Remove 2015 Remove Bartending Remove Craft Cocktails
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It’s Everywhere, It’s So Julia — Midori Is Brat

VinePair

The bartender thrusts a Hulk green cocktail into your hands and you take a sip, allowing the melon-flavored concoction to wash over your taste buds. you ask the bartender. “A Now, bartenders are eager to demonstrate that Midori is more than just a one-trick pony. What is this?” But something shifted in the mid-2010s.

Liqueur 105
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The Sazerac: The mysterious (and confusing) history of this iconic classic

Australian Bartender

When absinthe was banned in the US, bartenders also turned to Herbsaint as a replacement for the herbal element. “[David Wondrich] also pointed out that the whole Peychauds – coffee house – cognac – Sazerac cocktail link is pure conjecture. The only article about it I can find is in this very magazine, in an article from 2015.

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From Dorm Room Shots to At-Home Aperitifs: Millennials Re-Embrace Pregaming

VinePair

She’s not alone, as more millennials choose to drink that first round at home rather than pop by a buzzy cocktail bar or show up early for a dinner reservation. Did age and the pandemic conspire to turn us into homebodies with bartending chops and well-stocked bars? Why not stay in for happy hour instead?

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Rum Trends in 2024

Cheers

Then in 2015, we released a single barrel rum.” Wray & Nephew on the Estate in the 1940s and is known worldwide as the storied inspiration for the creation of the original Mai Tai cocktail — was released in June 2023 and sold out in minutes through the brand’s digital channels. We didn’t see many super-premium aged rums back then.

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Bartender Magazine’s Top 10 Bars in New York City [2024]

Bartender.com

Marks Place, New York, NY 10009 Year Established: 2007 Type: Speakeasy Notable Features: Secret entrance through a phone booth, innovative drinks Social Links: Instagram , Facebook , Yelp Overview: Accessed through a hidden entrance inside a hot dog joint, PDT is famed for its secretive charm and innovative cocktail menu. Let us know!

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Interview with John Wiseman, Founder of Curious Elixirs

Dry Atlas

It was trial and error, talking to top bartenders, and getting inspiration because I love drinks and I love food. When I launched back in 2015, there was a need, but no community of “sober curiosity” for a couple more years. That’s why we’re “booze-free craft cocktails.” It’s so much fun to work on.

Alcohol 98
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There’s No “I” in Team for Collin Griffith, Beverage Director at OAK

Chilled Magazine

I always seek improvement and education so after doing high volume for some time, I decided to pursue fine dining cocktail bartending because of the craft, added Griffith. I started working for Bryan Dayton in 2015 at Denvers Acorn and really started to dig into the craft cocktail side of things.