Benjamin Wright’s journey to becoming a bartender is rooted in family and an early exposure to the service industry.

Born to a Cuban immigrant mother who ran a catering business in the 1990s, Wright’s childhood often consisted of helping out the family however he could.  “It was hard [for my mom] to get a babysitter as a single parent, so as soon as I could start lifting boxes of serving utensils and linens you better believe I was there helping the family business.”

Wright soon discovered that making friends with the bartender, even as a nine-year-old, was a great way to settle into the mix – as well as score some free Shirley Temples. “Play ‘go fetch’ enough and you open the door to unlimited Shirley Temples and a sugar rush that helps you stay awake to take it all down and pack it back up.”

Wright says his best drinks come to him in dreams which involve hanging with friends in surrealistic bar settings. “I wake up and write down as much as possible and try to make that bar environment and the drink a reality.”

Fair enough, because we can’t stop dreaming about this Shrimp Cocktail that Benjamin Wright has turned into the real deal which can be had at Herb & Bitter on Capitol Hill.

Shrimp Cocktail

.75 Shrimp Sheringham Seaside Gin
.75 cocchi Rosa
.75 acid adjusted turnip juice
.75 Bay leaf liquor
1 Blanched shrimp dipped in absinthe

Shaken, double strained into a coupe, garnished with shrimp.

Shrimp Sheringham Seaside Gin
For 750ml Sheringham Seaside Gin add one bar spoon shrimp powder, and shake to let sit overnight. Shake before use.

Acid adjusted turnip
Juice turnips, measure your yield by volume, then add 3% citric acid, and 2% malic acid, stir till dissolved.

Bay leaf liquor
Infuse 500 ml starch vodka with 1 gram bay leaf for at least 24 hours. Strain and blend in .333% sugar until dissolved.

Read more about other Seattle Bartenders making their mark in Seattle.