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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. And 2013 was our first time on the World’s 50 Best Bars list. A Daiquiri, but with an addition of a little bit of rum agricole and two or three dashes of aromatic bitters. I worked in a few other bars but I knew I really wanted to open my own cocktail place.

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Kölsch Crush: The Crowd-Pleasing German Ale Finds a Fresh Following

Imbibe Magazine

Done well, a subtly bittered kölsch is complex enough to curry favor with seasoned drinkers accustomed to intense IPAs, while also familiar enough to nudge mainstream lager lovers into a flavorful new direction. In putting an order for kölsch, then waiting while a bartender makes cocktails, won’t cut it.

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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 gained experience at several hotels and private events in the banquet sector, then joined the team as a server at Arnaud’s in 2013.

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Where to Drink Like a Local in Paris

Imbibe Magazine

Start by sharing your go-to cocktail and then witness the spin Bisou bartenders put on it. Its popularity stems from hosting global bartender takeovers that include a local masterclass. “Here, you’ll find seasoned bartenders from all around Europe riffing on the classics.” “Come early to get a spot outside.

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We Celebrate 90 Years of Hood River Distillers with President and CEO David Ballew

Chilled Magazine

In 2013, Hood River Distillers purchased Lucid Absinthe Supérieure, the first genuine absinthe made with real Grand Wormwood to be legally available in the United States. What is important for bartenders to know about your expressions? Big Gin was created by bartenders for bartenders.

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Meet the Mother-Daughter Team Behind Jeptha Creed Distillery

Chilled Magazine

When the family embarked on this journey in 2013, Autumn, then underage, was to eventually become the master distiller, but nobody wanted to teach her due to her age. They wanted the bourbon to stand out, so they opted for a round bottle, favored by bartenders for its ease of pouring and shelf fit. Add ice and remaining ingredients.

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

VinePair

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.)