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Where to Drink in Indianapolis

Imbibe Magazine

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.

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Celebrating 15 years of Baba Au Rum with 15 questions for founder Thanos Prunarus

The Cocktail Lovers

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.

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The Trade Up: How Rémy V Upgrades Any Cocktail

VinePair

Initially launched in 2010 at 40% ABV, Rémy V has been refined to 35% ABV for its reintroduction. I used some softer flavors like a prickly pear brandy and Manzanilla, a grape-based fortified wine infused with fresh tarragon. The result is a smoother and more fruit- forward spirit. So for me it’s really easy to enjoy.

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How St-Germain Went From Bartender’s Ketchup to Spritz Sensation

VinePair

When Robert Cooper debuted St-Germain in 2007, he sent a shockwave through the bar industry. Affectionately nicknamed bartenders ketchup for its versatility and avid fanbase, St-Germain quickly became a fixture at bars around the country. There, the liqueur quickly became a steady fixture behind the bar. in the East Village.

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The Definitive Timeline of Bourbon ‘Taters’

VinePair

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. Were they truly finishing these bourbons — who has ever seen a barrel-aged strawberry kiwi brandy ?! —

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Elevating Tradition at Arnaud’s French 75 Bar in NOLA

Chilled Magazine

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.

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A Fall-Friendly, Apple Brandy Riff on the Penicillin

Cocktails with Suderman

And it’s a story that results in one of my favorite clever drink variations — an apple brandy-forward riff on the Penicillin (a honey-ginger Scotch whisky sour) that I’ve never seen published anywhere. You’ll need bottles of apple brandy and Scotch whisky. What Can I Get You?

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