VinePair

FEBRUARY 1, 2024

These days, every craft cocktail bar has a house spec, if not their very own Martini riff, sometimes tweaked to the point where it no longer resembles the cocktail in its classical guise. Cocktail culture is no stranger to defying the laws of tradition, so what is it about Kalamatas et al.

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VinePair

DECEMBER 1, 2023

Either way, there’s no denying that Luxardo has ingrained itself in modern cocktail culture with a single stone fruit. The brand’s liqueur can also be found in the debut recipes for many still-beloved cocktails including the Last Word and the Martinez. Luxardo was part of the craft cocktail revival in the U.S.

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VinePair

SEPTEMBER 2, 2024

“I think this made people look at Midori again, but this time in relation to the quality of shochu and all these whiskies that weren’t really a thing in the States before the craft cocktail movement.” “As As craft cocktails push the boundaries of what bars can do, bartenders have been able to use Midori in unprecedented ways.

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VinePair

JANUARY 4, 2024

This cultural hangover of masking the alcoholic equivalent of a “sports utility vehicle” endures to this day on suburban chain-restaurant drink menus populated by sugary bombs that get drinkers lit on the cheap. This in turn carries over to bars like Hauge’s, where customers new to craft cocktails assume they run saccharine.

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Bartender.com

OCTOBER 1, 2024

Empirical Cilantro is a bold, innovative spirit set to shake up cocktail culture New York, Sept. 1, and will soon open the doors to a sure-to-be-talked-about new craft cocktail bar, 53 A.D., 30, 2024 – Flavor, first. What happens when Noma’s former head of R&D becomes a distiller? in Bushwick, Brooklyn.

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VinePair

APRIL 16, 2024

Many people think sugar only makes things sweet, but it is a crucial ingredient that adds body, mouthfeel, and viscosity to a cocktail. The deceptive sweetness of many liqueurs makes them harder to balance, like the bitter-tasting but sugar-loaded Campari. There’s a reason why pastry chef’s love it,” Simó says.

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Drinkhacker

DECEMBER 17, 2024

Bitters are the salt and pepper of cocktailing, adding that special touch to your favorite drinks but living under the surface. Before bitters became an essential part of cocktail culture, people used them for medicinal purposes. Back in the 18th and 19th centuries, you found bitters in pharmacies.

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Chilled Magazine

DECEMBER 26, 2024

Im using it in a few cocktails on the menu (low ABV). It adds the right amount of sweet and bitter and plays well with others. How do you go about creating a cocktail? Always just try and balance your sweet/citrus/bitter/spirit, etc. Where do you see the bartending/cocktail culture headed? Montenegro!

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Good Spirits News

DECEMBER 26, 2024

There are spirits and then theres spirit, and El Guapo embodies bothin no small part because the leader of the brand, Christa Cotton, came of age in a craft cocktail culture ripe with creativity. Their bitters are no-sugar added and vegan. Their labels are made from recycled craft paper. Really well done.

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VinePair

FEBRUARY 5, 2025

This is a delicious combination of sweet, smoky, herbaceous, and bitter goodness. A Milano Torino is usually vermouth and red bitter (like an Americano without the soda) but is infinitely modifiable with different bitters besides Campari, Aperol , or Cappelletti. Like us bartenders always say, bitter is better.”

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Mixologists

MARCH 13, 2025

The clinking of ice, the aromatic swirl of coffee, and the vibrant hues of a well-crafted cocktail – these are the hallmarks of a delightful mixology experience. Join us on a journey to redefine cocktail culture, proving that indulgence and environmental responsibility can coexist harmoniously. Absolutely! "Zero-Waste

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Mixologists

APRIL 10, 2025

Old Tom Gin: A slightly sweeter style of gin, historically popular in the 18th century and experiencing a resurgence in the craft cocktail scene. The Tonic Spectrum: Understanding Different Flavors and Their Profiles The term "tonic" no longer simply refers to a bitter, slightly sweet carbonated water.

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Mixologists

APRIL 10, 2025

Old Tom Gin: A slightly sweeter style of gin, historically popular in the 18th century and experiencing a resurgence in the craft cocktail scene. The Tonic Spectrum: Understanding Different Flavors and Their Profiles The term "tonic" no longer simply refers to a bitter, slightly sweet carbonated water.

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Mixologists

JANUARY 16, 2025

Introduction: The Joy of Crafting Your Own Infused Spirits In an age where cocktail culture is thriving and more people are seeking out unique, artisanal drinking experiences, the art of infusing your own spirits at home has never been more appealing. Transfer the infused spirit to a clean bottle or jar for storage.

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Mixologists

JANUARY 16, 2025

The Rise of Functional Cocktail Culture The functional cocktail movement is not merely a passing fad, but rather a fundamental shift in how we approach alcohol consumption. bitter and sweet, savory and floral) Timing the addition of ingredients to layer the effects (e.g.,

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Mixologists

JANUARY 16, 2025

The Rise of Functional Cocktail Culture The functional cocktail movement is not merely a passing fad, but rather a fundamental shift in how we approach alcohol consumption. bitter and sweet, savory and floral) Timing the addition of ingredients to layer the effects (e.g.,

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Mixologists

FEBRUARY 19, 2025

The rise of cocktail culture in the latter half of the 20th century, and the subsequent renewed interest in classic cocktails, helped to bring Irish whiskey back into the mixology spotlight. Imagine crisp, invigorating highballs, intricate and layered sours, or even bold and boozy stirred cocktails.

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