VinePair

SEPTEMBER 19, 2024

After conquering low-lift highballs and easy equal-parts concoctions, most aspiring bartenders are eager to step into the big leagues and attempt more intricate cocktails. Furthermore, with the somewhat ongoing conversation about whether rye whiskey or Cognac (or both!) Here’s what they had to say.

Bartender 119

Bartender Bartending Bitters Bar Spoon 119

VinePair

MARCH 13, 2024

Also on offer may be a frozen cocktail or two, draft cocktails, a fat-washed cocktail, a clarified milk punch, a Boilermaker, a fancified whiskey highball, something with shochu, and a spritz. And also people are realizing that at those high-end cocktail bars, those cocktails are very, very expensive and the margins are very tight.

Bar 124

Bar Molecular Mixology High Volume Tiki 124

VinePair

JUNE 26, 2024

Many bars and restaurants are attempting to do ‘high volume’ without any of the training, systems, infrastructure etc. In a follow-up story, he added: “This is not an isolated problem. needed to accomplish said goal.” I don’t want anyone taking more than two to three steps to grab an ingredient,” Haley says.

Bartender 105

Bartender Bartending Speed Rack Simple Syrup 105

VinePair

APRIL 14, 2025

But in high-volume sports bars and dives where the cocktail menu doesnt stretch beyond two- to three-ingredient highballs, many bartenders resort to free pouring (with a speed pourer attached to a bottle) to maximize efficiency. That isnt to say that theyre just winging measurements.

Bartender 60

Bartender Bartending High Volume Highball 60

Mixologists

MARCH 14, 2025

This adds a unique depth of flavor that appeals to whiskey enthusiasts. Quality glassware (martini glasses, mugs, highball glasses, etc.): High-quality glassware elevates the drinking experience. Consider: Smoked Coffee Old Fashioned: Infuse bourbon with smoked coffee beans for a rich, aromatic twist.

Bar 52

Bar Happy Hour Liqueur Infusions 52