Chilled Magazine

FEBRUARY 10, 2024

The distillation of medicinal liqueurs, emergence of punch and bitters, and commercialization of vermouth followed from 1500 CE to 1796 CE. was in its disco area, and the high-volume bar concept was introduced. By 1806, the word “cocktail” appeared in print. and abroad was around 1914. By the 1970s, the U.S.

High Volume 246

High Volume Aperitif Mixology Cocktail Culture 246

Mixologists

MARCH 28, 2025

Advanced flavor profiling involves understanding the intricate interplay of sweet, sour, bitter, salty, and umami elements, creating balanced and harmonious cocktails. Speed, efficiency, and organization are crucial for handling high-volume situations without compromising quality. Techniques like spherification (e.g.,

Mixology 52

Mixology Bartender Bartending Molecular Mixology 52

VinePair

SEPTEMBER 19, 2024

What should be an easy equal-parts build with the addition of some Benedictine and bitters proves to be a little more delicate of a balance to strike. Now, factor in the gin or vodka you’re using, where you’re getting your olive brine from — a legitimate question I’ve been asked — [and] whether or not you’re using orange bitters, etc.

Bartender 117

Bartender Bartending Bitters Bar Spoon 117

VinePair

MARCH 13, 2024

And also people are realizing that at those high-end cocktail bars, those cocktails are very, very expensive and the margins are very tight. You need an element that is high-volume. It’s like, how can we provide a concept — two concepts that are great — and one is like a showroom and the other one is potentially high-volume.”

Bar 124

Bar Molecular Mixology High Volume Tiki 124

Australian Bartender

AUGUST 5, 2024

This was where I really learnt how to move and shake in high-volume cocktail bars. Q: A wise man in the industry once told me, ‘get yourself a hobby outside the bartending world unless you want to talk about bitters all day’. To this day, I have no idea what he saw in me, but thank God he did.

Bartender 98

Bartender Bartending Hospitality High Volume 98

VinePair

JUNE 26, 2024

Many bars and restaurants are attempting to do ‘high volume’ without any of the training, systems, infrastructure etc. The first ingredients added are miniscule — things like dashes or drops of bitters — or solid ingredients like mint leaves, berries, or sugar cubes. needed to accomplish said goal.”

Bartender 105

Bartender Bartending Speed Rack Simple Syrup 105

Chilled Magazine

MARCH 6, 2025

I always seek improvement and education so after doing high volume for some time, I decided to pursue fine dining cocktail bartending because of the craft, added Griffith. Benedictine, then add a touch of honey and a couple dashes of Oak Aromatic bitters from Cocktail Punk. Its all about a good team.

High Volume 147

High Volume Lead Bartender Hospitality Bartender 147