Cheryl Charming
Cocktail Consultant/Mixologist
cheryl@misscharming.com
misscharming.com
407.924.6234

Thank you for the opportunity to present some of my cocktail consulting work. I'd love to spark (hopefully flame!) an interest in consulting for you.

I’ve been heavily steeped in the Cocktail Culture as a bartender, author, host, instructor, and consultant. I began working in the F&B industry in 1976. The bulk of my bartending experience was at Walt Disney World and my most recent published books include, “Miss Charming’s Guide for Hip Bartenders and Wayout Wannabes”, “The Everything Bartender’s Book”, and “Knack Bartending Basics: More than 400 Classic and Contemporary Cocktails for Any Occasion.” All my books can be viewed by clicking on the books below.

I am a member of The Bartenders Guild and The Museum of the American Cocktail. I am also the annual Cocktail Film Fest Host for Tales of the Cocktail in New Orleans each spring as well as the Cocktail Cinema Host for Tales of the Cocktail each July.

You can learn more about me at my website misscharming.com.

Please feel free to contact me at your convenience. I look forward to hearing from you.

Cheers!
Cheryl Charming aka Miss Charming™

Cheryl Charming

407.924.6234 • cheryl@misscharming.com • www.misscharming.com

BAR EXPERIENCE

Freelance Cocktail Consultant • 2005-Present
Create cocktails according to specifications of client.Cocktails range from twisting classics, unique Margaritas, to matching current drink trends. Involvement can include research, testing, presenting, and training bar staffs.

Author • 2000-Present
Author cocktail related books based on publisher contractual needs. Publisher's include; Random House, Silver Dolphin Press, Sourcebooks, Inc., and Globe Pequot Press. Books can be viewed by clicking on this link: http://www.misscharming.com/book/book.htm


Bartender
Walt Disney World • Lake Buena Vista, Florida 1989-2006
Provided an excellent experience for guests. Opened Pleasure Island in 1989 and later transferred to the Grand Floridian Beach Resort and Spa. Dropped to seasonal part-time to attend college in 2000.

Helmsley Sandcastle Resort • Sarasota, Florida 2003-2005
Worked the lobby bar and banquets while attending college.

Doubletree Hotel • Gainesville, Florida 2000-2003
Worked the lobby bar and banquets while attending college.

Commodore Cruise Lines • Miami, Florida 1984-1989
Provided an excellent experience for passengers. Worked a rotation of 7 bars & lounges on the ship.

 Cabaret • Little Rock, Arkansas 1980-1984
My first bar job. Loud hip nightclub. Started as a cocktail waitress and within 6 months was promoted to head bartender.

Cocktail & Bar Instructor
Walt Disney World • Quest for the Best Program • Lake Buena Vista, Florida 1995-2000.
Taught cocktail classes in this mandatory Disney F&B program once a month to Disney castmembers. Class size did not exceed 50.


OTHER EXPERIENCE

Social Director and Graphic Artist
Travini Luxury Homes • Sarasota, FL 2003-2005
Gainesville Place • Gainesville, FL 2000-2003
Organized monthly social parties and events. Responsible for creating and maintaining community newsletter and community marketing materials.

 Freelance Graphic Designer • 2000-Present
Create marketing materials, flyers, brochures, etc. Highly knowledgeable in Adobe Photoshop, Illustrator, InDesign, and Acrobat. Efficient in Microsoft Word, Excel, and Powerpoint. Familiar with Macromedia Flash, Keynote, and Dreamweaver. User of iLife's iTunes, iMovie, iDVD, iPhone, and iPod.

 

EDUCATION

Ringling School of Art & Design • Sarasota, Florida • BFA Graphic & Interactive Communication 2005

Santa Fe Community College • Gainesville, Florida • AS Graphic Design Technology 2003

 

Introduction

When starting a project I do extensive research on the company and their targeted audience, so that I can create cocktails that would fit best into an existing menu. Knowing glass sizes, type of ice, brands of mixers, and any other related information is very helpful in accomplishing this goal.

