Heather McGhee | The Royale
McGhee has a rare combination of precision, fluid creativity, and chaos management, according to The Royale’s owner, Steve Smith. “She can serve a packed bar, can keep the team moving, break up a weird argument about vermouth, and still remember who ordered the mezcal neat,” Smith says. “That’s experience and instinct.” McGhee also has a penchant for utilizing fresh ingredients. Try one of her ingenious creations—specifically, the Beetlejuice (with Hendricks Gin, fresh pressed Beet Juice, lemon juice, house-made juniper simple, and tonic).
Abbi Stoll | Off Elm
At Off Elm in Webster Groves, co-owner Matt Longueville says, “It’s been an absolute pleasure watching Abbi develop behind the bar over the last year. This is her first bartending job, and she has done all the right things to become a pro at a very young age—she just turned 25. She’s got a bright future in the hospitality industry.” Among the most popular cocktails is the Hearth and Palm Espresso Martini (with Canerock spiced rum, organic mixology chocolate liqueur, Kota Pandan liqueur, Giffard Madagascar vanilla liqueur, cinnamon syrup, and espresso cold brew).
Emma Hendricks | Scout’s
At one time, you might have sipped Hendricks’ creations at Platypus or Gramophone. These days, she’s the bar lead at Scout’s in Midtown, and a key team member, according to GM/partner Will Rogers. “Emma excels in customer service while executing her craft flawlessly,” he says. “Quite frankly, this is the heart of what makes a bartender great. It is like catching and pitching at the same time and the epitome of what true success in the role looks like. We are thrilled that Emma is a part of the team at Scout’s and know our guests are too.” One of her favorite concoctions is the Scout’s Sazerac (with 1776 rye whiskey, apple gastrique, Peychaud’s Bitters, Angostura bitters, absinthe, and an expressed lemon peel).
Lilith Broeker | Stacked CWE
Broeker helped open Stacked Burger Bar’s new location in the Central West End last September and weathered the bustle of Halloween and the holidays—no surprise, given Broeker’s been in the industry for a decade, including a stint at the recently closed Small Batch. At Stacked, try the Fig Smash (with fresh fig, rye whiskey, lemon juice, rosemary balsamic syrup, and club soda).
Taylor Pilsl | Cyrano’s
A little over a year ago, Cyrano’s unveiled an expanded bar and back bar, giving Pilsl more room for creativity. “Prior to the remodel we had very little bar business,” says co-owner Melissa Downs. “Her rapport with the guests has helped us gain a lot of bar regulars and repeat customers and has made our happy hour into a high demand event. Taylor has also been a big contributor to our cocktail program. She puts in the time and effort to experiment with new cocktails for the menu and for specials. Her attention to detail and quality has really elevated everything we do, from fresh juices and syrups to beautiful garnishes.” Case in point: the Perfect Pear Martini (with Ketel One vodka, St. Germain elderflower, Clear Creek pear liqueur, and fresh lemon juice).
Jess Kahrhoff | Cottle Village Farmstead + Distillery
After getting her start behind the bar in Hermann, Kahrhoff recently took over the bar program at The Tavern at Cottle Village. Co-owner Emily Savage speaks to the depth of her creativity. “Her innovative ideas not only support and grow the business,” she says, “but also create unforgettable guest experiences. Her seasonally inspired cocktails with thoughtful flavor profiles perfectly reflect each venue’s unique style, showcasing her versatility across multiple concepts. Beyond the bar, Jess finds engaging and fun ways to generate business — from creative holiday menus to interactive cocktail classes — always giving guests a reason to return. Her passion, talent, and ability to inspire both guests and staff make a lasting impact on the entire team.” Sip the Hot Honey Peach Smash (with Farmstead Wheated Whiskey, muddled peaches, hot honey, and ginger beer).
Emma Ingrassia | The Vandy
Ingrassia recently joined The Vandy, where she shakes, stirs, and concocts some memorable libations, such as the Ladies About Tokyo (with Tottori Sakura cask whiskey, Suntory Toki Japanese whiskey, Bermutto Sake vermouth, cherry blossom–infused San Luigi Aperitivo, and a few dashes of Shoyu). “When Emma approached us about joining the team at The Vandy, I was absolutely ecstatic,” says co-owner Matt Longueville. “Coming from The Gin Room, a pillar in the STL cocktail community, she was polished and I knew she would immediately elevate our team and guest experience. She certainly has lived up to those expectations and has surpassed them.”
Kristin Dennis | Saint Heck
Although Dennis has been in the industry here for more than a decade, her new endeavor shines a light on her latest endeavor. She recently launched Saint Heck, a nonalcoholic Amaro brand. Expressions include Sumac, Fernot, and Amaro Wierenga. Look for her products at Wine and Cheese Place—or look for her in person behind the bar at Frazer’s, where she works several nights per week.
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