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Monthly Mix Master Amber Davidson

Congratulations Amber Davidson as our mix master of the month!


PISCOWORLD:
Where do you work?
AMBER: I work at Bird Cafe.  It's right in Sundance Square with a great view of the plaza.  We have a very cool menu with a share plate style of service.  Our bar is the coolest with an awesome craft cocktail menu!
 
PISCOWORLD: How long have you been bartending?
AMBER: Technically I guess I've been bartending for 5 years.  However, the last three years I have been way more serious about it.  None of my other bartending gigs prepared me for what I've done at Bird.  I love this style of bartending.  I love getting to be creative everyday!
 
PISCOWORLD: What inspires you to be better?  
AMBER: My guests!  They love it when we come up with something new for them and I like to keep them happy.  I have customers who say, "Make me anything, I trust you."  That's great for me!  It's awesome to know that they trust me and it's always fun to be challenged.  Keeps me on my toes!
 
PISCOWORLD: Favorite 70's band? And why?  
AMBER: I think I'm going to have to go to the ladies for this one!  Pat Benetar, Joan Jett, Janis Joplin, Stevie Nicks...  I love their songs because they are my anthems.  I can get pumped up to 'Hit Me With Your Best Shot' and 'I Love Rock-n-Roll'.
 
PISCOWORLD: Favorite type of food?
AMBER: I love all the food!  I love trying new stuff all the time.  But I also crave the classics.  Mac-n-cheese, chicken noodle soup, baked potatoes, pizza...  I like going out for pho and sushi and bbq.  Bird Cafe is always changing their menu and doing crazy specials so I have a lot of fun trying new dishes and learning about how they make them.
 
PISCOWORLD: Favorite type of 4gs and why?  
AMBER: I'm going to go for the Mosto Verde Italia.  The fresh citrus notes are really great for building cocktails.  Makes for a nice clean and fresh drink.
 
PISCOWORLD: What do you make with it?  
AMBER: I like to play up the lemon notes by making a roasted lemon juice, adding in some fresh herbs and vanilla, and using an egg white for that classic Pisco sour, with a twist.  I also love a great garnish and with that frothy white top I'd draw a little design on it using bitters.
 
PISCOWORLD: When and where can we try this amazing cocktail?  
AMBER: Bird Cafe of course!  We do monthly cocktail homages so November's homage is to the Pisco Sour!
 
PISCOWORLD: Where do you see yourself in 10yrs?  
AMBER: Hardest question ever, and not one that I would even want to know the answer to!  If I had to say 10 years ago where I would be now, I wouldn't have even come close to getting the answer right.  I like to keep myself open to any opportunity that could come knocking!