Amy Zavatto

New York City, NY USA

Professional Experience

Curiosity drives me in any story I cover. Whether the topic is wine, spirits, cocktails, food, travel, or women's health, I like to send readers away with information they didn't have before. I am the former Deputy Editor for Edible Manhattan and Edible Brooklyn, a Contributing Editor to Imbibe magazine, and my work appears in Shape,, Men's Journal;, SevenFifty Daily, Beverage Media, and many others. I am the author of Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails; Forager's Cocktails; The Architecture of the Cocktail; The Hedonist Guide to Eat NY; the Renaissance Guide to Wine & Food Pairing, and the Complete Idiot's Guide to Bartending, which features over 1,500 cocktail recipes (currently in its second edition), and have ghost-written numerous projects for restaurateurs, wineries, and bartenders. I am a judge annually for the American Craft Spirits Association, the New York Wine & Food Classic, and the New York World Wine & Spirits Competition. I am the former Director of the Long Isl


20 Years
25 Years
Book Author
16 Years


18 Years
18 Years
18 Years


Magazine - Large Consumer/National magazines
15 Years
Magazine - Local/Regional magazines
18 Years
Book Publishing Trade/B2B
20 Years

Total Media Industry Experience

20 Years

Media Client List (# assignments last 2 yrs)

Cottage Living (1-2), (1-2), Wine Adventure (1-2), Wine Enthusiast (6-10), Writer\'s Digest (1-2), More magazine (3-5), Go AirTran Magazine (3-5), Palm Beach: The Island (1-2), La Cucina Italiana (3-5), Geico magazine (1-2), (1-2), Plenty (10+), The Staten Island Advance (10+), TimeOut New York (10+), Toque magazine (10+), Wynn Las Vegas Hotel (10+), New York Magazine (10+), (10+), (10+), Gotham (10+), Priority (Singapore Airlines) (1-2), Scholastic (1-2), Imbibe (10+), Celebrity Living (10+), B& (10+), Edible Brooklyn (10+), Edible East End (10+), Edible Manhattan (10+), Every Day With Rachael Ray (6-10), Alpha books/Penguin Putnam (6-10), Ralph Lauren magazine (6-10), Sommelier Journal (10+), Whisky Advocate (6-10), Men\\\'s Journal (3-5), Beverage Media (6-10), Details (6-10), Real Simple (10+), (10+), CARA (Aer Lingus inflight) (1-2), Shape, Tasting Panel (10+), CARA (Aer Lingus) Magazine (1-2)

Corporate Client List (# assignments last 2 yrs)

Barnes & Noble (10+), Gnarly Vines (10+), PJ Wine (10+), The Grape Collective (3-5), M. Shanken (3-5), Ralph Lauren (1-2)

Other Work History

In-house wine writer for Gnarly Vines and PJ Wine; food/drink blogger for Barnes & Noble website, B& and; Author: Hedonist's Guide to... Eat NYC (11/08); The Complete Idiot's Guide to Bartending (10/05); The Pocket Idiot's Guide to Being a Mother of the Bride (2/05); The Renaissance Guide to Wine & Food Pairing (9/03); Acquiring Editor, Alpha Books; Development Editor, Alpha Books; Copy Chief, Hamptons/Gotham; Editor, The Princeton Review; author, Read180 Series, Scholastic; proofreader/copy editor Scholastic; copy editor, Matthew Bender

Technical Skills


Foreign Language Skills

Workable Italian and Spanish

Computer Skills

Word, iContact, Wordpress, Wix, InDesign, MailChimp, Mac and PC


Laptop, audio/phone recorder, digital camera

Work Permits & Visas



Upon request.


Award: Writing Scholarship, The New School, MFA Program


Les Dames d'Escoffier, International Association of Culinary Professionals (IACP)



PodCast interview with editor David Lytle, in which he interviews me about tequila, American whiskey, and (because you need a little food when drinking all that booze) Southern BBQ.


My personal blog that explores both the technique and emotional motivation behind food & drink.


