Noted as one of the nation’s top five mixologists by Food and Wine magazine, Lucy Brennan's one of a kind concoctions have earned her many accolades as she actively reinvents cocktail culture. A native of London, Brennan started her food service career as a beverage and assistant restaurant manager at the San Francisco Park Hyatt. Her first bartending experience was not until she moved to Portland in 1994. After five years of mixing and shaking her way to bar manager at Portland’s Saucebox restaurant, Lucy had found her true calling. She opened her restaurant Mint in the spring of 2001. The success of Mint and the demand for her unique cocktails prompted her to open the 820 Lounge next door to Mint in spring 2003. Brennan won The Oregonian’s “Battle of the Bartenders” in 2001, was cited as one of the “Best 9 Bartenders of the Moment” by Spirit Magazine in 2003, won the Absolut Portland Style Drink Contest in 2003, and was featured as one of the top mixologists in the country by Bon Appetit in 2004. Lucy has also authored the cocktail book Hip Sips, which will be published by Chronicle Books in 2007. She's now sharing her mixology wisdom through cocktail classes at 820. In her interactive, hands-on classes, participants learn the basics of making three of her signature drinks, the secret of her distinct lollipop rims, and are given the opportunity to ask questions regarding spirits and the mixing of cocktail masterpieces. She also shares her expertise by working as a cocktail consultant.

Question #1
Adams Beverage Group (ABG): in the past few years, you've been celebrated by magazines such as Bon Appetit, Spirit, and Food & Wine for your cocktail creativity - has that sort of national attention changed things much for you and your restaurants?

Lucy Brennan: I think that the press that I have gotten for my drinks has been great for my resturant/lounge. It has given Portland a lot more attention for what is happening here as far as the cocktail move!

Question #2
ABG: Has the cocktail scene changed much in Portland since you opened Mint in 2001?

Brennan: The cocktail scene has changed since opening mint, in 2001 there where only a few places making good quality cocktails. Now there a lot more places taking risks with their cocktail menus. Customers are looking for new and good cocktails, but at the same time they want old school cocktails, classics!

Question #3
ABG: What are the latest trends in mixology in the Pacific Northwest today?

Brennan: The trend now in the Pacific Northwest is bringing back the classic cocktails, and using fresh products and purees.

Question #4
ABG: You once told me that one of your signature drinks, the Avocado Daquiri, was so popular you couldn't take it off the menu - is that still your leading cocktail?

Brennan: The Avocado Daquiri is still one of the best selling cocktails.

Question #5
ABG: One of the things you're known for is incorporating fresh ingredients in new cocktails - how important is it today for bartenders to know how to work with fresh ingredients?

Brennan: It is so important for bartenders to use fresh juice and products in making cocktails - it really does make a difference.

Question #6
ABG: You've been consulting on recipes, most recently for an American sake' maker - are customers ready for sake' as a main cocktail ingredient?

Brennan: Yes. People are ready for saketini. I just released six new saketinis and the responses was great. Again, using great product and keeping the cocktail balanced in flavor is huge.

Question #7
ABG: What's the next big thing in cocktails?

Brennan: Bringing back classic and making sure new cocktails are balanced and not over the top with too many ingredients.