bar Team (2014) and Bar Fight Champion (2014), a James Beard finalist nomination for Outstanding Bar Program (2015) and two consecutive years on Drinks International “World’s 50 Best Bars” list (No.33 in 2014, No.40 in 2015). It was at this time she was named Food &amp; Wine’s Best New Mixologist (2014) and National Speed Rack Champion (2014). She has also consulted for notable programs such as Mexico City’s Licoreria Limantour (Drinks International “World’s 50 Best Bars” list #14, 2017) where she helped launch a new menu. \nIn her current role, Caitlin serves as Beverage Director for the <a href="https://www.acehotel.com/chicago" target="_blank" rel="noopener">Ace Hotel in Chicago </a>where she oversees beverage programs for City Mouse, Waydown and the hotel’s F&amp;B. She is also the co-founder of <a href="https://drinkchicagostyle.com/">Chicago Style</a>.

Co-Founder

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This year will be Chad&#8217;s 11th year bartending. 3 and half years since he started at Bootlegger Tiki as a barback and now worked his way up to being a partner in the business. He says he is literally living Drake lyrics: “Started from the bottom now we here!”. His focuses are on hospitality, education and consistency!

Bartender and Partner

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In his constant pursuit for the perfect cocktail, Jordan Bushell joined the Hennessy team in 2010 as the Hennessy US National Ambassador. Travelling all around the globe to discover new flavors and techniques, he brings his knowledge, experience and passion when crafting cocktails for Hennessy Cognac. \nSince joining Hennessy, Bushell has traveled and mixed throughout the United States creating unique and prolific cocktails for celebrities, industry veterans and anyone that shares the passion for libations. Pairing Hennessy’s unique history and product with modern mixology, Bushell’s cocktails offer a diverse array of flavors for all palettes. \nThrough the National Trade Education program, Bushell is able to share his knowledge of Hennessy’s complexities with bartenders across the country. He prides himself on his ability to mix this classic spirit in modern and innovative ways. Having developed courses and programs across the country that inspire bartenders and aficionados, Bushell’s work has encouraged consumers to further their thirst of knowledge for this spirit. \nBushell holds certifications in wine education, a Pru D’homme beer specialization and countless spirit courses and seminars both at home and abroad. He also spent a decade honing his skills and gaining valuable experience at the forefront of the service industry, running distinguished cocktail programs to share the joy of the cocktail experience globally.

National Ambassador

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Carlos Enrique Cuarta is a native of Venezuela. He has now been a long time resident of the USA and the great city of Chicago—11 years. From his beginnings in South America to the present he has collected an incredible amount of culture. His enthusiasm for life, and his inexhaustible curiosity are an example to many people he has touched in his career as one of Chicago&#8217;s finest bartenders. A note to the reader, Carlos has never worked behind a Chicago bar establishment, however, he has tirelessly pushed the limits as a bartender for many spirit brands, private clients, and catering companies. A notable accomplishment since it takes indisputedly more commitment and perseverance to pursue the art of craft cocktailing on one&#8217;s own time and dime. \nThat kind of tenacity has not gone unnoticed, however. In 2010, Carlos was the recipient of the Diageo Celebrate the Future Scholarship Fund, a scholarship that allowed him to continue his spirits education at the prestigious BAR (Beverage Alcohol Resource) in New York City. Over the years, during his involvement in the USBG Illinois Chapter, Carlos has been extremely active in supporting his fellow bartenders and mentor, Bridget Albert, at the Academy of Spirits, various charitable organizations, and also mentoring and financially assisting other Latino bartenders in pursuing our great craft. In his spare time, he continues to improve his skills by attending classes put on by the likes of industry icons like Dale Degroff, Steve Olson, and Junior Merino. \nThose who know Carlos can personally attest also to his insatiable need to experiment with the elements of the cocktail. At home he is constantly working on various infusions, syrups, cordials and recipes for his own pleasure, but also in preparation for the many projects and competitions he has committed himself to. In fact, Carlos, though grounded in classical mixology, has never shied away from modern challenges. Though he has worked for brands in the Bacardi family, Beam Global, and Diageo, he has also developed cocktail recipes for PepsiCo, Wrigley Gum, and Red Bull. \nAll in all, Carlos has dedicated his life to raising up the bartending craft and at no expense to his lust for life. In fact, they are one in the same. As Carlos says, “Always be sipping”

