JACK's BLACK BOOK Volume Six the O LLO

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TPM_Jack_Daniels_CVR.pdf 1 5/11/17 3:28 PM

JACK'S BLACK BOOK Volume Six THE O LLO

TPM_Jack_Daniels_CVR.pdf 1 5/11/17 3:28 PM VEedition VEWritten by Eric “ET” Tecosky

Published by Los Angeles, CA

Los Angeles, CA TPM_Jack_Daniels_CVR.pdf 1 5/11/17 3:28 PM

JACK'S BLACK BOOK Volume Six THE LOVE EDITION

Written by Eric “ET” Tecosky

TPM_Jack_Daniels_CVR.pdf 1 5/11/17 3:28 PM

3 IS A FOUR-LETTER WORD I CAN GET BEHIND. It LOVE covers so much in our lives. It can be specific: “I love you.” It can be super hippie: “Hey, the more love you put out in the universe, the more love will come back to you.” It can be the answer to every question we face in life: “Love is all you need.” Love really is it. From its ability to inspire countless songs, books, and movies to the way it motivates so much of what we do, love is all around us. Yet it still seems to be the one thing we all need most.

After a year of loss and uncertainty — and as we move toward a hopeful future we can see but not quite touch — it’s time to let love, not fear, motivate some of our decisions. It’s time to lead with love, because when love is part of the solution, problems get solved. And not every gesture has to be grand.

This year, I asked bartenders who were fea- tured in previous issues of Jack’s Black Book to share the love and recommend someone they dig to be a part of this edition. It worked. It brightened people’s days and put smiles on their faces — even if just for a moment. And those moments are worth it.

Next time you’re not sure about something, just add a little love and see what happens. Trust me. Life never gets worse when it’s filled with love.

4 Me with two people I love: my mom and my wife.

5 Nashville, TN

Ring Around the Rosie ✱ 1¾ oz. Jack Daniel’s Tennessee Whiskey ✱ ½ oz. Dolin Blanc Vermouth de Chambéry ✱ ¼ oz. Giffard Crème de Pêche ✱ ¼ oz. lemon curd ✱ ¼ oz. simple syrup ✱ 3 dashes absinthe Whip, dump, Demi NATOLI and serve with Nominated by: crushed ice in a Collins JOAQUÍN SIMÓ glass. Garnish with a peach ring, mint sprig, and star DEMI HAS BEEN IN HOSPITALITY anise. HER WHOLE LIFE. Her parents owned a bar and a restaurant, so this world had been calling been invaluable and is really her name for some time be- helping me get to my goal of fore she ended up behind the opening my own place one day,” stick. Like many in this in- she added. dustry, she started as a host After talking with Demi for and worked her way up. When a short while, I was convinced she landed her first bartend- that the bar life is for her, ing job at a new tiki bar in but what I always really like her home state of Florida, to know is the “why.” “It’s the guys who were consulting the people,” she said. “My on the project really got her whole Iife, I always felt more hooked. “They trained me well like a homebody, but this job and set me on the path I real- taught me that I actually like ly never left,” she told me. to be social and meet peo- After a few years running ple and help them enjoy their that tiki bar, Demi got an experience better. When I offer she couldn’t refuse travel, I learn what I should in Chicago. “That is the job do by hanging out at a bar and that really cemented my love finding out the inside track of bartending. I learned so to a city from the bartender. much and met so many people I also love being that per- there,” she recalled. After son for my guests.” So I guess the Windy City, she took a this tip isn’t too hot, but gig in Nashville that further the next time you’re in Nash- opened her eyes to the behind- ville, hang out at Demi’s bar! the-scenes world of running a She will dial you in to the bar. “What I learned here has city...

6 Oakland, CA Napier “Naps” BULANAN

Nominated by: JESSE PETERSON

NAPS HAS ALWAYS WORKED IN SER- VICE. She loved being able to help people when she started out in the nonprofit world, but after she picked up a couple shifts as a barback, she became smitten with hospitality. She loved that she could still be of service to people and make them happy, and the pace of bartending really fit You and Me her personality: Naps is the ✱ 1 oz. Jack never-not-working type, which Daniel’s I’m sure her bosses appreci- Tennessee ate. Whiskey Another part of bartending ✱ 1 oz. Meletti that she fell in love with was Amaro the sense of community. “Ev- ✱ ¼ oz. Cherry Heering eryone is so supportive, and Liqueur on nights off, we are all al- ✱ 3 oz. soda water ways going to see our friends ✱ 2 dashes Angostura bitters at other bars. We really rally Pour the Jack Daniel’s, around each other,” she told amaro, and cherry liqueur me. This camaraderie has been into a Collins glass. Add ice and fill with soda even more evident during the water. Top with bitters and pandemic. “We are all in touch garnish with a lemon twist. with each other, making sure we are all OK and know the services available to out-of- husband had a COVID wedding! work restaurant workers during “We sourced everything locally these times,” she said. Naps to do what we could to help has also been able to find businesses in our communi- some good in the past year, ty,” she said. The only thing as she’s found time to recon- missing from her wedding day nect with loved ones and close was hugs — I’ll toast to the friends. fact that we could all use a And fun fact: Naps and her hug or two at this point!

7 Philadelphia, PA

Summer Madness ✱ 1¼ oz. Jack Daniel’s Tennessee Whiskey ✱ 1 oz. smoked pineapple syrup* ✱ ¾ oz. fresh lemon juice ✱ ½ oz. Bénédictine ✱ ½ oz. Calvados Shake and strain over ice. Top with Peychaud’s Bitters and nutmeg, then garnish with a flower of your choice. *Yields 1 quart of syrup: Grill and smoke pineapple with Sacha mesquite. Cut pineapple into thin slices and cover with 1 cup demerara sugar and 1 cup DURHAM white sugar. Add 2 cinnamon sticks, a few cloves, and the Nominated by: VENA EDMONDS rind of 2 lemons. Shake and cover overnight. Everything SACHA’S FIRST JOB HAD HER must be covered by the sugar FLIPPING BOTTLES and wear- to extract the water from the fruit. Strain out solids and ing flair at a national chain add ¼ cup of water. restaurant, and while the business has changed a ton since then, one part of her Another great love of hers training she held on to was is music: “I know everyone making sure her customers felt says they love all genres, but like they were walking into a I really mean it,” she told neighborhood corner spot. “If me. “I can even jam out to you come into my bar, you will kids music with my granddaugh- be back — you are family,” she ter!” Cooking is also pretty said. high up on her list of hob- When you speak to Sacha even bies. “And since I can’t seem just for a bit, her passion to just cook a little bit of is infectious, and it’s clear food, I have to have people that she really has a love come over to join the par- for bartending. “It’s a new ty,” she added. “Being around day, every day,” she said. “I friends and family makes ev- love the hustle and bustle erything better!” and I love to learn. My early A highlight of our conversa- training was pretty thorough, tion was learning that Sacha but as things change, you keep works about a ten-minute walk growing and expanding on what away from where my mom lives. you are doing. And then some- I look forward to getting Sa- times what’s old is new again. cha’s signature warm welcome I love it all.” on my next visit to Philly!

8 Los Angeles, CA

Three Pears Highball ✱ 2 oz. pear-infused Jack Daniel’s Thomas Tennessee Rye* ✱ 1 oz. fresh lime juice ESLINGER ✱ 1 oz. pear syrup** ✱ ½ oz. Manzanilla Nominated by: Sherry ZACH PATTERSON ✱ ⅛ oz. Clear Creek Distillery Pear Brandy ✱ ⅛ oz. Ahus Akvavit ✱ 1 oz. club soda Add ingredients except the club MOST PEOPLE WHO MOVE TO L.A. mentor of soda into a mixing tin with several take a minute (or a year) to Tom Cruise’s cubes of ice. Shake get adjusted. But Thomas fell charac- briefly and strain in love with the City of Angels ter, and into a Collins glass immediately. “I thought it was his pearls filled with ice. Top with soda and stir great that there were so many of wisdom to combine. people doing so many different revealed *Core a pear and things, but at the same time, his outlook blend the rest of each was pursuing a dream,” he on life and the fruit with a 750-mL bottle told me. bartending. of Jack Daniel’s That said, he did have the While Thomas Tennessee Rye. Fine requisite random “L.A. job”: is way too strain through a He was a doorman at a schmancy young to be mesh strainer or clothing store on Rodeo Drive. mistaken for cheesecloth. **Combine 200 g of “They made me wear a suit from a Coughlin, pear juice with 100 the back room and stand guard,” he does have g of evaporated he recalled. The one rule? a lot of cane sugar. “Don’t talk. Just stand there.” good advice He’d never been more bored in to share, his life, but on a positive like “Make all your guests note, he did pick up some style feel like they are showing up tips from the customers and em- at their best friend’s house” ployees. and “Listen to everybody and As I got to know Thomas, I pay attention to everybody, asked him what his “Coughlin’s because there is something to Law” of bartending would be, in learn from everybody.” Next reference to the character Doug time you’re in L.A., pay Thomas Coughlin in the classic ’80s a visit and see what all the film Cocktail. Coughlin was the magic is about.

