Casual Mixologist

DECEMBER 28, 2024

In this article, well discuss why your fridge needs a bottle of batched cocktail, the common pitfalls, and how to execute your first cocktail batch. Why Batch Cocktails at Home If youre an experienced home mixologist, you probably enjoy building a craft cocktail as much as you enjoy imbibing.

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Chilled Magazine

JUNE 9, 2024

The brand-new hotspot in Atlanta offers craft cocktails from their locally sourced distillery along with creative plates, perfect for a day/night out! We we able to get one of their delectable brunch cocktail recipes, check it out below! Rum The Breakfast Club Ingredients 1.25 Rum The Breakfast Club Ingredients 1.25

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Chilled Magazine

FEBRUARY 25, 2025

Craft cocktails may be the stars of the show, but every well-made drink rests on a foundation of essential spirits. These are the workhorses, the reliable voices in the bartender’s orchestra, always ready to harmonize with bitters, liqueurs, and fresh ingredients.

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A Bar Above

DECEMBER 21, 2023

Non-alcoholic bar programs are getting the attention previously reserved for craft cocktails. Who – Do they abstain from alcohol entirely, or can you use dashes of bitters , which will add a tiny amount of alcohol while upping the flavor profile? So, too, are craft mocktails. Who will be drinking it and when?

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Chilled Magazine

FEBRUARY 12, 2025

Valentines Day is all about love, and what better way to toast to romance than with a beautifully crafted cocktail? Fresh Lemon Juice 3 Dashes Woodford Reserve Chocolate Bitters Preparation Combine all ingredients in a shaker, add ice, shake, and double strain into a coupe or martini glass. Martini Bitters 1 oz.

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Imbibe Magazine

MARCH 11, 2024

Its wine-forward character is dry and cleanly acidic with a soft, supple, spice-accented bitterness. But really, a vermouth this iconoclastic is built for fresh cocktail adventures. Del Professore, which emerged from Italy during the current cocktail boom, demonstrates how much beauty can still be found in traditional styles.

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Chilled Magazine

FEBRUARY 10, 2024

The distillation of medicinal liqueurs, emergence of punch and bitters, and commercialization of vermouth followed from 1500 CE to 1796 CE. By 1806, the word “cocktail” appeared in print. The final lineup featured craft cocktails made with fresh ingredients and premium liquors, all mixed by hand.

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Chilled Magazine

MAY 9, 2024

They offer a menu with modern craft cocktails inspired by classics from the late 1800s to 1940s. Known for both the obscure and iconic, their original cocktails push boundaries with experimental flavors with a strong tropical emphasis.

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VinePair

DECEMBER 3, 2023

Ten years after “Hey Bartender”’s release captured the movement, we’re still seeing the fruits of such growth: These days, any city large enough to have a professional sports team will have a thriving craft cocktail scene. You could see the respect these craft bartenders had for Carpi and what he was doing,” he says.

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Chilled Magazine

SEPTEMBER 18, 2024

Inspiration behind The Brunch God I merged two passions, anime and crafting cocktails, into one creative endeavor. The title “Brunch God” stems from my dedication to the brunch scene, where I gained a reputation for innovative cocktail creations. Honey Bush, Mandarin, and Orange Tea Simple Syrup 2 oz.

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A Bar Above

FEBRUARY 12, 2024

It’s got these tiny sharp holes that work wonders in removing just the outer layer of the peel– without getting any of that bitter pith, leaving you with the fresh flavors of citrus in all your favorite dishes and cocktails. Photo by Rodolfo Marques via www.unsplash.com What are the Benefits of a Lemon Zester?

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Imbibe Magazine

OCTOBER 7, 2024

Donohue notes that the beer scene has matured considerably, but the city’s craft cocktails are still in their infancy, though the enthusiasm is there. stop between Seattle and Vancouver.” I’m convinced that young college towns lead the way, and I’m excited to be back here and watch as the next big thing develops.”

