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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. It combines Fords London Dry Gin with a house blend of four different vermouths, quinquina, and sherry. Ford's London Dry Gin oz.
Some of the worlds most iconic cocktails employ whiskey as their base liquor. 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. So we tapped 12 bartenders to find out which whiskey cocktails they felt werent getting enough accolades.
Stokes Architecture + Design and hospitality group Method Co. Sip on the Sake & Strange Divine, a Martini-style sake-based drink made with gin, rice whiskey, sushi rice, shiso, and garnished with caviar. How does one turn a tenebrous mechanical vault in the cellar of a century-old skyscraper into an inviting bar space?
Jessica Pomerantz and Laura Green’s session, Work-Life Balance and Boundary Setting: A Psychological Perspective , provided practical tools for creating balance and setting boundaries in hospitality. Actor and Brother’s Bond Bourbon co-founder Ian Somerhalder drew a crowd with personal whiskey tastings.
For its winter menu, House Made Hospitality has collaborated with Australia’s cult butter brand, Pepe Saya, and created four butter-washed cocktails. It’s the kind of drink that tastes like dessert with a secret pour of whiskey. It has butter-washed gin and burnt honeycomb syrup to add complexity and sweetness.
Virgil Kaine , a Lowcountry Whiskey Company has partnered with Cannon Distillery in a move that reunites the whiskey brand with its Charleston roots. Virgil Kaine, founded in 2011 by Charleston chefs Szlam and Ryan Meany, has released eight limited-edition whiskeys since its inception.
says Amanda Sierra, a veteran of Tucson’s hospitality scene with more than 30 years in the city, and currently a bartender at cocktail bar SideCar. Batch With an emphasis that could be considered hedonism at its finest, Batch puts its focus on two things: whiskey and doughnuts. A whiskey and a Crème Brûlée doughnut at Batch.
.” Located in Hong Kong’s bustling Central district, the caffè-style space offers bar-goers a respite where they can relax with well-made cocktails and experience consummate hospitality. The simple but intriguing twists on classics include an olive oil whiskey sour and a mezcal margarita with smoked corn and sloe gin.
The United Kingdom has a strong claim as the world’s gin capital. But in recent decades, a host of new exciting gin destinations have emerged, including the good old U.S.A. One pivotal player in the spirit’s stateside evolution: Aviation American Gin , a homegrown brand that found celebrity fame.
Plus, for those of us in the hospitality industry, offering a thoughtfully-crafted, non-alcoholic option for guests who are not drinking alcohol– for whatever reason– is just excellent service and good business. I started with gin. The “big upgrade” to this list was the addition of non-alcoholic beer like O’Douls.
“While Irish pubs are often overlooked on drinking lists, what Uisce does better than anyone is act as a gathering space for the town’s hospitality workers for a Guinness and a shot,” says Donohue. In addition to an expansive whiskey collection, Uisce also preserved its original, custom-made mahogany bar.
We tapped some of the city’s most talented hospitality pros for their recommendations on where to find Paris’ Olympians of mixology. “I love a gin Martini , wet with a lemon twist and a bit of homemade crème fraîche liqueur,” says Noirbusson, or “an Espresso Martini with rhum and cacao.”
What was your first job in the beverage or hospitality industry? Other than whiskey, I’d have to say gin. Gins across the board have so much complexity and are incredibly fun to work with. We offer a wide variety of whiskeys and whiskies and create different ways to enjoy them whether in a cocktail or served straight.
What was your first job in the beverage or hospitality industry? I started my career in the hospitality industry when I was 16 years old at a local bingo hall called Valley Hall Bingo. From there, I went on to work almost exclusively in the hospitality industry. What is your favorite spirit to work with at the moment?
Go deeper with GlobalData Reports Argentina Whiskey (Spirits) Market Size, Growth and Forecast Analyt. Reports United Kingdom (UK) Whiskey (Spirits) Market Size, Growth and Forec. In May, India and the UK signed a trade deal reducing tariffs on whisky, gin, and soft drinks entering India. increase from the previous year.
