Imbibe Magazine

JANUARY 17, 2024

Sweet Nothings Hot Toddy Spice things up with this rooibos and black pepper–infused bourbon toddy. Top Friends A favorite Chinese dish is transformed into a cozy cocktail of reposado tequila, a Sichuan chili oil-infused amaro, and vegan soy sauce caramel. The post Hot Drinks for Winter Sipping appeared first on Imbibe Magazine.

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Brandy Infusions Liqueur Tequila 278

Imbibe Magazine

OCTOBER 22, 2024

Vienna Glass Teapot with Removable Infuser The delicate appearance and lightweight build of the Vienna Glass Teapot belies its durability. The removable stainless-steel infuser makes brewing loose-leaf teas a snap, and the extra-wide handle makes for comfortable pouring. . 173–$337/34-ounce, food52.com

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Infusions Alcohol 244

Chilled Magazine

MAY 1, 2024

It’s been said that depending on the day, culinary chefs infuse their dishes with the “essence” of their prevailing mood. It’s so easy to zero in on perfection, then inadvertently, we can infuse our creations with some overly serious vibes. Let’s raise our glasses to the sheer delight of the cocktail experience.

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Vodka Infusions Mixology Pub 241

Imbibe Magazine

NOVEMBER 1, 2024

In his The Rum Also Rises cocktail, Simon’s team uses PX sherry as a binding agent that connects the floral fruitiness of tea-infused rum with the bittersweet flavors of cacao and coffee to create an indulgent nightcap that doubles as dessert. Earl Grey–infused rum (Simon suggests a white rum such as Bounty or Flor de Caña) 3/4 oz.

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Rum Bitters Infusions Liqueur 234

Chilled Magazine

JUNE 24, 2024

Gin , Liqueur , Vermouth Violetta Maledetta by Alessio Sarti - @vagabond.bartender Ingredients 1 ½ oz Butterfly Tea Pea Infused Gin 1 oz Bianco Vermouth 1 oz Italicus Liqueur 5 dashes fee foam Preparation Mix all ingredients into a coupe glass.

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Mixology Bar Tools Liqueur Gin 242

Imbibe Magazine

MARCH 15, 2024

Podracer A cocktail that’s so fresh and so spring, infusing sotol and tequila with peas. The post Veggie Cocktails for Spring appeared first on Imbibe Magazine. Number 30 This light and juicy low-proof cocktail combines the bittersweet notes of Aperol, grapefruit, and Meletti with the fresh flavors of carrot and tarragon.

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Muddling Tequila Vodka Infusions 290

Chilled Magazine

JUNE 4, 2024

The post Chilled 100 Bartenders Summertime Mixin’ with Highclere Castle Gin appeared first on Chilled Magazine.

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Gin Bartender Bartending Bitters 245

Chilled Magazine

SEPTEMBER 29, 2024

Reishi & Shiitake-infused Tito’s ½ oz. The post Heart of Glass appeared first on Chilled Magazine. This concoction is the perfect detox and retox at the same time.” ” — Tina Schuttenberg, Co-Owner of Kwei Fei Vermouth , Vodka Heart of Glass by Kwei Fei, Charleston, SC Ingredients 2 ½ oz.

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Tinctures Infusions Vodka Bitters 264

Chilled Magazine

MAY 30, 2024

Grand Prize winner will be feature in Chilled Magazine. 300ml with 300g sugar **Carrot-infused Charanda Uruapan Ingredients 2 large carrots Preparation Take 2 large carrots and peel into thin strips. Toasted Rice infused Cointreau Ingredients 120 grams White Rice 12 oz. appeared first on Chilled Magazine.

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Shooter Simple Syrup Infusions Tequila 244

Chilled Magazine

OCTOBER 2, 2024

Carrot & Raisin-infused Westward Single Malt* ½ oz. Carrot & Raisin Westward Single Malt Infusion Ingredients 50g Shredded Carrots 50g Red Raisins Preparation Sous vide at 130f for 1 hour. appeared first on Chilled Magazine. Serve over a large ice cube. Garnish with an orange twist.

