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From Bartender to Global Mixologist Icon—Meet Eric Van Beek

Chilled Magazine

Eric Van Beeks journey from bartender to global mixology icon is a story of creativity and bold moves. From winning the Bacardi Legacy Global title to creating the Bartenders Handshake, his career continues to push the boundaries of cocktail culture.

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5 to Try: American-Made Sake

Imbibe Magazine

Brooklyn Kura, Number Fourteen Junmai Ginjo Nama Brooklyn Kura was New York states first sake brewery when they opened their facility in 2018, and they continue to brew both traditional styles of sake as well as more experimental batches with ingredients like hops. Number Fourteen is a flagship sake for the Brooklyn Kura brand, says Sullivan.

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Why Tiramisu Never Goes Out of Style

Imbibe Magazine

Those old-fashioned iterations inspire cooks and bartenders to reinterpret the recipe with globetrotting ingredients and untraditional formats. From 2018 and 2023, that number grew by 3.8 It’s no wonder why generations of cooks and bartenders want to tinker with the original recipe. percent on average each year.

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Where to Drink in Indianapolis

Imbibe Magazine

The Inferno Room Opened in 2018 in the bustling cultural hub of Fountain Square, The Inferno Room offers “escapism at its finest,” says Coy. It’s no surprise that Indy’s fellow bartenders are fans of the space. Photo by Mallory Talty; bartender Niki Royal at The Inferno Room. I would say that we have nowhere to go but up.”

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What to Expect at Bar Convent Brooklyn this Year

Chilled Magazine

Since its debut in 2018, Bar Convent Brooklyn (BCB) has become a cornerstone event for the global beverage industry. Topics will range from technical bartending skills to broader cultural and business strategies, offering something for both emerging professionals and seasoned veterans.

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4 No-Low-ABV Cocktails to Try this Summer from The Perfect Purée of Napa Valley

Chilled Magazine

The Perfect Purée of Napa Valley focuses on delivering high-quality, versatile products to bartenders when creating No and Low ABV cocktail menus. Bartenders will find that ready-to-use ingredients are more than just convenient. Our ready-to-use flavors can be a cost, time, waste, and labor lifesaver for a bartender.

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Elevating Tradition at Arnaud’s French 75 Bar in NOLA

Chilled Magazine

Christoph Dornemann, Head Bartender at Arnaud’s French 75 Bar in New Orleans, Louisiana, began his career in the industry waiting tables at a Vietnamese restaurant in 2010. He progressed to the back of the house and worked as an expeditor, pastry chef, and then moved onto food preparation at a catering company.

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