Category Archives: Bartenders You Should Know

Bartenders You Should Know: Austin Millspaugh

When you walk into The Standard Pour in Dallas, Texas, a quick survey of the men behind the bar will show you one of the most creative barmen in Dallas. Just look for the one with the beard … in a hat … and usually a scarf when it’s not 101º.

That’s Austin Millspaugh.

For years he’s been slinging well-made cocktails to the masses, but always tries to take classics or his own creations to a new level with a unique ingredient, unexpected substitution, or over the top garnish. (I just had a thought … could it be his hats are his own garnish? I’ll give you a moment to discuss.) If you’ve spent any sort of time at his bar, you’ve seen the mad scientist at work. Whatever his chosen kooky element, he usually can find a way to make a thoughtful, unique cocktail from it.

So, when he recently won regionals in the United States Bartender Guild’s 12th Annual Most Imaginative Bartender Competition presented by BOMBAY SAPPHIRE gin on May 31, Dallas celebrated, but we weren’t surprised. He was crowned regional winner and will compete against 16 other top barmen (and women!) from North America and England in London in September.

Those of us going to Tales of the Cocktail this week in New Orleans will have the chance to see Austin (and the other finalists) take on a training challenge to prepare them for London. Because practice makes perfect, no?

The cocktail that won the crown for Austin was his “Mi Cheng” cocktail. I’ve included the cocktail below … but let’s appreciate how f**king gorgeous it is. He knows that our eyes eat first.

2oz Bombay Sapphire
0.5oz honey blend (bee propolis and black garlic)
2.5oz coffee blend (2 beans/ 2 brewing methods)

Combine all ingredients and shake. Top with Cream Blend (condensed milk, egg yolk, heavy cream). Garnish with drizzled Cajeta


Where was the first place you sold a drink in Dallas? Blackfriar, and my first cocktail was at Blind Butcher (R.I.P.)

How did you learn to bartend? I learned beer first because I was trying to get my cicerone certification. I never ended up getting the cicerone because I realized I needed to learn more about spirits before knowing “everything” about beer. So, I started as an enthusiast and bugged everyone by asking questions. Then I started cocktailing at Blind Butcher and then went to learn from Eddie Ekin to understand technique, specifics, and such.

What’s your favorite cocktail to drink? A Clover Club or a Bijoux—sweet, funk and spirit forward.

What’s your favorite Sunday night drink? I still explore to see what other people are doing. I look for the weirdest drink on the menu. I wish I could just stick with a shot and a beer, but curiosity gets me every time.

Who was your most formative cocktail mentor? I’ve been lucky enough to have many. The Dallas bar scene is full of supportive, inspiring people.
Omar Yefoon—he gave me the real advice, mostly to get my head out of my ass and pursue the industry and art of it all more aggressively
Vincent Paul Martinez—He was an amazing man that passed this year and he really had a lot to do with me seeing bartending as a viable career path. I was very lucky to know him.

Japanese or Leopold jigger? Leopold, all day

We all know you’ve come up with some really outrageous cocktails. What’s your favorite drink you’ve ever created? Oh, that’s easy … the fois gras cocktail at Meddlesome Moth. It was a fois gras fat washed-mezcal, sherry, and Averna, and it was all Barrel-aged for a month, then bottled served in a coupe served with dehydrated fois and a touch of truffle oil.


Stop in to see Austin at The Standard Pour in Dallas, Texas. He won’t be able to make you his award-winning cocktail (the ingredients are pretty damn complicated), but I’m sure he’ll mix you something incredibly creative and delicious. He is one of the 16 most imaginative bartenders, after all!

Bartenders You Should Know: Anna Pereda

The historic Adolphus Hotel has been a mainstay in the Dallas hospitality scene since 1912 and has recently reinvented itself with extensive renovations, a new restaurant, City Hall Bistro, the revitalization of the iconic French Room, and a brand new beverage program thanks to its new beverage manager, Anna Pereda Warren.

Since she began with the Adolphus just less than a year ago after time with Consilient Restaurants, Pappas Bros., and Bob’s Fort Worth, she has worked to give the beverage program the same fresh face as the hotel itself. Her most important charge from the hotel was to respect the hotel’s history. With a century of guests’ memories, the hotel asked that she pay homage to its past while employing new techniques and bringing in cocktail trends.

While Anna was up to the challenge, she knew she had to create a program she could be proud of that could still be digested by the everyday consumer. Even more challenging? She has three completely separate concepts to bring up to snuff, and each had to be unique and extraordinary in its own way.

City Hall Bistro offers twists on classics and some new concoctions from the Aromatic 1912 (their Old Fashioned) to the Renard Spiked The Punch (brandy, Amaro Averna, dry Curaçao, lemon, rosé). Alongside tapas-type options, Anna’s cocktail menu, while short, has a little something for everyone. Her favorite option on the list is Lilly’s Tonic, something she sees as a great representation of a London Dry Gin that pulls out the flavors of the cinchona bark in the house-made tonic.

