Known for its sandy beaches, active parks and warm climate, San Diego is an obvious travel destination for many on a tour of must visti places in the United States.

Visitors should know the border city (yes, Mexico is 30-minutes south) boasts an authentic spirit unlike any other. The famously “chill vibe” has an unpretentious yet upscale style that feels inviting to all – sounds like the recently-renovated Kimpton Alma San Diego in the historic Gaslamp Quarter.

The unassuming urban property nods to the “lit” neighborhood with custom art murals, exclusive small batch kombucha and coffee blend in the all-day café, and agave tastings from neighboring distillers. Alma is not only in San Diego; it is of San Diego.

We spoke with Will Figueroa, relaxed resident beverage director at Alma on the current drink culture (accompanying the gastronomic cuisine) within San Diego. Figueroa discusses his latest venture: The Desmond, a SoCal-centric restaurant displaying San Diego “on a plate and in a glass,” and shares what’s to arrive at Alma.

In three words, define San Diego’s drink culture.

Creative, fun, local.

Re. locality. How is San Diego displayed both “on the plate and in the glass” at The Desmond?

All our ingredients (produce, purveyors) are fresh and sourced here in southern California, in addition to a lot of spirits that we use. He [Executive Chef Jason Neroni] uses a fair amount of yuzu in the food, which was worked into Acquiescence with [California-based] Lo-Fi Gentian Amaro and sparkling wine. There’s also a drink (in a bird-shaped glass) called Retrice, which refers to the flight feathers on the back of a bird’s tail, with an amazing fruit shrub we got together to make.

Sails Right is a San-Diego “tiki drink” with Brugal 1888 Rum, Falernum, jerk simple syrup, lime juice, and bitters, in a beautiful surfer girl tiki mug. I’ve been lugging around three different cases (with eight versions) of tiki mugs for the last six years, so I had that one in my back pocket!

Explain The Desmond’s beverage program.

The drinks at Desmond are elevated in both taste and presentation so that the experience receiving the drink matches the experience of consuming it. We have a version of a Dirty Martini called Porthole, but it has Fresno chili, olive, onion, and dill; brine added to it. It comes in a “porthole” (like the windows on boats) infuser and serves two. When the drink hits the table, you experience the bar environment [sans barstools].

Discuss Leave of Absence (L.O.A.) coming early next year to Alma.

In contrast, L.O.A. will live up to its name and be that destination vacation experience—a hidden oasis—we all desperately need but usually can’t make time for … until it opens, and then it will be minutes away … There will be a global, destination menu, ideally like a passport book so we can build onto it as we go. We are going to do our take on a Singapore Sling.

Share a sneak peek of Alma’s “mezcal partnership.”

Yes! We will be crafting our own bottle of La Luna Mezcal unique to Alma. It will be a hands-on experience (choosing our agave and interesting fruits, spices, and botanicals to blend in) with no other version like it anywhere else. It will be in cocktails at all [F&B] outlets, and ideally, in the rooms as an amenity for our guests. We hope to go in guestrooms with a 200ml bottle and a few ingredients for guests to use however they’d like. More to come in 2023 on that…

Which local bar programs are you currently impressed with?

Well, Polite Provisions has made the “one of the world’s best bar list” a few years back but has continued to maintain a very high level of excellence since its opening. Across the street is a new spot called Cantina Mayahuel, with a fantastic agave program (and great food as well). Vietnamese-inspired Kingfisher is just excellent all around—in food, beverage, and design for a neighborhood restaurant. I haven’t seen a more beautiful interior; everything else matches up with it.

Craft cocktails are flowing through San Diego’s Little Italy. What’s happening there (drink-wise)? How would you compare that neighborhood to the buzzy Gaslamp Quarter?

Same thing as all the neighborhoods in San Diego, the restaurants, and bars there are making creative, fun, delicious cocktails—really taking risks in menu offering and design. There are a lot of newer restaurants there, so it gets a lot of buzz. I’m continually surprised, in a positive way. We do a lot of exploring in San Diego.

