The Cocktail Lovers

APRIL 11, 2025

And while the emphasis at Flauer Alassio 2025 might appear to be on chefs, dishes and restaurants, this was the first year the event also welcomed in spirits, bars and bartenders to explore the increasingly important role edible flowers are playing in cocktails. Infusions were important too. Infusions were important too.

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Gin Infusions Mixologist Bartending 104

Chilled Magazine

FEBRUARY 13, 2024

Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene Head Bartender, Marlon Rowley Ingredients 1 1/2 oz. An infusion of tropical paradise and berry bliss. Cheers to a Valentine’s celebration that’s as sweet and special as your love! Patron Silver 3/4 oz. Raspberry Pure 1 oz. Coconut Milk 1/2 oz.

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Simple Syrup Muddling Liqueur Rum 290

Chilled Magazine

FEBRUARY 12, 2025

From floral-infused spritzes to decadent chocolate-kissed creations, these love-inspired libations are sure to make hearts flutter. An infusion of tropical paradise and berry bliss, each sip unveils a harmonious dance of flavors that is both a tribute to the goddess Aphrodite and a gift for the lover in you. Feeling flirty?

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Simple Syrup Muddling Vodka Liqueur 147

Bar Magazine

MARCH 7, 2025

Bartenders from Pan Pacific Londons Ginger Lily and The Beaumont Mayfairs Le Magritte created the two winning serves. The judges came together to determine two final winners: Wichayarat Ping Chantawichayasuit, Bartender at Ginger Lily, Pan Pacific London and Giovanni Dellaglio, Head Bartender at Le Magritte, The Beaumont Mayfair.

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Head Bartender Bar Manager Bar Management Mixologist 52

VinePair

JANUARY 18, 2024

That’s why we asked bartenders around the country for their picks for the unsung heroes of the category. It stands up well with amaro in sour drinks, and I even infused freshly popped popcorn into it for our savory crackerjack Manhattan on the menu. Alex Taylor, lead bartender, Bethany Beach Ocean Suites , Bethany Beach, Del.

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Bartender Bartending Whiskey Head Bartender 127

VinePair

FEBRUARY 1, 2024

In some cases, a vodka imbued with a little flavoring can even be a bartender’s friend, whether that flavoring comes straight out of the bottle or through something fancy like an infusion. Skilled bartenders can identify these singular properties and use them to their advantage. But which brands are beloved behind the bar?

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Vodka Bartender Bartending Head Bartender 97

VinePair

FEBRUARY 8, 2024

Bartenders can simplify this process, which makes perfect sense. With that in mind, we asked 11 bartenders what new bourbons have found a home at their watering holes. Some are new to market and some are new to the bartenders themselves, but either way, there’s plenty to love here. Great for shaken and stirred drinks, it’s 115.1

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Bartender Bartending Bar Head Bartender 116

VinePair

SEPTEMBER 24, 2024

Gabriel Morales, bar manager, Sexy Fish , Miami “I like to use Lost Explorer Espadín Mezcal infused with cilantro and finished with fresh lime juice, house-made celery, and serrano syrups. Gustavo Rojas, mixologist and bartender, The Pony Room at Rancho Valencia Resort & Spa , Rancho Santa Fe, Calif.

Bartender 92

Bartender Bartending Tequila Bar Manager 92

VinePair

APRIL 25, 2024

Riffs now include unusual ingredients, infusions, and syrups that take the drink well beyond the sugary strawberry Margaritas of yesteryear. “I The mezcal in it is infused with an earthy fungus called huitlacoche, which is considered a delicacy in Mexico. One is preceded by the adjective “lemongrass” and the other “cinnamon.”

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Tinctures Tequila Liqueur Infusions 106

VinePair

MAY 21, 2024

Created in 2002 by Toby Maloney — the first bartender Milk & Honey founder Sasha Petraske ever hired — this spring-like gin refresher involves muddled cucumber and lime, brightened by a pinch of salt. You have my word that the bartender will know how to make it. The Green Giant was created by former head bartender Tom Macy in 2012.

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Bar Club Muddling Gin 106

Cheers

FEBRUARY 23, 2024

The nature of gin, being a complex blend of herbs, spices and fruits, makes it one of the most playful and versatile spirits in our bartenders’ toolkit. Queen in Miami’s Negroni riff Idol’s Eye, with N3 gin, Campari infused with strawberries and plum wine. Valerie also offers a Signature Martini section ($27 for a 6-oz.

Gin 116

Gin Infusions Bar Manager Bar Management 116

VinePair

FEBRUARY 21, 2024

One of the most difficult concepts for new bartenders to grasp is balance. The ability to manage the delicate interplay between spirit, sweet, sour, bitter, and dilution separates great bartenders and mixologists from amateurs. Rather than settle or substitute, Adler turned the drink on its head.

