Chilled Magazine

JUNE 24, 2024

Gin , Liqueur , Vermouth Violetta Maledetta by Alessio Sarti - @vagabond.bartender Ingredients 1 ½ oz Butterfly Tea Pea Infused Gin 1 oz Bianco Vermouth 1 oz Italicus Liqueur 5 dashes fee foam Preparation Mix all ingredients into a coupe glass.

Mixology 191

Mixology Bar Tools Liqueur Gin 191

Imbibe Magazine

SEPTEMBER 10, 2024

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. 37, dolceterra.com Joseph Cartron Melon Liqueur Historic Burgundian liqueur makers Joseph Cartron utilize fresh, seasonal fruit for their rainbow of infused spirits. vodka 3/8 oz.

Liqueur 199

Liqueur Aperitif Digestif Infusions 199

Imbibe Magazine

MARCH 27, 2024

It brings a juicy quality, some bitterness, sweetness, lightness—it can cover a lot of bases, in both shaken and stirred drinks.” Clean Slate A punchy mix of sherry, bianco vermouth, Salers and bitters. Lavender Blanc Cocktail This easy drinking cocktail matches dry vermouth with soft lavender bitters and tonic water.

Bitters 286

Bitters Gin Infusions Wine 286

Chilled Magazine

JUNE 4, 2024

The post Chilled 100 Bartenders Summertime Mixin’ with Highclere Castle Gin appeared first on Chilled Magazine.

Gin 209

Gin Bartender Bartending Bitters 209

Chilled Magazine

MAY 15, 2024

Has a little sweet, a little bitter, and a lot of weird. 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. teaspoons of citric acid 1 teaspoon of malic acid 12oz of hot water Preparation Infuse 2.5

Gin 204

Gin Bartender Bartending Mixology 204

Chilled Magazine

AUGUST 1, 2024

This makes it the first Venezuelan rum aged in coffee casks, inspired by the growing trend of coffee-infused cocktails. Simple Syrup 2 Dashes Orange Bitters Preparation Shake with ice, then strain into chilled coupe Glass. Evaporated Milk 2 Dashes Cocoa Bitters Preparation Shake with ice, then strain into chilled coupe glass.

Simple Syrup 130

Simple Syrup Bar Spoon Rum Liqueur 130

Chilled Magazine

MAY 22, 2024

Gin , Vermouth The Doble Don by Iggy’s Ingredients 1 1/4 oz Junipero 1 oz yellow Chartreuse 1 Low-Fi dry vermouth 1 dash orange bitters Preparation Stir, coupe, lemon peel garnish. The post 9 Martinis served at Nashville Bars for Martini Week appeared first on Chilled Magazine.

Bar 236

Bar Liqueur Gin Bitters 236

Chilled Magazine

JULY 1, 2024

Seize the Night showcases the soft juniper and citrusy character of Plymouth Gin, complemented by the sweetness of orange-infused Lillet Blanc, the sweet/tart of blueberry-apple simple syrup, and bright lemon juice. Orange-infused Lillet Blanc* 1 oz. Let cool, then cover and store in the refrigerator for up to 1 month.

Gin 220

Gin Bartender Bartending Simple Syrup 220

Chilled Magazine

SEPTEMBER 15, 2024

It undergoes a deeper infusion of botanicals, transforming it into a spicy and seductive elixir. Yet, it’s their Malfy Rosa that really embodies this character, awakened by a secret ingredient: grapefruit, and it’s anything but bitter. The post Italians Love G&T—Here Are 4 Italian Gins to Try appeared first on Chilled Magazine.

Gin 136

Gin Highball Digestif Infusions 136

Chilled Magazine

MAY 22, 2024

Gin , Vermouth The Doble Don by Iggy’s Ingredients 1 1/4 oz Junipero 1 oz yellow Chartreuse 1 Low-Fi dry vermouth 1 dash orange bitters Preparation Stir, coupe, lemon peel garnish. The post 10 Martinis served at Nashville Bars for Martini Week appeared first on Chilled Magazine.

Bar 211

Bar Liqueur Gin Bitters 211

Chilled Magazine

JULY 2, 2024

L’Aperitivo Nonino BotanicalDrink is one word: versatile – its tantalizing (and top secret) blend of 18 botanicals creates a fresh and bitter enough aperitivo that ignites creativity in cocktail recipes, but is also equally excellent on its own. So, what is the magic behind Silvia’s original infusion?

Bottling 226

Bottling Aperitif Infusions Liqueur 226

Chilled Magazine

FEBRUARY 7, 2024

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. Yu No 1/4 sugar syrup lemon juice Preparation Shake vigorously, pour into a Martini glass, and top up with 6 drops mint-infused olive oil. Non-Alcoholic YuNogroni Ingredients 1 1/2 oz.

