Miranda Breedlove, Hyatt’s National Director of Bars and Wine Programs for Lifestyle Operations, has witnessed the evolving world of bartending since 2009. Originally from Minnesota, Miranda moved to Chicago in 2006 to attend Loyola University but found her true passion in hospitality soon after. Her career has taken her through a wide range of beverage programs worldwide, from dive bars and sports bars to top cocktail lounges like Broken Shaker and Bad Hunter in Chicago. Known for her dedication to fostering a positive bartending community, in this interview Miranda talks about her focus on elevating Hyatt’s bar programs across the U.S., where she finds particular joy in helping programs and people grow.

Edited excerpts from the interview.

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

I actually began bartending at 21. I was pregnant and had decided to give my baby up for adoption, so I moved back to Minnesota to be closer to family and ran out of money to continue college in Chicago. At seven months pregnant, I enrolled in bartending school, which gave me the confidence to walk down Lincoln Ave and apply for jobs, eventually landing a spot at Wise Fool’s Pub!

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

Apart from bartending school, which helped with confidence and some seriously old-school recipes, most of my training happened on the job. I learned a lot from colleagues and managers along the way. More recently, I completed the BAR 5 Day program and earned my WSET Wine Level 2 certification. My goal is to keep learning—there’s always more to know in this field.

What essential skills should every bartender possess?

There are so many helpful skills! Creativity, patience, a sense of urgency, empathy, multi-tasking, adaptability, resilience, honesty…all are key. Attention to accuracy and detail can really elevate a bartender’s work.

What do you prioritize when selecting new products for your business?

Quality and flavor are non-negotiable. I also look for sustainability in production and an authentic brand story. Each product needs to align with the ethos of our bars.

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

Any way I can! I use social media, supplier relationships, tastings, and trying new things whenever I get the chance.

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

I often draw inspiration from travel and experiences. The color of a sunset or a particular scent might inspire a cocktail that captures that feeling. When developing our hotel menus, I start by ensuring drinks align with our concept and offer something for everyone. From there, it’s all about bringing those drinks to life with creativity and balance.

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

Lately, I’m all about freezer martinis!

What trends in the drinks industry excite you right now?

I’m thrilled about the Zero Proof movement. It’s inspiring to see the industry focusing on intentional drinks for everyone, whether they choose to consume alcohol or not.

Image Credits: Miranda Breedlove

How has the cocktail scene evolved in 2024, and what do you foresee for 2025?

This is always tough to predict, but I think the Tequila Sunrise might make a comeback, building on the popularity of the Margarita and Paloma.

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

I’m a big supporter. At Hyatt, we launched the ‘Zero Proof, Zero Judgment’ program, which highlights well-made, balanced, non-alcoholic cocktails with quality ingredients. I’m thrilled to see so many resources going into this category, although not all new products are great. It’s exciting to see the best ones find their place.

How do you handle difficult or unruly customers?

In these situations, staying level-headed is key. Meeting the guest with calm, clear communication is always the best route. Being open and honest keeps the situation manageable and prevents emotions from escalating.

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

Take care of yourself—physically, mentally, and emotionally. It’s essential for a sustainable career. Also, put yourself out there, make genuine connections, and follow up. The hospitality industry is full of passionate, knowledgeable people, and there’s always an opportunity to learn. And remember, your next job could come from any of those connections!

Header image sourced from Miranda Breedlove.

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