VinePair

SEPTEMBER 24, 2024

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. Rollin Colmenares, head bartender, RT60 Rooftop Bar and Lounge , NYC “My favorite mezcal for Margaritas is Banhez Mezcal Artesanal Ensamble.

Bartender 103

Bartender Bartending Tequila Bar Management 103

VinePair

AUGUST 28, 2024

The New York-based food scientist, bartender, and technologist pioneered techniques like centrifuge clarification, force carbonation, rapid infusion, liquid nitrogen chilling, and nitro-muddling, just to name a few. I’m biased, of course, because I was head bartender at both bars.

Bar 111

Bar Simple Syrup Bartender Bartending 111

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 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 116

Simple Syrup Infusions Head Bartender Bartender 116

Cheers

JANUARY 23, 2024

One thing everyone seems to agree on: No-/lo-alcohol drinks are here to stay. The range of use is great — from sweet, creamy cheese foam garnishing a cocktail to hard cheese grated on top or even infused within spirits,” the report says. and Carbonate listed cheese cocktails one of the year’s drink trends.

Gin 111

Gin Tinctures Liqueur Infusions 111

VinePair

JULY 31, 2024

Wiseman infuses agave with mustard seeds, adds in mezcal to emulate the smokiness from a grill, and a few drops of vinegar to provide acidity, and says that Lustau Vermut provides a touch of saltiness and umami. “I Hot dogs and non-beer alcoholic pairings are just salt, fat, acid, and sugar working together in perfect harmony.”

Club 105

Club Bar Head Bartender Beer 105

VinePair

JULY 16, 2024

This is a new member in the Empress 1908 family and it’s just as much of a showstopper as their original butterfly pea blossom-infused gin. Evan Flynn, head bartender, Death and Co. Claudia Lara manager/head bartender, Rogue Bar , Queens, N.Y. Denver “ Maestro Dobel Diamante Reposado Tequila. “ St.

Bartender 122

Bartender Bartending Bar Gin 122

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 94

Wine Alcohol Infusions Head Bartender 94

VinePair

MAY 12, 2025

The flavor, achieved by infusing toasted Corn Flakes in cold milk and using that as a base for ice cream, tapped into playful childhood emotions and was an instant sensation. Sure, some bartenders held onto their Froot Loop- and Cinnamon Toast Crunch-infused creations, but for the most part cereal milk remained a thing of the past until now.

Infusions 105

Infusions Food Safety Bartender Bartending 105

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. Its made with caramelized onion-infused vodka, house-pickled green tomato brine, and blanco vermouth, then garnished with a goat cheese-stuffed olive. Pittsburgh restaurant Scratch & Co.

Zero-Proof 70

Zero-Proof Infusions Vodka Tequila 70

VinePair

FEBRUARY 8, 2024

That same month, September 2017, Vice Munchies was perhaps the first alcohol industry publication to write about Empirical in an article titled “This Once-Abandoned Warehouse Might Contain the Future of Booze.” The 27 percent ABV spirit was, like all Empirical releases, uncategorizable.

Liquor 119

Liquor Bartender Bartending Bar 119