Where are you from?
Philadelphia, PA
What drew you to The Mill in Hershey?
The Mill in Hershey is one of Central PA’s largest family-owned/operated restaurants. When I was looking for work, this really appealed to me. In addition, their strong desire to be a “scratch” kitchen and to support local and regional farmers and vendors was something that I didn’t see other restaurants of their size doing.
How did you become a bartender?
As a kid, everyone told me that I was a good listener: teachers, family, friends. People seemed to always tell me their problems. My dad wanted me to follow in his footsteps and become a police officer. I still joke with him now: “Dad, I love being behind bars!” Honestly, the decision to make bartending a career path was always clear to me. I love people, I love creating new drinks that surprise my regulars and, of course, I’m still here to listen.
What’s your favorite non-alcoholic drink to make?
I was inspired to come up with creative non-alcoholic drinks when I noticed that a lot of my guests were pregnant and still wanted to feel included with their group, so I came up with the “chocolate non-alcoholic martini.” One scoop of vanilla ice cream, whipped cream, and chocolate syrup shaken, topped with whipped cream and chocolate drizzle and served in a martini glass. The expectant mommies go crazy and are left feeling included in the party, since they can partake of the libations.
What’s your favorite non-alcoholic beverage to drink?
My favorite non-alcoholic drink to consume myself is good ol’ fashioned H2O.
Best part of your job?
Hershey, Pennsylvania, is a tourist destination, which means The Mill gets a lot of tourists. After all these years it still amazes me when I interact with guests who are from all over the globe: Argentina, England, and New Zealand just to name a few. And it goes without saying that a real bartender cannot live without their “regulars,” so it means the world to me when I see familiar faces just about every day. It never gets old.
What’s your favorite garnish?
As a seasoned bartender, I strive to put an innovative spin on every new drink design. Using fruits and herbs that are in season keeps our cocktail menu fresh and exciting. This spring, you will see berries infused into a lot of our new concoctions.
Do you like to be creative with recipes or do you stick to the classics?
At the Mill, we love putting a twist on the classics, especially with many of our signature cocktails
If you could only have one type of drink for the rest of your life (beer, wine, cocktail), what would it be?
As much as I love being creative with our guests and our craft cocktail menu, I couldn’t live without Miller Lite. Does that make me boring?
Favorite chocolate-y drink? This is Hershey, after all!
Chocolate Mintini: Crushed Oreo and chocolate rim, rum, mint rum, whipped vodka, and crème de menthe topped with whipped cream.
Best way to keep drinks light/refreshing in the warmer months?
Craft beer has been popular for the last couple years, but now craft cocktails are trending. Using liquors like vodka, whiskey and tequila infused with seasonal fruits and herbs keeps The Mill relevant. In the spring and summer months, we will be bringing back Tequila Tuesday, which features high-end tequilas matched with different fruits like strawberries, mangos, blueberries and watermelon.
Favorite go-to dish from The Mill’s menu?
Our Rettland Farm chicken & waffles is to die for!
What do you do when you’re not behind the bar?
When I’m not spending time with my family and grandson, I’m known as the “One-Armed Bandit” in Atlantic City casinos.
What makes living in the Susquehanna Valley so wonderful?
Central PA is a great place to raise a family.
Go-to outdoor activity:
I enjoy long power-walks with my grandson, and it helps that I’m in a FitBit challenge with my coworkers.
This spring The Mill is highlighting the Irish Flower, a specialty cocktail.
Irish Flower
1 ounce hibiscus 1 ounce Jameson whiskey ½ ounce triple sec Splash of lemon juice Splash of cranberry juice
The Mill
810 Old West Chocolate Ave., Hershey, PA themillinhershey.com
By Emily Freiert | Photography by Donovan Roberts Witmer
