VinePair

FEBRUARY 21, 2024

The ability to manage the delicate interplay between spirit, sweet, sour, bitter, and dilution separates great bartenders and mixologists from amateurs. Head bartender Reylock outlines how the staff has learned to keep asking questions and keep pursuing the next delicious cocktail: “How can we make a Dirty Martini with no olive brine?

Liqueur 98

Liqueur Simple Syrup Bartending Bartender 98

VinePair

JANUARY 25, 2024

Whether or not your neighborhood Trader Joe’s can sell alcohol is determined by state and local laws. logo — just above the Product of Italy declaration is a “let’s throw the spaghetti against the wall and see if it sticks” classification of amaro, aperitivo, and bitter. , a new $10.99 He notes that the $10.99

Bitters 115

Bitters Bartending Bartender Happy Hour 115

VinePair

AUGUST 14, 2024

My little trick that, in my opinion, always makes it even better: a little dash of Angostura bitters and making a mint simple syrup with the leftover leaves and stems! It’s a nice alternative to an Aperol Spritz , which tends to be a bit bitter. ” —Jillian Moore, head bartender, My Loup , Philadelphia “Tongue Twister.

Bartending 96

Bartending Bartender Bar Manager Bar Management 96

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. Not only is it rich and textured on the palate, but it lends itself well to things like sweet vermouth or bitters.

Bartending 105

Bartending Bartender Whiskey Head Bartender 105

VinePair

SEPTEMBER 24, 2024

Bottino pairs this mezcal with Dr. Ulrich red vermouth and bitter aperitivo to create the very popular smoky Negroni on our cocktail list.” Rollin Colmenares, head bartender, RT60 Rooftop Bar and Lounge , NYC “My favorite mezcal for Margaritas is Banhez Mezcal Artesanal Ensamble.

Bartending 100

Bartending Bartender Tequila Bar Manager 100

VinePair

AUGUST 28, 2024

I’m biased, of course, because I was head bartender at both bars. When I visit, Theo is working on sub-ingredients — a tincture for a carbonated non-alcoholic cocktail and he’s got multiple Spinzalls set up to clarify strawberries. My time behind bars came to a close, but I never stopped missing those drinks. “Not

Bar 110

Bar Simple Syrup Bartending Bartender 110

Bar Magazine

MARCH 8, 2024

When Jonatan Bou Guardiola, our Head Bartender, the team and myself, were brainstorming ideas, I looked down at one of our tables and saw my reflection, which is what ultimately inspired the menu. We take great pride in using our own house-made picklings, sherbets, bitters and infused liqueurs in each of the cocktails.

Bar 52

Bar Head Bartender Mixology Bar Management 52

VinePair

JANUARY 14, 2025

It has funky, tropical notes from the rum and pineapple juice appealing to your tiki lovers, and the addition of Campari will bring some bitter qualities that your Negroni drinker will find comfort in. If you are looking to branch out to try a tropical, bitter, but crushable cocktail, I highly recommend ordering a Jungle Bird.”

Bartending 126

Bartending Bartender Bar Management Bar Manager 126

Cheers

JANUARY 23, 2024

One thing everyone seems to agree on: No-/lo-alcohol drinks are here to stay. Jac’s On Bond in New York makes one with Grey Goose vodka, Lustau Blanco, balsamic vinegar, a pinch of salt, and garnished with skewered cherry tomatoes; Casaléna in Los Angeles has a Caprese Martini with gin, tomato, basil, vermouth and tomato celery bitters.

Gin 111

Gin Tinctures Liqueur Infusions 111

VinePair

JANUARY 17, 2024

By the time Booker and Dax closed in 2016, I was the head bartender, and I spent the next year at the NoMad learning to make a lot of very good drinks very quickly. Dave Arnold and Don Lee then opened Existing Conditions in 2018, and I will eternally be grateful that they saw fit to bring me on as head bartender.

Simple Syrup 115

Simple Syrup Infusions Head Bartender Bartending 115

VinePair

OCTOBER 1, 2024

Seeking to find out which drinks deserve to get the axe, we asked bartenders to spill the tea on the orders that make them wince. 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.

Bartending 98

Bartending Bartender Bar Management Bar Manager 98

VinePair

JULY 16, 2024

George’s Valley Gin Empirical Spirits Doritos Nacho Cheese Banhez Destilados de Fruta BroVo Spirits Uncharted Rhapsody American Forest Liqueur Bitter Journey Bing Zhou Mijenta Cristalino Avallen Calvados “The best newly released spirit we’ve added to our bar is Empress 1908 Elderflower Rose Gin. Evan Flynn, head bartender, Death and Co.

Bartending 121

Bartending Bartender Bar Gin 121

VinePair

FEBRUARY 5, 2025

This is a delicious combination of sweet, smoky, herbaceous, and bitter goodness. It really works well chilled but it’s also just served neat depending on the bartender. Edward Hardebeck, head bartender, Corima , NYC The trendiest shot right now, in my opinion, would be the Green Tea shot.

Bartending 91

Bartending Bartender Head Bartender Shooter 91

VinePair

MAY 13, 2025

It is exceptionally difficult to craft cocktails that are complex, delicious, and memorable without alcohol. The effect of alcohol can even help mask when a cocktail isnt perfectly balanced. In a bar setting, price points provide an additional layer of difficulty for non-alcoholic cocktails. 1nrestaurant twice by the L.A.

Wine 88

Wine Alcohol Infusions Head Bartender 88

Moody Mixologist

MARCH 19, 2025

If you're on the fence about this strongly flavored bitter liqueur, the Hanky Panky just might change your mind. This bar is perhaps best known for one of its legendary bartenders, Harry Craddock, who wrote The Savoy Cocktail Book in 1929. Fernet is made with a variety of botanicals and is often quite bitter.

Gin 52

Gin Head Bartender Liqueur Bitters 52

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. Spritz-style drinks have also become a year-round menu mainstay, as demand for light, low-alcohol cocktails and interest in Italian aperitivo culture continues.

Zero-Proof 70

Zero-Proof Infusions Vodka Tequila 70