Meet The Mixologist: Carisa Brooks

Carisa Brooks is the bar supervisor at Pennyroyal in Seattle, a European-style bar in the Kimpton Palladian Hotel.

What was your first job in the beverage or hospitality industry? 

My first job in the hospitality industry was as a host. It was a great, hands-on way to learn how restaurants operate.

What is your favorite spirit to work with at the moment? 

As the weather begins to warm up in Seattle, I’m currently on a gin kick. The spirit is so versatile and fun to work with, allowing for lots of creativity with cocktails.

What is the focus or specialties of the beverage program at your bar? 

At Pennyroyal, we are focused on using fresh, seasonal ingredients to develop fun cocktails that are unique, yet still approachable

What drinks do you see guests enjoying or asking for these days? 

Currently, an Old Fashioned seems to be the most common “go-to” drink for guests. I welcome it, as I enjoy introducing guests to new whiskeys or alternate variations of the drink so they can enjoy something familiar, but with a new twist.

What’s your current go-to cocktail or beverage? 

I’m currently enjoying a Daiquiri with rhum agricole or a Sazerac.

Would you share a recipe for one of the most popular at your bar, or one of your favorite drinks? 

Here’s one for the She’s So Fine, a gin-based, sour-style drink.

Print Pin

She’s So Fine

Course Drinks

Keyword egg white, gin, lemon, shiso

Ingredients

• 1 ½ oz. Hendrick’s gin
• ¾ oz. Shiso syrup*
• ¾ oz. Lemon
• 1 Egg white

Instructions

• Combine all ingredients in a tin.
• Dry shake (no ice), then wet shake.
• Double strain into a coupe glass.

Notes

*For Shiso syrup: Combine 1,000 ml. water, 1,000 mg. sugar and bring to boil. Remove from heat and add 25 shiso leaves. Let steep for 2 ½ hours, then strain.