Michelle Carlucci - Rome Restaurant in Franklin, MA

Michelle has been working at the Rome Restaurant in Franklin, MA since 1991! She loves that the bar is home to a really eclectic crowd, knowing many of her bar clients for 25 years; they are like family to Michelle. Speaking of family, the Rome Restaurant is owned by the Colace’s of Franklin, Michelle’s cousins and wonderful friends to her as well.

Over the years, Michelle has shared some great memories at the Rome Restaurant such as the Red Sox World series run (who slept?!), the Patriot's first super bowl, Celtics Championship, and lest we forget, the AWESOME run for the Stanley cup by the Bruins just last year. Then the recession hit, elections, wins, losses, proposals, break-ups, babies, she has seen it all and loved every minute of it.

When Michelle is not working she likes spending time with her two teenage sons, boyfriend Tedy and friends and family, particularly at the beach. She is also a gym rat and has run 6 marathons. In the fall Michelle is starting nursing school, fulfilling a long time dream.

Michelle loves making drinks, too, of course. At the Rome Restaurant they do everything from beers to a house special, the Italian version of a Mai Tai that they call a "Mia Tia". She says: “The key ingredient to the delicious Mia Tia is Gosling’s Black Seal Rum. It adds a sweet and spicy punch with a kick. We also serve quite a few Dark 'n Stormy's, Gosling's mixed with spicy ginger beer. Just mixing them makes me think of Bermuda, home of Gosling's Black Seal. On a recent vacation I actually went to the Gosling distillery in Bermuda. They gave a great tour and lots of free samples!”

Visit Franklin and check out the Rome Restaurant. The food is homemade Italian, the drinks are great, and the company always entertaining. They'd love to see you.

Salute!

Gosling's Mia Tia:
1 oz Gosling's Black Seal Rum
1 oz Gosling's Gold Rum
½ oz Gozio Amaretto
2 oz orange Juice
½ oz lime juice
Dash of Grenadine

Shake vigorously and serve in a 14 oz glass filled with ice.
Garnish with orange slice and a cherry.

Nicole Whitchurch - The Bluewater Grill, Newport Beach, California.

We are pleased to present Nicole Whitchurch as our May 2012 Bartender of the Month.

Nicole is currently bartending at The Bluewater Grill, in beautiful Newport Beach, California. She tell us: "I have had the privilege to work at Bluewater for a little over eight years now, and I absolutely love it. Not only is Bluewater Grill a great place to enjoy all of the fresh seafood on the market, but we also make the best drinks in town!"

Although Nicole grew up in Riverside, California and calls that her home, Newport Beach definitely comes in second. Aside from bartending at Bluewater, she also enjoys any activity that involves exercise and the outdoors. Most importantly, spending time with her fiancé, friends, family, and Lily (Boston terrier), is at the top of her list.

Nicole says: "Being a bartender at Bluewater, I get to work with the most amazing people, serve satisfied happy guests, and look at beautiful sunsets every day! Gosling's Black Seal Rum is one of my favorite liquors to work with, because everybody that tries it loves it! It is a spicy, but very smooth rum that goes great with pretty much everything. We serve Gosling's Rum with Gosling's Stormy Ginger Beer to make a delicious Dark ‘n Stormy, or simply mix it with coke, or even pineapple juice! It really does go great with everything! One of my favorite cocktails that we make with Gosling’s Rum is called the "Black and Blue". I absolutely love this cocktail! So, the next time you are in Newport Beach, stop by the Bluewater Grill for great food, service, and COCKTAILS!!"

BLACK AND BLUE COCKTAIL
2 oz Gosling's Black Seal Rum
1 Dash Angostura Bitters
Juice of 1 lime
Crushed ice
Splash of pineapple juice
Splash of orange juice
.5 oz agave nectar

Stir or shake vigorously until a frothing head appears. Strain into sour glasses. Garnish with a lime.

Scott Casey, The Reel Bar, Mt. Pleasant, SC

Scott Casey is the Bar Supervisor at The Reel Bar, Charleston Harbor Resort & Marina, and is our Bartender of the Month for April 2012.

Scott has been with The Reel Bar since 2006 and has the unique ability to match a face with a drink. Due to this and a very hospitable personality, Scott has become a favorite among guests and boaters alike.

Scott spent 17 years in the corporate sales gig before joining The Reel Bar, which leads to his mantra of “It’s never to late to find your calling".

One of Scott’s specialties is his pineapple infused rum blend. This proprietary recipe includes both Gosling’s Black Seal Rum and Gosling's Gold Bemuda Rum used in an infusion jar with fresh pineapple and Madagascar vanilla beans. It blends deliciously with ginger beer.

For further information please contact:

The Reel Bar
Charleston Harbor Resort & Marina
20 Patriots Point Road
Mt. Pleasant, South Carolina 29464
Toll Free (877) 396-6594
www.charlestonharborresort.com

Sarah Joy, Uley’s Cabin, Crested Butte Mountain Resort

Sarah Joy, Uley’s Cabin, Crested Butte Mountain Resort

Sarah Joy is the Ice Bar Manager at Uley’s Cabin, Crested Butte Mountain Resort, and is our Bartender of the Month for March 2012.

