This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
More and more, Indy’s culinary scene is being recognized for just how underrated it’s been, with the city’s restaurants and bars finally seeing the long-deserved spotlight. From historic neighborhood bars to modern craft cocktail dens, Indianapolis proves that it is operating in the shadows no longer.
A key bar in putting Athens on the map for contemporary cocktail culture it’s picked up its fair share of awards, most recently taking home the World’s Best Spirit Selection presented by Tales of the Cocktail Foundation in 2024, and is a regular on the World’s 50 Best bars list, currently sitting at No.
And while the emphasis at Flauer Alassio 2025 might appear to be on chefs, dishes and restaurants, this was the first year the event also welcomed in spirits, bars and bartenders to explore the increasingly important role edible flowers are playing in cocktails. As for those cocktails 2. When invited to make a cocktail featuring Be!Gin
Ole Smokys founders saw this as an opportunity in their hometown of Gatlinburg and opened the first legal moonshine distillery in East Tennessee in 2010. Since its founding in 2010, Ole Smoky has expanded beyond moonshine and now has a full range of flavored whiskey, premium straight bourbon whiskey and a line of ready to drink cocktails.
El Dorado Rum is inviting bartenders to create a cocktail that captures their legacy, their journey, and their interpretation of heritage. The competition is open to all individuals who are of legal drinking age or older at the time of entry and who can demonstrate to be working at a restaurant or bar.
When Robert Cooper debuted St-Germain in 2007, he sent a shockwave through the bar industry. Bartenders at pioneering cocktail establishments like NYCs Please Dont Tell and Death & Co. Affectionately nicknamed bartenders ketchup for its versatility and avid fanbase, St-Germain quickly became a fixture at bars around the country.
Ole Smokys founders saw this as an opportunity in their hometown of Gatlinburg and opened the first legal moonshine distillery in East Tennessee in 2010. Since its founding in 2010, Ole Smoky has expanded beyond moonshine and now has a full range of flavored whiskey, premium straight bourbon whiskey and a line of ready to drink cocktails.
Initially launched in 2010 at 40% ABV, Rémy V has been refined to 35% ABV for its reintroduction. Among the featured drinks in Miami was the “Zizou Spritz” created by Broken Shaker bartender José Pérez-Roura. If people are used to core spirits at their home bar — like vodka, gin, tequila or whiskey drinks — it might feel really new.
Whatever the case, it was sometime before 2010 when, for reasons unknown, the online bourbon cognoscenti started taunting those lesser-than-them neophyte drinkers who did cringeworthy things… as f*cking potatoes. This first occurred on platforms like eBay and Craigslist, both of which would eventually ban the practice of reselling alcohol.
Most bars will reach for a 20-ounce Tulip Pub Glass not a Belgian Tulip but there are plenty of other glasses that can suit the stout, although they remain unpopular at bars and restaurants due to either expense or sheer impracticality of storage.
Christoph Dornemann, Head Bartender at Arnaud’s French 75 Bar in New Orleans, Louisiana, began his career in the industry waiting tables at a Vietnamese restaurant in 2010. While serving at Arnaud’s, I switched to a cocktail server position in the French 75 Bar and learned how to make the famous French 75 cocktail.
In 2017, Steven Liles—a career bartender then working at Smuggler’s Cove in San Francisco—was named Bartender of the Year as part of that year’s Imbibe 75. Liles, who passed away this week after a brief and sudden illness, was a bartender’sbartender. Steven Liles: I started bartending in 1998. Much love, Steven.
In addition to creating Speed Rack, they’ve built award-winning bars and cocktail programs, mentored countless bartenders, worked as brand ambassadors, and co-authored, with Megan Krigbaum, A Quick Drink: Winning Cocktails for Every Mood. Granted this was 2009-2010, and “cocktail bar” was synonymous with “speakeasy.”
The HDRF honors the memory of the late Helen David, a Shirley Temple-loving bar owner and community leader from Port Huron, MI who battled breast cancer twice. She was known as being an inspiration to many, including a young boy who grew up learning the trade in her bar.
Allan Katz loves bartending. But these days he can’t spend more than a few hours at a time behind the bar before needing to be relieved. His decades-long battle with chronic pain didn’t result from a freak accident or a sports injury; it’s the result of over two decades of bartending in craft cocktail bars across the country.
