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14 things we discovered at Flauer Alassio 2025

The Cocktail Lovers

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. Sometimes bitter, sometimes sour, one reminiscent of lemon, another of orange.

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

The Cocktail Lovers

Every bartender wants to open their own bar at some point. That was back in 2010. It’s a signature drink that we created in 2010 and it’s been on our menu ever since. A Daiquiri, but with an addition of a little bit of rum agricole and two or three dashes of aromatic bitters.

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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. Among the featured drinks in Miami was the “Zizou Spritz” created by Broken Shaker bartender José Pérez-Roura. The drink blends Rémy V, Cointreau Noir, Bitter Bianco, Cocchi Americano, and tonic for a refreshing and complex spritz.

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

VinePair

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. It didnt take long for the trend to spread. We just wanted everybody else to taste it.

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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. He progressed to the back of the house and worked as an expeditor, pastry chef, and then moved onto food preparation at a catering company.

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A New Generation of Vermouth Puts Wine in the Spotlight

Imbibe Magazine

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.

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Are Bartender’s Handshake Shots Still Cool if They’re on the Menu?

VinePair

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.

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