A Bar Above

JANUARY 17, 2024

Did you know that A Bar Above offers a variety of educational courses on topics from mocktails to a becoming a better bartender ? Copyright A Bar Above If you’re craving a way to transform your favorite cocktails into elevated creations, you’re in the right place. Well, we do!

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VinePair

NOVEMBER 7, 2024

But there’s usually one bottle that functions as something of a nemesis, and seeing it on a trusted establishment’s back bar or a good friend’s bar cart is enough to burrow under their skin — and heaven help the well-meaning soul who presents it as a gift. No craft cocktail bar should ever use it. It’s squatty and cumbersome.

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Chilled Magazine

NOVEMBER 10, 2024

is a lively bar that has quickly grown into one of America’s most acclaimed cocktail destinations. Black Sesame Infused Knob Creek Bourbon* 1 oz. Located near San Francisco’s prestigious Union Square, Pacific Cocktail Haven (P.C.H.) Featuring cocktails that are inspired by Asian-Pacific ingredients, P.C.H. Ingredients ¾ oz. Cynar ½ oz.

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Australian Bartender

NOVEMBER 25, 2024

Jenna, Ian & Jacob at Sydney Bar Week 2024 Interview by Jenna Hemsworth and Jacob Cohen Reàl Infused Syrups have been a bartender’s best friend for nearly 20 years. And thus, in 2014, Reàl’s full line of Premium Infused Syrups were born. IB: Exactly. When I started as a young bartender, everyone emphasized using fresh fruit.

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Chilled Magazine

FEBRUARY 1, 2025

Innovative touches and twists by bartenders have shown just how cinnamon is having its own Renaissance as a trendy new kick to beloved bar cocktails. Of course, cinnamon-infused liquors or spirits are nothing newwith some we love more than others. But the list of to-dos behind the bar is already so long.

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Imbibe Magazine

JULY 29, 2024

Discover the first episode of The Grand Encounter: Behind the Bar featuring Carina Soto Velasquez and Hugo Togni from Bar Pompette in Toronto, as they discuss how Paris influences the world in the hospitality industry and how Togni brings his experience as a French bartender to a foreign country.

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Chilled Magazine

JUNE 5, 2024

In addition to the classic Vesper citrus tasting notes, Bar Continental’s Vesper cocktail features a new savory component – the infusion of Mirepoix Seasoning, a spice mix traditionally used in French cooking, alongside Cocchi Americano aperitif wine. Check out the recipe by award-winning Chef Sean Brock below!

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Chilled Magazine

SEPTEMBER 26, 2024

Helmed by Michelin starred Executive Chef Peter He 何少岩, the menu offers a robust array of novel and contemporary Sichuan dishes not limited to bar bites, but in their unique libations as well. Over the years after gaining experience, I had the skills to pursue owning my restaurant and bar. What is your favorite cocktail on the menu?

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Chilled Magazine

MAY 22, 2024

Participating bars and restaurants get to show off their original Martini recipes made with Junipero Gin, with each one sold contributing $2 to The Sisters of Perpetual Indulgence , a San Francisco-based non-profit organization of queer and trans nuns devoted to community service and activism, and other likeminded local organizations.

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Chilled Magazine

FEBRUARY 24, 2025

I started like most of us in this industry making my way behind various bars and restaurants and then, eventually delving into the creative aspect of recipe development and content creation. Where do you tend bar now? My home bar is pretty epic, and I have two unpaid (kitty) interns that dont help much at all.

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Advanced Mixology

JANUARY 16, 2025

The bar industry can feel stagnant. In todays competitive landscape, you need to think outside the box to entice a broader audience to your bar. Discover seven creative ways to attract a wider demographic, from crafting unique experiences to elevating your bars atmosphere. reached $395 million and experienced a 20.6%

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Chilled Magazine

JULY 17, 2024

Bar Director Evan Williams of Dalida in San Francisco, CA came across the technique of herb washing cocktails from a Copenhagen-based bartender named Peter Altyenberg, who utilizes the technique in a riff on a Mojito. Can it be used as a single infusion to highlight that flavor? Oxygen is the enemy here.

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Chilled Magazine

AUGUST 15, 2024

As drinkers’ palates have evolved and become more sophisticated and complex, their desire for a well-constructed bar menu and top-shelf drink program is essential. Here are a few simple tips to take your bar menu and drink program to the next level. What kind of drinking establishment are you? Italian restaurant?

