Bar Management Bitters Infusions 
VinePair
NOVEMBER 26, 2023
You’re a bartender or home bar enthusiast who just made a spirit infusion. However, the infusions dominating the current cocktail bar scene are elevated ingredients made by creative, forward-thinking bartenders as a way to riff on classic builds. I know some people that think infusing vodka is tacky,” Bulger states.
Cheers
FEBRUARY 14, 2024
Dragan Milivojevic is bar manager at Bacalar, new Yucatán-inspired restaurant in Austin, TX. Starting with a base of blanco tequila infused with corn, the cocktail also features Nixta, a Mexican corn liqueur, dry vermouth, Cocchi Americano, saline and orange bitters. Notes *For Corn husk-infused tequila 750 ml.
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Cheers
AUGUST 8, 2024
Bar manager Juan Arboleda used his love for the movie to celebrate the mischief and chaos of Beetlejuice with a unique experience for The Table’s guests. Arboleda created Otho’s Resurrection using beets-infused gin, lemon juice, a sweetener and Chef Dan Latham’s purple carrots from the restaurant’s rooftop garden.
VinePair
NOVEMBER 11, 2024
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. Fifteen years ago, people’s palates were not attuned to bitterness,” he says.
VinePair
AUGUST 28, 2024
Two ounces whiskey , one ounce sweet vermouth , and two dashes aromatic bitters. From that point on, I never forgot the recipe and just practiced my stirring before getting one of my first tattoos, a trident bar spoon. Linda Nivar, bar manager, Tiki Chick , NYC “In my opinion, the easiest cocktail to master is a Negroni.
VinePair
NOVEMBER 3, 2024
Come summer, making a blackberry-infused Margarita or an Old Fashioned riff with peaches might seem like a no-brainer. And let’s face it: not every fruit or veggie takes well to juicing or infusions. They may not be the juiciest fruit in the world, but their rich, sticky-sweet flavors can be easily extracted through infusion.
Drinkhacker
DECEMBER 21, 2023
Amaro y Arroyo is the brainchild of Jon Arroyo, a former bartender and bar manager turned amaro maker who has worked with the distillery for years. The amaro is then finished in ex-Virginia wine casks and infused with hand-cut toasted Chestnut wood before being sweetened with a mix of local honey, agave, and cane sugar.
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