February 2025

New York City based Chilled 100 bartender and influencer, Laura Pica, tells Chilled about her background in the food and beverage industry and what she is up to now.

Email: nycraftcocktails@gmail.com

What inspired you to become a bartender?

I am a New York based mixologist and recipe developer for beverage brands with 15 years in the beverage industry. I started like most of us in this industry… making my way behind various bars and restaurants and then, eventually delving into the creative aspect of recipe development and content creation. What originally started as a creative outlet for me has led to a successful venture that keeps bringing new opportunities. Let’s be honest, the food and beverage industry runs through my blood at this point.

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

I currently work cocktail pop-ups and create cocktails and recipes for beverage brands remotely. My home bar is pretty epic, and I have two unpaid (kitty) interns that don’t help much at all.

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

I draw inspiration from the industry itself, from the love of hospitality and the desire to create. I’ve immersed myself into food and beverage culture and I truly believe that there are so many beautiful and necessary stories that can be told through creating something for others to taste.

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

Keep at it, try new and funky things even when you’re unsure of how it will turn out. Learn that some mistakes are happy mistakes and some of the best cocktails can come of it. If you have a passion for it, all else will follow.

What is your favorite ingredient right now and why?

Dill has been my inspiration lately. I focus on using different fresh herbs in my cocktails, but I’ve been on this savory dill martini kick, experimenting with dill rapid infusions with vodka and gin and building on that with caper or pepperoncini brine for fun takes on a dirty martini.

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

My partner jokes that my creativity works wonders under pressure. I typically will look at what ingredients I have, and thoughts come to me in the moment. I don’t like really pre-planning my drinks or over analyzing them too much, unless it’s for a client, then obviously it’s a bit of a different process with more planning involved.

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

Not a tip necessarily, but more of a suggestion: if you’re a home bartender, invest in an ice machine. It’s worth every penny.

Where do you see the bartending/cocktail culture headed?

Cocktail culture is here to stay. What I do see a shift in during these post-pandemic times is that more and more people are taking an interest in learning how to craft their own cocktails. With prices soaring across the country, I think there is this genuine interest growing in how to recreate cool and high-end cocktails at home.

Original cocktail 

Gin

Purple Radish Gimlet

by Chilled 100 Bartender Laura Pica

Ingredients

• 2 oz. Purple Radish-Washed Gin
• ¾ oz. Lemon 
• ¾ oz. Purple Radish & Rosemary-infused Simple Syrup
• Micro Purple Radish (if available) or Lemon Twist, for garnish

Preparation

1. Add all ingredients in a cocktail glass with ice and stir until well chilled and diluted.
2. Strain into a chilled coupe or Nick & Nora glass and garnish with a micro purple radish.

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The post Meet Chilled 100 Bartender Laura Pica appeared first on Chilled Magazine.

Source: Mixology News

The fresh air, these cozy confines, that woodsy charm. And oh yeah, the cocktails.

It’s no wonder the Von Trapps (yes, the actual singing family from The Sound of Music) relocated here after living in picturesque Switzerland. Northern Vermont’s rolling mountain vistas practically had me singing out myself, “the hills are alive!”

As I landed in Burlington and drove 40 minutes to my destination to the equally quaint and bustling village of Stowe, I was more than ready to take it all in. I’m staying at The Lodge at Spruce Peak, which sits at the base of the aforementioned mountain and is a part of Stowe Mountain Resort. As you walk into the lodge, the first thing you notice are the massive windows which look out onto the mighty mountains located just beyond the property. My room was a rustic oasis, complete with a balcony where I ran out every morning to breathe in the crisp, piney air.

It also smells of history. Skiing has its roots as an American pastime in the area, and it’s here in Stowe where the National Ski Patrol was founded back in 1938. It’s no wonder, considering the mountain gets around 300 inches of powder per year. You can see it all from the view from your rooms at the Lodge. The balcony off of my room boasts views of massive, rustic complexes and the nearby tall, towering mountains. As I look out, I sip a Cider Donut flavored Stowe Cider. It tastes exactly what it sounds like: delicious. No matter when one comes, the views are eye popping. Summer? You’ll see lush greens. Autumn? Get ready for such an eye-popping array of colors it’s overwhelming. By the time Old Man Winter visits, it’s a skier and snowboarder’s delight.

