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In our May/June 2024 issue , Kate Bernot explores the levels of dedication (even obsession) that bars are devoting to create the perfect, bubbly highball. Alex Dominguez, headbartender at New York’s Bar Calico , is a fan of Fever-Tree. I left a bottle open in my car for 48 hours as a test, and it still had bubbles!”
A simple, two-ingredient drink has captivated bartenders stateside. Traditionally made with Suntory Toki Whisky and soda water, the classic Japanese highball first took off in Japan in the 1950s and can now be found just about everywhere in the country, from renowned cocktail bars to vending machines.
Low-cost, high-quality bourbons get plenty of love from enthusiasts and the bartending community alike. It’s a subcategory stuffed with tried-and-true labels and buzzy emerging brands, but there are some splendid bottles that fly under the radar — and this collection of underrated gems is thrilling to explore on its own merit.
Balcones headbartender Don Phet is here to help break down what this new ruling means for the industry and consumers alike, as well as show off the versatility of American Single Malts in cocktails (because no, its not just for sipping neat!). Gently funnel into empty glass soda bottles and top with remaining soda water.
Photo by Virgin Hotels NYC Tequila Aphrodites Arrow by Everdene HeadBartender, 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.
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.
Besides its fantastic taste, 10 percent of the proceeds from every bottle sold go to local LGBTQ+ organizations, making it a drink that supports and celebrates the community. Its semi-savory quality led us at Pitts to pairing it with sumac in a highball, but our house Cosmo recipe uses a hefty pour of the vodka as the base. We love it.
Thankfully, it’s truly a great time to be a bourbon drinker, and the selection at your local bottle shop likely reflects this growing demand. 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.
The service lives up to its three Michelin star ranking, the room itself is iconic, and the backbar is chock-full of unicorn bottles. That ignited the curiosity of then headbartender 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.
Sometimes, choosing to spend a modest amount on a more affordable bottle after years of passing it by can lead to finding a brand-new favorite. Bartenders are familiar with this concept. s Cyrus Noble bourbon is [made from] a traditional mash bill, aged five to six years, and bottled at 45 percent ABV.
We carry Old Duff Genever, and it’s a fun bottle to grab if you want to turn some classic gin cocktails on their heads.” Gins play well with fresh herbs, fruits and produce so they’re a natural choice as a base for more refreshing, citrus-forward cocktails such as highballs, smashes and sours, says All Saints’ Weller.
Some of the most popular feature two measurement options, allowing the headbartender to craft perfect drinks. These openers can also be used in a pinch for other drinks; to slit boxes open, cut foil seals around bottlenecks, and open beer bottles. Jiggers come in a variety of shapes and sizes.
However, choosing a bottle to complement your next nightcap while also being kind to your wallet can prove to be a complicated task. Thankfully, 25 bartenders from around the world have come to the rescue. Though it is not the cheapest, it creates exotic and complex sours, highballs, and Negronis.”
Whatever the reason, they compel the imbiber to reach for a singular bottle to match the moment’s zeitgeist. If you visit their distillery, you can volunteer to help hand-dip the bottles in their iconic wax tops. Patrick Gibson, bartender, Jack Rose Dining Saloon , Washington, D.C. It’s kind of my platonic ideal of a bourbon.
By the time Booker and Dax closed in 2016, I was the headbartender, and I spent the next year at the NoMad learning to make a lot of very good drinks very quickly. Dave Arnold and Don Lee then opened Existing Conditions in 2018, and I will eternally be grateful that they saw fit to bring me on as headbartender.
Inventive cocktails incorporating the flavor already abound, such as the Cherry Pistachio Old Fashioned at The Scarlett Knife in Latham, NY, made with New Riff bottled-in-bond bourbon, pistachio syrup and Marie Brizard Cherry Jolie syrup. No wonder every top international craft cocktail bar seems to have dedicated most of their menus to it.
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