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Where to Drink in Indianapolis

Imbibe Magazine

But the program offers wide appeal to cocktail enthusiasts with a rotating menu of originals like the Absinthe Mojito (cantaloupe-infused absinthe, ginger syrup, lime, cucumber) and the Gochugaru Sazerac (apple brandy, tequila, gochugaru honey, chocolate, Angostura). Left to right: Sommelier Josh Mazanowski at Beholder.

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We Asked 12 Bartenders: What’s the Most Underrated Bar Tool?

VinePair

Bernadette James, sommelier and bartender, The Living Room , Dover, N.H. When I talk to patrons about our cocktail menu, I get the most questions about how we infuse spirits. I like a manual one so if a drink garnish is ground pepper, cardamom, or smoked salt, it can be ground at the bar to order.

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We Asked 11 Bartenders: What’s Your Most Controversial Cocktail Take?

VinePair

” —Daniel Beedle, certified sommelier and director of operations, Kimpton The Forum Hotel , Charlottesville, Va. Now, we’re crafting them with as much intent as any classic cocktail: think housemade infusions, advanced prep techniques, and specialty glassware that makes the experience feel elevated, not lesser. And honestly?

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Inside Wonderland Bar in East Village

Chilled Magazine

I am also a certified sommelier and have bartending experience for over 10 years. I used my accumulated experience in bartending and research to experiment and create our own in-house infused spirits. Over the years after gaining experience, I had the skills to pursue owning my restaurant and bar.

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Denisse Soto’s Latin American Cocktail Program at Chicago’s Cariño

Chilled Magazine

Additionally, the restaurant offers a collection of agave-based spirits, craft beer, and a portfolio of Latin American wines curated by Jean Banchet Award-nominated sommelier Richie Ribando (Smyth, The Loyalist, Next). Cariño’s beverage program, curated by Soto, blends Latin American gastronomy and culture with unique spirits and infusions.

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BevX 2023: Cavaña Serves Up the Flavors of South America

Cheers

The rooftop bar and lounge at the Luma Hotel San Francisco — a BevX winner for Best Innovative Independent Beverage Program — has used that experience to create a beverage program that’s infused with Latin American spirit and vibrancy. The bar boasts natural wines from Chile, Argentina, Spain and California.

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Greenland’s KOKS Is Bringing Fine Wine to One of the Most Remote Places on Earth

VinePair

Karis Visth is the restaurant manager and head sommelier at KOKS. From Greenland, we include spirits on our digestive list, infused with Greenlandic herbs such as bog Labrador tea and other botanicals. We spoke with Visth about the adventurous undertaking that is bringing fine wine to Greenland.