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5 Drinks Bartenders Love to Make

Chilled Magazine

Experiment with different aromatic bitters, like chocolate, orange, or Angostura, to go along with the muddled orange, sugar cube, and Luxardo cherry garnish. Using equal parts of both cognac, rye whiskey, or brandy can produce a new twist. A cool, new trend is to infuse the Campari with coffee. Smoked Old-Fashioned, anyone?

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In Honor of Black History Month, Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon

Chilled Magazine

I infused Edmond’s Honor with brown butter for the baking spice caramel notes that pair well with vanilla. Muddle the grapes and bring to a boil. Once boiling, leave to infuse at room temperature for an hour and then strain through a chinois. I wanted to create a creamy style espresso martini with a twist. Licor 43 oz.

Bartender 154
professionals

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12 Days of Christmas Cocktails

Chilled Magazine

The bold espresso infusion provides a caffeinated pick-me-up with its deep roasted notes, as well as a rich creamy texture. It combines the deep and rich character of red wine with the fruity sweetness of apple brandy and orange liqueur, resulting in a well-balanced and refreshing drink.

Liqueur 290
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6 Cocktails to Sip this Season

Chilled Magazine

Description Gianduia Liqueur (pronounced “gzee-an-du-ya”) is produced with a grappa-base that imparts a unique aromaticity, alongside cream obtained exclusively from Alpine milk, then infused with Gianduia chocolate. It is the only chocolate liqueur containing grappa from the Veneto region with lovely hazelnut and cocoa flavors.

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Ultimate Cozy Fall Cocktails: Warm Spices & Seasonal Flavors Masterclass Unveiled

Mixologists

H4: Techniques for Infusing Fruit Flavors into Your Cocktails – Liquid Gold Muddling fresh fruit is your instant ticket to flavor. For deeper infusions, simmer fruit with sugar and water to create rich simple syrups. Infusing spirits with cranberries creates a festive and tart base.

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The Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon

Chilled Magazine

I infused Edmond’s Honor with brown butter for the baking spice caramel notes that pair well with vanilla. Muddle the grapes and bring to a boil. Once boiling, leave to infuse at room temperature for an hour and then strain through a chinois. I wanted to create a creamy style espresso martini with a twist. Licor 43 oz.

Bartender 130
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The Top 10 Summer Cocktails of All Time

Drinkhacker

-RT Sangria 1 bottle of Gamay, Zinfandel, or Garnacha wine (note: it’s okay to go cheap here) 1/2 cup brandy 1/2 cup cranberry juice 1 tablespoon of sugar summer fruits of choice (start with lemons, limes, and oranges), quartered Vigorously mix the juice, sugar, and cut fruit together in a large container. Add wine and brandy and stir well.