March 2025

Our Drink of the Week is the Heavenly Vieux Carré

The traditional Vieux Carré cocktail, named after New Orleans’ historic French Quarter (or “old square”), is a drink steeped in rich history and complex flavors. Created in the late 1930s by Walter Bergeron, head bartender at the Hotel Monteleone, the cocktail has become the classic signature drink at the hotel’s famous Carousel Bar, and a favorite of literary patrons like Ernest Hemingway.

The Heavenly Vieux Carré blends Dark Arts Amburana Rye Whiskey, Du Peyrat Organic Selection Cognac, Guerin Sweet Vermouth, two types of bitters, and Bénédictine – an herbal liqueur noted for its subtle honey sweetness. Peychaud’s Bitters, created in New Orleans in 1838 brings a touch of anise, while Caribbean-born Angostura bitters offer spicy, bitter notes of cinnamon, and cloves. Together, these ingredients create a refined, spirit-forward drink that reflects the city of New Orleans, where history, art, and a variety of tastes intertwine.

Cognac, Liqueur, Vermouth, Whiskey

Heavenly Vieux Carré

Ingredients

• 1 oz. Dark Arts Amburana Rye Whiskey
• 1 oz. Du Peyrat Organic Selection Cognac
• 1 oz. Guerin Sweet Vermouth
• 1 tsp. Bénédictine Liqueur
• 2 dashes Angostura bitters
• 2 dashes Peychaud’s bitters
• Lemon twist, 1 Bada Bing Cherry (for garnish)

Preparation

1. Combine 1 oz. Dark Arts Amburana Rye Whiskey, 1 oz. Du Peyrat Organic Selection Cognac, 1 oz. Guerin Sweet Vermouth, 1 tsp. Bénédictine liqueur, 2 dashes Angostura bitters, and 2 dashes Peychaud’s bitters in a mixing glass filled with ice.
2. Stir until well chilled.
3. Strain into an ice-filled old-fashioned glass or rocks glass and garnish with a lemon twist and Bada Bing cherry.

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The post Heavenly Vieux Carré appeared first on Chilled Magazine.

Source: Mixology News

Bartending can be exciting, but long shifts, late nights and dealing with customers nonstop can take a toll. If you feel constantly drained, it might not just be a bad week—it could be a sign of burnout.

Recognizing the Signs

Burnout goes beyond feeling tired—it’s a combination of physical, emotional and mental exhaustion. Here are some common signs to watch for:

• You’re always tired: Even after a full night’s sleep, you wake up exhausted and drained.
• You feel detached: The fun parts of your job, like mixing drinks or chatting with customers, don’t feel enjoyable anymore.
• Your patience is running low: Things that never used to bother you now feel unbearable. A simple request for a cocktail can feel like too much.
• You get sick more often: Stress can weaken your immune system, leaving you more susceptible to illness. If you catch every cold that comes around, burnout might be the cause.
• You rely on alcohol or caffeine too much: If you drink to relax or down energy drinks to get through a shift, that’s a red flag.
• You’re always on edge: Feeling irritable, anxious or overwhelmed all the time is a sign that your stress levels are too high.

What You Can Do About It

Burnout isn’t just a personal struggle—it’s a widespread issue. Nearly 60% of workers across industries report experiencing workplace stress and burnout. You’re not alone, and there are steps you can take to regain balance.

Self-Care

Your body and mind take a beating in this industry, so prioritizing self-care is essential. Stay hydrated, eat full meals—not just bar snacks—and make time for movement, even if it’s just a quick walk before your shift. Try to get enough sleep, even when your schedule is unpredictable. Small habits, like deep breathing before a rush or stretching after a long shift, can make a difference over time.

Finding Stress Outlets

Having a way to unwind outside of work is crucial. Whether it’s exercise, reading, music or a creative hobby, find something that helps you decompress. Spending time with friends—especially those outside the industry—can also be a great way to reset.

Seeking Professional Help

If burnout affects your mental health, talking to a professional can help. Therapy, support groups or even chatting with someone who understands the industry can provide valuable coping strategies. Some workplaces offer mental health resources, so check if your employer provides any benefits that could help.

Setting Boundaries

Bartending often comes with pressure to pick up extra shifts or stay late. But saying yes to everything can push you toward burnout faster. If you’re running on empty, turning down an extra shift or asking for a day off is OK. Protect your time outside work, and don’t feel guilty about prioritizing rest.

