Gramercy Tavern
New York City, United States
Published his James Beard Award-winning book on cocktail bitters.
Published a comprehensive guide to Italian bitter liqueurs.
Published a unique book exploring distillery mascots.
Published another book related to cocktail culture and late-night establishments.
Participated as a judge in the 12th annual pie contest.
Continues to share culinary insights and stories through his Substack newsletter.
Brad Thomas Parsons is a James Beard Award-winning author known for his comprehensive books on spirits, particularly bitters and amaro, and broader culinary topics. He is a prominent voice in cocktail culture and food writing.
While direct customer reviews for his 'chef' work are not available, his status as a James Beard Award-winning author suggests high regard and expertise in his field. His books are well-received by those interested in cocktail creation, spirits, and culinary history.
Brad Thomas Parsons is primarily a culinary author and expert, not a chef working in restaurants. He has, however, participated in culinary events such as judging the Gramercy Tavern Employee Pie Contest.
Bitters-focused cocktails, Amaro-based drinks, Culinary writing
Brad Thomas Parsons is the author of several acclaimed books including 'BITTERS', 'AMARO', 'DISTILLERY CATS', and 'LAST CALL'. He also publishes a newsletter titled 'LAST CALL'. In November 2025, he was a judge at the 12th Annual Gramercy Tavern Employee Pie Contest.
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