For Devin Kennedy, Simplicity Does Not Mean Simplistic
The Pouring Ribbons bartender looks for nuance in everyday ingredients, creating drinks that are familiar, but not formulaic.
- story: Chloe Frechette
- photo: Lizzie Munro
Jon Mullen Takes an Aesthete’s Approach to Aperitivo
The bar manager at Pisellino calls on a broad set of ingredients and blueprints to evolve the classic aperitivo template.
- story: Chloe Frechette
- photo: Lizzie Munro
Fanny Chu Is the Queen of Crushable Cocktails
Donna’s head bartender is helping define the DNA of the nouveau tropical drink.
- story: Chloe Frechette
- photo: Eric Medsker
Christine Wiseman Wants You to Drink More Glitter
The Broken Shaker bar manager lends her more-is-more approach to a roster of drinks that feel unabashedly LA.
- story: Chloe Frechette
- photos: Dylan + Jeni
Nathan McCarley-O’Neill Is a Rarity
With his extensive resume, he could’ve opened a bar years ago. Instead, he’s chosen a different path, building an arsenal of expectation-defying drinks along the way.
- story: Chloe Frechette
- photo: Lizzie Munro
Annie Williams Pierce Isn’t Afraid to Get Weird
The Columbus, Ohio, native is looking to put her city on the map with drinks that defy convention.
- story: Chloe Frechette
- photos: Nathan C. Ward
Alex Jump Wants to Define the Culinary Cocktail 2.0
The bar manager at Death & Co. Denver is bringing food-inspired whimsy to the brand’s famously studious drink-making aesthetic.
- story: Chloe Frechette
- photos: Rebecca Stumpf
Garret Richard Is Bringing a New Kind of Flair to Tiki
The Existing Conditions bartender and creator of the “Exotica” pop-up series is applying modernist techniques to tiki, and emerging as a torchbearer for the genre’s next generation.
- story: Chloe Frechette
- photos: Lizzie Munro
