Best New Mixologists 2016
Food & Wine's 2016 list of the Best New Mixologists in the country spotlights some of the most talented and creative women and men working at bars right now. Selected by a panel of cocktail obsessives—including mixologists Jim Meehan and Ivy Mix, and former F&W editor Kate Krader—these winners are rising stars. Click through the slideshow to find out where to try their exceptional drinks and read their bios to find out more about their secret weapon ingredients and home bartending tips.
Alexis & Britt Soler - Old Glory; Nashville, TN
In a vast 1920s boiler room complete with exposed brick and a towering smokestack, Old Glory offers an inventive drinks menu created by sisters Alexis and Britt Soler. Unconventional cocktails like Pony Show (tequila, gin, honeydew, green pepper and mint) and Horse, Of Course (Fernet-Branca, Campari, ginger and lime) are a nod to Alexis’ infatuation with horses.
Andrew Volk - Portland Hunt & Alpine Club; Portland, ME
Anne Robinson - Evening Bar and Westlight; New York, NY
Inside the Smyth hotel, Evening Bar pairs chef Andrew Carmellini’s vegetable-driven menu at Little Park with its own seasonal cocktail menu, like The Harley, made with a house-infused Cimarron tequila and white peach puree. At Westlight, her new rooftop bar in the William Vale hotel, Robinson will mix whimsical, al fresco-style cocktails.
Chad Michael George - The Way Back; Denver, CO
The Way Back is all about community, from using produce from local farmers, to offering all hospitality workers their first beer on the house. Their cocktail menu truly speaks to the drinker in full, descriptive sentences: “Baron Samedi spiced rum, Appleton Signature rum and Campari make a likely delicious marriage. Passionfruit and nutmeg will put you in the tiki mood.”
JP Fetherston - Columbia Room; Washington, D.C.
Julia Momose - GreenRiver; Chicago, IL
Pietro Collina - The NoMad Bar; New York NY
Rob Crabtree - Goode Company; Houston, TX
From focuses on BBQ to seafood, Goode Company restaurant group’s spots turn out consistently delicious food that tastes like Texas and pairs perfectly with their expertly made drinks, like the Damn Goode Margarita (tequila, orange liqueur and lime), which is “a better Spanish lesson than Rosetta Stone.”