Considering a Change

If the job is no longer sustainable, it might be time to explore other options. That doesn’t mean you must leave the industry entirely—you might find a role offering more stability, better hours or a less demanding environment. Your well-being should always come first.

Take Care of Yourself Before It’s Too Late

Burnout doesn’t happen overnight, and it won’t go away on its own. Ignoring the signs can lead to serious physical and mental health issues. The good news is that you have options—whether it’s setting boundaries, prioritizing self-care or seeking support. Take the steps you need to protect your well-being because you can’t be at your best if you’re running on empty.

The Balanced Bartender with Mia Barnes

Crafting the perfect cocktail is an art, but true mastery lies in balance—not just of flavors, but of creativity, precision, and passion. In a profession where long hours and high-energy are the norm, maintaining balance both behind the bar and in life is essential. The Balanced Bartender will help guide bartenders toward a healthier, more balanced lifestyle. Stay in tune with your mind, body, and spirit.

The post How Bartenders Can Identify Signs of Burnout appeared first on Chilled Magazine.

Source: Mixology News

With spring eagerly anticipated, our minds are abuzz with thoughts of the tantalizing flavors that will adorn the menus of New York’s premier bars this season.

To quench your curiosity, we’ve gathered insights from top-notch bartenders in the city to predict the spring’s palate-pleasing trends. Expect an influx of tropical and tiki-inspired concoctions, alongside innovative additions like Ube-infused drinks, according to Renato Tonelli, Beverage Training Director at Dante West Village.

“The summer of 2025 will see a rising trend of Ube, the purple yam typical of the Philippines. With its bright purple natural color, it will surely be a showstopper in bars and restaurants, rapidly becoming more available in different forms like extracts, powders, jams, and syrups. It can be easily integrated into tropical-inspired drinks like coladas, tiki, and drinks served on crushed ice.”

The enduring popularity of non-alcoholic and agave-based cocktails continues to hold firm, and Alex Dominguez of Bar Calico agrees. “We’ve been seeing N/A and low abv cocktails really gain popularity over the past couple of years, and this spring, I think they are going to get more creative and more prevalent. For years, they’ve been an afterthought in menus and the choices were limited, but now there’s been an influx of zero-proof offerings and plenty of demand from guests. Of course, agave-based drinks like the Margaritas and Palomas continue to do well, but as we’ve seen with our Cut Above Margarita, it’s not necessarily tequila what people are looking for.”

In addition, Evan Hawkins, Co-Founder and Beverage Director of Romeo’s, rounds off the insights with a forecast of a refreshing and cool theme to further enhance the spring vibes.

“The flavor of spring is going to be cool, refreshing drinks; something easy on that palate that is also delicious. Cucumber, passionfruit, fresh grapefruit (really, any fresh citrus), and pineapple.”

The post 3 NYC Bartenders Predict Spring Cocktail Trends appeared first on Chilled Magazine.

Source: Mixology News

We’re saying goodbye to winter with Breckenridge Whiskey.

As the chill of winter begins to fade, we continue to enjoy the savory rich warming flavors of the season with Breckenridge Whiskey. Celebrate the final days of winter with cocktails that embrace the cozy and bold essence of this mountain-crafted spirit.

Inspired by cold New England winters that were warmed by hot spiced apple cider. Breckenridge Bourbon makes it extra warm!

Hard Cider, Whiskey

Breckenridge Cider

by Anthony Wells – @a.wells

Ingredients

• 2 oz. Breckenridge Bourbon
• 4 oz. Spiked Apple Cider
• ½ oz. Fresh Lemon Juice
• ½ oz. Honey

Preparation

1. Combine cider, whiskey, lemon, and a dash of honey to a shaker tin with ice.
2. Shake to incorporate and “dirty dump” into glass.
3. Add more ice if needed.

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---

The thick and smooth consistency of this cocktail is comforting on a cold winter evening.

Whiskey

Comfort and Joy

by Kevin Galaba – @SuperDeliciousEventsCompany

Ingredients

• 1 ½ oz. Breckenridge Bourbon Whiskey
• Horchata*

Preparation

1. In a rocks glass, add ice and 1 ½ oz. Breckenridge Bourbon Whiskey.
2. Add horchata.
3. Garnish with cranberries, cinnamon and rosemary.

