This quarter, I'm highlighting the cocktail bar, "Bitter & Twisted" in downtown Phoenix, Arizona. Even if I didn’t live in Phoenix, I would be highlighting this bar. Owner, Ross Simon, creates fun and whimsical cocktails that could only live in a fairytale … part of the menu’s theme. Coming off of last year’s Fairytale Themed menu, this one takes the same concept, but it’s the “evil” version featuring villains in some of your favorite stories. The menu actually reads like a

Unique Glassware and other cocktail vessels continues to be a trend, globally. Where it’s standard practice to have the basics – Double Old Fashioned glass, Highball, Coupe / Martini, etc. we’re seeing more and more creative etching and vintage-like treatments on the classic glassware. UNIQUE COCKTAIL / UNIQUE VESSEL Some bars are creating specific cocktails to go in specific vessels. (In fact, some bars have a different vessel for every drink!) That's a lot of shelving s

When most people think of “savory” cocktails, their “go to” is a Bloody Mary. I’m a big fan of the spicy, tomato-rich beverage, but there’s a lot more flavors that embody savory and umami other than tomato. Here is a collection of some savory cocktails that use ingredients ranging from carrot to beetroot to greens to seed oils. INTO THE GARDEN Made with Herradura Reposado, saffron, honey thyme syrup, sauvignon blanc. Bar Harlowe, West Hollywood Photo Credit: Danielle Bernabe

Summer is here! (Well, almost!) Watermelon is a flavor request I get a lot for beverage programs and drink development. It's such a signature summertime flavor and is hard to resist. Watermelon is one of those seasonal ingredients that can be amazingly sweet and juicy, but it can also be flavorless and mealy if not properly taken care of. It can also vary in sweetness when it's coming off season. And, the freshness can also just disappear after even a few hours of juic

Fresh squeezed juices! That's a big mantra amongst mixologists, cocktail bars and bartenders nation-wide. For those people that say "You should only use fresh squeezed juices, Period", they don't understand context or have never worked in multi-unit accounts. There is a time and a place for fresh-squeezed juices and doing it in-house, but it's not always the best option for all accounts. So, I want to lay out all of the pro's and con's of squeezing juices in-house so you

I would recommend you read PART ONE and PART TWO of the "Fresh Juice" blog posts before reading this one, as I cover what "fresh" means and dig into the flavor variances of different juices and sour mixes. If an account is considering going the "all fresh squeezed juices, in-house", this article is meant to shine a light on that reality and showcase some of the pitfalls that you might not think of straight away so you can make an informed decision. FLAVOR There is no comparis

Okay, okay, … anyone that knows me knows that I’m a HUGE proponent of fresh juices and ingredients (it’s kind of my mantra) and I still am. BUT, I also want to make an argument for NOT using fresh-squeezed juices and store-bought fruit and de-bunking a few myths. I have quite a bit to say on this subject, so I’m dividing this topic into three different blog posts. FRESH IS NOT ALWAYS BEST Wow- I can't believe I actually wrote those words, as "fresh" has and always will my t

I had the opportunity to judge Bombay Sapphire’s Most Imaginative Bartender competition last summer in London. I visited some amazing bars and met some extremely talented people. One bar that really stood out was Scout, created by Matt Whiley, who has shaped much of the cocktail scene in London (i.e. Peg + Patriot, The Talented Mr. Fox and Bone Daddies to name a few.) They've taken “garden to glass” and sustainability to a whole other level. Their mantra is “Live off the