From Behind the Bar: Christine Wiseman of BarLab Hospitality Group
Christine Wiseman
Christine Wiseman, Beverage Director for BarLab Hospitality Group oversees all beverage programs for Broken Shaker (Miami, Los Angeles, New York City and Chicago), 27 Restaurant, Eagle Room, Hoja Taqueria, and The Exchange Restaurant. She has been immersed in the hospitality industry for more than 20 years. She has worked in the back of the house in addition to behind the bar and was semifinalist for Tales of the Cocktail's American Bartender of the Year (2018 and 2019) and a finalist for American Bartender of the Year (2020 and 2022),
Where are you putting in shifts these days?
I work at multiple amazing venues, one is mainly outdoors and has tropical vibes with crushable cocktails, one is Oaxacan themed with agave spirit-based cocktails, and another is a natural wine bar where I work with wine based spirits and fortified wines.
How do you stay up to date with current drink trends?
The internet is a super cool thing, and this app on my phone that takes way too much of my time called Instagram.
Which new (or new to you) spirits brand(s) have you been using lately and why?
My new top four is Fords Sloe Gin, Mommenpop Vermouths, Martini NA Vermouths (Vibrante), and Chinola passion fruit liqueur. They all go so well with my style of cocktails and keep the ABV a bit lower, which is also the way I like to drink.
What do you love and dislike most about the industry?
I love the day to day of the bar world, coming in setting up, then working your shift and making it great and interacting with so many different types of people. However, I hate that this industry is male dominated and can sometimes feel like a boy’s club.
Who’s your favorite bartender or mentor and why?
Monica Berg, style, grace, and excellence are the three best words to describe her.
What drew you to your current bar and what keeps you there?
My uniqueness and personality are celebrated at our bars, and I can be myself without trying to conform into a stuffy environment.
Any techniques that you’ve been experimenting with?
I have been really vibing out with milk punches lately, expect to see a few coming on our future menus, I have a great milk punch mentor.
What drink takes you the longest to make and why does it stay on the menu?
I would say milk punch takes the longest from start to finish, but if you are patient and do it right it is definitely worth the wait.
What drink have you added to the menu recently?
Watermelon Catapult at Hoja Taqueria. It's a super juicy cocktail and perfect for the summer in Miami.
Watermelon Catapult
1oz Mezcal
.5oz Fords Sloe Gin
.5oz Momenpop Makrut lime vermouth
.5oz black pepper syrup
1oz watermelon juice
.5oz lime juice
Combine ingredients in tin and shake and strain into Collins glass
Add ice and garnish with banana leaf.
What cocktail or spirits book have you read recently?
Black Mixcellence by Tamika Hall and Colin Appiah
What jigger do you use and why?
I only use the beehive jigger, it measures up to 2.5oz so it works great for batched cocktails, plus there is no need to flip it around and is less messy.
What’s the best way to build rapport with guests?
Getting them their first drink in their hands quickly, then it's super easy from there. You just have to be a good listener; everyone wants to be heard.