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Bartenders Behind Puttin' on the Spritz

Behind the Green Thumb Cooler


Stacey Swenson began her New York career behind the bar at Booker & Dax and American Whiskey in 2014. In March 2016, she joined the team at Dante (currently the #1 World's Best Bar), where she soon became their first head bartender. Stacey then oversaw Dante's successful 18-month pop-up in Little Italy, Dante at Genuine, and traveled all over the world leading several pop-ups for the brand. Throughout the years, she has acquired a depth of knowledge about aperitivo culture, cocktails, and spirits, and she embraced and promoted that passion throughout the industry. In October 2019, Stacey took over as bar director at Bar Pisellino, an Italian aperitivo cafe in the West Village, until it shut in March 2020 due to the COVID-19 pandemic. Stacey was awarded Star Chefs Rising Star Bartender in 2019, was Campari's Red Hand Bartender in its short film "Red Diaries," and was Punch magazine's bartender in residence in August 2018. Stacey is also a partner at Simple Serve, a drinks-focused marketing collective composed of some of the brightest minds in the bar, wine, and spirits industry. 

Behind the Myrtille Spritz


Scott LoBianco is a Chicago native and wouldn't trade it for the world. He joined the hospitality industry at age 13, when he fell in love with cooking. This love continues to show in the cocktails he creates today. LoBianco got his start at the acclaimed GT Fish and Oyster, part of Boka Group. From there he was part of the opening team for the Berkshire Room. It was their expansive spirit’s collection and unique dealer’s choice menu that grew his creativity and knowledge. After joining the talented Bar Lab team to open Broken Shaker at Freehand Chicago, he now resides as the beverage manager for the acclaimed Cindy's Rooftop at the Chicago Athletic Association.

Behind the Darkened Summer Moon


Christian “Suzu” Suzuki-Orellana is from the San Francisco Bay Area but grew up in Tokyo. Born into the restaurant industry—his grandparents owned and operated a small restaurant company that consisted of four restaurants, a cocktail bar, and a ranch that sourced all of the business' produce—Suzu traveled to Japan twice a year starting at the age of 12 to learn about hospitality, food, and management. Whether behind the bars or at cocktail competitions, he strives to take the lessons learned from his grandparents and adapt them to his everyday work. Suzu’s cocktails pushed him as a national finalist for Bacardi Legacy and Bombay Sapphire's Most Imaginative Bartender and are heavily inspired by memories, flavors, and dreams of Tokyo.

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