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Infusions Bitters Bartender Bartending 246

Chilled Magazine

JULY 27, 2024

The ginger and lemon syrup add a burst of freshness, and the cucumber infuses a light, refreshing touch. The post Behind the Casa Julian Cocktail from Amarena appeared first on Chilled Magazine. Chef Julian Medina crafted this delightful drink after his summer travels to Italy, inspired by al fresco Happy Hours in Rome. Lemon Juice.5

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Happy Hour Simple Syrup Tequila Infusions 246

Chilled Magazine

JUNE 5, 2024

In addition to the classic Vesper citrus tasting notes, Bar Continental’s Vesper cocktail features a new savory component – the infusion of Mirepoix Seasoning, a spice mix traditionally used in French cooking, alongside Cocchi Americano aperitif wine. Check out the recipe by award-winning Chef Sean Brock below!

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Bar Aperitif Vodka Gin 262

Chilled Magazine

SEPTEMBER 18, 2024

Each bartender has teamed up with El Mayor Tequila to infuse their unique flair into these creations, blending the rich, smooth essence of fine tequila with the vibrant tastes of the season. Dark chocolate infused El Mayor Reposado* 1 ½ oz. Garnish with tempered and shaped dark chocolate from the infusion shaped like twill.

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Tequila Bartender Bartending Simple Syrup 243

Chilled Magazine

APRIL 11, 2024

Whether you enjoy floral infusions or fruity concoctions, these cocktails from Buchanan’s , Cîroc , and Old Parr have got you covered. appeared first on Chilled Magazine. As flowers bloom and the sun lingers a bit longer, its the perfect time to imbibe on refreshing libations! Buchanan’s Deluxe.25 Elderflower Liqueur.75

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Liqueur Infusions Vodka Whiskey 246

Chilled Magazine

JANUARY 22, 2024

135 East Gin transcends borders, infusing the spirit with the essence of rare Japanese cucumber and traditional European botanicals. Infused with gunpowder tea, this gin ignites the senses with a burst of oriental spice with a distinct Irish twist. Enter the Chilled 100 Spirits Awards Today! Enter the Chilled 100 Spirits Awards Today!

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Gin Bartender Bartending Infusions 246

Imbibe Magazine

DECEMBER 3, 2024

And while these classics are still as popular as ever, modern coffee cocktails have evolved to incorporate everything from drip coffee to infusions, syrups, and cold-brew concentrate. Tipsy Jitters Infusing the cream with Angostura bitters amps up the warm fall flavors of this coffee cocktail by Nashville’s Martha My Dear.

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Speed Rack Liqueur Infusions Vodka 246

Chilled Magazine

AUGUST 13, 2024

This refreshing beverage features Tito’s Vodka, watermelon, basil-infused simple syrup, and lime, making it the perfect complement to the restaurant’s extensive wood-fired pizza menu. Water (for frozen machine) Preparation Infuse Teeling Small Batch Whiskey with dried hibiscus for 25 minutes and fine strain. Saline Solution 1 oz.

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Tinctures Simple Syrup Liqueur Infusions 242

Chilled Magazine

JULY 1, 2024

Seize the Night showcases the soft juniper and citrusy character of Plymouth Gin, complemented by the sweetness of orange-infused Lillet Blanc, the sweet/tart of blueberry-apple simple syrup, and bright lemon juice. Orange-infused Lillet Blanc* 1 oz. Let cool, then cover and store in the refrigerator for up to 1 month.

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Gin Bartender Bartending Simple Syrup 246

Imbibe Magazine

JULY 1, 2024

His work-around involved using rye whiskey infused with oolong tea, a one-two punch of spice and tannins that transforms pandan into a nuanced supporting player. pandan and oolong–infused rye whiskey 1/2 oz. pandan and oolong–infused rye whiskey 1/2 oz. coconut water 1/4 oz. coconut water 1/4 oz. Chill the bag in an ice bath.

