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. Strain into a Martini glass, add bitters and garnish with 1 Luxardo cherry on a pick. LIQUEUR BRAND 1] X oz.

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Bartending Bartender Bar Management Bar Manager 100

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. It is extra Mojito-ey.”

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Bartending Bartender Bar Management Bar Manager 92

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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Mocktails Simple Syrup Mixologist Zero-Proof 98

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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Gin Rum Bartending Bartender 119

VinePair

JULY 2, 2024

Shane Mastroine, bartender/bar manager, Table 45 , Cleveland “ Harleston Green Scotch is a great well. Jonathan Stanyard, owner/consultant, The Bitter Gringo “I enjoy Kilchoman Machir Bay. Its alcohol by volume isn’t staggering, either, so it doesn’t burn the palate out!” It’s a good sipping Scotch for sure.

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Bartending Bartender Bar Management Bar Manager 98

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. Jonathan Stanyard, bartender and consultant, The Bitter Gringo Co. It may even be getting stronger as other categories struggle.

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Tequila Bartending Bartender Head Bartender 105

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. There, he’s paired wasabi paste with sesame oil, green italian bitters, and gin “to make an interesting concoction that challenges the norm of cocktail flavors.”

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Mixologist Infusions Bartending Bartender 105

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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Bartending Bartender Bar Mixology 114

VinePair

APRIL 26, 2024

This entails using quality spirits and modifiers, seasoning with the right bitters, not over-diluting, and, of course, selecting the right sugar. It blunts the heat of alcohol, tempers the acidity of citrus, and contributes texture to any cocktail. Simple syrup is so often the go-to for bringing sweetness to drinks.

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Simple Syrup Liqueur Vodka Bar Management 68

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. Add a garnish, and it’s $1.75. That’s a good value proposition, and it helps to mitigate labor costs.”

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Bar Gin Liquor Happy Hour 111

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. Not only is it rich and textured on the palate, but it lends itself well to things like sweet vermouth or bitters.

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Bartending Bartender Whiskey Head Bartender 105

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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Bartending Bartender Tequila Bar Management 97

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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Infusions Vodka Bitters Bartending 52

Bar Magazine

MARCH 8, 2024

Oozing elegance and exclusivity, The K Bar at the Kensington Hotel is London’s next upcoming destination bar. Adrian Gonzalez Parrondo, Bar Manager of The K Bar, tells us more about West London’s hidden gem, sharing details of the team’s immaculate approach to providing guests a quality, yet home-from-home, experience.

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Bar Head Bartender Mixology Bar Management 52

VinePair

JULY 16, 2024

George’s Valley Gin Empirical Spirits Doritos Nacho Cheese Banhez Destilados de Fruta BroVo Spirits Uncharted Rhapsody American Forest Liqueur Bitter Journey Bing Zhou Mijenta Cristalino Avallen Calvados “The best newly released spirit we’ve added to our bar is Empress 1908 Elderflower Rose Gin. Made from sweet potatoes and black koji.

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Bartending Bartender Bar Gin 122

VinePair

OCTOBER 1, 2024

From an ‘80s staple that reemerged to dizzying popularity to an eight-ingredient alcohol roundhouse known as one of the booziest drinks out there, keep reading to learn which cocktails get the downvote. Known for its high alcohol content, it’s a drink that often sacrifices quality for potency, making it unbalanced and muddled.

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Bartending Bartender Bar Management Bar Manager 98

VinePair

NOVEMBER 25, 2024

Sitting somewhere between Aperol and Campari on the flavor scale, Select is slightly sweet, delivering citrus fruit and an undercurrent of bitter botanicals that fuse perfectly with Prosecco and club soda. The mixture of bitter Italian liqueur, bubbles, and sweet vermouth results in a vivacious, herbal treat that won’t put you to bed early.

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Simple Syrup Bitters Gin Brandy 98

VinePair

SEPTEMBER 2, 2024

In recent years, Americans have demonstrated a particular interest in one aspect of Japanese culture that was previously relatively overlooked: alcohol. Chavez and Sondre Kasin, the director of bars at Gracious Hospitality Management , wanted to create a green version of the classic cocktail so they turned to the melon liqueur.

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Liqueur Nightclub Bartending Bartender 105

The Cocktail Lovers

JANUARY 17, 2025

Whether you’re doing Dry, Damp or you’re firmly in ‘the-first-month-of-the-year-definitely-calls-for-a-few-big-boy-abvs-to-see-you-through’ camp, get off that sofa, get out that door and support your favourite bars. If youre (still) doing Dry Try: Noobies, the new, non-alcoholic cocktail menu at Nine Lives in London.

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Club Hospitality Bar Mixology 110

VinePair

FEBRUARY 5, 2025

This is a delicious combination of sweet, smoky, herbaceous, and bitter goodness. Nathan Oliver, beverage director, The Benjamin Hollywood , Los Angeles I think shots are great for camaraderie’s sake but I also think there is a want or a need to cool down the alcohol intake. Like us bartenders always say, bitter is better.”

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Bartending Bartender Head Bartender Shooter 86

VinePair

MARCH 21, 2025

At our bar, we use saline to enhance and refine the taste of both menu staples and bespoke creations. For example, in our Red Flag Negroni, it smooths out the bitterness of radicchio. Our sous chef, Leaha Brewer, prepares a 20 percent saline solution, which we keep in a dasher bottle alongside our bitters and tinctures.

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Bartending Bartender Tinctures Speed Rack 84

Cheers

FEBRUARY 19, 2025

For one, the popularity of low- and no-alcohol drinks remains so strong that theyre no longer a trend but now a menu mainstay for many operators. Ready-to-drink beverages (RTDs), which have been on fire in the off-premise, have been making their way to bars and restaurants too. And now, the drink trends for 2025.

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Zero-Proof Infusions Vodka Tequila 75

The Cocktail Lovers

JANUARY 31, 2025

Keep an ear out for our special podcast interview with Moe and Juliette coming soon Milan has the historic Camparino and from 6th Feb, London will have its own temple to the bitter aperitif with the UKs first-ever Negroni Bar by Campari. What we do know is, its a 5,549sq.

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Bartending Bartender Bar Aperitif 63