*Horchata

---

Ingredients

• 2 oz. Rice Milk
• 1 oz. Almond Milk
• ½ oz. Condensed Milk
• ½ oz. Evaporated Milk
• Vanilla Extract Cloves, Cinnamon, Allspice

Preparation

1. Soak long grain rice and almonds overnight, with cinnamon, cloves and allspice.
2. Blend all ingredients with granulated sugar.
3. Strain multiple times to a smooth consistency.
4. Add evaporated milk and condensed milk.

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Breckenridge founder Bryan Nolt once said in an interview that his favorite way to drink his whiskey was in a punch, so that became the goal. Once I learned that the largest gold nugget found in Breckenridge in 1880 was a 13 lb beast named Tom’s baby, I had the name, all I needed was the cocktail. What better than the classic gold rush invented right here where I’m based in New York?! At the same time, it’s a double play because, after all, it was a gold rush that popularized the city of Breckenridge itself. The whiskey tasted neat has these underlying cherry notes that I wanted to bring out, hence the muddled cherry and the cherry cordial, and the champagne is just a great choice.

Liqueur, Sparkling Wine, Whiskey

Tom’s Baby Punch

by Jorge Mondragon – @luckaftertragedy

Ingredients

• 2 oz. Breckenridge Whiskey
• ¾ oz. Honey 
• ¼ oz. American Sour Cherry Cordial
• ½ oz. Lemon Juice
• 2 ½ oz. Brut Champagne
• 3 Pitted Fresh Cherries

Preparation

1. In a shaker tin, add cherries and whiskey muddle, then add honey, lemon juice and cherry cordial.
2. Add ice and shake vigorously until tin is ice cold.
3. Serve in glass filled with ice and then top with champagne.
4. Give a quick stir in glass to blend ingredients, garnish with lemon wheels and cherries and serve.

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The post 3 End of Winter Cocktails with Breckenridge Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Expanding Leadership in At-Home Cocktails and Tech Enablement

ShakeStir, the parent company of Cocktail Courier and Thirstie, is thrilled to announce the acquisition of Shaker & Spoon, the premier cocktail subscription box service that has shipped over 10M+ cocktails to its thousands of home-bartender consumers for over a decade. This strategic acquisition strengthens ShakeStir’s position as the ultimate ecosystem for cocktail enthusiasts and brands alike, seamlessly integrating curated cocktail experiences with industry-leading e-commerce solutions.

A Perfect Blend of Expertise and Innovation

Shaker & Spoon, known for its handcrafted cocktails and deeply engaged community of cocktail lovers, joins ShakeStir’s portfolio, which includes Cocktail Courier and Thirstie. This acquisition brings together two complementary approaches to cocktail culture:

● Cocktail Courier excels as a high-volume cocktail bar, crafting and delivering expertly-made cocktails at scale, partnering with iconic brands and events such as the Grammys, Oscars, and Netflix.

● Shaker & Spoon operates like a speakeasy, offering a hands-on, immersive mixology experience, empowering consumers to create cocktails developed by the world’s best bartenders.

With this addition, ShakeStir is uniquely positioned to offer an unrivaled at-home cocktail experience, catering to both casual consumers and dedicated cocktail aficionados.

Enhancing E-Commerce and Tech Enablement for the Beverage Industry

The acquisition also aligns with ShakeStir’s continued investment in e-commerce innovation through Thirstie, the leader in alcohol compliance and digital storefront solutions. Thirstie has powered more liquor brand websites than any other company, and with the recent launch of its SDK solution, ShakeStir is setting a new standard for seamless brand integration and consumer engagement in the beverage alcohol industry.

A Vision for the Future

As the beverage alcohol e-commerce industry is projected to reach $36B by 2026 (+20% growth), ShakeStir is dedicated to shaping its future. This acquisition marks a significant step toward connecting brands, retailers, and consumers through a frictionless digital ecosystem that delivers premium cocktail experiences and expands the reach of emerging and established spirit brands.

“We couldn’t be more excited to welcome Shaker & Spoon to the ShakeStir mix,” said Scott Goldman, CEO of ShakeStir.

“Their deep passion for craft cocktails and engaged subscriber base perfectly complement our mission. Together, we’re redefining what’s possible in at-home mixology and beverage alcohol e-commerce.”

The post ShakeStir Acquires Shaker & Spoon appeared first on Chilled Magazine.

