Here at Gastronomista HQ we always perk up when we hear about women doing amazing things in the food and beverage world - namely in the otherwise male dominated world of spirits. Today, we would like to introduce you to LA mixologist Gabriella Mlynarczyk who tends bar at Ink. She's wooed us with tweets about dehydrated campari dust and fresh elderflowers en route to the sous vide - we knew this lady was up to something good. Perusing her website, La Loving Cup, it's clear she's up to something - gorgeous cocktails and thorough recipes will make your mouth water. We were lucky enough to get a few moments of her time to get to discuss her favorite libations, what inspires her, and of course, Keith Richards.
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| Miss Mlynarczyk - Clearly Up to Something Good |
Gastronomista: How did you start tending bar?
Gabriella Mlynarczyk: I started tending bar in 1986 at a pub in the UK, called Ye Olde Bell, I pulled pints mostly but we would have some old school regulars that would order old fashioneds, martinis and manhattans, i was a shy bookish kid and someone suggested it would be a good exercise in helping me come out of my shell. i got hooked pretty fast.
G: What is your favorite part of the job?
GM: The research, finding new ways of presenting a classic, learning about the process, techniques and making mixers from scratch then sharing the knowledge with my guests.
G: Whats your favorite cocktail you've created?
GM: There's so many. This last Christmas i made a pannetone infused egg-nog milk shake that was shot out of an ISI gun, it was frothy, tasty and a lot of fun, tending bar can be such a serious business especially when you're working for such high profile chefs, I try to give my drinks a bit of humor or use something unexpected. My favorite on the Ink menu would either be the Mezcal based drink or the Brown Butter Banana Mai Tai:
