There are bartenders—and then there are craftspeople. The ones who know why your martini is served colder, your garnish is there on purpose, and that balanced cocktail somehow tastes effortless.
Now in its fifth year, Raleigh Mag’s Bartender of the Year Award is celebrating the pioneers who’ve helped shape the city’s cocktail culture. As owners and founders of some of our city’s finest institutions, this year’s cast cut their teeth behind the stick before opening concepts of their own, mentoring the next gen and redefining what it means to drink well in Raleigh.
They may no longer all be pouring your whiskey on any given Tuesday—but their fingerprints are all over that glass.
Voting opens Oct. 1, so dive in, drink up and cast your vote. And for extra credit, catch this year’s nominees in action at RM’s annual The Cocktail Classic, Saturday, Nov. 14, at The Exchange Raleigh, where this year’s noms will step back behind the bar for an evening of unlimited cocktails, mic’d-up demos, elevated bites, DJ sets and indulgent experiences. Trust, we’re raising the bar.
Raise a Glass
🗳 Vote Opens: Oct. 1–Dec. 1 Cast your ballot:raleighmag.com
🍸 The Cocktail Classic When: Saturday, Nov. 14 Early-bird tickets: On sale TK Tickets:cocktailclassicraleigh.com
Meet Your 2026 Bartender of the Year Nominees
Josh Gagne|Killjoy When it comes to bars, Gagne gets it. That sense of belonging is precisely what drew him to build his own. Knowing he wanted to own a business since his sandbox days, the Killjoy co-owner had his “aha” moment in college. Because bars aren’t just a place to grab a drink—they’re a stage where every element (lighting, music, aromas, flavors) has a role to play. After earning his stripes at Zinda, helping open Haymaker and consulting on bars across the Triangle, Gagne is still driven by one simple purpose: “making people feel comfortable.”
Katie O’Kane|Gussie’s+The Hippo Wine Bar After falling for the craft while working between theater jobs at Manhattan’s Raines Law Room, Gussie’s resident impresario didn’t just move to Raleigh for the hell of it—but because she believed in its budding bar scene. Together with husband Clayton and business partner Vance Daniels, she’s helped shape that community by building lived-in bars like Gussie’s and The Hippo that feel like “new versions of an old idea.” But for the sommelier, success isn’t measured solely in perfect pours—but whether, at last call, she can say: “I think we made a lot of people happy tonight.”
Kevin Barrett|Dram & Draught If you know Barrett, then you know he was “born this way.” Serving drinks since Seinfeld was on TV, the spirits steward made his way through such Raleigh institutions as Foundation, C. Grace and Fox Liquor Bar before rolling up the garage door on Dram & Draught’s flagship. The vision? Take the best parts of those bars and blend them into one welcoming neighborhood bar vibe. Six Drams—and a spirits brand—later, it’s safe to say he nailed it. And it all comes back to his philosophy: “Service is what you do for someone. Hospitality is how you make them feel.”
Kyle Hankin|Foundation “Hospitality over everything.” That’s the MO for the man now steering the bar that laid the foundation (pun fully intended) for DTR’s cocktail culture. But before taking the reins at Foundation from OG owners Will Alphin and Vince Whitehurst, Hankin ran the Raleigh circuit—P.F. Chang’s, PieBird, Rye Bar at the Marriott Hotel, Fox Liquor Bar. Turns out, they picked the right guy. “People have a million reasons to go out to a bar, it is our responsibility to meet guests where they are and try to make their decision a good one.”
Lewis Norton |Bittersweet Belly up at his bar and throw Norton a Norm-like “Lewis!” The Cheers-loving brains behind Bittersweet learned early bars can be more than watering holes—they can be a community. After finding his footing at Foundation—and “an outlet for my inner nerd through food science and cocktail chemistry”—he knew there was no turning back. Not long after, wife & business partner Kim Hammer recruited him to help open Bittersweet—and the rest is sweet history. Having added Yacht Club and Bitter Social to the mix, his approach remains: fostering the next gen of bar pros while keeping Raleigh social—one bar at a time.
