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We Ask Yael “Stormborn” Vengroff how to shape today’s cocktail culture

Chilled Magazine

Her accolades include winning the national Speed Rack Championship and earning the title of “Fastest Hands in the West.” She’s also been recognized in Zagat’s prestigious “30 Under 30” list, showcasing her ascent from barback to nationally acclaimed mixologist, mirroring the evolution of modern culinary and cocktail scenes.

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We Asked 13 Bartenders: What’s the Best Tequila Under $50?

VinePair

Judi Elahi, beverage director, Ethos Hospitality Group , Cleveland “The best tequila for under $50 is Tanteo Higher Proof Blanco Tequila. Gary Schneck, property mixologist, The Mirage , Las Vegas “Cascahuin Blanco. Tequila Ocho also sets themselves apart with their commitment to sustainability and ethical practices.”

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The New Orleans Spirits Competition 2024 “Spirits of the Year” Winners Announced at Tales of the Cocktail

Tales of the Cocktail

ABOUT TALES OF THE COCKTAIL FOUNDATION: Tales of the Cocktail Foundation is a non-profit organization that aims to advance the global hospitality industry and create a lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry.

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55 of the Best Thanksgiving Cocktails

VinePair

See Recipe Cranberry Sauce Gin and Tonic Created by Johnny Swet, co-owner and mixologist of NYC’s JIMMY at The James , this cocktail was inspired by a holiday staple. Phil Collins, beverage director, TableOne Hospitality, Los Angeles, San Francisco, NYC See Recipe Cranberry Sour “During Thanksgiving, I love to sip on a simple cranberry sour.

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GSN Announcement: America’s Top Bartenders and Hospitality Buyers to Judge 2025 Bartender Spirits Awards

Good Spirits News

The Bartender Spirits Awards is excited to announce the panel of esteemed bartenders and hospitality buyers who will serve as judges for the 2025 competition. beverage industry, these experts will assess spirits across categories based on quality, value, and packaging, with a focus on what works best in the bar and hospitality environment.