Results tagged: Death and Co

Paul Tanguay and Tad Carducci channel their love of the romance, traditions and hospitality that surround the art of the drink into Tippling Bros., their NYC-based beverage consulting business. From developing innovative wine and beer-based cocktails to running cocktail competitions and educational seminars they're focused on fulfilling a common goal--to help the world drink better. Laren Spirer sat down with Tanguay and Carducci recently to find out how they got started, the story behind their "mock tequila" and what they eat and drink when they're off the clock.

LS: How did the two of you meet and decide to create the Tippling Brothers?

Tad Carducci: We took a class about three years ago - the first ever BAR (Beverage Alcohol Resource) class - and we met there and instantly kind of clicked. We have similar sensibilities, and we realized that we had a very good friend in common. Since that class, we immediately started talking about this idea - wouldn't it be great if we could take the passion and the knowledge and start our own thing?

Paul Tanguay: Start educating, start teaching, start spreading our knowledge.

TC: A few months later, we both quit our jobs and did it. Obviously we had lined up a few clients, and since then we've been going at it. Tippling Brothers has its own life now; it has grown faster than we anticipated it would.

By Laren Spirer

Don't let Brian McGrory's charm, Scottish lilt, and good looks fool you -- he's a man on a mission. His mission? To get you to love gin. As the Beverage Director at Double Crown and Madam Geneva, Brian has one of the city's most extensive gin list at his disposal, as well as several other tricks up his sleeve.

How did you get into the cocktail business?

I got into the business by default. I was in San Francisco during the whole dot com crash and I couldn't get any work whatsoever. I was unemployed and ended up bar backing at this great music club called Café Du Nord for about eight months. We had the most amazing old school bartender who was so into classic cocktails, his bitters, and little mixtures. He actually taught me everything - all the basics of bartending. It wasn't this huge luxury establishment, but it was an institution. He was very passionate about freshness and balance and drinks tasting how they should be - sugar/acid balance and presentation and all that.