TROY SIDLE

About

Welcome to HoneydewLimeade.com

This is a personal site built from the bottom up, incorporating the building blocks of web development as I go.

Why HoneydewLimeade? It’s a nod to my career in the hospitality industry where I specialized in cocktails. Honeydew Limeade is one of the drinks published in Batch Cocktails by Maggie Hoffman.

Working professionally in the hospitality industry for over 15 years, I honed skills of craftsmanship, discipline and creativity. With a degree in computer science, I’m now utilizing those skills and applying them to web development.

This site is written in Bootstrap 5 framework, with inspiration from Bootstrapmade templates. General references for HTML, CSS and JavaScript were primarily sourced from w3schools. The code is publicly available on Github.

Experience

Skin Contact, New York, NY

7/2022 – Current

Consultant

Implemented an updated data maintenance and inventory system

Created a program to convert the text menu into a mobile-friendly design, improving the customer experience and ordering efficiency.

Skin Contact, New York, NY

7/2022 – Current

Server

Maintained knowledge of natural wine list that changes weekly

Helped guests understand the unique characteristics and flavor profiles of natural wines

Exhibited efficiency during busy hours, maximizing productivity and reducing wait times

The Dinex Group, New York, NY

2/2022 – 5/2022

Director of Cocktails

Developed bar programs with an emphasis on cocktail experiences

Created systems and standards for existing bar and cocktail programs

Restaurant Daniel, New York, NY

5/2021–12/2021

Bartender

Created cocktail recipes for house cocktail menu

Executed classic and custom cocktails in a fine dining setting

Oversaw and executed operations during a six week renovation

La Mercerie, New York, NY

10/2020 – 5/2021

Bartender / Server

Developed cocktail recipes for house drinks menu

Operated as bartender and server

Skin Contact, New York, NY

9/2020 – 12/2020

Server

Maintained knowledge of natural wine list that changed weekly

Operated as bartender, server and food runner

Convive Wine & Spirits, New York, NY

4/2020 – 8/2020

Service Coordinator

Oversaw the retail shop maintaining positive customer relations

Created systems to maintain and improve logistics and delivery standards

ZZ’s Clam Bar, New York, NY

9/2017 – 3/2020

Head Bartender

Created original cocktails in line with the mid-century Cuban theme

Led other bartenders in the creative direction of the cocktail program

Hosted multiple events per week for Carbone

Pouring Ribbons, New York, NY

9/2012 – 7/2014

Owner, Manager, Bartender, Server

Trained staff for bartending, serving, hosting, and management

Became a recognized expert on Chartreuse

The Violet Hour, Chicago, IL

11/2007 – 11/2009

Bartender

Developed a large repertoire of classic and classic-inspired cocktails under Toby Maloney

Created nine cocktails placed on the seasonal menus

Publications

Books

During my career working in the cocktail industry, I've often been asked to contribute recipes for books. While the themes have differed, my straightforward style is to create approachable cocktails from classic templates.

Articles

These are highlights from a number of interviews and articles I've been a part of during my career.

Some Bars Offer A Taste of Papa’s Gin

"Troy Sidle... has grown philosophical about the differing flavor profiles he finds in various bottles of the classic liqueur. 'Chartreuse is always the same,' he said. “What changes is the expression of it."

Spiking Coffee, Opening Eyes

"But on a recent afternoon... Troy Sidle turned to a higher class of spirits, in exact proportions, for the establishment’s signature 'coffee cocktails,' which reflected considerably more ambition and thought."

The Daiquiri Dossier

"The Rum Reader invited [Troy] to assemble a dream team of Daiquiri experts to explore its particular role in the current cocktail revival."

How To Make Rose Sangria With Gin

"The New York City-based bartender and bar designer takes his sangria seriously and has special pride in the pink variety."

The Bartender Questions:
Drinking Well Edition

"Do you use that degree at all now?
I spend a lot of time programing POS systems and dealing with [cocktail] databases... "