Timothy J Baer421 chevron street Pahrump Nevada 89048

(775) 513 3642, timjbaer@yahoo.com

Objective: I am looking for a career that adds fuel to the fire of my passion for bartending/mixology.I bring my experience to the table and add what your company has to offer, creating amazing experiences for our Guests.

Experience: 2/2014 to present. Tag Bar at the Linq Hotel Las Vegas, Nevada Bartender/Hoptologist: (Beer Mixologist). Advancing our craft beer/mixology program with a

solid foundation in Mixology and flavor profiles. Knowledge of over 30 styles and 300 plus beers that we serve. 17 machine Gaming bar/lounge in a 10,000 foot sport setting with over 38 screens and full

cocktail service to the gaming floor.

5/2013 to present. Nobu Caesars Palace. Las Vegas, Nevada Bartender: with full menu service in a Forbes certified fine dining restaurant. Mixology grade cocktails with an active mixology program. Sake program and extensive ongoing training on menu and bar service.

6/2003 to 5/2013 Harrah’s Rincon Casino Valley Center, California Bartender: 20 gaming machine, in a 7000 foot live music venue on the casino floor. Full bar and cocktail service to the lounge and gaming floor. Continues service training and Responsible gaming certifications. New employee, departmental trainer.

8/1993 to 4/2003 Fogerty’s Nightclub Escondido, California Bartender/Night Manager: 10,000 sf. Live music venue with pool Tables dart leagues, dancing

and karaoke. Bartender and cocktail employee trainer. Closing Books, Inventory and ordering with a pour cost of 16% on average. 5/1989 to 8/1993 Pounders Sports Pub Escondido, California Senior Bartender: 100 capacity live music neighborhood bar with Pool and dart leagues. Night closing paperwork and bartender/cocktail server trainer.

Related experience: I have all cards necessary for the job, in addition to my Cicerone Certified Beer Server certification and Bar Smarts certifications, both wired and live. I have extensive training in beer and alcohol product knowledge and a passion for great food.

References upon request.

Cocktail #1. Aprodisac. A Cocktail I Created for The Cocktail Gladiators Competition at Caesars Palace. An Apricot Basil Cocktail with Absolut Elyx

Vodka and Velvet Falernum.Measurements Ingredients Cost

1 ½ oz. Absolut Elyx $1.84½ oz. Velvet Falernum $0.27½ oz. Apricot Basil Syrup $0.20

3 Thai Basil leaves $0.05¼ Nectarine Chopped $0.251 Squeeze of lemon $0.10

Total $2.71Method: Fill a 12oz. Goblet with shaved ice and pour the Syrup directly on top

in the middle of the ice and top with chopped nectarine. Add vodka and Falernum to mixing glass, shake and strain directly around the Syrup in the

glass. Garnish with 3 Thai Basil leaves.

Recipe for Syrup: add 8 oz. of apricot puree 1 cup water, 1 cup sugar and 6 basil leafs to pan and reduce at low heat for 20 minutes. Strain out basil and bottle.

Shelf life is one week.Tasting Notes: Clove, Apricot, Basil and Nectarine.

Cocktail #2 Absinthe, Sake and Berry Cocktail.

Amounts Ingredients Cost

½ oz. St George Absinthe $0.87

2 oz. Junmai Sake $2.32

1 oz. Raspberry syrup $0.32

1 tsp. Muscovado Brown Sugar $0.05

5 large Mint Leaves $0.02

1 Black Berry $0.02

Total $3.60

Method: In a mixing glass, Muddle blackberry and brown sugar then add mint and press. Add liquid ingredients and ice then shake and pour into tall highball glass. Garish with spanked mint spring.

Recipe for Raspberry syrup: 4 to 1, simple syrup and raspberry puree reduced for 10 minutes on low heat and allow to cool. one week shelf life.

Tasting Notes: Anise with notes of berry and mint

Cocktail #3. A Hoptail with Appleton Rum, Apricot Basil Syrup and Pyramid Apricot Ale.

Measurements Ingredients Cost1 ½ oz. Appleton Estate Rum $1.02½ oz. Amaretto $0.28¾ oz. Apricot Basil Syrup $0.20

4-6 oz. Pyramid Apricot Ale $1.251 Sprig Basil $0.08

Total $2.46

Method: add Liquid and ice to mixing cup, shake and strain onto fresh ice in 16 oz glass and add the Aleon top. Spank the Basil sprig and add on top.

Recipe for Syrup: add 8 oz. of apricot puree 1 cup water, 1 cup sugar and 6 basil leafs to pan and reduce at low heat for 20 minutes. Strain out basil and bottle. Shelf life is one week.

Tasting notes: Apricot, basil, rum and light wheat finish.

Cocktail #4 Made with Turkish Figs and Thyme Simple Syrup.

Amounts Ingredients Cost.1 ½ oz. Atlantico Platino Rum $1.05

1 Turkish Fig $0.75¾ oz. Thyme Infused simple syrup $0.25½ oz. Tuaca $0.40½ oz. Lychee Juice $0.05

1 Lemon Wedge $0.10Total $2.60

Method: Muddle the fig through a strainer to remove seeds or use puree. Add liquid ingredients and squeeze lemon into tin. Shake and strain into rocks glass with large ice cube. Then garnish with fig slice and spring of thyme.

Recipe for Simple Syrup: Macerate Thyme in hot water then add 2/1 sugar to infused water and allow to cool.

Tasting Notes: Fig, Citrus and Thyme.

Cocktail #5 a Gluten free Hoptail with Tito’s Vodka, Cinnamon and Clove infused Agave Syrup and Crispin Apple Cider.

Measurements Ingredients Cost1 oz Tito’s Vodka $0.57½ oz Amaretto De Ser0nno $0.28¾ oz. Infused Agave syrup $0.384-6 oz Crispen Apple $1.25

1 Apple Wedge $0.101 Cinnamon stick $0.15

Total $2.73Method: Add liquid to mixing glass, then shake and strain onto fresh ice in 16 oz glass. Add Crispin and Garnish with cinnamon speared apple wedge.

Ingredients for Cinnamon, Clove Agave Syrup: add one Cinnamon stick and 4 whole cloves to a 1/1 mixture of hot water and agave syrup. Add one orange peel and let macerate for one day.

Tasting Notes: Apple, Cinnamon and Clove