I am highly creative with excellent flavor profile knowledge, extensive product knowledge, graphic skills, communication skills, and understand this industry.

 


Fox & Hound

The Fox & Hound project was presented via Patrick Henry Promotions for F&H in Houston, TX. Presentation consisted of three Soco, Jack, and Tuaca cocktails. Since I also have graphic skills, I took the current F&H menu and incorporated the cocktails that I made and photographed into the menu.

F&H uses Finest Call mixers, so this was taken into consideration.

 

Red Robin

The Red Robin project took place at the RR corporate headquarters in Colorado. The same method of incorporating Brown-Forman cocktails into the RR menu was used. RR uses Monin products.

 

C.B. & Potts

C.B. & Potts was looking for a Finlandia Bloody Mary Bar. Knowing that not everyone likes Bloody Marys, my idea was to incorporate all Finlandia flavors by dividing the bar with one side being veggie-related and the other fruit-related. This gave guests more options and B-F was able to introduce all Finlandia flavors as well as Korbel, Chambord, Tuaca.

I was supplied with hi-res Finlandia images and created the menu below.

 

Village Tavern

My 5th published book, "Miss Charming's Guide for Hip Bartenders and Wayout Wannabes" was written up in an article in NRN and the owner of Village Tavern contacted me. The modern menu was created from scratch and rolled out (I did the bar training). Incorporating fresh juices, simple syrup, rose petals, orchids, organics, absinthe, etc. were "new" ideas to most bartenders and even the owner, President, and managers, but they liked it. Originally, the images were not on the menu. They have since been added and an increase in sales has occured.



 

LODO'S

This is not what LODO's menu looks like, but I took their online look to present these Brown-Forman cocktails.


 

Brewery Bar

I revamped this Brewery Bar menu. Basically, I was given was the green, red, and yellow triangle designs and the logo. I incorporated the rest.


Parrot Eyes

This menu was a creation from scratch. All I was given was a logo, photos they wanted to use, and partial text. Iadded 22 Brown-Forman drinks on the menu where before there were none. All were approved.



Kentucky Derby Mint Julep

I was asked to create some twisted Mint Juleps with Woodford.

 

 

Rock Bottom • Champps • Garduños

Many projects do not involve graphics. For example, I was asked to come up with some unique Margaritas for a New Mexico restauarnt called Garduños. Below is what I created.

French Senorita
We say oui oui! and sí sí! to our lovely senorita made with Herradura Reposado, Chambord Black Raspberry Liqueur, and lime. Hand shaken over the rocks.

Recipe
2 oz Herradura Reposado
1 oz Chambord
7 oz sour mix
Lime garnish

Instructions
Fill the grande glass with ice then add the Chambord. Shake and strain the Tequila and sour mix with ice then slowly pour into the glass to create a layered/gradient effect.


Gulf of Mexico Margarita
Escape to the gulf with Herradura Silver, Blue Curacao, Coco Lopez, and lime crowned in a honey coconut flake rim. Available straight up or on the rocks.

Recipe for on the rocks
2 oz Herradura Silver
1 oz Blue Curacao
1 oz Coco Lopez
7 oz sour mix
Honey coconut rim garnish

Instructions
Rim the grande glass with honey then dip into the coconut. Fill the grande glass with ice. Shake the ingredients with ice then strain into the glass.

Recipe for straight up
2 oz Herradura Silver
1 oz Blue Curacao
1 oz Coco Lopez
3 oz sour mix
Honey coconut rim garnish

Instructions
Rim the cocktail glass with honey then dip into the coconut. Shake the ingredients with ice then strain into the glass.


Italian Margarita
When in Rome! We proudly mix Tuaca Italian Liqueur, Herradura Reposado, and lime hand shaken over the rocks to make the perfect Margarita for a lazy afternoon.

