Imbibe Magazine

SEPTEMBER 10, 2024

in the late 1970s, the neon-green liqueur was a hit among the disco crowd before changing tastes gradually relegated it to the back of bar shelves. From colorful liqueurs to delicate aperitifs, here are five bottles that translate the authentic flavor of melon to the glass. Launched in the U.S. vodka 3/8 oz. blanc vermouth 3/8 oz.

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Imbibe Magazine

JANUARY 16, 2024

Adonis Simple and low in alcohol, this classic is the perfect aperitif. Endless Spring This mix of aperitif and amaro showcases the glorious strawberry. Styles Upon Styles Bar Miriam in Seattle shares its delicately complex all-time favorite low-ABV highball made with a French aperitif and Topo Chico.

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Chilled Magazine

MAY 8, 2024

Move out Campari, there’s a new regal and red aperitif in town. It features a blend of alluring botanicals like bitter orange and gentian, complemented by a dose of something unexpected – Marsala wine, added during this aperitif’s aging process. This cocktail highlights Amante 1530, an aperitif like the Italian sun in a bottle.

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Imbibe Magazine

APRIL 8, 2024

The competition’s third-place honors went to Ayaka Yamamoto of Bar Moga in New York. Umeshu, my hometown aperitif drink, represents the warmth of the home that I miss. The Italian aperitif signifies my new life and chosen family in New York City.

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Imbibe Magazine

SEPTEMBER 24, 2024

Award-winning Manhattan public relations and marketing firm, Hanna Lee Communications (HLC), whose clients include popular NYC spots such as Shinji’s Bar and Jimmy , launched New York Bartender Week to celebrate bartenders and spotlight the state’s bars as cocktail destinations. For HLC, New York is just the beginning.

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PUNCH

NOVEMBER 29, 2023

The Picon Punch, a Basque American aperitif cocktail with Amer Picon from San Francisco, makes a comeback at Seattle's Bar Bayonne.

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BarLifeUK

FEBRUARY 19, 2024

Beesou is an all-natural bitter aperitif that is made with, or kissed by, honey. This doesn’t mean the liquid is syrupy or super-sweet, rather, it is a complex and bitter aperitif. If you can’t get to one of these bars, contact your local Nightcap rep and they will hook you up.

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VinePair

OCTOBER 15, 2024

, the cabs the couple will take, the pricey dinner out, or $25-apiece drinks at some downtown or Bushwick bar. She’s not alone, as more millennials choose to drink that first round at home rather than pop by a buzzy cocktail bar or show up early for a dinner reservation. But pregaming in this household is more about celebration. “We

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Imbibe Magazine

SEPTEMBER 16, 2024

From September 16-22, bars and restaurants all around the world are celebrating the Negroni, serving up the classic and variations for a good cause: Slow Food. Here’s a taste of some of the participating venues’ creativity—head to negroniweek.com to find a participating bar or restaurant near you.

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BarLifeUK

JULY 3, 2024

Each weekend sees 20-odd top-notch bars create pop-up experiences (there are too many hyphens in that sentence) in the beautiful Georgian surroundings of Bedford Square Garden. If the demands of work and a crippling addiction to social media mean you are behind on bar safari adventures, a trip to CITC will let you visit 20 in one day.

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Chilled Magazine

JULY 9, 2024

I was inspired to make a more aperitif style cocktail, with the inclusion of Campari and sherry, and topping it with soda. This deep love comes from all the support I’ve been gracious enough to receive on my journey in the bar industry. I wanted to make it a little more interesting but still keep its easy drinking appeal.

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Imbibe Magazine

MARCH 13, 2024

A lot of the aperitif spirits that are made here are made in Provence, or in the south of France. But my interest in diving into it from the Apéritif perspective was to capture the whole of aperitif within France. When I was writing Apéritif , I did a research trip on vermouth. The simpler the better.

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Chilled Magazine

FEBRUARY 10, 2024

The first indication of wine appears in 5,000 BCE, and the word “aperitif” first shows up in writing in the 5th century CE. was in its disco area, and the high-volume bar concept was introduced. The pair discussed the history of the American cocktail and how major U.S. events helped to shape the cocktails of today.

