We’re excited to introduce you to the always interesting and insightful Khamila Barnes. We hope you’ll enjoy our conversation with Khamila below.

Hi Khamila, thanks for joining us today. So, let’s start with trends – what are some of the largest or more impactful trends you are seeing in the industry?

One of the most exciting trends in the mixology industry is the rise of mocktails and non-alcoholic spirits. This movement has gained momentum, partly inspired by the “Dry January” initiative. It offers a wealth of specialty drinking options for individuals who choose not to consume alcohol, whether for health reasons, personal preference, or lifestyle choices.

In 2024, I had the privilege of hosting several “mocktail-only” events. One notable event was a wedding where we delighted guests with innovative mocktails. Among the highlights was a sweet and spicy tea featuring my signature strawberry-hibiscus simple syrup, combined with my chile and habanero pepper simple syrup, tea, and “Free Spirits” Bourbon. Another crowd favorite was our Paloma mocktail, crafted with “Free Spirits” Tequila, fresh watermelon, grapefruit juice, and Sprite.

Additionally, we partnered with AMDOCS for an in-person team-building class that showcased the versatility of non-alcoholic options. During this event, we created a cucumber Tom Collins and a blood orange mimosa using “Curious Elixir.” These experiences demonstrated that clients who opt for alcohol-free options can still enjoy the artistry and complexity of a well-crafted cocktail without any compromise.

The rise of non-alcoholic spirits presents a significant opportunity for mixologists. By incorporating handcrafted syrups, purees, and bitters, these beverages can be elevated to new heights. This trend not only broadens the appeal of our craft but also allows us to cater to a diverse clientele seeking sophisticated, guilt-free drinking experiences.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Cheers, my name is Khamila, but in the food & beverage industry, I am affectionately known as “Kitty.” *meow.
I am a dedicated wife and mother of four with an unyielding passion for culinary and libation creations. As a proud Penn State alumna, I hold certifications from WBEC and MBE, am an active member of NAWBO Philly, and am an alumna of the prestigious Goldman Sachs 10,000 Small Businesses program.

My motivation behind starting Kitty on Top Bartending is rooted in a simple yet profound: to do what I love. As a millennial, I place value on peace, love, and pursuing activities that bring me joy. Kitty on Top Bartending is the manifestation of my passion, a venture where I have never doubted my calling.

Much like an artist painting a masterpiece, I derive immense satisfaction from every stage of creating a cocktail. From our first meeting to the smile that follows the first sip, I strive to make the Kitty on Top experience both visually appealing and delicious. My love for libations is poured into every drink I serve, ensuring that each cocktail is a work of art.

At Kitty on Top Bartending, our vision is to redefine excellence in the bartending industry and become the leading bartending company in the tri-state area. As pioneers in our field, we aim to challenge perceptions and showcase the expertise and professionalism of black-owned businesses. Our goal is to set a new standard for libations and customer service, shifting cultural paradigms and affirming the diverse talent and capabilities within our community.

Our commitment to quality is evident in every aspect of our service. We carefully select ingredients, using curated syrups, organically sourced components, and custom-made garnishes to create extraordinary cocktails. We have mastered the basics and taken them a step further, capable of crafting any standard cocktail and creating custom signature drinks that perfectly match your event and excite your guests.

Maintaining a top-tier standard of service is paramount at Kitty on Top Bartending. Our staff undergoes rigorous customer service training to ensure that the presentation of our cocktails aligns seamlessly with the warm and welcoming atmosphere we cultivate at the bar. Through our dedication to excellence, we aim to leave a lasting impression on every client we serve.

We’d love to hear the story of how you turned a side-hustle into a something much bigger.

Interestingly, my journey to becoming a professional mixologist began when I earned my mixology diploma while transitioning from one job to another. With a deep passion for libations and the artistry of cocktail presentation, I initially saw mixology as a way to earn some extra money to save, spend, and enhance my life. However, when I faced challenges securing a bartending position at a restaurant or hotel, my husband and I decided to create my own bartending brand.

We began by setting clear goals and envisioning what we wanted to achieve. Initially, my aim was simple: to serve elaborate and fresh craft cocktails to drinkers who were accustomed to sugary and artificially flavored drinks. This passion project quickly gained traction, and I was fortunate enough to book private sector events, which soon expanded into corporate events. During the COVID-19 pandemic, I innovated by offering virtual cocktail classes, which became highly popular and profitable.

As I poured focus and energy into my side hustle, it began to generate more income than my corporate job. A significant milestone came when, in the first year of fully owning Kitty on Top, my business generated six figures. Recognizing the potential for growth and the fulfillment it brought me, I decided in late 2021 to take a leap of faith and prepare to leave the corporate world entirely by 2022. Although revenue slightly decreased in 2023, Kitty on Top remains a robust six-figure business.

This journey has been incredibly rewarding, allowing me to turn my passion for mixology into a successful and fulfilling career.

Are there any books, videos, essays or other resources that have significantly impacted your management and entrepreneurial thinking and philosophy?

The support and guidance from other business owners have been instrumental in helping my business soar. After completing the Goldman Sachs 10,000 Small Businesses program, I gained a wealth of insights that have been pivotal to my growth. This program allowed me to broaden my perspective, instilling in me a greater sense of confidence and encouraging me to be more innovative in my field.

A particularly influential resource has been a book I am currently reading, “Swim with the Sharks Without Being Eaten Alive” by Harvey B. Mackay. This book was gifted to me by a supportive client who is also the 2023 EY Entrepreneur of the Year. The lessons and strategies in this book have reinforced the importance of resilience, strategic thinking, and adaptability—qualities that are essential for thriving in the competitive landscape of the food and beverage industry.

Contact Info:

• Website: https://www.kittyontopbartending.com
• Instagram: https://www.instagram.com/kitty_on_top_bartending/
• Facebook: https://www.facebook.com/kittyontopbartending
• Linkedin: https://www.linkedin.com/in/khamila-barnes-9901b968/
• Youtube: https://www.youtube.com/@kittyontop6112

Image Credits

DSQphotography- Darnell A. Barnes