Colin Smith began his craft bartending career in a small restaurant, in a small town, with a small selection of spirits, and a small 6 – seat bar to serve. Fortunately, the size of the bar did not determine the scope of his ambitions. His first cocktail list hosted libations such as “The 114”, featuring a then brand new St. Germain and muddled pineapple. Other cocktails were crafted with Bourbon, Scotch, Carpano Antica, and “house made” Maraschino cherries created using Luxardo Maraschino and Gomme Syrup.

Colin is still creating cocktails, designing restaurants and bars, and his passion for spirits, as well as their accompanying cast, has only intensified. His study of the craft continues daily. Colin now designs his own tonics, bitters, tinctures, and shrubs to add to his lists. After managing in some of the Steel City’s finest cocktail destinations and consulting for over two dozen restaurants, the future is bright and strong –  like the great cocktails he has designed.