#mavenhal

[shanaastrachan]

Very happy with my recently revamped traveling makeup and hair kit. Not super compact but has everything I could need and all stacks so I can roll in and out with ease. #makeupandhairkit #makeupkit #hairkit #onlocationmakeupartist #onlocationhairandmakeup #onlocationhairstylist #mavenhal #glamcor #glamcorlights #makeupcase #hairbag (at Activspace)

[mavenhal]

Maven Erin Hayes

Lost Lake

Chicago, IL

BIO

Native Chicagoan Erin Hayes has worked in the hospitality industry since her very first job making milkshakes and lattes at Grumpy's Cafe. As soon as she turned 21, she graduated to bartending — though it wasn't until Erin began work for the Boka Group at Lincoln Park restaurant Perennial that she discovered a passion for spirits and cocktails. Erin went on to run two unique cocktail programs with the Boka Group at The Hotel Lincoln before pursuing her love of all things rum and tiki under the tutelage of her mentor, Paul McGee. Erin is a three-time Speed Rack competitor and was voted to the Chicago wildcard position at the National Speed Rack Finals in 2015. Today, Erin serves as the Bar Manager at Lost Lake in Chicago, as well as the Midwest Regional Brand Ambassador for Aviation American Gin and Vice President of the Chicago USBG Chapter.

We are doing a Throwback Thursday, because if you did not know, Lost Lake underwent a tragedy and their bar had a fire.  Because of the amazing support of the bar community, they are back up and running!

[mavenhal]

Maven Clairessa Chaput

Franklin Cafe

Boston, Massachusetts

BIO

I've lived in Boston now for ten years and have almost worked all of them in the South End neighborhood.  I am currently the General Manager and Beverage Director of Franklin Cafe (a 20 year old neighborhood staple).  Been in the industry for 16 years with 11 behind the stick.  Favorite thing about Boston is how amazing our bar community is to one another, we are like family and only want to support each other.  Outside of work, I am a New York sports fan and love living in enemy territory even more, have a habit of dancing every and anywhere at anytime, and am known for my incredibly boisterous laughter.

[mavenhal]

Maven Stephanie Teslar

Blue Hound Kitchen & Cocktails

FAR EAST SOUR

1 ½ oz Thai tea-infused Copper City bourbon (or any other light and mildly sweet bourbon such as Maker’s Mark)

¾ oz Fresh Lemon Juice

¼ oz Luxardo Amaretto

2 Dashes Angostura Bitters

½ oz Rich Demerara Syrup (2:1)

1 Fresh Egg White

Shake all ingredients without ice, add ice and double strain up into a coupe. Garnish with 2 luxardo cherries.

I was inspired actually on a whim to make this drink. I already featured the whiskey in a different cocktail on the menu, when a guest came in and asked for that ingredient, but in a more simple drink. They mentioned that they enjoyed whiskey sours, so I took that ingredient and poof! It was so delicious I wanted to keep making that version of the drink.

[mavenhal]

Maven Stephanie Teslar

Blue Hound Kitchen & Cocktails

Phoenix, AZ

BIO

Whether she’s infusing esoteric spirits with local ingredients, using her love of the culinary art to expand the horizons of cocktail ingredients, or resurrecting Prohibition-era recipes, Stephanie Teslar’s curiosity in the art of cocktailing is never-ending. Steph’s interest in the bar began at the age of 17 in her home state of Pennsylvania. Steph fell in love with fine wine and went on to study and be certified through the Court of Master Sommeliers as well as the Society of Wine Educators. Her love of spirits soon lead her to move to Phoenix to run bar programs for Kimpton Hotels. Since she arrived at Blue Hound in 2012, her experiments behind the bar have not gone unnoticed, earning her nominations for a variety of industry prizes including Phoenix New Times’ “Big Brain Award” for culinary excellence. She also won the Arizona Restaurant Association’s 2014 “Foodist Awards” for master mixologist.

[mavenhal]

Maven Lana Gailani

Seamstress

New York, NY

BIO

Lana Gailani abandoned academia for restaurants, trading a basement office for a basement kitchen. She spent several years working in fine dining pastry before switching sides and training as a sommelier. After a stint at Michelin-starred Hakkasan, she discovered a love of spirits and began bartending at Empellon Cocina, where a deep love of agave was born. These days she’s preaching the mezcal gospel at Seamstress, Pouring Ribbons, and Holiday Cocktail lounge. When she’s not pouring drinks, she’s dreaming of joining the circus.

[mavenhal]

Maven Zulcoralis Rodreguez

Esquire Tavern

ARMARGO LIMÓN

1oz Amaro Lucano 

3/4oz Real Minero Largo 

1/4oz Carpano Antica 

1/4oz Nectavé Agave Nectar 

1/2oz Lemon Juice 

3 Dashes Bittermens’ Orchard Street Celery Shrub

Pinch of Salt 

Fevertree Bitter Lemon

For the original cocktail, Zulcoralis wanted to create a cocktail that is bitter, herbaceous, yet light and refreshing that complements the hot summer in Texas. Amargo Limón delivers that flavor profile and can be enjoyed at a cocktail bar or while tubing on the river.

[mavenhal]

Maven Zulcoralis Rodreguez

Esquire Tavern

San Antonio, TX

BIO

Zulcoralis Rodriguez, 29, hails from the tropical island of Puerto Rico and made a home for herself and her family in San Antonio, Texas. She has worked in the hospitaily industry for several years, but had her sights set on making her mark. Currently, Zulcoralis holds the position of head bartender at the historic The Esquire Tavern, oldest bar on the Riverwalk, where she has worked for the last three years. Her latest accomplishments include being Miss Speed Rack Dallas 2015 and was named one of the top 8 women to watch in 2015 by Beverage Director magazine.