Imbibe Magazine

SEPTEMBER 4, 2024

Grab a seat in front of the bartenders at the main bar, sip on bubbly at the sake and Champagne bar, or go in for a customized cocktail experience at its four-seat omakase bar. When guests enter the upstairs bar, the bartender asks for their name and promptly writes it on the white-tiled wall behind the bar.

Highball 204

Highball Bar Infusions Rum 204

Chilled Magazine

MAY 21, 2024

Strain over a highball glass and add crushed ice. The post The Chilled 100 Bartenders Celebrate Creativity by Crafting Original Cocktails Made with Plymouth Gin appeared first on Chilled Magazine. Garnish with a mint sprig and 2 buzz buttons.

Gin 191

Gin Bartender Bartending Simple Syrup 191

VinePair

MAY 22, 2024

According to Janice Bailon, head bartender at Latin American restaurant Leyenda in Brooklyn, creating an excellent cocktail starts with a clear intention. The movie is set in New York and centers around a Greenwich Village bookseller who is recruited to model for a major fashion magazine. “In What do I want it to convey? Think pink!”

Bartender 98

Bartender Bartending Tequila Head Bartender 98

Imbibe Magazine

APRIL 29, 2024

Today, the increasing stateside appreciation for Spanish wine and Basque cuisine may be responsible for the reappearance of the Kalimotxo on menus, and bartenders are using the classic flavor combo as just the starting point. Alisha Huntspon, Cooks & Soldiers , Atlanta The post Three Ways: Kalimotxo appeared first on Imbibe Magazine.

Simple Syrup 226

Simple Syrup Highball Wine Bitters 226

Imbibe Magazine

APRIL 8, 2024

The drink is a fusion of Italian aperitivo and Japanese shochu highball, just like bringing the bergamot nomad back to its origin.” The Art of ITALICUS Aperitivo Challenge invites bartenders from around the world to create an original aperitivo cocktail showcasing ITALICUS Rosolio di Bergamotto and inspired by any form of art.

Aperitif 247

Aperitif VIP Highball Bitters 247

Australian Bartender

JUNE 4, 2024

By James Irvine, Group Creative Cocktail Lead, Merivale & 2023 Bartender Magazine Bartender of the Year Whilst perched at a bar, it is undeniable paying short odds of the inevitability of a guest ordering a Margarita. It’s the world’s most popular cocktail, and for good reason.

Bartender 81

Bartender Bartending Tequila Highball 81

Chilled Magazine

MARCH 19, 2024

While I am not a bartender, I think color should be a factor used to indicate Spring. We recently collected these recipes from some of our favorite bartenders. Jules Theuriet Pamplemousse Liqueur Soda Water Preparation Pour Dartigalongue Un-Oaked Blanche Armagnac and Jules Theuriet Pamplemousse Liqueur into a highball glass over ice.

Simple Syrup 247

Simple Syrup Liqueur Gin Highball 247

Bar Magazine

JUNE 5, 2024

Danilo Frigulti from Viajante87 bar in London has been recognised as the country’s best bartender and will be on his way to Shanghai in September to represent Great Britain at the World Class Global Finals, where the world’s best bartender will be crowned. What an amazing few days and what an incredible winner.

Bartender 52

Bartender Bartending Highball Alcohol 52

Chilled Magazine

MARCH 13, 2024

Of all the pillars of wellness, perhaps the one that came the least naturally to me as a bartender–– and yet has the greatest impact––is sleep. Non-Alcoholic Rent is Way Too Highball Ingredients 1 oz. Grapefruit Soda Preparation Rub lime on the outside of the rim of a Highball glass. appeared first on Chilled Magazine.

Mocktails 202

Mocktails Highball Aperitif Alcohol 202

Bar Magazine

JUNE 11, 2024

Bartenders from around the world entered for the chance to win an exclusive trip to Scotland Johnnie Walker, the world’s number one Scotch Whisky, has announced the winners of its second Black Label Global Bartender Challenge. It is truly humbling and I want to express my heartfelt thanks to everyone involved.

Bartender 52

Bartender Bartending Highball Bar 52

Chilled Magazine

FEBRUARY 7, 2024

The group of bartenders boarded the bus at the Brown Hotel for the short ride to La Bodeguita de Mina, a Cuban-themed restaurant. We walked up to the sidebar and took a highball glass filled with their delicious Havana Punch with the addition of a kick of Rooster Rojo Reposado Tequila. Katy welcomed the group.

Tequila 192

Tequila Highball Bartender Bartending 192

Imbibe Magazine

JULY 1, 2024

This superpower gives it incredible versatility—whether in an indulgent dessert drink or a light, unfussy highball. Pandan is strong and will stand out in cocktails, but also subtle enough that it can still let the spirit shine,” says Alex Law, lead bartender for Bar Podmore in Honolulu. “It Keeps refrigerated up to 2 weeks.

Infusions 232

Infusions Whiskey Lead Bartender Rum 232

Imbibe Magazine

JULY 24, 2024

” The “Ain’t Woman Enough” is a refreshing mezcal highball referencing a Loretta Lynn song. Bartender Dillon Brown wanted to utilize as many woman-owned and made products as possible, incorporating Yola mezcal and Xila, a mezcal-based spiced liqueur. So we made a blush pink melon Martini.”

