How to get from moss to martini in five years

How to get from moss to martini in five years

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Looking down a microscope 24/7, you could get thirsty. Our guest today did, leading him to experiment more on martinis, than moss, stepping away from a life of botany into one filled with B52s, Bacardi and bitters. Today, we sit down with Gregory J Buda, Director of Education & Training Manager of the Dead Rabbit, at Dickie’s Bar in London where he has been  acting as Bar Consultant since their launch last year.

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