Bryan Kim
NYC Senior Staff WriterBryan showed up one day to snake out our drain, and he never left. He’s an enigma wrapped in duck prosciutto, which is why he smells like duck prosciutto. Hobbies include skiing and fencing. His hobbies do not, however. He’s from Seattle, and if he could only eat one food for the rest of his life he’d be upset and confused. Bryan’s previous employers include Dr. Ian Bell DDS, The Gap, and Le Bernardin.
Cocktail:
8 Cocktail & Candy Pairings
The only Halloween plans you need.
Cocktail:
How To Make A Chiapas Manhattan
A strong, smooth tequila cocktail for when it’s too cold to drink a Margarita.
Cocktail:
How To Make An Appletini
A quintessential ’90s cocktail that’s better than you think.
Cocktail:
How To Make A Mezcal Last Word
A smoky version of an all-time classic.
Cocktail:
How To Make An El Presidente
A strong, smooth Daiquiri alternative.
Cocktail:
How To Make A Vodka Stinger
A retro drink for when you need something bright green after dinner.
Cocktail:
How To Make Fight Milk
A protein-packed beverage for when you want to feel strong like a crow.
Cocktail:
How To Make An Aqua Velva
A refreshing blue cocktail for when you want to feel like you’re sitting at a dive bar in the 1980s.
Cocktail:
9 Iconic Cocktail & Movie Pairings
Here’s what to drink and watch tonight.
Cocktail:
Setting The Bar: John deBary
A conversation about seminal cocktail books and the challenges of working in hospitality with bartender, author, and RWCF co-founder John deBary.
