Gaby Mlynarczyk
I started tending bar to support my shopping habits during college.
Over time being a bartender became my career choice because I get to work with some incredibly passionate and creative people that speak the same ” language” as me.
I started mixing drinks back in 2006-7 after I’d tasted a Pink Lady cocktail made by the Team at Little Branch, I’d never tasted anything so delicious and was obsessed with figuring out how to make cocktails that had so much depth of flavor and complexity. I met Lynnette Marrero and Jim Kearns shortly after and they really took me down a rabbit hole of pre-prohibition cocktail education.
From there, I started to experiment with switching out ingredients and making my own infused spirits or syrups such as Jasmine green tea gin, which these days gets a milk wash to remove the harsh tannins or coconut five spice orgeat. I’m lucky that people responded so well to what I do, it gave me the platform to spend the last eight years flying my cocktail freak flag and getting really nerdy.
I create cocktail menus for restaurants and bars. My specialty is culinary driven cocktails spirited and non-alcoholic that use both seasonal farmers market produce and pantry staples such as butter, vinegars, teas, and spices. I also utilize modernist kitchen techniques such as sous vide and centrifugal clarification in their preparation which results in consistent and flavorful results.
Over time being a bartender became my career choice because I get to work with some incredibly passionate and creative people that speak the same ” language” as me.
I started mixing drinks back in 2006-7 after I’d tasted a Pink Lady cocktail made by the Team at Little Branch, I’d never tasted anything so delicious and was obsessed with figuring out how to make cocktails that had so much depth of flavor and complexity. I met Lynnette Marrero and Jim Kearns shortly after and they really took me down a rabbit hole of pre-prohibition cocktail education.
From there, I started to experiment with switching out ingredients and making my own infused spirits or syrups such as Jasmine green tea gin, which these days gets a milk wash to remove the harsh tannins or coconut five spice orgeat. I’m lucky that people responded so well to what I do, it gave me the platform to spend the last eight years flying my cocktail freak flag and getting really nerdy.
I create cocktail menus for restaurants and bars. My specialty is culinary driven cocktails spirited and non-alcoholic that use both seasonal farmers market produce and pantry staples such as butter, vinegars, teas, and spices. I also utilize modernist kitchen techniques such as sous vide and centrifugal clarification in their preparation which results in consistent and flavorful results.
