Chilled Magazine
MAY 9, 2024
Christoph Dornemann, Head Bartender at Arnaud’s French 75 Bar in New Orleans, Louisiana, began his career in the industry waiting tables at a Vietnamese restaurant in 2010. While serving at Arnaud’s, I switched to a cocktail server position in the French 75 Bar and learned how to make the famous French 75 cocktail.
Spiritz
SEPTEMBER 8, 2024
Hailing from Singapore, Native is known for pushing boundaries with its inventive cocktails. Straight from their shophouse on Amoy Street, Native crafts cocktails using local and regional ingredients that blend tradition with bold experimentation.
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VinePair
MAY 31, 2024
While some cocktails shine solo , we always appreciate when a good garnish amplifies the drinking experience, or at least provides us with a little snack. To find out which garnishes are cool to consume and which you should avoid, VinePair tapped Katie Kennedy, head bartender at Contento in NYC’s East Harlem.
VinePair
FEBRUARY 29, 2024
It doesn’t matter if you’re in a fancy craft cocktail spot serving $20 Negroni riffs or a seedy dive bar with sticky floors and the faint smell of urine wafting through the air: Shot glasses are always on hand, waiting to be filled. Shots are the bar scene’s greatest equalizer. We call it either the Rum House shot or S&M.”
VinePair
OCTOBER 17, 2024
With more than three decades in the bar industry, Reiner and Fedroff built their reputation opening and running landmark New York City bars whose legacies remain touchstones of the modern craft cocktail revival. But a new-look team was formed when general manager Christine Williams officially became a partner in 2014.
VinePair
JULY 9, 2024
It is affordably priced, bold enough to stand up to powerful flavors when crafting cocktails, and nuanced enough that it can be enjoyed neat or on the rocks.” Kevin Diebold, head bartender, Predalina , Tampa “Our go-to tequila is Dobel Diamante Cristalino. Tequila Ocho Plata. It’s worth every penny.”
VinePair
JULY 25, 2024
After placing a footed glass filled with frothy, pink liquid atop a thick marble bar, the bartender gently pours something glittery and purple over my drink from a tiny pitcher. This isn’t a trendy craft cocktail bar with mustachioed mixologists and $30 cocktails. Fridays used to be the cocktail bar,” Duff says.
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