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So, we track down a handful of bartenders who have kept tabs on all the new releases and have worked them into their own cocktail-making routines. Here are some of their favorites, both new to the world and new to their back bars. ” —Colin Williams, bar manager, Saffron , New Orleans “A.
Christoph Dornemann, HeadBartender at Arnaud’s French 75 Bar in New Orleans, Louisiana, began his career in the industry waiting tables at a Vietnamese restaurant in 2010. While serving at Arnaud’s, I switched to a cocktail server position in the French 75 Bar and learned how to make the famous French 75 cocktail.
Cobra is an Asian-American Neighborhood bar in the historic Brewery District of Columbus, Ohio. Cobra’s bar program is run by co-owners Alex Chien, David Yee, and HeadBartender Kayla LeRoy. Cobra focuses on Asian-American influences on both food and beverage in a laid-back relaxed atmosphere.
In our May/June 2024 issue , Kate Bernot explores the levels of dedication (even obsession) that bars are devoting to create the perfect, bubbly highball. ” In pursuit of this precision, bars have built their own Rube Goldberg–like carbonation systems, or taken to importing water with specific mineral content.
Photos by Gab Bonhi Beebe moved to Los Angeles after college and worked at an organic farm certification company while working at a juicer that was built as a cocktail bar for people who abstained from alcohol. Oh and having bartenders who can explain it all and are as happy pouring shots as they are shakin’ and bakin.’”
Kelsey Owens, headbartender, Market Table , NYC “I have to say Hudson Whiskey ‘Do the Rye Thing’ is my favorite newer rye on our back bar. ” —Hailey Donovan, bar manager, Northern Spy , Canton, Mass. Bernardo Gonzalez Martinez, bartender, Aji Bar and Robata , San Jose, Calif. “ ” —Mark A.
Luis Miguel Cardona HeadBartender at Rayo Cocktail Bar Mexico City, Mexico Luis Miguel Cardona has spent more than a decade mastering the art of mixology and crafting world-class bar programs. Here, his passion for exploring new flavors and cocktail-making techniques grew.
But despite its ubiquity, no one can seem to agree on what ingredients actually go into the cocktail, which presents a particular challenge for your bartender and can potentially result in you ending up with a drink that isnt exactly what you wanted. So what should you order instead?
At NYC’s beloved Dante (#1 Best Bar in North America, 2019 & 2020) , Beverage Training Director Renato Tonnelli, who was recently crowned 2023 US World Class Bartender of the Year, has reimagined the 90’s classic Appletini, highlighting the seasonal flavor to create a crisp, herbaceous and elegant drink. Lemon Juice.5 Honey Syrup.5
At Bar Calico , HeadBartender Alex Dominguez’s Tomatillo Margarita is a zesty sip on their latest cocktail menu. With the warm weather here to stay, it’s only natural we want to reach for a margarita to cool down. While the classic recipe is delicious, it’s fun to change it up, especially with the two recipes below.
Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene HeadBartender, Marlon Rowley Ingredients 1 1/2 oz. Photo by Tucker + Hossler Photography Rum , Sparkling Wine Sammy’s Love Potion #55 by Sammy’s Beach Bar Rum Ingredients 1 oz. Sammy’s Beach Bar Red Head Rum, divided 4 oz. Sammy’s Red Head Rum 1 oz.
Luke Rowe, bar manager, ELWAY’S , Denver “ Wild Turkey 101 is a great underrated choice for cocktails. One of my favorite drinks to make with it is an Old Fashioned with Demerara, allspice, and a bar spoon of Branca Menta.” ” —Liberty Adams, bartender, Yampa Valley Kitchen , Steamboat Springs, Colo.
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.,
Moe Aljaff, one of the founders of the cocktail bar Two Schmucks in Barcelona, and a co-owner of the highly anticipated Schmuck, which will open in Manhattan in mid-January, has lived all over the world. But when it came time to open a new bar, he chose New York City. Bar Snack opens at 2 p.m., Bar Snack opens at 2 p.m.,
Kevin Nguyen, bar lead, Camlia , Los Angeles “For a Hot Toddy, you want something inexpensive but that will also shine through even when heat, acid, and honey are added. Reed Windle, bar lead, n/soto , L.A. Lets go with Wild Turkey 101. “My favorite bourbon for a Hot Toddy is Woodford Reserve.
