Mixing Up Success – Pixie Bowler

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Name: Alexandria Bowler, However depending on how long you’ve known me you are likely more familiar with Alex, Alexa, Bowler, or Pixie.

Age: I’ll be 26 in the beginning of September

Title: Bar Manager

Married/Single: Single

Kids: None of my own but I am blessed with many children in my life. My youngest siblings are ages nine and four; I also have a niece and nephew both age two. It’s all the fun without the responsibility!

Live: Scottsdale

How I got involved in mixing drinks… Truthfully, I am a cook by trade but as part of our education at the local culinary school we get an introductory course to wine and spirits. It was wine, however, which immediately caught my intrigue. I immediately wanted to know everything I could, I bought books, tasted often, and have been fortunate to have worked at some pretty stellar wine-driven places like Quiessence, Posh, Roka Akor, and Cowboy Ciao (note: it’s my second time working here) to name a few. All-the-while my heart remained in the kitchen and I was cooking at least part-time when the opportunity presented itself. I’ve been privileged to work with great talents like Cullen Campbell from Crudo, Duc Liao of Scratch, Josh Riesner and Keenan Bosworth of Atlas Bistro and now of their own Pig and Pickle. As much as I love the kitchen the pay rates and hours have not always been compatible with my lifestyle. Thus, I have primarily stood a front of the house position over the last few years but found it a little unfulfilling and still longed to “create something.” My world would be revolutionized after attending a tequila seminar by Gaston Martinez who is the regional brand representative for Milagro tequila. We tasted through their entry level line then their select barrel line while Gaston elaborated on the energy and love that go into their creation. He also prepared three cocktails for us… one with orange and thyme is particularly memorable. The whole class cost $20 and I remember thinking that was one of the coolest things I had ever done and begged Jason Asher who had invited me to please invite me to anything of the sort in the future. A little nagging and the boy came through… punch, tequila, rum, and ice seminars galore!! He really nurtured my growth and I couldn’t be more thankful. I am now an active member of the United States Bartender’s Guild in which seminars and social functions are at least monthly. I would certainly encourage anyone who is looking to further their spirit knowledge, be it professionals or hobbyists to join- it’s fun, educational, and builds a competitive edge. After getting my feet wet, it was time to get behind a proper bar… Travis Nass invited me to join him at the Last Drop Bar at Lon’s at the Hermosa. We both have a culinary mindset (Travis used to be a tapanyaki chef) you’ll see lots of house-made ingredients, fresh juices and herbs, and very few artificial flavors and colors. He was a great coach in addition to being one of my favorite people on the planet. I hope I get to work with him again one day. I spent a brief period of time behind the bar with Clint Spotleson at Mabel’s on Main (now of Virtu) the boy is incredibly talented and I try to learn what I can from him but his style is different than my own. The time has come for me to spread my wings and build my own beverage program. A big THANK YOU to Peter Kasperski for giving me this opportunity as well as for being one of the most encouraging, supportive people in my life. I truly love being behind the bar; it’s creative, hands-on, and limitless.

I was born…

PHOENIX!!!

My favorite thing about Arizona…

Thunderstorms, sunsets, the fragrance of orange blossom, and easy access to quality mexican food (I am a taco fanatic!).

I’m listening to…

Recently, The Weeknd a lot of the time. The music is relaxing yet soulful and groovy; it’s also fabulously slanted towards girls in my age bracket so sometimes it seems cheesy but I really dig it. Otherwise, Outkast and Atmosphere are regular favorites. I’m drawn to heavy bass and quippy lyrics.

My family…

Is large, encouraging, and colorful. I primary grew-up in a Latino household; it was often filled with music, dancing, food, and laughter. It was a great way to grow up.

If I could have dinner with anyone, it would be…

Probably Dave Grohl, I’m sure he would have some really awesome stories to tell… Plus he’s hilarious.

One thing I cannot live without…

Cheese. I’m lactose intolerant so I’m acutely aware of the fact that I have no willpower against it- regardless of how sick it makes me. For the same reason I typically try to opt for something goat or sheep’s milk based or something ripened, nutty, and hard… they’re a little easier on the tummy. A good pair of stilettos (the taller the better) and mascara (I love Make-up Forever’s Smokey Lash in purple) would admittedly be hard to go without.

When I was younger, I wanted to be…

An art teacher or a circus performer… I guess I am a little of both.

I’m inspired by…

Alice Waters and children living in third-world countries.

The one person who motivates me is…

I pride my myself on being exceptionally self-motivated. It’s the surest way to get things done.

If I could change anything in the world, it would be…

Global access to clean, natural, healthy food options.

The perfect day would be…

A motorcycle ride up north towards Jerome to check out some of the wineries (where motorcycles are banned due to a noise ordinance but, hey, it’s my dream day). Then a stop at the Out of Africa Wildlife park where you can feed the tigers and interact with the animals. Next, a stop at the Lowell Observatory in Flagstaff where I can get my space-science-nerd on and maybe even discover a new planet (or moon!) This would be followed by humanely-raised-gluten-free-fried chicken from a cast iron pot around a campfire where there would hopefully be some guitar and sing-along songs. It would all be washed down with lots of Champagne (I am partial to Dom Perignon and Perrier Jouet for larger houses… 2002 is an exquisite vintage.

My first job was…

Joe’s Real Barbecue they were fabulous employers and I stayed with the company for over three years. I still like to eat there any time I get to Gilbert… or rather any time I crave barbecue.

My favorite escape…

Bubble baths and motorcycle rides to no where in particular.

My life…

Always entertaining and better by the day.

I’m currently working on…

Becoming a magician, except I never practice so it’s a REALLY slow process. Truthfully, I have been working to transform our bar into a more functional work space before the busy season arrives. I am also just finishing Tanqueray’s Ginstitute online. I’m still relatively new (three years) to the spirit world so I actively try to pursue education and technique as often as I can.

Always…

Count your blessings, breathe and love deeply, think before you speak, be prepared, champagne, and tip your bartender

Never…

Settle, count your eggs before they hatch, drink and drive, lose focus, stop exploring, mind the bullocks.

Favorite Quote…

“I’m gonna eat your brains and steal your knowledge.” I’m a huge advocate of “cult horror,” especially zombie related films. Planet Terror is definitely a favorite. On more challenging days I say to myself “A calm sea never made a skilled sailor.”

Biggest Dream…

A feature in Saveur magazine, I swoon for high-gloss print and anxiously wait for new issues to be printed. My favorites are Lucky Peach and Saveur they are both food and beverage themed, witty, and romantic. I also hope to one day bite a polar bear and/or be bitten by a shark in a shark suit. Although it’s silly, I’m serious. It just sounds REALLY tough… and thrilling.

My Pet Peeve(s)…

Littering, bigotry, animal cruelty, liars, juggalos, and Rene Zellweger.



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