March 2025

Immediately following the 31st Annual SAG-Awards®, Dotdash Meredith’s PEOPLE and Audi hosted the official post-awards gala on Sunday, February 23, at the Shrine Auditorium & Expo Hall in Los Angeles.

Photos courtesy of Kevin Mazur/Getty Images and Shutterstock

The event brought together the night’s biggest winners and celebrated standout performances in an intimate, elegant setting, all while shining a light on the vital work of the SAG-AFTRA Foundation.

The guest list was star-studded, with attendees including Adam Brody & Leighton Meester, Jodie Foster, Joey King, Taylor Zakhar Perez, Jackie Tohn, Adrian Brody, Edward Norton, Quinta Brunson, Jeremy Allen White, Pamela Anderson, and Keri Russell. Many of the night’s winners, such as Timothée Chalamet, Molly Shannon, Demi Moore, and Kieran Culkin, stopped by the SAG Awards Engraving Station presented by City National Bank. Located in a special space within the gala, the station offered winners the chance to have their statuettes personalized.

The event also welcomed the casts of Bridgerton, Anora, Shogun, Baby Reindeer, Abbott Elementary, and “Best Cast in a Motion Picture” winner Conclave, many of whom were spotted at the Shutterstock portrait studio.

For the 15th consecutive year, Tony Schubert of Event Eleven transformed the Shrine Auditorium stage into a blend of warmth and sophistication. The design featured rich dark wood trumpet columns paired with rust-colored drapery that flowed elegantly against a backdrop of off-white furniture. Touches of teal and blue ottomans added a modern vibrancy, creating a harmonious balance of earthy tones and contemporary style.

Guests enjoyed a live set by internationally acclaimed DJ Michelle Pesce and savored a specially curated menu by David Chang, chef and founder of Momofuku. The culinary offerings included signature dishes like bing bread with ricotta and Chili Crunch, along with Chang’s famed fried chicken. These dishes were paired with Purely Sedona Water, Cooper’s Hawk Wine (including their Lux Sparkling Wine), and beer from Santa Monica Brew Works.

Specialty cocktails also took center stage, featuring the Redbreast 12YO Old Fashioned, Codigo 1530 Perfect Margarita with Codigo 1530 Reposado and Silver Tequila, and classic Absolut Cosmo martinis. Guests also enjoyed selections from the Pernod Ricard USA portfolio, including Malfy Gin, MALIBU Original, Del Maguey Vida Mezcal, and Jefferson’s Bourbon.

The post PEOPLE and Audi Host the 2025 SAG® Awards Post-Awards Gala appeared first on Chilled Magazine.

Source: Mixology News

Monin is setting the flavor trend for 2025 with its bold new Flavor of the Year: Yuzu.

This vibrant East Asian citrus, popular in Japanese and Korean cuisine, offers a bright, complex flavor with notes of mandarin, grapefruit, and lemon. As consumer interest in global flavors grows, Monin predicts yuzu’s popularity will continue to rise due to its versatility, visual appeal, and refreshing taste.

Monin Yuzu Purée, made with real fruit and no artificial ingredients, provides an easy way for operators and consumers to incorporate this trending citrus into cocktails, mocktails, teas, and culinary creations. With its authentic flavor, rich texture, and striking golden hue, Yuzu Purée enhances everything from beverages to sauces and marinades, making it a must-have ingredient for 2025.

“Yuzu is a vibrant fruit, in both flavor and color. Its premium, sophisticated citrus profile elevates beverage and culinary creations,” says Stasha Johnston, Senior Vice President of Marketing at Monin Americas.

“Monin Yuzu Purée perfectly captures that authentic yuzu flavor in an easy-to-use format, allowing operators and consumers to create flavorful, globally inspired recipes with minimal prep and maximum enjoyment.”

Yuzu’s presence on U.S. menus has surged by nearly 30% in the past four years and is projected to continue its rapid growth through 2028 (Datassential). The rising demand for exotic and tropical fruits, with 57% of U.S. fruit consumers expressing interest in these flavors (FMCG Gurus), further cements yuzu’s place as a standout ingredient.