9 Seattle, WA

Back in a Dash ✱ 1½ oz. Jack Daniel’s Tennessee Rye ✱ ½ oz. Jack Daniel’s Single Barrel Barrel Proof ✱ ½ oz. honey syrup (1:1 honey and water) ✱ ½ oz. fresh lime juice ✱ ½ oz. fresh blood orange juice ✱ ¼ oz. allspice dram ✱ ¼ oz. falernum ✱ 2 dashes orange bitters Combine ingredients in a shaker tin and shake with ice until the tin LeeAnne starts to get a little frosty, then strain into a Collins glass over small or crushed ice. Garnish with BURK 3 black cherries (I use Amarena Nominated by: Toschi) and a pineapple leaf. TRAVIS SANDERS

AS FAR AS BARTENDER ORIGIN doesn’t get enough of her at- STORIES GO, LeeAnne’s was a tention when company is over, first for me. Her mom was a he sits on someone’s lap and regular at a bar near their evil-stares at her to try to house, and when she would go make her jealous. for a drink, a responsible On another note, LeeAnne is young LeeAnne would babysit open that life wasn’t always her siblings. The bar staff sunshine and working her dream found out, and before long, job. For two years, she and LeeAnne was babysitting their her mom were intermittently kids as well — sometimes up to homeless as a result of a “bad six at once! While getting to life situation,” but she has know the staff, she started to come out the other side of fall in love with the idea of that experience with a posi- becoming a bartender. When she tive attitude. In this time of turned 21, she started working need, LeeAnne encourages those toward that dream, and as soon who want to help to call shel- as she got there, she never ters before donating: “Some- wanted to do anything else. times the needs of a shelter Well, she does do other are super specific, and things, just not for that call and donation work. She and her trusty can make all the differ- dog do a ton of camp- ence in the world.” Make ing and hiking. LeeAnne a call if you can help, said her pup is “insane- and think of LeeAnne when ly smart,” and when he you do.

10 Orlando, FL

False Nine ✱ ¾ oz. Gentleman Jack ✱ ¾ oz. Aperol ✱ ¾ oz. fresh lemon juice ✱ ½ oz. crème de banane liqueur ✱ ¼ oz. white crème de cacao liqueur ✱ 1 dash absinthe Shake and serve up in a coupe. Peter HANNAH Nominated by: JOAQUÍN SIMÓ PETER WAS BORN AND RAISED IN cocktail or conversation.” LIVERPOOL, so when I asked Prior to bartending, Peter him how he ended up in Or- was in a band, which is prob- lando, he gave me the most ably a requirement for any Liverpool answer he could: Liverpool teen. He still en- “As John Lennon said, ‘Life joys playing and is an artist is what happens when you are at heart who is passionate busy making other plans.’” I about anything that sparks liked him immediately, and creativity. “I like to take I’m sure his guests do too: from experiences in life and He has a calm demeanor and channel that into what I do quiet confidence with a dash at the bar,” he said. of English wit. It’s also Peter has good answers for clear that he truly loves his everything, including how job. “I know it sounds like bartending has changed: “The a cliche, but I really like drinks got much better, and to go into work and host a even the guests have a dif- party,” he told me. “The bar- ferent expectation of what’s tender is in charge of making in the glass...but the stan- sure a guest has a good time, dard of service has stayed whether that be through a the same.”

11 San Francisco, CA

Shady Joe ✱ 1 oz. Jack Daniel’s Tennessee Whiskey ✱ ¾ oz. Calvados ✱ ½ oz. Rum Fire Overproof Jamaican Rum ✱ 1 oz. fresh Meyer lemon juice ✱ ¾ oz. oleo saccharum ✱ ¾ oz. amaro ✱ Several dashes Angostura bitters

Colin SMITH Nominated by: MICHAEL CARLISI

ON HIS FIRST TRIP TO SAN guy is so much better at this FRANCISCO, Colin made his way than I am.” through his long list of spots Another thing Colin is good to visit. “The first thing I at is mountaineering. When he noticed was how much better told me this, my first ques- everyone was at their job than tion was, “What is mountain- I was,” he recalled. His next eering?” Colin explained that big trip was his first visit’s different from backpack- it to Tales of the Cocktail, ing, hiking, and climbing and where he met and hung out with “is focused on getting to the lots of people whom he looked top of the peak — and it may up to in the bar world. All of include some of the other pur- these experiences lit a fuse suits as well.” “What kind of that inspired him to keep get- ‘other pursuits’?” you might ting better. ask. Well, “you may come to And better he got. Eventual- the end of a path and have to ly, Colin settled in the Bay cross a crevice on a ladder Area and ended up working at that someone placed from one some of the very same bars he icy edge to the other. The visited on that fateful first crevice could be hundreds of trip. Over the years, I’m sure feet down,” Colin said calmly. there have been a few young I’m out. I guarantee you bartenders who found them- that the next time I see Colin selves sitting in front of we will be enjoying a cocktail Colin and thinking, “Man, that — not crossing crevices.

12 San Francisco, CA Houston, TX

Donuts and Milk ✱ 1 oz. Jack Daniel’s Tennessee Whiskey ✱ ½ oz. Amaro Montenegro ✱ ¼ oz. simple syrup ✱ ¾ oz. Baileys Irish Cream ✱ ¾ oz. Juggernaut Cabernet Sauvignon Add the Baileys to a snifter and fill the glass ¾ full with crushed ice. Combine the Jack, Montenegro, and simple syrup and layer the cocktail onto a barspoon over the crushed ice. Add more crushed ice to the glass and then pour in the Cabernet over the barspoon. Serve with a Hostess mini chocolate- glazed donut.

Sebastian “Bash” WILLIAMS Nominated by: MICHAEL NEFF

WHEN HE’S NOT BARTENDING, Bash I am always fascinated by is an accomplished lacrosse how people end up as bartend- player...or not. When I asked ers. For Bash, it was a “father him what he digs outside of knows best” situation: His dad bartending, that’s how he jok- was a regular at a neighbor- ingly responded, but it gave me hood bar and saw how much fun insight into his pretty dry and the employees had there...not engaging sense of humor. Bash to mention how well they seemed obviously spends a lot of his to do in the tips department. time behind the bar, includ- He suggested to his son that ing when he’s working countless it may be a good direction to events via his own cocktail take. Bash agreed, went to bar- company, but kidding aside, he tending school, and ended up also enjoys music, art, and working at that very same bar. anything creative or positive I will always wonder if it was for his own development — in- all part of his dad’s long play cluding simply enjoying a glass at getting a solid discount at of wine with a good friend. his favorite watering hole!

13 Los Angeles, CA

about leaving the security of a teaching job for a much more unpredictable life, and he responded, “I thought that I’d rather try and fail at something that seemed amazing than never try.” Those are good words to live by, and after speaking to Greg for a few minutes, you get the sense that he has always done just that. Another thing to like about Greg is that he is a Cali Greg guy through and through and a self-described “surfer/ yoga dude.” He also dabbles in BUSHIN cooking and swears by Antho- Nominated by: MIA MASTROIANNI ny Bourdain’s books. “He’s the man and he didn’t mess I’M NOT EVEN SURE WHERE TO around,” he said. “I like his START WHEN IT COMES TO GREG. style and I stick to it.” I’ll There is so much fun stuff leave you with one final fun to share, including his job fact: Greg’s current gig is before bartending: teaching bartending inside of a train Algebra II to high school ju- station. niors. I guess it should come as no shock that his favorite part of the day was grabbing No In Between a drink after work. “I didn’t ✱ 2 oz. Jack Daniel’s drink a lot, but that moment Tennessee Whiskey always made my day,” he re- ✱ ½ oz. Mommenpop called. d’Sange Blood It also changed his life, Orange Vermouth because while he was decom- ✱ ½ oz. Vya Sweet pressing, he took notice of Vermouth what was happening behind the ✱ ½ oz. Bruto Americano scenes and became very inquis- ✱ 1 dash cassia itive with the staff. So he bark bitters went back to school — bartend- Combine ingredients and stir ing school — and also became a with ice. Serve in a rocks Level 1 sommelier. Eventual- glass over fresh ice and ly, he ended up behind the bar garnish with a blood orange twist, preferably the red and never looked back. I asked part of the skin. Greg if he was ever worried

14 Los Angeles, CA Las Vegas, NV

Spiced Heart ✱ 2 oz. Jack Daniel’s Single Barrel Rye ✱ 1 sugar cube ✱ 3 dashes Bittercube Corazón Bitters ✱ 2 dashes orange bitters Smoke a rocks glass with palo santo. Drop the sugar cube in a mixing glass and add both types of bitters. Muddle sugar and bitters until completely dissolved. Add Jack Daniel’s and stir over ice. Pour over a 2x2 ice cube, garnish with an orange Joy FIGUEROA peel, and finish with orange oil spray. Nominated by: TONY ABOU-GANIM

BACK WHEN SHE WAS LIVING IN opportunity, so a friend sug- HER NATIVE PUERTO RICO, Joy gested she come check out went to visit her cousins who Vegas. She did, dug it, sold owned a bar in Old San Juan. her stuff back home, and made She fell in love with the the move to Sin City. Joy’s whole dynamic there and begged current gig is at one of the them to show her the ropes, so top “off-the-Strip” spots eventually they let her work a there, and she still loves big street festival as part of what she does as much as she what she called a “make-it-or- did when she discovered her break-it challenge.” She made cousins’ bar. it, of course, but her success “I was an only child, so the wasn’t too surprising given bar is like a big family,” she her upbringing. Her father’s told me. “There is a loyal- work ethic is built into her ty and support I find in the DNA, but her own experience industry that I just don’t see helped as well: Both of her elsewhere.” Today, Joy brings cousins from the bar were that same family feeling to Marines, and she also lived the guests sitting at her bar. the high-and-tight life while If you pay her a visit, you’ll working as a swimming instruc- understand the full meaning of tor on a military base. her name: With her contagious But Puerto Rico’s service laugh, she spreads joy every- business was not flush with where she goes.

