We sat down with Jordie Ho-Shue to chat about growing up in Jamaica, what to drink when you visit, her work, and of course, rum! S&S: Could you share a bit about some of your favorite memories from living in Jamaica? JHS: That’s such a great question. For context, my mom flew to Florida to…
Category: Interviews
Meet One of the Minds Behind Daijoubu Pop Up
We sat down with Sharon Yeung, co-founder of Daijoubu Pop Up, to chat about touring, “Super Asian Cocktails,” and pairings for the Daijoubu 2 Box! S&S: We’re thrilled to learn (and taste!) even more from Daijoubu this February. But first, tell us about your “day job.” Where can people find you when you’re not on…
Behind the Creole Sling
We sat down with Ryan Maybee to chat about his work, Kansas City Whiskey, and his cocktail for the All Eyes on Rye Box, the Creole Sling! S&S: How does the Shaker & Spoon style of single-spirit recipes affect how you create a cocktail for one of our boxes? How do you approach that? RM:…
Behind the Darkened Summer Moon
We sat down with Christian “Suzu” Suzuki-Orellana to chat about his work, the matsuri, and his cocktail for Puttin’ on the Spritz, the Darkened Summer Moon! S&S: What is your creative process typically like during recipe formulation? SUZU: I try to re-create memories or flavors that I remember from past experiences. I have a journal…
Behind the Matriarch Martini
We sat down with Haley Traub of NYC’s Attaboy to chat about her work, Speed Rack, and her cocktail for May’s Girls Just Wanna Have Bourbon Box, the Matriarch Martini! S&S: How does one train or prepare for Speed Rack? HT: While everyone’s process is different, it ultimately comes down to practice, practice, practice. The…
Behind the Seoulful Sour
We sat down with Parker Luthman of Providence’s the Eddy and the Dean Bar to chat about his work, cocktail competitions, and his cocktail for February’s Daijoubu Box, the Seoulful Sour! S&S: How did your journey lead to the Dean Bar? PL: So, I first started bartending at the Eddy in 2016, right after I graduated…
Behind the Sili-con Valley
We sat down with Mary Palac of San Jose’s Paper Plane to chat about her work, San Jose’s cocktail scene, shochu, the Philippines, and her cocktail for February’s Daijoubu Box, the Sili-con Valley! S&S: How did your journey lead to Paper Plane? MP: George Lahlouh, the managing operator, was one of my first bar managers…
Behind the Highlands and Tani
We sat down with Caer Maiko Ferguson of Austin’s The Roosevelt Room and The Eleanor and the pop-up bar Daijoubu to chat about her work, her favorite Scotches, and her drink for September’s Scotchtember Box, the Highlands and Tani! S&S: What is Daijoubu, and how did the idea for it come about? CMF: Daijoubu is…
Behind the Danger Juice
We sat down with Mia Mastroianni to chat about summer drinks, amaro, Negronis, and her cocktail for June’s Negroni Box, the Danger Juice! S&S: Your Danger Juice and the approach of summer has us dreaming of beach days. What are some of your favorite summer cocktails? MM: In the summer I tend to lean toward light…
Behind the Tidy Martini
We sat down with Stacey Swenson of NYC’s Dante to chat about her work, vermouth, and her cocktail for April’s Vermouth: Never Uncouth Box, the Tidy Martini! S&S: Have you noticed a change in awareness or appreciation for vermouth over the last few years? Have your own views of it changed in that time? SS:…
Behind the Runaway Princess
We sat down with Adam Robinson of Portland’s Deadshot to chat about his work, vermouth, Portland’s drinking culture, and his drink for April’s Vermouth: Never Uncouth Box, the Runaway Princess! S&S: Have you spent time at the Oregon vineyards of Willamette Valley? AR: Yes, I have—over the last decade of living in Oregon, I have…
Behind the Refresco en Vinagre
We sat down with Chris Simpson of Austin’s Academia to chat about his work, bartending in Japan, unique ingredients, and his drink for March’s Shift Drinks: Reposado Edition Box, the Refresco en Vinagre. S&S: You’ve run the gamut of bartending in different countries and styles of establishments. What would you say is the personal Chris…
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