She started as a host, then worked her way up to a server, then cocktail server, then bartender to bar manager, and eventually, beverage director. She took a short reprieve to become a massage therapist but couldn’t stay away from the bar scene and returned after three short months.
She currently bartends at Yunta Nikkei, a Peruvian-Japanese concept bar with a focus on Pisco. Ashley credits her development as a bartender to a fellow bartender and friend, Amanda Britton, who encouraged her to elevate her craft.
Here’s what she had to say.
I’ve been really delving into different teas and their flavor profiles. I love the vastness of the flavors and how versatile they are.
It changes from cocktail to cocktail. Sometimes I have a drink name that inspires it. Other times it’s a new spirit or ingredient that lends the inspiration.
Honestly, I love the beauty of simplicity. I don’t think a cocktail has to have seven or eight touches to be delicious or creative.
I think we are starting to pull away from the pretentiousness of the form a bit and moving in the direction of just really having fun with what we are doing and creating.
Read, research, and play around with new information, techniques, and ingredients.
Interested in joining The Chilled 100?
Our group of passionate and talented bartenders love the art of crafting cocktails. We are always on the lookout for the best bartenders. Membership is free. For additional information about this amazing opportunity contact Chilled 100 National Director firstname.lastname@example.org or visit chilled100.com.