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Michael Sturdivant

April 24, 2014

Perched atop Mockingbird Station in Dallas, Texas, sits The People’s Last Stand, where, in addition to a wide selection of craft brews and hand-selected wines, the menu balances classic cocktails with unique and flavorful inventions created from fresh-squeezed juices and house-made syrups, infusions and mixers. And behind the bar at The People’s Last Stand is Michael Sturdivant.

Born and raised in the Dallas area, Sturdivant has studied classic cocktail techniques, but is also on the cutting edge of up-and-coming trends. He has been churning out innovative cocktails at The People’s Last Stand since November of 2013.

Check out his website for a few of his creative cocktail recipes.

What is the atmosphere like on an average night at The People’s Last Stand?

During the week we usually keep the atmosphere relaxed, but we take cues from the guests as to what they want. We have a relatively cozy space, consisting of a patio, a general area (with high tables, normal tables, booths, and the bar), and a lounge with couches and large chairs. We have happy hour specials Monday through Friday, with reduced prices for beer, wine, and classic cocktails, but Monday through Wednesday we do additional discounts, like half-off food or happy hour all day. That being said, we get a nice little early pop from happy hour, but we are most busy around seven and later. READ MORE


Dylan Snyder

April 17, 2014

“Give a man a beer and he’ll drink for a night. Teach a man to brew and he’ll drink for a lifetime.”

These are the words that bartender Dylan Snyder lives by. In addition to his role as the lead bartender at Bar Ama in downtown Los Angeles and his weekly gigs at The Varnish, he is one of the co-founders of Beertender Los Angeles, a home brewing consultancy specializing in teaching the basics of brewing beer, bottling, kegging, partying, and building camaraderie through the joy of brewing. 

Tell me a little about yourself.

First and foremost, I run a home brewing company with my business partners, Steven Zakarian and Ben Williamson called Beertender Los Angeles. We teach the basics of brewing to civilians and restaurant and bar staffs. We also run a consultancy that specializes in understanding Southern California’s vastly growing desire for drinks that are “craft,” be that beer, cocktails or wine. READ MORE


Haydon Turner-White

April 14, 2014

In late March of 2014, Trapeze Bar opened its doors in East London, in the location formerly occupied by East Village, a venue famed for hosting some of the world’s finest DJs. Manning the bar at Trapeze is Haydon Turner-White, a bartender skilled in the art of crafting creative cocktails.

Up until recently, you worked at Circo. What did you enjoy most about your time there?

For me, the most enjoyable part of working at Circo was the team I worked with. We all had a cracking time when working all due to having a sense of humour, playing pranks on each other, etc. The fact that we all had a passion for cocktails brought us all together.

What sort of atmosphere are you aiming for at Trapeze?

Trapeze is based around a 1920’s freak show circus. Decor are juggling balls and batons, clown suits, graffiti and waltzer style booths. We’re aiming for a place where people can come to chill after work for some quality cocktails, or to stay for some late night drinks and dancing as we have a DJ from Thursday through Saturday. READ MORE


Alexander Stanojevic

April 11, 2014

Formerly of famed Toronto restaurants Playa Cabana and Celestin, bartender and mixologist Alexander Stanojevic knows a thing or two about pairing exquisite cuisine with exceptional cocktails. In early 2014, alongside his father, Chef Goran Stanojevic, he has begun hosting his own pop-up brunches around the city of Toronto.

To learn more about future brunches, add Alexander on Facebook.

What do you enjoy most about doing pop-up brunches?

I love the feeling of being in control of the entire operation. The whole process of creating the menus, experimenting with food and drinks is very fun (and delicious) experience. But the best part of all of it is the end result seeing all your guests having a great time and enjoying the event.

What goes into setting up a pop-up brunch?

Anything you can think of that goes into a normal day at a restaurant — and then some. So there are the basics such as: finding a suitable venue that has the right equipment, research and development for food and drinks, buying all the ingredients, preparing the food, preparing any liquor infusions (which can take weeks), choosing the right music to be played, bringing on a great team to help deliver the event the way you want it to, etc. READ MORE