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The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One

Chilled Magazine

Ten-Fun by Andres Labourdette - @Liquorsmith_ Ingredients 1 bottle Ten To One Rum 1 stick of Cream Cheese 1 c. Banana Syrup Bar spoon of Cinnamon Dash of Vanilla Extract Preparation Blend until consistent and clarified overnight in the refrigerator. Bottle and enjoy over a large ice cube! Lime Juice 1 c. Fernet oz.

Rum 246
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4 Modern Old-Fashioned Recipes You Need To Try

Chilled Magazine

Photo by Freight House Liqueur , Whiskey New Fashioned by Freight House — Paducah, KY Ingredients 2 oz. Pisa Nut Liqueur 8 dashes Woodford Reserve Chocolate Bitters 1 Orange Peel Preparation In a rocks glass, express the orange peel and place pith side up. Add small ice cubes, Rittenhouse Rye and Pisa liqueur. Stir 5-6 times.

Infusions 275
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The Cocktail College Podcast: The Improved Whiskey Cocktail

VinePair

Today, we break down that exact terminology from a historical and technical perspective with Tristan Brunel, the bar director at New York’s Tusk Bar , as we explore the Improved Whiskey Cocktail. Dust off that bottle of Maraschino liqueur, get some absinthe ready, and tune in for more.

Whiskey 86
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Bar Cart Essentials: Create a Stylish Home Bar Setup

Mixologists

Add sweet and dry vermouth, and liqueurs like Cointreau and Amaretto Disaronno for versatility. Mixing and Serving: Must-Have Bar Tools and Equipment (Professional Grade) Crafting cocktails requires the right tools. A long-handled bar spoon is ideal for stirring. A bottle opener and corkscrew are non-negotiable.

Bar 52
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Meet the Mixologist: Jocelyn Jolley

Cheers

Also, working in an Italian restaurant, combining the bitterness of most Italian liqueurs with this versatile spirit ends up creating the perfect balance that you would never expect. You support small businesses in the area and nationally; how do you find these sources for bar ingredients? Gem and Bolt mezcal ½ oz.

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Building a Purpose-Driven Backbar with Nightmoves’ Orlando Franklin McCray

VinePair

We received one bottle of everything that year: Lot B 12-year, 14-year Rye, plus the big dogs, Pappy 15, 20, and 23. The p **g contest of who can have the most bottles or the craziest allocation isn’t alluring. All it takes is the right budget to build one of those bars. “Your choice which one!” I know,” she replied.

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Why Drink Organic?

Drink Me

Opting for a spirit that embraces open-air fermentation and bottling onsite to ensure consistency and field-to-bottle quality, is a good place to start. 1.5oz Azuñia Blanco Organic Tequila 1oz Dr. McGillicuddys Coffee Liqueur 1oz Organic Dark Roast Cold Brew.5oz 5 Bar-spoons vanilla bean syrup Build in Yarai mixing pitcher.

Tequila 52