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Chain Restaurant Cocktails: The Good, the Bad, and the Outrageously Boozy

VinePair

Chain restaurant bars aren’t exactly known for their mixological prowess, but as consumers become more cocktail savvy, some corporate restaurant brands have been quietly raising their game. It’s the ‘fajita’ of their cocktail list.” The Lavender Fields Lemon Drop Martini at TGI Friday’s.

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Does Plucky, Plum-Based Slivovitz Stand a Chance in Modern Cocktail Culture?

VinePair

“Slivovitz probably needs a signature cocktail. Depth and Complexity In London’s cocktail world, fruit distillates in general are “mega trendy,” according to Alex Kratena, former head bartender at Artesian and the co-founder of both Tayēr + Elementary and Muyu liqueurs.