My latest print feature in Gin Magazine, issue 15/September-November 2021 (from the publishers of Whisky Magazine, which I’ve written for here). This issue I cover three bartenders and global bars, featuring their cocktail recipes inspired by and evocative of another region outside their own — with recipes — in the spirit of traveling from home (online here):
—Red Frog Speakeasy in Lisbon, Portugal: Paulo Gomes
—Ounce in Taipei, Taiwan: Sarah Akromas & Herve “Ash” Hote
—Bar Beau in Brooklyn, New York: Claire Chan
My articles in past issues of Gin Magazine:
— The Eastern Touch: Creatively Using Asian Ingredients in Bars Around the World here
— The Mother of Invention: 6 Bartenders Taking on COVID in Creative Ways here
— Pandemic Pivots from 10 global bars in Europe, Asia, U.S. & Canada here
— My San Francisco bars article here
— My Berlin bars article here
— My Tokyo bars article here
— My Toronto bars article here
— My Copenhagen bars article here
— My Bogota, Colombia, bars article here
— My Bangkok, Thailand, bars article here
— My Dublin bars article here
— Guest Column on the State of Gin Cocktails in the States here
— My NYC bars article here
