2013 Bitters Craft Cocktails 
VinePair
JULY 31, 2025
—Julie Reiner, Owner, Clover Club and Milady’s , NYC Best Team: Milk & Honey (NYC), 2009 Key Players: Sam Ross, Michael McIlroy, Michael Madrusan “I had been a bartender for many years but new to the craft cocktail side, and I considered my weekly Sunday night seat at the bar extended training.
Chilled Magazine
MAY 9, 2024
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. While serving at Arnaud’s, I switched to a cocktail server position in the French 75 Bar and learned how to make the famous French 75 cocktail.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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. Cocktail culture existed in a duality at the time of the film’s release.
Imbibe Magazine
JULY 23, 2024
The Cambridge Public House Self-described as a “cocktail pub,” The Cambridge Public House opened in 2019 to combine the casual atmosphere of a pub with the innovative drinks and elevated service of a craft cocktail bar. The iron stools, room-length community table, and Guinness on draft all exude pub.
The Liquor Thing
APRIL 18, 2020
In British Royal Navy gin was used as an additive to decrease the bitter flavor of quinine, which was used to prevent malaria of England's sailors. It's been re-embraced as a cult and craft cocktail ingredient. In 2013 gin became popular worldwide with new brands. Gin consumption came down in the 20th century.
The Whiskey Wash
JANUARY 26, 2025
These are seasoned outdoors for nine months by the cooperage to remove the bitter tannins. For four days in February 2013, this strength was reduced but the backlash was so strong that Makers reversed its decision. The distillery rotates every 525-pound barrel by hand. Most larger distilleries automate this process.
Expert insights. Personalized for you.
Let's personalize your content