Today, Umami Mart’s store and bar in Oakland, California, is the foremost destination for curious drinkers seeking to learn more about (and taste and celebrate) Japanese beverages of all types. By 2010, the blog was getting good readership, and we had a cocktail writer who was quite popular, Payman Bahmani.
On my first trip to San Sebastian, in Basque country, in 2010, I absolutely fell in love with the city, the culture, the food, the drink,” says O’Brien, a New York City–based wine and spirits importer, industry veteran, and developer of products, including Tximista vermouth. The culture around vermouth is lovely.
On my birthday a few years ago, a friend who works in the wine industry bought me a bartender’s handshake shot at a bar. The zesty, bittersweet citrus tamed Fernet’s menthol tidal wave in a way only a bartender could’ve known it would, making for an invigorating, surprisingly balanced one sipper. plus G.D.T.s plus G.D.T.s
Nevertheless, it’s a liquid universally beloved by bartenders and feverishly embraced by a wide swath of American whiskey aficionados. It first grabbed the attention of bartenders as a curiosity; a nearly defunct style of whiskey that’s a cousin of bourbon , with a bit of history and tradition especially with the bonded aspect.
Vasco Surry Hills 421 Cleveland Street, Surry Hills, 2010 Vasco Newtown 2-4 O’Connell St, Newtown, 2042 @vasco.sydney Photography shot on location at Surry Hills by Christopher Pearce Since 2012, the iconic VASCO bar has been a staple of Sydney’s dive scene. ” The bars have a rock ‘n’ roll vibe with Italian food – a great fusion!
continue to drive their famous Oyster Shell Gin to new heights, collaborating with ecoSPIRITS to make it more affordable to bars, restaurants and hotels and eliminating 95% of single glass use and packaging waste. This mindfulness now extends to how it is delivered to bars and restaurants across Australia,” says Sean.
How has LCW evolved since its inception in 2010; how has it become far more than merely a place for cocktail lovers to celebrate London’s incredible bar scene? Our inaugural event in 2010 welcomed 5,000 cocktail lovers to our very first pop up in Selfridges department store.
There are many ways to prepare a drink, from stirring and “throwing” to flash- blending , and they all have their place behind the bar. Not every great baseball player has the same batting stance, and it’s the same story with bartenders and their unique, stylized shakes. Snow also suggests that bartenders elongate their shake. “If
In 2010, there were roughly 70 breweries scattered across the country. And with the highest concentration of bars and restaurants in the country — and quite a few breweries of its own — quality craft beer abounds in Queenstown, on the nation’s South Island. Albuquerque, N.M., Bow & Arrow Brewing Co. ,
This is a story about ordering drinks off menu, and specifically figuring out how to quickly, efficiently, and precisely describe the sort of drink you want to a bartender. Cocktails With Suderman is the home bartender’s guide, with tips, tricks, opinions, anecdotes, and recipes. So many recipes! What Can I Get You?
Cointreau, the iconic French orange liqueur and a staple ingredient in the original Margarita, announces the launch of its co-branded editions of ecoSPIRITS’ ecoTOTEs and SmartPour electronic dispense systems in The Alchemist bars. The post Cointreau and ecoSPIRITS partner with The Alchemist appeared first on Bar Magazine.
The Spirit of Ireland is our flagship drinks programme and is an exciting, interactive education event aimed at industry professionals – from bartenders and hospitality staff to employees of off-licences/retailers. There’s no time like the present to tell its stories to your customers and encourage them to discover their own.
Cris Dehlavi, a veteran CAP member since 2010, notes the remarkable evolution of the program over the years. Her journey reflects the gradual dismantling of barriers and the celebration of women’s contributions in bartending. Finding your place in the bartending industry as a woman has not been easy.
Regulars and former Varnish bartenders lined up to squeeze once more into the booths for a final Bartender’s Choice. I had the infamously cold Gibson , with the bar’s house-pickled onion, and thought about a first date in 2013 where I sat at the table beside the piano with the woman I would go on to marry.
