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Every professional bartender has a few bottles they don’t like. With that in mind, we asked 10 bartenders to name the bottles they wish would go away for good. No craftcocktail bar should ever use it. Cecelia Crook, bartender, Merchant & Trade , Charlotte, N.C. “A Atef Daood, bartender, ENTYSE , Mclean, Va.
Sara Chaudhuri, LeadBartender at the One Michelin-starred Bresca and a Tales of the Cocktail Top 10 Semifinalist, leverages her background in graphic design to craft Bresca’s Ethos cocktail menu, blending life experiences with nostalgia and sentiment through unique ingredients. Upon returning to D.C.,
Nobody knows these differences better than bartenders committed to whipping up the best drinks possible for guests, even if that drink is a humble Vodka Soda. Ben Hopkins, head bartender, Pitts , Brooklyn Yes, there is non-alcoholic vodka, and yes it works. Which vodkas do they consider best for mixing drinks? We love it.
It doesn’t matter if you’re in a fancy craftcocktail spot serving $20 Negroni riffs or a seedy dive bar with sticky floors and the faint smell of urine wafting through the air: Shot glasses are always on hand, waiting to be filled. Here, we asked 10 bartenders which shots are capturing the most attention in their bars.
It doesn’t matter if this bottle is in the well or if it’s a bit dusty and tucked in the corner of the top shelf — it’s there, and it sets off a IYKYK-type signal that says the bartenders behind the stick know what’s up. Ask a bartender, and they’ll have a pretty solid reason why they think it stands out. This is what they had to say.
LeadBartender at Chemin la Mer, James ODonnell, was introduced to the hospitality industry while attending school in Wilmington, N.C., There, he worked numerous gigs ranging from host and barista to server and bartender. When creating new drinks, the LeadBartender himself uses personal experiences as inspiration.
I always seek improvement and education so after doing high volume for some time, I decided to pursue fine dining cocktailbartending because of the craft, added Griffith. I started working for Bryan Dayton in 2015 at Denvers Acorn and really started to dig into the craftcocktail side of things.
From classic boilermakers to themed shooters and even bartender handshakes , shots are the bread and butter of the bar world. Served at dives and high-end cocktail lounges alike, shots have a unique way of getting the party started. And if theres one group of people that knows exactly what the people want, its bartenders.
The basic recipe for the Paloma, a classic cocktail hailing from Mexico, is simple: tequila, grapefruit soda, and lime. Its there where hes made peace with the Paloma its Spanish for dove after all and crafts a version that is leaps above his old concoction from Cuernavaca. Marshall’s Lolita Paloma cocktail.
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