1 oz Tuaca Liqueur
1 oz. Herradura Reposado
7 oz. sour mix
Lime garnish

Instructions
Rim a grande glass with salt then fill with ice. Shake the ingredients with ice then strain into the glass. Add garnish


Guacamole Margarita
Herradura Silver, triple sec, splash of sour apple schnapps, and lime rimmed in salt. Garnished with a tortilla chip with avocado sitting on top.

Recipe
1.5 oz Herradura Silver
.5 oz triple sec
.5 oz sour apple schnapps
6 oz sour mix
1 tortilla chip with a piece of avocado on top of the chip. Salted rim.

Instructions
Rim a tall thin glass or pint glass with salt then fill with ice. Shake the ingredients with ice and strain into the glass. Rest garnish horizontally on top.

 

Pink Cactus Margarita
We hand shake Eduardo Reposado Tequila, agave nectar, lime juice, and a splash of cranberry juice to tickle you pink. Served straight up rimmed half in sugar and the other half in salt.

Recipe
1.5 oz Eduardo Reposado
1 oz agave nectar
1 oz fresh lime juice
Splash cranberry to turn it pink
Half rimmed in sugar and the other half rimmed in salt

Instructions
Rim half a cocktail with sugar and the other half with salt. Shake ingredients with ice for at least 10 seconds and strain into a chilled cocktail glass.

 

Insane Plantain
We give you permission to go insane with Don Eduardo Reposado, banana liqueur, and lime. Available hand shaken straight up, on the rocks, or blended.

Recipe
1.5 oz Don Eduardo Reposado
.5 oz crème de banana (if frozen then use the frozen banana mix)
sour mix (the amount depends on if it’s made up, rocks or frozen)
Half salted rim.
Additional garnishes of choice (personally I’d like to see a slice of banana (with skin) incorporated.

Instructions
Available 3 ways: up, rocks, or frozen/blended. The bartender will know what to do.
Note
You can take off the frozen one if wanted, but I noticed that there is a banana mix offered so the bartender could use this. Make sure the rim is only half rimmed in salt. It has more of an “insane” look plus gives the guest two choices. And make sure that the salt is on the outside of the glass. You don’t want salt falling into the drink.

 

Tequila Sunrise Margarita
This is our marriage of the two most popular Tequila drinks invented in the 1940s; The Margarita and the Tequila Sunrise. Herradura Silver, triple sec, sour, orange juice, and grenadine. Served tall over rocks.

Recipe
1.5 oz Herradura Silver
.5 oz triple sec
.5 oz grenadine
Equal parts of sour and orange juice

Instructions
Fill a tall glass with ice (or glass of choice). Shake all the ingredients (except the grenadine) with ice and strain into the glass of fresh ice. Add the grenadine and it will sink to the bottom creating the sunset.


Mojito Rita
Made with Eduardo Reposado Tequila, mint liqueur, and lime. Hand shaken and served on the rocks.

Recipe
2 oz Eduardo Reposado
.1 oz white crème de menthe
7 oz sour mix
Mint sprig and sugar garnish

Instructions
Rim a grande glass with sugar then add ice. Shake the ingredients with ice and strain into the glass. Add mint sprig.

 

Mexican Glow Worm
No, you can’t eat this worm but you can drink it! Herradura Silver, melon liqueur, sour, and sprite garnished with a glow stick. Served over ice.

Recipe
1.5 oz Herradura Silver
.5 oz melon liqueur
Equal parts of sour and sprite
Glow Stick garnish

Instructions
Fill a tall glass (or glass of choice) with ice. Add all the ingredients then garnish with a glow stick.

Note
The glow stick represents “the worm.” I don’t have to mention how much this attention getting drink will uh….attract attention.

 


Cerveza Rita
If you can’t decide between beer or a Margarita then we’ll give you both! Try our light and refreshing Cerveza Rita made with Herradura Silver, triple sec, and equal parts sour and beer.

Recipe
1.5 oz Herradura Silver
.5 oz triple sec
Equal parts of sour and tap beer
Lime garnish. Salted rim.