But no matter when one comes, you won’t be bored. That’s because Stowe Mountain Resort is rife with an impressive spa (outdoor and heated), and regular yoga classes and hiking explorations. Did I mention the restaurants and bars?

The Tipsy Trout stands as one of the resort’s more refined options, with its moniker coming from the fish that glides through the streams and tributaries around here. The trout is also on the menu, as are dishes ranging from Lobster Agnolotti to Duck Rice (which is exactly what it sounds like). I order a towering plate of mussels and devour them. The rotating cocktail menu is just as impressive; on this particular night, there’s 13 bespoke libations on the menu grouped into categories like ‘Light and Aromatic,’ ‘Bright and Juicy,’ and ‘Boozy and Bold.’ Since I’m visiting from New York City, I naturally opt for an Alpine Manhattan from the latter group, made up of Saxton’s River Sapling Maple Bourbon, Amaro Averna, Dolin Génépy de Chamois and Mole Bitters. Elsewhere, the eponymous Stowe Cobbler features Lillet Rose, Thyme Honey, Blood Orange, and the local Spruce Peak Cider.

Local is king here in Stowe, with a variety of thriving distilleries around the community, including Green Mountain Distillers and Boyden Valley Winery and Spirits. Steps from my room on the property at Stowe, there’s also Whistlepig Distillery’s Pavillion, the iconic Vermont whiskey operation which runs a tasting room here of all of its beloved delights. I order a Piggyback Rye, which Whistlepig founder Dave Pickerell masterminded before his passing in 2018. Summer and winter, the pavilion turns into a de facto concert venue curated by Spruce Peak Arts, with recent performers including the Grammy-winning singer-songwriter Brandy Clark. Good whiskey to complement live music: what could be better than that? As the sun goes down, my cozy room is the perfect antidote to the cold wind outside.

Aside from obvious mountain activities, I also come across a spa, golf course, and a litany of ancillary activities including morning yoga, snowshoeing, a breathwork and ice bath class, and a meditation class, to name a few. I go on a short hike, 60 minutes round-trip, which is enough for the city boy in me and I promptly work up a thirst. Luckily, the Lodge also features Alpine Hall, an all-day American restaurant, and as I look out the windows as visitors hustle to and from the lifts and those aforementioned activities, I sip a Vermont Old Fashioned. Alpine Hall’s spin on the classic encompasses Rectified Bourbon along with Perc Coffee Liqueur. In addition, Green Mountain Maple Liqueur is thrown in for some woodsy sweetness, as well as Angostura and Black Walnut Bitters. In other words, Vermont in a glass.

On my last day here, it seemed appropriate to imbibe in a cocktail while gazing at everything I’ve explored during my charmed days spent here. With that, I hop on a gondola and get off at the tippy-top, where Cliff House Restaurant, a high altitude dining and drinking destination only accessible by lift and only for lunch, is located; on Vermont’s highest peak. On one side, there’s a deck that looks out as far as the eye can see; on the other side, large windows look out onto rocky cliffs as if it’s framing a natural scene of flora and fauna. I ask an employee about the precarious spot, and one tells me sometimes they do get stuck all the way up here, or have to evacuate, depending on finicky Mother Nature.

As a result, the menu is full of comfort food, including deep fried mozzarella and maple chipotle wings. I order the pork belly dish in the form of maple bacon chicharrónes, and pair it with an Aperol Spritz. At this altitude, my worries are as far away as civilization feels and the only thing I have to think about is whether or not to order another one. As for my decision, civilization down below can wait.

The post Mountains and Cocktails in Stowe, Vermont appeared first on Chilled Magazine.

Source: Mixology News

The Castle Sour is a whiskey sour with an Irish twist, crafted by Belfast native and Prohibition Beverage Director Jim McCourt in Charleston, SC.

Made with vanilla Irish whiskey, clove syrup, lemon and egg white, McCourt explains, “The Irish whiskey works well in this as it is strong enough to shine through, but the subtle notes of honey and caramel are still noticed. The nutmeg adds some nose to the cocktail.”

With its rich flavors and festive spirit, the Castle Sour is the perfect cocktail to enjoy leading up to St. Patrick’s Day, whether sipped at Prohibition or made at home.

Check it out below!

