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Founder April Wachtel Solves Cocktail Problems with Cheeky Cocktails

Chilled Magazine

Espresso that has been sitting for a few hours doesn’t foam up properly, and most people (or high-volume bars) can’t pull fresh shots for every cocktail. Plus, Espresso Martinis have too many ingredients why do you have to add vodka, coffee liqueur, fresh Espresso, AND simple syrup?

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25 years of FUNKIN COCKTAILS

The Cocktail Lovers

These days, the FUNKIN COCKTAIL range includes a fine line in purées, syrups, liqueurs and mixers, all aimed with professional bartenders in mind. FUNKIN Triple Sec Liqueur Be cool, B Corp And there’s more… Did you know that FUNKIN is the first British cocktail brand to become a certified B Corporation? Just like FUNKIN. To garnish?

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professionals

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We’re Recapping Chilled 100 ELEVATE 2024: The Second Golden Age of the American Cocktail with Dale DeGroff and Ted Breaux

Chilled Magazine

Alcoholic beverages date back to 13,000 BCE, when the first evidence of brewing beer was documented. The distillation of medicinal liqueurs, emergence of punch and bitters, and commercialization of vermouth followed from 1500 CE to 1796 CE. was in its disco area, and the high-volume bar concept was introduced.

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We Asked 11 Bartenders: What’s Your Most Controversial Cocktail Take?

VinePair

With that in mind, check out 11 bartenders’ most controversial cocktail takes below, from the uselessness of jiggers to the importance of non-alcoholic drinks. Bartender of The Year – USBG Presents World Class Sponsored by Diageo “Overly complex cocktail builds just don’t fit the reality of a busy, high-volume NYC bar.

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Walk-On’s Shoots to Score With Menu Revamp

Cheers

The drink combines Espolon reposado tequila, Ancho Reyes chile liqueur, mango puree, fresh lime, agave, and a Tajin spice rim. It features Wheatley vodka, Owens Espresso Martini mix, Mr. Black liqueur, Evangelines praline liqueur and a cinnamon and sugar floater. This approach creates consistency across our bar program.

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Master Mixology: Advanced Techniques & Pro Secrets for Bartender Mastery

Mixologists

For example, understanding how different temperatures affect the viscosity of liqueurs is vital for creating perfectly layered cocktails. Speed, efficiency, and organization are crucial for handling high-volume situations without compromising quality.

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How Flavored Whiskey Became a Major Part of Modern Drinks Culture

VinePair

Technically, most of these drinks aren’t true whiskeys, which must be bottled with at least 40 percent alcohol by volume (ABV), according to regulations, meaning a minimum of 80 proof. In an age of overproof, “ hazmat ” bourbons, the low alcohol level in flavored whiskeys is the opposite — and might even be part of their appeal.

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