April 2025

Apéritifs: A Delightful Prelude to Every Meal

Heavenly Spirits, a leading importer of award-winning French spirits based in Lakeville, MA, credits the French for perfecting l’heure de l’apéro—or the apéritif hour—long before the modern cocktail or even America’s “happy hour” was born.

An apéritif is an alcoholic beverage traditionally enjoyed before a meal to stimulate the appetite. The word itself comes from the Latin aperire, meaning “to open.” France and Italy both have long traditions of producing vermouth, fortified wines, and regional aperitif liqueurs, many of which are enjoyed neat, or have become staples in classic cocktails.

Typically containing an ABV slightly higher than wine but lower than straight spirits, popular French apéritifs include Vermouth, Champagne, Pastis, Absinthe, Pommeau de Normandie, Banyuls, Pineau des Charentes, and Floc de Gascogne.

An apéritif is more than just a drink—it’s an experience. It often includes small bites (amuse-bouches) such as crackers, cheese, pâté, salted nuts, or olives, making it a convivial and essential part of French culture.

The apéritif hour has seen a major revival in recent years, growing in popularity worldwide. Here are a few exceptional French apéritifs to try:

Not Your Grandfather’s Vermouth

Many still associate vermouths with the classic dry martini famously ordered by James Bond. But did you know that this fortified wine comes in a range of delicious styles beyond the classic dry variety?

Vermouth is a fortified wine infused with a blend of herbs and spices, historically for medicinal or flavor-enhancing purposes. Ingredients can include angelica root, bitter orange peel, nutmeg, cinnamon, cardamom, and coriander. The first sweet vermouth was created in 1786 by Antonio Benedetto Carpano in Turin, Italy, while dry vermouth was introduced in 1813 by Joseph Noilly in the southern French village of Marseillan. With an ABV typically between 16% and 18%, vermouth can be enjoyed on ice, chilled, or in a variety of classic cocktails.

Vermouth remains a daily apéritif staple in France, Spain, Italy, and Portugal. A 700ml bottle ranges from $9 to $49. Like other fortified wines, vermouth should be stored in the refrigerator to maintain freshness and consumed within two months of opening.

Guerin Vermouth: A Pineau-based French Classic

Produced in the Cognac region of Southwest France, Guerin Vermouth stands out for its unique base—Pineau des Charentes, a fortified sweet wine aged in wooden barrels. Guerin offers four distinct vermouth styles:

• Classic Sweet Red
• Dry White
• Sweet White
• Rare Dry Red

Each variety is infused with a selection of botanicals and herbs before undergoing a brief aging period in oak casks, resulting in a rich and flavorful apéritif. Typically served chilled or over ice, Guerin Vermouth pairs beautifully with charcuterie, salted nuts, potato chips, or olives. A 700ml bottle is generally priced at around $20.

With its depth of flavor and botanical complexity, vermouth could be considered the original ready-to-drink cocktail. Whether enjoyed neat or as a key ingredient in timeless drinks like the Dry Martini or Manhattan, this versatile apéritif remains a must-try.

Traditional Pineau des Charentes

Legend has it that Pineau des Charentes is the result of a happy accident. In the late 16th century, a winegrower carelessly threw grape must (sweet grape juice) into a barrel containing Cognac. Years later, the barrel was discovered, and Pineau des Charentes, a deliciously fortified grape-based aperitif drink was born.

For the longest time, Pineau des Charentes was the most closely guarded secret of the region and was mostly reserved for weddings and family events. The industry began to organize itself in 1920 and obtained the Appellation d’Origine status in 1935. On October 12th, 1945, Pineau des Charentes went one step further by being named an Appellation d’Origine Contrôlée wine – an official distinction that guarantees its origin and quality. It has since been exported and enjoyed across the world.

Guerin, the largest Pineau producer in the region, offers light and refreshing Pineau, aged a minimum of 2 years. Normandin-Mercier’s five-year old red or white Pineau are quintessential apéritifs from an iconic house, and Jean Fillioux’s Vieux Pineau (15 year white; 10-year-old red) are elegant versions of this apéritif that will really elevate your experience.