Modern bartenders are moving away from the crutch of sugar, making use of the sweetness and flavors already inherent in spirits and liqueurs. Here are 3 cocktails that strut their their sugar-free stuff.
What do France, Indiana, and the St. Regis in NYC have to do with the Bloody Mary? Find out in my latest for!
Seven great chef-driven recipes to get your Feast of the Seven Fishes swimming up stream.
The haunting history and current love affair with the Cuba Libre cocktail.
A conversation with hybrid-grape grower and winemaker, Deirdre Heekin of La Garagista.
This historic Florida’s vacation destination, once marred by a reputation for kitsch, has now become the Sunshine State's capital of cool.
Thirsting for positive change? When it comes to giving back, the outpouring of goodwill from these do-gooders will have you clinking your glass to kindness.
Why the Tom & Jerry is the kind of cocktail that can only exist during this most exhausting of seasons.
A cross-pollinating synergy on eastern Long Island runs like a summer Ferris wheel, scooping up more and more producers excited to come along for the giddy ride. Distillers reap local rye and finish aging it in barrels from Long Island wineries; winemakers morph fermented juice into eau de vie, brandy, gin and vermouth; craft brewers use everything from island-sourced hops and grain to local honey, beach plums, oysters and scallops for only-in-Long-Island brews; old farms find an entirely new purpose and lease on life. But while it may seem like a brave new brewed world, the heart of it all is rooted in the fertile Long Island soil.
The master blender returns stateside to manage operations for the Tennessee whiskey producer.
Distillers discuss the dairy by-product, its use in spirits production, and its potential for sustainable practices.
Small distilleries are redefining the coffee-based spirits category.
Think outside the bottle with these 18 alt-grape suggestions to expand your budding oenophile horizons!
Director of education Gregory Buda designed and implemented an education plan like no other.
These whites, reds, rosés, and bubblies are perfect for all of your wedding celebrations.
What's cooking in 2014? Here are my 8 cookbook and drink book predictions for the year.
If you zig and then zag off Bowery onto Rivington Street, you’ll happen upon a pavement path that you could easily mistake for a delivery driveway, or miss entirely in a single long blink. But if you turn your head for just the right slip of a second as you pass by, the sight at the end of what’s called Freeman Alley would surely make you stop.
Meet your new mentor--and learn why she's making strides in the world of wellness.
Making whisky in Islay, Scotland.
Red before Labor Day? We say yes -- especially if it's BBQ-friendly tempranillo!
Cheese, glorious cheese in Carroll Gardens, Brooklyn.
What to eat, drink, see, and do in Santa Fe right now.
What's it like to harvest grapes in 13-degree weather? Very, very cold -- but it makes for some pretty delicious wine...
What Cognac is (and why it's so popular)...
Long Island’s less-posh fork harvests much more than potatoes and corn these days. Its 30-plus vineyards and Slow Food–minded dining scene offers a tasty alternative to the Hamptons.
The U.S. is the number-one export for Ireland's soft and lovely whiskies - but what makes Irish whiskey Irish?
Travel piece about the American Whiskey Trail.
When it comes to organic pasta, there are nearly as many flour bases as there are noodle shapes—semolina pappardelle, whole-wheat fusilli, spinach fettuccine. You could eat a different organic pasta dish every night of the week for a month and not suffer a single repeat. Here, a taste-test to help you twirl your way through the plethora of choices at the grocery store.
After 60 years on Bleecker Street, these butchering brothers still cut everything -- except corners.
Chef Alex Raij’s anchovy addiction lured her to the Spanish seaside and a century-old cannery -- I followed her there and this is what happened...
Profile on 50-year-old Brooklyn classic, D. Coluccio & Sons food shop.
Seven great tips to getting the most out of your local farmers' market.
"Drinks like the Grasshopper don't disappear," Paul Gustings says over the phone one recent afternoon. "But they do kind of stay in the background until someone says, 'Oh, you know what? My parents drank those!' or, 'I had one I-don't-know-how-long ago. I'll have one now!' ...
Nearly 240 years later, Virginia has finally become Jefferson’s land of the free-run, home of the grape.
A Brooklyn winemaker wants you to drink deeply from the local well.
Reviews of five great Brooklyn eateries.
A wine shop grows in Fort Greene...
Can wine survive climate change?
An essay on the allure of the Rusty Nail.
Temporary cafés are delivering great coffee to the people, one vacant space at a time.
What's the difference between bourbon and whiskey?
They accumulate, they collect, they stow, they stash. You might even say they obsess. But even when the desire to acquire overcomes the space in a place, these four vinophiles don’t let a little square footage stand in the way of a great love affair.
Can't afford the greatest of the great wines? Consider their stunning second-label siblings.
Great wine in the Lone Star state? You bet your cowboy boots.
When the mercury makes its annual sweaty climb, it's time to stop and smell the rosés.
More than just a country-music mecca, the Tennessee capital also has an electric food scene powered by one of the nation’s oldest farmers' markets.
Can your average, work-a-day wine-o-phile buy bottles at auction, or will your wallet get crushed under the gavel?
NY wine takes on the Big Apple.
How does Long Island wine measure up against the rest of the world's vino? NY's own version of the Judgment of Paris shows promising results.
By now, we’re all well versed in the notion of farm-to-table and the bounty of farm-fresh products available at the local green market. But hottest trend in uber-locavorism just might be underfoot—literally. Think park-to-table, or curbside-to-table, or, heck, even crack-in-the-sidewalk to table. It’s called foraging – and there’s a pigweed or a lamb’s quarter or a ginkgo nut just waiting to show up on your Thanksgiving table this year.
A chat with Melissa Cookston, three-time whole-hog BBQ Champ, to find out what it takes to be the world's best pitmaster.
From old standards to new innovations, here are a few Crescent City dishes that keep this city’s flavor going strong.
Long Island's oldest familly-owned winery keeps it real.
State supermarkets lobby for a glass half full, but legislators put a cork in it.