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Day Trip: Anu Apte, Rob Roy as Miracle Pop-Up

Imbibe Magazine

There are a lot of cocktails on the Miracle menu , and almost all are a one-bottle pickup during service. We batch all the drinks—there’s usually about eight drinks on the Miracle menu—and put them into bottles for service. They’ll grab a sandwich or a piece of pizza at one of the places in our neighborhood that they like.

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Top 5 Cinnamon-flavored Cocktails to Try

Chilled Magazine

Lets consider five cinnamon-centric cocktails to sweeten your happy hours up a notch and impress your guests. From your favorite bottle of bourbon or rye whiskey, measure out 2 oz. The colder weather months are the perfect time to add generous drifts of cinnamon to your morning oatmeal or toast. to combine with oz.

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Drink of the Week: Star & Key VSOP Rum

Imbibe Magazine

Pop quiz for Friday happy hour, and the subject is rum: What islands make outstanding rums from fresh sugarcane juice? Distilled on a column still and matured exclusively in toasted French oak Cognac casks, Star & Key VSOP is bottled at 43 percent ABV as a single-estate, single-cask rum.

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Q&A: Rebekah Peppler on Drinking the French Way

Imbibe Magazine

And along the way I was thinking about what happy hour is to us in the States—the differences between the experience of going for an apéritif and having that be this cultural moment in your day, every day, to sort of mark the end of the work day and the start of the evening. It’s not about getting drunk.

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San Diego Happy Hours Boots On The Ground Real-Life & Honest Reviews

PubClub

South Beach in OB has a Happy Hour with this view. Photo: PubClub.com By Kevin Wilkerson, PubClub.com San Diego Blogger Welcome to PubClub.com’s ultimate Happy Hour page for San Diego. Here you will find honest, been-there-done-that, boots on the ground reviews of Happy Hours all over the city.

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Do Restaurants Really Price a Glass of Wine for What They Paid for the Entire Bottle?

VinePair

The lack of transparency around value and markups has perpetuated myths like “you should always order the second-cheapest bottle on the menu,” or “the bottle price in a restaurant is always three times higher than its retail value.” The truth is, a lot of people do this,” Borg Costanzi admits. Image retrieved from Day Of Victory Stu.

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Sydney’s CBD Bar Kittyhawk has rebranded as Kittyhawk New York

Australian Bartender

Cocktails will be designed by Venue Manager Daniel Hilton, with a mix of modified classics and top-shelf options available via a roaming spirits cart, and offering a daily happy hour, which runs from 46pm. Sommelier Michelle ODonnell has curated a wine list of 80120 bottles, with a focus on Italian and local producers.

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