What’s next in San Diego’s booze scene? How is Alma contributing to it?

San Diego does a very excellent job of staying true to itself. I don’t feel like it’s as influenced by Los Angeles and New York as other cities are and Alma does the same. We aim to show you everything we love about San Diego: its people and culture one bite (sip) at a time. And when I ask my Magic 8 Ball that, it says it is decidedly so… So…

Where do you see hospitality going in San Diego?

To the moon Alice!

Acquiescence

Ingredients:

• 1 oz. Ketel One Vodka
• ½ oz. Lo-Fi Gentian Amaro
• 1 oz. Yuzu
• ½ oz. simple syrup
• California sparkling wine
• Dehydrated citrus wheel

Preparation: Add ingredients (excluding wine) to a shaker tin and shake for 20 seconds. Double strain into a Nick & Nora glass and finish with sparkling wine. Garnish with a dehydrated citrus wheel.

The post Beverage Director Will Figueroa’s Local and Boozy Trends Hitting San Diego appeared first on Chilled Magazine.

Source: Mixology News

The Brunch Punch from Julep  in Greenville, North Carolina, is the ultimate sharable cocktail to serve at your next get-together.

Beverage Director Ross White uses fresh fruit juice and a lavender-mint simple syrup that is sure to brighten up any celebration!

Julep’s Brunch Punch

Ingredients:

• 1 1/2 oz Bacardi
• 2 cups pineapple juice
• 1 cup orange juice
• 1 cup lemon juice
• 1 cup lime juice
• 1 cup lavender-mint simple syrup*
• Ginger beer (to top)

Preparation: Mix all the fresh-squeezed juices and the simple syrup in a punch bowl. When you are ready to serve, fill a cup with ice and add 1 ½ oz rum, 4 oz punch, and top with ginger beer. Garnish with fresh citrus and herbs.

*Lavender-Mint simple syrup:

Ingredients:

• 1 1/2 cup sugar
• 1 1/2 cup water
• 4 oz fresh mint
• 4 oz fresh lavender

Preparation: Bring all ingredients to a boil. Turn off heat and let sit for 20-30 min or until the desired flavor is reached. Strain and keep chilled.

The post The Brunch Punch Made with Lavender Mint Simple Syrup appeared first on Chilled Magazine.

Source: Mixology News

Beverage industry expert Ben Weiss has led the charge towards healthier drink options since 2009, back when he kickstarted the “Bevolution.”

The movement’s goal was to combat the massive soda drinking dilemma, by giving consumers a great-tasting, healthier alternative. And from that initiative came a game-changing solution, his antioxidant fusion drink company, called Bai. The brand’s drinks utilized coffee fruit, a natural source of antioxidants, as a primary ingredient. Given the consumer trend at the time favored healthier choices, Bai was an instant hit. Translating to “pure” in Mandarin, Bai beverages were free of artificial sweeteners, yet still tasted delicious. Weiss hit the nail on the head with this project, and his motivation to continue making a positive, healthy impact remained strong.

“As I thought about what I wanted to do next I realized that in 2017, the same 80-million strong Millennial generation that was fueling Bai’s success aged into alcohol, and I saw another industry that was ripe for disruption. So, I created Crook & Marker, the world’s first certified USDA Organic cocktail portfolio that delivers today’s more health-conscious consumers big, bold flavor without sugar and loads of calories and carbs,” says Weiss.

Crook & Marker are zero sugar organic cocktails. They provide bartenders with a wide variety of premium, ready-to-serve cocktails that are perfect for high-volume accounts and outdoor settings. Their bold flavored cocktails all come in single-flavor packs, with both carbonated and non-carbonated offerings. The portfolio ranges from 5% ABV to 15% ABV and is available nationwide in great-tasting Margarita, Mojito, Pina Colada, Paloma, Spiked Tea, and Lemonade flavors. Not to mention, more exciting innovations are set to be released throughout 2022.

