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Erick Castro and the Quest to Preserve the Neighborhood Bar

Imbibe Magazine

in the San Diego drinks scene , Erick Castro has long been known for his lavish-leaning cocktail programs at bars that could fairly be described as opulent. The apothecary-inspired Polite Provisions was a pioneer of the city’s craft cocktail scene when it opened more than a decade ago.

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Life Beyond the Bar with Garvey Alexander

Chilled Magazine

Throughout his career, he has been involved in many aspects of restaurant operations, from designing cafés and bars to leading front and back-of-house teams. Garvey took charge of his future by creating something deeply personal and meaningful: The Brunch God comic book. Strain into the prepared chilled glass.

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professionals

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Book Review: Slow Drinks

Drinkhacker

While homesteading in southern New Jersey farm country, Danny applied lessons learned to his own local brews and shrubs, eventually helming the bar program at well-known restaurant The Farm and Fisherman, where his focus on natural, seasonal ingredients and modifiers earned him national acclaim.

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We Ask Bar Owner Joe Lamonica the Story Behind Vuolo’s Cocktail Menu

Chilled Magazine

Vuolo’s a popular Italian restaurant and bar located in Winthrop, Massachusetts offers a detailed cocktail menu featuring between 15-17 cocktails every three months and rotates a specials menu with their most exciting three-four ideas every month. I motioned over to Chloe and said, “That’s it”. Talk to us about your team.

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The Ultimate Guide To Craft Mocktails For Dry January

A Bar Above

We here at A Bar Above obviously love cocktails– as do you, I’m sure, since you’re on this site. Plus, for those of us in the hospitality industry, offering a thoughtfully-crafted, non-alcoholic option for guests who are not drinking alcohol– for whatever reason– is just excellent service and good business.

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Bar Cart Essentials: Create a Stylish Home Bar Setup

Mixologists

Introduction: The Art of the Home Bar - Why a Stylish Bar Cart Matters In the theater of home entertaining, the bar cart is the star, a mobile stage for your mixology prowess. This isn't just about aesthetics; it's about crafting an atmosphere, a sense of occasion, and a personal touch. Elegant and iconic.

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We’re Recapping Chilled 100 ELEVATE 2024: The Second Golden Age of the American Cocktail with Dale DeGroff and Ted Breaux

Chilled Magazine

was in its disco area, and the high-volume bar concept was introduced. But as Breaux said, those beverages were “all sizzle and no steak” — they were mixed drinks; not cocktails. In 1988, however, DeGroff created the cocktail menu for The Rainbow Room’s grand reopening. By the 1970s, the U.S.