This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
But there are many other whiskey cocktails, many with historic roots, that have enjoyed a quiet revival along with the boom of craftcocktail culture. Whether spirit-forward, sweet, sour, or herbaceous, these unsung cocktails come in countless guises. Lauren Killian, barmanager, Smoked , Columbia, S.C.
Every professional bartender has a few bottles they don’t like. But there’s usually one bottle that functions as something of a nemesis, and seeing it on a trusted establishment’s back bar or a good friend’s bar cart is enough to burrow under their skin — and heaven help the well-meaning soul who presents it as a gift.
Shots are the bar scene’s greatest equalizer. It doesn’t matter if you’re in a fancy craftcocktail spot serving $20 Negroni riffs or a seedy dive bar with sticky floors and the faint smell of urine wafting through the air: Shot glasses are always on hand, waiting to be filled. Amaro 50/50 shots will always be in vogue.
For a brief spell in the late ‘90s I was a lunch bartender at a neighborhood seafood restaurant in New York City. I’d been brought on as a waiter, but the seasoned bar staff, mostly primadonnas who conscientiously objected to daytime bartending, refused to work lunch. Ten or 15 years ago, dive bars were beer-and-a-shot spots.
Bar Besuto, 3 Underwood St, Sydney Originating from Vietnam, Macy came to Australia six years ago, where she worked as both a bartender and in hotel management. At Bar Besuto, Macy has quickly made a name for herself as bartender to watch. ” Are you a classics or an experimental kind of bartender?
That’s why we asked 14 bartenders to share their own go-to tequilas, both behind the stick and on their home bar carts. When I tend bar, I gravitate toward this tequila for many reasons. Sarah Kornegay, bar supervisor, The Katharine Brasserie & Bar , Winston-Salem, NC. Here’s what they said. Tequila Ocho Plata.
After placing a footed glass filled with frothy, pink liquid atop a thick marble bar, the bartender gently pours something glittery and purple over my drink from a tiny pitcher. To become a bartender at Fridays back then, employees had to commit over 400 cocktail recipes to memory and pass a comprehensive written exam.
Virginia’s Copper Fox Distillery has been mixing up impressive craftcocktails at both their Sperryville and Williamsburg locations since the state loosened restrictions on on-site beverage sales (which still aren’t loose enough, if you ask most Virginia distillers).
His enthusiasm for the business drove him to quickly climb the ranks, and within three years, he transitioned from food runner to Assistant Food and Beverage Manager. After five successful years at the Boston College Club, Luis ventured to Upstate New York, where he joined Wegmans, a renowned grocery store chain, as a barmanager.
It is usually served beside the cocktail glass, typically set in a small bowl of crushed ice to keep it cold. The sidecar of the modern craftcocktail era came about in answer to a common customer grievance. The customer is invited to refresh their cocktail as they see fit. At the top will be a strainer.
With more than three decades in the bar industry, Reiner and Fedroff built their reputation opening and running landmark New York City bars whose legacies remain touchstones of the modern craftcocktail revival. But a new-look team was formed when general manager Christine Williams officially became a partner in 2014.
They are also the new East Village tastemakers shifting the cocktailbar scene’s vibe to something that infuses modern technique and skill with the casual, punk-rock ethos of the East Village dives of yore — albeit with less graffiti in the bathrooms. This shift may look surprising on the surface. But it was like any disaster.
Featured Bar COASTING COCKTAILS Key West, FL Coasting Cocktails is a boutique cocktail catering service based in beautiful Key West, Florida. found a way to combine their love for craftcocktails, passion for creativity, and a desire to create premier guest experiences, all in an unforgettable mobile platform.
The bar at Mesa Verde boasts one of Australia’s largest collections of agave spirits, inviting guests to explore the diverse world of tequila and mezcal. From expertly craftedcocktails like the Portrait of Maria to the fiery Ghostface Killah, the bar menu offers something for every palate.
Do you have a question about cocktails, bars, booze, home bartending, or something else related to the topics discussed in this newsletter? If you had to set the menu and creative direction of a bar today, what would you put on that menu? At heart the question is simply “Where next?”
Additionally, they honed their craft amidst the Australian outback, mastering the art of open-flame cooking, often crafting menu delights around a campfire. BarManager Mark Crawford At the heart of Casa Esquina lies a dynamic open-flame parrilla and a bustling open-plan kitchen, offering patrons an immersive dining experience.
Good ice, which is to say clear cubes carved by hand or produced by specialty machine, not only ensures a quality cocktail but also one that meets or exceeds guest expectations. Or can bars still find success without the investment? But is good ice really all that important? It could be anything that can just bounce on top of there.”
You somehow gain access to the exclusive discotheque and, after sweating with your fellow clubbers for a few songs, you make your way over to the bar. The bartender thrusts a Hulk green cocktail into your hands and you take a sip, allowing the melon-flavored concoction to wash over your taste buds. you ask the bartender. “A
Jacob Morris, BarManager at an Agave-Forward CraftCocktailBar in San Francisco “Herradura’s a true original,” says Jacob Morris, barmanager at a craftcocktailbar in San Francisco. Alejandro Arriaga, Bartender at a Dominican Bar Lounge in Oakland, Calif.
With that in mind, we asked 15 bartenders about which cost-effective Cognacs over-deliver on quality. As someone who enjoys craftingcocktails, I find this particular expression to be perfect for mixing. For a younger Cognac, it makes a nice sipper, but it has the price and brightness [desirable] for great cocktails.”
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content