2012 Bartending Bitters 
The Cocktail Lovers
APRIL 11, 2025
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.
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 transitioned to fine dining in 2012 at Brennan’s.
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Imbibe Magazine
SEPTEMBER 10, 2024
But a recalibrated formula, launched in 2012, has found favor among bartenders looking to experiment, as we explore in our September/October 2024 issue. Launched in the U.S. in the late 1970s, the neon-green liqueur was a hit among the disco crowd before changing tastes gradually relegated it to the back of bar shelves. vodka 3/8 oz.
VinePair
SEPTEMBER 10, 2024
In 1806, The Balance and Columbian Repository in upstate New York published what would become known as the original definition of a cocktail: “C**k-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.” Bitters themselves have evolved, too. Regans’ Orange Bitters No.
VinePair
DECEMBER 3, 2023
When you talk to someone in the bar or booze industry about “Hey Bartender,” Douglas Tirola’s 2013 documentary chronicling the 21st century rebirth and rise of the American cocktail scene, one specific quote from the film is likely to be mentioned. The film was cinema vérité. The rest of this story should be read at maximum volume.)
VinePair
FEBRUARY 13, 2024
Nevertheless, it’s a liquid universally beloved by bartenders and feverishly embraced by a wide swath of American whiskey aficionados. It first grabbed the attention of bartenders as a curiosity; a nearly defunct style of whiskey that’s a cousin of bourbon , with a bit of history and tradition especially with the bonded aspect.
VinePair
MAY 21, 2024
Created in 2002 by Toby Maloney — the first bartender Milk & Honey founder Sasha Petraske ever hired — this spring-like gin refresher involves muddled cucumber and lime, brightened by a pinch of salt. You have my word that the bartender will know how to make it. The Green Giant was created by former head bartender Tom Macy in 2012.
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