Abigail Deirdre Gullo first discovered her love for mixology when her beloved Grandfather Vincent taught her how to make a Manhattan when she was 7 years of age.
A singer and actress in New York City and theatre teacher by trade, Abigail switched careers to cocktail-making in 2009 while living in Manhattan, working at a handful of restaurants, bars, and lounges in the area and blogging about the craft at RyeGirl (www.ryegirlnyc.blogspot.com), a site she continues to maintain. Around that time, local spirits industry legend LeNell Smothers nominated Gullo as a member for the New York chapter of the charity-driven society Ladies United for the Preservation of Endangered Cocktails (LUPEC).
From 2010 to 2012, Gullo served as the head bartender at Fort Defiance in Brooklyn, later helping open The Beagle in East Village in 2011. As a result of her frequent travels to New Orleans for Tales of the Cocktail, and roster of mixology awards, Gullo landed the job as head bar chef for the newest venture from the Commander’s Family of Restaurants, SoBou. A cocktail- and culinary-focused “spirited restaurant”, SoBou is located “South of Bourbon” at the W New Orleans – French Quarter.
Abigail’s original cocktails have been recognized in numerous national and international competitions as well as in the media. Her margarita won People’s Choice at the 2010 Tales of the Cocktail, and her drinks have been featured in The New York Times, Imbibe, Garden & Gun, In The Mix magazine among others. A member of the United States Bartenders Guild and proud supporter of the Museum of the American Cocktail in New Orleans, Gullo prefers a stirred, not shaken, Manhattan.
Louisiana Breakfast Martini
- 2 oz Oryza Gin
- 3/4 oz Pierre Ferrand Dry Curacao
- 3/4 oz lemon juice
- barspoon of Louisiana Sisters pepper jelly
Garnish: Orange twist & Fried Bloody Mary Olives