Bar Management Cocktail Culture Magazine 
Imbibe Magazine
FEBRUARY 12, 2025
A panel held at the simultaneously occurring Cape Town Beverage Show, the discussion highlighted the supernova of African cocktail cultures as well as the political red tape that hampers its growth. Edgar Davies (left), bar manager at Front/Back Accra at a pop-up at Talking to Strangers in Cape Town.
Chilled Magazine
JANUARY 9, 2024
Over the next four years, I mastered the art of inventory, bar management, cocktail development, and wine list curation. Although familiar, they are eye-catching and evoke the freshness and approachability coupled with the elegance of NYC’s cocktail culture. appeared first on Chilled Magazine.
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Chilled Magazine
AUGUST 5, 2024
He has pushed me hard to be the best that I can possibly be as a bartender and a bar manager. I learned how to create all the classic cocktails as well as how to create new versions of classic cocktails. I try to substitute things like aquafaba for froth on an egg white cocktail.
Bar Magazine
JULY 31, 2024
Sousa from The Churchill Bar & Terrace has been crowned their Culture Colliders Champion in their inaugural cocktail competition. Vitor Sousa, Assistant Bar Manager at The Churchill Bar & Terrace beat six other finalists at the SAMBA ROOM in London on 22nd July with his cocktail ‘Duke of Goa’.
Today's Bartender
NOVEMBER 15, 2019
From the latest in industry news & culture to beautiful cocktails, to the deadly specific details on the different types of liquor , you’ll find the answers to all of your bartending questions (and more) throughout these websites. Favorite Post : 5 Essential Soft Skills for Great Bar Managers 7. Let’s get to it.
Today's Bartender
NOVEMBER 15, 2019
Favorite Post : 5 Essential “Soft Skills” for Great Bar Managers 6) Punch Punch is a James Beard Award-winning online magazine that writes about wine, spirits, beer, and cocktails. You’ll learn a lot about drinks from their magazine. And often about bartending too.
Imbibe Magazine
FEBRUARY 11, 2025
The school morphed into a far-better-known bar, also called LAB. In 2003, he was hired as bar manager at Fifteen, a restaurant and social experiment by chef Jamie Oliver, who brought in young people from disadvantaged backgrounds and taught them the restaurant business. Heavily hyped by the media, Fifteen was always packed.
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