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The Ajabu Cocktail Festival Celebrates African Drinks Culture and Community

Imbibe Magazine

Edgar Davies (left), bar manager at Front/Back Accra at a pop-up at Talking to Strangers in Cape Town. Doug would be proud of how Ajabu has embraced the evolution of the African hospitality experience while still honoring its authenticity, says Asare-Appiah.

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Three Ways: Ranch Water

Imbibe Magazine

Ancho Reyes chile liqueur 3 barspoons saline solution (1 part sea salt to 9 parts water) 2 barspoons jalapeño tincture 2 oz. Eight Row Flint , Agricole’s lively cocktail and taco bar, has four Ranch Water variations on tap. sotol 3/4 oz. blanco tequila 1/2 oz. fresh lime juice 1/2 oz. lemon-lime cordial 1/4 oz. sotol 1 oz.

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It’s Everywhere, It’s So Julia — Midori Is Brat

VinePair

It’s to celebrate the launch of Midori, this new Japanese liqueur.” This conversation, of course, never actually happened, but Midori — a bright green Japanese melon liqueur — did actually make its U.S. 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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Threeway: Native ingredient cocktails from Ullo in Dee Why

Australian Bartender

Ullo owner and drinks creator, Kurtis Bosley Ullo Pizza & Wine 23 The Strand, Dee Why NSW @ullo.pizzawine ULLO Pizza & Wine is the new venue by Oi Hospitality (Banco Manly, Corretto Dee Why, Bottled by BLOC) that is bringing a late-night vibe to the Dee Why Strip.

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We Asked 13 Bartenders: Which Cocktail Do You Wish People Would Order More? (2024)

VinePair

Roderick Williams, Bar Manager, Smoked , Columbia, S.C. Tobias Burkhalter, assistant general manager, FIRE Restaurant & Lounge , Denver “Equal-parts cocktails are currently some of the most popular drinks, but the Corpse Reviver #2 is an equal-parts cocktail that is not ordered enough. The Last Word.

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It’s Aperitivo Time With One of NYC’s Best Bartenders, Mario Firmani

VinePair

Mario Firmani, bar manager at an establishment that’s in the 50 Best Bars list, knows a thing or two about the aperitivo. With his entire life spent soaking up both delicious tomato sauce and the secrets to hospitality, it was time for Mario to make a name for himself. Naturally, he went to work in a restaurant.

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We Asked 25 Bartenders: What’s the Best Rum for Cocktails? (2024)

VinePair

Fionna Gemzon, bar manager, None of the Above , St. Aviram Turgeman, beverage director, Chef Driven Hospitality Group (Acadia, Barbounia, Monterey, Marseille, Nice Matin, and Dagon), NYC “Rum is an incredibly diverse spirit with a lot of different styles for mixing a lot of different cocktails. Volcanique.

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