May 2025

Beau du Bois, a recent James Beard Foundation Award semifinalist known for his innovative work at Roma Norte—San Diego’s Mexico City-inspired bar—brings that same creative energy to Puesto with the debut of a vibrant new spring cocktail menu.

Showcasing unexpected yet approachable flavor combinations, the lineup features drinks like a crystal-clear guava margarita, a rich Mole Old-Fashioned layered with chocolate and spice, and a vibrant cantaloupe mojito that lets the underrated fruit shine. With mint in season and juicy cantaloupe at its peak, this menu is a celebration of freshness, seasonality, and modern Mexican flair.

We caught up with Beau to learn more about the inspirations, ingredients, and thought process behind Puesto’s latest offerings. Also, find the recipe for his refreshing Cantaloupe Mojito at the bottom!

What inspired the new spring cocktail menu at Puesto?

Primary and secondary flavors inspired the spring menu at Puesto, which is a step forward for our program in regards to its trajectory since I’ve been with the company. We also applied “technique-driven” recipes for the first time at Puesto as we have been utilizing at Marisi and Roma Norte.

When you start crafting a seasonal menu, what are the first few steps in your creative process? Do you begin with ingredients, a theme, etc.

Typically we begin by looking at opportunities; what is missing from the current menu, what cocktails need a recipe revamp or new life. Once we isolate those ideas, we start working with flavors and techniques.

Were there any spring ingredients that immediately sparked inspiration or guided the direction of the menu?

I don’t think there were any specific ingredients, just more of a vibe. Spring should always be light and bright, refreshing and crushable. This menu launch was the 2nd largest menu launch I’ve done in my time with Puesto. So the really important vibe was also inspiring the service teams. Lots of new cocktails equals lots of excited Puesto team members!

Cantaloupe is an underrated fruit in mixology—what made you choose it for your mojito, and how do you highlight its qualities?

But why, they’re juicy, unique and very cooling. Some goddess of spa water got the idea to pair it with mint while laying next to a pool somewhere. We highlight it by making sure there is enough Cantaloupe present so you’ll get this huge blast of flavor without having to search for it.

What’s your favorite cocktail to make on your spring menu?

The Poblano Paloma is by far my fav on this launch. We spent so much time talking about the flavor of peppers and to think of one in a refreshing, non-spicy cocktail is exciting. Also, it tastes so dank in the Paloma.

How do you approach working with seasonal ingredients, so they feel natural and seamless, rather than overly trend-driven?

First and foremost, don’t follow or chase trends, be a trendsetter. Easier said than done but worth any and all extra efforts. Also, it helps that we love what we do! Secondly, secondary flavors make ingredients so much more thoughtful; for example, grapefruit and poblano, as mentioned above. Not a classic pairing but so incredible together.

Looking ahead, are there any seasonal ingredients or techniques you’re excited to explore in future menus?

The N/A cocktail world has really raced forward and we’ve only just begun to explore it with our new N/A tequila made in house. That opens up so many cocktail possibilities for those that are choosing N/A and will find that they’re having a thoughtful cocktail that isn’t just 4 different mixed juices.

Photo by Mandie Geller

Rum

Cantaloupe Mojito

Ingredients

• 3 oz. Cantaloupe Rum*
• 3/4 oz. Fresh Lime Juice
• 3/4 oz. Simple Syrup
• 3 oz. Fever Tree Club Soda
• 2 Mint Sprigs

Preparation

1. In a Collins glass, fill with ice and add the FT Club Soda.
2. Add the remaining ingredients to a shaking tin and shake vigorously with ice.
3. Fine strain on top of the club soda.
4. Garnish with fresh mint sprigs and 2 cantaloupe spears.

*Cantaloupe Rum

---

Ingredients

• 500ml Puesto’s Hamilton Rum
• 500ml Probitas Rum
• 1000g Cantaloupe, peeled and deseeded

Preparation

1. Blend on high for 2 minutes.
2. Strain through a coffee filter-lined chinois.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Cantaloupe Mojito”,”description”:”A delicious cocktail recipe for Cantaloupe Mojito”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Cantaloupe-Mojito-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“3 oz. Cantaloupe Rum*”,”3/4 oz. Fresh Lime Juice”,”3/4 oz. Simple Syrup”,”3 oz. Fever Tree Club Soda”,”2 Mint Sprigs”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”In a Collins glass, fill with ice and add the FT Club Soda.”},{“@type”:”HowToStep”,”text”:”Add the remaining ingredients to a shaking tin and shake vigorously with ice.”},{“@type”:”HowToStep”,”text”:”Fine strain on top of the club soda.”},{“@type”:”HowToStep”,”text”:”Garnish with fresh mint sprigs and 2 cantaloupe spears.”}],”recipeCategory”:”Cocktail”}

The post Beau du Bois’ Spring Cocktails Bloom at Puesto appeared first on Chilled Magazine.