What sets Crook and Marker apart from other RTD brands is their transparency to imbibers. Weiss elaborated “Alcohol companies aren’t required to put FDA nutritional labels on their drinks, so you never know what you’re actually drinking. Often with other RTD cocktails, you are looking at over 300 calories and upwards of 30g of sugar and carbs. And that’s just for one can. We are delivering flavor with true transparency, as our organic ingredients are proudly displayed on our cans and website.”

Every one of their cocktails is made with their distinct Organic Supergrain Alcohol. Its brewed from quinoa, millet, amaranth, and cassava. Containing only 1g carbs and 100 calories each, the beverages are sweetened from natural sources, gluten-free, non-GMO and vegan.

And just when you thought having two brilliant, innovative beverage companies was enough, Mr. Weiss’ success extends further, all the way to the entertainment industry. His show, “Billion Dollar Idea,” airs on Tuesdays at 9pm ET on Fox Business. Focused on unearthing the next great American entrepreneur, the show features 15 entrepreneurs competing head-to-head, testing their ideas with the hopes of being the winner of his own personal investment.

Offering a word of advice to fellow entrepreneurial minds out there, Ben suggests, “Entrepreneurs must take the time and effort to understand their end game even as they’re just getting started.”

The post Pioneering Spirit Ben Weiss’ Billion Dollar Idea Meets Ready-To-Serve-Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Marvelously cool and funny 2020 SAG Award-winning actress Caroline Aaron fondly known for one of her many roles as Shirley Maisel opposite Rachel Brosnahan, Tony Shaloub, and Alex Borstein in Amazon/Amy Sherman-Palladino’s Golden Globe, SAG Award and Emmy Award winning comedy “The Marvelous Mrs. Maisel” which can be viewed on Prime Video.

Caroline stars as ‘Shirley Maisel,’ Joel’s enigmatic Jewish mother who hails from the Upper West Side.

After studying performing arts at American University in Washington, D.C., Aaron moved to New York and debuted on Broadway in Robert Altman’s Come Back to the Five and Dime, Jimmy Dean, Jimmy Dean. The following season, Caroline starred in the back-to-back Broadway smashes The Iceman Cometh, and I Hate Hamlet, cementing her as the big apple’s most stirring acclaim to fame.

On the big screen, Caroline has built her acting career as a loveable and unforgettable character actress. She has appeared in over a hundred box office hits, including Hello, My Name is Doris, 21 & 22 Jump Street, Beyond The Sea, Just Like Heaven, Nancy Drew, Sleepless in Seattle, Edward Scissorhands, and many more. She has also appeared in four films directed by Woody Allen: Crimes and Misdemeanors, Alice, Husbands and Wives, and Deconstructing Harry.

Her television work includes Grey’s Anatomy, Modern Family, Sex and The City, Curb Your Enthusiasm, Transparent, Episodes, and most recently in the new FOX series Outmatched.

When she is not on the set, Caroline enjoys catching up with her two children, playwriting, and producing her podcast series, Angst And Daisies. Chilled spoke with Caroline about her love of diners, and her attempts at becoming a better drinker.

Tell us about the projects you have coming up.

I just signed on for Will Ferrell’s Gloria Sanchez productions new independent film called Theater Camp, which I did with this incredible group of 20-year old’s, opposite Ben Platt, and Amy Sedaris, as one of the camp counselors. I got to work with a lot of little kids who are so brilliantly talented so that was really fun. I also appeared in an episode of, Pete’s Wife from this past season of CBS comedy series Ghosts. I went to Israel earlier this year to shoot a new television series “Chanshi,” opposite the divine Henry Winkler.

What do you like to do on your downtime?

