Bridget Albert's new book, Market-Fresh Mixology, explains her philospohy of "fresh and simple."

If you’ve ever enjoyed a cocktail mixed by Nacional 27’s Adam Seger, Sepia’s Peter Vestino or The Drawing Room’s Charles Joly, you have Bridget Albert to thank. As the director of mixology for Southern Wine and Spirits, she also teaches The Cooking and Hospitality Institute of Chicago’s “Academy of Spirits and Fine Service,” a unique program focused on the history of spirits and pre-prohibition cocktails. Albert has taught many of Chicago’s finest bartenders, and is currently developing an accreditation course for master mixology. A pioneer of culinary cocktails that integrate ingredients from the kitchen such as fresh fruits, vegetables and herbs, she recently released Market-Fresh Mixology: Cocktails for Every Season. The book is filled drink recipes based on fresh ingredients from the farmers market or stuff lying around the kitchen.

Albert’s philosophy is to keep drinks “fresh and simple,” exemplified by the Mango Caliente she mixed up for the Absolut Mango launch party at Hotel Sax’s Crimson Lounge last week: 2 oz. Absolut Mango, 1 oz. homemade jalapeño simple syrup (made by boiling peppers with sugar and water), and 1 1/2 oz. of lime juice. The simplicity of the ingredients highlights the balance of flavors within the drink—the heat of the jalapeño combined with the sweetness of the mango and sugar, and the bright acidity of lime. Albert says fresh limes are one of her favorite ingredients to work with “because you can find them in every bar, and they go with everything.”

In an industry dominated by men, Albert has made a name for herself as a master mixologist, mentor, and consultant. But she had some help—bartending is in her blood. Her great great great aunt Tilly was a bartender at their family-owned saloon in Coal City Illinois in the late 1800s, “complete with oil lamps and spittoons,” in an era where women weren’t legally allowed in bars. Albert’s grandmother and great grandmother also worked in the industry; the drinks her grandmother fixed helped inspire Albert's dedication to fresh ingredients. She starting out working at “beer and a shot,” bars in her hometown of Joliet, discovering her passion for cocktails when she filled in for a bartender at the Empress Casino. That passion took her all the way to the opening of the Bellagio in Las Vegas in 1998, where she honed her craft working with legendary drinks consultant Tony Abou-Ganim. She returned to Illinois in 2005 when she was offered the prestigious position with Southern Wine and Spirits, and she has been revolutionizing local cocktails ever since. Best of all, she’s keeping the family tradition alive. “My daughter could say 'cheers,' 'sante,' and 'salud' by the time she was one,” Albert says with a smile.

Albert’s book, Market-Fresh Mixology, can be purchased at Drinks Over Dearborn and other fine bookstores, or get an autographed copy online at marketfreshmixology.com. Want more from Behind the Bar? Check out Bianca James on Twitter!