Head Bartender Highball Muddling 
Chilled Magazine
JUNE 7, 2025
Honey Syrup 3-4 Cucumber Slices 2-3 Mint Leaves Lemon Garnish: Cucumber Slice and Cucumber Lemon Wedge on a pick Preparation Muddle cucumber and mint. Simple Syrup Club Soda, to top Pinch of Salt Garnish: Lime Wheel or Grapefruit Peel Preparation Combine ingredients in a Highball glass over ice. Lime Juice 1 oz. Cynar ½ oz.
Chilled Magazine
FEBRUARY 12, 2025
Photo by Virgin Hotels NYC Tequila Aphrodites Arrow by Everdene Head Bartender, Marlon Rowley Ingredients 1 oz. Grapefruit Soda Jarritos, Squirt, or Fresca, or fresh-squeezed Grapefruit Juice Garnish: Grapefruit wedge or lime wheel Preparation Rim a highball glass with lime and dip in coarse salt. Muddle lime and strawberries.
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Chilled Magazine
FEBRUARY 13, 2024
Tonic Water Preparation Add ice into highball or balloon glass. Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene Head Bartender, Marlon Rowley Ingredients 1 1/2 oz. Heavy Cream 4-5 Fresh Raspberries Preparation In a shaker tin add your raspberries and muddle. Chambord Liqueur 1 1/2 oz. Patron Silver 3/4 oz.
VinePair
JUNE 3, 2025
Heidi Finley, head bartender, The Ritz-Carlton, Sarasota , Sarasota, Fla. Don’t get me wrong, I love a well-put-together, textured cocktail, but too many bartenders come up short with ideas and fall back on this classic drink. And puh-lease, for the love of all things boozy, do not muddle any fruit in my drink.
VinePair
MAY 21, 2024
But once upon a time, back when Dante opened in 2015, the cocktail to drink was the Garibaldi, an obscure highball made of Campari and “fluffy” orange juice and topped with an orange wedge. You have my word that the bartender will know how to make it. The Green Giant was created by former head bartender Tom Macy in 2012.
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