15 Los Angeles, CA

Ashlyn “Ash” MIYASAKI Nominated by: CARI HAH

I KNEW I WAS REALLY GOING TO LIKE ASH before I even met her because the woman who nominated her is one of my favorite people. Then, when Ash and I did meet, it was pretty obvious after the first two questions I asked her that I was gonna like her all on my own — she has a very chill but confident vibe that makes it easy to connect with her.

16 Los Angeles, CA So what did Ash say that made me like her so much? First, when I asked her what she loves about bartending, she gave me this thoughtful response: “Those nights that you have where everything is clicking. Nights with great customers that you get to have conversations with and great bartenders to work with and have that ‘dance’ together with behind the bar. The creativity of cocktail making, and especially the community of bartenders. The whole city becomes your workplace because we all support each other.” Then I asked her what she thought the difference was between a great and not-so-great bartender. “Care,” she answered. “Paying attention to de- tails. Feeling out customers’ needs so they get a great experience, and also really putting thought into your drinks. Even when you are following a recipe, you can still not care, and it will show in your effort, your style, and the drink itself.” Since it was obvious that she puts a ton of care into her own work, I knew there must be something Ash does to unwind during her downtime. She not only writes, draws, and paints but also enjoys “being in nature and escaping,” she told me. “I like the beauty and the calm of that world. It balances the other side of my life that is fast and always ‘on.’”

Burn Card (Peppered Jack Old Fashioned) ✱ 2 oz. Jack Daniel’s Tennessee Rye ✱ 1 dash Angostura bitters ✱ 2 dashes Peychaud’s Bitters ✱ ¼ oz. peppercorn syrup* Combine ingredients in a mixing glass with ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish with a grapefruit peel lightly expressed over the top. *Coarse grind 1 tsp. pink peppercorns and 1 tsp. black peppercorns and lightly toast on a stovetop until fragrant. Remove from heat and add to ¼ cup cane sugar. Add ¼ cup hot filtered water and stir until the sugar is dissolved. Let it cool for 10 minutes before fine straining out the peppercorn solids. Cover and refrigerate.

17 Dallas, TX

Midas Touch ✱ 2 oz. Jack Daniel’s Tennessee Whiskey ✱ 1 oz. fresh lemon juice ✱ 1 oz. simple syrup ✱ ½ oz. peach schnapps ✱ ½ oz. elderflower liqueur Shake with rosemary leaves and a dash of gold pearl dust. Pour in a Martini glass and garnish with a gold- dusted rosemary sprig and a lemon wheel. Laron ROLAND Nominated by: TUTU ADETOMIWA IN LARON’S WORDS, “Pretty and and they mentioned to Laron delicious drinks bring people that they had worked to save joy. It’s all in the name of up for a night out because hospitality: When people come they needed some happiness in into your bar, you have the their life. They thanked him opportunity to make their day for his great service and at- better.” With this mentali- tention to detail, which had ty, it’s no surprise he has a made the outing much more mem- pretty great group of regulars orable than they’d expected. who sit at the bar to visit Laron was so touched that with him. “There is a connec- he told his manager about the tion between a bartender and a couple’s situation, and some guest that can’t be duplicated discounts were made to their when someone is at the table,” bill. Of course, my jaded mind Laron said. “I’ve met so many immediately considered that great people at the bar. It’s one of the highlights of this the whole situation was a ploy job.” to get free food. When I said Laron then shared a spe- this, Laron laughed and said, cial story about a couple who “If they were conning us, they seemed like they were out for deserved Oscars for the per- a well-deserved date night, so formance. I really think they he pulled out all the stops were just good people facing to make sure they got their hard times.” Let’s all hope money’s worth. Turns out money for the sake of humanity that was in fact an issue for them, this story is 100% true.

18 Dallas, TX Los Angeles, CA

That’s a Strange Bird ✱ 1¾ oz. Jack Daniel’s Tennessee Rye ✱ ¼ oz. Cappelletti Amaro Sfumato Rabarbaro ✱ ¾ oz. fresh pineapple juice ✱ ½ oz. fresh lemon juice Ally ✱ ½ oz. Chinese five-spice cane syrup ✱ 7 drops Bittercube DEVELLIS Blackstrap Bitters Nominated by: YAEL VENGROFF Build in a mixing tin. Whip shake with one Kold-Draft cube or a few pieces of pebble ice WHEN I ASKED ALLY WHAT MADE until dissolved and strain her take the pilgrimage out over crushed ice. Garnish with west from New York City, she a dehydrated lemon wheel and gave two very good reasons: chocolate mint sprig. “I felt my apartment shrink- ing every year even though my ing it perfect. She brings her career was doing better and eye for form and function to better. And walking to work in her work at the bar, too, by the winter was not fun ei- keeping everything at her sta- ther.” Once she made the move tion in its proper place. to L.A., she settled in pretty This was the moment the easily and fell in with the conversation took a turn for city’s bartending community the worse — for me, that is thanks to a good new gig. — as her neat-freak tenden- Ally may have a “major” in cies drove me to comment that bartending, but she also has Ally seemed like a much-cooler a few minors as well: the cu- Felix Unger. Cue the silence. linary arts, for one, as she I was sure I had offended her, loves to cook with interesting only to find out that she was ingredients she finds at the just too young to get the farmers market. Her second is reference. (Of course, the in gardening: She loves tak- flip side of that is that I’m ing advantage of the Southern old.) She asked me to describe California weather to grow her him, and I said that he’s own herbs, peppers, figs, and the type who would be vacuum- more and enjoys the whole pro- ing under his roommates’ feet cess, from finding the perfect as they dropped potato chip soil to making sure the sun crumbs everywhere. She contem- shines brightly on her greens. plated this for a moment and Finally, Ally’s third minor responded, “Yes, I’m a total is in design — in other words, Felix Unger”...but definitely taking an empty space and mak- cooler.

19 Los Angeles, CA

Nearly Nearis’ Tea A Los Angeles riff on the Lynchburg Lemonade in honor of Nathan “Nearest” Green ✱ 2 oz. Jack Daniel’s Tennessee Whiskey ✱ ½ oz. Licor 43 ✱ ½ oz. fresh lemon juice ✱ 1 fresh orange slice ✱ 2 oz. strong ginger beer Combine all ingredients but the ginger beer, add ice, shake, and strain over ice in a bucket glass or large Old Fashioned glass. Top with the ginger beer and garnish with a mint sprig stuck Lane COMPTON through a nutmeg-dusted dehydrated lemon wheel. Nominated by: DAMIAN WINDSOR

IT SEEMS INEVITABLE THAT LANE it was there he met one of my WOULD END UP in Jack’s Black regulars and closest friends, Book at some point, because Nathan. Nathan is a physicist we’ve been crossing paths for but also had a side gig at the years. Soon after moving to time as a bass player for an L.A., Lane did a play with two amazing blues band in South people I bartended with, and Central L.A. They performed on he reached out to them looking Sunday nights, and Lane would for work. We weren’t hiring, come by to grab some dinner but the owner was opening a and a drink before heading out new spot, so Lane started to catch the show. The band training there as a barback. kind of took Lane in, and one Damian Windsor, who nominat- of the guys would always give ed Lane for this book, took him words of wisdom like “Make him under his wing and put sure you do something this him on the path to becoming a week to better yourself” or great bartender. After months simple gems like “You better of asking question after ques- shine those shoes, Compton.” tion, some more relevant than With all this love in his others, Lane recalled Damian life, Lane understandably turned saying, “Y’know, Google is a out pretty great. And we can all tool for everyone.” use the lesson that it doesn’t Lane also used to frequent matter how well you dress if the bar where I worked, and your shoes aren’t clean!

