| MEET THE MIXOLOGIST |

Carisa Brooks is the bar supervisor at Pennyroyal in Seattle , a European-style bar in the Kimpton Palladian Hotel .

What was your first job in the beverage or hospitality industry ? My first job in the hospitality industry was as a host . It was a great , hands-on way to learn how restaurants operate .

What is your favorite spirit to work with at the moment ? As the weather begins to warm up in Seattle , I ’ m currently on a gin kick . The spirit is so versatile and fun to work with , allowing for lots of creativity with cocktails .

What is the focus or specialty of the beverage program at your bar ? At Pennyroyal , we are focused on using fresh , seasonal ingredients to develop fun cocktails that are unique , yet still approachable .

What drinks do you see guests enjoying or asking for these days ? Currently , an Old Fashioned seems to be the most common “ go-to ” drink for guests . I welcome it , as I enjoy introducing guests to new whiskeys or alternate variations of the drink so they can enjoy something familiar , but with a new twist .

What ’ s your current go-to cocktail or beverage ? I ’ m currently enjoying a Daiquiri with rhum agricole or a Sazerac .

Would you share a recipe for one of the most popular at your bar , or one of your favorite drinks ? Here ’ s one for the She ’ s So Fine , a gin-based , sour-style drink .

SHE ’ S SO FINE

1 ½ oz . Hendrick ’ s gin ¾ oz . Shiso syrup * ¾ oz . Lemon 1 Egg white

Combine all ingredients in a tin . Dry shake ( no ice ), then wet shake . Double strain into a coupe glass .

* For Shiso syrup : Combine 1,000 ml . water , 1,000 mg . sugar and bring to boil . Remove from heat and add 25 shiso leaves . Let steep for 2 ½ hours , then strain .

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