Bad Bishop Cocktails
Learn from Bartender Jesse Spring as he shares his favorite recipes and practices for loving people through the simple act of making a good cocktail.
By Jesse Spring & AndrewValantine
The Story So Far
A cocktail book that began as an Covid quarantine project between two friends, Jesse Spring (bar owner) and Andrew Valantine (photographer). The goal was to stay creative during the pandemic while Bad Bishop was closed by creating a book that encapsulated Jesse’s process and mindset behind his drinks while highlighting the details and aesthetics of the bar. In a way it was an effort to serve his guests in their homes by giving them a way to experience his bar and it’s menu!
Yet this idea quickly escalated into an endeavor larger than either had anticipated…
A few months into the project, after the cocktail recipes were dialed in and the photoshoots completed, the two creatives found themselves struggling to navigate the deep waters of designing and producing a high quality book. Thankfully one of Jesse’s regulars, Dan Shafer heard what they were working on while picking up a to-go order. As chance would have it, Dan is a designer & educator who runs a graphic design consulting business (Dandy Co.) specializing in book design!
Dan quickly offered to help with the project and played a pivotal role throughout the following year building the design and layout of the book and guiding the team through the process of finding printers and getting proofs. Two years later and the book project is in the final phase (pre-order) before it can make it’s way into the homes of cocktail lovers near and far.
“Pioneer Square’s Bad Bishop is the kind of good bar Seattle needs now”
-Bethany Jean Clement
The Seattle Times
Jesse Spring
Originally from Seattle, he moved to Los Angeles in 2007 to pursue music, and ultimately, fall in love with the bar industry. Learning as much as he could from the big city, in 2015 it was time to come home and start making steps toward opening his own place. In 2018 that dream came true, and an even deeper sense of love and appreciation for cocktail culture grew, trying to continue to learn and evolve as much as possible.
Andrew Valantine
Andrew is a Seattle-based freelance photographer who has also worked throughout the service industry over the years. He brings a background in product, lifestyle, and architecture photography and has developed a unique eye for capturing and elevating the art of food and drink, as well as the environments they are crafted in. In his free time he enjoys exploring (and photographing) the city as well as backpacking throughout the Pacific Northwest.