Mocktails 232

Mocktails Gin Highball Alcohol 232

Chilled Magazine

FEBRUARY 7, 2024

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. Yu No 1/4 sugar syrup lemon juice Preparation Shake vigorously, pour into a Martini glass, and top up with 6 drops mint-infused olive oil. Non-Alcoholic YuNogroni Ingredients 1 1/2 oz.

Mocktails 224

Mocktails Gin Highball Alcohol 224

Chilled Magazine

DECEMBER 18, 2023

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. Lime 1 tablespoon of Fig Jam 3 dashes Orange Bitters Topo Chico, to top Preparation Add all ingredients in a tin except the Topo Chico.

Simple Syrup 194

Simple Syrup Highball Vodka Gin 194

Imbibe Magazine

JULY 1, 2024

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. Alternatively, add the chopped pandan leaves and rye whiskey to a large jar, then seal and let infuse for 24 hours.)

Infusions 232

Infusions Whiskey Lead Bartender Rum 232

Chilled Magazine

JULY 29, 2024

Cariño’s beverage program, curated by Soto, blends Latin American gastronomy and culture with unique spirits and infusions. Combining fruits like mamey with coconut and aged charanda from Uruapan creates a harmonious blend, enhanced with a few dashes of Angostura Bitters.

Sommelier 217

Sommelier Craft Beer Mixologist Infusions 217

Chilled Magazine

JANUARY 16, 2024

Here is a tempting list of four must-try apple-infused cocktails to spice up your wintertime drinking! The smooth and flavorful sipper is a true comfort cocktail, combining Angel’s Envy Rye, Apple Brandy, Apple Cider, House-made Cranberry Shrub, Apple and Pimento Bitters, and Honey. Lemon Juice.5 Cranberry Shrub.75 Honey Syrup.5

Highball 227

Highball Brandy Tinctures Head Bartender 227

Chilled Magazine

SEPTEMBER 3, 2024

Bartenders are experimenting with Pisco Sours by adding various fruits, infusions, and different bitters. Pisco Punch is being revived with fresh fruit juices, exotic syrups, infusions, spices, and herbs for a contemporary twist. The post We Ask Owner Diego Loret De Mola about Barsol Pisco appeared first on Chilled Magazine.

Bitters 152

Bitters Infusions Bartender Bartending 152

Chilled Magazine

MARCH 9, 2024

Crafted in the Southeast with real fruit, organic cane sugar and infused with full-spectrum hemp, High Rise is one of the most versatile canned beverages on the market right now. The post High Rise Seltzers: They’re In the Limelight For A Reason appeared first on Chilled Magazine. Beet/Maple Syrup* 1 oz. Garnish with a sage leaf.

Simple Syrup 222

Simple Syrup Tinctures Bitters Infusions 222

Imbibe Magazine

JULY 23, 2024

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. He prepares his go-to, the Old Fashioned , with rye whisky, banana-infused cognac, curry leaf, and an umami-forward syrup.

Pub 192

Pub Infusions Mixology Bar 192

Chilled Magazine

FEBRUARY 13, 2024

An infusion of tropical paradise and berry bliss. 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. Patron Silver 3/4 oz. Raspberry Pure 1 oz.

Simple Syrup 281

Simple Syrup Liqueur Muddling Rum 281

Imbibe Magazine

SEPTEMBER 4, 2024

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.

Highball 204

Highball Bar Infusions Rum 204

Spiritz

DECEMBER 17, 2023

Tanqueray Rangpur offers a citrus-infused profile, crafted with Rangpur lime, a hybrid of mandarin and citron that provides aromatic essence and subtle bitter notes. The post Diageo India launches two new gin variants appeared first on Spiritz Magazine. The gin incorporates four botanicals, bay leaf and ginger.

Gin 111

Gin Infusions Bitters Bar 111

Chilled Magazine

JUNE 21, 2024

The grand prize winner will be featured in Chilled Magazine. Garnish with orange peel and 3 drops of Angostura aromatic bitters. Mango infused low-fat yogurt spiced with Smoked Paprika and Turmeric* 1 oz Carrot juice 3/4 oz. Mango infused low-fat yogurt mix Ingredients 4 tbsps. Good luck, bartenders!

Simple Syrup 246

Simple Syrup Tequila Shooter Liqueur 246

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.

Bar 195

Bar Infusions Bar Spoon Cocktail Culture 195

Chilled Magazine

JANUARY 1, 2024

This innovative technique involves infusing plant-based fats into spirits to impart unique flavors. This drink combines the richness of pistachios with mango purée, lime juice, cardamom bitters, and saffron rose water, creating a harmonious blend of sweet and savory notes.

