DRINK CULTURE

something akin to an orange creamsicle and is quite delightful .

What ’ s your own current go-to cocktail or beverage ? My current go-to cocktail would have to be any tequila or mezcal neat , accompanied by an orange slice . I prefer to keep it simple and savor something slowly . Although , I also always enjoy a nice , bold glass of red wine .

JOCELYN JOLLEY IS HEAD BARTENDER AT MICHAEL ’ S ON NAPLES IN LONG BEACH , CA .

What was your first job in the beverage or hospitality industry ? One of my first jobs in the service industry was at a little brunch spot on the water called Schooner Or Later in Long Beach . It was a mom-and-pop local greasy spoon where I really cut my teeth in a super busy and bustling atmosphere . There was no choice but to sink or swim , and I quickly learned how to think fast on my feet .

What is your favorite spirit to work with at the moment ? My favorite spirit to work with right now is mezcal . I feel like there are so many layers to this agave spirit , and the smokiness aspect adds an extra challenge for me in blending other flavors . Also , working in an Italian restaurant , combining the bitterness of most Italian liqueurs with this versatile spirit ends up creating the perfect balance that you would never expect .

You support small businesses in the area and nationally ; how do you find these sources for bar ingredients ? I consider myself very lucky to have highly trusted and knowledgeable liquor distribution representatives . They understand my style and preferences , whether it ' s a locally sourced product or woman-owned , and they always bring me the best and coolest new products . Additionally , I rely on my fellow coworkers and the good old internet .

Would you share one of your favorite drink recipes ? One cocktail creation of mine that sits close to my heart is The Dea Divina . As a woman in the bartending industry , I find it so important to support and uplift other women , so I decided to craft a cocktail made exclusively with spirits by female distillers . It ' s smoky and earthy and delivers a hint of sweetness , all balancing the remarkable flavors of these inspiring distillers .

DEA DIVINA

1 oz . Amass Mushroom Reserve gin 1 oz . Gem and Bolt mezcal ½ oz . Amaro Nonino ½ oz . Americano Bianco Bar spoon of honey

Stir all ingredients and pour over a large ice cube . Light a palo santo stick on fire and fill a bell jar fill with smoke . Place cocktail in a bell jar and allow smoke to encase it . Garnish with an edible flower .

What are some of the popular cocktails on the menu currently ? Some of our most popular cocktails would have to be the Cocco Bravo , which features coconut fat-washed Nosotros blanco tequila , pineapple , cane and lime . Its subtle flavors are refreshing and tart , making it agreeable to everyone regardless of the season .

Additionally , we offer an extensive Negroni section on our menu , with the Negroni Sour quickly rising to the top of our favorites . This cocktail includes a house-made orange cordial , Grey Whale gin , Campari and Antica sweet vermouth , all whipped together with a fresh egg white and a splash of lemon . The drink ends up resembling

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