Bar Manager Craft Cocktails Vodka 
VinePair
MARCH 18, 2025
Were still living in a vodka world. While tequilas rise in popularity grabs headlines and drives conversations, vodka remained the top-selling spirit in the U.S. The data may make the whiskey snob in your life roll their eyes, but it makes sense from a cocktail perspective. Which vodkas do they consider best for mixing drinks?
VinePair
NOVEMBER 7, 2024
No craft cocktail bar should ever use it. ” —Alex Jump, founder, Focus on Health “I’d love to see the end of artificially flavored vodkas. Especially in cocktail bars and lounges, as it diminishes the quality of the drinks. Plus, it just isn’t a great look.
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VinePair
JUNE 30, 2025
“I find that I take that part of my childhood, combine it with cocktail and flavor theory, and put it all together.“ After honing her skill set at Vicia, Pedraza made the leap to her most recent position as bar manager of St. Louis’s speakeasy-style New Society, where experimentation and modern techniques take center stage.
VinePair
JULY 22, 2025
In the ‘90s and early aughts, during the “Cocktail Renaissance” or the “Craft Cocktail Movement,” many industry pros created new drinks by taking tried-and-true templates and putting their own spin on them. Laura Maddox, bar manager and owner, Small Victory , Austin “The Bitter Giuseppe, created by Stephen Cole in Chicago.
Cocktails with Suderman
JANUARY 29, 2025
As a long-time reader of your newsletter, and someone who became a career bartender and bar manager after studying and learning from that newsletter, I’d like to ask for your perspective about the future of the craft cocktail movement. Cocktail maximalism is thriving.
VinePair
SEPTEMBER 2, 2024
“I think this made people look at Midori again, but this time in relation to the quality of shochu and all these whiskies that weren’t really a thing in the States before the craft cocktail movement.” “As As craft cocktails push the boundaries of what bars can do, bartenders have been able to use Midori in unprecedented ways.
VinePair
AUGUST 27, 2024
So, when management offered to recruit a few bar-curious servers to cover the vacant lunch shifts, I jumped at the opportunity to cut lemon and lime wedges all day in exchange for feeling like I was Tom Cruise in “Cocktail” for a few hours on a Tuesday afternoon. Ten or 15 years ago, dive bars were beer-and-a-shot spots. “At
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