Liqueur 232

Liqueur Bar Highball Tequila 232

Chilled Magazine

JULY 8, 2024

The menu, thoughtfully organized into three distinct sections – Highballs, Shaken, and Stirred – offers simplicity without sacrificing variety, ensuring there’s something to suit every palate. Drawing from his own experiences, Evan has valuable suggestions for bartenders who harbor dreams of one day opening their own bar.

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Barback Barback Tinctures Nightlife 172

Chilled Magazine

FEBRUARY 13, 2024

Tonic Water Preparation Add ice into highball or balloon glass. Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene Head Bartender, Marlon Rowley Ingredients 1 1/2 oz. appeared first on Chilled Magazine. Gin , Liqueur French Jasmine Tonic by Chambord Liqueur Ingredients 3/4 oz. Chambord Liqueur 1 1/2 oz.

Simple Syrup 281

Simple Syrup Liqueur Muddling Rum 281

Imbibe Magazine

MAY 24, 2024

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. Alex Dominguez, head bartender at New York’s Bar Calico , is a fan of Fever-Tree. The post How to Achieve the Best Bubbles for Highballs appeared first on Imbibe Magazine.

Highball 234

Highball Head Bartender Bartender Bartending 234

Chilled Magazine

JANUARY 29, 2024

Last year, Pantone’s Viva Magenta was named 2023’s Color of the Year and we wrote about how this inspired many bartenders to welcome the inclusion of pomegranate and/or hibiscus in cocktails, to honor Viva Magenta’s bright, ruby velvet color. appeared first on Chilled Magazine. Ghost Pepper Tequila 1 oz. Real Mango Syrup 1 oz.

Zero-Proof 243

Zero-Proof Tequila Infusions Simple Syrup 243

Imbibe Magazine

MARCH 4, 2024

Is it a classic aperitif highball made with Campari, vermouth, and soda water? Alfredo’s Favorite At Artusi in Seattle, lead bartender Christian Nguyen uses the rosa version in the Alfredo’s Favorite. But to fully appreciate Cocchi Americano and effectively unlock its potential, it’s helpful to know what the wine is (and isn’t).

Aperitif 248

Aperitif Wine Lead Bartender Tequila 248

Chilled Magazine

DECEMBER 12, 2023

Where most cocktail festivals celebrate local talent and bars, Arizona Cocktail Weekend champions both local and international bartenders with the Top Bars event, held on Sunday. This event is what really sets Arizona Cocktail Weekend—founded by celebrated bartender Ross Simon— apart from others. appeared first on Chilled Magazine.

Tiki 217

Tiki Happy Hour Bartender Bartending 217

Chilled Magazine

APRIL 3, 2024

They wanted the bourbon to stand out, so they opted for a round bottle, favored by bartenders for its ease of pouring and shelf fit. The post Meet the Mother-Daughter Team Behind Jeptha Creed Distillery appeared first on Chilled Magazine. Originally starting with moonshine and vodka, the team realized the importance of packaging.

Simple Syrup 183

Simple Syrup Liqueur Muddling Highball 183

Imbibe Magazine

MARCH 11, 2024

I was talking to a longtime bartender friend recently about the way things were back in the early days of the cocktail renaissance, around the time when we’d first met, almost 20 years ago. The style has captivated generations of bartenders who’ve poured it into oceans of Manhattans and Negronis.

Aperitif 267

Aperitif Bitters Wine Bartender 267

Spiritz

MAY 1, 2024

In tune with the evolving culture across the world, Indian consumers are now more than willing to experiment with their whisky, and a whisky highball is the latest trend, infused as it is with several interesting elements. That is one of the reasons DEWAR’S is the perfect choice when making a highball.

Highball 110

Highball Mixologist Mixology Infusions 110

Chilled Magazine

MAY 24, 2024

Our content series, The Spirit of Travel with Dewar’s Scotch Whisky follows the essence of adventure and discovery into the craft of bartending. Bartenders are an adventurous bunch, and traveling can profoundly influence their cocktails by shaping creativity, technique, and worldview, while enriching their craft and personal journey.

Highball 185

Highball Bartender Bartending Bar 185

Imbibe Magazine

JANUARY 29, 2024

When Los Angeles bartender Adam Fournier was spotlighted as an Imbibe 75 Person to Watch in 2022 , he was helping to change how people viewed the spirit-free drinks category by creating provocative and unique NA recipes. The post Q&A: Adam Fournier of Spago Beverly Hills appeared first on Imbibe Magazine.

Bar 243

Bar Infusions Hospitality Highball 243

Australian Bartender

AUGUST 7, 2024

Three Melbourne bartenders have taken Monkey on an even wilder journey, outside of the drinks you may traditionally think to see whisky. There’s a consensus that combining scotch and soda into a highball works as a drink, it’s a classic serve for a reason, but it’s still too ‘whisky forward’ for some consumers.

Gin 76

Gin Highball Bartender Bartending 76

Australian Bartender

AUGUST 5, 2024

Three Melbourne bartenders have taken Monkey on an even wilder journey, outside of the drinks you may traditionally think to see whisky. There’s a consensus that combining scotch and soda into a highball works as a drink, it’s a classic serve for a reason, but it’s still too ‘whisky forward’ for some consumers.

Gin 66

Gin Highball Bartender Bartending 66