We are at Rayuela on the Lower Easwt Side, New York City. Junior Merino, The Liquid Chef, shows us how to make a cocktail using both Absinthe and Cachaça.
A production of The Culinary Media Network. www.culinarymedianetwork.com
Posted on 23 October 2008 by Chef Mark Tafoya
We are at Rayuela on the Lower Easwt Side, New York City. Junior Merino, The Liquid Chef, shows us how to make a cocktail using both Absinthe and Cachaça.
A production of The Culinary Media Network. www.culinarymedianetwork.com
[...] Cocktail Hour: Absinthe-Cachaca Cocktail [...]
February 16th, 2009 at 12:34 am
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