I like to be busy, so I am one of those people that doesn’t feel like that I don’t have any time, but when it’s not crammed full of work, since the pandemic I have to confess I have become a total TV addict. I love documentaries. I will find every obscure documentary and binge watch.

Where do you like to go out to dine?

I live in New York, another confession, I love a good diner. They serve breakfast all day. I am a happy camper with a good diner. You know there’ hardly any of them.

Do you have any favorite bars?

I like hotel bars. Elegant hotel bars all over the world and probably the most famous with such beautiful interiors with the flowers and all is the Carlyle. When I can afford it that’s where I’m gonna head that is for sure.

Favorite Drink?

I’m learning how to be a drinker. I found a drink I love—the Sidecar.

The post Chillin’ With Caroline Aaron appeared first on Chilled Magazine.

Source: Mixology News

Culver City, the town on the west side of LA county, is home to the ingenious culinary concept known as Piccalilli.

Boasting a unique hybridization of culture, the establishment blends influences from the marshes of the southern Lowcountry and the bustling markets of Southeast Asia, creating an adventurous and delicious dining experience.

Upon entry, guests are visually stunned with tropical hanging sculptures and greenery, pink pastel furniture, and lenticular illustrations. Complementing the scenery wonderfully are the spirit-forward cocktails and bright Asian-inspired dishes. They can be enjoyed inside a vibrant dining room or alfresco on Piccalilli’s lush people-watching patio.

With Piccalilli’s creation, Co-owner, and Executive Chef Macks Collins brought to life an immersive culinary experience that puts a whimsical spin on traditional fine dining using bright flavors and adventurous, cooking techniques. The food menu features an ever-evolving selection of seasonally-driven dishes that resonate with Chef Collins’ viewpoints and experiences traveling across the globe.

“At Piccalilli, we offer one of the most innovative bar programs in Los Angeles. Focusing on rotating cocktail menus that meld seasonally driven ingredients with innovative spirit brands and cutting-edge techniques, as well as house-made orgeats, liquor infusions and barrel-aging, our team of expert mixologists aim to provide surprising, one-of-a-kind flavor combinations in each signature cocktail.”

Like every top-tier dining spot, Piccalilli’s makes sure the components of their drinks cooperate effortlessly with the food selections. The chefs have a sixth sense for fusing Southeast-Asian flavors that define the food with their own personal backgrounds and the seasonality of local produce. In turn, the mixology team is challenged to incorporate spices and herbs which they are unfamiliar with into their drinks. Ultimately, it pushes them to become more versatile and helps bring true originality and character to their liquid creations.

A great deal of Piccalilli’s success is derived from their team’s sense of unity. They strongly believe that there always needs to be someone to be able to lean on, which is why they are always there for each other. Mutual trust between each member allows them to keep every aspect of the space in check, without any chaos.

Striving towards these ideals reminds them that achieving perfection is nearly impossible. Keeping that in mind, the team excels at adapting in the moment to make sure that the guest leaves happy with their experience.

The bar team left a quick word of advice for those looking to level up their mixing game.

“Fusion is the future! For a long time, cocktail culture was grounded in only using flavors that were familiar to American and Western European palates, but when you open yourself to using spirits and botanicals that aren’t as common in American grocery stores you can find incredible ingredients to play with.”

The post The Ingenious Culinary Concept of LA’s Piccalilli appeared first on Chilled Magazine.

Source: Mixology News

Celebrate one of Chilled’s favorite days, National Hot Toddy Day on January 11th.

Typically made with honey, lemon, hot water, and spirit of choice (like whiskey, brandy, or rum), the Hot Toddy is a wintertime staple and so easy-to-make.

Mix one of these variations and keep warm

Spiced Pear Scotch Toddy

Ingredients:

• 4 oz Buchanan’s Special Reserve
• 2 cups spiced pear juice*
• 2 oz honey
• 2 oz lemon juice

Preparation: *Spiced pear juice: 2.5 cups store bought pear juice; 2 cinnamon sticks, 5 whole allspice seeds, 6 whole cloves. Combine in a small saucepan, bring to a boil over medium heat, then lower temp and simmer for 10 minutes. Remove from heat and set aside.

