Highball Mixologist Mixology 
VinePair
NOVEMBER 19, 2024
In the absence of a definitive resource for how to harness the power of flavor in cocktails, Page and Dornenburg’s book has become canon for modern mixologists. It’s more like a flavor atlas or a flavor thesaurus,” says Toby Maloney, a partner and the head mixologist at The Violet Hour in Chicago. “If
The Whiskey Wash
MARCH 25, 2024
To gain some insight into the art of mixology, I chatted with Clare Gordon, Northeast Regional Spirits Ambassador for Redemption Whiskey and master mixologist. Clare talks about mixology trends, how to pursue a career in mixology, and of course, her favorite Redemption whiskey. If so, which is it and why?
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Cheers
DECEMBER 19, 2024
Mixologists recognize Cognacs value as a specific flavor component and play with its different expressions and ages. Guests appreciate how Calvados enhances body and adds complexity to drinks, whether served in a simple highball or a reimagined Old Fashioned, says Rivas. The line of brandies from Serbia launched in the U.S.
VinePair
AUGUST 30, 2024
The second glass, however, is a highball containing two more ounces of vermouth and topped off with Vichy Catalan sparkling water, all cooled down by the same ice that was used to stir the Martini. In fact, it’s one of the hallmarks of modern mixology that dirty ice should never touch fresh liquor again. I love vermouth,” she says. “I
VinePair
MARCH 20, 2024
we explored the “Potato Head” style of mixology, and how the Shinji’s bar team uses it to breathe new life into familiar formulas. That said, the Schmucks left me with some brilliant advice for the amateur bartender or seasoned mixologist looking to take a different approach. In last month’s “Techniques!”
Bar Magazine
JULY 25, 2024
Meet mixologist Katie Rouse & chef Ash Heeger whose Filipino-inspired creations took the top spot. The finals took place at Upstairs at The Department Store, Brixton, with eight of the finalist chefs and mixologists seamlessly integrating their expertise in gastronomy and cocktail mixology under this year’s theme; Food by Fire.
Bar Magazine
DECEMBER 15, 2023
Bardinet’s award-winning mixologist Adrian Gomes has used the stylish new expression to create three delectable ‘ dessert cocktails’ , based on the celebrated Tarte Tatin, Crêpes Suzette and Mousse Au Chocolat recipes. The flavours of vanilla and apple in a glass.
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