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In Honor of Black History Month, Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon

Chilled Magazine

The vanilla-infused bourbon adds a cozy, nostalgic warmth, while Fino sherry and lemon keep it fresh and bright. My inspiration for crafting this cocktail is inspired by the elegance of a highball, designed to highlight the rich, nuanced character of Edmonds Bourbon. Yellow Chartreuse Top with Club Soda (about 1 oz.)

Bartender 231
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The Art of the Highball Masterclass @ The Toki Listening Bar, Sydney

Australian Bartender

The Art of the Highball Masterclass @ The Toki Listening Bar, Sydney Where old meets new Japan. Club Suntory takes you through Japan’s most iconic premium beverage c/o Toki Whisky. 3.00pm (Toki Highballs & snacks provided) Where: Joji, Level 5, 388 George Street, Sydney CBD (above Cartier) RSVP Essential: [link].

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5 Cocktails That Celebrate Pantone’s Color of the Year: Peach Fuzz!

Chilled Magazine

Poured tableside from a porthole infuser, the fruit inside makes the drink resemble a kaleidoscope or stained glass while infusing it with flavor and vibrancy. Guests can enjoy The Key Club’s signature cocktail, the Guavarita, the perfect shade of Peach Fuzz. Ilegal Mezcal 1 oz. Flecha Azul Blanco Tequila 1 oz.

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Hey Bartender, What the Heck Is on My Ice?

VinePair

For many drinks on Clemente Bars menu, this comes in the form of a geometric, edible garnish whether it’s a square of dehydrated papaya on the Army Brat, a frozen wheel of Campari and sweet vermouth on the Negroni Colada, or the disc of white chocolate and dehydrated tomato salt on the Tomatina highball.

Bartender 105
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Where to Enjoy Cocktails in Hong Kong

Imbibe Magazine

Beverage manager and award-winning mixologist Devender Sehgal and the skilled bar team craft sophisticated, Japanese-infused cocktails with a focus on shochu, such as the seasonal Cheek to Cheek, a Painkiller-inspired cocktail with Okinawan pineapple, rum, Kumamoto rice shochu, and coconut cream. It also hosts guest shifts and a live DJ.

Highball 279
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A Look into the Origins of French Liqueurs in Celebration of National Liqueur Day with Heavenly Spirits

Chilled Magazine

These early liqueurs were created by infusing alcohol with various botanicals, designed to alleviate ailments. The production involves infusing ripe bananas in neutral alcohol, allowing the flavors to develop and intensify. Infused with a complex blend of Williams Pear and cognac, it obers a harmonious balance of sweetness and depth.

Liqueur 242
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The Spirit of Travel with Ben Yabrow and Dewar’s Whisky

Chilled Magazine

Tales of the Cocktail-nominated bartender Ben Yabrow is partner of Sip & Guzzle—the New York extension of Tokyo-based, World’s 50 Best recognized The SG Club. While working there, a guest came to the bar and ordered a highball. I’m not kidding when I say it was the best highball I had had.

Highball 240