Bar Management Bitters Mixology 
Spiritz
JULY 13, 2024
Adding to the allure, Bar Manager Erion Bardhoci has crafted three bespoke cocktails, each a work of liquid art. As a semi-finalist in the World Class UAE & Oman 2024 Competition, Erion’s expertise in mixology shines through in every drink. The ambience is rich with sophistication and a hint of forbidden pleasure.
VinePair
AUGUST 27, 2024
Bartending in most modern restaurants and craft cocktail bars has become considerably more knowledge-intensive, and consumers are more educated about mixology. Today, even average bar guests have all its variations committed to memory. Now bar managers are asking, ‘What is your background?’
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VinePair
DECEMBER 10, 2023
Consider this brand-new release your comprehensive tour through the rich history of Black mixology. Strong, Sweet and Bitter: Your Guide to All Things Cocktails, Bartending and Booze from Behind the Bar Cara Devine, Hardie Grant, May 2023. The book also makes a perfect cocktail companion for your local plant parent.
Bartender.com
AUGUST 15, 2024
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 bar manager.
VinePair
AUGUST 30, 2024
The first looks like a Martini glass and is filled with two-and-one-half ounces of Old Raj gin, a half-ounce of González Byass dry vermouth, and a couple dashes of orange bitters. In fact, it’s one of the hallmarks of modern mixology that dirty ice should never touch fresh liquor again. Typically, customers don’t ever see dirty ice.
Australian Bartender
MAY 1, 2024
What we could probably consider my first “concoction” is nothing more than Aranciata (orange soda) and Ginger soda, a bright red nonalcoholic version of a bitter. It was a small, loud and very busy cocktail bar. In the upcoming years, he shared so much knowledge that allowed me to grow exponentially in the bar industry.
VinePair
SEPTEMBER 24, 2024
Suzy Critchlow, bar manager, Pascual , Washington, D.C. Gabriel Morales, bar manager, 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.
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