PUNCH

FEBRUARY 1, 2024

“Fruit bat,” “amaroulette,” “dirty dump.” The language developed behind the bar today has come a long way since the age of Jerry Thomas. Here, a non-exhaustive guide to the modern lexicon.

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Bar 329

Chilled Magazine

FEBRUARY 13, 2024

Whether you’re toasting to a partner, celebrating with friends, or having a moment of self-love, these cocktails provide the perfect accompaniment to any way you choose to celebrate the Day of Love! Check them out below. Gin , Liqueur French Jasmine Tonic by Chambord Liqueur Ingredients 3/4 oz. Chambord Liqueur 1 1/2 oz. Fords Gin 6 drops Jasmine Water 3 oz.

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Imbibe Magazine

FEBRUARY 5, 2024

If you’re a home bartender who loves watching cocktail videos on YouTube and Instagram, then you’re probably already a fan of The Educated Barfly’s Leandro DiMonriva. The actor-turned-bartender has been producing videos on how to make cocktails at home, including everything from cocktail history to tips and hacks, since 2017. Before that, he worked at Cole’s French Dip , the home of award-winning bar The Varnish , in LA for a decade.

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A Bar Above

FEBRUARY 2, 2024

Tired regular date nights? Looking for a creative idea for spending time with your significant other beyond traditional game nights, dance lessons (not for those with two left feet, let me tell ya), or ignoring each other during movie night with a bottle of wine? Copyright A Bar Above Look no further than our brand new Date Night Gift Box – an “inside-the-box idea” that guides you through crafting 2 delightful cocktails, all while enjoying some quality time with your loved one for a

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Bar Tools Bar Gin Bottling 263

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

Guys Drinking Beer - Beer News

FEBRUARY 26, 2024

Today, we’re bringing you an exclusive first look at this year’s Craft Beer Week pint glass, courtesy of the Illinois Craft Brewers Guild. We understand that a lot of y’all have begun collecting each year’s respective glass, so without further ado, behold this year’s theme: “Adventure Crafted in Illinois.” The ICBG is working with their Associate Member partners at Boelter Beverage for Illinois Craft Beer Week’s “Pint Day 2024 ” Each ic

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VinePair

FEBRUARY 29, 2024

It’s safe to say that the craft beer boom has now reached nearly every corner of the globe. But with experimental and innovative releases coming from countless producers every year, determining which cities are worth a beer-inspired visit is no small feat — especially if you’ve already ticked off well-known suds hubs like Brussels and Munich or San Diego and Asheville.

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Chilled Magazine

FEBRUARY 14, 2024

We invite you to embark on a sensory journey with Smoke Lab Saffron’s exclusive cocktails created by Chilled 100 member and Smoke Lab Brand Ambassador Paula Lukas. Each sip a harmonious blend of aromatic saffron notes and carefully curated ingredients. Sherry , Vodka , Whiskey Surrender Ingredients 1 1/2 oz Smoke Lab Saffron Vodka 1 oz Suntory Toki Whisky 1 oz Lustau Fino Jarana Sherry 2 dashes Bittermens Elemakule Tiki Bitters 3 dried rosebuds - garnish Preparation ombine liquid ingredients in

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Imbibe Magazine

FEBRUARY 28, 2024

When Kavé Pourzanjani and Ray Sakover were both working at the Manhattan bar The Polynesian, pre-pandemic, they began talking about opening their own tropical bar. But they wanted to avoid the usual South Seas cliches and imagery that have made tiki a controversial topic in recent years. They needed a new theme. Their counterintuitive alternative? Demonology, the occult, and “otherized gods from other cultures.

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A Bar Above

FEBRUARY 12, 2024

Hey, friends! We’re excited to unveil our latest gem at A Bar Above: the citrus zester! This nifty tool extracts that exciting flavor of citrus easily & quickly. What is a Lemon Zester? A zester is a kitchen tool dedicated to extracting the flavorful oils and zesty tang from citrus fruit. It’s kind of like a cheese grater but made specifically for citrus peel.

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Drinkhacker

FEBRUARY 22, 2024

As the weather warms up, a young man’s fancy turns of course to lighter fare, with gin one of the most essential pieces of the springtime cocktail puzzle. We sampled plenty of outstanding gins over the last year, and with this feature we profile the greatest hits of 2023. Need more picks? Check our top gin lists from 2019 , 2020 , 2021 , and 2022.

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VinePair

FEBRUARY 6, 2024

Of the many styles of pizza served in the United States, the large, hand-tossed thin crust of New York-style pizza and the gooey, bulky pies of Chicago’s signature deep-dish are historically the most iconic. But following a major uptick in pizzerias specializing in crunchy-crusted squares, Detroit-style pizza is finally having its moment in the national spotlight.

