Chilled Magazine

JANUARY 16, 2024

We use a variety of Angel’s Envy Bourbon and other ingredients that highlight Fall flavors, like real Apple Cider and Cranberry.” – Razel Rustia Photo by Foxtail NYC Brandy , Hard Cider , Whiskey Honey Baked Apples by Razel Rustia, Head Bartender Foxtail NYC Ingredients 2 dashes of Apple Bitters 1 dash Pimento Bitters.5

Highball 246

Highball Tinctures Brandy Head Bartender 246

Bar Magazine

APRIL 8, 2025

This theme challenges bartenders to create the perfect Aperitif using either Ncneans Organic single malt Scotch whisky or Botanical Spirit. By creating more aperitif serves for whisky, not only does Ncnean highlight the various ways it can be enjoyed but also gives guests even more ways to do so.

Bartender 52

Bartender Bartending Aperitif Head Bartender 52

VinePair

FEBRUARY 6, 2025

That was a really great time to enter the craft scene, and Ill never forget those first few years of reading books recommended by peers and bosses, watching countless hours of Tales of the Cocktail seminars, and getting familiar with aperitifs, amari, and liqueurs, he recalls. and, What did it remind you of?

Bartender 98

Bartender Bartending Craft Cocktails Aperitif 98

VinePair

OCTOBER 17, 2024

The program’s take on the famously arduous Ramos Gin Fizz employs liquid-nitrogen-flash-frozen whipped cream to save head bartender Danny Reylock precious minutes and arm strength, cutting the drink’s shaking time from minutes to just seconds.

Bar 104

Bar Aperitif Head Bartender Bartender 104

The Cocktail Lovers

APRIL 11, 2025

Evening by the sea, Twenty7 Bar and three cooling cocktails Over at Twenty7 Bar we met head bartender Renato Motta who told us about the three cocktails he had created to celebrate Flauer Alissio. It makes the base for a perfect for a non-alcoholic aperitif, but also works well with a little gin or vodka too.

Gin 59

Gin Infusions Mixologist Bartending 59

Cheers

FEBRUARY 23, 2024

The bar’s Fleur de Lis cocktail (shown atop) “is a light and refreshing aperitif that combines the crispness of Bombay Sapphire gin with the delicate sweetness of elderflower,” he adds. “The addition of plum wine adds depth and richness, while cherry bitters provide a delightful finishing touch,” Ansaldi says.

Gin 116

Gin Infusions Bar Management Bar Manager 116

Chilled Magazine

JUNE 23, 2024

The revival of Blacktail, the beloved sister-bar to The Dead Rabbit (World’s Best Bar, 2015) at Back Bar, stemmed from a connection between Will Pasternak, Head Bartender, and Chris Lauber, Senior Director of Operations for Laurent Tourondel Hospitality: Back Bar, L’Amico and Skirt Steak.

Bar 246

Bar Aperitif Head Bartender Rum 246