Craft Cocktails Hospitality Tequila 
Imbibe Magazine
DECEMBER 31, 2024
The apothecary-inspired Polite Provisions was a pioneer of the city’s craft cocktail scene when it opened more than a decade ago. In fact, we named Raised by Wolves our “ Cocktail Bar of the Year ” in 2019’s Imbibe 75a year before the hospitality industry as a whole faced a global shift.
Chilled Magazine
MARCH 3, 2025
Dan Anderson has a diverse and accomplished background in the hospitality industry. Anderson and his team also craft cocktails based on guest preferences, from tequila and bourbon favorites to seasonal and trending drinks.
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Imbibe Magazine
SEPTEMBER 9, 2024
The liqueur’s sweetness is now balanced by lush, earthy notes, making it an appealing addition to craft cocktails. “My My introduction to Midori was slinging brightly colored shots at a Florida chain restaurant,” says Brandon Ristaino, co-owner of Santa Barbara–based Good Lion Hospitality. reposado tequila 1/2 oz.
Imbibe Magazine
MARCH 18, 2024
says Amanda Sierra, a veteran of Tucson’s hospitality scene with more than 30 years in the city, and currently a bartender at cocktail bar SideCar. Whether you’re seeking a well-made craft cocktail, a beer brewed with local ingredients, or an education on mezcal, Tucson brings it home. Crooked Tooth Brewing Co.
Imbibe Magazine
JULY 23, 2024
And who better to point you in the right direction than those leading the charge on Paris’ increasingly notable cocktail culture? We tapped some of the city’s most talented hospitality pros for their recommendations on where to find Paris’ Olympians of mixology. Even the bar’s classics defy expectation.
VinePair
DECEMBER 5, 2024
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.
Imbibe Magazine
JULY 17, 2024
But it was a nightclub mostly, so we weren’t making craft cocktails really. And what I really loved about bartending was talking to people, providing that hospitality element, which was always more important to me than my own reputation as a cocktail maker. I’d like to see the interest in tequila continue to grow.
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