There are lots of best bartender around the world that make new cocktails every season. The best style with more beautiful garnish and color of the cocktails it make us want to drink it. The cocktails popular for drink at the night time, especially in the bar and bistro and the club. Some Cocktails can not make us increase fat because it use spirit and liquor mix with some juice, so we can enjoy with this cocktails without think about fat increase…
so now i would like to so you some photos and videos below:
1. Coco Lada
Restaurant: The Lone Wolf Bar, Kansas City, Mo.
Creator: Amber Bennett
Inspiration: While Bennett was pregnant, she drank her fair share of virgin Coladas and Margaritas. One night while making a chocolate Martini for a guest, the guest asked if Bennett would make one of her virgin cocktails, but with alcohol in it.
Eureka! The Coco Lada was born.
Key Ingredients: Malibu Rum, Godiva Chocolate Liqueur, Baileys Irish Cream, coconut milk, pineapple juice, simple syrup, chocolate syrup and a chocolate bar garnish
“Tiki and a classic Champagne julep collide in this magnificent presentation in an Elyx copper pineapple. Fun, sophisticated, a little sweet but full of powerful fruit flavors. This double-sized drink is an Absolut showstopper!” —Jackson Cannon, bar director of Boston’s Eastern Standard and Island Creek Oyster Bar
London hotel bar The Artesian has cemented its stronghold as the best watering hole in the world by snagging the title for the second year in a row at a major international cocktail event in New Orleans this week.
The bar at London boutique hotel The Langham was named the World’s Best Bar at the 8th edition of Tales of the Cocktail festival, one of the most highly anticipated events for the cocktail and bartending world.
The recipe, with ingredients and doses, of one of the most famous cocktails of mixing history.
Adapted from a recipe by Takumi Watanabe, The Sailing Bar, Kibi, Sakurai, Nara, Japan
Red Thorn Cocktail Takumi Watanabe
45 ml (1.5 oz) Irish whiskeyRed Thorn Cocktail
30ml (1 oz) dry vermouth
15 ml (.5 oz) raspberry syrup
5 ml (.2 oz) fresh lemon juice
2 dashes Green Chartreuse
2 dashes absinthe
1 lemon twist, as garnish
Shake over ice and strain into a chilled cocktail glass. Add the garnish.
gaz sez: Please please please take the time to make this drink. I first met Takumi Watanabe at Diageo’s World Class bartender competition in Greece a few years back, and he made me the best Aviation I ever tasted. It’s hard to get across to you just how good the drink was, but the balance was so finely tuned that my first sip just knocked my socks off. His Red Thorn Cocktail is just as good. Takumi Watanabe is, beyond a shadow of a doubt, one of the very finest mixologists I ever met.
At Davio’s Northern Italian Steakhouse
5 mint leaves
Bar spoon of sugar
Splash of lime juice
2 oz. Don Q rum
Muddle first four ingredients in a Collins glass. Add ice. Then add 2 oz. Don Q rum. Add splash of club soda on top and garnish with lime and a raspberry on a pick.
Please visit profession bartender flaring..