Imbibe Magazine
JUNE 30, 2025
Alex Tubero, Opto, New York City “Dill brings a fresh flavor and lots of aromatics to cocktails,” says Suzanne Gibson, bar manager of Current Charcoal Grill in Birmingham, Alabama. Muddle 7 sprigs of dill in a cocktail shaker and add the remaining ingredients. But, like most big personalities, dill can be divisive.
VinePair
DECEMBER 19, 2024
It also serves multiple purposes: measuring small amounts, scooping olives or cherries, and even muddling in a pinch. ” Dean Metjaha, bartender, Bar Bonobo , New York City One of the most impactful unsung heroes of the bar is the fine-mesh strainer. Lui Fernandes, bar manager, Ember and Alma , Marlborough, Mass.
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VinePair
JUNE 3, 2025
Lance Bowman, bar manager, UMMO , Chicago Coming from a whiskey house the Old Fashioned built, my answer is cautionary. And puh-lease, for the love of all things boozy, do not muddle any fruit in my drink. Or go even simpler with a perfectly made highball: quality bourbon, ice-cold club soda, and a twist of citrus.
Cheers
FEBRUARY 9, 2024
Lime juice Fresh muddled raspberries Instructions Combine ingredients in a shaker Shake and double strain into cocktail glass with a hibiscus rose rim. Notes Mario Ruiz, bar manager of Villa Azur in Miami Beach, created this recipe. . Combier orange liqueur ½ oz. Coconut purée ¾ oz.
VinePair
NOVEMBER 3, 2024
Pumpkins While orgeat is traditionally made with almonds, at Tiki Chick in NYC’s Upper West Side, bar manager Linda Nivar reinvents the syrup with pepita seeds (the hulless seeds of certain pumpkin varieties) creating a unique spin on the tiki bar staple while honoring her Latin roots. Add sugar and stir.
VinePair
FEBRUARY 18, 2025
They lean too heavily on a corn-dominant mash bill and new oak, which masks the character of the grain and creates an overly sweet, muddled profile. Jonah Gibbs, bar manager, Petite Boheme , Las Vegas I actually understand and see some value in flavored whiskeys. The term small batch also isnt regulated.
VinePair
SEPTEMBER 27, 2024
To dive into the inspiration of this eye-catching concoction, VinePair tapped Sarah Morrissey, bar manager at the newly revived Upper East Side institution. His version was much more simple with just gin, muddled blackberries, and crushed ice,” Morrissey says. Basically like a Daiquiri spec, but with gin.
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