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We’re Recapping Chilled 100 ELEVATE 2024: The Second Golden Age of the American Cocktail with Dale DeGroff and Ted Breaux

Chilled Magazine

The pair discussed the history of the American cocktail and how major U.S. events helped to shape the cocktails of today. The first indication of wine appears in 5,000 BCE, and the word “aperitif” first shows up in writing in the 5th century CE. was in its disco area, and the high-volume bar concept was introduced.

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Tales Of The Cocktail Foundation (TOTCF) Announces The 2024 Cocktail Apprentice Program (CAP) Class

Tales of the Cocktail

Working together to prepare and execute cocktails for large-scale, high-volume events at Tales of the Cocktail in New Orleans, CAP apprentices gain invaluable experience while serving as the foundation for TOTC’s beverage programming.

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Tales Of The Cocktail Foundation (TOTCF) Announces The 2024 Cocktail Apprentice Program (CAP) Class

Tales of the Cocktail

Working together to prepare and execute cocktails for large-scale, high-volume events at Tales of the Cocktail in New Orleans, CAP apprentices gain invaluable experience while serving as the foundation for TOTC’s beverage programming.

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Where to Drink Cocktails in San Diego

Imbibe Magazine

In Los Angeles, we’re fortunate enough that must-visit wine regions and drink destinations, such as Santa Barbara and San Diego, are only a couple hours away. So, being overdue for a visit to SD, I was excited to catch up on the city’s cocktail scene. But, admittedly, I often take that for granted.

Mixology 245
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There’s No “I” in Team for Collin Griffith, Beverage Director at OAK

Chilled Magazine

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. I started working for Bryan Dayton in 2015 at Denvers Acorn and really started to dig into the craft cocktail side of things.

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Summer Cocktails & Outdoor Entertaining Essentials: Your Refreshing Sipping Guide

Mixologists

Think far beyond the mere arrangement of tables and chairs; instead, envision a thoughtfully designed space that is as inherently functional as it is aesthetically inviting, meticulously considering all the practicalities that will effortlessly facilitate the seamless serving and joyful enjoyment of exquisitely crafted cocktails.