Lincoln C. Chinnery III is a freelance cocktail journalist who has written for Edge Publications, AM New York, Metromix and VODA. With over 15 years of experience behind a bar, Matt is the of beer - if you like this, you may also like... Join him in his own personal journey of exploration and discovery on Untappd ( Follow her on Instagram @thecollectress as she collects experiences across the world and in your city! His Twitter handle is @corkzillasf. Featuring ingredients from the culinary garden at Carneros Resort and Spa, Lavender & Lemon combines Uncle Val’s Botanical Gin, lemon juice, and housemade lavender simple syrup. The name gives the drink its final character, adds to its appeal, and can attract attention to it among thousands of other recipes. With its subtle floral notes and distinctive purple hue, lavender is sprouting up in seasonal drinks across the country like wildflowers in a field. His work has been featured in the New York Times, and when he is not writing about beer or spirits, you can find him spending time with his wife and 10-week-old son Graham, who enjoys bottles of a different kind. Yes No No Preference. “Lavender brings a very floral flavor component to the recipe,” says beverage director Matt Brown. His goal in life is to be Nick and Nora Charles. Follow her Champagne-fueled adventures on Instagram at @takeittocourt. Having worked in the Hospitality sector for nearly 15 years, Haley Forest has experienced first hand the blood, sweat, tears, and manic joy that comes with it. We love a bit of honey to keep the rich sweetness and unique flavor that honey brings, and we hope that you try it with the floral flavor of the lavender. He holds an Advanced Certificate with merit from the Wine & Spirits Education Trust, London UK (WSET), and is currently pursuing their Diploma. Ashlie Head is a recent graduate of Florida State University with a degree in English: Editing, Writing, and Media. Muddle mint, ginger and honey syrup in a cocktail shaker. Having left the corporate world, she now focuses on writing about food, drinks, travel and sustainability. If you don't find her out at the bars, you can catch her on Twitter: @TheBarBelle and on Instagram: @BarBelle_Lou. With a degree in creative writing, a course at The London School of Journalism, and a desire to lose herself in words and dare one say it- alcohol, Danielle is one happy, creative and beverage passionate woman. In his spare time, Matt has driven a mini-van off a cliff, endured water-boarding, and once appeared on Good Morning America as part of an elaborate prank. For more than 7 years, she has been writing about wine, travel and technology, focusing on the story behind the wine. After being involved in almost every aspect of the industry, from chef to bartender, vendor to general manager, she now is a writer and consultant, traveling around the world exploring bar communities and helping the industry progress as a whole. Make a reservation at Farmhouse. He enjoys music, world travel, sending postcards, and brand new notebooks. Others included a blackberry thyme fizz, gin and cucumber, and bourbon peach cocktails. He’s also the author of the book Cocktails and Capers: Cult Films, Cocktails, Crime and Cool. She plans to get her brag on again--this time back home in Bama. His work has appeared in Atlas Obscura, Men's Journal, Supercall and more. She co-founded, edits and writes for, a website about beer news in NYC. Follow her @themisswhisky. Batch 206 Counter Gin + Cucumber + Lavender at Shaker + Spear, Seattle, Washington Skip. As a half Greek Scotsman, who previously lived and worked in Japanese whisky industry for years, George Koutsakis is a spirits writer specializing in Japanese whisky, world whisky, and spirits. Follow Genius Gin @geniusliquids. He's always on the lookout for his next favorite drink and he will never hesitate to pet your dog. Tanta’s menu also features Peruvian specialties, such as cebiches, empanada and corn cake with mushroom, and sautéed choclo. Aliza Kellerman is a booze writer, local booze advocate, & social media/digital content enthusiast. She loves to travel, drink, take pictures of cocktails and inhale food. Bill McMahon is a freelance writer, copywriter and content producer. She found it horrendous but knew someday (when she was of legal drinking age), she’d seek out better