A Taste for Absinthe
65 Recipes for Classic & Contemporary Cocktails
A Book By
- R. Winston Guthrie
- with James F. Thompson
- Photography by Liza Gershman

Aaron Polsky

Polsky began his career with a side job as a food runner opening Thomas Keller's Bouchon Bakery in New York. He later went on to study at culinary school in Paris, and returned to work at other New York restaurants before starting as a host at Sasha Petraske's Milk and Honey. In 2008, Petraske trained him to bartend at White Star.