Tiki barware at Three Dots and a Dash in Chicago (via Jim Meehan)
An overview of 2013’s biggest cocktail trends. Unsurprisingly, Scotch and Amaro were big.
"The concept for the digestifs at Piora first came about because our head bartender, Shinya Yamao, had this idea to create a dessert cocktail featuring banana and rum but wanted to do it without any added sugar or fruit juice," explains Simon Kim, owner and general manager of Piora in New York’s West Village.
One of the most common questions a bartender asks (or should ask) when making a classic Margarita is: salt or no salt? At the iconic tequila Mecca, Tommy’s in San Francisco, they are not proponents of salt (unless, of course, you request it), but I am an unabashed salt guy. The problem…
(via Ford Mixology Lab)