Chilled Magazine

OCTOBER 16, 2024

Rum , Vermouth Diplomatico Rum Blood Moon Negroni Ingredients 1 Part Diplomatico Mantuano 1 Part Sweet Vermouth 1 Part Bitter Italian Aperitif Grapefruit Peel Preparation Add ingredients into an ice filled mixing glass and stir to combine/chill. Gin Graveyard Smash Ingredients 2 oz. Empress 1908 Cucumber Lemon Gin ¾ oz.

Simple Syrup 210

Simple Syrup Liqueur Rum Gin 210

Imbibe Magazine

SEPTEMBER 24, 2024

And Martini lovers at Shinji’s Bar in Manhattan’s Flatiron District will get to enjoy a New York-focused version of its Honeypenny, featuring beeswax-washed vodka, a house-made aperitif with golden raisins and honey, mead, and gins. The post Say Hello to New York Bartender Week appeared first on Imbibe Magazine.

Bartending 265

Bartending Bartender Barback Barback 265

Chilled Magazine

JULY 22, 2024

This sophisticated mix of gin, Campari, Cointreau, and dry vermouth pays tribute to Lucien Gaudin, a legendary French fencer and Olympiad gold medalist. Another close relative is the Boulevardier, which swaps gin for bourbon, offering a richer, warmer twist on the Negroni’s composition. Campari ½ oz. Cointreau ½ oz.

Gin 189

Gin Aperitif Bitters Liqueur 189

Chilled Magazine

FEBRUARY 12, 2024

Empress 1908 Elderflower Pink Gin A cocktail that smells like a fresh bouquet of roses? Empress 1908 Elderflower Pink Gin stuns with its ruby color and delicate floral aromas, taking the senses to a serene rose garden blooming bright in late Spring. Gordon’s Premium Pink Gin Pink martinis, anyone? So, who needs roses?

Liquor 162

Liquor Gin Aperitif Whiskey 162

Chilled Magazine

MARCH 13, 2024

Ritual Aperitif Alternative (or San Pellegrino Aranciata) 2 oz. Ritual Gin Alternative (optional) 1 oz. Add lemon, honey, (and gin alternative) in a shaker, add ice, and shake until chilled. appeared first on Chilled Magazine. Add ingredients in a shaker, add ice, and shake. Calm Orange, diluted 1.5 1/2 tsp) 1 oz.

Mocktails 209

Mocktails Highball Aperitif Alcohol 209

Chilled Magazine

JUNE 23, 2024

I had the bones for a Rum Martinez on the menu and came across this great French Melon Aperitif from Aelred. Ford’s Gin + Melon worked so well together that’s what we settled on. The post Reviving Blacktail NYC: A Journey Back to 1933 Havana at Back Bar appeared first on Chilled Magazine.

Bar 219

Bar Aperitif Head Bartender Rum 219

Imbibe Magazine

OCTOBER 28, 2024

Even the poolside offerings go beyond the usual Margs and Mojitos, with drinks such as a Saturn variation with navy-strength gin, bianco vermouth, amaro, and passion fruit. In a mere 90 minutes, you’ll enjoy a refreshing aperitif cocktail, a spirited second course, and a dessert drink.

Mixology 186

Mixology Infusions Tequila Bar 186

Imbibe Magazine

MARCH 11, 2024

While every category of spirit and aperitif wine has grown and evolved in the past two decades, vermouth has shown a surprising stylistic shift. Or mix it with London dry gin in a 50:50 Martini that’ll give you fresh appreciation for what vermouth can bring to the classic cocktail. Vermouth came into fine focus in that conversation.

Aperitif 251

Aperitif Bitters Wine Bartending 251

Imbibe Magazine

MARCH 27, 2024

But in the late 19th century, when this European import encountered gin and whiskey in American bars, it not only made vermouth a cocktail staple but also spurred a level of innovation that still resonates today. Moi Cocktail A piney juniper-forward gin adds a bright pop to vermouth and crème de cassis.

Bitters 273

Bitters Gin Infusions Wine 273

Chilled Magazine

MARCH 3, 2024

Like the events which gave gin the nickname “mother’s ruin” in the mid-1700s London, absinthe’s reputation was tarnished by unscrupulous profiteers who made cheap, adulterated, and dangerous imitations, marketed primarily to poor alcoholics. Breaux, Research Scientist, Creator of LUCID and Jade Absinthes appeared first on Chilled Magazine.

Bartending 246

Bartending Bartender Cocktail Culture Mixology 246

Chilled Magazine

JANUARY 16, 2024

The post In the Limelight: Apple appeared first on Chilled Magazine. Add ice, close and shake vigorously. Pour through an open gate with a fine mesh strainer. Garnish with a dehydrated apple. Serve in a Coupe Glass.

Highball 232

Highball Brandy Tinctures Head Bartender 232

Chilled Magazine

DECEMBER 7, 2023

Day 1: A Partridge in a Pear Tree Gin , Liqueur A Partridge in a Pear Tree Ingredients 2 oz - Gin 1 oz - Pear Nectar.5oz The effervescence from the club soda gives the cocktail a lively and refreshing character, making it perfect for sipping on a warm day or as a delightful aperitif. 5oz - Elderflower Liqueur.5oz

Liqueur 276

Liqueur Vodka Simple Syrup Club 276

Bar Magazine

APRIL 12, 2024

The low-lit, terracotta-hued space is offset by the central dark wood bar, stocked with Italian wines, aperitifs and digestifs to be enjoyed alongside the specially curated evening menu. www.capilungoest1991.com

Bar 52

Bar Wine Digestif Aperitif 52

Imbibe Magazine

SEPTEMBER 16, 2024

The Torii, a favorite off the menu, trades the gin for sweet potato shochu and adds Amontillado sherry, imbuing the aperitivo with a nutty aroma. Its Quinoni is made with an Andean vermouth and quinoa bitters, while the Miski cocktail trades gin for miske , an Ecuadorean agave spirit, macerated with flowers.

Infusions 208

Infusions Gin Bitters Bar 208