“Yuzu is an exotic flavor gaining popularity on beverage and culinary menus. Its versatility has made it a favorite among chefs and mixologists,” says Bill Lombardo, CEO of Monin Americas.

“As consumers increasingly seek globally inspired flavors, we’re excited to name Yuzu our 2025 Flavor of the Year.”

For over a decade, Monin has analyzed trends to predict the next big flavors. Following the success of Hot Honey Syrup (2023) and Ube Syrup (2024), yuzu is poised to continue the momentum of Asian-inspired flavors influencing American menus.

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.us.

The post Monin 2025 Flavor of the Year: Yuzu appeared first on Chilled Magazine.

Source: Mixology News

In recent years, consumers have increasingly been turning to cocktails with stronger, bolder flavors, driven by a variety of factors, including shifting preferences and a desire for unique experiences.

T.A. “Ted” Breaux, an absinthe expert, highlights the evolution of cocktail culture, noting that the early 2000s were dominated by vodka and flavored vodka. However, the removal of the U.S. prohibition on absinthe in 2007, alongside the rise of more complex spirits like agave, gin, and amaro, have contributed to a broader trend toward stronger flavors.

Breaux emphasizes the influence of agave spirits, particularly in California, as a significant catalyst: “The Bay Area in CA was ground zero in the trend of mainstreaming more esoteric agave spirits, which gained sufficient momentum to reverberate throughout the US and across oceans. Almost like an echo, what bounced back from across the Atlantic are strongly flavored spirits like aperitivo and amaro, the popularity and selection of which in the US is now larger than ever. Also, in an unexpected twist, the popularity of zero ABV spirits has fueled the trend simply because they often substitute strong flavors for alcohol. The flavor pendulum has indeed swung toward the opposite direction, and in doing so, it has launched a renaissance of sorts for absinthe.”

Darian Everding, an absinthe enthusiast and a bartender from Ames, Iowa who works at London Underground, explains that younger consumers, driven by curiosity, social media trends, and a desire for new experiences, are more willing to embrace complex flavors. These drinkers, who are less concerned with intoxication and more focused on “Instagrammability” and “FOMO,” often seek bold flavors that make each drink memorable.

“These younger drinkers also have a different relationship to intoxication, preferring to purchase fewer drinks overall; thus, they want each drink they have to count. I have also noticed that these drinkers are more accepting of the idea that they will encounter drinks that don’t suit their palates but which they respect for the experience regardless.”

This shift has had a profound impact on how absinthe is perceived by both bartenders and consumers. Breaux points out that, unlike 20 years ago when absinthe was stigmatized and associated with illicit substances, younger drinkers are now more open-minded. The myths surrounding absinthe have less influence on today’s consumers, who are more likely to approach the spirit sensibly. With better access to accurate information, the perception of absinthe has evolved, making it a more approachable and respected ingredient for cocktail enthusiasts.

So, what makes absinthe so appealing? Breaux has an answer:

“Understanding absinthe as a cocktail ingredient begins with understanding that traditional absinthe is a highly extracted, dry, anise-flavored botanical spirit that requires a high ABV to remain stable in the bottle. The high concentration of aromatics is most stimulating to the palate. In his 1895 book, ‘The Mixicologist,’ C.F. Lawler observed that the flavor of a cocktail is generally improved through the addition of a small amount of absinthe. In this context, absinthe was often used like cocktail ‘hot sauce’ to contribute a bit of excitement.”

But absinthe isn’t just for making flavors pop; it can also be well paired with other strong flavors with a bit of skill and ingenuity. For example, I was intrigued by a cocktail I experienced in Manhattan, which consisted of absinthe, baijiu, and a yuzu cream reduction. These are not flavors one would necessarily consider as playing well together, but much to my own surprise, they absolutely do. Absinthe also plays well with strong cocktail bitters and stands with them shoulder-to-shoulder, thus allowing those to be used in larger concentrations than typical, creating some very interesting flavor combinations. When supported by base spirits like agave, rum, or whiskey, and tied together with juices and liqueurs that serve as ‘glue,’ the results can be exceptional.”

