OK, I have to admit, this year's Christmas Liqueur came out DAMNED good, even if I do say so myself! This is my take on a traditional Sardinian "Mirto," a traditional myrtle berry amaro flavored with rosemary. Due to the lack of available myrtle berries in NYC, I used wild Maine blueberries, blueberry honey, and blueberry syrup instead of simple syrup. The flavors expand with each sip!
This could top my Dark Sweet Cherry Amaro from a few years ago.
Well, it's been a long time since I've updated anything on here, so here goes nothing. I'm going down to Florida this weekend, and will try to do some SoBe Food & Wine events. In anticipation of card dropping, I'm going to post a resume and some press kit pictures up here. Although I've been quite happy working for Dave Pasternack and Mario Batali for the past seven (Seven?!?! Gulp!) years at ESCA in NYC, it's getting time to move on and get back to my career. I'm starting to think Miami/Fort Lauderdale/Boca might be CLOSE to being ready for my personality, my talents, and my bizarre sense of chemistry behind wines. So....IT'S ALIVE!!