Bar Bartending Tiki 
Chilled Magazine
JULY 9, 2024
“It is not one spirit, but at least twelve unique spirits that can be as different as gin is to tequila, so a bartender needs to understand what style they’re working with and what it brings to a cocktail. So, where does the tiki fall into this? The post The Best Way to Upgrade Tiki Cocktails?
VinePair
SEPTEMBER 23, 2024
The downside of orgeat is that, unless you’re running a bar program, you’re probably not using an entire batch of the stuff at once. To discover how to seize orgeat’s full potential, we consulted with Stefan Was, owner of Cleveland’s Porco Lounge & Tiki Room. But it doesn’t have to be that way.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
PubClub
SEPTEMBER 23, 2024
With a name like Freaky Tiki Happening, you can expect a creatively fun time. 19 at the way-cool Secret Island Tiki Lounge, below Shannon’s Corner bar, downtonw on 2nd & Pine Ave. This is a Flor de Caña Rum takeover of Shannon’s and the tiki lounge with a grotto and hidden entrances.
Chilled Magazine
AUGUST 15, 2024
As drinkers’ palates have evolved and become more sophisticated and complex, their desire for a well-constructed bar menu and top-shelf drink program is essential. Here are a few simple tips to take your bar menu and drink program to the next level. What kind of drinking establishment are you? Italian restaurant?
VinePair
NOVEMBER 10, 2024
By the time the tiki craze was underway in the ‘30s and ‘40s, it was par for the course to see drinks containing over seven ingredients and multiple expressions of rum layered on top of one another. To find the spec sweet spot, we asked eight bartenders how many cocktail ingredients is just too many. Let’s dive in.
VinePair
AUGUST 27, 2024
For a brief spell in the late ‘90s I was a lunch bartender at a neighborhood seafood restaurant in New York City. I’d been brought on as a waiter, but the seasoned bar staff, mostly primadonnas who conscientiously objected to daytime bartending, refused to work lunch. Ten or 15 years ago, dive bars were beer-and-a-shot spots.
VinePair
OCTOBER 17, 2024
Richard, perhaps better than any drink-maker these days, mixes the avant garde with the accessible, both through his work behind the bar and behind the keyboard in his writing. One year out of Fordham University, he started working at midtown New York’s Monkey Bar in 2011, where Julie Reiner acted as cocktail consultant at the time.
Expert insights. Personalized for you.
181 
Let's personalize your content