Lily Ballance|William & Company If you’ve been around Raleigh bars, you’ve been around Ballance. Breaking onto the scene at City Limits 23 years ago slinging Buds—and soaked in beer-tub water—a few-night favor became an industry love affair. With OGs Mosquito Nightclub, White Collar Crime and Five Star under her belt, Ballance has built a Mexican spirits empire with Willco and La Veladora—plus the Five Star reboot—that has shaped Raleigh nightlife one pour at a time. “I love making a birthday special or buying a round of shots to get a night going. Hospitality’s always been something I value and admire when it’s done right.”
Marshall Davis |Peyote Mini-Bar Dollar beers may be cheap—but that doesn’t mean they can’t be meaningful. Davis got his start pouring $1 beers and wells at The Keg while wrapping his design degree at NC State. Fifteen-plus years later, the Peyote pourmaster has made the Raleigh rounds from Bida Manda to Centro, Gallo Pelón, Locals Oyster Bar, Mala Pata and Big Cat. The linchpin? A 2012 pour of mezcal-turned-obsession—not with drinking, but with tasting, learning and sharing. After helping open NC’s first mezcaleria in 2015, Davis brought that ethos to Peyote: “Give me something simple, done with intention, using quality spirits. Four touches is enough.”
Matt Bettinger|Mr. Henry “Welcome to my home, enjoy the party! Can I get you a drink?” So goes the playbook for Bettinger. Before masterminding Mr. Henry—or lording the lounge at C. Grace, Hank’s and SideBar—he cut his teeth as a 21-year-old at South, followed by stops at Fayetteville Street Tavern, Martin Street Pizza (“Oh, the drama!”), Porter’s, Duck & Dumpling, Foundation and Capital Club 16, plus East Coast guest shifts. Along the way, he honed the lived-in style that’s become his calling card. Because to him, the bartender has always been the hub of the room—and “I just happened to be really good at throwing a party.”
Matt Coleman|The Davie With two decades behind the stick, the “hospitality first, cocktails second” Davie frontman has spent his career honing his hosting skills—from storied Raleigh staples like Alibi and Bogart’s to The Oxford and Fox Liquor Bar. And it all started because he couldn’t stop peppering ’tenders with questions until someone finally handed him a shift. Determined to build a lasting “home” for career bartenders and the guests who love them, Coleman believes the best bars are built on connection, not cocktails. “We want you to remember the night, not just the old-fashioned.”
Zack Medford |Tap Yard If the bar scene had a mayor, it’d be Medford. Long before he became synonymous with Isaac Hunter’s, Coglin’s, Parliament, Tap Yard and many, many more, he was perfecting the art of the party as NCSU’s self-appointed Keg Master—pouring cheap beer with finesse and making friends one red Solo cup at a time. That knack carried him from Sam Snead’s to Buckhead Saloon and Old Bar before building some of DTR’s most recognizable bars. Two-plus decades later, the mission hasn’t changed: “When you’re working at a bar you have one job—throw a party where everyone can have fun.”
Headshot photographer credits: Bettinger, Hankin & O’Kane: Sean Junqueira; Lily Ballance: Mike Noe; Davis: Baxter Miller
Sometimes the best stints start by accident. Just ask Nolan Ruhmke. He never set out to be a bartender—but one whim, one shift and one bar later, here we are.
After cutting his teeth locally at dearly departed Atlantic Lounge (RIP), the top ’tender landed at William & Company, where he’s been slinging drinks for over a year and a half. But that short résumé didn’t stop him from a meteoric rise in the ranks—pulling off a near-wire win for Raleigh Magazine’s Best Bartender in one of the tightest races we’ve seen.
San Diego-bred, Ruhmke relocated to Raleigh in 2020, eventually finding his footing at Willco (also grabbing Best Overall and Best Cocktail Bar this year). And while the drinks may be the buzz factor for bargoers, it’s the team and the tempo that seal the deal. “It’s busy, social and each shift never feels the same,” he emphasizes.
That rhythm carries straight through the bar—and straight into your glass. Whether you’re a regular or just passing through to see what all the fuss is about, Ruhmke has a way of moving the night from moment to memory.