KiKi Vendéen: A Taste of French Tradition

A true reflection of French farmhouse traditions, KiKi Vendéen originated in the Vendée region as a handcrafted apéritif made by local farmers. Often referred to as a Vin d’Épines, it is crafted with local wine and the young, sap-laden shoots of blackthorn bushes harvested in spring.

For generations, families in the Vendée region created their own variations of this apéritif, making each batch unique. The drink became so popular that inviting someone for a pre-dinner sip was a common phrase, affectionately translated as, “Come have a KiKi with me!”—an offer synonymous with conviviality and pleasure.

Today, Heavenly Spirits imports two exceptional versions of this time-honored tradition:
• KiKi Vendéen Épines Noires – A deep, fruit-forward red expression with slight tartness.
• KiKi Vendéen Pear & Épines Noire – A white version made with the addition of locally harvested pear juice for a crisp, refreshing taste.

This low-ABV, fruit-balanced sipper is perfect for apéritif hour, whether enjoyed with friends and family or mixed into cocktails. Traditionally, KiKi is often served chilled in a small Duralex glass, known as a KiKi glass.

Discover More French Apéritifs

Whether you’re drawn to the botanical complexity of Guerin Vermouth, the rustic charm of KiKi Vendéen, or the refined elegance of Pineau des Charentes, there’s a French apéritif for every palate. Other regional apéritif options include, Floc de Gascon, and un-aged version of Pineau, but from the Armagnac region in Gascony, and Pommeau de Normandie, a delightful aperitif made in north-western France by mixing apple juice with Calvados.

For more information or to explore our full selection, visit Heavenly Spirits at:
???? (508) 947-9973
???? www.heavenlyspirits.com
Cheers to l’heure de l’apéro—santé!

The post The French Apéro and How Best to Enjoy Apéritif Hour appeared first on Chilled Magazine.

Source: Mixology News

Florence might be famous for its Renaissance art and architecture, but the city has another masterpiece: the Negroni.

Thanks to our boozy friend Count Camillo Negroni, this ruby-red elixir was born in 1919 of equal parts gin, vermouth, and Campari. Since then, it has conquered cocktail menus worldwide. But nothing compares to sipping this bittersweet classic in its birthplace.

I’ve wandered Florence, crossing the Arno one too many times, and happily sacrificed my liver in pursuit of the city’s best Negroni. Here’s my list of bars that understand this iconic cocktail.

Caffè Giacosa (Palazzo Strozzi)

Let’s start with cocktail royalty. While the original Caffè Giacosa has closed (where Count Negroni changed cocktail history by requesting the Campari-gin-vermouth combo), its spiritual successor at Palazzo Strozzi carries on the torch with prowess.

The bartenders here treat Negroni-making as the sacred ritual it is. Each ingredient is measured with surgical precision, stirred with passion, and garnished with a perfect orange peel that gives the Negroni its unmistakable perfume. Plus, Caffè Giacosa’s elegant ambiance —think marble countertops and impeccable service— transports you to another time, like a vacation in a vacation.

Locale Firenze

Housed in a historic palazzo with a stunning interior courtyard, Locale isn’t just serving drinks—it’s creating experiences. Their Negroni Invecchiato took a little riposo in oak barrels before slipping into your glass, developing complex flavors that transform the classic into something even more magical.

The bartenders here are part mixologist, part mad scientists. The cocktail menu rotates seasonally, but their respect for the Negroni tradition remains unwavering. When served in their signature glassware within the breathtaking Renaissance-meets-contemporary space, you’ll get why Locale has earned international acclaim.

Manifattura

Manifattura takes Italian pride to another level by exclusively using Italian products. Their Negroni is a sensorial journey of Italy – showcasing smaller-batch Italian gins, house-made vermouth blends, and the non-negotiable Campari.

The space feels like a stylish throwback to mid-century Italy, complete with vintage furnishings and bartenders who look like they stepped out of a Fellini film. What sets Manifattura apart is their encyclopedic knowledge—ask about the Negroni’s history or the subtle differences between vermouth styles, and prepare for an education alongside your expertly crafted cocktail.

