Dy Godsey is a published mixologist, consultant and bartender currently working in Wisconsin. In 2012 he moved to Cambridge, MA this time to join Theater Arts at Massachusetts Institute of Technology as a Technical Instructor. When he finds something interesting to share with the world, his occasional writings can be found on isantemagazine.com, quiniwine.com and other outlets. 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. SMOKED PINEAPPLE MARGARITA. 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. Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. Espolón Marigold Margarita Ingredients: 2 oz Espolón Blanco.5 oz Monin Hibiscus Syrup; 1 oz orange juice.5 oz lime juice; Method: Add all ingredients to a shaker with ice. He enjoys music, world travel, sending postcards, and brand new notebooks. Driven by her passion, she started and completed her French Wine Scholar (FWS) course graduating with Highest Honors and is continuing with the inaugural Master of Champagne course through the French Wine Society. Her love of exploring the best food and drink a city has to offer led her to co-found Epic Brew Tours, which specializes in craft brewery tours in Michigan. Abigail is a member of the United States Bartenders Guild and a proud supporter of the Museum of the American Cocktail in New Orleans. But a few sips in, the heat turned up just enough, mixing with the natural warm finish of the tequila to prove that the mix is indeed a fine match. Nicole del Rosario is a beer and spirits enthusiast based in Leipzig, Germany. Since 2012 Allan has worked at Char No. Since 2006, Pamela has been working throughout NYC and currently can be found shaking things up at The Dead Rabbit in the Financial District. She has earned honors from her industry peers such as winning Tyku's 2011 Sake challenge, selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama's 2011 Beyond the Glass. 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. The company produces two types of chile liqueur: the original, red Ancho Reyes liqueur and the newer, green Ancho Reyes Verde liqueur. Add ice, shake, and double strain over fresh ice into the glass. Lisa Futterman, ACS CCP, is a cheese monger and freelance beverage journalist based in Chicago. Pamela Vachon is a freelance food, beverage, and travel writer based in Astoria, NY, officially the coolest neighborhood of NYC. Follow her adventures on Instagram at @beerfoodtravels or her website, beerfoodtravels.com. When not writing about beer or drinking it, he is selling his first ever Craft Beer Crossword Puzzle Book. Add chocolate mix and bring to a simmer again. ½ part Light Agave Nectar. In 2011 Matthew founded Digitalimit, a design and marketing agency specializing in helping entrepreneurs and small businesses find their voice online. He loves the Green Bay Packers, loathes cucumbers and once interviewed Yoko Ono (pissed her off a little, too). Jake Emen is a spirits, food and travel writer currently based in Washington, D.C. His drinks coverage has been published in Whisky Advocate, Eater Drinks, Tales of the Cocktail, Washington Post Express, Distiller, The Whiskey Wash, Tasting Table, and a range of other outlets. I made a simple Margarita with the same tequila, adding a shot’s worth of Ancho Reyes Verde. Follow her @themisswhisky. His passion, interest, and curious nature about food and spirits remained powerful influences. You can follow him at his blog The Grape Belt or on Twitter @grapebelt. Program manager, distiller, and creator. Build Your Own Hand-Crafted Margarita. With clarity found from sampling different varieties, she began to mock girlfriends sipping Boone’s Farm Strawberry Hill. Check out her website at jenniferbillock.com, and follow her on Twitter @jenniferbillock and Instagram @jenniferjoanbillock. I think what was most pleasing was the fact that while the spicy warmth eventually took a secondary role, the bright flavor didn’t waver – the pleasing presence of fresh poblanos sticks with you. Natasha Swords is an accomplished editor and writer with 20+ years of creative composition, reporting and management. 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. Cool down and fire it up with this unique Spicy Ancho Lemonade. Not surprisingly, it was a powerful drink, and even understandably daunting (beer drinker, don’t forget), and yet it was actually kind of beautiful to behold. Stef Schwalb is a freelance writer and editor who specializes in food, beverage, business, and design. Design + Development by Delphi. Jimador Silver, agave nectar, lime juice, jalapeños and Ancho Reyes in a Tajín chili rimmed glass. Heat the outside of the orange peel using a match and express the oils into the flame over the drink. Colleen Newvine is a Brooklyn-based freelance journalist and marketing consultant with a passion for great cocktails and farmers' market produce. Składniki: 60 ml tequila El Jimador 20 ml likieru Ancho Reyes Poblano lub likieru pomarańczowego Cointreau 30 ml soku ze świeżej limonki 10 ml syropu z agawy Kostki lodu Plasterek limonki do dekoracji Follow her on instagram: @ashliehead. Besides Alcohol Professor, her work has appeared in the publications Thrillist, Chilled Magazine, Travel + Leisure and The Manual. Based in Vancouver, Canada, Christine sits on the B.C. Manny Gonzales is General Manager and Beverage Director at Foundry on Elm and Saloon in Davis Square, Somerville Massachusetts where he has created one of the most compressive whisk(e)y menus in the North East. She holds the WSET Level 3 certification and is pursuing ongoing wine and spirits educational opportunities in between deadlines. The liqueur is made from and named after Puebla's renowned ancho chiles, a dried form of ripe poblano peppers.. An oenophile is born. assyrtiko, drinkwire, greek island wine, greek wine, gual, island wine, kelly magyarics, koulara, listan, marmajuelo, negramoll, new zealand cabernet, new zealand malbec, new zealand merlot, new zealand wine, prieto, red wine, santorini wine, sicilian wine, tintilla, vinsanto assyrtiko, white wine, wine, wines from santorini, wines of new zealand, American Whiskey, Spirits, Whiskey, Featured, boulevardier cocktail, canadian rye, chuck cowdery, drinkwire, michael veach, new york international spirits competition, NY International Spirits Competition, port finish whiskey, rye cocktails, rye whiskey, sara havens, Three Ways To Drink For a Cause This Autumn, 7 Savory Tomato Cocktails (That Aren't a Bloody Mary). Bozkurt "Bozzy" Karasu (@bozkurtkarasu) moved to NYC in 2003 to join The Wooster Group as their Production Manager after working as a freelance performing arts production manager and designer in Istanbul, Turkey for 13 years.

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