For bartenders looking to incorporate “La Fée Verte” (The Green Fairy) into their drink programs, Breaux suggests starting with classic cocktail books, such as the 1930 edition of The Savoy Cocktail Book, which offers numerous recipes featuring absinthe. He also recommends looking at resources like drinklucid.com for an absinthe mixology guide.

Everding advocates for experimentation, encouraging bartenders to try absinthe in various cocktails to understand how it works. “Start by acquainting yourself with the absinthe(s) you’ll be working with and then get creative! I always try a new absinthe with several methods to understand how it plays: dilute with water; in a Brunelle, in a Necromancer, in a Sazerac. Play with it in small amounts like bitters and give it a try as a base spirit. I like having a cocktail on the menu that uses a significant amount of absinthe so that I can ensure the bottles are turning over; quality absinthes are an expensive ingredient but it’s easier to justify the quality when you use lots of it!”

Both Breaux and Everding agree that getting creative with absinthe is key to unlocking its full potential in modern mixology. As Everding says, “I believe in you and your ability to bring the Green Fairy to life!”

Absinthe

Amore e Morte

by Darian Everding – @DrinkingWithDarian

Ingredients

• ¾ oz. Lucid Absinthe Supérieure
• ¾ oz. Pama
• 2 dashes Bittercube Cherry Bark Vanilla Bitters

Preparation

1. Shake, strain into coupe, Top with strawberry Kombucha (Strawberry Serenity from Synergy).
2. Garnish with a strawberry.

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Absinthe, Rum

Fairies on the Beach

by Darian Everding – @DrinkingWithDarian

Ingredients

• 1/4 oz. Lucid Absinthe Supérieure
• 1 ½ oz. Appleton Estate Rum
• ¾ oz. Drambuie
• ½ oz. Ziyad Guava Nectar
• 3 dashes Peychaud's Bitters

Preparation

1. Shake, strain into lowball or Old Fashioned glass.
2. Garnish with two Amarena black cherries.

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Absinthe, Liqueur

Wide Eyed (Our version of an Espresso Martini)

by Marco Salas – @MarcoAntonioSalas

Ingredients

• 3/4 oz. Lucid Absinthe Supérieure
• ¾ oz. coffee liqueur
• ¾ oz. Peychaud’s Bitters
• 1 oz. Cold Brew Coffee
• ½ oz. Simple Syrup

Preparation

1. Shake, strain into coupe glass.

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The post The Resurgence of Absinthe: A Trend Toward Bold, Complex Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Nestled atop the Arlo SoHo Hotel, ART SoHo is more than just a rooftop bar—it’s an experience.

With sweeping views of the Hudson River and the city skyline, the space blends sleek design with a welcoming atmosphere, making it a go-to destination for locals and travelers alike.

With both indoor and outdoor spaces, it’s the perfect spot to sip on creative cocktails, enjoy shareable bites, and soak in the city’s energy. From seasonal drinks to DJ nights and pop-up events, the vibe is always lively and inviting.

At the forefront of ART SoHo’s innovative cocktail program is Razel Rustia, the Beverage Director whose creativity and passion have shaped the bar’s standout menu. With a background rooted in hospitality and a deep appreciation for seasonal ingredients, Razel has curated a selection of cocktails that perfectly complement the rooftop’s dynamic setting.

We sat down with Razel Rustia to discuss her journey in the industry, the inspiration behind her craft, and what makes ART SoHo a truly unique rooftop experience.

Tell us about your background in the industry.

Since arriving in the United States from the Philippines in 2012, I have dedicated my career to the hospitality industry, gaining a wealth of experience across multiple roles.

From front-of-house operations to back-of-house support, I have embraced every opportunity to learn and grow. My journey has taken me from hosting and serving to bartending, where I discovered my passion for crafting exceptional experiences.