The rooftop pool (only open to hotel and spa guests) was the most fun of the three (obvi). She used the menu to express what SHE wanted to drink by the pool—think matcha, strawberries, and summer takes on whiskey cocktail. Her favorites are the Matcha Do About Nothing and the Strawberry Fields. The latter started as a tequila cocktail, but Anna wanted something lighted, so she subbed Lillet, so it’s a surprisingly low ABV.

A little more challenging for Anna was the reinvention of The French Room‘s cocktail menu. She decided she needed to go above and beyond to change peoples’ minds from swizzling champagne in the traditional French restaurant—she simply hopes that guests will opt for a drink before or after dinner—so she started looking into new, crazy techniques that aren’t seen many places just yet. Beyond a great menu, she knows that knowledgeable team members are the key, and some new team members were brought on board. Since I haven’t been in to check out the new menu (tisk tisk), stay tuned for a full report on its exemplary options.

While I’m greatly looking forward to seeing what Anna has up her sleeves in The French Room, I’m wildly delighted by what she’s done with the menus at City Hall Bistro and the rooftop pool. Stop in for a cocktail this holiday season and steep yourself in the history of the hotel beside the crackling fire in the surprisingly cozy lobby.

The Adolphus Hotel
1321 Commerce Street (Downtown)
(214) 742-8200

City Hall Bistro
Facebook, Twitter, Instagram: @cityhallbistro

The French Room
Facebook: @thefrenchroomdallas
Instagram: @thefrenchroom_

Bartenders You Should Know: Angela Montesclaros

Henry’s Majestic has seen more than it share of talent behind its bars, and the newest bar manager is no exception. We’ve had our eye on Angela Montesclaros since she was a bartender at Henry’s Majestic’s sister bar, Atwater Alley. And believe us, she’s way more than a pretty face.

She moved into role end of May and is now overseeing the bars at Henry’s and Atwater. Her challenge when taking the reigns was, well … not to mess up the great thing they had going and to get things ship shape. (Not that she has any trouble with that.) So, to take things a bit further, she challenged herself to recreate a menu that was approachable yet challenged guests’ palates. And, she wanted to allow her entire bar staff to have a say and contribution into the new menu.

Drink of choice at home: always an IPA or a bottle of Cab, but never cocktails (she saves her cocktail making for her patrons!)

Drink of chance at bars: a beer and a shot all day

Favorite drink to make: “Right now, I love spritzes and I’ve always loved Americanos.”

Best skill: making a really refreshing cocktail (exhibit A: her tiki cocktails that are the most shining examples of this)

Make sure to stop in and check out her revamped cocktail menus. For fall and winter, she seemed to be into dark herbs and fruits. “And I love sage all year around.” We’re pretty down with that.

Henry’s Majestic
4900 McKinney Avenue (Uptown)
(469) 893-9400

Atwater Alley
4900 McKinney Avenue (Uptown)
(469) 893-9400


Bartenders You Should Know: Volume 1

The North Texas bar scene is expanding at an exponential rate, and with that comes the inevitable “training period” (as we’ll call it for the moment), the time when the number of bartending positions vastly exceeds the number of qualified bartenders to efficiently provide the level of service that patrons demand. Lucky for you, our team has your back. Herein lies a fresh list of bartenders around town that you should know–the first volume, to whet your palates.

A veritable consortium of badass drink makers that are equal parts speed and craft, these bartenders ensure that not only do you receive a well-concocted and thoughtful tipple, but you get it in a timely manner. On top of that, for those who are interested in delving a little deeper into the cocktail scene, these bartenders also give some insight and share of their experience in the world of Dallas bartending.

Angela Montesclaros (Henry’s Majestic/Atwater Alley)

Angela started as a server at Henry’s Majestic before Alex Fletcher tapped her to get into bartending. She was hesitant about making the jump, so it took almost six months before she agreed to do it. She saw the caliber of bartenders that have historically worked at Henry’s and had some reservations about stepping into those shoes: “I remember when Omar [Yeefoon] and Julian [Pagan] were behind the bar here … all these big bartenders, how do I perform on that level? The extent of my drink knowledge at that time didn’t go beyond discerning red from white wine.”

Fast forward a year later, and Angela is holding it down and kicking ass at Atwater Alley, frequently working the downstairs bar on her own. Over the past six months, more and more people have told me that she’s their favorite bartender, and given that most of those voices belong to veteran bartenders and seasoned bar patrons, that’s quite the compliment.

She gives due credit to her teammates who have helped mentor her in her craft cocktail journey so far: Hector Zavala, Ricky Cleva, and Tim Newtown; and when asked about her bartending philosophy, Angela simply stated, “The guest is always first, but I will always be in control. Craft cocktails take a little longer to make, but guests expect their drinks to get pushed out, so [I had to] learn to make quality drinks quickly.”

