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

Paul Scandura

At the age of 15 he was hired by Joseph Fretta, who trained Paul in homemade charcuterie, fresh sausages, and cheeses. Paul continued his education at The Culinary Institute of America where he received his degree and was bitten by the wine bug. He is currently the spirits program director of Martini House.