Getting Bitter Behind the Bar: Why You Should Embrace Bitters in Your Beverage Program

Getting Bitter Behind the Bar: Why You Should Embrace Bitters in Your Beverage Program

By Brian Murphy, Foodable Industry Expert

Guests continue to appreciate and look for bitter flavors. While some trends level off a bit, like the kale craze, some things continue to strengthen their hold on guests’ taste buds like IPA beers and the use of bitters behind the bar. West Coast, super-hopped beers may have helped the use of bitters become more common in cocktails, and some beers that get way up in IBUs could be of use in some cocktails! No matter what aided in the overall appreciation of bitter, the improvement of your beverage program can be taken to new depths by embracing the bitter and taking bitters to new places.

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Prohibition-Style Cocktail Culture Booms in the South

Prohibition-Style Cocktail Culture Booms in the South

By Natalie Migliarini, Foodable Contributor

The South is again becoming a must-visit destination for cocktail aficionados. New Orleans may never have lost its luster for well-made libations and has always been a premiere destination for great classic cocktails. But in the past, aspiring cocktail creators from smaller-scale southern cities like Charleston, Asheville, St. Louis, and Nashville have had to leave their hometown and move to the bigger metropolises to master their trade under the tutelage of established master mixologists. 

The majority of those chasing the tuition only found in these cities unsurprisingly fall in love with the fast-paced lifestyle and remain there to ply their trade. Others return to their humble beginnings to the cheaper property prices and rents in order to open their own establishments and begin training aspiring bartenders themselves. 

Due to those returning, we are now seeing new, hopeful bartenders being able to get an informative cocktail education without having to leave home.

Cocktail Hour in the South

Charleston, South Carolina | Prohibition

In late 2013, a popular party destination, Mercury Bar, was closed down by its owners and transformed into a Prohibition-era style venue, appropriately named Prohibition. Using house infused liquors and tinctures, Prohibition transports their patrons back to the 1920s with each sip of their chosen libation. With staff expertly trained in pre- and post-Prohibition style classic cocktails, as well as beautifully crafted house cocktails, there is no difficulty in finding the right concoction for you to enjoy. Their award-winning Itty Bitty cocktail crafted by mixologist Jim McCourt pays homage to the classic, Prohibition-era Bee’s Knees cocktail.

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Seattle's Top Bars Incorporate Local Spirits into Mixology Programs

Seattle's Top Bars Incorporate Local Spirits into Mixology Programs

By Natalie Migliarini, Foodable Contributor

Seattle is more than just a tech city, it is also booming with craft booze establishments. This extends beyond the city with Washington State housing the most craft distilleries in the country. According to the Washington Distillers Guild, Washington has 99 licensed distilleries in the state while 17 of those are located in Seattle proper. 

Seattle has more distilleries than any city in the country, which has led restaurants and bars to create and use these local spirits.  The following bars are each finding fun and creative ways to use these spirits on their bar menus to bring craft straight into their customers’ cup. 

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Discovering Unique Spirits With Gareth Howells of NYC’s Forrest Point

Discovering Unique Spirits With Gareth Howells of NYC’s Forrest Point

By Natalie Migliarini, Foodable Contributor

This is the second part of our unique spirit series spotlighting Poitin. We are drinking a little bit of Ireland in New York City and sharing bartender interviews about how to use Poitin. We are honored to have interviewed Gareth Howells from Forrest Point about unique spirits and his inspiration.  Follow the interview below and meet the fabulous and super talented Gareth Howells.  

About Gareth Howells

Gareth Rory Howells an English/Irish immigrant, has been involved in the beverage industry for over twenty years. Starting as a dishwasher in his local pub located in Guildford, Surrey, UK, he has held almost every conceivable position in the service industry. He started bartending at the age of 18 and has been ever since, in one form or another.

Upon moving to New York, he worked as the Beverage Director of the Smyth Hotel in Tribeca. Upon leaving, he moved on a short-term contract to work at ‘Le Pescadeux,’ Soho as their interim Assistant General Manager. During this time, he continued to sling drinks with the gents (and ladies) at Yerba Buena (Perry St). Following these jobs, he opened up ‘The Leadbelly’ with Colin Asare-appiah for the Fat Radish Boys. After a jaunt back to Tribeca, he found himself working at Bagatelle and Forrest Point, where he is currently their Bar Manager and Head Bartender.

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