Ask a Bartender

We sat down with Jim Meehan and Jillian Vose to talk about what has shaped American cocktail culture during the past couple decades…
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As part of Chilled’s Ask a Bartender series, Alicia Raeburn discusses how bartending can be a love-hate relationship…
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We chatted with two Chilled 100 members to talk about important business decisions you’ll come across if you own a bar or restaurant…
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Two Chilled 100 members talk about the reality of bartender burnout and future job opportunities to consider when you’re done with the stick…
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Michelin starred Scandinavian restaurant Aska shared its signature dill aquavit recipe, and it’s easier to make than you might think…
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We asked two Chilled 100 members how they create safe spaces in their bars and deal with rowdy customers…
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We asked three pro bartenders about the most common mixing mistakes that can ruin a cocktail. Here’s what they had to say…
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We interviewed two Chilled 100 bartenders about responsible serving behind the bar and how to help an addict with alcohol abuse…
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Bartender Nikki McCutcheon from TAO Group in NYC gives us her best Instagram-worthy cocktail garnish ideas…
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If you’ve ever wondered why bartenders use a jigger, expert Federico Avila explains what it is and his favorite one…
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Sometimes you want to go where everybody knows your name. And if that’s your thing, you have to go where Christine Kim puts the “tender” love and care in “bartender.”
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Tools are important in any trade. Carpenters need hammers, nails, and saws. Musicians require instruments, and writers require a pen and paper, or a computer keyboard…
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