Zach
Three Days Out:
Duck fat washed Capel Pisco, 400 Conejos, Fernet Branca, Toasted sesame orgeat, Zaatar syrup, Lime juice, Grapefruit juice, Olive oil, Umami.
Bio:
California born and raised, I’ve spent the last six years bringing my West Coast creativity to Montana’s craft cocktail scene! With nine years behind the bar, I bring big energy, bold flavors, and a love for connecting with people through every pour. For me, bartending isn’t just about the drink—it’s about creating a vibe, a moment, and a memory that sticks."
Caleb
Fury of Three Kings:
Ron Zacapa Rum, Smoked pineapple, Curry, Coconut, Thai chili, Szechuan.
Bio:
After serving a prolific career throughout the downtown cocktail scene, with tours and openings including Kitty Warren Social Club, El Camino, J & Co, and Kimpton’s Armory Hotel, and receiving numerous awards along the way, Caleb has been the creative mind behind the Yellowstone Clubs multiple (8) bar and cocktail programs as their Beverage Manager and Lead Mixologist. This Bartender Battle, Brawl & Bash is not merely a fun showcase, it is Caleb's chance to assert dominance and achieve victory again in the Bozeman cocktail scene. VICTORY SHALL BE MINE!
Emma
Gone Bananas:
Banana Fat Washed Glenfiddich 14, Amaro Montenegro, Coriander Brown Sugar Simple Syrup, Angostura Bitters.
Bio:
My name is Emma Doolittle- I’m a local mixologist and photographer. I love to craft up a cocktail that can satisfy all palates- even when you’re convinced it won’t. When I’m not making drinks I’m taking photos of them and you guessed it.. when I’m not taking photos of them- I’m drinkin em! See you at the brawl! Happy drinking!
Raffi
The Witching Hour:
Ron Zacapa, 400 Conejos, Lemon juice, Blackberry syrup, Cinnamon demerara syrup, egg white, squid ink.
Bio:
Passionate about the craft and grateful for every pour, I've been lucky to run the bar program here at Brigade and have learned from some of the best. Excited to be a part of the competition for the second year in a row and represent this program. Cheers to good company and great cocktails. "I don't really know what I'm doing. They kinda just threw me into it."
Liam
The Oahogan (wah-hog-an):
Pork fat washed 400 Conejos, Amaro Montenegro, Clarified lime juice, Frozen Aperol.
Bio:
Liam has had nearly 5 years of experience working as a bartender; now leading the bar team at 1864 perfecting his craft and expanding pallets in his wake. “What I love most about bartending is learning new techniques and trying new flavors.”
When he’s not behind the bar, Liam enjoys rock climbing, mountain biking, skiing and supporting local bars around Bozeman.
Kate
Man’s Worst Nightmare:
Cinnamon/clove infused Don Julio Reposado, Mr. Black coffee liqueur simple syrup, Pumpkin spice syrup, Lemon juice, Egg nog foam.
Bio:
"I’m a dedicated bartender who thrives in high-energy environments. Nothing gets me smiling like pouring a smooth shot of tequila (especially if I’m having one too). Catch me crafting cocktails at Bozeman’s favorite bar, 1864".
Winston
Lucifer’s Bake Sale:
Makers Mark, Ron Zacapa, Mr. Black, Cold brew coffee, banana bread simple syrup.
Bio:
My name is Winston and I’ve been bartending on and off for over a decade. I currently bartend at Single Barrel and have a passion for creating cocktails and a vast knowledge of spirits. I love nothing more than curating the perfect night for a new bar guest. Let’s Fernet about it!
Sarah
Corn Maze:
Sour cream washed mezcal, Grilled corn syrup, Egg white, Lime juice, Chili cotija.
Bio:
Copper Whiskey Bar
Rory
I’ll Be Your Raspberry:
Lalo Tequila, Cointreau, Garden raspberry, Vanilla, lemon.
Bio:
Rory’s been bartending in Bozeman for 12 years. He’s currently behind the bar at J.W. Heist steakhouse and also has a small batch soda company, lively libations. In the past years he’s been able to represent Bozeman at tales of the cocktail by being part of the cocktail apprentice program. He’s currently furthering his cocktail education by attending the bar 5 day course and getting his wset level 3 in spirits.
Lindsey
Nectar & Thorn:
Bombay Sapphire infused w/ blackberries, Antica Dry vermouth, Tarragon infused honey simple, Lemon juice, Peychaud bitters, Blackberry balsamic shrub foam.
Bio:
My name is Lindsey! Grateful to be running the bartending program over at Ponderosa Social. I love the continuous knowledge and skills you learn everyday behind the bar. If you want a good drink and light bullying, come see me at Pondi (will most likely make you take a fernet shot with me).
Bri
Mad Hatter's Massacre:
Bombay Sapphire, Salt, Chai Syrup, Milk, Half and half, All spice bitters, Almond extract, fee foam.
Bio:
Originally from sunny Arizona, Brianna’s been in the restaurant game for 15 years and is now running the bar at Tommy’s R&D MC, Bozeman’s newest (and maybe most fun) hangout, she’s all about keeping things easygoing and full of good energy.
Jason
Tiger’s Eye:
Lalo Tequila, Pineapple Juice, Lime Juice, Orgeat Syrup, Disco Inferno Liquid Heat, Bittercube Cherry Bark Vanilla Bitters, Bordeaux Cherry.
Bio:
I started behind the bar in 1995 at a few different bars and restaurants in downtown Seattle. I have tended bar in San Francisco, New York City (Manhattan), Portland, Oregon and Bozeman, Montana. So many bars, so many good friends and cocktails over the years. I have also work in distribution for both wine and spirits. Currently you can find me at East Main Liquor waxing poetic about anything that comes in a bottle. Cheers!