She also recommends using yuzu as a substitute for lime in classics like the Cosmo or Gimlet. So we’re reaching for our bottle of Yuzuri when we want to add a yuzu kick to our cocktails. His work has appeared in Got Rum? Add 4 tablespoons sugar and 4 tablespoons water to a saucepan and heat until sugar dissolves. You can see more of her work on Miles Less Traveled, a blog focused on all of the local eats and adventures she’s discovered in her travels. More info: www.pintsandpanels.com. When Sara isn't working, reviewing or writing, she can be found laughing with family and friends or taking long walks with beagle Bailey. He writes about entertainment, politics, travel and miscellaneous topics that capture his short attention span. She is working towards her WSET (Wine Spirit Education Trust) Diploma with the hopes of continuing on to become a Master of Wine. Shake vigorously and loosen any matcha that’s stuck to the sides. She found it horrendous but knew someday (when she was of legal drinking age), she’d seek out better vino. When not exploring the world or hunting around for new cuisines to try - you will find her relaxing in the garden with her head in a good book. She is fond of saying, wine, beer, and spirit is more than just what’s in the glass – it can be the stuff of legend and folklore, it’s language and geography, history, and science – and, it is with great pleasure that she has made telling these stories of provenance and production the focus of her career. 2012 in Burgundy. “Yuzu is a bright citrus that is altogether softly sweet, sour and gently tart and has a high level of vitamin C,” says Woods. Since 2012 Allan has worked at Char No. https://punchdrink.com/articles/year-of-yuzu-juice-cocktail-recipe Em Sauter is an Advanced Cicerone®, author, beer judge and public speaker who runs the award winning website Pints and Panels which focuses on visual beer education. In 2011 Matthew founded Digitalimit, a design and marketing agency specializing in helping entrepreneurs and small businesses find their voice online. Follow her: @elsamixalot. An avid traveler and lover of all things wine, Christine holds her WSET Advanced Level 3 certificate with Distinction. He is the author of several published secondary level textbooks and teaching guides, as well as email copy, promotional materials, online content, blogs, and business communications. He's always on the lookout for his next favorite drink and he will never hesitate to pet your dog. Tony Sachs has been writing about spirits and cocktails since 2007. James Reddicliffe is the co-founder and editor-in-chief of BK Beer Review, a blog that covers all things beer in the five boroughs. Phil Galewitz has been writing about the the craft brewing industry in the Mid-Atlantic states since 2011. Kenneth Haynes is a Molecular Gastronomist and also a Content Creator who loves to approach the matter of social, artistic and technical aspects of food and drinks. The first time he stepped behind a bar, it felt like home. My dream is to work in Burgundy in the next few months because I really believe that to learn about wines you need to live and feel it. Thea Dwelle is the creator and editor of Luscious Lushes, a wine, food, and travel blog. A big fan of the gin basil smash, he’s also partial to exploring the harder side of his palette. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. As a Contributor for The Oregon Wine Press, Busted Wallet, and Ask Men, he has found his niche showcasing the nuances behind the vices that make life a celebration. Follow him @supercasz. She's author of two volumes of "The Bar Belle," has a key to the city, and prefers to bathe in bourbon. Yuzu, for those who have not been introduced, is … Add all ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled. Strain the passion fruit-basil mixture and divide between the glasses. She has authored several books, including cookbooks on Mexican and Korean cuisines. He is also an instructor at The Astor Center and Murray’s Cheese. Follow her on Instagram @littlececilia1 and Twitter @littlececilia . In addition to writing, he happily hosts wine themed events such as bridal showers, birthday parties, industry and private tasting events, wine dinners and corporate team building sessions. Chris Wertz is a veteran of the beverage business for more than 20 years. Rashaun Hall is a spirits, entertainment and culture writer based in the New York metro area. When not scribbling, Tracy enjoys oysters, all things pumpkin, cult television shows and bubbly from any region. Follow her on twitter @sarahbeerunion or @beerunion. Brand Ambassador and Brand Manager over 34 markets, where he was responsible for distributor management, sales, retail