Welcome to Dedicated with Doug Brunt. You have just gained access to an exclusive insider's look at the lives and works of some of your favorite authors and hear conversations with the world's greatest writers as they discuss their writing lifestyle, creative process, latest work, and behind the scenes revelations.

Welcome to Dedicated. i'm your host Doug brunt today we're talking with chris bejalian he's the number one new york times

best-selling author of more than 20 novels several have already been adapted for tv and film

including most recently the flight attendant which which is a hit series on HBO.

But more than Chris's amazing commercial success, among the community of other writers, he is one of the most respected and well-liked writers out there.

And as a pro tip, if you follow Chris on Twitter or Instagram, you'll see some amazing photography of the Vermont countryside as he cycles down country roads and also some pretty cool dog videos. Chris, it's wonderful to have you here today. Welcome.

It's a pleasure to be here. Thanks for having me on. We've been corresponding electronically

for a while now and I've been dying to get into the Negroni, which is your pick of the day.

It is my pick of the day. I'm a big fan of the

Nogroni. Now, is this a, I'll start fixing this while we chat. Is this your nightly talk? I love the sound effects of it. We've got to get the ice and the tin here. Is this your nightly drink at home, or is this more for when you're out to restaurants? More at restaurants, though.

I've hit a Nogroni watching a lot of Vermont sunsets at home. Yep. And you were kind enough to bring in a

special gin today for our Nogroni. What's the story with Bar Hill? Bar Hill is a great distillery

in Vermont. We might not have as many dairy farms as we used to have, but we have so many microburees and so many distilleries and I'm a big fan of Bar Hill gin. All right. Well, I've never had it. I've often had Hendrix. I'm a big fan of Hendrix too. I'm going to give this Bar Hill a try. This looks really good. Now we put in our Kampari. You are a Renaissance man.

I just, you know, it's sort of like equal part, so I just eyeball it.

Okay, serious listeners, imagine the most spectacular Nogroni being prepared at a bar with a mahogany ballastrade,

all of the magnificent bottles with the great art behind them.

He's now slicing an orange to go on the side.

This is a work of art.

Now you know why Chris Bojian has sold millions of books and has shows on HBO.

He can paint the picture.

All right, the orange rind is in. Give it a little stir. Well, sir, I hope this is up to

your standards. As we say in Yerevan, Armenia, Ghanots. Cheers. Cheers. Thank you. Oh, that's fantastic. That is good. If this writing thing doesn't work out for you, you've got a future behind the bar. I can fall back on slinging some drinks around. I'm worried, did I go a little heavy on the Kampari? Not to me. All right, good. Okay. Cheers. No, utterly perfect. So starting at the early days of Chris, it's Bojelian.

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