Anyone who knows anything about beer would know about Stella Artois. The brand has become so synonymous with quality and excellence that, when I’m in a dodgy bar (which has happened more times than I’d care to recount), I default to a Stella.
(What I’ve learned in) bartending is that, before creating a drink, it’s all about creating an experience. It’s not the end after creating a drink, you then take care of your people.
Ulysse Jonneaud, Head Mixologist, Shangri-La at The Fort
It was one of those days when I was eternally grateful for doing what I do for a living. As a drink blogger, my office can be many different places: My actual office, someone’s restaurant, a café, or a vineyard somewhere in the world.