The citrus and the orange liqueur tame the gin. The absinthe rinse in the glass subtly highlights the botanical notes of the gin. A variation of the more popular Manhattan, the Martinez is a stirred cocktail calling for gin and Maraschino liqueur. The beauty is in the simplicity. It’s a great drink.”
In fact, that’s where Farmacia Rita Perez co-owner Francisco “Pancho” Castillon got his start in the hospitality biz, making aguachile, the popular Mexican ceviche dish, for bars all over town. Now, he’s something of a mythical figure in Guadalajara, with undefined (to VinePair, at least) roles in many of the city’s top bars.
It began when i studied hospitality management at the University of Crete. I love whiskey as well, but rum is more fun. Gin is not for anyone. Gin is not for anyone. Whiskey is not for everyone. We caught up with founder Thanos Prunarus, asking him 15 questions, one for each incredible year.
The easiest cocktails to master, according to bartenders: Manhattan Cuba Libre Moscow Mule Daiquiri Vodka Martini Old Fashioned Whiskey Highball Honeysuckle Negroni Vodka Soda “The easiest drink to master, from my perspective, is the classic Manhattan. Two ounces whiskey , one ounce sweet vermouth , and two dashes aromatic bitters.
Distillers just getting started needed ready cash flow, and the unaged neutral spirit — America’s top-selling category — gave them something to offer consumers while their whiskey matured. But, Little says, the vodka was “an afterthought”; whiskey was always the focus. Once ubiquitous, craft vodka soon gave way to whiskey.
The organization’s mission statement proudly boasts that the festival was created to “celebrate, educate, enrich, and promote the Lowcountry’s diverse culinary + hospitality community through world-class experiences.”
My vision was to create a space where future generations would experience the same profound inspiration – a restaurant where the warmth of hospitality intertwines seamlessly with delicious flavors and great food.” La Jolla is more than a place; it’s the beating heart of my fondest memories, and Aldea is my way of giving back.
With such a rich tapestry of spirits at our fingertips, from regimented whiskeys to apéritifs crafted with ingredients that sound more at home in a botanist’s notebook than in a pre-dinner cocktail, selecting which one to purchase can be overwhelming. This Uncle Nearest expression offers a nuanced premium whiskey experience, bottled at 59.2
Brand Ambassador Joseph Brooke Fords Gin Tad Carducci Gruppo Montenegro Sullivan Doh DUSS Benny Hurwitz Campari American Whiskeys Stephen Kurpinsky Mr Black Coffee Liqueur Bernie Lubbers Heaven Hill Roberto Nez Moreno Patrn Tequila Mary Palac Campari Mexican Spirits Cesar Sandoval Casa Lumbre Spirits Natasha Sofia Mijenta Tequila Best U.S.
This approach takes an existing recipe and swaps out one ingredient at a time for one that functions the same but alters the character of a drink — like swapping the simple syrup in a Whiskey Sour for honey syrup to make a Gold Rush , for example. The prime example of this technical ingenuity is the Shinji’s Gin Fizz.
The famous liquor company Bacardi started to make hand sanitizers of about 70000 liters at its T elangana unit to help the district hospitals and health care units. JohnDistilleries is an Indian Liquor company that manufactures distilled beverages and the companies own flagship brand is Original Choice whiskey.
Michael Jacob, Drinks Sector Manager, Bord Bia – The Irish Food Board, shines a light on Irish whiskey, sharing more about the Spirit of Ireland drinks programme. What sets Irish whiskey apart from others; what qualities makes it an exceptional choice for wet-led venues? What does the future hold for Irish whiskey?
It continues to be a unique bar in Ballarat with over 200 whiskeys, signature cocktails and mocktails, and many gins, vodkas, and wines. Tell us a bit about how you got started in the hospitality industry and where you have worked before. They taught me so much about working in the hospitality industry and about working hard.
