He likes to read, watch, listen to, eat, drink, and otherwise experience things, and then write things about those things. Pameladevi Govinda lives in Brooklyn. Bring it to a boil and simmer for 1 minute or until sugar dissolves. Lavender Detox at Roe Seafood, Long Beach, California In a flurry of Parisian triple crèmes, Napa cabs, and pinxtos in San Sebastian, a decade of toiling in television and talent management flew by. Chris Wertz is a veteran of the beverage business for more than 20 years. Trying to intersect culinary innovation with the art of distillation. She is working towards her WSET (Wine Spirit Education Trust) Diploma with the hopes of continuing on to become a Master of Wine. James Reddicliffe is the co-founder and editor-in-chief of BK Beer Review, a blog that covers all things beer in the five boroughs. Alicia Raeburn is a bartender and freelance travel and food writer. Ashtin Berry is what you would call a Champagne fiend with a scotch habit and a knack for ridiculous, but tasty pairings. Leilani finds delight in the bittersweet and salty, and has been known to drink vermouth in the afternoon and sherry in the shower. Tom Johnson is a writer and former bartender based in Louisville, Kentucky. Bring to a boil, stirring to dissolve sugar. almond, greek yogurt, honey, lavender, blueberries, honey, greek yogurt and 4 more. La Guapa at Tanta, Chicago, Illinois Lavender at Farmhouse, Los Angeles, California in Theatre and had a wonderful eight-year career as a stage and film actor. Currently, her day is made up of 60% parenting, 20% writing for Jet Gift Baskets (which has a professionally curated wine collection), 10% shuffling her Discover Weekly on Spotify, and 10% spacing out. Tanta’s menu also features Peruvian specialties, such as cebiches, empanada and corn cake with mushroom, and sautéed choclo. Gabrielle Pharms is a Texas-based writer covering all things booze, music, and travel related. Add all ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled. Every #WineWednesday, Christine writes on her blog girlsgogrape.com. In 2011 Matthew founded Digitalimit, a design and marketing agency specializing in helping entrepreneurs and small businesses find their voice online. Kenneth Haynes is a Molecular Gastronomist and also a Content Creator who loves to approach the matter of social, artistic and technical aspects of food and drinks. Add the bourbon, peach cordial and 5 mint sprigs to a cocktail shaker, add ice and shake until well chilled. This refreshing Lavender Collins is a fresh twist on a Tom Collins cocktail, with homemade lavender syrup, gin, lemon juice and a splash of sparkling water. Follow her on Twitter @aleezabeeza. She found it horrendous but knew someday (when she was of legal drinking age), she’d seek out better vino. He is the creator of the long running "Whiskey Smackdown" educational series at Astor Center NYC. More info: www.pintsandpanels.com. Amanda Montell is an NYU student, freelance writer, blogger, musical hobbyist and Brooklynite. Brian Petro, a native of the great state of Ohio, found himself in the town of Dayton after graduating from the Cleveland Institute of Art. Resident in Berlin since 2012, he’s been covering the German and European bar scene for Mixology magazine and has thus become well-versed in all aspects of the biz. He's been writing about drinks, food, travel and cannabis for more than 15 years, including as senior editor at Liquor.com, spirits columnist at Playboy.com and freelance contributor to lots of other publications. Our purple-colored drink recipes combine a delightful mix of flavored alcohol with other ingredients for a colorful cocktail twist Strain into a chilled coupe and garnish with the plastic sword pick. An oenophile is born. It is typically made with gin, maraschino liqueur, creme de violette and lemon juice. More Low-ABV cocktails can be found on her website, www.funbehindbars.blogspot.com, Finnish citizen, born in Stockholm, Elsa worked as a cocktail bartender in Nottingham while studying for her Master’s thesis on temperance in 19th Century America. Led by executive farmer Nathan Peitso and beverage manager Andrew Harbour, Farmhouse recently opened with a menu of specialty cocktails. John went from dish washer, to busser, to waiter before finding his stride at the bar. Recipe courtesy of Honey Salt, Las Vegas, Nevada. Garnish with a fresh flower. For more than 7 years, she has been writing about wine, travel and technology, focusing on the story behind the wine. Kelly Magyarics, DWS, is a wine, spirits and lifestyle writer, and wine educator, in the Washington, D.C. area. His work has appeared in Got Rum? He also likes the word 'Brilliant'. He loves his dog Garret Oliver and wears Red to proudly represent Rutgers Sports. I turned my career into it because I really believe in it. Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. Becca Yeamans has a Bachelor's of Science in Biology from Saint Michael's College in Colchester, VT, and a Masters of Science in Environmental Sciences from the University of Virginia in Charlottesville, VA. She has extensive research experience as well as experience working in the wine industry. She can be reached through her website at pamelavachon.com, or follow her on instagram at @pamelavachon_byline. Bylines can be seen via VinePair, The Bourbon Review, Billboard, W Magazine, plus many other outlets. Ashlie Head is a recent graduate of Florida State University with a degree in English: Editing, Writing, and Media. Llama Inn (Brooklyn, New York) Llama Inn's selection of draft cocktails means that … Kevin Gibson is a Louisville, Ky.