Q&A: Adam Fournier of Spago Beverly Hills
Imbibe Magazine
JANUARY 29, 2024
I did a green tea yuzu highball because I thought it was a great example of the fusion style of Asian flavors versus modern techniques that Wolfgang uses a lot. I presented a martini-style cocktail with a brioche-infused sherry and a caviar-infused vodka. But it is definitely a little bit of both.
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