This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Honey Syrup 3-4 Cucumber Slices 2-3 Mint Leaves Lemon Garnish: Cucumber Slice and Cucumber Lemon Wedge on a pick Preparation Muddle cucumber and mint. Taffer's Browned Butter Bourbon 1 oz. Lime Juice 1 oz. Combine all ingredients into a mixing glass or tin with ice. Shake until well chilled. 21Seeds Valencia Orange Tequila ¼ oz.
Bartenders who enjoy bourbon and bourbon drinks more than likely feel the same way you do. We asked 11 bartenders and bar pros to find out. A bartender worth their salt will make you the best version of the cocktail they can despite their opinions. Thats called service, and its what a quality bartender does.
Plenty of bartenders and bar professionals have at least one whiskey they feel is overrated. Ben Hopkins, headbartender, Pitts , Brooklyn While this might be a hot take, bourbon is often overhyped. Bartenders already know and love this stuff, but the general public could use a little worldly experimentation.
Photo by Virgin Hotels NYC Tequila Aphrodites Arrow by Everdene HeadBartender, Marlon Rowley Ingredients 1 oz. Agave Lemonade, to top Soda Water, to top Preparation In a shaking tin add 4 raspberries and muddle. Heavy Cream 4-5 Fresh Raspberries Preparation In a shaker tin, add your raspberries and muddle. Chambord oz.
Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene HeadBartender, Marlon Rowley Ingredients 1 1/2 oz. Heavy Cream 4-5 Fresh Raspberries Preparation In a shaker tin add your raspberries and muddle. Served over ice, it’s a love affair of juniper, citrus, and berry bliss—a sip of passion in every moment.
For their second annual Old Fashioned Cocktail Contest, Elijah Craig and VinePair teamed up to challenge bartenders around the country to some good old fashioned fun. An encouraging boss helped ignite his interest in a career in bartending. As a headbartender in Austin, Garza says he likes to consider the stories behind drinks.
To cut through the noise, we turned to bartenders across the country to highlight bottles they think are underrated, whether that means a forgotten classic they reach for over and over or a new product they are excited to see more guests enjoy. These are the most underrated bourbons, according to bartenders across the country.
Lemon juice Instructions Muddle blackberries in a shaker tin. Notes Enrique Diaz, headbartender at Bar Bastion, created this recipe for Le Jardinier in New York. Muddle and shake over ice for 10-15 seconds. Notes The mixologists at Crystal Head created this recipe. Sparkling wine ¼ oz.
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 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 headbartender at both bars. It just takes a bit more time.
And while some tried-and-true classics never go out of fashion, there are others that have become so overexposed that they lose their luster — or just drive bartenders bananas when ordered. Seeking to find out which drinks deserve to get the axe, we asked bartenders to spill the tea on the orders that make them wince. The Moscow Mule.
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content