-based writer who writes about breweries, restaurants and the great city he calls home. Mixologist Johnny Swet created the Salty Dog, a new addition to the spring menu, with Hendricks Gin, St. Germain, lavender bitters, and grapefruit. Amanda Schuster is a freelance writer, and author of New York Cocktails from Cider Mill Press. It’s sweet tart, zing … You can follow her on Instagram or learn more about her workshops by clicking here. is a fun part of planning that also adds a touch of personality to your big day.Whether you’re serving up your favorite classic cocktails or creating a completely new concoction to call your own, giving each drink its own moniker (and including those names on pretty signage!) Sarah Annese is a freelance writer based in New York City with a focus on craft beer. She is the author of three cookbooks, including The Bengali Five Spice Chronicles and Spices and Seasons. Follow her Champagne-fueled adventures on Instagram at @takeittocourt. Thea Dwelle is the creator and editor of Luscious Lushes, a wine, food, and travel blog. Abandoning the entertainment business to write (and eat) full time, Tracy now focuses her culinary and wine interests closer to home splitting time between Manhattan and the North Fork of Long Island. She has written for Gothamist, Serious Eats, Time Out New York and Tasting Table. Her work in brand strategy for independent spirits led her to become acquainted with many the characters and traditions of bars throughout North American and Europe as she visited over 150 distilleries. Order … He founded www.RumJourney.com and can be found on Facebook at https://www.facebook.com/paul.e.senft. Today the website has a global readership numbering into the hundreds of thousands, and is a place where Cognac lovers can discover more about their passion, communicate with others of a similar interest, and purchase Cognac from the heart of the region to be delivered anywhere around the world. Follow Cognac-Expert on social media: Her boozy curiosity first developed in her interest of biodynamic oenology while she poured in Italian wine bars to supplement to her role an ecologist for the NYC Parks Dept. Strain over fresh ice and garnish with mint leaves and candied ginger. Upon moving to San Francisco, she bartended in seasonally inspired restaurants and immersed herself in the world of cocktails. Strain into a cocktail glass, top off with float of Prosecco and garnish. Follow him on Twitter @_thinkertinker. He is the cocktail writer for DrinkUpNY, Foodista, The "Fabulous" Beekman Boys and has written over 300 articles on food, wine and spirits. “The lavender in the bitters has calming properties and adds a beautiful, subtle herbal undertone to the palate,” says Victoria Levin, director of project management at Blau + Associates. After juggling various ambassador roles in the USA, UK and Scandinavia, she eventually moved to London to work in marketing for various independent Scotch brands. Add 1 tablespoon dried lavender to 1 liter of vodka. Jason Horn's first published story as a professional journalist (well, intern) was called "Whiskey 101," and he's never looked back. Bitters, Old Men founder Zachary Feldman's origins can be traced back to the Venezuelan soldier who first told Angostura founder Dr. Johann Gottlieb Benjamin Siegert, you should really bottle this, dude. Sip and Savour is an excellent example. Phil Galewitz has been writing about the the craft brewing industry in the Mid-Atlantic states since 2011. 5 from 9 votes. He also dabbles in politics, consulting with campaigns at every level of government. His interests are eclectic, becoming adept in wines from all over the globe, including Greece, Italy, Spain, Portugal, Chile, Argentina, Soviet Georgia, Mexico, Canada, Croatia, Lebanon, Israel, France, Germany, as well as many of the wine growing regions within the United States. Here, 17 classic cocktails with the coolest names. She has worked at a number of wine shops in New York City. Sara Gorelick spends her time in the world of spirits, working as an Account Director at Colangelo & Partners by day and a freelance writer by night. I also wish to work abroad and promote French wines and spirits and share our "savoir faire" and way of drink. Did you know that a tequini is a martini made with tequila instead of dry gin. Collection of purple colored alcoholic mixed drink recipes including martinis, shooters, blended drinks and purple cocktails. They are currently working on a children's book Mommy & Daddy are Bartenders in honor of their daughter Damiana. One of the actual fun parts of planning a wedding is getting to pick out what insane drink your guests will be getting hammered on. Web : www.thewritetaste.co.uk We made a Lemon Berry Tincture, out of blueberries and lemon zest, which seemed to work perfectly in this lavender cocktail. 396,837 suggested recipes. You can follow her @devontrevathan on Instagram and Twitter. Her goal is to help people to gain a deeper understanding of wine by exploring its many facets through accessible, entertaining, and inspiring content. She has written for numerous online and print publications, including the Chicago Tribune's RedEye edition, The Detroit News and patch.com. An avid traveler and lover of all things wine, Christine holds her WSET Advanced Level 3 certificate with Distinction. Recipe courtesy of Green Fig / Social Drink & Food, New York, NY. Besides Alcohol Professor, her work has appeared in the publications Thrillist, Chilled Magazine, Travel + Leisure and The Manual. 