Defying stereotypes, at 71 years old, instead of retiring, Sally – a lifelong entrepreneur who thrives on doing things differently – embarked on her next hospitality venture. Its versatility and citrus-forward profile make it an excellent pairing with a wide range of spirits, from vodka and gin to rum and whiskey.
Yugnes started in the hospitality industry as a dishwasher and worked his way up to bartending ultimately competing in several global cocktail competitions, as well as receiving awards and notoriety. The first cocktail menu was crafted around popular drinks that people often call for such as vodka sodas, beer, and gin and tonics.
Yugnes started in the hospitality industry as a dishwasher and worked his way up to bartending ultimately competing in several global cocktail competitions, as well as receiving awards and notoriety. The first cocktail menu was crafted around popular drinks that people often call for such as vodka sodas, beer, and gin and tonics.
While there’s no denying the artistic merits of a well-aged whiskey or the pristine botanical profile of your favorite gin , distilleries are now bringing that sense of creative expression to the forefront, with arts installations that serve as standalone attractions as much as the liquid being served. Southern hospitality.
After seeing an ad for a non-alc whiskey on my Instagram page, I purchased a bottle. I love our Whiskey in a bramble or espresso martini riff. And our Gin works superb in a Bee’s Knees or a Southside. Second, they like our focus on hospitality and solving their problems while helping the bottom line of their business.
This feeling peaked for us at our event in partnership with Kikori Rice Whiskey at Oakland’s Viridian Bar. And, it really felt like it as BlackPink, Onra and Night Tempo blared on the speakers, baijiu and rice whiskey shots were being poured, and we all drank boozy boba and toddies with sweet dumplings in them.
His passion for hospitality began early, inspired by the warm, welcoming gatherings his parents often hosted. Through it all, Bob has remained committed to the simple yet powerful idea that hospitality, at its best, brings people together. The result is an espresso white whiskey that is pretty close to clear.
This feeling peaked for us at our event in partnership with Kikori Rice Whiskey at Oakland’s Viridian Bar. And, it really felt like it as BlackPink, Onra and Night Tempo blared on the speakers, baijiu and rice whiskey shots were being poured, and we all drank boozy boba and toddies with sweet dumplings in them.
At its core, Ben’s Friends are hospitality workers who have found connection and the tools to seek and maintain sobriety while managing careers and lives in a sane and purposeful way. Futures Lab The Future of A.I. Futures Lab The Future of A.I.
At its core, Ben’s Friends are hospitality workers who have found connection and the tools to seek and maintain sobriety while managing careers and lives in a sane and purposeful way. Futures Lab The Future of A.I. Futures Lab The Future of A.I.
Open only a few short years ago, her company has earned international recognition for their award-winning distilled spirits including the USA’s Best Varietal Vodka (World Vodka Awards, 2024), Gin of the Year (SUNSET Magazine, 2023), and a spot in the Top American Single Malt Whiskeys (Whisky Advocate).
International Bangkok: Vesper Simon Ford, founder of Fords Gin, says if you’re visiting Bangkok, a stop at Vesper is a must. Even though the bar is known for their innovative and elaborate original cocktails, Martini maven Julie Reiner’s go-to is the Supercool Martini made with gin distilled with fennel and oregano.
Held during Tales of the Cocktail, NOSC showcased a live judging across all of its spirits categories, both domestic and international, including whiskey, gin, brandy, baijiu, vodka, rum, agave spirits, liqueurs and non-alcoholic. Spirits of the Year were determined by the judges marking their top three in order.
Created by Natalie Samario, beverage director at SFL Hospitality Group , the drink also includes fresh coconut and lime, which help to offset the sweetness and provide a little zest to the cocktail. Print Scarlet Ibis Course Drinks Keyword coconut cream, gin, lemon, Peychaud’s bitters Ingredients 2 oz.
In that spirit, the Foundation is proud to announce the Top 10 Nominees. In that spirit, the Foundation is proud to announce the Top 10 Nominees. Heres Exactly Why.” ” by Robert Simonson, for The Wall Street Journal “What Do Neo-Prohibitionists Really Want? .”
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