For the past six years, I have had the privilege of working at Arlo Soho under the Renwick Hospitality Group. I began my career there as a bartender and quickly advanced to Head Bartender, ultimately becoming the Bar Director overseeing ART SoHo, Foxtail, and Lindens. Throughout my career, I have been fortunate to work alongside talented individuals who have mentored and inspired me, fostering a collaborative environment that prioritizes both service excellence and team development.

What kind of experience do you aim to give guests?

At our establishment, we strive to provide exceptional service that makes every guest feel welcome. We aim to create a memorable atmosphere where guests can relax and enjoy their time. Our diverse menu showcases seasonal and local ingredients, encouraging guests to explore new flavors and dishes.

Ultimately, our goal is to foster an environment where guests can unwind, savor delicious food and drinks, and create lasting memories.

What inspires your cocktail menu?

The rooftop experience is often tied to the seasons, so I incorporate fresh, seasonal ingredients that enhance the outdoor ambiance. Light, refreshing cocktails are perfect for warm evenings, while cozy, spiced drinks can be featured for cooler nights.

What’s your favorite cocktail?

I have two favorite cocktails: the Arlo Margarita and Butternut Squash Manhattan.

A unique twist on a classic with our Arlo Margarita, this mezcal-based cocktail features a delightful blend of habanero bitters and Pamplemousse, complemented by our house-made rosemary agave syrup and fresh lime juice. Served up and garnished with a sprig of rosemary, it offers a refreshing and aromatic experience that tantalizes the senses.

A seasonal twist on the classic, featuring roasted butternut squash-infused bourbon, this rich infusion is complemented by aromatic cardamom and Angostura bitters, adding a warm spice profile. Amontillado sherry introduces a nutty complexity, while our house-made pear-maple syrup provides a perfect balance of sweetness and texture.

The post Inside Art SoHo with Beverage Director Razel Rustia appeared first on Chilled Magazine.

Source: Mixology News

Two of the Southeast’s most beloved craft beverage brands, Ole Smoky Distillery and Yee-Haw Brewing Co., are joining forces to bring a one-of-a-kind experience to Broadway at the Beach in Myrtle Beach!

Set to open in Spring 2026, this brand-new distillery and brewery concept will offer an exciting destination for both locals and visitors.

Highlights include:

• A beer garden with indoor and outdoor spaces
• Full-service distillery and tasting rooms
• Guided tours showcasing the art of our craft
• Incredible food and beverage options
• Versatile event spaces for concerts, festivals, and private gatherings

*Pictured is 6th & Peabody Distillery in Nashville, TN.

Inspired by 6th & Peabody, the new Myrtle Beach location will feature a similar concept—combining the best of moonshine, craft beer, great food, and live entertainment.

The post Ole Smoky Distillery & Yee-Haw Brewing Co. Announce First Joint South Carolina Location in Myrtle Beach appeared first on Chilled Magazine.

Source: Mixology News

Rabbit Hole Distillery announced its partnership with Jay Ellis, the acclaimed actor and producer celebrated for his standout roles in Paramount’s Top Gun: Maverick and HBO’s Insecure.

This collaboration marks a significant milestone in the brand’s mission to champion innovation and creativity across both the film and whiskey industries. The partnership features an exclusive contest for aspiring filmmakers and the launch of a limited-edition distillery series whiskey release.

As the Official Bourbon of the Sundance Film Festival, Rabbit Hole champions bold storytelling. To further this mission, Ellis and Rabbit Hole are launching The Creative Spirit Challenge, inviting filmmakers to submit a short video sharing their vision. The grand prize winner receives a Canon EOS R5 C camera and a one-on-one mentoring session with Ellis, while three runners-up win Canon cameras to fuel their creative journeys.

“Something very important to me, and the reason I launched my production company Black Bar Mitzvah, is to help aspiring filmmakers and creatives tell their stories. Partnering with Rabbit Hole and The  Creative Spirit Challenge is an exciting opportunity to inspire and empower the next generation of filmmakers to chase their dreams and elevate their craft. I can’t wait to see the incredible talent and stories that will emerge from this initiative.”

