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In the Limelight: Apple

Chilled Magazine

The Big Apple, as the city is ironically nicknamed, is seeing a renaissance of classic cocktails like whiskey sours, martinis, and highballs. Other NYC spots have also added creative drinks spotlighting the apple to their menu, like Foxtail’s Honey Baked Apples, Lindens Apple Shiso Highball, and Altair’s Roasted Apples. Lemon Juice.5

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5 Must Mix Mocktails Made with Yu No Gin

Chilled Magazine

Yu No 1/2 oz alcohol-free vermouth 1/2 oz Italian bitter Preparation Add ingredients to mixing glass, pour on ice into a glass and garnish with olive. Non-Alcoholic Grapefruit Mocktail Ingredients 1 1/2 oz Yu No tonic 1 slice grapefruit Preparation In a highball glass, pour some ice cubes and Yu No. Yu No 1/4 oz.

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5 Must Mix Mocktails Made with YuNo Gin

Chilled Magazine

Yu No 1/2 oz alcohol-free vermouth 1/2 oz Italian bitter Preparation Add ingredients to mixing glass, pour on ice into a glass and garnish with olive. Non-Alcoholic Grapefruit Mocktail Ingredients 1 1/2 oz Yu No tonic 1 slice grapefruit Preparation In a highball glass, pour some ice cubes and Yu No. Yu No 1/4 oz.

Mocktails 246
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Our Limelight Ingredient is the Cucumber

Chilled Magazine

Strain into the collins slim highball glass. Lemon Juice 2 dashes Celery Bitters 3 oz. Strain into highball glass filled with ice, top with soda water. Dill-infused Lillet Blanc ½ oz. Epazote Infused Boatyard Gin 1 oz. Calvados ½ Bar spoon Matcha Powder ¼ oz. Ginger Syrup ½ oz. Cucumber Juice ½ oz. Pimm’s No.

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Celebrate The Season With These Holiday Cocktails!

Chilled Magazine

Sweet Potato & Pumpkin Spice-Infused Las Californias Citrico* ½ oz. Sweet Vermouth 3 dashes Angostura Bitters Preparation Add all ingredients in a mixing glass and stir until cold and diluted. Photo by Las Californias Gin Gin , Liqueur Figueroa Street Highball Ingredients 1 ½ oz. PX Sherry ½ oz. Fine strain and bottle.

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Elements: Pandan Cocktails

Imbibe Magazine

This superpower gives it incredible versatility—whether in an indulgent dessert drink or a light, unfussy highball. 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. pandan and oolong–infused rye whiskey 1/2 oz.

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Where to Enjoy Cocktails in Hong Kong

Imbibe Magazine

Beverage manager and award-winning mixologist Devender Sehgal and the skilled bar team craft sophisticated, Japanese-infused cocktails with a focus on shochu, such as the seasonal Cheek to Cheek, a Painkiller-inspired cocktail with Okinawan pineapple, rum, Kumamoto rice shochu, and coconut cream. It packs a powerful savory finish.

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