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Grand Marnier , the Grand Encounter between cognac and bitter orange liqueur, announces its latest video series, The Grand Encounter: Behind the Bar, created in collaboration with leading bartenders across the globe.
of Elijah Craig, a quarter of an ounce of simple syrup and a few dashes of aromatic bitters. It’s a celebration of and a nod to the bartenders, barbacks, mixologists, runners, bussers, cooks, and many more service workers who make the industry what it is. Just add ice to a mixing glass along with 2 oz.
What we could probably consider my first “concoction” is nothing more than Aranciata (orange soda) and Ginger soda, a bright red nonalcoholic version of a bitter. find myself lucky to be growing up in a culinary environment, having the chance to eat in good restaurants and constantly cooking at home, sourcing products from our lands.
while then I started my career almost by accident at 17, getting a job as barback/glassie in an outdoor summer disco club in the town next to my hometown.” “I must have made my first coffee at around 12 years old, served my first beer at 14 (this was Italy, a different culture and looooong time ago!) I had a great time with Campari.
We wipe down every bottle of syrup, citrus, booze, and bitters. Horacio Villalobos – Corbis/Corbis via Getty Images Because of the high turnover in the service industry, on any given night, there’s a decent chance that we’re training a new bartender or barback. You have to pump and date wines. Restock everything.
Grand Marnier , the Grand Encounter between cognac and bitter orange liqueur, announces its latest video series, The Grand Encounter: Behind the Bar, created in collaboration with leading bartenders across the globe.
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