Instructions
Fill a tall glass (or glass of choice) with ice. Add all the ingredients then add garnish.

Note
Beer Margaritas have been around awhile, but it appears that this Skip and Go Naked spin-off will catch the attention of this crowd.

 

Mexico Vice
We layer a regular blended Margarita on top of a blended Strawberry Margarita that’s made with Herradura Silver and triple sec.

Recipe
1.5 oz Herradura Silver
.5 oz triple sec
Frozen Rita Mix
Frozen Strawberry mix
Garnish of choice (strawberry if the red color is on the bottom, lime if the green color is on the bottom—for balance)

Instructions
You have to layer 2 frozen/blended drinks on top of one another. The bottom one needs to be virgin so it will be thick enough to support the alcoholic one on top.

Note
This is a spin-off the Miami Vice (Piña Colada layered on top of a Strawberry Daiquiri creating a red and white layered look). I don’t know if they have a frozen drink machine to make this easier or not. Most Mexican restaurants do have one do the high volume of frozen Margaritas.


Cosmo Rita
We merge two popular drinks—the Margarita and the Cosmopolitan— Don Eduardo Reposado Tequila, Cointreau, lime, and cranberry juice. Made straight up or on the rocks. Mmmmm, muy bueuno!

Recipe
1.5 oz Eduardo Reposado
.5 oz Cointreau
Equal parts of sour mix and cranberry juice
Lime garnish

Instructions
Shake the ingredients with ice and strain over fresh ice (rocks) or into a chilled cocktail glass of choice (straight up)

Note
This is a great classic spin that balances the out-of-the-box choices.

 

Fuzzy Margarita
No fuzzy logic here! We guarantee a warm fuzzy feeling with when we mix Don Eduardo Reposado Tequila, peach schnapps, lime, and orange juice. Made straight up or on the rocks.

Recipe
1 oz Eduardo Reposado
1 oz peach schnapps
Equal parts of sour mix and orange juice.
Orange or peach slice

Instructions
Shake the ingredients with ice and strain over fresh ice (rocks) or into a chilled cocktail glass of choice (straight up). Add garnish.

Note
Again, combing another classic drink (Fuzzy Navel) with the versatility of the Margarita keeps a drink on an even playing ground yet piques the interest of the consumer.

 

Stoplight Margarita
You’ll slam on the brakes for this one! Layered to look like a stoplight and made with Eduardo Reposado Tequila, Midori, pineapple juice, sour and sloe gin. Served tall and on the rocks.

Recipe
1 oz Eduardo Reposado
1 oz Midori
.5 oz sloe gin
equal parts of sour mix and pineapple juice
No garnish. Do not stir. Gently insert straw or make with straw already in place.

Instructions
Fill a tall glass with ice and pour in the tequila and Midori (green layer). Pack more ice if needed. Shake the sour mix and pineapple juice with ice and slowly pour on top of the green layer (yellow layer). Float the sloe gin (red).

Note
You may have to experiment with the red layer. Do not try grenadine because it’s too heavy. Different brands of sloe gin vary in weight as well, but most times its light enough to float.

 


Sangria Rita
We make a Herradura Silver Tequila Margarita and top it with red wine, sprite, and fresh seasonal fruits. Served on the rocks.

Recipe
1 oz Herradura Silver
1 oz triple sec
Sour mix
2 oz Sprite
2 oz red wine on top
Garnish with a cherry, orange slice, lime and what ever else you have placed on top of the drink.

Instructions
Fill a margarita glass with ice and add in order the tequila, triple sec, sour, red wine, and sprite. Garnish with lots of fruits place on top.

 

Hacienda Colorado

I was asked to take some Margaritas I've already created for other projects and change their names to be used for Hacienda Colorado Mexican Restaurant. After researching HC I named the drinks around an interior design element that the restaurant has which is several doorways of color that lead to a fireplace: Purple Door Margarita (made with Chambord), Red Door Margarita, Blue, Orange, Green, etc.