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Remembering Pableaux Johnson (1966-2025)

Imbibe Magazine

He was a fixture at New Orleans bars and restaurants, and at every type of celebration the city has to offer. As a photographer, he was unafraid to get right up in the face of his subjects at Mardi Gras or second-line parades, prompting and capturing genuine reactions, and documenting the distinctive exuberance he saw on the streets.

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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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Imbibe 75 Person to Watch: Robert Simonson

Imbibe Magazine

.” This past fall, he published the latest in his expanding range of books on the subject, The Encyclopedia of Cocktails , which continues his quest to document the contemporary cocktail renaissance and put it in a larger historical context. “It’s

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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

Alcoholic beverages date back to 13,000 BCE, when the first evidence of brewing beer was documented. was in its disco area, and the high-volume bar concept was introduced. The pair discussed the history of the American cocktail and how major U.S. events helped to shape the cocktails of today. By the 1970s, the U.S.

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Q&A: Leandro DiMonriva aka The Educated Barfly

Imbibe Magazine

Since publishing his first video in 2017 (on the quintessential Gimlet , of course), DiMonriva’s passion for cocktail culture and scholarship have helped turn The Educated Barfly into a fountain of behind-the-bar knowledge. At the time [around 2007], it was really difficult to get a bar job. You really had to know somebody.

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Graeme Wallace – The Scotch Whisky Icon Making Single Malt In Colorado

The Whiskey Wash

During this period, he published multiple books at a time when only a handful of experts, such as Charles Maclean and Michael Jackson, were documenting whiskys history in depth. I had access to papers and documents that had been abandoned and strewn around in the old managers cottage. Nothing had been archived at that stage.

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Key Wins: Lessons Learned from Five Years of Bar Consulting

A Bar Above

But chasing the latest “new thing” is often done at the expense of mastering the basics of running a successful bar/restaurant program. Let’s face it, the managers of a bar or restaurant have a lot of responsibility. Here are some key areas where systems can be developed, documented, and trained.

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