Mixology Spirit: Carol Castro & Luke Stuerken
This edition of Mixology Spirit feels a little nostalgic for us. We took a short road trip down to New Milford to visit Zaza’s on Main, one of the newest additions to the town’s thriving restaurant scene. Zaza’s opened in December 2025 with owners Artie Praino and Tyrone Taylor at the helm, along with their wives, Charleen Praino and Marisol Taylor, who helped shape the restaurant’s contemporary, inviting atmosphere.
Artie is a good friend of Litchfield Distillery, and we first got to know him when he operated Zaragoza in New Milford several years ago. In fact, Zaragoza holds a special place in Mixology Spirit history. It was there that we featured our very first bartender, the multi-talented Christine Short, followed later by Christian Mendoza, who continues to work at ZaZa’s.
So, to say we were excited to stop in, enjoy a few cocktails and check out the new scene is an understatement. Zaza’s is sophisticated without feeling stuffy, with a lively atmosphere, globally inspired food and handcrafted cocktails that carry forward some of the spirit of Zaragoza while creating something distinctly its own.
Artie and Ty suggested we experience drinks crafted by two of their talented bartenders, Carol Castro and Luke Stuerken. While they’re at different points in their bartending careers, both approach the craft with respect, curiosity and a commitment to getting the details right. As we quickly discovered, that dedication shows up in every cocktail they build.
Meet Carol Castro
Batchers: Hi Carol! Welcome to Mixology Spirit. How long have you been working behind the bar? What inspired you to become a bartender?
Carol: I’ve been bartending for about three years. I really liked the social side of it and being able to meet and interact with different people. I also enjoy learning to make new drinks and creating something that people enjoy.
Batchers: What’s something another bartender taught you that has always stuck with you?
Carol: To always stay calm and organized, even when the bar gets really busy. Once you get overwhelmed, it’s really easy to fall behind. So, staying organized has always stuck with me.
Batchers: Where do you find inspiration for new cocktails outside of the bar world?
Carol: Mostly from flavors I already enjoy, whether it’s different fruits, desserts, or something I’ve tried while I’m traveling. I like discovering flavors that work well together and turning them into a cocktail.
Batchers: What’s harder: creating a completely original cocktail or putting your own spin on a classic?
Carol: I’d have to say creating a completely original cocktail. With classic cocktails, you already have a great base to work with, so it’s easier to switch a few things up and make it your own.
Batchers: Got a good story about a really hard night behind the bar?
Carol: I don’t have one specific story to share, but the nights when the bar fills up all at once and everyone wants a drink at the same time are always the most challenging. It can get very hectic, but once you get into a rhythm and get through the rush, it’s a great feeling of accomplishment.
Batchers: Who has had the biggest influence on the way you approach bartending?
Carol: I’ve gotten inspiration from just about every bartender I’ve worked with over the years. You pick up and learn little things from everyone, whether it’s how they craft certain drinks, create the perfect garnish, stay organized, or interact with guests.
Batchers: What is your favorite Litchfield Distillery spirit to build cocktails with (and why)?
Carol: I really like Litchfield’s Rye and Bourbon whiskeys, especially for classics like Old Fashioneds and Manhattans. It’s great to offer a local option for such classics and their whiskeys have enough spice and character to shine through in a cocktail. I also like their Gin because it showcases fresh and floral notes that work well in so many ways, which is why we use it for our Lavender Bee’s Knees.
Batchers: What does The Spirit of Hard Work® mean to you?
Carol: To me, The Spirit of Hard Work means showing up, putting in your best effort, and taking pride in what you do, even on the most challenging, busy days.
If you love gin and gin cocktails, it’s easy to fall into a routine. You call for your favorite (Litchfield, of course!) and order the same go-to cocktail.
