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Bartenders, Celebrate National Absinthe Day with T.A. Breaux, Research Scientist, Creator of LUCID and Jade Absinthes

Chilled Magazine

Although I bartended for several years, the spirits business was not in my career plans. I had found several sealed bottles of antique absinthe and was familiar with its history in New Orleans.” What would you like today’s bartenders to know about the spirit? Back in the day, Absinthe was very popular.

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The VinePair Podcast: Cocktail Culture Has Reclaimed the Highball

VinePair

Given their easy composition, highballs traditionally fall into the category of drinks that one can easily recreate at home without any professional bartending experience. More often than not, they max out at two ingredients, sans the obligatory citrus wedge garnish.

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We Asked 11 Bartenders: What’s Your Most Controversial Cocktail Take?

VinePair

To learn about some of the most controversial cocktail opinions held by the pros, we asked bartenders from across the country for their hottest cocktail takes. With that in mind, check out 11 bartenders’ most controversial cocktail takes below, from the uselessness of jiggers to the importance of non-alcoholic drinks.

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Does Plucky, Plum-Based Slivovitz Stand a Chance in Modern Cocktail Culture?

VinePair

With Rose Mary’s Croatian-Italian focus, that house-made infusion fits perfectly alongside imported bottles of slivovitz and plenty of customers who love it. It wants to carry through in a cocktail.” The article Does Plucky, Plum-Based Slivovitz Stand a Chance in Modern Cocktail Culture? appeared first on VinePair.

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Asian Cocktails Are Going To Be A Big Trend In 2025 - Everything You Need To Know (H1)

Advanced Mixology

Whats Driving The Trend (H2) Although Asian food has been a long-time favourite in Western culture, until relatively recently, Asian drinks and spirits have been hard to get hold of as well as being leftfield for consumers. A report by Brand Finance ( [link].) confirms that 6 out of 10 of the worlds most valuable drinks are Asian.

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A New Generation of Vermouth Puts Wine in the Spotlight

Imbibe Magazine

But today’s renewed curiosity about cocktails and their components, along with a fresh appreciation for well-made wines, has given winemakers, bartenders, and other drinks professionals new room to maneuver in making wine-focused vermouths. The culture around vermouth is lovely. And we really like to drink it.

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Revisiting the ‘Hey Bartender’ Documentary, 10 Years After It Captured the Craft Cocktail Renaissance

VinePair

When you talk to someone in the bar or booze industry about “Hey Bartender,” Douglas Tirola’s 2013 documentary chronicling the 21st century rebirth and rise of the American cocktail scene, one specific quote from the film is likely to be mentioned. The film was cinema vérité. The rest of this story should be read at maximum volume.)