You may know our Corporate Bartender Stacy Nicoll from her famous appearances in our Gogh Casts or from her delicious cocktail recipes, but did you know that she also serves as a Van Gogh brand ambassador? Stacy is currently in China training the bar staffs of Blu Sushi (a new sushi and martini bar) and several five-star hotels in Shanghai and she’s sharing her three-week Asian adventures with her Van Gogh Vodka fans and family.

Ni Hao From China:
So far I have been wandering the city taking in everything. It is much colder than I thought it would be. America really has no idea how wonderful this city is. It is rich in culture. There are many different kinds of people here. Some are native Shanghainese, some come from Beijing, some from Hong Kong others are from Korea.

The hotel that I am staying in has traditional Chinese decor and a little tea house just outside where breakfast is served. I eat steamed dumplings and have warm milk (most drinks are served warm here including water).

Yesterday I met with Charles, he is the president of Golden Van Gogh and the owner of Blu Sushi, and the Blu Sushi staff. We went to a Japanese restaurant to have a sushi experience. It was amazing! I had octopus, clams, squid, eel with fish row, fish, shrimp, snails, and some delicious sake.

Last week I trained the Ritz Carlton staff and worked their Sunday Brunch making Van Gogh Vodka martinis for their guests, which were very well received. I met some students from universities all over the world that are studying international business. They are spending a semester traveling around the world on a cruise docking in several ports.

Today, I am working on the Blu Sushi cocktail menu with their Head Bartender Finn and the other bartenders. We are going to the local market to pick out the garnishes for tastings and pictures. That should be interesting and educational - I know I’m going to bring home loads of ideas for new, exotic cocktails. Then, more training! Finn and I will be checking out the local night life on Wednesday, so I’ll have more on that next time. Until then…

Zi jian,
Stacy