Mocktails 237

Mocktails Mixology Tinctures Gin 237

Chilled Magazine

DECEMBER 13, 2023

Photos by Justin Harrison The pair explained that absinthe, an herb-infused alcohol made from fennel, anise, and wormwood, was once widely known as a liquid that made people crazy. The post We’re Recapping Chilled 100 ELEVATE 2023: The History and Mystery of Absinthe appeared first on Chilled Magazine.

Liqueur 130

Liqueur Infusions Alcohol Bitters 130

Bar Magazine

SEPTEMBER 2, 2024

Filippos Filippopoulos from Tabula Rasa, Leeds is showcasing an elevated classic using Mr Black Cold Brew Coffee Liqueur, Metaxa, Demerara and Walnut Bitters and Kim Toft from Daddy Marmalades, Glasgow will be treating festivalgoers to “It’s Birchin’ ” , made with Mr Black Cold Brew Coffee Liqueur, Birch Vodka, Chocolate and Tobacco Bitters.

Liqueur 52

Liqueur Vodka Bitters Mixology 52

Imbibe Magazine

MAY 20, 2024

Inventive house cocktails include the frothy Ojo de Tigre (reposado tequila, the Czech liqueur Becherovka, chocolate-walnut bitters, egg white, and fresh citrus), while the 200-bottle wine list spans spritzy Vinho Verde, vintage Brunello, and rare Rhone blends. The post Where to Drink in Downtown Napa appeared first on Imbibe Magazine.

Simple Syrup 217

Simple Syrup Muddling Bar Wine 217

Bar Magazine

SEPTEMBER 5, 2024

Introducing the infusion table, where guests can curate bespoke cocktails all season long. Promising city-dwellers an unparalleled summer of indulgence and innovation, The Botanist proudly unveils a fresh line-up of cocktails expertly created with an infusion table, for ‘Summer on the Square’.

Gin 40

Gin Infusions Mocktails Liqueur 40

Spiritz

APRIL 8, 2024

Musaafer’s ‘Paan Negroni’ seamlessly merges the essence of India’s ‘paan’ culture with the bitterness of a Negroni. Sous vide- infused Tanqueray Rangpur, Ketel One vodka, Campari and a blend of dry sherry and sweet vermouth, served with a paan leaf stuffed with dates create a symphony of flavours.

Signature Cocktails 111

Signature Cocktails Infusions Mixology Vodka 111

Chilled Magazine

DECEMBER 16, 2023

Then, various herbs, plants, and species are infused into the base. One variety is dry and bitter, and the other is red and sweeter, which Merchant Antonia Benedetto Comparano introduced in 1786 in Turin, Italy, and caught the attention of the royal court of Turin. Photos by Justin Harrison What are Vermouth and Sherry?

Aperitif 130

Aperitif Bartender Bartending Wine 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 217

Tiki Happy Hour Bartender Bartending 217

Bar Magazine

MAY 13, 2024

House mixologist Giacomo Falcicchio and drinks consultant Ruchira Neotia have curated a bespoke Origin City Cocktail Flight, featuring three delicious cocktails infused with Origin’s very own housemade vermouth and bitters, in collaboration with Never Say Die.

Whiskey 52

Whiskey Infusions Bitters Mixologist 52

Australian Bartender

JANUARY 29, 2024

Multiple YouTube channels, Instagram pages, TikTok and Punch magazine all started talking about a ‘new clarification technique, with no acid!’ River mint infusion: Infuse 100ml river mint in 675ml Remy Martin and 300ml Cointreau in a container and sit it in the fridge for 48hrs. So what is it, and what does it do?

Infusions 94

Infusions Bitters Bottling Liqueur 94

Bar Magazine

AUGUST 7, 2024

CHARLOTTE STREET HOTEL, 15-17 CHARLOTTE STREET, LONDON W1T 1RJ 7AM TO 10:45PM (MONDAY TO SATURDAY) | 8AM TO 10:30PM (SUNDAY & BANK HOLIDAYS) The post SUMMER COCKTAILS AT OSCAR BAR & RESTAURANT, CHARLOTTE STREET HOTEL appeared first on Bar Magazine.

Bar 40

Bar Live Music Live Music Tequila 40

Bar Magazine

JANUARY 4, 2024

The ‘ Jabuticaba’ uses Belvedere Vodka, Jabuticaba, a unique fruit native to Brazil with antioxidant properties and rich vitamin content, Paragon Timur Berry, Passion Fruit infused Honey and lemon. The post Amazonico unveil medicinal cocktails and energy-boosting dishes appeared first on Bar Magazine.

Mocktails 52

Mocktails Mixology Infusions Vodka 52