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When this craving hits out at a bar, it might be tempting to ask the bartender for an “extra strong” drink. Or “I’ll have a strong Rum and Coke.” However, these requests tend to be vague, so bartenders are left not knowing what exactly the consumer wants. But according to industry pros, that might not be the best approach.
What started as a YouTube series from actor-turned-bartender Leandro DiMonriva on the history and craft behind classic cocktails has transformed into an ever-expanding encyclopedia of bartending expertise. Also check out his picks for five classic cocktails every home bartender should know.) You really had to know somebody.
Australian Bartender’s annual Bar Awards are back for its 24 th year running, showcasing the best of the best within each given category. The finalists will be announced in the July issue of Australian Bartender and online here at australianbartender.com.au. This is not about the opinions of bar reviewers and critics.
So went spirits critic Robert Whitley’s 2002 review of Ciclón, a just-released Barcardí product that combined the brand’s Gold Rum with “blue agave” tequila and a “hint” of natural lime juice. The spirits giant’s own motto was a little more blunt: “90% rum, 10% tequila, 100% un-be-lievable!” “ It’s new, it’s hip, it’s a mere $14. ”
Sydney turned the weather on for Bar Week this year, and the final night, the 23rd Annual Bartender Magazine Bar Awards on Wednesday, 11 September, was no exception, with the deck at Doltone House bathed in sunlight for the pre-drinks.
PubClubette Ashley enjoys a Kuleana rum drink at Tiki Oasis San Diego. Plus, Reggie Bush and his Heisman Trophy are at Oxford Social Club nightclub, pool parties are spashing around the Gaslamp Quarter and there’s the beaches in the summertime. Photo: PubClub.com Judges taste rom drinks during the Bartenders Battle.
Patrón: ‘Bartender’ (T Pain ft. Lil Jon) “We like Cîroc We love Patrón We came to party rock Everybody it’s on” If you were in college in the early 2010s, you’re probably well acquainted with this nightclub-ready banger. It may not be the most profound track out there, but it definitely gets the people going.
and was one of the nation’s top bartenders. He published his first book, Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World, in 2019, and was named 2020 “Author of the Year” at the Nightclub & Bar Show Awards. Derek is also a celebrated author. Sober Spirits Rhum 0.0% Blind judging, and we all agreed.
Bringing top talent from the international and local bar scene to The Madrid EDITION, the hotel will offer guests and locals alike the opportunity to experience first-hand the award-winning work of some of the world’s best bartenders, including Giacomo Giannotti of Paradiso, Harrison Ginsberg of Overstory, Alonso Palomino of Lady Bee, and more.
Even though bartenders have a full arsenal of tools at their disposal, it’s not always wise to assume that they can whip up just about anything imaginable. We asked bartenders from across the country to share the weirdest modification requests they’ve ever received, and here are eight of the most ridiculous. What’s next?
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.
These days, there are so many different bartending blogs & websites that cover the hospitality industry. So I’ve decided to make it easier for you and compile a list my favorite blogs & websites that I think will help you become a better bartender. It’s great for the industry and anyone who wants to be a part of it.
One of the many great things about home bartending is that you can make drinks any way you want. Rum, lime, and sugar — but you say it’s an Old Fashioned? But at your own bar, you can also make this class of drink with any kind of rum you want. In fact, you don’t even have to use rum at all.
The real fire for us happened every time we stepped foot in a bar; a speakeasy, a lounge, nightclub, a bar-bar, but specifically bars framed around Western conventions. In bar after bar in Asia and beyond, the landscape was dominated by vodka, rum, and whiskey. Shochu was nowhere to be found, Falowitz says. of Arita, Japan.
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