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The Sazerac, Perfected: What Bartenders at The Roosevelt New Orleans Want You to Know

Chilled Magazine

It is crafted by spraying a chilled glass with absinthe and garnishing it with a lemon twist, infusing herbal notes and adding brightness. ” The warm and inviting atmosphere encourages guests to indulge in the craftsmanship of signature cocktails while enjoying the bar’s classic and intimate ambiance.

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The Peking Order

Chilled Magazine

At Current Charcoal Grill in Birmingham, Alabama, bartender Allie Phifer gives new life to the fat skimmed from their Peking duck dish, using it to fat-wash rye whiskey for the restaurant’s signature cocktail, the Peking Order. Duck Fat-Infused Rye Recipe Ingredients 750 ml Rittenhouse Rye Whiskey 1 ½ oz.

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CLARO LAUNCHES ELEGANT HERB-FILLED MEDITERRANEAN TERRACE IN THE HEART OF ST JAMES’S

Bar Magazine

Each day, freshly picked herbs from the garden will infuse the food and drink, bringing seasonal vibrancy and authentic flavour to every dish served at Claro. As a playful twist on the terrace’s botanical theme, Claro will also introduce a selection of herb-infused ice creams and sorbets. panbanana syrup, and Angostura bitters.

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

Chilled Magazine

Continue reading down below for the origin of each cocktail followed by their recipes, so you can try these delicious drinks yourself! Rusty Pelican’s El Mariachi cocktail is a strong yet refreshing mezcal-based cocktail. Guests can enjoy The Key Club’s signature cocktail, the Guavarita, the perfect shade of Peach Fuzz.

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5 Drinks Bartenders Love to Make

Chilled Magazine

Negroni Negroni is the signature cocktail of Italy. A cool, new trend is to infuse the Campari with coffee. Some bartenders have experimented by infusing tequila with chili peppers or muddling jalapenos to make it spicy. The post 5 Drinks Bartenders Love to Make appeared first on Chilled Magazine.

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Three Ways: Lychee Martini

Imbibe Magazine

Lychee Martini Leaning into a contemporary vision of retro New York glamour, West Village restaurant Holiday Bar chose to make the Lychee Martini their signature cocktail. McAllen uses a lychee-infused black tea, but notes that plain black tea works fine.) vodka 3/4 oz. lychee purée (such as Perfect Purée) 1/2 oz.

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We Ask Owner Diego Loret De Mola about Barsol Pisco

Chilled Magazine

However, many other cocktails are being crafted in amazing bars worldwide, from twists on the San Francisco Pisco Punch and the classic Chilcano to proprietary creations showcasing the Italia, Torontel, and Moscatel grapes, and their Mosto Verde versions. Talk to us about what sets Barsol apart (brand philosophy/distillation process).