by Asha Ellison
Jenna Reynolds never envisioned a career behind the bar. It’s one of those things that happened by chance and changed her life for the better.
A former student of theoretical mathematics at Carnegie Mellon, Reynolds, beverage director at Charlotte’s Chango Food Group, measured her life in complex equations before measuring it in ounces — until an unexpected loss caused her to pivot.
“I lost my mom during my final year of school,” Reynolds recalls. “So, I left Pittsburgh and came back [home to Waxhaw] to help my dad and my little sister.”
From proofs to pours
When Reynolds, endearingly known as “Duckie,” returned home, she took a job pouring beer at a family friend’s taphouse.
“I’d never worked in a restaurant a day in my life,” she laughs. “But it’s how I could afford to help my family and get an apartment.” Her transition to bartending in 2022 was somewhat of a whirlwind. Only a year later, she was recognized by the United States Bartenders Guild as a top-five finalist in the organization’s World Class competition. She felt empowered.
“At that point, I realized that I was much happier and more fulfilled as a person because I got to impact people’s lives every day. So I keep doing it,” she says.
Pushing boundaries
When Reynolds isn’t participating in cocktail competitions, wowing audiences with imaginative, playful or sentimental beverages, you’ll find her behind the bar at SouthPark’s Taqueria Mal Pan or Tacos El Malo and its speakeasy, Hermanita, in Plaza Midwood.
“If I can create a lasting memory for someone celebrating an anniversary or have a positive impact on someone who’s had a rough day, it really means a lot to me,” she says.
Reynolds’ team keeps it classic at Mal Pan, with margaritas, palomas and hibiscus drinks that honor and amplify the original recipes of restaurant owner Andre Lomeli. But over at Hermanita, Reynolds finds joy in pushing creative boundaries and experimenting, fueling her curiosity and honing her craft.
“In theoretical mathematics, you are creating knowledge and breaking new ground every day,” she says. “In a way, that’s what I do now. With spirits, there’s no way we can ever know everything, and I’m passionate about learning something new every day.”
Precision with practice
As winter transitions to spring, Reynolds offers one of Mal Pan’s most refreshing cocktail recipes, the Jaguareté, for the home bartender’s next challenge. The cocktail balances the smokiness of mezcal, the bitterness of Campari and the floral notes of hibiscus.
When it comes to cocktails, precision comes with practice, according to Reynolds.
“Master the classics first,” she advises. “If you know how to make a classic margarita or old-fashioned, you’ll be able to make a flavored or more experimental one. You’ll start to learn how sugars and bitters work together, and eventually, you’ll have mastered the art of balancing a cocktail.” SP
The Jaguareté
Ingredients
1 1/2 ounce mezcal (Reynolds recommends 400 Conejos)
1/4 ounce Campari
1 ounce hibiscus water (recipe below)
1/2 ounce fresh orange juice
1/2 ounce cinnamon simple syrup (recipe below)
4-5 mint leaves
1 cinnamon stick
Directions
1. Combine ingredients in a cocktail shaker.
2. Add ice.
3. Shake and double strain using both a cocktail strainer and a mesh strainer into desired glass (Reynolds recommends a chilled Collins glass or julep cup).
4. Garnish with a cinnamon stick and a generous amount of mint.
Hibiscus water
4 cups water
1 cup dried hibiscus leaves (available at Latin grocery stores)
3/4 cup sugar
1. Pour water in a pot and bring to a boil.
2. Add the hibiscus leaves and let simmer for 10 minutes.
3. Add sugar and stir. Turn off heat and let the water cool down.
4. Store in the refrigerator.
Cinnamon simple syrup
2 cups water
4 cinnamon sticks
1 1/2 cups sugar
1. Add water and cinnamon to a small sauce pot and bring to boil.
2. Simmer for 10 minutes, and strain out the cinnamon sticks.
3. Return mixture to a boil; add sugar and stir until dissolved.
4. Let syrup cool to room temperature before use.