Rasputin

Finding Rasputin is half the fun—this speakeasy-style bar requires a reservation and some detective work for its address. Once you solve the mystery, you’ll enter a dark yet glamorous space where cocktails are not just cocktails – they’re an art form.

Their signature Aged Barrel Negroni spends weeks developing character, resulting in a smoother, more integrated flavor profile. The bartenders here are among Florence’s best, often experimenting with house-infused spirits and unexpected twists on the classic recipe. The speakeasy atmosphere adds a layer of mischief to the evening. Who knows where the night will end when it begins at Rasputin. I can tell you this – you won’t regret it.

Bitter Bar

Don’t let the unassuming exterior fool you—Bitter Bar is big on bitterness. This cozy spot in the Oltrarno has become a pilgrimage site for Negroni purists and cocktail enthusiasts alike.

The standard Negroni here is impeccable, but the real magic happens with their variations. Try the Negroni Sbagliato instead of your usual spritz, or venture into their Negroni Journey flight, which explores combinations of gin, bitter liqueurs, and vermouths. The passionate team behind the bar treats each guest like a fellow cocktail enthusiast, making this the perfect spot for those wanting to deepen their Negroni education.

Procacci

This tiny, upscale wine bar specializing in petit truffle sandwiches might seem like an unlikely Negroni destination, but don’t be fooled. Dating back to 1885, Procacci serves a remarkably refined version of the cocktail that is ready to rendezvous with their famous truffle panini. Their Negroni is slightly lighter on the Campari than most, creating a more approachable version that even bitter-averse drinkers might enjoy.

Procacci has an intimate space on Via Tornabuoni – Florence’s luxury shopping street – making it a great escape from the tourist crowds, particularly when days are warm and you can score a cozy seat on their veranda. It’s the perfect pit stop during an afternoon of shopping or an elegant start to your evening.

Mad Souls & Spirits

Tucked away on Borgo San Frediano in the hip Oltrarno neighborhood, this bartender’s playground is where serious mixology meets playful irreverence. The space itself is cozy and unpretentious – think moody lighting, exposed brick, and a vibe that feels more Brooklyn than Botticelli.

Mad Souls & Spirits doesn’t just make a Negroni – they reimagine it with rebellious flair while nodding respectfully to tradition. Their classic version hits all the high notes. But where things get truly interesting is their Negroni variations. These mad scientists might infuse their gin with unexpected botanicals, experiment with house-made vermouth blends, or introduce a whisper of unexpected ingredients – think chocolate bitters, coffee-infused spirits, or even a touch of amaro for an extra dimension of herbal complexity. Their Barrel-Aged Negroni is particularly swoon-worthy, where the holy trinity of ingredients melds and mellows in oak, transforming the cocktail’s sharp edges into something dangerously smooth and profoundly complex.

The post Negroni? Always. Meet Florence’s Finest Bars for Italy’s Iconic Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Independent spirit producer Cooper Spirits Co. and trailblazing ready-to-drink straight rye whiskey brand Slow & Low have hit the road with the “High on Rye” Van Tour—a six-month cross-country journey featuring the brand’s fully customized 1978 Chevy G20.

The tour is visiting over 10 cities across seven states, bringing Slow & Low’s signature Old-Fashioneds to festivals, retailers, bars, and cultural hubs nationwide.

Known for its irreverent spirit and dedication to craftsmanship, Slow & Low is union-crafted and proudly partners with makers, artists, and creatives across the country. First conceptualized in 2010, the brand’s flagship Proper Old-Fashioned reimagines Hochstadter’s original “Rock and Rye” recipe with an 84-proof blend of straight rye, rock candy, raw honey, aromatic bitters, and navel orange peel—delivering a smooth yet full-strength pour.

