2026 Summer Cocktail Camp Interview with a Mixologist: Katelyn Stoichkov from One Sixth
Since first opening Grassroots Kitchen & Tap in 2011, chef and fourth generation-restaurateur Chris Collins has forged an empire of approachable neighborhood restaurants under his Common Ground Culinary banner, including (but not limited to) The Collins Small Batch Kitchen, The Neighborly, Saint Urban and gourmet dessert shop Sweet Provisions.
However, last June, Collins launched his most ambitious endeavor to date: a configuration of six micro-concepts housed in the atrium of Bond Phoenix, a luxury office building at 32nd Street and Camelback Road. There’s something for everyone in this stylish space and enough variety to turn captive office workers into voluntary regulars. Think elevated but accessible tacos (Bobo Jefe’s Vecina Cocina); pizza (SBK Pizzeria); Mediterranean food (Perissa Mediterranean Café); sushi and seafood (Saltwater Saint); smoked-meat-filled sandwiches (Misfit Cowboy); and a polished bar program for beer, wine and cocktails called Bar Cart.
Lucky for us, Common Ground beverage director Katelyn Stoichkov was willing to spill the tea on Bar Cart – which will be the site of the latest 2026 Cocktail Summer Camp meet-up this Sunday.
How did you approach the cocktail program you created at One Sixth?
Because One Sixth is located in an office building, we had to ensure the drinks were approachable for the average person coming down for daily happy hour, while remaining interesting enough to keep guests from getting bored. I played off traditional cocktails, making small tweaks here and there to keep each of them unique but accessible.
How did you get your start as a bartender?
I’ve been in the industry since I was 17, originally starting as a host, and eventually working every front-of-the-house job. I always thought bartending looked glamorous, and while I was going to college in Tucson, I got my start as a bartender at a college bar. I bartended for 11 years before stepping into the beverage director role, and I’ve been with Common Ground for almost a decade now.
How has the profession changed since you began?
Bartending has evolved so much. It’s a totally different game today than it was 10 or 15 years ago. Over the years, it has gotten more intricate, more knowledge-based and more boundary-pushing. It’s amazing to see people building real careers and taking an almost scientific approach to their craft. This job is never boring.
What do you think is the most interesting cocktail on the One Sixth menu?
Definitely Clear Skies, which is a milk punch made with tequila, grapefruit liqueur and clarified grapefruit and lime. It’s a smooth, silky spin on the Paloma, and it sparks a lot of questions from guests as they watch us clarify it through a sifter and filter behind the bar to pull the lactose out. I also love the Director’s Cut, our riff on an Old Fashioned. It uses caramel corn-infused Buffalo Trace bourbon and walnut bitters. The salt from the caramel corn balances the nuttiness of the bitters, keeping it from tasting like a dessert drink.
Hypothetical: If you were allowed to make cocktails with only two spirits for the rest of your life, which two would you pick?
Hmmm, that’s tough. I think I’d go with St-Germain – a fruity but balanced elderflower liqueur often called “bartender’s ketchup” because you can do so many different things with it – and gin. Armed with those two, I could make a nice array of cocktails and never get tired of them.
What’s trending in the cocktail world right now?
I’m seeing a lot of savory cocktails, which I love. They are hard to nail, so getting a delicious savory cocktail at a bar is a cool experience. Also, the N/A [non-alcoholic] mocktail and low-ABV cocktail trend is blowing up everywhere, and I think they’re definitely here to stay.
Do you have a favorite cocktail to make?
Actually, my favorite thing is when a guest orders something I haven’t heard of before. I get to look it up, make it, and then we try it together to see if we got it right. It’s always a fun, collaborative experience.
What can cocktail campers expect to take away from One Sixth’s upcoming Cocktail Summer Camp, and what advice do you have for home bartenders?
My best advice for home bartenders – which is also what we hope to teach at the camp – is to learn the basics first. If you have a solid grasp of traditional cocktail recipes, you can start putting your own fun spin on them. Don’t be afraid to try something different. And if all else fails, use pretty glassware. It makes everything taste better!
