The Bourbon Bohemian

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The Bourbon Bohemian Artistically unconventional wanderlusting foodie poet tree hugging intoxicologist.

This is an appreciation post for this masterpiece, the Weedon Island. 400 Conejos Mezcal infused with Cilantro and Cori...
03/15/2024

This is an appreciation post for this masterpiece, the Weedon Island. 400 Conejos Mezcal infused with Cilantro and Coriander | Honeydew Agave | Washed Shish*to Oil | Cointreau | Lime | Saline foam

What a treat! I get to meet and all the other Chilled100 Spirits Awards judges as we dive into the NEAT glass. I feel ...
03/11/2024

What a treat! I get to meet and all the other Chilled100 Spirits Awards judges as we dive into the NEAT glass. I feel like a scientist. Many thanks to for the opportunity!

Started at a tasting and ended with the opportunity of a lifetime to curate cocktails for the annual Gala at last ni...
11/03/2023

Started at a tasting and ended with the opportunity of a lifetime to curate cocktails for the annual Gala at last night in Manhattan.

Learned a tremendous amount from the F&B team, ran all over town to fix an issue with the cocktail passports for the night and dealt with a missing shipment of garnish.

But the service staff were great, the talks from Joseph Palombo and PT Nguyen were inspiring and I had the time of my life.

None of this would have been possible without the trust of and support of my partner, family and friends.

Oh the places we’ll go. Dream big. Be brave. Be kind. And if you’re ever interested I’d love for you to

110 perfectly packed kits for the gala in New York. 300+ global cuisine inspired cocktails to be prepped and served on ...
10/17/2023

110 perfectly packed kits for the gala in New York. 300+ global cuisine inspired cocktails to be prepped and served on site. 2 days before my next business coaching session with . 1 goal…to travel through cocktails with all of you.

Salads are good for you. I put salads in my cocktails. My cocktails are good for you. My logic is undeniable 🤣 Come and ...
06/17/2023

Salads are good for you. I put salads in my cocktails. My cocktails are good for you. My logic is undeniable 🤣 Come and sit with me for a spell in a garden while I ramble about herb and vegetable infusions, simples, tinctures and bitters. Hope to see you there!

Before I ever knew what a passport was I traveled the world as a child through books and food. I was Leonardo DaVinci th...
06/05/2023

Before I ever knew what a passport was I traveled the world as a child through books and food. I was Leonardo DaVinci the artist and the ninja turtle in elementary school. Both an Italian pizza and a pasta fiend. I spent 7 years in Spanish language education in middle school and high school as a part of honor societies, competition teams and an unofficial ambassador for fresh guacamole and empanadas. And I can’t tell you exactly where in college I discovered that I was Persian in a past life but I can’t seem to escape all that is Advieh. This is how The Bourbon Bohemian came to be. Born of a lifelong love of traveling to distant lands across time and space through my palate and poetry and people (rest in power Wakkuna; you introduced me to lumpia and I’ll never forget it). So last year when I had the great fortune to be included in Kindred Spirits, it was the opportunity of a lifetime to take you all on a journey with me. Shout out to for the sea salt recommendation and for allowing me to test out this recipe on Thandi Tuesdays 4/20 ( and I slapped with the food and drinks that episode). In the words of the great hymnal: Take a look. It’s in a book. We’re eating rainbows (I may have paraphrased but you get it 🤣). So close your eyes. Eat your drinks. And go as far as you’d like to. Cheers.

This Bohemian been spending a lot of time back home in Florida by the sea. Water is life (and a necessary component for ...
06/04/2023

This Bohemian been spending a lot of time back home in Florida by the sea. Water is life (and a necessary component for spirits production and a great cocktail). Like air and earth and fire. But water is special. Both magnificently enchanting and dangerously deceptive. Reminds me of one of my earliest experiments/adventures The Deep Sea Swig, an underwater cocktail brimming with sage infused (a little terra firma energy), .usa blanc, homemade plum jam and love. Almost want to revisit this sip under the sea with seaweed bitters… Fish are bar friends not food?

I love the way the light bends in this photo. Reminds me of a night a little over 8 years ago, sitting in a Lebanese res...
04/20/2023

I love the way the light bends in this photo. Reminds me of a night a little over 8 years ago, sitting in a Lebanese restaurant on Yas Island. I watched a candle flame dance as if it was a person over manakeesh. Spending a few days in the desert was a different type of grounding. A different version of spring. But an experience nonetheless in the love of light and food with friends. So this month’s adventure took us to Lebanon. Again. Something about the culture and the cuisine calls to me. The “Souq-y Souq-y” 🤣 as I affectionately call it, is a Baharat (Lebanese 7 spice) and lime simple with apricot nectar and Shatta tincture. Shatta is my new hot sauce and I won’t apologize for it! Mocktailed with a little rose tea and dash of orange blossom water and…teleported. Cheers to traveling with friends. And sometimes with your 14 yr old over mocktails.

👀 2023 has been. Yep that’s it’s. It’s been. The Bourbon Bohemian has been bicoastal and guarding the galaxy in LA 🌴, wh...
04/19/2023

👀 2023 has been. Yep that’s it’s. It’s been. The Bourbon Bohemian has been bicoastal and guarding the galaxy in LA 🌴, while spending more time with family in Florida ⛱️, raising teenagers and taking a much needed break from spirits. But none of this has stopped production and delivery of monthly adventures to my very important cocktail kit subscribers 🥃. So where have we traveled recently? Well last month we went to my best friend’s homeland. The origin of diaspora resistance and revolution ✊🏾. The seat of so much history and culture even in the midst of current upheaval. Haiti 🇭🇹. The “N’ap Boule” featured Epis (a Haitian food flavor base) simple, mango nectar and bell pepper tincture. Best paired with a little Barbancourt. But equally amazing with a seltzer or black tea. Spring time is for fresh, fruity, earthy flavors that reminds us to stay grounded in nature even in our travels beyond our doors and our borders. Always respecting what makes us different while remembering what ties us together. Food (in a glass) and Family. Cheers!

This is a appreciation post and Stan account
04/05/2023

This is a appreciation post and Stan account

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Tampa, FL
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