Chilled Magazine

JULY 7, 2024

At Bar Calico , Head Bartender Alex Dominguez’s Tomatillo Margarita is a zesty sip on their latest cocktail menu. Avocado Cordial* 3 Dashes Spicy Tincture** Preparation Shaken and poured over a rocks glass with a big rock ice cube. Check them out! Garnish with chamoy and spicy salt.

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Tinctures Head Bartender Tequila Vodka 262

Chilled Magazine

JANUARY 16, 2024

Bringing forward fruity flavors with herbal notes from the Chamomile Tincture included, the sip is a crisp and delicate blend of Clarified Granny Smith Apple Juice, Beeswax Belvedere, and more. Here is a tempting list of four must-try apple-infused cocktails to spice up your wintertime drinking! Noilly Pratt Dry 0.5 Dolin Dry 0.5 Verjus 1 oz.

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Highball Tinctures Brandy Head Bartender 246

VinePair

APRIL 25, 2024

At The Cabinet , the East Village bar that boasts the widest selection of mezcal in New York City, head bartender Diego Rivera has two Margaritas on the menu. Superbueno uses a chili tincture, as does Cabinet and Leyenda. One is preceded by the adjective “lemongrass” and the other “cinnamon.” Hawkins uses a special spicy salt.

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Tinctures Tequila Liqueur Infusions 105

Cheers

JANUARY 23, 2024

rhubarb bitters, blood orange tincture and Fever Tree aromatic tonic. rhubarb bitters, blood orange tincture and Fever Tree aromatic tonic. Vincent Bolognini, head bartender at Due West in New York, also predicts a rise in using teas in cocktails, from a traditional black or green tea to different leaves, herbs or spices.

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Gin Tinctures Liqueur Infusions 111

VinePair

JULY 24, 2024

Kitty Bernardo uses their role as head bartender at Paradise Lost to instigate bold conversations around these cultural truths, and share their own complex identity through delicious cocktails. The drink also includes ginger syrup, cinnamon syrup, passion fruit, and lime.

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Mixology Tiki Rum Tinctures 110

VinePair

FEBRUARY 22, 2024

” —Patty Dennison, head bartender, Grand Army Bar , Brooklyn “In the world of winter cocktails, I’ve noticed a common belief that richness and heaviness are the keys to a satisfying drink. It’s finished off with bitters and a housemade elote-seasoning tincture, which adds a hint of spice with citrusy notes.”

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Bartender Bartending Tiki Rum 116

Cheers

FEBRUARY 23, 2024

It uses a split-base of gin and vodka, dry vermouth that’s been macerated with charred scallions, and a few dashes of white balsamic and a house-made salt-and-pepper tincture. The addition of plum wine adds depth and richness, while cherry bitters provide a delightful finishing touch,” Ansaldi says.

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Gin Infusions Bar Management Bar Manager 116