Bridget is an advocate for upbeat education that makes an impact. She has designed beverage programs and produced trainings for top national Accounts that include the Disney, Delta Airlines, American Airlines and Crystal Cruise Line.Bridget is the co-author of Market Fresh Mixology and Life, Love Happiness and Cocktails. She has been a contributor to 10 cocktail and beverage industry books written by various celebrated authors including Tony Abou-Ganim, Kim Haasarud, NY Times writer Robert Simonson and many more. Bridget has worked with top media talent including but limited to Oprah Winfrey, Guy Fieri and Kathy Lee Gifford. She has won numerous awards and honorable mentions for her work in the beverage world. This includes 1st place at the Tale of the Cocktail Bar Chef Competition, Chicago TribuneGood Eats Award and the coveted No Kid Hungry s Share Our Strength Sustaining a Community award. She has repeatedly been nominated for the Tales of the Cocktail Spirit Awards top 10 beverage mentor in the world as recently as 2023. She has had the pleasure of hosting charity beverage events for a variety of companies, including the Bellagio, Locks of Love, Sky Blue, Cocktail for a Cure, Make a Wish Foundation, Hadassah, Taste of the Nation, Habitat for Humanity and New Leaders for New Schools. Bridget is the Founder of the National Charity Foundation of the United States Bartenders' Guild, the world's largest contributor to the cocktail culture. Currently she holds the position as SGWS Sr. Director, External Communications. Bridget is the Founder of the Academy of Spirits and Fine Service IL, KY & MN a program forbartenders that covers the history of all spirits and pre-prohibition cocktails, and the Advanced Mixology Culinary Academy. She has been repeatably featured in the White House Historical Happy Hour series. She was the first featured female Mixologist on the Food Networks Iron Chef America Battle Mango. Bridget is the co-hostess on the celebrated Served Up the Podcast.https://www.southernglazers.com/newsroom/served-up 

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