Chilled Magazine

MARCH 3, 2024

Fresh Lime Juice 8 Mint Leaves 3 dashes of Angostura Bitters Soda Water, to top Preparation Add all ingredients (apart from Soda) to a highball glass and stir to combine all the ingredients. Preparation Combine ingredients in Highball glass and garnish with edible seasonal flowers. appeared first on Chilled Magazine.

Highball 245

Highball Whiskey Bitters 245

Chilled Magazine

DECEMBER 26, 2023

Tequila Spiced Cranberry Highball Ingredients 1.5 Blanc Vermouth 2 dashes Orange Bitters Preparation In a mixing glass, combine 1800 Cristalino, sherry, blanc vermouth and bitters. appeared first on Chilled Magazine. Whether you’re a vodka lover or a tequila lover (or both!) , we’ve got something for you.

Tequila 246

Tequila Simple Syrup Vodka Highball 246

Chilled Magazine

FEBRUARY 14, 2024

Sherry , Vodka , Whiskey Surrender Ingredients 1 1/2 oz Smoke Lab Saffron Vodka 1 oz Suntory Toki Whisky 1 oz Lustau Fino Jarana Sherry 2 dashes Bittermens Elemakule Tiki Bitters 3 dried rosebuds - garnish Preparation ombine liquid ingredients in a mixing glass with ice Stir until chilled. Strain into a coupe. Garnish with 3 dried rosebuds.

Vodka 264

Vodka Tiki Highball Liqueur 264

Chilled Magazine

JANUARY 16, 2024

This tropical winter highball highlights the remarkable whisky, speaks to winter-fruit seasonality, and offers a bit of escapism. Shake lightly and strain over crushed ice into a highball. With a nod to January flavors, the ante is upped with the spiced notes of ginger-snap and pleasantly bitter black strap molasses.

Simple Syrup 237

Simple Syrup Signature Cocktails Highball Rum 237

Chilled Magazine

AUGUST 4, 2024

Club Soda Lemon Slice and/or Cherry (for garnish) Preparation Build the cocktail over ice in a Collins glass (or highball), in the order listed above. Honey Syrup (2 : 1 honey to water ratio) 2 dashes Bitters (optional) Small Pinch of Ginger Salt (optional) Preparation In a cocktail shaker, mix fresh lemon juice and honey syrup.

Gin 245

Gin Simple Syrup Highball Aperitif 245

Chilled Magazine

SEPTEMBER 30, 2024

Lime Juice 3 Dashes Scrappy's Celery Bitters Preparation Combine liquid ingredients in a shaker with ice. Shake and strain over fresh ice in a highball glass. Amaro Santoni 3 dashes Bitter Cube Cherry Bark Vanilla Bitters Preparation Combine liquid ingredients in a mixing glass with ice. Kleos Mastiha Spirit 2 oz.

Vodka 246

Vodka Mixologist Bitters Liqueur 246

Imbibe Magazine

APRIL 8, 2024

Elegantly off-dry, its flavors and aromatics range from bitter wormwood to white flowers to stone fruit and even marshmallow. 16.96, astorwines.com Contratto Bianco Vermouth Pale golden in the glass, this bianco from Italy’s Piedmont region packs a bitter punch. Here are six bottles to acquaint you with the category.

Bitters 236

Bitters Muddling Highball Wine 236

Chilled Magazine

DECEMBER 18, 2023

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. appeared first on Chilled Magazine. Sweet Potato & Pumpkin Spice-Infused Las Californias Citrico* ½ oz.

Simple Syrup 242

Simple Syrup Highball Vodka Gin 242

Chilled Magazine

OCTOBER 3, 2024

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. Additional Notes Available at Mercy Me at Yours Truly, DC The post Our Limelight Ingredient is the Cucumber appeared first on Chilled Magazine. Ginger Syrup ½ oz.

Bar Spoon 246

Bar Spoon Highball Liqueur Gin 246

Chilled Magazine

AUGUST 6, 2024

Pour into highball glass. 75 oz Pineapple Syrup 3 Lemon Wedges 4 Mint Leaves 1 dash of Bitters Preparation Add all ingredients to a rocks glass and stir. The post 6 Summer Party Cocktails appeared first on Chilled Magazine. Fresh Lemon Juice 18 oz. Shake to combine. Garnish with lemon wheel, strawberry and serve.

Simple Syrup 264

Simple Syrup Scotch Whiskey Rum Highball 264

Chilled Magazine

FEBRUARY 13, 2024

Tonic Water Preparation Add ice into highball or balloon glass. Fresh Orange Juice 3 dashes Peychaud’s Bitters Preparation In a cocktail shaker filled with ice, add the Beach Bar Platinum Rum, Monin South Seas Blend Syrup, juices, bitters and Red Head Rum. appeared first on Chilled Magazine. Chambord Liqueur 1 1/2 oz.

