FOODIES WEST.COM         
EMILIO LOPEZ | MIXOLOGIST
CHAMINADE RESORT in SANTA CRUZ, CALIFORNIA
When you serve someone a good cocktail and they really
November 2016 Issue | Vol. 4, No. 20                                                enjoy it, that’s what I like to see.






 











 
 
 
 

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Emilio Lopez | Mixologist at Chaminade Resort in Santa Cruz, California Like food, libations have their seasons. That’s the way Emilio Lopez sees it. In the summertime, vodka’s good. When it’s winter, he likes bourbon. “Bourbon’s good,” Lopez said. “It warms you up real nice.” His preferred brand? “I like Woodford Reserve Bourbon,” Lopez answered. “It’s good.” For Lopez, labels make a difference. So does the word, craft. “It’s fun to make cocktails,” Lopez explained, “And to make good cocktails. Craft cocktails. That’s what really makes it fun. When you serve someone a good cocktail and they really enjoy it, that’s what I like to see.” He didn’t always think that way. Lopez started out at Chaminade at, he said, the “very bottom”. “Room service and all that stuff,” Lopez recited his journey to mixologist at the property’s Linwood’s Bar & Grill “I started working here as a food runner, and eventually I became a busser. Then I became a bartender and a banquet server. And here I am now.” Bartending took on new meaning, Lopez said, when he got some training “by someone who really knows how to make good cocktails.” As in precise measurement, fresh ingredients, good booze. “That really changed my view on it,” Lopez said. “So then it was like, It’s got to be made a certain way, and it’s really got to be good. If it’s not good you can’t serve it. I think a lot of bartenders don’t really do it that way, and I think there’s a fine line.”