Chilled Magazine

AUGUST 5, 2024

I would make drinks for my family before I could even drink alcohol. He has pushed me hard to be the best that I can possibly be as a bartender and a bar manager. What inspired you to become a bartender? When people asked me what I wanted to be when I grew up, I said a bartender.

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Mixologists

MARCH 28, 2025

Behind the Bar Brilliance: Pro Secrets for Speed, Efficiency, & Customer Engagement Beyond crafting exceptional cocktails, pro bartenders must also master the art of bar management and customer engagement. They must also understand the legal and ethical considerations involved in serving alcohol responsibly.

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Imbibe Magazine

AUGUST 30, 2024

We macerated the purple cauliflower heads in neutral alcohol for 24 hours. Bar Trigona, for example, has built its identity around the region’s stingless Trigona bees, and the honey harvested from its proprietary farm and apiary. The liquid was then coffee-filtered, diluted, and stabilized with sugar,” says O’Kane.

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The Cocktail Lovers

JANUARY 25, 2024

The products in question are Linie Aquavit, a caraway-based spirit which dates back to 1805, then we put Ben Branson’s Seasn Cocktail Bitters to the test, seeing what characteristics the two very distinct bottles bring to non-alcoholic and spirit forward drinks. Garnish with an orange twist.

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VinePair

MAY 30, 2024

For me, they’re a way to enjoy a Martini and imbibe less alcohol. It’s all a reflection of America’s changing drinking habits, and for many, that might no longer include a big cup of alcohol. Tobias Hogan, bar manager at Can Bar in Portland, Ore., Either way, it’s helping the bottom line.

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VinePair

MARCH 11, 2025

When Emmanuelle Garcia took on the role of bar manager for The Waiting Room in Durham, N.C., This can sometimes be misconstrued as me trying to be problematic. When it comes to avoiding these hurdles, self-awareness can go a long way. they knew that their ADHD and ADS could be a potential issue with their staff.

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VinePair

AUGUST 14, 2024

Albert Beltran, bar manager, Wayfare Tavern , San Francisco “Whenever you’re at a loss for what to drink and just want something light and refreshing, look no further than a white vermouth and soda. .” ” —Hailey Cook, bar manager, Hawkeye & Huckleberry Lounge , Bend, Ore.

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Chilled Magazine

APRIL 4, 2024

Even highly experienced bartenders have told me they don’t have a good understanding of bar management, and long-time bar managers have confided that they were never actually trained in the position. Why is this also the first step to running a profitable bar?

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Bartender Bartending Bar Management Bar Manager 100

VinePair

NOVEMBER 20, 2024

They tend to drink a little hot, with alcohol content wavering between 100 and 140 proof. But many drinkers love the no-holds-barred punch of flavor and aroma that these cask-strength whiskeys deliver. ” —Hailey Donovan, bar manager, Northern Spy , Canton, Mass. We’ve had many guests keep coming back for it.

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The Cocktail Lovers

SEPTEMBER 18, 2024

Here’s where the top eight bartenders will get to bring their Showerings Cider cocktail to life in front of a panel of judges comprising the legend that is Peter Dorelli, joined by Sophie Bratt (bar manager at Nobu), and us. Other alcohols are allowed. And we can’t wait. What’s in it for the winner, we hear you cry?

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Bartender Bartending Bar Management Bar Manager 110

VinePair

FEBRUARY 1, 2024

Its neutrality can also provide a cocktail’s anticipated pop of alcohol without masking the flavors of its other ingredients. Matt Bazcor, bar manager, Annette and Traveling Mercies , Aurora, Colo. “I Fionna Gemzon, bar manager, None of the Above , St. I prefer using Good Vodka for mixing cocktails.

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Vodka Bartender Bartending Head Bartender 98

Cheers

JANUARY 2, 2024

Bars and restaurants are crafting these libations with care and creativity and in some cases developing no-alcohol versions of their signature cocktails. Notes Garth Poe, bar manager at Easy Bistro & Bar in Chattanooga, TN, created this recipe. Mount with ice and shake. Seedlip Garden 1 ½ oz.

