"Stuart Walsh | Crafted Pour"

"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",

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Stuart Walsh By , 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. 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.