HeyJaredZest by Tyler Zielinski
A social-first bar magazine that shares fresh takes on cocktail culture and the world's best bars. Est. 2026 by award-nominated author and drinks journalist Tyler Zielinski and Ailis Brennan-Zielinski.
- Indexed issues, last 90 days
- 10
- Latest publication
- Sep 25, 2026
- Audience
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- Earliest in this view
- Aug 7, 2026
Latest issues
The Buttered Margarita: Gorilla Bar’s unexpected take on a classic (opens the original)
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What actually happens when your bar is named the best in the world? (opens the original)
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Topping the World’s 50 Best Bars list is the bar industry equivalent of winning Best Picture at the Oscars.It catapults a bar and its talented leaders into verified industry stardom. While the title may be handed out on a stage in front of the global drinks industry, the actual impact of winning is felt somewhere far less glamorous: in the day-to-day operations behind the bar, in the lab, in the reservation system, and in the queue that inevitably forms outside.<a class="image-
How True Laurel Turned a Mulberry Into a Martini (opens the original)
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Few American bars capture a sense of place through their cocktails quite like San Francisco’s True Laurel.In an era of concept-led cocktail bars intent on whisking guests away to exotic or entirely fictitious places, True Laurel is refreshingly grounded with a farm to glass approach. Its drinks look to the Bay Area for inspiration, often drawing on local and foraged ingredients to create cocktails that are as distinctive as they are rich in storytelling.<a class="image-link image2 is-viewable-im
What are you actually worth? A bartender’s guide to becoming valuable (opens the original)
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In 2025, my company turned over nearly £150,000.Don’t take that as a flex — it’s not. The figure is before business expenses, and self-employed income can fluctuate considerably from one year to the next. Rather, I’m sharing this because I think it’s useful to be transparent about the financial potential that exists for an “entrepreneurial bartender” — and to show what’s possible when you start thinking beyond the traditional confines of the job.I wasn’t running a bar, pulling pints for twelve h
Your Mai Tai probably isn’t good enough. Here’s how to fix it. (opens the original)
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The only way to know whether a cocktail is truly exceptional is to drink a lot of them, made by lots of different people in a variety of bars, featuring different recipes. It’s honest work, really; the sort of task befitting those Hemingway types — the bon vivants who crave the kind of fashionable intel that might just give them the upper hand should a knowledge-off about the classics break out over a round of Martinis with their equally pretentious mates (likely bartenders, or drinks writers).
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