December 2024

Toast to a new year and a 200-year tradition of classic cocktails in the making with Angostura 200-Year Anniversary Limited Edition Bitters.

Rum, Sparkling Wine

Toast to 200 Vieux Carré

Ingredients

• 2 oz. ANGOSTURA® 1824 Rum
• 1 oz. Lillet Blanc
• 1 oz. Champagne
• 2 dashes ANGOSTURA® 200-Year Anniversary Limited-Edition bitters

Preparation

1. Combine ANGOSTURA 1824 Rum, Lillet Blanc, and ANGOSTURA 200-Year Anniversary Limited-Edition bitters in a chilled coupe, stir over ice.
2. Top with champagne Stirred over craft ice.
3. Top with splash of champagne.
4. Garnish with brandied cherries.

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Amaro, Tequila

Jalisco Old Fashioned

Ingredients

• 2 oz. El Tesoro Reposado
• ½ oz. Amaro di ANGOSTURA®
• ½ oz. Agave Syrup (1:1)
• 2 dashes ANGOSTURA® 200-Year Anniversary Limited-Edition bitters

Preparation

1. Combine all ingredients in a mixing glass, stir for 20 seconds, strain into a rocks glass with large clear 2×2 cube in the glass.
2. Express a lemon peel.
3. Garnish with flamed orange coin.

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The post 2 Classic Angostura Bitters Cocktails to Ring in the New Year appeared first on Chilled Magazine.

Source: Mixology News

As part of our “What We’re Hearing” about Nassau Paradise Island Wine & Food Festival at Atlantis (NPIWFF) content series, we are counting the days until the annual event in March 2025!

The five-day celebration of food, wine, spirits, and Bahamian-culture attracts all sorts of talent from celebrity chefs to connoisseurs. We ask Jamie Soriano, Brand Director for Komos, about this year’s event.

Talk to us a bit about Komos.

Komos redefines ultra-luxury tequila, blending the highest artistry in tequila-making with innovation inspired by European winemaking techniques. Perhaps most importantly, we age our tequila in the finest French oak wine barrels which impart beautiful flavors, a unique depth and alluring softness. With our five distinct expressions, there’s Komos for every occasion. We’ve also been awarded the highest-rated tequila collection by The Tasting Panel magazine.

What inspired your involvement with NPIWFF?

Komos recently relaunched our distribution in the Bahamas with Bristol Wine & Spirits via our brokerage relationship with Southern-Glazers/Webb Banks. They’ve been a fantastic partner, and as a sponsor of the NPIWFF, we were excited to support them in this event and drive Komos awareness in the Bahamas market.

Tell us about your experience this year.

Komos was featured at the Tacos & Tequila event on Thursday evening. We offered neat tastings of our trilogy – Añejo Cristalino, Reposado Rosa, and Añejo Reserva – in addition to 3 cocktails.

What were some of the highlights?

Introducing new consumers to Komos, welcoming Tony Abou-Ganim into our bar to mix cocktails exclusively for Komos, and being featured alongside so many talented chefs with amazing cuisine, including host Andrew Zimmern.

The post We Ask Jamie Soriano Brand Director for Komos about Nassau Paradise Island Wine and Food Festival appeared first on Chilled Magazine.

Source: Mixology News

Introduced to the U.S. market in July 2024, Bacan Guaro is redefining aguardiente with a fresh, modern twist on this traditional South American spirit.

Crafted with organic ingredients, this vegan and kosher spirit not only elevates the category, but also celebrates the values of hospitality and inclusivity.

Over the years, Bacan Guaro Co-Founder Ricardo March made frequent trips to his wife’s home country of Colombia, where he discovered the untapped potential of the nation’s beloved spirit. Known locally as guaro, aguardiente holds a special place in Colombian culture, symbolizing hospitality, celebration, and community. Inspired by its significance, March set out to bring this cherished tradition to a global audience.

Bacan comes in two different strengths, 24% and 29% ABV, with notable differences between them. Bacan 24’s aroma blends sweet anise and a subtle hint of citrus. The spirit possesses a silky smoothness with black licorice and delicate herbal and floral layers, followed by lingering spice. Bacan 29 offers notes of anise, black pepper, and rosemary. The anise continues to the palate, complemented by soft notes of citrus and ginger with a clean, refreshing finish.

Bacan Guaro is a versatile spirit that shines both on its own and as a key ingredient in cocktails. Its unique flavor profile pairs beautifully with a variety of ingredients, making it an ideal base for creative drink recipes. Here are four must-try Bacan Guaro cocktails to mix up and enjoy!

