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Nicole

@nicxcage

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🇧🇭 x 🌉
Sorry I can’t hang- Doing potion time in my enclosure🧚‍♀️🪄🍸
Bartending @viridianbar & @fssanfrancisco
Lumpia joog at @lillumpialady

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Some more sweet moments from 2024 pt.2

1. Taken by the sweetest @miakumarii ❣️

2. We on a boat @nelchalant @stef_goon ⛴️

3. Never a dull time working with @camille_tow 😹

4. The cutest setup by @craftandcocktails & @nataliethecatalie for @alekaontherox ‘s birthday💐

5. Picture day cocktail lineup @ Grace SF Moma (RIP)🎨

6. Industry Masquerade party @ryebarsf with Corey & @enterprisingken 🎭

7. When my sweetie @lycheemart1ni visited me at work with her mom🎀

8. Me and @s.aintjulian looking fly af💅🏽

9. @camp_runamok pool party fun with my loves @mcfleury1991 @camko95 @studyingforthebar 🍭

10. @moequy never misses💅🏽

11. @crismendoza ‘s birthday letter making me cry🥲

12. Rare flick of me and Josie at The Felix 🐈‍⬛

13. @wrightandleft came to visit from DC 🥰

14. Polaroid taken @camp_runamok of me and my angel @nataliethecatalie 💖

15. Fun at @viridianbar with your favorite trio @nelchalant 🐇🐇🐇 (who knew I’d be calling it my 2nd home a year later)

16. With my broski in Portland @pour_hustle502 ⚔️

17. @pdxcw with my loves @nicolextayl0r @paneensters 😸

18. Me and @_linduh_ ‘s meal & kiki together at @eempdx

19. Pourin up🍸

20. Headshots with @key2_thecity by @impressman shortly before we headed to Cape Town 📸 by @nicxcage

🫜Beet of My Heart🫜
My entry to the 2026 Cointreau Margarita competition
#margaritacompetition #cointreau #shakeitup

I thought this was the perfect opportunity to tie in the affinity of citrus pairings with beetroot. I wanted to lean into the natural earthiness, how to transform that flavor and to make sure it reads like a margarita.  I was inspired by Cointreau’s Savoir-Faire and did my fair share of research on orange (and beet) varietals. I found that the sweetness of Cara Cara oranges provided the perfect amount of sweetness and acidity to complement both the Cointreau and the earthiness of red beets.

I decided to play around with flavor evolution and temperature as a way to shake things up in this margarita. I present beetroot in 4 different ways to showcase versatility: a sorbet, a spiced cordial, an oleo, and raw.
 I ended up picking a mineral driven, peppery highland tequila, G4 Blanco. This blanco is created with a 50/50 mix of spring water and rain water, which is a nice tie-in because of the geosmin compound that gives beetroot varietals a strong earthy taste is the same compound responsible for the earthy aroma that fills the air when it rains on dry soil.

I’m always inspired by my Asian heritage and use any excuse to let lesser known ingredients shine in cocktails. Using wasabi salt on a half rim, it ends up reading more like a spicy margarita when one chooses to have the salt with the cocktail. I decided to use clear soy sauce in place of saline, lime to tie into the sorbet and a touch of rice vinegar. Finally, I garnished the top the sorbet with a Chioggia beetroot chip in its purest form: raw. They are favored of being served in this way, as they are sweet, mild, and have a firm, crunchy texture.

The name is inspired by the 2005 song “Beat of My Heart” by Hilary Duff, which is about coming out of ones’ shell. This competition has inspired me to shake things up, come out of my own shell, think outside the box and to make a mark with this cocktail🫜

S/O @viridianbar for being my taste testers and showing me how to Paco Jet for the first time lol

(Recipe in comment section below)⬇️ by @nicxcage

Seeing Double? These two agents of chaos are mixing up some trouble over at @viridianbar but boy does it taste good. Go check out Nicole & Ken’s creative entries for this year’s BayAPI and you’ll end up staying for the vibes. by @nicxcage

Super late hard launch(lol), but for those who don’t know, I’ve been bartending at @viridianbar & The Four Seasons in SF for the past 6 months✨It’s truly such an honor working with the most stellar team a gal can ask for and has brought me so much joy these past few months🧚🏽I couldn’t be happier and more thankful♥️ shout out to @alisonskwan @dnomnomyar @everythinginacoupe for being the best bosses and giving me a go

5 & 6: 1st team dinner 🥟🌶️
7: Me and Ken’s pup cup tradition🐶
10: My 1st drink on the menu, Lychiwi🌱
11-13: @52remedies pop-up🥰
14: Post Lunar New Year take down🧧
18: A sneak peak of a cocktail I made for a certain competition 🍿
19: Only pic yall will ever get of me at the Four Seasons bc the uniform is not the most flattering lol

