Tito’s Watermelon Cooler is the quintessential summer cocktail, blending the sweetness of fresh watermelon juice with the crispness of ginger beer and the zesty kick of lime. This drink is a refreshing way to cool down on a hot day.
Ingredients:
1¼ oz Tito’s Handmade Vodka
2 oz Fresh watermelon juice
2 oz Ginger beer
½ oz Fresh lime juice
Lime slice for garnish
Ice cubes
How to Make Tito’s Watermelon Cooler:
Mix the Ingredients: In a glass, combine Tito’s Handmade Vodka, watermelon juice, and lime juice.
Stir Well: Add ice and stir to mix the flavors.
Top and Serve: Top with ginger beer and stir gently.
Garnish: Garnish with a lime slice.
Additional Info:
For an extra-cold drink, chill the watermelon juice before mixing. You can also adjust the sweetness by adding a touch of simple syrup or reducing the amount of ginger beer.
How to Make a Batch:
To make a batch, multiply each ingredient by the number of servings needed and mix in a large pitcher. Serve in individual glasses over ice.
Alternative Spirits for Different Budgets:
Budget-Friendly: Use a well-priced vodka such as Smirnoff.
Mid-Range: Opt for a mid-tier vodka like Absolut.
Premium: For a top-shelf experience, use Belvedere Vodka.
Expert Tips:
Use fresh watermelon juice for the best flavor.
Chill your glass in the freezer before serving for an extra-cold cooler.
Garnish with a sprig of mint for a fresh twist.
Unique Twists or Add-Ons:
Add a splash of club soda for a lighter version.
Muddle fresh mint leaves with watermelon juice for a mojito-inspired twist.
Serve in a hollowed-out watermelon for a fun summer presentation.
Variations:
Spicy Watermelon Cooler: Add a slice of jalapeño for a spicy kick.
Cucumber Watermelon Cooler: Substitute the lime juice with cucumber juice for a refreshing flavor.
Watermelon Margarita: Swap the vodka for tequila and add a salted rim.
Related Recipes (You May Also Like):
Watermelon Mojito
Cucumber Cooler
Moscow Mule
Reviews/Comments Section:
“So refreshing and fruity! A perfect summer drink.” – Sarah “Loved the ginger beer in this recipe. It adds a nice bite.” – Mike “Made a batch for a BBQ, and everyone loved it!” – Emma
Feel free to share your variations and experiences in the comments below!
The French Blonde is an elegant and refreshing cocktail that blends the floral notes of Lillet Blanc and St-Germain with the citrusy zing of grapefruit juice. This light, sophisticated drink is perfect for a summer soirée.
Ingredients:
2 oz Lillet Blanc
1 oz Bombay Sapphire Gin
½ oz St-Germain (elderflower liqueur)
2 oz Simply Grapefruit Juice
Lavender sprigs for garnish
Ice cubes
How to Make a French Blonde:
Mix the Ingredients: Combine Lillet Blanc, gin, St-Germain, and grapefruit juice in a shaker tin.
Shake Well: Add ice and shake vigorously for about 15 seconds.
Strain and Serve: Fine strain the mixture into a chilled coupe glass.
Garnish: Garnish with lavender sprigs.
Additional Info:
The French Blonde is versatile and can be tailored to your taste. Adjust the sweetness by varying the amount of St-Germain or adding a dash of simple syrup.
How to Make a Batch:
To make a batch, multiply each ingredient by the number of servings needed and mix in a large pitcher. Serve in individual glasses over ice.
Alternative Spirits for Different Budgets:
Budget-Friendly: Use a well-priced gin such as Beefeater. Mid-Range: Opt for a mid-tier gin like Hendrick’s. Premium: For a top-shelf experience, use The Botanist Islay Dry Gin.
Expert Tips:
Use fresh grapefruit juice for the best flavor.
Chill your glass in the freezer before pouring for an extra-cold cocktail.
Experiment with different garnishes like a grapefruit twist or edible flowers.
Unique Twists or Add-Ons:
Add a splash of tonic water for a sparkling version.
Infuse your gin with rosemary for a herbal twist.
Serve over a large ice cube for a more dramatic presentation.
Variations:
French Blonde Royale: Top with a splash of champagne for a sparkling version.
Ginger Blonde: Add a dash of ginger syrup for a spicy kick.
