How to Get from Moss to Martini in Five Years with Gregory Buda, Dickie's Bar, London

Looking down a microscope 24/7, you could get thirsty. Our guest today did, leading him to experiment more on martinis, then 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.

Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation,” and always drink responsibly!

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