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Colin Asare-Appiah Is Reshaping the Bar World

Imbibe Magazine

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 209
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It’s Everywhere, It’s So Julia — Midori Is Brat

VinePair

A Japanese Gin & Tonic,” they respond, hands already busy prepping the next drink. Midori got a refresh in 2012, with a reformulation that cut the amount of artificial flavorings by 20 percent and introduced natural ingredients like Japanese Yubari and muskmelons. What is this?” you ask the bartender. “A The color is a bonus.”

Liqueur 105
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GSN Announcement: America’s Top Bartenders and Hospitality Buyers to Judge 2025 Bartender Spirits Awards

Good Spirits News

Anna’s professional journey commenced in the hospitality sector at BOKA Restaurant Group, where she served as Bar Manager for an impressive 5 years. Her commitment to delivering exceptional experiences for patrons and her leadership in enhancing the bar program at BOKA has left an enduring impact.