“I see Gucci as probably the most innovative fashion brand over the years. They are not scared to step out and be different. They keep the best quality but move in new directions, leading from the front and building style into culture.”
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It brings together elements from trips to Ireland, Scotland and England – like the green-hued bar, whiskies and Guinness – as well as saloons and dive bars from New Orleans to New York.
As for Jordan’s top advice? Don’t sweat the video quality, and don’t let it be your barrier to entry. As he explained; “We know it can be a lot of work to film your cocktail presentation, but the video quality is not part of the criteria, so don’t let it get in your way.”
Kenney is polite, fun and loves to joke around. He’s an incredible young talent with a breathtaking sense of style. We sat down with him to learn about his career and what brought him to the City of Lights.
When I walk into a bar, I look for a combination of factors that make a great bar experience: customer service,
a welcome atmosphere, a well-crafted cocktail list, knowledgeable staff and attention to detail.
We love a bit of drink history, and the story goes like this. Sometimes referred to as ‘Cuba Libre Del Pobre’ or poor man’s Cuba Libre, you could be forgiven for thinking that the Cubans came up with it.
“If you have lots of regulars, it gives them something new to get excited about every time they come in. And let’s face it, it’s also for ourselves – who doesn’t get bored of serving the same things over and over?” – Alejandro Archibald, owner of Maggie’s Snacks and Liquor, Melbourne
You can submit your designs (a maximum of 3 per person ) to 2024fernetcoin@gmail.com with your name and the venue you work at by 11:59 p.m. on May 15th.
“Don’t feel betrayed like I did if someone is drinking a Balvenie 25YO and Pepsi Max. Understand that everyone has a different taste; don’t try to impose yours, but try to understand what’s theirs. It will help you next time to upsell the 30YO.”
An equal parts combination of gin, manzanilla or fino sherry and Lillet with a couple of dashes of orange bitters, it’s essentially a martini with training wheels – lower in ABV, floral, with a lick of salinity and juicy citrus notes.
Tulley says, “We have just hit 70 employees. We have a waitlist at nearly every venue. I keep saying recently, ‘It feels like everyone wants to work at Mucho’. It makes me feel so proud that we’ve built a culture that a lot of people want to be a part of.” So, how do they do it?
On Tuesday morning, the fifth Regional Final for The Perfect Blend competition was held at Bank Street Social. The finalists took the stage, all vying for the Regional Champion Title in either the Apprentice or Professional category. With 15 finalists, some were fresh faces, and others returned for another chance at the title.