Bar Management Liqueur Mixology 
Imbibe Magazine
FEBRUARY 12, 2025
Edgar Davies (left), bar manager at Front/Back Accra at a pop-up at Talking to Strangers in Cape Town. Palm spirits quickly became the symbol of resistance against colonial oppression as locals resolved to produce and consume in hiding, says Quest.
Mixologists
MARCH 28, 2025
Introduction: The Ascent to Mastery: Why Advanced Mixology Matters for Bartenders In the fiercely competitive world of bartending, merely knowing the basics is insufficient for true distinction. We will explore the science, art, and business of advanced mixology, giving you the tools to become a true master of your craft.
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VinePair
NOVEMBER 7, 2024
But there’s usually one bottle that functions as something of a nemesis, and seeing it on a trusted establishment’s back bar or a good friend’s bar cart is enough to burrow under their skin — and heaven help the well-meaning soul who presents it as a gift. No craft cocktail bar should ever use it.
Australian Bartender
JUNE 9, 2025
But come nightfall, it transforms into a sophisticated hole in the wall drinking destination: Sydney’s first dedicated tea and coffee cocktail bar. Bar manager and cocktail curator, Fumiaki Michishita, is the creative force and backbone of the venue. Michishita says Japanese mixology always starts with the produce.
Cheers
FEBRUARY 5, 2025
Notes Milan Rai, director of mixology at Mykonos restaurant on Seven Mile Beach in the Cayman Islands, created this recipe. Print Bouquet of Flowers Course Drinks Keyword Champagne, cranberry, elderflower liqueur, hibiscus liqueur, lemon, Licor 43 Ingredients 1 oz. Juliette peach liqueur oz.
VinePair
SEPTEMBER 24, 2024
Suzy Critchlow, bar manager, Pascual , Washington, D.C. Gabriel Morales, bar manager, Sexy Fish , Miami “I like to use Lost Explorer Espadín Mezcal infused with cilantro and finished with fresh lime juice, house-made celery, and serrano syrups. It shines without overwhelming any of the other ingredients.
VinePair
MARCH 20, 2024
we explored the “Potato Head” style of mixology, and how the Shinji’s bar team uses it to breathe new life into familiar formulas. Shinji’s takes this approach to the limit by making their own bespoke liqueurs, leading to new and unique takes on drinks like the Vesper and Last Word. In last month’s “Techniques!”
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