VinePair

AUGUST 14, 2024

While clear spirits like gin and tequila might feel like the most obvious choices for summertime sipping, rum and bourbon also have their place, as do lighter, low-ABV options like vermouth and Pimm’s. Their responses ranged from the classic rum Daiquiri to some less expected options. “The Saturn. .’” “The Saturn.

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Australian Bartender

MARCH 19, 2024

Ullo owner and drinks creator, Kurtis Bosley Ullo Pizza & Wine 23 The Strand, Dee Why NSW @ullo.pizzawine ULLO Pizza & Wine is the new venue by Oi Hospitality (Banco Manly, Corretto Dee Why, Bottled by BLOC) that is bringing a late-night vibe to the Dee Why Strip.

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Cheers

JANUARY 3, 2024

The rooftop bar and lounge at the Luma Hotel San Francisco — a BevX winner for Best Innovative Independent Beverage Program — has used that experience to create a beverage program that’s infused with Latin American spirit and vibrancy. The bar boasts natural wines from Chile, Argentina, Spain and California.

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VinePair

OCTOBER 8, 2024

There’s this misconception that rum drinks are complicated and overly sweet, but a Mai Tai is simple and light. The sweetness from the orgeat balances the acidity from the lime, and the vanilla notes from the dry curaçao complement the rum exceptionally well.” Roderick Williams, Bar Manager, Smoked , Columbia, S.C.

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VinePair

APRIL 23, 2024

Juel Triggs, bar manager, Eight & Sand at Central Station Hotel , Memphis, Tenn. Doug Kazley, bar manager, Ambli Global, Denver “Easy: Medley Bros. Nick Jackson, Head Bartender, The Rum House , NYC “The most underrated bourbon in my humble opinion is W.L. It’s the most perfectly versatile bottle I know.

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VinePair

DECEMBER 1, 2023

Teremana Tequila is serving holiday cheer by the bottle while giving back to the hospitality community that shines so brilliantly, now and year-round. Between Irish pubs and high-volume cocktail bars, Million honed his flavors as a barback, squeezing his own custom juices and lemonades, earning him the moniker “The Lemonade Man.”

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VinePair

FEBRUARY 1, 2024

—Matt Bazcor, bar manager, Annette and Traveling Mercies , Aurora, Colo. “I Nick Jackson, head bartender, The Rum House , NYC “My recommendation has to be Haku Vodka. Fionna Gemzon, bar manager, None of the Above , St. I prefer using Good Vodka for mixing cocktails.

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Tales of the Cocktail

SEPTEMBER 24, 2024

To date, TOTCF has granted more than $525,000 in awards to those who are actively improving the global hospitality landscape. This committee–comprised of industry leaders–shares a commitment to uplifting and advancing the hospitality community. Safe Bars ($15,000 grant awarded) Safe Bars Inc. Safe Bars Inc.

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Tales of the Cocktail

OCTOBER 3, 2023

Chosen from a pool of individuals, organizations, or 501(c)3 non-profits that improve the lives of bartenders and hospitality workers, grantees were selected by Tales of the Cocktail Foundation’s Philanthropy & Development Committee, who are key stakeholders with a passion for improving the industry. “We

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Tales of the Cocktail

OCTOBER 3, 2023

Chosen from a pool of individuals, organizations, or 501(c)3 non-profits that improve the lives of bartenders and hospitality workers, grantees were selected by Tales of the Cocktail Foundation’s Philanthropy & Development Committee, who are key stakeholders with a passion for improving the industry. “We

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VinePair

MARCH 20, 2024

From Dish to Drink Culinary-inspired cocktails are not a new trend — just look to modern classics like Don Lee’s “ Benton’s Old Fashioned ” that served breakfast in a glass and launched the fat washing technique all the way back in 2007, at PDT, or his buttered popcorn rum and Coke the “Cinema Highball” from the same era.

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VinePair

JANUARY 2, 2024

” —Jess Stewart, Beverage Director and Bar Manager, Trust Restaurant Group , San Diego “A Hot Toddy’s recipe uses simple ingredients, so the emphasis is on the quality of the items. Juliana Fisher, bar manager, Bar167 , Charleston, S.C. “A A good Hot Toddy is warming in every way.