20 Los Angeles, CA New York, NY

Twice Rye ✱ 1¼ oz. Jack Daniel’s Tennessee Rye ✱ ½ oz. Midori ✱ ¼ oz. Cappelletti Amaro Sfumato Rabarbaro ✱ ¼ oz. rose liqueur ✱ ¾ oz. fresh lemon juice ✱ ½ oz. black pepper– strawberry syrup Shake, strain, and serve with a lemon Barry WRIGHT wheel. Nominated by: ASHLEE LAFAYETTE BARRY GOT HIS START IN HOS- pected — parkour! “Some friends PITALITY DURING HIS TEENS, and I went to see Avatar, and we working everywhere from delis were oddly inspired by the movie to sushi restaurants to steak and how all the trees moved,” spots. “I really like to cook he recalled. “We went to a part but craved the guest inter- of town that had stuff to climb action you don’t get in the and jump on and did a very ba- kitchen,” he explained, so sic first attempt of parkour. I he hung up his apron and got heard there was a local parkour a job as a server. He also group, so I joined, and when I happened to be getting pretty went off to college, I joined into the cocktail scene, so the parkour club.” when a bartender quit mid- Safety was always a huge shift, Barry was asked to jump part of the training, but Bar- in. ry admits there was one time And he loves it to this day — he jumped off of the second namely creating great cocktails floor of a parking structure and building a welcoming en- and did not stick the land- vironment for his guests. “You ing. Thankfully, he was only never know what kind of expe- bruised, not beaten. I am not rience a guest is looking for suggesting he use his skills when they walk in,” he said. to become some type of super- “It’s cool to be able to form hero, but now that he is liv- a relationship, sometimes very ing in NYC, I wouldn’t be too quickly, while they wait for upset if I read the New York a friend and be the conduit to Post one day and the headline help them enjoy their time.” read, “Who is this masked man When I asked Barry about his saving the city?” His secret hobbies, one was a bit unex- would be safe with me.

21 Detroit, MI

Aleahia THOMPSON Nominated by: LEONARD LOPP

22 BEFORE BUILDING HER CAREER BE- HIND THE BAR, Aleahia bounced around a few factory jobs, mostly involving auto parts. But one former gig she told me about stood out: For a while, she filled orders at a sex toy factory. “That was always a funny job to talk about,” she said. Let’s just hope she didn’t keep a master list of who bought what. Aleahia started looking at getting into bartending because she had some friends who did it, and as a passionate trav- eler, she thought it would be a great gig because you can find work anywhere. She made the switch and has been happy ever since. “There are so many awful things in the world, so it’s nice to have a job where you can help people have a nice time, have a nice time yourself, and bond with good people — customers and co-workers,” she said. After a long week of being Black-Hearted Love super busy at work, she likes ✱ 2 oz. Jack Daniel’s to recharge by catching up on Tennessee Rye ✱ sleep as well as writing, which ¾ oz. cranberry–and–black peppercorn syrup she finds really relaxing and ✱ ½ oz. fresh lemon juice fulfilling. Once she’s back in Shake over ice. Pour over balance, Aleahia loves spend- an ice rose and top with ing time with her friends, and a drop of rose water. during the pandemic she’s also rediscovered her love of playing music and painting. If all of that didn’t keep her busy enough, Aleahia has also been keeping up with her martial arts training online. That may sound like an unconventional way to move up in belt lev- els, but I do see the value of virtual learning in this case — no black eyes or seeing little birdies around your head! 23 Phoenix, AZ

Gold Digger Brenon MYKAL Serves 5 in a 750-mL ✱ 7¾ oz. sesame oil–washed Jack STUART Daniel’s Single Nominated by: CLINT “SPOTTY” SPOTLESON Barrel Select* ✱ 4 oz. clarified BEFORE WORKING BEHIND black-plum juice THE STICK, Brenon had ✱ 2 oz. Drapò Rosé every restaurant job Vermouth you could think of. ✱ 2 oz. H&H Madeira Then he became a reg- Verdelho 10-Year ✱ ular at Jack’s Black 1 oz. verjus blanc Book alum Clint “Spot- ✱ 2 oz. umeboshi ty” Spotleson’s bar syrup** and encountered great ✱ 6½ oz. water cocktails. “Once I ✱ 4% sugar by discovered that there volume (30 g) was a whole other ✱ 0.4% malic acid world out there, I got by volume (3 g) pretty into it,” he Garnish with a fresh shiso leaf, recalled. local Arizona Brenon has a lot of fun making ingredi- chocolate and ents and being creative while getting ready honeycomb, and for his shift — and he really loves putting sliced black plum. it all together to share with his guests. *10% toasted “As a team, when we work together and cre- sesame oil by ate things and then find out our customers volume. Shake and really enjoy the finished product, it’s freeze overnight. pretty rewarding,” he said. Strain solids through a coffee But his creativity doesn’t stop there. filter. “My girlfriend and I like to go all out **Combine 1000 and create great meals together,” he told g sugar, 1000 me. Of course, if you’re going to eat like g water, and 500 g umeboshi a king, you need to work it off, so during (preserved the shutdown, Brenon took up cycling: “It’s plum candy) in fun and keeps me active.” a thermomixer One thing about Brenon that surprises at 195 degrees Fahrenheit for 25 people is that he’s proud to call himself minutes on Speed a nerd — and they’re even more surprised to 2. Strain solids hear that he was in a punk rock band. As a through a fine bartender/video game junkie/amateur chef/ mesh strainer. Bottle and store cyclist/punk rocker, he’s a pretty unique for up to two multihyphenate. I’m guessing someone ad- weeks. vised him years ago, “You do you!” And he said, “Got it!”

24 Phoenix, AZ Denver, CO

Peel Out ✱ 2 oz. Jack Daniel’s Tennessee Rye ✱ ½ oz. Giffard Banane du Brésil ✱ ½ oz. Cocchi Vermouth di Torino ✱ 2 dashes Angostura bitters ✱ 2 dashes Strongwater Cherry CBD Bourbon Bitters Stir with ice, strain over a large rock, and express a lemon peel over the top.

Amanda HOUGHTALING Nominated by: CHAD MICHAEL GEORGE AMANDA GREW UP IN A TINY TOWN if I am able to show people IN UPSTATE NEW YORK. She got a better way to provide for what she thought was a server themselves, even better.” One job, but it turned out to be way she does that is by being a bartending job that should really into holistic nutri- not have been offered to her tion — so into it, in fact, because she was not yet 21. that she went back to school (Note to anyone hiring a bar- for it. tender: Ask for ID.) Her first To balance that, Aman- drink was a disaster, but she da and her boyfriend have a took that as a challenge to super-fun tradition on their learn how to do everything anniversary. Instead of going right — and she accomplished to one fancy restaurant and this by pressuring the older enjoying a great meal, they bartenders into mentoring her. go to multiple. “It used to “Then it became the classic literally be full meal to bartender story: I fell in full meal to full meal — all love with the hustle and the with a theme. Now we are a energy, and it was a great way bit more civilized and share to make money,” she said. a couple things at one spot Whether she is behind the and do the same at a couple bar or out and about in her more spots,” she explained. daily life, her vibe is the “We make a day of it and I same. “I love to help and pro- look forward to when we can vide for people and make peo- have a day like that again.” ple happy,” she told me. “And I’ll second that!

25 Albuquerque, NM

First Light ✱ 2 oz. duck fat- washed Jack Daniel’s Tennessee Whiskey ✱ ¼ oz. demerara syrup ✱ 4 dashes Berry’s Mountain Man Bitters (mainly piñon, cassia chips, and vanilla) ✱ 2 dashes Berry’s Springtime Bitters (mainly grapefruit and chamomile) Stir and pour over a cedar-smoked ice cube. Use an atomizer to spray a small spritz of First Light Aroma (pine, sage, juniper, and bee pollen tincture) over the top and garnish with 4 piñon nuts on Michael top of the ice cube.

BERRY ety made it tough to work as a bartender. “Not at all,” he Nominated by: said. “And I don’t hide it. LAYLA LINN SOULEK Because of that, many other co-workers and friends have MICHAEL’S FIRST JOB WAS BAR- come to me at various stages TENDING, and while he bounced of their journey to get help around doing a bit of every- when they need it.” thing in the service industry That outlook plays right after that, he always wanted into a program they have at to be back behind the stick. his workplace called Men- So when a great job came up, tal Health Awareness Mondays. he jumped at the chance. “I “It’s a time for all of us to really like when guests are check in and make sure we are looking for information about all OK, making good decisions, what goes on behind the bar,” and finding help and support he told me. “And if they don’t if it’s needed,” he said. want to learn anything and “During the pandemic it’s been just want to decompress from especially useful, as every- the day, that’s cool too, and one is experiencing life and I love to help with that.” emotions and stresses that may Michael has been sober for not have existed before, or at six years and loves to give least existed to the degree back to the community that was they do now.” That sounds like there for him when he needed a program that could fit in it. I asked him if his sobri- anywhere.

