Posts Tagged ‘The Tippler’

EAT YOUR FRUITS & VEGETABLES

Saturday, October 20th, 2012

Or what you need to know about produce to win a cocktail competition
By Francine Cohen

Your mother always made you finish your vegetables and the fruit she set out for dessert before she’d let you leave the dinner table. You hated that, remember? Well, maybe it’s time to pick up the phone and thank dear old mom because the woman who birthed you and loved you unknowingly also prepared you to enter the upcoming Les Vergers Boiron Cup (www.lesvergersboiron.com).

at 5:00 p.m. on November 12th at The Tippler (www.thetippler.com) New York City’s most creative bartenders will have a chance to show off their sweet and savory sides by utilizing one of the over 50 Boiron fruit and vegetable expressions in a cocktail.

Whether you think your fellow bartenders are talented or unsavory hacks you’ll beat with one hand tied behind your back you’ll want to be there. So, to get more information and enter, reach out to Freddy@alambiq.com.

Do that and you’ll have a shot at a trip to Bermuda, an iPad, bar tools and more.

TAKING THE HIGH ROAD

Thursday, September 13th, 2012

Announcing the Finalists of the First-Ever Louis Royer “Show Me the Proof!” High Proof Cognac Cocktail Competition

Hanna Lee Communications, an award-winning agency specialized in spirits, food, wine, and lifestyle PR and event management, announced the 12 finalists of the first annual “Show Me the Proof!” High Proof Cognac Cocktail Competition for professional bartenders and mixologists. The competition, hosted by Hanna Lee Communications and the first of its kind, spotlights the seasonal mixability of Louis Royer “Force 53” VSOP Fine Champagne Cognac, one of the highest proof Cognacs in the U.S. market today.

Exemplifying the current trend of over-proof spirits achieving popularity, more than 100 recipes celebrating the four seasons were received via ShakeStir.com from bartenders and mixologists from across the U.S.

The 12 finalists include: Brad Farran (Clover Club/Death & Co.,
NYC); Claire Sprouse (Rickhouse, San Francisco); Franky Marshall (The Tippler/Monkey Bar, NYC); Ivan Radulovic, (Macao Trading Co., NYC); Jeff Bell (PDT, NYC); Joe Campanale (Anfora/dell’Anima/L’Artusi, NYC); Liz Pearce (The Drawing Room, Chicago); Lynnette Marrero (Astor Room, NYC); Pam Wiznitzer (L’oubli/The Dead Rabbit, NYC); Sother Teague (Amor y Amargo/Booker & Dax, NYC); Theo Lieberman (Lantern’s Keep/Milk and Honey, NYC); and, Tim Cooper (GoldBar, NYC).

The competition will culminate on Wednesday, September 19, 2012, when the finalists will each

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ROCKS STARS, PROFILES IN CUBAGE – TAD CARDUCCI

Wednesday, December 21st, 2011

By David Ransom

There was a period when a prospective employer looking at Tad Carducci’s resume may have written “underachiever” in the margin. His father would probably have agreed…

Yet, delve a little deeper into Tad’s life, and one will see that, contrary to what seemed for some people to have been, at times, a relatively un-inspired chosen path, there’s an underlying brilliance and incredible work ethic that has launched him straight to the upper echelon of the cocktail world to join names like DeGroff, Reiner, Abou-Ganim, and Saunders.

But was this always the plan for Tad? Probably not; and he admits it. The oldest son of an attorney and social worker, Tad grew up in the suburban New York City town of Hackensack, New Jersey with dreams of becoming an actor (much to his father’s chagrin). He realized early that he had the gift of charm, and didn’t have to put much effort in to get by socially or in school. “Being the oldest, I got away with a lot of shit,” he says, “my siblings got away with nothing.” He admits, even now in his thirties, to still having a “healthy case of ADD,” and that he was “never the best student.” At one time, his father even threatened to send him to West Point so he’d “shape up.” But he also showed great intelligence early, getting accepted to Cornell Hotel School. Of course, he never went, eventually enrolling at Rutgers University to study his true love of acting.

That love of acting and performing has been a thread almost his entire career, popping up many times over the years. Sometimes, it’s ruled his direction, like the time he moved to Dublin, Ireland to play guitar in a band, and other times it’s just popped up briefly, like when he juggles, does magic tricks, or rides his unicycle. Yet, whether it’s been an undercurrent helping direct his life’s flow, or a full blown tsunami of energy, like when he acted Off-Broadway or did “flair bartending” (think Tom Cruise in Cocktail), that artistic streak has also helped Tad become that One in a Million success story in an industry populated largely by people who will never be recognized for their talent or work ethic.

Tad’s road to the top started like many others’, at the bottom. His first job in the hospitality business was as a busboy in a wedding hall. One day the bartender no-showed and Tad was thrown behind the service bar and taught to make the drinks for the waitstaff. He realized he liked it, and by the age of 20, after stints making pizzas and working at MacDonald’s (still an admitted guilty pleasure), was bartending full time.

When he left the ‘burbs for the big city to follow his dream of acting, like many others he paid the rent working in restaurants, sometimes behind the bar, sometimes not, but always enjoying what he did, and always doing well. As his enjoyment of the hospitality business grew, the acting bug lessened, and he moved full-time into restaurant work, eventually parlaying his growing love of wine into a job at Windows on the World as Assistant Cellar Master under Kevin Zraly and Andrea Immer-Robinson. While he eventually went back to bartending, it was not before he became a certified Sommelier by the Court of Master Sommeliers, and gained his Advanced Certification from the Wine and Spirits Education Trust (so, he CAN study…).

“My strength in this business is hospitality,” Tad says, “and welcoming, entertaining, and

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