For this project they've brought on Nicolas Torres, who is also in charge of the cocktail program at Lazy Bear (read about the drinks here) and also pulls shifts at The Hideout at Dalva. Torres invited me in to try the drinks, so I said yes.
An interview with Tom Walker, last year's Bacardi Legacy winner.
The menu is broken down into sections for cocktails made with cognac (8), armagnac (6), calvados (6), American brandy (8), pisco (6), and eau de vie and grappa (6).
A recap and recipe from the USA finals of the Disaronno Mixing Star competition.
Notes from a talk about the History of Australian Bartending.
In my latest post for Details.com I have a story about how music festivals like Coachella are embracing craft cocktails.
Last week New York bar PDT's Jim Meehan launched an app called PDT Cocktails, containing 400 recipes. At the end of 2011, Jim Meehan published the beautiful PDT Cocktail Book, which contained 304 recipes. So I asked Meehan, "Is this just the book's recipes plus 100 additional recipes?"
A report from the first annual Reykjavik Bar Summit.