INGREDIENTS:
—2 oz. Prairie Organic Gin 
—1 oz. apricot brandy
—1 oz. fresh-squeezed lemon juice
—1 oz. creme of coconut

DIRECTIONS:
Pour in shaker over ice, shake and strain into an ice-filled Collins glass. Garnish with a lemon wheel or flowers and a pineapple frond. 

Courtesy of Adrift Tiki Bar, Denver 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com.

Theron Gore was recently named the chief marketing officer for East West Hospitality.

1. What are you looking forward to the most in your new role?

 

Our editorial advisory board sounds off about what’s happening in their sectors of the meetings and events world.

 

Chef Adam Vero joined Hearth & Dram in Denver as executive chef last year and recruited Jeff Hickman as his chef de cuisine. Both previously worked for TAG Restaurant Group, also located in Denver. The duo has created inventive new menus at Hearth & Dram and reimagined the “Whole Beast Feast,” a group dining event for 10-12 participants that is designed to showcase the eatery’s nose-to-tail philosophy. Five to seven courses are prepared on a sevenfoot, wood-fired grill and served family style to highlight the team’s culinary abilities and no-waste philosophy.