Molly Wellmann [Freelance Bartender/Mixologist]

Molly Wellmann's research into classic cocktails from the 1700s through the 1950s, as well as the great chefs she works with, inspire her craft cocktails made with her own handmade bitters, liqueurs, juices and simple syrups. Lately, the completely self-

If there’s a restaurant in town known for serving great classic and craft cocktails, there’s a good chance Molly Wellmann has been employed there at some point. The Rookwood and Lavomatic come to mind.

Wellmann’s research into classic cocktails from the 1700s through the 1950s, as well as the great chefs she works with, inspire her craft cocktails made with her own handmade bitters, liqueurs, juices and simple syrups. Lately, the completely self-taught mixologist and bartender has been making the rounds at private parties and events all over town.

Let Wellmann help you put a little swizzle in your step by visiting Mainstay Rock Bar downtown or Virgil’s in Bellevue.

CityBeat: What was the last great meal you had and where did you have it?

Molly Wellmann: It was at Mayberry (915 Vine St.; 513-381-5999) downtown. I love it. It’s so cute, and the food is so good. It’s so fresh. I had the fish tacos, and they were fantastic. And a Cobb salad, too — it was amazing.

CB: What cocktails do you most enjoy making or drinking?

MW: I love making Manhattans, I love making a correct Manhattan. Not enough people know how to make a Manhattan correctly. And when you do it correctly it’s the bomb. To drink, I love Sazeracs. It’s a sipper, you know, it’s something that you don’t down.

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