Words of wisdom for bartenders on the comeup: Drink plenty of water, rest well, take time off, stay dope… and have fun.
Mentor? I never really had one person who ‘mentored’ me in this industry. Everyone always has something to teach and to learn—it adds up over time.
Thank you to all of our sponsors—Rolls Royce, ILŪMRA Skin, Elm Partners, Whitley Law Farm, Killjoy and Vitis House—for bringing the sipworthy soiree to fruition. And shoutout to all who came out and sipped their way through cocktails from our 10 Best Bartender noms to vote for their fave, earning Sous Terre’s Sean McKinney the People’s Choice Award! Don’t forget to cast your ballot for Bartender of the Year (and Best Bars) by Dec. 1.
Click on the photo below to peruse our 2025 Cocktail Classic recap photo album and relive the spectacular event—or get a glimpse of why you should join us next year. Feel free to share any photos on social media—just be sure to tag us (@raleighmagazine) and credit Veritas Digital Photography (@veritas_digital_photography)!
RM’s 2024 Cocktail Classic was the affair of the year. Presented by and at The Exchange’s stunning glass-encased 1000 Social, partygoers rubbed shoulders while sipping on—and swooning over—unlimited stellar sips by our 10 Best Bartender noms in tandem with top-tier liquor labels. Whether you’re dying of FOMO or you joined us and those classic creations are living in your head rent-free, now you can get a taste of the classics and shake up your next bar night at home. While we’re at it, consider this your sign to tap next year’s Cocktail Classic (Saturday, Nov. 15) in your cal—plus stay tuned to our February Best Bars issue to see who’s crowned Raleigh’s next Best Bartender. Cheers! Voting for Best Bartender + Bars open until Dec. 15, raleighmag.com
Recipes by RM Best Bartenders Photography by Forrest Mason
Just Happy to Be Nominated Brian Small (aka “Smalls”) | The Blind Barbour Riff on a Daiquiri | Outer Banks Distilling
2 oz. Kill Devil spiced rum
3/4 oz. lime juice
1/4 oz. ancho chile-infused simple*
1/4 oz. ginger cordial**
1/4 oz. Gran Gala
Dash Crude Pooter bitters
Dash Crude Lindsay bitters
Dash Bittermens Mole bitters
Shake, strain and serve up in a coup.
*Ancho Chile-Infused Simple
1 cup granulated sugar
1 cup water
4 dehydrated ancho chiles
Steep 20 minutes and strain.
**Ginger Cordial
1 cup skin-on ginger, chopped
1 cup granulated sugar
1 cup hot water
Blend and strain through cheesecloth.
Hot to Trot Brianna Beatty | Killjoy Riff on a Mint Julep | Holladay Bourbon
Raspberry Lemongrass Julep
2 oz. raspberry lemongrass syrup*
2 oz.Holladay Bourbon
3/4 oz. lemon
Dash ginger bitters
Raspberries garnish
Bushel of mint leaves
In the bottom of a julep glass, muddle 4 mint leaves; then top with crushed ice. In a shaker filled with ice, add raspberry lemongrass syrup, bourbon and lemon. Shake and strain into julep glass. Top with a dash of ginger bitters, a bushel of mint leaves and a few skewered raspberries.
*Raspberry Lemongrass Syrup
1 cup sugar
1 cup raspberries
1 Tbsp. lemongrass paste
Combine all ingredients in a blender until smooth. Strain to remove any seeds.
Doctor’s Orders Duke Campbell | Dram & Draught Riff on a Penicillin | Johnnie Walker
2 oz. lavender- and hibiscus-infused Johnnie Walker High Rye
1/2 oz. fresh wildflower honey syrup*
1/2 oz. fresh ginger syrup**
1 oz. fresh lemon juice
Wildflower honey foam***
Spritz Ardbeg Wee Beastie islay scotch
Dehydrated lemon garnish
Hibiscus cluster garnish
Candied ginger garnish
Combine ingredients in tin and shake. Strain into rocks glass with big cube. Top with foam. Garnish with cocktail pick with dehydrated lemon, hibiscus and candied ginger. Spritz with islay scotch.
*Honey Syrup 2:1 wildflower honey to water ratio Combine wildflower honey and water.
