January 2025

For the 10th consecutive year, Monin Americas has announced its Flavor Trend predictions for the year ahead.

Monin’s dedication to innovation is driven by an ongoing passion for discovering new flavors. As the brand marks 10 years of flavor predictions, its experts reflect on the meticulous process behind their trend insights. This year, Monin explores how social media trends, alternative energy sources, locally sourced seasonal ingredients, and nostalgic, comforting dishes will shape menus and craft unforgettable dining experiences.

Monin develops its annual Flavor Trends through a combination of proprietary and secondary research analyses. Employing an “eye-to-the-street” approach, the brand’s cross-functional team gathers insights from various empirical sources, including global market excursions and the exchange of trend information with Monin beverage and culinary developers across the globe.

Read on for this year’s trends and explore new cocktails, mocktails, and culinary creations.

The ‘Reel’ World

In a “phone eats first” world, visual appeal matters as much as taste to today’s consumers. With social media fueling viral flavor trends, algorithms now play a significant role in influencing consumer preferences—and, in turn, shaping menu offerings. With social media driving the latest viral flavor trends, algorithms have more power than ever to shape consumer choices. More than 50% have purchased a food, beverage, or ingredient just because they saw it on social media, and half of Gen Z say that algorithms know their tastes better than their own family (Vogue Business/Archrival).

Expect influencers and brands to “reel” in viewers with content featuring show-stopping cocktails, mocktails, and culinary dishes. Also trending are desserts and beverages featuring unique textures and sensory experiences, from the viral “Dubai chocolate bar” to smoked cocktails, creamy dirty sodas, and crackling lattes. Expect to see operators offer their own twist on popular viral trends to entice patrons to try a flavor experience they can’t get at home!

Non-Alcoholic

Banksy Mocktail

Ingredients

• 1/2 oz. Monin Cinnamon Syrup
• 1/2 oz. Monin Orange Tangerine Syrup
• 1 oz. Cranberry Juice
• 2 oz. Black Tea, fresh brewed
• 3 dashes Bitters
• Elderflower Infused Cold Foam, to top
• Garnish: Banksy edible cocktail wafer, Elderflower infused cold foam

Preparation

1. Chill 8 oz. serving glass.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into chilled serving glass.
4. Add garnish and serve.

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Non-Alcoholic

Fire Crackle Coffee

Ingredients

• 1/2 oz. Monin Dulce de Leche Sauce
• 1/4 oz. Monin Hot Honey Syrup
• 2 shot(s) Espresso
• Cold Milk, to fill
• Garnish: Whipped cream, Chili pepper, Chocolate shards, Chocolate lined cup

Preparation

1. Fill 16 oz. serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Stir gently to mix.
4. Add garnish and serve.

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Non-Alcoholic

Strawberry Dubai Chocolate Bar

Ingredients

• 3 Tbsp. Unsalted Butter
• 2 cups Kataifi
• 1/4 cup Pistachio Butter
• 1/4 cup Monin Strawberry Purée
• 16 oz. high quality Bittersweet Chocolate
• 8 oz. high quality Bittersweet Chocolate, finely chopped

Preparation

1. In a small nonstick pan, melt the butter over medium heat until foaming.
2. Add in the kataifi and cook until golden brown throughout (about 10 minutes), stirring occasionally.
3. While the kataifi cooks, in a mixing bowl combine the puree and pistachio butter, mixing until well combined.
4. Set up a double boiler and place the desired chocolate bar mold onto a sheet tray for ease of transportation.
5. Once the kataifi is cooked, mix in with the pistachio butter mixture until well combined and set to the side to fully cool.
6. While the filling cools, add the 16 oz of chocolate to the double boiler, mixing until fully melted and a temperature of 115 degrees Fahrenheit is reached.
7. Remove the chocolate from the heat and stir in the finely chopped chocolate, stirring until a temperature of 86 degrees Fahrenheit is reached.
8. Return the chocolate to the heat for 15-20 seconds, or until a temperature of 89 degrees Fahrenheit is reached.
9. Pour the tempered chocolate into the chocolate bar molds and drain the excess by holding the molds upside down, reserving the excess chocolate.
10. Transfer the molds to the freezer and allow to cool for 5 minutes.
11. Fill the molds with the pistachio filling and top with more tempered chocolate, using a spatula to smooth out the surface and scraping off excess chocolate.
12. Transfer the bars to the freezer and allow to chill for 15 minutes before removing the bars from their molds and serving.

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Wild & Wired

Bold alternatives to traditional coffee offering energy or functional benefits, such as matcha, mushroom coffee, protein coffee and energy refreshers, are redefining the coffeehouse experience.

Younger generations are leading the charge in this energy revolution, and their interests lie in iced energy refreshers wired with caffeine and mood boosters, vibrant colors, and flavors. Customized flavor combinations and limited-time offerings will appeal to adventurous customers and transform the traditional coffee break into a new and exciting experience.

Non-Alcoholic

Golden Lion's Mane Latte

Ingredients

• 1 oz. Monin Golden Turmeric Syrup
• 8 oz. Lion's Mane Tea
• Steamed Milk, to fill
• Garnish: Star Anise

Preparation

1. Combine ingredients, except milk, in 16 oz. serving cup.
2. Stir and set aside.
3. Steam milk in pitcher.
4. Pour steamed milk into serving cup, stirring gently.
5. Garnish.

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White Wine

Limoncello Berry Spritz

Ingredients

• 1 oz. Lemoncello
• 1 oz. Brilliance Berry Blue Energy
• 4 oz. Prosecco White Wine
• Club Soda, to top
• Garnish: Lemon Wheel, Mint sprig

Preparation

1. Fill 16 oz. serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Stir gently to mix.
4. Add garnish and serve.

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Non-Alcoholic

Cold Brew BBQ Sauce

Ingredients

• 2 cups BBQ sauce
• 1/4 cup Monin Cold Brew Coffee Concentrate
• 1 Tbsp. Sriracha
• Salt to taste
• 1/2 stick Unsalted Butter

Preparation

1. Combine all the ingredients except for the butter in a small sauce pot and set to medium-high heat.
2. Bring the mixture up to a boil and remove from heat.
3. Add in the butter and mix until completely incorporated.
4. Taste for seasoning and serve immediately or store in a tightly sealed container in the refrigerator.

