maraschino cherry liqueur in the savoy cocktail book, a beloved volume that many bartenders in those days were pulling classics from. but the drink predated that book, and showed up in 1916’s recipes for mixed
As thenonalcoholic spirits categorygrows, so does an attention to the craft of spirit-free cocktails. While some bartenders find freedom in building nonalcoholic recipes that are entirely removed from familiar templates, others see replicating beloved classics, like theNegroni, as an exciting challenge...
ForBartenders,it’s a thorough field manual of all the classics you should know. A one stop shop. The book I wish I’d had (and spent far too long creating). For theHome Enthusiast— shake up a few cocktails after a long day; mix something to impress your dinner guests. You’ll fi...
The possibilities are endless and modern-day bartenders are taking full advantage of their customer’s adventurous nature. Want to use yuzu juice in place of your lemon or lime? Go for it. Want to use fresh herbs in your drinks? Make an infused simple syrup with thyme, rosemary, basil, ...
RELATED: 30 Best Gifts for Bartenders and Aspiring Mixologists Mike Garten 18 Classic Mai Tai In 1944, Victor “Trader Vic” Bergeron, founder of the international Polynesian restaurant chain (yes, that Trader Vic) served his new tiki drink to friends visiting from Tahiti. One sip and it was...
Cocchi Americano: Many bartenders use Cocchi Americano in a Corpse Reviver these days, since it’s considered the closest to Kina Lillet. This is a more specialty liqueur, so this option is more for cocktail connoisseurs. More about absinthe The most unique ingredient in the Corpse Reviver cockt...
Many classic cocktail recipes called for Kina Lillet, which was replaced in the 1980s with Lillet Blanc, including the reduced the quinine content that suited the modern drinker's taste. Bartenders and cocktail enthusiasts have been enjoying Lillet Blanc in their classic drinks, but with reduced ...
Why Are There So Many Mai Tai Recipes? After its creation, it didn't take long for the mai tai to surpass the zombie cocktail as "the" drink to order at America's tiki bars. The owners and bartenders of these tropical-themed establishments were notorious for guarding recipes against compet...
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Today the classic Negroni remains a gold standard for bartenders; it’s possible to find a passable version at nearly any bar in nearly any country. Whether hewing to the classic formula of equal parts or adjusting an ingredient slightly, this cocktail remains recognizable regardless of how distor...