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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

Infusions 108
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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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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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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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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.

Whiskey 105
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Clarification and High-Acid Stirred Drinks With Theo Ouya of Bar Contra

VinePair

I’m biased, of course, because I was head bartender at both bars. He’s left with a liquid that has the same sweetness as simple syrup and exactly mirrors the acidity of lime juice. It’s the same sweetness as simple syrup and just as sour as lemon juice in one compact, complex, perfectly clear package.

Bar 109
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The Lime Rickey Endures

Imbibe Magazine

At the latter, head bartender Ray Fritz was inspired to add a Lime Rickey to the menu last year by his youthful work as a soda jerk at Longacre’s Modern Dairy , a soda fountain in southeastern Pennsylvania that dates back to the 1920s. There were plain Lime Rickeys, sweetened with simple syrup.

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