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From Seed to Sip

As consumers increasingly value locally sourced and sustainable options, they look to learn more about the journey that ingredients make from garden to glass. Emphasizing seasonality and traceability not only celebrates local and sustainable sourcing, but also creates a deeper connection with customers. Operators can experiment by pairing fresh herbs, florals and exotic citrus with popular fruits like peach, coconut and blueberry to create unique seasonal coffees, cocktails, iced teas, refreshers and desserts.

Ingredients like butterfly pea, lavender, and yuzu are set to make an even bigger impact on U.S. menus, with Datassential projecting double-digit growth over the next four years. Operators can embrace this trend by pairing fresh herbs, florals, and exotic citrus with familiar favorites like peach, coconut, and blueberry to craft standout seasonal coffees, cocktails, iced teas, refreshers, and desserts.

By showcasing the origins and journey of these unique ingredients, operators can weave compelling narratives that elevate every sip into a memorable experience. Highlighting seasonality and traceability not only celebrates sustainable and local sourcing but also fosters a deeper connection with customers, building trust and loyalty through flavors that resonate.

Non-Alcoholic

Mint Dill Vinaigrette

Ingredients

• 1/2 cup Rice Wine Vinegar
• 6 Dill Fronds
• 6 pumps Monin Mint Concentrated Flavor
• 2 Tbsp. Honey
• 1 Tbsp. Dijon Mustard
• 1 Garlic Clove
• 1 cup Oil

Preparation

1. In a blender combine all ingredients – except for the oil – and blend together.
2. With the blender running, slowly drizzle in the oil until fully emulsified. Season to taste with salt.
3. Place into a container, cover tightly and refrigerate until use.

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Sparkling Wine

Yuzu Champagne Granita

Ingredients

• 1 1/2 cups Champagne
• 1 cup Water
• 1/2 cup Monin Yuzu Purée
• Pinch Salt

Preparation

1. In a mixing bowl, whisk all ingredients together until well combined.
2. Transfer to long and shallow container and store in the freezer until completely frozen (about 4-5 hours).
3. Once completely frozen, remove from freezer and scrape the ice with a metal fork until the entire ice block has become a snow-like texture.
4. Optionally garnish with a drizzle of honey, crème fraiche, and basil.

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Tequila, White Wine

Rosarita

Ingredients

• 1 oz. Tequila
• 1/2 oz. Fresh Lime Juice
• 3/4 oz. Monin Elderflower Syrup
• 1 pump(s) Monin Passion Fruit Concentrated Flavor
• 2 oz. Prosecco White Wine
• Garnish: Honey grapefruit cold foam, Firestick edible flower, Sprinkle of black lava salt

Preparation

1. Chill Coupe glass.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Stir vigorously to chill, and strain into chilled serving glass.
4. Add garnish and serve.

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The Hidden Gem

Consumers are increasingly on the lookout for “hidden gems” —restaurants that offer authentic, high-quality experiences. Menus featuring regional specialties, signature classics, or creative spins on comfort foods foster connection and keep guests coming back. With over 80% of consumers enjoying comfort foods weekly and 53% seeking authenticity (Datassential), the demand for meaningful dining experiences is on the rise.

Millennials and Gen Z, in particular, love inventive twists on nostalgic favorites, like hot honey cornbread or elevated peach cobbler. With 63% of U.S. diners prioritizing atmosphere and experience (US Foods), operators can blend familiar flavors with adventurous touches to stand out. By creating dishes and beverages that evoke nostalgia or spark emotional connections, restaurants can leave a lasting impression and inspire repeat visits.

Liqueur, Vodka

Toasted Hazelnut Carajillo

Ingredients

• 1 oz. Vodka
• 1 oz. Vanilla Liqueur
• 1/2 oz. Monin Roasted Hazelnut Syrup
• 1 oz. Espresso
• Sweet Cold Foam, to top

Preparation

1. Combine ingredients in shaker in the order listed, except sparkling beverage.
2. Cap and shake vigorously.
3. Strain into chilled Coupe glass.
4. Top with sparkling beverage.
5. Garnish with mint.

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Non-Alcoholic

Peach Cobbler Mocktail

Ingredients

• 3/4 oz. Monin Peach Purée
• 1/4 oz. Monin Spiced Brown Sugar Syrup
• 2 oz. Fresh Brewed Black Tea
• 1/2 oz. Fresh Lemon Juice
• 3 dash(es) Bitters (DISC.)
• Garnish: Mint, Cinnamon stick, Graham cracker rim or crumbs, Peach

Preparation

1. Chill serving glass.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into chilled serving glass.
4. Add garnish and serve.

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Treat Yourself

Nothing beats an afternoon sweet treat! Today’s consumers embrace little luxuries like decadent sauces, tasting flights, and unique add-ons to make every bite feel special. With 53% choosing the most delicious-sounding items (Datassential), indulgences like mini churros, cookie butter desserts, and elevated coffee drinks with seasonal flavors and creamy foams are in high demand. Shareable treats and rich, approachable flavors satisfy the growing desire for indulgence, one delightful bite at a time.

