Bartending Highball Tiki 
VinePair
OCTOBER 17, 2024
Raised among the retro culture of Los Angeles and a tiki enthusiast before he was old enough to drink — he came to the culture via exotica music in high school — Richard ditched his focus on a radio career to get into bartending. A year later he started a “Tiki Takeover” series at Prime Meats in Brooklyn.
VinePair
AUGUST 28, 2024
When anyone embarks on their bartending journey, one of the first steps is usually learning how to make the classics: Old Fashioneds, Martinis, Negronis, Daiquiris, and the like. To find out which ones are the simplest to nail, we hit up 10 professional bartenders and got their input. It elevates the drink to top-tier status.”
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VinePair
JUNE 20, 2024
Enter: the Highball. Typically consisting of a spirit, soda, and ice, Highballs don’t require much effort, which is ideal when there’s already sweat rolling down your neck. The spirit-and-soda base provides a blank canvas for mixologists and at-home bartenders to easily create more complex libations.
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. We’ve been coming here for five years.
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. Photo by Tucker + Hossler Photography Rum Tiki Affair by Sammy’s Beach Bar Rum Ingredients 1 ¼ oz. Chambord Liqueur 1 1/2 oz. Patron Silver 3/4 oz.
Australian Bartender
JULY 17, 2024
This is the entire list of finalists for the 23rd Annual Bartender Magazine Australian Bar Awards, as voted by you, the bar industry of Australia. The Bar Awards Finally, they are all here.
VinePair
NOVEMBER 27, 2023
It’s a wooden branch of a tree with the ends growing out like a spider web that are trimmed so they can fit into a glass, usually a highball.” The first rule of teaching anyone anything about bartending is forgiveness, and you have to forgive yourself for not being good at something right away,” Miller says.
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