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The Botanist enlisted bartenders from some of the best bars in New York City, like Shinji's, Milady’s, and Congress Bar, to create new, unique takes on the classic Negroni. Over an excited din ...
From old-fashioneds and mai tais to house margaritas and Manhattans, here are the alcoholic drinks to order and avoid, according to the pros.
In spirits author Kara Newman’s 2016 book Shake.Stir. Sip., which features more than 50 cocktails made in equal-parts, she writes, “Some of the best cocktails are the easiest to make.” These ...
The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. [1] It originated as an obscure cocktail in late 1920s Paris, and was largely forgotten for 80 years, before being rediscovered in the late 2000s as part of the craft cocktail movement, rapidly rising in popularity in the 2010s as a variant of the negroni, and becoming an IBA official cocktail in ...
The 2008 Mr. Boston Official Bartender's Guide (67th edition) provides an alternative recipe made from vodka, Chambord, Midori Melon Liqueur, pineapple juice, and cranberry juice. [2] The drink is built over ice in a highball glass and garnished with an orange slice. [1] Sometimes they are mixed in smaller amounts and served as a shooter. [3]
† Vesper recipe at International Bartenders Association The Vesper is a cocktail that was originally made of gin , vodka , and Kina Lillet . Since that form of Lillet is no longer produced, modern bartenders need to modify the recipe to mimic the original taste, with Lillet Blanc or Cocchi Americano as a typical substitute.
Fireside Negroni. Move over, hot toddy—there's a new hot drink in town, and the name is fireside negroni.We dressed up the tried and true negroni with Earl Grey tea and a touch of maple syrup ...
After working as a bartender over 20 years, he started to write about bartending and bars for FoodArts magazine. [2] His first book, The Bartender's Bible, was published in 1991, with his then-wife, Mardee Haidin Regan. [3] Later, he became a cocktail columnist for Wine Enthusiast, Food & Wine and San Francisco Chronicle.