Porto Ercole Italy, Zurich, Amsterdam and then I plan on taking some holidays.
Counting the hours before I leave for Porto Ercolé and the Il Pellicano Hotel. My friend, the Head Bartender Ferderico Morosi has already started preparing some of the bases for the incredible concoctions that we will be serving, assisted by Stephano and my pal Georgia who helped me last year. I am very much looking forward to seeing thier regular clients that I met last year. Some of which have become friends and we have met in other parts of the world since, others have become friends on fB a(...)
Two glorious events took place. The first one in the Casa del Mare hotel which was very splendid. The hotel is lovely and I was immensly helped by an ex Lasserre collegue who has become the Food and Beverage manager there; Stephane and I last worked together in 1985. Heavens! that's 30 years ago (and we havn't changed a bit!).
The second up in the Los Angeles Hills with the most glorious view of L.A.
By the swimming pool I set up my bar. This time I redrew the pool,(...)
First it was making cocktails for First class and Business on the way to St. Paulo. That was already fun with 80% Serendipity cocktails being ordered which largely facilitated the service.
The Fasano Hotel was lovely but the banquet area was a good half an hour away in a taxi. But when you get there, Wow! You are sourrounded by a sort of tropical garden and the Room/Hall is immense. You could fit in several hundred people no problem.
The cocktails were presented on(...)
To continue this world tour what place could be better than Brazil; A couple of cocktail evenings with Air France in the beautiful hotel Fasano.
Working with the Head Bartender of the Cipriani Hotel, Walter.
Dreams can come true. I remember working in the bar of the Hotel Warwick in 1983. On the menu appeared a cocktail called the" VSOE". That was when I first really became acqainted with the myth of the Venice Simplon Orient Express. The chef of the splendid Hotel Warwick restaurant, Les Couronnes was Christian Bodiguel who very soon was to become the famous Chef of the very same magical train flowing through the past into the present.
We had to know our cocktails and everything ab(...)