Aguardiente, Guaro

Guarorita Pa’ Ahorita

by Gabe Urrutia

Ingredients

• 2 oz. Bacan Guaro 24%
• 1 oz. Lime Juice
• ½ oz. Ancho Reyes Verde
• ½ oz. Real Mango Purée
• ½ oz. Agave Nectar

Preparation

1. Prepare a double rocks glass with a Tajín rim.
2. Shake all ingredients with ice until well chilled.
3. Strain into the prepared glass over fresh ice.
4. Garnish with dehydrated lime wheel lime, if using, and mango slice sprinkled with Tajín.

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Aguardiente, Guaro, Liqueur

Bacan y Café

by Gabe Urrutia

Ingredients

• 1 ½ oz. Bacan Guaro 24%
• 1 oz. Cold Brew Concentrate
• ½ oz. Coffee Liqueur
• ½ oz. Simple Syrup

Preparation

1. Shake all ingredients with ice until well chilled and frothy.
2. Strain into a coupe glass.
3. Top with coconut foam*.
4. Garnish with 3 coffee beans.

*Coconut Foam

---

Ingredients

• ¼ cup Coconut Milk
• ½ oz. Agave Nectar

Preparation

1. Froth with handheld frother for 2-3 minutes or until it’s foamy.

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Aguardiente, Guaro

Guaro Lychee

by Miguel Angel Martinez

Ingredients

• 2 oz. Bacan Guaro 29%
• 1 oz. Lime Juice
• 1 oz. Simple Syrup
• 1 ½ oz. Lychee Water
• 3 Mint Leaves
• Tonic water

Preparation

1. Prepare a large wine glass with ice.
2. Add all ingredients except the tonic water to a shaker with ice.
3. Shake well.
4. Double strain over into the prepared glass and top with tonic water.
5. Garnish with two lychee nuts and mint threaded onto a cocktail pick.

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Aguardiente, Guaro

Bacan Old Fashioned

by Gabe Urrutia

Ingredients

• 2 oz. Bacan Guaro 29%
• ½ oz. Banana Syrup
• 2 dashes Angostura Bitters
• 2 dashes Orange Bitters

Preparation

1. Add all ingredients into a mixing glass and stir with ice to dilute.
2. Strain over a 2×2 ice cube into lowball glass.
3. Garnish by threading a twist of orange and a cocktail cherry on pick.

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The post 4 Cocktails from Bacan Guaro appeared first on Chilled Magazine.

Source: Mixology News

Bartender Tyler Ledbetter created this cocktail with the intent of marrying the rich flavors of the Espresso Martini with the spirit-forward profile of a classic Old Fashioned.

He selected Cantera Negra Cafe liqueur for its ability to complement, rather than overpower, the Brother’s Bond Bourbon that serves as the base. The liqueur’s natural agave sweetness, with hints of vanilla and coffee, pairs beautifully with the bourbon’s caramel smoothness and subtle smokiness. A splash of Ruby Port adds a touch of purple color and depth, while orange bitters and fresh orange peel provide a citrusy balance. Ideal as a late-night or post-dinner drink, this cocktail is versatile enough to enjoy at any time.

Liqueur, Whiskey

Coffee Old Fashioned

by Sweetbriar – New York, NY

Ingredients

• 2 oz. Brother’s Bond Bourbon
• ½ oz. Cantera Negra Cafe Coffee Liqueur
• ¼ oz. Fonseca Ruby Port
• 2 dashes Orange Bitters

Preparation

1. Combine all ingredients in a mixing glass.
2. Stir ingredients.
3. Serve in rocks glass over big cube.
4. Express orange peel, then discard.
5. Garnish with a Luxardo Maraschino Cherry.

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The post Behind the Coffee Old Fashioned Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Ring in the New Year with this “Fresh Start Sour” featuring Bribón Tequila, a smooth, aged Reposado tequila with rich notes of caramel and oak.

Balanced with fresh lime juice and a touch of sweetness, this festive cocktail is the perfect way to toast to new beginnings—because who says starting the year off “sour” can’t be sweet?!

Tequila

“The Fresh Start Sour”

Ingredients

• 2 oz. Bribón Tequila Reposado
• 1 ½ oz. Fresh Lime Juice
• 1 oz. Aquafaba (or egg white)
• ½ oz. Agave
• Drops of Angostura bitters (for garnish)

Preparation

1. Add the Aquafaba to a shaker and dry shake (without ice) for 10-15 seconds until super frothy.
2. Add all remaining ingredients to the shaker, add ice and shake again.
3. Strain into a martini glass.
4. Garnish with 2-3 drops of Angostura bitters and enjoy!

