Michelle Jacob, General Manager
Michelle Jacob was an inaugural member of the Gertrude’s management team and was promoted to general manager in 2013. Throughout her tenure at the restaurant she has overseen Gertrude’s full complement of highly rated beer, wine, and spirits ensuring they meld perfectly with the changing cuisine. Her passion for innovative libations is driven by her years of bartending, consulting, and managing restaurants.
Michelle created Gertrude’s cocktail program to emulate the restaurant’s “ingredient-driven farm-to-table” approach to food, supports Arizona distillers, brewers and wine makers, and delivers lively drinks that have garnered national media recognition.
Located within one of the Valley’s top cultural attractions, she acknowledges that true mixology can be difficult in a high-volume setting when bartenders must balance entertaining bar-top guests with filling server drink orders. Her mantra is the guest must never feel inferior to a drink that requires 19 steps and the bartender’s focused attention.
The cocktails, hoptails, and mocktails created for Gertrude’s reflect the beauty and flavors of the Sonoran Desert while complimenting Gertrude’s fare for a pallative experience that leaves guests craving more. Some of her creations include the Barrel-Aged Manhattan (AZ’s Del Bac Whiskey infused with coffee beans from AZ’s Espression’s Roasters and AZ Bitters Lab’s Figgy Bitters), the Tundra (a digestif featuring AZ’s Thumb Butte Rum and fresh mint from Gertrude’s herb garden), the Garden ‘Rita (jalapeno-infused tequila, habanero-prickly pear puree, fresh lime, fresh cilantro, and house-made lime syrup), hand-made Blackberry, Lemon, and Cilantro Seltzer, and fresh, hand-made Berry-Basil Lemonade.
For more information visit http://www.gertrudesrestaurant.net/libations/