Non-Alcoholic

First Class Flight

Ingredients

• 1/2 oz. Banana Syrup
• 1/4 oz. Monin Spiced Brown Sugar Syrup
• 3/4 oz. Monin Tiramisu Syrup
• 1/2 oz. Monin Pistachio Syrup
• 1/4 oz. White Chocolate Syrup
• Fill with prepared Latte
• Garnish: Pistachio macaroon, Brûléed banana slices, Dehydrated ice cream sandwich

Preparation

1. Combine ingredients, except milk, in serving cup.
2. Stir and set aside.
3. Steam milk in pitcher.
4. Pour steamed milk into serving cup, stirring gently.
5. Garnish.

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Whiskey

Oak And Smoke Old Fashioned

Ingredients

• 2 oz. Premium Bourbon
• 2 pump(s) Monin Oak Barrel Concentrated Flavor
• 1/4 oz. Monin Pure Cane Syrup
• 2 dash(es) Bitters (DISC.)
• Garnish: Orange peel, Beef, mushroom, roasted potato skewer

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Stir vigorously to chill, and strain into serving glass with ice.
4. Add garnish and serve.

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ABOUT MONIN GOURMET FLAVORINGS:
Founded in 1912 in Bourges, France, and family-owned and operated for three generations, Monin is the premier provider of flavoring products for creating specialty beverages and elevated culinary solutions. With manufacturing facilities on three continents and product availability in more than 150 countries, Monin is recognized as the leading global flavor solution provider. For more information, visit monin.com.

The post Monin’s 2025 Flavor Trend Predictions Plus Fun Recipes appeared first on Chilled Magazine.

Source: Mixology News

Eau Claire Distillery, one of Canada’s most renowned craft distilleries and the recent recipient of the “Best in Class” Canadian Whisky award at the prestigious 2024 San Francisco World Spirits Competition, has announced new distribution partnerships across a dozen U.S. markets, with plans to expand into additional states later this year.

As of the first quarter of 2025, Eau Claire’s award-winning products will be available through Empire Distributors in Colorado, Georgia, and Tennessee, as well as in Arkansas, Kansas, Kentucky, Michigan, Nebraska, Oklahoma, Texas, and the control states of Montana and Wyoming.

“Thanks in part to our friends in the bourbon industry, U.S. consumers from across all demographics have discovered a newfound love for brown spirits, particularly small-batch craft brands. But among Canadian whisky, for many years the big brands have dominated this category, so until now people haven’t had much opportunity to discover true farm-to-glass, high-quality Canadian whisky, like Eau Claire,” said Andy Teubner, Eau Claire’s Chief Growth Officer who leads the company’s expansion into international markets, focused particularly on the United States and Europe.

“In many ways, Eau Claire is redefining the perception of Canadian spirits, and we couldn’t be more excited to introduce our world-class products to American consumers.”

“We’re seeing tremendous interest for Canadian whisky in the U.S., especially among whisky drinkers looking for high-quality, yet accessibly priced bottles,” added Gary Wolfe, Vice President and Chief Operating Officer at Atlanta-based Empire Distributors.

“Brands like Eau Claire are helping to revitalize and expand the Canadian whisky market, and we’re very proud to bring them into our portfolio of innovative spirits.”

From the company’s distillery in the foothills of the Canadian Rockies, Eau Claire distills and bottles award-winning whiskies, gin, vodka, RTDs, and other spirits. The brand’s flagship product, Rupert’s Exceptional Whisky, defeated some of the largest distilleries in Canada to achieve “Best in Class” honors in Canadian Whisky at the 2024 San Francisco World Spirits Competition, after being awarded Platinum status (Double Gold medals three years in a row) by the competition’s panel of influential industry judges.

By this Summer, Eau Claire brands will be distributed in almost half of all U.S. states, with a concentration on the Midwest and Upper Midwest portion of the country. Eau Claire products are also available for purchase online for delivery to numerous U.S. states through eauclairedistillery.com.

About Eau Claire Distillery

Eau Claire Distillery is Alberta’s first craft distillery, dedicated to producing premium, small-batch, farm-to- glass spirits, including award-winning whiskies, gins, vodkas, and ready-to-drink cocktails. Located in Turner Valley, 30 minutes from Calgary, Eau Claire is recognized for its traditional production methods, sustainability efforts, and the unique character of its handcrafted spirits. With a deep respect for its agricultural roots, the distillery brings the best of Alberta to the world. Learn more at eauclairedistillery.com.

The post Eau Claire Canadian Whisky Expands Into U.S. appeared first on Chilled Magazine.

Source: Mixology News

Aaron Melendrez’s path to becoming a mixologist was shaped by his early experiences in hospitality and his passion for exploring new flavors.

He worked his way up through various roles in the restaurant industry and developed a deep understanding of ingredients and flavors. Over time, he found himself working alongside bartenders, and that’s when he felt a calling to be behind the bar. “I believed I could not only match what was being done but also bring something unique to the craft that didn’t already exist.” This desire to create something fresh and innovative drove him to pursue mixology and to develop his own approach to the craft.

Although Aaron is sometimes described as a “flavor alchemist,” he prefers to call himself a “flavor expert,” particularly in beverages. For him, mixology is an opportunity for self-expression.

“Most importantly, I make flavors for myself, things I know I’ll enjoy, hoping that by putting a bit of myself out there, people will connect with it.”

Aaron creates drinks that reflect his personal experiences and moments in his life. He compares the process to writing a song or a poem, noting that mixology is, at its core, “about recreating memories in the form of a beverage.”

Aaron’s Mexican-American heritage plays a significant role in shaping his mixology style, especially in his approach to what he calls “Mexology.” Growing up in a lower-middle-class household, Aaron learned to be resourceful and creative with what was available.

“That’s what being Mexican-American means to me—coming from a family that didn’t have all the opportunities or privileges but embracing that migrant life of working with what you have.”

This sense of resourcefulness has directly influenced his ability to create unique, flavorful drinks using simple, accessible ingredients.

Aaron’s collaboration with Hpnotiq is another example of how he brings his personal touch to mixology. Hpnotiq has always been a part of his drinking history, but not in the context of mixology.