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PUNCH

FEBRUARY 15, 2024

At Comstock Saloon in San Francisco, Jonny Raglin's cherry-laced bourbon sour, inspired by the 17th-century liqueur, has been a hit for more than a decade.

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Liqueur 284

Chilled Magazine

FEBRUARY 4, 2024

Just in time for Mardi Gras, Hotel Lucine’s bar team and founder of Half Step , Chris Bostick, have created the Lucine Hurricane! Ahead of the celebrations next month, revelers are welcomed at the revitalized 1960s motor court to kick off their festivities at two restaurants – American “fine-ish” restaurant, The Fancy, and all-day dining space, The Den, as well as the largest beachfront rooftop bar in Galveston.

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Imbibe Magazine

FEBRUARY 2, 2024

While exploring the world of drinks, there’s nothing I love more than learning something new and being surprised. And so it was with both surprise and delight that, while sipping through a flight of sakes at the new Brooklyn Kura taproom, I was poured a glass of their Occidental Sake. A barely there shade of pale pink in the glass, the Occidental is a Junmai Gingo sake dry-hopped with Citra hops, which contribute the subtle hue and the astonishing aroma.

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Drinks International

FEBRUARY 21, 2024

Having worked for three decades as head distiller of Diageo’s Don Julio, maestro tequilero Enrique de Colsa has partnered with The Lost Explorer to create its first tequila line.

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Tequila 119

Cheers

FEBRUARY 23, 2024

Once the star of the cocktail scene, gin has never regained momentum since vodka took off in recent decades. But based on the number of new craft gins and unique expressions hitting the market, and a few key gin acquisitions from major spirits players, the U.S. is warming to gin once again — for real this time. In fact, the Bacardi Global Consumer Survey finds that the Gin & Tonic is the top bar call for 2024, beating out the Mojito at #2 and the Margarita at #3.

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VinePair

FEBRUARY 15, 2024

Putting unorthodox ingredients and adjuncts into beer is nothing new. Pumpkin beer has marked spooky season since the early ‘80s and the pastry stout boom of the mid-2010s saw everything from brownies and marshmallows to coffee and ancho chiles get added to brews. Most of the time, these bonus ingredients do more to allure the reluctant drinker than to deter.

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PUNCH

FEBRUARY 7, 2024

American whiskey is absent at many top bars. The spirit played a role in the cocktail renaissance, but it's now often left behind. Here's why.

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Chilled Magazine

FEBRUARY 3, 2024

Happy Pisco Sour Day! February 3rd is a great opportunity to pay homage to Peru’s history, tradition, and craftsmanship as it celebrates its national drink. First created at Morris Bar in Lima in the early 1900s, the Pisco Sour is a staple at celebratory occasions in Peru and beyond. North Jersey’s Jarana is no exception, as the cocktail is the centerpiece of its colorful beverage program!

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Imbibe Magazine

FEBRUARY 20, 2024

Tahiirah Habibi has an incurable case of imposter syndrome. She still doesn’t understand why Ruinart wanted her in their Blanc de Blancs 2010 documentary or why hotel chain Marriott sought her for their Amazon Prime mini documentary. “It’s so profound to me to be invited to these things because I’m not a person that plays by the rules or is trying to be this perfect cookie-cutter image of anything,” she says.

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Drinks International

FEBRUARY 28, 2024

Total US spirits exports hit a record high in 2023 boosted by the EU’s suspension of tariffs on American whiskey, according to a new report by the Distilled Spirits Council of the United States (DISCUS).

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Whiskey 116

Spiritz

FEBRUARY 28, 2024

The FMCG arm and wholly-owned subsidiary of Reliance Retail Ventures Limited (RRVL), Reliance Consumer Products Limited (RCPL) has inked a deal with Sri Lanka-headquartered Elephant House to manufacture, market, distribute and sell beverages under the Elephant House brand across India. Sri Lanka’s largest listed conglomerate, Elephant House is owned by Ceylon Cold Stores PLC is a subsidiary of John Keells Holdings PLC.

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Beer 110

VinePair

FEBRUARY 26, 2024

With over 8.1 billion gallons of alcohol consumed in the U.S. every year, it’s safe to say that Americans love to drink. And while U.S. drinkers may consume more beer and wine than spirits on a yearly basis, Americans still drank a whopping 680.5 million gallons of spirits in 2023, according to the National Institute on Alcohol Abuse and Alcoholism (NIAAA) — likely driven by the ongoing bourbon boom and tequila’s rapid rise.

