2018 Infusions Rum 
Imbibe Magazine
JUNE 9, 2025
The Inferno Room Opened in 2018 in the bustling cultural hub of Fountain Square, The Inferno Room offers “escapism at its finest,” says Coy. But the drinks—and 300-plus-bottle rum collection—aren’t the only draw. Left to right: Oysters and a Hurricane at Strange Bird; the Foxtail (cognac, rum, spices, and passionfruit) at Strange Bird.
Imbibe Magazine
NOVEMBER 18, 2024
In the last two years, I’ve sipped a Tiramisu Martini at a Nashville cocktail bar (see recipe below), spooned up a version dotted with local strawberries in a farmhouse in Burgundy, France, and spotted a green tea-infused take at a Manhattan sushi spot. From 2018 and 2023, that number grew by 3.8 percent on average each year.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
VinePair
JULY 2, 2025
The amber “tonic,” a gin-based liqueur infused with a secret blend of citrus and herbs, was originally created by bar owner James Pimm as a digestive aid. By 2018, sales of the once-obscure liqueur had jumped 48 percent and the The New York Times declared the Aperol Spritz the “drink of the summer.” 1 Cup, has been produced since 1823.
Imbibe Magazine
OCTOBER 7, 2024
“The menus are based on common stops on old nautical routes of the 1800s, in which sherry and rum get a lot of use, while a large back bar of bourbon and rye gives opportunities for curious patrons to expand their palates.” Goods makes it easier by instead being a neighborhood tavern that only carries local microbrews on draught.”
Drinkhacker
JUNE 19, 2024
before turning to distilling in 2018 and opening the Potomac Distilling Company in DC’s riverside District Wharf neighborhood. He produces a Guyanese-style rum in a variety of expressions, all of which form the bulk of the backbar at his distillery’s in-house tiki lounge, Tiki TNT. 100 proof. Lip-puckering stuff to be sure.
Imbibe Magazine
MAY 12, 2024
Hana Makgeolli Since 2017, Alice Jun has been making both traditional and experimental makgeolli (Korean rice wine) and opened the Hana Makgeolli brewery, with business partner John Limb, in late 2018. If you’ve never tasted makgeolli before, opt for a flight of ferments that range from creamy and fizzy to rich and sherry-like.
VinePair
OCTOBER 17, 2024
By 2018, Richard had been hired by culinary whiz Dave Arnold for the opening team at Existing Conditions. “I There, Richard has infused his own personality through the use of vintage glassware and other subtle flourishes. A year later he started a “Tiki Takeover” series at Prime Meats in Brooklyn.
Expert insights. Personalized for you.
161 
Let's personalize your content