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I’ve used it in everything from Dirty Martinis to clarified tomato highballs. 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. I get it; coming from a high-volume background, I understand the need for efficiency.
After conquering low-lift highballs and easy equal-parts concoctions, most aspiring bartenders are eager to step into the big leagues and attempt more intricate cocktails. The article We Asked 10 Bartenders: What’s the Hardest Cocktail to Master? But it’s so worth it when you nail it, and you will!” appeared first on VinePair.
Their efforts produced a space that can be described as an upscale dive bar: an of-the-moment concept that’s meant to be a step above a sticky-floored dive offering beers and stale pretzels but a notch below a high-volume joint slinging highfalutin $20 cocktails. The article Do Upscale Dives Belong in the Modern Bar Landscape?
Also on offer may be a frozen cocktail or two, draft cocktails, a fat-washed cocktail, a clarified milk punch, a Boilermaker, a fancified whiskey highball, something with shochu, and a spritz. And also people are realizing that at those high-end cocktail bars, those cocktails are very, very expensive and the margins are very tight.
Many bars and restaurants are attempting to do ‘highvolume’ without any of the training, systems, infrastructure etc. The article Building Faster Rounds — and Better Drinks — With Attaboy’s Haley Traub appeared first on VinePair. In a follow-up story, he added: “This is not an isolated problem. needed to accomplish said goal.”
Be sure to head to the backroom record store and flip through the albums with a Japanese whisky Manhattan in hand, or explore the bar while enjoying your highball and the state-of-the-art sound system by Uncanned Music. But the energy is fun, the drinks served quickly, and once you find a seat and make new friends, you won’t want to leave.
But in high-volume sports bars and dives where the cocktail menu doesnt stretch beyond two- to three-ingredient highballs, many bartenders resort to free pouring (with a speed pourer attached to a bottle) to maximize efficiency. That isnt to say that theyre just winging measurements. appeared first on VinePair.
Craftroom , tucked in the basement of a large office building amid innocuous izakayas, offers a vast whisky selection alongside seasonal cocktails crafted with precision like a lacto-fermented, lemon sour highball. The article 10 Unexpected Cities to Visit This Year for Top-Tier Cocktails appeared first on VinePair.
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