In true Slow & Low fashion, the tour’s centerpiece is a head-turning, retrofitted Chevy G20, outfitted with a walnut microbar, leather bench seating, and orange tufted paneling inspired by the brand’s iconic black-and-amber packaging. Guests will be invited to cozy up to the mobile bar and enjoy the Proper Old-Fashioned, the Coffee Old-Fashioned (a collaboration with Intelligentsia), and the bottle-only 6-Year Old-Fashioned. Exclusive merch will also be available, including a limited-edition tour poster by illustrator Taylor Rushing, along with custom t-shirts, hats, patches, and more.

“We’re beyond excited to take the Slow & Low van back on the road this month. Not only is it a rolling celebration of our craft, but it’s an opportunity to build new relationships while strengthening old ones,” says Cooper Spirits Co. Executive Chairman and Co-founder Katie Cooper.

“We’re meeting our fans – and those looking for a new favorite pour – exactly where they are, breaking down the walls between brand and community by creating unexpected moments of connection across the country.”

Following its Austin debut, the van will roll through Dallas and make a stop at the Daze Between music festival in New Orleans on April 30. In May, it heads west to Houston and San Antonio before returning to Austin for the city’s premier food and music event, Hot Luck. Later stops include Chicago, Milwaukee, Minnesota, and Montana, before a two-month summer stint in New York state beginning in August.

More information on the “High on Rye” Van Tour can be found at www.drinkslowandlow.com/van and @drinkslowandlow on Instagram. Slow & Low Proper Old-Fashioned and Coffee Old-Fashioned are available as 100ml cans ($19.99 per four-pack) and 750ml bottles ($29.99), while 6-Year Old-Fashioned is available as a 750ml bottle ($64.99) for online purchase and at retailers nationwide. All three Slow & Low expressions are meant to be enjoyed neat or over ice.

About Slow & Low

A pioneer in the ready-to-drink space, Slow & Low was first conceptualized by late third-generation distiller Rob Cooper in 2010, paying homage to America’s original bottled cocktail. Slow & Low Rock and Rye is a modern reimagining of Hochstadter’s historic recipe, combining straight rye, rock candy, honey, bitters, and orange peel to create a full-strength serve. Union crafted at the United States’ oldest distillery in New Jersey, Slow & Low is committed to honoring the makers, disruptors, innovators, and rebels. Slow & Low is now available as two bottled and canned expressions, Proper Old-Fashioned and Coffee Old-Fashioned, as well as a bottled 100-Proof 6-Year Old-Fashioned. For more information, visit www.drinkslowandlow.com and follow @drinkslowandlow on Instagram.

About Cooper Spirits Co.

Cooper Spirits Co., founded in 2006 by Katie Cooper and the late Robert J. Cooper, a third-generation distiller, is an independent producer of innovative, integrity-driven spirits. The company was founded with the introduction of St-Germain, an artisanal French liqueur made from fresh elderflower blossoms, heralded as one of the most influential cocktail components of the last decade by the New York Times. Today, Cooper Spirits produces a portfolio of innovative, artisanal products, including Slow & Low Rock & Rye and Slow & Low Coffee Old-Fashioned, both straight rye whiskey based bottled and canned cocktails; Lock, Stock & Barrel, one of the world’s finest and oldest expressions of 13 year, 16 year, 18 year, 20 and 21 year straight rye whiskey; and Crème Yvette, a modern aperitif and called for by name in cocktail books dating back to 1890. For more information, visit www.cooperspirits.com.

The post Slow & Low is On the Road with “High on Rye” Van Tour appeared first on Chilled Magazine.

Source: Mixology News

Redwood Empire has vowed to plant one tree for every cocktail sold for participating accounts this Earth Month, April, up to 100,000 trees.

Through the Redwood Empire and Trees for the Future partnership, Redwood has planted a tree for every bottle of whiskey sold and has planted over 1.7 million trees to date. This Earth Month, Redwood promises to plant 100 trees for every six bottles, or one tree for every cocktail sold at participating bars.

Bars across the country are turning every cocktail into a cause. For every featured drink sold, a tree is planted through Redwood Empire’s SHAKE POUR PLANT program—helping to reforest the land while you raise your glass. It’s a toast to sustainability, flavor, and making a real impact. ????????