**Ginger Syrup 1 to 3/4 to 1/4 ginger juice to white sugar to brown sugar ratio Combine ginger juice and sugars.
***Wildflower Honey Foam
3 oz. aquafaba
3 oz. honey simple 1:1
2 oz. Krupnikas spiced honey liqueur
I oz. fresh lemon juice
Charge with two iSi nitro chargers.
The Proper Pecan Jefferson Cañaveral | William & Company Riff on an Old-Fashioned | Cook’s Mill Whiskey
2 oz. browned butter-washed Cook’s Mill*
2 dashes Crude Lindsay bitters
1/2 oz. toasted pecan maple simple syrup**
Candied pecan garnish
Orange peel strings garnish
Assemble browned butter-washed Cook’s Mill, bitters and pecan simple. Garnish with a candied pecan and orange peel strings.
*Browned Butter-Washed Cook’s Mill
Two sticks unsalted butter
750 mL Cook’s Mill bourbon whiskey
Melt two sticks of unsalted butter down in a pan or pot on medium heat. Keep a constant stir until the butter starts to foam and becomes slightly golden. You will see small brown bits at the bottom when it’s ready. Mix the browned butter with the Cook’s Mill bourbon whiskey. Let the butter and bourbon sit at room temperature for at least 12 hours, agitating the mixture every now and then to ensure a good blend.
Place the mixture in the freezer to harden the butter so you can easily separate it from the bourbon. Once you have removed the butter, strain the bourbon through a cheesecloth to make sure there are no butter chunks.
**Toasted Pecan Maple Simple Syrup
8 oz. pecans
16 oz. maple syrup
Toast pecans in a skillet or pan on high heat. Keep a constant stir to make sure pecans don’t burn. Once pecans are a little darker and slightly toasted, add a quality maple syrup and simmer on low until the flavors are combined. Taste as you go—but don’t burn yourself.
Passerby Kaylah Thomas | Gussie’s Riff on a Cosmopolitan | Cathead Distillery
1 1/2 oz peach-infused Cathead vodka*
3/4 oz. mulled albariño**
1/2 oz. lemon juice
1/2 oz. white cranberry juice
1/2 oz. simple syrup
2 droppers Crude orange & fig bitters
Cocktail gummy garnish***
Shake with ice and fine strain. Garnish with cocktail gummy.
*Peach-Infused Cathead Vodka
5 ripe peaches roughly cut, pits removed
750 mL bottle Cathead vodka
Combine and rest overnight to taste.
**Mulled Albariño
1 3/4 tsp. allspice
2/3 tsp. clove
2/3 tsp. green cardamom pods
7 large cinnamon sticks
3 oranges’ worth of peels
1 bottle albariño
Combine all of the above, infuse for 3 hours and strain.
***Cocktail Gummy
1 1/2 envelopes gelatin (3 cocktails’ worth)
Heat water in a pot, but do not let it boil. Slowly stir in gelatin until dissolved. Use a dropper and drop into molds of choice. Chill in the fridge for 15 minutes.
Not Another ’Groni Jacob Gallant | The Cellar at Wolfe & Porter Riff on a Negroni | Moonbird Gin
1 1/4 oz. Moonbird gin
3/4 oz. beef marrow-washed Malört*
3/4 oz. Montenegro gomme**
1/4 oz. peach oleo syrup***
Dehydrated candied peaches garnish****
Combine ingredients and garnish.
*Beef Marrow-Washed Malört
5–7 marrow bones
1 bottle Jeppson’s Malört
Harvest 16 oz. of marrow by soaking bones in a saltwater solution for 24 hours (refreshing every 4–6 hours). Bring a large pot of water to a rolling boil. Add bones, reduce heat to medium and simmer for 10 mins. Slide the marrow out with spoon or thin knife. With a double boiler, render the marrow pieces until you’re left with liquid and strain through a nut-milk bag. Weigh out 16 oz. of liquid marrow and combine with Jeppson’s Malört, whisking briskly for 5 mins. Place in freezer for 1–2 hours or until marrow has formed a frozen cap. Lift the marrow cap off and strain marrow-washed Malört through a dampened coffee filter.
