The Spirited Shaker/ Los Angeles
Photo Credit: Suzy Tweten
About Spirited Shaker
Suzy Tweten’s stunning cocktails are crafted for multisensory enjoyment. You could drink in the artful play of colors and be satisfied without taking a sip. But once you do, the novel flavor pairings reveal balanced notes of bespoke spirits, handcrafted bitters, and floral liqueurs. Garnished with edible flowers and fragrant fresh herbs, their aroma draws you in. Suzy’s drinks are ideal for celebrating female-crafted cocktails for Women’s History Month and National Cocktail Day on March 24.
Suzy owns the event bartending company called Spirited Shaker in Los Angeles. She loves experimenting with flavor profiles and is inspired by The Perfect Purée. After trying complimentary samples, she ordered Prickly Pear to make fuchsia-hued margaritas for a Women’s Month guest bartending event at Oak & Iron in Thousand Oaks. “There are a lot of flavors that you’re not going to find anywhere else and so many flavors that magically work together,” she says. “They’re always so fresh and delicious.”
Prickly Pear became the centerpiece of a gin and tequila cocktail named Frida Kahlo after the Mexican folk artist who painted self-portraits with flowery headpieces. The naturally vibrant deep pink Prickly Pear in Suzy’s homage to Frida is garnished with a magenta flower and dehydrated citrus.
Artful garnish and elegant glassware make each cocktail more than the sum of its parts. Waxy green makrut leaves float gracefully in Thai Me Up and Call Me Ginger. Spirited Shaker sources garnish from an edible flower company in San Diego. “Or sometimes I’ll just find flowers on my own and confirm they’re edible,” she says.
Art & Science
A trained neuroscientist, Suzy worked in biotech and approaches drink creation with the precision of a scientist. “It takes time for sure, and it takes making sure you understand how to build a drink,” she says. “I want to know how it works, so I break it down, testing and retesting and thinking about flavor pairings.”
The process might start with her curiosity about a particular ingredient like up-and-coming cascara liqueur. “I asked, ‘What can I build around that and bourbon?’ and it sort of just evolved,” she says. “I like boozy and bitter drinks.”
Playing With Flavor
Upside Down Pineapple featuring The Perfect Purée Carmelized Pineapple Concentrate is a New York sour with an after-dark tropical upgrade. Each drink gets a little synopsis beneath its photo on Instagram to help fans understand the build. “Coming in at 126.6 proof, Larceny bourbon is the star of the show with its aromas of oaky caramel, plum, cinnamon, and brown sugar. Our surprise visitor is cascara — made from the dried skins of the coffee cherry — via a unique liqueur which brings notes of raisins, black tea, and maple,” Suzy writes about Upside Down Pineapple.
“Carmelized pineapple slides right in with the baking spices in the bourbon and adds tropical flair. Palo cortado sherry is our wine component and offers a dry, rich, and nutty bridge between the bourbon and the fruit notes. Finally, topped with a tangy maple foam, it’s as if we are taking a bite of pineapple upside down cake with an explosion of flavors at first sip.”
No matter what, a theme emerges. Suzy’s autumnal Yellow Sledbetter combines maple whiskey, spiced liqueur, chicory pecan bitters, and Peach Ginger Blend. H with honey, lemon, and ginger beer gives the drink healing elements. Its ripe peach color, accented by yellow flowers, suggests a warm, sunny fall day.
Tequila-themed parties are always a hit. Thai Me Up and Call Me Ginger featuring The Perfect Purée Thai Basil and Black Pepper Blend, smoked tequila, yuzu liqueur, and spicy ginger syrup transported holiday guests at a private party in Brentwood to faraway destinations.
Event Craft
Suzy became a self-described personal cocktail chef during the pandemic when she started making cocktail kits. Now she works in person, creating and mixing drinks at private events in and around Los Angeles. Suzy also collaborates with spirits brands on Instagram recipe collections. On the set of “The Real Housewives of Beverly Hills,” she made drinks to represent different lip gloss flavors. Ever-changing themes and client requests mean she’s always trying something new. “The focus is different for a restaurant. They can’t always afford to use some of these rare ingredients, whereas a private event or home bartender can really hone in on unique ingredients,” she says.