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

 

Shannon Stiggins started bartending in college and worked in various restaurants and country clubs around Long Island before moving to Manhattan and starting to work as a Cocktail Bartender. Since then, she has been an integral team member at such venues as Vero Uptown and Downtown, STK for the One Group, & American Whiskey. She then landed the Head Bartending position at Einrique Olivera’s (Pujol, Mexico City, 3 Michelin Stars) New York Restaurant, Cosme. She recently consulted for Dylan Lauren’s Dylans Candy Bar, where she developed and re-launched the cocktail program for the Upper East Side’s Location, and Chicago. Shannon then moved to launch the cocktail program on the opening team of Ian Schrager’s new New York EDITION Hotel, before consulting with New York-Based Hospitality Operations Company Blank Slate Group to open 3 of their newest projects. In April 2016, Blank Slate Group launched V Palm Springs Hotel (www.VPalmSprings.com) and their first of two food and beverage outlets, Elixir Pool Bar and Grill, with an innovative Cocktail Program under Stiggins direction, in advance of the October opening of the hotel’s Modern American Restaurant and Cocktail Bar, Solstice. Now, Shannon is consulting for Blank Slate at their new Southampton Mediterranean Restaurant concept, OREYA Hamptons (www.OREYAHamptons.com) where she has help build a bar team and cultivate a creative, Mediterranean-inspired Cocktail program..