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Bar chefs from around the country have mixed, stirred, shaken and poured some outstanding beverages to heat up your cocktail party or bar menu this winter.


Carlos on
Bar Chef
Jason Miller
of The Bar
at The Peninsula Chicago
Chicago, IL

Golden Pommes on
Bar Chef
Vincenzo Marianella
of Providence
Los Angeles
, CA

Hemingway on
Bar Chef
Michael MacDonnell
of Olives
at The Bellagio Hotel
Las Vegas, NV

Sensation on
Bar Chef
Marco Dionysos
of Pesce
San Francisco, CA


Vincenzo Marianella of Providence
in Los Angeles reminds us of the beaches we gave up for snowmen and sleigh rides with his Golden Pommes. A couple dashes of passion fruit puree with amaretto and Woodford Reserve bourbon produce a climate suitable for winter bar-goers.

The Carlos Cocktail from Jason Miller of The Bar in Chicago’s Peninsula Hotel adds a touch of pineapple juice to his signature concoction. Asian-inspired black tapioca pearls, peach puree, vodka and Triple Sec prove to be a definitive way to heat up guests’ senses while waiting for the bartender to pour the next round.

A classic Hemingway from Michael MacDonnell of Olives at The Bellagio in Las Vegas is for those who know what they love to drink, and drink what they know they love. A tot of Luxardo Maraschino Liqueur unthaws a wintry night, and adds a drier, subtle almond flavor to the grapefruit and Mount Gay Rum. A taste of aromatic muddled mint balances out any slight bitterness from the Maraschino liqueur in Sensation, from Marco Dionysos of Pesce in San Francisco. This blend of gin, cordial and fresh lemon juice is deeply satisfying.

  • Bar Chefs Rise From the Ashes
  • Pomegranate Martini
  • Chicago Rising Star 2005 Bar Chef Winner Adam Seger
  • Forum: Mixing Cocktails with Pernod
  • Forum: Great Cocktails in San Francisco

  •    Published: December 2005

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