This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Yael “Stormborn” Vengroff, is a fierce talent shaping today’s cocktailculture with her innovative libations. Stormborn, a dynamic figure shaping today’s cocktailculture with her innovative libations, embarked on her journey in New York City’s East Village, starting as a barback and seizing every opportunity to learn.
Photos by Glee Digital Media Adam Fournier brings over 15 years of experience to the hospitality industry, having worked at renowned Los Angeles venues like Areal, The Chestnut Club, and The NoMad LA. Beyond his work at Spago, he shares his insights into cocktailculture through writing and presenting. Stir with ice.
I draw inspiration from the industry itself, from the love of hospitality and the desire to create. Ive immersed myself into food and beverage culture and I truly believe that there are so many beautiful and necessary stories that can be told through creating something for others to taste. How do you go about creating a cocktail?
There are panel discussions and seminars on topics like the history of gin or cocktail clarification techniques, plus dozens of pop-ups where the international bar teams pair up with local bars to create a special menu highlighting local ingredients. The festival aims to be equal-parts educational and enjoyable.
But there are many other whiskey cocktails, many with historic roots, that have enjoyed a quiet revival along with the boom of craft cocktailculture. Whether spirit-forward, sweet, sour, or herbaceous, these unsung cocktails come in countless guises. Its perfect for sipping, but still very approachable.
Twenty years ago, a handful of roommates and Dale DeGroff disciples bound together to turn their hospitality-forward house parties into their life’s work. 15, 2004 (though Repeal Day, Dec, 5, marked its official grand opening), and it’s no exaggeration to say that the then nascent cocktail world would never be the same.
And who better to point you in the right direction than those leading the charge on Paris’ increasingly notable cocktailculture? We tapped some of the city’s most talented hospitality pros for their recommendations on where to find Paris’ Olympians of mixology. “Come early to get a spot outside.
The capital of Greece — which has one of the most exciting, accessible, affordable, and just plain fun cocktailcultures in the world right now — not only boasts a vibrant cocktail scene, but also one of the most compact, despite doubling in size over the last two years. This is not a city for studied, quiet cocktail dens.
“It’s an opportunity to show that vodka is truly an agricultural product and has been for hundreds of years, but most people don’t tend to look at it from that angle,” adds Patrick Amice, Barr Hill’s general manager of hospitality operations. Intentionally creating a vodka with a sense of place can have a lot of power.
Competing against finalists from 44 regions around the world, spanning six continents, Keegan McGregor was named as the ultimate winner by an international line-up of industry legends, during the annual celebration of global cocktailculture. He also created three pioneering gincocktails with Tanqueray No.
2025 Bacardi Cocktail Trends Report reveals how cocktailculture is evolving in the UK and around the world Nearly half of Brits (44 percent) say they would prefer a G&T to a cup of tea when getting together with friends, according to a new survey by Bacardi Limited, the largest privately held international spirits company.
The world’s greatest celebration of cocktailculture celebrates its 15th year with £8 cocktails, global bar takeovers and luxury drinks experiences London Cocktail Week , the world’s original festival, will return from October 3rd-13th, with a schedule of more than 100 events showcasing the very best of the city’s world-leading bar scene.
TOTC has long been a love letter to New Orleans’ cocktailculture and a celebration of the rich tapestry of global cocktail traditions–both new and timeless. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. Futures Lab The Future of A.I.
TOTC has long been a love letter to New Orleans’ cocktailculture and a celebration of the rich tapestry of global cocktail traditions–both new and timeless. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. Futures Lab The Future of A.I.
When you talk to someone in the bar or booze industry about “Hey Bartender,” Douglas Tirola’s 2013 documentary chronicling the 21st century rebirth and rise of the American cocktail scene, one specific quote from the film is likely to be mentioned. Cocktailculture existed in a duality at the time of the film’s release.
The bartender thrusts a Hulk green cocktail into your hands and you take a sip, allowing the melon-flavored concoction to wash over your taste buds. A Japanese Gin & Tonic,” they respond, hands already busy prepping the next drink. It’s less the base of a cocktail, and instead used with a little more intention.”
Upon researching the many lauded tomes of the historic cocktail canon, Nicola Nice felt there was something missingnamely, the perspective of women. A doctor of sociology, Nice’s personal fascination with cocktailculture led her down a rabbit hole in search of women’s stories and contributions.
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 cocktailculture, people used them for medicinal purposes. Here’s a short list of some of our favorite bitters for cocktail lovers.
However, with the renaissance of modern cocktailculture, bars have been tasked with bringing creativity to the cocktail world. 1 house cocktail, the Shy Lady. Its so popular that guests often ask for it as a round of shots: gin, hibiscus, lime, and tonic.” No, this does not taste like an M&M candy.
The goal has always been to create a platform that evaluates spirits based on what matters in the hospitality industrytaste, quality, value, and mixability. The goal has always been to create a platform that evaluates spirits based on what really matters in the hospitality industrytaste, quality, value, and mixability. Why the U.S.
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content