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...


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Thursday, July 22, 2010

Time Flies When Having Rum


Rum is a distilled product from a fermented mash of sugar cane or sugar cane molasses. Rums are distilled in every country that grows and exports sugar.
Puerto Rican Rums, like Bacardi and Ron Rico, are distilled in column stills. Following distillation, the rum is aged in new oak casks from 1 to 4 years and then filtered through charcoal.
The gold version is amber and a fuller flavor than the silver version.

My friends, enjoy it responsibly.

Happy Summer to all.

From The Shaker



And a Bottle of Rum: A History of the New World in Ten Cocktails

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