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Trey Sanford, barmanager, South Restaurant + Coffeehouse , Anchorage, Alaska In 2025, I think everyone should be ordering more Jungle Birds ! If you are looking to branch out to try a tropical, bitter, but crushable cocktail, I highly recommend ordering a Jungle Bird.”
Dant packs a punch, makes for a mean Old Fashioned , and will hold its weight against any syrup or bitters you throw its way.” At 96 proof, it can stand up to a little dilution in a cocktail and it marries beautifully with a little Demerara syrup, bitters, and an orange swath for a solid Old Fashioned.” At around $15, J.W.
Hanna Brown, HeadBartender of Agency of Record , New York City As a scotch lover, Hanna Brown gravitates toward Rob Roy variations. of Averna, and a few dashes of chocolate bitters. “It isn’t as bitter as an amaro but a unique layer to add to a Manhattan.” Her go-to combination is 2 oz.
The judges came together to determine two final winners: Wichayarat Ping Chantawichayasuit, Bartender at Ginger Lily, Pan Pacific London and Giovanni Dellaglio, HeadBartender at Le Magritte, The Beaumont Mayfair. These joint-winning Bartenders created the top-rated cocktail entries out of 17 competition entrants.
Lance Bowman, barmanager, UMMO , Chicago There is no other vodka I could be more excited to mention than Good Vodka. Alex Serena, barmanager, Telefric Barcelona , Los Angeles Chopin Rye Vodka is my go-to for cocktails above and beyond your run-of-the-mill Vodka Soda drinks. Its both practical and conceptual.
The trendiest shots right now, according to bartenders: Fernet Branca Hard Start Mezcal and Amaro Angelino Rye-Nar Forghetti Dickel whiskey and shot of au jus Vermouth Green Tea Bourbon Tequila Amortized wine Bottled-in-bond rye St. Cameron O’Brien, bartender, Swan Bar , San Diego “Shooting Branca Menta is the way to go!
Fionna Gemzon, barmanager, None of The Above , St. If you want to enhance it further, a dash of molé or chile bitters will give the drink even more depth and interest.” —Rob It adds] subtleties of bitters and a whisper of syrup as to not overshadow the spirit, but bolster it and somehow make it taste more of itself.
Andy May, headbartender, The Golden Swan, NYC “ Leopold Brothers Bottled In Bond Bourbon. Alexandra Downing, barmanager, Grey Hen at Century Grand , Phoenix “When anyone asks for a new recommendation lately, I reach for Garrison Brothers Honeydew Bourbon. Deceptively simple and deliciously complex for any time of year.”
Juel Triggs, barmanager, Eight & Sand at Central Station Hotel , Memphis, Tenn. Doug Kazley, barmanager, Ambli Global, Denver “Easy: Medley Bros. Jonathan “Ilonis” Heredia, bartender, The Ritz-Carlton, Dove Mountain , Marana, Ariz. Our house bourbon at Mother Pizzeria is Old Grand-Dad Bonded.
Albert Beltran, barmanager, Wayfare Tavern , San Francisco “Whenever you’re at a loss for what to drink and just want something light and refreshing, look no further than a white vermouth and soda. ” —Hailey Cook, barmanager, Hawkeye & Huckleberry Lounge , Bend, Ore.
Shane Mstroine, bartender/barmanager, Table 45 , Cleveland “I’m gonna go a little more niche with Fuentesca’s 2018 Huertas Las Antenas Blanco. Kevin Diebold, headbartender, Predalina , Tampa “Our go-to tequila is Dobel Diamante Cristalino. And don’t let the price tag dissuade you.
In our world, that translates to a robust spirit that can stand out amongst strong flavors like citrus, amari, and bitters to name a few common cocktail bullies. Evan Flynn, headbartender, Death & Co , Denver “ Wyoming Whiskey’s Double Cask Bourbon. Jon McConnell, barmanager, Sacred Junk Bar , Anaheim, Calif.
Queen Restaurant & Lounge in Miami has noticed a gradual increase in the popularity of gin among patrons, says barmanager Karol Ansaldi. The addition of plum wine adds depth and richness, while cherry bitters provide a delightful finishing touch,” Ansaldi says. The Spicy G&T ($19) combines pine-forward St.
” —Martin Fernandez, barmanager Rochambeau , Boston “Not a cocktail, but a spirit: rum. You can make a delicious variation of an Old Fashioned using rum, spices, and Jamaican bitters.” It’s a delicious, pine-forward, extra-bitter style of Negroni that I generally like served up in an extra-frosty glass.
Not only is it rich and textured on the palate, but it lends itself well to things like sweet vermouth or bitters. Albert Beltran, barmanager, Wayfare Tavern , San Francisco “ Old Forester 86 Proof. This is my personal go-to and I use it as the well at both bars I manage. 2024) appeared first on VinePair.
Suzy Critchlow, barmanager, Pascual , Washington, D.C. Gabriel Morales, barmanager, Sexy Fish , Miami “I like to use Lost Explorer Espadín Mezcal infused with cilantro and finished with fresh lime juice, house-made celery, and serrano syrups. It shines without overwhelming any of the other ingredients.
I don’t want to take away from the damage the pandemic caused, because it took a lot away from us,” says Paradise Lost’s headbartender, Kitty Bernardo. When Amor y Amargo opened, they were [the bar current scene’s] counterculture,” Bernardo says. But it was like any disaster. An erupted volcano creates a new path.
Oozing elegance and exclusivity, The K Bar at the Kensington Hotel is London’s next upcoming destination bar. Adrian Gonzalez Parrondo, BarManager of The K Bar, tells us more about West London’s hidden gem, sharing details of the team’s immaculate approach to providing guests a quality, yet home-from-home, experience.
George’s Valley Gin Empirical Spirits Doritos Nacho Cheese Banhez Destilados de Fruta BroVo Spirits Uncharted Rhapsody American Forest Liqueur Bitter Journey Bing Zhou Mijenta Cristalino Avallen Calvados “The best newly released spirit we’ve added to our bar is Empress 1908 Elderflower Rose Gin. Made from sweet potatoes and black koji.
Abraham Flota, barmanager, Prospect , San Francisco “I think both Mojitos and Espresso Martinis are universally hated by bartenders.” Colm Whelan, general manager, Desert 5 Spot New York , NYC “One drink that should be retired from cocktail menus is the Cosmopolitan. Corey Tighe, barmanager, Quaintrelle , Portland, Ore.
Allan Camarena, headbartender, Pendry West Hollywood , Los Angeles “My favorite cocktail Scotch is the Naked Grouse from Famous Grouse. Mike Tapu, headbartender, The Fuji Grill at Beaverbrook Town House , London “I go back and forth between two Scotches: Laphroaig and Compass Box Artist Blend.
Lucky for us, todays guest comes armed with plenty of insider info from friends and colleagues associated with that bar, as well as his own firsthand experience tasting various iterations of the Singapore Sling. Tune in for more.
This is a delicious combination of sweet, smoky, herbaceous, and bitter goodness. It really works well chilled but it’s also just served neat depending on the bartender. Edward Hardebeck, headbartender, Corima , NYC The trendiest shot right now, in my opinion, would be the Green Tea shot.
The popular cocktails weve seen on social media tend to lend themselves to brunches and a more all-day mindset, says Daniel King, restaurant and barmanager at Evelyns at the Hutton Hotel in Nashville. Its made with toasted sesame-infused Tequila Don Julio 1942, Chinese five spice syrup and aromatic bitters.
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