Chilled Magazine

JANUARY 8, 2025

This festive drink starts with a rich pistachio coquito mix, which provides a creamy base infused with coconut and warm spices like cinnamon and ginger. This cocktail, infused with festive spices and a touch of citrus, is a spirited celebration of taste, offering delightful surprises with every sip. Ten To One Rum 1 oz.

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Rum Bartender Bartending Muddling 245

Chilled Magazine

FEBRUARY 1, 2025

Of course, cinnamon-infused liquors or spirits are nothing newwith some we love more than others. Cinnamon is currently sliding its way into recipes from infusion to glass, expressing its spicy versatility and elegance. Monin Pure Cane Syrup 2 dash(es) Bitters (DISC.) Add garnish and serve.

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Simple Syrup Infusions Liquor Bar 240

Chilled Magazine

FEBRUARY 27, 2025

I infused Edmond’s Honor with brown butter for the baking spice caramel notes that pair well with vanilla. 2:1 White Grape Honey Syrup 3 dashes Angostura Bitters White grape on a pick with a lemon curl (for garnish) Preparation Add all ingredients to a mixing glass and stir, strain over sphere in a rocks glass. Licor 43 oz.

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Bartender Bartending Liqueur Bitters 173

Chilled Magazine

APRIL 28, 2024

Served as early as 1806, the Old-Fashioned was an evolution of the Whiskey Cocktail, and the ingredients were simple: whiskey, sugar, bitters and water. Smoked Maple Syrup 2 dashes Chocolate Bitters Preparation Combine Cask Strength Old Line Whiskey, smoked maple syrup and chocolate bitters in a mixing glass and stir with ice.

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Infusions Bar Spoon Bitters Simple Syrup 275

Chilled Magazine

APRIL 3, 2025

Ancho Reyes Chile Liqueur 2 dashes Rhubarb Bitters 2 dashes Angostura Bitters Preparation Add all ingredients to mixing glass and stir with ice. Lemon Juice 3 dashes Orange Bitters Preparation Combine all ingredients, shake & double strain into collins glass. Edmonds Honor Bourbon oz. Cocchi Americano oz.

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Bartender Bartending Liqueur Infusions 147

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

Imbibe Magazine

APRIL 15, 2024

Carina Carina This twist on the Pisco Sour gets a subtle spiciness from chai-infused orange juice. El Capitán Combining pisco, vermouth, and bitters, this cocktail nods to the classic Manhattan. El Capitán Combining pisco, vermouth, and bitters, this cocktail nods to the classic Manhattan.

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Mixology Infusions Brandy Bitters 289

Chilled Magazine

MARCH 23, 2025

Our Chilled 100 Bartenders embrace the art of crafting cocktails by drawing inspiration from local surroundings, infusing regional flavors, and honoring hometown traditions. Spiced Caramel Syrup 3 dashes Peychauds Bitters Topped with Popcorn Foam Caramel Popcorn (for garnish) Preparation Spritz empty rocks glass with salted absinthe.

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Bartender Bartending Whiskey Liqueur 130

Imbibe Magazine

SEPTEMBER 16, 2024

This special drink merges the Negroni with the Jeju cocktail, which features a Korean spirit infused with dried tangerine peel, complementing the citrus notes of Campari. Its Quinoni is made with an Andean vermouth and quinoa bitters, while the Miski cocktail trades gin for miske , an Ecuadorean agave spirit, macerated with flowers.

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Infusions Gin Bitters Bar 278

Imbibe Magazine

MARCH 27, 2024

It brings a juicy quality, some bitterness, sweetness, lightness—it can cover a lot of bases, in both shaken and stirred drinks.” Clean Slate A punchy mix of sherry, bianco vermouth, Salers and bitters. Lavender Blanc Cocktail This easy drinking cocktail matches dry vermouth with soft lavender bitters and tonic water.

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Bitters Gin Infusions Wine 299

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

Chilled Magazine

MAY 31, 2024

Gin , Liqueur , Sparkling Wine Hampton 75 Ingredients 3/4 fresh lemon juice 3/4 basil simple syrup 2 dashes orange bitters 1 oz. Garnish with Orange peel, 2 cinnamon sticks, and 3 drops cinnamon bitters. Top with Prosecco. Garnish with Basil and mandarin peel curl. Double strain into chilled coupe glass.

