AT first glance, Brian Broderick seems like any other mixologist—effortlessly blending spirits, garnishing with precision, and pouring with confidence. But beneath the surface, behind the countless bar stations and high-profile events, lies a man who has redefined beer cocktails in Jamaica.

Broderick didn’t grow up dreaming of mixology. In fact, bartending wasn’t even on his radar. He worked as a security guard at Clocktower Plaza and Bargain Mall for six years, clocking in long hours to make ends meet. Then, a conversation changed everything.

“A few of my friends had returned from Dream Weekend, and they were telling me about how much money they made bartending,” he recalls. “I thought, ‘Why not? I could use the extra cash.’”

That curiosity led him to Barcode Jamaica Ltd in 2012, where he received his first taste of the craft. What started as a side job quickly turned into something more meaningful. The more he learned, the more he wanted to refine his skills.

“Locally, at the time, Barcode had a mixologist named Wynton Hudson. He guided me in understanding mixology,” Broderick shares. “With his mentorship and my own research, I developed a real passion for the craft.”

Broderick’s journey into bartending has been anything but ordinary. Born on March 18, right in the heart of Bartender Week, he found himself drawn to a craft that would ultimately change his life. What started as mixing drinks soon evolved into something bigger—creating an experience. Sometimes, that experience is as much about performance as it is about flavour.

In addition to his cocktail expertise, Broderick is trained in flair bartending.

“It’s all about making a cocktail while throwing, flipping, spinning, and tossing bottles and cans in the air—it adds a whole new level of entertainment,” he explains. While he doesn’t perform at every event, he transforms the bar into a stage, captivating audiences with his impressive technique when the moment calls for it.

By 2013, Broderick had trained under renowned bartenders and enrolled in certification programmes with mixology schools. But what truly set him apart was his ability to innovate. In 2020, he began freelancing, eventually becoming the mastermind behind Heineken-infused cocktails—now staples at some of Jamaica’s most exclusive gatherings.

“When Heineken reached out to me to create variations, I saw it as a grand opportunity. I created all the mainstream Heineken cocktails,” he says proudly.

With a notebook full of ideas, he experimented with flavours, textures, and presentation until he perfected what would become Heineken’s signature cocktails. Among his creations are the Heineken Mojito, a crisp, mint-infused take on the classic mojito; Hi-Chi, a lychee and passion fruit-infused Heineken cocktail now popular at premium events; and Brewed Passion, a vibrant passion fruit-forward beer cocktail launched at Sun Nation Breakfast Party.

Each drink went through extensive tasting sessions at Red Stripe, where Broderick subjected them to testing, fine-tuning the balance to ensure Heineken’s signature crispness remained at the forefront.

“They weren’t just looking for another cocktail,” he says. “They wanted something that embodied the premium experience of Heineken, and I knew exactly how to deliver that.”

Today, Broderick’s reputation is backed by multiple national mixology competition wins.

“My first competition was with Polish Naya Vodka,” he recalls. From there, he competed in and won the Select Brands Mixology Championship in 2016, securing his place among Jamaica’s elite mixologists.

“Competitions push you to think differently, to create something memorable,” he says. “Winning gave me confidence that I was on the right path.”

Beyond creating award-winning cocktails, Broderick has collaborated with notable brands such as Johnnie Walker, Red Stripe, Smirnoff, and Gordon’s Premium Pink Gin. He is also committed to elevating Jamaica’s bartending industry. Over the years, he has trained bartenders across the island, developed training manuals, and led workshops in partnership with leading alcohol brands.

“I want to see more young bartenders take pride in mixology as an art, not just a job,” he says. “Too many drinks these days are either too sweet, too watered down, or uninspired. I want to change that.”