A 160-Year Heritage “Only after working in London was Jerry Thomas inspired to write ‘The Bartender’s Guide,’ the first book to contain cocktail recipes,” explains Jared Brown, cocktail historian and master distiller at Sipsmith Gin. “He In 2010, it became the first place on Earth to launch its own dedicated Cocktail Week.
Innovation is a hallmark of mixologist Hiroyasu Kayama’s work at Tokyo’s acclaimed Bar Ben Fiddich. Considered one of the world’s best bars, a near-impossible reservation grants access to an intimate parlor room in one of Shinjuku’s countless commercial buildings.
The Covid-19 pandemic and its stay-at-home order only accelerated gin’s journey from professional back bars onto home bar carts nationwide, with volume sales swelling by 2.5 Younger people have grown up in an era of far more variety in cocktail bars and restaurants than generations past, and that’s led them to be more adventurous.
In recent years, a slew of Asian-owned restaurants and cocktail bars have opened in New York City, the Bay Area, and beyond, and have rapidly cemented themselves as must-visit establishments. but also brought journalists, bartenders, and spirits professionals along with him. But change may be on the horizon.
The latter debuted in 2010 as a limited-edition release, its label featuring an image of what looks strikingly similar to an imperial Stormtrooper helmet. But I’m a small brewery, small bar, in a small town.” two years later, BrewDog demanded that the bar change its name. Connecticut’s New England Brewing Co. Lucasfilm Ltd.
Here at “Cocktail College,” when we’re not embarking on historical deep dives or waxing lyrical about Martinis , we often find ourselves discussing the modern cocktail renaissance, the players involved in it, the essential bars, and the storied drinks created in that era. Typically those conversations revolve around New York, the U.S.,
Cocktails With Suderman is the home bartender’s guide, with tips, tricks, techniques, anecdotes, and recipes. And then we’ll take the core idea and structure of that drink and use it to make a riff or two with ingredients that are less expensive, more accessible, and more likely to be on your bar cart already.
Its served in a squat glass custom made for the bar, and garnished with a twist and/or blue-cheese-stuffed olive. In some locations it’s known more famously as Houston’s, but the group also operates R+D Kitchen, Honor Bar, and Cherry Creek Grill. Pretty cool. Today, she always orders a Tanqueray Martini.
And yet this odd bird in the gin field has found its way into the popular house Martinis at some of New Yorks most respected bar programs, including Maison Premiere in Williamsburg, and Le Rock and Le Veau dOr in Midtown Manhattan. Estelle Bossy, beverage director at Le Rock, first noticed Old Raj when she was at Del Posto in 2010.
To help determine the most important and influential tequilas of the past 25 years, I spoke with multiple experts in the category, ranging from tequila bar owners and restaurateurs to fellow journalists and authors to longtime tequila collectors and connoisseurs. First released in 2000, it retailed for an also-unheard-of $100 a bottle.
As such, a handful of their drinks as well as those from bartenders who came after them employ many base spirits other than rum, like gin, tequila , bourbon, and even Chartreuse. But it wasnt until the 21st century that bartender and tropical drinks enthusiast Brian Miller took that mantra and applied it to gin.
Bartenders in vests were mixing drinks behind a polished counter while guests huddled around, laughing and pointing at bottles I didn’t recognize. Mobile bars have blown up over the last few yearsgrowing almost 30% since pre-pandemic times, according to industry reports. I still remember the first time I saw one. That was 2019.
Despite uncertainty regarding the industrys future, though, one thing remained clear this year: Producers, bartenders, and brands alike were willing to do whatever it took to get consumers’ attention. Clarifying Everything Under the Sun Were all for experimentation and technical innovation behind the bar.
With the support of our tremendous global committees, I look forward to taking the Foundation through the next chapter of educating, advancing, and supporting bartenders and our broader community, shared Charlotte Voisey. In 2010 her contributions were recognized when she won a Spirited Award for Best American Brand Ambassador.
But over the last 20-odd years, bartenders have started to take those ingredients apart, splitting them into multiple line items: The whiskey in an Old Fashioned becomes rye and apple brand y; the base of a Manhattan becomes aquavit and peaty Scotch. (I I am not making this one up!) Become a paid subscriber, and never miss a drink.
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content