Liquid Luxury: Mastering Barista and Cocktail Skills for the Superyacht Industry
As soon as I turned sixteen and was old enough to work in the US, I started diving into various hospitality roles. My very first job was at Smoothie King. While whipping up smoothies might seem simple, it taught me the importance of flavor combinations and specialized ingredients for different needs.
The Morning Ritual: Wellness on Deck
One small detail I love, and something I notice other crew members appreciate as well, is a powerful green ginger shot to start the morning. My go-to recipe includes fresh ginger, lemon, a dash of cayenne, and green apple. It is a fantastic way to jumpstart your immune system and get your energy up before a long charter day begins. You can also pre batch these for the week and keep them fresh!!
The Foundation of Food and Beverage
I truly believe that working in food and bev is something everyone should experience at least once in their life. It reveals the hard work that happens behind the scenes, which allows you to give more grace when a kitchen is backed up or a specific ingredient is out of stock. You can usually tell who has never worked in or around a kitchen by their restaurant behavior.
In my eight years of hospitality, I have learned an astronomical amount about spirits, cocktails, and mocktails. As a stewardess, the garnish can truly make or break the drink. When you are hosting a group of girls on a boat, serving a crisp Paloma with a grapefruit wedge or a Margarita with a perfectly salted rim and fresh lime makes all the difference. It is that specific attention to detail that elevates the guest experience from good to unforgettable.
The Coffee Culture Shift
Since moving to Spain, I have noticed a massive shift in coffee culture. Most people here drink “café solo” or something very plain and simple. I actually have not had a sugary iced coffee since the day I left the states! While I miss those delectable syrups occasionally, being on a yacht means you have to be ready for any request. Whether it is a flat white with perfect latte art or a specific iced vanilla latte, being a skilled barista is a non negotiable part of the job.
Reading the Room (and the Glass)
Whether you are on a charter or a private yacht, you quickly learn how to read the “vibe” of your guests. If you have a couple where both people order the same drink, you can still customize the experience. A man might appreciate his drink served in a heavy rocks glass, while his wife might love a small detail like an edible flower or a dehydrated citrus wheel on top. Everyone is so different, which gives you a chance to get creative and play with the presentation.
The Quest for the Perfect Espresso Martini
My personal favorite cocktail to make and drink is the Espresso Martini. I actually have a blog post ranking all the different versions in Charleston, South Carolina, if you want to check that out! I have had a copious amount of bad Espresso Martinis in my time. Usually, they have too much of one ingredient or not enough of the other.
My golden rule for any stewardess is to always pour a tiny sample to taste the drink you made before it goes out. If it is so unbalanced that you do not like it, the guest probably won’t like it either. A perfect Espresso Martini should have that rich, frothy crema on top and be balanced enough to sip slowly.
Signature Yacht Cocktails
Beyond the classics, there are a few drinks that are always a hit on the water:
1. The Aperol Spritz: The ultimate Mediterranean sunset drink. It is all about the ratio and the giant, fresh orange slice.
2. The Spicy Watermelon Mocktail: Perfect for guests who want something refreshing without the alcohol. Fresh muddled watermelon with a hint of jalapeño is always a winner.
3. The French 75: Elegant, bubbly, and looks beautiful in a flute. It is the perfect “welcome aboard” drink.
Why Mixology Matters
Mastering the bar and the coffee machine is about more than just serving drinks. It is about anticipating needs and adding a touch of personality to the service. I am excited to bring my years of experience and my “foodie” palate to my next interior team.