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Winners of the Caorunn Gin 10-Year-Switch Competition Announced!

Saturday, June 8th, 2019



In celebration of their 10-year-anniversary, Caorunn Gin has revealed the five U.S.A finalists that will compete in NYC to showcase their cocktail creativity to the world

Following a countrywide hunt to find some of the nation’s most talented bartenders, five leading mixologists from across the U.S.A have been named as the regional finalists in an international cocktail competition curated by Caorunn Gin, the 10-year-switch, and are now set to compete in the competition’s final in New York City this July.

The following five bartenders were selected from all entries:

  • Jacee Coelho from Travelle at The Langham in Chicago created the ‘Pure Berry’
  • Scott Jenkins from Hide Bar in Dallas TX created the ‘Bog Standard’
  • Caitlyn Moorhead from The Winslow in New York created ‘Gincident Report’
  • Chris Olivier from The Tasting Room at Rock Brothers in Tampa Florisa created ‘Caorunn Calling’
  • Chris Bidmead from Blue Quarter in New York created the ‘5 from home’

Gaz Regan, acclaimed author, also known as the Godfather of Cocktails, judged all entries against four distinct categories: the fusion of Scottish heritage and American influence, accentuation of the character of Caorunn Gin by taking inspiration from at least one of five of its Celtic botanicals, its well-balanced and crafted taste profile and finally, the distinctiveness of serve through its visual appeal and creative presentation. On the regional finals he noted:

“While judging the cocktails in this Caorunn gin cocktail competition I was blown away by the way in which bartenders throughout the USA took on this challenge—specifically to create new drinks that showed off the many different directions while being guided by the various botanicals used to make this fabulous, and unique, gin. Picking the five finalists was, in itself, a challenge for me, but I’m extremely happy with the drinks that we’ve picked, and excited to see the finalists when they compete here in New York.”

Marking their official 10-year-anniversary this year, Caorunn Gin created the 10-year-switch, an international cocktail competition, to give bartenders across the United States and the United Kingdom a once in a lifetime work opportunity to build their personal profile on an international platform by showcasing their cocktail creativity to the world.

Five finalists from the U.K and the U.S.A will compete for the winning UK title in New York City on 31 July. One winner will be chosen from the U.K and the U.S.A with both receiving an international prize – the opportunity to switch countries and to in one of the coolest bars in their respective countries to experience American and British culture at their finest.

The U.S.A winner will also receive the honor of seeing their 10 Year Switch cocktail named as Caorunn’s signature serve in bars across the United States. 

Ryan Chetiyawardana (also known as ‘My Lyan’), Founder of Dandelyan and Cub, and one of the world’s most influential bartenders, has been named as the Head Judge of the 10 Year Switch and is set to judge the international final in New York City on 31 July, 2019.

Ryan will be joined by Caorunn Gin Master, Simon Buley on the judging panel in NYC as well as U.S.A head judge, Gaz Regan.

More about the finalists:

  • Jacee Coelho from Travelle at The Langham commented “My inspiration for this cocktail comes from the mass amount of beautiful green fields in Scotland and the natural fruits that grow in them. The name Pure Berry comes from the saying Pure Barry. In an attempt to nod at all things good in life.”
  • Scott Jenkins from Hide Bar commented “I was inspired most by the spice of bog myrtle, which to me was very akin to allspice dram. I wanted soft heather notes, taken from the stroma, and a bit of apple borrowed from applejack. This drink is lush, soft, highlighting and enhancing the components of Caorunn Gin. Stirred to perfection and poured over a single cube, for slow sipping, and good times.  I lived in England for over 3 years, and visited Scotland many times, the lush scenery reminds me a lot of this cocktail.
  • Caitlyn Moorhead from The Winslow commented “I wanted a drink that both complemented the botanical notes in Caorunn Gin without being redundant in its flavor profile. It’s a very booze forward cocktail in the style of classic martinis with a couple more twists. It’s herbaceous with subtle hints of bitter and fruitiness. It’s deliciously clean, yet complicated on the palate.” 
  • Chris Olivier from The Tasting Room commented “The cocktail is based off of an old fashioned  build.  Bitters, extract  and lavender  syrup are muddled with orange and grapefruit zest. Next Caorunn is added then ice and stirred.”
  • Chris Bidmead from Blue Quarter commented “Dedication to hand foraging and sourcing ingredients shows a true love of craft. Taking inspiration from Caorunn Gin I wanted to use ingredients that also highlight both the foraged botanicals in the gin as well as local ingredients from NY. The apple brandy brings in apples from NY/NJ where the tea syrup brings up the dandelion highlighted in Caorunn.”

