Jägermeister Balanced Bartender: Amie Ward with Aspen Bingham
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Balanced Bartender

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Amie Ward with Aspen Bingham

Website:
The Healthtender

Amie Ward, with Special Guest Aspen Bingham

Hello everyone! Welcome to our September Balanced Bartender pep talk! This month, we're in Phoenix, AZ, to talk with Aspen Bingham about the Heat Island Effect and how she spreads awareness through her cocktails and beverage programs.

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    Tell us about your journey through the hospitality industry.

    When I was younger, my mom and I would always go out to eat; she had been a server and opened her own restaurant as well. She always pointed out when people were giving great service and appreciated the employees. When I graduated high school, I stayed in my hometown for a while and went to community college. I interviewed for my first hospitality position and was hired as a server. I was so thrilled because it helped me gain financial independence. When I moved to Phoenix, I transferred to a bar to become a cocktail server and eventually taught myself to make my drinks and quickly progressed to being a bartender. I was attending community college and getting my academic certificate in sustainability at that time. When I went to work, I would make many connections with what I was learning. This really opened my eyes to how I could combine my education and the career I had worked years in. The hands-on work I was doing daily in hospitality helped me relate to my studies and excel in that area as well. Working and going to school full time is tough, but when you're learning things that you can apply in your current career, it makes it a whole lot easier and way more fun. I now work at Garden Bar PHX as the lead bartender, and I am so happy that my commitment to sustainability has helped me find a workplace where sustainability is an important goal. When creating cocktails, I use the wonderful science of sustainability to dive deep into my creations. It has been super rewarding and allowed me to work on many projects that promote and fund sustainable initiatives. People always ask what I want to do after I get my bachelor's and my answer is "continue to use my education in the hospitality industry."

    What is the Heat Island Effect, and how have you used cocktails to spread awareness on the topic?

        Think about a concrete jungle and the countryside: one is cooler than the other, especially at night. The urban heat island effect has impacts on cities all over the world. In our community of Phoenix, it is especially prominent. Phoenix is warming at a rate of 3x the rest of the world as a whole. Some populations are disproportionately affected by the heat island effect, and parts of our city face harsher conditions than others. This can cause environmental, economic, and social issues. Creating cocktails that are inspired by this issue allows me to discuss this with people in a casual way. In general, I am really inspired by how cocktails are universal and give an opportunity to talk about some complicated issues. It makes the issues a bit more palatable and fun to discuss.

        Tell us about your journey through the hospitality industry.

        When I was younger, my mom and I would always go out to eat; she had been a server and opened her own restaurant as well. She always pointed out when people were giving great service and appreciated the employees. When I graduated high school, I stayed in my hometown for a while and went to community college. I interviewed for my first hospitality position and was hired as a server. I was so thrilled because it helped me gain financial independence. When I moved to Phoenix, I transferred to a bar to become a cocktail server and eventually taught myself to make my drinks and quickly progressed to being a bartender. I was attending community college and getting my academic certificate in sustainability at that time. When I went to work, I would make many connections with what I was learning. This really opened my eyes to how I could combine my education and the career I had worked years in. The hands-on work I was doing daily in hospitality helped me relate to my studies and excel in that area as well. Working and going to school full time is tough, but when you're learning things that you can apply in your current career, it makes it a whole lot easier and way more fun. I now work at Garden Bar PHX as the lead bartender, and I am so happy that my commitment to sustainability has helped me find a workplace where sustainability is an important goal. When creating cocktails, I use the wonderful science of sustainability to dive deep into my creations. It has been super rewarding and allowed me to work on many projects that promote and fund sustainable initiatives. People always ask what I want to do after I get my bachelor's and my answer is "continue to use my education in the hospitality industry."

        What is the Heat Island Effect, and how have you used cocktails to spread awareness on the topic?

            Think about a concrete jungle and the countryside: one is cooler than the other, especially at night. The urban heat island effect has impacts on cities all over the world. In our community of Phoenix, it is especially prominent. Phoenix is warming at a rate of 3x the rest of the world as a whole. Some populations are disproportionately affected by the heat island effect, and parts of our city face harsher conditions than others. This can cause environmental, economic, and social issues. Creating cocktails that are inspired by this issue allows me to discuss this with people in a casual way. In general, I am really inspired by how cocktails are universal and give an opportunity to talk about some complicated issues. It makes the issues a bit more palatable and fun to discuss.

            How has your commitment to providing education on environmental sustainability impacted the Phoenix hospitality community?

            My commitment to sustainability has inspired curiosity in the hospitality industry and started to bridge the gap between two industries that can benefit from one another. I have been able to work with some fantastic causes, and the cocktails I create for these causes open up a dialogue and show people how they can get involved with the solutions to these daunting issues. Being able to discuss issues that impact every person, no matter where they live or what they do for a living, creates a connection and shared experience. Sustainability can be difficult for people to understand and discuss, so making it a drinkable experience allows people to look at the issue through a more positive lens and get excited about contributing to the solutions instead of solely focusing on the negativity of a certain issue. When creating a cocktail based on sustainability, I am asking people to think about this question: How can a community come together to create equitable solutions for all?

            Every month I like to provide a wellness challenge to our viewers. Would you be so kind as to provide us with the challenge for September?

            For this month's wellness challenge, let's encourage people to find out if and how the urban heat island effect impacts their community. Many people are surprised that the city they live in is also facing this, especially when not living in the desert. If it is a prominent issue in your community, there are many fun ways to get involved, and my favorite is volunteering with a local shade tree planting organization.

            If people want to learn more about you and the projects you're working on, how can they do so? (Any social media or website info here)

            The best way to follow along my journey with sustainability and hospitality would be to follow my Instagram @aspenblivefree

            Disclaimer: The views and opinions expressed in this article are those of the author.


            Amie's Snack & Sips
            Concrete Jungle by Aspen Bingham
             Concrete Jungle by Aspen Bingham

            Recipe:

            • 2 part Jägermeister Cold Brew
            • 1/2 part Reposado Tequila
            • 1/2 part Palo Verde honey syrup
            • Bar spoon of wolfberry chiltepin tincture (sourced in the Sonoran desert)
            • 3 dashes of orange bitters

            Method: Stir and strain over a big cube in an old-fashioned glass top with orange flower water whipped cream and topped with a sage leaf.

            Inspiration:

            This cocktail combines botanicals and ingredients found flourishing in Phoenix's desert. A little spice and heat to resemble our hot summers and some dry aromatics to bring in the smell of the desert rain. Palo verde trees are vital to our ecosystem and also provide a great way to shade as it is a native plant to this area. The Jägermeister Cold Brew expresses the liveliness of our city's food and beverage industry.

            Get to Know
            Aspen Bingham
             Aspen Bingham

            My name is Aspen Bingham, and I am currently the lead bartender at Garden Bar PHX. I am also pursuing my bachelor's degree in Sustainability at Arizona State University. I enjoy combining my education and craft cocktail skills to highlight environmental, social, and economic sustainability issues. Exploring complex topics with cocktails allows me to showcase solutions and also discuss both opposing sides of each case. The Sonoran desert, where the ever-growing city of Phoenix is located, is where I draw much of my inspiration.


            Get To Know The Healthtender
            Amie Ward
             Amie Ward

            Amie Ward is a Veteran Bartender, exercise physiologist and has been outspoken on her fellow service industry members' health and wellness. When she is not pulling trucks and training for Strongwoman competitions, you can find Amie appreciating the finer things in life like Jägermeister.

            IG: @thehealthtender

            Website:The Healthtender

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