26 Albuquerque, NM Seattle, WA

Banana Button Up ✱ 2 oz. Jack Daniel’s Tennessee Whiskey ✱ ½ oz. banana syrup ✱ ¼ oz. Bigallet China- China Liqueur ✱ ¾ oz. fresh lemon juice ✱ 5 dashes Red Devil Bitters Combine ingredients in a shaking vessel of your choice, add ice, and shake like you mean it. Strain into a rocks glass and add fresh ice. Garnish with a lemon slice and cherry or whatever your heart desires.

way up to the bar. He eventually wanted to learn more and Adam ALY posted on a Facebook group Nominated by: DAVE FLATMAN for local bartenders that he was looking for a mentor. “The post ended up getting some at- ALL OF ADAM’S JOBS BEFORE tention and I did find a men- BARTENDING, most of which were tor,” he said, “and so many of in retail, had an element of my friends in the industry all customer service. “I loved started from that thread.” the part of the job where I To pay it forward, Adam now interacted with people and likes to mentor up-and-coming made their experience bet- bartenders himself. One of the ter...and definitely did not lessons he’s learned that he love the rest of it,” he told likes to pass along is that me. “I tried to figure out how “bartending has nothing to do to take the best part of that with you — it’s all about the job and find a career where I customer. Figure out what they could use that often. Bar- want and then use what you tending fit the bill, but it know to get them the best ver- seemed like a job for the cool sion of that.” Based on that kids, which was not my lane.” alone, I look forward to when Dissuaded, he ended up get- I can sit at a bar that Adam ting a job at a burger joint — or someone he trained — is as a busser, but he worked his working behind.

27 Houston, TX

Rodrigo “Rigo” ARANGUREN Nominated by: PATTY BUATHONG

Rigo and his Great Dane, Kon.

28 Houston, TX

The Minute Man ✱ 2 oz. Gentlemen Jack ✱ 1 barspoon Yellow Rose IPA syrup ✱ 1 barspoon Green Chartreuse ✱ 2 dashes Angostura bitters Stir, strain, and pour over block ice. Garnish with a dehydrated blood orange wheel.

IN A WORLD OF FANCY CRAFT And if trying as much whis- DRINKS, Rigo doesn’t put key as possible wasn’t keeping the actual process of mak- him busy enough, Rigo is also ing cocktails at the top of completing a degree in mechan- the list of what’s hard about ical engineering; after that, training a bartender. “Anyone he’ll move on to a master’s can learn to stir or shake a degree. What is his ultimate great drink. Teaching ser- goal? “I would love to get vice is much more difficult,” into the distilling world,” he he said. “If you are not able told me. “I love the science to talk to people, you just and history of whiskey dis- can’t succeed as a bartend- tilling. You are basically er.” Another philosophy he managing ingredients and time, stresses while training is to and that really interests me.” “be humble.” When I asked him If you run into Rigo, to elaborate, he said that there’s a good chance you’ll “it’s great to have moxie, but also meet his Great Dane, Kon. don’t have arrogance. There is “I love being with my dog,” always someone out there who he said. “It brings me a lot knows more than you, and you of happiness.” I was already a can’t learn from them if you fan of Rigo’s, but as a fellow think you know everything.” dog owner, that sealed the Rigo sometimes takes his job deal! home with him, namely through whiskey tastings with friends. “Either we pick up a few bot- Since this Jack’s Black Book is all tles or hit a bar that has about love, Rigo wanted to dedicate his cocktail to John Squires, a friend some new stuff and see what is in the industry who passed away out there,” he said. “I really last year. ”The amount of love he love whiskey, and there is had for his son really touched“ me, and this may be a way I canRigo pay said. no better way to learn about homage to an old friend, what’s in the bottle than to These photos were taken at John’s try it.” bar in Houston.

29 Hudson, NH

Tea at Last ✱ 2 oz. Earl Grey–infused Gentleman Jack Mikol ✱ ½ oz. Amaro Lucano ✱ ½ oz. cinnamon-honey syrup ✱ ¼ oz. Cream Sherry MCKEON ✱ 1 whole egg Nominated by: JEREMY HART Shake over ice and strain into a coupe. “I LOVE THE CONNECTIONS YOU CAN MAKE IN A BAR,” Mikol room. New bartenders can get said. “It can happen the first so hyperfocused on one task at time you make a customer a a time, and as a result, they drink, and then that can re- miss what is going on right in sult in a regular for life.” front of them or a few seats I’m sure countless bartenders down. The more they pay atten- and guests have been missing tion to the room, the easier that special connection over it is to see who needs what the past year. and when.” Mikol got his start mak- His 4-year-old son has ing sandwiches, not Sazeracs. helped inspire him to do just “I worked at a spot that had that. “I love watching him to-go six-packs and sandwich- discover the world, one new es, and through some swinging experience at a time,” Mi- doors, there was a bar. The kol said. “We recently went owner and I really hit it off to Boston on a little adven- and would always have great ture, and it was great to see conversations, so I guess him wrap his head around the he figured I may fit behind city that towered over him. the bar. It was as simple as As adults, we often just go that.” through life and let it pass I asked him the question I us by. For him, it’s all new like to ask everyone in this and full of wonderment, and line of work: What is the one his excitement for everything piece of advice you have for has made me notice and appre- a young bartender? It didn’t ciate things more.” I’m pretty take Mikol long to boil it sure life doesn’t get any bet- down to three words. “Read the ter than that.

30 Hudson, NH San Francisco, CA

Booker T ✱ 2 oz. Jack Daniel’s Tennessee Rye ✱ ¼ oz. Nero Walnut Liqueur ✱ ¼ oz. Nixta Licor de Elote ✱ 4 dashes Booker T’s bitters (equal blend of cherry bitters, kirschwasser, and cherry liqueur) Combine ingredients in a mixing glass and stir for 20–30 spins. Strain into Kenny JONES a mezcal-rinsed coupe over an ice cube and Nominated by: JACQUES BEZUIDENHOUT garnish with 2 brandied cherries on a skewer. KENNY MOVED FROM ARKANSAS TO THE BAY AREA IN HIS LATE TEENS, and in his words, “It listen that he wanted to be was culture shock. I came from behind the bar, he eventually a world of outdoor living got his wish. “I really like and fishing and baseball and the idea of making a sol- didn’t know what was go- id cocktail and having peo- ing on.” Thankfully, he soon ple enjoy it — sharing smiles discovered BART, the public through drinks,” he said. transportation system, and Another thing he traded in would venture out to different the move from Arkansas was his cities nearby. After a while, baseball mitt for a hock- he started to realize just how ey stick, and he plays the good he had it: From the food sport as a hobby to this day. and the culture to the people He told me he also recent- and the overall NorCal vibe, ly started learning to speak he was sold. Italian: “I love the country Kenny’s interest in food and have visited often, and I led him to culinary school, wanted to know the language!” but after years of feeling After all these years in confident in what he wanted his NorCal home, Kenny can’t to do, he suddenly wasn’t so imagine leaving. “I would miss sure. When he got his first so much about the Bay Area,” restaurant job as a busser, he said. Rudyard Kipling must he quickly took notice of the have had Kenny in mind when he bar. In an instant, cooking said, “San Francisco has only turned to cocktails, and after one drawback: ’Tis hard to he told everyone who would leave.”

31 Los Angeles, CA

Since You’ve Been Gone ✱ 2 oz. Jack Daniel’s Single Barrel Barrel Proof ✱ ¾ oz. fresh egg white ✱ ¾ oz. fresh lemon juice ✱ ½ oz. 1:1 simple syrup ✱ muddled ginger ✱ ½ oz. raspberry puree ✱ ½ oz. French ginger liqueur ✱ ¾ oz. half and half

Andres NARANJO Nominated by: DAVE NEWMAN

A LOT OF GOOD COMES OUT him what he loves most about OF WORKING FOR A NATIONAL Hawaii, and he responded, RESTAURANT GROUP. The sys- “The people — they are su- tems and training are second per welcoming and loving, and to none, and they can give they like to help each other employees a reliable blue- out whenever they can.” print to work with when they That’s hardly all, of branch out on their own. But course: “I also have always maybe the best perk is the lived near the water and love ability to bounce from one it,” said Andres. “I real- city to the next — and Andres ly enjoy anything beach- and did just that when he had an ocean-related,” including opportunity to transfer from diving and spearfishing. As San Diego to Hawaii. he put it, “It’s always fun Not long after he moved, he to go out and catch dinner decided he probably wasn’t for the family.” I asked if leaving anytime soon, but his wife ever joins him on that choice was solidified the hunt. “Ha, no,” he an- even more when he fell in swered. “She loves to watch love with a local. They now me do all the work from the have two young daughters and beach.” Sounds like our wives couldn’t be happier. I asked would get along...

