Slideshow
Five Questions for the Bartender: Jared Scarr of Vito’s
Here, Jared Scarr is about to make a sazerac variation called the Tom Handy: Rittenhouse Rye, Remy, and creole bitters in an absinthe-rinsed glass.
The allotting of spirits.
The straining.
The garneshing.
The end.
Vito’s bartender Jared Scarr (this is his blog) got into mixing drinks by way of bussing. At 18, he started clearing tables at Anthony’s in Edmonds, moving up to bartending at the ripe of age of 21. He saved up his tips to travel the world—France, Italy, Thailand, South America—returning ...
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