The Pubbelly Boys are at it again. With the anticipation of their new opening, the team has set up a series of collaborations called Mendin & Friends (named after Chef Jose Mendin). One has caught our attention! And it’s an Employees Only pop up at Pubbelly. Employees Only is an award winning bar located in
We love Matador Bar at the EDITION Hotel. With Angelo Vieira behind the bar making great cocktails as well as Bernie Waters, you are always in good hands. Once again, the folks at Matador Bar have launched a new menu with seasonal classics. Here are our favorites: MORELLINO Maker’s Mark, Salers Aperitif, Morello Cherry Vanilla
Come join Beam Suntory this coming Monday, October 5th, and their whisk(e)y brands to enjoy some of the rarest whiskies on the planet with each ambassador in-house to tell you their story and answer any questions! The Ambassadors will be standing being each bar tasting guests on the rarest marques their brand has to offer.
Our dear friend, and Sailor Jerry Rum Ambassador, Cat Shell, is hosting one hell of a launch party! This Sunday, May 31st, from 2-8PM at the Vagabond Hotel, Sailor Jerry will be launching their new Sailor Jerry Poolside Cocktail Menu just in time for the summer. Sit poolside for fresh cocktails, a DJ, bbq of
Did you know that their is a Veteran of Foreign Wars Post 3559 in Miami Beach? Did you know they have a bar? Well now you do! And this weekend the local chapter of the United States Bartenders Guild and Ketel One want to invite you to have a cocktail for our Vets. This gem of
Our good friends from the Ice Plant Bar in St Augustine are paying us a visit down south for one evening! For those that don’t know: “The original “Ice Plant” building dates back to 1927, an experience like no other in Florida. It is complete with the original bridge crane on rails overhead the bar.
Provencal Sour Contributed by Ashley Danella • 2 oz Bulleit® Bourbon • 1 oz Lavender Infused Honey Syrup • ¾ oz of Fresh Lemon Juice Add all ingredients, give it a good shake, strain over an old fashioned glass with ice and garnish with a fresh piece of lavender.
Barn Swallow Contributed by Ben Potts • 1.5 oz Bulleit® Bourbon • 3/4 oz Byrrh Grand Quinquina • Dash of Lemongrass Tincture • Dash of Cherry Bark Vanilla Bitters Add all ingredients, stir over ice, strain over a rocks glass with a big ice cube and garnish with a lemon zest.