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VinePair

FEBRUARY 22, 2024

” —Martin Fernandez, bar manager Rochambeau , Boston “Not a cocktail, but a spirit: rum. .” ” —Martin Fernandez, bar manager Rochambeau , Boston “Not a cocktail, but a spirit: rum. You can make a delicious variation of an Old Fashioned using rum, spices, and Jamaican bitters.”

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VinePair

JUNE 25, 2024

Gabriel Urrutia, professor of spirits, FIU Chaplin School of Hospitality & Tourism Management , Miami “My favorite bourbon has changed so much over the years, from the quantity-over-quality that my adolescent years provided to the new heightened sense of palatability that [I’ve grown] accustomed to in recent years. [It

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VinePair

MAY 13, 2024

These old-school bars have graduated to legacy status, and a new generation of bars are forging their own path. Superbueno’s a celebration of warm, upbeat Mexican-American hospitality. He also wanted to integrate hospitality and cultural identity in the space without building a cantina-style restaurant or a tequilaria.

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Australian Bartender

JULY 17, 2024

Adelaide, SA Antico, Brisbane, QLD Rum Bar of the Year Proudly sponsored by The House of Angostura Bar Kokomo, Darwin, NT Blue Kahunas, Newcastle, NSW Burrow Bar, Sydney, NSW Flamingo’s Tiki Bar, Cairns, QLD Hains & Co.,

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Today's Bartender

NOVEMBER 15, 2019

These days, there are so many different bartending blogs & websites that cover the hospitality industry. Favorite Post : 5 Essential “Soft Skills” for Great Bar Managers 6) Punch Punch is a James Beard Award-winning online magazine that writes about wine, spirits, beer, and cocktails. And often about bartending too.

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VinePair

NOVEMBER 25, 2024

See Recipe Thyme-Infused Pumpkin Treat Made with white rum , lemonade, and roasted pumpkin and thyme purée, this cocktail will give you something to be thankful for this year. See Recipe Rum Hot Toddy The beauty of the Hot Toddy is its simplicity, which gives way to endless variations and reproductions.

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Good Spirits News

MARCH 27, 2025

The Bartender Spirits Awards is excited to announce the panel of esteemed bartenders and hospitality buyers who will serve as judges for the 2025 competition. beverage industry, these experts will assess spirits across categories based on quality, value, and packaging, with a focus on what works best in the bar and hospitality environment.

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Bar Magazine

APRIL 22, 2025

These judges brought a wealth of experience from various sectors, including hospitality, retail, and education, ensuring a comprehensive evaluation of each entry. 2025 London Spirits Competition judges The judging panel included some of the UKs most respected voices in spirits, hospitality, and the drinks trade.

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Good Spirits News

APRIL 22, 2025

These judges brought a wealth of experience from various sectors, including hospitality, retail, and education, ensuring a comprehensive overview of each entry. 2025 London Spirits Competition judges The judging panel included some of the UKs most respected voices in spirits, hospitality, and the drinks trade.

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Cheers

MARCH 10, 2025

Bill Sabine is bar manager at the Nautilus Pier 4 in Boston. What was your first job in the beverage or hospitality industry? I enrolled in a local bartending school with job placement and landed an event bartending gig, then worked up to the clubhouse bar. I got my start at Riverton Country Club in Palmyra, New Jersey.

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Dry Atlas

FEBRUARY 5, 2025

But what started as a part-time bartending job soon evolved into a full-fledged passion for hospitality, innovation, and education in the beverage industry. I was in nursing school but wondered if it was fulfilling me as much as hospitality potentially could. Thats what initially attracted me to the industry. So I wasnt new to it.

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VinePair

JANUARY 28, 2025

” Sam Wood, bar manager, SALT , Boulder, Colo. Resting in six distinct casks sourced from every continent, it draws on a world of flavor: Three rum barrels from across the Caribbean, north and south of the Americas; sherry barrels from Europe; mizunara oak from Asia; brandy from Africa; and Aussie tawny casks from Oceania.

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Cheers

FEBRUARY 19, 2025

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 bar manager 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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