“Hpnotiq complements what I do because it’s connected to so many memories of drinking it in different ways, but never in the form of mixology.”

The opportunity to use Hpnotiq in classic cocktails has allowed him to experiment with its unique qualities and integrate it into more refined drinks.

One of Aaron’s most exciting combinations involves blending Hpnotiq with mezcal, a drink he associates with the bold, smoky flavors of Oaxaca, Mexico. When he drinks Hpnotiq, he immediately tastes notes of tropical fruits, which led him to pair it with mezcal, whose smoky flavor complements those notes. This combination reflects his love for both ingredients and his desire to create something fun and refreshing that brings out the best in each.

For novice and at-home bartenders, Aaron’s advice is both simple and encouraging: “Have fun and don’t be afraid to mess up. Drink all your creations and learn from them.” He believes that making mistakes is an essential part of the learning process, and he encourages others to keep refining their recipes and not to gatekeep.

“Keep trying to perfect that recipe, and when you get it right, share it with your friends.”

Looking to the future, Aaron is excited about the growing trend of making high-end cocktails more accessible to a broader audience.

“What really excites me are bars and restaurant concepts that can execute highbrow drinks but present them as approachable, social drinks.”

He envisions a future where great cocktails are available in casual settings. “Think of it as democratizing the elevated drinking experience—having amazing cocktails in a casual day-drinking patio bar setting, rather than limiting great drinks to upscale venues.”

The post We Ask Bartender and Flavor Alchemist Aaron Melendrez About Crafting Cocktails appeared first on Chilled Magazine.

Source: Mixology News

B-Prime Steakhouse at Borgata in Atlantic City, NJ is where modern meets classic, offering a fresh twist on the traditional steakhouse experience.

The atmosphere is lively and inviting, with a mix of 80s tunes and current hits setting the stage for a fun, upscale meal. Whether you’re grabbing a drink at the bar or enjoying dinner in the lounge, it’s truly a “cut” above the rest.

Chef Howard Stilianessis brings decades of experience to the kitchen, having worked at top spots like the Venetian Resorts and MGM Aria City Center in Las Vegas. After running his own restaurant in New Jersey, he’s now bringing his culinary expertise back to B-Prime. “Our atmosphere is fun, lively, and contemporary, with a focus on quality.” His approach to the menu is all about knowing where the ingredients come from and how they’re raised, ensuring every dish is fresh, flavorful, and responsibly sourced.

Guests can dive into fan favorites like Tuna Tartare and Wagyu Cheesesteak Bites. The Wagyu ribeye, sliced daily and served with a mix of cheeses, is a melt-in-your-mouth delight! For the ultimate steak experience, try the Delmonico, Rib Cap, or the impressive 42 oz. Tomahawk; big, bold, and full of flavor. Their twist on the classic Cacio e Pepe, featuring a Japanese-style Onsen egg and finished tableside with fresh grated Locatelli Pecorino, is a must-try, according to Stillianessis. For fish lovers, the miso-glazed Chilean sea bass is also a hit. And here’s the real “steak” in the game: B-Prime is now the only spot in New Jersey serving certified Kobe beef.

“We have received certification from the Kobe Beef Marketing and Distribution Promotion Association of Japan, allowing us to provide our guests with this exclusive, premium-quality beef.”

Daniele Mastrangelo, the General Manager at B-Prime Steakhouse, brings a wealth of experience and a lifelong passion for the hospitality industry. His journey began in Italy, where he spent his summers in Campagna with his grandparents, who owned a Pasticceria/Café. “I loved watching the locals play cards and sip espresso.” During his free time, he’d ride his uncle’s Vespa or play pinball in the back of the café. This early exposure to the joy of food and service ignited his passion for the restaurant industry.

Mastrangelo’s career took off in New York City, where he worked with Pino Luongo at Coco Pazzo before spending a decade with Wolfgang Puck and another ten years with Bobby Flay. When B-Prime was set to open, he was thrilled to join the team and be part of the operation from the ground up. At B-Prime, Mastrangelo ensures that guests are welcomed into a contemporary, lively space, with their lounge and bar areas offering their dinner menu all night, providing a welcoming atmosphere.

The cocktail menu at B-Prime features innovative takes on classic drinks. Their signature cocktails include an Old Fashioned made with Heaven’s Door bourbon, refreshing red and white Sangrias, and the unique Gold Strike, which combines American Honey bourbon and fresh honeycomb. The cocktails are inspired by both the seasons and guest feedback: “We aim to create drinks that reflect the time of year and cater to the preferences of our patrons.” Popular ingredients used in the cocktails at B-Prime include passion fruit, sugar cane, honeycomb, and Orgeat-Almond syrup. When asked about his favorite drinks, Mastrangelo shared two go-to cocktails: the Summer Spritz, a refreshing blend of Limoncello, Prosecco, crushed ice, mint, and lemon, perfect for warm weather, and the classic B-Prime Old Fashioned, a drink that “never fails to satisfy.”

Together, Stilianessis and Mastrangelo have created a dynamic dining experience at B-Prime, where high-quality steaks, inventive cocktails, and a lively atmosphere come together to offer guests a memorable, modern twist on the classic steakhouse experience.

The post Where Modern Meets Classic, B-Prime New Jersey appeared first on Chilled Magazine.

Source: Mixology News

This year, Lunar New Year falls on Wednesday, January 29th — a vibrant holiday observed across Asia and around the world to mark the start of the lunar calendar.

Inspired by the bold flavors and rich traditions of Lunar New Year, these cocktails embody the essence of prosperity, happiness, and fresh beginnings. Each libation is thoughtfully crafted to honor the season’s vibrant energy, paying homage to its symbolic spirit while inviting you to toast to good fortune, joy, and renewal in the Year of the Snake. Check them out below.

