Meet Chilled 100 Bartender Angie Webb

Nestled in the vibrant neighborhood of Mt. Lookout, Ohio, is The Vault, a bar with an intriguing history and innovative cocktail menu.

At the helm of the bar stands Angie Webb, a passionate and creative bartender whose journey in the industry has been both inspiring and enriching. In this interview, Angie shares her insights and experiences from behind the bar.

What inspired you to become a bartender?

My inspiration to be a bartender started as an obvious one; money. But once I was behind the bar, it evolved into so much more. I get to be creative and social, while creating a memorable experience for friends and strangers alike. What started as a side job quickly became a fulfilling career.

Where do you tend bar now? What makes it unique?

I currently bartend at a new spot called The Vault in Mt. Lookout. It’s unique in that it used to be an old bank, so there’s a huge functioning vault in the center (which is ironically my liquor room). We’re also unique because of our cocktail menu, which consists of craft cocktails with as many “made in house” ingredients as possible.

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

Brenda Terry was my first boss to really give me the push into craft cocktails and competitions when I was in Tampa. She’s an industry titan who has helped me countless times become the bartender I am. I owe all my knowledge and part of my attitude to her!

Do you have any advice for novice/at home bartenders?

Get the right tools! The biggest reason your drinks at home don’t compare to those at a bar is your method of making the drink. Stir or shake your cocktails properly and you’ll see a huge improvement in quality.

What is your favorite ingredient right now and why?

My favorite ingredient right now is buttered popcorn! Just a standard microwave popcorn bag I use to make buttered popcorn simple syrup for cocktails—or for fat-washing a dark spirit.

How do you go about creating cocktails? Is there a specific process or simply a moment of inspiration?

Most of my cocktail ideas start with a single ingredient. I work backwards from there, building a drink around that one element. Usually, the inspiration hits after a night of one too many drinks—by the next morning, I’ve got a recipe in my head to try.

Do you have a special technique you use or a tip for making a particular drink?

Not really that revolutionary, but I love to pop the spring off a Hawthorne strainer and throw it in a tin when making anything with egg whites or any drink I want to get extra fluffy and frothy. Also works great for espresso martinis!

Where do you see the bartending/cocktail culture headed?

I think people are starting to focus on quality ingredients, especially in their spirits. The trend of “celebrity endorsed spirits” seems to be fading and more and more people are asking for better things!

Angie Webb’s Original Cocktail

Kernel Fig

Ingredients:

2 oz. Old Forester Bourbon
¾ oz. Dry White Port Wine
¾ oz. Buttered Popcorn Simple Syrup
½ oz. Fig Shrub
1/4 dropper Bitterman’s Ginger Bitters

Glassware: Coupe

Garnish: Lemon Twist

Preparation:

Stir and strain into a Coupe.
Garnish with a lemon twist.

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