2021 Bartending Highball 
Cheers
DECEMBER 19, 2024
The new generation of bartenders draws inspiration from the distilled wine spirits timelessness, versatility and range to create Cognac cocktails, Velez says. Guests appreciate how Calvados enhances body and adds complexity to drinks, whether served in a simple highball or a reimagined Old Fashioned, says Rivas. Franky Marshall.
VinePair
JUNE 30, 2025
Louis’s New Society was crowned VinePair’s Best New Bartender of 2025. The day began with a bonus round in which the bartenders were tasked with creating a drink on the fly using Luxardo products, their choice of spirits from the VinePair bar, and anything they could find at the nearby Whole Foods. Even competing at all was a surprise.
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VinePair
OCTOBER 17, 2024
“I am constantly looking for the intention of a classic drink and investigating what might have changed over time and how we can get back to that intention,” says Garret Richard, chief cocktail officer at Brooklyn’s Sunken Harbor Club since it opened in 2021. That often requires looking at newer ideas to do so.”
Imbibe Magazine
JANUARY 29, 2024
When Los Angeles bartender Adam Fournier was spotlighted as an Imbibe 75 Person to Watch in 2022 , he was helping to change how people viewed the spirit-free drinks category by creating provocative and unique NA recipes. These days, the NoMad LA alum has been traveling and judging Diageo’s World Class competitions, which he won in 2021.
Australian Bartender
JUNE 4, 2024
By James Irvine, Group Creative Cocktail Lead, Merivale & 2023 Bartender Magazine Bartender of the Year Whilst perched at a bar, it is undeniable paying short odds of the inevitability of a guest ordering a Margarita. It’s the world’s most popular cocktail, and for good reason.
Australian Bartender
JANUARY 8, 2024
I remember really wanting to learn about bartending when I was in high school and I actually went to a bartending course in a bowling alley in Nashville, Tennessee when I was 17. She finds the competition process very valuable and would encourage other bartenders to push past any reservations they may have to reap the rewards.
VinePair
NOVEMBER 20, 2024
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. The final touch is a dusting of cherry blossom powder.
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