Whiskey

Castle Sour

by Jim McCourt – Beverage Director / Prohibition – Charleston, SC

Ingredients

• 2 oz. 2 Gingers Whiskey
• ¾ oz. Clove Syrup*
• 1 oz. Lemon Juice
• 1 Egg White
• Nutmeg, grated, for garnish

Preparation

1. In a cocktail shaker with ice, add whiskey, syrup, lemon juice, and egg white.
2. Shake until frothy.
3. Then, pour into Double Old-Fashioned glass filled with ice.
4. Grate nutmeg on top.
5. Serve immediately.

*Clove Syrup

---

Ingredients

• 4 oz. White Sugar
• 4 oz. Water
• 6 Whole Cloves

Preparation

1. Bring to a simmer in a sauce pan, cover and take off heat.
2. Allow to cool, strain and bottle.

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The post Castle Sour appeared first on Chilled Magazine.

Source: Mixology News

What better way to celebrate National Margarita Day than with a tropical twist on a classic?

The Mangolicious Margarita, made with El Cristiano Silver, bursts with juicy mango, zesty lime, and a Tajín rim for the perfect balance of sweet and spice. If you prefer the classic, the No Guilt Margarita with El Cristiano Reposado delivers smooth, citrusy refreshment, while the No Guilt Spicy Margarita turns up the heat with a jalapeño kick. However you shake it, these El Cristiano cocktails guarantee a delicious way to toast the occasion. Happy National Margarita Day!

Photo by El Cristiano

Liqueur, Tequila

Mangolicious (Mango Margarita)

Ingredients

• 2 oz. El Cristiano Silver Tequila
• ½ oz. Lime Juice
• ½ oz. Orange Liqueur 
• 3⁄4 oz. Mango Juice or Mango Puree
• Splash of Agave Nectar
• Tajín Rim
• Mango Slice

Preparation

1. Combine all ingredients in a shaker tin.
2. Add ice and shake.
3. Dip rocks glass rim lightly in lime and rim with Tajín.
4. Strain over fresh ice in a rocks glass.
5. Top with fresh mango slice.

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Photo by El Cristiano

Liqueur, Tequila

No Guilt Spicy Margarita (El Cristiano Silver Version)

Ingredients

• 2 oz. El Cristiano Silver Tequila
• 3/4 oz. Lime Juice
• 3⁄4 oz. Orange Liqueur
• Tajín Rim
• Jalapeño Floater

Preparation

1. Combine all ingredients in a shaker tin.
2. Add ice and shake. Roll rocks glass in lime and rim with Tajín.
3. Strain over fresh ice in a rocks glass.
4. Top with jalapeño floater.

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El Cristiano Tequila is renowned for its purity and craftsmanship, offering additive-free, high-quality tequila with exceptional depth and complexity. Their signature Silver Tequila, priced at $45, is the foundation for all aged varieties, distilled in coil copper stills for a clean, smooth taste. It delivers subtly sweet cooked agave aromas with hints of butter, mature fruit, and a spicy touch of bay leaf and rosemary. For those seeking a richer profile, El Cristiano Reposado, priced at $65, is aged for six months in American oak casks, developing a soft, satiny texture with notes of anise cookie, herbs, and grilled pepper accents. Both tequilas are available at Total Wine + More, with additional retailers and venue partners listed on their website, www.el-cristiano.com.

The post Celebrate National Margarita Day With El Cristiano appeared first on Chilled Magazine.

Source: Mixology News

National Margarita Day is the perfect excuse to shake things up—literally.

Celebrate with three unique takes on the classic. From spicy passion fruit to citrusy rosemary and tropical caramelized pineapple, these margaritas bring bold flavors to every sip.

Cheers!

Charles Voudouris, personal chef for Robert Downey, Jr., in Venice, CA, uses a passion fruit reduction to temper fiery serrano-infused lime juice in his Passionate Serrano Margarita.

Liqueur, Tequila

Passionate Serrano Margarita

by Charles Voudouris, Team Downey — Venice, CA

Ingredients

• 3 oz. Don Julio Silver Blanco Tequila
• 2 oz. Grand Marnier Liqueur (+½ oz.)
• 4 oz. Passion Fruit Reduction*
• ¼ cup Agave Simple Syrup**
• ¼ cup Serrano-Infused Lime Juice*** (+1 tbsp.)
• Sea Salt-Lime Rim
• Garnish: Serrano-Infused Lime Juice, Grand Marnier floater

Preparation

1. Place all ingredients in a shaker with ice.
2. Shake for 30 seconds vigorously.
3. Dip the top of glass in serrano-infused lime juice then the sea salt mixture.
4. Pour shaker into a tall glass with 1 square ice cube.
5. Garnish with 1 tablespoon of chopped serrano chiles on top and half ounce of Grand Marnier floater.