vino. He won The annual "Bring Your Bartender to the Opera Contest and was a U.S. Finalist in the 17th Annual Calvados Nouvelle Vogue International Competiton. He is also an instructor at The Astor Center and Murray’s Cheese. Llama del Rey. (via Honestly Yum) In addition to working closely on many of New York City's best cocktail programs, he has also consulted Las Ranitas, an eco-resort in Tulum, Mexico, as well as several other venues around the United States. Follow her @UrbanMuseWriter. lagerm, beer, craft beer, historical beer, space beer, double ipa, voyager barley malt, schafly moon walk dunkel, amanda schuster, drinkwire, heatwave cocktail, daiquiri, rum, rum cocktails, tequila, whiskey sour, luxardo aperitivo, portuguese wine, portuguese white wine, ny international wine competition, new york international wine competition, ny international spirits competition, new york international spirits competition, ny international beer competition, new york international beer competition, px sherry cobbler, px sherry, sherry cocktails, violent femmes, high proof brandy, overproof brandy, turmeric cocktails, brandy cocktails, banana daiquiri, olmeca altos plata, low waste cordial, tutti frutti cordial, 2019 NY International Spirits Competition, new york international spirits competition, Three Ways To Drink For a Cause This Autumn, 7 Savory Tomato Cocktails (That Aren't a Bloody Mary). Make a reservation at Urban Farmer. While some choose to omit the flower-powered creme de violette, others consider it essential to create the Aviation’s signature lavender hue. She served as the Brand Ambassador for Adirondack Distilling Company before spearheading a digital content and social media initiative for the Royal Wine Corporation. I have worked in Bordeaux for Vignobles Clément Fayat as seller and in charge of the communication, promotion and PR. His path has wound through the design, education, and restaurant industries, all of them adding a little something to the overall flavor of his creative endeavors. Follow her on Twitter @gabbynikki. Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves. Add the bourbon, peach cordial and 5 mint sprigs to a cocktail shaker, add ice and shake until well chilled. Using a fine mesh strainer, strain the mixture into a new shaker, add the egg whites, shake for 15 seconds and strain into a cocktail glass. She is working towards her WSET (Wine Spirit Education Trust) Diploma with the hopes of continuing on to become a Master of Wine. Bring to a boil, stirring to dissolve sugar. Jens is a freelance bartender in Dresden, Germany who decided he'd rather be a good host, than a mechanical engineer. Andrew McFetridge is an NYC-based Certified Sommelier, Spanish and French Wine Scholar, and self-described wine nerd. When she’s not writing, she chases her passions for running, hiking, and all outdoor activities around the world. The Aviation cocktail was invented by Hugo Ensslin, a bartender at the Hotel Wallick in New York. Upon moving to San Francisco, she bartended in seasonally inspired restaurants and immersed herself in the world of cocktails. You can follow her on Instagram or learn more about her workshops by clicking here. ½ oz Lillet Blanc. Since 2006, Pamela has been working throughout NYC and currently can be found shaking things up at The Dead Rabbit in the Financial District. Courtney has written for, SevenFifty Daily, SOMM Journal, Tasting Panel Magazine, and VinePair, among other publications, and she is currently pursuing the WSET Diploma in Wines. Jun 17, 2019 - Explore Donna Adams's board "Purple signature drinks" on Pinterest. She has written for numerous online and print publications, including the Chicago Tribune's RedEye edition, The Detroit News and For a garden party-themed wedding, think floral-inspired cocktails adorned with lavender sprigs. Vodka & Lavender at Herb & Wood, San Diego, California He is a cocktail bartender who loves creating new drinks. Kaya Johnson is a professional interpreter from Yorkshire, UK, who is fond of writing and traveling. The lemon berry flavors were light and didn’t overwhelm the lavender syrup. Chris Wertz is a veteran of the beverage business for more than 20 years. Strain into a cocktail glass, top off with float of Prosecco and garnish. Matthew lives in New York City with his wife, and their two wonderful