Our new series shines a lights on all of our awesome mixologists!
First up is David with our new barrel-aged negroni.
He is one of our beloved head bartenders and has been with us since 𝘣𝘦𝘧𝘰𝘳𝘦 Day One! He isn’t known as a “liquid chef” for any old reason, whenever one of us is missing something in a cocktail, David will blurt out the perfect component that will pull it all together before we can blink!
David is a true professional in the restaurant industry with an eye for all of the little details, which is what truly sets him apart.
He is holding our 𝗕𝗮𝗿𝗿𝗲𝗹 𝗔𝗴𝗲𝗱 𝗡𝗲𝗴𝗿𝗼𝗻𝗶: Journeyman Distillery’s Bilberry Black Hearts Gin, sweet vermouth, Campari, and orange bitters get mixed up and aged in our Journeyman charred oak barrel for at least three months. This process adds more layers of flavor and texture to this cocktail that you just can’t get anywhere else!
Second is Cate – another one of our head bartenders who has been with us from the start! We may have stolen Cate from the city of Chicago to come work with us, but she’s stolen all of our hearts here at Leeds as well. You can usually catch Cate wearing her boots in the back bar cranking out cocktails like nobody’s business. Her speed and precision when creating cocktails is unsurpassable – she makes hundreds of cocktails a shift! Cate assists in creating cocktails for the menu and is a true creative genius. She plays a big role in setting up the bar for success by batching a lot of our housemade syrups and other cocktail ingredients that we make fresh weekly.
She is holding our 𝗧𝗵𝗲 𝗗𝗿𝗮𝗴𝗼𝗻𝗳𝗿𝘂𝗶𝘁 𝗖𝗼𝗼𝗹𝗲𝗿: The Real McCoy 3 yr. Aged Rum, plus our housemade Dragonfruit-mint syrup, fresh lime juice and sparkling water.
Third is Russel – when he isn’t behind the bar, he’s hitting the books! He has been with us since Day One and is rocking the whole student by day, bartender by night vibe. Russel is the ultimate story-teller! He is well versed in the history of our building, so if you pull up a seat to the bar, have a chat with him about it. If we’re ever in a pinch, we can rely on Russel, he’s always down to come save the day and we really appreciate that! He is holidng our 𝗕𝗮𝗿𝗿𝗲𝗹 𝗔𝗴𝗲𝗱 𝗠𝗮𝗻𝗵𝗮𝘁𝘁𝗮𝗻. We’ve been barrel aging our manhattan since we opened our doors. What makes this cocktail unique to us? We hand select our very own private barrel of bourbon from Hotel Tango Distillery, mix it with sweet vermouth and classic Angostura bitters then barrel age it for 6 months in charred oak barrels!
Fourth is Paige, who joined our family back in January. She’s done just about every job there is in a restaurant- from hosting, to serving, to bartending, and has even led her own crew in the past as a manager. Paige hopes to own her own place someday, and is working hard to reach her goals! She is serving up our new 𝗧𝗵𝗲 𝗕𝗮𝗯𝘆 𝗦𝗽𝗶𝗰𝗲: We start this drink with a slice of muddled habanero, agave syrup, and lime juice. We add in Hotel Tango Distillery’s gin, and a combination of cold pressed cucumber and celery juice made for us from Be Good Juicerie located in Valpo. Top it off with a chili-lime rim and a slice of fresh cucumber and voila!