32 Los Angeles, CA Albuquerque, NM

Fat Humphrey ✱ 2 oz. Jack Daniel’s Single Barrel Rye ✱ ½ oz. Amaro Nonino ✱ ½ oz. Santa Fe Spirits Atapiño Liqueur ✱ 2 dashes Fee Brothers Rhubarb Bitters ✱ 2 dashes Fee Brothers West Indian Orange Bitters Combine ingredients in a mixing glass, add ice, and stir. Strain into a rocks glass over ice and express an orange peel over and around the glass. Daniel MALOTT Nominated by: NATALIE BOVIS

IT’S NO SURPRISE THAT DANIEL since. “I really like when I ENDED UP IN THE SERVICE IN- have the chance to speak to DUSTRY. His grandpa immigrat- a guest and help them find ed to New York from Warsaw as the perfect drink to make a child, eventually getting their day a little better,” into the restaurant business he said. “I also like when and opening his last spot, it’s head-down busy and you Fat Humphrey’s, in Albuquer- are just taking care of guest que. While Daniel never got after guest.” to work for his grandpa, his Daniel never fell into the first job was working for a trap of thinking the job was guy his grandpa trained in about the bartender: “It’s the same building that once always about the guest — pe- housed Fat Humphrey’s. That’s riod.” His innate understand- pretty special. ing of hospitality is un- Bartending came a few years surprising given that one of later when Daniel was try- his early mentors was Jack’s ing to make some side scratch Black Book alumnus Natalie by coaching in a youth soc- Bovis, who has made a career cer league (Good Guy Badge: of putting smiles on faces. Check!) while also waiting And if you were looking for tables. A bartender was a no- one more reason to like Dan- show, so Daniel traded his iel, I hear he makes a per- apron for some tins — and fect replica of his grandma’s he’s loved every minute of it famous pecan pie.

33 Nashville, TN

FIRST JACK’S BLACK BOOK Alex ALBERICO COUPLE and Jes NEY Nominated by: RYAN PUCKETT Alex really liked his philosophy IT SEEMS LIKE on bartending: “I love the ALEX AND I WERE hospitality,” he said. “I al- DESTINED TO ways joke that you can teach CROSS PATHS NO anyone how to make a drink, MATTER WHAT. He but it’s the hospitality that was nominated can’t be taught. It really is by a bartender a skill set that someone has from last year’s or does not have.” edition of Jack’s Black Book, I also liked his litmus and after speaking for a cou- test for a good shift. “Show- ple minutes, we realized he ing people a good time is also used to work with some- number one, but I also love one who was in Black Book when there is a flow between I. It is easy to see why so myself and my co-workers,” he many people I dig also dig explained. “We may be get- Alex. Right from the start, I ting our butts kicked, but

34 Nashville, TN there is still that sense that we have each other’s backs and will get through it and do good work.” That sentiment seems to bleed into his connection with his community in Nashville too. “We’ve had quite a year with COVID Love Actually and all the rest of what went ✱ 1½ oz. Jack Daniel’s on here, and it was great to Tennessee Whiskey see everyone band together and ✱ ¾ oz. Cruz Conde make it through,” he said. “I ✱ ½ oz. Yellow Chartreuse don’t think every city would ✱ ½ oz. Apologue Aronia handle it the same way.” Berry Liqueur ✱ 1 dash orange bitters On the lighter side of ✱ 1 dash toasted almond things, Alex told me that he bitters has been to every U.S. state Stir, serve in a coupe, and except Maine and Hawaii. If garnish with a lemon peel. lobster poke isn’t already a thing, maybe he can make it of working in a bar. Even happen. though it was a super-dive bar, she had the same respect Jes for it that you would find in THIS IS AN ALL- a white-tablecloth restaurant. STAR “HOW I That level of professionalism BECAME A BAR- made a big impact on Jes, and TENDER” STORY: to this day she instills that Jes’ mom was a etiquette and respect in the bartender for people she trains. over two decades Her COVID side hustle is and spent most of that time at also way up there on the list a country-western bar famous of things I love about Jes’ for line dancing. At 7 years story. During the shutdown, old, Jes would rollerblade on she bought a disco ball and the dance floor while her mom figured out how they were made was setting up the bar. so that she could start her If that wasn’t fun enough, own business making planters Jes’ first gig was working as out of them. Groovy! a barback for her mom, who did And if I wasn’t already a not play favorites with her huge fan of these lovebirds, daughter. Early on, Jes was it was a done deal when I passing through and forgot to found out that Jes and Alex say “behind you,” so her mom have two doggies that put went into full parent mode smiles on their faces all day and explained the etiquette long.

35 Atlanta, GA

Among the Irises ✱ 1½ oz. Jack Daniel’s Tennessee Whiskey ✱ ½ oz. fennel-mint-berry puree* ✱ ½ oz. crème de coconut ✱ ½ oz. fresh lemon juice ✱ ¼ oz. Luxardo Maraschino Liqueur Shake with ice in a shaker tin and double strain into a rocks glass over fresh ice. Top with a splash of soda water and garnish with fresh mint sprigs and berries. *Blend ¾ cup fresh raspberries, ¾ cup fresh blueberries, 4 Rori fresh mint sprigs, 4 fresh fennel sprigs, and 1½ Tbsp. simple syrup until consistency ROBINSON is smooth and herbs are fully incorporated. (It will be Nominated by: thicker than a typical puree.) KEYATTA MINCEY PARKER ACCORDING TO RORI, she has person in the room. I make always been a bit shy, so sure all my guests are con- it’s surprising that she tent and never looking for chose bartending as a ca- anything. Polite is my middle reer path. “I like the parts name...and my style is usu- that appeal to my skill set: ally very complimentary with fast-paced, nonstop work- my co-workers’ because they ing and being creative,” she are typically the bartend- explained. “I didn’t get into er who thrives on the social this business to meet tons aspect.” of people and be a guest’s Rori’s hard work doesn’t therapist. But I love creat- stop at the bar. She is an ing things from scratch and avid gardener whose passion using fresh ingredients or didn’t go unnoticed by Jack’s even things that would oth- Black Book alum Keyatta Minc- erwise end up in the kitchen ey Parker. Key brought Rori trash. It’s fun to work with into a community garden proj- the chef and find new uses ect she was working on, which for what they can’t use.” resulted in Rori launching a I had to ask what hap- plant-based product line for pens when she works a shift cocktails, mocktails, and be- by herself. She laughed and yond. She gets a green thumbs explained her approach: “I’m up from me. (Sorry, I am part not unsocial at all — I’m of the Bad Dad Jokes Club and just not the most chatty have a quota to fill...)

36 Atlanta, GA Los Angeles, CA Justin LEATHERS Nominated by: WILL CUTTING

HERE’S A STORY THAT’S IMPOSSI- BLE NOT TO LOVE: When Justin’s mom used to throw parties in the Sacramento suburbs when he was a kid, she would have him bartend. He would make High- balls, putting his finger about halfway up the glass, then say, Yukon Sucker Punch “Is this OK? It’s about 50-50.” ✱ 1½ oz. Jack Daniel’s Single Some guests would lift his fin- Barrel Rye ger higher and reply, “70-30 is ✱ ½ oz. Mr Black Cold Brew gonna work better for me.” Now, Coffee Liqueur I’m guessing a bar like this ✱ ½ oz. Carpano Antica wouldn’t fly in the real world, ✱ ½ oz. crème de cacao but in the family room of Jus- ✱ ¼ oz. crème de cassis tin’s house, it was all good. ✱ 2 dashes orange bitters As an adult, he started Combine Jack Daniel’s, Mr bartending as a way to make Black, Carpano, and bitters in a mixing glass and stir. Pour some side cash and eventually into a coupe. Combine crème got a gig as a barback at one de cacao, crème de cassis, of San Francisco’s top spots, and 1 tablespoon of sugar even though he had already and dry shake until you have whipped cream. Top cocktail been bartending for a couple with whipped cream, then grate of years. His mentor didn’t dark chocolate and express an think he was quite ready for orange peel over the glass. prime time just yet, so on his Add 1 spray of Scotch and garnish with a blackberry. nights off, Justin set out to

prove him wrong. He picked up some shifts at other bars and people I work with and working focused on being the best he a shift together to give our could be. It didn’t take long guests a great experience.” for everyone to take notice, But bartending isn’t easy, so and soon he had the top shifts he loves to travel to reset. at the top bar. “My girlfriend and I just get Getting “made” was great, in the car and travel up and but the part of bartending down the coast of California,” that really spoke to Jus- he says. I think that sounds tin was, as he told me, “the like the perfect way to strike camaraderie I have with the a balance.

37 Los Angeles, CA

Dalton GRANT Nominated by: ME

Behind the bar with Keith McCarthy and Dalton back in the day. I heart these guys.

38 Kansas City Shuffle ✱ 3 fingers Jack Daniel’s Single Barrel Rye ✱ 10–12 shakes Jack Daniel’s Tennessee Cocktail Bitters Pour the rye into a whiskey glass over a big, fancy ice cube. Add the bitters and spin the cube around a few times to mix and get things rocking down there.

DALTON IS NO LONGER WORKING after your date, just not you. BEHIND A BAR, but that hasn’t It was our not-so-subtle way stopped him from enjoying of teaching some manners. cocktails or me from loving One time our GM, Jack’s him any less. He was my first Black Book alum Keith McCar- new hire at my last gig, and thy, called us to the office we spent over a decade working to go over our Secret Shoppers together while humbly call- report. He read, “Dalton and ing ourselves the Dream Team. ET worked really well togeth- I looked forward to every er. They had total control of shift with Dalton. No matter the bar. The only odd thing we how busy it got or how close noticed was that they kept an a night came to going off the extremely clean bar except for rails, it never did. Dalton in front of one guest. Other knew how to work and always than that, perfect.” We just got the job done. We had a ton apologized for missing it. of fun behind the bar, but I mean, we could have said, never at the expense of the “Hey, that guy was awful, so guest. we Bus Tubbed him,” but it Well, almost never. The sounded like a can of worms exception was if you were a better left closed. really awful, finger-snappin’, Since leaving the bar, Dal- shirt sleeve–grabbing, “don’t ton has earned a gold record you know who I am?” type of through his music career and guest. In that scenario, you has also become one of the got Bus Tubbed, meaning we most beloved yoga instructors never used a bus tub and let in L.A. I’m not gonna say he all of your dirty glasses, owes all of his success to me, plates, and crumbs pile up but I’m not not gonna say it around you. We would clean up either.