Citrus Blonde: Substitute grapefruit juice with orange juice for a sweeter flavor.
Related Recipes (You May Also Like):
Aperol Spritz
Elderflower Collins
Negroni Bianco
Reviews/Comments Section:
“Such a light and refreshing drink! Perfect for summer parties.” – Jessica
“The lavender garnish adds a nice touch. Loved it!” – Matt
“Tried the Ginger Blonde variation, and it was a hit at my last dinner party.” – Olivia
Feel free to share your variations and experiences in the comments below!
Nashville is known for its rich musical history, but it’s also home to a thriving bar scene that offers everything from sophisticated cocktail lounges to laid-back dive bars. Here’s our top 10 list of must-visit bars in Nashville for 2024, highlighting the best of what the city has to offer.
Ranking System Criteria
Our rankings are based on several factors, including ambiance, drink quality, service, uniqueness, and customer reviews. Each bar on this list brings something special to Nashville’s nightlife, making them standout destinations for locals and visitors alike.
Excerpt: Hidden away in East Nashville, The Fox Bar & Cocktail Club offers an intimate speakeasy experience with a menu full of creative cocktails. Its cozy atmosphere and expertly crafted drinks make it a top choice for a night out.
Excerpt: The Patterson House is a Nashville institution known for its sophisticated speakeasy vibe and expertly crafted classic cocktails. The attention to detail in both drinks and decor makes it a must-visit.
Excerpt: Pearl Diver brings the tropics to Nashville with its fun and fruity cocktail menu. Don’t miss their famous “Banana! Banana!” for a taste of the island life right in Music City.
Excerpt: Mother’s Ruin offers a laid-back atmosphere with a menu that features inventive cocktails and delicious bar bites. Perfect for a casual night out in Germantown.
Excerpt: Tucked away in an old boiler room, Old Glory’s unique industrial setting and creative cocktail menu make it a hidden gem in Nashville’s bar scene.
Excerpt: Bar Sovereign’s eclectic decor and artisanal cocktails create a cozy yet refined atmosphere that’s perfect for a date night or catching up with friends.
7. pH Craft Cocktails
Location: 1249 Martin St, Nashville, TN 37203
Year Established: 2021
Type: Cocktail Bar
Notable Features: Science-themed cocktails, sleek modern design, knowledgeable staff
Excerpt: pH Craft Cocktails combines mixology with a scientific approach, offering a unique drinking experience where each cocktail is crafted with precision.
Excerpt: Hidden Bar at Noelle changes its theme regularly, keeping patrons intrigued with new experiences each time they visit. This secretive speakeasy is one of Nashville’s most exclusive spots.
9. Bastion
Location: 434 Houston St, Nashville, TN 37203
Year Established: 2016
Type: Cocktail Bar
Notable Features: Craft cocktails, small plates, intimate atmosphere
Excerpt: Bastion is a small, intimate bar known for its meticulously crafted cocktails and small plate offerings. It’s a go-to spot for those who appreciate quality and creativity.
10. Skull’s Rainbow Room
Location: 222 Printers Alley, Nashville, TN 37201
Year Established: 1948
Type: Historic Bar
Notable Features: Live jazz, burlesque shows, classic cocktails
Excerpt: A Nashville institution, Skull’s Rainbow Room has been serving up classic cocktails and live entertainment for decades. Its historic charm and vibrant atmosphere make it a must-visit.
Make a Suggestion
Know a bar, bartender, or product that deserves to be on this list? Let us know! We’re always looking to explore new venues and experiences in NYC.
This list captures the diverse and exciting bar scene in Nashville, ensuring that whether you’re a resident or a visitor, you’ll find the perfect spot to enjoy a memorable night out.
Located in the heart of Atlanta’s bustling Inman Park neighborhood, Bread & Butterfly is led by executive chef Demetrius Brown, who co-owns the restaurant alongside his partner, Atlanta restaurant industry veteran Brandon Blanchard. The restaurant offers French-inspired breakfast and lunch menus alongside dinner service exploring the foods of the African diaspora, specifically the Caribbean. Born into a Trinidadian and Jamaican family and raised in Rhode Island and Georgia, Brown is also founder of the acclaimed Afro-American pop-up Heritage Supper Club.
