Remove Cocktail Culture Remove Infusions Remove Mixologist
article thumbnail

Meet Chilled 100 Bartender Laura Pica

Chilled Magazine

I am a New York based mixologist and recipe developer for beverage brands with 15 years in the beverage industry. How do you go about creating a cocktail? Where do you see the bartending/cocktail culture headed? Cocktail culture is here to stay. What is your favorite ingredient right now and why?

article thumbnail

Meet the Judges of the Craft the Fun Cocktail Challenge

Chilled Magazine

This year’s judges include renowned spirits specialist Lynn House, author and bartender extraordinaire Jeffery Morgenthaler and award-winning mixologist Christine Wiseman. Lynn House Lynn House is the dynamic force behind Heaven Hill Brands’ spirits portfolio, infusing each brand with her expertise and creativity.

professionals

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Where to Drink Like a Local in Paris

Imbibe Magazine

And who better to point you in the right direction than those leading the charge on Paris’ increasingly notable cocktail culture? Bisou Nicolas Munoz, who had previously opened popular cocktail bar Divine, founded this hotspot in the trendy Marais quarter in 2017. Try the Onsen Fumito.

Pub 254
article thumbnail

We Ask Bar Owner Joe Lamonica the Story Behind Vuolo’s Cocktail Menu

Chilled Magazine

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 243
article thumbnail

Does Plucky, Plum-Based Slivovitz Stand a Chance in Modern Cocktail Culture?

VinePair

With Rose Mary’s Croatian-Italian focus, that house-made infusion fits perfectly alongside imported bottles of slivovitz and plenty of customers who love it. The article Does Plucky, Plum-Based Slivovitz Stand a Chance in Modern Cocktail Culture? But what do you do when life sends you plums? appeared first on VinePair.

article thumbnail

A Look into the Origins of French Liqueurs in Celebration of National Liqueur Day with Heavenly Spirits

Chilled Magazine

These early liqueurs were created by infusing alcohol with various botanicals, designed to alleviate ailments. Arvani’s slightly sweet yet aromatic vanilla profile makes it versatile in cocktails, appealing to both mixologists and casual drinkers. Jahiot makes pêche, framboise, and blackberry liqueurs as well.

Liqueur 242
article thumbnail

Brandy and Cognac Trends for 2024

Cheers

The new generation of bartenders draws inspiration from the distilled wine spirits timelessness, versatility and range to create Cognac cocktails, Velez says. Mixologists recognize Cognacs value as a specific flavor component and play with its different expressions and ages.

Brandy 97