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  • Writer's pictureJarnard Sutton

Behind the Stick with Justine of Snooze Del Mar

Our Friend Justine of Snooze Del Mar shows us how to make their tasty libation called Bacon & Eggs while discussing her passion for bartending.

Crafted with with Bacon-Infused Elijah Craig Bourbon, house sour, frothed egg white, dash of bitters & garnished with a slice of Bacon.

About Justine

Are you from San Diego?

No! Born and raised in Temecula CA. West Coast is the best coast!

How has your journey been leading up to your role at Snooze?

I’ve been fortunate to work in a handful of different industries, from retail, to upper management, hospitality, the list goes on and on. But the common denominator has always been my passion for people. Everyday I get to meet new guests, see familiar faces, and serve a delicious breakfast prepared by extremely talented, and hardworking chefs.

What’s unique about the cocktails at Snooze Del Mar?

The most unique aspect of Snooze cocktails is their ability to pair with any single dish. A Michelada with a Smashed Avocado Benedict. Orange Snoozious and a stack of fluffy, buttermilk pancakes. Just like our food, our cocktails feature scratch made components like shrubs, syrups, and infusions that make each drink unique and well suited for any of our breakfast fare.

Define the perfect cocktail.

The perfect cocktail is balanced, has a hint of sweetness, and is beautifully garnished.

What's your favorite drink to make behind the bar?

My absolute favorite drink to make behind the bar is a Rummosa! It has a beautiful yellow aura and is garnished with fresh citrus and mint. Perfect poolside cocktail!

What's your favorite spirit?


What do you do in your spare time when you're not creating cocktails?

I spend a lot of time with my family and friends, I’m a bravo enthusiast, and have an obsession for all things plants.

What's next for you?

I can’t tell you exactly what is next for me, but I know it will involve Snooze. Whether that be continuing to serve guests in the Del Mar area, or pursuing my passion for education by helping to train new Snoozers to be the best of the best within their restaurant.

For more Behind the Stick articles, click here.

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