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Kevin Denton’s bartending résumé may includes Michelin star restaurants and iconic New York City names, but he got off to a humble industry beginnings. Denton worked at college town bar and restaurant called Rulloff’s, while attending Cornell University in Ithaca, New York. After manning the back-of-house and later bartending, Denton moved to New York, a city that afforded him opportunities to pursue two of his passions: music and hospitality. \nDenton has contributed a deft hand to the city’s mainstay cocktail bars, including Danny Meyer’s Tabla, Mayahuel, and Hotel Delmano. He has also served as a general manager of Gramercy Terrace at the Gramercy Park Hotel. He was bar director at Wylie Dufresne’s legendary wd~50, as well as at Alder until their closings. \nToday, Denton is lending his booze-genius as the national mixologist for Pernod-Ricard USA. Satisfying his musical itch, his band, “The Crooners,” is the House Band at Eleven Madison Park.

National Mixologist

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Hugo started bartending in a club during the weekend to make money on the side; but after falling in love with his new profession, he quit his boring TV job to devote his life to this new passion. Since he needed to make more than vodka red bulls and mojitos, he started making his own cocktails to finally leave the club to become a bar back in a craft tiki bar in Paris, the Dirty Dick. A month later, he was behind the bar six days a week making zombies, daiquiris and other amazing tiki drinks. After his wife brought him to New York last summer, he decided to stick with the french crowd and started making drinks at ECC Lower East Side where he continues to learn to make cocktails. \n&nbsp;

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Laura Lashley, a lover of nature, food, and drink, is the California brand ambassador for Seedlip and an expert in trade affinity, outreach, brand education, and mixology. Over the past decade, she has formed essential partnerships with industry influencers and leveraged existing relationships for prestigious cocktail programs in New York City and abroad and is now based in Los Angeles, creating events and taking SeedLip, the world’s first distilled non-alcoholic spirits, to the masses.\n&nbsp;\nWhile in New York City, Laura was most recently the head bartender and bar manager at The Breslin where she curated spirits for The Breslin and Ace Hotel Lobby Bar, developed relationships with distributors and sales reps, and organized training and education for staff. As the cocktail consultant for Twist by Pinch, she worked with Chef Bob Siegel and designer TJ Girard to create an innovative beverage program and create systems to execute 400+ person cocktail events for clients like Nike and Kia. While bar manager and head bartender for Madme Geneva, Laura created craft cocktail menus featuring gin and Asian ingredients while also creating special events schedules and social media presence with the marketing director and PR team. She also created specialty cocktails as a bartender at Ivy Pool Club in Sydney, Australia.\n&nbsp;\nA nature company on a mission to solve the dilemma of “what to drink when you’re not drinking®,” Seedlip is the world’s first distilled non-alcoholic spirits. Laura is the brand’s products knowledge expert, developing training programs and planning and executing key west coast consumer and trade events while supporting national initiatives.\n&nbsp;\nHeadquartered in England, Seedlip offers a sophisticated alternative to overly sweet or fruity options and is served at prestigious cocktail bars, hotels, restaurants, and retailers across London, Barcelona, Stockholm, Berlin, Copenhagen, Milan, Stockholm, Hong Kong, New York, Los Angeles, San Francisco, Sydney, and Melbourne.

California Brand Ambassador

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Vance Henderson is the U.S. Brand Ambassador for Drambuie where he follows his passion for innovative and out-of- the-box cocktails and engages with bartenders, consumers and spirits enthusiasts alike, educating them on Drambuie’s heritage and unique versatility in cocktail culture. \nSince 2014 Vance served as a Brand Associate working with brands including Drambuie, Flor de Caña Rum, Hendrick’s Gin, Milagro Tequila and Monkey Shoulder Scotch Whisky, where he created and executed innovative programs bringing the brands’ drink strategies to life for trade and consumer audiences. \nPrior to this, Vance held various positions over his 14 plus year career in the food and cocktail industry. He cultivated his craft and learned all aspects of the business, starting as a dishwasher as a teenager working his way up and running beverage programs at Ark Restaurants, Guests Counts Hospitality, Think Food Group and Good Essen Group. Vance’s experience and expertise managing bar programs and hosting spirits events soon led him to launch Flavor Ink, a full-service catering company, and Supperwhere?, an underground dining collective. \nA gifted bartender, Vance has won several “Best of” cocktail awards and competitions and has been featured in publications ranging from GQ, CapitolFile, On Tap, FSR and The Washington Post. Vance prides himself on industry unity and education, and continues to work with both the United States Bartender’s Guild of DC and the DC Craft Bartender’s Guild. \nOriginally from Pleasantville, New Jersey, Vance graduated from Howard University and travels extensively. He enjoys cooking, jazz and movies.

