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14 things we discovered at Flauer Alassio 2025

The Cocktail Lovers

Begonias make an extraordinary gin At their edible flower workshop we met Sylvia Barodi and Marco Rivera, founders of tastee.it. Sometimes bitter, sometimes sour, one reminiscent of lemon, another of orange. Better still they have turned their attention to producing a gin as Sylvia explained. A very floral gin Be!Gin

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Elevating Tradition at Arnaud’s French 75 Bar in NOLA

Chilled Magazine

He transitioned to fine dining in 2012 at Brennan’s. The bar’s preferred spirits include brandy, rye, rum, gin, and amaro, often enhanced by absinthe, saline, Peychaud’s bitters, or orange blossom water, lending more depth and complexity to their menu.

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A Complete Guide to Bitters and the Cocktails to Make With Them [Infographic]

VinePair

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.

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At NYC’s Hottest Bars, Order These Sleeper Hits Instead of Their Most Popular Cocktails

VinePair

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. The Green Giant was created by former head bartender Tom Macy in 2012. You have my word that the bartender will know how to make it.

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The Absolute Best Canned Cocktails Right Now

VinePair

And while some of the cocktails on this list feature carbonation, more basic cocktails like Vodka Sodas, Tequila Sodas, and Gin & Tonics were not included, nor were hard seltzers. This 26 percent ABV interpretation of the crushable gin cocktail delivers a wonderful mint aroma, which is balanced on the palate by lemon juice.

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It’s Everywhere, It’s So Julia — Midori Is Brat

VinePair

A Japanese Gin & Tonic,” they respond, hands already busy prepping the next drink. Midori got a refresh in 2012, with a reformulation that cut the amount of artificial flavorings by 20 percent and introduced natural ingredients like Japanese Yubari and muskmelons. What is this?” you ask the bartender. “A The color is a bonus.”

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

VinePair

The line is uttered about one-third into the film by Fords Gin founder Simon Ford: “Bartenders are rockstars that couldn’t be bothered to learn instruments.” It] made it easier for us to sell the concept to others,” he says of the craft movement.