THE STORY
Brown and Blanchard first worked together at The Hill at Serenbe in Chattahoochee Hills, Georgia and again at The Pinewood in Decatur. Amidst the pandemic, Brown decided to found Heritage Supper Club, a project aligned with his quest to explore Caribbean and Afro-American culture, tradition and cuisine. In 2022, Brown was ready to evolve the idea into a full-blown restaurant and reached back out to Blanchard about becoming an official partner in the endeavor. From there, the two went to work finding places for Heritage to pop up around town while searching for a permanent location.
In early 2023, Brown and Blanchard hosted Heritage Supper Club in the evening at Bread & Butterfly, the French cafe that chef Billy Allin (Cakes & Ale, Proof Bakeshop) originally opened in 2015. The pop-up dinner was a tremendous success and sparked conversations that eventually led to Brown and Blanchard acquiring the restaurant in August 2023. Paying homage to Bread & Butterfly’s roots, the duo have kept many beloved breakfast and lunch dishes on the menu as mainstays while infusing Brown’s signature culinary style and building upon strong relationships with small, local farms.
As part of the restaurant’s next chapter, Brown has opened the restaurant for dinner featuring a new menu serving French cuisine as seen through the lens of the African diaspora. The experience takes guests on a culinary journey traversing continents. “This is the first step in our purpose of educating our patrons and community about the origins of cuisine throughout Africa, the Caribbean and the Americas,” says Brown.
THE FOOD
Brown dives into his heritage with the dinner menu, reimagining traditional recipes and rooting the selection in hyper-seasonality. Each dish taps into flavors and ingredients from local farms and purveyors, including Moore Farms, Woodland Gardens, Narrow Way Farms and more, alongside Caribbean staples like sustainably produced Haitian chocolate and mushrooms.
Djon Djon with Carolina Gold rice, peas, epis & local & Haitian mushrooms
Plantain Buns served with Georgia cane syrup butter
Hearty dishes like the Poulet (Chicken) Mafe with roasted chicken, peanut, sweet potato & plantains and the Beef Bouyon with plantain gnocchi, sweet potato & collards are also favorites. Sweets include Beignets De Banane with coconut custard, guava, papaya & caramel and Haitian Chocolate with Single Origin chocolate several ways & coconut ice cream that bookend the globally-inspired journey.
THE BEVERAGE PROGRAM
Led by beverage director Jessica White, Bread & Butterfly’s beverage program is known for its thoughtfully curated collection of balanced cocktails, an expansive wine list comprised of varietals from smaller producers, natural wines and those with sustainability in mind, after-dinner drinks and digestifs. While the beverage direction stands on its own, every concoction aligns seamlessly with a distinct cuisine while leveraging the team’s relationships with local farms to showcase a revolving door of in-season ingredients. Rooted in the classics, standout cocktails include the Maduro Old Fashioned, a Caribbean spin on the classic made with Plantain infused Ten to One Spiced Rum, Giffard Banana Liqueur and HooDoo Chicory Liqueur & bitters and the Bare Bone Espresso Martini made with Bare Bone Vodka, Borghetti, fresh espresso & maple. Aligned with the concept’s heavy focus on mindful consumption, the menu also dons a selection of noteworthy Zero Proof and Low Proof options.
CHEF DEMETRIUS BROWN
Growing up, Brown fell in love with food at an early age due to his late great grandmother’s cooking. When he was in high school, his grandfather noticed his passion for cooking and drove him past Johnson & Wales University during a trip to Providence. Brown ultimately enrolled in culinary school, and upon graduation, returned to Atlanta where he worked in the kitchens of some of the city’s best restaurants.
Following time at The Hill at Serenbe in Chattahoochee Hills, Brown joined The Pinewood in Decatur, Georgia as executive chef, a role which garnered him an Eater Young Guns award in 2020. The next year, in the midst of the pandemic, Brown spearheaded Heritage Supper Club, a project aligned with his yearslong quest to explore Caribbean and Afro-American culture, tradition and cuisine.
Brimming with creative dish ideas spawned from memories cooking alongside his great-grandmother, Brown was left with more time to cook at home. He officially launched Heritage Supper Club as a pop-up concept in 2021, hosting the experience at local spots including Georgia Boy, Condesa Coffee and Bread & Butterfly. Since its debut, the venture has been recognized by numerous publications and was awarded “Best Food Pop-Up” by Atlanta magazine in 2021. In addition to his efforts in the kitchen, Demetrius is a Food Network Chopped Next Gen finalist and winner of Food Network’s Beat Bobby Flay.