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VinePair

AUGUST 27, 2024

“At the turn of the millennia, you could show up to a bar and say, ‘I want to work at a bar,’” says Tony Jimenez, who runs the beverage program at Bolo in Philadelphia. Now bar managers are asking, ‘What is your background?’ It’s very hard to make two bars that are less than a thousand square feet apiece in Shawnee, Kan.,

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VinePair

DECEMBER 10, 2023

Unless you’re partying with a very specific crowd — or vacationing with one highly ambitious Brit — chances are that gin isn’t dominating any alcohol-adjacent conversations that arise. Oysters and alcohol have an epic love story , and their relationship takes center stage in this hedonistic how-to from Brooklyn institution Maison Premiere.

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VinePair

APRIL 9, 2024

Charles Friedrichs, bar manager, The Jones Assembly , Oklahoma City, Okla. Everyone who drinks alcohol at any level knows the name Don Julio. It’s also additive-free, and I personally love a pandemic success story when it comes to launching an alcohol brand.” It has become mainstream, but wasn’t always so.

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VinePair

JULY 11, 2024

In addition to rising operational and overhead costs, he also must factor in the insurance costs connected to a state law that requires all South Carolina businesses serving alcohol to carry a liability policy at a minimum of $1 million. Still, the establishment makes gains on the drink because of the sheer volume of sales. “We

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VinePair

JANUARY 30, 2024

It’s one of the only alcoholic drinks that looks really good in a photo,” says Ian Ryan, author of “ A Beautiful Pint: One Man’s Search for the Perfect Pint of Guinness ,” out in the U.S. later this month. Diageo bosses are unlikely to be too worried just yet, though. Could Guinness get even more popular?

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Cheers

JANUARY 3, 2024

Bars and restaurants are crafting these libations with care and creativity and in some cases developing no-alcohol versions of their signature cocktails. Notes Garth Poe, bar manager at Easy Bistro & Bar in Chattanooga, TN, created this recipe. Mount with ice and shake. Seedlip Garden 1 ½ oz.

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Mocktails Simple Syrup Mixologist Zero-Proof 98

VinePair

JULY 9, 2024

A recent report published by beverage data analytics firm ISWR indicated that agave spirits — a space primarily driven by tequila — was the only alcohol category to experience growth in the U.S. It is the purest form of tequila expression, as the product comes straight from the still before they cut it to lower the alcohol percentage.

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Tequila Bartender Bartending Head Bartender 105

VinePair

JULY 2, 2024

Shane Mastroine, bartender/bar manager, Table 45 , Cleveland “ Harleston Green Scotch is a great well. Its alcohol by volume isn’t staggering, either, so it doesn’t burn the palate out!” Adrian Lindsay, bar manager, Missy Lane’s Assembly Room , Durham, N.C. It’s a good sipping Scotch for sure.

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VinePair

SEPTEMBER 2, 2024

In recent years, Americans have demonstrated a particular interest in one aspect of Japanese culture that was previously relatively overlooked: alcohol. The nation’s cuisine has long been adored by U.S. diners, Japanese video games are played in households nationwide, and each year, a growing number of U.S.

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The Cocktail Lovers

MARCH 25, 2024

Specifically within the hospitality and drinks industry, this is evident in the disproportionately low percentage of women holding positions of power such as bar management and ownership and even entering cocktail competitions. This way, there is no excuse,” she says.

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VinePair

APRIL 26, 2024

It blunts the heat of alcohol, tempers the acidity of citrus, and contributes texture to any cocktail. On this episode of “Cocktail College,” we’re joined by Austin Hennelly, bar manager at Los Angeles’s Kato , for a masterclass on one of the four fundamental components of cocktails: sugar.

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Bevspot

JULY 10, 2015

Calculating Inventory Usage Successful bar managers will tell you that efficient inventory management is the key to maintaining a profitable bar. Simply place your alcohol orders across all of your product through our bar inventory app and complete your inventories in half the time directly on your phone or tablet.

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Inventory Bar Management Bar Manager Vodka 52

Bevspot

JULY 10, 2015

Successful bar managers will tell you that efficient inventory management is the key to maintaining a profitable bar. If your bar management software or inventory spreadsheets are set up correctly— we’ve got a template for you if they’re not—you should be able to access an inventory usage report.

