Bridget Albert

Bridget is an advocate for seasonal, fresh recipes with bold flavor. She designs cocktails for top National Accounts and a James Beard Honoree.

Bridget is the co-author of “Market Fresh Mixology”.  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, Taste of the Nation, and New Leaders for New Schools.  Bridget is the President of the National Charity Foundation of the United States Bartenders' Guild, the world's largest contributor to the cocktail culture.  Currently she holds the position as Regional Director of Mixology at Southern Wine and Spirits of IL, MN, & KY. Bridget is the Founder of the Academy of Spirits and Fine Service IL, KY & MN a program for bartenders that covers the history of all spirits and pre-prohibition cocktails, and the Advanced Mixology Culinary Academy.  Bridget was a featured Mixologist on the Food Network’s Iron Chef America Battle Mango.


Bridget Albert

Southern Wine & Spirits, Regional Director of Mixology IL, MN, & KY

“Market-Fresh Mixology” Author

Cell (815) 274-8411

Office (630) 685-3559


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.