Shiloh Andrus
Settled in an intimate dining space in Downtown Kenosha is Wisconsin’s own Sazzy B—a warm restaurant concept elevated by cozy brick walls, draping string lights and incomparable spirits crafted thoughtfully behind the bar by the spot’s own Shiloh Andrus. As a mixology pro, Andrus has a knack for knowing exactly what makes a good drink—and Sazzy B’s customers are undoubtedly better for it.
Best part of working in Wisconsin’s mixology scene: One thing I believe Wisconsin bars pride themselves on is being able to utilize local products and resources. Being behind the bar, we get to display Wisconsin-based brand names (i.e. State Line Distillery, Heirloom Liqueurs, Bittercube, etc.), and I think that alone really shows how important community is. Resembling home in a cocktail can be really special.
Go-to drink: I feel like my go-to drink changes at least two or three times a year. Currently, though, I’ve been attached to a modern classic cocktail called a Penicillin. A simple segue for getting customers into scotch—plus, it’s beyond tasty with its notes of ginger, and its smokiness complements its other flavors within the cocktail.
Best advice to an aspiring bartender or mixologist: Personally, I have had to learn A LOT of life lessons working behind the bar, but I think the best advice I learned and relearned was this: patience, patience, patience. The best thing about mixology is that I’m always learning on and off the job over time, and I found it’s better to remind myself of that—that it all takes time. I still have to constantly remind myself of this from time to time, but the reward for having patience while bartending will truly push you to do better.