A Bar Above

JANUARY 17, 2024

And we’re especially excited to share with you our Flavor Manipulation series, a trio of self-paced online courses that explore the use of essential ingredients like different types of bitters and syrups , as well as how to use various flavor profiles in alcoholic drinks.

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Imbibe Magazine

SEPTEMBER 11, 2024

Pepper Tincture A pepper tincture is a simple way to add heat to cocktails (like a Margarita ). And making it a cinch, says Rodriguez: Add chopped-up peppers to high-proof alcohol, let it sit for a few hours, and taste frequently until the preferred heat is reached. Almost anything can be a tincture,” he says.

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Dry Atlas

JUNE 12, 2024

The traditional process of preparing kava involves meticulously grinding the plant’s roots into a fine powder, which is then infused in water to create a potent beverage known for its earthy flavor. Today, you can even enjoy kava in ready-to-drink formats as an alternative to alcohol.

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Chilled Magazine

MARCH 9, 2024

Crafted in the Southeast with real fruit, organic cane sugar and infused with full-spectrum hemp, High Rise is one of the most versatile canned beverages on the market right now. This led Skinner to start his first venture in the space, Charleston Hemp Collective – offering an expansive product line with everything from gummies to tinctures.

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Chilled Magazine

JANUARY 1, 2024

In 2023, we witnessed a rise in conscientiousness regarding alcohol consumption, a revival of simple pleasures, robust experimentation with flavors, and the continued elevation of modern cocktails. This innovative technique involves infusing plant-based fats into spirits to impart unique flavors.

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Cheers

JANUARY 23, 2024

One thing everyone seems to agree on: No-/lo-alcohol drinks are here to stay. The range of use is great — from sweet, creamy cheese foam garnishing a cocktail to hard cheese grated on top or even infused within spirits,” the report says. and Carbonate listed cheese cocktails one of the year’s drink trends.

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VinePair

AUGUST 28, 2024

The New York-based food scientist, bartender, and technologist pioneered techniques like centrifuge clarification, force carbonation, rapid infusion, liquid nitrogen chilling, and nitro-muddling, just to name a few. It’s impossible to overstate Dave Arnold’s impact on the world of cocktails.

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