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The Ajabu Cocktail Festival Celebrates African Drinks Culture and Community

Imbibe Magazine

Edgar Davies (left), bar manager at Front/Back Accra at a pop-up at Talking to Strangers in Cape Town. The November show in Cape Town honored Ankrah with every bar pop-up featuring a creative riff on the Pornstar Martini. Ankrah, who passed away in 2021, was a longtime colleague and friend of festival co-founder Asare-Appiah.

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New late-night wine bar Letra House opens in Sydney’s CBD

Australian Bartender

Notable wines include the Apostolos Thymispolous Xinomavro 2021, a fruit-forward, crunchy red from Greece, and the rare Paolo Bea Arboreus 2016, an orange wine made with skin-contact Trebbiano. The selection spans global regions, including the US, Lebanon, Greece, Italy, France, and Spain.

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How Guinness Led a Modern Nitro-Stout Takeover of Britain’s Pubs

VinePair

Meanwhile, at Anspach and Hobday, a small brewery in South London, nitro porter now makes up 70 percent of production, from a standing start in the spring of 2021. Back at the Devonshire, as that Friday lunchtime bleeds into early afternoon, deputy bar manager Sam Donohoe — another Dubliner — is pouring pint after pint of Guinness.

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We Asked 11 Bartenders: What’s the Best New Bourbon That’s Earned a Spot On Your Bar? (2024)

VinePair

Specifically, a tasting from their releases in 2020, 2021, and 2022. Alexandra Downing, bar manager, Grey Hen at Century Grand , Phoenix “When anyone asks for a new recommendation lately, I reach for Garrison Brothers Honeydew Bourbon. “We recently started offering a vertical from upstate New York, Widow Jane Vault Edition.

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Featured Bartender; Bethany Alyssa Nardi

Bartender.com

In 2021, she secured a spot at Hawks Restaurant in Granite Bay just as the restaurant began to reopen after pandemic shutdowns. Marc Jensen oversees our bar program as the beverage director and head Sommelier. She has an amazing program where they all get together and collaborate seasonally on new cocktail menus.

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Kayla Saito: From Nashville to koji fermentation classes, this is one bar professional making a stamp on the industry

Australian Bartender

Her Australian resume is impressive – from being part of the team at Black Pearl to managing the bars at first Leonardo’s and then Capitano, to group beverage manager of the Aru, Sunda, PARCS and Hotel Windsor group.

Bar 98
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Fermentation for Flavor and Opulence with Sebastian Tollius of Clemente Bar

VinePair

Taking Time to Develop The seeds for the ideas that took root to become the menu at Clemente were planted in 2021 when Chef Humm removed all animal products from the menus at EMP. Suddenly, traditional sources of umami — meat, fish, and cheese — were no longer available.

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