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Imbibe Magazine

MARCH 11, 2024

In our accustomed, crotchety “In my day we had to walk five miles through the snow, uphill each way” manner, we lamented the dearth of choices behind the bar back then, and how much things had changed. But the balance and distinctive botanical mix earn it a spot at the bar. Vermouth came into fine focus in that conversation.

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Drinkhacker

JANUARY 4, 2024

A recent visit here took me to two upscale cocktail bars to sample the city’s latest in drinkdom. Read on for the boozy details on Christina’s Shoreditch and Scarfes Bar. Plenty of folks popped in and out of the bar for a quick pre- or post-dinner tipple — and there’s no standing on ceremony here.

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Imbibe Magazine

SEPTEMBER 24, 2024

Potentially the most riffed-upon cocktail of the modern canon, the Penicillin was created by Australian bartender Sam Ross in 2005 while behind the bar at New York’s Milk & Honey. Shake and strain into a rocks glass filled with fresh ice, and float the nocino on top. Calvados 3/4 oz. honey-ginger syrup 3/4 oz.

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Cheers

NOVEMBER 19, 2024

Within the same hotel brand, each property has a unique restaurant and/or bar concept, often multiple within the same property. Each program focuses on four key venues: Bars, Restaurants, Grab & Go and Catering & Events. The Peacock Alley lobby bar at Hilton’s Waldorf Astoria hotel in Orlando, FL.

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The Cocktail Lovers

JANUARY 25, 2024

But before we hear from Steve, we’re doing the usual: opening up bottles, dipping into a book and heading off to a cocktail bar to sample its goodies. Our book choice this week is Aperitif by Kate Hawkins and our bar review sees us falling for Dram, the recently opened, tardis-like spot in London’s Soho.

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Drinkhacker

DECEMBER 29, 2024

The packaging is stunning with an art dco theme and beautifully designed labels on each bottle, making them an attractive addition to a home bar cart. This cocktail is as good as any quality bar would make. My exploration of Deko’s ready-to-drink cocktails has been a delightful revelation.

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VinePair

OCTOBER 17, 2024

There’s no shortage of serious cocktail bars in New York City right now. Swirling tiles adorn the tabletops, their curvetures matching the elegant, half-moon bar. Running a technique-driven cocktail bar involves passion, sure, but Adler’s years of culinary experience bring invaluable knowledge to the project. “In

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Chilled Magazine

FEBRUARY 12, 2024

Amante 1530 With a name like amante, do we need to explain more why this aperitif is the perfect Valentine’s Day pick? In other words, Amante 1530 is a quick way to take that Italian vaca without you two needing to leave the house or bar. This gin adds that gorgeous pink touch to the simplest or the most sophisticated of cocktails.

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Imbibe Magazine

APRIL 2, 2024

While Txakoli was in abundance, most of the vermouth being poured during the aperitif hour was from other parts of Spain and made using other wines. Second Billing For centuries, vermouth has played an essential role in European aperitif and culinary culture.

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Chilled Magazine

JANUARY 16, 2024

At NYC’s beloved Dante (#1 Best Bar in North America, 2019 & 2020) , Beverage Training Director Renato Tonnelli, who was recently crowned 2023 US World Class Bartender of the Year, has reimagined the 90’s classic Appletini, highlighting the seasonal flavor to create a crisp, herbaceous and elegant drink. The Big Apple.’

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BarLifeUK

MAY 28, 2024

Laurie Howells Now, all of that said, the regional heats produced a field of eleven finalists (see below), who converged last week at the Amano Hotel rooftop bar in Covent Garden for the competition’s grand final. Cheers to the lot of you. I hope Beesou run the comp again next year, because this year’s debut was a huge success.

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Bar Magazine

JANUARY 7, 2025

bitter aperitif, truffle & morel infusion. Picture credit Nightjar Sebastiano Cristofanon, Bar Manager at Nightjar, said : Ive always been on the lookout for an energy drink thats as natural as possible and still tastes great. After that, the bar plans to keep serving the best-selling option from the three cocktails on our menu.

