USBG Las Vegas
USBG “OG”-Victor Espinosa
“I’m pretty random, I’m very outdoorsy, I love snow-boarding and doing the worm.”
Mr. Espinosa is one of the most well-liked bartenders in our chapter. Hailing from San Diego, he has been rocking it “Vegas Style” since the year 2000. While here he has made a lot of friends and has worked at some of the better mixology spots in town including Cosmopolitan, the M Resort and China Poblano. Victor’s most recent employer is Top Golf, but when he is not behind the bar, you can find him helping out the local Diageo team or out supporting some of our favorite spots like the Sand Dollar and Herbs & Rye. He’s been in the USBG for over 5 years and when asked, he says, “What I love about the Guild is the people you get to meet, the opportunities that you get to educate and better yourself are astounding and at the same time you get to do it with people you like.” His favorite spirit to mix with is Don Julio Reposado because of its versatility and quality, but when it’s Gin, it’s Tanqueray. Go see him for one of these little numbers, the “Tanqueray Mojito.”
2 oz Tanqueray
1 oz Lime Juice
.75 oz Thyme Simple Syrup
Fill with Soda
Combine ingredients (w/o soda) in a shaker with ice, shake & strain over fresh ice, fill with soda and garnish with lime wheels & mint.
USBGLV New Member Spotlight-Dee Hernandez
“I randomly meow at work even though I’m allergic to (and hate) cats!”
Hey everybody! Meet Dee! She is officially our newest member and has been a part of the Las Vegas community for over 16 years. Dee has learned many aspects of the food & beverage industry while waitressing & bartending at Virgil’s BBQ and most recently, Chica at The Venetian. Dee is excited about what the future holds with the USBG. When asked by USBGLV member Joy Herrin about why she joined, Dee responded, “I want to be a part of it and learn, meet and network with more people in the industry. I have been motivated and inspired to do so by my coworkers. I am surrounded by members of the Guild at Chica.” When in The Venetian, stop in and see Dee “pour fire” and try her “Hellfire 10” cocktail.
1.5 oz Tanqueray 10
.5 oz Fresno Chile simple
.5 oz Lime Juice
.75 oz Watermelon Juice
3 drops Hellfire Bitters
Combine in a mixing glass with ice, shake and strain into a cocktail glass. Garnish with ancho chile powder and salt rim.