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Hana Hana Highball This is a simple cocktail, similar to a spirit mixer but with such an interesting flavor profile. Ingredients 2oz Shochu 0.5oz Lemon Juice Top Soda Method : Fill a highball glass with the Shochu and lemon juice. Shake the cocktail hard and strain it into a rocks glass filled with fresh ice.
WIN THE ULTIMATE CHRISTMAS PARTY FOR YOU AND YOUR TEAM Set to bring some holiday joy to the hospitality sector, the industry-leading training programme, Mix with Britvic , wants to celebrate and reward hospitality staff for their hard work over the festive period.
To gain some insight into the art of mixology, I chatted with Clare Gordon, Northeast Regional Spirits Ambassador for Redemption Whiskey and master mixologist. Clare talks about mixology trends, how to pursue a career in mixology, and of course, her favorite Redemption whiskey. If so, which is it and why?
Sweet and Sour Splash of Club Soda Preparation In a highball, shake (DO NOT muddle). Photo by Clique Hospitality Vodka Orange Crush by DAYLIGHT Beach Club Ingredients 2 oz. This cocktail offers a refreshing take on classic mixology and radiates a bright green hue, thanks to the fresh basil leaves muddled to perfection.
we explored the “Potato Head” style of mixology, and how the Shinji’s bar team uses it to breathe new life into familiar formulas. Moe left Sweden at 18 to travel the world, living in India, Thailand, Amsterdam, and eventually Spain, where he perfected the fun, playful, raucous side of hospitality in dive bars.
Traditionally made with bourbon, fresh mint, simple syrup, and crushed ice, this refreshing and flavorful drink is a staple of southern hospitality and the perfect sipper for warm weather. Presentation and Serving The Mint Julep is traditionally served in a silver or pewter julep cup, but can also be served in a rocks glass or highball glass.
Everyone in hospitality can be a part of the fun and festivities of World Bartender Day by supporting their local finalists from NOW until Saturday 24 th February; (we thought one day wasn’t enough to celebrate this incredible industry!). Didn’t enter or make it to the Finals? Sip and ink, what’s not to love?
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. Harrison is the founder of Rachel Harrison Communications, a publicity firm that is prominent in the food, drink, and hospitality world.
Hospitality runs in Giorgio Bargiani’s blood. Today, he serves as the Assistant Director of Mixology, with his creativity and influence extending to the global bar scene, evidenced by his award for International Bartender of the Year in 2023 at the Tales of the Cocktails Spirited Awards.
Lafayette Hotel Hospitality group CH Projects has transformed this historic North Park hotel into the cocktail enthusiast’s dream barhop. It’s mixology magic. But that’s just one example of the technique-driven mixology behind du Bois’ bar program, which boasts an impressive 72 cocktails.
Enter the realm of "mindful mixology" - a deliberate approach to cocktail creation that encourages drinkers to be fully present, to engage all of their senses, and to appreciate the nuanced flavors and rituals of their libations. Mindful Consumption The final stage of the mindful mixology experience is the act of consumption itself.
Enter the realm of "mindful mixology" - a deliberate approach to cocktail creation that encourages drinkers to be fully present, to engage all of their senses, and to appreciate the nuanced flavors and rituals of their libations. Mindful Consumption The final stage of the mindful mixology experience is the act of consumption itself.
This article will delve into that journey, exploring the evolution of Irish whiskey from its earliest beginnings as "holy water" to its current status as a beloved ingredient in classic and contemporary "highballs." The Irish Coffee quickly gained popularity, becoming a beloved classic and a symbol of Irish hospitality.
At that moment, Varun, who works closely with a hospitality group, joined in. Classic vs Modern Switching to the next topic, the moderator set the tone for participants to examine the balance between innovative techniques and classic mixology. He added, “We are highlighting the brand.
The art of royal mixology isn't merely about mixing ingredients; it's about crafting an experience, a narrative told through flavors, aromas, and visual artistry. These liqueurs bring a touch of sweetness and depth, creating harmonious and decadent drinks, each sip a testament to the artistry of mixology.
and Carbonates annual hospitality trends report has named pistachio the flavor of the year for 2025, noting the nuts presence in every type of dish or drink, at every style of restaurant. And now, the drink trends for 2025. Pistachio power AF&Co. John Gibian, bar lead at The Lions Share in San Diego, also sees a rise in shochu.
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