Airport drinking is finally starting to catch up in quality to airport dining. At NYC’s LaGuardia Airport, OTG Management hired some of New York City’s top chefs to rehab the Delta Terminal experience and added wine, beer and cocktail advisers to the mix. Tad Carducci of Tippling Brothers got the nod for the cocktail menu at the two currently operating spots; at Provençal-inspired Bisoux, there’s the Marseilles Manhattan (bourbon, sweet vermouth, Angostura bitters, Ricard, brandied cherries). At Prime Tavern, chef Michael Lomonaco’s modern American steakhouse, Carducci developed the drinks, including the Lightning Collins (Death’s Door White Whiskey, fresh lemon, sugar, soda) and the Tahitian Dream (Rhum J.M. Gold, Cointreau, orgeat syrup, fresh lime, hibiscus sugar).
Looking to do a little traveling and perhaps pick up a gig on the way? Check out the Facebook page set up by Earth Bar Bartenders. It’s a group created for bartenders who have an ambition to do contracts outside of their native country. Earth Bar says it’s arranged work for bartenders traveling to India, China, Nepal, Sri Lanka, Malaysia, Singapore, Qatar and Barbados. Members are informed when positions are available.
London Cocktail Week’s schedule of seminars, dinners and events is shaping up nicely, with many distillers, brand ambassadors and just plain know-it-alls set to show up. The various events run from Oct. 11-17. Sign up for updates or find the answers to most of your questions here.
Our friend Ian Burrell’s fourth annual UK Rum Experience takes off at the end of London Cocktail Week. Held in London Oct. 16-17, the event is billed as the largest rum celebration in the world, with many brands participating. For more on that, go here.