39 After sharing what I love about these bartenders, I thought it would be fun to give them a chance to show some love too. Read on for more about the people, plac- es, and things that capture their hearts.

Aleahia THOMPSON Nominated by: Leonard Lopp

What do you love about working behind the stick? I love facilitat- ing a good time for people. I think food and drinks are some of life’s greatest pleasures, and being able to use that to lighten a person’s day means a lot. Life is too difficult to not sit back and enjoy a drink, so I love being able to make that easier. I’m a woman of merriment!

What do you love about the person who nominated you? Leonard has always been a person who I could feel at ease around, even before I ever really talked to him very much (which doesn’t really happen often)! At a time when I’d just started to work in hospitality, if I ever felt uneasy or isolated or looked down upon, he was always one of the people in the industry who never let me feel too out of place. I love his easygoing demeanor and ability to be unapol- ogetically himself, and I’ve always appreciated his ability to be both serious and genuine about his work and the people around him while also being very unpre- tentious and casual. He’s a chill dude! <3

40 Sebastian “Bash” WILLIAMS Nominated by: Michael Neff

What do you love about the person who nominated you? Watching and learning Barry WRIGHT from him as well as the Nominated by: Ashlee Lafayette rebel vibe I would say Neff and I share. What does love mean to you? Love is showing up for What do you love about this The fact that people. It’s vulnerabil- industry? bartenders who shape ity; it’s bringing each their social atmospheres other up; it’s a wound at their workplace are whose scar is a memory starting to open their of warmth. own concepts and success- What do you love about the fully use their influence person who nominated to etch their energy into you? Ash is my work the cocktail culture of wife. She is a total Houston. badass behind the bar and works with care and compas- sion for anyone who walks through the door.

Bash wanted to do this photo shoot at his favorite spot in Houston and get some pics with the owner as a“ little extra ”thank you. Spreading the love! 41 Brenon Mykal STUART What do you love about the person who nominated you? Spotty is a Nominated by: Clint “Spotty” Spotleson true industry OG out here in Phoenix despite deserting us What do you love about your city? for Vegas a few years back. Phoenix is kind of a crazy, Besides just being able to unique city in terms of op- crank out delicious drinks, portunity. It is diverse and Spotty has an intensity and sprawling, but it is still so passion that is palpable. far behind the big cities in When I first saw this dude terms of food and beverage. I behind the stick, I couldn’t love being a part of a com- keep a smile off my face while munity of passionate people watching him work the bar and who are really putting their his well. He makes “craft skills and efforts into making cocktails” more about the fun Phoenix great. I love waking than the craft — and not for up every day wondering where a lack of the latter. He takes the next best bar is going the pretentiousness out of the to open up or who’s going to craft and makes your expe- serve something that is go- rience about more than just ing to blow my mind. Everyone what’s in your glass. Outside knows you can find a great of the bar, Spotty is one of meal and good experience on those people you can’t help any corner in Chicago or Lon- but wanna do shit with. He’s don, but I love that Phoenix hospitality-minded through is just finding its roots — and through, with the ener- and I love being a part of the gy to keep everyone going for group of people who are plant- way more hours than you’d ever ing their roots here. want to admit.

42 Laron ROLAND Nominated by: Tutu Adetomiwa

In the past year, what has been your biggest source of love? While juggling new procedures to keep myself and my guests safe, I did have one rock. I am an extremely diehard Tay- lor Swift fan, which led to her inspiring my cocktail, the Midas Touch. She has a lyric that says, “I once be- lieved love would be burn- ing red, but it’s golden.” My love for her has gotten me through an unexpectedly rough year, and in turn, I used her perception of love to inspire my cocktail.

What do you love about Jack Daniel’s? As a gay man, I have always noticed its involve- ment with Pride and making people across sexualities, genders, and races unite under the common love of drinking. The #flavorsof- pride initiative was specif- ically inspiring because it highlighted that love has no boundaries. We can all love a great whiskey in unity.

What do you love about the person who nominated you? She is the most motivated, determined, headstrong person one could meet while also maintaining a glowing heart and contagious smile that affects anyone in a room with her. It is an honor to know her, to be her friend, and to be her peer.

43 Demi NATOLI Nominated by: Joaquín Simó

What do you love about the person who nominated you? Although we have only met in person a couple of times, he is one of the most thoughtful people I know. Joaquín goes out of his way — like really out of his way — for others when he doesn’t have to, and that is remarkable. In the past year, what has been Andres NARANJO your biggest source of love? Our bar team has such an incred- Nominated by: Dave Newman ible bond that I wouldn’t change for the world. I know What do you love about your that we can go to each other city? What’s not to love for advice, accountability, about Honolulu?! I love and love. It has been a really the people and culture; challenging year in and out of it reminds me a lot of work. No matter what, we have Mexico, where my family the support of each other and is from. The beaches are actually care for each other. beautiful and the food is fantastic. I can’t imagine living anywhere else.

44 Ashlyn “Ash” MIYASAKI Nominated by: Cari Hah

What do you love about Jack Daniel’s? I love that Jack Daniel’s is part Sinatra class, part rock and roll, and part American whiskey romance. It’s simultaneously approachable and iconic.

What do you love about the person who nominated you? I love Cari Hah for her absolute commitment to everything she does. She cares so intensely about her profession and the people around her on both sides of the bar. Her work ethic and standards are really something to behold. On a personal level, I am endlessly grateful for her as a friend and someone I can always trust for an honest opinion.

JustinLEATHERS Nominated by: Will Cutting

In the past year, what has been your biggest source of love? My beautiful girlfriend, Madison.

What do you love about the person who nominated you? William Cutting is my brother that I never expected to have. He has this talent of bringing you right up when you feel most down. He’s also my favorite person to golf with!

45 Amanda HOUGHTALING Nominated by: Chad Michael George

What do you love about the person who nominated you? CMG is one of the most brutally honest people I know, and I really Daniel MALOTT love that. Nominated by: Natalie Bovis What do you love about this industry? The humility, the pas- What do you love about your city? sion, the drive to take care Albuquerque is such a unique of others... There are so place. There is so much culture many things I love about this and diversity here — amazingly industry and I feel grate- talented artists and designers ful every single day to be a as well as creatively inspiring part of it. people from all walks of life. It’s a bit of a hidden gem out here, but we like it that way!

What do you love about the person who nominated you? You couldn’t possibly ask for a better mentor than Natalie Bovis. She has so much knowledge and experience and she genuinely cares about sharing it with others. She organizes a yearly event called the NM Cocktails & Culi- nary Festival, which brings in people from all over the country and helps bartenders and chefs from New Mexico make connections, share ideas, and show off their skills to a wider audience! She is truly a kind soul and a wonderful person.

46 Kenny JONES Nominated by: Jacques Bezuidenhout

What do you love about the person who nominated you? I love Jacques’ knowledge and his approach to cocktails and bartending. That man is a wizard!

What do you love about this industry? I love the rush of having a full bar on a busy night and crushing it! I also love creating and making cocktails that put smiles on faces.

Peter HANNAH Nominated by: Joaquín Simó

What do you love about this industry? The first time I stepped behind the bar to work, I was 16 in Lancashire, England, at a pub called The Sand- piper. It was absolute love at first pint! I find a great deal of enjoyment these days in tiny de- tails, like noticing if a guest is left-handed so I can serve them from that side or setting down two napkins if I notice they always pick the first one up anyway. They’re things I hope people don’t even notice, but that makes things a little more seamless.

In the past year, what has been your biggest source of love? My kids — they’ve been the biggest driver for me in everything I do.

What do you love about the person who nominated you? Joaquín Simó is obviously a behemoth in our industry and someone I’ve only met twice, rather fleetingly. He’s a wonderful, encyclopedic guy who I’d listen to anywhere. He’s hilarious, charismatic, and very giving of his time, and that’s a wonderful trait. The fact that someone like that would remember me and nominate me for something like this means a great deal. 47 Thomas ESLINGER Nominated by: Zach Patterson

What do you love about working behind the stick? It’s full of endless chances to learn and to be creative, and that keeps me excited and loving my time behind the bar every day.

What do you love about this industry? The community — both the community at large and the community that is cre- ated among the team behind every bar. The bond between Joy FIGUEROA the crew, working togeth- Nominated by: Tony Abou-Ganim er in the weeds and getting through the shit, night af- In the past year, what has been your ter night. The experience of biggest source of love? My par- working as a team behind the ents. Even miles away, their bar builds bonds that last a love has always been present lifetime. I feel very lucky and kept me pushing forward. to be part of such a strong They are my constant remind- and tight-knit industry. er that love has no limits when it’s true.