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The post Ring in the New Year with the “Fresh Start Sour” appeared first on Chilled Magazine.

Source: Mixology News

Mickey Mullins, a New Orleans-based bartender at The Bower, traces his path into bartending to his deep love for hospitality.

He reflects on how the profession has helped him overcome his natural shyness,

“As someone who is really shy, bartending has helped free me from myself. I can engage with so many different people about things I love.”

His bartending journey began accidentally one Saturday night when a nightclub was short-staffed. “My ability to think on my feet landed me behind the bar, and it stuck!”

We asked Mickey to tell us more about his journey into bartending.

What inspired you to become a bartender?

I love hospitality! As someone who is really shy, bartending has helped free me from myself. I’m able to engage with so many different people about things I love! I started bartending by accident in a nightclub that was short staffed on a Saturday night. My ability to think on my feet landed me behind the bar and it stuck! I started in hospitality in the back of the house; I’ve always had a passion for food and flavors being able to transcend so many boundaries over things we enjoy brings me so much satisfaction & it’s simple and pure.

Where do you tend bar now? What makes it unique?

The Bower. The space itself has an amazing aesthetic full of live plants and an enormous courtyard. The drink menu serves to highlight not only New Orleans, but our thoughtful dishes as well. Our team is really what makes the space! COVID obviously changed the way we felt about working in food and beverage and going through that experience with our people has honestly been a blessing.

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

Honestly, it would be fellow industry workers across the city. The sense of community New Orleans has is unmatched. Peers genuinely support one another here and that is my driving force.

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

Have fun! While the amount of work can be overwhelming at times, those moments of connection are priceless. If it tastes good, it is good! Don’t be phased by trends or rules; do what tastes and looks good to you.

What is your favorite ingredient right now and why?

Montenegro! I’m using it in a few cocktails on the menu (low ABV). It adds the right amount of sweet and bitter and plays well with others.

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

It usually happens by accident, like “Do these two things taste good together?” It starts there and kind of becomes organic if it clicks.

Do you have a special technique you use or a tip for making a particular drink?

Balance. Always just try and balance your sweet/citrus/bitter/spirit, etc. Let your main ingredient do the work for you and compliment them well. Compliments get you everywhere.

Where do you see the bartending/cocktail culture headed?

Trends and fads will come and go, but people will return if something or someone is simply good. Was your interaction good? Was the drink satisfying? When you take away all the noise, people want to be connected & the most accessible way we can do this is by sharing food and drinking together. I think that will always remain what I look forward to.

Amaretto, Amaro, Liqueur

The Daydreamer

by Mickey Mullins – Chilled 100 Member

Ingredients

• 1 ½ oz. Montenegro
• ½ oz. Luxardo Amaretto
• ½ oz. simple syrup
• ½ oz. fresh lemon
• 3 dashes Angostura bitters
• ¾ oz. Aquafaba

Preparation

1. Shake hard.
2. Strain.
3. Pour into chilled Nick & Nora.

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Interested in joining The Chilled 100?

Our group of passionate and talented bartenders love the art of crafting cocktails. We are always on the lookout for the best bartenders. Membership is free. For additional information about this amazing opportunity, contact Chilled 100 National Director wendy@chilledmagazine.com or visit chilled100.com.

The post Get To Know Chilled 100 Member Mickey Mullins appeared first on Chilled Magazine.

Source: Mixology News

Whether you’re committed to a year-round alcohol-free lifestyle or kicking off 2025 with Dry January, Esmè, the Michelin-starred restaurant in Chicago, offers a range of culinary-inspired non-alcoholic cocktails.

Stevan Miller, the Bar Lead at Esmé, leverages the Michelin-starred kitchen as an extension of the bar to craft a diverse selection of spirit-free drinks tailored to the ever-evolving tasting menu, available both as part of the menu and individually.

For Stevan, the array of non-alcoholic options holds personal significance, given his choice to abstain from alcohol outside of work. He adopts an artistic approach to the beverage program, drawing inspiration from the acclaimed and ever-changing tasting menu. All syrups, shrubs, and juices are meticulously crafted in-house. Stevan has called Chicago home for the past five years and has had the opportunity to hone his craft alongside industry standouts, such as the Land and Sea Department, Frontera Group, Bokeh, and Claudia.

