Who | Frederic Yarm
Where | Boston, USA
Current Bar | Nahita Cocktails and Cuisine
Past Bar(s) |River Bar Our Fathers, Loyal Nine, Russell House Tavern
Favourite Spirit | Rums especially funky ones like agricoles and high ester Jamaican.
Favourite Juice | Lime.
Favourite Classic Cocktail | De La Louisiane.
Favourite Part of the Job | Catching myself smiling while working since I love my job. And also watching how that affects my guests and their experience.
Favourite After Work Drink | Something new to write up on my cocktail blog, otherwise, a dark or hoppy beer.
Favourite at Home Drink | An Old Fashioned (if it isn’t something new for the blog).
Favourite bar in the world | Cure (New Orleans)
Best known for | Writing two books on Boston drinking culture: the 2012 Drink & Tell: A Boston Cocktail Book and the 2017 Boston Cocktails: Drunk & Told.
Best story from behind the wood | One of the most satisfying (not the most exciting though) was making a great Martini for a foreign ambassador who returned each time he was in town and I took him through a variety of Martini variations. Each time, he emailed me a thoughtful thank you letter for his last experience.
What do you collect? Vintage glassware and cocktail books. I have over 400 stem of glassware not including rocks glasses, punch cups, Collins, and Tiki mugs, and almost as many drink books.
Favourite thing about your city? The different neighborhoods with the different feels, cultures, and establishments.
What was the last photo that you took? Last night’s cocktail.
Where was your last vacation? My last vacation that was not booze/work/family related was Croatia..
Any claims to fame? Two time author, presenter at Tales of the Cocktail and Portland Cocktail Week, Runamok attendee, and a juggler of bar fruit.
Red or White? Sparkling regardless of the color.
Cointreau or Grand Marnier? Cointreau.
London or Paris? Paris.
Glass or Tin? Tin.
Are you available for freelance gigs? Yes
Find him: Instagram | Twitter
Media:EATER BOSTON – Fred Yarm Pairs Loyal Nine’s Colonial Cuisine With Madeira, Brandy, and More
THE PEGU BLOG – Fred Yarm, and the Mainstreaming of Modern Tiki
BOSTON CHEFS – SERVICE BAR CHAT WITH FRED YARM