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The Cocktail College Podcast: The Southside

VinePair

Its a simple mix of gin , citrus, mint, and sugar, but behind that refreshing exterior lies a surprisingly tangled history. And is it just a minty gin Daiquiri , or is there more to this creation? Beyond its origins, it remains one of the most debated drinks in cocktail history. Is it best served up or on the rocks?

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Meet the Winner and Finalists of VinePair’s Best New Bartender Competition

VinePair

Pedraza whipped up a White Negroni -inspired highball with gin, Bitter Bianco, vermouth, raspberry apricots, and grapefruit. and worked there for six months before taking on the role of lead bartender at the vegetable-forward and seasonally focused Vicia in St. Elizabeth Staino, judged the bonus round.

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Check Out Pippal, San Francisco’s Newest Hot Spot

Chilled Magazine

Recently launched in Emeryville, Pippal’s beverage program is a celebration of India as seen through the eyes of the team’s creative lead bartender, Izler Thomas. Basic Stock (Made Using Lime, Sugar, Angostura Bitter, Nutmeg) 3 oz. Gin Jim Corbett National Park Ingredients 1.5 Gin 1/2 oz. Agricole Rum.5

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Check Out Pippal, San Francisco’s Newest Hot Spot

Chilled Magazine

Recently launched in Emeryville, Pippal’s beverage program is a celebration of India as seen through the eyes of the team’s creative lead bartender, Izler Thomas. Basic Stock (Made Using Lime, Sugar, Angostura Bitter, Nutmeg) 3 oz. Gin , Liqueur Jim Corbett National Park Ingredients 1.5 Gin 1/2 oz.

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Elements: Cocchi Americano Cocktails

Imbibe Magazine

Alfredo’s Favorite At Artusi in Seattle, lead bartender Christian Nguyen uses the rosa version in the Alfredo’s Favorite. dry vermouth 1 barspoon Cherry Heering 2 dashes orange bitters Tools: barspoon, strainer Glass: coupe Garnish: cherry Stir all of the ingredients with ice, strain into a chilled glass, then garnish.

Aperitif 286
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Elements: Pandan Cocktails

Imbibe Magazine

Pandan is strong and will stand out in cocktails, but also subtle enough that it can still let the spirit shine,” says Alex Law, lead bartender for Bar Podmore in Honolulu. “It It works well with everything from gin or agave to whiskey or rum.” pandan and oolong–infused rye whiskey 1/2 oz. coconut water 1/4 oz.

Infusions 273
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We Asked 13 Bartenders: Which Cocktail Do You Wish People Would Order More? (2024)

VinePair

Heather Blanchard, lead bartender, Virgin Hotels , New Orleans ​​“I definitely wish more people ordered the Paloma ! The citrus and the orange liqueur tame the gin. The absinthe rinse in the glass subtly highlights the botanical notes of the gin. It’s such an underrated cocktail. The beauty is in the simplicity.