[ { "slug": "anthonyvalenti", "name": "Anthony Valenti", "image": "https://api.bittercube.com/uploads/unnamed.jpg", "summary": "Anthony Valenti is an intuitive modern bartender with classic sensibilities. His philosophy of tradition and imagination have allowed him to fit into a variety of roles within the world of mixology: from high volume service to highbrow experiences. Each libation created and served by Anthony is meticulously prepared with the intent to delight the senses. ", "employer": "Bittercube Bar & Mosler's Vault", "featured_recipe": "/recipes/dissolutionwave", "featured_recipe_text": "This manhattan riff uses a myriad of unique ingredients.", "featured": false }, { "slug": "aromatic-peach-collins", "name": "Aromatic Peach Collins", "image": "https://api.bittercube.com", "summary": null, "employer": null, "featured_recipe": null, "featured_recipe_text": null, "featured": false }, { "slug": "ben-potts", "name": "Ben Potts", "image": "https://api.bittercube.com/uploads/BenPotts.jpg", "summary": "Ben Potts, a native Miamian 10 years of working as a bartender in a variety of establishments from dive bars to cocktail bars and fancyish restaurants. He recalls his first exposure, about 6 or 7 years, to the Bittercube brand, when he first tried Cherry Bark Vanilla bitters. 'I was blown away. Such a unique product and so many applications, I started using it in everything. Over time I tried the rest of the line and continue to use the latest and greatest creations from the company. I now have a bar and two restaurants and use Bittercube, religiously, as often as I can.'", "employer": "Boombox, Beaker & Gray and Mason Eatery", "featured_recipe": "a-better-manhattan", "featured_recipe_text": null, "featured": false }, { "slug": "brandon-reyes", "name": "Brandon Reyes", "image": "https://api.bittercube.com/uploads/img-5391.jpg", "summary": "Brandon Reyes started his beverage career barbacking at The Hamilton, an early Bittercube cocktail project in Milwaukee. He was then hired as a bartender at Bittercube’s Blue Jacket, which earned a New York Times mention and a 3.5-star Milwaukee Journal-Sentinel review. Reyes also tended bar at James Beard Nominated Braise Restaurant & Culinary School and helped establish Fink’s cocktail program. An award-winning bartender, Reyes placed 3rd in Copper & Kings National Mixtape Competition and won Rishi Tea’s Sparkling Botanical Competition, Great Lakes Distilling Still & Oak Cocktail Competition, and Sailor Jerry’s Beat It Rummy Competition. As Beverage Director, he led Dock18 Cocktail Lab, named one of Milwaukee’s Best Cocktail Bars by Thrillist. Reyes led the team at the Bittercube Bar, focusing on accessibility, inclusivity, and education, earning accolades including placements in Woodford Reserve’s Manhattan Competition, Turner Hall’s Tiki Takedown (2nd), and Milwaukee’s Best Bloody Competition (2nd Overall). He also served as a Bittercube Ambassador, hosting training, tours, tastings, and classes. During the pandemic, Reyes was essential in pivoting to take-out and virtual events, maintaining stable revenue. As Bittercube's current Director of Operations, he continues to promote Bittercube’s mission of balance in cocktails and life nationwide.", "employer": "Bittercube Bitters", "featured_recipe": "/recipes/inspector-norse", "featured_recipe_text": "Inspector Norse balances vibrant tropical flavor with a nuanced herbaceousness.", "featured": false }, { "slug": "chris-tunstall", "name": "Chris Tunstall", "image": "https://api.bittercube.com/uploads/dsc09714-edit.jpg", "summary": "Chris Tunstall is the co-founder of A Bar Above and serves as Chief of Brand & Product Development. As the dedicated hospitality expert for the Southern California-based company, he brings more than 15 years of experience in bartending, managing, and consulting for bars and restaurants throughout California. With his decade and a half of experience in the service industry, Chris has not only used his bartending knowledge to create hundreds of training videos and articles for the A Bar Above Podcast, YouTube channel and blog, but he also developed and continues to operate the A Bar Above Mixology Certification program, a comprehensive training course which teaches an in-depth framework for custom drink creation. In addition, Chris has helped the company to design and develop a full line of premium bar tools, with more product offerings to come.", "employer": "A Bar Above", "featured_recipe": null, "featured_recipe_text": "Chris' Desert Honey is a smoky take on the crisp, Martini-adjascent Alaska.", "featured": false }, { "slug": "ethan-pineda", "name": "Ethan Piñeda", "image": "https://api.bittercube.com/uploads/ethan-pineda.jpg", "summary": "Although he's bartended for ten plus years, Ethan Pineda found inspiration when he began learning the art of the cocktail. For the last four years he's been honing his craft at some of the best cocktail spots in Phoenix. \"I fell in love with the ability to be constantly creative and to make people smile with my drinks. The world can be a depressing place, so being able to make people happy something I created just for them, it's the cherry on top.