Cocktail Culture Hospitality Wine 
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.
Imbibe Magazine
FEBRUARY 12, 2025
A panel held at the simultaneously occurring Cape Town Beverage Show, the discussion highlighted the supernova of African cocktail cultures as well as the political red tape that hampers its growth. And it had been their shared dream to bring a pan-African cocktail festival into reality.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Chilled Magazine
JANUARY 9, 2024
Nikki McCutcheon, Senior Beverage Director of Silver Lining Lounge in New York City, began her journey in hospitality at a family-owned restaurant in upstate New York at the young age of 15. McCutcheon realized that she was intrigued more by the world of hospitality than her studies. John’s University.
VinePair
DECEMBER 24, 2024
But there are many other whiskey cocktails, many with historic roots, that have enjoyed a quiet revival along with the boom of craft cocktail culture. Whether spirit-forward, sweet, sour, or herbaceous, these unsung cocktails come in countless guises. Its perfect for sipping, but still very approachable.
Imbibe Magazine
JULY 23, 2024
And who better to point you in the right direction than those leading the charge on Paris’ increasingly notable cocktail culture? We tapped some of the city’s most talented hospitality pros for their recommendations on where to find Paris’ Olympians of mixology.
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. These they serve alone and mixed into cocktails.
Imbibe Magazine
NOVEMBER 1, 2024
Given that many hospitality professionals left the industry during the pandemic, it was surprising that Cannon—a bar world veteran with decades behind the stick and very little left to prove—would return to the day-in-and-day-out grind of running a bar. His conclusion: “I crave the hospitality part of it.”
Expert insights. Personalized for you.
241 
Let's personalize your content