Now she's too good to be a mixologist?
A chef of consumable liquid state matter?
But at least she messes with Bookhouse and more so, Righteous Room. They serve that crinack food (unlike ESS).
"Mixologist: A term that does not best describe what I do."
these guys seem alright for looking like the most typecast frat bros possible
also pretty amazing all the american spirit trademarks out there: fishing rods, auto racing, tobacco, etc - they were smart to add the word 'whiskey' to the end of theirs
good luck to these guys. i like their approach but i'm not so sure about the "american spirit whiskey" name. tobacco flavored whiskey (which is what the name makes me think of) doesn't sound appealing.
That's a great question to answer Brad: I'm not quite sure what congeners are, nor have I figured out why it's a bad thing for radicals to be free...
The Gorgeous JR - I think they've only had the product in the can since 2009, before that it was home brewed and kind of a "hobby"
Ive had a handful of shots with this stuff (given to me for free) but I can't say that I've gone out of my way to ask for it or look for it. Not sure what that means for the product itself but 7 years strong, I wonder how much crafting in the lab they could do?
The business major may be doing a good job with the books, which is what's keeping these guys alive but you figure the product would have taken off by now if it was legit.
Whynatte? Because it tastes like shit.
inasmuch as i think the increasing gentrification trend of mixologists & gastropubs are making the ATL superlame i also think it is cool that there are places here now where you can get a decent cocktail w/o having to make it at home.
5 years in compounding pharmacies? this guy should be crafting the newest designer drugs, not mixing cocktails.
Really? This is laughable....5 years from now you'll be like......why did i write this article about some dude that makes cocktails....
Creative Loafing Atlanta
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