Columbia woman wins World Mixology Championships in New Orleans

HATTIESBURG, Miss. (WDAM) – The right place, at the right time, for Bourbon on Front General Manager Jesse Cubley.

That’s exactly how she found herself winning the World Mixology Championships at The Ritz Carlton in New Orleans.

“We honestly just went up there to watch it,” said Cubley. “I had no intention of entering it, and then my friends were like, ‘You have to do it,’ because they asked if anyone else wanted to enter, and I said ‘No, I don’t want to do it.’

They were like, ‘You have to.’ So, I did, and it was really fun, and it was just a good experience and just something fun to do, and I had no expectation of winning at all. When they announced that I was the winner I was quite in shock. It was really cool though, it was a lot of fun.”

With a full pantry, and 10 minutes to produce perfection, Cubley stuck to her roots, entering the competition with a recipe exclusive to Bourbon on Front, “Honey, I Drank Your Bourbon”, and as a bartender, she says that a good drink makes for a good experience.

“I care a lot about making people happy. I really enjoy watching a customer’s face light up when they drink a good cocktail,” Cubley said. “I myself just enjoy a good cocktail. It’s not about just going out and getting drunk, we just try to make people happy.”

Cubley, still shocked by her win, is now eagerly waiting to head to Las Vegas, in hopes of winning big, but it’s not the slot machines she has her eyes on.

It’s the next stage of the World Mixology Championships. And she has the chance to win a major cash prize.

“I didn’t think I was going to win so I was like whatever they’re saying, it’s Vegas, it’s cool, it’s a very exciting experience”.

Until she heads to Vegas, Cubley will continue perfecting her craft at Bourbon on Front, as she prepares to compete for the $20,000 cash prize in the World Mixology Championships later this year.

You can find Cubley’s now award-winning drink on the menu at Bourbon on Front, featuring basil hayden, rosemary honey syrup, angostura bitters, and an orange peel garnish.

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