Ask A Bartender: Clarke Anderson on Mixing with Matcha, Turmeric and Tepache
Chilled Magazine
NOVEMBER 20, 2024
Clarke’s career began as a sommelier at Fogo de Chao in Atlanta, and he later joined Ford Fry’s team, helping open no. He is a Level II Certified Sommelier by The Court of Master Sommeliers and a founding member of the Southeastern Sommelier Society. 246 and The Optimist. cocktail bars. minted honey syrup ¾ oz.
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