Remove 2023 Remove Bitters Remove Tequila
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We Asked 12 Bartenders: What’s the Best New Tequila That’s Earned a Spot at Your Bar? (2025)

VinePair

We’re still in the midst of a tequila boom. And tequila is certainly a spirit that rewards the curious drinker. A big part of the category’s growth is arguably tied to the seemingly endless parade of new tequilas hitting back bars or retail shelves every month, and each bottle could potentially be a new favorite.

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Brandy and Cognac Trends for 2024

Cheers

in 2023 to pre-Covid levels of 12.8 In addition to intense competition from tequila, domestic whiskey and the ready-to-drink (RTD) segments, brandy and Cognac had to contend with economic pressures, as inflation put a crimp in some discretionary spending. Volume consumption for the brandy and Cognac category declined 10.2%

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How Alcohol Retailers, Bars and Restaurants Embrace Sustainability

Cheers

operating locations two specialty cocktails: the Bee’s Harvest Margarita, a premium Margarita made with Patron Silver tequila, and the Bourbon Bee’s Knees, made with Angel’s Envy Kentucky Bourbon whiskey. It’s the first tequila distiller to be GLOBALG.A.P. Global Good Agricultural Practice) Certified for meeting agricultural standards.

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How St-Germain Went From Bartender’s Ketchup to Spritz Sensation

VinePair

latched onto the flavorful liqueur, stirring it into everything from tequila-based Martini variations to intricate gin-forward Tiki drinks. Phil [Ward] was making tequila drinks with it; those just flew off the shelves. St-Germain was new, it was exciting, and Cooper knew how to get it in front of the right people.

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The 20 Most Popular Cocktail Recipes of 2023

Imbibe Magazine

But looking back at 2023, we discovered that the most popular recipes on the site were classic cocktails and familiar favorites from the year before. In 2022, a tropical classic came in at #5 on the list, but in 2023, that same recipe seized the top spot, pushing last year’s #1 Negroni Sbagliato to #2. Midnight Marauder No.

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A Negroni Week Globetrot

Imbibe Magazine

His tequila take, called the Maverick, weaves together the flavors of cherry tomato, lemon, and coconut oil for a savory and earthy Negroni. Its Quinoni is made with an Andean vermouth and quinoa bitters, while the Miski cocktail trades gin for miske , an Ecuadorean agave spirit, macerated with flowers.

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Denisse Soto’s Latin American Cocktail Program at Chicago’s Cariño

Chilled Magazine

She has developed cocktail menus for Osito’s Tap, Tacos Lotería, and Crepas Culichi in Oak Park, IL, and collaborated with brands like Espolòn Tequila and Topo Chico Hard Seltzers. Combining fruits like mamey with coconut and aged charanda from Uruapan creates a harmonious blend, enhanced with a few dashes of Angostura Bitters.

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