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Gin Bartender Bartending Simple Syrup 246

Chilled Magazine

SEPTEMBER 29, 2024

“Sichuan cuisine is salty, sweet, bitter, acidic, pungent, nutty, and spicy. Reishi & Shiitake-infused Tito’s ½ oz. The post Heart of Glass appeared first on Chilled Magazine. The ingredient adds a unique depth of flavor and can be seen on all sections of menus, including cocktails.

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Tinctures Infusions Vodka Bitters 264

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. Tequila forward, decadent and savory, with a hint of bitterness and tropical undertones. Dark chocolate infused El Mayor Reposado* 1 ½ oz.

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Tequila Bartender Bartending Simple Syrup 243

Chilled Magazine

FEBRUARY 25, 2025

These are the workhorses, the reliable voices in the bartender’s orchestra, always ready to harmonize with bitters, liqueurs, and fresh ingredients. The post Bartenders’ Favorites: 12 Most Used Spirits Behind the Bar appeared first on Chilled Magazine. So, what bottles reign supreme on top shelves across the country?

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Bartender Bartending Bar Rum 147

Chilled Magazine

OCTOBER 2, 2024

Carrot & Raisin-infused Westward Single Malt* ½ oz. Toasted Rice Syrup** 5 dashes of Scrappy's Cardamom Bitters Preparation Add all ingredients and stir for 10 seconds over ice. Carrot & Raisin Westward Single Malt Infusion Ingredients 50g Shredded Carrots 50g Red Raisins Preparation Sous vide at 130f for 1 hour.

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Infusions Bitters Bartender Bartending 246

Chilled Magazine

MAY 22, 2024

Gin , Vermouth The Doble Don by Iggy’s Ingredients 1 1/4 oz Junipero 1 oz yellow Chartreuse 1 Low-Fi dry vermouth 1 dash orange bitters Preparation Stir, coupe, lemon peel 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

AUGUST 7, 2024

Experiment with different aromatic bitters, like chocolate, orange, or Angostura, to go along with the muddled orange, sugar cube, and Luxardo cherry garnish. To make it correctly, use an absinthe rinse, sugar cube, Peychaud’s bitters, and lemon twist. A cool, new trend is to infuse the Campari with coffee.

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Bartender Bartending Muddling Tequila 246

Chilled Magazine

MAY 15, 2024

Has a little sweet, a little bitter, and a lot of weird. 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

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Gin Bartender Bartending Mixology 245

Chilled Magazine

MAY 22, 2024

Gin , Vermouth The Doble Don by Iggy’s Ingredients 1 1/4 oz Junipero 1 oz yellow Chartreuse 1 Low-Fi dry vermouth 1 dash orange bitters Preparation Stir, coupe, lemon peel garnish. The post 10 Martinis served at Nashville Bars for Martini Week appeared first on Chilled Magazine.

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Bar Liqueur Gin Bitters 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 256

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

Chilled Magazine

FEBRUARY 12, 2025

From floral-infused spritzes to decadent chocolate-kissed creations, these love-inspired libations are sure to make hearts flutter. An infusion of tropical paradise and berry bliss, each sip unveils a harmonious dance of flavors that is both a tribute to the goddess Aphrodite and a gift for the lover in you. Martini Bitters 1 oz.

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Simple Syrup Muddling Vodka Liqueur 147

Chilled Magazine

SEPTEMBER 26, 2024

I used my accumulated experience in bartending and research to experiment and create our own in-house infused spirits. My personal favorite drink is the Sweet of Bitter, a twist on a negroni acting exactly as the name suggests – sweet and bitter at the same time. What is your favorite cocktail on the menu?

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Bar Sommelier Hospitality Bitters 246

Chilled Magazine

DECEMBER 18, 2023

Sweet Potato & Pumpkin Spice-Infused Las Californias Citrico* ½ oz. Sweet Vermouth 3 dashes Angostura Bitters Preparation Add all ingredients in a mixing glass and stir until cold and diluted. Lime 1 tablespoon of Fig Jam 3 dashes Orange Bitters Topo Chico, to top Preparation Add all ingredients in a tin except the Topo Chico.

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Simple Syrup Highball Vodka Brandy 242

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. Alternatively, add the chopped pandan leaves and rye whiskey to a large jar, then seal and let infuse for 24 hours.)

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Infusions Whiskey Lead Bartender Rum 277

Chilled Magazine

OCTOBER 3, 2024

Lemon Juice 2 dashes Celery Bitters 3 oz. 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. Belvedere Vodka or Ford’s Gin ¾ oz. Cucumber Basil Syrup ¾ oz.

