Laura has been a national and regional finalist in competitions such as Patron’s Margarita of the Year, the Woodford Manhattan Experience, and Speed Rack. She has also been featured in books such as Maggie Hoffman’s The One Bottle Cocktail and Clair McLafferty’s Romantic Cocktails. She and her work have been featured in publications such as Time Out New York, Beverage Media, Food & Wine, Tasting Table, Coastal Living, and. Laura is a Certified Sommelier by the Court of Master Sommeliers, has a degree in hospitality management from the Institute of Culinary Education, served in the Cocktail Apprentice Program at Tales of the Cocktail 2016, and has presented at numerous industry events and seminars, such as the Nightclub & Bar Show and USBG Regional Conferences. Laura also served as the St-Germain Brooklyn brand ambassador. While in New York City, Laura worked at bars and restaurants such as Dover, Bergen Hill, Bacchanal, and Sweet Polly, and served as the assistant beverage director for Mother of Pearl and Cienfuegos. Hence the misterb&b experiences: share your special talent or passion with LGBTQ travelers and earn money from it Whether it’s a tour, dinners, massages, coaching or some other. While she initially intended for the move to be temporary, she was so taken by the thriving local food and beverage scene that she eventually decided to open a bar in the booming downtown Loft District. We believe exploring the world is all about making personal connections and that authentic experiences help connect more deeply with local cultures and people. Laura Newman is a Brooklyn native who moved to Birmingham, Alabama in the spring of 2016. While the original Queen’s Park Hotel closed in 1996, our bar carries on the spirit of its namesake with incredible hospitality, lesser-known classic cocktails made with exacting precision and consistency, and décor that harkens to that grand hotel. A star was born - the drink was a sensation that endured throughout the years, with Trader Vic proclaiming it “the most delightful form of anesthesia given out today” in 1946. Tasked with coming up with a signature drink for the hotel, these bartenders took the wildly popular Daiquiri - made with rum, sugar, and lime - and put it on crushed ice, dressing up the drink with the addition of mint and a float of locally made Angostura bitters. Hotel management hired now-unemployable bartenders from major US cities, who brought with them scores of regulars as well as decades of cocktail expertise. Overnight, Americans who had the means to travel began to leave the country on weekend trips to the Caribbean, where they could drink legally. The hotel enjoyed moderate success until 1920, when the purchase and consumption of alcohol in the United States was made more or less illegal by the 18th Amendment. What’s in a name? We named our bar after the Queen’s Park Swizzle, a cocktail created at the Queen’s Park Hotel, located in Port of Spain, Trinidad.