Where is Drink Masters finalist Kate Gerwin now?

“Drink Masters” on Netflix is ​​perfect for you if you like cocktails and want to learn more about the art of mixology.

The best mixologists and bartenders from across the United States and Canada are brought together on the show and then compete against each other for glory. After each challenge, one participant is eliminated, but the tasks get harder and harder until only three are left. In the end, the person who impresses the judges will receive a large cash prize and the title of ‘Drink Master’.

Kate Gerwin, an accomplished bartender and mixologist, amazed everyone with her confidence and skill. The woman from Albuquerque said she had been to almost every competition in her field. She also said she wanted to win so she could make her family proud. Let’s see where Kate Gerwin is now, okay?

Kate Gerwin’s Drink Masters Journey

Kate Gerwin was born in California and seems to have had a happy childhood. She has always been close to her family and puts family relationships above all else. She fell in love with bartender when she was young and soon decided to make it her job. Kate wasted no time making a name for herself in the industry. With her eagerness to learn and drive to do better, she is now a force to be reckoned with.

Kate said on the show that it was a dream come true to compete with talented mixologists from places like New York and Washington, DC, since she lived in Albuquerque. Albuquerque is only a third-rate market, so there aren’t many opportunities. Still, Kate said she loves to win, and since “Drink Masters” is the biggest competition out there, she was ready to prove herself to the people who depend on her. Her experience helped her instantly stand out on the show, and the judges were impressed with her in the very first challenge.

But in the challenges that followed, Kate’s focus seemed to slacken a bit, and the judges told her to step it up. In episode 4, Kate didn’t want to give up and lose, so she gathered herself and led her team to victory. Michael Anderson and Alex were on her team. Kate stayed focused the entire time, even though most of the other contestants seemed to burst under pressure and make small mistakes that cost them the competition. This was probably because she was used to being in high pressure situations.

Although Kate and some of her fellow participants had some difficulties at first, they soon got on better and Kate started making connections. Kate eventually stood out in the semi-finals and was the first person to earn a spot in the final round. But in the end, Kate’s work wasn’t as good as LP’s, so she had to leave the show as the runner-up.

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Where is Kate Gerwin right now?

Kate Gerwin has worked in the hospitality industry for a long time. In Albuquerque, she opened the now-closed Imbibe Cigar Bar. In 2014, she became the first woman and first person from the US to win the Bols Around the World Bartending Competition. Kate’s confidence grew enormously after she won and she went on to work as general manager at HSL Hospitality and Abbott Square Market, among others.

From 2017 to 2020, Kate designed and ran Front & Cooper, a successful split bar in a public market in Santa Cruz, California. Kate currently lives and runs the Happy Accidents Bar in Albuquerque, New Mexico. In fact, she teaches on the Bar 5 Day Program. Although the Happy Accidents Bar didn’t open until September 2020, it has already won several awards, including the Albuquerque Journal’s Reader’s Choice award in 2022 and the Best New US Bar award twice.

Kate has also been featured in several publications, has been inducted into the Dame Hall of Fame and has been named one of the “Top 100 Most Influential Figures in the World” by Drinks International. Even though Kate has had a lot of success, she is still determined to do her best. We also wish her the best in the coming years as she is a proud mother to her daughter.

Kate Gerwin is a well-known restaurateur and mixologist. In the world of bartending, she is known as the first woman and first American to win the Bols Around the World Bartending Championship in 2014. This is just one of her many great achievements.

In her more than 20-year career, Gerwin has been named one of the “Top 100 Most Influential Figures in the World” by Drinks International. She has also worked as a licensed sommelier for some of Napa’s top wineries, advised on the documentary series Bar Rescue, and taught on the Le Cordon Bleu campus in Scottsdale, Arizona, and the New England Culinary Institute in Montpelier, Vt.

And it would be wrong not to mention what she calls her “favorite crowning moment”: being inducted into the Dame Hall of Fame, which honors the contributions of hard-working women to the liquor and cocktail industry.

But she is most passionate about her consulting work, especially the work she does with small market bar programs. She is sometimes hired to help train and educate teams in struggling bar programs, almost like a real bar rescue. Other times she is hired to design bar programs in small tertiary markets that do not yet have a cocktail bar scene.

She tells us, “We move into a city and open these places that become institutions. We teach people how to run them, and then they open their own places, which kick-starts the city. Those are the things that it works on make a small market so much fun.”

