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Sip Into Fall With These 2 Cocktails from Alabama’s Tre Luna Bar & Kitchen

Chilled Magazine

Allspice Dram 3 drops Thyme Tincture* Pebble Ice Club Soda, to top Preparation When ready to serve, use a fine strainer and pour the pear triple syrup into a shaker. Add the gin, lemon juice, allspice dram, thyme tincture, and pebble ice to the shaker and shake until all ingredients are combined. Honey 2 oz. Sugar 5 oz.

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

Chilled Magazine

Mezcal Barrel-Aged Coffee Liqueur 2 dashes Umami Tincture* 1/8 oz. Yellow Chartreuse Top with Club Soda (about 1 oz.) Raspberry and Edmond's Lime Twist (for garnish) Preparation Put all ingredients (except club soda) in a shaker and shake well with ice. Edmond's Honor Bourbon oz. China China Amaro oz. Lime Juice oz.

Bartender 230
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Ask A Bartender: Clarke Anderson on Mixing with Matcha, Turmeric and Tepache

Chilled Magazine

You can add a NA spirit or club soda. Photo by Andrew Thomas Lee Liqueur , Mezcal , Tequila Viva Maria by Le Loup Nashville Ingredients 6 JD* chili tincture 2 JD Peychauds Bitters.25 A lot of people are mixing these ingredients in NA drinks. If you are looking for libation that makes you feel good, leave the alcohol out.

Bartender 246
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The Ultimate Guide To Craft Mocktails For Dry January

A Bar Above

FRESH INGREDIENTS The craft cocktail movement is founded on the use of fresh juices, housemade syrups, shrubs, tinctures, fresh-picked herbs and flowers, and artisan brands. The recipe cautioned me not to puree the juniper berries, so I may have been too cautious, leaving the tincture lacking the full gin flavor that I enjoy.

Mocktails 233
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In NYC, a New Breed of Steakhouse Ups the Cocktail Ante

VinePair

I wanted to harken to the steakhouse classics — Martinis, Manhattans, Old Fashioneds — all those things that you want to start your meal with,” says Max Green, spirits and bar director of the Hospitality Department, a restaurant group that includes The Press Club Grill. The first menu was classics.” The answer came in small touches.

Club 105
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Blood, Bones, and Bitters: Meat Cocktails Are More Than a Novelty

VinePair

The Bullshot cocktail — a mid-century, Midwestern beef bouillon-and-vodka boozer — was a staple at Detroit’s Caucus Club, the popular Detroit steakhouse where it was invented in the 1950s by a local ad exec eager to push Campbell’s soup on the liquid lunch crowd. breaks down deer even further.

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You’re Probably Shaking Your Cocktails for Too Long

VinePair

With all the fat-washing , newfangled tinctures, clarification , and other derivative elements of molecular gastronomy that have crossed over to the cocktail world, we often lose sight of the more foundational elements of making a good drink. Then, the limp-wristed, 30-second maraca jam commences. Then, the cocktail is gonna start to dilute.”