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But there are many other whiskey cocktails, many with historic roots, that have enjoyed a quiet revival along with the boom of craftcocktail culture. Whether spirit-forward, sweet, sour, or herbaceous, these unsung cocktails come in countless guises. Its warm mix of honey, citrus, spices, and whiskey offers cozy comfort.
The event also invites sports bars, dive bars, hotel bars, and restaurant bars—not just craftcocktail bars—outside of New York City to participate. Photo by Lizzie Munro Bars that want to join the festivities can sign up until October 6.
Mixologists across Tennessee can enter the Top of the Rocks Cocktail Competition. A call has been made for bartenders, mixologists, and craftcocktail makers to compete in the Top of the Rocks Cocktail Competition this May 19th. Credit: Tennessee Whiskey Trail Mixologists of Tennessee, this one is for you.
. “[David Wondrich] also pointed out that the whole Peychauds – coffee house – cognac – Sazerac cocktail link is pure conjecture. The first written reference to a Sazerac Cocktail is in 1899, and it was definitely a rye cocktail.” The only article about it I can find is in this very magazine, in an article from 2015.
A high-end beer or a craftcocktail at a restaurant can cost the same as a glass of ordinary wine. Alternative packaging — wines in cans or boxes, or any packaging that promotes small-consumption or on-the-go drinking — will increase wine’s appeal. Meanwhile, Generation X has often been overlooked by the industry.
It doesn’t matter if you’re in a fancy craftcocktail spot serving $20 Negroni riffs or a seedy dive bar with sticky floors and the faint smell of urine wafting through the air: Shot glasses are always on hand, waiting to be filled. Shots are the bar scene’s greatest equalizer. It’s also great for the staff.
We were also able to discover several smaller and regional brands, including Ammunition bourbon and rye; Via Carota craftcocktails; Spritzatto aperitivo; Root Out root beer-flavored whisky; Finvara Irish whiskey; and the Profanity Life family of “Good F*cking” wines and spirits. Zubrowka, the Polish bison grass vodka.
Their drinks were not only delicious, but emblematic of their respective careers, showcasing personality and unique approaches to craftingcocktails. Eleven Madison Park’s Sam Fuller takes a science- and ingredient-driven approach to craftingcocktails, incorporating new techniques whenever possible. “I
It’s a green flag because it’s been created and promoted by a young team of amazing Irish people who put relationships before budgets, and it represents a new era of contemporary, progressive products in the category. So, when I’m off the clock, I just want to relax with a decent cocktail and I want it in a reasonable amount of time.
They are also the new East Village tastemakers shifting the cocktail bar scene’s vibe to something that infuses modern technique and skill with the casual, punk-rock ethos of the East Village dives of yore — albeit with less graffiti in the bathrooms. The product isn’t the cocktail. It’s not for the cocktail.
With so many brands making their way into the category, unless beverage producers promote their drinks properly, they just become another product on the shelf in a sea of other RTDs. The competition makes it difficult to go head-to-head with the well-known brands. Another issue is a lack of marketing that has hurt some new RTDs, Randall says.
These experiences will offer attendees opportunities to enjoy craftcocktails, participate in interactive experiences, and learn about the brand’s legacy as “the First to Char Oak Barrels to make Bourbon.” Read the full article at Elijah Craig Named Official Bourbon of 2025 PGA Championship
Created in partnership with Barstool Sports founder and High Noon promoter Dave Portnoys rescue pit bull mix, Miss Peaches, Lucky One is vodka-based and non-carbonated, in line with many of the hard lemonades currently on the market. which has both vodka and barrel-aged whiskey.
We see a lot of travelers from [Southern California] so it was a great opportunity to provide locals and visitors to the resort a taste of New Orleans craftcocktail experience, Bodenheimer says. The article Long-Term Bar Residencies Have Usurped the Guest Shift appeared first on VinePair. For Schmuck, it was a bit different.
This article will guide you through creating a "Green Bar," exploring eco-friendly cocktail recipes, and embracing sustainable practices that minimize waste and maximize flavor. Promoting Circularity: Composting waste (e.g., Sourcing Responsibly: Choosing local, seasonal, and organic ingredients (e.g., Spring (e.g.,
In this comprehensive guide, we'll dive deep into the functional cocktail trend, exploring the key ingredients, techniques, and recipe ideas that are set to dominate the drinking landscape. What Makes a Cocktail "Functional"? Q: Where can I find the functional ingredients used in these cocktails?
In this comprehensive guide, we'll dive deep into the functional cocktail trend, exploring the key ingredients, techniques, and recipe ideas that are set to dominate the drinking landscape in 2025. What Makes a Cocktail "Functional"? Q: Where can I find the functional ingredients used in these cocktails?
This article will delve into that journey, exploring the evolution of Irish whiskey from its earliest beginnings as "holy water" to its current status as a beloved ingredient in classic and contemporary "highballs."
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