2010 Bartending Brandy 
Imbibe Magazine
JUNE 9, 2025
It’s no surprise that Indy’s fellow bartenders are fans of the space. But the program offers wide appeal to cocktail enthusiasts with a rotating menu of originals like the Absinthe Mojito (cantaloupe-infused absinthe, ginger syrup, lime, cucumber) and the Gochugaru Sazerac (apple brandy, tequila, gochugaru honey, chocolate, Angostura).
The Cocktail Lovers
JUNE 11, 2025
Every bartender wants to open their own bar at some point. In our first menu, for example, we had classic drinks, like the Brandy Crusta and Julep. That was back in 2010. It’s a signature drink that we created in 2010 and it’s been on our menu ever since. But I wanted to create something unique.
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VinePair
JULY 6, 2025
Ole Smoky Established in Gatlinburg in 2010, Ole Smoky Distillery was the first federally licensed distillery in East Tennessee. There are the usual suspects, of course: a Tennessee straight bourbon whiskey, a blended whiskey, and even an applejack brandy. distillery.
VinePair
NOVEMBER 22, 2024
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. I used some softer flavors like a prickly pear brandy and Manzanilla, a grape-based fortified wine infused with fresh tarragon.
VinePair
JUNE 3, 2025
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. Made with Calvados, apple brandy , Carpano Antica, St-Germain, Death & Co.s
VinePair
JULY 9, 2025
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 ?! —
Chilled Magazine
MAY 9, 2024
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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