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Q&A: Ago Perrone of The Connaught Bar

Imbibe Magazine

Since he took the helm of The Connaught Bar in 2008, his dedication to both substance and service has garnered the bar regular recognition as one of the world’s best. Imbibe: You’ve been with the bar since 2008; what was the inspiration to write this book now? The Connaught Bar opened in 2008, when I joined.

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Christmas Cocktail at Manetta’s Bar

Chilled Magazine

Our Drink of the Week is the Christmas Cocktail at Manetta’s Bar at Fleming’s Mayfair in London. Step into the timeless elegance of Manetta’s Bar at Fleming Mayfair where nestled within the historic walls of the hotel, this intimate and stylish bar offers a blend of innovative cocktails with holiday charm.

Bar 273
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How Spanish Cocktail Culture Crept Into American Bars

PUNCH

Like Italy before it, Spain's drinking culture, from classic drinks to ingredients like sherry, has become a major influence on American bars.

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Elevating Tradition at Arnaud’s French 75 Bar in NOLA

Chilled Magazine

Christoph Dornemann, Head Bartender at Arnaud’s French 75 Bar in New Orleans, Louisiana, began his career in the industry waiting tables at a Vietnamese restaurant in 2010. While serving at Arnaud’s, I switched to a cocktail server position in the French 75 Bar and learned how to make the famous French 75 cocktail.

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Spanish Wine Bars Are Having a Moment

Imbibe Magazine

In our March/April issue , Jennifer Fiedler explores the growing wave of Spanish wine bars and restaurants. The following are Spanish wine bars on our radar. Bar Vinazo, Brooklyn, New York The newest venture from sommelier, author, and restaurateur Joe Campanale, Bar Vinazo celebrates his love for Spanish wines.

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Nevermind the Guinness: You Can’t Have an Irish Bar Without Craic

Imbibe Magazine

And a bar without good craic? “There’s nothing nicer in the bar business than the hum of conversation with no background noise.” The bars in Ireland when we were young were conversation bars. There’s nothing nicer in the bar business than the hum of conversation with no background noise.” How was the craic?”

Bar 258
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Detroit’s Third-Shift Bars Were a Lifeline. Now They’re a Dying Breed.

PUNCH

Detroit, Michigan’s early morning bars, like Abick’s Bar and Eastpointe Pub, which serve factory workers and first responders, are in decline.

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