Divide ingredients into four mugs as follows for 1 serving:

• 1 oz Buchanan’s Special Reserve
• 1/2 oz honey
• 1/2 lemon juice
• Top with ¼ cup spiced pear mixture (strained into mug)

Preparation: Garnish with a slice of pear, lemon peel and anise seed pod

The Singleton Hot Toddy

Ingredients:

• 1 1/2 oz Singleton 12 Year Old
• 4 oz Water
• 1 Tea Bag
• 1/2 oz Fresh Lemon Juice
• 1/2 oz Honey

Preparation: Boil water and add tea bag. Let tea steep for two minutes. Remove tea bag and add Singleton, lemon juice and honey. Stir with a spoon and garnish with a lemon wedge.

Old Fashioned Tea

Created By: Mixologist Eric Ribeiro

Ingredients:

• 1 1/4 oz Talisker 10 Year Old
• 1/4 oz Earl Grey Tea Syrup*
• 2 dashes Angostura Bitters
• 1 dash Orange Bitters

Preparation: Combine 1 cup water, 1 cup sugar and 2 Earl Grey tea bags in a saucepan. Bring to a simmer and allow the tea to steep for 5 minutes. Combine Talisker 10 Year Old, Earl Grey Tea syrup, Angostura bitters and orange bitters in a cocktail shaker with ice. Strain contents into a Rocks glass over fresh ice. Garnish with a lemon twist.

Whisky Hot Toddy

Ingredients:

• 3 ½ oz Water
• 1 ½ oz Johnnie Walker Black Label
• ¾ oz Lemon Juice
• 0.7 oz Honey

Preparation: Heat up 3.5 oz of water until hot. Add to a brandy glass with 1.5 oz of Johnnie Walker Black Label, 0.75 oz of lemon juice and 0.75 oz of honey. Lightly mix everything together. Garnish with a sprig of toasted rosemary.

Seedlip Spiced Toddy

Ingredients:

• 1 ½ oz Seedlip Spice 94
• ½ oz Lemon Juice
• ½ oz Manuka Honey
• Top with Hot Water

Preparation: Combine 1.5 oz of Seedlip Spice 94 with 0.5 oz of lemon juice and Manuka honey. Lightly mix everything together in a glass mug and top with hot water.

Tequila Don Julio Spiced Iced Toddy

Ingredients:

• 1 ½ oz. Tequila Don Julio Blanco
• ½ oz. Fresh Lemon Juice
• ½ oz. Blood Orange Juice
• ½ oz. Toddy Spiced Simple Syrup

Preparation: Combine Tequila Don Julio Blanco, fresh lemon juice, blood orange juice and toddy spiced simple syrup into a cocktail shaker with ice. Shake well. Strain contents into a couple rocks glass over fresh ice. Garnish with orange wheel and cloves.

The post 6 Cocktails to Celebrate National Hot Toddy Day appeared first on Chilled Magazine.

Source: Mixology News

Downtown Nashville’s Oak Steakhouse is a modernized spin on the traditional American steakhouse. The intimate dining experience includes a contemporary, chef-driven menu comprised of a variety of Prime Certified Angus Beef® selections, small plates, and entrees that utilize fresh Appalachian ingredients.

Photos by Tim Lenz / Andrew Cebulka

Proud Beverage Director of this Music City Steakhouse, Kala Ellis, gave a firsthand account of the joint, painting a picture of its true charm.

“Oak Nashville is one of my favorite spaces. When you walk in, you’re immediately faced with the bar on your right and a staircase that is wide and open. The ceiling is high and full of layered, hanging lights designed to reference acorn tops. There are references to oak trees throughout the space. Our hanging second floor feels almost reminiscent of a treehouse floating above the first floor. There is something immediately nostalgic and inspiring about the space.”