Fireworks are a Lunar New Year tradition — celebrate with a cocktail that embodies the season’s spirit: vibrant, bold, and full of life.

Vermouth, Whiskey

The Firecracker

Ingredients

• 1 ½ oz. Teeling Small Batch Irish Whiskey
• 1 oz. Fresh Grapefruit Juice
• ½ oz. Martini Riserva
• ½ oz. Simple Syrup
• 1 dash Orange Bitters

Preparation

1. Add all ingredients to a cocktail shaker.
2. Shake until chilled and fine strain in a rocks glass over ice.
3. Garnish with a grapefruit slice.

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This serve combines BACARDÍ Spiced rum, lemonade, and peach tea for a sweet, refreshing sip that celebrates the vibrant spirit of the Lunar New Year.

Rum

Peach Blossom Bliss

Ingredients

• 1 ½ oz. BACARDÍ Spiced
• 1 ½ oz. Lemonade
• 1 ½ oz. Peach Tea
• 1 Lemon Wedge
• 1 Mint Sprig

Preparation

1. Fill a highball glass with cubed ice.
2. Pour in the BACARDÍ Spiced Rum, followed by the lemonade and peach tea.
3. Give it all a gentle stir.
4. Garnish with a lemon wedge and mint sprig.

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Celestial Citrus blends ST‑GERMAIN, PATRÓN Silver tequila, and fresh lime juice for a zesty, refreshing drink that adds a bright touch to your celebrations.

Liqueur, Tequila

Celestial Citrus

Ingredients

• 1 oz. ST‑GERMAIN
• 1 ½ oz. PATRÓN Silver tequila
• ¾ oz. Fresh Lime Juice
• Lime Wedge (for garnish)

Preparation

1. Combine the St‑Germain, tequila and fresh lime juice into a shaker.
2. Add ice into the shaker and shake vigorously until it is nicely chilled.
3. Strain over ice in a rocks glass.
4. Garnish with a lime wedge.

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Cognac, Sparkling Wine

The Lucky Lychee

Ingredients

• 2 oz. D'USSÉ XO Cognac
• 1 Lychee
• 1 Fresh Strawberry
• ½ oz. Simple Syrup
• 2 Dashes Rhubarb Bitters
• Ace of Spades Champagne, to top

Preparation

1. Muddle lychee, strawberry and simple syrup in a shaker.
2. Add D'USSÉ, rhubarb bitters and ice.
3. Shake vigorously and strain into a chilled coupe glass.
4. Top with champagne.

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The Sapphire Spritz is a sparkling tribute to the sapphire, the lucky gemstone of the Year of the Snake. This Lunar New Year, raise a glass to a year of fortune and prosperity with this vibrant and bubbly sip.

Gin, Sparkling Wine

Sapphire Spritz

Ingredients

• 1.5 oz. Bombay Sapphire Premier Cru
• ¾ oz. Lemon Juice
• ¾ oz. Simple Syrup
• 2 oz. Champagne
• Lemon Twist (for garnish)

Preparation

1. Add the Bombay Sapphire Premier Cru, lemon juice, and simple syrup to a shaker.
2. Shake, strain, and top with champagne and garnish with a lemon twist.

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The Golden Prosperity is a rich and elegant blend of Aberfeldy 12, local honey, and bitters, symbolizing sweet fortune and warmth for the Lunar New Year.

Whiskey

Golden Prosperity

Ingredients

• 2 oz. Aberfeldy 12 Single Malt Scotch whisky
• 1 bar spoon of Local Honey
• 2 dashes Angostura Bitters
• 2 dashes Orange Bitters

Preparation

1. Add the honey syrup, bitters and Aberfeldy 12 Years Old to a mixing glass, add ice and stir to dilute.
2. Pour into a rocks glass.
3. Add some cubed ice.
4. Cut and twist an orange zest expressing the oils over the drink and discard.

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Raise a glass to the Year of the Snake with the Serpent’s Charm. This decadent cocktail blends rich chocolate and luscious cherry, creating the perfect sip to toast a prosperous and flavorful Lunar New Year.

Liqueur, Whiskey

Serpent's Charm

Ingredients

• 1 ½ oz. Dewar's 12 Year Scotch Whisky
• ¾ oz. Martini & Rossi Rubino
• ¾ oz. Martini & Rossi Bitter
• 1 oz. Cherry Juice
• 2 dashes Chocolate Bitters

Preparation

1. Add all ingredients to mixing glass and stir with ice until chilled.
2. Add melted chocolate to base of glass and add cherry and mint as garnish.

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A vibrant celebration of new beginnings, blending the bold richness of Santa Teresa 1796 Arabica Coffee Cask rum, symbolizing prosperity and energy for the new year ahead.

Rum

Lunar Roast Fizz

Ingredients

• 1 ½ oz. Santa Teresa 1796 Arabica Coffee Cask Rum
• ½ oz. Cold Brew
• ¼ oz. Orgeat
• Soda Water, to top

Preparation

1. Build in Collins glass with ice, then gently stir until combined.
2. Garnish with an orange twist.

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The post Celebrate The Lunar New Year With These 8 Cocktails appeared first on Chilled Magazine.

Source: Mixology News

We tend to reach for spirits when the weather is cold with hope that they will warm us from inside out.

While we love bourbon whiskey, single malt Scotch whisky, mature tequila, mezcal, and even dark rum, our favorite winter tipple is rye whiskey.

For those new to this whiskey variety, rye whiskey is exactly as the name suggests. While bourbon (among many more rules and regulations) must be made from a mash bill of at least 51% corn, to make a rye whiskey, the spirit must be made with a mash bill of at least 51% rye (although many are much higher). Secondary ingredients include corn, malted barley, wheat, and other grains.

While aromas and flavors vary based on the percentage of rye included, the secondary grains, and the barrel (and amount of time it’s matured), rye whiskeys are typically spicy and herbal with notes of vanilla beans, caramel, oak, wintry spices, and cracked black pepper. It’s warming, complex, and perfect for the winter months.

