Les bisous avant d’aller au lit, les présentations aux doudous divers. C’est exactement ce dont je parle, le coup du chaud et du froid ! When he is not hiking with his family or planning spirit classes at his restaurants he can be found by his fireplace sipping drams of Scotch or Mezcal finding inspiration for his blog Life by the Drop http://blog.saloondavis.com. Follow her: Amanda is a spirits, food and travel journalist who's called Brooklyn home for a decade.
Jens is a freelance bartender in Dresden, Germany who decided he'd rather be a good host, than a mechanical engineer. Andrew McFetridge is an NYC-based Certified Sommelier, Spanish and French Wine Scholar, and self-described wine nerd. He shares those stories via his Kaya Johnson is a professional interpreter from Yorkshire, UK, who is fond of writing and traveling. You can see what he's drinking now on his Instagram and Twitter, and see more of his work on his website. Andrew is a London-born writer who has come a long way from his teenage years spent in the local boozer. Follow her on twitter @sarahbeerunion or @beerunion. Dy Godsey is a published mixologist, consultant and bartender currently working in Wisconsin. Her work in brand strategy for independent spirits led her to become acquainted with many the characters and traditions of bars throughout North American and Europe as she visited over 150 distilleries. Ashtin Berry is what you would call a Champagne fiend with a scotch habit and a knack for ridiculous, but tasty pairings.
“Yuzu has the same aromas and color to a Mandarin orange or a lemon [and] pairs well with white spirits and tropical flavors.” cocktail cherry, for garnish (for instructions on how to make your own cocktail cherries, please click Add all ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled.
You can follow him on Twitter @WarrrenBobrow1. Ashlie Head is a recent graduate of Florida State University with a degree in English: Editing, Writing, and Media. Food and beverage manager Dustin Fox says this libation, whose name is inspired by the city’s ½ oz. Based in Vancouver, Canada, Christine sits on the B.C. Amanda Schuster is the Senior Editor in Chief of Alcohol Professor and the author of Bill McMahon is a freelance writer, copywriter and content producer. “It's bright, slightly sour, and has an umami-like quality that you can't find in common citrus.”lime wheel, optionally coated in Wild Hibiscus Flower Pyramid Salt Flakes, for garnishAdd all ingredients except tonic and garnish to a highball glass. She is working towards her WSET (Wine Spirit Education Trust) Diploma with the hopes of continuing on to become a Master of Wine. He lives in Washington D.C. and South Florida. Philip S. Kampe is a veteran wine journalist who contributes to several print and online publications, moderates wine events nationwide and judges competitions. In addition to The Alcohol Professor, he writes for the Bay Area News Group (San Jose Mercury, Contra Costa Times, Oakland Tribune), AmericanWineryGuide.com and Berkeleyside.com's online food and wine supplement, Nosh. When she’s not writing, she chases her passions for running, hiking, and all outdoor activities around the world. ½ oz. It’s also one of those versatile ingredients that can be used in both savory and sweet cocktails—just like it’s used in the kitchen for both ponzu sauce and miso soup as well as sweets and jams. With numerous articles covering various product genres, her love of journalism and branding has transformed into her profession. yuzu purée (available at specialty stores and online) Add all ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled. Décorez avec un zeste d’orange. Follow him on Twitter and Instagram @RetroManNYC. She has earned honors from her industry peers such as winning Tyku's 2011 Sake challenge, selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama's 2011 Beyond the Glass. Si vous faites partie de celles … Jake Emen is a spirits, food and travel writer currently based in Washington, D.C. His drinks coverage has been published in Whisky Advocate, Eater Drinks, Tales of the Cocktail, Washington Post Express, Distiller, The Whiskey Wash, Tasting Table, and a range of other outlets. Instagram @cognacexpert Follow her @themisswhisky. His interests are eclectic, becoming adept in wines from all over the globe, including Greece, Italy, Spain, Portugal, Chile, Argentina, Soviet Georgia, Mexico, Canada, Croatia, Lebanon, Israel, France, Germany, as well as many of the wine growing regions within the United States. Tim has been tending bar in New York City since 2003.