Weehawken, NJ – Blu on the Hudson is excited to unveil its highly anticipated summer cocktail menu. Curated by Beverage Director, Jeremy LeBlanche, the new selection promises to captivate guests with its refreshing flavors and striking presentations. The modern American restaurant, known for its stunning views of the Manhattan skyline, continues to push the boundaries of mixology with both creative flair and accessible elegance.
Signature Cocktails to Watch Out For
The summer menu is centered around three standout cocktails that merge innovative ingredients with classic techniques, offering a delightful experience for every guest:
1. Don’t Be Shy – A Floral Twist on a Spritz
This unique take on a spritz brings together the crispness of rosé wine from Provence with a hint of citrus and sweetness. Ideal for sipping in the warm summer breeze.
Ingredients:
1.5 oz. Dry Rosé wine (preferably from Provence, France)
1/2 oz. Tito’s Vodka
1 oz. Strawberry Soju
1 oz. Aperol
1 oz. Simple Syrup
1 oz. Lemon Juice
Instructions: Shake all ingredients together and strain into a coupe glass. Enjoy neat or with a large ice rock.
2. Naked After Midnight – A Japanese-Inspired Floral Cocktail
Inspired by Japanese ingredients, this cocktail features the delicate interplay of shochu and floral notes, delivering a symphony of flavors that evolve with every sip.
Ingredients:
Nasturtium leaf-infused The Botanist Gin
Shiso and cucumber cordial
Shochu
Mediterranean tonic
Lime juice
3. Killer of the Flower Moon – A Sophisticated Floral Elixir
A soft floral bouquet with notes of hibiscus, Turkish rose, and red fruits creates a delicate yet refined drink. Subtle hints of incense and oolong tea gin round out this elegant concoction.
Ingredients:
Guilder’s Oolong Tea Gin
Hibiscus tea
Dola Dira Aperitivo
Rose cordial
Lemon juice
Experience Blu on the Hudson
Blu on the Hudson’s summer cocktail menu complements the restaurant’s modern American cuisine, offering a sensory journey from start to finish. Located in Weehawken, NJ, the restaurant’s sophisticated yet welcoming atmosphere is only a short NY Waterway ferry ride from Manhattan, making it a perfect destination for both locals and visitors.
For media inquiries, photos, or to schedule a visit for complimentary cocktails and bites, please contact:
“The bar staff here, I tell them many times. I hire them for them. I say to them that I don’t want them to be a bunch of me’s. ‘I want you to be you.’ I like to see bartenders grow into their own and be their own person.”
—Steve Schneider
Our cover feature for Summer is Steve Schneider, the co-creator of Sip & Guzzle in NYC. While BARTENDER® has known Steve for several years, it has been an absolute honor and pleasure getting to know him and his team better, and we’re excited to share more with you here.
Steve started in hospitality in 2003 while he was stationed in the U.S. Marine Corps in Washington, D.C., to make some extra money on the weekends. Steve quickly realized that the world of hospitality was exactly where he needed to be. While in the Marines he suffered a head injury and was honorably discharged but knew he was good at being behind the bar and could make this a career. From D.C. he moved back home to Bergen County, New Jersey, where he ended up running the drink program at Elysian Café in Hoboken (where Steve now has a partnership stake!) From there he was recruited at Employees Only in NYC where Steve “found people that were doing exactly what I wanted to do.” He became one of the principal bartenders, then the bar manager, which as he says, “prepared me for my ultimate goal…being a bar owner.” In 2016 Steve opened Employees Only in Singapore. “I put all the money I had in there too, so I was also an investor. I’ve been saving for years, and it was a good bet. It was a very successful project. It still is a successful project. Then that allowed me to go to different parts of the world and open up places.”
These experiences and global travels allowed Steve to not only become an amazing bartender and bar owner, but also mentor. Fast forward a full 21 years after Steve first started bartending…he opened Sip & Guzzle! Steve is a family man now and loves being able to work at Guzzle and then head home to his wife and daughter.
