Summary
Overview
Work History
Education
Skills
Cocktail Samples
References
Timeline
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Mike Nimmo Jr

Mike Nimmo Jr

Bartender
Philadelphia,PA

Summary

An industry professional moving to Boulder from Philadelphia with over 13 years of experience, looking to join a team of professionals that are passionate about what they do and the experiences they create for their guests.

Overview

13
13
years of professional experience

Work History

Beverage Director

Messina Social Club
Philadelphia, PA
01.2022 - 05.2025
  • Joined a very energetic and motivated team at Messina, first being brought in to update the cocktail menu, modify their bar structure, and bring relevance to their cocktail program.
  • Soon took over all beverage responsibilities, including cocktails, spirits selection, wine program, as well as pairings with the 6 course tasting menu, as well as curating the music played during service.
  • Built Messina's back bar into one of Philadelphia's greatest amaro selections.
  • Cultivated a very nurturing front of house culture that has left behind a dedicated team that will be stepping into my role as I leave it, hopefully bettering the restaurant for years to come and laying the groundwork for directorships in the future with the expansion of the restaurant group.
  • Consistently updated documents describing every single new liquor or wine brought into the restaurant so as to enable the growth of the team's knowledge base.
  • Oversaw a very healthy beverage cost percentage while still offering an exciting and constantly evolving guest experience.
  • Assisted with numerous off-premise events, acquiring expertise in helping manage high-volume events and instructing cocktail classes.

Beverage Consultant

The Black Cactus
Avalon, NJ
01.2024 - 11.2024
  • Consulted on the opening of this 200 seat upscale-Mexican restaurant.
  • Developed the entirety of the beverage program, including implementing an incredibly efficient draft cocktail program to keep up with demand, while not sacrificing the integrity of the cocktails.
  • Created a recipe for a citrus alternative that helped save the business thousands of dollars, while ensuring the longevity of kegged cocktails.
  • Amassed a collection of over 100 quality agave spirits, with an emphasis on environmental sustainability, economic inclusivity, and cultural authenticity.
  • Became the first bar in Avalon to serve spirits like Bacanora, Raicilla, and Sotol.

Volunteer Bar Manager

Chenoa Manor
Avondale, PA
04.2016 - Current
  • Volunteered my time to this non-profit animal sanctuary in order to help coordinate events and raise more money for the growth of the farm and the care of its animals.
  • Responsible for the development of dozens of original cocktails and overseeing their execution (often behind makeshift bars).
  • Assist in sourcing donations for the farm, through connections in the liquor industry.
  • Became adept at working with extreme allergies and aversions, as the vast majority of the guests that were catered to were vegan.

Bartender/Bar Manager

Cry Baby Pasta and Bridget Foy’s
Philadelphia, PA
02.2021 - 01.2022

Returned to industry post-pandemic as bartender, quickly promoted to Bar Manager.

  • Monitored and maintained consistent bar standards at multiple sites.
  • Aided in revamping bar and floor layouts to boost profitability amidst evolving Covid-19 protocols.
  • Assisted in the creation of new cocktails.
  • Strengthened coordination between bar employees and the rest of the team.
  • Managed daily operations during general manager's off hours.
  • Helped with liquor inventory and pickup.

General Manager/Bar Manager/ Bartender

Townsend
Philadelphia, PA
05.2018 - 04.2020
  • Began as a bartender, soon promoted to bar manager and oversaw the movement of the restaurant to a new location across the city, and then returned to original location to reopen it as the general manger.
  • Developed a knowledgeable and hospitable front of house staff through targeted recruitment.
  • Resolved complex challenges involving Pennsylvania Liquor Control Board regulations.
  • Responsible for the entirety of the beverage program, from designing the physical layout and mise en place of the bar to developing the cocktails and ordering through the PLCB.

Education

Bachelor of Arts - History/Spanish

Temple University
Philadelphia, PA
05.2015

Skills

  • Advanced Wine, Spirit, and Cocktail Knowledge, as well as Ability to Pair Them with Cuisine
  • Ability to Motivate Others and Create a Cohesive Work Environment
  • Excellent at Cultivating a Warm and Inviting Bar Atmosphere
  • Highly Adaptable
  • Knowledgeable without Being Pretentious
  • Eager to Continue Learning
  • Naturally Hospitable
  • Proficient Spanish Speaker

Cocktail Samples

Black Cherry Wishniak                                                                                    Messina 2025

  • 1900 g Old Grand Dad Bonded
  • 1000 g Hakutsuru Plum Wine
  • 800 g Smith & Cross
  • 1000 g Black Cherry-Maple Syrup
  • 1000 g Burnt Sugar Syrup (Marshmallow)
  • 400 g Ginger Syrup
  • 215 g Strawberry Vinegar
  • 130 g Cardamom Bitters
  • 1300 g Lemon Juice
  • 2500 g Whole Milk
  • 125 g Malt Powder

   Clarify, Dry Shake, Highball, Soda, Cardamom Bitters 

Al-Pastor Old Fashioned                                                                                 Black Cactus 2024

