bartending
-
Why Is Everyone Suddenly Putting Olives in Their Spritzes?
Four years ago, the Campari company launched an aggressive campaign to turn the Aperol Spritz into the drink of the summer. It worked. The vibrant red-orange beverage flooded bar patios everywhere, and while its grip has loosened slightly since 2018, the bubbly cocktail is still very much present. But this year, I noticed a slight…
-
Three Fresh Ways to Mix Up Your Margarita
A classic, textbook margarita is a perfect summer drink. It’s tart and boozy and just sweet enough — a true ride or die cocktail if there ever was one. But I cannot help but futz with things, even perfect things, because that is my nature. I fiddle and tweak and fuck about, because heaven forbid…
-
Get ‘Girl Drink Drunk’ With a Strawberry Daiquiri
Before I got serious about cocktails, there were two primary associations I’d have made had you uttered the words “Strawberry Daiquiri’’ to me. The first thing that would have come to mind is a neon-red chemical concoction, bottled in something plastic and Costco-sized, with a 90s-era graphic font on the label, being poured into some…
-
Join the Cool Kids’ Club With a Dark ‘n Stormy
One thing I noticed during my cocktail training is that a lot of bartenders are super horned up over the Dark ‘n Stormy. Pre-shift, mid-shift, after-shift, a Dark ‘n Stormy — or Frothy Boi as I have heard them called — seems to be the go-to for many of my favourite cocktail professionals. This has…