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Remembering Steven Liles

Imbibe Magazine

I went to bartending school.) They had a treasure trove of old liqueurs— maraschino and Crème Yvette that had been sitting in their liquor room for decades. I worked in a coffeehouse in Santa Rosa, and one day a friend said, ‘Why don’t you do that for a living?’ The only thing I knew was chain restaurants and dive bars.

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Germany Takes the Crown at the 2024 Licor 43 Bartender & Baristas Challenge

Imbibe Magazine

Second-place honors wen to Jiri Malis from Estonia with his Red & The Joe cocktail, and Mike Vander Horn from the United States took third place with his Pilè Pasión cocktail.

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June 2025 eNews

Bartender.com

0 Cart Search June 2025 eNews Featured Cocktails Miso Berry Happy VIEW BAR INFO Marcel’s Garden VIEW BAR INFO Coco Margarita Should the pineapple garnish be a wedge or speared?

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Shaking Up Creativity with Jessica Christensen, Lead Mixologist at Graton Resort & Casino

Chilled Magazine

Jessica also runs the Bartending School at Graton, teaching, mentoring, and helping new bartenders grow in the craft. By introducing seasonal specials and using local ingredients, Jessica maintains excitement while staying on trend with popular ingredients like botanical gins and craft liqueurs.