Bob Askins This is Me

 Web References

1. 1. Recipes from New York Chefs - Drinks

   www.nymetro.com/restaurants/ar - [Cached]

   Published on: 6/21/2006   Last Visited: 6/21/2006

   BOB ASKINS of Chicama

2. 2. NY Daily News - Home

   www.nydailynews.com/city_life/ - [Cached]

   Published on: 9/17/2002   Last Visited: 9/17/2002

   In addition, like a true punch, "It's got a little of everything in it, fruit, wine, liqueur and soda," says Bob Askins, beverage manager at Chicama and Pipa. And while many people think of sangria as a summer drink, he knows better: "It's consumed year-round," Askins states firmly.
   
   A good part of the fun is in the flexibility. Everyone has her own recipe for sangria. You can use more than one wine, mixing in red, white, still or sparkling, then add liqueurs, brandy, soda water, and plenty of fruit.
   
   Restaurants around town have myriad versions. At Asia de Cuba, for example, the sangria sparkles with bubbly white wine, triple sec and brandy, while at Isla, the red and white sangrias are spiked with rum.

3. 3. Recipes from New York Chefs - Drinks

   www.newyorkmetro.com/restauran - [Cached]

   Published on: 1/3/2005   Last Visited: 1/3/2005

   BOB ASKINS of Chicama