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.

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VinePair

JULY 25, 2024

After placing a footed glass filled with frothy, pink liquid atop a thick marble bar, the bartender gently pours something glittery and purple over my drink from a tiny pitcher. This isn’t a trendy craft cocktail bar with mustachioed mixologists and $30 cocktails. Fridays used to be the cocktail bar,” Duff says.

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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. Ten or 15 years ago, dive bars were beer-and-a-shot spots. “At

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Australian Bartender

FEBRUARY 13, 2024

Additionally, they honed their craft amidst the Australian outback, mastering the art of open-flame cooking, often crafting menu delights around a campfire. Bar Manager Mark Crawford At the heart of Casa Esquina lies a dynamic open-flame parrilla and a bustling open-plan kitchen, offering patrons an immersive dining experience.

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Australian Bartender

APRIL 3, 2024

The bar at Mesa Verde boasts one of Australia’s largest collections of agave spirits, inviting guests to explore the diverse world of tequila and mezcal. From expertly crafted cocktails like the Portrait of Maria to the fiery Ghostface Killah, the bar menu offers something for every palate.

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VinePair

OCTOBER 17, 2024

With more than three decades in the bar industry, Reiner and Fedroff built their reputation opening and running landmark New York City bars whose legacies remain touchstones of the modern craft cocktail revival. But a new-look team was formed when general manager Christine Williams officially became a partner in 2014.

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Bar Magazine

APRIL 30, 2024

To be served both outdoors and inside the bar, the menu is the latest chapter to team’s signature cocktail journey and a testament to collaboration, with 12 carefully crafted cocktails, all of which have been creatively developed with a specific emphasis on sustainability, a particular passion of Bar Manager Gaston Fusco and his team.

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VinePair

JULY 9, 2024

When I tend bar, I gravitate toward this tequila for many reasons. It is affordably priced, bold enough to stand up to powerful flavors when crafting cocktails, and nuanced enough that it can be enjoyed neat or on the rocks.” Sarah Kornegay, bar supervisor, The Katharine Brasserie & Bar , Winston-Salem, NC.

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VinePair

MAY 13, 2024

They are also the new East Village tastemakers shifting the cocktail bar scene’s vibe to something that infuses modern technique and skill with the casual, punk-rock ethos of the East Village dives of yore — albeit with less graffiti in the bathrooms. This shift may look surprising on the surface.

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VinePair

DECEMBER 11, 2023

Good ice, which is to say clear cubes carved by hand or produced by specialty machine, not only ensures a quality cocktail but also one that meets or exceeds guest expectations. Or can bars still find success without the investment? But is good ice really all that important?

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VinePair

SEPTEMBER 2, 2024

“I think this made people look at Midori again, but this time in relation to the quality of shochu and all these whiskies that weren’t really a thing in the States before the craft cocktail movement.” “As As craft cocktails push the boundaries of what bars can do, bartenders have been able to use Midori in unprecedented ways.

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VinePair

NOVEMBER 21, 2024

Jacob Morris, Bar Manager at an Agave-Forward Craft Cocktail Bar in San Francisco “Herradura’s a true original,” says Jacob Morris, bar manager at a craft cocktail bar in San Francisco.

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