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Liqueur Simple Syrup Bartending Bartender 98

VinePair

AUGUST 28, 2024

The New York-based food scientist, bartender, and technologist pioneered techniques like centrifuge clarification, force carbonation, rapid infusion, liquid nitrogen chilling, and nitro-muddling, just to name a few. I’m biased, of course, because I was head bartender at both bars. It just takes a bit more time.

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Bar Simple Syrup Bartending Bartender 111

VinePair

JANUARY 25, 2024

is cagey with the information on the back of the bottle beyond elliptical marketing copy such as “Made with an intriguing infusion of aromatic herbs and orange peel” and flavor notes of “delicately sweet, faintly floral, and classically bitter.” The consensus among most of the bartenders I talked to was that Pronto!

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Bitters Bartending Bartender Happy Hour 116

VinePair

FEBRUARY 28, 2024

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. But what do you do when life sends you plums? But according to the restaurant’s beverage director, Kyle Davidson, that might be a very different story somewhere else.

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Cocktail Culture Bitters Rum Promoter 112

VinePair

NOVEMBER 20, 2024

Credit: Jeff Brown While many bars turn to fat-washing or expensive infusions to deliver elevated drinks to their guests, Sebastian found a way to create an experience that can’t be replicated by simply buying the highest quality ingredients; these flavors have to be made with patience and care. Like, a 100-year-old soy sauce — that’s luxury.”

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Bar Simple Syrup Highball Head Bartender 104

Bar Magazine

FEBRUARY 12, 2024

Each of the 16 creations draws inspiration from diverse eras, countries, cultures, and customs, all concocted using house-made picklings, sherbets, bitters and infused liqueurs that transcend the ordinary. The presentation of the menu is as much a spectacle as the cocktails themselves.

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Bar Head Bartender Bitters Gin 52

Bar Magazine

OCTOBER 16, 2024

Bringing top talent from the international and local bar scene to The Madrid EDITION, the hotel will offer guests and locals alike the opportunity to experience first-hand the award-winning work of some of the world’s best bartenders, including Giacomo Giannotti of Paradiso, Harrison Ginsberg of Overstory, Alonso Palomino of Lady Bee, and more.

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Bar Signature Cocktails Mixology Head Bartender 52

The Bartender Company

JANUARY 16, 2024

These can include infusion (soaking the botanicals in water or a non-alcoholic liquid), maceration (a similar process to infusion but often using a gentle heat source to aid extraction), or distillation. The post Non Alcoholic Distilled Spirits: A Guide appeared first on The Bartender Company.

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Alcohol Zero-Proof Vodka Gin 52

Bar Magazine

MARCH 8, 2024

When Jonatan Bou Guardiola, our Head Bartender, the team and myself, were brainstorming ideas, I looked down at one of our tables and saw my reflection, which is what ultimately inspired the menu. We take great pride in using our own house-made picklings, sherbets, bitters and infused liqueurs in each of the cocktails.

Bar 52

Bar Head Bartender Mixology Bar Manager 52

Chilled Magazine

JUNE 23, 2024

The revival of Blacktail, the beloved sister-bar to The Dead Rabbit (World’s Best Bar, 2015) at Back Bar, stemmed from a connection between Will Pasternak, Head Bartender, and Chris Lauber, Senior Director of Operations for Laurent Tourondel Hospitality: Back Bar, L’Amico and Skirt Steak.

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Bar Aperitif Head Bartender Rum 246

VinePair

JANUARY 17, 2024

By the time Booker and Dax closed in 2016, I was the head bartender, and I spent the next year at the NoMad learning to make a lot of very good drinks very quickly. Dave Arnold and Don Lee then opened Existing Conditions in 2018, and I will eternally be grateful that they saw fit to bring me on as head bartender.

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Simple Syrup Infusions Head Bartender Bartending 116

Cheers

JANUARY 23, 2024

The range of use is great — from sweet, creamy cheese foam garnishing a cocktail to hard cheese grated on top or even infused within spirits,” the report says. For example, Kimpton Shinjuku Tokyo is offering a Martini that features vodka infused with Japanese salmon jerky. ABV brew from Oskar Blues , maker of Dale’s Pal Ale.

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Gin Tinctures Liqueur Infusions 111

VinePair

DECEMBER 5, 2023

A 160-Year Heritage “Only after working in London was Jerry Thomas inspired to write ‘The Bartender’s Guide,’ the first book to contain cocktail recipes,” explains Jared Brown, cocktail historian and master distiller at Sipsmith Gin. “He There, head bartender Ryan Chetiyawardana helped normalize the concept of a cocktail lab.

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Bartending Bartender Bar Head Bartender 98

VinePair

JULY 31, 2024

Wiseman infuses agave with mustard seeds, adds in mezcal to emulate the smokiness from a grill, and a few drops of vinegar to provide acidity, and says that Lustau Vermut provides a touch of saltiness and umami. “I All the better that it aligned with the bar’s new “Second Base” menu.

