Imbibe Magazine

AUGUST 30, 2024

En route, guides from the Arca Tierra project , which connects farmers with bartenders, chefs, and consumers, explained that the many man-made islands in the canal belong to a massive agricultural project built to feed the Aztec empire centuries ago. Natália Faustino Creativity is always a big part of cocktail bartending.

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Bartending Bartender Bar Gin 171

Chilled Magazine

JUNE 24, 2024

Barfly Mixology Gear by Mercer presents the Chilled 100 Bartenders with its popular and professional mixology tools, gaining loyal fans across the country in the process. Watch as bartender Alassio Sarti of Miami Florida uses his bar tools from his Barfly Mixology Gear by Mercer mixology set to create an original cocktail.

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Mixology Bar Tools Liqueur Gin 191

Chilled Magazine

MAY 1, 2024

It’s been said that depending on the day, culinary chefs infuse their dishes with the “essence” of their prevailing mood. We recognize this truth, understanding that bartenders do the same when crafting their specialty cocktails. The post Embrace Your Inner Playfulness: Craft the FUN appeared first on Chilled Magazine.

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Vodka Infusions Mixology Pub 189

Imbibe Magazine

SEPTEMBER 10, 2024

But a recalibrated formula, launched in 2012, has found favor among bartenders looking to experiment, as we explore in our September/October 2024 issue. Made with an infusion of Spanish watermelons, the liqueur gives a clean and balanced flavor, with a hint of candy sweetness that avoids being cloying. Launched in the U.S.

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Liqueur Aperitif Digestif Infusions 199

Imbibe Magazine

MARCH 18, 2024

Improved Grasshopper New Orleans bartender Paul Gustings’ formula for the Grasshopper draws a better flavor balance from a unique mixture of liqueurs. Lite Treason In this twist on the White Russian , coffee’s chocolatey, earthy notes are complemented by amaro and a mezcal-infused whipped cream.

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Brandy Liqueur Infusions Rum 259

Imbibe Magazine

SEPTEMBER 16, 2024

This special drink merges the Negroni with the Jeju cocktail, which features a Korean spirit infused with dried tangerine peel, complementing the citrus notes of Campari. The Bitter Bird by by bartender Amber MacMullin is a blend of Campari, pineapple rum, chile-infused vodka, and falernum. Seoul: Bar Cham Bar Cham , Asia’s No.

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Chilled Magazine

APRIL 28, 2024

For many bartenders, its the most important to learn the basics of. Fun fact: One of the first written instances of the name “Old-Fashioned” was included in Jerry Thomas’ Bartenders Guide: How To Mix Drinks in 1862! Let infuse for 12-24 hours, then strain out bark. However, the recipes below are anything but that.

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Infusions Bar Spoon Bitters Simple Syrup 230

Chilled Magazine

DECEMBER 10, 2023

Photos by Paul Chang Whether you are a seasoned bartender or a curious enthusiast, join us as we raise our spirits to the creative union of ingredients and technique and delve into what makes a great drink unforgettable. In 2000, I started in the industry as a bartender at Kirin’s Hartland Bar in Tokyo. cardamon-infused tequila ¼ oz.

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Mixology Bartending Bartender Tequila 248

Chilled Magazine

JUNE 5, 2024

In addition to the classic Vesper citrus tasting notes, Bar Continental’s Vesper cocktail features a new savory component – the infusion of Mirepoix Seasoning, a spice mix traditionally used in French cooking, alongside Cocchi Americano aperitif wine. Check out the recipe by award-winning Chef Sean Brock below!

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Bar Aperitif Vodka Gin 217

Imbibe Magazine

JULY 29, 2024

Discover the first episode of The Grand Encounter: Behind the Bar featuring Carina Soto Velasquez and Hugo Togni from Bar Pompette in Toronto, as they discuss how Paris influences the world in the hospitality industry and how Togni brings his experience as a French bartender to a foreign country.

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Bar Bartending Bartender Infusions 186

Chilled Magazine

AUGUST 15, 2024

The use of homemade syrups, shrubs, infusions, and craft spirit-free spirits gives you a lot of options. Hey bartenders … speaking of ELEVATING your drinks program, join The Chilled 100 bartender ambassador program and check out our annual Chilled 100 ELEVATE event, 2024! On the contrary, they can show your creative side.

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Bar Mocktails Tiki Rum 215

Chilled Magazine

JULY 2, 2024

So, what is the magic behind Silvia’s original infusion? By choosing to make the base liquid their proprietary ÙE® Grape Distillate and infusing the 18 local botanicals, the new L’Aperitivo BotanicalDrink is 100% all-natural and vegan friendly. The post L’Aperitivo Nonino is Girl Power in a Bottle appeared first on Chilled Magazine.

