The Cocktail Lovers

MARCH 25, 2024

Kristine Bocchino and Kaitlin Wilkes are on a mission: to build a community to foster the growth and success of women in the hospitality and drinks industry. Launching April 30th, The Ada Coleman Project is a dedicated digital space to empower women+ working in hospitality.

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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

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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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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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. Chavez and Sondre Kasin, the director of bars at Gracious Hospitality Management , wanted to create a green version of the classic cocktail so they turned to the melon liqueur.

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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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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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Tales of the Cocktail

SEPTEMBER 24, 2024

To date, TOTCF has granted more than $525,000 in awards to those who are actively improving the global hospitality landscape. This committee–comprised of industry leaders–shares a commitment to uplifting and advancing the hospitality community. Safe Bars ($15,000 grant awarded) Safe Bars Inc. Safe Bars Inc.

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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 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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VinePair

OCTOBER 1, 2024

From an ‘80s staple that reemerged to dizzying popularity to an eight-ingredient alcohol roundhouse known as one of the booziest drinks out there, keep reading to learn which cocktails get the downvote. Known for its high alcohol content, it’s a drink that often sacrifices quality for potency, making it unbalanced and muddled.

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Today's Bartender

NOVEMBER 15, 2019

25 Bartending Blogs That you should check out in 2022 These days, there are so many different bartending blogs & websites that cover the hospitality industry. Jeffrey Morgenthaler Author of ‘The Bar Book,’ Jeffrey Morgenthaler is one of the most influential bartenders/bar managers/owners in the industry.

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Today's Bartender

NOVEMBER 15, 2019

These days, there are so many different bartending blogs & websites that cover the hospitality industry. Favorite Post : 5 Essential “Soft Skills” for Great Bar Managers 6) Punch Punch is a James Beard Award-winning online magazine that writes about wine, spirits, beer, and cocktails. And often about bartending too.

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VinePair

NOVEMBER 25, 2024

—Tito Pin-Perez, creative director, Rayo Cocktail Bar , Mexico City See Recipe Amaretto Sour “Guilty pleasure for me is an Amaretto Sour… but, I always add a bit of the leftover cranberry sauce to give it a bit more tartness. WhistlePig 10 Year Rye is a little bit higher alcohol, perfect for mixed drinks like a Manhattan or Old Fashioned.”

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The Cocktail Lovers

JANUARY 17, 2025

Whether you’re doing Dry, Damp or you’re firmly in ‘the-first-month-of-the-year-definitely-calls-for-a-few-big-boy-abvs-to-see-you-through’ camp, get off that sofa, get out that door and support your favourite bars. If youre (still) doing Dry Try: Noobies, the new, non-alcoholic cocktail menu at Nine Lives in London.

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Good Spirits News

APRIL 22, 2025

These judges brought a wealth of experience from various sectors, including hospitality, retail, and education, ensuring a comprehensive overview of each entry. 2025 London Spirits Competition judges The judging panel included some of the UKs most respected voices in spirits, hospitality, and the drinks trade.

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Bar Magazine

APRIL 22, 2025

These judges brought a wealth of experience from various sectors, including hospitality, retail, and education, ensuring a comprehensive evaluation of each entry. 2025 London Spirits Competition judges The judging panel included some of the UKs most respected voices in spirits, hospitality, and the drinks trade.

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Dry Atlas

FEBRUARY 5, 2025

But what started as a part-time bartending job soon evolved into a full-fledged passion for hospitality, innovation, and education in the beverage industry. Now, as a leader in the non-alcoholic cocktail movement and a shareholder in Siponey, OBrien is shaping the future of how we drinkwhether with alcohol or without.

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VinePair

FEBRUARY 5, 2025

Nathan Oliver, beverage director, The Benjamin Hollywood , Los Angeles I think shots are great for camaraderie’s sake but I also think there is a want or a need to cool down the alcohol intake. Matt Chavez, bar manager, COQODAQ , NYC The M&M shot is a favorite of ours at Theodora Mezcal and Montenegro.

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PubClub

MAY 10, 2025

Idahos craft cocktail scene is thriving, fueled by local ingredients like huckleberries and potato vodka, and a booming hospitality industry. From Boises trendy lounges to Coeur dAlenes lakeside bars, bartending offers a creative, lucrative career. Bar Management : Keep the bar clean, stocked, and compliant with health codes.

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Cheers

FEBRUARY 19, 2025

For one, the popularity of low- and no-alcohol drinks remains so strong that theyre no longer a trend but now a menu mainstay for many operators. Ready-to-drink beverages (RTDs), which have been on fire in the off-premise, have been making their way to bars and restaurants too. And now, the drink trends for 2025.

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Cheers

FEBRUARY 20, 2025

Bar Louie also has a few Spiked Sangrias house mixed to order, and Spiked Dessert Drinks such as the new Whole Lotta Latte, made with Smirnoff caramel vodka, RumChata, cream, espresso and cinnamon. Pairing up Part of Bar Louies strategy to lean into adult beverages is to create alcohol pairings that enhance the dining experience.

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