VinePair
NOVEMBER 19, 2024
At a recent symposium on sustainability, the moderator queried a panel of bartenders about their favorite bartending books. I’ve heard the question posed many times through the years, but one bartender’s unequivocal response that day reminded me how often the answer is the same. Shockingly, the book isn’t about cocktails or bartending techniques at all.
A Bar Above
NOVEMBER 6, 2024
Copyright A Bar Above Table of Contents : Black 14-piece stainless steel cocktail set Cocktail to make Mixing glasses with new designs Black pour spouts White channel knife White citrus zester Ready to give your bar a fresh upgrade? Or are you looking for the perfect gift for the bartender or cocktail enthusiast in your life? Well, no matter who you’re shopping for, we’re super excited to announce the launch of some of our best-selling products in brand-new colors and designs so you can s
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Cheers
DECEMBER 11, 2024
The tequila craze may be cooling somewhat, but on-premise experts expect demand for the agave spirit to continue at bars and restaurants. The popular styles and brands of tequila may shift, as many predict a continued rise in mezcal and other related spirits. Brands from lesser-known craft producers and additive-free tequilas will gain ground in 2025, although supply issues and the threat of tariffs on products from Mexico could create problems for on- and off-premise operators.
Bar Magazine
DECEMBER 16, 2024
In the dynamic world of bartending, where creativity meets precision, success demands more than just flairit requires mastery. The Spirit Lab Bartending Academy, renowned for its prestige and exceptional training, is the gateway to a career that doesnt just meet industry standards but sets new ones. If youre ready to level up, Spirit Lab will transform your passion into a profession and your skills into an art form.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
VinePair
NOVEMBER 14, 2024
Before bourbon, rye whiskey was America’s first native spirit. Prohibition permanently disrupted rye production, and many of the distilleries that produced it never reopened. But with the rediscovery of classic, rye-based drinks during the early-aughts cocktail renaissance, bartenders fell back in love with the bold, spicy style of whiskey — and with that, rye’s comeback began.
Imbibe Magazine
NOVEMBER 1, 2024
The Boston cocktail scene has suffered some serious blows over the past few years. Brother Cleve, the musician, DJ, and mixologist who was regarded as the godfather of the Boston cocktail revival, died suddenly in September 2022. In January of this year, Drink, a pioneering local bar, shuttered for good. For a long while, it looked like Eastern Standard—the stylish and influential high-volume bar and restaurant near Fenway Park that opened in 2005—might also be among those casualties.
Bar Management Zone brings together the best content for bar and nightlife management professionals from the widest variety of thought leaders.
PUNCH
AUGUST 16, 2024
Peanut Punch, a blended Caribbean drink, is a staple throughout the region and is often spiked with Guinness, rum or both.
The Cocktail Lovers
NOVEMBER 7, 2024
It’s been a while but we’re back and we’re super excited to be focusing on one of our favourite cocktail cities, New Orleans. Both of our products are deeply rooted in New Orleans and the official cocktail of the city, the Sazerac. First up, we have Sazerac Straight Rye Whiskey, followed by Sazerac De Forge Cognac, produced in small batches and made in the same way it was 200 years ago.
Imbibe Magazine
NOVEMBER 1, 2024
Nobody’s quite sure why Pedro Ximénez grapes, or the fortified wine made from them, bear a name more apt for a human. (Several largely debunked theories involve the grape being brought to Spain by either a soldier named Pedro Ximen or a Catholic cardinal named Ximénez, or that the grape was possibly named for the Spanish village of Jiménez.) But one thing is absolutely true about the Pedro Ximénez style of sherry (typically shortened to PX): The wine anchors the dark, indulgent end of the sherry
Imbibe Magazine
DECEMBER 2, 2024
Anu Apte has the holiday rush down to a science. The owner of Seattle’s Rob Roy and co-owner of Navy Strength and Vinnie’s has transformed one or more of those bars into a holiday pop-up every year since 2014. It’s all part of a network of tinseled bar takeovers called Miracle and Sippin’ Santa. Now in their 10th year, these installations bring seasonal cocktails and festive decor to nearly 250 bars worldwide.
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Chilled Magazine
DECEMBER 9, 2024
Pronghorn, co-founded by Erin J. Hall, Dia Simms, and Dan Sanborn, is a stand-alone business dedicated to creating a template for how to effectively diversify any industry for any underrepresented group, starting with the spirits industry and the Black community. Pronghorn aims to revolutionize the beverage alcohol industry by fostering diversity and supporting Black entrepreneurs through capital investment, business incubation, and career development.