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PUNCH

FEBRUARY 29, 2024

Behind Bars is a design firm shaping some of the world's best bars, rethinking the bartender workstation and the guest experience altogether.

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Chilled Magazine

FEBRUARY 12, 2024

An unequivocally sophisticated experience, Chivas XV is best enjoyed in an elevated Gold Rush cocktail made with three simple ingredients. Scotch Chivas Gold Rush Ingredients 2 parts Chivas XV 1 part Honey Syrup (*2 honey: 1 hot water) 1 part Lemon Juice Preparation Pour ingredients into a shaker filled with ice; shake until well chilled, strain into a glass over a large ice cube.

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Whiskey 258

Imbibe Magazine

FEBRUARY 7, 2024

For Jorge Riera , the headline-making, French-heavy wine lists he created for New York City’s Frenchette aren’t especially new—for him. “I’ve been doing this for about 20 years, [with] the same approach,” he says of his experience creating lists for some of the city’s most wine-trend-setting restaurants, including Contra, Wildair , Ten Bells , and 360.

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Wine Bar Sommelier Inventory 250

Drinks International

FEBRUARY 20, 2024

Altamura Distilleries has announced its entry into the Indian market through its partnership with Amistad Spirits, an import and distribution house based in Delhi.

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The Whiskey Wash

FEBRUARY 22, 2024

We review Redwood Empire Devils Tower High Rye Bourbon, sporting a four-grain mash bill with 51% corn, 45% rye, 2% wheat, and 2% malt. (image via Redwood Empire Whiskey) Editor’s Note: The party behind this whiskey gave us a review sample. Per our editorial policies , this in no way influenced the outcome of this review. It should also be noted that clicking the buy link in this review earns our site a small referral payment, which helps to support, but not influence, our editorial and other

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VinePair

FEBRUARY 13, 2024

How is it that a whiskey amasses cultish appeal? It’s a question routinely asked in the era of Pappymania. Entire books have been devoted to the subject. There’s no easy answer, but an obligatory baseline for all examples ought to be a precise combination of top-shelf acclaim and frustrating scarcity. One brand turns this seemingly obvious formula on its head, though.

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PUNCH

FEBRUARY 19, 2024

We asked 10 of America’s best bartenders to submit their finest recipe for the Negroni—then blind-tasted them all to find the best of the best.

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Bartender Bartending 287

Chilled Magazine

FEBRUARY 18, 2024

Celebrate National Margarita Day (2/22) with Gran Coramino and the Hibiscus Margarita made with Gran Coramino Cristalino tequila, lime juice, hibiscus syrup and more. Not your usual Margarita, this one has some floral elements that will make you feel like it’s a warm spring day. Want to enjoy it in-person, the cocktail can be found on the menu at Shanklin Hall in Washington D.C.

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Tequila 253

Imbibe Magazine

FEBRUARY 8, 2024

Is this Imbibe 75er a pastry chef or a bartender? And is he Michael George or (his preferred name) Daddy Long Legs? For George/Long Legs, it’s all one and the same. A Chicago native and Le Cordon Bleu graduate, he headed straight out after graduation for the kitchens at an Alaskan resort, turning out trays of desserts for hungry visitors to Denali. He followed the seasonal work circuit to a ski resort in Park City, Utah, and bounced around the service industry until a manager offered him a way t

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Lead Bartender Bartender Bartending Rum 248

Spiritz

FEBRUARY 27, 2024

A five-year-old student has filed a public interest litigation (PIL) before the Allahabad High Court seeking the removal of a liquor shop located near his school in Kanpur, Uttar Pradesh. The young petitioner alleges in his petition that there is a liquor shop near his school and often people create a nuisance there after consuming alcohol. On the petition, the court has asked the state government to seek a response from the concerned authorities as to why the licence of the liquor shop in Kanpu

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Just Drinks

FEBRUARY 27, 2024

Breal Group, the UK private-equity firm that has snapped up a number of local brewers in recent months, is to change its name to Keystone Brewing Group.

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VinePair

FEBRUARY 27, 2024

Despite the groundhog’s prediction this year, we seem to be dealing with a few more weeks of winter. And when there is a chill in the air or snow on the ground, we find ourselves reaching for a nice beverage to warm up with. While some may reach for a Hot Toddy , Buttered Rum , or some spiked hot cocoa, there are also many beers that are the perfect complement to winter weather.

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PUNCH

FEBRUARY 5, 2024

Mexico City’s Tlecān reimagines tascalate—a Maya drink made with maíz, cacao, achiote and water—as a bright and earthy mezcal cocktail.

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