Mixology Spirit: Natasha Danzy
We’re kicking off 2025 on Mixology Spirit with a trip to Woodbury, CT to meet up with Natasha Danzy. She is the General Manager at Good News Restaurant & Bar in Woodbury, CT and has over 20 years experience crafting delicious cocktails. Good News has been a fixture in Woodbury for 30 years and is now under new management, led by new owner, Michael Hayek. The restaurant recently completed a renovation project to enhance the dining and bar experience, as well as add additional outdoor dining options. We really liked what they did with the space and we’re sure you’ll enjoy the experience as well. Read on to learn more about Natasha’s background and learn how to make her amazing Bacon Old Fashioned.
Batchers: Thanks for joining us on Mixology Spirit, Natasha! For those not familiar with the Good News Restaurant & Bar, please tell our audience a little bit about it and what they can expect when they visit.
Natasha: Good News has been a popular Woodbury destination for over 30 years. We are focused on and celebrated for our farm-fresh food and locally-sourced ingredients. We offer dishes from all over the world, made unique by the fresh ingredients that are in season. We recently completed a renovation and offer a warm, inviting atmosphere, expanded patio and a stylish bar.
Batchers: How long have you been working behind the bar? What do you love most about the craft?
Natasha: I have been working in the industry for 20 years. I love that it’s a job that allows you to be creative and experiment. I really love making cocktails, whether they be classics or my own creations, then sharing them with customers. The one-on-one time you get with customers is something I enjoy a lot, and it’s time you don’t necessarily get when you’re working as a server.
Batchers: In your mind, what are the elements of a perfect cocktail?
Natasha: Balance. Many unexperienced bartenders often rush or take short cuts when creating cocktail recipes. Balance is really the secret ingredient. When you take the time to experiment and find the perfect harmony of liquor, citrus, sweetness, etc., that’s when you really take a cocktail from good to great. You should also get feedback from others and don’t just rely on your own taste buds. By doing so, you ensure that you maximize the appeal of your drink with everyone.
Batchers: For those who are trying to make better cocktails at home, what tips would you suggest they incorporate to help take their drinks to the next level?
Natasha: Instead of buying big bottles of spirits, try buying a ton of nips (50ml bottles). I know it might sound silly, but when you buy big bottles of things you’ve never tried, you’re somewhat committed to using those bottles for a while. With nips, you can try a whole bunch things…trial and error. Once your knowledge grows of what each spirit tastes like, and which ones you prefer, you’ll be able to get a sense of what combinations will work best. This is when your craft cocktails will really begin to stand out.
Batchers: Got a good story about a really hard night behind the bar?
Natasha: A few years ago, and a different restaurant, I was working the service bar, making all the cocktails for the restaurant service. This restaurant had 500 covers on the books, 21 different cocktails, including garnishes that required me to light cinnamon on fire, make smoke-filled bubbles, just to name a few. There was only one other bartender with me to handle the bar top on this particular night. I recall us both saying, “There’s no way we can get this all done.” A little later, an espresso martini shaker exploded all over me in the middle of it all. Yet, no matter the struggle or stress, I kept my head down and kept going. I still can’t believe how many drinks I made that night and without any wait staff!
Batchers: Do you have other interests or hobbies you pursue when you’re not working at Good News?
Natasha: Well, I am kind of a workaholic and can struggle to find time to separate myself. But, when I do get that down time, all I want to do is spend it with my husband and gold retriever, Leo.
Batchers: What is your favorite Litchfield Distillery spirit to build cocktails with (and why)?
Natasha: I’d say either Litchfield’s Straight Bourbon Whiskey or their Vanilla Bourbon. They are so versatile and I appreciate their smooth taste. You can make great cocktails with these, from an Old Fashioned to even an Espresso Martini. In fact, every bourbon cocktail that I create at Good News features Litchfield Distillery bourbon.
Batchers: What does The Spirit of Hard Work® mean to you?
Natasha: No matter what kind of day you’re having, working hard is always the way to go. Hard work will help you to accomplish your dreams. Success is earned. Keeping those words in your mind, body and spirit will push you to greatness.
Natasha’s featured cocktail is a “Bacon Old Fashioned.” We loved it and think it’s the perfect cocktail to enjoy this fall—and well beyond!
Ingredients:
- 2.0 oz Fat-Washed* Litchfield Distillery Straight Bourbon
- 0.50 oz Litchfield Distillery Bourbon-Barrel Maple Syrup
- 4-5 dashes Angostura Bitters
- Garnish: Candied Bacon*
Method: Add bourbon, maple syrup and bitters to a rocks glass and stir. Add large ice cube. Garnish with candied bacon.
* Additional Instruction:
- Click here for simple instructions on how to create fat-washed bourbon. It’s not difficult!
- To create candied bacon, par cook several strips of bacon. Remove and coat each side in brown sugar and fresh-cracked black pepper. Return to pan and finish cooking until caramelized.
To learn more about Good News Restaurant & Bar, visit their website and connect with them on Facebook or Instagram. They are located at 694 Main Street South in Woodbury, CT. To contact, please call (203)-266-4663 or email gnwoodbury@gmail.com.
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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.
©2025 Litchfield Distillery. Photography & Editing Credits: Tony Vengrove
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