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Whether you’re at a Mexican restaurant, a French bistro, a tikibar, or your own home, here are 10 exceptional cocktail and food pairings. Stefan Was, owner, Porco Lounge & Tiki Room , Cleveland “With the summer heat in full effect, all I crave is oysters. It’s escapism at its finest, and somehow, it just works.”
Pumpkins While orgeat is traditionally made with almonds, at Tiki Chick in NYC’s Upper West Side, barmanager Linda Nivar reinvents the syrup with pepita seeds (the hulless seeds of certain pumpkin varieties) creating a unique spin on the tikibar staple while honoring her Latin roots. “I Shake until chilled.
Lance Bowman, barmanager, UMMO , Chicago There is no other vodka I could be more excited to mention than Good Vodka. Alex Serena, barmanager, Telefric Barcelona , Los Angeles Chopin Rye Vodka is my go-to for cocktails above and beyond your run-of-the-mill Vodka Soda drinks. appeared first on VinePair.
Dean Hakim, barmanager, Heirloom at the St. Damian Langarica, BarManager, Irwin’s , Philadelphia “My favorite rum at the moment is El Dorado’s High Ester Blend Rum. It’s a great sub for white rum in a Floridita Daiquiri and is a great complementing spirit for any tropical fruit-driven tiki drink.”
Credit: @junglehaus.cocktails on Instagram “For me, managing at a tikibar, I would say the easiest cocktail to master is a Honeysuckle, a rum-based cocktail. Linda Nivar, barmanager, Tiki Chick , NYC “In my opinion, the easiest cocktail to master is a Negroni. appeared first on VinePair.
Albert Beltran, barmanager, Wayfare Tavern , San Francisco “Whenever you’re at a loss for what to drink and just want something light and refreshing, look no further than a white vermouth and soda. .’” This tiki-style gin drink offers a delightful blend of tropical flavors, ideal for warm weather and summer vibes.
“At the turn of the millennia, you could show up to a bar and say, ‘I want to work at a bar,’” says Tony Jimenez, who runs the beverage program at Bolo in Philadelphia. Now barmanagers are asking, ‘What is your background?’ or ‘What have you done in your own research to compete for this job?’”
Fionna Gemzon, barmanager, None of the Above , St. Rob Krueger, barmanager, Smith & Mills Rockefeller Center , NYC “I love the storied history of rum and can geek out on it, so it’s difficult to pick just one. It can definitely be something special, but can also be used as a workhorse behind any bar or at home.”
Trey Sanford, barmanager, South Restaurant + Coffeehouse , Anchorage, Alaska In 2025, I think everyone should be ordering more Jungle Birds ! Jack Stevenson, barmanager, Death & Co , Los Angeles Im really excited about the potential rise of savory cocktails in 2025.
Fuller shook up a tiki cocktail crafted with a blend of three rums , tahini-infused amaro , espresso liqueur, and a raspberry Demerara syrup. After honing her skill set at Vicia, Pedraza made the leap to her most recent position as barmanager of St.
latched onto the flavorful liqueur, stirring it into everything from tequila-based Martini variations to intricate gin-forward Tiki drinks. Affectionately nicknamed bartenders ketchup for its versatility and avid fanbase, St-Germain quickly became a fixture at bars around the country. It didnt take long for the trend to spread.
” —Martin Fernandez, barmanager Rochambeau , Boston “Not a cocktail, but a spirit: rum. Jill Mott, director of wine, The Carlyle, a Rosewood Hotel , NYC “Tiki drinks are surprisingly great winter cocktails. NYC The article We Asked 19 Bartenders: What’s the Most Underrated Winter Cocktail?
These old-school bars have graduated to legacy status, and a new generation of bars are forging their own path. Paradise Lost integrates the retro coolness of a classic Southern California tikibar with the East Village’s gritty punk rock ethos to create hell’s version of a tropical joint.
Cesar Camilo, barmanager, Zuma , NYC “Park VS Carte Blanche has the complexity and richness of an older blend while retaining the younger stone fruit qualities found in most VS offerings. I love sipping this Cognac after a long shift as well as shaking it up in some of my favorite rum-based classic tiki cocktails.
Whether dining in our breezy upstairs bar and restaurant or dancing the night away in our jungle-inspired basement lounge, you are sure to find great vibes and delicious cuisine. Hiatus Hotel Hiatus/Sielo rooftop pool bar. This article is sponsored by Le Mon. Think apricot, rosemary, yuzu, or even a splash of local kombucha.
What makes it stand out is that it’s gin-based, unlike most classic tiki drinks. Each of these gins brings something unique to the bar, and we don’t mess with what already works.” Matthew Belanger, barmanager, Death & Co. , ” —Desiree Zavala, beverage director, Johnny’s Dock , Tacoma, Wash.
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. I think thats why weve seen spritzes rise in popularity they have a lower ABV, so theyre a bit more guilt-free.
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