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VinePair

APRIL 30, 2025

Moreover, the liqueur is produced not just with the fruit of the cherry itself, but its leaves, stems, and pits, which imbue the liqueur with complex bitter and botanical notes. In terms of which Maraschino liqueur to use when crafting cocktails, the most popular on the market is undoubtedly the one produced by Luxardo.

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VinePair

FEBRUARY 6, 2025

The Bartender: Simon Banks Cocktail: Fortune Teller Simon Banks introduction to bartending began at a dive bar in Louisville, but working in Denvers burgeoning craft cocktail scene in 2014 further cemented his interest. Falernum and mole bitters provide a backbone of subtle spice.

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A Bar Above

SEPTEMBER 13, 2024

And if you like making bitters, gift your DIY bitters with our brand new bitters bottles ! If they really enjoy cocktails and already have a bunch of barware, help them elevate their craft cocktails with this classy tool set. If liquor isn’t your think, try your hand at infusing vanilla extract.

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Imbibe Magazine

JULY 23, 2024

The Cambridge Public House Self-described as a “cocktail pub,” The Cambridge Public House opened in 2019 to combine the casual atmosphere of a pub with the innovative drinks and elevated service of a craft cocktail bar. The iron stools, room-length community table, and Guinness on draft all exude pub.

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VinePair

NOVEMBER 22, 2024

To celebrate the limited launch, Rémy Martin and VinePair hosted events at Broken Shaker in Miami and LA Cha Cha Cha in Los Angeles, inviting industry professionals to form their own tasting committees and sample Rémy V neat, as well as in a variety of creative cocktails that highlight the spirit’s versatility.

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Good Spirits News

FEBRUARY 24, 2025

This isnt the aguardiente you gulp down in a shot; Bacan is designed to be savored or enjoyed in a well-crafted cocktail. However, after several seconds the anise comes through with a gentle touch and adds a bit of an herbal bitterness at the back of the palate. Upon palate entry, it is very subtle and has an evasive flavor.

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A Bar Above

JUNE 2, 2024

You can really taste the herbal blend, with a slight bitter flavor and quiet hints of mint. Like I mentioned, the craft cocktail movement is mostly to blame for the supply shortage, but it’s a little more complicated than simple supply-and-demand. Copyright A Bar Above Why is Chartreuse So Hard to Find Right Now?

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Chilled Magazine

MARCH 11, 2024

Mezcal Laughing over Chocolate and Cigars Ingredients 2 oz of infused mezcal 2 bar spoons of cinnamon syrup 2 dashes of Turkish tobacco bitters Preparation Stir and serve over a large rock with an orange peel. Look at past successful cocktails and understand more deeply why these flavors work with each other.

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Drinkhacker

DECEMBER 21, 2023

Virginia’s Copper Fox Distillery has been mixing up impressive craft cocktails at both their Sperryville and Williamsburg locations since the state loosened restrictions on on-site beverage sales (which still aren’t loose enough, if you ask most Virginia distillers). Let’s check it out.

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VinePair

MARCH 18, 2025

Its smooth and mixes well, and its flavored variants (particularly the honeysuckle and bitter orange options) arent overly sweet and can be easily incorporated in cocktails as well. Titos Handmade Vodka stands out among all other vodkas, making it my top choice when crafting cocktails like my Passionfruit Sour.

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VinePair

AUGUST 22, 2024

In New York, the cradle of the craft cocktail revival, Snaquiris purportedly first took off at cool kid bars like Suffolk Arms and Dutch Kills around 2010, and picklebacks a few years earlier at hipster dives in Brooklyn. Many gravitated toward bitter, quinine extremes as a byproduct of tasting spirits so often.

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Mixologists

FEBRUARY 19, 2025

Mixing and Serving: Must-Have Bar Tools and Equipment (Professional Grade) Crafting cocktails requires the right tools. Bitters like Angostura add complexity. Bitters: Aromatic additions that enhance cocktail complexity. Add sweet and dry vermouth, and liqueurs like Cointreau and Amaretto Disaronno for versatility.

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Cheers

DECEMBER 19, 2024

These brandies offer a wide range of flavors from orchard fruits and delicate florals to oak, spice and caramel perfect for sipping neat or as the backbone of expertly crafted cocktails, Rivas says. DUss Cognac has been accelerating on-premise efforts with cocktails such as the D’Uss Spicy Sidecar.

