Bartenders
New Zealand, can't you tell by the name?
Now I'm at PS40 / PS Soda. Before I was at Der Raum, Melbourne. Tippling Club, Singapore. ECC Chinatown, London. ECC Lower East Side, New York.
Black Pearl, Melbourne. If anything for the bar team alone, such lovely guys. Maison Premiere for oysters and absinthe, the best combination and Der Raum will always be special to me.
Michelada in the sun, Sazerac in the cold.
It's between throwing dry ice bombs at the punters in the pub down the road or deciding that one night we were going to hot metal brand each other, in another bar, during service, multiple times....
Not during service.
Having this brand removed
Worst, would be the one I told my now wife, thankfully she doesn't hold it against me: "I'm drunk and you're cute!". Best "How much does a polar bear weight? Enough to break the ice..."
Ok, it was during service.
"Bring Us The Girl, Wipe The Debt" Apple-Wood Smoked Citadelle Reserve Gin Rhubarb & Saffron Bitters Fernet Branca Rinse Cocoa nib infused maple syrup Pernod Absinthe Rinse Lemon Zest Stir as per a Sazerac
Barrel aged and made from Rye
Forever a kid