VinePair

FEBRUARY 28, 2024

Depth and Complexity In London’s cocktail world, fruit distillates in general are “mega trendy,” according to Alex Kratena, former head bartender at Artesian and the co-founder of both Tayēr + Elementary and Muyu liqueurs. The bitters, he says, play an important role. “I Garnish with a few drops of Angostura bitters. *To

Cocktail Culture 111

Cocktail Culture Bitters Rum Promoter 111

VinePair

JUNE 6, 2025

.” —Cheyenne Paydar, bartender, Monkey Thief , New York City “People clutch their pearls when I say this, but MSG belongs in cocktails. It rounds out bitterness, amplifies citrus, and gives savory cocktails the kind of depth bartenders are always chasing with expensive vermouths or obscure amari.

Bartending 53

Bartending Bartender High Volume Head Bartender 53

VinePair

FEBRUARY 5, 2025

This is a delicious combination of sweet, smoky, herbaceous, and bitter goodness. It really works well chilled but it’s also just served neat depending on the bartender. Edward Hardebeck, head bartender, Corima , NYC The trendiest shot right now, in my opinion, would be the Green Tea shot.

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Bartending Bartender Head Bartender Shooter 89

VinePair

FEBRUARY 10, 2025

When the modern cocktail renaissance kicked off in the early aughts, it came with a newfound appreciation for long-ignored liqueurs and amari , many of which have since become common cocktail ingredients. Likewise, some of these bottlings have become bartenders handshake shots. Rumple Minze is extremely minty. LOpossum.

Liqueur 105

Liqueur Bartending Bartender Shooter 105

VinePair

JUNE 4, 2025

The first time I had it, I was blown away by how a typical brandy cocktail had been transformed into one highlighting Michters US1 Kentucky Straight Bourbon. It was surprisingly citrusy for a bourbon cocktail perfectly balanced by vegetal and spicy yellow Chartreuse , honey and Demerara syrup, and Creole bitters.

Bar 104

Bar Cocktail Culture Bartending Bartender 104