Shaking and moving...


I'm a Bartender since 1995. In Germany was where I start shaking, in a summer job that last six months. Big summer, ha! Then moved back to my hometown, Lisbon-Portugal. And I started working at nightclubs. Lisbon was considered the worlds nightlife capital in the 90's, was crazy. After three years, love took me to Brazil and the shaking kept going at a nightclub in Sao Paulo. In the year 2000, When the love was over after to many caipirinhas, I bought my ticket to Miami and started shaking with the salsa ritmo, hay, hay, hay... Very hot, believe me. Yes, the music and the dancing, together with the mojitos, made me shake like never before. After some nightclubs I worked in fine dining, where my high-end cocktails shined and my passion for wine began. Eight years in Miami were great and I did the South Beach Bartending School where all the Big Boys, celebrity Bartenders are instructors. And many wine seminars, courses and the most fun part, wine tastings. Was a great experience. I got some new moves and shakes and at the same time a refined taste for wine. Well, New York was the next stop. Meatpacking District and then at Financial District, were the places where I had my NY experience for almost two years. Then I found love again and a transfer to Washington D.C. was necessary.



What can I say? I'm very passionate...


Generated image




Friday, July 16, 2010

Tequila

Tequila is a great party maker. Is a spirit that lifts your spirit.
Produced in or near the town of Tequila in Jalisco, Mexico, this liquor is made from the fermented sweet sap of the Agave Tequilana Weber, known in Mexico as the Mezcal plant and in the U.S. as the Century plant. The sap is taken from the plant's pulpy center, allowed to ferment and then double-distilled in
copper pot stills.

Tequila is marketed in three styles: the unaged silver, often bottled immediatly following distillation. Reposado, aged in oak vats for 1-2 years, and Anejo, aged between 1 and 3 years old, with 80-92 proof.



Posted by The Shaker at 6:26 AM
Labels: , , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)