Imbibe Magazine

APRIL 9, 2024

Amor built its reputation on stirred, bitter-oriented drinks, and this cocktail destination has 20 or more bottles of aperitif wines open at any one time. The post Where to Enjoy Vermouth Around the World appeared first on Imbibe Magazine. Bonus: It has a utility beyond cocktails.

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Aperitif Bar Bitters Wine 272

Imbibe Magazine

MARCH 4, 2024

This isn’t just a cultural preference; vermouth’s core function is as an aperitif, with food a crucial part of the enjoyment equation. Vermouth is built on a balance of sweetness and bitterness,” he says. The post Vermouth & Food: A Perfect Pair appeared first on Imbibe Magazine.

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Chilled Magazine

JULY 2, 2024

With her contagious energy, Francesca takes the lead on grappa, amaro, and aperitif education with her dominating social media presence and robust knowledge of Italian spirits, carrying on her family distillery’s impressive legacy. The post L’Aperitivo Nonino is Girl Power in a Bottle appeared first on Chilled Magazine.

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Imbibe Magazine

MARCH 11, 2024

While every category of spirit and aperitif wine has grown and evolved in the past two decades, vermouth has shown a surprising stylistic shift. Its wine-forward character is dry and cleanly acidic with a soft, supple, spice-accented bitterness. Bitter and candied citrus, rhubarb, and mint come flowing out of the glass.

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Aperitif Bitters Wine Bartending 289

Imbibe Magazine

MARCH 27, 2024

It brings a juicy quality, some bitterness, sweetness, lightness—it can cover a lot of bases, in both shaken and stirred drinks.” Clean Slate A punchy mix of sherry, bianco vermouth, Salers and bitters. Lavender Blanc Cocktail This easy drinking cocktail matches dry vermouth with soft lavender bitters and tonic water.

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Bitters Gin Wine Infusions 298

Chilled Magazine

JULY 22, 2024

For a more modern twist, try the Fencer cocktail with gin, Cocchi Americano, Campari, grapefruit hop syrup, bitters, and a grapefruit twist (cocktail credit and recipe at PostProhibition.com ). The drink also begs for experimentation with different bitter aperitifs, like St. Campari ½ oz. Cointreau ½ oz. Cointreau ½ oz.

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Chilled Magazine

AUGUST 4, 2024

Honey Syrup (2 : 1 honey to water ratio) 2 dashes Bitters (optional) Small Pinch of Ginger Salt (optional) Preparation In a cocktail shaker, mix fresh lemon juice and honey syrup. Add 2 dashes of bitters and a pinch of ginger salt (optional) along with NOLET’S Silver Gin. NOLET’S Silver Gin 3/4 oz. Fresh Lemon Juice 1/2 oz.

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Gin Simple Syrup Highball Aperitif 245

Imbibe Magazine

SEPTEMBER 24, 2024

ginger syrup (1:1) 2 dashes orange bitters Tools: shaker, strainer Glass: double rocks Garnish: peaty scotch spritz, lemon wheel In a shaker filled with ice, add all the ingredients. fresh lemon juice 2 dashes cinnamon bitters 1 1/2 oz. Chris Jeffreys, REIGN, Toronto The post Three Ways: Penicillin appeared first on Imbibe Magazine.

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Bitters Aperitif Whiskey Bartending 242

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. The distillation of medicinal liqueurs, emergence of punch and bitters, and commercialization of vermouth followed from 1500 CE to 1796 CE. By 1806, the word “cocktail” appeared in print. “I

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High Volume Aperitif Mixology Cocktail Culture 246

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. The post Q&A: Rebekah Peppler on Drinking the French Way appeared first on Imbibe Magazine.

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Happy Hour Aperitif Bitters Wine 289

Imbibe Magazine

OCTOBER 24, 2024

Italian chinotto (small, bitter oranges) and juniper create a bitter backbone. 60/12-pack, casamaraclub.com The post Drink of the Week: Casamara Club Superclasico appeared first on Imbibe Magazine. Red currant juice offers tart flavors and some tannic structure, while kola nut, vanilla, allspice, and clove build complexity.

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Club Alcohol Bitters Aperitif 245

Chilled Magazine

JANUARY 16, 2024

The smooth and flavorful sipper is a true comfort cocktail, combining Angel’s Envy Rye, Apple Brandy, Apple Cider, House-made Cranberry Shrub, Apple and Pimento Bitters, and Honey. The post In the Limelight: Apple appeared first on Chilled Magazine. The Big Apple.’ Lemon Juice.5 Cranberry Shrub.75 Honey Syrup.5 5 oz Bourbon 1 oz.

