VinePair

JULY 25, 2024

Chain restaurant bars aren’t exactly known for their mixological prowess, but as consumers become more cocktail savvy, some corporate restaurant brands have been quietly raising their game. I worked in a Chili’s in high school,” says Sarah Morrissey, the bar manager of the recently reopened Le Veau d’Or on New York Upper East Side. “I

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VinePair

MAY 7, 2024

Riesler Morales, head of mixology, Casa Chi , Chicago “The best tequila for under $50 is Arette. Fionna Gemzon, bar manager, None of the Above , St. Mike di Tota, corporate bar manager, The Smith , Chicago “Tequila Ocho Plata is my go-to for high-quality tequila that won’t break the bank.

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VinePair

NOVEMBER 7, 2024

No craft cocktail bar should ever use it. Colin Williams, bar manager, Saffron , New Orleans “If there’s one bottle I wish would disappear from the back bar, it’s Drambuie. It’s mainly used for the Rusty Nail , a cocktail that’s rarely ordered these days.

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Bar Magazine

OCTOBER 24, 2024

The evening will see the two talented bar teams come together to create a memorable evening of delicious cocktails and celebration, taking place on Friday November 1, 2024. Vesper Bar’s bar manager Lucia Montanelli will join forces with the Handshake Speakeasy team for the night, in partnership with Tequila Enemigo.

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Bartender.com

AUGUST 15, 2024

His enthusiasm for the business drove him to quickly climb the ranks, and within three years, he transitioned from food runner to Assistant Food and Beverage Manager. After five successful years at the Boston College Club, Luis ventured to Upstate New York, where he joined Wegmans, a renowned grocery store chain, as a bar manager.

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VinePair

DECEMBER 10, 2023

Consider this brand-new release your comprehensive tour through the rich history of Black mixology. If you’ve ever visited Brooklyn’s Scorpion Bowl-slinging, shipwreck-themed cocktail bar Sunken Harbor Club, you may have seen this handbook proudly on display.

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Bar Magazine

APRIL 22, 2024

It is their commitment to pushing the boundaries of mixology which, no doubt, led to Eve’s inclusion in the UK’s Top 50 Cocktail Bars 2023. Crafted using sustainability practices such as distillation, clarification, infusion, carbonation, fermentation and freezing, the new menu proves that zero-waste can be luxurious too.

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VinePair

AUGUST 30, 2024

In fact, it’s one of the hallmarks of modern mixology that dirty ice should never touch fresh liquor again. But at Le Veau d’Or, bar director Sarah Morrissey is using dirty ice in the restaurant’s marquee cocktail. The industry term for that used ice is “dirty ice.” Typically, customers don’t ever see dirty ice.

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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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Australian Bartender

JANUARY 8, 2024

I still have a card they gave me that says ‘Mixology Certified’. Her Australian resume is impressive – from being part of the team at Black Pearl to managing the bars at first Leonardo’s and then Capitano, to group beverage manager of the Aru, Sunda, PARCS and Hotel Windsor group.

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Australian Bartender

MAY 1, 2024

It was a small, loud and very busy cocktail bar. On my first day, I was welcomed by Daniele, a seasoned, charismatic bartender who shared his love for mixology, trying to shape me into a proper barkeeper from day one. In the upcoming years, he shared so much knowledge that allowed me to grow exponentially in the bar industry.

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Bar Magazine

JUNE 18, 2024

Led by Kevin Rigault, Bar Manager at Bar Les Ambassadeurs, the team has carefully selected seasonal ingredients which they have transformed into delicious cocktails which are completely unique in flavour. The menu focuses on highlighting the complexity of each ingredient, through a minimalist cocktail-blend.

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VinePair

MARCH 20, 2024

we explored the “Potato Head” style of mixology, and how the Shinji’s bar team uses it to breathe new life into familiar formulas. Moe left Sweden at 18 to travel the world, living in India, Thailand, Amsterdam, and eventually Spain, where he perfected the fun, playful, raucous side of hospitality in dive bars.

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Today's Bartender

NOVEMBER 15, 2019

1) A Bar Above Founded by the wonderful couple Chris & Julia Tunstall, A Bar Above is easily one of the best resources out there for bartenders. Whilst their primary focus is on cocktails & mixology for bartenders and cocktail enthusiasts alike, there’s something for everyone here. Let’s get to it.

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Bar Magazine

APRIL 30, 2024

To be served both outdoors and inside the bar, the menu is the latest chapter to team’s signature cocktail journey and a testament to collaboration, with 12 carefully crafted cocktails, all of which have been creatively developed with a specific emphasis on sustainability, a particular passion of Bar Manager Gaston Fusco and his team.

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Today's Bartender

NOVEMBER 15, 2019

Jeffrey Morgenthaler Author of ‘The Bar Book,’ Jeffrey Morgenthaler is one of the most influential bartenders/bar managers/owners in the industry. For those of us looking to learn more about bartending, mixology, and the industry in general, from a man who’s done/seen it all, look no further. Let’s get to it.

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Bar Magazine

MARCH 8, 2024

Oozing elegance and exclusivity, The K Bar at the Kensington Hotel is London’s next upcoming destination bar. Adrian Gonzalez Parrondo, Bar Manager of The K Bar, tells us more about West London’s hidden gem, sharing details of the team’s immaculate approach to providing guests a quality, yet home-from-home, experience.

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Bar Magazine

JULY 1, 2024

Value score: marked out of 100 Packaging score: marked out of 100.

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VinePair

OCTOBER 1, 2024

Abraham Flota, bar manager, Prospect , San Francisco “I think both Mojitos and Espresso Martinis are universally hated by bartenders.” Colm Whelan, general manager, Desert 5 Spot New York , NYC “One drink that should be retired from cocktail menus is the Cosmopolitan. Hailey Donovan, bar manager, Northern Spy , Canton, Mass.

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Bar Magazine

APRIL 26, 2024

Sustainable mixology enthusiasts can join this platform to compete for the title of national champion and then participate in the Global Final. The winning bars and bartenders from each country will then qualify to participate in the Global Final of the Sustainable Cocktail Challenge, which will take place in exotic Nicaragua in 2025.

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