VinePair

FEBRUARY 6, 2024

The bit’s title: “Cool Bartenders.” While the lyrics rang true with some of the things we love to hate about today’s bar culture, much of its jokes instead brought us back to the early aughts mixology scene and the institutions it boomed in. Here’s what the show got right and wrong about the current state of cocktail bartending.

Bartending

A Bar Above

DECEMBER 28, 2023

Photo by Tatyana Vega via Unsplash SOCAL SODA: A PLAY ON A MOJITO MOCKTAIL This fun mocktail mojito recipe comes from our resident bartender, Rob Harrah, and brings a little flavor to the non-alcoholic experience. MIXERS Ginger beer : Our community group of bartenders specifically recommends Fever Tree.

Mocktails

The Bartender Company

NOVEMBER 21, 2023

In recent years, professional bartenders and mixologists have experimented with new ingredients in their quest to develop thrilling and flavorful cocktails. Don’t Forget About Nitro Infused Beer Some of the most popular craft stouts on the market have incorporated nitrogen gas into the carbonation process.

Infusions

VinePair

APRIL 18, 2025

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.

Molecular Mixology

VinePair

FEBRUARY 3, 2025

Those characteristics are all important to consider, Harris says, though he adds that NA beer offers bartenders even more: It can help create a psychological equivalency between a non-alcoholic drink and the one that has booze. You can make an Old Fashioned-style drink and make a stout foam and put that on top.

Beer