About the 10 Year Switch:

To celebrate their 10-year-anniversary, earlier this year Caorunn Gin invited participants across the UK and the US to share a personally curated cocktail online that celebrates the Scottish heritage of Caorunn Gin and embraces the creative influence of American Culture.

Cocktails submitted online were judged against four distinct categories: Fusion of Scottish heritage and American influence, accentuating the character of Caorunn Gin, well-balanced and crafted taste profile and finally, distinctiveness of serve.

The five hand-picked finalists from the U.S.A will travel to New York City on an all-expenses paid trip to compete in the international final on 31 July, 2019.

One overall winner from each country will be selected.  Both will be awarded the honour of seeing their 10 Year Switch cocktail named as Caorunn’s signature serve in their respective countries and will receive a once in a lifetime opportunity to switch countries, working in one of the coolest bars in NYC and London and the chance to experience American and British culture at their finest.

For more information about the Caorunn 10 Year Switch competition, please visit:

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Mezcal Brand Ambassador

Monday, January 28th, 2019

Mezcal Amores Brand Ambassador

The Story of Mezcal Amores

Mezcal Amores or as it is known in the United States, Mezcal Amarás, was founded by a group of friends in 2010. This is a love story…a love story of Mexican people re-introduced to a Mexican world of traditions, respect and mystery that did not need discovery…only appreciation and wonder as to why the best and most complex distillate in the world remained hidden and misunderstood for so long. They vowed to create a Mezcal brand whose heart and purpose put the agaves, the land and the communities first and then to share their passion and devotion to this quintessential Mexican spirit with the rest of the world.

The Mezcal Amores Philosophy


  • We plant 10 agaves for each agave we harvest in order to avoid extinction of the species
  • Our replanting program creates new jobs and protects the natural resources of the mezcal producing areas

Organic and Natural

  • We strive to create the most natural product using only artisanal and ancestral production methods
  • We work with organic agaves and our fermentation process is 100% natural

Secured and Fair Price

  • By securing the future price of agaves we ensure a regular income to our farmers
  • We pay a fair price for each liter of Mezcal we buy from Maestros Mezcaleros, always seeking to improve their quality of life

Diversified Production Base

  • We partner with 13 Maestros Mezcaleros
  • This preserves traditions, maintains craftsmanship, creates jobs and distributes wealth in the community

Responsible Marketing

  • We believe all Mezcals should be enjoyed the way they were produced; responsibly and with respect


The Brand Ambassador

As the Amarás Brand Ambassador you believe you can only be successful if your customers are successful. Your customers will be on and off premise accounts, your distributor colleagues and your Amarás team members.  So…who are you?

  • You get that word-of-mouth and text-of-thumb recommendations are the main drivers of consumer choice
  • You know that influencers are as fickle as the influenced, so impeccable brand and personal credentials are critical to longevity
  • You stand up when things go right so you can credit the team
  • You stand up if things go wrong because you take accountability
  • You have a sense of humor…self-deprecating and never demeaning of others
  • You are respectful and, in turn, deserve respect
  • You are wise, aware and current
  • You are a coach, teacher and student who knows when to lead or when to follow
  • You know when to ask for help and when to offer
  • You believe a “no” is just a “yes” waiting to be hatched