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He has two cats, which he loves too much and talks to far too often. Dy Godsey is a published mixologist, consultant and bartender currently working in Wisconsin. He graduated from Wesleyan University in Connecticut with a Liberal Arts degree in the wonderfully vague discipline of American Studies. She is fond of saying, wine, beer, and spirit is more than just what’s in the glass – it can be the stuff of legend and folklore, it’s language and geography, history, and science – and, it is with great pleasure that she has made telling these stories of provenance and production the focus of her career. He seldom (okay, never) blogs for himself but lots of his 20+ years of writing samples can be found at www.andymsmith.com. My first link with wine was when I was young, and I used to accompany my dad to choose a bottle from our cellar for friends and family dinners. You can follow him on Twitter @WarrrenBobrow1. Tony Sachs has been writing about spirits and cocktails since 2007. You can see more of her work on Miles Less Traveled, a blog focused on all of the local eats and adventures she’s discovered in her travels. With its subtle floral notes and distinctive purple hue, lavender is sprouting up in seasonal drinks across the country like wildflowers in a field. Follow her @themisswhisky. He is also a published and produced playwright, as well as a screenwriter. It’s well-known for its calming qualities and intoxicating scent, but beyond its inclusion in hand creams, candles, draw sachets and room sprays, lavender has a side hustle in summery cocktails. Skip. Born in New York with a lust for travel and to visit breweries, wineries and distilleries around the world. Make a reservation at The Printing Press Bar & Kitchen. Madeline Blasberg is a Certified Wine Consultant currently working for Etching Expressions (http://www.etchingexpressions.com/) as Official Wine Commentator & Reviewer. New York Contributing Editor Laren Spirer is yet another lawyer (and freelance writer) obsessed with food and drink, who also blogs at Sweet Blog o’ Mine and tweets at @sweetblogomine. Follow him @supercasz. Find her on Linkedin at https://www.linkedin.com/in/danielle-macdonald-94991ba4/. Andrew McFetridge is a New York City-based writer and sommelier. A certified sommelier, she loves funky wines, loose leaf tea and running half marathons. Twitter @cognac-expert https://twitter.com/cognac_expert. The Secret Garden at The Printing Press Bar & Kitchen, Edinburg, Scotland Muddle mint, ginger and honey syrup in a cocktail shaker. Follow her adventures on Instagram at @beerfoodtravels or her website, beerfoodtravels.com. Rinku Bhattacharya loves all things spice and writes the blog Spice Chronicles. When he finds something interesting to share with the world, his occasional writings can be found on isantemagazine.com, quiniwine.com and other outlets. As for why the garnish is a lone pick with nothing on it? The Aqua Punch is a purple colored cocktail recipe made from Burnett's fruit punch vodka, blue curacao, grenadine and club soda, and served in a chilled cocktail glass. Follow the adventure at @HCForest. Others included a blackberry thyme fizz, gin and cucumber, and bourbon peach cocktails. Trevor Hagstrom and Maggie Rosenberg (who snaps the photos for his stories) are food and beverage impresarios and content creators whose work and information on future projects can be found at www.tandmworks.com. Connect with her on Twitter at @lennie7vk. A big fan of the gin basil smash, he’s also partial to exploring the harder side of his palette. Himalayan pink salt and the rind of an orange to a pot. While some choose to omit the flower-powered creme de violette, others consider it essential to create the Aviation’s signature lavender hue. A List of Popular Alcoholic Drink Names Everyone Should Know. At her alma mater Michigan State University, Tracy took advantage of half-off bottles on Wine Wednesdays. You can catch her at a music festival with flowers in hair and a cocktail in tote. Allan lives in Brooklyn, New York and maintains a small piece of the internet at allanrothwhiskey.com. Follow her on twitter @sarahbeerunion or @beerunion. Recipe courtesy of Parker Restaurant and Bar, Kansas City, MO, “This little purple flower will immediately transport you to a beautiful garden in spring,” says Angela Lopez, food and beverage manager for The Fontaine. Facebook : https://www.facebook.com/TheWriteTaste, Robin Robinson is a consultant to the craft spirits industry, where he helps small brands identify their unique narratives to penetrate and activate the marketplace and implement sales and marketing strategies. Paul Senft is a Spirits Writer and Reviewer based in Metro Atlanta. The Printing Press also serves other literary libations including Green Grow the Rashes and The Old Man and the Sea. He was one of 12 journalists world-wide, and the only one from the USA to participate in the Fête de laGastronomie- the weekend of September 22nd. Cover and let set for 3 hours, stirring occasionally. When not exploring the world or hunting around for new cuisines to try - you will find her relaxing in the garden with her head in a good book. Today, he is able to blend his educational training and passion by working as a spirits advocate and educator, consultant, brand ambassador and journalist. She loves spreading the word about great craft beer almost as much as she loves drinking it. Bachelorette Blush The Bachelorette Blush is a classy purple cocktail made from Hpnotiq Harmonie liqueur, cherry vodka and lemon-lime soda, and served in a chilled cocktail glass. “Lavender adds a floral, botanical taste and scent to drinks,” he says. You can follow him at his blog The Grape Belt or on Twitter @grapebelt. Design + Development by Delphi.