Now that you’ve learned a little about this spicy, warming whiskey, it’s time to find some to add to your home bar cart. Below, you’ll find five of our favorite rye whiskeys. Keep scrolling to see them all.

Alberta Cask Strength Rye

This cask strength Canadian rye whisky was named as the “World Whisky of the Year” in the 2021 ‘Jim Murray’s Whisky Bible’. Matured for a minimum of five years, and using 100% Canadian prairie rye, it’s known for its complex flavor profile featuring notes of maple candy, vanilla beans, orchard fruits, candied nuts, oak, and spicy cracked black pepper.

Sagamore Spirit Rye Whiskey

Sagamore Small Batch is crafted from 100% Maryland-distilled rye whiskey, using grains sourced through Sagamore Spirit’s dedicated Farm-to-Table process. These grains are used to create high-rye and low-rye whiskeys that are both triple distilled and matured for 4-6 years before being blended in small 20-barrel batches. The blending of two straight whiskeys gives complexity, while the triple distillation process enhances its distinct smoothness. Perfect for sipping when its cold outside.

Rittenhouse Rye

Named for Rittenhouse Square in Philadelphia, this expression is a 100-proof, bottle-in-bond whiskey beloved by bartenders and drinkers alike. Matured for a minimum of four years, this popular rye whiskey is known for its memorable flavor profile of caramelized sugar, dried fruits, cocoa, maple candy, vanilla, and gentle spices.

Knob Creek 7-Year Rye

While beloved for their bourbons, you can’t go wrong with Knob Creek 7-Year Rye on a cool winter night. Matured in deeply charred oak barrels for seven years, this 100-proof whiskey features a high-corn mash bill giving it a complex, nuanced flavor palate featuring notes of caramelized sugar, toasted vanilla beans, rich oak, and peppery rye spice.

Sazerac Rye

With a history dating back to the 1800s in New Orleans, Sazerac Rye is truly a timeless expression. The whiskey that the Sazerac cocktail is named for is known for its memorable flavor profile featuring hints of vanilla, cloves, candied fruits, and peppery rye.

High West Double Rye

If you’ve never tried High West Double Rye, now is the time. This whiskey gets its name because it’s a marriage of two rye whiskey that are each aged for two years. The result is a noteworthy sipping whiskey loaded with flavors like mint, honey, vanilla, and cracked black pepper.

The post 6 of The Best Rye Whiskeys to Guarantee A Spicy Winter, Ranked appeared first on Chilled Magazine.

Source: Mixology News

For decades, New York City’s members-only clubs have symbolized exclusivity—often accompanied by hefty price tags.

But Wolfe’s Den, a new members-only club nestled inside the stylish Elsie Rooftop in Bryant Park, is changing the narrative. Launched in early January, Wolfe’s Den redefines luxury with memberships starting at just $1,000—and ensures its beverage program is every bit as refined as expected from a sophisticated social club.

Sipping in Style: A Standout Beverage Program

Wolfe’s Den takes inspiration from Elsie de Wolfe, an iconic tastemaker known for her love of hosting elegant soirées. The private club pays homage to her legacy with an upscale food and beverage program designed to shine at every gathering. Signature cocktails like the Den Mule—featuring The Macallan Double Cask 12 Year, smoky scotch, honey, lemon, and ginger beer—set the tone for the experience. Other highlights include the Smoky Heiress, crafted with Gunpowder Gin, Lillet Blanc, dragon fruit, and agave, and the Matcha-tini, which blends Bacardi, coco-rum, egg white, and matcha infusion for a creamy yet refreshing sip.

For champagne lovers, Wolfe’s Den offers Dom Pérignon and Veuve Clicquot by the glass or bottle ($1,050 and $550, respectively). Pair these with the decadent Potato Petite, baked fingerling potatoes topped with dill, crème fraîche, cracked pepper, and black caviar, for a luxe experience that still feels approachable.

Beyond the cocktail menu, the club’s extensive wine and spirits selection includes “by the bottle” options like The Macallan 12 Double Cask ($975) and Don Julio 1942 ($950), alongside premium wines such as Sonoma Cutrer Chardonnay ($110) and Coppola Prosecco ($90).

Exceptional and Creative Programming

Members can expect more than just drinks. Wolfe’s Den’s thoughtfully curated lunch and dinner menus complement its exceptional beverage offerings. With programming developed by Christian Morasco, Vice President of Operations, guests can indulge in reimagined classics like a uniquely crafted Negroni or a signature martini, both prepared tableside by skilled mixologists. This cocktail cart service creates an immersive dining experience for every guest.

The Visionaries Behind Wolfe’s Den

The success of Wolfe’s Den is owed to its powerhouse ownership team, whose combined expertise in hospitality and lifestyle design has brought the vision to life. Industry veterans Raizada Vaid and Jacob Aini—known for their work on the Refinery Hotel and other iconic properties—are joined by Eli and Isaac Chetrit, Kanvar Singh, Eric Biberman, and Ron Malhotra. Together, they’ve created a space that encourages productive connections while maintaining an upscale yet welcoming atmosphere.

“Our mission with this social membership club is to create meaningful, authentic connections among corporate professionals in ways that have never been possible,” says Eric Biberman, owner of Wolfe’s Den.

The innovative “Ask Elsie” digital concierge service furthers this mission, helping members network seamlessly with other elite professionals. Whether facilitating introductions or planning events, the platform ensures Wolfe’s Den is more than a club—it’s a community.

Interactive Mixology Classes and Cocktail Networking

In collaboration with Liquid Lab NYC, Wolfe’s Den will also offer members interactive cocktail-making classes at a discounted price. These fun events show guests how to craft four unique cocktails with fresh ingredients and seasonal flavors.

