Definitely one of the more challenging ingredients to use, anise by itself is a rarity in modern cocktails. However it is a main flavor component in Sambuca, Ouzo, absinthe and Chartreuse, all of which go a very long way with just a little bit in cocktails. While anise alone is uncommon today, Nick of The Straight Up […]
Scott has been in the food and beverage industry for over 20 years and has a passion for spirits, cocktails, and their history. His approach to crafting the perfect cocktail involves using simple techniques, fresh, quality ingredients, and understanding that keeping it craft doesn't mean you need to be pretentious about it.
I am BarSmarts certified, and have had cocktails featured in Cheers Magazine, Stew Ellingtons’ 901 Very Good Cocktails: A Practical Guide, Gaz Regan’s 101 Best New Cocktails of 2013 & 2014, and Time Magazine.
