How do you classify Michael Hensel? Businessman? Connoisseur? Sure those hold true, but as Michael puts it "my true passion's always been bartending." With a career spanning nearly three decades this bar chef and entrepreneur has seen it all and has some inspirational BAR STORIES to prove it.

As Michael puts the finishing touches on his latest batch of PURISTA, it's not hard to imagine this German-born business exec as a bartending superstar. "My early days in Hamburg were memorable; great money, a true appreciation for the art of the cocktail, and the most spontaneous crowds I've ever mixed." According to Michael, two jobs in particular were vital to his nightlife education. "When it came to the newest trends in nightlife, nothing topped the Kontor nightclub, whether it be design, music, cocktails or the carefully orchestrated crowd chemistry, this place was the blueprint for today's mega clubs in Miami and New York. My night's work ended about the time the sun was coming up! On the flipside, I got a great feel for sophisticated cocktailing at Meyer Lansky's Cocktail Bar. It was a slower pace, but a remarkable venue to master taste-balancing and play with interesting sour/sweet and herbal/fruit combinations. Plus I got to work with some of the best bartenders on the planet!"

So what does a master mixologist do when he's reached the top of his game? HEAD WEST. "Eventually I went to California, which was instrumental for coming up with PURISTA. Working in American bars was very different. While there are aficionados of the art of the cocktail here and there, the art of profit and speed clearly dominated stateside." Realizing this, Michael began exploring how to put his own fresh ingredient hand crafted recipes in a bottle so his fellow barman could keep the profits and speed without compromising quality or menu choice. "Muddling is a bartending nightmare. It's fine if the place is empty, but when your bar is 8 customers deep, you can't make sophisticated cocktails perfectly balanced without putting the customer on hold. Who wants to get dressed up only to be elbow to elbow all night and waiting and staring at a bartender for drinks? It's a major buzzkill! And it's not cool for business either. With PURISTA, I can make 8 Mojitos in the time it takes another bartender to make one. And they'll be better balanced every time."

Aside from the Mojito, Michael's PURISTA line includes Margarita, Mojito Blackberry and the Brazilian favorite Caipirinha. "I initially created this brand because I love premium cocktails and unwillingly respect the pain of muddling. Starting with the Mojito, I've developed recipes that can be produced and bottled with 100% all natural ingredients, no artificial anything, and no compromise of freshness. We use Chilean blackberry juice in every Mojito Blackberry bottle and this is richly evident in the aroma, color and taste. Both our classic Mojito and Mojito Blackberry use mint leaves that are harvested from the farm 72 hours before we make our batch. And our lime juice is absolutely perfect, never stressed and never concentrated! No other mixers on the market use real mint leaves or unconcentrated lime juice. All of our mixers use golden organic sugarcane and our Margarita gets its perfect balance from hints of orange juice. This is a major coup d'état for the consumer because the orange juice eliminates the need for a triple sec or Grand Marnier. We've incorporated all of this into each bottle with absolute precision."

Michael Hensel's PURISTA line is now being served at hotspots like The Standard Hotel Los Angeles, Koi Sushi in West Hollywood, Moonshadows in Malibu, and Rehab at the Hard Rock Hotel in Las Vegas. With its fresh ingredients, great taste and "muddle-free" convenience, it's easy to see why. But for Michael, it all goes back to one simple mantra, "Never lose your passion. Work hard, stay innovative, and success WILL follow!"