*Passion Fruit Reduction

---

Ingredients

• 1 cup The Perfect Purée Passion Fruit Concentrate
• 12 oz. Passion Fruit Juice

Preparation

1. Place the Passion Fruit Concentrate and juice in a medium-sized saucepan.
2. Reduce over medium heat and simmer for 1 hour.
3. Remove from heat and place in fridge to chill.

**Agave Simple Syrup

---

Ingredients

• ½ cup Agave Nectar, light
• ½ cup Water
• 1 piece Star Anise, toasted

Preparation

1. Combine water, agave nectar and toasted star anise.
2. Bring to a boil in a small saucepan.
3. Let simmer for 15 minutes and remove.

***Serrano Infused Lime Juice

---

Ingredients

• Juice of 6 Limes
• 4 Serrano Chiles, deseeded and pounded in mortar and pestle
• 2 Mint Sprigs
• Pinch of Kosher Salt

Preparation

1. Combine sea salt and zest of 1 lime. Juice limes into large bowl and deseed and chop Serrano chiles.
2. Muddle chiles with a mortar and pestle until soft.
3. Add lime juice in batches while working into the chile.
4. Season with sea salt and mint at end.

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Try out a seasonal take on February’s favorite drink holiday with blood-orange rosemary syrup and Grand Marnier.

Photo by Justin McChesney-Wachs

Cognac, Tequila

Blood Orange-Rosemary Margarita

by Justin McChesney-Wachs / @saltpepperskillet

Ingredients

• ¾ oz. Tequila
• ¾ oz. Grand Marnier
• 2 oz. Blood Orange-Rosemary Syrup*
• ¾ oz. Lime Juice
• Agave Syrup, to taste

Preparation

1. Combine blood orange-rosemary syrup, lime juice, tequila and Grand Marnier with ice in a cocktail shaker.
2. Shake until chilled and strain into a salt+sugar rimmed ice-filled glass
3. Garnish with a rosemary spring and an orange wheel. Cheers!

*Blood Orange-Rosemary Syrup

---

Ingredients

• ¼ cup The Perfect Purée Blood Orange Concentrate, thawed
• ½ cup Water
• ½ Sugar
• Pinch of Salt
• 4 Rosemary Sprigs

Preparation

1. Combine the blood orange concentrate and water in a small saucepan (2 to 1 ratio).
2. Add ½ cup sugar, a small pinch of salt, the rosemary sprigs and bring to 180°F on the stove (no higher).
3. Chill completely before using in the margarita.

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The Maffei Margarita puts a tropical spin on the classic recipe with the requisite blanco tequila, lime and Cointreau plus a surprising burst of sweet-smoky carmelized pineapple purée.

Photo by Sarah Gualtieri

Liqueur, Tequila

Maffei Margarita

by Mixologist Christina Maffei

Ingredients

• ½ oz. Blanco Tequila
• ¼ oz. Cointreau
• ¾ oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• ¾ oz. Fresh Lime Juice
• ½ oz. Simple Syrup
• Lime, garnish
• Red Salt or Sugar (for rim)

Preparation

1. Shake ingredients with ice and pour into a highball glass rimmed with red salt or sugar.
2. Garnish with a lime and serve.

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The post Shake Up National Margarita Day with These Unique Recipes appeared first on Chilled Magazine.

Source: Mixology News

Regardless of what part of the Northern Hemisphere you live in (particularly in the US), there’s a good chance winter conditions are less favorable than the rest of the seasons.

Even if you don’t get lake effect snow and howling wind, you likely at least need to throw on a windbreaker to temper the chilly winter air. But the only thing better than warming sweaters and pull-overs during the blustery season is warming, boozy cocktails.

Like in any season, there are a few cocktails that every drinker should know how to make in the winter months (and well into spring in some parts of the country). Below, you’ll find some of our favorite cocktails featuring whiskey, vodka, rum, and more. Keep scrolling to see them all.