The collaboration also includes a limited-edition whiskey release arriving this spring, embodying the artistry and craftsmanship that define both Rabbit Hole and Ellis’ work. Available exclusively at Rabbit Hole Distillery in Louisville, each bottle in this special series celebrates the creative spirit behind whiskey and film.

“At Rabbit Hole, innovation and creativity are at the heart of everything we do,” said Kaveh Zamanian, Rabbit Hole Founder and Kentucky Bourbon Hall of Fame Whiskey Maker.

“Jay Ellis embodies the bold vision and artistry we admire in film, just as we strive to craft each bottle with unparalleled originality and excellence. Together, this partnership will inspire creativity, nurture emerging talent, and push the boundaries of artistry in both whiskey and film.”

Jay Ellis, Kaveh Zamanian

To enter the Creative Spirit Challenge, and for full contest rules, visit www.RabbitHoleDistillery.com/creativespiritchallenge.

No purchase necessary. Must be a legal resident of (50) U.S. or D.C., age 21+. Registration ends 3/31/2025. See official rules at www.RabbitHoleDistillery.com/creativespiritchallenge. Odds of winning based upon number eligible entries received and decisions of judges. No alcoholic beverage is part of any prize award. Void wherever prohibited. Sponsor: Pernod Ricard, 250 Park Avenue, New York, NY 10177.

To keep up with Jay Ellis, follow him on Instagram @jayrellis.

For more information about Rabbit Hole Distillery, visit www.RabbitHoleDistillery.com and follow along on social media @rabbithole.

The post Rabbit Hole Distillery Teams Up With Jay Ellis To Host Creative Spirit Challenge For Aspiring Filmmakers  appeared first on Chilled Magazine.

Source: Mixology News

Dan Anderson has a diverse and accomplished background in the hospitality industry.

His career began in college, where he worked as a cook and held every kitchen role except Executive Chef. After earning a degree in Special Education, Anderson spent two and a half years teaching in Honduras, followed by six months of travel through South America, which sparked his passion for food and beverage.

Upon returning to Pittsburgh, he was mentored by some of the city’s top Maître d’s. In 1984, a friend informed him of job openings in Atlantic City, leading him to The Rams Head Inn in Galloway, where he secured a position.

Over 25 years, Anderson worked his way up from Ala Carte Maître d’ to Banquet Maître d’, Assistant General Manager, and eventually General Manager, helping the restaurant earn the prestigious AAA Four Diamond Award. Later, he and his wife opened Sandi Pointe Coastal Bistro in Somers Point, which they ran for eight years. After transitioning to consulting, Anderson was invited to take the helm at Borgata’s American Bar & Grille (ABG), where he continues to thrive.

At ABG, Anderson creates a lively, welcoming atmosphere, with an emphasis on Chef Aram’s exceptional food.

“We take our work seriously and aim to provide a local neighborhood feel while maintaining our status as one of Borgata’s staple fine dining establishments.”

The bar’s drink menu evolves with the seasons, offering refreshing options like Mango Mojitos and Red Berry Lemon Drops in the summer, and cinnamon-rimmed glasses and nutmeg dustings in colder months. Moscow Mules are made with local Hammonton blueberries and blueberry vodka, offering a regional touch.

Anderson and his team also craft cocktails based on guest preferences, from tequila and bourbon favorites to seasonal and trending drinks. Through these thoughtful offerings, Anderson ensures that every guest experience at ABG is exceptional.

The post We Ask Dan Anderson About New Jersey’s American Bar and Grille appeared first on Chilled Magazine.

Source: Mixology News

Bacardi, the world’s largest privately held international spirits company, announces global appointments to two of its leading brands.

Roberto Ramirez Laverde moves from leading BACARDĺ® rum to the open role of Global SVP PATRÓN® and Agaves and the company welcomes industry veteran Pedro Mendonça to the role of Global SVP BACARDÍ and Rums.

Roberto Ramirez Laverde takes on the agave category, including tequilas PATRÓN and CAZADORES, along with ILEGAL MEZCAL, following eight years with the company rum, most recently leading BACARDÍ rum brand at the global level.

