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. Tequila , Vermouth 21Seeds Manhattan Ingredients 1 ½ oz. 21Seeds Valencia Orange Tequila ¼ oz. Liqueur , Tequila , Vermouth 21Seeds Negroni Ingredients 1 ½ oz. Cynar ½ oz.

Simple Syrup 234

Simple Syrup Liqueur Head Bartender Tequila 234

Chilled Magazine

FEBRUARY 12, 2025

Photo by Virgin Hotels NYC Tequila Aphrodites Arrow by Everdene Head Bartender, Marlon Rowley Ingredients 1 oz. Tequila The Dove Ingredients 2 oz. Add tequila, lime juice, and salt to the glass. Gin Bombay Rose by Manny Hinojosa, Global Brand Ambassador / Tequila Cazadores Ingredients 1 oz. Rose Water oz.

Simple Syrup 146

Simple Syrup Muddling Vodka Liqueur 146

Chilled Magazine

FEBRUARY 13, 2024

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. Served over ice, it’s a love affair of juniper, citrus, and berry bliss—a sip of passion in every moment.

Simple Syrup 290

Simple Syrup Muddling Liqueur Mixologist 290

Cheers

DECEMBER 22, 2023

Lemon juice Instructions Muddle blackberries in a shaker tin. Notes Enrique Diaz, head bartender at Bar Bastion, created this recipe for Le Jardinier in New York. Print French 24 Course Drinks Keyword grapefruit soda, pommegranate, sparkling rosé, tequila Ingredients 1 oz. Tequila ¾ oz.

Brandy 111

Brandy Mixologist Liqueur Muddling 111

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. History has shown it’s not going anywhere, so give it a try.

Bar 105

Bar Club Muddling Gin 105

VinePair

OCTOBER 1, 2024

Known for its high alcohol content, it’s a drink that often sacrifices quality for potency, making it unbalanced and muddled. In our Spicy Margarita ], we use blanco tequila and draw spice from yuzu kosho while most bars will use jalapeño or a spicy tincture.” Christopher Petropoulos, head bartender, Balos , Washington, D.C. “

Bartender 98

Bartender Bartending Bar Management Bar Manager 98