Chilled Magazine

FEBRUARY 13, 2024

Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene Head Bartender, Marlon Rowley Ingredients 1 1/2 oz. An infusion of tropical paradise and berry bliss. Squeeze in about a teaspoon of agave, add a little more if you like it sweeter (simple syrup works here too if that’s what you have on hand).

Simple Syrup 290

Simple Syrup Muddling Liqueur Rum 290

Cheers

AUGUST 13, 2024

Bottino , a contemporary Italian restaurant in New York, puts an innovative twist on a classic Italian favorite with its Prosciutto-infused Rum and Cantaloupe Cocktail. Print Prosciutto-infused Rum and Cantaloupe Cocktail Course Drinks Keyword cantaloupe, lemon, prosciutto, rum, Simple syrup Ingredients 2 oz.

Infusions 98

Infusions Rum Simple Syrup Head Bartender 98

VinePair

JANUARY 17, 2024

By the time Booker and Dax closed in 2016, I was the head bartender, and I spent the next year at the NoMad learning to make a lot of very good drinks very quickly. Dave Arnold and Don Lee then opened Existing Conditions in 2018, and I will eternally be grateful that they saw fit to bring me on as head bartender.

Simple Syrup 116

Simple Syrup Infusions Head Bartender Bartending 116

VinePair

FEBRUARY 21, 2024

It takes years of deliberate recipe testing to gain anything resembling fluency in this artistic endeavor, and that’s why new bartenders learn to develop recipes using the “Mister Potato Head” method. Countless terrific cocktails at some of the world’s best bars have been invented using the Potato Head template.

Liqueur 98

Liqueur Simple Syrup Bartending Bartender 98

VinePair

FEBRUARY 28, 2024

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. But what do you do when life sends you plums? But according to the restaurant’s beverage director, Kyle Davidson, that might be a very different story somewhere else.

Cocktail Culture 111

Cocktail Culture Bitters Rum Simple Syrup 111

VinePair

AUGUST 28, 2024

The New York-based food scientist, bartender, and technologist pioneered techniques like centrifuge clarification, force carbonation, rapid infusion, liquid nitrogen chilling, and nitro-muddling, just to name a few. I’m biased, of course, because I was head bartender at both bars.

Bar 111

Bar Simple Syrup Bartending Bartender 111

VinePair

NOVEMBER 20, 2024

Credit: Jeff Brown While many bars turn to fat-washing or expensive infusions to deliver elevated drinks to their guests, Sebastian found a way to create an experience that can’t be replicated by simply buying the highest quality ingredients; these flavors have to be made with patience and care. Like, a 100-year-old soy sauce — that’s luxury.”

Bar 105

Bar Simple Syrup Highball Vodka 105