Hot Toddy

The Hot Toddy just might be the perfect winter cocktail. It’s warm, boozy, and is sure to cure what ails you. In the simplest terms, a Hot Toddy is a hot cocktail made with hot water, whiskey (bourbon, Scotch whisky, whatever you prefer), lemon juice, and honey. You can add a cinnamon stick or other spices, but the simplified version is already a perfect, warming mix of whiskey, tart, refreshing citrus, and honey sweetness.

El Presidente

If you’ve never tried an El Presidente, this winter is the time to whip one up. This Cuban-born drink from the early 1900s is made with aged rum, dry vermouth, orange curacao, and grenadine. The aged rum, dry vermouth, and curacao work in perfect unison to give this drink perfect balance. It’s a great respite from the cold winter days ahead.

Godfather

There might not be a simpler, more warming winter drink than the classic Godfather. It’s literally made with a 50/50 split of blended Scotch whisky and Amaretto. It’s boozy, sweet, complex, and sure to warm you inside and out on the coldest winter day.

Old Fashioned

No winter cocktail list is complete without the Old Fashioned. To make this drink, you muddle a sugar cube, a few dashes of Angostura bitters, and a splash of water in a rocks glass. Then you add ice and an ounce a half of rye or bourbon whiskey. Stir to combine and garnish with a cocktail cherry or orange peel. It’s one of the most popular cocktails of all time for good reason.

White Russian

If this drink was good enough for Jeffrey “The Dude” Lebowski, it’s good enough for us. Tis decadent drink is made with vodka, heavy cream, and coffee liqueur. It’s boozy, indulgent, and has a nice mix of cream sweetness and coffee flavor. It’s an all-time winter favorite and one you’ll want to add to your repertoire.

The post 5 Winter Cocktails Every Bartender Should Have on a Menu appeared first on Chilled Magazine.

Source: Mixology News

Bourbon is a uniquely American spirit. It’s as entrenched in our country’s history as apple pie, free soda refills, ranch dressing, and oversized pickup trucks.

If you’re a drinker, there’s a pretty good chance you’ve imbibed your fair share of bourbon over the years. If not, what exactly are you waiting for? Well, there’s no time like the present.

If you’re new to bourbon whiskey, you should know a little background before you dive right in. To be called a bourbon, the whiskey must fit some crucial requirements. Legally, it must be made in the US (not just Kentucky even though 95% of it is made there).

It also must be made with a mash bill of at least 51% corn (although most are higher). The secondary ingredients can be grains like rye, wheat, and barley. There are a handful of other rules, but those two are the most important for a bourbon newbie.

Now that you’ve learned a little bit about America’s “native spirit,” the time is right to find some to drink. Start your bourbon journey on the right foot by stocking your home bar with classic, complex beginner bottles. These are the types of expressions that will help you get acquainted with the whiskey style but will still find a spot on your home bar for the foreseeable future. Keep scrolling to see our essential beginner bourbons.

Elijah Craig Small Batch

This award-winning Kentucky straight bourbon is released in small batches throughout the year. It’s a bold, complex 94-proof sipping whiskey that is matured between eight and twelve years in level three charred new oak barrels. The result is a memorable whiskey with notes of dried fruits, vanilla beans, and gentle wintry spices.

Buffalo Trace

In terms of price-to-quality ratio, Buffalo Trace’s flagship bourbon is unmatched. This non-age-statement bourbon is believed to be matured between six and eight years in new, charred American oak barrels. This creates a nuanced, noteworthy whiskey with hints of mint, toasted vanilla beans, caramelized sugar, dried fruits, and baking spices.

Woodford Reserve Straight Bourbon

Woodford Reserve is well-known for its line of award-winning whiskeys. But, if you have to start somewhere, we suggest that your first stop is its classic Woodford Reserve Straight Bourbon. Matured between six and seven years in charred American oak barrels, it is well-known for its flavor profile of chocolate, pipe tobacco, vanilla, caramel, and light spices.

Old Forester 86

You can’t go wrong with any bourbon from Old Forester, but we suggest starting with its Old Forester 86. There’s no age statement for Old Forester 86, but if you crack it open, you’ll be met with an award-winning 86-proof whiskey loaded with flavors like vanilla beans, pipe tobacco, spicy rye, orange peels, and oak.