Simple Syrup 290

Simple Syrup Muddling Liqueur Rum 290

Chilled Magazine

MARCH 19, 2024

Gin , Rosé Wine La Boheme by La Voile Restaurant, Boston Ingredients 1 oz Yu Gin 1 oz cranberry juice 1 oz Lillet Rose Cranberry bitters Preparation Shake and strain into Martini glass. Jam or marmalade Dash of orange bitters Preparation Add all ingredients into a shaker with ice. Garnish with a strawberry.

Simple Syrup 264

Simple Syrup Liqueur Gin Highball 264

Chilled Magazine

FEBRUARY 12, 2024

To start, guests enjoyed a Fall Highball, made with spiced apple shrub, Domaine de Canton, soda, and Toki, a Suntory Whisky. This was followed by a second course of various sushi rolls, paired with the Bees Knees, a cocktail made of lemon, honey, yuzu bitters, and Roku.

Highball 242

Highball Vodka Bitters Gin 242

Imbibe Magazine

APRIL 29, 2024

Fernet-Branca 1 dash Angostura bitters Tools: shaker, strainer Glass: Collins Garnish: fresh orange wedge To mix the cocktail, in a shaker with ice combine all the ingredients. of simple syrup (1:1), 4 dashes of cardamom bitters, and a pinch of salt, then top with enough PX or cream sherry to just cover the cherries (about 5 to 6 oz.).

Simple Syrup 221

Simple Syrup Highball Wine Bitters 221

Imbibe Magazine

APRIL 8, 2024

The drink is a fusion of Italian aperitivo and Japanese shochu highball, just like bringing the bergamot nomad back to its origin.” Yamamoto’s recipe, Prologue, combined ITALICUS with joto umeshu, citrus mix (lemon and yuzu), Peychaud’s bitters, prosecco, and a garnish of homemade umeshu jelly.

Aperitif 242

Aperitif VIP Highball Bitters 242

Imbibe Magazine

OCTOBER 18, 2024

The Dead Rabbit Arbella in Chicago envisions a Halloween cocktail as a mezcal sour with berry sweetness and a hint of amaro bitterness. Nightshade Bell peppers lend a savory character to this low-proof highball. The post The Season of Spooky Sips appeared first on Imbibe Magazine.

Highball 231

Highball Liqueur Tequila Gin 231

Chilled Magazine

MAY 8, 2024

It features a blend of alluring botanicals like bitter orange and gentian, complemented by a dose of something unexpected – Marsala wine, added during this aperitif’s aging process. 6 Italian-inspired cocktails to celebrate Mom appeared first on Chilled Magazine. Move out Campari, there’s a new regal and red aperitif in town.

Aperitif 277

Aperitif Digestif Simple Syrup Mixologist 277

Imbibe Magazine

JUNE 19, 2024

Explore their sake flights and imbibe their unique highballs with fizzy water supplied by a Toki highball machine. Highlights off the drink menu include full-size cocktail flights that showcase specific spirits and original cocktails such as the MSG Soundsystem with Japanese whisky, sweet vermouth, sake, benedictine, and umami bitters.

Highball 239

Highball Rum Bar Club 239

Imbibe Magazine

MARCH 4, 2024

Is it a classic aperitif highball made with Campari, vermouth, and soda water? dry vermouth 1 barspoon Cherry Heering 2 dashes orange bitters Tools: barspoon, strainer Glass: coupe Garnish: cherry Stir all of the ingredients with ice, strain into a chilled glass, then garnish. Americano,” of course, is a term that covers several bases.

Aperitif 243

Aperitif Wine Lead Bartender Tequila 243

Imbibe Magazine

MARCH 11, 2024

Its wine-forward character is dry and cleanly acidic with a soft, supple, spice-accented bitterness. Bitter orange, rhubarb, and mint come through in the aroma, leading to a bracing and enduring bitterness perfectly balanced with an undercurrent of sweetness. regulations prevent the label from mentioning that here.)

Aperitif 262

Aperitif Bitters Wine Bartender 262

Chilled Magazine

SEPTEMBER 15, 2024

Whether you prefer your Gin & Tonic in its staple highball glass or a Spanish copa, these Italian gins will give a little more amore to your usual G&T experience. Serve it in a highball glass and let the simple ingredients do all the talking. All you are missing is ice and a highball glass, rosemary sprig, optional.

Gin 189

Gin Highball Digestif Infusions 189

Chilled Magazine

MAY 21, 2024

Strain over a highball glass and add crushed ice. Add Angostura bitters for garnish. The post The Chilled 100 Bartenders Celebrate Creativity by Crafting Original Cocktails Made with Plymouth Gin appeared first on Chilled Magazine. Garnish with a mint sprig and 2 buzz buttons.

Gin 242

Gin Bartender Bartending Simple Syrup 242

Chilled Magazine

JULY 2, 2024

Lemonade Preparation Combine all ingredients over ice in a Highball glass. Scotch , Whiskey Dewar’s Old Fashioned Ingredients Dewar’s 12-Year-Old Demerara Sugar 2 Parts Demerara Sugar 1 Part Boiling Water Pinch of Salt Angostura bitters Preparation Pour Dewar’s, Demerara syrup, and bitters into a tin. Dewar’s 12-Year-Old 3 oz.

