Brandon Pinkins is the owner of The Cocktail Lab in Rochester, New York, USA.
I started in a small mom and pop restaurant as a busboy, I quickly worked my way up and became a bartender. At that time, I learned the basics of bartending.
Everything changed when I got the opportunity to work over at a bar called Cure. Under the guidance of my mentor Donny Clutterbuck, I learned about the science behind cocktails and found my love for it.
My background before hospitality was in Engineering and sales, so because of my engineering background, you can see why I enjoyed learning about the science and math that went into blending cocktails. With my sales background, I obviously enjoy talking to people.
My style is very unique. I am the bartender that will not only make you a great drink, but I will entertain you in the process. It’s almost like coming to a comedy show and watching a comic do crowd work.
I also have a certain swag about me as well. My goal is to get people to understand that bartending is more than just crafting cocktails, but about making someone forget about the rough day they are having and transport them temporarily to somewhere else. It’s about helping that couple who have been together for years get that spark back.
What keeps me passionate is the people. The fact that there are folks who actually love and enjoy what I do makes me feel amazing, it keeps me going. I have always wanted to be famous when I was younger, and becoming a bartender has definitely made me feel that way.
I am constantly thinking outside of the box, and how I can take certain flavors and incorporate them into a drink. My inspiration is definitely wild and random 😅, but it’s what makes me me.
My favorite Fee Brothers product to work with is the Fee Foam. I love that I can use that for folks who don’t like egg white, and or who are vegan. It also makes the drink look amazing. Really any shaken cocktail.
Understand that anything is possible. This is the time to let your creative juices flow. If you look at mixology like art, you will then understand that your palate is the canvas and your only job is to create.
Honestly, I don’t have a signature drink. I enjoy creating all types of drinks. All of them are my signature. 😁
Bacon Fat Wash Whiskey Sour
Add all contents to a shaker, wet shake for 15- 20 seconds, then discard the ice and shake again for 15-20 seconds. Double strain into a rocks glass over a king cube or serve up in a coupe.
Garnish with a lemon twist or bacon strip.
Learn more about Brandon on his website at www.brandonthebartender.com or follow him on Instagram at @_brandonthebartender or @thecocktaillab585.
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