I can answer questions dealing with alcohol and cocktails and their preparation. I cannot answer wine questions.
I have been a bartender for over 20 years. I have competed internationally and a judge in many cocktail contests. I have been a consultant and drink designer for the past 5 years.
I have been mixing and designing cocktails for over 20 years in Hollywood, Las Vegas, Great Britain, Australia and the Czech republic.
Judge for Bacardi's "South Bay shakeoff", consultant for www.eatdrinkordie.com, ratedorhated.com and Izze sparkling waters. I was a finalist in the first 42 Below Cocktail World Cup in New Zealand.
42 Below Vodka, Bacardi Brands, Grey Goose Vodka, Izze sparkling juices
Too many bartenders have drifted away from the craft of making great cocktails. I want to help educate and inform people who care about making wonderful tasting drinks.
Again, I hope to help everyone with a passion to learn.
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Hello Chetan, I get this question very often. Alcohol does not freeze so you have to make sure the mixture is mostly water or fruit juice. You don't have to stop at a margarita, you can use rum
Austin, First, thank you for the very nice words. We need more people like yourself with a passion for learning flavor combinations and designing exciting new drinks. Los Angeles is full of great
Hello Dan. Great question! In fact, I am writing an article about just this subject now. The standard pour they teach you is 1.75 ounces of your base alcohol plus .5 ounces of the "rider" (ie. triple
Hello Rob. Absolutely great question! Many people get dejected when they try to infuse and it doesn't work. First of all, Vodka is very easy to infuse since on its own, it has a very soft and
Hi Scott, The liqueur with the highest sugar content and lowest alcohol will fall to the bottom. Kahlua will usually sink below the Bailey's. You have to go as SLOW as possible when pouring the liquid