Overview


Shannon

Stiggins

 "What is a cocktail?":

Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called bittered sling, and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a democratic candidate: because a person, having swallowed a glass of it, is ready to swallow any thing else. ~ Harry Croswell

 

b.2005

New York, NY

 

MUSE

Camus

 

Associates

Culinaria Group

 

2005, Shannon Stiggins' bartending career began in college. After working in various restaurants and country clubs across Long Island, she moved to Manhattan in 2009 when her focus began as a Cocktail Bartender. Since then, she has been an integral team member at such venues as Vero Uptown and Downtown, Bounce, STK for the One Group, and American Whiskey. Recently, she landed the Head Bartender position at Einrique Olivera’s (Pujol, Mexico City, 3 Michelin Stars) first New York Restaurant, Cosme. She recently consulted for the expansion of Dylan Lauren’s Dylans Candy Bar, where she developed and relaunched the cocktail program for the Upper East Side’s Location, and opened the chain’s Newest Location in Chicago. Stiggins most recently worked at Ian Schrager’s New York EDITION Hotel, where she launched their most recent Cocktail Menu. Shannon is currently launching a new hotel in Palm Springs, CA under Culinaria Group and Blank Slate Hospitality, and is working with them on several of their upcoming Hospitality projects.