{"id":160721,"date":"2025-03-28T00:43:48","date_gmt":"2025-03-28T00:43:48","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/mixologist-jessica-christensen-is-taking-her-shot-behind-the-bar\/"},"modified":"2025-03-28T00:43:48","modified_gmt":"2025-03-28T00:43:48","slug":"mixologist-jessica-christensen-is-taking-her-shot-behind-the-bar","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=160721","title":{"rendered":"Mixologist Jessica Christensen Is Taking Her Shot Behind the Bar"},"content":{"rendered":"


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Jessica Christensen began her journey in mixology as soon as she reached the legal drinking age.<\/h2>\n

Her first bartending gig took place in an Old School Italian restaurant, where she quickly developed a liking to the potential career path and its challenges.<\/p>\n

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Reflecting on where it all started, she quoted \u201cBecoming a bartender, in my experience, is extremely difficult. No one wants to hire you without experience, yet you can\u2019t get the experience unless someone gives you a shot, in that case you usually have to work from the bottom up. That restaurant gave me a shot and trained me right off the bat as a bartender, and I wouldn\u2019t be where I am today without them.\u201d<\/p>\n<\/blockquote>\n

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Moving forward with the confidence she gained through her first job, Christensen took her talents to a more craft cocktail style restaurant bar, then to Graton Resort and Casino. From the day the Casino opened, she worked at the Sky Bar for a duration of roughly eight years. Ambitious to grow her career in the bar world, Jessica applied for a management position. And what a move it was, as she went from an Assistant Beverage Manger to the Property Mixologist within a year. To this day she accredits it for being the greatest opportunity she\u2019s ever had.<\/p>\n

There are several things Jessica takes into consideration while operating behind the bar. One of which is to make aesthetically pleasing cocktails through entertaining techniques, without compromising on taste. Keeping that in mind, she understands the importance of time efficiency and uses easy-to-execute techniques for busy nights.<\/p>\n

Currently, she loves incorporating ingredients like with aquafaba, bitters, house made syrups, fresh fruits, vegetables, and herbs into her concoctions.
\"\"<\/p>\n

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\u201cAquafaba is easy to work with and is a great vegan alternative to egg whites. Fresh ingredients, bitters and syrups are a simple way to elevate a drink and create amazing flavors,\u201d Christensen added.<\/p>\n<\/blockquote>\n

When it comes to running a prosperous beverage program, she believes customer feedback is of paramount importance. \u201cKnowing what your guests enjoy and order is crucial. Learn what you are selling, what your bartenders are making the most and you\u2019ll get a sense of what you can create on your cocktail program that your guests will love.\u201d<\/p>\n

But aside from the business side of bartending, Jessica advises all aspiring mixologists to be persistent and resilient.<\/p>\n

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\u201cWork hard, set a goal, and stick with it no matter how hard that gets. I never thought I would make it to where I am today, but it\u2019s because I never gave up knowing I wanted this to be my career. If you have a passion in this field, never stop trying to learn.\u201d<\/p>\n<\/blockquote>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Jessica Christensen began her journey in mixology as soon as she reached the legal drinking age. Her first bartending gig took place in an Old School Italian restaurant, where she quickly developed a liking to the potential career path and its challenges. 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