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Infusions Whiskey Lead Bartender Rum 273

Chilled Magazine

MAY 15, 2024

The addition of lotus root and orange bitters imparts an exquisite herbal essence, while the infusion of Pandan and jasmine cordial adds a burst of citrusy brightness. teaspoons of citric acid 1 teaspoon of malic acid 12oz of hot water Preparation Infuse 2.5 Pandan and Jasmine Cordial Ingredients 2.5 teaspoons of Jasmine tea 2.15

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Gin Bartender Bartending Mixology 245

Imbibe Magazine

AUGUST 19, 2024

“This is where infusions and fat washing are helpful,” says Hirsch. “If a cocktail requires an ingredient that simply cannot go in the freezer and cannot be replicated (as in infusions or concentrates), it’s best to hold it out and add when serving,” Hirsch says.

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Zero-Proof Liquor Infusions Liqueur 278

Chilled Magazine

AUGUST 28, 2024

Nasturtium Leaf-infused Botanist Gin 1 oz. The post Check Out Blu on the Hudson’s New Summer Cocktail Menu appeared first on Chilled Magazine. The cocktail can be enjoyed neat or with a big ice rock. We recommend that the garnish reflect the ingredients of your cocktail, but feel free to be creative! Lime Juice 1/4 oz.

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Simple Syrup Vodka Gin Infusions 244

Chilled Magazine

AUGUST 28, 2024

Beverage Director Kevin Beary has infused the global rums found in the traditional tropical cocktail, and we have the recipe below for you to try at home! appeared first on Chilled Magazine. Liqueur , Rum 1944 Trader Vic Mai Tai Ingredients 1 oz. Aged Jamaican Rum 1 oz. 100-Proof Blanc Rhum Agricole ½ oz.

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Rum Infusions Liqueur Bar 234

Imbibe Magazine

JUNE 7, 2024

I perused the offerings, including spiced black teas, pure greens, and herbal infusions, and landed on the Ginger Mint Fusion Green Tea. 20 bags, amazon.com The post Drink of the Week: Kazi Yetu Ginger Mint Fusion Green Tea appeared first on Imbibe Magazine.

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Infusions Alcohol 258

Imbibe Magazine

MARCH 29, 2024

As a chronically online person, I find it somewhat meditative to watch Alaya’s carefully cultivated herbs infuse near-boiling water for a few quiet, uninterrupted moments. The post Drink of the Week: Alaya Tulsi Tea appeared first on Imbibe Magazine. There’s a pleasant ritual to brewing a pot of loose-leaf tea , too. 14, alayatea.co

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Infusions Alcohol 264

Chilled Magazine

NOVEMBER 10, 2024

Black Sesame Infused Knob Creek Bourbon* 1 oz. Black Sesame Infused Knob Creek Bourbon Ingredients 1 750 ml bottle overproof Knob Creek Bourbon 25g roasted salted black sesame seeds Preparation Using a spice grinder, roughly grind the sesame seeds. The post Back in Black appeared first on Chilled Magazine. Ingredients ¾ oz.

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Infusions Liquor Liqueur Bitters 246

Chilled Magazine

FEBRUARY 21, 2024

uses a passion fruit reduction to temper fiery serrano-infused lime juice in his Passionate Serrano. Passion Fruit Reduction* ¼ cup Agave Nectar Simple Syrup** ¼ cup Serrano-Infused Lime Juice (+1 Tbsp) Lime-Sea Salt * Rim Preparation Place all ingredients in a shaker with ice and shake for 30 seconds vigorously.

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Simple Syrup Tequila Infusions Mixologist 246

Imbibe Magazine

MARCH 27, 2024

Vermouth Flip Chocolate-infused Carpano Antica complements the herbal bitterness of Fernet, while an egg lends a rich and velvety texture, making this the perfect stand-in for dessert. The post Vermouth Cocktails appeared first on Imbibe Magazine. Three of a Kind Aperitivo vibes but spirit-forward.

