VinePair

JANUARY 2, 2024

The thing you have to be careful with is unlike water that evaporates at 212, alcohol evaporates at 173 degrees. So if you make your toddy too hot, you’ll cook off the alcohol. Juliana Fisher, bar manager, Bar167 , Charleston, S.C. “A “I think Toddies are best around 135 to 150 degrees Fahrenheit.

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Chilled Magazine

AUGUST 5, 2024

I would make drinks for my family before I could even drink alcohol. He has pushed me hard to be the best that I can possibly be as a bartender and a bar manager. What inspired you to become a bartender? When people asked me what I wanted to be when I grew up, I said a bartender.

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Mixologists

MARCH 28, 2025

Behind the Bar Brilliance: Pro Secrets for Speed, Efficiency, & Customer Engagement Beyond crafting exceptional cocktails, pro bartenders must also master the art of bar management and customer engagement. They must also understand the legal and ethical considerations involved in serving alcohol responsibly.

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VinePair

MARCH 11, 2025

When Emmanuelle Garcia took on the role of bar manager for The Waiting Room in Durham, N.C., This can sometimes be misconstrued as me trying to be problematic. When it comes to avoiding these hurdles, self-awareness can go a long way. they knew that their ADHD and ADS could be a potential issue with their staff.

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The Cocktail Lovers

JANUARY 25, 2024

The products in question are Linie Aquavit, a caraway-based spirit which dates back to 1805, then we put Ben Branson’s Seasn Cocktail Bitters to the test, seeing what characteristics the two very distinct bottles bring to non-alcoholic and spirit forward drinks. Garnish with an orange twist.

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VinePair

MAY 30, 2024

For me, they’re a way to enjoy a Martini and imbibe less alcohol. It’s all a reflection of America’s changing drinking habits, and for many, that might no longer include a big cup of alcohol. Tobias Hogan, bar manager at Can Bar in Portland, Ore., Either way, it’s helping the bottom line.

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Imbibe Magazine

AUGUST 30, 2024

We macerated the purple cauliflower heads in neutral alcohol for 24 hours. Bar Trigona, for example, has built its identity around the region’s stingless Trigona bees, and the honey harvested from its proprietary farm and apiary. The liquid was then coffee-filtered, diluted, and stabilized with sugar,” says O’Kane.

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VinePair

AUGUST 14, 2024

Albert Beltran, bar manager, Wayfare Tavern , San Francisco “Whenever you’re at a loss for what to drink and just want something light and refreshing, look no further than a white vermouth and soda. .” ” —Hailey Cook, bar manager, Hawkeye & Huckleberry Lounge , Bend, Ore.

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Chilled Magazine

APRIL 4, 2024

Even highly experienced bartenders have told me they don’t have a good understanding of bar management, and long-time bar managers have confided that they were never actually trained in the position. Why is this also the first step to running a profitable bar?

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VinePair

NOVEMBER 20, 2024

They tend to drink a little hot, with alcohol content wavering between 100 and 140 proof. But many drinkers love the no-holds-barred punch of flavor and aroma that these cask-strength whiskeys deliver. ” —Hailey Donovan, bar manager, Northern Spy , Canton, Mass. We’ve had many guests keep coming back for it.

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The Cocktail Lovers

SEPTEMBER 18, 2024

Here’s where the top eight bartenders will get to bring their Showerings Cider cocktail to life in front of a panel of judges comprising the legend that is Peter Dorelli, joined by Sophie Bratt (bar manager at Nobu), and us. Other alcohols are allowed. And we can’t wait. What’s in it for the winner, we hear you cry?

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VinePair

APRIL 9, 2024

Charles Friedrichs, bar manager, The Jones Assembly , Oklahoma City, Okla. Everyone who drinks alcohol at any level knows the name Don Julio. It’s also additive-free, and I personally love a pandemic success story when it comes to launching an alcohol brand.” It has become mainstream, but wasn’t always so.