Source: Mixology News

As the cocktail and spirits industry continues to evolve, so does BCB Brooklyn, the event that has become a central hub for beverage professionals worldwide.

With its debut in 2018, BCB Brooklyn quickly established itself as a must-attend event, growing year after year in size, influence, and impact. Ahead of BCB Brooklyn 2025, we had the opportunity to sit down with Jackie Williams, the Event Vice President, to hear her thoughts on the upcoming show and what attendees can expect. From new experiential activities to the integration of emerging trends, Jackie shares insights into the exciting future of BCB Brooklyn and the ways it continues to shape the beverage community.

Can you share a bit about where you feel BCB Brooklyn is today from where it’s come over the years?

Since its launch in 2018, BCB Brooklyn has grown into a must-attend event for the global beverage industry. Over the years, we’ve expanded our footprint, diversified our programming, and created a space where meaningful connections and collaborations flourish. We’ve carefully curated our programming–which ranges from expert-led seminars and panels to tasting rooms featuring a wide array of spirits–to educate and inspire industry professionals year after year. The vibrant show floor, with hundreds of exhibitors, serves as a hub for networking, discovering new brands, and exploring the latest trends. Throughout the show, brands and individuals are able to connect, which helps their businesses grow. Today, BCB Brooklyn is a dynamic platform that reflects the innovation, creativity, and community at the core of the beverage industry.

How has your role evolved, and what excites you most about what you’re doing this year?

Just like BCB Brooklyn itself, my role has evolved alongside the show’s growth. While I initially started in marketing for tradeshows, I’ve since stepped into shaping BCB Brooklyn’s strategic direction, and now oversee the entire strategy, planning, and completion of the show. What excites me most this year is the opportunity to introduce new initiatives that reflect current industry trends–whether it’s sustainability-focused programming or fostering deeper global hospitality connections. Seeing the impact on the community is incredibly rewarding, and I can’t wait to watch this year’s show bring people together in new and meaningful ways.

What makes BCB Brooklyn 2025 stand out from previous years, and what are you looking forward to this year?

With expanded indoor courtyard space, we’re introducing new onsite experiential activities, including more hands-on workshops and enhanced outdoor activations. I’m especially excited to welcome new exhibitors—there are some first-time brands joining us at BCB Brooklyn this year. Beyond that, I’m looking forward to the heightened focus on global hospitality practices, continued sustainability-driven innovations, and the integration of emerging trends like mindful drinking, which has led to the addition of the No/Low-Alcohol Pavilion at the show.

Are there any trends or innovations showcased that you can share?

Definitely. The non-alcoholic beverage scene is booming as more people lean into health, wellness, and sophisticated booze-free options. It’s a big opportunity for alcohol brands to diversify and meet new demands. Sustainability is also huge—eco-friendly packaging and waste reduction are front and center, so many brands are cutting down on waste and emissions. Asian-inspired spirits and ingredients (like yuzu, matcha, and shiso) are popping up everywhere, with a 20% jump in consumer demand from last year. Premiumization is still going strong, highlighted in the rise of high-end bottle sales and brands focusing on luxe offerings. Expect to see these hot topics featured in both the exhibitor offerings and our educational programming.

What role does BCB Brooklyn play in shaping and supporting the cocktail and spirits world?

BCB Brooklyn acts as a catalyst for growth and innovation within the cocktail and spirits community. We love to provide a platform for brands to showcase their products, help foster connections among industry leaders and offer education that drives the industry forward. By highlighting diverse voices, global perspectives and cutting-edge trends, BCB Brooklyn helps shape the future of the beverage community.

What should bartenders know about attending BCB Brooklyn?

Bartenders should know that BCB Brooklyn is designed with them in mind. It’s an unparalleled opportunity to discover new products, learn from industry leaders and connect with peers from around the world. The educational sessions are tailored to provide practical knowledge, while the tasting and networking opportunities can inspire creativity and professional growth.

Talk to us about the educational component this year.

