Chilled Magazine

JULY 17, 2024

Bringing these two techniques together allows for a depth and nuance of flavor that is much closer to what you get with a fresh muddle, but with the added benefit of it being shelf stable and clarifiable. We spoke with Evan to delve deeper into his use of herb-washing and to gather tips for those interested in trying it themselves. .”

Bar 259

Bar Tinctures Bartender Bartending 259

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. Credit: Jeff Brown Theo was born and raised in Nairobi, Kenya, and his father worked for a hotel management company.

Bar 111

Bar Simple Syrup Bartender Bartending 111

VinePair

OCTOBER 1, 2024

Known for its high alcohol content, it’s a drink that often sacrifices quality for potency, making it unbalanced and muddled. In our Spicy Margarita ], we use blanco tequila and draw spice from yuzu kosho while most bars will use jalapeño or a spicy tincture.” Opt for the more refined and equally boozy Mai Tai instead.

Bartender 98

Bartender Bartending Bar Manager Bar Management 98

VinePair

DECEMBER 18, 2024

When Nicholas and chef David opened True Laurel together in 2017, the bar became a platform to synthesize everything hed learned in a long and winding career both in and out of hospitality. We can do lacto fermentations, plus more tinctures and infusions stuff that takes a tremendous amount of time and patience.

Tinctures 105

Tinctures Muddling Bar Infusions 105