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?

Bar 260

Bar Tinctures Bartender Bartending 260

Mixologists

APRIL 11, 2025

While shakers and jiggers often steal the spotlight, there's an unsung hero in the bartender's arsenal, a seemingly simple tool that plays a pivotal role in achieving liquid perfection: the bar spoon. Over-muddling can release bitter compounds, ruining the intended taste of the cocktail.

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Bar Spoon Bar Muddling Bar Tools 52

VinePair

AUGUST 28, 2024

The New York-based food scientist, bartender, and technologist pioneered techniques like centrifuge clarification, force carbonation, rapid infusion, liquid nitrogen chilling, and nitro-muddling, just to name a few. I’m biased, of course, because I was head bartender at both bars. It just takes a bit more time.

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Bar Simple Syrup Bartender Bartending 111

VinePair

OCTOBER 1, 2024

And while some tried-and-true classics never go out of fashion, there are others that have become so overexposed that they lose their luster — or just drive bartenders bananas when ordered. Seeking to find out which drinks deserve to get the axe, we asked bartenders to spill the tea on the orders that make them wince. The Moscow Mule.

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Bartender Bartending Bar Manager Bar Management 98

VinePair

FEBRUARY 20, 2025

The Paper Plane Created by bartender Sam Ross in 2008, the Paper Plane gets its name from M.I.A.s See Recipe The Inside Baseball An unexpected mix of Scotch , mezcal , Amaro Nonino, and Centerba a 140-proof, bitter Italian liqueur the Inside Baseball was originally created to serve to other bartenders, hence its if-you-know-you-know name.

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Tinctures Liqueur Bitters Pilsner 108

VinePair

DECEMBER 18, 2024

Good technique and advanced technology are approaching ubiquity more and more bars are adopting centrifuges and rotovaps , the line continues to blur between chef and bartender , and historic texts continue to be mined for use in a modern context. But for those of you without access to liquid nitrogen, traditional muddling will do just fine.

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Tinctures Muddling Bar Gin 105