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Imbibe Magazine

DECEMBER 17, 2024

For Cocktail Geeks: Shaker & Spoon This Brooklyn-based cocktail subscription service features cocktail bar-caliber recipes and kits created by some of the best bartenders in the industry, such as Sother Teague and Caer Maiko. Raising the Bar’s Pithy cocktail box. Crafted Taste’s gin kit.

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Chilled Magazine

MAY 22, 2024

Participating bars and restaurants get to show off their original Martini recipes made with Junipero Gin, with each one sold contributing $2 to The Sisters of Perpetual Indulgence , a San Francisco-based non-profit organization of queer and trans nuns devoted to community service and activism, and other likeminded local organizations.

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Bar Liqueur Gin Bitters 246

Imbibe Magazine

JULY 14, 2024

In recent years, the refresher gained national prominence and inspired inventive riffs at bars and restaurants across the country. From green tea infusions to chili-spiked sotol variations, here are three next-gen Ranch Waters to take for a spin. green tea-infused blanco tequila 1/2 oz. Jalapeño Tincture Mix 8 oz. sotol 1 oz.

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Imbibe Magazine

NOVEMBER 18, 2024

In the last two years, I’ve sipped a Tiramisu Martini at a Nashville cocktail bar (see recipe below), spooned up a version dotted with local strawberries in a farmhouse in Burgundy, France, and spotted a green tea-infused take at a Manhattan sushi spot. Tiramisu Icebox Cake An approachable take on the classic Italian dessert.

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Infusions Liqueur Rum Bartending 244

Chilled Magazine

MARCH 11, 2024

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. The second is “Real Peanut Butter” our peanut butter infused whiskey. I always have.

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Casual Mixologist

DECEMBER 6, 2024

If youve been knocking around mixology blogs awhile, youve seen The Porthole infuser. The award-winning designer Martin Kastner created it for the bar chefs at The Aviary in Chicago. But because it looks beautiful, sitting atop your home bar, on a kitchen counter, or at a table shared with friends. What is the Porthole infuser?

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VinePair

MAY 29, 2024

And if you thought it couldn’t get any worse , it just did: a brewpub in Chicago suburb Lombard is now serving up cicada-infused shots of the stuff. Perhaps the insect infusion could be the missing link to making Jeppson’s Malört palatable, but we’re certainly not getting on the next flight to Chicago to find out. soil simultaneously.

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Imbibe Magazine

MARCH 7, 2025

But with a pile of awards and no small amount of fan-obsessing in the spirits community, the Cut & Dry had to measure up to a pretty high bar. The dried fruit is then infused in a blend of pot still and column still rum from Stade’s West Indies Rum Distillery in Bridgetown at a ratio of one coconut per liter of rum.

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Imbibe Magazine

SEPTEMBER 16, 2024

From September 16-22, bars and restaurants all around the world are celebrating the Negroni, serving up the classic and variations for a good cause: Slow Food. Here’s a taste of some of the participating venues’ creativity—head to negroniweek.com to find a participating bar or restaurant near you.

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Australian Bartender

APRIL 3, 2025

Hidden beneath the bustling streets of Circular Quay, Bar Besuto is the latest creation from Chef Joel Best, offering the citys largest collection of Japanese whiskies in an intimate, moody setting. Right at the high-top bar, where guests get a front-row experience to a full-service whisky education.

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PUNCH

APRIL 26, 2024

At Bar 1661 in Dublin, the Kelly Green leans on Ireland’s unsung spirit, poitín, alongside several herbal infusions and aloe syrup to transform the Cuban classic.

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Infusions Bar 328

Australian Bartender

FEBRUARY 24, 2025

Welcome to Kasippupart curry house, part hidden bar, all about good food, great drinks, and even better times. The bar takes inspiration from kasippu (Sri Lankas famous homemade liquor), which means almost everythingsyrups, cordials, tincturesis made in-house. Good eats, solid drinks, and a buzzing atmospherewhat more do you need?

