Cocktail Culture Hospitality Vodka 
Chilled Magazine
JANUARY 22, 2025
Photos by Glee Digital Media Adam Fournier brings over 15 years of experience to the hospitality industry, having worked at renowned Los Angeles venues like Areal, The Chestnut Club, and The NoMad LA. Beyond his work at Spago, he shares his insights into cocktail culture through writing and presenting.
Chilled Magazine
FEBRUARY 24, 2025
I draw inspiration from the industry itself, from the love of hospitality and the desire to create. Ive immersed myself into food and beverage culture and I truly believe that there are so many beautiful and necessary stories that can be told through creating something for others to taste. How do you go about creating a cocktail?
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Chilled Magazine
JUNE 27, 2024
With the focus on raising the craft, however, one aspect of cocktail culture often gets forgotten: this is supposed to be fun. Cocktails are for the good times in our lives: for celebrating, for unwinding, for cutting loose. The brand invited bartenders to create an original cocktail recipe featuring Deep Eddy Vodka.
VinePair
SEPTEMBER 24, 2024
About 15 years ago, the nascent craft spirits industry was awash in vodka. A few distillers did make vodka from whole ingredients, including West Virginia’s Smooth Ambler , which used the same mash bill as its wheated bourbon. “We Vodka usually sells because it’s well priced or well marketed and ours was neither.”
Imbibe Magazine
JULY 17, 2024
What started as a YouTube series from actor-turned-bartender Leandro DiMonriva on the history and craft behind classic cocktails has transformed into an ever-expanding encyclopedia of bartending expertise. But it was a nightclub mostly, so we weren’t making craft cocktails really. I was working two nights a week there.
Advanced Mixology
JANUARY 21, 2025
Asian cocktails are perfect for many of the Baijiu styles which come in fruity, saucy and sour styles to name a few. Soju This Korean spirit is often compared to vodka but its characteristics tend to be slightly sweeter and with a lower ABV than Vodka, at between 12% and 20%.
VinePair
JUNE 6, 2025
“While clarification is a valuable technique, it’s increasingly become the default across many bar programs, resulting in menus where nearly every cocktail is pre-batched. At Sanjh, we value both technique and hospitality. In the process, some of the craft and connection behind the bar experience can get lost. Not the Manhattan.
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