Whiskey

Captain Planet

by Lauren Pellecchia, Amy Yockey, Ryan Billiter, Korban Pulliam – Merchants Club Bar / @merchantsclubbar

Ingredients

• 2 oz. Redwood Empire Pipe Dream
• ¾ oz. Super Lemon Juice
• ½ oz. Chamomile-Honey Syrup*
• 2 drops 10% Saline Solution

Preparation

1. Shake with ice, double strain into a chilled Coupe.
2. Garnish with a lemon expression.

*Chamomile-Honey Syrup

---

Ingredients

• 80 grams near Boiling Water
• 2 heaping teaspoons Locally Grown Chamomile
• 100 grams Local Wildflower Honey

Preparation

1. Combine water and chamomile, cover and let steep for 5 minutes.
2. Add in honey, stir well to combine.
3. Pass through a fine mesh strainer, let cool and refrigerate until ready to use.

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Redwood is calling on all bartenders to feature Redwood Empire Whiskey in a cocktail on their menu in the month of April to help support the sustainable cause at no cost. It’s easy. One cocktail gets sold; one tree gets planted. Interested in participating? Sign up HERE. Let’s make an impact by mixing with Redwood Empire Whiskey.

The post Shake Pour Plant with Redwood Empire and Bartender Lauren Pellecchia  appeared first on Chilled Magazine.

Source: Mixology News

With our Flavor Feed spotlight this month on the pickle, it only makes sense that we feature a pickle cocktail!

The Dill Pickle Margarita from The Spice & Tea Exchange® is the perfect balance of tangy and spicy, featuring their new Dill Pickle Sea Salt and Aleppo Pepper for an irresistible kick.

Check out the recipe below!

Liqueur, Tequila

Dill Pickle Margarita

Ingredients

• 1 tbsp. Dill Pickle Sea Salt
• 1 tsp. Aleppo Pepper
• 1 ½ oz. Tequila
• 1 oz. Pickle Brine
• 1 oz. Lime Juice
• ¾ oz. Triple Sec
• Gherkin
• Fresh Dill Sprig

Preparation

1. Rim your glass with lime juice or agave, then coat with a mixture of Dill Pickle Sea Salt and Aleppo Pepper from The Spice & Tea Exchange.
2. In a shaker, combine ice, tequila, pickle brine, lime juice, and triple sec.
3. Shake well until chilled.
4. Pour the mixture into your prepared glass filled with ice.
5. Garnish with a gherkin and a sprig of fresh dill.
6. Sip and enjoy!

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The post Dill Pickle Margarita appeared first on Chilled Magazine.

Source: Mixology News

Redwood Empire has vowed to plant one tree for every cocktail sold for participating accounts this Earth Month, April, up to 100,000 trees.

Through the Redwood Empire and Trees for the Future partnership, Redwood has planted a tree for every bottle of whiskey sold and has planted over 1.7 million trees to date. This Earth Month, Redwood promises to plant 100 trees for every six bottles, or one tree for every cocktail sold at participating bars.

Bars across the country are turning every cocktail into a cause. For every featured drink sold, a tree is planted through Redwood Empire’s SHAKE POUR PLANT program—helping to reforest the land while you raise your glass. It’s a toast to sustainability, flavor, and making a real impact. ????????

“At Copper Shaker, we believe that every sip can make a difference. Being part of the Shake, Pour, and Plant program allows us to blend our passion for crafting exceptional drinks with a commitment to sustainability, ensuring that we raise a glass not just to good times, but to a healthier planet for generations to come.”

“Embrace the essence of nature in every sip with this earthy and vegetal cocktail, where vibrant vegetables blend in with the rich grounding flavors, crafting a refreshing harmony that nourishes both body and spirit.” — Jesus Echevarria

Whiskey

Nature's Nectar

by Jesus Echevarria – Copper Shaker Ybor City / @coppershakeryborcity 

Ingredients

• 1 ½ oz. Redwood Empire Emerald Giant
• ½ oz. Aperol
• ½ oz. Creme de Mure
• ½ oz. Beet Juice
• ½ oz. Dola Dira
• ¾ oz. Pasubio
• ¾ oz. Lemon Juice

Preparation

1. Dark chocolate tuile, edible soil, sunflower sprouts, micro shiso, flowers (for garnish).

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Redwood is calling on all bartenders to feature Redwood Empire Whiskey in a cocktail on their menu in the month of April to help support the sustainable cause at no cost. It’s easy. One cocktail gets sold; one tree gets planted.

