Iowa Fall 21-Winter 22 - 20

Carl Busch of 7 Hills Brewing, Dubuque: " The Triple Barrel is one of my
favorites-a riff off a White Russian, swapping vodka for bourbon. "
herbal bitter liqueurs-and will almost always try
to work those into a new recommendation as well.
" Two of my recent favorite recommendations
for guests (that I also LOVE to drink!) are our house
Mai Tai and an Aperol Spritz. The Mai Tai is a delicious
rum drink that balances sweet rums, tropical
orgeat syrup and tart lime juice. The Aperol Spritz
is a low-ABV cocktail that features prosecco, Aperol
and a splash of soda water. Low-ABV cocktails have
a special place in my heart: moderating alcohol
intake-for any reason whatsoever-is really valid,
and cocktails that provide low-ABV and full hospitality
experience are a win in my book! "
The bartender. " I started bartending in 2016
when I moved to Ames. Working at London
[Underground] was my first bar gig, and I had so
much to learn. I had the amazing privilege of joining
an experienced bar staff and leadership team
who fostered my curiosity and empowered me to
really dive in to the beverage world!
20 IOWA SPIRITS
" Shortly after beginning as a bartender, I joined
the United States Bartenders' Guild (USBG). This
organization and the vast educational opportunities
they offer was instrumental in my decision to make
bartending a career and not just a step-through
job. In 2017, along with a handful of other dedicated
beverage professionals in Central Iowa, I
helped found and became the president of the
Des Moines Chapter of the USBG. Our chapter
brought educational and professional development
opportunities to Central Iowa by bringing in high
profile national brands to educate and build
fellowship.
" With the USBG, I was afforded the opportunity
to travel to Mexico to experience the craft at the
Patrón distillery. I also had the opportunity to camp
at the Wild Turkey distillery with dozens of other
bartenders as we soaked up all the knowledge and
history we could from the Russell family. I've visited
over 30 distilleries in three countries and hope to
expand that list to include trips to Scotland and
Italy soon. Most recently, I have stepped into the
staff and product development specialist role at
London Underground. With the help of our talented
bar team, I facilitate our product selection,
cocktail menu creation, whiskey selection, tasting
classes, staff training and other behind-the-scenes
work that helps us provide excellent service to our
guests.
Iowa Fall 21-Winter 22

Table of Contents for the Digital Edition of Iowa Fall 21-Winter 22