The coolest pics by @vivo.visuals 📸🎞️ by @nicxcage

2024 dump pt.1 (lol)

I’ve found the state of the world too depressing to post too much about myself. So here’s a series of catchups to come 🧚🏽

1. What a perfect bun looks like to me (what happens when you relax lol)

2. This menu was excellent @allegory_dc x @pch_sf

3. Me and Poppy🥹 aka Poppavich

4. @badcherry777 bestie’s first tat on me🥰 BODIED

5. Oh wow🤩All the people I LOVE and ADMIRE are all here at once, at my place of work☺️ @nataliethecatalie @pettytayler @giannaburns

6. @hpkarri had such an amazing brunch for women in the industry, complete with an education, bites and laughter💌

7. River rats, all of us✨ @stef_goon @nelchalant

8. My cuties @strawbeririri @alexandra_carrington

9. Josie on her bday lunch date💋🥰

10. Me and Stardust✨ (watch till the end bc she doesn’t like being photographed/videod)

11. Me, Josie & @stef_goon at The Knockout (probably waiting for our karaoke songs to come on)

12. The cutest SQUIRREL token I could’ve ever had from @camko95 😭

13. LOL the “surprise” bday party for me hehe @enterprisingken @moon.chyu @crismendoza + Spencer

14. I took @nelchalant wine tasting for the first time💦 at Spring Mountain and at V. Sattui

15. This beautiful, but probably haunted piano in the estate we did the wine tasting at (yes I played a key whoops)

16. My lil private cake for @nelchalant on his bday💋

17. Free feet in Yuba River, toes lookin like pearls

18. @antonettearasa being the coolest as always♥️

19. Community

20. Rogue bug, one of the ultimate loves of my life by @nicxcage

♥️🎂✨HAPPY BIRTHDAY BESTIE✨🎂♥️
@stef_goon I can’t believe we’ve known and grown with each other for the last 17ish years💕 You only get sexier, sweeter, smarter & sillier by the year🌟 You’re one of my favorite people to ever exist and I’m so happy I get to spend the time I do with you🫶🏽🫶🏽🫶🏽 From river days, to pop-ups, meals together, karaoke, traveling, and everything in between, let’s keep our adventures going❤️‍🔥Love u my lil goon😘 by @nicxcage

𝐊𝐨𝐝𝐚𝐦𝐚’𝐬 𝐖𝐡𝐢𝐬𝐩𝐞𝐫 🌸
Kochi Yuzu Juice
Fermented Sencha-Honey Cordial
Magnolia Johakuto Syrup
Chuko Ryukyu Awamori Kusu
Sparkling Jasmine Tea
Saucer Magnolia Petal

“Kodama’s Whisper” was inspired by the tree spirits within the forest in the film Princess Mononoke, written and directed by Hayao Miyazaki. Made in 1997, this film to me is one of the most inspiring pieces of art that Miyazaki has produced. The film explores the relationship between humans, nature and the chaos that follows when there is a lack of compassion or harmony between the two. Compassion between the two forces becomes the paramount message of the film; Co-existence is possible if there is respect.

I respectfully foraged magnolia petals currently in season, showing the beautiful, delicate flavors that nature can produce. The petals I’ve plucked from each flower tastes like a mix of ginger and clove, complementing the floral and citric flavors of the other ingredients present. The result is a a delicate, yet complex highball. The florals I used play well with the papaya, chiffon cake notes present in the awamori.

I chose the Chuko Ryukyu Awamori Kusu because I knew I wanted to work with Magnolia flowers first. This was inspired by the emerging buds I saw on a rainy hike recently. In researching and developing the cocktail, I found that the Awamori added the depth and complexity I needed. The Chuko Ryukyu Awamori Kusu had the ABV to stand up to the other ingredients as well, coming in at 43%. I also thought it was innovative that the distillery found a way to extract mango yeast. Yasufumi Tokuda of Chuko said, “Mango yeast does not create a specific flavor, rather it creates 4-Vinyl Guaiacol (4VG), which creates a strong vanilla aroma during the maturation process.”
Although I’m using a Kusu with 3+ years of aging, I found that their innovative way of yeast extraction and maturation worked best for this cocktail and extracted flavors that one wouldn’t necessarily expect from a Kusu.
#awamori #chukoawamoridistillery #shochu #kusu #highball #jss by @nicxcage

SF Asian American Pacific Islander cocktail week was a TIME✨Super thankful to @therealdiedrich @rhyseespieces @hpkarri
+ all the sponsors for giving me the space to be alongside some friends + legends & overall to tell the bar world that “we out here”🇵🇭🇮🇳🇯🇵This year was the best time yet & I can’t wait to be a part of the ongoing movement (and obvi looking sexy while we do it) 💞💓
🎥: @crismendoza by @nicxcage

Cats’ out the bag😸
This little potato head’s new bar home is at True Laurel and I couldn’t be more stoked for this new chapter✨☺️😋🤗✨
📹: @crismendoza by @nicxcage

My 2nd yearly roundup of original cocktails that have made it on menus in 2023. I’m struck by how much more than “just drinks” these creations represent to me; They symbolize a journey of personal growth.