Interested in participating? Sign up HERE. Let’s make an impact by mixing with Redwood Empire Whiskey.

The post Shake Pour Plant with Redwood Empire and Bartender Jesus Echevarria appeared first on Chilled Magazine.

Source: Mixology News

Crescent 9 THC Seltzer is a highly satisfying and deliciously refreshing alternative to alcohol that’s available online and through beverage distributors in more than 15 states.

Created in New Orleans, Crescent 9 has become the fastest-growing THC beverage brand in the country, dominating the Southeast.

“With Crescent 9 THC Seltzer, we are making high-quality and affordable cannabis products that are accessible to adults everywhere,” says Joe Gerrity, CEO of Crescent Canna, the manufacturer of Crescent 9.

Crescent 9 THC Seltzer has revolutionized the market for alternatives to alcohol. “Some think that these drinks appeal only to people who already use cannabis,” says Gerrity.

“In fact, millions of people across all demographics are looking for alternatives to alcohol, and THC drinks are a fantastic way to enjoy uplifting and relaxing effects without the downsides of alcohol.”

In an industry sometimes clouded by questionable quality standards, Crescent Canna is transparent about its own exacting standards and the results of applying them. Every product in its lineup undergoes rigorous third-party testing, and lab results are readily available to consumers.

Crescent Canna takes care to use only premium ingredients and refreshing flavors so that you can enjoy a delightful and smooth THC experience.

“If it doesn’t taste good, you’re going to stop drinking it,” Gerrity observes. “And if it’s too expensive, you’re going to find cheaper options.

“It’s not easy to make a delicious THC drink at a good price, but Crescent 9 delivered on that from the very beginning. Our beverages contain real fruit juice and purees from the best producers in the world.”

But a high-quality THC drink requires more than high-quality ingredients. How they are combined is all-important, and Crescent Canna has crafted award-winning recipes for its THC seltzer.

“Our recipes are complex, and we don’t cut corners.”

With more than 20 awards won in 2024, the Cresent 9 line includes drinks that are appropriate for every level of THC tolerance and desired effect. The company’s THC beverages include low-potency options with 5 mg of THC and high-potency options with 50 mg of THC. It also offers caffeinated and non-caffeinated drinks.

In response to shifts in alcohol consumption, especially among younger consumers, bartenders have been turning to Crescent 9 THC Seltzer as an excellent nonalcoholic option that also attracts cannabis consumers.

“When we first launched Crescent 9 THC Seltzer, some bartenders and bar owners feared its impact on alcohol sales,” Gerrity recalls. Well, we asked these bartenders how many of their customers use cannabis. Answer: ‘A lot.’ And we asked them how much money they were making from this use of cannabis. Answer: ‘Zero.’ THC drinks give them a way to make money from this preference.

“We also responded to bartenders by adding caffeine to our Tropical THC Seltzer—our original offering in the category.”

As the popularity of THC beverages balloons, we have to wonder how long the cannabis kick will last. Gerrity and the Crescent Canna crew are confident that THC drinks are here to stay. People just need to know about them.

“Getting liquid to lips, as our distributors say, is the best thing we can do to promote Crescent 9 and THC drinks generally. Just a sip or two is enough to convince someone that these products are worth exploring. And, often, once that person has tried a can, we have a customer for life.”

You can find Crescent 9 THC Seltzer in thousands of stores, bars, and music venues across the country, as well as online at crescentcanna.com.

The post Mix It Up: Bartenders Embrace Crescent 9 THC Seltzer appeared first on Chilled Magazine.

Source: Mixology News

Bartenders often carry a hidden weight — back pain. It’s a common workplace hazard, given the long hours of standing, bending, pouring and serving customers.