Education is at the heart of BCB Brooklyn. This year, we’re offering over 50 sessions across the Main Stage, Liquid Lounges, and Park Street University, and for the first time, we’re introducing two pre-show, exhibitor-focused educational sessions on Monday, June 9th – more information to come soon. Curated by our education committee—led by Lynnette Marrero, our Head of Education—the Main Stage programming covers a dynamic range of topics, from technical skills and business strategies to cultural deep dives. Whether you’re new to the industry or a seasoned professional, our educational offerings are designed to inspire and provide actionable insights that attendees can take back to their bars and businesses.

How does BCB Brooklyn address key topics like sustainability, diversity, inclusion, etc., in the spirits industry?

At BCB Brooklyn, we’re committed to making a meaningful impact. Sustainability, along with diversity, inclusion, equity, and belonging, are core to our values and we actively integrate them into every aspect of the event. For every one of our shows, we follow the guide to inclusive events laid out by our parent company, RX Global, to ensure BCB Brooklyn is designed with an inclusive mindset. Examples of this commitment include the option to add preferred pronouns to event badges, offering on-site reset rooms, gender-neutral bathrooms, and more. Our goal is to create a space where all attendees and exhibitors feel welcome, valued, and safe throughout the event.

Through our educational programs, we explore these critical topics in depth, collaborating with organizations like Another Round, Another Rally, and Diverse Powered Brands, to support and uplift underrepresented communities. Beyond education, we put our sustainability values into action by implementing initiatives throughout the event—from reducing waste and minimizing signage to composting cocktail waste and enhancing recycling efforts. We also utilize recycled materials for booth structures and ensure all staff uniforms are sustainability-made. Our ultimate goal is to reduce our carbon footprint and achieve net zero carbon emissions by 2040.

What advice would you give brands looking to align themselves with bartender values in meaningful ways?

Authenticity is key. Brands should engage with the bartender community through genuine partnerships, not just transactional relationships. Understand what matters to bartenders—whether it’s new products, sustainability, creativity, or community—and align your brand’s values accordingly. Support educational initiatives, offer meaningful resources and create products that truly meet the needs of the trade.

If you could give some advice to someone attending BCB Brooklyn for the first time, what would it be?

The key to a great BCB Brooklyn experience is to come prepared but stay flexible! Check out the schedule beforehand to find the sessions, events and exhibitors you don’t want to miss, but leave some time to explore and discover new things. Don’t be shy! Ask questions, try the tastings and meet new people. The best part of BCB Brooklyn is the unexpected conversations and connections you make, so be open to whatever comes your way.

What is your most memorable moment or achievement of your role with BCB Brooklyn so far, and how has it shaped your vision for the future of BCB Brooklyn?

One of the most memorable moments was the first event post-pandemic. Seeing the community come together again with such energy and resilience was incredibly powerful. It reinforced the importance of human connection in our industry. That experience has shaped my vision for BCB Brooklyn’s future—to create spaces that are not just events, but vibrant, inclusive communities that foster growth and inspiration.

What should those attending BCB Brooklyn this year be sure to check out?

Don’t miss the expanded outdoor courtyard space with even more excited exhibitors and be sure to check out the new No/Low-Alcohol Pavilion. Our education sessions are packed with thought-provoking content and the Emerging Brands Pavilion is always a highlight for discovering fresh talent. Most importantly, take time to explore, connect and immerse yourself fully in the BCB Brooklyn experience.

Interested in attending Bar Convent Brooklyn 2025? Click HERE!

The post BCB Brooklyn 2025: An Inside Look with Jackie Williams on What’s Ahead appeared first on Chilled Magazine.

Source: Mixology News

Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders. Each month, we spotlight a standout book to add to your collection and keep your creativity flowing.

The Curious Bartender’s Agave Safari: Discovering and Appreciating Mexico’s Tequilas, Mezcals & More

 
By Tristan Stephenson, photographs by Addie Chin 

Published by Ryland Peters & Small / IG: @rylandpetersandsmall / FB: Ryland Peters & Small  

Drinks innovator, award-winning bar owner, and bestselling author Tristan Stephenson set out on an odyssey through Mexico and into the heartland of agave spirits production to discover the proud heritage of Mexican spirits. This irresistibly readable book is an epic geographical, historical, cultural, and spiritual journey in which he explores 38 remarkable agave spirits producers, tells their stories, and shares their philosophies. Inspired by the tales and tequilas he experienced on this transformative road trip, Tristan also offers a sampling of his recipes for agave spirits cocktails including a classic Paloma, a surprising Mezcal Martini, and a Tommy’s Margarita made with 100% agave tequila, fresh lime and agave nectar—the ultimate expression of the drink. Accompanying the engaging text, stunning photographs bring to life the landscapes, people, and places that have produced the spirits honored in this book. 