Stevan’s expertise in crafting cocktails and his unwavering commitment to showcasing the terroir of artisanal products garnered him acclaim and accolades during his tenure at Bokeh and Claudia. His passion for the craft has also been acknowledged, as he has earned notable achievements, such as winning the Jean Banchet Best Bartender award in 2022, receiving a Jean Banchet Nomination for Best Cocktail Bar at Bokeh, earning commendation from the Chicago Tribune for establishing “the best cocktail program in years,” and attaining National Finalist status in the JSS Shochu Competition.

“Bar Esme is a refined and intimate cocktail destination. We are dedicated to exploring the realms of flavor and artistic expression with every carefully crafted drink. The heartbeat of our creativity flows from Esme’s ability to seamlessly blend traditional art forms with unique and enticing flavors. To connect the worlds of mixology and artistic expression, we find inspiration in the ever-changing seasons and the rich tapestry of artwork that Chicago has to offer.”

When asked what inspires the Spirit-Free cocktails on the menu, Stevan reiterated the importance of artistic expression and the chance to reconnect with his heritage when crafting the menu. Stevan explains the challenges bartenders may face when creating a spirit-free menu and provides tips to overcome those challenges.

“As bartenders, we have a lexicon of classic cocktails that we can draw inspiration from. The challenge with Spirit Free menus is they don’t play by the same rules. We must find other sources of inspiration. Look for flavors that inspire you and seek to emulate them.”

Menu highlights at Esmé include

Squash Sour: seedlip spice, candied butternut squash, citrus, egg white, seasonal spices
“It begins with the syrup that remains after the kitchen candies butternut squash. We reutilize this key ingredient by adding Seedlip, citrus, and egg white. Garnished with fresh grated nutmeg and seasonal spices.”

Sandwich and Soda: coconut vanilla cream soda, miso mushroom foam
“Only found on our NA pairing menu, this cocktail is meant to resonate with a dish where cabbage and rye spice take center stage. Nothing can compare to the classic Sandwich and soda. This cocktail also is an homage to the 1964 work by Roy Lichtenstein. All together this course evokes a classic American experience with a fresh perspective.”

Cherry Chile Jam: Michigan cherries, ancho and guajillo chiles, seedlip grove, hibiscus ice.
“Mild spice adds depth to an ever-changing NA cocktail experience. As the hibiscus ice melts it folds into the initial candy-like flavors of the drink to bring a balancing bitter composition.”

The post We Ask Stevan Miller of Esmè about Spirits-Free Drinking appeared first on Chilled Magazine.

Source: Mixology News

Few things are as inconvenient as a hangover. After a long night of drinking, everyone has their own idea of a miraculous fix, but one cocktail was invented particularly to “rouse the dead,” thus the name Corpse Reviver.

Considered to be a pre-Prohibition libation, this recipe dates to the 1870s. This cocktail is created using only 5 ingredients, Absinthe, ¾ ounce London dry gin, ¾ ounce Lillet blanc, ¾ ounce orange liqueur, and ¾ oz freshly squeezed lemon juice. This is a very floral drink, with many citrus notes mixed in. Choosing a strong gin will help elevate your cocktail to the next level. Here is our list of the perfect London Dry gins for your Corpse Reviver No. 2!

Bombay Sapphire

Boasting 10 hand-picked botanicals from all over the world, this distinctive, blue-tinted gin is an excellent choice for your cocktail. Your Corpse Reviver No. 2 will have a lovely and exotic edge thanks to the notes of juniper, coriander, citrus, and spices, which are delicately harmonized in this spirit.

No. 3 London Dry Gin

Winning ‘World’s Best Gin’ numerous times, this is a wonderful addition to our Gin selections. This spirit’s three major taste notes will not overpower the drinker, enabling the other ingredients in the cocktail to shine through. The juniper, citrus, and spice will serve to balance out the Lillet blanc, and the citrus flavors will complement the orange liqueur well.

Junipero Gin

With multiple prestigious awards, this gin is a well balanced and aromatic choice for this recipe. The strong flavor of the juniper berry is the front runner in this flavor profile. This brands unique distilling process in copper pots allows for a bold and robust palate. The use of multiple different types of citrus pairs perfectly with the orange and lemon in the recipe.

Beefeater London Dry Gin

This gin is ‘The World’s Most Awarded Gin’, making it an obvious choice for our list. With a clean and smooth flavor, this gin will allow the flavors of the recipe to shine through. The lemon peel, orange peel and almond create a sweet spirit, enhancing the citrus flavors in the cocktail.

Tanqueray London Dry Gin

Created in the 1830s, this innovative spirit was developed using bold and inventive ideas. The fresh use of juniper berries, coriander, angelica, and licorice creates a well-balanced herbal spirit, with a dry finish. The balance between these flavors and the Lillet blanc is perfect and will help to make an amazing Corpse Reviver No. 2.