Don’t let your aches and pains prevent you from living your life to the fullest. Discover five stretching exercises for your back.

Why Is Back Pain Common Among Bartenders?

Bartending can be a fun, fulfilling job. However, the constant movement and interaction can take a toll, particularly on your back. Here’s why:

• Prolonged standing: Spending hours on your feet can put pressure on your lower back, hips and spine, resulting in aches and pains.
• Repetitive motions: Lifting kegs, shaking cocktails and serving customers can strain your back muscles.
• Awkward postures: How many times have you reached for something on high shelves? What about the moments when you need to bow down to access low cabinets? These actions can all add up and cause back pain.
• Poor footwear: Your shoes can contribute to back issues. The right footwear must have the right arch support, tightness and cushioning. A pair with low heels is your best bet to keep your back healthy.

Stretches to Do Before Your Shift

It’s understandable to want a relaxing massage after a tiring shift. However, some stretching exercises can help you tackle the day without pain.

1. Cat-Cow Stretch: This stretch helps target the lower back muscles, which are prone to stiffness due to prolonged standing. Do this exercise to improve your range of motion at work. Go on all fours – hands under the shoulders and knees beneath the hips. Inhale, drop your belly and lift your chest and tailbone. Hold the position for 10 seconds, then exhale, round your spine and tuck your chin to your chest.
2. Trunk Rotation: This stretch warms up your abdomen and back for all the shaking, reaching, twisting and turning motions. Stand with your feet hip-width apart, facing forward, with your arms relaxed at your sides. Tighten your core muscles and gently twist your torso from side to side, keeping your hips facing the front.

The Best Stretch to Do Throughout the Workday

It’s a must that you take pauses for stretching at work. Shoulder blade squeezes can help keep aches and pains at bay.

While sitting or standing, take a deep breath and squeeze your shoulder blades together. Imagine you’re trying to pinch a pencil between them. Exhale, hold for a while, and gently release. Perform this simple yet effective stretch 10 to 15 times daily for best results.

Stretching Exercises After Work

Help relax and release tension and aches when you get home from work with these stretches:

1. Knee-to-Chest Stretch: The knee-to-chest stretch targets your lower back and glutes, which often feel tired after a long workday. Lie on the bed or a mat, gently pull up one knee and press it close to your chest. Hold for a few seconds before releasing. Repeat with the other leg.
2. Child’s Pose: This gentle, relaxing posture is an ideal way to end the day. It stretches your shoulders, neck, hips, back, thighs and ankles. Kneel on the mat and gently sit back on your heels. If it feels too much, place a folded blanket between your buttocks and heels. Fold forward and extend your arms in front of you. Doing this pose daily can help promote mindfulness and deep breathing.

Take Care of Your Back

These stretches can help you get through the longest shifts. Commit to them daily and watch how they transform your energy and comfort levels.

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 5 Stretching Exercises to Alleviate Back Pain for Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Infusions add a huge level of depth and complexity to cocktails, and at Mileta, Bar Manager John Shelton highlights this technique with The Wasp.

Made with fig leaf-infused gin, Genepy, sweet rouge vermouth, and bitters, the drink balances herbal, vanilla, and coconut notes for an aromatic experience. Shelton, who fell in love with fig leaves during a chef’s tasting in Seattle, uses a multi-day infusion to preserve their fresh, green character.

Below, find the full recipe for The Wasp, as well as insights on infusion techniques, sous vide vs. traditional methods, and tips for experimenting with flavors!

Gin, Liqueur, Vermouth

The Wasp

by Mileta’s Bar Manager John Shelton

Ingredients

• 1 ½ oz. Fig Leaf Gin
• ¾ oz. Genepy
• ¾ oz. Sweet Rouge Vermouth
• 1 dash Angostura Bitters
• 2 drops 20% Saline Solution

Preparation

1. Combine these and ice, and stir to chill.
2. Strain into a chilled glass and garnish with an Amarena cherry or a dried fig.
3. Enjoy!

