Remove 2011 Remove Bartender Remove Tiki
article thumbnail

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. The history of mixed drinks from the 19th century, going through cocktail history – Manhattans, Martinis and Tiki culture. Then in 2011 we launched two new categories, like the Manhattan, and hot winter cocktails, such as Blazers and Hot Butter Rums.

Rum 75
article thumbnail

The Thrilling History of Amusement Park Beers

Imbibe Magazine

From doing a bar crawl via monorail to sipping tropical cocktails at Trader Sam’s Enchanted Tiki Bar , “we almost never repeat the same experience,” Gold says. Drinking Around the World co-founder Gold began vacationing at Disney World as an adult, without her family, and she and co-founder Skye Ellis have more than 100 visits apiece.

Beer 191
professionals

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

A New Standard: 5 Balcones Cocktails That Showcase American Single Malt Whisky at Its Best

VinePair

One distillery at the forefront of the movement for official recognition of American Single Malts (ASM) is Balcones, a craft distillery owned by Diageo thats been producing whisky since 2009 and creating single malts since 2011. Pecan orgeat, a bright splash of lemon, and a pinch of salt add to this tiki take on the whisky sour.

article thumbnail

Next Wave Awards Bartender of the Year: Garret Richard

VinePair

Raised among the retro culture of Los Angeles and a tiki enthusiast before he was old enough to drink — he came to the culture via exotica music in high school — Richard ditched his focus on a radio career to get into bartending. A year later he started a “Tiki Takeover” series at Prime Meats in Brooklyn.

Bartender 111
article thumbnail

Raising the Bar: What It Takes To Succeed as a Bartender Today

VinePair

For a brief spell in the late ‘90s I was a lunch bartender at a neighborhood seafood restaurant in New York City. I’d been brought on as a waiter, but the seasoned bar staff, mostly primadonnas who conscientiously objected to daytime bartending, refused to work lunch. I could never be hired to do the same job today.

Bartender 116
article thumbnail

Could Now Be the Time for Baijiu to Shine?

VinePair

but also brought journalists, bartenders, and spirits professionals along with him. When Derek Sandhaus moved to Chengdu, Sichuan’s capital city, in 2011, he fell in love with the spirit, and the raucous culture surrounding its consumption. It’s no coincidence that over half of all baijiu produced originates in Sichuan province.

Liquor 106