Cheers

FEBRUARY 9, 2024

Print Love Is In The Air Course Drinks Keyword coconut puree, Frozen limeade, orange liqueur, raspberries, tequila Ingredients 2 oz. Combier orange liqueur ½ oz. Notes Mario Ruiz, bar manager of Villa Azur in Miami Beach, created this recipe. Mijenta blanco tequila 1 oz.

Muddling 111

Muddling Tequila Bar Manager Bar Management 111

VinePair

NOVEMBER 3, 2024

Pumpkins While orgeat is traditionally made with almonds, at Tiki Chick in NYC’s Upper West Side, bar manager Linda Nivar reinvents the syrup with pepita seeds (the hulless seeds of certain pumpkin varieties) creating a unique spin on the tiki bar staple while honoring her Latin roots. “It just depends on how you want it to taste.”

Bartender 108

Bartender Bartending Infusions Tiki 108

Cheers

DECEMBER 13, 2023

Notes Katie Tobin, bar manager at The Aquifer Bar at New Riff Distilling, Newport, KY, created this recipe. Print Christmas Cup Course Drinks Keyword cranberry, gin, Ginger liqueur, lime Ingredients 1 ½ oz. Domaine de Canton ginger liqueur ½ oz. Orange liqueur ½ oz.

Simple Syrup 116

Simple Syrup Mixologist Liqueur Muddling 116

Cheers

FEBRUARY 5, 2025

Print Bouquet of Flowers Course Drinks Keyword Champagne, cranberry, elderflower liqueur, hibiscus liqueur, lemon, Licor 43 Ingredients 1 oz. Thatchers Organic hibiscus liqueur 1 oz. Thatchers Organic elderflower liqueur oz. Juliette peach liqueur oz.

Simple Syrup 105

Simple Syrup Mixologist Liqueur Tequila 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

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

VinePair

OCTOBER 1, 2024

Known for its high alcohol content, it’s a drink that often sacrifices quality for potency, making it unbalanced and muddled. Abraham Flota, bar manager, Prospect , San Francisco “I think both Mojitos and Espresso Martinis are universally hated by bartenders.” Hailey Donovan, bar manager, Northern Spy , Canton, Mass.

Bartender 98

Bartender Bartending Bar Manager Bar Management 98