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Introducing FELLOW: Your New Go-To Vodka and Gin

Australian Bartender

For now, our Vodka and Gin is available in 700ml bottles and also a 15-litre bulk format making it an ideal option for high-volume establishments, events and festivals. For now, our Vodka and Gin is available in 700ml bottles and also a 15-litre bulk format making it an ideal option for high-volume establishments, events and festivals.

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The Bars Of Tooting Market

BarLifeUK

Being so central within the market, Boom Bap’s bar tips over into high volume on weekend nights, with Rum Punch being the most popular serve, according to Hanesh. I watched a few drinks go across the bar and would have happily drunk any of them, and service was fast and efficient.

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The Treacherous, Untold Toll Bartending Takes on the Body

VinePair

When he moved to Los Angeles in 2010 to run Caña, a high-volume rum bar, the pain became unmanageable. Injuries to the shoulders and elbows from the repetitive stress of shaking and stirring cocktails are most common among bartenders in high-volume restaurants and bars. and elected to undergo surgery on both hands.

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We Asked 10 Bartenders: What’s the Hardest Cocktail to Master?

VinePair

—Stephen Walkiewicz, bartender, Le Veau d’Or , NYC “Hands down, anything stirred and served straight up is the most difficult cocktail to master on a commercial scale in a somewhat high-volume cocktail bar, if you’re actually making your drinks à la minute with no shortcuts.

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Building Faster Rounds — and Better Drinks — With Attaboy’s Haley Traub

VinePair

Many bars and restaurants are attempting to do ‘high volume’ without any of the training, systems, infrastructure etc. If you were making a Hemingway Daiquiri and a Rum Old Fashioned, for example, the light rum could rinse the Maraschino as it’s added to the Daiquiri, then you could go straight for a dark rum in the Old Fashioned.

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Mana for a Cause: Teremana Tequila Is Giving Back During the Holidays With Ezana ‘EZ’ Million

VinePair

Between Irish pubs and high-volume cocktail bars, Million honed his flavors as a barback, squeezing his own custom juices and lemonades, earning him the moniker “The Lemonade Man.” The bar I work at] is really a rum-based cocktail bar. But ironically enough, tequilas are our bestsellers.

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At Modern Cocktail Bars, It’s Every Drink, Everywhere, All at Once. Is That Such a Bad Thing?

VinePair

It specialized in agave spirits and drinks, or rum. And also people are realizing that at those high-end cocktail bars, those cocktails are very, very expensive and the margins are very tight. You need an element that is high-volume. It was a classic cocktail bar, or a neo-speakeasy. They are not making that much money.

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