Bartender Showcase
Meet the Bar Meisters from across the nation
Kigan Joseph
Kigan is a seasoned bartender and indie music entrepreneur. His spirits' interests are heavily intertwined with his roots in St. Lucia, where his great-grandmother owned a bar. Kigan loves representing rums from his native island. He recently co-founded The Ideal Bartender Collective, a non-profit founded to provide accessible education that centers BIPOC in spirits' cultural history.
The Bois Bandé Long is low ABV, fizzy and refreshing while emphasizing the cacao notes of JMCB with the use of unsweetened apricot jam. Inspired by my birthplace, St. Lucia, the Chairman's Spiced Reserve Rum holds the cocktail together with base notes of star anise and Bois Bandé, local tree bark with aphrodisiac properties. Add Walnut bitters for good measure.
Recipe:
1/4 part Fresh Lemon Juice
1 tsp Unsweetened Apricot Jam (support locally made if its an option)
1 part Jägermeister Cold Brew Coffee
1 part Chairman's Reserve Spiced Rum
Two dashes of walnut bitters
Soda Water
Ice: Collins spear or cubes
Glass: Collins
Garnish: Lemon peel & dried apricot
Method: Shake with a small piece of cracked ice, and strain into a chilled Collins glass over a Collins spear. Top with soda, and garnish with a lemon peel and a dried apricot.
Try it on the Rocks!
Bois Bandé Brew Strong
1 tsp scoop of Unsweetened Apricot Jam
1.5 parts Jägermeister Cold Brew
1.5 parts Chairman's Reserve Spiced Rum
Stir, and strain into a rocks glass. Garnish with a lemon and orange twist.
Can tell us a bit about yourself, your journey as a Bartender & beyond.
I got my start working at Painkiller/PKNY with the best of the best in the industry. Guiseppe Gonzales discovered me as a Barista at Starbucks a few blocks away from PKNY. He was my weekend regular. Positive vibes were normal between us. I’d have his Venti soy, no water, no foam Chai latte ready while he waited in line for the cashier, and he’d show his gratitude and head on his way for his shift. I was working on my day off in the afternoon that he invited me to join his crew at PKNY. That opportunity changed my life because it gave me a chance to learn a skill set, a trade that would help me define my own legacy. Since that first experience behind the bar, I have done my best to seize every opportunity and gain spirits training, mentorship, and knowledge.
I was fortunate to be connected with Andy Seymour and got schooled on Mezcal. I’ve been on rum tours and mountain excursions throughout the islands of the West Indies with my partner, Jahde Marley. I made my way behind many reputable New York City establishments, and, through bartending, I was able to acquire cash-money. I have been financially empowered to become a Black business owner. I’ve invested most of my tips into a vision of a company helping Black, brown, and Indigenous people build their music brands and release music independently. I am part of a music tech entrepreneurial duo providing music management and business management to BIPOC independent recording artists called VaporTrails Music.
In the spirit of mentorship and opportunity, I recently co-founded a non-profit organization with some of my food and beverage industry peers called Ideal Bartender Collective, where we provide BIPOC centered spirits education. IBC’s vision is a Spirits and Hospitality industry that is not only diverse but is culturally sensitive and compassionate. An industry that approaches differences with curiosity, compassion, and acceptance. I look forward to providing folks with the resources necessary to be the future leaders of our industry.
