VinePair

FEBRUARY 8, 2024

In our Hudson Duster cocktail, I infuse the bourbon with Moroccan mint tea as the base of an Old Fashioned with Ceylon cinnamon syrup and Angostura. Andy May, head bartender, The Golden Swan, NYC “ Leopold Brothers Bottled In Bond Bourbon. Great for shaken and stirred drinks, it’s 115.1 proof so the liquid stands up for sure.

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Bartender Bartending Bar Head Bartender 116

VinePair

FEBRUARY 1, 2024

In some cases, a vodka imbued with a little flavoring can even be a bartender’s friend, whether that flavoring comes straight out of the bottle or through something fancy like an infusion. Skilled bartenders can identify these singular properties and use them to their advantage. I prefer using Good Vodka for mixing cocktails.

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Vodka Bartender Bartending Head Bartender 98

VinePair

JANUARY 18, 2024

It stands up well with amaro in sour drinks, and I even infused freshly popped popcorn into it for our savory crackerjack Manhattan on the menu. Travis Gauvin, bartender, Sur Lie , Portland, Maine “I think Slane is underrated, perhaps in large part because some brands have an outsized influence or cultural representation in the category.

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Bartender Bartending Whiskey Head Bartender 126

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. Queen in Miami’s Negroni riff Idol’s Eye, with N3 gin, Campari infused with strawberries and plum wine. Bombay Sapphire and Hendrick’s Gin tend to be the most popular calls.

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Gin Infusions Bar Management Bar Manager 115

VinePair

SEPTEMBER 24, 2024

Suzy Critchlow, bar manager, Pascual , Washington, D.C. Gabriel Morales, bar manager, Sexy Fish , Miami “I like to use Lost Explorer Espadín Mezcal infused with cilantro and finished with fresh lime juice, house-made celery, and serrano syrups. It shines without overwhelming any of the other ingredients.

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Bartender Bartending Tequila Bar Management 102

VinePair

NOVEMBER 20, 2024

Credit: Jeff Brown While many bars turn to fat-washing or expensive infusions to deliver elevated drinks to their guests, Sebastian found a way to create an experience that can’t be replicated by simply buying the highest quality ingredients; these flavors have to be made with patience and care.

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Bar Simple Syrup Highball Vodka 105

VinePair

MAY 13, 2024

Each of these bars is a year old or less. 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. But it was like any disaster.

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Vodka Highball Bar Hospitality 117