So You Need A Bartender, Eh?

So you need a bartender, eh?



Well I'm happy to say you've found the right place. My name is Jacquelyn Ryan and I've been bartending in various venues, from martini lounges, to country club dining rooms, to Irish pubs, for the last eight years. I've got vast knowlege of mixology (Moscow Mule, Pink Lady, Blue Hawaiian...try me!), so I can create a fantastic drink menu for you, whatever your theme might be. I charge $15/hour with a tip jar and that includes:


-BARTENDING SERVICES:Setting up, tending, and breaking down the bar

-KIT OF BARTENDING TOOLS:Cocktail shakers, beer and wine openers, speed pourers, ice buckets and scoop, bar towels, and salt and sugar rimmer, etc. (all the tools I will need to make your drinks)

-COOLERS:Two large coolers.

-TABLE:A heavy duty folding table with professional linen table cloth for the bar.

-SHOPPING LIST:I will work with you to create your drink menu and bar shopping list.


I also offer custom made cocktails that are unique to your event, at an additional cost. Please email me at jackieryanbartending@gmail.com for more information/availability :)


** JACQUELYN RYAN BARTENDING SPRING COCKTAIL MENU**

Mediterranean Fig Cooler:
Vodka, Fig Liqueur, Lavendar Bitters, Garnished with Lavendar Sprigs.

Peach Bite Bellini:
Fresh Peach Puree, Prosecco, Peach Bitters.

Elodie's Punch:
Tequilla, Vanilla Infused Simple Syrup, Elderflower Liqueur, Club Soda.

Great Gatsby:
Rum, Muddled Fresh Blackberries, Peach Schnapps, Creme de Cassis (Blackberry Liqueur), Homemade Sweet and Sour Mix.

Provencal Lemonade:
Vodka, Elderflower Liqueur, Rosemary Infused Lemonade.


Thursday, February 3, 2011

KCRW's Good Food and Hollywood's The Library Bar

If you're a fan of eating local, then you can also drink local at The Library Bar located in Hollywood's Roosevelt Hotel. A recent story covered by KCRW'S comestible-oriented Good Food followed The Library Bar's Matthew Biancaniello (bartender extraordinaire). Biancaniello makes his drinks with fresh ingredients found at local farmers markets, resulting in well-crafted cocktails that change with the seasons. He's currently fond of the citrus that is now in season and the rum "St Elizabeth Allspice Dram".

The interview is definitely work listening to and can be found here:

http://www.kcrw.com/etc/programs/gf/gf110115salt_gluten_free_bee#idc-container
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