Wolfe’s Den also encourages effortless networking with creative details like playful table coasters, bearing messages such as “Let’s Talk Networking” or “Open to More Than Just Cocktails.” In a city where connections are key, Wolfe’s Den removes barriers and makes building relationships as natural as raising a glass.

Design by Delphine Mauroit

Renowned designer Delphine Mauroit brought Wolfe’s Den to life, blending gilded accents and art-deco influences with modern refinement. Every detail—from the plush furnishings to the curated art—was designed to evoke a sense of understated luxury while paying homage to Elsie de Wolfe’s avant-garde approach to style and functionality.

Redefining Member’s Club Culture in New York City

By combining affordable pricing with world-class offerings, Wolfe’s Den is redefining what it means to belong to a members-only club in New York City. Whether you’re savoring a smoky Mezcalita, indulging in a tasting of the finest caviar, or enjoying a live performance, the club ensures every moment feels special.

Annual memberships start at $1,000, with the first year’s fee applied directly as a credit toward food and beverage accounts. Wolfe’s Den is open daily, offering members a sophisticated space to work, connect, and unwind—11:00 a.m. to 10:00 p.m. on weekdays and 11:00 a.m. to 2:00 a.m. on weekends.

For anyone seeking a social space that is glamorous yet approachable, Wolfe’s Den delivers. After all, as Elsie de Wolfe once said, “Life is too short not to celebrate it in style—and with a great cocktail in hand.”

The post NYC’s New Members-Only Club Is Chic, Affordable, and All About Beverage: Meet Wolfe’s Den appeared first on Chilled Magazine.

Source: Mixology News

In our last column, we covered how to implement a Standardized Recipe Program by putting all your drink recipes in a consistent, easy-to-follow format.

Here’s the one I use:

Drink Name
In a mixing [tin/glass] half-filled with ice, add:
X oz. [SPIRIT BRAND 1] X oz. [SPIRIT BRAND 2] X oz. [LIQUEUR BRAND 1] X oz. [LIQUEUR BRAND 2] X oz. [MIXER 1] X oz. [MIXER 2] [Shake until the tin is frosted/Stir for 30 seconds].
Strain into a [GLASSWARE.] [, add:] X oz. [FLOAT BRAND] X dashes [BITTERS BRAND] Garnish with [COMPLETE GARNISHING INSTRUCTIONS WITH BRAND].
Serve on a cocktail napkin [with a straw/cocktail stirrer].

Tip: List ingredients from most to least alcoholic and from greatest to least quantity.

Now let’s look at why having standard recipes is so important to being profitable. In restaurant management classes, we teach a formula to calculate profit that probably looks obvious to you, but it’s useful to see in writing: Profit = Price – Cost

I’ll always use Price to mean Menu Price, or what the guest pays for the drink. I’ll use Cost to mean Product Cost (sometimes called COGS, or Cost of Goods Sold), or what you pay for the drink ingredients. (Note that this doesn’t include your labor costs or any of your other operating expenses, we’ll see how to account for those in an upcoming article.) You can see that to calculate your profit, you first need to know your Price and Cost. Price is easy: read your menu. Cost is tougher, and many bars simply guess if they bother to think about it at all. But you must ask yourself, do you really want to play guessing games with your profits?

Standardized Drink Recipes are the key to knowing your COGS. If you know exactly how much of every ingredient you use, you can easily calculate the Product Cost for each drink. Let’s look at that Martini recipe to see how:

House Martini

Ingredients:

• In a mixing tin half-filled with ice, add:
• 2 oz. St. George Gin
• ½ oz. Martini & Rossi Extra Dry Vermouth

Preparation:

1. Shake until the tin is frosted. Strain into a Martini glass.
2. Garnish with 2 Royal Ann Pitted Manzanilla Cocktail Olives centered on a cocktail pick placed in the glass.
3. Serve on a cocktail napkin.

You can find the cost of each ingredient on your vendor invoices, but to be useful in a Standardized Recipe the package cost (usually a bottle) needs to be converted to a unit cost (usually ounces) like this:

Unit Cost = Package Cost / Number of Units in Package

For St. Georges Gin:

Package Cost (Per Bottle) = $40
Number of Units in Package (Ounces) = 25.4 oz.
Unit Cost (Per Ounce) = $40 / 25.4 oz. = $1.57

If I do that for all our ingredients and then multiply the unit costs by the amounts used in the recipe, we get:

2 oz. St. George Gin = 2 oz. x $1.57/oz. = $3.14
½ oz. Martini & Rossi Extra Dry Vermouth = 0.5 oz. x $0.39/oz. = $0.20
Ingredients Subtotal = $3.34

But the liquids aren’t the only things you’re serving in the drink:

2 Royal Ann Pitted Manzanilla Cocktail Olives = 2 olives x $0.08/olive = $0.16
Cocktail pick = $0.03
Cocktail napkin = $0.01
Q-Factor Subtotal = $0.20

Those last three items are called Q-factor items, and if they cost you money they need to be included (you can see in the above example they make up over 5% of the overall cost). We now know that our product cost for a House Martini is $3.54. To be sure this is accurate, it’s important to use the actual costs you’re paying on your invoices, and to keep those costs updated as they change.

Our next step is to set a Menu Price that makes sure the drink meets our profit goals. That’s what we’ll be covering in our next article, so stay tuned!

Visit chilledmagazine.com to download Anthony’s Standardized Drink Recipe Template!

Anthony Caporale is the Director of Spirits Education at New York’s top-ranked Institute of Culinary Education and consults for some of the largest beverage companies in the world. He also created “The Imbible” series of long-running musicals about the history of cocktails and spirits. anthonycaporale.com

The post The Business of Bartending: Costing Out Drinks with Anthony Caporale appeared first on Chilled Magazine.

Source: Mixology News

This Lunar New Year, Ming River is reminding us that a good spirit only needs a toast.