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Highball Tinctures Brandy Head Bartender 246

Chilled Magazine

OCTOBER 16, 2024

Rum , Vermouth Diplomatico Rum Blood Moon Negroni Ingredients 1 Part Diplomatico Mantuano 1 Part Sweet Vermouth 1 Part Bitter Italian Aperitif Grapefruit Peel Preparation Add ingredients into an ice filled mixing glass and stir to combine/chill. Just before serving, add ice to the punch bowl and pour over the contents of the pitcher.

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Simple Syrup Liqueur Rum Gin 245

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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Wine Aperitif Bartending Bartender 214

Bar Magazine

JANUARY 7, 2025

bitter aperitif, truffle & morel infusion. Picture credit Nightjar [link] The post Zooz achieves Nightjar listing and dedicated January menu appeared first on Bar Magazine. The specially created Nightjar Zooz drinks, each priced at 10, are: Libre Caramelized / Spiced / Citrusy Zooz, 0.0%

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Mocktails Aperitif Bar Manager Bar Management 52

Chilled Magazine

DECEMBER 16, 2023

One variety is dry and bitter, and the other is red and sweeter, which Merchant Antonia Benedetto Comparano introduced in 1786 in Turin, Italy, and caught the attention of the royal court of Turin. Fashionable cafes served it as an aperitif. By the late 1700s, vermouth evolved into two varieties.

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Aperitif Bartending Bartender Wine 130

Bar Magazine

JUNE 12, 2024

High-end Nikkei hotspot Bamboo Mat Stratford has teamed up with Khoosh – the exotic orange bitter liqueur – to create a selection of unique seasonal cocktails for guests to enjoy this summer. Enjoy an evening of luxury dining offerings with a date or some mates and visit Bamboo Mat Stratford this summer. www.bamboo-mat.co.uk

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Bar Magazine

FEBRUARY 21, 2025

CINCO, 76 Stoke Newington Road, N16 7XB corrochios.com/cinco | @corrochios.cinco Opening hours | Wednesday & Thursday 6pm-12am | Friday & Saturday 6pm-1am The post Cult Dalston hotspot Corrochios announces the launch of its subterranean agave bar CINCO, opening on 5th March appeared first on Bar Magazine.

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Bar Zero-Proof Liqueur Tequila 52

Imbibe Magazine

SEPTEMBER 16, 2024

For Negroni Week, the bar is showcasing fun, delicious takes: a coconut and chocolate Negroni with coconut fat-washed Campari, called Bounty on the Count, and a strawberry variation, Catch Fraise, with Campari, sweet vermouth, a strawberry aperitif, and white wine. The post A Negroni Week Globetrot appeared first on Imbibe Magazine.

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Infusions Gin Bitters Bar 277

Chilled Magazine

MARCH 3, 2024

DeGroff Bitter Aperitivo and DeGroff New World Amaro event photographed by Rose Callahan at Amor Y Amargo on May 10, 2023 “I’m a research scientist and New Orleans native, both of which factored into my falling down this deep rabbit hole,” jokes T.A. The post Bartenders, Celebrate National Absinthe Day with T.A.

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Bartending Bartender Cocktail Culture Mixology 246

Old Liquors Magazine

OCTOBER 17, 2023

One such local was Erskinne Gwynne; the editor-in-chief of a popular literary magazine in Paris similar to The New Yorker. The first ingredient used is Campari, a bright red, iconic liqueur hailing from Milan that lends a unique citrus-like bitterness. Its name was The Boulevardier, a title in those days synonymous with Bon Vivant.

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Bar Aperitif Club Bitters 52

Dry Atlas

MARCH 26, 2024

Chris, drawing from his extensive background in magazines, has dedicated over 25 years to his career as a drinks journalist and editor. In addition to contributing to leading drinks publications, he’s held editorial roles at Wine and Spirit International, Wine Magazine, and most recently, Imbibe.

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Sommelier Alcohol Wine Aperitif 52

Imbibe Magazine

JANUARY 14, 2025

The key to hosting a tea party is that water temperature has to be right and the steeping should be timed perfectly so as not to over extract and create bitterness, says Strange. The post Throw a Tea Party Like a Grownup appeared first on Imbibe Magazine. I recommend using an infuser if the tea is loose. Tea takes time.

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Happy Hour Aperitif Infusions Alcohol 216