Bar Management Craft Cocktails Hospitality 
VinePair
DECEMBER 24, 2024
But there are many other whiskey cocktails, many with historic roots, that have enjoyed a quiet revival along with the boom of craft cocktail culture. Whether spirit-forward, sweet, sour, or herbaceous, these unsung cocktails come in countless guises. Lauren Killian, bar manager, Smoked , Columbia, S.C.
VinePair
MARCH 18, 2025
Nikka delivers purity and balance, enhancing cocktails without overpowering them. Lance Bowman, bar manager, UMMO , Chicago There is no other vodka I could be more excited to mention than Good Vodka. Hakan Alagoz, general manager, Willowsong , Washington, D.C. Distilled in Bloomington, Ind.,
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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
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. ” Who are your clientele?
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.
Australian Bartender
FEBRUARY 13, 2024
Casa Esquina is latest venue from Atticus Hospitality, renowned for such beloved establishments as Paddington’s Tequila Mockingbird and Sydney CBD’s Esteban. Additionally, they honed their craft amidst the Australian outback, mastering the art of open-flame cooking, often crafting menu delights around a campfire.
Bartender.com
AUGUST 15, 2024
His story is one of dedication, continuous learning, and a relentless pursuit of excellence in the world of hospitality. 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. Luis’s Mezcal Negroni is a game-changer!
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