She recently attained the WSET Diploma and writes about dessert and fortified wines on her blog ladolcevino.com. Leilani finds delight in the bittersweet and salty, and has been known to drink vermouth in the afternoon and sherry in the shower. The first time he stepped behind a bar, it felt like home. More Low-ABV cocktails can be found on her website, www.funbehindbars.blogspot.com, Finnish citizen, born in Stockholm, Elsa worked as a cocktail bartender in Nottingham while studying for her Master’s thesis on temperance in 19th Century America. Nora McGunnigle is a beer, food, and travel writer based in New Orleans. Follow Genius Gin @geniusliquids. Tom Johnson is a writer and former bartender based in Louisville, Kentucky. She began bartending in Italian restaurants in NYC as a means to pursue an environmental biology degree at Columbia University. He won The annual "Bring Your Bartender to the Opera Contest and was a U.S. Finalist in the 17th Annual Calvados Nouvelle Vogue International Competiton. With numerous articles covering various product genres, her love of journalism and branding has transformed into her profession. Add 4 tablespoons sugar and 4 tablespoons water to a saucepan and heat until sugar dissolves. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. YUZURI IS A CITRUS LIQUEUR HANDCRAFTED FROM JAPANESE YUZU, 100% LOCALLY GROWN RICE, AND PRISTINE, LOCAL GROUNDWATER. (you can add the peel, I don’t recommend because it is bitter and if not organic full of pesticide’s). Yuzu is one of Japan’s great tastes.Yuzu is lemony but more delicate and mild, even the peel can be eaten! He was one of 12 journalists world-wide, and the only one from the USA to participate in the Fête de laGastronomie- the weekend of September 22nd. John went from dish washer, to busser, to waiter before finding his stride at the bar. Follow her on instagram @emmacriswell. Allan Roth is an academic by training but a whiskey lover by the grace of God. For more than 7 years, she has been writing about wine, travel and technology, focusing on the story behind the wine. Rinku can be found online on Facebook, Instagram, and Twitter. She teaches classes, judges beer competitions, and has been featured in several local and national media outlets including NBC, Fox and Friends, and TIME Magazine and is a recurring contributor to the popular "Ask a Cicerone" column on Serious Eats. Her love of exploring the best food and drink a city has to offer led her to co-found Epic Brew Tours, which specializes in craft brewery tours in Michigan. Bozkurt "Bozzy" Karasu (@bozkurtkarasu) moved to NYC in 2003 to join The Wooster Group as their Production Manager after working as a freelance performing arts production manager and designer in Istanbul, Turkey for 13 years. His path has wound through the design, education, and restaurant industries, all of them adding a little something to the overall flavor of his creative endeavors. Chicago native Dorothy Hernandez is an editor and writer who is eating and drinking her way through her adopted home of Detroit. Follow him on Twitter and Instagram @RetroManNYC. Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves. ｛ Food pairing suggestions ｝ Enjoy as an aperitif, after a meal, or on its own. She can be reached through her website at pamelavachon.com, or follow her on instagram at @pamelavachon_byline. AKIN TO OUR EXPERTLY CRAFTED KIKORI WHISKEY, YUZURI WAS BORN OUT OF A DESIRE TO FIND BALANCE IN ALL THINGS…. Just make sure it’s whiskey. Bylines can be seen via VinePair, The Bourbon Review, Billboard, W Magazine, plus many other outlets. She enjoys sharing articles on various topics and dreams of writing a bestseller one day. Devon Is a writer and producer based in Nashville, TN. Today she lives in Venice California, serves on the board of Art Beyond the Glass, and can often be found serving G and T’s while sailing across the bay. Follow him on Instagram and Twitter at @bkbeerreview. His work has appeared in Got Rum? Jackie is a freelance writer and blogger. Andrew McFetridge is an NYC-based Certified Sommelier, Spanish and French Wine Scholar, and self-described wine nerd. Cecilia Hae-Jin Lee is a food and travel writer, photographer, producer and a chef. This straight-to-the-point