National Brand Ambassador

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A native to both South Florida and New Orleans, Konrad Kantor first entered the service industry in Palm Beach after being displaced by Hurricane Katrina. Upon graduating from Tulane University&#8217;s Freeman School of Business and after a year helping host the NCAA&#8217;s Final Four Tournament in New Orleans, Konrad was brought into the world of craft cocktails by Abigail Gullo, who became his greatest mentor, when the two took part in the opening of SoBou in the Summer of 2012. After both tending bar and managing at SoBou, Konrad moved on to create and manage the beverage program at Doris Metropolitan for two years. In the Fall of 2015, Konrad became a founding partner of El Libre, the French Quarter&#8217;s first Cuban-themed cafe. He currently tends bar at Cane &amp; Table and cites Cure partner Nick Detrich as his second great mentor. \nEl Libre &#8211; Founding Partner 2015-Present \nCane &amp; Table &#8211; Bartender 2016-Present

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Born and raised in Bogotá, Colombia, Amaury moved to New York to explore hospitality through his senses. After nearly 15 years creating innovative cocktail programs focused on Latin experiences for hospitality groups in downtown Manhattan, Amaury joined New World Spirits as Latin Ambassador, lead mixologist and cocktail innovator.

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Carlos Ruiz, one of most dynamic young mixology talents today, now oversees the cocktail programs at Crystal Springs Resort’s restaurants and bars. \nA native of Lima, Peru, Carlos came to the United States at the age of eight and has worked in the restaurant industry since he was fourteen. Carlos studied software engineering in college before deciding it would not be a fulfilling career path. Since he has always been very outgoing and personable, and with fond memories of his work in the hospitality industry, he chose the path of becoming a bartender and has never looked back. \nCarlos started his career behind the bar at the relaunched Ryland Inn, learning the basics from renowned mixologist Christopher James and first meeting Crystal Springs Executive Chef Anthony Bucco. He then moved on to Washington House in Basking Ridge, where he developed the bar program. He credits General Manager Marc Hudacsko for helping him understand flavor. He then left to develop the program at Agricola in Princeton, turning it into one of the state’s top cocktail destinations. \nJust 24, Carlos has already become one of the top mixologists in New Jersey, having won numerous cocktail competitions. Awards include 1st place in the New Jersey Restaurant &amp; Hospitality Association’s 2015 “Mixologist of the Year” competition, 1st place in the 2016 Iron Shaker Cocktail Competition, Top 25 Sherry Cocktail Competition 2015, 1st place Renaissance Hotel Bar Brag 2015 cocktail competition, Washington DC, 1st place Sailor Jerry “Beat it Rummy” Cocktail Competition 2016, 1st place Copper and Kings Mixtape Cocktail Competition 2016. 1st place Ocean Vodka Hawaii Competition 2016. \nOne of his many creations will be featured in the 75th anniversary book for Moscow Copper Co., makers of the original copper Moscow Mule mug. Carlos latest cocktail competition was the Gin Mare Mediterranean inspirations where he flew to Ibiza, Spain to represent the United States and placed 2nd going against Spain, Portugal, UK, Germany, and Austria.

Director of Spirits and Mixology

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Between Jackson 5 tunes and the sound of ice melting in a glass of Dr. Pepper and lime, a patient grandmother taught Chandler to make pie. That small memory led her across the world to study culinary arts in Costa Rica. As a chef, she has studied, worked and taught in places such as Abu Dhabi, Hawaii and Italy. Hoping to spend more time setting the ground work for her personal company, Chandler transitioned her kitchen skills to the bar. This allowed her to travel back home to Texas and reconnect with her roots. Chandler found a home at Culinary Dropout in Austin. A concept that truly speaks to her persona in the industry. A love affair, now 18 years in the making has found itself slightly derailed due to COVID-19. While hoping she will be able to find a position as the landscape of the service industry changes, Chandler has now started teaching cocktail and cooking lessons online.

