The gala started with cocktails on the outdoor patio at Blue by master mixologist Adam Seger. Martini glasses chilled with ice water while he concocted a mad scientist giant beaker of 100 year old armagnac, japanese pear liquer, and several other exotic ingredients. With all of the macerated herbs, the slurry had to be poured through a filter funnel into the cocktail shakers. Jan 20, 2013 7:01 PM
Jan 20, 2013 7:01 PM