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From Bartender to Global Mixologist Icon—Meet Eric Van Beek

Chilled Magazine

Eric Van Beeks journey from bartender to global mixology icon is a story of creativity and bold moves. One of Van Beek’s most significant contributions to the world of mixology is the creation of the Bartenders Handshake. Instead of the classic Malrt and beer pairing, we crafted a more elevated yet equally exciting experience.

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The Chilled 100 Bartenders Celebrate Creativity by Crafting Original Cocktails Made with Plymouth Gin

Chilled Magazine

The Chilled 100 Bartenders celebrate creativity, heritage, and the art of mixology by crafting original cocktails made with Plymouth Gin. ” Gin Thai Basil Breeze by De’Qustay S. of Plymouth Gin 1/8 fresh mint (Shot glass full) ½ oz. of Plymouth Gin 1/8 fresh mint (Shot glass full) ½ oz. Plymouth Gin 1/2 oz.

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5 Essential Cocktails for March 2025

Chilled Magazine

March is filled with different drink days and celebrations, so there’s no better time to go beyond your comfort zone and explore the world of mixology. Irish Margarita If green beer isn’t your thing, try sipping on this Irish Margarita for St. Don’t forget to reference it so you can prepare for the upcoming holidays.

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Better Drinks Take Flight

Imbibe Magazine

United embraces its Midwest roots with cans of the cult-favorite craft beer Two Hearted IPA from Michigan brewery Bell’s. Alaska serves Buffalo Trace and Aviation Gin, while Delta features Du Nord Foundation Vodka among its offerings. A whiskey soda or a Gin & Tonic are both great staples,” he says.

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14 things we discovered at Flauer Alassio 2025

The Cocktail Lovers

Flauer Alassio 2025 is a unique event, exploring edible flowers, wild herbs, food sustainability and mixology. Begonias make an extraordinary gin At their edible flower workshop we met Sylvia Barodi and Marco Rivera, founders of tastee.it. Better still they have turned their attention to producing a gin as Sylvia explained.

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The Best of Saratoga Springs with Mixologist Michael Bohm

Chilled Magazine

How long have you been in the Mixology / Bartending world & where did you get your start? I started barbacking at an awesome little beer and bourbon bar called Bondurants on the Upper East Side (of Manhattan). This is where I really started to get into the mixology side of the bar business. of Gin 3/4 oz.

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The Ultimate Guide To Craft Mocktails For Dry January

A Bar Above

The “big upgrade” to this list was the addition of non-alcoholic beer like O’Douls. For a deeper dive, check out the Mixology Talk podcast #177 as Chris Tunstall, founder of A Bar Above, talks all about non-alcoholic cocktails with Laura Lashley, a Brand Ambassador for Seedlip , a spirit-free craft spirit company. I started with gin.

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