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Bitters Gin Infusions Wine 299

Chilled Magazine

MAY 31, 2024

Fresh mandarin juice 3/4 Lillet Blanc 2 oz Plymouth Gin LaMarca Prosecco Preparation Fresh squeezed lemon juice Fresh squeezed mandarin syrup Basil and Orange Bitters infused simple syrup Combine all ingredients and shake. Top with Prosecco. Garnish with Basil and mandarin peel curl.

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Gin Bartender Bartending Simple Syrup 246

Imbibe Magazine

SEPTEMBER 10, 2024

Made with an infusion of Spanish watermelons, the liqueur gives a clean and balanced flavor, with a hint of candy sweetness that avoids being cloying. 37, dolceterra.com Joseph Cartron Melon Liqueur Historic Burgundian liqueur makers Joseph Cartron utilize fresh, seasonal fruit for their rainbow of infused spirits. vodka 3/8 oz.

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Liqueur Aperitif Digestif Infusions 246

Chilled Magazine

APRIL 15, 2024

Last year, it was ‘Curados’ the Chihuahan custom of infusing sotol. appeared first on Chilled Magazine. This competition brings together skilled bartenders with one objective: to get creative with sotol. Every year has a theme. This year, it’s all about terroir. No, terroir isn’t just for wine.

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Bartender Bartending Infusions Wine 264

Imbibe Magazine

SEPTEMBER 11, 2024

Stone Fruit Liqueurs Make liqueurs with cherries, peaches, or plums by adding the fruit to alcohol (vodka, gin, or rum) and letting them infuse. For their cherry liqueur , they infuse the fruit (with pits) in alcohol for six days. We’ll leave it in the sun for, like, seven days,“ says Rodriguez.

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Tinctures Liqueur Infusions Alcohol 275

Chilled Magazine

OCTOBER 3, 2024

Dill-infused Lillet Blanc ½ oz. Epazote Infused Boatyard Gin 1 oz. Additional Notes Available at Mercy Me at Yours Truly, DC The post Our Limelight Ingredient is the Cucumber appeared first on Chilled Magazine. Vanilla Syrup ½ oz. Lacto Fermented Cucumber Syrup (35 Brix) ½ oz. Lime Juice ¾ oz. Cucumber Juice ¾ oz.

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Chilled Magazine

JANUARY 22, 2025

Popular cocktails on the menu include the Amalfi Gimlet, which features gin or vodka, Meyer lemon, and an Amalfi Air that evokes the Mediterranean breeze, and the Banana Dance, a personal favorite of Fourniers that is essentially a low-ABV Manhattan-style drink with banana-infused sherry and Irish whiskey. Ford's London Dry Gin oz.

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Bartender Bartending Infusions Gin 241

Chilled Magazine

MAY 22, 2024

Gin , Liqueur , Vermouth Ookami’s Garden by Two Ten Jack Ingredients 1 1/2 oz charred tomato infused Junipero 1/2 oz green chile vodka 1/2 oz dry vermouth 1/4 celery root liqueur Preparation Stir, coupe, garnish. The post 9 Martinis served at Nashville Bars for Martini Week appeared first on Chilled Magazine.

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Bar Liqueur Gin Bitters 264

Chilled Magazine

JULY 2, 2024

So, what is the magic behind Silvia’s original infusion? By choosing to make the base liquid their proprietary ÙE® Grape Distillate and infusing the 18 local botanicals, the new L’Aperitivo BotanicalDrink is 100% all-natural and vegan friendly. The post L’Aperitivo Nonino is Girl Power in a Bottle appeared first on Chilled Magazine.

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Bottling Aperitif Infusions Liqueur 246

Imbibe Magazine

OCTOBER 2, 2024

Beginning with a flavorful base of Assam and Ceylon black teas, the blend is infused with bergamot essential oil from Calabria. Their Thé Des Lords aims traditionally English in style, with a bold black-tea blend from India and China infused with bergamot and just a sprinkling of safflower petals. And in 2010, they expanded to the U.S.

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