Imbibe Magazine

FEBRUARY 11, 2025

The school morphed into a far-better-known bar, also called LAB. In 2003, he was hired as bar manager at Fifteen, a restaurant and social experiment by chef Jamie Oliver, who brought in young people from disadvantaged backgrounds and taught them the restaurant business. Heavily hyped by the media, Fifteen was always packed.

Bar

VinePair

SEPTEMBER 2, 2024

Coupled with its vibrant hue, the cocktail — and the fruity liqueur — was something bartenders were eager to move away from by the time the cocktail renaissance kicked off in the early aughts. It’s less the base of a cocktail, and instead used with a little more intention.” But something shifted in the mid-2010s.

Liqueur

Chilled Magazine

FEBRUARY 18, 2025

Award-winning cocktail artist Carlos Ruiz who was born in Peru and moved to the United States when he was just eight years old, and who abandoned a promising future in software engineering to pursue a career in cocktail creation, said his passion for the liquid concoctions was love at first sight.

Liqueur