Gerwin was last at Front and Cooper, a fairly new bar in Santa Cruz, California’s Abbott Square Market. Before that, she helped establish and design a group of high-end cocktail bars and restaurants in Bismarck, ND called HSL Hospitality.

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Next, Gerwin and her partner, bartender Blaze Montana, return to Albuquerque, where they met, to settle in a new downtown “public market” concept. Their in-house cocktail bar, Blue Hippo, will be the crown jewel. It will open in the spring of 2020.

We decided to ask Gerwin about her ten favorite places to have a drink, as she knows a lot about the trade and has worked in cities all over the country. This is what she said:

Happy Accidents is more than just a new bar. It’s a whole new way for bars to do business and opens up new opportunities for the industry. Alex Jump of Death & Co. Denver says Kate Gerwin’s bar in New Mexico is pushing the boundaries of how we run bars in every way. “As a result, she has made it possible for her employees to have better places to work and live. And the drinks are good too.”

Happy Accidents is both a bar and a distillery. It is licensed to make craft spirits. It distills its own products and has products from other distilleries and regions blended with its own products. In this way, each spirit is made for the cocktail it is intended for.

Gerwin, co-owner of the bar, says, “We have a unique way for bartenders to control every aspect of the spirits that go into the cocktails” (with Blaze Montana). “For example, if a bartender wants to add a whiskey cocktail to the menu, they can control how much rye, corn, wheat and barley goes into each blend. They can change the proof.”

The way Happy Accidents pays its employees is even more innovative. Gerwin says, “We are 100% owned by our bartenders.” “Our idea was to give all employees a fair workplace. We give our employees more than enough money to live on, health insurance, a share of the profits and ultimately a partnership. This is how it should be done and how it can be done.”

During the pandemic, Gerwin looked at the problems the industry was facing and asked, “How do we create a business model that is different and fair?” “How can we make this fairer, more sustainable and more useful for people?”

The answer was to rethink the typical business model for a bar. This meant looking at what people usually consider important (rent, liability insurance, etc.) and what not (health insurance, a living wage plus room for growth, etc.) and asking, “What if we change the model? ” What if we decide to include them in our operating budget because we think they are important? “These were things we needed to do to run our business, so we built them into our plan,” Gerwin says. “We just put them at the top of our list.”

Other parts of the bar’s business plan help keep costs down in other areas, making the numbers work. Happy Accidents not only makes its own alcohol, but is also licensed to bring in large quantities of spirits such as agave and rum. Cost savings aren’t the only good thing about bulk imports.

Gerwin says: “We are very green; we don’t have a lot of bottle waste.” “I think in the year we’ve been open we may have thrown out a few boxes of bottles.” It also means the bar has avoided the supply chain issues that plague most bars of late. And it’s great for the cocktail program. Of the nearly 90 cocktails currently on the menu, about 40 are served on tap.

Gerwin is especially proud of the Gin & Tonic at the bar. She says, “We tell people it will change the way they think about Gin & Tonics for the rest of their lives.” She says that when you order one at a typical bar, room temperature gin is poured over ice, which melts and weakens the drink. Then it’s doused in tonic from a soda cannon, which uses syrup that’s been in a bagged box at room temperature for months, making the drink worse.

At Happy Accidents, the tonic syrup is made by the bar itself. The drink is served on tap, meaning it comes straight from the barrel. Until it’s in your glass, none of the ingredients have been exposed to light, heat, or oxygen. It is kept at a temperature of just above 32 degrees Fahrenheit, so when the mixture hits the ice, it doesn’t turn watery and is very bubbly.

“I don’t think we have to reinvent the wheel with all those new techniques and cocktails,” says Gerwin. “Everything is a twist on a classic these days.” “I think you just need to focus on the drinks you’re making and understand the science behind it. Learn how carbonation, pH and sugar levels work, then make the best cocktails you can.

As you would expect, many people in the industry, both near and far, have asked Gerwin how she has put her revolutionary business model into practice. She is happy to share her ideas because, as the saying goes, “a rising tide lifts all boats”. Her goal wasn’t just to open one bar. She wanted to change the way the industry did things and make people stop and think, “We’ve always done it this way, but there are better ways.”

Gerwin says, “I don’t think we’re doing anything that nobody else wants to do.” “I think someone had to do it before the rest of us realized, ‘Wait a minute, we can do this too!”

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