Chilled Magazine

JULY 17, 2024

Bringing these two techniques together allows for a depth and nuance of flavor that is much closer to what you get with a fresh muddle, but with the added benefit of it being shelf stable and clarifiable. We spoke with Evan to delve deeper into his use of herb-washing and to gather tips for those interested in trying it themselves.

Bar 260

Bar Tinctures Bartender Bartending 260

Mixologists

APRIL 11, 2025

Muddling Delicate Ingredients with Finesse: The flat end of some bar spoons is thoughtfully designed for gently muddling delicate ingredients like fresh herbs (mint, basil), soft fruits (berries, citrus wedges), or even spices. Over-muddling can release bitter compounds, ruining the intended taste of the cocktail.

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Bar Spoon Bar Muddling Bar Tools 52

Cheers

OCTOBER 23, 2024

Print Lydia Deets Course Drinks Keyword black food coloring, lemon, orange liqueur, vodka Ingredients 2 oz. Orange liqueur ½ oz. Toasted marshmallow liqueur ½ oz. Luxardo Maraschino liqueur Bar spoon of Maraschino cherry juice 1 oz. Top with sparkling wine.

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Tinctures Mixologist Vodka Liqueur 111

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.” Opt for the more refined and equally boozy Mai Tai instead. The Moscow Mule.

Bartender 98

Bartender Bartending Bar Management Bar Manager 98

Cheers

NOVEMBER 13, 2024

Allspice dram 3 drops Thyme tincture** Club soda Instructions Use a fine strainer and pour the pear triple syrup into a shaker. Add the gin, lemon juice, allspice dram, thyme tincture. For Thyme tincture Combine 50g fresh thyme leaves, 50g dried thyme leaves and 400g 100-proof vodka in a mason jar. Honey 2 oz.

Simple Syrup 105

Simple Syrup Tinctures Muddling Mixologist 105

VinePair

FEBRUARY 20, 2025

But how much do you know about the sweet-bitter Italian liqueur? Liqueur production started in 1933 when Noninos third-generation master distiller, Antonio, crafted Amaro Carnia, a precursor for Quintessentia made by infusing the brands grappa with bitter herbs and other botanicals. Thought up by the team at Portland, Ore.s

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Tinctures Liqueur Bitters Pilsner 108

VinePair

DECEMBER 18, 2024

Ninos Peardidos is a fully batched and carbonated cocktail with aged rum , pasilla chili liqueur, rooibos tea, and clarified pear and citrus juices. We can do lacto fermentations, plus more tinctures and infusions stuff that takes a tremendous amount of time and patience. but the real magic lies in the sourcing of ingredients.

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Tinctures Muddling Bar Infusions 105