This Lavender Bee’s Knees is a great reminder that it’s always worth branching out, even when the drink isn’t too far from something you already know and love. Carol’s addition of honey lavender syrup and Sevez Lavender Liqueur brings a calming floral layer to the classic Bee’s Knees, beautifully complementing our Gin’s signature citrus and floral notes. The cocktail still feels familiar, but with an added refinement and complexity that invites you to slow down and appreciate all the subtle flavors in the glass.
Ingredients:
- 2.0 oz Litchfield Distillery Gin
- 1/2 oz Honey Lavender Syrup
- 1/2 oz Sevez Lavender Liqueur
- 1 oz Fresh Lemon Juice
- Dried Lavender Buds for garnish
Method: Combine all ingredients in a shaker with ice. Shake until the shaker is frosted and well chilled. Fine strain into a coupe glass and garnish with dried lavender buds.
…and now meet Luke Stuerken
Batchers: Hi Luke! Thank you for being a part of Mixology Spirit. So, you’re fairly new to the craft. What attracted you to bartending, and what has surprised you most since getting started?
Luke: I’ve been bartending for just under a year, and there were so many things about the craft that immediately drew me in. What fascinated me most was the artistry behind it. A cocktail isn’t simply a collection of ingredients poured into a glass; it’s the process of taking different flavors, techniques and ideas and turning them into something that feels almost like a piece of art. There’s a lot of creativity and intention behind creating a great drink.
What has surprised me most is just how much work and preparation can go into something a guest might experience in 30 seconds. A customer sees the finished cocktail being placed in front of them, but they don’t necessarily see the hours of preparation, experimentation and hard work that made that drink possible. That behind-the-scenes work has given me an entirely different appreciation for the craft.
Batchers: When you’re new to bartending, there’s a tremendous amount to learn. Who have been some of your mentors, and what have they taught you that has really stuck with you?
Luke: When I started bartending, I was fortunate to have an incredible mentor, Liam Gallagher, who taught me the foundation of virtually everything I know. I learned so much even before I stepped behind the bar for the first time, simply through observation and by asking every question I had.
Liam has a deep respect for the craft, and he took the time to teach me how to do things the right way rather than simply showing me how to get through a shift. One lesson that has always stuck with me is that you can be great with customers and make average drinks, or you can make incredible drinks but be terrible with customers. Neither one is enough. The right way to bartend is to do both: give someone an experience they won’t forget while also giving them one of the best drinks they’ve ever had. When you can accomplish both, you’ve become a great bartender.
Batchers: What’s something the experienced bartenders around you make look easy that you now realize isn’t?
Luke: When I first started serving, I remember a night when the bar received an order for 20 espresso martinis at once. I can still remember Liam and Dan laughing about the ticket and knocking it out like it was the simplest order they had ever seen.
At the time, I had no idea how much of a headache that probably was. Now that I’ve worked behind the bar myself, I have a completely different appreciation for what they were able to do. Managing that many drinks at once while keeping the quality consistent, staying organized and still giving guests a great experience can look effortless, but there’s a tremendous amount of skill behind it.
Batchers: As you spend more time behind the bar, what are you most excited to learn or explore next?
Luke: I’m most excited to keep exploring new flavor combinations and pushing myself outside the traditional boundaries of cocktails. I want to experiment with ingredients that people might not immediately expect to work together, but that come together in a way that genuinely surprises them. There’s something really exciting about taking an idea that sounds a little crazy on paper, refining it and turning it into a cocktail that people love.
Batchers: Got a good story about a tough night working behind the bar?
Luke: The first time Zaza’s hosted an After Dark DJ event, I remember just how underprepared we were for the volume. At one point, we were making around 50 cocktails at once, and we simply weren’t ready for it.
Fortunately, I had some previous experience working in a nightclub environment, and I also had incredible coworkers helping me get through it. Some of them, including Cody, weren’t even working that night. They were there to enjoy the event but jumped in to help when they saw how busy we were.
It was an absolute whirlwind, and at the time it felt like the night was never going to end. But somehow, we came together as a team and made it work. Looking back, it was actually one of my favorite nights because of how much we accomplished in a situation that initially felt completely overwhelming.