cocktail mixer … In December 2013, she will acquire a degree in Linguistics and Creative Writing, and we'll see what happens from there. When not pursuing vinous pleasure, she works in technology and is an amateur mixologist. With a degree in creative writing, a course at The London School of Journalism, and a desire to lose herself in words and dare one say it- alcohol, Danielle is one happy, creative and beverage passionate woman. Marysa Mitch is a freelance writer focusing on spirits, beer, and wine. My dream is to work in Burgundy in the next few months because I really believe that to learn about wines you need to live and feel it. Trying to intersect culinary innovation with the art of distillation. Using a bag of cherry tea (like Harney & Sons Cherry Blossom Tea), and brew a cup of tea. Yuzu, the magic ingredient livening up many Japanese dishes, gets star-billing in this simple, delightfully fragrant liqueur. I was in Champagne this year to achieve a Vocational Bachelor's Degree in International Trade of Wines and Spirits, and now in NYC to do an internship for an importer. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. Check out her words at http://amandamontell.wordpress.com and her images at http://instagram.com/elysianplain. She loves spreading the word about great craft beer almost as much as she loves drinking it. mezcal joven (Liebman uses Peletón de la Muerte), ½  tsp preserved lemon juice (can substitute with ½ oz. Ingredients. Sharyn Foulis is a wine educator and retail consultant working in Sydney, Australia. I'm a french Norman who is passionate about wines & spirits. “The result is a drink that is a journey of smoke and citrus, and a tribute to ancient heritage and traditions around the world, including the Middle East,” he says. Bitten by the hospitality bug in high school and continuing through college, he used his skills to move ahead when others may have thrown in the towel – literally. Amanda Schuster is a freelance writer, and author of New York Cocktails from Cider Mill Press. Ashlie is interested in music, lifestyle, fashion, and travel. Food and beverage manager Dustin Fox says this libation, whose name is inspired by the city’s SXSW festival, “is an ode to our Austin roots, inspired by the variety of friendship and the unexpected combinations that make our home so special.” He prizes yuzu for its intense floral aroma and versatility. Web : www.thewritetaste.co.uk Strain into a rocks glass over fresh ice and garnish with the orange slice and mint sprig. Especially cheese. You can follow him on Twitter @WarrrenBobrow1. Abigail is a member of the United States Bartenders Guild and a proud supporter of the Museum of the American Cocktail in New Orleans. Yamamoto Shuzo’s Leona Sparkling Yuzu liqueur, for example, wowed the judges with its ‘tartness, refreshing balance and underlying floral complexity’; while Chongqing Jiangji Distillery’s Meijian Smoky Flavor Liqueur harmonises its ‘smoky umami nose’ with a ‘clean and refreshing big smoky finish’. A British freelance food and drink writer who has a WSET Advanced Certificate in Wines and Spirits and is a member of CAMRA (The UK Campaign for Real Ale). His first book, Apothecary Cocktails- will be released by Rockport/Quayside Publishing in November 2013. Manny Gonzales is General Manager and Beverage Director at Foundry on Elm and Saloon in Davis Square, Somerville Massachusetts where he has created one of the most compressive whisk(e)y menus in the North East. 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. Currently, her day is made up of 60% parenting, 20% writing for Jet Gift Baskets (which has a professionally curated wine collection), 10% shuffling her Discover Weekly on Spotify, and 10% spacing out. In addition to writing, he happily hosts wine themed events such as bridal showers, birthday parties, industry and private tasting events, wine dinners and corporate team building sessions. Let recipe steep for two weeks in a cool dark place, agitating daily. “The zest is more fragrant than domestic citrus with a pleasant astringency like that of Kaffir Lime, while the juice is puckeringly tart and slightly sweet with notes of honey.”, ½ oz.
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