Cocktail Technique and Service

This episode is an interview with Carlie Steiner of the award winning Washington, D.C. restaurant, Himitsu.

Some of the things we discuss include:

• Carlie’s journey from under-the-table restaurant worker as a kid to award winning restauranteur in her twenties.
• The most noteworthy cocktails and service experiences she recalls along the way
• A snapshot of her newest project–Himitsu
• The value of travel and openness in cocktail learning
• The correct dilution percentages for an Old Fashioned and a Manhattan
• What to drink at a piano bar with Edith Piaf
• And much, much more.

This episode emphasizes finesse, execution, and the human element of service that can turn a great night out into an unforgettable or life-changing experience.

You can follow Himitsu on Instagram and Twitter, or you can follow Carlie personally at @kissanddrink on both platforms as well.