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Luis Miguel Cardona HeadBartender at Rayo Cocktail Bar Mexico City, Mexico Luis Miguel Cardona has spent more than a decade mastering the art of mixology and crafting world-class bar programs. Cardona moved to Mexico City three years ago to join the founding team at Rayo.
Depth and Complexity In London’s cocktail world, fruit distillates in general are “mega trendy,” according to Alex Kratena, former headbartender at Artesian and the co-founder of both Tayēr + Elementary and Muyu liqueurs. The article Does Plucky, Plum-Based Slivovitz Stand a Chance in Modern CocktailCulture?
Some of these hotel bars have continuously pushed the envelope of cocktail creation, whether by creating now world-famous cocktails or perfecting jaw-dropping techniques. Others, while still offering great drinks, are perhaps better known for their high-profile clientele and pop culture cache.
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 cocktailculture from within an Asian metropolis. Nor should they. “To
who were regulars there—a place where the cocktail is a dominant experience, food playing a supporting role,” where ingredients can be weirder and spirits can be spotlighted. ” “Equal Measure has morphed into its own thing,” says Eliza Hoar, the bar’s headbartender.
As consumer interest in bourbon cocktails has grown, distilleries are looking at how to incorporate modern mixed drinks as part of the guest experience. In the Mix Other Kentucky distilleries are likewise leaning into mixology. World-Class Cocktails at Distillery Bars appeared first on VinePair.
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