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. Store in dry place. Keeps indefinitely.

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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! Beezwax Belvedere 0.5 Lustao Fino Sherry 0.5

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Highball Tinctures Brandy Head Bartender 246

VinePair

APRIL 25, 2024

And now we have Margaritas, because tequila is the fad, not vodka. 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. Why did we call that a Martini?

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Tinctures Tequila Liqueur Infusions 105

Cheers

JANUARY 23, 2024

The Caprese Martini at Jac’s On Bond in New York, with Grey Goose vodka, Lustau Blanco, balsamic vinegar, a pinch of salt, and garnished with skewered cherry tomatoes. For example, Kimpton Shinjuku Tokyo is offering a Martini that features vodka infused with Japanese salmon jerky.

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Gin Tinctures Liqueur Infusions 111

VinePair

FEBRUARY 22, 2024

The Honeysuckle Hottie, a vodka-and-tea-based cocktail, offers a unique twist to the traditional Hot Toddy and is a refreshing, sophisticated alternative. The combination of chamomile tea, honeysuckle vodka , and Benedictine creates a harmonious blend of flavors that is both soothing and flavorful.”

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Bartender Bartending Tiki Rum 116

Cheers

FEBRUARY 23, 2024

Once the star of the cocktail scene, gin has never regained momentum since vodka took off in recent decades. 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.

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Gin Infusions Bar Management Bar Manager 116

VinePair

OCTOBER 1, 2024

In our Spicy Margarita ], we use blanco tequila and draw spice from yuzu kosho while most bars will use jalapeño or a spicy tincture.” As a bartender, it can be somewhat time-consuming to prepare, as it requires grabbing a number of different bottles and the sugar rim can be challenging. The Moscow Mule.

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Bartender Bartending Bar Manager Bar Management 98