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Monet’s Impression

Cheers

This cocktail from Bar Bastion in New York uses the french apple brandy Calvados. Calvados ½ bar spoon Matcha powder ¼ oz. Notes The mixologists at Bar Bastion in New York created this recipe. Ginger syrup ½ oz. Cucumber juice ½ oz.

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6 Hot Toddys with a Twist!

Chilled Magazine

Add water to a brandy glass with Johnnie Walker Black Label, lemon juice, and honey. Seedlip Grove 42 1 Bar Spoon of Coconut Sugar 4 oz. Whiskey Johnnie Walker Hot Toddy Ingredients 1.5 Johnnie Walker Black Label 0.5 Lemon Juice 0.5 Honey Preparation Heat up 3.4 oz of water until hot. Hot Assam Tea Preparation Combine and stir.

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Our Limelight Ingredient is the Cucumber

Chilled Magazine

It only makes sense that cucumber cocktails are the next big thing, and of course, bars, restaurants, and spirits brands are in on the trend. Brandy , Liqueur Monet’s Impression by Bar Bastion - 610 Lexington Ave, New York, NY Ingredients 1 ½ oz. Calvados ½ Bar spoon Matcha Powder ¼ oz. iichiko Saiten ¾ oz.

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In Honor of Black History Month, Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon

Chilled Magazine

Adding the egg pays homage to one of the most popular drinks of the time, a flip, which utilized the warm and rich flavors of molasses and brandy. Lemon Juice 1 Bar Spoon Caramel Syrup 1 Egg White 3 dashes Chocolate Bitters Bruled Banana (for garnish) Preparation Mix all ingredients in shaker with three ice cubes. Licor 43 oz.

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5 Perfect Cocktails For Graduation Parties

A Bar Above

Table of Contents : Margarita Raspberry Lemonade Sparkler Daiquiri Sangria Whiskey Sour Punch Mocktails List of Bar Tools You’ll Need Photo courtesy of DesignPickle/stock.adobe.com The Classic Margarita The classic Margarita is one of the best celebratory cocktails you could offer your guests. Want to make a non-alcoholic version?

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These Bartenders Are Redefining the Classic Japanese Highball

VinePair

Traditionally made with Suntory Toki Whisky and soda water, the classic Japanese highball first took off in Japan in the 1950s and can now be found just about everywhere in the country, from renowned cocktail bars to vending machines. Japanese bar culture is starting to become more and more prominent in the U.S.,

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The Sazerac: The mysterious (and confusing) history of this iconic classic

Australian Bartender

She is the co-owner of Goodwater in Melbourne and the face and talent behind the cocktailing YouTube channel Behind the Bar. I expected that its story would be quite well documented, with perhaps a squabble over which exact bar in New Orleans had first mixed one, but instead, I opened a can of worms. How hard could it be?

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