Chilled Magazine

FEBRUARY 27, 2025

I infused Edmond’s Honor with brown butter for the baking spice caramel notes that pair well with vanilla. Once boiling, leave to infuse at room temperature for an hour and then strain through a chinois. Muddle the grapes and bring to a boil. I wanted to create a creamy style espresso martini with a twist. Popcorn Syrup oz.

Bartending

Chilled Magazine

JUNE 12, 2025

Give the cocktail a quick stir with a bar spoon to combine. Cotton Candy Grape infused Verjus* ½ oz. Cotton Candy Grape infused Verjus Ingredients Verjus cotton candy grapes Preparation Prepare the grapes: Rinse and halve the cotton candy grapes to expose more surface area for infusion. Add 3oz of soda water.

Gin

Chilled Magazine

APRIL 28, 2024

Let infuse for 12-24 hours, then strain out bark. Housemade Orange Bitters Ingredients 1 liter Vodka 1 pint Orange Peels Preparation Combine vodka and orange peels and let infuse for two weeks in the refrigerator. The post 4 Modern Old-Fashioned Recipes You Need To Try appeared first on Chilled Magazine. Stir in hickory bark.

Infusions

Chilled Magazine

OCTOBER 3, 2024

Brandy , Liqueur Monet’s Impression by Bar Bastion - 610 Lexington Ave, New York, NY Ingredients 1 ½ oz. Calvados ½ Bar spoon Matcha Powder ¼ oz. Additional Notes Available at the Limelight Lounges Fortified Wine , Gin , Liqueur , Sherry , Vodka Santo Pepino by elNico Bar Team Ingredients ¼ oz. Ginger Syrup ½ oz.

Bar Spoon

Chilled Magazine

DECEMBER 13, 2024

Gently layer the hibiscus simple syrup over the rum layer using bar spoon to maintain the layers. The post The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One appeared first on Chilled Magazine. In a shaker, combine Ten To One Rum, the tamarind puree, and fresh lime juice.

Rum

Chilled Magazine

MARCH 11, 2024

Fat washing is a technique of using butter as a conduit to extract flavors from different spices or foods and infuse them into the spirit of your choice. We have two on the menu we are most proud of now which are “Laughing over Chocolate and Cigars”, our mezcal infused with Nutella, dried shiitake mushrooms, and espresso beans.

Bar

Chilled Magazine

AUGUST 1, 2024

This makes it the first Venezuelan rum aged in coffee casks, inspired by the growing trend of coffee-infused cocktails. ST1796 Arabica Coffee Cask Finish 1 Bar Spoon of Amaretto ½ oz. The post 4 Must Mix Cocktails made with Santa Teresa 1796 Arabica Coffee Cask Finish appeared first on Chilled Magazine. Espresso ¼ oz.

Simple Syrup