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

VinePair

Credit: Adam Reiner “Every cocktail at TGI Fridays is too sweet,” says Izzy Tulloch, the head bartender at Milady’s in New York’s SoHo neighborhood. It’s the ‘fajita’ of their cocktail list.” The Lavender Fields Lemon Drop Martini at TGI Friday’s.

Rum 137
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Does Plucky, Plum-Based Slivovitz Stand a Chance in Modern Cocktail Culture?

VinePair

So why haven’t slivovitz and other fruit spirits found the same popularity as tequila or bourbon? A lack of a universally recognized cocktail also isn’t doing slivovitz any favors. Slivovitz probably needs a signature cocktail. But those fruit spirits are primarily coming from French and U.K.

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Tokyo Confidential is now open! We chat with the industry powerhouse about her new bar in Tokyo

Australian Bartender

With the bar’s inclusive mission in mind, the range of signature cocktails to low- and no-ABV drinks by Graham and Head Bartender Wakana Murata offers something for everyone – without sacrificing on quality, even if you’re skipping the booze. ” – Holly Graham.

Bar 69
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Do Empirical Spirits Serve Any Purpose Beyond Fueling Viral Headlines?

VinePair

Perhaps they don’t even know what, for example, technically defines a bourbon or a tequila and why Empirical is different from that. Other top bartenders likewise seem to prefer Empirical spirits in more baroque, complex cocktails where a simple gin or tequila simply won’t do. “We At Double Chicken Please, voted the No.