A bartender and writer from Los Angeles, Lindsay Nader’s foundation behind the bar began at New York City’s P.D.T., where skills for progressive cocktail development were formed under the tutelage of Jim Meehan and his talented staff. She was then given entree into the freelance world and began contributing to cocktail menus in NYC, Brooklyn, and Park City, Utah. In the summer of 2010, Lindsay signed on as Deputy Cocktail Editor for Food & Wine Magazine’s 2011 Cocktail Book, a highly esteemed annual publication. Since returning to Los
Angeles, Lindsay has had the privilege of working with Vinny Dotolo and Jon Shook of Animal
Restaurant, designing a classic drink program for the opening of their second endeavor, Son
Of A Gun. Nader spent nine months working at Harvard & Stone, the second collaboration
between La Descarga’s Houston Brothers, Pablo Moix and Steve Livigni, and was on the
opening team of the Houston’s latest venture, French concept bar Pour Vous. She is also
a contributor at shakestir.com and author of the Los Angeles Magazine column Hey Barkeep.
Follow her cocktail chronicles at thenader.com.