We are so happy to have Steve on the cover of BARTENDER® Magazine and will always have a door open for him and his team, he is truly mentoring many of the next-generation of top bartenders and future bar owners and thank him for all the love and support he has shown everyone around the globe.
Steve’s Signature Cocktail: Miami Vice Negroni
Strawberry Negroni
Coconut Washed
—Steve Schneider and Ben Yabrow
Editor’s note: We’ve known and respected Steve for many years, and our recent visit to Sip & Guzzle only reinforced what we already knew, he is driven by his unsatiable commitment to hospitality, and to the guest experience. He’s also a mentor and a champion of those who work for him, it’s very apparent the sense of teamwork and comradery among the entire team at Sip & Guzzle.
For 41 years, 29 Cornelia Street in New York’s West Village housed the Cornelia Street Cafe, and now is home to one of New York’s hottest new bars, Sip & Guzzle. It’s an incredible two-level cocktail bar which industry veterans Steve Schneider (who graces the cover of this issue) and Shingo Gokan opened in January this year to offer guests an immersive “sip” and “guzzle” experience. The top floor, Guzzle, is run by Steve, while the bottom level, Sip, is overseen by Shingo. Both are longtime friends and partners who understand each other’s styles and operate another bar together in Shanghai called The Odd Couple, which has been open for almost six years.
Explaining the concept, Steve says both of the bars, Sip and Guzzle, work in tandem. “Sip & Guzzle, it’s not about the Guzzle bar or the Sip bar. It’s about the full experience. And I think our guests, when they get a chance to experience the whole thing, I think they get the most out of it.”
Guzzle, where Steve spends his time, is exactly the style of bar in which Steve likes to drink.
“I like to drink classics and flavors that you crave, like strawberries, peaches, pecans. And Japanese flavors like yuzu and lychee. Things that people know, and drinks you already love, but with different twists on them,” he says.
The cocktails at Guzzle are “clean, cold, prepared quickly and well executed,” says Steve. They’re twists on a classic and each has a story. Steve likes to call the cocktails “comfort classics” like the one we chatted over during a recent visit with Steve, called the “Miami Vice Negroni.” The cocktails at Sip & Guzzle were all created in partnership with members of the bar team, and in the case of this drink Steve says he had originally set out to make a strawberry Negroni, but Ben Yabrow, the head bartender at Sip suggested to rinse it in coconut oil and make it a “Miami Vice” version. So that’s what they did, and the result is nothing short of incredible. To prepare it, they start by making a traditional Negroni. Then, Steve says, “we cook it in a sous vide for a few hours with strawberries. And then once it’s cooked, we put coconut oil in it, and we freeze it overnight, and skim off the fat.” The cocktail is served beautifully, yet so simplistic in a rocks glass with a large cube that has a strawberry stamp on it. They also feature a Margarita variation that’s made with Yuzu and Shiso. Other cocktails include a lychee Martini and a cold brew Martini, just to name a few.
THAT’S WHAT’S HAPPENING UPSTAIRS AT GUZZLE. NOW LET’S GO DOWN TO SIP…
“You go downstairs and it’s really sexy and beautiful and it’s a really cool room. It’s sit-down only, it’s intimate. And all the drinks down there take days to prepare ahead of time. You know, lab-driven drinks, adventurous cocktails,” Steve says about Sip’s amazing modern mixology experience.
Sip & Guzzle is everything a bar should be, and that starts with the people at the top, Steve and Shingo.
Awards: Tales of the Cocktail Spirited Award for Best American Bar Team
Why Jason Kosmas
Jason Kosmas is not just any bartender; he embodies the essence of what it means to be behind the bar. With a career that has spanned over two decades, Jason has honed his craft to perfection at the renowned Employees Only bar in New York City. His approach to bartending is both scientific and personal, blending technical skill with a profound understanding of people.
In His Own Words:
“There are different parts to being a great bartender. 1) The Mixologist, which is like the mad scientist who knows all the recipes. 2) The Sage, which is the people person. For example, on my first day behind the bar at age 21, I had to coach a 39-year-old woman who was asking me if she should marry this guy she’s been dating for 12 years. 3). The ‘Urban Shaman.’ People will just turn to you and ask you the name of a song that’s playing. Bartenders have so much useless information. 4) The Rock Star. You have to have a presence and be someone who people look toward, in a sense. There is a Tom Cruise [from the film Cocktail] aspect to all of it. Not that I’m juggling and stuff like that.”