Batchers: Before you started bartending, what did you think being a bartender was all about, and how has that perception changed?
Luke: Even before I started bartending, I had a tremendous amount of respect for the craft and understood that it was much more complicated than it appeared. But even that perception turned out to be a huge underestimate.
There’s a point when you finally step behind the bar yourself and realize just how many different things you have to think about at once: your guests, your drinks, your timing, your technique, your organization and everything happening around you. I already knew there was a lot that went into bartending, but actually doing it gave me a completely different appreciation for the amount of work, skill and pride that goes into the craft.
Batchers: What is your favorite Litchfield Distillery spirit to build cocktails with, and why?
Luke: I’m a huge fan of Litchfield Distillery’s Maple Bourbon. I think it’s incredibly versatile, and I love the flavor profile it brings to cocktails. You can take it in a lot of different directions.
For example, you can use it to make a really delicious fall-inspired espresso martini with Maple Bourbon and Litchfield’s Crème de Maple. Or you can keep it classic and simple by building an Old Fashioned with Maple Bourbon and maple syrup. It adds a distinctive depth and sweetness without overpowering the other flavors. It’s one of those spirits I always enjoy having behind the bar because there are so many ways to work with it.
Batchers: What does The Spirit of Hard Work® mean to you?
Luke: The Spirit of Hard Work means a tremendous amount to me. Being able to bartend at my age, in the environment I’m fortunate enough to be in, didn’t happen without a lot of hard work. I’ve been given some incredible opportunities by great people along the way, and I’m extremely grateful for them, but without working hard and proving myself, I wouldn’t be where I am today—not even close.
Work ethic has always meant a lot to me. My parents taught me that from a very young age, not just by telling me about it, but by letting me see how hard they worked to provide the life they wanted for my sister and me. I’ll always be grateful for that, and I’ll never forget that the life I was given was made possible in large part because of the Spirit of Hard Work that both of my parents live by. It’s something I will always carry with me throughout my own life.
The cocktail Luke built for us is called the Batcher’s Buck, a refreshing bourbon cocktail made with our Straight Bourbon Whiskey, lemon juice, Demerara syrup and strawberries. Bourbon and strawberries may sound like an unusual combination, but trust us, it works. The cocktail is beautifully balanced, with the bourbon holding its own against the fruit while Angostura bitters and ginger beer add a subtle layer of spice and complexity. It’s refreshing enough for warm weather, but has enough depth to enjoy year-round. And when strawberry season rolls around, be sure to revisit this recipe with fresh, locally grown Connecticut strawberries.
Ingredients:
- 2.0 oz Litchfield Distillery Straight Bourbon
- 1 oz Fresh Lemon Juice
- 1/2 oz Demerara Syrup
- 1 Whole Strawberry or 1 oz Strawberry Puree
- 5 Dashes Angostura Bitters
- Top with Ginger Beer
Method: Add whole strawberry to a cocktail shaker and muddle. (If using strawberry purée, add 1 oz to the shaker.) Add LD Straight Bourbon, lemon juice, Demerara syrup, and Angostura bitters. Fill the shaker with ice and shake until well chilled and properly incorporated. Pour directly into serving glass without straining to preserve some of the strawberry’s natural texture. Top with ginger beer, stir gently, and garnish with a fresh strawberry.
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To learn more about ZaZa’s on Main, visit their website and connect with them on Facebook or Instagram. The restaurant is located at 7 Main Street in New Milford, CT. To contact, please call (860) 717-4122 or email eat@zazasonmain.com.
About Mixology Spirit:
Mixology Spirit is a Litchfield Distillery blog series dedicated to sharing the stories of creative and passionate mixologists who embody The Spirit Of Hard Work®. Think you got what it takes to be featured? Drop us a line at info@litchfielddistillery.com.
©2026 Litchfield Distillery.
Photography & Editing Credits: Tony Vengrove | Stylist: Jaqueline Bonnell
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