"For the last four years or so I've been bartending at fine dining craft restaurant bars and nightclubs. I am currently in charge of the bar program at Nectar, a craft bar where we push the limit of what we're able to do within the state of Idaho's tight liquor laws. As well as working parties at Etsi Bravo, a high-end nightclub specializing in quality craft cocktails done quickly.",
"undefined",
"Stuart Walsh",
Ingredients
Stuart Walsh
By undefined,
May 8, 2009
For the last four years or so I've been bartending at fine dining craft restaurant bars and nightclubs. I am currently in charge of the bar program at Nectar, a craft bar where we push the limit of what we're able to do within the state of Idaho's tight liquor laws. As well as working parties at Etsi Bravo, a high-end nightclub specializing in quality craft cocktails done quickly.