Source: Mixology News

Long before a marketing mastermind propelled the Cosmo to iconic status using the 1990s series Sex and the City, a marketing strategy thought up by the Massachusetts-based cranberry juice company, Ocean Spray, was used to encourage cranberry juice sales.

The Cape Codder cocktail – a mix of cranberry juice, vodka, and a splash of lime juice on the rocks in a Highball – was invented, proving that cranberries are a year-round fruit, and cranberry juice must be a behind the bar staple.

In 1945, the humble drink first appeared in print as the Red Devil cocktail in Ocean Spray’s newsletter: “With cranberry juice, he adds vodka, a dash of fresh lime and comes up with a Red Devil cocktail.” The first moniker had a bit more publicity pizzazz, but perhaps it didn’t play well during this time. After World War II, people associated anything ‘red’ with promoting communism, i.e., McCarthyism and the Second Red Scare.

By the 1950s, the drink was mainstream – although curiously, everyone had their own name for it. Of course, New Englanders proudly called it the Cape Codder or the Cape Cod. In Miami and Palm Beach, it was known as the Bog-Fog. And even Trader Vic’s, the Polynesian-themed restaurant chain that shuttered its last location in 2017 in Beverly Hills after 62 years, renamed the cranberry cocktail the Rangoon Ruby when it first appeared on their menus in 1957.

Spurred by Ocean Spray’s full-page ads in major publications, the cocktail continued to be the drink of choice at cocktail parties and bars across the country. For example, an ad in The New Yorker in 1965 read, “America’s newest cocktail creation. The Cape Codder. Two ruby jiggers ocean Spray Cranberry Juice. One jigger vodka.”

And when a cocktail reaches stardom, riffs abound.

By simply adding another type of juice, the variations are endless. The Sea Breeze swirls in grapefruit juice, Madras includes a splash of orange juice, and Bay Breeze calls for pineapple juice. Add a splash of soda and you have the Rose Kennedy, named after John F. Kennedy’s mom. If you’re in the northeastern United States, order the V.S.S. (it stands for vodka, soda, splash of cranberry) local vernacular for the Rose Kennedy cocktail. Of course, the Cosmopolitan is the most legendary (and most recent as 1980s creation) riff with triple sec, added lime juice, and served in a Martini glass.

Whatever version or name you like best, those ruby-red cranberry and vodka drinks are still as prevalent as they were during Ocean Spray’s marketing campaign marvel.

Vodka

Cape Codder

Ingredients

• 2 oz. Vodka
• 3 oz. Cranberry Juice
• Lime Wedge (for garnish)

Preparation

1. In a Highball glass with ice, add vodka and cranberry juice.
2. Stir well, garnish.
3. Squeeze the juice from the lime wedge into the drink or add soda or ginger ale to spritz it up.

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The post Drink in History: Cape Codder appeared first on Chilled Magazine.

Source: Mixology News

If you’re seeking a sophisticated space that embodies the Prohibition-era history through its design, concept, and ambiance, look no further than The Hidden Library at Beacon Grand in San Francisco.

Tucked away beside The Post Room’s grand fireplace, this wood-paneled lounge with a domed ceiling and book-lined walls blends historic charm with modern functionality. Lance Razon, Food & Beverage Director, notes that the space is “designed to be a cozy social hub for both guests and locals, ideal for enjoying a cocktail in an atmosphere of exclusivity and elegance.”

The concept of combining a library with a whiskey lounge was inspired by a desire to create a dual-purpose space that transitions from a serene retreat by day to a lounge by night.

Razon explains, “By day, The Hidden Library offers a calm environment for guests to read, dine, work, or simply unwind, providing a personal sanctuary away from the hustle and bustle. In the evening, it transforms into a hidden lounge, echoing the clandestine spirit of the Prohibition era, where guests can savor expertly crafted cocktails and engage in social interactions.”

The Hidden Library’s extensive collection of rare and unique whiskeys is a key attraction, featuring selections like Balblair 25 and Glenmorangie Grand Vintage Malt 1996. These offerings are curated in collaboration with beverage partners to showcase hard-to-find, artisanal small-batch producers. The lounge also offers an on-site barrel-aging program, where mini casks are used to mix and age proprietary cocktails exclusive to the hotel. While it may sound like the lounge only caters to the connoisseur, rest assured that beginners are also welcome.

“Our diverse whiskey collection includes familiar brands for comfort and rare selections to intrigue seasoned enthusiasts. Our expertly curated cocktail program allows guests to explore whiskeys from around the globe, ensuring that both beginners and experts find something to enjoy.”

