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NCB Author

Jack Robertiello

Contributing Writer


Jack Robertiello

Frequently writing and consulting about spirits, Jack Robertiello also judges at events including the San Francisco World Spirits Competition, the International Rum Fest, and Spirits of Mexico.


Kevin Sousa Article
Smoked Onions and Fernet Anyone?   November 27, 2012
By: Jack Robertiello

Pittsburgh's chef Kevin Sousa has developed a reputation for his strong culinary vision and dedication to the steel city, and now he's put his mark on the cocktail scene as well.

Jack Robertiello Blog
Whither White Whiskey?   November 13, 2012
By: Jack Robertiello

Two new white whiskies from the biggest names in American spirits make it clear that some folks are optimistic about the quality and prospects for the stuff - count me not among them.

Cocktail Article
The Straw that Stirs the Drink   November 13, 2012
By: Jack Robertiello

Making your menu stand out means: A. Including rare, housemade ingredients; B. Taking classic recipes and making them your own; C. Handing the menu over to a different bartender each night; D. All of the above.

Pisco Article
Big Pisco   November 13, 2012
By: Jack Robertiello

Bartenders, especially in San Francisco, have been at the forefront of the return of pisco to the American cocktail repertoire. Master distiller Johnny Schuler explains the differences in this musto verde pisco and how the American palate is coming around to the pleasures of the South American...more >>

Medical Insurance Blog
Who's a Professional?   October 30, 2012
By: Jack Robertiello

Bartenders are many things, but can the job be considered a profession when so many don't have medical insurance?

Lew Brown Cocktail Article
Four Venues Stirring up New Menus    October 30, 2012
By: Jack Robertiello

We drop in on new menus in New York, Portland, Los Angeles and Pittsburgh, to see how well squid ink and black sesame paste work together, among other things.

Charles Joly Article
Joly Brings New Direction for Aviary   October 30, 2012
By: Jack Robertiello

Charles Joly has become one of the best-known Chicago bartenders, now he's taken over as beverage director at the chef Grant Achatz-led Aviary, where all eyes will be on him as he rejiggers the menu.

Pineapple Drink Blog
5 Steps to a Better Bar   October 16, 2012
By: Jack Robertiello

No time to double strain? Can't handle special ice, or six ingredient drinks? There are still many ways to upgrade your bar program - here are five of them that will establish that you really do care about your craft.

Larceny Article
Spirits Worth the Wait   October 16, 2012
By: Jack Robertiello

Beverage menus change based on season and taste, but crucial to establishing a niche is the selection of quality spirits. This time, we look at some new expressions worth considering for your next backbar upgrade.

Phil Greene Article
The Old Man Hemingway and the Daiquiri   October 16, 2012
By: Jack Robertiello

What Ernest Hemingway drank may at first seem mainly interesting to fans, but in Phil Greene's "To Have and Have Another - A Hemingway Cocktail Companion," we're reminded that what and how he drank reflected and created trends in the first part of the 20th century.



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