Michael Rego is a local celebrity bartender up in the ski, shopping, and tourist haven, North Conway NH. His energetic personality, quick hands, and ear to ear smile has delighted guests to the Stonehurst Manor for over 8 years.
The most popular requests are for the classics … Martinis, Scotch, and Bourbon. The Manor has an extensive offering of spirits which may can be sampled when ordering one of their flights. Michael’s 10 Most Popular Drinks were recently featured as an Infographic which generated an enormous amount of interest.
As you will see from his list of favorites, Michael really enjoys creating new drinks that will give his guests something unique that they will remember from their visit to the Stonehurst Manor.
Planning a trip to North Conway New Hampshire? Stop into the Stonehurst Manor, grab a drink, and say hello to Michael!
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Learn how to make 7 unique and delicious drinks perfected by Stonehurst Manor's award winning bartender Michael Rego. Michael has been mixing drinks since 2008 and is one of the main events at the Manor for all of their guests and visitors. People love Michael and love his drinks even more!
Stonehurst Manor is a luxury boutique NH hotel that gives you a private mansion hotel experience in the White Mountains of New Hampshire. They are known for their food and drink as well as their gorgeous accomodations and friendly staff.
In the first session you will learn to make the Avatar martini!
In this class you will learn to make the famous La Fleur Martini!
In this class you will learn to make The Antioxidant Martini!
The Three Hour Tour is a party favorite!
Look like a pro with these drink recipes
Awesome drink, real will impress ate my next party.
What a great way to learn about different drinks and I think will try each one. Thank you for the interesting course.
No son muchas, pero parecen buenas jeje, ya las probare en cuanto pueda hacerme con las botellas :D
Loved this quick and easy to follow course. Michael give great instructions and the recipes are delicious. Just be aware he uses a tiny bit of bar tender lingo (pour counts) so just know what a count is before you start and you'll be fine.