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Jeff White, leadbartender, Experimental Cocktail Club , NYC “I wish that black or opaque bottles would disappear from the back bar — sorry Hendrick’s ! Vodkas infused in-house [with real ingredients] demonstrate a bar team’s creativity, and they offer a unique blend to a cocktail’s flavor palate.”
” Bryce Tomberlin, general manager and bartender, The Mountaineering Club , Seattle Hot drinks allow you to explore the sweeter spirits. Michael White, leadbartender, The Emerald Hour , Mountain View, Calif. Thats why my go-to whiskey for a Hot Toddy is bourbon.
Tea-infused Pau Maui vodka ¾ oz. Fiorente elderflower liqueur Instructions Infuse vodka with tea at room temperature for 10 minutes. Notes Alicia Russell, leadbartender at Panzano in Denver, CO, created this recipe. Top with club soda. Sherry ½ oz.
Grace Tomczak, leadbartender, MAKfam , Denver “ Brother’s Bond Cask Strength has certainly earned a spot behind the bar at The Golden Swan. In our Hudson Duster cocktail, I infuse the bourbon with Moroccan mint tea as the base of an Old Fashioned with Ceylon cinnamon syrup and Angostura. proof so the liquid stands up for sure.
It stands up well with amaro in sour drinks, and I even infused freshly popped popcorn into it for our savory crackerjack Manhattan on the menu. Travis Gauvin, bartender, Sur Lie , Portland, Maine “I think Slane is underrated, perhaps in large part because some brands have an outsized influence or cultural representation in the category.
This is a new member in the Empress 1908 family and it’s just as much of a showstopper as their original butterfly pea blossom-infused gin. Harry Jamison, general manager, a.kitchen , Philadelphia “ Ahascragh Distillery Xin Gin has become a fast favorite among our gin club members and bar patrons.
The person responsible for mixing the first Gibson recipe is up for debate, but most historians agree that someone created this bitters-free Martini variation at a San Francisco members club in 1898. Bartenders incorporate herbal infusions or housemade mignonettes, opt for gin or vodka bases, and experiment with proportions.
House-made peach-infused bourbon oz. Red wine Instructions Add peach-infused bourbon, lemon, syrup and aquafaba to a shaker. Notes Heather Blanchard, leadbartender at The Pool Club at Virgin Hotels, created this recipe. Fresh lemon oz. Simple syrup oz.
And within that cadre, its becoming a trendy brand of sorts, a stylistic stamp of solera-club membership. Its that intriguingly interwoven and somewhat contradictory combo consistency infused with evolution and a dash of romantic nostalgia that lends the solera technique its alchemic je ne sais quois. Its never really done.
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