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Lexi Parker, leadbartender, Poka Loka Social Club , Denver “When it comes to an underrated Swiss-army-knife bourbon, J.W. Dant packs a punch, makes for a mean Old Fashioned , and will hold its weight against any syrup or bitters you throw its way.” At around $15, J.W.
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.
The trendiest shots right now, according to bartenders: Fernet Branca Hard Start Mezcal and Amaro Angelino Rye-Nar Forghetti Dickel whiskey and shot of au jus Vermouth Green Tea Bourbon Tequila Amortized wine Bottled-in-bond rye St. Cameron O’Brien, bartender, Swan Bar , San Diego “Shooting Branca Menta is the way to go!
Grace Tomczak, leadbartender, MAKfam , Denver “ Brother’s Bond Cask Strength has certainly earned a spot behind the bar at The Golden Swan. Alexandra Downing, barmanager, Grey Hen at Century Grand , Phoenix “When anyone asks for a new recommendation lately, I reach for Garrison Brothers Honeydew Bourbon.
Notes Garth Poe, barmanager at Easy Bistro & Bar in Chattanooga, TN, created this recipe. Notes Morgan Styers, leadbartender of Merchant & Trade in the Kimpton Tryon Park Hotel in Charlotte, NC, created this recipe. Lemon juice 4-6 drops Non-alcoholic lavender bitters 1 oz.
Juel Triggs, barmanager, Eight & Sand at Central Station Hotel , Memphis, Tenn. Victoria Goodwin, leadbartender, Blue Sunday , Bensalem, Pa. Doug Kazley, barmanager, Ambli Global, Denver “Easy: Medley Bros. Jonathan “Ilonis” Heredia, bartender, The Ritz-Carlton, Dove Mountain , Marana, Ariz.
Notes Garth Poe, barmanager at Easy Bistro & Bar in Chattanooga, TN, created this recipe. Notes Morgan Styers, leadbartender of Merchant & Trade in the Kimpton Tryon Park Hotel in Charlotte, NC, created this recipe. Lemon juice 4-6 drops Non-alcoholic lavender bitters 1 oz.
Roderick Williams, BarManager, Smoked , Columbia, S.C. Heather Blanchard, leadbartender, Virgin Hotels , New Orleans “I definitely wish more people ordered the Paloma ! There’s this misconception that rum drinks are complicated and overly sweet, but a Mai Tai is simple and light. The Last Word.
Though bars often relegate such peaty Scotch to atomizers that sit dusty and scarcely used next to exotic bitters on the bar top, and while some think Laphroaig is too much of a bully to cocktail with, I say play around with it and see how amazing it can taste!” And at under $25 retail? Get the heck out of here.”
In our world, that translates to a robust spirit that can stand out amongst strong flavors like citrus, amari, and bitters to name a few common cocktail bullies. At 100 proof, it’s a standout in stirred classics alongside sugar, bitters, or vermouths, but doesn’t punch out softer mixers like citrus or bubbles in highballs or sours.”
Gee Lee, leadbartender, Loch Bar Houston , Houston “I just fell in love with a new Scotch launched recently: Ardray Blended Scotch. Thomas Mahne, barmanager, The Lexington , Boston “Dornoch Distillery Redacted Bros. Recently, I had the Artist Blend in a Grapefruit Collins and it was delicious!” —Gee
George’s Valley Gin Empirical Spirits Doritos Nacho Cheese Banhez Destilados de Fruta BroVo Spirits Uncharted Rhapsody American Forest Liqueur Bitter Journey Bing Zhou Mijenta Cristalino Avallen Calvados “The best newly released spirit we’ve added to our bar is Empress 1908 Elderflower Rose Gin. Made from sweet potatoes and black koji.
Christian Favier, barmanager, Seahorse , Charleston, S.C. I think its a similar build to their old Rum Bar label, but a little lower proof. Sheila Arndt, leadbartender, Restaurant Revolution , New Orleans Probitas punches way above its weight class, especially in a Daiquiri. Worthy Park Silver for sure.
This is a delicious combination of sweet, smoky, herbaceous, and bitter goodness. It really works well chilled but it’s also just served neat depending on the bartender. Hard-to-get bottles like Malrt are being brought across state lines by New Yorkers eager to experience the cult-favorite, ber-bitter liqueur.
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