Wild Turkey 101

If you only buy one whiskey on this list, make it Wild Turkey 101. Matured between six and eight years, this bold 101-proof, sippable, mixable bourbon is known for its flavors of toffee, cinnamon candy, rye spice, and oaky wood.

The post Top 5 Essential Beginner Bourbons to Try appeared first on Chilled Magazine.

Source: Mixology News

When you think about your favorite brewery and its beer sales, do you think about the weather? Probably not.

That is, unless you live somewhere remarkably cold, rainy, snowy, or uncomfortably hot. Then you might wonder if anyone would venture into the elements for a frosty brew. Otherwise, you likely don’t think about the weather at all other than to know if you need to wear a heavy coat or bring an umbrella to the brewery. Even if you don’t, breweries are aware of the weather today and in the future.

You might not realize it, but weather plays a surprisingly important role in future sales and revenues for breweries. Some are even looking at weather forecasts as far as a year into the future because of the belief in the “power of 1 degree” in which an increase of only one degree will increase a brewery’s sales by at least 1%.

Weather is such a big deal that breweries are even working with weather experts to understand the impact of future conditions and temperatures. Recently, Weathertrends360 CEO Bill Kirk launched a weather-predicting service specifically for breweries called BrewCast.

“Breweries receive a 100% automated report that gives management their one store location to help them understand the short-term and year-ahead weather with a syndicated beer sales forecast,” says Kirk.

The report is delivered every morning at 5 a.m. via email. “There is a website version available to them as well. From this report, they can make decisions and plan around staffing and inventory.” The annual subscription for this service is only $300.

You might be wondering how important weather is to beer sales. Well, according to Kirk, it’s very important. One degree can add or remove a lot of profit.

“With Beer, it’s typically every 1-degree Fahrenheit warmer there’s a 1-2% increase in beer sales year-over-year.” He adds, “If 10 degrees Fahrenheit hotter than last year 10-20% increase in sales.” The same goes for 10 degrees colder. You’ll see a hefty decline in sales.

A 1-degree Fahrenheit change impacts thousands of seasonal category sales. “We’ve proved this with point-of-sale data from hundreds of customers over the past 22 years to the rules of thumb are great predictors of sales,” says Kirk.

“Consider, for example, weather data can determine how many fewer air conditioners a big box store like Target might stock if the weather is ten degrees cooler,” he says.

Kirk says that unrelated to brewing, his weather predicting services even helped a town save on their rock salt budget by accurately predicting their overall winter would be moderate. “This helped the town build the playground that was once out of budget for them.”

So, next time you visit your local craft brewery, don’t just think about what they have on tap and whether or not that over-the-top fruited triple IPA is selling. Think about how the weather now and in the future will impact their overall sales.

The post BrewCast and How Breweries Use Weather to Project Sales appeared first on Chilled Magazine.

Source: Mixology News

Although Dry January is behind us, the conversation around low and no-ABV cocktails isn’t leaving—it’s just getting started.

More people are embracing mindful drinking, whether by cutting back on alcohol or seeking complex, flavorful alternatives. To explore this growing trend, we spoke with Colin Asare-Appiah, a seasoned mixology expert and industry trailblazer. From his journey behind the bar to Bacardi’s latest innovations, Colin shares insights on the rise of low-ABV cocktails, the art of crafting a great drink without the booze, and how bartenders are redefining the drinking experience for everyone.

Tell us about your background in the industry.

My journey through the spirits industry started unexpectedly. I traveled to Greece after college to do some soul searching and ended up behind an amazing bar called Qupi. This experience made me fall in love with the art of mixology and the connections you can create through a well-crafted cocktail. I returned to London when the cocktail industry was on the rise, with pioneering bars such as Dicks Bar at Atlantic and Beach Blanket Babylon which led me to co-found the London Academy of Bartending (LAB) with my friends Douglas Ankrah, Richard Hargroves, Alex Turner and Andrew Chansing to educate and inspire bartenders, shaping the next generation of professionals.

From there, I opened Fifteen with Jamie Oliver, The bar focused on showing how cocktails can complement dining experiences and we really leaned into the chefs pantry. After launching my own vodka brand and moving to the U.S, I had the opportunity to help launch Bacardi’s Portfolio Advocacy Team. I am currently the Trade Community Trade Director, giving me the ability to share authentic stories about the culture behind the Bacardi portfolio and help shape the future of the industry with thought leaders and trendsetters.

