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Flavor Manipulation Course Series: Cocktail Bitters, Infusions, & Simple Syrups

A Bar Above

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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The Flavor Feed: Cinnamon

Chilled Magazine

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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Elements: Dill Cocktails

Imbibe Magazine

If you’re hoping to get more greens in your diet, head to the nearest bar. At Opto , a Mediterranean-inspired restaurant in Manhattan, dill-infused vodka is the base of the evocatively named Fantasy is a Necessary Ingredient cocktail. “I dill-infused vodka 1/4 oz. dill-infused vodka 1/4 oz. dry vermouth 1/4 oz.

Infusions 149
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We Asked 10 Bartenders: Which Bottle Should Disappear From Back Bars and Bar Carts Forever? (2024)

VinePair

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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Meet Chilled 100 Bartender Laura Pica

Chilled Magazine

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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Three Ways: Ranch Water

Imbibe Magazine

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. lime simple syrup 1/4 oz.

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Celebrate World Gin Day with Chilled 100 Bartenders and Plymouth Gin

Chilled Magazine

Sage Simple Syrup Preparation Add all ingredients and shake with ice. Top with yuzu foam air: mix 150g yuzu juice and 50g sage simple syrup and 1g of Sunflower Lecithin Powder together, insert an aquarium air pump to foam. Seal and let infuse for 4 days, agitating the container occasionally. Yuzu Super Juice ½ oz.

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