Chilled Magazine
DECEMBER 26, 2024
Whether you’re committed to a year-round alcohol-free lifestyle or kicking off 2025 with Dry January, Esm, the Michelin-starred restaurant in Chicago, offers a range of culinary-inspired non-alcoholic cocktails. Stevan Miller, the Bar Lead at Esm, leverages the Michelin-starred kitchen as an extension of the bar to craft a diverse selection of spirit-free drinks tailored to the ever-evolving tasting menu, available both as part of the menu and individually.
Imbibe Magazine
DECEMBER 3, 2024
The Espresso Martini , Spanish Coffee , and Irish Coffee paved the way for coffee’s prolific use in cocktails. And while these classics are still as popular as ever, modern coffee cocktails have evolved to incorporate everything from drip coffee to infusions, syrups, and cold-brew concentrate. Here are creative recipes to explore. Brewed Coffee Apapacho Café Apapacho, which translates to “a warm hug,” combines hot coffee with bourbon and vermouth rosso and is topped with freshly whipped cr
Imbibe Magazine
DECEMBER 18, 2024
Change out that Ugly Christmas Sweater theme and embrace the coziness of the holiday season by throwing an aprs-ski party. Think hot cocktails , fondue and s’mores, and retro ski gear. Use these tips for decorating, choosing cocktails, and even cuing up the right music as you bring ski slope vibes to your guests in the comfort of your home. Decorations “I say get cozy!
Chilled Magazine
DECEMBER 23, 2024
Patrick Blair is the Beverage Director at both City Cellar Wine Bar & Grill and Barrio. Photos by Sally Shorr/The Buzz Agency Prior to these current roles, he was an Operations Manager for a top five craft brewery in the state of Michigan. Beverage sales, marketing, and knowledge have always been a career passion of his. Blairs degree in Hospitality business is symbolic of his passion for helping others, especially in the restaurant industry.
Chilled Magazine
NOVEMBER 13, 2024
As the weather gets colder and gatherings with loved ones fill the calendar, there’s no better way to celebrate than with fall-inspired cocktails. Although both cooler beverages, Tre Luna’s new cocktails radiate the crisp fall air and autumnal spice in every sip! Check out the full recipes below. Whiskey Frozen Apple Cider by Jonathan Brasher, FOH Manager at Tre Luna Kitchen & Bar Ingredients 8 oz.
Imbibe Magazine
DECEMBER 17, 2024
Take the stress out of shopping for your favorite imbibers or planning your next party cocktails with one simple step: Order a cocktail kit. At-home bartenders are increasingly showing interest in taking their knowledge and skills beyond classic cocktails. Cocktail kits and subscription services meet that need, providing unique but approachable recipes as well as the ingredients and support.
Chilled Magazine
NOVEMBER 20, 2024
The common tulip glass shape has been around since the late 1700s as the “dock” trade verification glass for sherries and ports. Popularity increased in the 1800-1900s as a result of Great Britain’s worldwide sherry and port trade. Tulips are characterized by a rim diameter smaller than the maximum bowl diameter. The convenience of the tiny, single-serving sherry/wine tulip glass, readily available in every drinking household, inspired its adoption for scotch whisky, and it’s usage spread to inc
Chilled Magazine
DECEMBER 23, 2024
Patrick Blair is the Beverage Director at both City Cellar Wine Bar & Grill and Barrio. Photos by Sally Shorr/The Buzz Agency Prior to these current roles, he was an Operations Manager for a top five craft brewery in the state of Michigan. Beverage sales, marketing, and knowledge have always been a career passion of his. Blairs degree in Hospitality business is symbolic of his passion for helping others, especially in the restaurant industry.
Imbibe Magazine
DECEMBER 31, 2024
in the San Diego drinks scene , Erick Castro has long been known for his lavish-leaning cocktail programs at bars that could fairly be described as opulent. The apothecary-inspired Polite Provisions was a pioneer of the city’s craft cocktail scene when it opened more than a decade ago. And Raised by Wolves brought new levels of high-concept mixology and extravagant design into the national spotlight.
Chilled Magazine
OCTOBER 30, 2024
Smoke Lab Vodka partners with the Chilled 100 Bartenders to create exceptional cocktails using its latest expression, Smoke Lab Saffron Vodka along with its flagship Smoke Lab Vodka. Our group of expert bartenders were invited to experience the world of India through cocktails by using Smoke Lab’s Saffron Vodka made with Basmati rice, Himalayan spring water, and pure Kashmiri Saffron.
