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Meet Chilled 100 Member Joy Gonzalez

Chilled Magazine

Chilled chats with Chilled 100 Member Joy Gonzalez , bartender at Las Vegas hotspot Casbar Lounge in the Sahara Resort and Casino. What inspired you to become a bartender? Becoming a bartender started as a bucket list item when I was younger—something that felt out of reach at the time, though I’m not sure why. Espresso ½ oz.

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Master Mixology: Advanced Techniques & Pro Secrets for Bartender Mastery

Mixologists

Introduction: The Ascent to Mastery: Why Advanced Mixology Matters for Bartenders In the fiercely competitive world of bartending, merely knowing the basics is insufficient for true distinction. We will explore the science, art, and business of advanced mixology, giving you the tools to become a true master of your craft.

professionals

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The Cocktail College Podcast: The East India Cocktail

VinePair

First documented in the late 1800’s, the East India Cocktail combines Cognac , curaao, fruit syrup, bitters , and Maraschino liqueur. Tune in for more and dont forget to apply to VinePairs Best New Bartender competition here ! What should said fruit be? How are we making the syrup?

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Cointreau and ecoSPIRITS partner with The Alchemist 

Bar Magazine

Cointreau, the iconic French orange liqueur and a staple ingredient in the original Margarita, announces the launch of its co-branded editions of ecoSPIRITS’ ecoTOTEs and SmartPour electronic dispense systems in The Alchemist bars. Let’s hope 2024 is the year of the low waste Margarita!”

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At Home Cocktails: A Guide to Flavorful Mixology

Bartender.com

Beyond basic equipment, aspiring home bartenders should consider specialized tools to expand their repertoire. Bartenders at bartenderschool emphasize the importance of using high-quality components like fresh citrus, herbs, and spices to enhance the taste profile of drinks.

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NYC’s Lullaby Is Pioneering a New Way to Carbonate Cocktails With ‘Girl Cola’

VinePair

In the age of molecular mixology, carbonated cocktails have become fairly common in bars and restaurants with robust beverage programs. Were not talking about French 75s and Vodka Sodas , but drinks that bartenders force-carbonate in kegs and dispense via a draft system.