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We Asked 10 Bartenders: Which Bottle Should Disappear From Back Bars and Bar Carts Forever? (2024)

VinePair

No craft cocktail bar should ever use it. Especially in cocktail bars and lounges, as it diminishes the quality of the drinks. Vodkas infused in-house [with real ingredients] demonstrate a bar team’s creativity, and they offer a unique blend to a cocktail’s flavor palate.”

Bar 105
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We Asked 21 Bartenders: What’s the Best Vodka for Mixing Cocktails?

VinePair

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. Infused with natural grapefruit and rose, it adds a unique layer of complexity to any drink.

Vodka 101
professionals

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WINNERS ANNOUNCED: The Six Brothers Mahura Masters

Bar Magazine

Four drops of Sichuan pepper-infused Peychauds bitters add layers of dry spice and anise, floating at the top of the drink to create a striking contrast in both flavour and appearance. Kokum-infused Mahura provides a rich, aromatic base, complemented by the luscious sweetness of peach liqueur and the herbal depth of tulsi and basil syrup.

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Review: Copper Fox Amaro y Arroyo

Drinkhacker

Virginia’s Copper Fox Distillery has been mixing up impressive craft cocktails at both their Sperryville and Williamsburg locations since the state loosened restrictions on on-site beverage sales (which still aren’t loose enough, if you ask most Virginia distillers).

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Mesa Verde Melbourne: Celebrating a Decade of Agave Delights

Australian Bartender

Led by Executive Chef Jacob Green, who has been with the company since 20218 and whose culinary journey spans Southern American roots and international experiences, Mesa Verde offers a menu that pays homage to traditional Mexican cuisine while infusing it with modern twists.

Tequila 97
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Casa Esquina, the latest offering from the Tequila Mockingbird and Esteban team, opens tomorrow

Australian Bartender

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.

Tequila 52
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THE CHURCHILL BAR AND TERRACE LAUNCHES MARINE-INSPIRED OUTDOOR SPACE WITH GROUND-BREAKING, SUSTAINABLE COCKTAILS

Bar Magazine

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.

Bar 52