Bitters Highball Promotion 
VinePair
JUNE 30, 2025
Pedraza whipped up a White Negroni -inspired highball with gin, Bitter Bianco, vermouth, raspberry apricots, and grapefruit. VinePair managing editor Tim McKirdy and director of strategy and innovation for Hotaling & Co. Elizabeth Staino, judged the bonus round.
Imbibe Magazine
APRIL 8, 2024
The drink is a fusion of Italian aperitivo and Japanese shochu highball, just like bringing the bergamot nomad back to its origin.” Yamamoto’s recipe, Prologue, combined ITALICUS with joto umeshu, citrus mix (lemon and yuzu), Peychaud’s bitters, prosecco, and a garnish of homemade umeshu jelly.
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Cheers
JANUARY 2, 2024
While January is always a good time to promote your no-ABV beverages, keep in mind that consumers today opt for nonalcoholic drinks throughout the year, and sometimes even during the same drinking occasion that they’re having a spirited cocktail. Strain into a highball glass with fresh ice. Aloe vera juice ¾ oz.
VinePair
JANUARY 29, 2024
A carefully balanced mix of whiskey, sweet vermouth, and Angostura bitters, with a cocktail cherry garnish, it is a timeless masterpiece. The palate starts sweet, but is countered by a complex bitter finish. It’s pleasant and approachable on the palate, absent of the grippy bitterness that can be challenging.
Cheers
JANUARY 3, 2024
While January is always a good time to promote your no-ABV beverages, keep in mind that consumers today opt for nonalcoholic drinks throughout the year, and sometimes even during the same drinking occasion that they’re having a spirited cocktail. Strain into a highball glass with fresh ice. Aloe vera juice ¾ oz.
PubClub
AUGUST 14, 2024
As part of its Cocktails for a Cause program, $1 from each drink will go to the association, which focuses on promoting public safety in the coastal and aquatic environment through educational and charitable means and the promotion of high standards of the lifesaving profession. 12 Grove St. . $12 12 Grove St.
VinePair
DECEMBER 26, 2023
The recipe, which simply includes one sugar cube, a few dashes of Angostura bitters , and Champagne, was written by legendary bartender Jerry Thomas and first appeared in the “Bon Vivant’s Companion.” Created sometime in the 1930s, the Air Mail’s recipe was first recorded in a Bacardí promotional pamphlet.
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