VinePair

JUNE 6, 2025

I’ve used it in everything from Dirty Martinis to clarified tomato highballs. It rounds out bitterness, amplifies citrus, and gives savory cocktails the kind of depth bartenders are always chasing with expensive vermouths or obscure amari. The hate comes from a place of outdated stigma, not science or taste. Not the Manhattan.

Bartender 98

Bartender Bartending High Volume Head Bartender 98

VinePair

APRIL 11, 2025

Angostura Highball at Amory y Amargo Just in time to celebrate its 14th anniversary, Amor y Amargo the East Village shrine to all things bitter has added a very special Angostura Highball to its menu. A wide range of sakes are on offer, from light and fruity to bitter and umami, with some served cold while others arrive hot.

Highball 54

Highball Rum Wine Bitters 54

Imbibe Magazine

APRIL 16, 2024

The pan–Latin American offerings range from simple highballs like a Cuba Libre or sotol with house-made tepache, to classics like the El Presidente and a Piña Colada with a house rum blend. Curated by certified sommelier Hailey Pruitt, the collection pays special homage to wines from Mexico.” Sangria and a taco at La Ruina.

Sommelier 262

Sommelier Pilsner Rum Highball 262

VinePair

NOVEMBER 11, 2024

Plum Boulevardier at Bar Goto Niban Credit: VinePair Staff You can’t really go wrong with any of the well-crafted cocktails or highballs at Bar Goto Niban (the Sakura Martini, with its mix of gin and sake, is a popular order). Sweet vermouth and bitters keep things classic, while orgeat provides a calming dose of sweetness.

Happy Hour 104

Happy Hour Gin Wine Sommelier 104

Mixologists

APRIL 11, 2025

Resist the common temptation to aggressively grind or pulverize the ingredients, as this can inadvertently release bitter and otherwise undesirable flavors from things like citrus pith or herb stems. Instead, apply steady, even downward pressure and gently twist the muddler a few times over the ingredients.

Bar Tools 52

Bar Tools Bartender Bartending Bar 52