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Bottling Aperitif Infusions Liqueur 226

Imbibe Magazine

JULY 23, 2024

Start by sharing your go-to cocktail and then witness the spin Bisou bartenders put on it. The vibrantly hued Limpid combines rum infused with dried mango, fino sherry, cranberry, and clarified lime juice. Velvet curry, a syrup infused with light spices, tops the cocktail to add balance and depth. Try the Onsen Fumito.

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Pub Infusions Mixology Bar 192

Imbibe Magazine

JULY 1, 2024

Pandan is strong and will stand out in cocktails, but also subtle enough that it can still let the spirit shine,” says Alex Law, lead bartender for Bar Podmore in Honolulu. “It His work-around involved using rye whiskey infused with oolong tea, a one-two punch of spice and tannins that transforms pandan into a nuanced supporting player.

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Infusions Whiskey Lead Bartender Rum 232

Chilled Magazine

MAY 28, 2024

This year’s judges include renowned spirits specialist Lynn House, author and bartender extraordinaire Jeffery Morgenthaler and award-winning mixologist Christine Wiseman. Lynn House Lynn House is the dynamic force behind Heaven Hill Brands’ spirits portfolio, infusing each brand with her expertise and creativity.

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Chilled Magazine

SEPTEMBER 15, 2024

Each performs well in a classic G&T with Italian bartenders revealing their unique characters in a classic G&T. It undergoes a deeper infusion of botanicals, transforming it into a spicy and seductive elixir. The post Italians Love G&T—Here Are 4 Italian Gins to Try appeared first on Chilled Magazine.

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Gin Highball Digestif Infusions 136

Chilled Magazine

JANUARY 4, 2024

In this landscape, people are reshaping cocktail culture, infusing it with fresh perspectives and finding memorable experiences back at the bar with friends. The post Check Out 5th Annual Cocktail Trends Report for 2024 with Bacardi Limited appeared first on Chilled Magazine.

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Cocktail Culture Infusions Mixology Alcohol 259

Chilled Magazine

MAY 30, 2024

Grand Prize winner will be feature in Chilled Magazine. By crafting an original bright orange shooter and cocktail, we invite bartenders to show us how they “Paint the Town Mango”. 300ml with 300g sugar **Carrot-infused Charanda Uruapan Ingredients 2 large carrots Preparation Take 2 large carrots and peel into thin strips.

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Shooter Simple Syrup Infusions Liqueur 200

Imbibe Magazine

SEPTEMBER 11, 2024

In the Sept/Oct 2024 issue , Christine Sismondo explores how bartenders are working with farms to create unique and fresh flavors by transforming seasonal produce into cocktail ingredients. Stone Fruit Liqueurs Make liqueurs with cherries, peaches, or plums by adding the fruit to alcohol (vodka, gin, or rum) and letting them infuse.

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Tinctures Liqueur Infusions Alcohol 147

Imbibe Magazine

SEPTEMBER 4, 2024

Grab a seat in front of the bartenders at the main bar, sip on bubbly at the sake and Champagne bar, or go in for a customized cocktail experience at its four-seat omakase bar. When guests enter the upstairs bar, the bartender asks for their name and promptly writes it on the white-tiled wall behind the bar.

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Chilled Magazine

JULY 23, 2024

Jillian Vose, a celebrated bartender, judge, and author, has recently added the titles of brand ambassador and partner to her résumé by teaming up with and launching Badger Bevs, a premium mixer brand. She also enjoys creating new seasonal beverages, such as a spring drink with snap pea-infused tequila, green apple, and tonic.

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Club Gin Beer Infusions 178

Chilled Magazine

JANUARY 16, 2024

At NYC’s beloved Dante (#1 Best Bar in North America, 2019 & 2020) , Beverage Training Director Renato Tonnelli, who was recently crowned 2023 US World Class Bartender of the Year, has reimagined the 90’s classic Appletini, highlighting the seasonal flavor to create a crisp, herbaceous and elegant drink. Lemon Juice.5 Cranberry Shrub.75

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Highball Brandy Tinctures Head Bartender 227

Imbibe Magazine

MARCH 27, 2024

The modern cocktail renaissance saw bartenders renewing their appreciation for vermouth, which in turn energized the category. Vermouth Flip Chocolate-infused Carpano Antica complements the herbal bitterness of Fernet, while an egg lends a rich and velvety texture, making this the perfect stand-in for dessert.

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Bitters Gin Infusions Wine 286

Chilled Magazine

SEPTEMBER 3, 2024

What would you like bartenders to know about the Pisco category? With other categories becoming increasingly saturated and both bartenders and consumers showing more interest in exploring new options, I am confident that the “unaged” grape spirit category, particularly Pisco, holds great potential for growth.

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Chilled Magazine

JULY 9, 2024

It is not one spirit, but at least twelve unique spirits that can be as different as gin is to tequila, so a bartender needs to understand what style they’re working with and what it brings to a cocktail. Many bartenders are already getting creative with baijiu tiki cocktails in imaginative ways.

