The Philadelphia Inquirer asked local bartenders which six bottles – the daily order limit – they’d order, and how they’d prepare them.
Here are their answers…read more >
For starters, the CARES act (Coronavirus Aid, Relief, and Economic Security (CARES) Act has been signed into law and provides approximately two trillion of dollars in relief to individuals and businesses during this difficult time.read more >
After 12 years of operating Liberty, the bar that he founded, Andrew sold his locally and nationally award-winning Seattle bar to his staff. Andrew then started a liquor and wine distribution company called Scout Spirits, a well-spirits company called Industry Spirits, and a bulk whiskey investment company called The Whiskey Market. Additionally, Andrew is the Founding […]read more >
Natasha Mesa found her home in the bar community. She currently manages Deadshot, Portland’s most exciting new bar, but Natasha has been a pillar of the Portland bar community since she arrived six years ago. Through her work in the Cocktail Apprentice Program at Tales of the Cocktail, Natasha found her purpose and helped her […]read more >
Current Occupation(s): Bartend and Consult for Beyond the Cocktail, Head Bartender at the Voltaggio Brothers Steakhouse at MGM National Harbor, Guest Bartend around Washington DC Bars, Train Bartenders Location: Washington, DC Current go-to drink: Scotch big rock Current go-to spirits brands: Glenlivet 15 Bartender that inspires you today: Dylan Holcolmbread more >
Julio Cabrera’s journey to helming the bar is one filled with rich history and international influence. Growing up in Cuba, Cabrera’s earliest memories are of playing at his father’s 24-hour bar in the front of their house. It was there that he began to develop his love and appreciation for bartending. He attended college and […]read more >
Justin Ware began his career in the service industry while attending Texas A&M University. Starting off as a high volume server and bartender, then as a server/bartender at a local fine dining restaurant, he eventually moved into a sales position at a boutique wine distributor. That experience lead to a transition back into the service […]read more >