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What to Expect at Bar Convent Brooklyn this Year

Chilled Magazine

Since its debut in 2018, Bar Convent Brooklyn (BCB) has become a cornerstone event for the global beverage industry. Known for its celebration of premium and craft spirits, BCB creates a collaborative space where innovators, brands, and professionals shape the future of liquid culture through education, networking, and sharing best practices.

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Crafting Exceptional Cocktails with Bartender Adam Fournier

Chilled Magazine

Fournier has competed in prestigious events such as Heaven Hills Bartender of the Year and the Remy Martin Sidecar Competition and was named Diageo World Class US Bartender of the Year in 2021, placing in the Global Top 5. Beyond his work at Spago, he shares his insights into cocktail culture through writing and presenting.

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Cocktail Culture: Exploring Trends in London’s Bars in 2025

Bar Magazine

London boasts an unrivalled reputation for its vibrant nightlife and diverse cocktail scene. As 2025 unfolds, the city’s cocktail culture develops, presenting experiences that captivate locals and visitors alike. Enjoying a cocktail in a bar themed around a famous movie can be an extraordinary experience.

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ShakeStir Acquires Shaker & Spoon

Chilled Magazine

A Perfect Blend of Expertise and Innovation Shaker & Spoon, known for its handcrafted cocktails and deeply engaged community of cocktail lovers, joins ShakeStirs portfolio, which includes Cocktail Courier and Thirstie. “Their deep passion for craft cocktails and engaged subscriber base perfectly complement our mission.

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10 Years After His Passing, Sasha Petraske Still Lives On

VinePair

21, 2015, Sasha Petraske — the visionary bar owner who built the foundations of contemporary cocktail culture through seminal bars like Milk & Honey, Little Branch, The Varnish, and Dutch Kills — unexpectedly passed at the far-too-young age of 42. However, he’d participate in city charity events heavily. They make me sad.

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

VinePair

For a year, Miller worked these events alongside Rob Cooper and a few other Death & Co. bartenders, slinging St-Germain cocktails to eager crowds. Ahead of each event, the team would batch over 10,000 St-Germain drinks in the museums loading dock, and by the end of the evening, they were almost always entirely gone. .

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In a Post-Prohibition World, What’s the Point of ‘Speakeasies’?

VinePair

As Merriam Webster defines it , a speakeasy is a place where alcoholic beverages are illegally sold. Of course, we’re living in a world where people also slap the word moonshine onto the labels of fully taxed and government-approved bottles of alcohol for sale. Yet neither term is used with strict adherence to its definition.

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