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Bartenders Behind the Ginuary Box

Behind the Right to Roam


Chris Elford has been in the hospitality industry since his youth, but it wasn’t until moving to NYC in 2010 that he came alive and fell in love with food and beverage. Following successes at Amor y Amargo and Kings County Distillery, he was handed the keys to his first bar consulting project, creating the beer bar Proletariat in the East Village. When he moved to Seattle in 2013, after cutting his teeth at the cocktail bar Canon (#6 on the World 50 Best Bars list that year) he opened No Anchor and Navy Strength with his partner Anu. His highest achievements were realized there, with No Anchor receiving James Beard nominations for both kitchen (2017) and bar (2019), and Navy Strength taking home top honors as the Best New American Cocktail Bar at the 2018 Spirited Awards. Chris is a Certified Cicerone beer expert and a graduate of the Beverage Alcohol Resource program in NYC with the Bar Ready distinction. His newest project, Here Today Brewery + Kitchen, will open on the Seattle waterfront in June 2021.

Behind the Framboise Thaw


Greg Mayer is a veteran of both bar and kitchen. Growing up on the Jersey Shore, Greg began his career in the hospitality industry working in kitchens as a line cook and eventually earned a culinary arts degree at Johnson & Wales University. It was there that Greg decided to make the switch to the front of the house and hasn’t looked back since. Beginning his career behind the stick in Providence, Greg then moved to Nashville and then to Austin, where he worked at some of the best bars in the area and racked up a list of competition wins. Greg now calls NYC home, and he works as the national brand ambassador for LHK Spirits, spreading his love of whisk(e)y around the country. Greg is also the in-house cocktail counsel for Shaker & Spoon, helping to ensure that each box is of the highest quality, something we know our subscribers have come to expect.

Behind the Sepal & Spice


Kellie Thorn has been in the restaurant industry for nearly twenty years and bartending for the last seventeen. Kellie, born in Atlanta and raised in various cities along the Southern coast, has received considerable critical recognition for her talents and skills. In 2010, Kellie joined forces with star chef Hugh Acheson to open Empire State South, Acheson’s vibrant reimagination of traditional southern fare, to develop a creative program balanced by a reverent nod to the classics. Her success in this role led her to the position of Beverage Director for Acheson’s restaurants in 2013.

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