Cocks, tales and Cocktails

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Cocks, tales and Cocktails
2010-09-13 1:48PM / 標準BLOG / 會員可以看
8個評論
Hey AnD ,

I I've been really busy with all my travels, shows, exhibits rah rah rah rah and kinda lost track of my blog but here is a quick update on all the things this crazy bartender has been up to....

1. Designing drinks for the Restaurant and Bar Show

Boiron Raspberry Ricky

Boiron Mango Delight

Pomegranite Blood & Sands

2. Exhibiting at the Barshow; My topic was cocks, tales and Cocktails "Evolution of the cocktail"

so i pretty gave some cool story's about the cocktail such as "where the name Cocktail came from...a cool story is that American soldiers used to use a roosters feather as a garnish and a swizzle hence the name Cock Tale "

And Then me and my dear friend Aki Wang from Taipei wraped up with some of Aki's Amazing creations

And that's a wrap of what has been happening in this crazy mixologist's month!

Oh Wait My BAD i should finish off with a recipe for you guys to try at home:

Boiron Mango Delight:
50mls Boiron Mango Puree
50mls Vodka
15mls lemon juice
15mls simple syrup
5mls grand marnier

shake strain over fresh ice into a high ball glass enjoy

BLOG評論 (8)

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Quinn Johnson
留言於2010-09-17 7:19AM [举报]

looks like a packed month! haha good thing you had your vacation already.
abbygalc
留言於2010-09-16 5:12AM [举报]

cool explanation on cocktail.
In fact I do own a rooster .It 's 3 yrs now. It got beautiful feathers & so heavy...
abbygalc
留言於2010-09-16 5:10AM [举报]

nice cocktail...
rottendoubt
留言於2010-09-13 5:55PM [举报]

looks yummy!
JRS
留言於2010-09-13 4:03PM [举报]

Mango...yummmmm!!!
JRS
留言於2010-09-13 4:03PM [举报]

Huh....I really didn't know the origin of that word! =)
Etchy
留言於2010-09-13 3:42PM [举报]

nice!
Kurry
留言於2010-09-13 3:22PM [举报]

That cocktail at the end sounds so yummy!

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Nick La

统计信息

Melbourne-born, Nick La, is one of Asia’s foremost young bar talents and has worked in dozens of top bars, lounges, and cafes on several continents....
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Melbourne-born, Nick La, is one of Asia’s foremost young bar talents and has worked in dozens of top bars, lounges, and cafes on several continents.

For the past decade, he has worked his way from the perfectionism of the F-and-B scene in Australia to the high-octane nightlife of Central in Hong Kong. His experience includes supervisory roles at Vic Harbor Kitchen + Bar and cocktail hot spots Amber Lounge and Marrakech in Melbourne, where he was a part of some of the most influential drinks programs in the country. His recent openings include Melbourne’s Baroque House, where he collaborated with masterminds from Sanderson and Match in London.

Since his move to Hong Kong in 2006, he was one of the key talents behind the immediate success of Lotus in Central, a modern Asian bar and lounge whose drinks are among the most talked about in the city. Magazines such as Standards, Conde Nast Traveler, Food&Wine, and HK have featured his outlets and his work as well.

In Early 2007 Nick La paired up with Alex Chatté formerly from Armani/Bar and formed Liquid Ambiance.

Liquid Ambiance specialises in the food and beverage industry focusing on the science behind alcohol and ambiance management.

Liquid Ambiance is focused to take the hospitality industry to the next tier, L.A provides you with the professionalism and services that are sustainable for years to come.

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職業: 調酒師
性別: 男
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