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VinePair

AUGUST 5, 2024

She said ‘delicious.’” —Brian Miller, bar manager, Stockton Inn , Stockton, N.J. There’s also always a good restrained chuckle or side-eye resulting from orders such as a Gin & Tonic made with vodka and soda or ‘I don’t like alcohol, but want something strong.’”

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VinePair

FEBRUARY 1, 2024

Its neutrality can also provide a cocktail’s anticipated pop of alcohol without masking the flavors of its other ingredients. Matt Bazcor, bar manager, Annette and Traveling Mercies , Aurora, Colo. “I Fionna Gemzon, bar manager, None of the Above , St. I prefer using Good Vodka for mixing cocktails.

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VinePair

AUGUST 27, 2024

“At the turn of the millennia, you could show up to a bar and say, ‘I want to work at a bar,’” says Tony Jimenez, who runs the beverage program at Bolo in Philadelphia. Now bar managers are asking, ‘What is your background?’ It’s very hard to make two bars that are less than a thousand square feet apiece in Shawnee, Kan.,

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Cheers

JANUARY 2, 2024

Bars and restaurants are crafting these libations with care and creativity and in some cases developing no-alcohol versions of their signature cocktails. Notes Garth Poe, bar manager at Easy Bistro & Bar in Chattanooga, TN, created this recipe. Mount with ice and shake. Seedlip Garden 1 ½ oz.

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VinePair

DECEMBER 10, 2023

Unless you’re partying with a very specific crowd — or vacationing with one highly ambitious Brit — chances are that gin isn’t dominating any alcohol-adjacent conversations that arise. Oysters and alcohol have an epic love story , and their relationship takes center stage in this hedonistic how-to from Brooklyn institution Maison Premiere.

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VinePair

APRIL 26, 2024

It blunts the heat of alcohol, tempers the acidity of citrus, and contributes texture to any cocktail. On this episode of “Cocktail College,” we’re joined by Austin Hennelly, bar manager at Los Angeles’s Kato , for a masterclass on one of the four fundamental components of cocktails: sugar.

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VinePair

JULY 11, 2024

In addition to rising operational and overhead costs, he also must factor in the insurance costs connected to a state law that requires all South Carolina businesses serving alcohol to carry a liability policy at a minimum of $1 million. Still, the establishment makes gains on the drink because of the sheer volume of sales. “We

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VinePair

JANUARY 30, 2024

It’s one of the only alcoholic drinks that looks really good in a photo,” says Ian Ryan, author of “ A Beautiful Pint: One Man’s Search for the Perfect Pint of Guinness ,” out in the U.S. later this month. Diageo bosses are unlikely to be too worried just yet, though. Could Guinness get even more popular?

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VinePair

SEPTEMBER 27, 2024

Nordic wasabi has joined them, with local mixologists finding ways to incorporate its distinct sharpness and earthy undertones into both alcoholic and booze-free beverages. At Amma Don , a subterranean cocktail bar adjoined to acclaimed fine dining restaurant Óx, wasabi has been featured in the bar program several times. “We

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Cheers

JANUARY 3, 2024

Bars and restaurants are crafting these libations with care and creativity and in some cases developing no-alcohol versions of their signature cocktails. Notes Garth Poe, bar manager at Easy Bistro & Bar in Chattanooga, TN, created this recipe. Mount with ice and shake. Seedlip Garden 1 ½ oz.

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VinePair

JULY 9, 2024

A recent report published by beverage data analytics firm ISWR indicated that agave spirits — a space primarily driven by tequila — was the only alcohol category to experience growth in the U.S. It is the purest form of tequila expression, as the product comes straight from the still before they cut it to lower the alcohol percentage.

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VinePair

JULY 2, 2024

Shane Mastroine, bartender/bar manager, Table 45 , Cleveland “ Harleston Green Scotch is a great well. Its alcohol by volume isn’t staggering, either, so it doesn’t burn the palate out!” Adrian Lindsay, bar manager, Missy Lane’s Assembly Room , Durham, N.C. It’s a good sipping Scotch for sure.

