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  • Chef Andy Ricker Has Always Been Destined for Greatness

    The first line of my first review of Andy Ricker's Portland restaurant, Pok Pok in 2006: "You think you know Thai food, but you don't." It was true then, and it's true now. But I already knew people would surely flock to his doors like a methadone...

  • How-To: Make The Last Word Cocktail

    Chef Lee Tiernan travels to Seattle to meet up with bartender Murray Stenson and learn how to make one of his favorite cocktails, The Last Word—a simple mixture of green chartreuse, gin, maraschino liqueur, and lime juice.

  • The Enigma of Pulque

    I've written quite a bit about pulque in passing. But in all the years that I've known about the ancient Mexican "drink of the gods," I've never been as stumped by it (as a subject) as the time not too long ago when a reader asked me to describe its...

  • This Ivy League Degree Bartender Is Probably Smarter Than You

    Young people are increasingly resorting to work in the service industry to make ends meet after college. That's how this bartender found his unexpected calling, even though most of his customers thinks he's a completely incompetent idiot.

  • Robot Bartenders In Germany Will Make You The Perfect Margarita

    Do they have the sage-like wisdom of human bartenders, though?