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We Ask Stevan Miller of Esmè about Spirits-Free Drinking

Chilled Magazine

Whether you’re committed to a year-round alcohol-free lifestyle or kicking off 2025 with Dry January, Esm, the Michelin-starred restaurant in Chicago, offers a range of culinary-inspired non-alcoholic cocktails. “Bar Esme is a refined and intimate cocktail destination.

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5 Useful Tips to Elevate your Bar Menu and Drinks Program

Chilled Magazine

In today’s craft cocktail culture, being forward-thinking with your drink program is important. As drinkers’ palates have evolved and become more sophisticated and complex, their desire for a well-constructed bar menu and top-shelf drink program is essential. Are they professionals coming in for premium spirits and cocktails?

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Life Beyond the Bar with Garvey Alexander

Chilled Magazine

Throughout his career, he has been involved in many aspects of restaurant operations, from designing cafés and bars to leading front and back-of-house teams. Inspiration behind The Brunch God I merged two passions, anime and crafting cocktails, into one creative endeavor. Strain into the prepared chilled glass.

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Founder April Wachtel Solves Cocktail Problems with Cheeky Cocktails

Chilled Magazine

With a mission to solve cocktail problems, Cheeky simplifies the process of creating bar-quality beverages without compromising on quality or flavor. Espresso that has been sitting for a few hours doesn’t foam up properly, and most people (or high-volume bars) can’t pull fresh shots for every cocktail.

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ShakeStir Acquires Shaker & Spoon

Chilled Magazine

A Perfect Blend of Expertise and Innovation Shaker & Spoon, known for its handcrafted cocktails and deeply engaged community of cocktail lovers, joins ShakeStirs portfolio, which includes Cocktail Courier and Thirstie. “Their deep passion for craft cocktails and engaged subscriber base perfectly complement our mission.

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The Ultimate Guide To Craft Mocktails For Dry January

A Bar Above

We here at A Bar Above obviously love cocktails– as do you, I’m sure, since you’re on this site. Photo via Unsplash Part of pouring craft beverages is the process of discovering, developing, and sharing tasty sips with our friends and family. In short, they should be as well-crafted as an alcoholic cocktail.

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Where to Drink in Tucson, Arizona

Imbibe Magazine

says Amanda Sierra, a veteran of Tucson’s hospitality scene with more than 30 years in the city, and currently a bartender at cocktail bar SideCar. The constant has always been the people in the bar community—they show up for each other as a ragtag community filled with artists and misfits,” Sierra says. Exo Roast Co.

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