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Through the years, craft bartenders like Miller have embraced the way the book trains them to approach cocktail design with a chef’s mindset. In the absence of a definitive resource for how to harness the power of flavor in cocktails, Page and Dornenburg’s book has become canon for modern mixologists.
For home bartenders], using the same mix in a Margarita , Whiskey Sour , and Tom Collins will result in subpar drinks that taste overwhelmingly similar. Nothing says ‘professional mixologist’ like making someone a drink and pausing to pour from a bulbous canteen like a toddler pouring juice. No craft cocktail bar should ever use it.
Bartenders across the UK are being called to share the stories behind their drinks, bars and communities in a new competition from Hoxton Spirits, the UK Bartenders Guild and InDrinks. Having partner organisations like Hoxton and the UKBG is also an indicator of how seriously the industry takes this competition.
Sherrys old-school strategy of aging and blending , known as the solera system, has trickled its way into all kinds of drinks culture over the past few years as a buzzworthy technique for distillers, mixology pros, and even breweries. And within that cadre, its becoming a trendy brand of sorts, a stylistic stamp of solera-club membership.
He is currently a semi-retired bartender, puppet show host, and, most importantly, a stay-at-home dad. Today, Kellie Thorne is the Global Headquarters Bar and MixologyLead for Suntory Global Spirits in NYC. But 16 years ago, she was a leadbartender in Georgia. And Bennett?
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