You can’t celebrate the Lunar New Year without baijiu, you just can’t. This traditional Chinese spirit is the cornerstone of celebration, especially for one of the biggest holidays in the world.

“In China, alcohol is something that brings people together, it’s the glue of Chinese social life,” says Derek Sandhaus, co-founder of Ming River. “Serving others alcohol is the mark of good hospitality, and toasting is how you can show respect to others.”

Baijiu is China’s crown spirit, a grain alcohol commonly made from sorghum. This spirit is quite the chameleon, as it must begin with qu, a spontaneous fermentation that lends each baijiu unique aromatic characteristics and flavor.

Bringing the original Sichuan baijiu to bars worldwide, Ming River is how you get your Chinese New Year drinks right.

The top priority – a good toast.

“A friend in Chengdu once told me there are two rules for drinking baijiu: Never drink without a reason and never drink alone,” says Sandhaus.

“This means you never sip, you always drink a shot with others. It also means that before every drink one needs to make a toast, usually a heartfelt expression of gratitude and a wish for good health and fortune of the toastee(s).”

Baijiu is a natural synonym for togetherness – meaning if your glass is full, you better find or make a new friend. This is the beauty of baijiu, and the mantra Ming River encourages everyone to carry into their Lunar New Year festivities.

“We want restaurants serving Ming River to offer neat pours with our carafes and shot glasses and to pass on these traditions to their customers. That said, we are fine with people drinking baijiu however they like” says Sandhaus.

Still, Ming River reminds us there’s something else we can’t forget – the food.

“Baijiu’s flavors are designed to enhance the cuisine where that baijiu originates. The meal is incomplete without complementary flavors. In our case, it’s paired with spicy Sichuanese food, a perfect match for Ming River’s funky fruity flavor.”

Now, not all of us know where to find a proper baijiu food pairing Lunar New Year experience. That’s where Ming River steps in – with exciting events and recommendations to make the upcoming New Year full of fortune.

“On the New Year, it’s traditional to eat fish (the Chinese word for is a homophone for abundance), noodles (their length symbolizes longevity), and dumplings (symbolize wealth),” says Sandhaus.

“For classic Sichuanese dishes along those lines, I recommend shuizhu yu (fish in red chili oil), dan dan or tianshui noodles, and choushou (dumplings with chili sauce).”

While our stomachs growl, Sandhaus didn’t hesitate to share the real cherry on top – the events Ming River is mixing up for the upcoming holiday.

“This Lunar New Year, we’ll be teaming up with renowned chef Natasha Pickowicz for a hot pot and baijiu-focused event at the James Beard Foundation Platform space in Manhattan,” shares Sandhaus.

With all the food and celebration, we can only imagine what the baijiu cocktails may be like too. Sandhaus leaves that up to our creativity – “As long as you drink it with good friends alongside good food and conversation you’re doing it right.”

Photo by Karl Steuck

Sake

Fortunate Snake

by Phil Ly, General Lee’s, LA

Ingredients

• 1.5 oz Ming River
• 1 oz Unsweetened Almond Milk
• .75 oz Pineapple Ginger Syrup (2:1)
• .5 oz Lime Juice
• 2 tsp Matcha Powder
• 7 drops Pandan Extract

Preparation

1. Shake and strain over ice with pandan leaf garnish.

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Photo by Gigi Gui

Rum, Sake

Snake Charmer

by Gelo Honrade, Jade & Clover, NYC

Ingredients

• 1.5 oz Barrel-Aged Ming River
• .5 oz Coconut Rum
• .25 oz Overproofed Rum
• 4 dashes Coconut Bitters
• .75 oz Hazelnut Orgeat
• .5 oz Calamansi Lime
• .5 oz Mandarin Orange
• 2 drops Saline

Preparation

1. Shake and serve with mint garnish.

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Ming River also recently launched its Year of the Snake mugs, which, like all of their limited-edition mugs can be redeemed for bottle caps via their online Chop Shop.

The post Celebrate the Lunar New Year with Ming River appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Vieux Dragon made with Martell Cordon Bleu. Martell, the iconic French cognac house, is proud to introduce the Martell Cordon Bleu Lunar New Year Limited Edition– a refined masterpiece celebrating the elegance and symbolism of this zodiac year, the Year of the Snake.

Vieux Dragon

Ingredients:

• 2 parts Martell Cordon Bleu
• ¼ parts 5 Spice Simple Syrup
• ¼ parts Benedictine
• 2 dashes Angostura Bitters
• 1 dash Peychaud’s Bitters

Preparation: Stir over ice and strain into chilled rocks glass; garnish with lemon twist.

Lunar Old Fashioned

Ingredients:

• 2 parts Martell Cordon Bleu
• ½ parts Oolong Tea Syrup
• 1 dash Plum Bitters
• 2 dashes Peychaud’s Bitters

Preparation: Combine Martell Cordon Bleu, oolong tea syrup, plum bitters and Peychaud’s bitters in a rocks glass over ice. Give all ingredients a gentle stir, then garnish with moon orange twist.

Martell Cordon Bleu Lunar New Year x Limited Edition by Wu Jian’an

The special edition bottle was designed by Chinese visual artist Wu Jian’an, recently named a Forbes Top 40 Chinese Contemporary Young Artist, who reimagined vibrant packaging to capture the essence of Lunar New Year festivities and the joyfulness of celebrating with family and friends. Featuring characters who are singing and dancing together as they all become one unique and iconic blend, the artwork combines Martell’s rich heritage with the allure of the snake, symbolizing transformation, wisdom, and creativity.

The Martell Cordon Bleu Lunar New Year Limited Edition by Wu Jian’an can be purchased via ReserveBar and at select U.S. retailers for a suggested retail price of $200.

The post Vieux Dragon made with Martell Cordon Bleu appeared first on Chilled Magazine.

Source: Mixology News