Bartenders from Pan Pacific Londons Ginger Lily and The Beaumont Mayfairs Le Magritte created the two winning serves. The judges came together to determine two final winners: Wichayarat Ping Chantawichayasuit, Bartender at Ginger Lily, Pan Pacific London and Giovanni Dellaglio, HeadBartender at Le Magritte, The Beaumont Mayfair.
Plenty of bartenders and bar professionals have at least one whiskey they feel is overrated. What are the whiskeys currently on the bar communitys overhyped list? We asked 12 bar professionals to find out. Ben Hopkins, headbartender, Pitts , Brooklyn While this might be a hot take, bourbon is often overhyped.
Prepare for an extraordinary bar takeover as Native, ranked #31 in Asia’s Best Bars 2024, brings its celebrated cocktail experience to LOYA at Taj Palace New Delhi. Expect an unforgettable evening as Native’s signature cocktails — rich with exotic flavours and innovative twists, come to life in the bar takeover event.
Imagine walking into a bar and, upon ordering a cocktail, being asked what your zodiac sign is. When you disclose the precious and telling information, the bartender offers you a drink that is just like you — diligent and soft, yet stubborn. Credit: Max Flatow In the past couple of years, many bars across the U.S.
There’s no shortage of serious cocktail bars in New York City right now. Swirling tiles adorn the tabletops, their curvetures matching the elegant, half-moon bar. Running a technique-driven cocktail bar involves passion, sure, but Adler’s years of culinary experience bring invaluable knowledge to the project. “In
And while the emphasis at Flauer Alassio 2025 might appear to be on chefs, dishes and restaurants, this was the first year the event also welcomed in spirits, bars and bartenders to explore the increasingly important role edible flowers are playing in cocktails. Even after just a few minutes the change in taste was incredible.
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, bar manager, UMMO , Chicago There is no other vodka I could be more excited to mention than Good Vodka. Its a really great vodka! We love it.
Bartenders can simplify this process, which makes perfect sense. After all, they tend to enjoy educating curious customers about the new labels hanging out on their back bars. With that in mind, we asked 11 bartenders what new bourbons have found a home at their watering holes. Great for shaken and stirred drinks, it’s 115.1
New York has a lot of famous cocktail bars. And famous cocktail bars usually have a drink for which they are best known. Most people who visit these bars for the first time (or the second or that third) will order this drink, because that’s just what’s done — that FOMO instinct is human nature.
Or, if I’m really pressed for time, I can just tell them to go to the best kept secret in the New York bar scene and say: Eleven Madison Park. The kicker: while you can make a reservation for the bar, they even hold space for walk-ins. The drink isn’t bad , it just lacks the nuance and sophistication of the output of Clemente Bar.
Arnold’s bars, Booker and Dax and Existing Conditions (which he opened in collaboration with Don Lee) may have closed, but both were bastions of his brand of understated technical excellence. I’m biased, of course, because I was headbartender at both bars. It’s not simply a novelty, it’s just underexplored as an idea.
As does our bar pick, Kioku, a new bar in the Raffles hotel which specialises in all things sake. Then we go to the wonderful Artesian at the Langham where we catch up with Giulia Cuccurullo to talk about forgoing a career in architecture and choosing instead to build a future for herself in front of and behind the bar.
She is the Managing Editor (International) of DRiNK Magazine, a Woodford Reserve Brand Ambassador, part of the educational panel for Tales of the Cocktail and now the proprietor of Tokyo Confidential, a cocktail bar celebrating high contrasts and delightful chaos which is now open in Tokyo’s Azabujuban neighbourhood.
The Bartender: Simon Banks Cocktail: Fortune Teller Simon Banks introduction to bartending began at a dive bar in Louisville, but working in Denvers burgeoning craft cocktail scene in 2014 further cemented his interest. An encouraging boss helped ignite his interest in a career in bartending.