\"", "employer": "Ambrogio 15", "featured_recipe": "/recipes/the-last-one", "featured_recipe_text": "A variation on The Last Word, mezcal and yuzu take the place of gin and lime to embolden this cocktail with a smoky and herbaceous edge.", "featured": false }, { "slug": "haydenharpole", "name": "Hayden Harpole", "image": "https://api.bittercube.com/uploads/img-4689-1.jpeg", "summary": "Hayden has been bartending 8 years, and is also the roaster at Misfit Coffee Company. He's loves anything and everything herbaceous and bitter.", "employer": "Misfit Coffee Company", "featured_recipe": "bogart", "featured_recipe_text": "This spirit forward sipper is the perfect after-dinner drink.", "featured": false }, { "slug": "moreno-john", "name": "Julian Moreno-Johns", "image": "https://api.bittercube.com/uploads/unknown.jpeg", "summary": "Julian has worked behind the pine at Lost Whale for three years, and is now the bar manager. When he’s not slinging drinks, you can find him studying for his computer science degree from UWM or lounging with his 2 dogs (Walter) and Sammy (pictured here).", "employer": "Lost Whale", "featured_recipe": "did-you-hear-that", "featured_recipe_text": null, "featured": false }, { "slug": "nate-beske", "name": "Nate Beske", "image": "https://api.bittercube.com/uploads/nate-1.jpg", "summary": null, "employer": "Hewing Hotel", "featured_recipe": "mason-dixon", "featured_recipe_text": null, "featured": false }, { "slug": "new-bartender-1", "name": "Cameron McKenzie", "image": "https://api.bittercube.com/uploads/cameron-1.jpg", "summary": "Cameron McKenzie cut his teeth bartending at Red Bone Alley in Florence, SC circa 2014. He worked behind the bar there for a couple years but he felt a ceiling fast approaching and the road calling him. On January 1st, 2016, he got in a 10ft U-Haul with all his worldly goods and drove 18 hours straight to Milwaukee. Two days later, he was standing behind the bar at the mythical Dock18. It was there where he learned so much about hospitality, bartending, hosting, and in general being a human in the world. He cherishes those memories of his first year in MKE. These days, he can be found in Milwaukee's Third Ward, cranking out cocktails on the weekends at Copper Turtle. Here are a few sentiments that have always stuck with him that he finds very helpful for folks working behind the pine: One can learn from anyone if one is paying attention, regardless of their skill level. So, pay attention. It's not about the good cocktails one makes, it's about the hundreds of bad drinks in between. Be sure to straw taste and if you wouldn't drink it, don't serve it. It's important to keep folks around you that tell you your drink is unbalanced and your cocktail name is dumb.", "employer": "The Copper Turtle Brewery & Taverne", "featured_recipe": "/recipes/false-spring", "featured_recipe_text": "\"False Spring\" captures the feeling of the cold, early days of Spring when snow is still a possibility. Floral notes meet woodsy, aquavit botanicals and citrus.", "featured": true }, { "slug": "new-bartender-2", "name": "The Botanical Battle Royale", "image": "https://api.bittercube.com/uploads/heirloom-bbr-shopify-2026c.jpg", "summary": null, "employer": null, "featured_recipe": null, "featured_recipe_text": null, "featured": false }, { "slug": "new-bartender", "name": "Domenica Marchetti", "image": "https://api.bittercube.com", "summary": null, "employer": null, "featured_recipe": null, "featured_recipe_text": null, "featured": false }, { "slug": "samantha-goebel", "name": "Samantha Goebel", "image": "https://api.bittercube.com/uploads/f90957e2-c260-41e2-acb3-b80afff72c49.JPG", "summary": "Samantha “Sam” Goebel has been in the service industry for 13 years now. It has had its ups and downs, but she has an appreciation for the experiences because it has given her time to identify her strengths, solidify her passions and further shape her values. If she had to choose one word to describe herself it would be relentless and in the best way possible. She’s relentless when making, testing and perfecting cocktails. New to craft bartending, Sam credits Bittercube for teaching her everything from the basics to how to construct and teach others craft cocktails. “The knowledge Bittercube gave me will forever shape the style of cocktails I create.”", "employer": "LaCrosse Distilling Co.", "featured_recipe": "driftless-pimms", "featured_recipe_text": null, "featured": false }, { "slug": "tiffany-carrier", "name": "Tiffany Carrier", "image": "https://api.bittercube.com", "summary": "", "employer": null, "featured_recipe": null, "featured_recipe_text": null, "featured": false } ]