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Behind the Beverage: The Prosciutto-infused Rum and Cantaloupe Cocktail at Bottino

Cheers

Inspired by the beloved aperitivo hour tradition, where prosciutto and melon are celebrated for their perfect balance of savory and sweet, “this dish embodies summer, and we wanted to bring that same fun to a cocktail,” says Chef Jamie Kenyon, who collaborated closely with Bottino’s head bartender Nam Lee on the drink. “We

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Toast To Love With These 8 Valentine’s Day Cocktails!

Chilled Magazine

Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene Head Bartender, Marlon Rowley Ingredients 1 1/2 oz. Fresh Squeezed Lemon Juice Agave Syrup or Simple Syrup, to taste 2 strawberries Lemonade, to top Soda Water, to top Preparation In a shaking tin, add strawberries and muddle. Patron Silver 3/4 oz.

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Brandy Cocktails We Love

Cheers

Notes Enrique Diaz, head bartender at Bar Bastion in New York, created this recipe. Print Holiday Punch Course Drinks Keyword amaro, brandy, cranberry, lemon, Simple syrup Ingredients 24 oz. Simple syrup 2 oz. Add ice and stir with ice. Strain into coupe glass.

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Mastering Extracts and Essences With Sunken Harbor Club’s Garret Richard

VinePair

By the time Booker and Dax closed in 2016, I was the head bartender, and I spent the next year at the NoMad learning to make a lot of very good drinks very quickly. Dave Arnold and Don Lee then opened Existing Conditions in 2018, and I will eternally be grateful that they saw fit to bring me on as head bartender.

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Ask a Bartender: Is Triple Sec Needed for Margaritas?

VinePair

To find out more about triple sec’s role in the Margarita — along with what can be used as a substitute — we tapped Janice Bailon, head bartender at Brooklyn’s pan-Latin-inspired cocktail bar, Leyenda , for details. Can you use simple syrup instead of triple sec? But what if you don’t have any triple sec on hand?

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Izzy Tulloch’s Sparkling Whiskey Sour Is in Pursuit of ‘The Perfect Berry’

VinePair

Tulloch, head bartender at an eclectic and charming bar in the Soho neighborhood of New York City, brings a vibrant energy to her conceptual cocktail creations. The Anatomy of a Sour Traditionally, a Whiskey Sour consists of bourbon, lemon, simple syrup, and an optional egg white. The rest, as they say, is history.

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Fermentation for Flavor and Opulence with Sebastian Tollius of Clemente Bar

VinePair

That ignited the curiosity of then head bartender and current Clemente bar manager Richie Millwater, who was so inspired by the ingredient that he started using it in all sorts of R and D projects. It all began when Sebastian built a cocktail featuring chef Brock’s barley miso for the menu at EMP. The result was…unremarkable.

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