Along with the fantastic ambience, guests can expect a fine-dining experience full of personal touches. Many steakhouses make the crucial mistake of using a one-dimensional dining approach. Of course, that is absolutely not the case at Oak. There, they offer drinks, food, and service that allows you to feel seen as a guest. When you sit at the bar, their bartenders will often recall your order from the prior visit.

“Good service at its core is letting the guest feel known. That’s what you can expect from our team,” adds Ellis.

And that’s only the half of the imbibing experience at Oak. The rest of it is brought to life through an intricate concoction creation process. The foundation of it all is teamwork. Instead of individually coming up with tasty drinks, their team creates drinks together by editing each other’s ideas. In turn, every member’s skillset is combined, leaving no holes in the drink menu. Every type of palate is accounted for because each mixologist claims a spirit, flavor profile, and level of sweetness to work with.

Sharing some important insight on her principles of running a prosperous bar program, Kala emphasized, “I think what it takes now is what it has always been. Adaptability. And taking care of each other—not just your guests but your teammates as well. That is all. That’s the key.”

And as for the bartenders out there looking to sharpen their mixing game, she recommends “It’s important that bartenders know their worth. I like seeing the shift right now where bartenders take pride in their work and their team. Know your strengths. Don’t cling to an ego because it’ll fail you eventually.”

The post Beverage Director Kala Ellis’ Key to a Successful Bar Program appeared first on Chilled Magazine.

Source: Mixology News

Timothy Skondin loves the art of bartending.

Not only when it comes to the craft of creating well balanced drinks, but the social aspects of it all as well. He is passionate about the art of understanding his guests and giving them memorable experiences through his cocktails and hospitality. Watching bartenders work always impressed him, and after his time in the military, he decided to take on the bartending path. Today he tends bar at Rob Roy Seattle, a sexy mid-century cocktail lounge that delivers amazing hospitality. Guests are served beautiful cocktails that highlight the classics with the scientific and artistic approach of the modern bartender.

Chilled had the pleasure of chatting with Skondin to learn more about his journey and skillset, along with what advice he has to offer novice bartenders.

Who has been most influential in your development as a bartender?

Wow, what a big question. There is so much I can say about this. Totally a few mentors out there but I would say it’s not really one or two people, it’s this amazing community that I am so thankful to be a part of. I have learned so much from the Seattle bar community and I am continually learning and being inspired by those here. There are veteran bartenders I have learned by watching or getting to know, there are new bartenders that are asking questions or trying new things that inspire me to learn more and keep me invested. I learn not only bartending things from them all but also, I am always learning how to grow as a person as well. I don’t only just learn from this community but when I’ve had my butt kicked by a job or a hard go at something it’s them that has kept me at it. Without that drive and support I wouldn’t have a career as a bartender.

Do you have any advice for novice or at home bartenders?

For those novice bartenders, keep trying, find the bartender that inspires you and go sit at their bar. Watch how they bartend, watch how they carry themselves in the bar, how they interact with guests. Ask questions when it’s appropriate. You’re not going to know all the answers right away, that’s ok. Try out for competitions, we all still learn something every competition. Most importantly have fun!

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

Sometimes it’s a certain focus on a menu, it’s a flavor I am in love with, or perhaps a texture in a cocktail I want to hone in on and explore more. Sometimes it’s an accident and sometimes it’s a small tweak on a classic to make it special and it comes out way better than I could have expected. I try not to be too rigid in this process since I don’t want to restrict my imagination or creativity.

What is your favorite ingredient right now and why?

A blueberry turmeric shrub I made for a competition and didn’t use. I toss it in my drinks at home and it can really make anything taste great. It’s even awesome on a bowl of ice cream.

Where do you see the bartending/cocktail culture headed?