**Montenegro Gomme 4:1 Montenegro to gum arabic Combine 4 parts Montenegro and 1 part gum arabic by weight.
***Peach Oleo Syrup
12 peaches
Equal amount cane sugar, by weight
Wash fresh peaches, remove pits and dice. Layer diced peaches and cane sugar in a lidded container, ensuring peaches are completely covered. Let sit at room temperature or slightly warmer (e.g. on top of refrigerator) for 36–48 hours. Strain the syrup, passing through a wetted coffee filter to remove any remaining pieces of peach.
****Dehydrated Candied Peaches Garnish
Take diced peaches that created that lovely oleo, dehydrate at 165 F for 18 hours.
The Aztec Margarita Bryan Nuñez | Flask Cocktail Bar Riff on a Margarita | Partida Tequila
1 1/2 oz. Partida reposado
1/2 oz. Cointreau
2 oz. fresh mango juice
1 oz. jalapeno-infused agave
1/4 oz. fresh lime juice
3 cucumber wedges
Chamoy and tajin rim
Fresh jalapeno and cubed mango skewer
Combine the first six ingredients and shake with ice. Fine strain into a glass rimmed with chamoy and tajin, then garnish with a skewer of fresh jalapeno and cubed mango.
A Saint in the Garden Kellie Corcoran | Clockwork Riff on a Tom Collins | Belvedere Vodka
2 oz. Belvedere Vodka
3/4 oz. lemon cordial
3/4 oz. Chateau Musar Blanc thyme syrup*
4 basil leaves
2 strawberries, cut into small chunks
4 drops habanero tincture**
Tajin
Splash ginger beer
Splash sparkling mineral water
Thyme sprig garnish
Basil leaf garnish
Strawberry garnish
Rim glass with tajin. Separately, muddle strawberries; then add basil leaves, Belvedere Vodka, lemon cordial, Chateau Musar Blanc thyme syrup, habanero tincture and ice. Shake and strain into a Collins glass with ice. Top with splashes of ginger beer and sparkling mineral water. Garnish with thyme sprig, basil leaf and strawberry.
*Chateau Musar Blanc Thyme Syrup
1 bottle Chateau Musar Blanc
1 bunch fresh thyme
2 ½ cup sugar
Boil the Chateau Musar Blanc. Reduce heat. Add 1 full bunch of fresh thyme. Steep for 10 minutes and strain. Add sugar and bring back to a boil until sugar is melted.
**Habanero Tincture
5 oz. Everclear
5 oz. 100-proof Belvedere Vodka
1–3 cut habanero peppers
Combine all ingredients in a bottle. Allow to sit until preferred spice level is achieved!
When the Clock Strikes Midnight Rey Kukela | Aunty Betty’s Riff on a Gin Martini | Durham Distillery
2 oz. Conniption American barrel aged gin
1 oz. Bordiga extra-dry vermouth
4 dashes The Bitter Truth cucumber bitters
1 squeeze The Japanese Bitters umami bitters
Rim: seaweed seasoning, Nori Komi Furikake rice seasoning
Combine all ingredients and shake. Rim a cordial glass with seaweed and rice seasoning. Strain beverage into the rimmed cordial glass.
Golden Chai Tyler Etheridge | Watts & Ward Riff on a Gold Rush | Elijah Craig
1 1/2 oz. Elijah Craig Straight Rye
3/4 oz. herb chai honey syrup*
3/4 oz. lemon juice
1/2 oz. Cointreau
2 dashes citrus vanilla extract**
Honeycomb garnish
Combine all ingredients in a shaker & shake well. Double strain into a rocks glass over a big ice cube.
*Herb Chai Honey Syrup 1:1 Chai tea to rosemary- and thyme-infused honey ratio Brew equal parts chai tea with rosemary- and thyme-infused honey.
**Citrus Vanilla Extract
2 Tahitian vanilla beans
16 oz. 100-proof vodka
1 whole lemon peel
1 whole orange peel
1 whole grapefruit peel
Soak Tahitian vanilla beans in 100 proof vodka and infuse with citrus zest.