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Tiki Simple Syrup Infusions Bartending 186

Chilled Magazine

MAY 2, 2024

Our content series, The Spirit of Travel with Dewar’s Scotch Whisky follows the essence of adventure and discovery into the craft of bartending. Bartenders are an adventurous bunch, and traveling can profoundly influence their cocktails by shaping creativity, technique, and worldview, while enriching their craft and personal journey.

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Chilled Magazine

JANUARY 29, 2024

Last year, Pantone’s Viva Magenta was named 2023’s Color of the Year and we wrote about how this inspired many bartenders to welcome the inclusion of pomegranate and/or hibiscus in cocktails, to honor Viva Magenta’s bright, ruby velvet color. appeared first on Chilled Magazine. Ilegal Mezcal 1 oz.

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Chilled Magazine

JUNE 23, 2024

The revival of Blacktail, the beloved sister-bar to The Dead Rabbit (World’s Best Bar, 2015) at Back Bar, stemmed from a connection between Will Pasternak, Head Bartender, and Chris Lauber, Senior Director of Operations for Laurent Tourondel Hospitality: Back Bar, L’Amico and Skirt Steak.

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Bar Aperitif Rum Head Bartender 213

Chilled Magazine

MARCH 11, 2024

Fat washing is a technique of using butter as a conduit to extract flavors from different spices or foods and infuse them into the spirit of your choice. We have two on the menu we are most proud of now which are “Laughing over Chocolate and Cigars”, our mezcal infused with Nutella, dried shiitake mushrooms, and espresso beans.

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Bar Infusions Bar Spoon Cocktail Culture 195

Chilled Magazine

JANUARY 11, 2024

The driving force behind the above trends is thought to be younger bartenders and wine professionals who are eagerly learning all the new and historical drivers of wine and spirits, according to Masilionis. The post Trends in the New Year, Predicted by Southern Glazer’s Wine & Spirits Experts appeared first on Chilled Magazine.

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Wine Mixology Mixologist Craft Cocktails 257

Bar Magazine

AUGUST 2, 2024

Grand Marnier , the Grand Encounter between cognac and bitter orange liqueur, announces its latest video series, The Grand Encounter: Behind the Bar, created in collaboration with leading bartenders across the globe. Just like Grand Marnier.

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Lead Bartender Bartending Bartender Bar 52

Chilled Magazine

JUNE 21, 2024

The grand prize winner will be featured in Chilled Magazine. Good luck, bartenders! Mango infused low-fat yogurt spiced with Smoked Paprika and Turmeric* 1 oz Carrot juice 3/4 oz. Mango infused low-fat yogurt mix Ingredients 4 tbsps. Then, strain out watermelon & combine with sugar by weight with infused water.

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Simple Syrup Tequila Shooter Liqueur 246

Imbibe Magazine

MARCH 25, 2024

But whether due to pure nostalgia or the fact that bartenders are a group that tend to love a challenge, the Lychee Martini is back and—at the risk of cliché—it’s better than ever. McAllen uses a lychee-infused black tea, but notes that plain black tea works fine.) vodka 3/4 oz. lychee purée (such as Perfect Purée) 1/2 oz.

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Vodka Liqueur Tequila Simple Syrup 267

Chilled Magazine

DECEMBER 16, 2023

Then, various herbs, plants, and species are infused into the base. By the end of the 18th Century, Vermouth was beginning to be used more by bartenders for more than for medical purposes. Bartenders created the Manhattan, chilled vermouth with a twist of lemon peel, and sherry became popular.

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Aperitif Bartending Bartender Wine 130

Bar Magazine

SEPTEMBER 16, 2024

Bartenders from across the UK went head-to-head to showcase their mixology skills, on-trade expertise and creative flair, as part of the brand’s quarter century festivities. Launched in 2023, the Heritage cocktail competition challenged bartenders to fuse classic mixology with contemporary techniques and ingredients.

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Mixology Liqueur Hospitality Bartending 52

Chilled Magazine

FEBRUARY 13, 2024

Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene Head Bartender, Marlon Rowley Ingredients 1 1/2 oz. An infusion of tropical paradise and berry bliss. appeared first on Chilled Magazine. Cheers to a Valentine’s celebration that’s as sweet and special as your love! Patron Silver 3/4 oz. Raspberry Pure 1 oz.

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Simple Syrup Muddling Liqueur Rum 281

Chilled Magazine

JULY 29, 2024

Cariño’s beverage program, curated by Soto, blends Latin American gastronomy and culture with unique spirits and infusions. The post Denisse Soto’s Latin American Cocktail Program at Chicago’s Cariño appeared first on Chilled Magazine. The ingredients in each cocktail are chosen to represent aspects of Latin American cultures.

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