Yael Stormborn is a force to be reckoned with in the world of mixology. Recently named the brand ambassador for the emerging coconut water brand, Strange Water, Yael’s creative flair and dedication have made her a standout in the cocktail industry. With numerous accolades, including winning the national Speed Rack Championship and being featured in Zagat’s “30 Under 30” list, she continues to innovate and inspire. We sat down with Yael to discuss her journey, creative process, and what excites her most about the future.
Can you tell us about your journey into the world of mixology? What inspired you to become a bartender?
I started my career in beverage in the East Village on Avenue A and 13th as a cocktail server who instantly fell for the F&B lifestyle. I was always drawn towards nightlife and entertainment as I was a young dancer and did a lot of exploring of new cocktail bars and nightclubs that were all being born in the later part of the 2000s. I was turned onto mixology mainly through my time working at a restaurant called Tailor in Soho under the beverage direction of the legendary Eben Freeman and the rest of the all-star team working there at the time. I would then go on to learn from Audrey Saunders and Kenta Goto. I was very lucky to be in the right place at the right time with the right work ethic back then.
How did you earn the nickname “Stormborn,” and what does it mean to you in your professional career?
When I was around 25, I moved to San Francisco to open a bar and nightclub, and one of my bartenders, Eric Rickey, began to call me Stormborn, and it stuck hard.
Who are some of your biggest influences in the cocktail industry, and how have they shaped your approach to mixology?
This is a really long list. I have been incredibly blessed to have been in the presence of greatness from a very young age. As I mentioned above, Audrey Saunders, Kenta Goto, and Eben Freeman were all influential to me in almost every aspect of who I am as a beverage professional. And I never would have met any of them without meeting Jim Kearns, who turned me onto mixology in the first place. I was super fortunate to have Lynnette Marrero as an early mentor and champion of mine. Devon Tarby contributed in a major way to my beverage development process and evolved my methods from which the foundations were laid by Audrey and Kenta. John Lermayer and Adam Delgiudice absolutely taught me how to fuck up a club and ring like a monster. And of course, Giuseppe Gonzalez trained me on all things tropical, crushed, and frozen, which I continue to love.
Winning the national Speed Rack Championship is a huge accomplishment. How did it feel to be recognized as the “Fastest Hands in the West”?
Fastest Hands in the West was, of course, an honor, but the Speed Rack Championship is a total game-changer. What Ivy Mix and Lynette Marrero have created with Speed Rack has gone from a speed competition idea to a way to pave future paths for women in the bar industry.
Being named in Zagat’s “30 Under 30” list is quite prestigious. How has this recognition impacted your career?
Honestly, I have no idea!
Creative Process
Can you walk us through your creative process when developing a new cocktail?
I typically start with a flavor combination idea in mind or a style I am looking to create. From there, I start to fill in the blanks the same way you would paint a picture. What type of glass does this go in with what type of ice, what color is the drink, does it have a garnish, does the garnish have height?
What are some of your favorite ingredients to work with, and why?
Definitely effervescent ingredients. Bright, herbaceous flavors are a favorite of mine. I love incorporating salinity in places where it may be unexpected. And of course, cinnamon — I put it in everything. I can’t stop.
How do you balance creativity with the need to maintain consistency and quality in your cocktails?
I don’t feel like these things should be mutually exclusive. It’s your job as the creator/director to ensure that you are creating something scalable and executable.
You’ve recently become the brand ambassador for Strange Water. How did this partnership come about, and what excites you most about it?
I’ve been an integral part of the bar, VIP, and front-of-house operations for Stranger Than for a few years now. I think it was last year that Tal Ohana, the Founder of Stranger Than, came to me and casually mentioned that he wanted to make a coconut water brand. I looked back at him and said, “I got a guy.” I was lucky to have done some white labeling work where I was introduced to flavor science and the right people to make this a reality. Once I connected the two of them, it wasn’t long before we were holding samples in our hands and making the final decisions on the first run of the product.
Can you tell us more about your summer cocktails, like the Guava Coconut Paloma and Carajillo Fizz? What inspired these recipes?
Palomas and Carajillos are definitely having a huge moment right now. As someone that programs beverages for large music festivals for thousands of people, drinks from the bartenders need to be quick, refreshing, and need to make you want another one. A great way to accomplish this is to add a little sparkle. I used the sparkling Strange Water to add a bubbly element and take these flavors in both guava and coffee, which are also complemented incredibly by the flavor of coconut.
What do you think makes coconut water a great ingredient for cocktails, especially during the summer?
Coconut water is the pinnacle of hydration. It can instantly transport you with a sip to a sunny space.
Challenges and Future Goals
What are some of the biggest challenges you’ve faced in your career, and how have you overcome them?
Learning to understand my worth, and I wouldn’t say I’ve overcome this. I still have to work on this every single day.
What advice would you give to aspiring bartenders looking to make a name for themselves in the industry?
Work every style of bar possible so you are the most versatile. Suck up all the knowledge and stay humble.
What are your future goals and aspirations in the world of mixology and beyond?
Building something mega influential, whether my own company or in the product development space, is very intriguing. I am immensely turned on by the work that I do for Stranger Than and other clients like this, building massive teams to serve thousands of people and creating meaningful productions on dirt or sand just to tear it down the following day. I would love to work in festival event production full time. I don’t necessarily currently have a specific goal outside of growing the company I currently operate right now and its many octopus arms — design, operations, production, partnerships, content. And lastly, continue to infuse creativity and risk in the beverage and hospitality space to make everything more interesting.
Personal Favorites and Recommendations
Do you have a favorite cocktail that you enjoy making and drinking? What makes it special to you?
Bloody Mary. My blood is 90% Bloody Mary.
Can you share a memorable experience or story from your time behind the bar?
This one time — our dishwasher got repossessed and so it left a hole for me to climb up on the bar. I stood on the bar to pour shots into friends’ mouths, and when I came back down, my leg came down onto a speed pour, and it went through my leg. It was so busy that night all I could do was look down, pull the speed pour out, pour vodka on myself, and keep going while the blood ran down my leg.
What trends do you see emerging in the cocktail world, and how do you stay ahead of them?
Alco-health and zero-proof trends are super hot right now. The minimalist trend you see in European style, I think, will continue to proliferate. I think sake may have a big moment soon. I don’t really try to chase trends; I just do what I do.
Philanthropy and Community
How important is it to you to support causes like breast cancer research through competitions like Speed Rack?
It’s an easy layup to utilize your talents to raise funds for important causes that touch the entire world around us.
What role do you think bartenders and mixologists play in their communities, and how do you contribute to yours?
Currently, I see myself giving back to my community mainly in the form of mentorship from years of knowledge and experience.
