Dontaine Jackson, Bar Manager at Marriott Magnificent Mile, is a highly respected mixologist known for his unique ability to blend diverse culinary inspirations into unforgettable cocktails. From his extensive travels to his dedication to sustainability and education, Dontaine's career reflects a deep passion for the craft and an unwavering commitment to innovation. Apart from lending his expertise as a judge to the Bartender Spirits Awards 2025, in this interview Dontaine shares insights into his bartending journey, skills, and philosophies that have made him a leader in the industry.

Edited excerpts from the interview.

Can you tell us about your journey into bartending? What inspired you to become a bartender?

My journey into bartending was inspired by many factors. Growing up in a military family, I was constantly exposed to new places, cultures, and people. This upbringing shaped my love for social interaction, which is a huge part of bartending. You meet guests from all walks of life, and that diversity is fascinating. Beyond that, I love creating. Bartending lets me channel my creativity, constantly experimenting with flavors and techniques to craft exciting experiences for my guests.

What training or education did you receive to become a professional bartender?

My education in bartending primarily came from traveling and learning on the job. I’ve been fortunate to work alongside incredibly talented individuals across the globe, each contributing to my understanding of the craft. Their expertise has shaped my approach and broadened my perspective on bartending.

What are the essential skills every bartender should possess?

Patience, creativity, and adaptability are crucial. Most guests only have a vague idea of what they want beyond their go-to drink. It’s our role to guide them toward something new and memorable. Secondly, this industry is always evolving, with new techniques and trends emerging constantly. As bartenders, we need to innovate and elevate the guest experience. Finally, remember that every guest brings a unique personality to the bar. Being able to adjust your approach to match their needs and expectations is key to success.

What do you look for when choosing new products for your bar?

I focus on three factors:
Popularity: Is it a product guests will immediately recognize?
Drinkability: Will it appeal to guests, even if they aren’t familiar with it?
Relevance: Is it new, exciting, and aligned with current trends like sustainability or supporting small businesses?

How do you stay updated with the latest trends and techniques in mixology?

I’m constantly reading. I subscribe to bartending magazines, buy books, and explore social media platforms. The internet is a treasure trove of ideas, with people sharing their creativity on forums and social channels.

Image Credits: Dontaine Jackson

Can you describe your process for creating a new cocktail? What inspires your creations?

I often work backward. I start with a vision of what I want a cocktail to taste like—whether it’s inspired by a dessert, a dish, or an experience like a Bavarian cream donut or pho. Then, I break down the flavors until I achieve that vision. Once the flavor profile is perfected, I think about presentation—glassware, garnish, and other elements that make the cocktail stand out.

Are there any innovative techniques or ingredients you’re currently experimenting with?

There are a few exciting things I’m working on, but they’re not quite ready for the spotlight. Let’s just say, stay tuned!

What trends in the drinks industry excite you right now?

I’m particularly excited about the sustainability movement. Seeing how we can reduce waste and maximize every ingredient is inspiring. For example, using infused fruits as garnishes—freezing them or shaving them with a microplane—is an amazing trend that adds both flavor and visual appeal.

What are your thoughts on non-alcoholic spirits and low-ABV cocktails? How are you incorporating them?

I think they’re fantastic. Working in hotels, where we host many business and group meetings, these options provide a new way to engage with guests who don’t consume alcohol. It’s about creating inclusive experiences, and I’m thrilled to see this niche grow.

How does sustainability influence your work behind the bar?

Sustainability plays a big role in how I select brands and ingredients. I evaluate whether a company gives back more than it takes and whether they use innovative processes to ensure a positive environmental impact. Behind the bar, I focus on minimizing waste and maximizing every ingredient.

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If you could only use five ingredients behind the bar, what would they be and why?

Prosecco, gin, fresh lime juice, demerara sugar, and bitters. These ingredients are incredibly versatile, allowing me to create a range of cocktails. Plus, I’m a huge fan of a good gimlet!

What advice would you give to someone looking to start a career in bartending?

Learn from those who’ve put in the miles. Bartending isn’t just one thing—it’s an ever-evolving craft. Absorb knowledge from as many talented individuals as you can, and always stay curious.

Header image sourced from Dontaine Jackson.

Related Links:
Nine Spirits Trends You Can Expect in the 2025 U.S. Drinks Market 
Miranda Breedlove on Bartending and Shaping Hyatt’s Bar Scene