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.




 



Southern Wine & Spirits of Pacific Northwest Corporate Social Responsibility

John Klein, Executive Vice President, General Manager of Southern Wine & Spirits of Pacific Northwest (Southern)—encompassing Alaska, Washington, Oregon, Wyoming, Utah, Idaho and Montana—is extremely proud of the large number of Southern team members across all seven states who have offered their volunteer time and donations to a wide range of national, state and local charitable groups. In 2013 and continuing through 2014, Southern has offered support to more than two-dozen different community-based, non-profit organizations across the region.

Columbia Winery Charity Run & Walk—Supporting Seattle Children’s Hospital

For eight years, Matt Haskins, Senior Vice President, Wine for the Pacific Northwest has participated in the Columbia Winery Charity Run & Walk, which benefits the Children’s Hospital in Seattle. In 2013, Southern was one of the single largest independent donor groups of the Charity Run to support families struggling with medical bills. In 2014, Southern employees raised more than $14,000 for the run. The need for uncompensated care grows each year and is expected to exceed more than $100 million this year. Of the 100,000 patients treated at Children’s each year, 65% need financial assistance.

The Columbia Winery Charity Run & Walk is hosted by The Run for Children's Guild. For more information, please visit: http://www.runforchildrens.org

Detlef Schrempf Foundation

In June 2014, Southern donated a selection of wines and spirits from its supplier partners to the 21st Annual Detlef Schrempf Celebrity Gala and Auction. The Detlef Schrempf Foundation serves as a fundraising entity for Northwest children’s charities, enabling organizations to expand their own fundraising efforts.  The foundation’s vision is to assist these organizations in their quest to provide children a better chance at succeeding in life.

Guests of the event included more than 500 local business leaders, celebrities, athletes and philanthropists. Proceeds raised from The Ripple of Giving Gala fund The Healing Center and Inspire Youth Project.

For more information, please visit: http://detlef.com/

Vanessa Behan Crisis Nursery

In 2014, Southern donated to the Vanessa Behan Crisis Nursery in Spokane, Washington. The mission of the Crisis Nursery is to provide immediate refuge for children and support to strengthen families. This mission evolved from the tragic story of Vanessa Kay Behan, a Spokane girl who died from child abuse injuries at the age of two. Following her death, a group of local business people established the Crisis Nursery so that parents would have a safe place to bring their children in the face of crises.”

The Crisis Nursery provides 24-hour child care for infants and children under the age of seven, parent education, crisis counseling for parents, and referrals to other community agencies. For more information, please visit: http://www.vanessabehan.org/

Covenant House Alaska 2014 Fire and Ice Ball

In January2014, Southern donated wines and spirits from participating supplier partners to the Fire and Ice Ball, with all proceeds going to the Covenant House Alaska. Covenant House Alaska has served thousands of homeless, at-risk, and trafficked youth in Alaska. Their sole purpose is to help youth in crisis 24-hours a day. Through three main programs—emergency shelter, street outreach and transitional living programs—Covenant House Alaska meets the basic needs of youth in crisis, while also providing them with the support to become healthy, self-sufficient, contributing members of our community.

This year's Fire & Ice Ball was a huge success. $500,000 was raised to benefit Covenant House Alaska. In just one night, guests provided funds to keep their doors open 24 hours a day for over 100 days. Thanks to this fun night of fundraising, hundreds of young men and women will have a safe, warm, loving roof over their heads.

For more information, please visit: http://ak.covenanthouse.org/fire-and-ice-ball

Anchorage Robert Burns Appreciation Society:

In 2014, the Anchorage Robert Burns Appreciation Society held its 22nd anniversary of the Anchorage Robert Burns Supper in honor of Scotland's greatest poet, Robert Burns. The charity event proceeds are earmarked for local charitable groups such as local Armed Services YMCA, Food Bank Alaska, and Breast Cancer Focus Alaska, among others.  Southern supported the event though an in-kind donation of wine and spirits.
 For more information, please visit: http://www.tarbas.org/index.php

Oregon Food Bank’s Annual Food Drive

Thanks to the active participation of Southern team members, the annual food drive collected several hundred pounds of non-perishable goods which was donated to the Oregon Food Bank in Portland. The Oregon Food Bank distributes emergency food to hunger-relief agencies throughout Oregon and Clark County, Washington. In addition, Oregon Food Bank’s metro and statewide services teams provide technical assistance and training to hunger-relief agencies and matches local donations to help agencies build capacity to better serve the community.

For more information, please visit: www.oregonfoodbank.org

One Warm Coat

One Warm Coat is a national non-profit organization that assists in the donation of coats. One Warm Coat helps individuals, groups, companies and organizations across the country collect coats and deliver them to local agencies to distribute to people in need.

Southern’s Oregon team partnered with local retail customers to collect and donate several hundred coats for One Warm Coat of Oregon. For more information, please visit: www.onewarmcoat.org

Additional Outreach Efforts

In addition to the charitable, health and community groups noted above, Southern supports City of Hope, Northwest Harvest, Toys for Tots, the YWCA, Boys and Girls Club, Cordova Sockeye Festival, First Friday Art, Cancer Society, UAS Alumni Association, March of Dimes Celebrity Chef event, Fur Rendezvous, Blue Line Youth Hockey, and AK Selects and the Sitka Seafood Festival, which in 2014 will once again feature a special appearance from the Head Winemaker of Rodney Strong Vineyards Rick Sayre. Southern charitably supports the Children’s Cancer Association of Oregon, the Lan Su Chinese Garden, and Elevate Oregon for urban youth.