Scotch Whiskey 147

Scotch Whiskey Simple Syrup Liqueur Highball 147

Imbibe Magazine

APRIL 16, 2024

The pan–Latin American offerings range from simple highballs like a Cuba Libre or sotol with house-made tepache, to classics like the El Presidente and a Piña Colada with a house rum blend. Photo by Rey Duque The post Where to Drink in San Antonio, Texas appeared first on Imbibe Magazine. Sangria and a taco at La Ruina.

Sommelier 222

Sommelier Pilsner Rum Highball 222

Chilled Magazine

OCTOBER 16, 2024

Shake well and strain inta highball glass filled with ice. Baie des Trésors Rhum Agricole Blanc Plein Soleil 4-5 dashes of chocolate bitters Preparation In a mixing glass with ice, add Arvani, crème de banane, Baie des Trésors Plein Soleil, and bitters. Noces Royales 1 oz. fresh lemon juice 1/2 oz. Stir and strain inta glass.

Liqueur 242

Liqueur Simple Syrup Club Infusions 242

Imbibe Magazine

JULY 1, 2024

This superpower gives it incredible versatility—whether in an indulgent dessert drink or a light, unfussy highball. coconut water syrup (1:1 coconut water and granulated sugar) 4 dashes walnut bitters Glass: rocks Garnish: pandan leaf Combine all of the ingredients in a small bottle or jar. pandan and oolong–infused rye whiskey 1/2 oz.

Infusions 227

Infusions Whiskey Lead Bartender Rum 227

Imbibe Magazine

SEPTEMBER 4, 2024

Anastasia is an elevated Rusty Nail made with double-cask scotch, soju, Drambuie, Amaro Nonino, hazelnut Angostura bitters and garnished with a hazelnut chocolate balanced on an absinthe spoon. For something uniquely refreshing, there’s the Gari Gari, a highball made with whisky, ponzu, passion fruit, pickled ginger, and seltzer.

Highball 201

Highball Bar Infusions Bartender 201

Chilled Magazine

APRIL 3, 2024

Liqueur , Whiskey Bourbon Peach Tea Ingredients 2 oz Jeptha Creed Straight 4-Grain Bourbon 1/2 oz Peach Liqueur 1/2 oz Lemon Juice 1/2 oz Simple Syrup 2 dashes Ne Oublie Black Walnut Bitters Black Tea Peaches Lemon Preparation Muddle peaches in highball glass. Add ice and remaining ingredients. Stir and top with black tea.

Simple Syrup 189

Simple Syrup Liqueur Muddling Highball 189

Australian Bartender

JULY 17, 2024

This is the entire list of finalists for the 23rd Annual Bartender Magazine Australian Bar Awards, as voted by you, the bar industry of Australia. The Bar Awards Finally, they are all here.

Bar 97

Bar Bartender Bartending Club 97

Chilled Magazine

OCTOBER 5, 2024

Sweet and Sour Splash of Club Soda Preparation In a highball, shake (DO NOT muddle). Sit back and sip on the Sweet Melissa, an elegant and refreshing blend of Ciroc Passion Vodka, mint, lavender bitters, agave, lemon, and cranberry juice, priced at $20. Top with lavender bitters and daisy flower clipped to the glass. Shake well.

Vodka 130

Vodka Simple Syrup Muddling Bitters 130

Chilled Magazine

DECEMBER 12, 2023

Most bars pair the theme of the booth to the cocktail they serve, like Highball Cocktail bar’s alien-themed booth served a Close Encounters cocktail (apple tea-infused Wheatley, Pomp and Whimsy liqueur, sherry, yuzu, orgeat, ginger and Amargo Chuncho bitters). appeared first on Chilled Magazine.

Tiki 246

Tiki Happy Hour Bartending Bartender 246

Chilled Magazine

NOVEMBER 22, 2024

Strain the liquid into a highball glass and top up with a splash of soda water. The post Chilled 100 Bartenders Create India-Inspired Cocktails using Smoke Lab Saffron Vodka appeared first on Chilled Magazine. Garnish with a Kiwi wedge and mint sprig. After blending strain to get rid of any solids.

Vodka 244

Vodka Bartender Bartending Simple Syrup 244

Imbibe Magazine

NOVEMBER 11, 2024

Brooklyn Special Cherry rounds out the coffee and cola notes in this whiskey highball. Flannel Shirt With its mix of scotch, cider, bitter digestif, and brown sugar, Jeffrey Morgenthaler’s Flannel Shirt cocktail is Thanksgiving in a glass. The post Cocktails Fit for a Holiday Feast appeared first on Imbibe Magazine.

Digestif 242

Digestif Highball Brandy Infusions 242