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Buzz
An Aperitivo Barolos Me Over
Gourmet Magazine - 08.01.08
The next day, the incomparable bartender Alberta Straub said I simply had to try it. I'd never heard of chinato before, but I figured finding it would be a fun-if challenging- research project.
The Technique: How to Stir a Cocktail
Gourmet.com - 07.17.08
Master “mixstress” Alberta Straub demonstrates professional techniques for stirring your cocktail to chilled perfection.
Bar Stars: A dozen trendsetters who've shaken up the Bay Area cocktail scene
San Francisco Chronicle - 06.26.08
Cocktail culture isn't born, it's created. In the Bay Area, it's due to more than a decade of diligent work by many bartenders. Here are some of those who have helped get us where we are. It's no surprise if you've seen most of the names in our pages before; their contributions are all newsworthy.


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where's the Crème de Violette?
I've enjoyed all your podcasts. I'm going to try the Spa Mixer tonight.
Steve & I have really enjoyed your podcast. We are interested in the "Flighty Way" to make Lynchburg Lemonade. No bartender seems to know the best way to make this and ask us ! Can we see an episode dedicated to Lynchburg Lemonade ?
Thanks & Keep on "Shakin" !
JoAnn
how do you make such awesomely huge ice cubes?
Howdy Girl! its super simple...get one of those silicone bread pans, fill with water, freeze and voila! Not only is your ice big and extra cold you get to wrap a towl around it and smash it up, pretending its your mean ole ex boyfriend. Try it cause it works great and you get a lot more icey volume than with one of those "big ice" trays!