During his tenure, he played a key role in elevating the BACARDÍ brand, driving cultural partnerships with music artists, strengthening the “Do What Moves You” platform, and expanding the Ready-to-Drink portfolio. He also led the premiumization of aged rums and helped shape BACARDÍ’s high-end offerings. Previously, he led Rums for Latin America and Caribbean Region, and worked across brands, including PATRÓN® Tequila, as Marketing Director for his homeland of Mexico.

Roberto is a multi-awarded marketer whose accolades include “1 of the 10 most Effective Marketers in Latin America” and “Best Regional Marketer in Latin America” by Adlatina, an AdAge partner. Roberto remains based in Bermuda.

“Throughout my career, I’ve had the privilege of building iconic brands and working with high-performing teams. These experiences have enriched my knowledge across cultures and industries, preparing me for the challenges ahead,” says Roberto Ramirez Laverde.

“I am genuinely excited and grateful to step into my new role to lead PATRÓN – the leading ultra-premium tequila brand. As a proud Mexican, I can’t wait to share the rich heritage and passion of our culture with the world.”

Pedro Mendonça joins Bacardi with over 30 years of spirits industry experience, having built a successful career at Diageo, where he led teams across Latin America, Asia Pacific, and global markets. Throughout his career, he has worked across multiple categories, including rums, vodkas, whiskies, and ready-to-drink beverages.

Renowned for his expertise in creative transformation, digital strategy, and omnichannel growth, Pedro has played a key role in driving luxury segment success and transforming brands into market leaders. His achievements include establishing an innovation hub in Asia Pacific, earning him recognition as one of PRovoke Media’s Top 25 Innovators in the region.

His passionate, creative and purposeful brand building goes alongside a natural ability for shaping destiny, crafting opportunities, and building alignment.

In addition to his spirits experience, he understands how to capture consumers’ attention via entertainment and programming having worked at HBO, Cinemax and Sony Channel. Pedro brings a global view to the role, having lived in The Netherlands, Singapore, South Florida, Brazil, Mexico, Venezuela and his home country of Portugal. Pedro will be based in London.

“I have been moved and impressed by the humanity and focus on people that is combined with a passion for drinks culture and brands with magic,” says Pedro Mendonça about joining Bacardi.

“This is the perfect combination to make moments matter and create legacy beyond our time. I am proud to be joining Bacardi and calling it my new home.”

Appointments are effective immediately and both Roberto and Pedro report to Chief Marketing Officer Ned Duggan.

About Bacardi Limited

Bacardi Limited, the world’s largest privately held international spirits company, produces, markets, and distributes spirits and wines. The Bacardi Limited portfolio comprises more than 200 brands and labels, including BACARDÍ® rum, PATRÓN® tequila, GREY GOOSE® vodka, DEWAR’S® Blended Scotch whisky, BOMBAY SAPPHIRE® gin, MARTINI® vermouth and sparkling wines, CAZADORES® 100% blue agave tequila, and other leading and emerging brands including WILLIAM LAWSON’S® Scotch whisky, D’USSÉ® Cognac, ANGEL’S ENVY® American straight whiskey, and ST-GERMAIN® elderflower liqueur. Founded more than 162 years ago in Santiago de Cuba, family-owned Bacardi Limited currently employs more than 8,000, operates production facilities in 11 countries and territories, and sells its brands in more than 160 markets. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited. Visit www.bacardilimited.com or follow us on LinkedIn and Instagram.

The post BACARDI Appoints New Global SVP of Agaves and Global SVP of Rums appeared first on Chilled Magazine.

Source: Mixology News

Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar. Don’t forget to reference it so you can prepare for the upcoming holidays.

March is filled with different drink days and celebrations, so there’s no better time to go beyond your comfort zone and explore the world of mixology. As spring slowly begins to bloom and the craving for something fresh and exciting grows, try one of these essential cocktails to satisfy that desire.

