A Bar Above

SEPTEMBER 30, 2024

Copyright A Bar Above, generated with AI And maybe– just maybe– the early readjustment will contribute to more mindful drinking and alcohol consumption in November and December. So let’s dive into delicious mocktail recipes and tips to help you stay on track during Sober October and beyond.

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Chilled Magazine

JANUARY 1, 2024

With the revival of the bar and restaurant industry, it appears life is not just resuming but thriving once more going into 2024. This innovative technique involves infusing plant-based fats into spirits to impart unique flavors.

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VinePair

NOVEMBER 10, 2024

And while a cocktail containing a slew of spirits, herbs, juices, and tinctures may win curiosity, the finished product can also be a letdown. If you introduce an esoteric ingredient or infusion just to be different or change up the menu, that’s fine. And just like some builds themselves, their answers were complicated.

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Chilled Magazine

MARCH 9, 2024

Crafted in the Southeast with real fruit, organic cane sugar and infused with full-spectrum hemp, High Rise is one of the most versatile canned beverages on the market right now. This led Skinner to start his first venture in the space, Charleston Hemp Collective – offering an expansive product line with everything from gummies to tinctures.

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A Bar Above

SEPTEMBER 30, 2024

Copyright A Bar Above, generated with AI And maybe– just maybe– the early readjustment will contribute to more mindful drinking and alcohol consumption in November and December. So let’s dive into delicious mocktail recipes and tips to help you stay on track during Sober October and beyond.

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Mixologists

MARCH 28, 2025

Beyond the Shaker: Mastering Advanced Stirring & Infusion Techniques While shaking is a fundamental technique, advanced mixologists understand the nuanced artistry of stirring, layering, and infusion. Infusion techniques, such as fat-washing (e.g., bacon-infused bourbon), sous vide infusions (e.g.,

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Cocktail Whisperer

MAY 21, 2024

The easiest way to infuse a gathering is to grab some weed seltzers and call it a day, but some may want to shake up their own craft cocktail for the occasion. When crafting cannabis mocktails and other infused drinks at home, there’s bound to be an herbaceous taste,” Evans said to GreenState.

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VinePair

APRIL 25, 2024

This is a common question at Leyenda , the Brooklyn bar that is arguably the city’s best-known cocktail den to emphasize Latin American spirits. That’s because for every new cocktail bar that sticks to its guns, Margarita-wise, there are five that now follow an anything-goes approach. “What kind of Margaritas do you have?”

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VinePair

AUGUST 28, 2024

The New York-based food scientist, bartender, and technologist pioneered techniques like centrifuge clarification, force carbonation, rapid infusion, liquid nitrogen chilling, and nitro-muddling, just to name a few. I’m biased, of course, because I was head bartender at both bars.

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VinePair

APRIL 11, 2024

Now, three quarters of a century later, the appetite for meat-forward boozing has resurfaced with bloodlust, and bars and distilleries around the world are responding with modern technique and marketing prowess to match. Taking Stock Today, the Bullshot is the signature drink of the backroom Orchid Bar at The Okura Tokyo.

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Cheers

FEBRUARY 23, 2024

In fact, the Bacardi Global Consumer Survey finds that the Gin & Tonic is the top bar call for 2024, beating out the Mojito at #2 and the Margarita at #3. Queen Restaurant & Lounge in Miami has noticed a gradual increase in the popularity of gin among patrons, says bar manager Karol Ansaldi.

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Bartender.com

MAY 14, 2024

Following in their footsteps, McCourt began his career in the bar industry at only 15 years old. McCourt’s program relies heavily on house infusions and house made syrups and tinctures that make his cocktails unique and truly exceptional.

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Mixologists

FEBRUARY 21, 2025

Exploring Floral Liqueurs Floral liqueurs are distilled spirits infused with the essence of flowers, adding a concentrated burst of flavor to cocktails. Blending: The infused alcohol is often blended with other ingredients like sugar to create the final liqueur. St-Germain): Light, refreshing, delicate floral aroma.

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Cocktails with Suderman

AUGUST 23, 2024

Yes, some bar surveys do attempt to rank the popularity of certain cocktails. Many bars and recipes call for a salted rim; I strongly prefer salt integrated into the drink through a homemade saline solution. I don’t know about any of that. Cocktail trends come and go so fast these days. Most Margaritas include salt of some kind.

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Cocktail Contessa

SEPTEMBER 10, 2024

This time, we’re using infusions of the spirits in order to add layers of flavor and complexity to a favorite. Once you infuse Campari with strawberries you will never be the same. We infuse the Campari with fresh strawberries (I used 1 pint of sliced strawberries per half bottle of Campari, infused the fridge for 4 to 7 days.)

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Cheers

JANUARY 23, 2024

Rose and pistachio dust, dragon fruit crisp and edible helium bubble clouds are some of the sensory ingredients diners will soon find on bar menus in 2024 to add texture and visual appeal to the liquid base,” the report notes. For example, Kimpton Shinjuku Tokyo is offering a Martini that features vodka infused with Japanese salmon jerky.

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Imbibe Magazine

NOVEMBER 6, 2024

ounce Bourbon Cask Aged Dark Chocolate The chocolate makers at Raaka age single-origin Tanzanian cacao in bourbon casks for two months, yielding a decidedly grown-up chocolate bar with notes of oak and cherry. $7 Harlem Brew Soul: A Beer-Infused Soul Food Cookbook Celeste Beatty was one of the first Black woman to own a brewery in the U.S.

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VinePair

FEBRUARY 20, 2025

You might even have a bottle of it on your home bar thanks to a certain popular orange-pink drink. Liqueur production started in 1933 when Noninos third-generation master distiller, Antonio, crafted Amaro Carnia, a precursor for Quintessentia made by infusing the brands grappa with bitter herbs and other botanicals.

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VinePair

DECEMBER 18, 2024

Good technique and advanced technology are approaching ubiquity more and more bars are adopting centrifuges and rotovaps , the line continues to blur between chef and bartender , and historic texts continue to be mined for use in a modern context. San Francisco bar True Laurel taps into all of the aforementioned bells and whistles.

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VinePair

MARCH 21, 2025

From inventive tinctures and infusions to niche spirits and housemade syrups, skilled bartenders have no shortage of methods for adding flavor and complexity to cocktails. But in a bar culture exploding with creative techniques and unique new cocktail components, some of the simplest and most versatile ingredients can go overlooked.

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Imbibe Magazine

FEBRUARY 10, 2025

Welcome to On the Menu, where we explore what makes a bars menu unique, intriguing, and all-around delicious. 45th Street, just steps from the chaos of the theater district and Times Square, three different bars share both an address and a beverage director: Marshall Minaya. But at 45 W. It just soars.

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VinePair

JANUARY 9, 2025

The soaring popularity has done wonders for innovation, pushing the category beyond what was once a handful of botanical waters and tinctured juices to full-fledged, ready-to-drink mocktails, functional beverages, and convincing booze-free spirits. Livener is vibrant with pomegranate, cherry, and candied watermelon with a lingering sweetness.

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