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Behind the Stick

Behind the Stick with Logan Raspa of Riverside Liquors

September 10, 2017

Behind the Stick·Business·Drink·Feature·Food + Drink·King Street District·Riverside

Welcome back behind the stick, folks! If you missed our cocktail competition at the beginning of August at , well, you missed out. from took home the honors but faced fierce competition from some of Jacksonville’s finest bartenders. Check out my article online for more information on what went down. In the meantime, take a look at with . He

Behind the Stick Cocktail Competiton, EU Jacksonville, Marlin & Barrel, The Parlour at Grape & Grain Exchange, Photo by Cristina Danielle O'Connor

Behind the Stick·Drink·Feature·Food + Drink·San Marco

Behind the Stick: Cocktail Competition

Over the last year, through my Behind the Stick column, I’ve had the pleasure of chatting with bartenders all over Jacksonville (and St. Augustine) and discovering what ingredients they’re working with on any given day. On Monday, August 7th, we held a competition in the to see how some of

Drink It Local: Marlin & Barrel Distillery in Fernandina

This month I sat down with the head distiller at Fernandina

The Classic Negroni, photo courtesy of Campari

Behind the Stick: Negroni Week in Jacksonville, June 5-11

Welcome back behind the stick. This month we’re talking all things negroni.

Behind the Stick with Meaghan Leonard

July 24, 2016

Behind the Stick·Drink·Feature·Food + Drink

Midnight Manhattan: 2 oz Canadian Rye (referencing Leonard’s French-Canadian background) Pike Creek (finished in port cask—Whistle Pig works, too) 1 oz Averna (an Italian amaro, bitter but so lovely) Dash Cardamom bitters, dash plum bitters (2 dashes Angostura will suffice instead) Welcome back behind the stick. This month I chatted

Bistro Aix, drinks, bar, Behind the Stick, Blair Reddington

Behind the Stick with Blair Redington

July 6, 2016

Behind the Stick·Drink·Food + Drink·Recipes·Restaurants·San Marco

The origin of the term “behind the stick” to describe a bartender is a tad murky. The general consensus is that bartenders earned the moniker because they pulled wooden tap handles to serve beer. Today, even bartenders who spend more time on craft cocktails than slinging beer identify as working