VinePair

DECEMBER 19, 2024

It also serves multiple purposes: measuring small amounts, scooping olives or cherries, and even muddling in a pinch. ” Dean Metjaha, bartender, Bar Bonobo , New York City One of the most impactful unsung heroes of the bar is the fine-mesh strainer. Lui Fernandes, bar manager, Ember and Alma , Marlborough, Mass.

Bar Tools 119

Bar Tools Bartender Bartending Bar 119

VinePair

NOVEMBER 3, 2024

Come summer, making a blackberry-infused Margarita or an Old Fashioned riff with peaches might seem like a no-brainer. And let’s face it: not every fruit or veggie takes well to juicing or infusions. They may not be the juiciest fruit in the world, but their rich, sticky-sweet flavors can be easily extracted through infusion.

Bartender 108

Bartender Bartending Infusions Tiki 108

VinePair

FEBRUARY 18, 2025

What are the whiskeys currently on the bar communitys overhyped list? We asked 12 bar professionals to find out. They lean too heavily on a corn-dominant mash bill and new oak, which masks the character of the grain and creates an overly sweet, muddled profile. The term small batch also isnt regulated.

Bartender 105

Bartender Bartending Whiskey Bar 105

Cheers

JUNE 4, 2024

Oh My Darlin Chez Noir in Carmel-by-the-Sea, CA, offers a Snap Pea Rickey as well as Snap Pea Ranch Water, both created by assistant general manager and bar manager Ashley Havens. Mixologist Kevin Cabrey at Paseo Bistro in Mill Valley, CA, lightly muddles fresh pea shells in Gray Whale gin and infuses it for 15 minutes.

Mixologist 105

Mixologist Gin Infusions Muddling 105

Cheers

DECEMBER 13, 2023

Notes Katie Tobin, bar manager at The Aquifer Bar at New Riff Distilling, Newport, KY, created this recipe. Fresh lemon juice Muddled sage Egg whites Instructions Muddle ingredients in a shaker and dry shake. Aged rum infused with candy canes 1 oz. Grate fresh nutmeg over top.

Simple Syrup 116

Simple Syrup Mixologist Liqueur Muddling 116

Cheers

FEBRUARY 5, 2025

Raspberry and grapefruit-infused gin oz. Lemon juice Instructions Combine infused gin, syrup and lemon juice in a shaker. Muddle, then add bourbon and ice and shake vigorously. Notes Wil Schultz, bar manager at Oak Steakhouse Nashville, created this recipe. Sugar syrup oz.

Simple Syrup 105

Simple Syrup Mixologist Liqueur Tequila 105

Spiritz

AUGUST 13, 2024

While the primary aspect of any bar is to dish out the most innovative cocktails using different kinds of ingredients and placing strong emphasis on quality, another factor that is now being incorporated is that of implementing sustainable practices. The one primary thing that is transforming the cocktail industry is technology.

Aperitif 64

Aperitif Infusions Muddling Bartender 64