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The Ultimate Guide to The Porthole Infuser

Casual Mixologist

If youve been knocking around mixology blogs awhile, youve seen The Porthole infuser. Its just shy of over-engineered excess and regarded by professional and home mixologists as supercool must-have barware. What is the Porthole infuser? You can use it to make any cold infusion. How Do You Use The Porthole?

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Where to Drink Like a Local in Paris

Imbibe Magazine

The vibrantly hued Limpid combines rum infused with dried mango, fino sherry, cranberry, and clarified lime juice. Velvet curry, a syrup infused with light spices, tops the cocktail to add balance and depth. He prepares his go-to, the Old Fashioned , with rye whisky, banana-infused cognac, curry leaf, and an umami-forward syrup.

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Where to Drink in Greenpoint, Brooklyn

Imbibe Magazine

Achilles Heel Before the Greenpoint riverfront was a near unbroken string of high-rise condos, restaurateur Andrew Tarlow (Diner, She Wolf, Marlow & Sons), opened Achilles Heel in 2013 on a tucked-away side street.

Club 262
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Next Wave Awards Drinks Professional of the Year: Erick Castro

VinePair

It’s a spot where hard-working bartenders work, not fancified mixologists. Castro returned to his SoCal roots and joined forces with San Diego-based hospitality group Consortium Holdings, opening Polite Provisions in 2013. Credit: Kimberly Motos In a way, Gilly’s atmosphere and ethos symbolize Castro’s career coming full circle.

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EDITION PARTNERS WITH AWARD-WINNING BARS FOR A SERIES OF EXCLUSIVE EVENTS CELEBRATING THE WORLD’S 50 BEST BARS IN MADRID

Bar Magazine

The series will include takeovers from friends of EDITION including award-winning bars and mixologists Julie Reiner and Izzy Tulloch of Milady’s, Christina Rasmussen and Sasha Wijidessa of FURA, Eli Martínez of Tlecān , and Takuma Watanabe of Martiny’s.

Bar 52
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The 50 Best Spirits of 2024

VinePair

Planteray Cut & Dry Coconut Rum Much like Planteray’s “Stiggins’ Fancy Pineapple Rum,” Cut & Dry quickly became a mixologists’ favorite after launching in January of this year. Unabashedly coconut-forward, this flavored rum is infused with cut and dried flesh of the fruit (hence the name), and bottled at 40 percent ABV.

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