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Club Bar Head Bartender Beer 106

VinePair

MAY 13, 2024

They are also the new East Village tastemakers shifting the cocktail bar scene’s vibe to something that infuses modern technique and skill with the casual, punk-rock ethos of the East Village dives of yore — albeit with less graffiti in the bathrooms. Each of these bars is a year old or less. This shift may look surprising on the surface.

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Vodka Highball Bar Hospitality 109

VinePair

JULY 16, 2024

Bartenders face the same question when a brand rep drops in and introduces them to a new expression. We recently reached out to 22 bartenders to see which new (and new-to-them) bottles they were into lately. Evan Flynn, head bartender, Death and Co. Claudia Lara manager/head bartender, Rogue Bar , Queens, N.Y.

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Bartender Bartending Bar Gin 122

Chilled Magazine

MARCH 4, 2025

My journey has taken me from hosting and serving to bartending, where I discovered my passion for crafting exceptional experiences. I began my career there as a bartender and quickly advanced to Head Bartender, ultimately becoming the Bar Director overseeing ART SoHo, Foxtail, and Lindens.

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Head Bartender Hospitality Infusions Bartending 246

Imbibe Magazine

MARCH 12, 2025

Bartenders incorporate herbal infusions or housemade mignonettes, opt for gin or vodka bases, and experiment with proportions. Lead bartender Curtis Jantos recipe is thrown repeatedly between mixing tins to chill and aerate the cocktail, which he feels develops the herbaceous and citrus notes of the drink. gin or vodka 1/2 oz.

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Infusions Vodka Gin Head Bartender 141

Chilled Magazine

APRIL 25, 2025

Sherry , Vodka Caprese Martini by Trevor Easton Langer Head Bartender at Jacs on Bond (NoHo, NYC) Ingredients Grey GooseVodka (Basil infused) 1.5 Gin Bangkok Dangerous by Dan Sabo, Beverage Manager, Ace Hotel Downtown LA Winner, Peoples Choice at Bombay Sapphire Most Imaginative Bartender 2015 Ingredients 2 oz.

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Mixology Shooter Vodka Head Bartender 165

VinePair

JANUARY 28, 2025

In this spirit of efficiency, we asked 21 bartenders to name their picks for the most underrated whiskeys for 2025. The Most Underrated Whiskeys for 2025, According to Bartenders: Wilderness Trail Frey Ranch Rye St. Jens Cromer, bartender, Thunderbolt , Los Angeles Frey Ranch Rye. Heres what they had to say.

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Bartender Bartending Whiskey Speed Rack 111

VinePair

MAY 12, 2025

The flavor, achieved by infusing toasted Corn Flakes in cold milk and using that as a base for ice cream, tapped into playful childhood emotions and was an instant sensation. Sure, some bartenders held onto their Froot Loop- and Cinnamon Toast Crunch-infused creations, but for the most part cereal milk remained a thing of the past until now.

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Infusions Food Safety Bartending Bartender 106

VinePair

JANUARY 15, 2025

At Brooklyns Bitter Monk head bartender Ryan Garrison garnishes his Fauna & Flora Martini with a side glass of air-fried tarragon leaves. David Muhs, co-owner and head bartender at Monkey Thief in midtown Manhattan, agrees. The Bloody Garnishes Of course, not all New York bartenders are in on this madness.

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Head Bartender Gin Bartending Bartender 105

VinePair

JUNE 4, 2025

There was also 10 Years, 55 Seconds, a coffee cocktail made with coffee-infused Russells Reserve 10 Year Old Bourbon, Grand Marnier, Punt y Mes, and a Frangelico foam. Field, noted former bartender of Pariss Bar Hemingway. Last winter, the distillery hosted a holiday, Parisian-themed pop-up; called Le 46, it was helmed by Colin P.

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Bar Cocktail Culture Bartending Bartender 99

VinePair

MAY 13, 2025

Its an incredible challenge for bartenders to provide delicious drinks that are economical for the house, push creativity forward for the community, and provide a high value proposition for the average guest. The quail is matched with a hot serve of dealcoholized Pinot Noir thats infused with ginseng, red date, and mandarin.

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Wine Alcohol Infusions Head Bartender 79

VinePair

JUNE 5, 2025

The distillery bar and half a dozen others such as The Bison , Bluebird , Hello Sunshine , and Lupo are part of what’s been dubbed the Banff Cocktail Trail, which currently offers a lineup of tea-infused cocktails in conjunction with local purveyor Jolene’s Tea House.

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Bar Cocktail Culture Head Bartender Bartending 60

Imbibe Magazine

FEBRUARY 10, 2025

Two bartenders are assigned a type of spirit and a style of cocktail and then given a list of seasonal ingredients. And it was written by former bartender Cassie Taylor. Its an ode to a bartender, Randy, who would make Basquiat his favorite cocktail, a Margarita served up, explains Minaya.

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Gin High Volume Liqueur Tinctures 205