Core Responsibilities      

  • Nurture relationships and sustain business with the foundation accounts critical to Amarás success
  • Identify showcase volume accounts to build distribution and grow Amarás position in your territory
  • Work with local Distributor teams to ensure transfer orders (i.e. sales you make) are fulfilled, incentives are robust, and they know you and Mezcal Amarás make them money (yes, we have lofty ambitions and terrestrial goals)
  • Secure drink menus, flight tastings, brand visibility and backbar space for Mezcal Amarás
  • Secure the Mezcal pour for Verde Momento – the cocktail-designed Amarás offering
  • Identify and secure Amarás distribution in top Mezcal off premise (liquor stores, grocery stores, convenience stores as legal) accounts
  • Train and educate staff so the richness and heritage of Mezcal, especially the Amarás philosophy, is understood and relatable to consumers
  • Ability and willingness to work late nights or weekends with enough notice (to be mutually agreed)
  • Understand and follow all federal, local and company legal and compliance requirements

Skill Set

  • Excellent communication skills and the ability to engage an audience of various sizes
  • Media savvy so you can act as the voice and face of Amarás at trade events and with the press
  • Manage a budget and track results utilizing the tools provided by Amarás
  • Knowledge and experience in the spirits industry beyond being a consumer
  • Highly motivated with a drive to succeed, the ability to work independently and to deliver specific results
  • Organized and rigorous with an entrepreneurial edge
  • A creative problem solver yet open to suggestions by others
  • Work remotely and help build the company culture…you are a unique contributor
  • Social media understanding and networking…for good not evil
  • You have a competitive spirit and still get excited when you see your brand on a menu, a backbar or a store shelf…because your efforts put it there

 Some Details

  • Number of Roles: 3
  • Locations: Los Angeles, Chicago, San Francisco
  • Reports to: US General Manager
  • Compensation commensurate with experience

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Cocktails in the Country: Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken NJ

Saturday, March 31st, 2018

“Your class changed my life.  Your teachings helped shape me as a beverage director and also as a better bartender and I thank you for this class and also helping me with the ability to make better cocktails. Thank You” Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken NJ

Think You’re Tough Enough for This Workshop?


gaz regan Negroni Finger Stirrer for all Bartenders attending April 9/10 Workshop

Courtesy of Campari America

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Posted in CitC, CitC Marketing, Uncategorized |

Discover Bols Genever 100% Malt Spirit

Wednesday, January 31st, 2018

Feb 6, 6 – 8.30 PM

21 W 46th Street, 11th Floor, NYC

Discover a 17th century style from the Bols family. Bols Genever 100% Malt Spirit with our Master distiller, Piet Van Leijenhorst.

All the way from Amsterdam to share this special occasion with us and would love for you to join!

We will be featuring specialty cocktails created by:
Butter and Scotch
Bathtub Gin
Along with our Red Light Negroni!

There is limited space for the event and RSVPS are required.

RSVP to today to save your spot at this special occasion!


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Calvados Boulard Trou Normand Challenge!

Thursday, April 6th, 2017




“In the midst of the feast, Monsieur Villieu poured stiff shots of his award-winning Calvados. ‘For le trou Normand, yes?’

‘The Norman hole?” Mallory translated dubviously.

‘Oui,’ he beamed. ‘We Normans have the long tradition. We drink Calvados in the middle of a meal such as this. It makes the hole, you understand, for more food to follow.’

. . . The Calvados slid down her throat like buttery apple cider. She tasted a hint of vanilla and rum raisin and started to smack her lips. Then the brandy hit her belly.

‘Whoa!’ Breathing fire, she fanned the air and regarded her empty shot glass with awe. ‘That is some potent stuff!’”

Stranded with a Spy by Merline Lovelace, 2007.

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Posted in Boulard |

You are Just Making this Situation Worse, British Airways

Tuesday, November 1st, 2016

Oh dear, British Airways, you could have settled this matter so easily, so quickly, and without any cost to you whatsoever, but you chose to keep ignoring my complaint, and making up stupid Tweets that, for some inexplicable reason, you thought would quieten down my outrage.

I made a complaint in which I noted that if the man about whom I was complaining was having personal issues on the day in question (I used “if his dog had just died” as an example), then I was ready to completely forget this matter.

Do I sound like I’m an unreasonable man?

My original complaint, plus BA’s initial response to same, can be seen below, but before you read that, please allow me to say:


Instead, I received the following Tweets:

  1. Hi Gary. Any feedback we receive of this nature is passed on to the Airport Manager to be handled internally. We’re..
  2. …sorry if you weren’t made aware of this. Thanks for letting us know however. 2/2 ^Lolly

Well, Lolly, I was not made aware of this, and I don’t believe you. Not for a nanosecond.

