Remove 2010 Remove Bartending Remove Gin
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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. Then Marco, my husband, wanted to try putting our begonias into a gin.

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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. Gin is not for anyone. That was back in 2010. It’s a signature drink that we created in 2010 and it’s been on our menu ever since. I worked in a few other bars but I knew I really wanted to open my own cocktail place. Whiskey is not for everyone.

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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. It balances the botanical notes of gin. The result is a smoother and more fruit- forward spirit.

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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. latched onto the flavorful liqueur, stirring it into everything from tequila-based Martini variations to intricate gin-forward Tiki drinks. From there, it didnt take long for it to take off and earn its enduring nickname, bartenders ketchup.

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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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Never Never Distilling Co Partners With ecoSPIRITS To Eliminate Single Glass Use

Australian Bartender

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. A gin like Oyster Shell Gin belongs in this circular packaging format,” says Never Never Distilling Co. “A

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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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