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Formerly an industrial outpost, the narrow streets west of the Delaware River have independent bars and restaurants, live music venues, and other small businesses run by residents like Galarus and her partner, Nicholas Ducos, who co-own the newly opened urban winery, Mural City Cellars (MCC). Monkey Club is Ducos’ go-to in Fishtown.
Vodka provides the backbone for several popular mixed drinks like the Moscow Mule , the Vodka Martini , and the Cosmopolitan , so its an essential tool for the bar. Lance Bowman, barmanager, UMMO , Chicago There is no other vodka I could be more excited to mention than Good Vodka. Its a really great vodka! Everyone is using it.
It may be tempting to plunk down gobs of cash for these offerings, especially since they may turn heads when displayed on a home bar, but they will likely transform into dust magnets if they hold lousy juice. Los Dos is at zero percent, so it’s not only a delicious tequila, but one that takes a stand.” —Rob
Bar director Rob Krueger is charmed by the idea of a tiny Martini in a mini cocktail glass topped with a huge olive. Smaller-format Martinis are popping up on cocktail menus at bars, restaurants, and even homes across the country. The bar serves them as part of a happy-hour deal with a mini box of French fries, too. “We
Mocktails — spirit-free sips, no-proof cocktails , nonalcoholic drinks — whatever you want to call them, have come a long way in recent years. Bars and restaurants are crafting these libations with care and creativity and in some cases developing no-alcohol versions of their signature cocktails. Mount with ice and shake.
Featured Bartender: Brian Barna PROOF Charleston, S.C. Brian Barna serves as the BarManager in a cocktail bar called Proof. With over a decade of experience, he mentors a small crew of bartenders and bar backs to create their own cocktails through inspirations from movies, music, and culinary recipes.
Mocktails — spirit-free sips, no-proof cocktails , nonalcoholic drinks — whatever you want to call them, have come a long way in recent years. Bars and restaurants are crafting these libations with care and creativity and in some cases developing no-alcohol versions of their signature cocktails. Mount with ice and shake.
Abraham Flota, barmanager, 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, barmanager, Northern Spy , Canton, Mass.
Jeffrey Morgenthaler Author of ‘The Bar Book,’ Jeffrey Morgenthaler is one of the most influential bartenders/barmanagers/owners in the industry. Bev Spot Although the Bev Spot blog does a great job covering industry news in general, they really shine when it comes to writing about effectively managingbars.
January is historically a treacherous month for bars. The accelerating trend is an untimely development for the bar industry, which already has to contend with the perils of rising inflation and moderating drinking habits. But the overall effect was still relatively neutral, according to barmanager Laura Maddox.
Ready-to-drink beverages (RTDs), which have been on fire in the off-premise, have been making their way to bars and restaurants too. Archer Rooses canned wines can be found at sports bar chain Dave & Busters and Regal Cinemas. Pistachio power AF&Co.
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