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Dry Atlas

SEPTEMBER 25, 2024

Nowadays, I find bitters essential to building a bar cart. Aperitifs Roots Divino Blanco Roots Divino Rosso Wilfred’s This is an interesting category… As complex, bitter-spirits were NOT my favorite early on. The post A Beginner’s Guide to Stocking Your Non-Alc Bar Cart appeared first on Dry Atlas.

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Australian Bartender

APRIL 14, 2024

But this one actually hails from the Aviary Bar, at the Hilton Hotel in Kuala Lumpur in 1978. And what makes it pretty cool (and different from most tiki-style drinks) is that it features a bitter aperitif, Campari. Well, the bar is called ‘aviary’, so we can only assume that the cocktail list was rife with bird references.

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Chilled Magazine

MARCH 3, 2024

Absinthe was an indelible part of American cocktail culture, an object of global export, and every decent cocktail bar in North America stocked it until 1912; every good cocktail book until Prohibition included it. The original “Savoy Cocktail Book” (1930) includes dozens of cocktails that call for absinthe.

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Good Spirits News

JULY 14, 2024

Black Ginger is unlike any spirit or aperitif you have ever tasted. Think along the lines of an aperitif or digestif; concentrated, botanical, spicy and robust ginger, without any bubbles or added sugars. Like a spirit should, Tenneyson can live on your bar cart or your liquor shelf.

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Bar Magazine

DECEMBER 18, 2024

Their variety, complexity and versatility make them an excellent alternative to the other categories, from spirits to wines to aperitifs, as well as perfect ingredients in cocktails. The post THE UKBG & JSS INNOVATIVE JAPANESE SPIRIT COMPETITION & MASTERCLASS RETURNS FOR ITS FOURTH YEAR appeared first on Bar Magazine.

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VinePair

FEBRUARY 6, 2025

The Bartender: Simon Banks Cocktail: Fortune Teller Simon Banks introduction to bartending began at a dive bar in Louisville, but working in Denvers burgeoning craft cocktail scene in 2014 further cemented his interest. A romantic at heart, she says that making cocktails is how she channels her passion.

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A Bar Above

JUNE 2, 2024

Copyright A Bar Above What is Chartreuse? Copyright A Bar Above, generated with AI This herbal liqueur brings an earthy note to cocktails that isn’t easily replicated, and it comes in two versions, detailed below– one with a light olive color (Green) and one with a bright yellow hue (Yellow). More on that in a minute.)

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Australian Bartender

SEPTEMBER 18, 2024

Conversely, Tigra mixes the lively laneway cultures of Barcelona and Tokyo, creating a spot for daily aperitifs and tasty snacks. Downstairs, Tigra channels the vibrant energy of Barcelona’s streets, with a decor that nods to the famous Spanish artist Joan Miró, and the quirky bars found in Golden Gai, Shinjuku.

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Australian Bartender

DECEMBER 11, 2023

Torino Aperitivo Bar 2 Driver Lane, Melbourne 3000 torinoaperitivo.com.au @torinoaperitivo The former Penny Blue site underwent a 3-month renovation to become “Torino Aperitivo,” a vibrant Italian Aperitivo bar in Melbourne.

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VinePair

DECEMBER 19, 2023

They make great digestifs, aperitifs, and low-ABV shots, and they can take cocktails from so-so to phenomenal. Average Price: $70 Best Liqueur for Beginners Campari There’s a good chance you already have a bottle of Campari on your back bar, but for newcomers to the liqueur world, consider this their ticket of admission.

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BarLifeUK

MAY 29, 2024

Exploring The Maven’s Five Course Cocktail Tasting Menu If you’ve never been to the award-winning Maven bar before, you’d be forgiven for not knowing it even exists. The blend of artichoke amaro (a bitter aperitif), soda and a homemade beetroot shrub makes for a truly unique sipping experience.

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Australian Bartender

OCTOBER 2, 2024

The O’Shea sisters, who’ve already won over Darlinghurst with Bar Nina, are stoked to make their mark on Kings Cross. You’ve gotta try their signature Garibaldi, made with Aussie aperitif Rhubi and fresh orange juice. We’ve seen how food and drink can bring people together, and we’re excited to bring that vibe to a new part of Sydney!”

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