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Inventory Bar Management Bar Manager Vodka 52

VinePair

SEPTEMBER 24, 2024

Suzy Critchlow, bar manager, Pascual , Washington, D.C. Gabriel Morales, bar manager, Sexy Fish , Miami “I like to use Lost Explorer Espadín Mezcal infused with cilantro and finished with fresh lime juice, house-made celery, and serrano syrups. It shines without overwhelming any of the other ingredients.

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VinePair

AUGUST 22, 2024

Some bartenders mentioned bottles that are slightly lower in alcohol to soften the spirituous burn the category is known for, while others chose their picks because they’re ubiquitous and accessible. Albert Beltran, bar manager, Wayfare Tavern , San Francisco “ Old Forester 86 Proof.

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Bartender Bartending Whiskey Head Bartender 105

VinePair

JULY 23, 2024

Shane Mastroine, bartender/bar manager, Table 45 , Cleveland “The most overrated tequila cocktail is a Tequila Sunrise. I’m so glad that folks are no longer hiding the ‘taste of alcohol’ in an overly sugary, orange juice-drowned drink that I’m sure people drank solely because it looked nice.”

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Tequila Bartender Bartending Bar 98

Bar Magazine

JUNE 18, 2024

Led by Kevin Rigault, Bar Manager at Bar Les Ambassadeurs, the team has carefully selected seasonal ingredients which they have transformed into delicious cocktails which are completely unique in flavour. The menu focuses on highlighting the complexity of each ingredient, through a minimalist cocktail-blend.

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Bar Magazine

APRIL 22, 2024

Bar Manager, Alice Ford , has worked with Chef Adam and her team to create this selection of cocktails, sourcing inspiration from the new Spring menu at Frog, the complementing flavour combinations and Alice’s own passions and style of drinks.

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VinePair

NOVEMBER 26, 2023

You fill the container with the apple slices and the vodka, seal the lid, and wait a day or two for the fruity essence to penetrate the spirit’s soul as it absorbs some of the alcohol. You’re a bartender or home bar enthusiast who just made a spirit infusion. They’ll say you’re making drinks for people that don’t like alcohol.”

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Spiritz

AUGUST 13, 2024

While the primary aspect of any bar is to dish out the most innovative cocktails using different kinds of ingredients and placing strong emphasis on quality, another factor that is now being incorporated is that of implementing sustainable practices. The one primary thing that is transforming the cocktail industry is technology.

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Tales of the Cocktail

SEPTEMBER 24, 2024

Safe Bars ($15,000 grant awarded) Safe Bars Inc. was founded in 2013 with the mission to create safe, equitable, and inclusive alcohol-serving spaces by empowering staff with the tools to recognize and intervene in problematic situations. Run by and for hospitality professionals, they’ve grown from training staff at D.C.

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Bar Cop

SEPTEMBER 9, 2019

The food and drink is great, the service fabulous and your restaurant or bar is busier than ever - but are you still wondering why your bottom line profits aren't all that they should be? However, beverage costs must be controlled if an operation is to reach maximum potential of gross profit from alcohol sales.

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Bar Magazine

MARCH 8, 2024

Oozing elegance and exclusivity, The K Bar at the Kensington Hotel is London’s next upcoming destination bar. Adrian Gonzalez Parrondo, Bar Manager of The K Bar, tells us more about West London’s hidden gem, sharing details of the team’s immaculate approach to providing guests a quality, yet home-from-home, experience.

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VinePair

JANUARY 14, 2025

Trey Sanford, bar manager, South Restaurant + Coffeehouse , Anchorage, Alaska In 2025, I think everyone should be ordering more Jungle Birds ! Jack Stevenson, bar manager, Death & Co , Los Angeles Im really excited about the potential rise of savory cocktails in 2025.

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Bartender Bartending Bar Management Bar Manager 126

VinePair

JANUARY 2, 2024

The thing you have to be careful with is unlike water that evaporates at 212, alcohol evaporates at 173 degrees. So if you make your toddy too hot, you’ll cook off the alcohol. Juliana Fisher, bar manager, Bar167 , Charleston, S.C. “A “I think Toddies are best around 135 to 150 degrees Fahrenheit.

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Bartender Bartending Bar Management Bar Manager 116