Leaving behind something stable (albeit toxic) was a daunting decision. It’s been a rough few months trying to find new footing and a better calling. I took risks on a few projects that I thought would be fruitful, but in the end, none of them turned out.

In February, I weighed heavy with disappointment, as I grappled with the unfairness of it all. I’m still owed compensation for work I put in months ago. I questioned if I could have done more, if I could have somehow altered the course of events. But deep down, I knew I had done my best.

But in looking at these photos, I’m humbly reminded of a simple truth: Growth isn’t linear, and despite the setbacks, I have evolved. What’s for me won’t leave me & the best is yet to come✨

🐍 Rokurokubi 🐍
Gin, Aloe, Lychee, Kiwi, Nori-infused Dry Vermouth, Citrus, Foraged Ginko Biloba

(Special thanks to @nataliethecatalie for helping me develop this one and making the most supportive space a gal can be creative in. Your Yōkai menu was epic and I’m thankful that I was a part of it)

✨Sparkling Angel Potion Punch✨
Denizen Rum blend, St. Germain, Accompani Mari Gold, Luxardo Bitter Bianco, Plum & Aromatic Bitters, Citrus, Soda, Glitter

🏯 Osaka 🏯for Negroni week (on the right)
Roku Gin, Campari, Choya Umeshu, Nori-infused Dry Vermouth, Nori Circle

⚜️ Gold Rush ⚜️for Libbey-Maker’s Cocktail Contest Experience
Makers Mark, Honey, Lemon, Fennel, Wildflower, Royal Jelly sprinkled with Lavender and Bee Pollen, Pineapple Chip

🦩You Guava Be Kiddin Me🦩for Cinco de Mayo
Tres Agaves Blanco Tequila, Pink Guava, Yuzu, Coconut, Homemade Umeboshi Chamoy, Dehydrated Pineapple

Final Slide for some old experiments🧪 by @nicxcage

I’m overdue for posting about my bar industry-related adventures from last year😅 in the spirit of applications being due tomorrow for the new batch of squirrels for @camp_runamok , here’s some of the educational bits I took away from my Spring 2023 session🌙🏕️

I cannot express enough of how much of an amazing opportunity it was to be able to visit all these distinguished distilleries.
@makersmark is a gorgeous place and I admire how they have such a tandem connection between the distillery and their land. What their global innovations team is doing is really special and super interesting🍄
@beamdistilling are next level at their product management + marketing, staunchly committed to consistency & I got to get nerdy at the senses workshop we took🧪
@oldforester is impressively modern with their operation in the heart of downtown Louisville. The tour was comprehensive and their white dawg was some of the best I tasted🐩
@heavenhilldistillery is simply a dream; when I first began imbibing, I was drinking a lot of the brands of bourbon that they produce. Bernie Lubbers & the team are great storytellers and are such a joy to be around🥃
@bardstownbourbonco are so masterful in their blending and have some of the prettiest, most peaceful rickhouses I’ve ever seen. @jaz.distilled gave us such a unique whiskey tasting, complete with poprocks💥
@wildturkey has such a rich history that was tangibly felt as I scaled the stairs to the top of the rickhouse. Jimmy Russell and Eddie Russell are legends in their own right🎓

Thank you a million times over to these distilleries that hosted us throughout the week & a huge thank you to @lushlifeproductions @livethelushlife @short4lizzard for making it all happen✨💌🏕️🐿️ by @nicxcage

🌸💌KYOTO LOVE LETTER💌🌸

Roku Gin
Sencha-infused Dolin Blanc
Sakura Cordial
Campari

Roku gin is mainly known for its botanicals (roku is #6 in Japanese for the 6 “main” botanicals, however there maybe up to 14)
Some of these Japanese botanicals include green tea (sencha and gyokuro) & Sakura blossoms + leaves. The use of the Sakura cordial & Sencha-infused blanc vermouth bring out these complimentary flavors in the gin. This is a softer version of a Negroni, sure to delight across different palates.

Come try one at Pabu for Negroni week💋🥃
#negroniweek #campari #dolin #roku by @nicxcage