It's A Woman's World: Head Bartender Rebecca Legoute of 29 Markle Ct in Bridgeport

Photo credit: Meghan Olson

Rebecca Legoute is the smiling face behind the stick at 29 Markle Ct where she’s crafting classics and then some, often pushing boundaries with infusions, syrups, and garnishes that she whips up in the restaurant’s kitchen.

When I first met Rebecca, judging her drinks at various cocktail competitions throughout Connecticut, a few things stood out; her creativity was off the charts and her determination was unwavering—because even if she didn’t win, she wanted all the judge’s critiques after the competition ended, always coming back to compete again and again.

Now with a bunch of wins on her record, 29 Markle’s head bartender is making a name for herself in the industry.

Let’s catch up with Rebecca about her background, her bartending creativity, what she thinks about cocktail competitions, and her future as it pertains to mixology classes and consulting.

Photo credit: Alex Torres

Wanderer - gin, saffron, lemon-basil syrup, lemon juice, fresh basil garnish

How did you get into the industry and bartending specifically? Take us on your journey up to this point.

Honestly, it all started by accident. I had just left my career as an academic advisor, searching for something new—something exciting but also meaningful. I began working as a recruiter, my second work-from-home job, and quickly realized it wasn’t fulfilling me. I was craving connection and creativity.

During that time, I decided to visit my cousin and her husband in Seattle for what was supposed to be a two-week trip—but it turned into months. Still working remotely as a recruiter, I wanted something that would get me out into the world again, something that involved people and community. Together, we explored Seattle’s cocktail scene, and one particular bar completely changed my life.

It was woman-owned, run by an all-female, diverse team, and full of energy and artistry. That’s where I was first introduced to craft cocktails. One of the bartenders taught me a few techniques and even lent me her copy of The Flavor Bible. I started experimenting at home, making drinks like The Last Word, and for the first time in a long time, I felt truly happy. There were no limits—just endless opportunities to learn and grow.

When I returned to Bridgeport, my plan was to eventually move back to Seattle and bartend full-time. In the meantime, I wanted to hone my skills, which led me to 29 Markle Ct. That bar became a second home—a space full of unapologetic creatives who deeply love their community. It was there that I realized bartending isn’t just a creative outlet for me—it’s spiritual. It’s rooted in my heritage and aligns with what I’ve always done professionally: making people feel comfortable, seen, and at home. In many ways, bartending became the perfect blend of all my passions.

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I know you like to get in the kitchen and incorporate that behind the bar. What’s your style and what kinds of outside of the box drinks have you tried out?

I’ve always believed that the kitchen and the bar are deeply connected—they both tell stories through flavor. There’s a rhythm to creating cocktails that mirrors the rhythm of cooking. I love experimenting with unexpected ingredients—roasted fruits, fresh herbs, or even savory components.

While I always use the classics as a foundation, I also enjoy challenging myself and my guests. One of my favorite creations came from trying to mirror a dish our chef made—a saffron risotto. It was so beautiful that I wanted to capture it in a glass. That became The Wanderer: homemade lemon basil syrup, Song Cai floral Vietnamese gin, fresh lemon juice, saffron, and a basil leaf garnish. It’s based on a gimlet but with a layered, aromatic twist.

Another cocktail I loved developing was a chamomile martini. That one came from a place of nostalgia rather than culinary curiosity. I infused gin with chamomile and Rockey’s Botanical Liqueur with lemon peel, then added white vermouth and a touch of absinthe aromatics. It turned out to be both comforting and elegant—and surprisingly, it became a crowd favorite.

Photo credit: Alex Torres

Sangria 29 - homemade sorrel (hibiscus, ginger, cardamom, anise, cinnamon), apple pommeau, passion fruit, red wine blend

Imagine it’s our first time sitting at your bar at 29 Markle. What can we expect and what’s your cocktail philosophy there?

When you sit at my bar, I want you to feel like you’ve entered a space where you can truly be yourself. My goal is to create an atmosphere that’s welcoming, inclusive, and full of good energy—where every guest feels seen, heard, and cared for. I believe a great cocktail experience is about more than just what’s in the glass; it’s about the connection and conversation that come with it.

My cocktail philosophy is rooted in intention. Every ingredient, every garnish, and every interaction has a purpose. I approach cocktails the way an artist approaches a canvas—balancing technique with creativity, but also emotion. I want each drink to tell a story, whether it’s inspired by a memory, a season, a dish, or even a feeling.

At 29 Markle, I like to push boundaries while keeping things approachable. You’ll find a mix of familiar flavors and unexpected twists, but always built on solid foundations. I love when guests trust me enough to step outside their comfort zone—that’s where the magic happens.

Most importantly, I see bartending as hospitality in its purest form. It’s not just about making drinks; it’s about creating moments that make people feel connected—to the space, to each other, and sometimes even to themselves.

Photo credit: Andrew Dominick

Rebecca competing in, then ultimately winning first place, at the annual Tito’s Vodka competition at Boca Oyster Bar in Bridgeport, hosted by Martignetti Companies.

Let’s talk about competing. I’ve personally been a judge at several of the cocktail competitions that you’ve both entered in and others that you’ve won or placed. What I’ve always respected about you is that you kept at it and took feedback extremely well. What do you like about competing and what advice would you give to fellow bartenders who either compete or are on the fence about entering a competition?

One of the things I love most about this industry is that it constantly reminds you to stay teachable—when you do, you’re always rewarded. I’ve always had a student mindset; I genuinely love to learn. Competitions, to me, feel like taking a masterclass.

They give me a chance to see what other bartenders create outside of their usual environments, to learn new techniques, and to be inspired to push myself further. They also help me build connections—new friendships, collaborations, and a deeper sense of belonging within our community.

I truly believe every bartender should compete at least once. My advice is simple: just do it. Win or lose, you’ll gain something valuable as long as you stay open, have fun, and remember why you started bartending in the first place.

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What’s on the horizon for you personally? And I know you teach mixology classes and you’re getting into consulting. Fill us in on all of that.

Personally, I’m focused on continued growth, both as a bartender and as a creative. I’m exploring new ingredients, new concepts, and hopefully more travel opportunities to learn from other cultures and bartenders around the world. My ultimate goal is to keep building spaces, whether physical or through experiences, that connect people through flavor and storytelling.

This year, I’ve had the opportunity to teach a few mixology classes, and it’s something I plan to expand on. My goal is to create an environment where learning is genuinely fun, whether someone wants to pursue bartending professionally or is just looking for a creative outlet. We should enjoy the process of learning techniques, exploring different spirits, and creating recipes together. Be on the lookout in 2026 for a full schedule of bartending classes. I’m really excited to share what’s coming.

Consulting, on the other hand, is a whole different world. I’m currently learning a lot about what it means to help bars and restaurants develop programs that are not only creative but sustainable. Finding the right balance has been a journey, but I’m fortunate to have guidance from some incredible consultants who’ve been generous with their experience and insight. Every project teaches me something new, and I’m looking forward to growing further in that space.

Follow Rebecca on Instagram @letsmix.academy