Outside of Bacardi, I recently co-authored Black Mixcellence, a book that celebrates the contributions of Black mixologists and highlights their stories and recipes. I’m also deeply proud of founding the AJABU Cocktail and Spirits Festival, which brings together the best bars/bartenders in the world with be best African mixologists, chefs, and artists to celebrate the incredible diversity and creativity across the continent. It’s projects like these that inspire me to continue championing diversity and storytelling in the spirits industry.

Why do you think no/low-ABV drinks are increasing in popularity?

The rise of no and low-alcohol cocktails has been incredible to see, especially with how it has evolved at bars and restaurants. In fact, almost a quarter of Gen Z drinkers in the U.S are embracing mindful drinking, which speaks volumes about where we’re heading as an industry.

This trend is exciting because it challenges mixologists and creatives in the spirits space to try something new. It’s no longer just about what’s in the glass—it’s about crafting something complex, flavorful, and inclusive. Bartenders are treating no and low-ABV drinks with the same care and sophistication as their boozy counterparts, using herbaceous, savory flavors and premium ingredients to create something memorable.

This shift isn’t about drinking less—it’s about considerate consumption. It’s giving people the freedom to be part of the experience, whether they’re sipping a full-strength cocktail or something lighter.

Which ones do you feel are the best to serve at mindful drinking events?

The Spritz has taken center stage in the world of cocktails, becoming a refreshing, versatile favorite that can be enjoyed year-round. Just two years ago, spritz cocktails weren’t even in the global top 20, and now they’ve soared to the top 3—right behind the Margarita and Mojito.

At mindful drinking events, the Spritz is an ideal choice because it’s light, flavorful, and can easily be customized. My personal favorite is the ST-GERMAIN® Hugo Spritz, made with fresh mint, ST-GERMAIN®, MARTINI & ROSSI prosecco, lime, and soda water. And for those seeking a no-ABV option, the MARTINI & ROSSI Floreale Spritz is an exceptional alternative.

Share some of your tips with us for hosting a diverse crowd of drinkers, including non-alcoholic options.

When hosting a diverse crowd of drinkers, it’s essential to cater to all preferences by offering a variety of options. One tip is to ensure that both alcoholic and non-alcoholic drinks are made with premium ingredients, so everyone can enjoy an elevated experience. For non-drinkers or those choosing to drink less, focus on creating flavorful “Spirit free cocktails” that feel just as indulgent as their alcoholic counterparts. This way, no one feels left out or deprived of the experience, regardless of how much or little alcohol they prefer.

To make every drink feel special, take inspiration from the latest bar trends by experimenting with new flavors and techniques along with creative garnishes. More than half of Americans seek out fruity flavors in cocktails, with sweet flavors coming in as a close second. Meanwhile, bold notes like coffee and spice have been standout trends for the past two years, consistently making bartender trend lists. Drinks like the Espresso Martini remain a crowd favorite and can easily be recreated at home—with or without alcohol—so that everyone can enjoy the experience.

How is BACARDÍ innovating in the low-ABV space to meet the growing trend?

BACARDÍ has been making big moves in the low-ABV space, recognizing that more people want high-quality drinks without the heavy hit of alcohol.

Take ST-GERMAIN®, for example. This elderflower liqueur has long been a bartender favorite for adding a floral, complexity to cocktails without overpowering them. It is an offering that is leading the low-ABV charge, not just growing with the trend but actively creating it by inspiring bars and venues to embrace its potential to elevate a spritz or a lighter-style cocktail. There’s also MARTINI & ROSSI® Fiero, a modern vermouth designed for bright, refreshing spritzes to enjoy with loved ones and MARTINI & ROSSI® Bianco, a delicately sweet vermouth with floral notes and hints of vanilla a must try ingredient at your next gathering or ask for it at your local bar served in a wine glass/highball with soda and a slice of lemon. For convenience, Bacardi has tapped into the RTD space, releasing BACARDI’s® Real Rum Cocktails that bring the same classic flavor in a lower-ABV format, like the Bacardi Mojito.

With these innovations, Bacardi isn’t just keeping up with the mindful drinking trend, but leading the charge, proving that less alcohol doesn’t mean less experience.

Any advice for the next generation trying to choose mixology as their career?

