City Sips – Toledo City Paper

Maybe we’re exaggerating our intuitive instincts But here’s a prediction: Summer 2018 will be the season of cocktails. Craft beer had its time and rosé – although delicious – enjoyed its time on trend. Cocktails, whether classic, new, or old-fashioned with a twist, are here to stay. And we couldn’t be more excited. We asked local bartenders about our premonition and sipped their ice-cold advice and stiff recommendations.

Nikki Hurtsellers | Barr’s tavernBarrs_1_KMiller_150cmyk

Bartender for 10 years.
Bartender is my dream job. I’ve wanted to do that all my life. I’ve been in the restaurant business since high school and it was always what I wanted to do. I love making cocktails, I like that
drink and talk to strangers.

Nice flipBarrs_Drink1_KMiller_150cmyk

– 1 ounce Carpano Antica Formula Vermouth
-3 / 4oz White Fernet
-Half a lemon, juiced
-Two dashes of Anguostura Bitter
-An egg white
– Topped up with ginger beer
– Garnish with a few drops of bitters and roasted lemon zest

This drink has bitter flavors that are very popular right now. It is different from others and soothes the stomach after eating.

Erin Smith | Bar Louiebarloui

First year bartender.
I think bartending is fun; it’s different every day. Making drinks and trying drinks – I enjoy it. There are lots of people who drink, hang out, and hang around for a while so you’re more of a relaxed, fun crowd.

The divaBarLouie_KMiller_150cmyk

-1 1/4 ounces SKYY pineapple
-3 / 4oz PAMA liqueur
-1/2 ounces pomegranate syrup
– 1 ounce pineapple juice
-Freshly cut pineapple slice

This is one of our favorite cocktails. It’s one of my favorites and it’s a summer drink. It goes down smoothly, you can hardly taste the alcohol.

John Jacob | Mancy’s ItalianDSC_0047

Bartender for 27 years.
I love bartenders because I love people. I love the ability to create, express myself through the drinks and the product I use.

Adonis cocktailMancysItalian_Drink_KMIller_150cmyk

-1.5oz Carpano Antica formula
-1.5 ounces of La Guita Manzanilla
-A couple of dashes of Regan’s Orange Bitters No. 6th
-Stirred, not shaken

This is a nice, clear drink that rounds off the flavors and is low in alcohol.

Aldo Ballester | Little crazy CarlosPocoLoco_Aldo_Drink_150cmyk

Bartender for 7-8 years.
I like that bartenders never get bored. You meet with everyone and get to know a lot of people every day. We change people’s lives; Not only do we supply drinks, we give them some advice ourselves by listening to them.

Classic strawberry daiquiriPocoLoco_Drink_150cmyk

– 1 ounce Havana Club rum
-1oz Heart of Glass Strawberry Vodka from Toledo Spirits
-3/4 ounces of lime juice
-½ ounces of simple organic brown sugar syrup
-3 whole strawberries

This drink is great for the summer and we support local businesses like Toledo Spirits. We do not use a mixture that contains preservatives or the like. We make it as organic as possible.

Marissa Castilleja | Funny bonesFunnyBone1_KMiller_150cmyk

First year bartender.
One thing I love about the bartender is the atmosphere. The people who come here are unique and there are a multitude of people who get through.

Blue bowlFunnyBone_KMiller_150cmyk

– Equal parts of Smirnoff vodka / rum
-Blue raspberry syrup
-Pineapple juice
-7 to
-Crowned with Malibu and Bacardi 151

This drink is one of our most popular. As soon as someone brings it out and everyone else sees it, everyone orders it.

Matt McComish | Mancy’s idealMancysIdeal_KMiller_150cmyk

Bartender for five years.
I love working as a bartender for my regulars and other people. I like the bartender’s story because it’s a little bit like hip hop; everyone tries each other out. Some call it stealing, some call it inspiration. Everyone is influenced by the people before them.

Wrong sprayDSC_0184

– 5oz Campari
-¾oz pomegranate liqueur
-¾oz gin
-¾oz of sweet vermouth
-1.5 ounces of Prosecco
– Garnish with orange

This drink means ‘fault’ and was previously made with Negroni wine instead of gin. It turned out to be a happy coincidence.

