Lily Wang is a vibrant force in Chicago’s cocktail scene, bringing over 14 years of hospitality experience to her role as a partner at both Nine Bar and Cara Cara Club. After honing her craft at well-respected establishments like Moneygun and Estereo, Lily embarked on a journey to redefine her family’s legacy by launching Nine Bar, the first cocktail bar in Chicago’s Chinatown, in 2022. Under her leadership, Nine Bar has quickly garnered local accolades, including Eater Chicago's Bar of the Year, and national recognition as one of Imbibe's 75 Best New Bars. Earlier this year, she further expanded her impact on the city's cocktail culture by opening Cara Cara Club, a European-inspired aperitivo bar in Logan Square. A pivotal figure in the Chicago cocktail scene, we sat down with her to discuss her inspirations, the evolving drinks industry, and the art of bartending.

Edited excerpts from the interview.

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

My life has always revolved around the hospitality industry. Growing up, my parents owned a Chinese restaurant in Chicago’s Chinatown, and I spent a lot of my childhood there. In college at the University of Illinois at Urbana-Champaign, I started working at a campus bar, and once I graduated, I returned to Chicago and continued bartending. It wasn’t until I joined Moneygun in 2016 that I really delved into the history of classic cocktails and fell in love with bartending.

What essential skills should every bartender possess?

I think being a bit of a chameleon is crucial—you need to adapt to different guests and settings. Good short-term memory and the ability to work well under pressure are also vital. Plus, being clean and efficient can make a big difference behind the bar.

When selecting new products for your business, what do you prioritize?

Taste and quality are my top priorities. However, I also consider how a product fits into our overall concept. It’s essential that everything aligns with the vibe we’re trying to create.

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

I love riffing on classics and modern classics. Using a tried-and-true formula and then modifying it is a fantastic way to start. I also draw inspiration from themes—if there’s an event, I’ll create cocktails around that. Sometimes, I’ll pick an interesting ingredient and build a drink around it.

What current trends in the drinks industry excite you?

Sustainability is a huge focus for me. I’m always interested in learning how others are becoming more resourceful and reducing waste. It’s exciting to see the industry moving in this direction.

What are your thoughts on the rising popularity of non-alcoholic spirits and low-ABV cocktails? How are you incorporating these at your bars?

I’m a big fan of the growing trend towards non-alcoholic and low-ABV beverages. As someone who enjoys socializing but doesn’t always want to drink heavily, I appreciate the variety available now. At Nine Bar and Cara Cara Club, we have a dedicated section for no-ABV options, including cocktails and packaged beverages.

[[relatedPurchasesItems-31]]

How do you handle difficult or unruly customers? Can you share an example?

When dealing with dissatisfied or angry customers, I always aim to de-escalate the situation and “kill them with kindness.” However, I have zero tolerance for extremely hateful or disrespectful behavior; those guests will be asked to leave immediately.

Image Credits: Lily Wang

How does sustainability influence your work behind the bar? Are there eco-friendly practices you implement?

Sustainability is something we keep in mind, although we don’t base our entire program around it. We try to cross-utilize ingredients with the kitchen to minimize waste. For instance, when we make ginger juice, we use the leftover pulp for marinades and sauces. We also prep fresh ingredients often to avoid making large batches that end up wasted.

How do you see the role of bartenders evolving in 2025? What new skills will be necessary?

With so many exciting new products hitting the market, I believe that being knowledgeable about what’s available will be crucial. Bartenders will need to adapt and learn quickly to stay relevant.

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

Learn as much as you can on your own time, master the art of multitasking, and always be willing to stretch your limits. It’s a dynamic and rewarding career if you’re passionate about it!

Header image sourced from Lily Wang.

Related Links: 
Behind the Bar: An Interview with Michele Lombardi 
An Insightful Glimpse into the World of Bartending with Michal Fink