Bartender of the Month: Meet Ricardo Smikle

With over 11 years in the hospitality industry, Ricardo has built a strong foundation behind the bar, spending the past four years focused on management.

He was initially drawn to bartending because of its dynamic, fast-paced environment and the opportunity to create memorable experiences for guests.

Throughout his career, Ricardo has worked in both high-volume venues and craft cocktail bars, developing a well-rounded skill set in mixology, team leadership, and customer service. His experience with a wide range of spirits and techniques has shaped his approach to bartending, where he prioritizes sustainability, consistency, and balanced flavors. Above all, he is passionate about delivering exceptional guest experiences through thoughtful execution and attention to detail.

We caught up with Ricardo to learn more about about the family influences that sparked his passion for flavor, the setback that fueled his comeback behind the bar, and the discipline and creativity that continue to shape his craft.

Who has been most influential in your development as a bartender?

My influence as bartender comes from my culinary roots. My grandfather was a great chef, and watching him allowed me to understand flavors and taste. After years of watching, I started out as a culinary chef, eventually twisting my knowledge to bartending. My mother also saw a strong potential in me from the beginning — from grating fruit and pressing juices, to working with blenders and shakers, to hospitality as a whole.

I’ll never forget when I started as a bar porter and was fired due to an accidental spill on a guest. That same guest respected my service and the quality/consistency of my cocktails, and requested for me to get rehired to the hotel or else he will check out with his family.

I went back and became the bartender they never believed in.

What are a few techniques or habits you’ve picked up over the years that you wish you’d learned sooner?

Using fresh ingredients and practicing sustainability instead of using unflavored products to shape my cocktails’ experience.

What’s one small detail most guests never notice, but makes a huge difference behind the bar?

Mise en place.

How do you balance creativity with consistency when making drinks night after night?

Always know the classics inside out. As a growing bartender back then, I always stopped and tasted, no matter how creative the drink was, and used that impression to grade my consistency. Speed should always be matched with understanding the flaws before serving.

Are there any tools, ingredients, or practices you consider essential to your workflow?

A comfortable Toby tin, different styles of jiggers, sharp knives, and multiple strainers for different types of cocktail pours; the list goes on.

What’s something bartending has taught you over time?

Know your audience. You never know who’s watching. Ignore the tip and pay attention to your customer service. Engage with your guests. That mindset has never left me, and it’s what helped shape my dreams into my reality today.

How has your relationship with bartending changed over time?

Traveling and learning different bartending cultures has changed my perspective.

If you could tell your younger self one thing before stepping behind the bar, what would it be?

Treat the bar like you own it.

Ricardo Smikle’s Original Cocktail, J ‘amican

The inspiration behind his original cocktail, J’Amican, comes from Jamaican resilience following Hurricane Melissa and the spirit of rebuilding stronger. The drink reflects the strength of the island’s culture and the richness of its authentic flavors, rising from the earth with depth and character. Those vibrant notes are balanced with the smooth, earthy profile of Jameson Irish Whiskey Black Barrel, creating a cocktail that honors both heritage and harmony.

Bartender of the Month is CHILLED’s spotlight on the industry’s rising stars and seasoned pros alike. Each month, we catch up with one of our CHILLED Ambassadors to talk inspiration, technique, career milestones, and the passion that fuels their craft. From behind-the-bar beginnings to signature serves, we highlight the talent shaping today’s cocktail culture.

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