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Most liquor stores I’ve seen sell OGD for about $25, which is a solid price point for how nicely the whiskey drinks! Luke Rowe, barmanager, ELWAY’S , Denver “ Wild Turkey 101 is a great underrated choice for cocktails. I love it in a highball or a Gold Rush , but am happy sipping it on the rocks.”
Currently, Malört can be found in 30 states and bought directly from their website in states that allow for online liquor purchases. An Opening Act, Not a Headliner Malört is not the second coming of Aperol, and it’s nowhere near close to becoming a default option in a highball.
The second glass, however, is a highball containing two more ounces of vermouth and topped off with Vichy Catalan sparkling water, all cooled down by the same ice that was used to stir the Martini. In fact, it’s one of the hallmarks of modern mixology that dirty ice should never touch fresh liquor again. I love vermouth,” she says. “I
It’s perfectly suited for cocktail use, as a highball with soda, or just a quick simple sipper.” Matt Resler, bartender, Bar Goto , NYC “One of our go-to bottles of Cognac recently has been Cognac Frapin 1270. It stands up in cocktails, but it’s light enough on its feet for highballs and spritzes. An all-around banger.”
The Cumberland, Double Deuce Lounge, Maybe Sammy, Apollonia, Door Knock NT: Hanky Panky Lounge, Bar Kokomo, Dom’s Bar & Lounge QLD: Antico, Before & After Bar, Maker, Dr Gimlette, Bar Brutus, Death & Taxes, Savile Row, Rosella’s, Sante Toowoomba SA: Maybe Mae, Trap.,
At 100 proof, it’s a standout in stirred classics alongside sugar, bitters, or vermouths, but doesn’t punch out softer mixers like citrus or bubbles in highballs or sours.” Almost every liquor store and restaurant in Colorado carries Ella for a respectable reason. Jon McConnell, barmanager, Sacred Junk Bar , Anaheim, Calif.
This begs the question: When does an infused spirit transcend the Gatorade cooler and the brimming red Solo cup and become worth of a highball glass and a $20 price tag? It depends on how they’re used. These infusions elevate the drinks’ profiles with precision, making them a high-end tool for skilled folks behind the stick.
Bill Sabine is barmanager at the Nautilus Pier 4 in Boston. I enrolled in a local bartending school with job placement and landed an event bartending gig, then worked up to the clubhouse bar. Strain into a highball with ice. What was your first job in the beverage or hospitality industry? Shake to chill and combine.
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