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A WIDER WORLD






They say the first time you meet someone it's the only chance you have at a first impression. But in my case, you're probably already familiar with some of what has gone before.

I am a writer, photographer and newly minted bartender with what could passably be described as an advanced degree in martinis. The martini is a passion of mine which has grown into a much broader affection for mixology in general. The makings of a cocktail, of wine, of the distillation process. The entirety of the age-old science of getting people intoxicated.

I suppose someone has to do it, and I thought "why not me?"

The title and branding of this blog is an homage to the very recently departed Anthony Bourdain. HIs second book, A COOK'S TOUR, set the tone for his travels and adventures. His was a powerful voice for many subjects, not the least of which is the art of dining with people and finding out more about them, their culture, and perhaps a bit more understanding in the process. We live in a sharply divided world which seems only to get more divided with each passing day. Leadership is hardly showing us the way out, they're the source of much of that divide.

Bourdain disliked that. He said so, and he proved his point.

Much as Bourdain used food and a fascination with other cultures to bring people together, I believe that the mixing of drinks and the pursuit of the craft cocktail can lead to similar appreciation of other cultures and peoples. Bourdain knew this as well, and suffered many a hangover in the pursuit of that ideal.

I want to continue this in my own little way. Hence A Bartender's Tour. And in doing so bring you different adventures and cultures, perhaps enticing you to follow or even lead the charge.

This will be a place of mixed drinks, fun times and more than a little bit of travel photography, bringing the best of what I did on my Thumbnail Traveler blog and adding a good deal more information on the making and creating of craft cocktails (a recipe or three here and there), how distillation and fermentation work, and the people who do it.

It's a work in progress, and I invite your thoughts and ideas as we move forward. I want, more than anything, to make this fun and informative. And since we live in a world of many forms of social media you'll find daily updates and articles here on the blog, on Facebook, on Twitter and on Instagram.

Come on along. I'll fix you and drink and we'll share stories.

Cheers.

Killarney House, Davidsonville, Maryland
Mar'sel Restaurant, Palos Verdes, California

OXO Bistro, London, UK

The Sea House, Kapalua, Hawaii


Vieux Nice, Cote d'Azur, France
Bateaux Mouche, Paris, France


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