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Elements: Pandan Cocktails

Imbibe Magazine

This superpower gives it incredible versatility—whether in an indulgent dessert drink or a light, unfussy highball. His work-around involved using rye whiskey infused with oolong tea, a one-two punch of spice and tannins that transforms pandan into a nuanced supporting player. pandan and oolong–infused rye whiskey 1/2 oz.

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Where to Enjoy Cocktails in Hong Kong

Imbibe Magazine

Beverage manager and award-winning mixologist Devender Sehgal and the skilled bar team craft sophisticated, Japanese-infused cocktails with a focus on shochu, such as the seasonal Cheek to Cheek, a Painkiller-inspired cocktail with Okinawan pineapple, rum, Kumamoto rice shochu, and coconut cream. It packs a powerful savory finish.

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Joey Folkersma: We hear from the 2024 Bartender of the Year

Australian Bartender

Besides that, the Bartender magazine has helped me greatly throughout my career with all the articles. mls Dill infused fino 20 mls acidulated honey dew melon juice 20 mls salted lime oleo For the acidulated honey dew: 700 mls juice, add 28 grams citric and 14 malic acid. The winning drinks Dutch summer 45 mls Hendricks gin 7.5

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A Look into the Origins of French Liqueurs in Celebration of National Liqueur Day with Heavenly Spirits

Chilled Magazine

In this article, we’ll explore the origins of French liqueurs and delve into the production processes of notable brands, including Noces Royales by Spiritique, Arvani by Artez, and several liqueur options by Jules Theuriet and Jahiot. Shake well and strain inta highball glass filled with ice. Liqueur Royal Fizz Ingredients 1 1/2 oz.

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When Did Malört Go Mainstream?

VinePair

Then, there’s the occasional, Malört-centric incident that goes viral and makes it out of Chicagoland: When two cicada broods emerged from the ground this past spring, brewpub Noon Whistle Brewing offered cicada husk-infused Malört shots. The article When Did Malört Go Mainstream? I drink it because I’m a degenerate bartender.’”

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Can a Cocktail Have Too Many Ingredients? Bartenders Weigh In

VinePair

If you introduce an esoteric ingredient or infusion just to be different or change up the menu, that’s fine. For instance, we hypothetically have a highball on the menu. Eduardo “Lalo” Hernandez, bartender, Superbueno , NYC The article Can a Cocktail Have Too Many Ingredients? Bartenders Weigh In appeared first on VinePair.

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We Asked 21 Bartenders: What’s the Best Vodka for Mixing Cocktails?

VinePair

Its semi-savory quality led us at Pitts to pairing it with sumac in a highball, but our house Cosmo recipe uses a hefty pour of the vodka as the base. Besides their crisp original vodka, they also have a variety of infused vodkas such as habanero, boysenberry, ginger, and cucumber. Its both practical and conceptual. We love it.

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