Mixologists

MARCH 28, 2025

Advanced flavor profiling involves understanding the intricate interplay of sweet, sour, bitter, salty, and umami elements, creating balanced and harmonious cocktails. This involves exploring rare spirits, artisanal bitters, and exotic garnishes. Techniques like spherification (e.g., caviar-like spheres of fruit juice), foams (e.g.,

Mixology 52

Mixology Bartender Bartending Molecular Mixology 52

Cheers

FEBRUARY 23, 2024

Queen Restaurant & Lounge in Miami has noticed a gradual increase in the popularity of gin among patrons, says bar manager Karol Ansaldi. It uses a split-base of gin and vodka, dry vermouth that’s been macerated with charred scallions, and a few dashes of white balsamic and a house-made salt-and-pepper tincture.

Gin 116

Gin Infusions Bar Manager Bar Management 116

VinePair

FEBRUARY 22, 2024

” —Martin Fernandez, bar manager 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.

Bartender 116

Bartender Bartending Tiki Rum 116

VinePair

OCTOBER 1, 2024

Abraham Flota, bar manager, 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. Hailey Donovan, bar manager, Northern Spy , Canton, Mass.

Bartender 98

Bartender Bartending Bar Manager Bar Management 98

VinePair

JANUARY 17, 2025

Joining us today to discuss the cocktail is James ODonnell, bar manager at Fives Bar in New Orleans. Todays drink is not historically speaking made with repo or aejo, but it is undoubtedly a classic devised almost 100 years ago, even if its quirky name might suggest otherwise.

Tinctures 77

Tinctures Tequila Bar Manager Bar Management 77

VinePair

MARCH 21, 2025

From inventive tinctures and infusions to niche spirits and housemade syrups, skilled bartenders have no shortage of methods for adding flavor and complexity to cocktails. But in a bar culture exploding with creative techniques and unique new cocktail components, some of the simplest and most versatile ingredients can go overlooked.

Bartender 83

Bartender Bartending Tinctures Speed Rack 83