Bartending has always had this heir of gate keeping and inner circle behavior and I see that going away, I see the future really being more inclusive and respected. More people are understanding that it is a real career and giving more weight and respect to those who are dedicated to the craft of bartending.

The post Chilled 100 Bartender Timothy Skondin on the Art of Bartending appeared first on Chilled Magazine.

Source: Mixology News

Situated in the heart of Midtown Manhattan is a modern interpretation of a classic Theater District eatery, Rosevale Kitchen + Cocktail Room. Designed by the Rockwell Group and led by its award-winning president David Rockwell, this elevated American dining spot is a part of NYC’s CIVILIAN Hotel. It’s an inviting space ideal for enjoying an upscale dinner, a pre- or post-theater bite, or an extremely tasty drink.

Rosevale Kitchen’s charming aesthetic is comprised of a curved, ribbed leather ceiling and mirror panels accented by red leather banquettes and brass accents, which gives off a nice brasserie feel. The first-floor outdoor lounge serves as a seasonal extension of the restaurant, designed as a hidden urban garden.

The Cocktail Room is broken into two areas, each with their own unique vibe. The bustling crowd socializes in the Main Parlor, where the décor consists of Broadway-inspired artwork, and floor-to-ceiling glass cabinets that feature set design pieces. Both cozy and luxurious interiors have a lived-in patina, with aged leather furniture and an antique stone bar top.

On the contrary, The Blue Room offers a more intimate, private experience. This library lounge boasts immersive royal blue walls complemented by plush leather and velvet banquettes. A vintage-inspired chandelier serves as the cherry-on-top for the scene.

“We want our guests to experience a relaxed and cozy hotel lounge bar environment, with an upscale cocktail program offering, enriched by attentive service and beautiful glassware. The venue has a lot of character, very charming and elegant. It truly is timeless.”

A collaborative effort from two well-versed, creative minds brought forth the cocktail program at both Rosevale Cocktail Room and Kitchen. Francesco Lafranconi, VP of Beverage and Hospitality for CRH, and established New York Mixologist Alec Kass merged their knowledge to create the diverse drink menus. The selections include accessible riffs of classic cocktails while embracing multiple spirts categories from around the world (from Scandinavian Aquavit, Mexican Sotol to Peruvian Pisco). Not to mention, Rosevale Kitchen also offers a curated wine list by the only Master Sommelier couple: Steven and Lindsay Geddes.

As NYC is considered the melting pot of cultures, the Rosevale team wanted to reflect that in their menus. So, to consider themselves a true New York bar, they embrace an array of flavors and ideas from around the world and localize them as well.

The bar team at Rosevale Kitchen and Cocktail Room offered a concise, yet valuable tip to aspiring bartenders out there. “When creating cocktails don’t forget about the importance of balance and harmony of all ingredients just to have an Instagram-perfect picture. Less is more.”

The post Hell’s Kitchen Gets Hotter with Rosevale Kitchen and Cocktail Room appeared first on Chilled Magazine.

Source: Mixology News

The year is now 2023, and sober bars are continuously becoming more and more common.

These establishments offer a social environment for people who partake in sober-curiosity, damp lifestyle, semi-dry, or mindful drinking. They often serve non-alcoholic beverages such as mocktails, kombucha, and non-alcoholic beer and wine. Many have embraced the sober bar trend as a way to prioritize their health and well-being, and it has become a popular alternative to traditional bars. Pinterest searches for “fancy non-alcoholic drinks” are up 220 percent and “mocktail bars” are up 75 percent from last year.

Chilled has compiled a list of hotels in unexpected destinations that provide zero-proof cocktail programs for the mindful.

Located in Maui, Hawaii, Andaz Maui at Wailea Resort has an extensive mocktail menu for guests to enjoy poolside or with dinner. Set on 15 beachfront acres, the luxury hotel includes a unique alcohol-free program called “Blend and Balance”. It allows guests to experience the nutritional power of Hawaiian food staples like bananas, coconut, and taro, along with other locally grown ingredients in a smoothie blending experience.