Balcones headbartender Don Phet is here to help break down what this new ruling means for the industry and consumers alike, as well as show off the versatility of American Single Malts in cocktails (because no, its not just for sipping neat!). Ingredients 1.5 Add ice and stir 30 times. Garnish with a lemon twist.
15, 1954 that Ron Monchito Marrer, the headbartender at the Caribe Hilton hotel in San Juan, created the first Piña Colada using Don Q Gold rum. Lime juice 1 bar spoon Campari Strawberry slice for garnish Instructions Shake rum, coconut water, juice and ice. To be specific, it was on Aug. Strain into a coupe glass.
Previous winners include Elena Wright from Manchester and Matt Morrison who is headbartender at the Fife Arms. The post Europe’s top bartenders invited to enter the prestigious Ncnean Creations cocktail competition appeared first on Bar Magazine.
Shots are the bar scene’s greatest equalizer. It doesn’t matter if you’re in a fancy craft cocktail spot serving $20 Negroni riffs or a seedy dive bar with sticky floors and the faint smell of urine wafting through the air: Shot glasses are always on hand, waiting to be filled. Of course, some shots are more popular than others.
If we know anything about Director of Bars at Caprice Holdings, Xavier Landais, and his thinking behind a new Sexy Fish menu, it’s that he and his team never do anything by halves. But we’re going to launch the new menu in Rome during the Roma Bar Show. This isn’t the only bar show in the world, so why this particular one?
Jocelyn Jolley is headbartender at Michael’s on Naples , an Italian restaurant in Long Beach, CA. You support small businesses in the area and nationally; how do you find these sources for bar ingredients? Americano Bianco Bar spoon of honey Instructions Stir all ingredients and pour over a big cube.
At one of my favorite bars in the world, the proprietor and headbartender posts a calendar to social media at the start of each month to share its upcoming schedule and indicate which days the bar will be closed. For bar owners, determining whether or not to take a guest shift is a classic case of risk versus reward.
But as exciting as a fresh, shiny expression of tequila can be, there’s nothing as reliable as the familiar standby that always has a spot on your bar. That’s why we asked 14 bartenders to share their own go-to tequilas, both behind the stick and on their home bar carts. Here’s what they said. Tequila Ocho Plata.
If your home bar shows a conspicuous absence of rum despite an affinity for Daiquiris, then you’ve come to the right place. Seeking the best rums for cocktails, we asked bartenders around the world for their go-to bottles behind the bar. Fionna Gemzon, bar manager, None of the Above , St. Volcanique.
For 41 years, 29 Cornelia Street in New York’s West Village housed the Cornelia Street Cafe, and now is home to one of New York’s hottest new bars, Sip & Guzzle. Explaining the concept, Steve says both of the bars, Sip and Guzzle, work in tandem. Sip & Guzzle, it’s not about the Guzzle bar or the Sip bar.
Nikolas Vagenas, bar director and co-owner, Mr. Melo , Williamsburg, N.Y. They’re all quality whisk(e)ys that haven’t needed a heavy marketing presence to stay on back bars. Kent Thompson, bar director, Isla, Santa Monica, Calif. Eugene Lee, general manager, Big Bar , Los Angeles “New Riff. Nashville Barrel Co.
EDITION Hotels will be welcoming an exciting series of events in celebration of The World’s 50 Best Bars between 19 th – 23 rd October 2024 in Madrid. EDITION Hotels will also present a lineup of dynamic events across the five days highlighting the collection’s signature bar concept Punch Room.
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.
Skilled bartenders can identify these singular properties and use them to their advantage. But which brands are beloved behind the bar? To find out, we asked 14 bartenders what vodka they prefer to use in their drinks. Matt Bazcor, bar manager, Annette and Traveling Mercies , Aurora, Colo. “I
The American Bars new menu, Liquid Moments, distils 135 years of cherished memories at The Savoy into a collection of signature cocktails. Each cocktail reflects a unique chapter of the hotels legacy, inviting guests to celebrate 135 years of glamour and innovation, as well as their own cherished experiences at the American Bar.
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