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Master Mixology: Advanced Techniques & Pro Secrets for Bartender Mastery

Mixologists

Advanced flavor profiling involves understanding the intricate interplay of sweet, sour, bitter, salty, and umami elements, creating balanced and harmonious cocktails. Understanding bar layout, inventory management, and point-of-sale systems are also essential for smooth operations. Techniques like spherification (e.g.,

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Brandy and Cognac Trends for 2024

Cheers

We have a pretty tight backbar space, so we need to be somewhat tight on inventory. I asked myself what my take on a stirred sipper may be in that era and came up this, which is rye whiskey, Pierre Ferrand slightly overproof 1840 Cognac, Cherry Heering, absinthe, coffee and cherry bitters.

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professionals

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BevX 2024: Xiquita Restaurante y Bar Brings Ancestral Traditions to Life

Cheers

For example, the Champurrado Old Fashioned, priced at $16, adds a little extra ethnic flare by mixing in corn liqueur and xoco bitters, while the Chamoyrita ($15) combines Casco Viejo blanco tequila, Bozal mezcal, Jalisco Estrella Mexican pilsner, chamoy, lemon and sugar.

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Remember When Campari Made a Raspberry-Flavored Clear Cordial?

VinePair

Then there’s Campari , the Italian bitter apéritif. Negroni recipes don’t say “one ounce Italian bitter,” they say “one ounce Campari.” Aperitivo to After-Meal While Gaspare Campari famously invented his namesake bitter in Novara, Italy, in 1860, it was his son, Davide, who created Cordial Campari.

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The State of American Whiskey in 2024

Cheers

Just look at how many bitter flavors are on the market today. Back in the day, the basic Angostura bitter was all anyone knew. Short-term we have road bumps coming off of Covid with excess inventory in stores. Short-term we have road bumps coming off of Covid with excess inventory in stores.

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The Heart Cut Releases Limited Lochlea Ex-Islay Cask

The Whiskey Wash

[elementor-template id="81160"] David Ferguson, Commercial Director at Lochlea, explained the distillery’s selective approach: “Due to our limited production and three-decade inventory plan, we only work with a small select number of independent bottlers. The finish includes sherbet candy, bitter orange peel and sea salt notes.

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The Apple Brandy-Cynar-Bénédictine Challenge

Cocktails with Suderman

Making a List, Checking It Twice With projects like this, I tend to find that it’s useful to begin with an inventory of elements and their basic characteristics. And then at the end, we’ll look at the final recipe I settled on — one that does work, and what makes the difference. Read more

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