Lustau Vermut Blanco
Bar Calico’s head bartender Trevor Easton Langer uses Lustau’s sherry-based vermouth to add depth and complexity to cocktails, including the Caprese Martini
Tag: Cocktails
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Misoo Aperitivo
Esmè’s Tia Barrett recommends Misoo Aperitivo as a Campari alternative, both sipped straight and subbed into classic cocktails
Partida’s Spiced Old Fashioned
The Partida Old Fashioned subs tequila into a classic whiskey cocktail along with maple syrup and Fresno chilis
Bar Goto’s Highball No. 2
Do Robotics Have a Place Behind the Bar?
From AI bartenders to automated beverage dispensers, advances in technology have reached the bar space—but do they represent anything more than a crowd-pleasing gimmick?
Inside the Evolution of Ready-to-Drink Cocktails
Five years after ready-to-drink cocktails began making headlines, premium, spirits-based RTDs show no signs of slowing growth. Here’s what you should know about the category today
Creating a Bar Destination Within an Iconic Washington, D.C. Bookstore
Larry Weaver’s pre-batched, classic cocktail riffs buoy evening hangouts at Kramers
How Bars Can Craft More Appealing—Yet Profitable—Cocktail Presentations
Perfect presentation is more than great garnishes, and with the right tools it can be sustainable and cost-effective, too
Wilmington’s Robert Kidd on Reinvigorating a Historic Hotel Bar
How the head bartender built a local following at newly-opened Le Cavalier in Delaware’s iconic Hotel du Pont
The Rise of the Craft Canned Cocktail
How bartenders and craft distillers are revolutionizing the fast-growing RTD category with bar-quality cocktails in a can
The Science of Salt in Cocktails
From “salt air” to flavored salts, here’s how bartenders are tapping the mineral’s potential to boost flavor and texture in drinks
The Science of Clarified Cocktails
How bartenders use techniques like milk washing to improve the flavor and mouthfeel of some cocktails
