Tricia Carr has been specializing in the beverage business for over fifteen years. She recently launched her web show, The Concoctologist; a show that combines goofy comedy and food network style mixology demonstration from requests on social media.

Tricia learned the craft of culinary cocktails from amazing chefs and bar business geniuses in dynamic venues around Southern California including Michelen Starred Providence LA with Chef Michael Cimarusti and Black Market Liquor Bar with Chef Antonia Lofaso.

With Los Angeles as a home base, Tricia built a business of private beverage catering for many of Hollywood’s media elite. Tricia married her love of beverage and performance when featured on several television and radio programs (a few credits below).

All of her experience came to a culmination as Tricia landed her “dream job” as the Southern California Director of Mixology for Southern Wine and Spirits in November 2011. In this position, she is honored to work with the diverse community of professionals that the So Cal market offers.

Tricia continues her education through travels to distilleries in Puerto Rico, Sweden, France, San Francisco, Kentucky, New York and Oaxaca. Tricia is a Certified Specialist of Spirits and a Bar Ready Graduate of the esteemed Beverage Alcohol Resource.

Press:

Los Angeles Magazine

LA Times

LA Times

LA Times

LA Confidential Magazine

Huffington Post

LA Times

Sophie GayotTasting Panel Magazine

Tasting Panel Magazine


Media Credits:

Hell’s Kitchen, 2014

The Art of Mixology on Ovation TV, 2013

The Tasting Room with Tom Leykis, 2010, 2011, 2012

KCAL 9, 2012

The Good Life with Guy Bowers, 2013

Happy Hour Radio Show with Anthony Dias Blue, 2010

The Taste of LA Times, Live Host/Demonstrator, 2012, 2013, 2014



United States Bartenders' Guild So Cal

President, 2012 – 2014

Treasurer, 2013-present


 



Tricia Carr (formerly Tricia Alley)

Director of Mixology for Southern Wine and Spirits, Southern California

United States Bartenders’ Guild So Cal Chapter





 


 

When Doves Cry by Tricia Carr

  • 2 oz. Mezcal El Silencio
  • .5 oz. Fresh squeezed Lime

Method: Fill with San Pellegrino Pompelmo Soda.
Build over ice in Highball.
Drizzle Bitter Tears of Campari Aperitivo (approximately 1 barspoon).
Garnish with a dash of Sea Salt and Lime Wheel.


 

Savory Apple Mule by Tricia Carr

  • 2 oz Absolut Vodka
  • .75 oz Fresh squeezed Lime
  • .25 oz DJ Dotson’s Agave (Cocktail Ready)
  • 1 oz Organic Unfiltered Apple juice
  • Small Pinch Cumin Seeds
  • 2 oz Fever Tree Ginger Beer


Crack cumin seeds with muddler.
Add other ingredients accept for Ginger Beer.
Shake and Strain over fresh ice into Collins Glass.
Top with Ginger Beer.
Garnish with Apple Slice and Lime Wheel.


 

Aloha Daiquiri by Tricia Carr

  • 1.5 oz Atlantico Platino Rum
  • .5 oz Chateau Montifaud Pineu des Charentes
  • .75 oz Fresh squeezed Lime
  • .5 oz Simple Syrup
  • 1 Dash Angostura

Method: Shake and strain into Double Old Fashioned Glass.
Garnish with edible Hibiscus flower.


 

Mr. Grant's Smash by Tricia Carr

  • 1.5 oz Knob Creek Bourbon
  • .5 oz Briottet Crème de Mure
  • .5 oz Funkin Passionfruit Puree
  • .5 oz Simple Syrup
  • Small Pinch of Mint
  • 3 Lemon wedges

Muddle, Shake and Strain into Double Old Fashioned Glass.
Garnish with Mint Sprig and Lemon Wheel.


 

Midnight in Manhattan by Tricia Carr

  • 1.5 oz Whislte Pig Rye
  • .75 oz Averna Amaro
  • .75 oz Marie Brizard Crème de Cacao
  • 1 dash Bitter Truth Orange Bitters


Method: Stir and strain into Cocktail Glass.
Garnish with Orange Peel.


 

Bitter Punch by Tricia Carr

  • 1 oz Boulard Calvados
  • .5 oz Campari Aperitivo
  • .5 oz Funkin Passionfruit
  • .5 oz Fresh squeezed Lemon
  • .5 oz JM Sugarcane Syrup
  • 1 oz Mionetto Brut Prosecco

Method: Shake without Prosecco, add Prosecco and Strain up into Coupe.
Garnish with sprig of Rosemary.


 

San Francisco 75 by Tricia Carr

  • 1 oz Distillery No. 209 Sauvignon Blanc Barrel Rsv. Gin
  • 1 oz Smoked Peach Puree
  • .5 oz Fresh squeezed Lemon
  • .5 oz Simple Syrup
  • 1 Dash Angostura
  • 1 oz Mionetto Brut Prosecco

Method: Shake, after shake strain into Sour Glass.
Garnish with Angostura.


 

Pisco Passion Sour by Tricia Carr

  • 1.5 oz Pisco Barsol Mosto Verde
  • .5 oz Funkin Passionfruit
  • .5 oz Simple Syrup
  • .5 oz Fresh squeezed Lime
  • Egg White

Method: Fill with San Pellegrino Pompelmo Soda.
Build over ice in Highball.
Drizzle Bitter Tears of Campari Aperitivo (approximately 1 barspoon).
Garnish with a dash of Sea Salt and Lime Wheel.


 

Currant Affair by Tricia Carr

  • 1.5 oz Aviation Gin
  • .5 oz Briottet Crème de Casis
  • .75 oz Fresh squeezed Lemon
  • .25 oz Simple Syrup

Method: Shake and strain into Cocktail Glass.
Garnish with Lemon Peel.


 

43 Bucks Mud Hen Tavern, Los Angeles 2014 by Tricia Carr

  • 1.5 oz Akvinta Vodka
  • .5 oz Licor 43
  • .75 oz Fresh squeezed Lime
  • .5 oz Liquid Alchemist Ginger Syrup (or Homemade)
  • Small Pinch of Mint

Method: Whip with small pinch of Crushed ice. Dump into Collins Glass.
Add Half Cubed ice & Half Crushed ice.
Top with 1 oz Club Soda
Garnish with Mint Sprig & Atomize Orange Flower Water.


 

The Fiddler by Tricia Carr

  • 1.5 oz Jameson Irish Whiskey
  • .5 oz Frangelico
  • Fever Tree Ginger Beer

Method: Build over ice in Collins Glass.
Garnish with Lemon Wedge.