  • 1.5 oz Corncob Infused Old Grand Dad Bonded
  • .5 oz Pineapple-Achiote Cimmaron Reposado
  • .5 oz Al Pastor Syrup (Guajillo, Ancho, Pasilla, cumin, black peppercorn. clove)
  • 8 Dash Angostura
  • 6 Dash Regan's Orange

     Rock, Candied Pineapple "Cherry"

Pole Position                                                                                                    Messina 2024

  • 1 oz Coconut Oil-Washed Planteray Pineapple
  • 1 oz Miami Vice Campari (strawberry & lime zest sous-vide)
  • 1 oz Cocchi Rosa
  • 1 oz Lactic Acidulated Orange Juice
    Rock, Grated Lime Zest

Here for the Zipline                                                                                         Messina 2024 

  • 1200 g Rum Blend (Puro de Surales, Tanduay Gold, Planteray 3 Star, Wray & Nephew)
  • 400 g Amaro Meletti
  • 730 g Lactic Mango Syrup
  • 600 g Oat Milk Orgeat
  • 550 g Cucumber Juice
  • 915 g Lime
  • 75 g Smoked Chili Bitters
  • 2000 g Coconut Milk
    Clarified, Rock, Dehydrated Orange, Cinnamon

Don't Call Me David                                                                                       Messina 2023

  • 1 oz Amaro Noveis Bitter
  • 1 oz Oka Kura Bermutto
  • .75 oz Lemon
  • .5 oz Arratzain Basque Cider Reduction
  • .25 oz Ginger Syrup
  • .25 oz Coffee and Chicory Campari

       Highball, soda, lemon, grated espresso bean 

La Tortuga #2                                                                                                  Messsina 2023          

  • 1 oz Banhez Espadín & Barril
  • 1 oz Aperol
  • .75 oz Lime
  • .25 oz Demerara (1.5:1)
  • .25 Angostura
  • 2 Dashes Saline
    Coupe, No Garnish

Something to Put These Flames Out #2                                                      Messina 2023

  • .5 oz N/A Cynar (House recipe based on recipe from N/A cocktail book)
  • .5 oz Lime
  • .5 oz Cinnamon Bark Syrup
  • .25 oz Ginger Syrup

      Rock, Soda, Mint Leaf, Nutmeg

Espresso Martini                                                                                            Messina 2022           

  • 1.5 oz Amaro Sibona
  • 1.5 oz Rival Bros Whistle & Cuss Cold Brew
  • .25 oz Alpe Genepy
  • .25 oz Sorghum Syrup
  • 5 Dashes Saline

      Nick & Nora, Coffee Spritz (Coffee Extract, Saline, TF Creme de Cacao), Latte  Art 

$15 Carrot                                                                                                        Messina 2022

  • 1 oz Brennevin Aquavit
  • 1 oz Ford's Gin
  • 1 oz Carrot Juice
  • 3/4 oz Black Pepper-Juniper Syrup
  • 3/4 Lemon Juice
  • 3 Dashes Saline
  • 2 Sprigs Dill

      Rock, Dill Sprig and Cracked Black Pepper

Fast Fashion                                                                                                      Messina 2022

  • 1.5 oz Ford's Gin
  • .5 oz Dolin Blanc
  • .5 oz Cocchi Americano
  • .5 oz Barbadillo Manzanilla Sherry
  • 2 Dash Saline
  • 3 Drop Citric Acid
  • 8 Dash Orange Bitters

     Coupe, Express and Discard Lemon, 5 Drops Sage Oil

Nail the Dismount                                                                                           Townsend 2020

  • 1.25 oz Knob Creek Rye
  • .75 oz Montreuil Calvados
  • 1 oz Cardamaro
  • .25 oz Amontillado Reduction
  • 1 tsp Cynar
  • 2 dash Orange
  • 1 Dash Angostura

      Nick & Nora, Lemon Twist 

1813 S 13th St                                                                                                Townsend 2020

  • 1.25 oz Meletti
  • 1 oz Plymouth
  • .75 oz Lemon
  • .25 oz Marie Brizzard Apry
  • .25 oz Lavender Honey
  • 1/4 tspn Black Pepper Tincture
  • 1 Dash Saline
  • Egg White

      Egg Coupe, Lemon E&D

References

  • Edmund Konrad- Executive Chef/Owner of Messina Social Club

Cell: 609-605-2507   Email: ewk352@mac.com

  • Jason Cichonski- Owner of Messina Social Club/Black Cactus

Cell: 215-205-5995   Email: jason.cichonski@gmail.com

Timeline

Beverage Consultant

The Black Cactus
01.2024 - 11.2024

Beverage Director

Messina Social Club
01.2022 - 05.2025

Bartender/Bar Manager

Cry Baby Pasta and Bridget Foy’s
02.2021 - 01.2022

General Manager/Bar Manager/ Bartender

Townsend
05.2018 - 04.2020

Volunteer Bar Manager

Chenoa Manor
04.2016 - Current

Bachelor of Arts - History/Spanish

Temple University

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