VinePair

OCTOBER 17, 2024

Raised among the retro culture of Los Angeles and a tiki enthusiast before he was old enough to drink — he came to the culture via exotica music in high school — Richard ditched his focus on a radio career to get into bartending. The article Next Wave Awards Bartender of the Year: Garret Richard appeared first on VinePair.

Bartender

Chilled Magazine

APRIL 3, 2024

It’s inspired by a sketch from Autumn’s father he created in 2014. 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. In terms of packaging, the bourbon bottle is custom-made, a project that took a year and a half to complete. Garnish with lemon.

Simple Syrup

VinePair

MAY 21, 2024

But once upon a time, back when Dante opened in 2015, the cocktail to drink was the Garibaldi, an obscure highball made of Campari and “fluffy” orange juice and topped with an orange wedge. 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.

Bar

VinePair

APRIL 17, 2024

The day I graduated from college I was fortunate enough to already be working my dream job, bartending at New York’s Booker and Dax. Keep in mind, in 2014 you didn’t have to sign a blood oath with your Southern rep and stash 14 cases of Fireball in a basement to get a Pappy allocation. Your choice which one!”

Simple Syrup

Imbibe Magazine

JUNE 4, 2025

Coming from Pisa, Italy, where he got his start at his family’s restaurant, Bargiani joined the lauded Connaught Bar in London in 2014. And since the first meeting we discovered alignment and shared vision to create an elegant yet versatile glassware range to engage with the bartender community.

Mixology

VinePair

JUNE 5, 2025

Craftroom , tucked in the basement of a large office building amid innocuous izakayas, offers a vast whisky selection alongside seasonal cocktails crafted with precision like a lacto-fermented, lemon sour highball. Bartenders frequently go off-menu to customize drinks for guests or concoct new ones la minute.

Bar