399: How Does It Feel Competing Against The World's Best Bartenders Making Six Cocktails in Six Minutes in Front of a Large Audience?

How does it feel competing against the world's best bartenders making six cocktails in six minutes in front of a large audience? How can bartending become a form of storytelling instead of simply making drinks? How did the Mojito begin as a 16th-century medical remedy?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kaitlyn Stewart, the first Canadian to win the prestigious title of World Class Bartender of the Year and author of the book, Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Three of you are going to win a copy of Kaitlyn Stewart's terrific new book, Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!

Highlights

How did growing up in her parents' restaurant shape Kaitlyn's career in hospitality?

How did a mentor show Kaitlyn that bartending could combine storytelling, creativity, and performance?

What was it like competing to make six cocktails in six minutes inside a Mexican wrestling ring?

How did Kaitlyn become the first Canadian to win World Class Bartender of the Year?

Why does Kaitlyn believe the world's greatest cocktails have stood the test of time?

Why did Kaitlyn design her cocktail book with classic, modern, and alcohol-free versions of every drink?