Alice is an LA–based bartender with 5 years of experience shaping thoughtful, flavor-forward drinks. Her approach blends precision with play, balancing classic technique with experimentation to transform unexpected ingredients into something memorable. She has worked across a range of bar environments, from high volume service to cocktail-focused programs and private events.Growing up between the United States and Taiwan shaped her palate and love for beverages. Drawing from both cultures, she creates drinks that are balanced, personal, and full of character. Her experience spans recipe development, efficient batching, cost awareness, and seasonal menu design, building an approach that is as practical as it is creative with drinks that work for guests and for businesses.

Camp Runamok Spring 2025
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Student @Portland Cocktail Week 2025
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Tiki by the Sea 2025 Fall
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Día de los Muertos Industry Trip
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Montenegro, Gin, Jell-O, Lime, Pineapple Syrup, Greek Yogurt

My cocktail is inspired by the Jell-O salad made with green lime flavored Jell-O, which also commonly included a tart creamy component (such as cottage cheese or mayonnaise) and canned fruit (such as pineapple or pears).Green Jell-O powder is rehydrated in gin and dressed up with fresh lime and a touch of pineapple. A spoonful of greek yogurt brings the familiar creamy tang that softens the cocktail to a recognizable mint green. Amaro Montenegro shines through with its signature herbal bittersweet profile to bring the cocktail together.

The Jell-O salad may seem unusual today, but the ideas behind them remain very relatable to me as a bartender. After long and late shifts behind the bar, I often rely on quick low effort meals using canned goods or frozen foods. In my work I have found that not every environment is suitable for serving cocktails with multiple components made carefully from scratch. Pre-made, processed ingredients can be dressed up to become beautiful and tasty house made cocktails.

In 1964, Jell-O was promoted as a light dessert with their slogan: "There's always room for Jell-O". A digestif by nature and a fantastic addition to any cocktail, no matter the era, it can be said that there’s always room for “Amar-O Montenegr-O”.

Baijiu, Rum, Cucumber, Garlic Shrub, Lime, Mint

My mother’s pickled cucumbers was the first recipe I learned as a child because she would smash open whole cucumbers and garlic cloves with a meat tenderizer as her weapon… what fun! I also loved how the sharpness of the raw garlic would slowly make its presence known given enough time, and I would take sips of the leftover brine, a garlic shrub.

Not My Momma’s Pickle is a cocktail where the robust profile of Ming River Baiju hosts the bite and umami of a garlic shrub inspired by my mother’s pickle recipe. These distinctive flavors, soothed by fresh cucumber juice and mint, are given room to open up and play in this mojito riff.

Blanco, Bell Pepper, Lemon, Grapefruit, Passionfruit, Habanero Tincture, Tajin

"Ladrón De Mi Corazón" translates to "thief of my heart"

Experience the feeling of falling in love with red bell pepper for its bright vegetal nature softened by the floral aroma of grapefruit, followed by a hint of heat and a touch of passion to showcase the spirit that is a Casa Dragones Blanco.

The inspiration behind this cocktail is imagining visiting the city of San Miguel for the first time. I believe its art, music, culture and history will steal your heart away. I wanted to translate that sense of curiosity and longing into flavor, using ingredients, techniques, and combinations that have stolen my heart throughout my bartending journey.

_{*Submitted to Casa Dragones Blanco competition, 2024}

Rum, Whiskey, Apple Cider, Lemon, Apple Spice, Pimento Dram, Bitters

The sun is setting on the summer season, but our tropical spirit lives on in this cozy potion of cider and spices. Celebrate tiki in autumn with a blend of aged rum, malted scotch whiskey, crisp apples and aromatic spices.

Raspberry, Tarragon, Shrub, Citrus, Vodka

“Take a journey down the rabbit hole with Alice, where every sip leads you deeper into a cocktail wonderland. Here, fresh raspberries meet the aromatic whimsy of tarragon in a house-made shrub, creating a tangy thrill that feels magical enough to take off your head - figuratively, of course.Crafted in celebration of the bartender’s third year behind the bar, this drink captures the curiosity, creativity, and sense of adventure that continue to inspire her work._{*A featured drink during Valentines day}