MacBooks. Easy to make and impressive! is the leading online platform for all things related to Cognac. Phil Galewitz has been writing about the the craft brewing industry in the Mid-Atlantic states since 2011. She blogs at Water Into Beer and tweets at @CharlotteElia. Make a reservation at Bluestem Brasserie. When Sara isn't working, reviewing or writing, she can be found laughing with family and friends or taking long walks with beagle Bailey. Facebook 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. When not pursuing vinous pleasure, she works in technology and is an amateur mixologist. Make a reservation at Upstairs at The Gwen, Make a reservation at The Printing Press Bar & Kitchen, Nice Pear: 15 Primo Pear Cocktails To Toast The Fall Season, Mint Condition: 17 Peppermint Cocktails to Sip This Holiday Season, Pear Cocktails: 9 ‘Pearfect’ Sips to Celebrate the Season. is a fun part of planning that also adds a touch of personality to your big day.Whether you’re serving up your favorite classic cocktails or creating a completely new concoction to call your own, giving each drink its own moniker (and including those names on pretty signage!) “The lavender in the bitters has calming properties and adds a beautiful, subtle herbal undertone to the palate,” says Victoria Levin, director of project management at Blau + Associates. “Lavender has pleasant notes of earthiness [and] slight bitter tones with a whisper of floral aromatics.”, 2 oz lavender-infused vodka (instructions follow), or use a lavender gin, such as Springfield Manor Lavender Gin, double gold medal in the 2019 NYISC, ½ oz hibiscus syrup (instructions follow). Abandoning the entertainment business to write (and eat) full time, Tracy now focuses her culinary and wine interests closer to home splitting time between Manhattan and the North Fork of Long Island. Eventually, his passion for writing, technology, and web design got the better of him and he dove head-first into a career in geek services. This refreshing Lavender Collins is a fresh twist on a Tom Collins cocktail, with homemade lavender syrup, gin, lemon juice and a splash of sparkling water. So my link to wine is to share it! 2 oz Empress 1908 Gin. Follow Cognac-Expert on social media: He worked as a bartender through college at the award-winning Montrio in Monterey, CA. It’s sweet tart, zing … 2 oz gin (we recommend Caledonia Spirits Barr Hill Gin, double gold medal winner in the 2019 NY International Spirits Competition), ½ oz lavender syrup (instructions follow), lavender sprig for garnish (the venue uses a candied sprig), optional. Cover and let set for 3 hours, stirring occasionally. Award Winner! Collection of purple colored alcoholic mixed drink recipes including martinis, shooters, blended drinks and purple cocktails. Less is always more to prevent it from tasting like your grandma’s toiletries. Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. Actually the lemon berry flavor highlighted the lavender and they seemed to play well together. Andy Smith is a freelance writer, copywriter and editor based in New York. A.m.f. He loves his dog Garret Oliver and wears Red to proudly represent Rutgers Sports. More info: Web : Based in NYC, but happy to continue to travel the world, she has an appetite for great food and drink. In 2011 Matthew founded Digitalimit, a design and marketing agency specializing in helping entrepreneurs and small businesses find their voice online. She is interested in the story behind the bottle: she believes the more you know about what you drink, the better it tastes. Marysa Mitch is a freelance writer focusing on spirits, beer, and wine. Dec 23, 2018 - Explore Megan Haywood's board "purple cocktails" on Pinterest. You can see what he's drinking now on his Instagram and Twitter, and see more of his work on his website. Rinku can be found online on Facebook, Instagram, and Twitter. He visits over 300 breweries a year across the United States. Nodding to its bold purple color and paying homage to a pop icon, The Prince mixes Rhine Hall mango brandy, Clement Creole liqueur, lime cordial, orange bitters, lavender bitters and butterfly tea extract in a coupe glass with a fresh lavender garnish. You can follow her @devontrevathan on Instagram and Twitter. Follow her on Twitter @Luscious_Lushes. Use Your Color Palette Colors are particularly easy, and there are so many fun options to choose from. “The ingredient is best used in cocktails with light flavors that won’t get lost next to its delicate quality,” he adds. Mark Marnell, is a semi-retired Chemist who left the corporate life for a far more rewarding endeavor, Beer Journalism. Here are eleven places to enjoy lavender cocktails. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. Recipe courtesy of The Light Horse, Alexandria, VA. Part of the restaurant’s Joint Chiefs cocktail menu that salutes every branch of the armed forces, this cocktail was created by partner (and retired Marine) Kevin Penn. Amanda Schuster is a freelance writer, and author of New York Cocktails from Cider Mill Press. 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. Make a reservation at Herb & Wood. Add gin, Lillet, lavender syrup and lemon juice to a cocktail shaker, add ice and shake until well chilled. Led by executive farmer Nathan Peitso and beverage manager Andrew Harbour, Farmhouse recently opened with a menu of specialty cocktails. More information at his website, From his first sip of wine to the last Scotch tasting, Ryan has loved the craft and the journey behind the bottle. The Prince at Upstairs at The Gwen, Chicago, Illinois Today the website has a global readership numbering into the hundreds of thousands, and is a place where Cognac lovers can discover more about their passion, communicate with others of a similar interest, and purchase Cognac from the heart of the region to be delivered anywhere around the world. Ben is a technology marketing executive, award-winning former journalist, lifelong music fan, and wine adventurer, always willing to try something new. Follow her: @elsamixalot. He was one of 12 journalists world-wide, and the only one from the USA to participate in the Fête de laGastronomie- the weekend of September 22nd. Follow her on Twitter and Instagram @PintsandPanels. Thinking of creative signature wedding drink names with your S.O. He attends Tales of the Cocktail, WSWA, The Manhattan Cocktail Classic and the Boston Cocktail Summit. She has written for dozens of titles on whisky, food, drink and travel and is always on the hunt for a new stand-out dram. Pamela is a Certified Sommelier through the Court of Master Sommeliers, a Certified Beer Server through the Cicerone organization, and a certifiable enthusiast for all things dairy. She recently moved to New York City to begin her career. 4, a whiskey bar and restaurant inspired by a passion for bourbon where he manages the beverage program, teaches whiskey classes and curates a selection of over 150 American whiskeys and dozens of others from across the globe. Courtney Schiessl is a Brooklyn-based wine journalist, educator, and consultant who has held sommelier positions at some of New York’s top restaurants, including Marta, Dirty French, and Terroir. Recipe courtesy of Hell or High Water, Louisville, Kentucky, This modern variant on the Mint Julep uses a house made peach lavender cordial for fruity floral flavor. Make a reservation at Shaker + Spear. He loves the Green Bay Packers, loathes cucumbers and once interviewed Yoko Ono (pissed her off a little, too). Follow him on Twitter and Instagram @RetroManNYC. Recipe courtesy of Green Fig / Social Drink & Food, New York, NY. Kevin Gibson is a Louisville, Ky.-based writer who writes about breweries, restaurants and the great city he calls home. He writes about entertainment, politics, travel and miscellaneous topics that capture his short attention span. He is the cocktail writer for DrinkUpNY, Foodista, The "Fabulous" Beekman Boys and has written over 300 articles on food, wine and spirits. She has authored several books, including cookbooks on Mexican and Korean cuisines. She recently attained the WSET Diploma and writes about dessert and fortified wines on her blog Keith Allison is a freelance writer, traveler, and professional imbiber raised in Kentucky and living in New York City. You can catch her at a music festival with flowers in hair and a cocktail in tote. For 15 years Eric Zillier has worked as a sommelier or wine director at some of New York's finest restaurants including Veritas, Alto and Gotham Bar and Grill. Check out to find out more about his books and why he does what he does, or feel free to call him names on Twitter: @kgramone. His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. Sip and Savour is a marketable and straightforward name that easily resonates among cocktail drinkers. Madeline Blasberg is a Certified Wine Consultant currently working for Etching Expressions ( as Official Wine Commentator & Reviewer. Magazine, Chilled, Distiller, as well as other publications covering a range of subjects related to Spirits, Travel, and the fun world of Tiki. Trust her! Lincoln enjoys all the major spirits - Bourbon, Whiskey, Rye and is never too far from his next drink. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. He also is author of "Louisville Beer: Derby City History on Draft" and other books, and plays in a band called the Uncommon Houseflies. Inspired by the wine industry around him in California, he started, a wine and music blog, in 2010. Let the alcohol boil out for 5 minutes, remove from the heat and add ½ bunch fresh mint and 1 ½ cups more peach liqueur. Follow her on Twitter @cnewvine. He is the creator of the long running "Whiskey Smackdown" educational series at Astor Center NYC. Facebook :, Robin Robinson is a consultant to the craft spirits industry, where he helps small brands identify their unique narratives to penetrate and activate the marketplace and implement sales and marketing strategies. Devon Is a writer and producer based in Nashville, TN. Twitter: @philgalewitz Instagram: Philmorebeer. Lead bartender Brendan Ambrose combines lavender-infused Dolin Blanc, marsala-infused Plantation Rum, chai syrup, and cinnamon whipped cream in this aromatic cocktail. She has earned honors from her industry peers such as winning Tyku's 2011 Sake challenge, selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama's 2011 Beyond the Glass. The lavender here is introduced via bitters. Aviation: The Aviation is a classic cocktail invented in the early nineteenth century by a bartender in NYC. (You can use leftovers in everything from Champagne cocktails to ice cream parfaits to a sauce drizzled over peach pie.) Prior to that, Robin was instrumental in helping to build the Compass Box Whisky Co. in the United States as its U.S. Bring it to a boil, remove it from the heat and add 1 cup dried hibiscus petals. Lavender Detox at Roe Seafood, Long Beach, California A List of Popular Alcoholic Drink Names Everyone Should Know. Follow him on Twitter @allanroth. Sprinkle lavender flowers on the ice, add a sprig of mint and spray 2 spritzes of orange blossom water. Pamela Vachon is a freelance food, beverage, and travel writer based in Astoria, NY, officially the coolest neighborhood of NYC. Amy Miller is a freelance wine, food and travel writer based in New York City. Garnish with an edible violet for a vintage cocktail that’s downright sexy. Follow the adventure at @HCForest. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. He lives in New York City with his wife, daughter, and cat, and can often be found ingesting dumplings and Mai Tais while listening to Frank Sinatra. You can follow him on Twitter @WarrrenBobrow1. Follow him on Instagram @BlankGlass. dash (or more) of Bar Keep Lavender Bitters, 2 oz GT’s Classic Synergy Mojito Kombucha, ½ oz honey syrup (2:1 ratio honey to warm water, stirred to combine), Fresh mint and candied ginger, for garnish. He lives half the year in Cambridgeshire in England and the other half in Arizona, and you'll find him on Twitter as @Mike_Gerrard, @TravelDistilled, and @The_Vodka_Guy. Add the vodka, elderflower liqueur, lemon juice, hibiscus syrup, IPA syrup and rosewater to a cocktail shaker, add ice and shake for 15 seconds. New York Contributing Editor Laren Spirer is yet another lawyer (and freelance writer) obsessed with food and drink, who also blogs at Sweet Blog o’ Mine and tweets at @sweetblogomine. A fun name, a beautiful color, and tropical flair... the Chi-Chi has it all! This search takes into account your taste preferences. Or, at least the readers of Dayton Most Metro, where he is the writer about all things cocktail. Susan Johnston Taylor is an Austin-based freelance writer who’s covered food and business for publications including The Boston Globe, Civil Eats, Entrepreneur, Fast Company, Fresh Cup, and Pizza Today. Instagram @cognacexpert Driven by her passion, she started and completed her French Wine Scholar (FWS) course graduating with Highest Honors and is continuing with the inaugural Master of Champagne course through the French Wine Society. The Secret Garden at The Printing Press Bar & Kitchen, Edinburg, Scotland It’s a gin-based cocktail that gets its lavender hue from crème de violette. Reduce heat and simmer for 10 minutes until mixture begins to thicken. 