Jason Kosmas’s journey in bartending started at the young age of 21, and since then, he has become a cornerstone of the New York City bar scene. At Employees Only, Jason has perfected the art of mixing drinks and connecting with customers on a deeper level. He believes that being a great bartender involves being a mixologist, sage, urban shaman, and rock star all at once.
As a mixologist, Jason’s knowledge of recipes and techniques is unparalleled. His best drink, the Manhattan, is a testament to his skill and creativity. However, it’s his ability to be a sage—offering advice and listening to customers—that truly sets him apart. Whether helping a customer decide on a major life decision or identifying a song playing in the background, Jason’s versatility shines through.
Jason’s presence behind the bar is magnetic, embodying the “rock star” aspect of bartending. While he may not be juggling bottles like Tom Cruise in “Cocktail,” his charisma and expertise draw people in, making him a beloved figure at Employees Only.
In addition to his professional accomplishments, Jason is also known for his friendly and approachable demeanor.
Name of Bar/Establishment: 230 Fifth Rooftop Bar Year Established: 2006 Location: 230 Fifth Avenue, New York, NY 10001 Bar Type/Category: Rooftop Bar, Lounge
What Makes 230 Fifth Rooftop Bar Special:
230 Fifth Rooftop Bar is renowned for its breathtaking panoramic views of the New York City skyline, including an unparalleled view of the Empire State Building. The bar is famous for its heated rooftop igloos during the winter, making it a year-round destination. The lush greenery, comfortable seating, and vibrant atmosphere attract both locals and tourists, making it one of NYC’s most iconic rooftop bars.
Month and Year: May 2024 Category: Rooftop Bar City/Area and/or State and/or Country: New York City, NY, USA Ranking: Top Rooftop Bars in NYC
In May 2024, 230 Fifth was featured on Bartender.com as one of the top rooftop bars in New York City. This recognition highlights its exceptional service, innovative offerings, and status as a must-visit destination in the city.
About 230 Fifth Rooftop Bar NYC
Nestled in the heart of Manhattan, 230 Fifth Rooftop Bar offers an extraordinary experience combining elegant design, stunning views, and a dynamic atmosphere. Since its opening in 2006, it has been a favorite spot for both city dwellers and visitors looking to enjoy the best of New York City’s nightlife.
Unmatched Views of Manhattan
The main attraction at 230 Fifth is undoubtedly the view. From its spacious rooftop, guests can enjoy unobstructed vistas of the city’s most iconic landmarks. Whether you’re sipping on a cocktail under the summer stars or cozying up in a heated igloo during the winter months, the Empire State Building, and the sweeping skyline provide a spectacular backdrop.
Seasonal Attractions
One of the unique features of 230 Fifth is its seasonal attractions. In the colder months, the rooftop transforms into a winter wonderland with heated igloos that offer a warm and intimate setting. This innovative concept allows guests to enjoy the rooftop experience regardless of the weather, making it a popular destination throughout the year.
Signature Cocktails and Gourmet Bites
The bar is also celebrated for its creative cocktail menu and gourmet food offerings. Expertly crafted by expert mixologists, the drinks range from classic favorites to unique concoctions that capture the spirit of the city. Paired with a diverse menu of gourmet bites, the culinary experience at 230 Fifth is as impressive as the views.
Social and Online Presence
Stay connected with 230 Fifth through their social media channels and online platforms. Follow them on Instagram, Facebook, and Twitter for the latest updates on events, new menu items, and special promotions.
Visit 230 Fifth Rooftop Bar in New York, NY for an unforgettable night out with stunning views, delicious drinks, and a vibrant atmosphere. Whether you’re a local or just visiting, this iconic rooftop bar is sure to impress.
BARTENDER “Hall of Fame”®. This coveted induction with signature ring will be presented to Jim Houlihan on Nov. 18th at Farrell’s in Brooklyn, NY. Coming soon – look for BARTENDER® Magazine Fall/Winter issue for this years’ inductee.
![Bartender Magazine's Top 10 Bars in Nashville [2024]](https://bartender.com/wp-content/uploads/2024/08/Top-10-Bars-in-Nashville-TN-For-2024.jpg)