And even if that WAS true, it would not be satisfactory.

Let me say this one more time:


Your shenanigans, BA, have now changed my mind about your company.

I started out thinking that one bad apple was tainting BA’s reputation.

Now I’m realizing that everyone I’m dealing with at BA is being super defensive.

The question is, why?

I loved BA prior to this, and I still loved BA after the incident, but that’s no longer the case.

Just in case I didn’t make myself clear, let me repeat, for the last time:


Do you have anyone in the office that might be able to actually address my issue?

My case reference is:15885430

Below, please find my original post, including my initial complaint, and BA’s Response

I have been flying with, and loving, British Airways for over 40 years, and their staff has always treated me admirably. Until October 21, 2016.

My wife and I were checking into our flight at Manchester Airport, and as is usual for me when I approach the check-in desk, I wore a wide smile on my face and asked the agent, “How are you doing today?”

He never even looked up from his monitor. He just mumbled something that might have been, “Okay.”

I retained my cheerfulness, and we handed him our passports which he held for a couple of minutes before giving them back to us. He continued working on his monitor for a minute, then he said, “I need your passports back.”

Mine was handy, so I just handed it over, but Amy, my wife, had put hers back into her handbag and was rummaging therein to find it when he raised his voice and said, “I NEED YOUR PASPORT, TOO.”

We didn’t get upset, Amy found her passport and handed it over, and the agent carried on checking us in. My suitcase was tagged, then I placed Amy’s suitcase onto the conveyer belt. The agent asked me to change the bag’s position so that the handles were on top.

As I was bending over, adjusting the suitcase, he once again shouted at us, “I NEED THE HANDLES ON TOP.” He yelled.

We STILL didn’t get upset, and in all honesty, the only reason I didn’t complain there and then was that I was afraid that this guy might send our bags to Tokyo or Cape Town if we upset him.

When I wrote to BA to complain about this, I detailed the incident as above, and I added something to the effect that, if the agent in question had had a traumatic personal incident that morning (such as his dog had just died), I was willing to forget the matter.

I was trying to be reasonable. We all have bad days, after all.

Part Two

I waited over a week for a response to my complaint, and when it did arrive, I was sorely disappointed. Apart to a reference to the date and location of this event, the rest of BA’s letter to me was obviously a form letter. There was no sign whatsoever that anybody had even bothered to read my letter to them.

Here is what BA wrote:

Dear Mr Regan

Thanks for letting us know what happened when you and your wife were travelling from Manchester on 21 October.  I apologise for the delay in replying to your email.  You’re clearly disappointed with the service you received at the airport and I absolutely agree we let you down.

Our staff are highly trained and we’re really proud of the service we offer.  So, I’m sorry to hear our staff weren’t as helpful as we expect them to be.

I’m concerned to learn that our staff were behaving unprofessionally and this must have disappointed you.  I’m sorry for the inconvenience caused, as you don’t expect such services when travelling with us.

It’s only through your comments we’re able to focus on areas where we need to improve.

Thanks again for getting in touch with us.  We appreciate your support as a Bronze member of our Executive Club.  I hope we can welcome you and your wife on board again soon.  Please feel free to contact me directly by using the blue link below if I can help you with anything else.

Best regards

Divya Master
British Airways Customer Relations
I’m disgusted with British Airways now, and I intend to take my business elsewhere in future.  You, of course, can make your own mind up.  Virgin, here I come!

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Cocktails in the Country: Cock in the Morning by Lisa Paulino, Fiddlers Elbow Country Club, Bedminster, NJ

Wednesday, August 10th, 2016

Lisa Paulino tiki chase am juice vida ancho

Cock in the Morning

Lisa Paulino, Fiddlers Elbow Country Club, Bedminster, NJ

“Great breakfast cocktail to enjoy… preferably with the gentleman of your choice.”

