John deBary 12/8/21 John deBary 12/8/21

A Must-Try Italian Margarita | Drink What You Want with John deBary - Drinks52

With autumn just around the corner, Food52 Drinks Resident John deBary shares his version of an Italian margarita. Get the recipe: https://prf.hn/l/7QGmQXR

John deBary 11/10/21 John deBary 11/10/21

How I Got My Job: From Bartending to Building a Drinks Company and Founding a Nonprofit

https://www.eater.com/22766102/john-debary-interview-proteau-non-alcoholic-cocktails-bartending-drinks-writing

“Now, deBary has taken his expertise beyond the bar with Proteau, a nonalcoholic botanical aperitif designed to be drunk straight out of the bottle. He also co-founded a nonprofit, Restaurant Workers’ Community Foundation, that became a major crisis relief organization during the pandemic. On top of it all, deBary authored the cocktail book Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails and continues to write about drinks for publications like Food52 and Punch. In the following interview, deBary explains how he fortuitously ended up working at the best bar in the country and details his unexpected current situation.”

John deBary 8/23/21 John deBary 8/23/21

Bon Appetit - The Weird, Winding History of Blue Drinks, a.k.a. the Drinks I Love Most

https://www.bonappetit.com/story/blue-drinks

Bartenders like John deBary, author of the aptly-named Drink What You Want, recognize that quality drinks can also be vividly colored, elaborately adorned, and utterly biteless. When deBary first created his creamy, umbrella-garnished cocktail, ‘The Shark,’he realized blueness could be used not just as a gimmick, but as an active aesthetic choice: “It’s not subversively blue; it’s intuitively blue,” he wrote in Punch. “It’s better because it’s blue.”

John deBary 8/9/21 John deBary 8/9/21

John deBary Lived In Japan And It Didn't Become His Entire Personality | FEELING ASIAN #95

John deBary is the author of Drink What You Want, co-founder of Restaurant Workers' Community Foundation and our podcast's first White guest. John tells us about his grandfather, Wm. Theodore de Bary, who is one of the most well-known East Asian scholars in the West and shares his own personal history with East Asian culture. We also dive into allyship and congee.

John deBary 8/9/21 John deBary 8/9/21

Bright and Citrusy Tokyo Iced Tea | Drinks52

Food52 Drinks Resident John deBary is back with another sinfully delicious concoction, a Tokyo Iced Tea.

John deBary 7/7/21 John deBary 7/7/21

Bon Appetit - For the Sake of Baristas and Bartenders Everywhere, Don’t Dump Sugar Into Your Cold Drinks

https://www.bonappetit.com/story/simple-syrup

“Many recipes will have you stirring sugar into room temperature water periodically over the course of 10–15 minutes, but Drink What You Want author John deBary swears by an unconventional cold process: busting out the blender.

“I usually need to use [simple syrup] right away,” deBary says, “but that’s hard when it’s hot!” Blending sugar and room temperature water together on high for a full minute, then allowing it to settle for another full minute, makes for simple syrup that can be used in an instant.”

John deBary 6/29/21 John deBary 6/29/21