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Barrel-Aged Cocktails

Tony Conigliaro’s Bottle-Aged Manhattan at 69 Colebrooke Row

One of my favorite parts of writing about food for a living (other than the actual writing) is picking up the phone and calling folks like Nathan Myhrvold. When I started researching an article on aged cocktails back in April, I knew that if anyone had creative ideas about barrel-aged and bottle-aged cocktail techniques, it’d be him. And he didn’t disappoint. I’m always pleasantly surprised by how generous industry folks are with their time and knowledge. I must have interviewed nearly twenty people while researching this monster-of-an-article. Each had a unique insight that fleshed out this story.

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About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at StarChefs.com, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

One response »

  1. I enjoy your writing style truly loving this website .

    Reply

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