1.5 oz (45 ml) Chase Marmalade Vodka

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) Ancho Reyes Ancho Chile Liqueur

1 oz (30 ml) The American Juice Company’s Harriet Peacher Stowe

.5 oz (15 ml) fresh lime juice

2 dashes Bittermens ‘Elemakule Tiki® Bitters

1 orange wedge

1 orange wheel, as garnish

Shake over ice vigorously, to break up the orange wedge. Strain into a collins glass over fresh ice and add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2016, Uncategorized |

Cocktails in the Country: The 2016 Adventure is about to Begin

Saturday, April 16th, 2016


The First Mindful Bartending Master Class

of 2016 Starts on Monday, April 18, and

One of the Ten Worthy Bartenders Below

Will Receive a Check for $250

Courtesy of The Hanna Lee CitC Scholarship Fund

Hanna Lee Logo

We’re Looking forward to Welcoming

Christofer Moustakas
Juliette, Williamsburg NY
Hannah Morris
Tender Bar + Kitchen, Pittsburgh, PA.
Meagan Schmoll
The Rose / Pink Garter Theatre, Jackson WY
Abby Ehmann
Lucky, 168 Avenue B, NYC
Erick Castro
Polite Provisions, San Diego, CA
Amelia Castro
Polite Provisions, San Diego, CA
Olivia Hu
Sunrise/Sunset, Brooklyn, NY
Joann Spiegel
Mace, New York
Nicole White
Oregano Ristorante, Newburyport, MA
Nolka, South Berwick, ME
Jefferson Oatts
Fork Restaurant, Philadelphia, PA

Apply to Take a Mindful Bartending Worshop

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101 Best New Cocktails: The App & The Book

Tuesday, May 19th, 2015

101 BNC App

The App contains all of the recipes for cocktails chosen to be included in 101 Best New Cocktails since 2011

And every few weeks, as new recipes are added, the app gets automatically updated

See More Here      

Buy the App ($9.99) from iTunes by following this link

See Individual Cocktails in my Blog Here

Review from BarLife UK Here


101BNC - Copy

The 101 Best New Cocktail Books, and many Other Fine Cocktailian Masterpieces, can be found HERE

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101 Best New Cocktails: Bloody Gazpacho by Amalia Santi, Bistrò Lounge bar, Sestri Levante (Genova), Italy

Saturday, March 14th, 2015

Bloody Gazpacho

Amalia  Santi, Bistrò Lounge bar, Sestri Levante  (Genova), Italy

60 ml (2 oz) Patron Anejo tequilaOLYMPUS DIGITAL CAMERA

120 ml (4 oz) gazpacho*

15 ml (.5 oz) fresh lime juice

3 splashes Worcestershire sauce

2 grams (.07 oz) celery salt

2 dashes   TABASCO® brand Habanero Sauce

Bamboo skewer with cherry tomatoes, pieces of celery, and cucumber slices, as garnish

Muddle the celery salt with lime juice in a mixing glass then pour in the rest of the ingredients and add ice.  Throw the drink by putting a julep strainer over the glass and, holding the glass as high as possible, strain it into a shaker tin that’s held as low as possible in the other hand.  Repeat a few times, then strain the drink into an ice-filled highball glass over fresh ice.  Add a little ground white pepper, and add the garnishes.

*Gazpacho:  1/2 slice of white bread soaked and squeezed, 125 grams (4 1/2 oz) ripe tomatoes, 1/4 cucumber pulp peeled and seeded, 1/4  yellow pepper, roughly choppe, 1/2  spring onion (scallion), 1 tsp. extra virgin olive oil, 20 ml (.66 oz) Williams & Humbert Jalifa Solera Especial Aged 30 Years Amontillado Sherry.  Liquify in a food processor until very smooth. Place in the refrigerator for at least 2 hours.

Gaz sez: It’s a great idea to use gazpacho in a tequila-based Bloody-Mary-style drink, and it’s also a great idea to throw this one, rather than shaking it.  Throwing drinks is so much fun!  Nicely done, Amalia!

