This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
For aspiring bartenders, formal mixology training and recognized certifications can make a significant difference in skill level, credibility, and career prospects. Whether you aim to work in a high-end cocktail bar, cruise ship, or start your own lounge, investing time and effort in reputable courses is essential.
Introduction: The Ascent to Mastery: Why Advanced Mixology Matters for Bartenders In the fiercely competitive world of bartending, merely knowing the basics is insufficient for true distinction. We will explore the science, art, and business of advanced mixology, giving you the tools to become a true master of your craft.
Edgar Davies (left), barmanager at Front/Back Accra at a pop-up at Talking to Strangers in Cape Town. Palm spirits quickly became the symbol of resistance against colonial oppression as locals resolved to produce and consume in hiding, says Quest.
A shaken Martini actually goes against a fundamental mixological rule that spirit-forward drinks don’t benefit from the aeration that shaking imparts. James O’Donnell, barmanager, Fives , New Orleans “Shaken or stirred? However, what those movie clips don’t show is the bartender’s eye roll when preparing the drink.
No craft cocktail bar should ever use it. Colin Williams, barmanager, Saffron , New Orleans “If there’s one bottle I wish would disappear from the back bar, it’s Drambuie. It’s mainly used for the Rusty Nail , a cocktail that’s rarely ordered these days. 2024) appeared first on VinePair.
Lauren Killian, barmanager, Smoked , Columbia, S.C. Salvatore Menga, director of mixology, The American Bar at the Stafford , London The Boulevardier is hands-down one of the most underrated whiskey cocktails out there. If you like Boulevardiers , definitely give this drink a try. 2024) appeared first on VinePair.
Bartending in most modern restaurants and craft cocktail bars has become considerably more knowledge-intensive, and consumers are more educated about mixology. Today, even average bar guests have all its variations committed to memory. Now barmanagers are asking, ‘What is your background?’
Riesler Morales, head of mixology, Casa Chi , Chicago “The best tequila for under $50 is Arette. Fionna Gemzon, barmanager, None of the Above , St. Mike di Tota, corporate barmanager, The Smith , Chicago “Tequila Ocho Plata is my go-to for high-quality tequila that won’t break the bank.
Notes Milan Rai, director of mixology at Mykonos restaurant on Seven Mile Beach in the Cayman Islands, created this recipe. Notes Wil Schultz, barmanager at Oak Steakhouse Nashville, created this recipe. . Lemon juice Instructions Combine infused gin, syrup and lemon juice in a shaker. Top up with sparkling ros and stir.
Consider this brand-new release your comprehensive tour through the rich history of Black mixology. If you’ve ever visited Brooklyn’s Scorpion Bowl-slinging, shipwreck-themed cocktail bar Sunken Harbor Club, you may have seen this handbook proudly on display.
In fact, it’s one of the hallmarks of modern mixology that dirty ice should never touch fresh liquor again. But at Le Veau d’Or, bar director Sarah Morrissey is using dirty ice in the restaurant’s marquee cocktail. The article At Le Veau d’Or, an Old Martini Tradition Gets a New Spin appeared first on VinePair.
Suzy Critchlow, barmanager, Pascual , Washington, D.C. Gabriel Morales, barmanager, 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.
we explored the “Potato Head” style of mixology, and how the Shinji’s bar team uses it to breathe new life into familiar formulas. Moe left Sweden at 18 to travel the world, living in India, Thailand, Amsterdam, and eventually Spain, where he perfected the fun, playful, raucous side of hospitality in dive bars.
Chain restaurant bars aren’t exactly known for their mixological prowess, but as consumers become more cocktail savvy, some corporate restaurant brands have been quietly raising their game. I worked in a Chili’s in high school,” says Sarah Morrissey, the barmanager of the recently reopened Le Veau d’Or on New York Upper East Side. “I
One of those early supporters was bartender Brian Miller, who was on the opening bar team at the now-shuttered Pegu Club in 2005 and today serves as the barmanager at New Jerseys Stockton Inn. The article How St-Germain Went From Bartenders Ketchup to Spritz Sensation appeared first on VinePair.
Abraham Flota, barmanager, Prospect , San Francisco “I think both Mojitos and Espresso Martinis are universally hated by bartenders.” Colm Whelan, general manager, Desert 5 Spot New York , NYC “One drink that should be retired from cocktail menus is the Cosmopolitan. Hailey Donovan, barmanager, Northern Spy , Canton, Mass.
1) A Bar Above Founded by the wonderful couple Chris & Julia Tunstall, A Bar Above is easily one of the best resources out there for bartenders. Whilst their primary focus is on cocktails & mixology for bartenders and cocktail enthusiasts alike, there’s something for everyone here. Let’s get to it.
Jeffrey Morgenthaler Author of ‘The Bar Book,’ Jeffrey Morgenthaler is one of the most influential bartenders/barmanagers/owners in the industry. For those of us looking to learn more about bartending, mixology, and the industry in general, from a man who’s done/seen it all, look no further. Let’s get to it.
The school morphed into a far-better-known bar, also called LAB. In 2003, he was hired as barmanager at Fifteen, a restaurant and social experiment by chef Jamie Oliver, who brought in young people from disadvantaged backgrounds and taught them the restaurant business. Heavily hyped by the media, Fifteen was always packed.
The accelerating trend is an untimely development for the bar industry, which already has to contend with the perils of rising inflation and moderating drinking habits. Dry January can be a real fight for bars these days, says Derek Brown, author of Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails.
In the age of molecular mixology, carbonated cocktails have become fairly common in bars and restaurants with robust beverage programs. Barmanager Liz Hitchcocks Girl Cola. The article NYC’s Lullaby Is Pioneering a New Way to Carbonate Cocktails With ‘Girl Cola’ appeared first on VinePair.
The popular cocktails weve seen on social media tend to lend themselves to brunches and a more all-day mindset, says Daniel King, restaurant and barmanager at Evelyns at the Hutton Hotel in Nashville. John Gibian, bar lead at The Lions Share in San Diego, also sees a rise in shochu.
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content