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VinePair

JULY 25, 2024

This isn’t a trendy craft cocktail bar with mustachioed mixologists and $30 cocktails. The cocktail, called “Under the Purple Sea,” looks much better than it tastes — somewhere between an alcohol-spiked Pacific Cooler Capri Sun and Sour Patch Kids watermelon candy. I’m having a drink at the Red Lobster in Times Square.

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VinePair

SEPTEMBER 24, 2024

Suzy Critchlow, bar manager, Pascual , Washington, D.C. Gabriel Morales, bar manager, Sexy Fish , Miami “I like to use Lost Explorer Espadín Mezcal infused with cilantro and finished with fresh lime juice, house-made celery, and serrano syrups. It shines without overwhelming any of the other ingredients.

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The Cocktail Lovers

MARCH 25, 2024

Specifically within the hospitality and drinks industry, this is evident in the disproportionately low percentage of women holding positions of power such as bar management and ownership and even entering cocktail competitions. This way, there is no excuse,” she says.

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Cocktails with Suderman

JANUARY 29, 2025

As a long-time reader of your newsletter, and someone who became a career bartender and bar manager after studying and learning from that newsletter, I’d like to ask for your perspective about the future of the craft cocktail movement. Send your pithy, clear question to me at cocktailswithsuderman@gmail.com Subscribe now Hello!

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Bartending Bartender Vodka Bar 59

Bevspot

JULY 10, 2015

Calculating Inventory Usage Successful bar managers will tell you that efficient inventory management is the key to maintaining a profitable bar. Simply place your alcohol orders across all of your product through our bar inventory app and complete your inventories in half the time directly on your phone or tablet.

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Bevspot

JULY 10, 2015

Successful bar managers will tell you that efficient inventory management is the key to maintaining a profitable bar. If your bar management software or inventory spreadsheets are set up correctly— we’ve got a template for you if they’re not—you should be able to access an inventory usage report.

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Inventory Bar Management Bar Manager Vodka 52

VinePair

AUGUST 22, 2024

Some bartenders mentioned bottles that are slightly lower in alcohol to soften the spirituous burn the category is known for, while others chose their picks because they’re ubiquitous and accessible. Albert Beltran, bar manager, Wayfare Tavern , San Francisco “ Old Forester 86 Proof.

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VinePair

JULY 23, 2024

Shane Mastroine, bartender/bar manager, Table 45 , Cleveland “The most overrated tequila cocktail is a Tequila Sunrise. I’m so glad that folks are no longer hiding the ‘taste of alcohol’ in an overly sugary, orange juice-drowned drink that I’m sure people drank solely because it looked nice.”

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Bar Magazine

APRIL 22, 2024

Bar Manager, Alice Ford , has worked with Chef Adam and her team to create this selection of cocktails, sourcing inspiration from the new Spring menu at Frog, the complementing flavour combinations and Alice’s own passions and style of drinks.

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Bar Magazine

JUNE 18, 2024

Led by Kevin Rigault, Bar Manager at Bar Les Ambassadeurs, the team has carefully selected seasonal ingredients which they have transformed into delicious cocktails which are completely unique in flavour. The menu focuses on highlighting the complexity of each ingredient, through a minimalist cocktail-blend.

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Today's Bartender

NOVEMBER 15, 2019

Jeffrey Morgenthaler Author of ‘The Bar Book,’ Jeffrey Morgenthaler is one of the most influential bartenders/bar managers/owners in the industry. Favorite Post : 5 Essential Soft Skills for Great Bar Managers 7. Every day, alcohol-free bars are popping up around the world. Let’s get to it.

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VinePair

NOVEMBER 26, 2023

You fill the container with the apple slices and the vodka, seal the lid, and wait a day or two for the fruity essence to penetrate the spirit’s soul as it absorbs some of the alcohol. You’re a bartender or home bar enthusiast who just made a spirit infusion. They’ll say you’re making drinks for people that don’t like alcohol.”

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Spiritz

AUGUST 13, 2024

While the primary aspect of any bar is to dish out the most innovative cocktails using different kinds of ingredients and placing strong emphasis on quality, another factor that is now being incorporated is that of implementing sustainable practices. The one primary thing that is transforming the cocktail industry is technology.

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