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Kapri Robinson is DC's 2017 Cocktail Queen.

While spending her time being a bartender, educator and event organizer, she is also the president & founder of Chocolate City's Best (CCB). Kapri has gone on to win cocktail competitions and has been acknowledged on multiple media platforms. Kapri has been welcomed onto many television spotlights as well as being featured in industry media brands such as PUNCH and Eater. Kapri continues to lead seminars on hospitality and empowerment.

In 2020, Kapri became an organizer of Back To Black which is an organization bringing together Black food and beverage creators to rally continued support of Black activism. While fulfilling many roles, Kapri is also the Co-Founder of Empowering The Diner. In 2021, Kapri was chosen to be one of Eaters New Guard. Kapri was graciously nominated as a top 10 bartender in the nation by the Tales of The Cocktail Spirited Awards in 2022. She is also one of twelve first ever Drink Masters on Netflix. She is a Co-Host of Soul Palate Podcast in which provides a platform to normalize Black and Brown palates. She is an educator of cocktail/spirits knowledge and strives to create opportunities for Black and Brown industry members. 

Ultimate Drink Master

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Head Bartender

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Chantal Tseng loves just about anything fermented and poured, as she tells it, but especially wine, tea and cocktails. She&#8217;s turned that love into 16 years of serving drinks as a bartender, bar manager and part-time Sommelier. \nShe is currently the Social Media Manager for a couple local wine distributors with focus on natural wines and wines from Spain. She is a co-founder of Redeye Menus, a sherry pairing dinner social club that pairs sherry with Asian food. You might also find Chantal freelancing as a Sherry educator, a Sommelier with a focus in Spanish wines or just doing some chalk art. Her current regularly scheduled passion is running the &#8220;Literary Cocktails&#8221; series in the Reading Room of Petworth Citizen every weekend where she creates specialty cocktail menus that are inspired by classic and contemporary literature. \nIn the past, she held the rank of original Bar Manager and Senior Bartender of Mockingbird Hill where she created and managed the winelist and cocktail program. This is where she was named EaterDC&#8217;s 2013 Bartender of the Year and one of Daily Meal&#8217;s 25 Top Bartenders in America. She was also the first Head Mixologist for the historic Tabard Inn where she created the Tabard Cocktail, which was featured in one of her favorite publications, Imbibe magazine. A true student of all things liquid, she is a Bar Ready graduate of the B.A.R. program, a Certified Sommelier via the Court of Master Sommeliers and a Certified Sherry Educator from the Consejo Regulador in Jerez. \nShe also plays a mean game of pool. You can find her posting regularly on Twitter and Instagram as @shinobipaws.

Literary Cocktail, Head Bartender, Sherry Ninja

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Griffin Elliott is a Chicago based food and drink enthusiast. Having been in or around the industry his entire life, Griffin has spent the last 5 years dedicated to honing his craft while contributing to the Chicago cocktail scene. During his free time he likes to experiment in the kitchen, explore the city by bike, and support his girlfriend by attending her yoga classes.

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I love entertaining for my friends and I&#8217;ve come to discover through working in a bar that a man with who can make a good cocktail ends up with a lot of friends! In all seriousness though, I&#8217;m just a simple kid from a small town who has a passion for the industry, for the workers of this industry and the patrons who keep us all employed. I was fortunate enough to fall into the crew that opened Extra Fancy, and then had the grace to be a part of the opening crew at The Up&amp;Up. In my spare time I enjoy sipping dark spirits, creating music and am currently in the process of developing a website that I hope will become a free blogging outlet for the workers of our industry to build a voice. I guess that&#8217;s enough for now. Can&#8217;t give away the whole recipe 😉

Choose Your Drinks

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Party Can - Gold Rush Old Fashioned

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Choose Your Drinks

Mini Kit

Mini Cocktail Kits: 2-6 servings

Classic Kit

Classic Cocktail Kits: 8-12 servings

Just the Mix

Just the Mix: 8-12 servings

Party Can - Gold Rush Old Fashioned

Party Can - Cosmicpolitan