Eva Fleming 

What is the first thing one does after moving to Vegas? Join the USBG course! One of the new faces of our chapter is Eva Fleming and that is exactly what she did upon her arrival. “When I moved here I did not know anyone but through USBG I have found a thriving and supportive community. I have made friends, been inspired, learned, biked 20 miles for charity and camped in a desert among many other experiences.”

Eva recently relocated from Chicago but was actually born and raised in Thailand by expat parents. This gives her a unique viewpoint and she is a big advocate of the United States Bartenders’ Guild. “I believe whatever effort you put into USBG and if you attend as many events as you can, you get back so much more. And always if I have questions, my fellow USBG members have answers.” 

When she is not studying the bar, you can also find her at some of her favorite places like Jammyland, Corduroy or Herbs & Rye. I asked her what she likes to drink when she’s out and she replied, “To me it’s a lot to do with atmosphere and mood. There’s a reason why sazeracs tastes better in New Orleans, Aperol spritzes in Italy, and malört in Chicago. Long night? I want a Vesper.”

About bartending...“I like to think my approach to bartending is just to be genuine. A lot of us have real passion behind the bar and surround ourselves with ways to be better but giving genuine hospitality is always first.”

Sunora Fresa

1.5oz Sunora Bacanora

.75 oz strawberry syrup

.75 oz lemon juice

.75 oz rabarbaro amaro

pinch of salt

Shake all ingredients and strain into coup, express and discard lemon peel, garnish with candied strawberry leftover from syrup.

 Nova Clark

Nova Clark is hands down, one of the most active members of our chapter. While she has been a member for just over 17 months, in that time and before (as a plus one to husband and chapter member, Ryan Clark), she has attended almost every event that she could. 

Nova hails from Vancouver, Canada but has been in Las Vegas for 3 years and is a 20-year veteran in the industry (bartending for 18 years of it). She currently is on a hiatus while awaiting her green card. 

Regarding the USBG and competing she said, “I like that it’s a family of people with a lot of the same interests, I’ve made a lot of special friendships. I also love that I’m always learning something new through the events I attend. Competitions have become a passion of mine and I do as many local ones as I can and I can’t wait till I can do them all!”

She also likes long walks on the beach, sunsets and puppies.

If she is not at one of our numerous events you can find her at one of our many great industry haunts drinking a whiskey neat and if she’s mixing a Vieux Carré.

Nova takes a fun but serious approach to her craft and knows that a bar should be enjoyable. “At work I’m not too serious; I like to have fun and create an environment where my guests feel the love whether I see them every day or once a year. When I’m making or creating cocktails I like to make everything from scratch and I juice my own fresh fruits and vegetables.”

Star of Sonora 

1 1/2 oz Sonora Bacanora

1oz Fall Spiced Simple Syrup 

2oz Macadamia Nut Milk 

2 dashes Angostura Bitters 

Combine all ingredients in a shaker with ice, light shake then pour over crushed ice. Garnish with grated cinnamon and a perfect star anise.