1. School of Rock

Eric Peterson, Cassie Okenka, Jesse Swimm

If you could have a drink with anyone in the theatre world, who would it be? In this episode of Broadway Bartender, host Anthony Caporale welcomes Eric Petersen, Jesse Swimm, and Cassie Okenka from School of Rock The Musical to the bar!

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ERIC PETERSEN (Dewey) Broadway: Shrek: The Musical (Shrek Standby), Peter & The Starcatcher (Ted). 1st National Tours: Shrek: The Musical (Shrek), 25th Annual Putnam County Spelling Bee (Barfeé). Television: “Kirstie”(series regular), “Big Bang Theory”, “Modern Family”, “NCIS”, “CSI”, “Law & Order”, “Law & Order: SVU”, “GCB”, “The Brittany Murphy Story”, and the Disney Channel shows “Jessie”, “Kirby Buckets” and “Pair of Kings”. Regional: La Jolla Playhouse, Barn Theatre, North Shore Music Theatre, Barrington Stage, Engeman Theatre. Graduate of Bradley University. Proud member of Actors Equity. For my family Lisa, Sophia and Miles. @ericpetersen44


CASSIE OKENKA (Adult Ensemble) Broadway: Bonnie and Clyde.  National Tours: Wicked, The Wizard of Oz.  Regional: The Last Five Years, Urinetown, Brooklyn, Side Show.  Proud AEA member.  Baldwin Wallace Grad.  Love and thanks to my favorite rockstars: my family, friends, KMR, and Ricky.


JESSE SWIMM (Swing) Broadway: Mary Poppins  (u/s Bert).  Tours: Mary Poppins, My Fair Lady, West Side Story.  Thanks to Family, Creative Team, Tara Rubin Casting, & The Mine.  Jesse is the proud owner of a rescue dog.  IG: @jswimm1




Glassware: Highball

Tools: Mixing Tin

Garnish: None



  • 1 oz. Sloe Gin (We use Sipsmith)
  • 1 oz. Southern Comfort
  • 1 oz. Vodka (We use Stoli)
  • 2 oz. Orange Juice


In a highball glass filled with ice, combine:

  • ‍1 oz. Sloe Gin
  • ‍1 oz. Southern Comfort
  • 1 oz. Vodka
  • 2 oz. Orange Juice

Roll ingredients into a mixing tin to combine.

Pour back into your highball glass, and serve with a straw.

Maggot Death

Glassware: Rocks Glass


  • 2 shallow bowls
  • Mixing tin and pint glass (or a cocktail shaker)
  • Cocktail strainer

Garnish: Worm Salt, “Sal de Gusano” (we use Mezcal Marca Negra), Lime Juice, Simple Syrup


  • ‍2 oz. Mezcal
  • ‍1/2 oz. Triple Sec
  • ‍1/2 oz. Lime Juice


Set out a wide, shallow bowl with equal parts Lime Juice and Simple Syrup, and a second wide, shallow bowl with a layer of Worm Salt.

Dip a rocks glass into the Lime/Syrup mixture, then into the Worm Salt, and set aside.

In a mixing tin half-filled with ice, combine:

  • 2 oz. Mezcal
  • ½ oz. Triple Sec
  • ½ oz. Lime Juice
  • ¼ oz. Simple Syrup

Cover with a mixing glass and shake until the tin is frosted.

Strain into your salt-rimmed rocks glass over fresh ice.