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Revisiting the ‘Hey Bartender’ Documentary, 10 Years After It Captured the Craft Cocktail Renaissance

VinePair

Ten years after “Hey Bartender”’s release captured the movement, we’re still seeing the fruits of such growth: These days, any city large enough to have a professional sports team will have a thriving craft cocktail scene. You could see the respect these craft bartenders had for Carpi and what he was doing,” he says.

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

VinePair

Bartending in most modern restaurants and craft cocktail bars has become considerably more knowledge-intensive, and consumers are more educated about mixology. The Stakes Are Getting Higher The ascent of modern mixology has affected all kinds of bartending jobs, not only those in high-end craft cocktail bars.

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Meet The Beverage Directors Behind NYC’s New Wave of Korean Fine-Dining Restaurants

VinePair

The movement can be traced back to the 2011 debut of Jungsik in Tribeca, from chef Jung Sik Yim, who previously worked at Aquavit and Bouley. By crafting cocktails based on Korean ‘sool,’ we aim to convey the contemporary drinking culture and menu preferences enjoyed by Koreans these days,” Ellia says.

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All Things Being Equal: the Triumph of the Four-Equal-Part Cocktail

VinePair

You never have to flip your jigger,” adds Joaquín Simó, a drinks consultant who invented the Naked and Famous in 2011 while bartending at New York City’s Death & Co. Many people think sugar only makes things sweet, but it is a crucial ingredient that adds body, mouthfeel, and viscosity to a cocktail. menu in the fall of 2011.

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4 Must-Have Bitters for Your Holiday Cocktails

Drinkhacker

Bitters are the salt and pepper of cocktailing, adding that special touch to your favorite drinks but living under the surface. Before bitters became an essential part of cocktail culture, people used them for medicinal purposes. Back in the 18th and 19th centuries, you found bitters in pharmacies.

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The Ultimate Guide To Maker’s Mark Whisky

The Whiskey Wash

took over from his father, then in April 2011 his son Rob Samuels took over. These are seasoned outdoors for nine months by the cooperage to remove the bitter tannins. Whether you like to sip your bourbon neat, use it to craft cocktails, or youre searching for an elegant gift, Makers Mark manages to tick a lot of boxes at once.