Johnson City is a great place to be a bartender. As a city, we are constantly growing and expanding our culinary scene. I’m from Johnson City and have been bartending and serving since I was 19 years old. I’ve been with Carrabba’s Italian Grill in Johnson City for 3 years and bartending there for about a year and a half. My favorite part about being a bartender is making new cocktails and engaging in new friendships in the restaurant. My style of drinks is more casual but refined and smooth enough for people to be able to enjoy a nice cocktail paired with an amazing dinner.
For the fall season, Carrabba’s will be featuring some new seasonal specials that I’m very excited about. When I think about fall I think about spices, apples, pears, wood, etc. and I love the idea of incorporating those elements in my drinks. Some of my favorite drinks for this season are our Italian Old Fashion, which is a classic cocktail with an Italian twist, and our Spiced Pear Sangria that will be the perfect addition to our stuffed pork chops or some of classic Italian dishes.
In addition to cocktails, wine is always a go to for dinners and to hangout. Nothing says fall like a good glass of wine in front of a bonfire. At Carrabba’s we have been hosting wine dinners monthly and we just had our first brunch! We are hoping to do them once a
month. If you are looking to learn more about wine and a great time please join us!
You can come see us at Carrabas during our awesome happy hour from 3:00pm – 6:30pm everyday. While you’re here please try one of our homemade sangrias or one of our cocktail specials, they’ll have you wanting to come back every week!
If you are at home and want to try something new with your family and friends try a bellini. An Italian classic cocktail that mixes peach puree and sparkling wine. If you want to intensify the peach flavor try adding peach brandy, and for an autumnal variation add fig vodka. For your homemade Italian dinner, try adding a red wine demi glaze to your filet, pair it with some local grown grilled seasoned veggies and wash it down with a full bodied Cabernet. You will have your family and friends impressed with your bartending and cooking skills.
I am behind the bar every Thursday and Friday night, looking forward to helping you take the edge off a hard week and get a great start to your weekend with all the bad jokes you could want and the best drinks in town.