MENTORS IN COCKTAIL
Found 6 Mentors.
Why I want to be mentor: I consider myself a Wine Evangelist and love to teach about wine and food
Lesson Learned: Wine enhances all aspects of life, friends and family
Tip: Great wines don't always have big price tags
Why I want to be mentor: I\'m not lying, I love a good beverage!
Lesson Learned: More does not equal better, just stronger:)
Tip: Vodka, gin, tequila, rum and bourbon, a good basic start to any bar, and cheaper is not always better.
Why I want to be mentor: I\'m the go-to bartender girl whenever anyone has a party, and my dinners and cook outs are always highlighted by creative drinks. The only downside to that is that I can sometimes get stuck by the blender, instead of in the pool! Guess that\'s a good reason to put in a pool bar!
Lesson Learned: Always check the seal on your blender. Nothing is worse than wasting a good margarita on your curtains!
Tip: Chopped ice makes the best blended drink. Start by chopping ice cubes alone in your blender before adding liquids to make sure you never get a chunk of ice in your drink!
Why I want to be mentor: I love doing what I do, and I have a blog called The Drink Almanac which I keep updated with recipes and will be adding a glossary and other items soon
Lesson Learned: I have learned patience
Tip: "The best and most beautiful things in the world cannot be seen or even touched-they must be felt with the heart.
New York, NY
Why I want to be mentor: it's a natural instinct to want to help those in need of a good libation.
Lesson Learned: fresh juice makes all the difference, ALWAYS stir your martinis.
Tip: season salts & flavor sugars for the rims of your cocktails to really personalize.
Why I want to be mentor: I think with my experience of blending and creating new flavors can actually help those who are new to making cocktails with or without liquer
Lesson Learned: Crushed Ice is best when making cocktails. It makes everything blend and even taste better.
Tip: make your own simple syrups- use a variety of juices to do so