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We Asked 12 Bartenders: What’s the Best New Tequila That’s Earned a Spot at Your Bar? (2025)

VinePair

We’re still in the midst of a tequila boom. And tequila is certainly a spirit that rewards the curious drinker. A big part of the category’s growth is arguably tied to the seemingly endless parade of new tequilas hitting back bars or retail shelves every month, and each bottle could potentially be a new favorite.

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We Asked: “What Does Sustainability Mean to You?”

PUNCH

This year, Punch is partnering with Astral Tequila, who brings shared values of sustainability, resourceful upcycling and social responsibility to the forefront of the Best New Bartenders initiative. This company is the world’s first low-carbon, low-waste wine and spirits distribution system.

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We Asked 21 Bartenders: What’s the Best Vodka for Mixing Cocktails?

VinePair

While tequilas rise in popularity grabs headlines and drives conversations, vodka remained the top-selling spirit in the U.S. Lance Bowman, bar manager, UMMO , Chicago There is no other vodka I could be more excited to mention than Good Vodka. Were still living in a vodka world. in 2024, raking in $7.2

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How to Use Fall and Winter Produce in Cocktails, According to Bartenders

VinePair

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.

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We Asked 14 Bartenders: Which Cocktail Do You Wish People Would Order More? (2025)

VinePair

Trey Sanford, bar manager, South Restaurant + Coffeehouse , Anchorage, Alaska In 2025, I think everyone should be ordering more Jungle Birds ! Jack Stevenson, bar manager, Death & Co , Los Angeles Im really excited about the potential rise of savory cocktails in 2025.

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The Collective opens new dining and drinks hub in The Rocks this friday

Australian Bartender

Tailor Rooms cocktail menu has been developed by The Collectives Head of Bars, Mael Jego, Tailor Room Bar Manager, Benji Kinoial, with support from Hunter S.t passionfruit, which combines aperol, sparkling wine, and passionfruit. Hospitalitys Beverage Director, Ali Toghani.

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How St-Germain Went From Bartender’s Ketchup to Spritz Sensation

VinePair

In the late aughts, cocktail modifiers were largely limited to fortified wines and vermouths, and the ones that did exist were centuries old, like green and yellow Chartreuse. latched onto the flavorful liqueur, stirring it into everything from tequila-based Martini variations to intricate gin-forward Tiki drinks.

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