Bottling Cocktail Culture Mixology 
Chilled Magazine
MARCH 3, 2024
I had found several sealed bottles of antique absinthe and was familiar with its history in New Orleans.” Yet, by 2000, absinthe was nowhere to be found, and what was presented as absinthe in Europe was nothing like the beautiful liquid inside the intact antique bottles T.A. As for classic cocktail mixology, C.F.
VinePair
FEBRUARY 28, 2024
With Rose Mary’s Croatian-Italian focus, that house-made infusion fits perfectly alongside imported bottles of slivovitz and plenty of customers who love it. It wants to carry through in a cocktail.” The article Does Plucky, Plum-Based Slivovitz Stand a Chance in Modern Cocktail Culture? appeared first on VinePair.
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Advanced Mixology
JANUARY 21, 2025
So next time you are at your favourite bar try an Asian cocktail and if you spot some Sake or Baijiu at the store why not pick up a bottle and start mixing some stunning cocktails for yourself with the recipes above?
Mix That Drink
JUNE 12, 2025
In cocktails, fresh pineapple juice really isn’t necessary, and it’s not even an option in many regions during part of the year. For the freshest flavor, get a bottle that says “not from a concentrate.” Its sweetness and sharpness brighten up the drink and keep it from feeling too heavy or syrupy.
VinePair
JANUARY 9, 2024
The capital of Greece — which has one of the most exciting, accessible, affordable, and just plain fun cocktail cultures in the world right now — not only boasts a vibrant cocktail scene, but also one of the most compact, despite doubling in size over the last two years. This is not a city for studied, quiet cocktail dens.
A Bar Above
JUNE 2, 2024
If you’re lucky enough to snag a precious bottle of Chartreuse right now, you probably know just what a feat that is. So what are you to do when your favorite cocktail calls for Chartreuse, but there’s none to be found? He’d won the bottle lottery! More on that in a minute.) He’d figured us out!
VinePair
APRIL 3, 2024
The early wave of modern Tokyo cocktail bars defined the distinctive style of drink preparation and service known as Japanese bartending — and the type of establishments in which it could be found — while pushing forward the idea of a thriving cocktail culture from within an Asian metropolis. Nor should they. “To
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