What do you love about the person who nominated you? Tony is a force that leads with kind- ness and heart. He constant- ly volunteers and gives time and money to different char- ities the whole year. His cocktails are known around the world, but his heart has solidified him as one of the most loved mentors in our city, if not the most loved. I am happy and proud to be a part of all projects that he is involved in, and I am so honored to be nominated by this man who I admire and love with all my heart.

48 actors, and musicians reach Ally DEVELLIS out to help our cause makes Nominated by: Yael Vengroff me proud to be part of this city. The love has felt re- What do you love about your city? ally tangible in that sense. Throughout the pandemic, I’ve been working with the What do you love about the person Los Angeles nonprofit No Us who nominated you? There isn’t Without You to help provide much that I don’t love about food security to undocu- Yael. We share the same mented colleagues in the birthday and birth year, service industry. L.A. has so our connection felt very really shown up for us and comfortable very quickly helped us grow from helping once we met. She is one of 30 families weekly to 1,700 the most driven people that and counting. This truly has I know who manages to juggle been a humanitarian crisis, multiple projects and ar- and to see everyone from tistic endeavors while some- chefs, local business own- how still making me feel ers, activists, educators, like my time is valuable fellow hospitality work- to her. I’m glad our paths ers, and local and national crossed and feel genuinely brands to council members, thankful to have a friend journalists, filmmakers, like her in my life.

49 LeeAnne BURK Nominated by: Travis Sanders

What do you love about Jack Dan- iel’s? The new initiative to not only promote diversity but create programs to ad- vance leadership for people of color in the whiskey industry! It’s about time we get more diversity in whiskey, and I can’t wait to see how it might influence the whiskeys of the Dalton GRANT future. Nominated by: Me

What do you love about the person In the past year, what has been your who nominated you? Man, this biggest source of love? My wife. My guy has layers: loves the op- dog, Rocco, has been stepping era, vacations in the jungle up lately as well. alone, studied astrophysics, and will get a tattoo of a What do you love about the person T-Rex shaking a cocktail, just who nominated you? Where do I because. He is so supportive start? ET is his generation’s of his friends and the bar Arthur Fonzarelli. He’s one community and is just a cool of my favorite people on the dude in general. I am proud to planet. We were behind the bar call him a friend, even when for a decade together. he thinks I know what or who Tolkien is.

50 the party: She is the par- Greg BUSHIN ty. It’s rare to meet some- Nominated by: Mia Mastroianni one who is popular and funny and has a commanding pres- What do you love about Jack ence but is also very kind Daniel’s? I love introducing to everyone they meet and people to whiskey through really pays attention to ev- Gentleman Jack. I love fin- eryone they talk to. I think ishing a bottle and thinking that I could go shopping at about who I shared drinks a drug store for paperclips with, likely over video chat with her and somehow that lately. I love that it’s would end up being a great like having a little piece time and we’d be sharing an of Tennessee — the water inside joke with the check- and grains from the land — out person before we left. transported to me wherever I Did I mention she is also a am. constant inspiration to take my cocktail knowledge and What do you love about the person skills to the next level? who nominated you? Mia Mas- troianni is not the life of Because she is.

51 Adam ALY Nominated by: Dave Flatman

What do you love about Jack Daniel’s? Oh, Jack Daniel’s! The thing I love most is that it reminds me of my dad. Throughout his life, I held the tradition of gift- ing him a cigar and bottle of Gentleman Jack on his birthday. Today, I drink it in his memory, and it gives me the warm fuzzies inside. I’ll always love Jack Daniel’s because it really brought us together and holds a deep nostalgia for me.

What do you love about the person Michael BERRY who nominated you? Dave is such Nominated by: Layla Linn Soulek a kind and genuine person. He’s always eager to help people in What do you love about your city? the industry and to connect I love how diverse Albuquerque with people. I love that he is and New Mexico in gener- has a strong connection to his al. When it comes to people, family. I always enjoy see- cultural heritage and history, ing him post about his weekly beautiful landscapes and geog- family pizza nights because 1) raphy, climate, architecture, pizza is the best and 2) it’s food and drinks, and just cute as fuck. things to do in general, I have never been anywhere more diverse.

What do you love about the person who nominated you? Ms. Layla Linn Soulek is so amazing! I have only had the pleasure to meet and talk with her a hand- ful of times, but every time I was left with a sense of such selflessness, care, and pride in all she does. She is so supportive of not only the community she lives in but the industry as a whole and wants to see everyone succeed. It is not every day you get to meet someone as awesome as her!

52 Rodrigo “Rigo” ARANGUREN Nominated by: Patty Buathong

What do you love about your city? The ever-changing tapestry that is Houston always amazes me. I think that as a community, Houston has a lot of love for its inhabitants. They endure and thrive together through every crisis.

What do you love about the person who nominated you? I have an im- mense amount of respect for Patty. Her determination and her focus on her career are just inspiring to watch. She engages with you and makes you feel part of something — and that’s what makes a great leader.

53 Jes NEY and Alex ALBERICO Nominated by: Ryan Puckett In the past year, what has been your I would have been able to get biggest source of love? through 2020. JES: My life partner, Alex. We What do you love about the person up and moved, changing our who nominated you? whole life during a pandemic. JES: Ryan Puckett has the I would have not survived 2020 biggest heart and most conta- without his support, uncondi- gious laugh and is always tional love, and understand- ready to put others before ing. Also, huge shout-out to himself. He cares a lot about our friends and family for others and the love he shares supporting every decision we is meaningful, beautiful, and have made and loving us fully. true. ALEX: My biggest source of ALEX: He is just the biggest love this year has been my bear of love and one of the girlfriend, Jes; my family; and most loyal people I know. He my quarantine friend group. will always do anything he can Without them, I don’t know if to support someone he loves.

54 Napier “Naps” BULANAN Nominated by: Jesse Peterson

In the past year, what has been your biggest source of love? My husband! We got married on a Wednesday What do you love about your city? afternoon in June during the Oakland is one of the last pandemic, actually. He’s been strongholds of the Bay Area in the bar industry for ten culture I grew up in — hel- years and has an incredible la diverse, creative, and palate. We regularly consult radical. Oakland keeps it with each other when workshop- trill and it won’t let you ping cocktails. He sees me forget where you are. It and regularly reminds me to builds community, holds you stop and appreciate my accom- accountable, and supports plishments. your hustle. I have such a deep and profound love for Oakland.

55 Lane COMPTON Nominated by: Damian Windsor

In the past year, what has been your biggest source of love? My wife, who wasn’t my wife yet at the start of this year. I met her working behind the bar about ten years ago. Getting married this year did not go as we had planned, of course, but we were not going to let anything stand in the way of making that happen, so we eloped. Now we hope to celebrate with everyone on our one-year anniversary.

What do you love about the person who nominated you? He taught me how to bartend about ten years ago. I love that he honors the Mikol MCKEON craft. Just as someone had to Nominated by: Jeremy Hart have passed it down to him, he has done that for me and con- In the past year, what has been your tinues to carry me under his biggest source of love? My growing wings from time to time. He’s family! This past year has a standup guy — super talented taken a toll on all of us, to and continually passionate. say the least. Being out of work...not seeing friends... it’s hard. Fortunately for me, I had my son, Ki, and my lovely girlfriend, Chilly (who is currently carrying our daughter!). Things got tough at times, but the love and support they provide every single day motivate me to keep pushing forward.

What do you love about the person who nominated you? I love that he is who he says he is — he’s as authentic as they come. I’ve really learned a lot from working with Jeremy and more from just being his friend.

56 Sacha DURHAM Rori ROBINSON Nominated by: VENA EDMONDS Nominated by: Keyatta Mincey Parker

What do you love about your city? I love my city of Philadelphia. The City of Brotherly Love and Sis- terly Affection. A beautiful city filled with cobblestone streets where our founding fathers walked. A city filled with wonderful, distinc- tive neighborhoods. Let’s not forget cheesesteaks, What do you love about the person soft pretzels, the Liberty who nominated you? I was nom- Bell, the Mummers Parade, inated by Keyatta Mincey Rocky... And we are die- Parker, and while I’m extreme- hard sports fans! E-A-G- ly grateful, I wasn’t at all L-E-S! I’m really lucky surprised. From the first day to be in the industry that we started working to- in Philly. It’s a fami- gether closely, she has been ly here. We support each a huge champion in my corner. other and we definitely I absolutely love that her top spread the love. priority is growing with her community, not above or with-

out it. She’s always shared opportunities with me and has given me major encouragement throughout the journey of launching my businesses.

What do you love about your city? I adore the landscape of At- lanta. The trees and heavy forestry give it major city- country-city vibes. My partner and I are lucky enough to live in an area with expansive backyards and lots of wild- life, and my relationship with and appreciation of nature have expanded as a result.

57 And in“ the end, the love you take is equal to the love you make. ”

— John Lennon & Paul McCartney (and my mom’s favorite line from a Beatles song)