From savory to herbaceous to smoky, the essential cocktails from March offer something for every palate. Add some flavor and fun to every occasion this month with one of these drinks.

Peanut Butter Espresso Martini

All peanut butter enthusiasts, listen up! Start the month by celebrating the savory-sweet treat that’s loved by so many. National Peanut Butter Lovers Day on March 1 is the time to get creative and add a nutty flavor to your bar menu. Let’s not reinvent the wheel either—the Peanut Butter Espresso Martini takes a beloved cocktail and gives it a toasty and creamy flare.

Van Gogh’s Flame

Honor the day the United States lifted its ban on Absinthe with Van Gogh’s Flame. National Absinthe Day on March 5 is a tribute to the spirit that caused a bit of an uproar in its day. While it was said to have hallucinogenic properties, that myth has been debunked. Enjoy this smoky cocktail that is anything but boring to mark the occasion.

Irish Margarita

If green beer isn’t your thing, try sipping on this Irish Margarita for St. Patrick’s Day (3/17). This holiday is the perfect occasion to raise your glass and celebrate the festive Irish heritage. The Irish Margarita is a smoky cocktail that has a perfect balance of heat, herbal notes, and citrus. The added lime garnish and fresh mint leaves bring the refreshing flavor that rounds out the drink.

Happy Days are Here Again

There’s no better day to celebrate positivity than International Day of Happiness on March 20. This day is all about spreading joy and cheer, and sipping on a tasty cocktail with friends will do just that. The Happy Days are Here Again is a mixture of spice, vanilla, and caramel notes that
yields a cozy and soul-warming cocktail. Who wouldn’t be happy with this drink in their hand? It’s rounded out with hard cider to give it a tart and fresh flavor.

Modern Gin Martini, Dry

Whether you like it shaken or stirred, a martini should be the only thing ordered on World Vermouth Day (3/21). It’s a timeless cocktail that has become more popular with age. The martini has become increasingly desirable for the younger generations, who are starting to appreciate its elegance and simplicity. The dry vermouth adds the right amount of herbal and floral notes to the drink. This classic martini is the quintessential way to toast to vermouth.

The post 5 Essential Cocktails for March 2025 appeared first on Chilled Magazine.

Source: Mixology News

In honor of National Absinthe Day, we’re sharing three must mix cocktails created by Darian Everding, absinthe enthusiast and bartender at London Underground, Ames, Iowa.

Darian used Lucid Absinthe in her cocktails, answering a consumer trend toward stronger flavors found in cocktails. We also share the Wide Eyed cocktail created by Marco Salas, Las Vegas bartender.

Absinthe, Rum

Fairies on the Beach

by Darian Everding – @DrinkingWithDarian

Ingredients

• 1/4 oz. Lucid Absinthe Supérieure
• 1 ½ oz. Appleton Estate Rum
• ¾ oz. Drambuie
• ½ oz. Ziyad Guava Nectar
• 3 dashes Peychaud's Bitters

Preparation

1. Shake, strain into lowball or Old Fashioned glass.
2. Garnish with two Amarena black cherries.

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Absinthe

Amore e Morte

by Darian Everding – @DrinkingWithDarian

Ingredients

• ¾ oz. Lucid Absinthe Supérieure
• ¾ oz. Pama
• 2 dashes Bittercube Cherry Bark Vanilla Bitters

Preparation

1. Shake, strain into coupe, Top with strawberry Kombucha (Strawberry Serenity from Synergy).
2. Garnish with a strawberry.

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Absinthe, Liqueur

Wide Eyed (Our version of an Espresso Martini)

by Marco Salas – @marcoantoniosalas

Ingredients

• 3/4 oz. Lucid Absinthe Supérieure
• ¾ oz. coffee liqueur
• ¾ oz. Peychaud’s Bitters
• 1 oz. Cold Brew Coffee
• ½ oz. Simple Syrup

Preparation

1. Shake, strain into coupe glass.

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The post In Honor of National Absinthe Day, Fairies on the Beach appeared first on Chilled Magazine.

Source: Mixology News