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. 21Seeds Valencia Orange Infused Tequila ½ oz. Jamaica Coffee-Infused Maple Syrup 2 dashes Angostura Bitters Preparation Stir and double strain over a large format cube.

Simple Syrup 231

Simple Syrup Liqueur Head Bartender Tequila 231

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. Feeling flirty?

Simple Syrup 143

Simple Syrup Muddling Vodka Liqueur 143

Chilled Magazine

FEBRUARY 13, 2024

Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene Head Bartender, Marlon Rowley Ingredients 1 1/2 oz. An infusion of tropical paradise and berry bliss. Heavy Cream 4-5 Fresh Raspberries Preparation In a shaker tin add your raspberries and muddle. Patron Silver 3/4 oz. Raspberry Pure 1 oz. Coconut Milk 1/2 oz.

Simple Syrup 290

Simple Syrup Muddling Liqueur Mixologist 290

VinePair

FEBRUARY 18, 2025

Ben Hopkins, head bartender, Pitts , Brooklyn While this might be a hot take, bourbon is often overhyped. They lean too heavily on a corn-dominant mash bill and new oak, which masks the character of the grain and creates an overly sweet, muddled profile. What are the whiskeys currently on the bar communitys overhyped list?

Bartending 103

Bartending Bartender Whiskey Bar 103

VinePair

MAY 21, 2024

Created in 2002 by Toby Maloney — the first bartender Milk & Honey founder Sasha Petraske ever hired — this spring-like gin refresher involves muddled cucumber and lime, brightened by a pinch of salt. You have my word that the bartender will know how to make it. The drink is as kicky as the Gibson is gentle.

Bar 105

Bar Club Muddling Gin 105

VinePair

AUGUST 28, 2024

The New York-based food scientist, bartender, and technologist pioneered techniques like centrifuge clarification, force carbonation, rapid infusion, liquid nitrogen chilling, and nitro-muddling, just to name a few. I’m biased, of course, because I was head bartender at both bars.

Bar 111

Bar Simple Syrup Bartending Bartender 111