and consumer education. In a flurry of Parisian triple crèmes, Napa cabs, and pinxtos in San Sebastian, a decade of toiling in television and talent management flew by. He also dabbles in politics, consulting with campaigns at every level of government. Tim has taught cocktail classes and consulted on cocktail programs, most recently designing the cocktail menu at French Louie in Brooklyn. His work has appeared in Atlas Obscura, Men's Journal, Supercall and more. She loves spreading the word about great craft beer almost as much as she loves drinking it. Danielle loves sipping on the perfect beverage whilst exploring and reviewing both its characteristics as well as its image. yuzu purée (available at specialty stores and online). Remove the mint and store the syrup in the refrigerator for up to a week. Her previously published work and blog can be viewed at www.gajakattack.com. Kaya Johnson is a professional interpreter from Yorkshire, UK, who is fond of writing and traveling. She is interested in the story behind the bottle: she believes the more you know about what you drink, the better it tastes. Robin reviews food and drink products for individual companies and he regularly writes reports on trade events, such as wine tastings or food and drink shows. It wasn’t long, though, before he was recruited to open the Bernardus Lodge in Carmel Valley. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Follow: Website | Instagram. Paul Senft is a Spirits Writer and Reviewer based in Metro Atlanta. Dy Godsey is a published mixologist, consultant and bartender currently working in Wisconsin. Jackie is a freelance writer and blogger. Follow him at @messyepicure on Twitter and Instagram or at themessyepicure.com. And snails. Matthew Callahan is a graduate of Roosevelt University in Chicago, where he earned a B.F.A. He is also a published and produced playwright, as well as a screenwriter. For this libation inspired by Chi-Town’s late summer Thursday Night Market, beverage director Jonathan Kahn wanted to fuse an agave-style Margarita with the tropical flavors found in southeast Asian countries like Thailand, where night markets are an integral part of the culture. He visits over 300 breweries a year across the United States. The color of this refreshing and seasonally-inspired cocktail that had been on the menu at the southern Italian restaurant represents the cherry blossoms that the city is awash in every spring. Having left the corporate world, she now focuses on writing about food, drinks, travel and sustainability. Follow her on twitter @la_dolce_vino. Strain into a Collins glass over fresh ice, top with soda water, and Prosecco or sparkling sake, and garnish with the shiso leaf. Aliza Kellerman is a booze writer, local booze advocate, & social media/digital content enthusiast. She hosts this website. He graduated from Wesleyan University in Connecticut with a Liberal Arts degree in the wonderfully vague discipline of American Studies. After juggling various ambassador roles in the USA, UK and Scandinavia, she eventually moved to London to work in marketing for various independent Scotch brands. From time to time, he also enjoys freelance writing -- especially on the topic of good drinks. She is also wine, spirits, food and travel writer with a taste for Muscadet, and a penchant for curry. But some fruits are harder to obtain than others, or simply have a flavor that’s well-expressed in liqueur form. Born in New York with a lust for travel and to visit breweries, wineries and distilleries around the world. Anne Becerra is a Certified Cicerone at The Ginger Man in New York City and has a strong passion for craft beer and the community that surrounds it. Recipe courtesy of Lirian Leibman, Executive Chef and Beverage Director, Zizi, New York, NY, Leibman’s twist on the classic Margarita was inspired by vibrant global citrus. Design + Development by Delphi. Especially cheese. At her alma mater Michigan State University, Tracy took advantage of half-off bottles on Wine Wednesdays. Lively, fragrant yuzu is a perfect match for delicate, floral … She co-founded, edits and writes for www.beerunion.com, a website about beer news in NYC. Follow him: @TomSayingThings. Instructions: In a cocktail shaker with ice, combine an ounce of Cognac (we’re using H by Hine), an ounce of yuzu liqueur, half an ounce of lemon juice, half an ounce of lime, and a quarter-ounce simple syrup. He combines the two in his website, Travel Distilled. Follow him on Instagram and Twitter at @bkbeerreview. Devon Is a writer and producer based in Nashville, TN. Cordial and tonic including the Chicago Tribune 's RedEye edition, the best of... 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