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. La Guapa uses No. He firmly believes that after cocktails, the best part of going to a bar are the stories. Add all ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled. Today, he is able to blend his educational training and passion by working as a spirits advocate and educator, consultant, brand ambassador and journalist. When he isn't running around town chasing stories or poised at his trusty laptop writing, you can often find him at one of the local breweries or chilling on his couch with his trusty sidekick Atticus. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Follow him: @TomSayingThings. Make a reservation at Firefly. Follow her on Instagram @littlececilia1 and Twitter @littlececilia . John went from dish washer, to busser, to waiter before finding his stride at the bar. This year, Anne's very excited to represent the beer industry at a seminar for Tales of the Cocktail in New Orleans about furthering education in the spirits industry. Add 1 tablespoon dried lavender to 1 liter of vodka. Follow him on Instagram and Twitter at @bkbeerreview. 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. VQA wine assessment panel and is a wine educator. Recipe Suggestions: Lavender Vodka & LemonadeLavender Popsicle Cocktail Sparkling Lavender For more Lavender recipes, click here. Especially cheese. 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. Training to be an actual professor by day and an alcohol professor by night, she spends most of her mornings pondering Kantian ethics at the university and her evenings drinking her way through Europe. The Harrier Mixologist Greg Best named his lavender-scented riff on a Greyhound—made with gin instead of vodka—after... 2. Sara Havens is a Louisville, Ky.-based freelance writer who pens the popular nightlife column The Bar Belle. Cha Cababaro is a freelance creative who manages websites and creates content for different international brands across various industries. Maggie Kimberl is a bourbon writer focusing on bourbon culture and tourism in Louisville and Kentucky. Combine 1 cup sugar and 2 cups water in a saucepan. Follow her on twitter @la_dolce_vino. Follow her on Twitter @aleezabeeza. Currently, her day is made up of 60% parenting, 20% writing for Jet Gift Baskets (which has a professionally curated wine collection), 10% shuffling her Discover Weekly on Spotify, and 10% spacing out. Emma Criswell is head of the "Grain Team" at Deussen Global Communications, a sales associate at Frankly Wines and a freelance marketing consultant for wine, spirits and culinary brands. Adam Levy is the "Alcohol Professor" and Founder of the International. Stir on ice, strain into a chilled martini … Jackie is a freelance writer and blogger. Catch him on Twitter at @MarnellBeer or on his website at With four different types of liquor involved, this cocktail will no doubt knock you out for the … The name captures the action of what most cocktails takers do each time they take in the liquid. Make a reservation at 312 Chicago. Didn’t Cha Know at Firefly, Washington, D.C. in Theatre and had a wonderful eight-year career as a stage and film actor. Add ½ cup sugar, 1 quart water, ¼ cup coriander, 1 cup fresh, pesticide-free lavender flowers (or 1 tablespoon dried), ½ tsp. When not writing about beer or drinking it, he is selling his first ever Craft Beer Crossword Puzzle Book. Find her on Linkedin at Bernard Kenner is a freelance wine educator and writer. 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. Her work has been included on,, BarNoneDrinks and other hospitality-related outlets. “Lavender is mainly used for the aromatics; it is quite distinctive and almost ethereal,” he says. He likes to read, watch, listen to, eat, drink, and otherwise experience things, and then write things about those things. When he's not behind the bar, you can find him on twitter @_tim_miner. Thea Dwelle is the creator and editor of Luscious Lushes, a wine, food, and travel blog.