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Bar Magazine

MARCH 7, 2025

Four drops of Sichuan pepper-infused Peychauds bitters add layers of dry spice and anise, floating at the top of the drink to create a striking contrast in both flavour and appearance. Clarified lemon juice adds a bright, tangy lift, while cardamom bitters bring a warming spice that lingers on the palate.

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Australian Bartender

JUNE 24, 2024

He said that Antoine Peychaud, a New Orleans pharmacist, liked to serve and drink his eponymous bitters mixed with cognac in little cups (called coquetiers). There, at some point around the 1850s, they started mixing the cognac with Peychaud’s bitters, and this would have been known as a ‘Sazerac cocktail’.

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Drinkhacker

DECEMBER 22, 2023

Hiking for cocktail ingredients or even digging around in the backyard might not appeal to every craft cocktail enthusiast. And the cocktails themselves, once the ingredients are collected and refined, are pretty straightforward to make. Thankfully, Danny’s book remains valuable for the less outdoorsy reader, as well.

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The Whiskey Wash

MARCH 19, 2024

These bars are exclusively serving their bespoke Jack Daniel’s Bonded Rye Whiskey cocktails from March 7th for a limited period of three weeks, providing patrons with a unique opportunity to experience the whiskey in specially crafted cocktails.

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A Bar Above

NOVEMBER 10, 2023

This set includes both eye dropper and sprayer attachments , so a pro bartender or master cocktail enthusiast can use the same bottle of contents for different techniques. These bitters bottles come in classic amber brown or gorgeous matte black– and in two sizes: 2 oz or 4 oz. SUPER LONG COCKTAIL MUDDLER “A bar tool?”

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VinePair

FEBRUARY 29, 2024

It doesn’t matter if you’re in a fancy craft cocktail spot serving $20 Negroni riffs or a seedy dive bar with sticky floors and the faint smell of urine wafting through the air: Shot glasses are always on hand, waiting to be filled. It’s 50/50 mezcal and Branca Menta with a dash of chocolate bitters.

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VinePair

DECEMBER 1, 2023

The brand’s liqueur can also be found in the debut recipes for many still-beloved cocktails including the Last Word and the Martinez. Luxardo was part of the craft cocktail revival in the U.S. In 2004, Luxardo became a major player in the growing craft cocktail movement thanks to bartenders at NYC’s famed Pegu Club.

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Mixologists

APRIL 11, 2025

The clinking of ice, the measured pour of spirits, the subtle aroma of bitters – the art of crafting a perfect cocktail is a symphony of precision and finesse. These ingredients, though used in small amounts, can significantly impact the overall flavor profile of a cocktail.

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VinePair

SEPTEMBER 2, 2024

“I think this made people look at Midori again, but this time in relation to the quality of shochu and all these whiskies that weren’t really a thing in the States before the craft cocktail movement.” “As As craft cocktails push the boundaries of what bars can do, bartenders have been able to use Midori in unprecedented ways.

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VinePair

AUGUST 27, 2024

Bartending in most modern restaurants and craft cocktail bars has become considerably more knowledge-intensive, and consumers are more educated about mixology. The Stakes Are Getting Higher The ascent of modern mixology has affected all kinds of bartending jobs, not only those in high-end craft cocktail bars.

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Mixologists

FEBRUARY 21, 2025

That's autumn, a sensory symphony we can capture and savor in a well-crafted cocktail. H3: Cranberry & Rosemary Old Fashioned: A Festive Fusion – A Tart and Herbal Delight Muddle fresh cranberries and rosemary with sugar and bitters. Garnish with a cinnamon stick, a dried apple slice, and a star anise pod.

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VinePair

OCTOBER 15, 2024

I like interesting cocktails, but they’re often too bitters-based now. I like interesting cocktails, but they’re often too bitters-based now. Chicago-based restaurant critic John Kessler agrees that there’s a trend toward “bad” bespoke cocktail menus at restaurants and bars looking to differentiate themselves.

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