Imbibe Magazine
NOVEMBER 18, 2024
Ubiquity can beget creativity. Consider the cocoa-dusted slices of tiramisu that are all but guaranteed to be in the dessert case of your nearest Italian-accented restaurant. Those old-fashioned iterations inspire cooks and bartenders to reinterpret the recipe with globetrotting ingredients and untraditional formats. In the last two years, I’ve sipped a Tiramisu Martini at a Nashville cocktail bar (see recipe below), spooned up a version dotted with local strawberries in a farmhouse in Burgundy,
Chilled Magazine
NOVEMBER 1, 2024
Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar. Don’t forget to reference it so you can prepare for the upcoming holidays. November is filled with good company, delicious food, and even better cocktails. There’s no better time than now to cozy up with these essential cocktails that highlight the flavors of the seasons.
Chilled Magazine
NOVEMBER 10, 2024
Located near San Francisco’s prestigious Union Square, Pacific Cocktail Haven (P.C.H.) is a lively bar that has quickly grown into one of America’s most acclaimed cocktail destinations. Featuring cocktails that are inspired by Asian-Pacific ingredients, P.C.H. is known for its creative, balanced cocktails, and the “Back in Black” is no exception where black sesame brings this cocktail to life.
Chilled Magazine
NOVEMBER 25, 2024
Danilo Božović Managing Partner of Swizzle Rum Bar and Drinkery Miami and bar industry veteran’s book Barkeep 2: The Art of Mixology, Bar & Cocktails makes the perfect gift. Božović has been a bartender at some of the country’s most awarded bars for over two decades. In addition, his work as a beverage consultant has taken him around the world, where he developed a deep knowledge of international spirits and global trends.
Chilled Magazine
DECEMBER 25, 2024
Smoke Lab Vodka partners with the Chilled 100 Bartenders to create exceptional cocktails using its latest expression, Smoke Lab Saffron Vodka, along with its flagship Smoke Lab Vodka. My inspiration came from what I felt was the need to combine the Saffron Vodka with Turmeric and honey. Then, the green tea float came to mind and the combinations came together better than imagined.
Chilled Magazine
DECEMBER 2, 2024
Happy National Apple Pie Day! Ole Smoky’s Apple Pie Moonshine offers a delightful blend of flavors that evokes the comforting taste of warm apple pie on a chilly evening, going down as smoothly as the real thing. This holiday season, why not savor this delicious moonshine in a cozy Hot Toddy recipe? Moonshine Hot Toddy Ingredients 2 oz. Ole Smoky® Apple Pie (70) Moonshine 3 oz.
VinePair
OCTOBER 31, 2024
The phrase “cheap bourbon” doesn’t quite mean what it used to. Before the category’s 21st-century boom — and probably during the first few years of the boom itself — it was a put-down that always connoted a lack of quality. But today, this is no longer the case. There are some absolute bangers that typically retail for $30 and under, and when there are bourbons out there going for thousands of dollars, “cheap” is relative, anyway.
VinePair
NOVEMBER 24, 2024
It’s no secret — bartenders love rye whiskey. And we’re not just talking about rye shots, picklebacks , and laybacks, either. Its mix of spicy, chocolaty, and herbal aromas and flavors along with its natural punchiness makes rye a uniquely stiff backbone able to support all kinds of cocktail ingredients. From tried-and-true classic tipples like the Sazerac and the Vieux Carré , to modern favorites, it’s clear that rye cocktails just work.
VinePair
NOVEMBER 22, 2024
One of life’s simplest pleasures is heading out to a bar on a crisp fall Saturday to enjoy a cold beer on draft. The air has a pleasant chill to it, perhaps there’s some college football on the TV, and friends and loved ones abound. But if there’s one thing that is sure to kill those good vibes, it’s getting served a brew that tastes less than ideal — especially when you know how delicious it normally is.
PUNCH
APRIL 24, 2024
Indian bartenders are reshaping what was once a holdover from British rule into a celebration of homegrown flavors, ingredients and a burgeoning cocktail culture.
PUNCH
OCTOBER 2, 2024
Political Pattie’s, described as a sports bar for politics, became Washington, D.C.’s most hated bar in under a week. Here's how.
PUNCH
JULY 12, 2024
With Evil Malört, one bartender is making the polarizing, Chicago-born liqueur worse with ingredients like cuttlefish ink and peppers.
VinePair
DECEMBER 19, 2024
As anyone who has tried to jury rig a cocktail using only whats available in their hotel room knows, its very hard to mix up a decent drink without the proper tools. When setting up your home bar , certain tools like a good cocktail shaker and Hawthorne strainer are obvious pickups. Other bespoke bar utensils, like the bar spoon , might not seem quite as important but have utilities that are revealed after extended practice and use.
PUNCH
APRIL 29, 2024
A growing chorus of talented winemakers say that the economics of making wine in the state have turned the promise of the “New California” into a cautionary tale.
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