Chilled Magazine

MAY 15, 2024

The Chilled 100 Bartenders celebrate creativity, heritage, and the art of mixology by crafting original cocktails made with Plymouth Gin. The addition of lotus root and orange bitters imparts an exquisite herbal essence, while the infusion of Pandan and jasmine cordial adds a burst of citrusy brightness. A true misfit.

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Chilled Magazine

SEPTEMBER 22, 2024

This fall, El Mayor Tequila invited nine Chilled 100 bartenders, a distinguished group of mixologists from across the United States, to craft an exclusive collection of fall-inspired cocktails. jalapeño-infused Blanco 1 oz. As the crisp air of autumn begins to settle in, the allure of seasonal flavors becomes irresistible.

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Chilled Magazine

OCTOBER 2, 2024

This fall, El Mayor Tequila invited nine Chilled 100 bartenders, a distinguished group of mixologists from across the United States, to craft an exclusive collection of fall-inspired cocktails. This cocktail has allowed me to show off one of the homemade syrup techniques that have I learned to improve my bartending skills.

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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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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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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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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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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 Bartender Bartending Tequila 264

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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Chilled Magazine

OCTOBER 2, 2024

As fall approaches, we’re sure to see a surge of pumpkin spice espresso martinis or apple cider Old Fashioneds, but there’s one unsuspecting ingredient bartenders are using to create the ultimate fall flavor in cocktails this year: rice. Carrot & Raisin-infused Westward Single Malt* ½ oz. appeared first on Chilled Magazine.

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Infusions Bitters Bartender Bartending 246

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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Imbibe Magazine

DECEMBER 3, 2024

And while these classics are still as popular as ever, modern coffee cocktails have evolved to incorporate everything from drip coffee to infusions, syrups, and cold-brew concentrate. Tipsy Jitters Infusing the cream with Angostura bitters amps up the warm fall flavors of this coffee cocktail by Nashville’s Martha My Dear.

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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

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 244

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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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 246

Chilled Magazine

SEPTEMBER 26, 2024

I have been working in the hospitality industry for over 15 years; I started as a part-timer in high school, working as a sushi helper, busser, runner, server, bartender and floor manager. I am also a certified sommelier and have bartending experience for over 10 years. What is your favorite cocktail on the menu?

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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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Chilled Magazine

JULY 17, 2024

Bar Director Evan Williams of Dalida in San Francisco, CA came across the technique of herb washing cocktails from a Copenhagen-based bartender named Peter Altyenberg, who utilizes the technique in a riff on a Mojito. Any tips/tricks bartenders should keep in mind while trying herb washing? Will keep for up to a month in the fridge.)

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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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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

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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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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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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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 Bartender 240

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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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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Chilled Magazine

MAY 24, 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

DECEMBER 13, 2024

partnered with the Chilled 100 Bartenders to craft innovative cocktails showcasing @TenToOneRum. The post The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One appeared first on Chilled Magazine. @Pronghorn.co Once water is dark in color take off heat and add in 1.5

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Imbibe Magazine

NOVEMBER 1, 2024

Robb Jones, Meteor, Minneapolis For some bartenders, PX sherry’s properties makeit the ideal finishing touch for a new cocktail. Earl Grey–infused rum (Simon suggests a white rum such as Bounty or Flor de Caña) 3/4 oz. Earl Grey–Infused Rum Combine a 750 ml bottle of rum with 12 grams of Earl Grey tea in a large container.

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Rum Bitters Infusions Liqueur 183

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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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 Head Bartender Rum 246

Imbibe Magazine

OCTOBER 7, 2024

It’s a beautiful, intimate space with no TVs, attentive bartenders, and an instant feeling of coming home.” Redlight Initially a small downtown bar focused on infused spirits, Redlight evolved exponentially when they started making dumplings—a business move that serendipitously sustained them through the pandemic.

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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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Bitters Infusions Bartender Bartending 234

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 188

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 Bartender Bartending Infusions 183

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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