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Twenty years ago, a handful of roommates and Dale DeGroff disciples bound together to turn their hospitality-forward house parties into their life’s work. 15, 2004 (though Repeal Day, Dec, 5, marked its official grand opening), and it’s no exaggeration to say that the then nascent cocktail world would never be the same.
His decades-long battle with chronic pain didn’t result from a freak accident or a sports injury; it’s the result of over two decades of bartending in craftcocktail bars across the country. When he moved to Los Angeles in 2010 to run Caña, a high-volume rum bar, the pain became unmanageable. Katz is only 42 years old.
Working together to prepare and execute cocktails for large-scale, high-volume events at Tales of the Cocktail in New Orleans, CAP apprentices gain invaluable experience while serving as the foundation for TOTC’s beverage programming.
Nestled on the second floor of a historic building that once housed the Avenue Downey movie theater of the 1950s, Kuduowl emerges as a sanctuary of craftcocktails and culinary delight. Kuduowl is more than just a bar; it is a vibrant tapestry woven from years of dedication to hospitality.
Their efforts produced a space that can be described as an upscale dive bar: an of-the-moment concept that’s meant to be a step above a sticky-floored dive offering beers and stale pretzels but a notch below a high-volume joint slinging highfalutin $20 cocktails. Where Did This Come From? Things are a lot looser.”
Working together to prepare and execute cocktails for large-scale, high-volume events at Tales of the Cocktail in New Orleans, CAP apprentices gain invaluable experience while serving as the foundation for TOTC’s beverage programming.
Lafayette Hotel Hospitality group CH Projects has transformed this historic North Park hotel into the cocktail enthusiast’s dream barhop. If you’re a guest at the hotel, well-craftedcocktails are mere steps away thanks to several intriguing on-property bars and restaurants.
I always seek improvement and education so after doing highvolume for some time, I decided to pursue fine dining cocktail bartending because of the craft, added Griffith. I started working for Bryan Dayton in 2015 at Denvers Acorn and really started to dig into the craftcocktail side of things.
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