Cocktails in the Country Graduate: Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT, USA
Logo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to email@example.com
We’re happy to announce that
Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT
CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.
Very sweetly, Blake wrote to say, “I think what you are doing up there really needs to be done and is something that is often overlooked in the hospitality industry. You really know your stuff and Organized Chaos was a riot!” Thanks, Blake!
And he added, “I have been applying your suggestions at work by staying present and being aware of all of my surroundings at all times and I really think it helps. I have been trying to instill these principles with my co-workers too, in order to try and raise the level of the guest’s experience and promote repeat business.”
You, sir, have earned your Masters of Service Certificate. Congratulations!
Here is an original cocktail recipe developed by Blake Glissmeyer at
Cocktails in the Country
Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT, USA
60 ml (2 oz.) Laird’s Straight Apple Brandy
15 ml (.5 oz.) La Quintinye Vermouth Royal – Rouge
2 dashes Regans’ Orange Bitters No.6
1 dash Dale Degroff’s Aromatic Bitters
1 large swath of orange zest, for garnish
Chill a coupe glass and set aside. In a mixing glass combine all ingredients and stir well over ice for 30 seconds. Strain into pre-chilled coupe and garnish by twisting the orange zest over the drink, then rub the rim of the glass with the orange zest and drop it into the glass.