Preeti Gill joins me on Paris Cocktail Talk to discuss social media around food & drink, and how it differs in France.
Tag: drinks
Rum and Racial Awakening
Plantation rum proactively keeps up with the times, announcing a change to their branding, but not the delicious rum in the bottle!
Little Red Door’s New Cocktail Menu and Terrace Tables
Little Red Door’s new cocktail menu explores the taste and sensations of flavor & they’re opening a temporary terrace
Paris, Part Time: Lisa Baker Morgan, chef and author on drinking, eating and living part time in Paris
What’s it like to live a foodie and drinkie life between the US and France? Chef/Author Lisa Baker Morgan dishes on just that for Paris Cocktail Talk!
What will Parisians do after COVID-19 Confinement?
Hello Cocktail Lovers! We continue to explore how the COVID-19 virus and travel restrictions have affected France. For this episode we are taking a lighter approach and asking fellow Parisians […]
Ice in Cocktails
Hello Cocktail Lovers! You might be surprised to find out just how crucial ice is to cocktails and about its many different interesting aspects. I’ve invited a couple of friends […]
Apple Calvados Quick Bread
Quick take: Make this Apple Calvados Quick Bread recipe and serve with a sweeter cider Quick breads are an easy way to bake up something sweet or savory even if […]
COVID-19 Effects on France’s Drinks & Food Businesses – Part. 2/2
In Part 2 of this bonus episode of Paris Cocktail Talk, we explore how COVID-19 has affected the drinks and food industry in France with a dozen interviews from cocktail, spirits and gastronomy professionsl
Recommended Reading and (Virtual) Cocktail Party Conversation Starters Vol. 19
It’s another roundup of interesting cocktail and spirits related articles plus a few fun bits of news just made for online confinement cocktail party conversation starters. Cocktail Reading Happy Hour […]
COVID-19 Effects on France Food & Drink Businesses – Part. 1/2
How is COVID-19 affected the food and drinks industry in France. Listen to Part 1 of a two part segment where I interview a dozen different food and drink professionals to find out.
