Shannon Tebay, who is the head of the bartender in Death & Co., the famous cocktail bar in Manhattan, has been chosen to be the head of the Bartender at the American Bar, Long Rank as one of the most prominent cocktail destinations in the world.
Tebay was not only the first American to take over the bar but also the first woman to hold the job since there was Coleman at the beginning of the decade of the 20th century.
Coleman is a famous figure in the mixology circle and the creator of Panky Hanky ​​cocktail, a mixture of Gin, sweet Vermouth and Fernet-Branca which is still popular today.
“This time, they are looking for an American perspective,” said Tebay, 35, who said the interview process took around six weeks and carried out on video calls.
“There was never an American who runs the American bar.
To have an authentic perspective on what we do on the side of this pool is important to them.” (Harry Craddock, another famous American bar bartender, has long been considered from the United States, but only -NUbar scholarship revealed he was born in England.) Tebay, who was originally from Albuquerque, New Mexico, spent seven years at death & co, where he served as head of the bartender in his last two years, and many of that happened during a pandemic The experience he said prepared it for every challenge.
“Getting out of this Covid phase working in New York has glared in my confidence in taking it,” he said.
“Already one and a half years continuously adapted and spinning.
I came out of it realizing that I was able to be more than I thought.” The American bar, which opened in the 1890s, was one of the first places to introduce American-style cocktails to Europe , hence the name of the bar.
It has attracted many famous customers for years, including Mark Twain, Charlie Chaplin and Winston Churchill.
“The Savoy Cocktail Book,” published in 1930, has become a Bartending Bible for almost a century.
Tebay, whose official title will be the head of the bartender for the American blade and the head of the head for the Savoy Hotel, will start working in mid-August.
The bar, which is closed due to a pandemic, will be reopened in mid-September with a new cocktail menu that he will make.
He will also spend time gathering staff.
“I want to diversify as many staff as possible,” he said.
“It is the responsibility of hospitality leaders to make positive changes in our industry.”