For newcomers, they offer guided tastings and personalized recommendations to make whiskey approachable. Connoisseurs will appreciate their rare, limited-edition bottles and exclusive barrel-aged spirits. They also host educational events and whiskey pairing dinners for all levels of appreciation.

Patrons have more to look forward to in the coming months, as Razon reveals some selections they are in the process of procuring. “House of Hazelwood 50-year-old. There are only 134 bottles made in the world and only three bottles in California. Macallan Harmony Selections – featuring Intense Arabica and Amber Meadow. With its limited release, you can experience the magical flavors at our Whiskey Library.”

With active procurement, Razon ensures his clients can enjoy these rare gems that are hard to find, which embodies the concept of The Hidden Library to its very core.

The post The Hidden Library: A Prohibition-Era Sanctuary for Whiskey Lovers at Beacon Grand appeared first on Chilled Magazine.

Source: Mixology News

As we push through the remaining days of winter, indulging in our favorite comfort shows, Frankies Nashville – the Southern outpost of the iconic Brooklyn brand – serves up a cocktail inspired by Sex and the City.

Photos by James Russell

Blending the personalities (and signature drinks) of Big and Carrie, the Big and Bradshaw features mezcal, Aperol, Combier, acid-adjusted cranberry juice, egg white, and Peychaud’s bitters, all elegantly served in a coupe.

And with the third season of the show’s revival, And Just Like That, confirmed for this year, there’s no better time to raise a glass!

Check out the recipe below.

Photo by James Russell

Liqueur, Mezcal

Big and Bradshaw

Ingredients

• 1 oz. Acid-Adjusted Cranberry Juice (add citric acid at 4% of whatever the weight of your juice is)
• ¾ oz. Aperol
• ¾ oz. Combier
• ¾ oz. Mezcal
• 2 dashes Peychaud's Bitters
• ¼ oz. Egg White

Preparation

1. Dry shake egg white vigorously then add in the rest of your components and wet shake. 
2. Double strain.
3. Turn on Sex and The City and enjoy!

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The post Big and Bradshaw: Frankies Nashville’s Sex and the City-Inspired Cocktail appeared first on Chilled Magazine.

Source: Mixology News

The story of Sainte Marguerite en Provence revolves around its winemaker, Olivier Fayard, and the brand’s rich heritage.

Founded by parents, Brigitte and Jean-Pierre Fayard, in 1977, Sainte Marguerite has become a symbol of passion and high standards in the wine-making industry. At the time, the Fayard family was living in Saint-Etienne and spent their summers in Giens in the South of France. Olivier’s parents became so attached to the area that they decided to look for a holiday home. During one of their visits, they came across Sainte Marguerite in La Londe-les-Maures, and it was love at first sight: the traditional farmhouse, the palm trees, the view over the Mediterranean, and the vines. They purchased the estate in 1977, a few days before the grapes were due to be picked. They completed their first harvest and produced their first cuvée. Olivier, having grown up amidst the vineyards and cellars, naturally joined the family business and continues to drive the brand forward with creativity and an entrepreneurial spirit.

“My memories are steeped in my parents’ infectious enthusiasm, in hours spent in the vineyard. As I looked, listened, and learned, that enthusiasm began to be transmitted. By the 1990s, I had grown up riding my bike through the family vineyard. As a teenager, I would spend much of my vacations amid the vines and in the cellars. My knowledge of the terroir was acquired intuitively. As my passion for wine took shape, it was natural that I would join my parents in the family business, ready and willing to play a part in developing the estate. A quarter of a century later, my energy and enthusiasm are undimmed. I am committed, determined, and guided by a vision that is simultaneously creative and entrepreneurial to make Sainte Marguerite en Provence a byword for fine wines with excellence.”

Sainte Marguerite en Provence offers a unique and sophisticated way to experience Provence rosé, catering to those who seek the path less traveled. With two signature cuvées, Symphonie and Fantastique, Sainte Marguerite en Provence wines transcend time, places, or seasons, making them perfect as an aperitif, for pairing with gourmet meals, or everything and anything in between. Olivier explains that Sainte Marguerite en Provence is characterized by their family history based on passion, high standards, and a unique vision for the wines of Provence.

