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Akira Koga, JSS For those intrigued by this storied spirit, JSSrecently hosted events at Astor Wines & Spirits, where shochu producers from Japan were offering tastings of more than 30 different brands and helping to demystify the spirit (another even will be held soon Los Angeles).
The Kalimotxo may not be for those who feel overly precious about the sanctity of their wine, the simple combo of red wine and Coca-Cola is a delicious Spanish classic. The cocktail has a different appearance and places specific emphasis on Spanish wine and Spanish/Basque vermouth,” says Dow. Tempranillo 1/2 oz. Coca-Cola 1 oz.
Exhibit A: Cocchi Americano, an aperitif wine from Italy (actually, two aperitif wines—a bianco and a rosa). The wines are refreshing and bright with ice and a splash of soda, and distinctively useful tools in cocktails. Is it a classic aperitif highball made with Campari, vermouth, and soda water? 1 1/2 oz. “One
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.
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. While every category of spirit and aperitif wine has grown and evolved in the past two decades, vermouth has shown a surprising stylistic shift.
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. Calm Unflavored, diluted 1 oz. Allow to cool.
When you disclose the precious and telling information, the bartender offers you a drink that is just like you — diligent and soft, yet stubborn. Imagine getting a bottle of wine on your birthday that matches your moon rising, along with a 10-minute consultation with an astrologer. Or fiery and direct.
Sixty Nine Bartenders from around the UK, France, and Germany to compete in Nc’nean Creations 2024 Nc’nean Creations has been one of the best competitions on the circuit since its launch in 2022, and now, in its third year, Creations is also becoming one of the biggest.
Photo by Virgin Hotels NYC Tequila Aphrodites Arrow by Everdene Head Bartender, Marlon Rowley Ingredients 1 oz. Grapefruit Soda Jarritos, Squirt, or Fresca, or fresh-squeezed Grapefruit Juice Garnish: Grapefruit wedge or lime wheel Preparation Rim a highball glass with lime and dip in coarse salt. Patron Silver oz. Coconut Milk oz.
When the VinePair team isnt busy working at HQ, were in the field doing what we do best: scoping out the best cocktails, wine, and beer in the five boroughs. Highballs at Kiko When dining out in the depths of winter, an often unspoken yet wildly important factor in choosing a restaurant is its warmth. Here, banchan are the stars.
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 , Sparkling Wine Sammy’s Love Potion #55 by Sammy’s Beach Bar Rum Ingredients 1 oz. Chambord Liqueur 1 1/2 oz.
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. The beverage industry is no stranger to this influence as we’ve seen in year’s past.
Nobody knows this hidden gem-studded landscape quite like the pros, so we asked 14 bartenders to name their favorite underrated gems. Afzal Kaba, bartender, Musaafer , Houston “ Lion’s Tail. Courtney Phillips, bartender, Revivalist at 106 Jefferson , Huntsville, Ala. It’s very crisp, autumnal, and delicious.
Popular cocktails for a lowball glass: Old Fashioned Sazerac Negroni Copyright A Bar Above Highball Glass The highball glass is the taller, thinner sibling of the lowball. The highball is often confused with a Collins glass, which is actually just a taller glass. Copyright A Bar Above Where to Buy Cocktail Glassware?
To help take out the guesswork, we asked bartenders from around the country to share their favorite bourbons for mixed drinks. Whether you’re making a spirit-forward Old Fashioned that calls for a high-proof whiskey or you want a lighter, fruitier style for your highball, there’s a bottle below that will complement any mood.
But today’s episode looks beyond the classics to explore everything we miss when we don’t mix wine in cocktails. There’s a wine for that. There’s a wine for that. Yep, there’s a wine for that, too. Wanna bring sweetness and flavor without having to make a syrup? What about acidity sans fresh citrus or flavorless powders?
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. I made him a couple of nonalcoholic drinks, including the Sakura Rose [a homemade spirit-free wine alternative].
The new generation of bartenders draws inspiration from the distilled wine spirits timelessness, versatility and range to create Cognac cocktails, Velez says. Guests appreciate how Calvados enhances body and adds complexity to drinks, whether served in a simple highball or a reimagined Old Fashioned, says Rivas. Franky Marshall.
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.
Ingredients : 2 ounces Lyre’s Bitter Orange Non-Alcoholic Liqueur 3 ounces Non-Alcoholic Prosecco Alternative (We used Fre non-alcoholic wine) 1 ounce Soda Water Directions : 1. Build the cocktail with all ingredients into a wine glass. Add ice and stir to mix, chill, and dilute. Garnish with an orange wheel.
Most classic gin cocktails can be categorized into spirit-forward sips (like Martinis and Negronis), sours (like the Gimlet), and highballs (Gin and Tonic). Vesper Martini (gin, vodka, Lillet Blanc) Like the classic Martini, the Vesper features a mix of gin and a wine-based modifier. The most famous gin highball is the Gin and Tonic.
Chilled red wines ? Embracing “In-Between” Wines Credit: Виктория Попова – stock.adobe.com Rosé, orange, amber, light red — it feels like we’ve encountered a dazzling spectrum of wine over the past few years. But in 2024, expect to see a lot more wines eschewing color-categorization altogether. Espresso Martinis ?
Gerwin laments that when a technique becomes popular, bartenders can run wild with it, without considering how it will improve or change a cocktail. Many bartenders consider Dave Arnold a sort of father of the resurgence of clarified cocktails. After pouring it from the tap he finishes the drink with a red wine float.
When the VinePair team isn’t busy working at HQ, we’re in the field doing what we do best: scoping out the best cocktails, wine, and beer in the five boroughs. But the real magic comes in the form of a vermouth highball that hits your table at the exact same time, containing mineral water and the “dirty ice” the Martini was stirred with.