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Note from John: First, you’ll need to infuse the gin. Usually, I would speed up the infusion process with a sous vide, but you can muddy some of the more fragile notes from the gin with heat. So, the gin will take about 4-6 days to infuse with the dried fig leaves. Be sure to agitate the vessel that you infuse in daily to disperse the flavors. I use 50g of the leaves for every liter of London Dry Gin. Once the infusion is done and the leaves have been strained off, then you’re set to build the drink.

What inspired you to use fig leaf as an infusion in gin, and how does it enhance the cocktail’s flavor?

I fell in love with fig leaves years ago during a chef tasting in Seattle, WA. I felt as though the herbaceousness would pair well with a nice dry-style gin, giving a solid backbone to the juniper and citrus notes. Fig leaves have this almost vanilla-coconut aroma and flavor to them. This can help soften a cocktail, giving it a bit more lusciousness and depth. The bright green color from the infusion is fun, too.

Do you have any general tips for bartenders experimenting with sous vide versus traditional infusion methods?

Honestly, either method has its perks and downfalls. I tend to go the sous vide route if I am short on time if I want a ‘cooked’ flavor to what I’m infusing (for example, sous vide strawberry gives a cooked jam flavor, whereas letting it sit and infuse traditionally keeps the brighter fresh notes of the strawberry intact), or if I’m using dried ingredients or spices as these take some heat to fully wake up.

What are some common mistakes to avoid when infusing spirits at home or in a bar setting?

With the sous vide method, some think hotter temps mean a faster infusion. In a way, they’re not wrong, but be wary of what you use to infuse. Depending on the ingredient, a temp that is too hot will lead to some denaturing of the flavor. This could give rise to off flavors during the infusion, essentially changing the whole thing. I tend to stick in the 125-150 degree range. With the traditional sit-and-wait method, there are fewer ways to mess it up. My one reminder would be to shake or stir your infusion daily to help redistribute the ingredients. This helps spread the flavor molecules, allowing for a more thorough infusion.

The post How Mileta’s Bar Manager John Shelton Crafted The Wasp, a Fig Leaf-Infused Gin Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Redwood Empire has vowed to plant one tree for every cocktail sold for participating accounts this Earth Month, April, up to 100,000 trees.

Through the Redwood Empire and Trees for the Future partnership, Redwood has planted a tree for every bottle of whiskey sold and has planted over 1.7 million trees to date. This Earth Month, Redwood promises to plant 100 trees for every six bottles, or one tree for every cocktail sold at participating bars.

Bars across the country are turning every cocktail into a cause. For every featured drink sold, a tree is planted through Redwood Empire’s SHAKE POUR PLANT program—helping to reforest the land while you raise your glass. It’s a toast to sustainability, flavor, and making a real impact. ????????

SRQ was inspired to participate in the Shake, Pour & Plant program with Redwood Empire Whiskey for Earth Month because they believe in “crafting cocktails that not only delight the palate but also nurture the planet.” By blending creativity with sustainability, they aim to raise awareness and foster a deeper connection between their community and the environment.

Amaro, Vermouth, Whiskey

Le Vieux Cochon

by Cliseria Padilla Flores – Sage Restaurant – Sarasota Dining – @sagesrq 

Ingredients

• 1 ½ oz. Bacon Fat Washed Redwood Empire Emerald Giant Cask Strength Rye
• ½ oz. Cacao Nib Infused Sweet Vermouth
• ½ oz. Calvados
• 1 barspoon Sfumato Amaro
• 1 barspoon DOM Benedictine
• 2 dashes Elemakule Tiki Bitters

Preparation

1. Smoked with maple wood chips and garnished with a dehydrated apple.

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Redwood is calling on all bartenders to feature Redwood Empire Whiskey in a cocktail on their menu in the month of April to help support the sustainable cause at no cost. It’s easy. One cocktail gets sold; one tree gets planted. Interested in participating? Sign up HERE. Let’s make an impact by mixing with Redwood Empire Whiskey.

The post Shake Pour Plant with Redwood Empire and Bartender Cliseria Padilla Flores appeared first on Chilled Magazine.

Source: Mixology News