Sainte Marguerite recently unveiled its rosé vintages: Fantastique Château Sainte Marguerite Rosé 2023 Classified Cru and Symphonie Maison Sainte Marguerite Rosé 2023. Despite the unpredictable weather, the expertise of the Fayard family ensured a high-quality harvest. The grapes were ideally concentrated, retaining their freshness, which is an important characteristic of the Sainte Marguerite en Provence style. The 2023 vintages are notable because of their connection to the terroir and the meticulous technique that created them. Symphonie Maison Sainte Marguerite Rosé 2023 boasts aromatic generosity. The Grenache and Rolle varietals interact to reveal notes of red fruit. Fantastique Château Sainte Marguerite Rosé 2023 reveals a precise minerality and delicate hints of white flowers and white fruit.

Sainte Marguerite en Provence partnered with Pernod Ricard, a global leader in wine and spirits. This was a pivotal move by the brand to expand their presence both in France and internationally. The Fayard family’s legacy is reflected in their commitment to crafting the finest and most distinctive Provence rosé wines, offering a refreshing new take for the upcoming rosé season as they expand their footprint internationally.

“For more than 40 years, my family has thought outside the box to change the codes of rosé wine. This independence of spirit has always shaped our journey and unique wines.”

The post Growing Up Among the Vines. Meet Olivier Fayard of Sainte Marguerite en Provence appeared first on Chilled Magazine.

Source: Mixology News

Eric Van Beek’s journey from bartender to global mixology icon is a story of creativity and bold moves.

From winning the Bacardi Legacy Global title to creating the Bartender’s Handshake, his career continues to push the boundaries of cocktail culture.

Van Beek’s career began in his 20s, and through his passion and drive, he quickly gained prominence in the international bar and cocktail community. By 2018, he was named the Bacardi Legacy Global Winner, and he was also lauded in both 2018 and 2019 for running the most creative cocktail program in the Netherlands. In late 2019, van Beek made the bold move to Mexico City, where he opened Brujas, a bar that garnered attention and was nominated for Best New International Cocktail Bar by Tales of the Cocktail. During the COVID-19 pandemic, Van Beek teamed up with Marcos Di Battista and Rodrigo Urraca to open Handshake Bar in April 2021, which quickly became renowned for its innovative cocktail offerings and earning the title of the #1 bar, as ranked by the World’s 50 Best Bars.

One of Van Beek’s most significant contributions to the world of mixology is the creation of the Bartender’s Handshake.

“The Bartender’s Handshake was initially a discreet signal used by industry members to identify themselves to the bartender. Nowadays, it has become a somewhat popular menu item in many bars and restaurants, with each location often adding its own unique twist with a local spirit or beer.”

Recently, Van Beek’s expertise was showcased at the Mile High Cocktail Club, an exclusive speakeasy that was located on the 46th floor of the Four Seasons Hotel Chicago. This limited-time pop-up experience, which was run through March 31, 2025, offered a unique and elevated cocktail experience with breathtaking views of the city. In collaboration with Handshake Speakeasy, the Mile High Cocktail Club offered a curated menu that included both signature Handshake cocktails and new creations. The cocktails were carefully crafted to provide guests with a memorable experience and showcased rare and aged spirits, with options like “Salt-N-Pepper,” made with Ilegal Mezcal, strawberry, yellow bell pepper, habanero, and salt, and “Tomato is a Fruit,” a cocktail that was unique to the Mile High Cocktail club featuring Grey Goose Vodka, tomato, coconut, strawberry, and citrus.

One of the standout offerings at the Mile High Cocktail Club was the “Handshake’s Handshake,” a playful yet refined take on the classic Chicago Handshake: a pairing of Jeppson’s Malört and beer.

“The Handshake’s Handshake was our playful nod to the legendary Chicago Handshake but with a refined twist. Instead of the classic Malört and beer pairing, we crafted a more elevated yet equally exciting experience.”

The cocktail featured Bombay Sapphire Gin, grapefruit, Malört, dry vermouth, and grapefruit soda, which led to a refreshing and bold drink that balances the distinctive bitterness of Malört with bright citrus notes.

For Van Beek, the beverage industry is ever evolving, and he aims to stay ahead of the trends at Handshake Speakeasy. His forward-thinking approach continues to push the boundaries of what is possible in the world of cocktails.

The post From Bartender to Global Mixologist Icon—Meet Eric Van Beek appeared first on Chilled Magazine.

Source: Mixology News