Islamorada Resort Collection, made up of four premier properties located in the village of Islamorada, Florida including: Amara Cay Resort, Pelican Cove Resort & Marina, Postcard Inn Beach Resort & Marina, and La Siesta Resort & Villas, All of which have launched new non-alcoholic winter menus.

Guests and locals alike will be able to put their taste buds to the test with drink recipes including, organic yuzu juice, jarritos mandarin, elderflower, and fennel simple syrup in addition to many others. The Zero Proof menu will be available at the famous Tiki Bar and Ciao Hound restaurant at Postcard Inn Beach Resort & Marina as well as the popular Reel Catch and Tiki Bar at Amara Cay Resort.

Positioned on the secluded shores of an 18,000-acre nature reserve in Turks and Caicos, Amanyara’s lush tropical pavilions overlook half a mile of white sand beaches and turquoise waters. Serving drinks and light meals throughout the day beneath its soaring conical roof, the Bar is ideal for a midday beverage or sunset cocktails overlooking the ocean. It offers a zero-proof cocktail menu using Seedlip non-alcoholic spirits, solving the ever-growing dilemma of “what to drink when you’re not drinking.” Some zero-proof cocktails include—Tropical Grove, made with Grove 42, passion fruit, pineapple, lemon and pineapple soda, Garden Smash, made with Garden 108, basil fennel cordial, grapefruit, lemon and tonic, and Oscar’s Ginger Beer, made with lime, ginger cordial and soda.

The Ritz Paris’ newly reimagined Ritz Bar offers four bespoke non-alcoholic cocktails. Romain de Courcy, Bar Director for the hotel, notes about one in five guests order non-alcoholic beverages, thoughtfully pairs the rich, natural flavors of florals, spices and herbs to create fresh drinks that tantalize the senses. For example guests can enjoy, Fleur: Damask rose, hibiscus, geranium, propolis, litchi flower honey and Racine: Ginger essence, Haitian vetiver, curcuma, liquorice, ginger ale.

Overlooking the infamous 18th hole of the legendary Old Course, Rusacks St Andrews’ 18 Restaurant & Bar the No & Lo Menu. It’s a full menu of zero-proof and low-alcohol cocktails using Lyre’s non-alcoholic spirits for those who wish to explore sober curiosity without sacrificing taste and style. Beyond the menu, the talented bar team at 18 can create something classic or bespoke for guests wishing to get creative. Creations include, Blanco Highball – “No” Cocktail: Lyre’s White Cane Spirit, orange, lime and ginger and No Fashion – “No” Cocktail: Lyre’s American Malt, apple, angostura.

London’s independent, cultured hotel One Aldwych is home to the Lobby Bar offers a sensory journey of fragrance mocktail creations inspired by independent and sustainable perfumery Floral Street Fragrances. Powered by flowers and inspired by vibrant British culture, master mixologists have crafted alcohol-free cocktails to represent their award-winning perfumes beautifully. Floral Street Mocktails include Chypre Sublime: made with everleaf Forest, ginger Kombucha, elderflower and Crodino.

Although California’s wine country isn’t the first place that comes to mind for a sober vacation, Alila Napa Valley makes it easy. Acacia House, Alila Napa Valley’s signature restaurant offers a menu of zero-proof cocktails and unique programming such as their new Balance and Botanicals class where guests walk through the chef’s garden with a mixologist to pick herbs and learn how to create the perfect mocktail using fresh lavender, cucumbers, and other Napa Valley bounties. Mocktail creations include: cucumber-lavender lemonade: made with lemon, lavender, cucumber, fever tree club soda grapefruit-rosemary spritz: ritual zero proof gin, grapefruit, rosemary, Fever-Tree club soda.

The post 7 Bars to Visit If You Are Sober Curious appeared first on Chilled Magazine.

Source: Mixology News