VinePair
DECEMBER 19, 2024
When setting up your home bar , certain tools like a good cocktail shaker and Hawthorne strainer are obvious pickups. Other bespoke bar utensils, like the bar spoon , might not seem quite as important but have utilities that are revealed after extended practice and use. I use it every day.
Chilled Magazine
JULY 17, 2024
Bar Director Evan Williams of Dalida in San Francisco, CA came across the technique of herb washing cocktails from a Copenhagen-based bartender named Peter Altyenberg, who utilizes the technique in a riff on a Mojito. The post We Ask Bar Director Evan Williams about Herb Washing for Cocktails appeared first on Chilled Magazine.
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Chilled Magazine
FEBRUARY 13, 2024
Heavy Cream 4-5 Fresh Raspberries Preparation In a shaker tin add your raspberries and muddle. Fresh Squeezed Lemon Juice Agave Syrup or Simple Syrup, to taste 2 strawberries Lemonade, to top Soda Water, to top Preparation In a shaking tin, add strawberries and muddle. Sammy’s Beach Bar Red Head Rum, divided 4 oz.
Chilled Magazine
JANUARY 28, 2024
The Boozy Muse, created by Bar Director Stephen Burgess, can be enjoyed inside Justine’s or, even better, taken to the streets of New Orleans to join the celebration. Dry Vermouth 1 bar spoon Kubler Absinthe 4-5 Basil Leaves 3-4 oz Dry Sparkling Wine (charmat method) 0.5 Citadelle Gin 0.25 Chareau Aloe Liqueur.25 Lime Juice 0.5
Chilled Magazine
JULY 1, 2024
Bubly Burst Peach Mango Sparkling Water ½ tsp Tajin Clasico seasoning - half rim Outshine Mango with Tajin Clasico frozen fruit bar - garnish Preparation Combine liquid ingredients except sparkling water in a shaker with ice. Garnish with Mango with Tajin frozen fruit bar and seeded habanero pepper. Pineapple Juice 1 oz.
Imbibe Magazine
MAY 20, 2024
In 2014, when Aubrey Bailey left her job at the world-famous French Laundry restaurant to open a bar in downtown Napa, expectations were low. Instead, Bailey’s Cadet Wine + Beer Bar played a major role in the revitalization of Napa’s formerly sleepy downtown. Everyone told me, ‘You’ll be back in six months,’” she says, laughing.
Chilled Magazine
AUGUST 7, 2024
In cocktail bars, bartenders are creating their own spin on classic cocktails. Experiment with different aromatic bitters, like chocolate, orange, or Angostura, to go along with the muddled orange, sugar cube, and Luxardo cherry garnish. They want to keep them fresh and exciting. Try it with a sphere or large ice cube.
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