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
New York, NY
Shannon Stiggins bartending career began in college. After working in various restaurants and 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, Bounce, STK for the One Group, and American Whiskey. In 2015 she landed the Head Bartender position at Einrique Olivera’s (Pujol, Mexico City, 3 Michelin Stars) first New York Restaurant, Cosme. Also consulted for the expansion of Dylan Lauren’s Dylans Candy Bar, where she developed and relaunched the cocktail program for the Manhattan location and opened the newest location in Chicago. Stiggins also launched Ian Schrader’s New York EDITION Hotel, where she was the Head Bartender. Shannon opened the V Palm Springs hotel with Blank Slate Group, and curated the cocktail program at OREYA Hamptons. Currently is resides in Manhattan and working for Floyd Cardoz’ new Indian restaurant, Paowalla, on Spring Street in SoHo.
BOMBAY SAPPHIRE- MOST IMAGINATIVE BARTENDER
1st Annual Cava Competition
Courvoisier Toast for the Town
Diageo World Class Northeast Regional