Matt Waldfogel | Benchmark restaurantBenchmark_1_KMiller_150cmyk

Bartender for 19 years.
I love the bartender’s creativity. I spent a lot of time not really into the craft and then, about seven years or so ago, I wanted to learn and get better at what I was doing, so I started studying. You create something that is kind of an extension of you.

Jalisco Hopscotchrose

– 2 ounces of Herradura tequila
-1 / 4oz dry curacao
-3 drops of Bittermen’s hopped grapefruit
-1/4 oz Laphroaig
– Topped with a flamed grapefruit rose

We didn’t want to do something so crazy and fancy, but at the same time this drink is different from what a lot of other people do. They are things that are easily available in the Toledo market. It’s a different way of looking at things you can do.

Deborah Walken | Mancy’s SteakhouseRunning

Bartender since 21.
I like bartenders because I like meeting new people. It’s like going out but getting paid to do it.

Old fashiondraw

-aromatic bitters
-Cane sugar
– Splash of soda
-Your choice of bourbon

Bourbon is popular right now, and this is one of our favorite drinks.

Nichole “Cole” Miller | Doc WatsonsDocWatsons1

Bartender for 14 years.
In bartending there is something different every day, there is no monotony. So do the people. There are so many customers who became my second family.

Cole’s hangover cureDocWatsons2

– Longing for orange vodka
– Equal parts of pineapple juice
-Orange juice
-Cranberry Juice
– Served in a pint glass

This drink pumps vitamin C, gets the blood flowing instantly and is a trend now, everyone loves it, especially on Sundays.

Aaron Parker | Nagoya Japanese steakhouse and sushiAaronParker-1

Bar manager since January.
I love interacting with guests, making drinks and making sure everyone has a great experience.

Wasabi Bloody MaryBloody Maria

-A1 Worcestershire Sauce
-Lite I am
-Absolutely pepper
-Gentleman. And Mrs. T’s Premium Blend
-Ball made of wasabi
Celery and salt rim
– Garnished with Stuffed Olives with Blue Cheese, Green Olives, Lemon, Lime and Cocktail Prawns

This drink gives a Japanese twist to a classic cocktail. Add the wasabi and soy sauce to get the flavor we’re happy to offer.

Christina Hartman | Oliver House / Maumee Bay Brewing Co.OliverHouse2

Bartender for eight years.
I like to meet different people. Bartender changes every day; I don’t come to work and fill out the same form … and I love schnapps.

Buckeye BelliniOliverHaus1

– 1.25 ounces Belvedere peach vodka
– Build in a pint glass, add ice and top it up with Buckeye beer
-Top with a splash of orange juice

We are a brewery and currently the oldest running brewery in Toledo. Beer cocktails are very popular right now. It has a little more punch than a regular beer.

Logan Anderson | Registration bistroRegistration4

Bartender for three years.
I like that I can use a creative part of my mind with the bartender. It’s like bringing luck. It’s nice to be at work and then enjoy spending time with people.

One moreRegistration 3

-2 ounces Havana Club rum
– 5oz velvet falemum
-.5oz lime
-0.5 ounces of honey
-Seltzer (served in a Collins glass with seltzer)

This is a light and refreshing summer cocktail with an interesting twist. It has a creamy and bubbly quality. It has many levels.

Justin Carnes | Rocky’s barJustin

Bartender for 20 years.
What I like about the bartender is superiority … ‘Hey, I have alcohol and you don’t … GIVE ME MONEY NOW !!!’ “

Rocky’s Ruby Red Martini01-ROCKYS-RUBY-RED_2641

– 1 ounce Smirnoff Ruby Red Grapefruit Vodka
-1 ounce chambord
-Part lemonade
– Splash of acidic mixture

You wouldn’t believe any of the other “potions” these characters were trying to conjure up. So this drink is a necessity.

Ashley Bear | Basil pizza and wineBasil 2

Bartender for two years.
What I like about bartending is that I love mixing things up, trying new things, and I love that here at Basil we do everything fresh and basically from scratch.

Manhattan projectBasil 3

-Punch cherry bitter
-2 ounces of Bulleit rye
– 1 ounce Barolo Chinato
-½oz Luxardo
-Add ice and stir
– Pour over ice and garnish with a cherry garnish

This drink is like your classic cocktail that everyone loves, but it’s our personal take.

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