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Chilled Magazine

APRIL 3, 2025

It inspires my creativity behind the bar, shaping the way I craft cocktails with depth and harmony. Whether behind the bar or just vibing to a classic album, music is always at the heart of what I do. Popcorn and Peanut-infused, Brown Butter Fat Washed Edmonds Honor Bourbon* oz. Brown Butter Fat Washed Bourbon Ingredients 2 oz.

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Imbibe Magazine

JULY 23, 2024

Bisou Nicolas Munoz, who had previously opened popular cocktail bar Divine, founded this hotspot in the trendy Marais quarter in 2017. It is definitely my top cocktail bar in Paris,” says Caroline Noirbusson, head director of the bar. “It’s a tiny and busy bar,” notes Noirbusson.

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Imbibe Magazine

JULY 1, 2024

Pandan is strong and will stand out in cocktails, but also subtle enough that it can still let the spirit shine,” says Alex Law, lead bartender for Bar Podmore in Honolulu. “It This was a challenge faced by Vay Su, partner in cocktail pop-up Double Dragon Bar in Los Angeles, when designing his 93 ’til Infinity cocktail. “I Add 2 Tbsp.

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Chilled Magazine

APRIL 28, 2024

Today, no matter what bar you walk into, you can always order an Old-Fashioned. Photo by Ryan Mahony / Hermitage Farm Whiskey House Old Fashioned by Miranda Densford, Beverage Director, Barn8 Restaurant & Bourbon Bar Ingredients 2 oz. Let infuse for 12-24 hours, then strain out bark. Check them out! Stir in hickory bark.

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Chilled Magazine

MARCH 7, 2025

This fragrant bloom has been keeping things fresh behind the bar, adding a pop of botanical flair to drinks that feel both timeless and totally on-trend. Bartenders love using lavender in all kinds of waysthink lavender syrups, infused spirits, aromatic mists, and even as a pretty purple garnish. Lavender in cocktails?

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Gin Infusions Bartending Bartender 173

VinePair

MAY 1, 2024

Hantas, unable to find a truly approachable tequila that satisfied her taste buds, took matters into her own hands and began infusing tequila with cucumber, grapefruit, and whatever else she had lying around the kitchen. The article The VinePair Podcast: Inside Infused Tequila’s Ascent With 21Seeds appeared first on VinePair.

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Imbibe Magazine

SEPTEMBER 4, 2024

Living in an urban sprawl with limited public transportation, many would-be revelers have to focus on a neighborhood with a good concentration of bars, since rideshares around the city can get pricey. Argo One can’t help but gasp when first entering this stunning hotel bar, which placed No. 10 slot in Asia’s 50 Best Bars.

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Imbibe Magazine

APRIL 15, 2024

Carina Carina This twist on the Pisco Sour gets a subtle spiciness from chai-infused orange juice. The Laotong Cool off on hot days with Coterie ‘s vibrant tea-infused pisco cocktail. Summer of Love Punch For a sangria-inspired recipe, Eden Rooftop Bar in Phoenix created this summery pisco punch.

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Australian Bartender

MAY 1, 2025

(Image: Bar Planet, BFFs cocktails) Acclaimed Enmore martini bar, Bar Planet, has launched a new cocktail menu BFFs, created in collaboration with local producers A.P These are the kinds of drinks you wont be able to get at any other bar on earth, said Blackmore. Bakery, Goldstreet Dairy, and Rooftop Bees.

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Chilled Magazine

MARCH 21, 2025

With spring eagerly anticipated, our minds are abuzz with thoughts of the tantalizing flavors that will adorn the menus of New York’s premier bars this season. The enduring popularity of non-alcoholic and agave-based cocktails continues to hold firm, and Alex Dominguez of Bar Calico agrees.

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Cheers

JANUARY 6, 2025

Andressa Piresis director of beverages and bar managerat gaming/event space Sugar Mouse andthe social club Sour Mouse in New York. Stir well, letting the spices infuse. Stir gently, and let the flavors infuse for a minute Garnish with a lemon slice. As a true Brazilian, Im always reaching for a cold beer, no matter the season.

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VinePair

NOVEMBER 3, 2024

Come summer, making a blackberry-infused Margarita or an Old Fashioned riff with peaches might seem like a no-brainer. And let’s face it: not every fruit or veggie takes well to juicing or infusions. They may not be the juiciest fruit in the world, but their rich, sticky-sweet flavors can be easily extracted through infusion.

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