The fall and winter seasons are around the corner, and Angela has some drinks and ideas about what she’ll be slinging this season. Currently, she enjoys making the Ford’s Cooler on the current menu along with proper Negronis. As far as favorite ingredients to experiment with lately, Angela’s into sage and amaros. For colder weather drinks, she thinks there’ll be a renewed proliferation of hot offerings like creams and toddies.


Allison Sigler (Paschall Bar)

Allison’s journey to bartending started at a popular chain restaurant, and after moving up the ranks from hostess to server, she eventually had the top alcohol sales in the district which earned her a bartending position at the age of 20. Two and half years later, Allison landed a job at Paschall Bar in Denton’s historic town square.

It’s been a pretty good year for her in the cocktail scene. Allison recently won the Pisco Final Competition and earned herself a trip to Peru–not bad for someone who knew nothing about craft cocktails when she started at Paschall. She credits Matthew Long and Jeremy Dean with supporting her ongoing cocktail education. “With Matthew, I observed his work and listened to whatever he’d say to customers and other bartenders; I absorbed as much as I could. And with Jeremy, he has really opened a lot of doors for me and believed in me the whole way.”

When I asked her about her bartending philosophy, Allison shot me a smile and responded, “Everybody who comes into the bar is different and going through something different. My job is to find out why they’re there and accommodate them specifically for that reason … a tailored experience for each person.”

Her favorite menu cocktail to make is the Fleur de Mal, one of her own creations. (I’ve had it – it’s a floral masterpiece.) As for off-menu drinks, she’s a big fan of making the St. Vincent (whiskey, St. Germain, yellow Chartreuse, and Angostura bitters). Allison loves making cocktails with St. Germain, as it’s her perennial favorite ingredient. As for upcoming trends, she predicts a lot more cocktails coming out with stories about people in history, places and regions.

Reid Lewis_Bowen House

Reid Lewis (Bowen House)

Reid has been in the service industry since the age of 14, starting off as a dishwasher and working through practically every position until she reached bartender. Her first gig was at Anvil Pub in Deep Ellum in 2011, and now you can find her at Bowen House as the establishment’s bar manager. She’s come a long way since working with her mentor, Jason Kosmas, at The Porch and Neighborhood Services where he taught her how to make her first Old Fashioned.

Reid’s bartending philosophy is straightforward: “Make sure everyone’s having a good time. People go out looking for an experience, and it’s different from person to person. Cocktails tell the story of how their day is going. I want everyone to be happier when they leave the bar than when they arrived.” The most important lesson she’s learned from her profession is patience. “Patience is the biggest thing. Slowing down for people; you catch yourself when you find someone trying to talk to you, so you stop to listen. Some people just want to talk with you.”

Now Reid is curating Bowen House’s drink menu and creating bespoke cocktails for her guests. She’s going through an olive oil phase at the moment and informed me that it can be used in place of egg white for froth. It creates a unique mouthfeel and can be experienced in her Lucille Bluth cocktail which features a rosemary-infused olive oil floater.

As for upcoming trends, Reid foresees absinthe coming back with a vengeance and vodka repackaging itself as “artisanal” and trying to be more than what it is. She hopes to see more olive oil being used as well as black volcanic salt with egg white cocktails. “The color streaks when it moves through the froth.”


Mandy Meggs (Smoke Dallas/Bar Belmont)

Mandy already has a decade of service industry experience under her belt and shows no signs of slowing down. She started bartending at Whiskey Cake Plano and believes it’s a great outlet for creativity. Her philosophy is rooted in making people happy. “I really enjoy interacting with people all day long and making guests into regulars; leaving my mark on people, making their day. Then again, it’s only half of the job.” The other half, of course, is making the cocktails.

Mandy’s favorite menu cocktail is her own creation called Firing Squad, a cilantro-infused mezcal Paloma. I had the pleasure of trying it a few weeks ago, and it’s light, herbaceous, and just the right amount of citrus and sweetness. Mandy’s mentor, Kyle Hilla, is also a big fan of the new menu item and touts it as one of his all-time favorite cocktails.

Mandy emphasizes the importance of patience and pacing yourself when it comes to bartending. She notes, “That carries over into life, too. When it’s slow, do more. When it’s busy, take a moment to step back and evaluate what you’re doing. That’s when you need to take more care. There’s always room to learn. It’s about working everyday to be better at what you’re doing. Take pride in your work.”

As for what Mandy thinks will trend in the next year, she thinks gin and tonics are making a comeback. Ice will also be a big focus as well, especially cubes with unexpected and interesting ingredients frozen inside them. The bartending industry itself is in transition, and there’s a new generation of bartenders coming up and learning from veterans who seem to also be in transition themselves, whether it be into management positions, brand ambassadorships, etc.

There’s a changing of the guard, and that’ll be important for us to watch.