Jennifer Akin | @jenakinmecrazy
Perhaps two of the brightest (or rather, most tropical) spots in the Pacific Northwest for a fresh daiquiri and an authentic, sea-centric taste, are none other than Rumba Rhum & Food and Inside Passage. The Seattle-based bars (loved by locals and tourists, alike) rely on freshly sourced ingredients and the talents of Jennifer Akin to bring a fruity (and undeniably fun) refresh to Washington’s cocktail scene.
Regardless of what you’re in the mood for, Akin’s ever-present gifts for bartending and mixology are (often quite literally) poured into each drink she creates.
Best part of working in Washington’s mixology scene? We have such a vibrant local distilling/brewing/winery scene here in Washington; it’s hard not to feel inspired daily by the incredible products made right here in our backyard. In addition, we have some incredible talent here and being able to sit at the bars of the people I look up to most is something that is irreplaceable.
Your go-to drink to make and why: I am obsessed with daiquiris. I work at what is arguably one of the best rum bars in the world, so the daiquiri is the cornerstone of our bar program. Like many classic cocktails, it is a simple three-ingredient drink that is perfect when done right. Plus, this cocktail is so often done so wrong, many people don’t actually know what a good daiquiri tastes like. It’s not an overly sweet, blended sugar bomb like many assume. I love playing around with different rums and combinations of rums to find the perfect daiquiri for every mood and every palate.
Best advice to an aspiring bartender or mixologist? Best advice is to constantly be hungry for education. Humble yourself, but have confidence in your skills and knowledge. Be serious but don’t take yourself too seriously.