Imbibe Magazine

JULY 1, 2024

This superpower gives it incredible versatility—whether in an indulgent dessert drink or a light, unfussy highball. His work-around involved using rye whiskey infused with oolong tea, a one-two punch of spice and tannins that transforms pandan into a nuanced supporting player. pandan and oolong–infused rye whiskey 1/2 oz.

Infusions 232

Infusions Whiskey Lead Bartender Rum 232

Chilled Magazine

JANUARY 29, 2024

Poured tableside from a porthole infuser, the fruit inside makes the drink resemble a kaleidoscope or stained glass while infusing it with flavor and vibrancy. Rocco’s house sour mix Preparation Serve in a highball glass with a Tajin rim, a dehydrated lime and an Arbol chili pepper for garnish. Ilegal Mezcal 1 oz.

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Zero-Proof Tequila Infusions Simple Syrup 243

Chilled Magazine

FEBRUARY 13, 2024

Tonic Water Preparation Add ice into highball or balloon glass. An infusion of tropical paradise and berry bliss. appeared first on Chilled Magazine. Gin , Liqueur French Jasmine Tonic by Chambord Liqueur Ingredients 3/4 oz. Chambord Liqueur 1 1/2 oz. Fords Gin 6 drops Jasmine Water 3 oz. Follow with Spirits and Jasmine Water.

Simple Syrup 281

Simple Syrup Liqueur Muddling Rum 281

Bar Magazine

JULY 4, 2024

a negroni-style drink infused with rosemary and juniper, alongside It’s because I’m green isn’t it? ,a a moreish spiced apple and ginger rum highball. The post Mistletoe Mixer: London’s Opening a Christmas-Themed Bar This Summer and It’s Hidden Behind a Secret Door appeared first on Bar Magazine. It must be Italian!

Bar 40

Bar Highball Infusions Rum 40

Chilled Magazine

DECEMBER 12, 2023

Most bars pair the theme of the booth to the cocktail they serve, like Highball Cocktail bar’s alien-themed booth served a Close Encounters cocktail (apple tea-infused Wheatley, Pomp and Whimsy liqueur, sherry, yuzu, orgeat, ginger and Amargo Chuncho bitters). appeared first on Chilled Magazine.

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Tiki Happy Hour Bartender Bartending 217

Spiritz

MAY 1, 2024

In tune with the evolving culture across the world, Indian consumers are now more than willing to experiment with their whisky, and a whisky highball is the latest trend, infused as it is with several interesting elements. That is one of the reasons DEWAR’S is the perfect choice when making a highball.

Highball 110

Highball Mixologist Mixology Infusions 110

Chilled Magazine

JANUARY 4, 2024

Description Gianduia Liqueur (pronounced “gzee-an-du-ya”) is produced with a grappa-base that imparts a unique aromaticity, alongside cream obtained exclusively from Alpine milk, then infused with Gianduia chocolate. Or in a Highball with soda water and mint sprig garnish, or a smoky take on an Old Fashioned or Penicillin.

Simple Syrup 274

Simple Syrup Liqueur Vodka Highball 274

Chilled Magazine

MAY 24, 2024

While working there, a guest came to the bar and ordered a highball. I’m not kidding when I say it was the best highball I had had. It starts with Dewar’s 12-Year-Old that has been infused with this incredible Earl Grey Tea from Rare Tea Cellars in Chicago. Just a traditional whisky and soda.

Highball 185

Highball Bartender Bartending Bar 185

Imbibe Magazine

JANUARY 29, 2024

I did a green tea yuzu highball because I thought it was a great example of the fusion style of Asian flavors versus modern techniques that Wolfgang uses a lot. I presented a martini-style cocktail with a brioche-infused sherry and a caviar-infused vodka. I knew that Wolfgang was, at the time, huge into mezcal Negroni s.

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Bar Infusions Hospitality Highball 243

Bar Magazine

JULY 31, 2024

Runners-up included Anthony Orme from The Royal Cocktail Exchange with his cocktail ‘Dabba Highball’ securing 2nd place, and Aniket Pawar from The Thin White Duke with ‘Desi Cuppa Tea’ securing 3rd place. For more information, high-resolution imagery or collaboration opportunities, please contact rosie.lees@nineteen-94.com

Bar 40

Bar Vodka Infusions Highball 40