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

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Pink Your Drink USA: Sunday, Oct 12, Dead Rabbit, NYC

Wednesday, October 8th, 2014



Pink Your Drink 2014 includes the US – and continues to run in the UK and Sweden

Pink Your Drink (PYD) is not only a charity that supports the Pink Ribbon and female entrepreneurs, it’s also an all-female bartender competition with global ambitions. PYD was created in 2011 by Rhuby Liqueur’s founder and owner, Ylva Binder, who is now taking the competition now in its third year, to the US – after huge success in both the UK and Swedish markets.

The first PYD competition kicked off during London Cocktail Week at Raymond Blanc’s London Cocktail Club, during Breast Cancer Awareness Month in October 2012. Judges included Ivy Mix and Lynnette Marrero – founders of Speed-Rack. The 2013 event was held in Stockholm. This year’s event will be hosted in USA, Sweden and the UK simultaneously. And judges will include Ivy Mix, Sean Muldoon, Jolene Cadwell, Sarah Mitchell to mention but a few.

The PYD competition particularly highlights female talent behind the bar. And this year, PYD will be touring the USA, to not only create awareness around the event, but also introduce the Rhuby brand to the US market. As such, high profile female guardians, who have made a huge impact in the drinks industry have been selected to support this year’s event.

Confirmed guardians for PYD 2014 include:

Ann Tuennerman – Founder of Tales Of The Cocktail (USA)

Kayleigh Kulp – Author and blogger of (USA)

Jaclyn Foley – Founder and publisher of Bartender Magazine (USA)

Christine Deussen – Founder Deussen PR (spirits PR Global)

Sandrae Lawrence – Founder of Cocktail Lovers (UK)

Lynnette Marrero – Head of LUPEC and founder Speed-Rack (USA)

In conjunction with the competition (always held in October for Breast Cancer Awareness), the PYD team has evolved the PINK THE BAR and PINK THE MENU concept where more venues can partake and create specific menus to drive awareness and raise funding throughout the month of October.

Partaking venues choose a price for the ‘pinked concoctions’, which is up-charged vs. standard cocktails, so margins can be donated to a chosen Breast Cancer Charity by the venue.

Rhuby, of course, maintains a close relationship with the finalists after the competition. Past finalists have not only become judges in future competitions, but also get the opportunity to become brand ambassadors for Rhuby. The winner of each competition also wins a trip to Rhuby’s homeland – Sweden – to see how the liqueur is made.

“My long term goal is to grow PYD into a global female support group to inspire, mentor and even provide financial ‘angels’ for business start-ups, pro-bono work, etc for other wannabe female entrepreneurs,” says Ylva Binder. “Rhuby was one of the first to drive the female only platform forward and we are proud to continue growing it.”

We look forward to hearing from bartenders and owners of venues interested in participating in the competition.

For further information on the Pink Your Drink 2014 competition, send an email to

In NY we are delighted The Dead Rabbit will host our PYD final. It takes place 12th October and for those wanting to stand in front of one of the most acclaimed judging panel, be a finalist in the bar at Dead Rabbit in support of female entrepreneurship and the Pink Ribbon – please make your submission on and go in through PINK YOUR DRINK USA

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101 Best New Cocktails: Martini de Minas, Raul Faria, Gordon Ramsay Pub and Grill, Las Vegas

Sunday, July 20th, 2014

Martini de Minas

Raul Faria, Gordon Ramsay Pub and Grill, Las Vegas, NV, USA

Martini de Minas Raul Faria

“My goal was to utilize cachaça in a different way. I tried to utilize the salt and lime oil to balance the sweetness of the Licor 43 that I was using to elevate the vanilla notes I get from cachaça while at the same time keeping a dryer, diner time cocktail profile.  Saude!” Raul Faria

60 ml (2 oz) Leblon CachaçaMartini de Minas

15 ml (.5 oz) Licor 43

22.5 ml (.75 oz) Dolin Dry Vermouth

3 dashes Regans’ Orange Bitters No. 6

pinch of sea salt

1 lime twist

1 lime-peel spiral, as garnish

Stir over ice, then add lime oils from the twist, and discard the twist.  Strain into  a chilled cocktail glass, and add the garnish.

gaz sez:   This is one very weird mother of a drink, but it works very nicely, indeed.  Hope that Raul’s boss appreciates what a great bartender he has on board . . .

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