Director & Co-Founder
In 2015 Dillon was part of the Bar Apprentice programme in Scotland. This involved weeks of mentorship from experts in different drinks, teaching those involved more about the art of mixology. The culmination of this course was when Dillon created his first signature cocktail, a ‘Ginger Monk’ which may sometimes feature on our monthly specials menu at Raise the Bar Glasgow.
Dillon has worked in various cocktail bars over the years, however his greatest challenge to date was launching ‘The Spiritualist’ as bar manager in 2016. Boasting a gantry of over 300 spirits, this was the biggest gantry in Scotland and created a fantastic opportunity for Dillon to learn more about a great variety of drinks.
Dillon ended up leaving the hospitality industry seeking a new challenge and started working at Santander in 2018. It wasn’t long until he realised he wanted to be involved in hospitality again. His passion for mixology spurred him into deciding to launch Raise the Bar Glasgow with Fraser. Dillon hopes he can share his passion for mixology with others, using his skills to create exciting drinks that they can enjoy.
He has worked in various roles throughout the industry varying from high end cocktail bars to fast paced party atmosphere venues. He has spent the last year honing in on his spirit knowledge as Glasgow’s premier drinks retailer.
Fraser has recently moved on to be the Operations Manager for ‘Crafty Distillery’ in Dumfries & Galloway. He hopes to be able to help out at events and consult whenever possible.
Fraser’s favourite drinks vary day to day but he is partial to a great gin & tonic and finds it hard to beat a classic ‘daquiri’ (made with Agricole Rum).
Email: firstname.lastname@example.orgEmma has over 5 years experience in the industry and a love for all cocktails.
Emma’s favourite cocktail is ‘Milking It’ – a signature cocktail of her previous workplace, ‘The Spiritualist’. In this cocktail they cleverly shake up milk-washed vodka, licor 43, lemon juice and honey and serve in a short glass over crushed ice.
Although Emma is currently based in London, she will come up to Scotland to help out with events as frequently as possible, as well as focusing on promoting the brand to the southern market.
Email: email@example.comAidan is a booze chemist with a PHD in the correlation between Tequila and bad decisions.
Starting his bartending career serving plastic cups of vodka with coke in ‘The Arches’, over a few years and more than a few beers, he somehow managed to find his way to ‘The Spiritualist’ and into the position of head bartender. He now slings drinks at ‘The Bungo’ in Pollokshaws.
For Aidan no spirit is off limits, no infusion is too weird, no concoction is impossible…
By day, Jordan is a gin specialist utilising his expertise in pairing the finest premium Scottish gins with the perfect accompaniment and garnish. By night, you will find him enjoying his tipple of choice – any rum based cocktail imaginable, he especially loves the taste and simplicity of a ‘treacle’.
Jordan creates his own specialist cocktail every month for his target clientele at ‘Gin 71’. With over 5 years experience in the industry, and a flair for taking unique ingredients and creating something tantalisingly tasty for all, Jordan truly is a superior mixologist with a passion for perfection.
Email: firstname.lastname@example.orgLibby has been developing her skills and knowledge in the hospitality industry for the past 5 years.
At the moment, Libby’s favourite cocktail to drink is a perfect rum Manhattan. A Manhattan is a cocktail that originated in New York City and is traditionally made with whiskey, vermouth and bitters.
When Libby is not working she can be found at the ‘Dakota Deluxe’ in Glasgow drinking one of their signature cocktails – ‘Avenue’.
Libby looks forward to meeting new people and learning new skills with Raise The Bar Glasgow.
Email: email@example.comChris has been working in the hospitality industry for over 5 years.
His favourite cocktail is a ‘Mai Tai’; a classic Tiki cocktail invented by Victor J Bergeron at at ‘Trader Vic’s’ bar in California 1944.
He enjoys making a ‘Bramble’ for his customers – A classic cocktail consisting of gin, lemon juice, sugar syrup and blackberry liqueur. Chris recommends using ‘Brockmans’ Gin in the cocktail.
When not working you can find Chris sipping on cocktails at his favourite bar, ‘Brewdog’.
Email: firstname.lastname@example.orgJack is our apprentice of the team. With a love for cocktails, Jack has joined Raise The Bar Glasgow to develop his home-bartender skills and gain more experience in the field of mixology.
Jack’s favourite cocktails is a ‘Miami Vice’ which is a cross-breed between a ‘Strawberry Daquiri’ and a “Pina Colada’.
Jack also enjoys heading to ‘The Tiki Bar & Kitsch Inn’ on Bath Street where he enjoys sipping on some ‘Rum and Ting’ and listening to their great selection of music. He is also partial to a game of fussball and one of their infamous ‘Zombie’ cocktails on his visits.
Email: email@example.comAmber has been working in the hospitality industry for about 3 years now and has pretty much seen every combination of drink whilst working in ‘Maggie Mays’.
Her favourite cocktail definitely is dependant on the season. This seasons favourite is a classic Old Fashioned but in the summer, you’ll find her scouting the city for that year’s best ‘Mojito’.
Having a big sweet tooth, Amber’s signature cocktail would be a ‘Salted Caramel Flat White Martini’, an indulgent twist on a classic ‘Espresso Martini’, mixing Baileys, Salted Caramel Stoli Vodka and a double espresso to make you feel less guilty about dessert.
Email: firstname.lastname@example.orgLinas may be the tallest member of the team but don’t get confused, even the smallest details matter to him when it comes to bartending.
Linas has been working in the hospitality industry for the past 3 years and loves everything from the finest Caribbean rums to some great Chilean wines!
His favourite cocktail varies by the time of year but right now it’s a ‘Negroni’ – a cocktail with a very subtle taste containing equal parts gin, ‘Campari’ and sweet vermouth.
Linas has a passion for shaking delicious cocktails and putting a smile on even the grumpiest faces.