Bridget Albert

Bridget Albert developed her techniques and talent tending bar at great establishments most notably the $1.6 billion Las Vegas resort, the Bellagio.  She studied under Master Mixologist Tony Abou-Ganim and completed his cocktail and spirit program.  Bridget is the author of “Market Fresh Mixology”.
   
Bridget is an advocate for seasonal, fresh recipes with bold flavor. She designs cocktails for the top restaurants, bars, hotels and lounges in the state of Illinois.   Her cocktail design, “The American Dream” was the signature cocktail for President Obama’s Inauguration. She has won numerous awards and honorable mentions in U.S.B.G. and Bellagio classic cocktail competitions.  This includes 1st place at the Tale of the Cocktail Bar Chef Competition, 2nd place at the Bacardi Martini Grand Prix World Finals in Turin, Italy, 3rd place in the Pitu Cacacha Nationals in Las Vegas, and 1st place in the Bellagio Classic Competition.  She has had the pleasure of hosting charity cocktail clinics for a variety of companies, including the Bellagio, Locks of Love ,Sky Blue, Cocktail for a Cure, Make a Wish Foundation, Hadassah, and Taste of the Nation.  Bridget is the National Secretary of the United States Bartenders' Guild, the world's largest contributor to the cocktail culture.  Currently she holds the position as Director of Mixology at Southern Wine and Spirits of IL. Bridget is the Director of the Academy of Spirits and Fine Service, a program for bartenders that covers the history of all spirits and pre-prohibition cocktails.  Bridget was a featured Mixologist on the Food Network’s Iron Chef America Battle Mango. She is also a columnist for Tasting Panel magazine’s “Hospitality and the Drink”. And she has been featured in the following publications and TV programs:   Bloomberg Wire, Wine Enthusiast Magazine, Gourmet Magazine, Bartenders Magazine, Wine Spectator, Cheers Magazine ,Night Club and Bar Magazine, The Balance, Chicago Sun-Times, Chicago Tribune, Red-Eye,  Joliet Herald News, Time Out Chicago Magazine, Coal City Courant, Chicago Scene, Chicago Social, BBC, CNN, CNBC, Daily Buzz Show, Exploring Joliet, Louisville, Ky. Morning Show, Fox News Chicago, NBC5 Taste, First Look,  CBS Morning News Chicago, ABC Morning News Chicago, Roe Con Show WLS, Martha Stewart Radio, CLTV, Oprah.com, Playboy.com and Food Network Iron Chef America.

Bridget’s hopes are to continue inspiring consumers to learn and spread her love for knowledge of liquors and fine spirits.  She resides in the suburbs of Chicago with her husband, Jamie, and daughter, Paige, where she continues to create new cocktails.






 



Bridget Albert

Southern Wine & Spirits, IL Director of Mixology

Academy of Spirits & Fine Service, IL Director

“Market-Fresh Mixology” Author

Cell (815) 274-8411

Office (630) 685-3559

www.bridgetalbert.com





 

Bellisimo by Bridget Albert
*Fish, wild mushrooms and cold salads

  • 11/2 oz. orange vodka
  • Splash of Campari
  • 2 oz. pink lemonade
  • 1/2 oz. simple syrup
  • Club soda

Shake and strain all ingredients, except for club soda.  Strain into an ice-filled tall glass.  Garnish with a lemon wheel.  Top with soda.


 

Agave Perfection by Bridget Albert
*Sushi and sashimi

  • 1 1/2 oz. tequila silver
  • 1/2 oz. orange liqueur
  • 1 oz. pomegranate liqueur
  • 1/2 of a lime
  • Ginger

Muddle a small slice of ginger in a mixing glass and add all ingredients.  Shake and strain into a chilled cocktail glass.  Float a lime wheel with candied ginger.


 

Simply Chic by Bridget Albert
*Scallops, prawns, and crisp vegetables

  • 2 oz. 10 sugar cane rum
  • 1 oz. lavender essence
  • 1 oz. fresh sour

Shake and strain into a fine sugar-rimmed cocktail glass.  Garnish with a lemon spiral.


 

Divino by Bridget Albert
*Chocolate deserts

  • 1 oz. pomegranate liqueur
  • 1 oz. vanilla liqueur
  • 2 oz. pineapple juice
  • Ginger ale

Shake all ingredients except ginger ale.  Strain into a tall glass. Top with ginger ale.  Garnish with Grand Marnier-marinated berries. Marinade: Cover seasonal berries in Grand Marnier and one cup of super-fine sugar.


 

The Aristocrat by Bridget Albert
*Assorted cheeses and fruit dishes

  • 1 1/2 oz. blueberry vodka
  • 1 oz. pear nectar
  • 1/2 apple juice
  • 1/2 of a lime

Shake and strain into a chilled cocktail glass.  Garnish with a thin pear slice and fresh nutmeg.


 

Pisco Sour by Bridget Albert
*Pasta or beef dishes, rich spicy foods

  • 1 1/2 oz. Pisco
  • 1 oz. simple syrup
  • 1 oz. fresh lemon
  • Egg white
  • Orange bitters

Shake and strain into a chilled cocktail glass.


 

Highly Sophisticated by Bridget Albert
*Sushi, sashimi and vegetables

  • 2 oz. saki
  • 1/2 of a watermelon slice, or 1 oz. watermelon syrup
  • 1 oz. fresh sour
  • Pinch of sea salt

Muddle watermelon slice.  Add all ingredients.  Shake and strain into a chilled cocktail glass.  Garnish with a watermelon on a pick.


 

Fresh Berry Caipirinha by Bridget Albert
*Chicken, light pasta and fruit

  • 2 oz. rum
  • 1 oz. simple syrup
  • 4 lime wedges
  • 6 seasonal berries

Muddle all ingredients.  Dump into a rocks glass.  To modernize, add seasonal fruits or purees.


 

Mojito Italiano by Bridget Albert
*Pork, pasta, and fruit dishes

  • 2 oz. 10 sugar cane rum
  • 1/2 of a fresh lime
  • 1 oz. simple syrup
  • 10-15 mint leaves
  • 3 kiwi cubes
  • 2 strawberries, sliced
  • Martini & Rossi Prosecco

Muddle mint, fruit, syrup, and lime juice.  Add rum and crushed ice.  Top with Prosecco.  Garnish with a kiwi slice and a powdered sugar-dusted mint sprig.




 

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