The post Top 5 Gins for a Perfect Corpse-Reviver No. 2 appeared first on Chilled Magazine.

Source: Mixology News

Just in time for the holiday and hosting season, Templeton has released its new Flagship Templeton Straight Rye Whiskey ($29.99).

Ideal for elevating the classic cocktails, this new signature recipe is 90 Proof with a bold, enticing flavor. Below are two recipes using the new release that are perfect to warm you up in the chilly weather.

Check them out!

Liqueur, Whiskey

Templeton Straight Rye Whiskey Espresso Martini

Ingredients

• 2 oz. Templeton Straight Rye Whiskey
• 1 oz. Kahlúa
• 1 oz. Espresso
• ½ oz. Simple Syrup

Preparation

1. Combine all ingredients in a shaker with ice.
2. Shake vigorously for 10-12 seconds.
3. Strain into a chilled martini glass and garnish with coffee beans for a refined finish.
4. Enjoy this dynamic blend of spirits and caffeine!

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Liqueur, Sparkling Wine, Whiskey

Templeton Straight Rye Old Man Winter

Ingredients

• 1 ½ cups Templeton Straight Rye Whiskey
• ½ cup Bénédictine
• ½ cup Apricot Liqueur
• 1 cup Freshly Squeezed Lemon Juice
• 1 bottle Sparkling Wine

Preparation

1. Mix Templeton Straight Rye Whiskey, Bénédictine, Apricot Liqueur, and Lemon Juice in a punchbowl.
2. Chill for at least 30 minutes.
3. Before serving, add sparkling wine and stir.
4. Enjoy Templeton’s festive punch!

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The post 2 Winter Cocktails from New Templeton Straight Rye Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Patrick Blair is the Beverage Director at both City Cellar Wine Bar & Grill and Barrio.

Photos by Sally Shorr/The Buzz Agency

Prior to these current roles, he was an Operations Manager for a top five craft brewery in the state of Michigan. Beverage sales, marketing, and knowledge have always been a career passion of his. Blair’s degree in Hospitality business is symbolic of his passion for helping others, especially in the restaurant industry. “It has always been a huge part of who I am,” he adds.

Chilled spoke with Patrick to learn more about the beverage programs he supervises, how to run a prosperous bar program, and much more.

Tell us about City Cellar Wine Bar & Grill and Barrio, and what guests can expect while visiting.

Guests can expect a dual threat in the amazing offerings that City Cellar and Barrio have. If you are looking for a more relaxed, outdoor vibe, then Barrio is the place to be. I would argue it’s one of the best patio bars in the city, with amazing specialty cocktail offerings and a wide variety of Spanish style food that will check all of your craving boxes.

City Cellar is an American style made from scratch kitchen that has an incredible wine list and delectable food. We are the area’s premier dinner destination because of our amazing service staff that will ensure your experience is one to remember.

Tell us about their beverage programs and inspiration.

Our beverage programs and inspirations are based on a variety of factors such as consumer-based feedback and suggestions, market trends and location trends that really fuel our decisions behind the scenes.

What are the fan favorite beverages?

Cocktail – Perfect Pear

Beer – Wynwood La Rubia Draft

Wine – The Prisoner Cabernet

Give 3-4 tips on running a successful beverage program.

Always put the guests wants, needs and suggestions first.

Don’t be afraid to experiment with trial and error to perfect your cocktail recipes.

Go above and beyond when bringing new wines to your bar. Make meetings and tastings with your distributor partners.

Have fun with your staff and make sure that they are upselling!

What advice would you give to bartenders out there looking to improve their craft?

My advice would be to go back to the basics. Once you have a solid bartending base as far as knowledge, technique, and delivery, then you can really dive into the fun aspects of bartending like experimentation and even flare!

What is your go-to cocktail? Why is it special?

My go-to cocktail is the Espresso Martini. A simple, yet elegant way to show your friends, family, or date you know how to have a good time.

Favorite food and drink pairing? The stranger/more unique, the better!

My favorite food is the Bourbon Street Skirt Steak, paired with the Red Eye Express, a Remy VSOP cognac espresso martini. If I were drinking a beer with it, I would choose the Sam Adams Oktoberfest (newest seasonal offering) or I would pair this with a glass of the Au Bon Climat Pinot Noir.

The post We Ask Beverage Director Patrick Blair About Running a Wine Bar appeared first on Chilled Magazine.

Source: Mixology News