![]() ![]() He has been a regular columnist for Playboy Magazine, and contributes to a myriad of other publications, including Imbibe, Fine Cooking, and Punch. Jeffrey has been writing about his experience with bartending and cocktails for several years at his website,. ![]() Prior to this, he managed the seven-time James Beard Award-nominated bar program at Clyde Common, and the highly celebrated Pepe Le Moko. He is the co-owner of Portland's newest cocktail bar, Pacific Standard. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. Christine was just named North America's Bartenders Bartender 2023 for 50 Best Bars. Christine's fun, colorful (and sometimes sparkly) cocktails typically walk the line with unexpected ingredients and tried-and-true, craveable flavor combinations. Since joining the Bar Lab Hospitality team, Christine has been recognized as a semi-finalist for American Bartender of The Year (20, Spirited Award), a finalist for American Bartender of the Year 20 and as an Imbibe 75 Person to Watch for 2023. Christine went on to work at acclaimed LA bars & restaurants such as La Descarga, leading the innovative beverage program at Break Room 86 and finally joining Broken Shaker LA. At Ink, Wiseman honed her craft utilizing the fresh, California ingredients and learning pioneering techniques. In 2012, Christine relocated to Los Angeles to work at chef Michael Voltaggio newly opened restaurant, Ink. A West Virginia native, Christine worked her way up the corporate restaurant ladder in her home state, eventually landing a bartending position at Virtue Feed & Grain in Alexandria, VA, where she trained under craft cocktail innovator Todd Thrasher. She is, also, one of the original Master Bartender at The Drawing Room.Ĭhristine Wiseman has served as Bar Lab Hospitality's Beverage Director for the past 2 years, part of a career spanning 20 years in hospitality. Previous experience in her 25 years in hospitality includes Chief Mixologist and Beverage Director at Michelin two-star restaurant Graham Elliot. Prior to joining Heaven Hill Brands, Lynn served as Chief Mixologist and Beverage Director at Blackbird Restaurant in Chicago, where she organically developed the first mixology program. In 2012 Lynn was inducted into the Dame Hall of Fame and was named one of the year's Bartender Inconoclasts by the Sundance Channel. ![]() Brand Ambassador at the 2022 Tales Spirited Awards. Most recently, she was recognized as the 2023 American Whiskey Brand Ambassador of the Year by the Whisky Magazine Icons of Whisky Awards. She oversees brand and spirit category education, cocktail development for both national and local programming and identification of current and upcoming cocktail trends. In her role, she is responsible for the support of the entire Heaven Hill portfolio with emphasis on on-premise focused brands, including Deep Eddy Vodka. Lynn House is Heaven Hill Brands' National Spirits Specialist and Portfolio Mixologist. This cocktail should be balanced, delicious, creative, exciting, and of course, FUN! It should embody a good time, be it at a backyard hang or relaxing on the beach.ĭeep Eddy Ruby Red Grapefruit Vodka starts with the base of the award-winning Deep Eddy 80-proof vodka, real grapefruit juice, and is lightly sweetened with pure cane sugar for a deliciously tart, refreshing taste. You will be asked to create a cocktail recipe featuring Deep Eddy Ruby Red Grapefruit Vodka. We want to see cocktails that are equal parts delicious, innovative, and fun. These dual commitments inspired the Craft the Fun competition. Deep Eddy Vodka believes that fun and innovation are not mutually exclusive: that you can be serious about the craft without taking it too seriously.ĭeep Eddy Vodka is a brand committed to quality and good times. Cocktails are for nights out with your friends they’re for celebrations they're for vacations. With the focus on raising the craft, however, one aspect of cocktail culture often gets forgotten: this is supposed to be fun. It has produced innovations, talents, and recipes that have elevated the industry. The Craft Cocktail renaissance has raised the standards of technique and ingredients for drink making. ![]()
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