Meet Chilled 100 Portland Member Megan Radke
Megan Radke is one of our Portland Chilled 100 Members.
She is currently bartending at Seattle’s vegan and dog-friendly darling bar called Victoria. We spoke to Megan about some of her best bartending tips and the craft of creating cocktails.
What inspired you to become a bartender?
I was a part-time barista and found myself making coffee at a bar in my early twenties. I was immediately interested in all the different stories behind each bottle and the endless flavor combinations.
Who has been most influential in your development as a bartender?
I would have to say each and every coworker I’ve had has been the most influential. Everyone brings a little something different to the table and I’ve had the honor to learn a lot from many people.
Do you have any advice for novice or at home bartenders?
I oftentimes find the simpler the ingredients the better, you don’t need 45 different flavors happening at one time for a unique cocktail.
What is your favorite ingredient right now and why?
I love playing with the seasons. It’s cold here in Portland right now, so playing with teas or baking spices is nice.
How do you go about creating a cocktail? Is there a specific process or simply moment of inspiration?
I usually start with a particular ingredient I’ve been vibing with lately. From there decide with spirit would complement it best and then balance it out from there.
Do you have a special technique you use or a tip for making a particular drink?
Get a frother for your egg-white cocktails, I’m all about working smarter.
Where do you see the bartending/cocktail culture headed?
I’m seeing a lot of more alcohol free and CBD drinks popping up and I am here for that party!
The Glassy Conquistador
- 1 1/2 oz Wilderton (Earthen)
- 1 oz Match Green Tea Simple Syrup
- 1/2 oz Lemon juice
- 1 egg white
- 2 dashes Regan’s Orange bitters
Preparation: Crack an egg in your shaker, add the rest of the ingredients, use your egg frother to get some good foam forming, add ice and shake, double strain into a coupe, garnish with a light dusting of matcha green tea.