Uley’s Cabin and the Ice Bar is a unique setting to enjoy a gourmet lunch of upscale Colorado cuisine and sip on handcrafted specialty cocktails whilst enjoying the beautiful vistas! Getting to Uley’s Cabin is half the fun. Take a ride in an open sleigh pulled by a snow cat to a cabin tucked in the woods located at the base of the Twister lift. While there enjoy an exceptional dinner featuring favourites of Colorado elk bourguignonne, duck confit and Whiskey River pan seared salmon. A full bar and a handpicked wine list are available to complement your dining experience. Then bundle up afterwards to take the sleigh back to the base area.



 When Krissy Clary, Uley’s Cabin GM (left), and Sarah (right) aren’t behind the bar they love to chill in the Gosling's snow cave, located slope side, with a Dark ‘n Stormy®.

Join Sarah and Krissy for a unique fine dining experience at Uley’s Cabin, or take a break from ripping the pow and stop for a Dark ‘n Stormy at the amazing Ice Bar. Call 970.349.4764 for reservations and more info.

Ice Bar at Uley's Cabin
Crested Butte Mountain Resort

LEE MILLER USA - Bartender of the Month February 2012

Lee is a bartender at the Pig ‘n’ Whistle in busy midtown Manhattan, NYC. Formally a chef in Kansas City he has been bartending for over 20 years and has been at the Pig ‘n’ Whistle for two and a half years. Lee is a flame throwing bartender who knows how to make over 500 cocktails. His favorite drink is a Mai Tai made with Gosling's Black Seal Rum.

When not at work Lee likes to play soccer, tennis and squash as well as listening to music. He hopes to one day be able to open his own bar and restaurant.

Drop by and have Lee make you a special Mai Tai or the classic Dark ‘n Stormy® at the best Irish pub in NYC & one of the top live music destinations. Pig ‘n’ Whistle on 3rd is a great place for after work gatherings and to watch your favorite sports.


For further information, please contact:
Pig 'n' Whistle
922 3rd Avenue
New York, NY 10022
Tel: 212-688-4646
www.pignwhistleon3.com

Derek Alexander - Bartender of the Month May 2010

After nearly a decade of pouring drinks and paying dues on the Chicago cocktail scene, Derek Alexander has arrived. Carving out his voice in the reclaimed wood and rustic confines of Longman & Eagle located in the Logan Square neighborhood, Derek builds cocktails that focus on old-school recipes, contemporary cooking technique and locally sourced ingredients.

A veteran of Blackbird and The Bristol, Derek earned his chops under the tutelage of Steven Carrow. In between his intensive trainings at Bristol and “The Bird” he spent the summer of 2008 studying the style and finesse of Tokyo’s elaborate cocktail scene. Now, at the lead of Longman’s 100 plus whiskeys, a laundry list of bitters and other fine spirits, Derek offers weekly drink specials, a regular rotation of unique, exceptional cocktails and plenty of “whiskey for drinking.” BLACK SEAL SWIZZLE (created by Derek Alexander) 2oz. Gosling's Black Seal Rum 1/4oz. Bitter Truth Kraüter Liquor EXR 1/2oz. fresh lime juice 1/2oz. gomme syrup 10 mint Leaves crushed ice mint for garnish Place the 10 mint leaves in the drinking vessel. Add the lime and gomme syrup and gently muddle the mint leaves with a bar spoon to gently extract the mint oils without tearing the mint to shreds. Add crushed ice. Pour in the Gosling's Black Seal Rum and Kraüter Liquor over the ice. Churn your swizzle stick or bar spoon in the vessel until it creates a bit of frost. Take a stalk of mint garnish with mint leaves. Longman & Eagle 2657 N. Kedzie Ave Chicago, IL 60647 Tel: 773.276.7110

Chris Cohen - Bartender of the Month

Chris Cohen was born and raised in Washington, DC. He has been bartending for over seven years at bars, restaurants, and hotels in the area. Prior to his work in the hospitality industry, he studied economics at The George Washington University. "I realized pretty early that I didn't want to be in banking. I decided that I wanted to be involved in the best part of people's day. At the office, people are stressed out, frustrated, and tired. At the bar, people are relaxed, laughing, and at ease. It was the best decision I ever made, the positivity completely changed my quality of life."

Chris has been at the Jefferson Hotel for a year and a half, and his passion for hospitality has only grown in this environment. "People often ask me whether I consider myself a bartender or a mixologist. The answer is neither. I consider myself a host. If people want to talk to me about cocktail history and have me make unique drinks for them, that is great, but I am just as happy to serve iced tea to somebody who wants to read a newspaper. If my guest is comfortable, I am comfortable."

Chris also has a passion for traditional cocktails. "My father was in the Foreign Service and raised me with an international sensiblility. I love the historical and cultural elements of cocktails and wine. There are such great stories and rich histories behind food and drinks. Eating and drinking are emotional activities. Find anybody that has been away from their childhood home for awhile and ask them about their favorite foods and drinks from home. They could go on forever. I still go to the Thai restaurant my parents took me to since I was three years old. It looks the same, tastes the same, and I always feel secretly tempted to order a Virgin Pina Colada like I did when I was nine. I never do it though."

"Gosling's is a rum that taps into that rich cultural tapestry. It is a traditional rum that pays homage to the people of Bermuda, the island's history, and the origin of the great Dark 'n Stormy cocktail. If you don't use Bermudan ginger beer you simply are not doing justice to the cocktail. When I make a Dark 'n Stormy for myself, I only use Black Seal Rum, Bermudan Ginger Beer, and I usually sprinkle a little cayanne pepper on top. Nothing is every spicy enough for me."