The best place to start is by experiencing it firsthand reading, tasting, and studying. Travel the world, visit great bars, make connections, and watch how bartenders move. Pay attention to the details. Learn the classics first but stay curious and never be afraid to experiment with flavors.

Great bartenders don’t just make drinks—they create experiences. Building a warm, welcoming environment behind the bar is just as important as perfecting a cocktail. And remember, everyone starts somewhere, so be patient, stay humble, and keep honing your craft. Just Get involved, Bruv.

The post Mixology Expert Colin Asare-Appiah Talks Low and No-ABV Trends appeared first on Chilled Magazine.

Source: Mixology News

Meet New Jersey’s Chilled 100 Member, bar consultant, cocktail artist, influencer, and entrepreneur at Miroflores Liqueur, Carlos Ruiz.

Email: carlos@drinkmiraflores.com

We ask Carlos about his bartending background and his road to starting Miroflores.

What inspired you to become a bartender?

Award-winning cocktail artist Carlos Ruiz who was born in Peru and moved to the United States when he was just eight years old, and who abandoned a promising future in software engineering to pursue a career in cocktail creation, said his passion for the liquid concoctions was “love at first sight.”

Ruiz, who got his start in the hospitality and service industry at a pizza parlor at age 15, discovered his affinity for the craft, in 2012, while working as a bus boy and server at New Jersey’s acclaimed Ryland Inn and saw the “beautiful, complex, and artful” mixed drinks coming out of the bar.

His interest in learning the trade was so strong he went to work on his days off and spent countless hours behind the bar studying every move made by the restaurant’s experienced staff.

However, Ruiz, who began bartending when 18 years was old and could whip up mixed drink masterpieces he couldn’t yet legally taste, is mainly self-taught, and said he developed his unique mixology style through a combination of hands-on training, reading a plethora of industry books and watching hundreds of cocktail-making tutorials on YouTube.

Throughout his career, Ruiz, whose charm and pizazz make him a focal point at any establishment, has held high-ranking bar management positions at a long list of award-winning restaurants. Competed and won over 30 cocktail competitions, as well as his creations have been featured in an assortment of publications.

Now in his 30’s Ruiz has recently launched Miraflores the first ever Chicha Morada Liqueur in the world with his Wife (Samantha) and Sister-in-law (Alixandra) This product is a homage to Ruiz Peruvian roots. A family recipe passed down turned into a liqueur made from Pineapple, Green Apples, Cinnamon, Clove and Purple Corn. Follow the journey @drinkmiraflores.

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

I am a bar consultant in New Jersey and promote my product Miraflores A Chicha Morada Liqueur in NJ and NYC. Please follow our journey @drinkmiraflores.

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

My uncle Carlos Alberto Ruiz. He was the one who introduced me to cooking and flavor combination. Without him none of this would have been possible. He always pushed the boundaries in the kitchen.

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

Start with the classics and create a simple twist on them. They are classic for a reason.

What is your favorite ingredient right now and why?

Chicha Morada has always been my favorite ingredient to use in cocktails. I have been making the N/A version since I was a kid and when I got my first job behind the bar, I used it in many cocktails and now that I am 31. I turned this N/A recipe into a liqueur to bring the first ever Chicha Morada Liqueur in the world called Miraflores to market. Made from pineapple, green apples, cinnamon, cloves and purple corn. Please follow our journey @drinkmiraflores.

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

Simply a moment of inspiration. Traveling, dining, conversations. Any moment can light up the bulb.

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

Something that I have been doing at home because of the texture is every time I add juices like pineapple, orange, tangerine, passion fruit, mango, and guava. I like to do a ice shake and dry shake to create a nice froth to my drinks.

Where do you see the bartending/cocktail culture headed?

I think we are heading back to advanced techniques but keeping the integrity of quality is always best when it comes to produce.

Liqueur, Prosecco

Miraflores Spritz

by Carlos Ruiz – Chilled 100 Member

Ingredients

• 2 oz. Miraflores Chicha Morada Liqueur
• 2 oz. Prosecco
• 4 oz. London Essence Roasted Pineapple Soda

Preparation

1. Add all ingredients into a wine glass.
2. Add ice and garnish with a lime wheel.
3. Glassware wine glass with a lime wedge garnish.

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The post Meet Chilled 100 Member Carlos Ruiz appeared first on Chilled Magazine.

Source: Mixology News