Cocktail

12 Ways to Be a Better Bartender in 2015

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December 25, 2014
1 Comment

For those of you who don’t yet know Erik Lombardo, our trusty spirits advisor, allow us to introduce him: Erik has worked in restaurants and bars for a good long while -- including a few of our favorites, Maialino, and now, Marta -- and he’s also been with us here, teaching us the cocktails that will make us feel cooler and the techniques that will make us look cooler. 

We’re taking a look back at the best things we’ve learned from him this year so that next year will be better and boozier than even your most racous holiday party. Do you have a drink in your hand yet? Make the first on this list, and let’s stumble into 2015 together -- and let’s mix better drinks when we get there.  

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whiskey sour


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When to Shake or Stir a Cocktail


The Boulevardier 

 

The Glassware You Really Need at Home


How to Make Classic Eggnog


How to Make Mulled Wine Even Better 

 
4 Ways to Up Your Garnish Game


How to Make a Classic Mai Tai


How to Make Big Batch Cocktails 


The 4-Ingredient Martinez



How to Make a Mint Julep 

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Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.

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1 Comment

tamater S.
tamater S. December 29, 2014
My husband and I had a good chuckle over the Mint Julep garnish, him joking about how the drinkers are expected to chew their cud throughout the evening, me about the hostess finding the garnishes tucked here and there, in the potted plants, and behind the sofas.