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Tonic Water Preparation Add ice into highball or balloon glass. Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene HeadBartender, Marlon Rowley Ingredients 1 1/2 oz. Photo by Tucker + Hossler Photography Rum Tiki Affair by Sammy’s Beach Bar Rum Ingredients 1 ¼ oz. Sammy’s Red Head Rum 1 oz.
Balcones headbartender Don Phet is here to help break down what this new ruling means for the industry and consumers alike, as well as show off the versatility of American Single Malts in cocktails (because no, its not just for sipping neat!). Garnish with dehydrated orange wheel, cinnamon stick, and pecan. Add ice into glassware.
Its semi-savory quality led us at Pitts to pairing it with sumac in a highball, but our house Cosmo recipe uses a hefty pour of the vodka as the base. Ben Hopkins, headbartender, Pitts , Brooklyn Yes, there is non-alcoholic vodka, and yes it works. Its both practical and conceptual. We love it.
Whether you’re making a spirit-forward Old Fashioned that calls for a high-proof whiskey or you want a lighter, fruitier style for your highball, there’s a bottle below that will complement any mood. Alessandro Arduini, headbartender, Amarena , NYC “The best bourbon that I would choose to mix in a cocktail is Garrison Brothers Small Batch.
The Vodka Y Soda isn’t just a two-ingredient highball; they add guava and pasilla into the mix, and the result is refreshing and intensely flavorful. Paradise Lost integrates the retro coolness of a classic Southern California tiki bar with the East Village’s gritty punk rock ethos to create hell’s version of a tropical joint.
The Salty Dog’s 17 original creations are each named after a famous pirate ship, draw inspiration from classic cocktails and tropical drinks you might find at a Tiki bar and are executed with Trick Dog’s signature culinary approach.
It was a well-balanced highball layered, complex, refreshing, and delicious. Credit: Michter’s Since late 2019, headbartender Dallas White has taken the reins, working alongside lead bartender Christy LeCompte to maintain Wondrichs list of classics while adding a fresh lineup of modern cocktails rotated twice a year.
And Tiki Taka , a new restaurant from chef and restaurateur Richard Blais in Scottsdale, AZ, offers the on-trend Yuzu Delicious with Haku Japanese vodka, pistachio orgeat, yuzu, vanilla and lemon, topped with pistachios. No wonder every top international craft cocktail bar seems to have dedicated most of their menus to it.
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