While it is true that the bubbles hold up more than fine on their own, Champagne cocktails can really take the wine to new heights. The recipe, which simply includes one sugar cube, a few dashes of Angostura bitters , and Champagne, was written by legendary bartender Jerry Thomas and first appeared in the “Bon Vivant’s Companion.”
Strain all contents into a highball over fresh ice. Print Bourbon Spritz Course Drinks Keyword Aperol, bourbon, lemon, prosecco, Simple syrup Ingredients 1 part Maker’s Mark bourbon 1 part Aperol ¾ parts Freshly squeezed lemon juice Splash of simple syrup Prosecco Instructions Fill a wine glass with ice.
To think people were eating Italian food and drinking Italian wine watching this — it’s getting me choked up thinking about it now.” There was even “Sopranos”-branded Italian wine, launched in 2008 from the Vesuvio Import Company offering a Chianti DOCG and Classico, Pinot Grigio , and Pinot Noir.
This nonprofit bartender and hospitality community garden not only provides a space for bartenders to grow their own ingredients but also fosters a sense of community and sustainability. Afternoon In The Garden 2 oz Amaro Georgiano 3 oz Prosecco 2oz Montaine Honeysuckle Sparkling Water Build in a highball or your favorite wine glass.
The day I graduated from college I was fortunate enough to already be working my dream job, bartending at New York’s Booker and Dax. From Backbar to Cocktail Beyond the spirits list handed to guests, backbar choices become the palette of flavors from which bartenders create drinks. Basically, I think this is trash,” he told them.
The stout-and- Champagne combo was allegedly created by a bartender at London’s Brooks’s Club to mourn the death of Queen Victoria’s husband Prince Albert. Though it’s unclear as to which stout that bartender employed, Guinness has long been the go-to brew in this spec. Strain into a highball glass over fresh ice.
The second glass, however, is a highball containing two more ounces of vermouth and topped off with Vichy Catalan sparkling water, all cooled down by the same ice that was used to stir the Martini. The first time someone asked me for that, when I was a young bartender, it was an older woman,” says Morrissey. That’s at least 27 years.
Email him andrewjohn@me.com Thanks to an influx of bars (and expat bartenders) over the past few years we are blessed with an array of options for drinking Japanese-style liquor. Sake Described as wine, brewed like beer, and tasting patently like neither, sake’s undefinable complexity is just one part of its intrigue.
Served in a coarse salt-rimmed highball glass and topped off with a splash of sparkling water, Tequila Ocho’s dedication to producing unique, agave-forward spirits takes center stage in this summertime sipper. La Paloma Ocho’s Roots Pronounced “ Pah-lo-ma, ” the word means “dove” in Spanish.
That ignited the curiosity of then head bartender and current Clemente bar manager Richie Millwater, who was so inspired by the ingredient that he started using it in all sorts of R and D projects. It all began when Sebastian built a cocktail featuring chef Brock’s barley miso for the menu at EMP.
The nature of gin, being a complex blend of herbs, spices and fruits, makes it one of the most playful and versatile spirits in our bartenders’ toolkit. Priced at $14, it’s made with Harahorn botanical gin, wine-based Pasubio Amaro and a touch of elderberry liqueur, and served “down” in a smoked-pine scented rocks glass.
There’s a Margarita & Soda, which reinvents the drink as a highball. It will be a cross between a standard Marg and the Breakfast Martini , a modern classic cocktail employing marmalade that was invented by London bartender Salvatore Calabrese in the 1990s. “My a Marg with matcha, yuzu, rice wine, and egg white. “My
Three Melbourne bartenders have taken Monkey on an even wilder journey, outside of the drinks you may traditionally think to see whisky. Umami and flavoursome, garnished with anchovies and crème fraiche on toast, it’s an ironic homage to the popular Melbourne wine bar snack. Most importantly, it’s very drinkable, and it’s very fun.
Three Melbourne bartenders have taken Monkey on an even wilder journey, outside of the drinks you may traditionally think to see whisky. Umami and flavoursome, garnished with anchovies and crème fraiche on toast, it’s an ironic homage to the popular Melbourne wine bar snack. Most importantly, it’s very drinkable, and it’s very fun.
View Product Here A Professional Quality Bar Set For the home bartender in need of an upgrade, this sleek bar tool set replaces their dingy mismatched pieces with professional-grade essentials. A thoughtful gift for home bartenders or anyone who loves hosting with style and flavor. But really, its a gift for their guests, too.
Email him andrewjohn@me.com Thanks to an influx of bars (and expat bartenders) over the past few years we are blessed with an array of options for drinking Japanese-style liquor. Sake Described as wine, brewed like beer, and tasting patently like neither, sake’s undefinable complexity is just one part of its intrigue.
Average price: $28 Carpano Antica Formula 1786 A burly bartender staple, Carpano Antica serves the archetypal sweet vermouth profile, but with extra layers and nuance — like drinking a great bottle of red wine that’s spent some time in a decanter. It’s a solid pick for mixing textbook versions of this timeless cocktail.
Products were tasted non-blind because we strongly believe that price plays perhaps the most important role in purchasing decisions, and should therefore be considered when tasting and evaluating spirits (and wine). Mix in highballs or spirit-forward stirred drinks.
Every professional bartender knows that bar tools make the job of crafting cocktails easier. Bartenders use a wide range of tools – some only for specialty drinks – while others are used constantly. Some of the most popular feature two measurement options, allowing the head bartender to craft perfect drinks.
This enhances the mouth-feel and presentation of cocktails, offering a fresh and exciting sensory experience, as for example, making a simple yet easy pickled soda out of grapefruit and celery shrub for a delicious riff on a Paloma or herbal soda for a highball. This intensifies the flavours and creates unique textures.
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