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Bar Spoon Highball Liqueur Gin 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. It drinks without a hint of bitter tannins. $11/20 65 grams, camellia-sinensis.com The post Taste Test: Earl Grey Tea appeared first on Imbibe Magazine. And in 2010, they expanded to the U.S.

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Infusions Bitters Alcohol 246

Chilled Magazine

FEBRUARY 7, 2024

Yu No 1/2 oz alcohol-free vermouth 1/2 oz Italian bitter Preparation Add ingredients to mixing glass, pour on ice into a glass and garnish with olive. Yu No 1/4 sugar syrup lemon juice Preparation Shake vigorously, pour into a Martini glass, and top up with 6 drops mint-infused olive oil. Non-Alcoholic YuNogroni Ingredients 1 1/2 oz.

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Mocktails Gin Highball Alcohol 246

Chilled Magazine

FEBRUARY 7, 2024

Yu No 1/2 oz alcohol-free vermouth 1/2 oz Italian bitter Preparation Add ingredients to mixing glass, pour on ice into a glass and garnish with olive. Yu No 1/4 sugar syrup lemon juice Preparation Shake vigorously, pour into a Martini glass, and top up with 6 drops mint-infused olive oil. Non-Alcoholic YuNogroni Ingredients 1 1/2 oz.

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Mocktails Gin Highball Alcohol 246

Imbibe Magazine

SEPTEMBER 24, 2024

Eric Syed, Parche, Oakland, California Golden Tooth With a feisty cocktail program to match the vibe of the bar, Superfrico in Las Vegas adds a hint of the tropical to their Penicillin by making a honey syrup infused with toasted coconut, then emphasizes the nutty flavors with a pour of oloroso sherry. bourbon 3/4 oz. oloroso sherry 1/4 oz.

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Bitters Aperitif Whiskey Bartender 246

Chilled Magazine

JANUARY 16, 2024

Here is a tempting list of four must-try apple-infused cocktails to spice up your wintertime drinking! The smooth and flavorful sipper is a true comfort cocktail, combining Angel’s Envy Rye, Apple Brandy, Apple Cider, House-made Cranberry Shrub, Apple and Pimento Bitters, and Honey. Lemon Juice.5 Cranberry Shrub.75 Honey Syrup.5

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Highball Tinctures Brandy Head Bartender 246

Chilled Magazine

SEPTEMBER 22, 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. jalapeño-infused Blanco 1 oz. Añejo El Mayor Tequila ½ oz. Smith and Cross Jamaican Rum ¾ oz. Amontillado Sherry ½ oz. 10 year Madeira ¼ oz.

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Tequila Bartender Bartending Simple Syrup 240

Imbibe Magazine

JULY 23, 2024

The vibrantly hued Limpid combines rum infused with dried mango, fino sherry, cranberry, and clarified lime juice. Velvet curry, a syrup infused with light spices, tops the cocktail to add balance and depth. He prepares his go-to, the Old Fashioned , with rye whisky, banana-infused cognac, curry leaf, and an umami-forward syrup.

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Pub Infusions Mixology Bartender 262

Chilled Magazine

FEBRUARY 13, 2024

An infusion of tropical paradise and berry bliss. Fresh Orange Juice 3 dashes Peychaud’s Bitters Preparation In a cocktail shaker filled with ice, add the Beach Bar Platinum Rum, Monin South Seas Blend Syrup, juices, bitters and Red Head Rum. appeared first on Chilled Magazine. Patron Silver 3/4 oz. Raspberry Pure 1 oz.

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Simple Syrup Muddling Liqueur Rum 290

Chilled Magazine

JULY 17, 2024

In a nutshell, it combines vacuum oleo-saccharum, “oil sugar,” to pull the aromatic oils from an herb via osmotic dehydration, and a good old fashioned liquor infusion. Can it be used as a single infusion to highlight that flavor? Any tips/tricks bartenders should keep in mind while trying herb washing? Oxygen is the enemy here.

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Bar Tinctures Bartender Bartending 260

Chilled Magazine

MARCH 9, 2024

Crafted in the Southeast with real fruit, organic cane sugar and infused with full-spectrum hemp, High Rise is one of the most versatile canned beverages on the market right now. The post High Rise Seltzers: They’re In the Limelight For A Reason appeared first on Chilled Magazine. Beet/Maple Syrup* 1 oz. Garnish with a sage leaf.

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Simple Syrup Tinctures Bitters Mocktails 246