The Bartender’s Bookshelf: Book of the Month Club

Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders, cocktail enthusiasts, industry pros and anyone looking to elevate their craft. Each month, we spotlight a standout book—whether it’s a deep dive into cocktail history, a recipe-packed guide, or a memoir from a legendary bartender—Chilled will help you build a library that inspires and educates while keeping your creative spirits flowing.

The post Bartender Book of the Month Club: The Curious Bartender’s Agave Safari appeared first on Chilled Magazine.

Source: Mixology News

At the Shaker & Vine, located in Schenectady New York, precision meets passion behind the bar—where Barfly Mixology Gear truly shines.

Known for its stylish design, balanced weight, and professional-grade durability, Barfly tools are the trusted choice for bartenders.

Watch as the Shaker & Vine bartenders put their skills to work using premium tools from Barfly Mixology Gear by Mercer.

The post Watch Top Bartenders Create Cocktails using Barfly Mixology Gear appeared first on Chilled Magazine.

Source: Mixology News

We Ask Beatriz Munozcano, US Agaves Brand Director, Pernod Ricard USA, about pivotal moments that shape the mezcal category today with Del Maguey Mezcal paving the way.

From pioneering Single Village expressions to creating bartender-friendly classics like Vida Clasico, Del Maguey has redefined what it means to honor tradition.

Two key milestones stand out in the history of Del Maguey and in the evolution of the mezcal category. Tell us about them.

The first was in 1995, when Del Maguey became the first to legally import artisanal mezcal into the United States. The initial shipment included just 56 bottles, sourced from the villages of San Baltazar Chichicapam and San Luis del Río. Each bottle was labeled with the name of the village and produced using traditional methods without additives or industrial processes. At a time when mezcal was widely misunderstood and often reduced to stereotypes like the worm in the bottle, Del Maguey introduced a new standard: this was, as some call it, the mezcal renaissance in the U.S., creating a market for top-quality, artisanal mezcal where none had existed. It established the concept of Single Village Mezcal, giving visibility to producers and placing origin and craftsmanship at the center of the story.

The second milestone was the development and launch of Vida Clásico, introduced to meet the needs of the growing bartender and cocktail community. Produced by Paciano Cruz Nolasco in San Luis del Río, Vida was created using the same traditional techniques as Del Maguey’s other mezcals, but with a flavor profile suited for mixing. Vida made authentic mezcal accessible for cocktail programs without compromising quality and quickly became a staple in the craft cocktail movement, helping mezcal gain traction on back bars around the world and positioning Del Maguey as a leader in the category’s expansion.

These two moments, the first legal import of village-specific artisanal mezcal and the creation of a bartender-friendly expression that maintained integrity, defined Del Maguey’s legacy and changed the trajectory of mezcal globally.

How has the perception of mezcal evolved since Del Maguey was founded?

Before Del Maguey, mezcal was misunderstood. Del Maguey introduced something completely different. It brought true artisanal mezcal to the forefront; made with integrity, rooted in place, and connected to families and communities. It changed the conversation. Mezcal became something to respect, something to explore, something worth understanding. Today, it is considered one of the most complex and culturally rich spirits in the world. That shift began the moment Del Maguey showed what mezcal truly is.

How has the brand influenced that shift?

Del Maguey created the foundation for how people talk about and experience mezcal today. It introduced the idea of Single Village, listed the name of the mezcalero, respected the original methods, and refused to industrialize the product. Del Maguey didn’t try to make mezcal easier; it made it clearer. The brand gave the category a structure and a language that others now follow. Its impact is everywhere, from how bottles are labeled to how bartenders explain the spirit. Del Maguey didn’t just participate in mezcal’s growth; it built the road for it.

Del Maguey was one of the first to spotlight single-village mezcals. Why was that so important and how is it still relevant?

Because mezcal is not a uniform spirit. Each mezcal is shaped by its village, its water, its altitude, the agave, the tools, and the people. Del Maguey made that visible. It treated every expression like a snapshot of a place and gave credit to the producers who shaped it. That level of transparency was unheard of at the time, and it is still critical now. As mezcal becomes more global, the relevance of Single Village only grows. It keeps the spirit honest. It reminds the world that this is not a mass product. It is handmade, site-specific, and deeply personal.

What challenges has Del Maguey faced in staying true to traditional production while growing globally?

The biggest challenge is protecting the process while responding to growing demand. Mezcal takes time. It depends on slow methods and natural rhythms. Del Maguey has made growth decisions carefully, always in partnership with the communities. Whether building a new palenque with a long-time mezcalero or expanding agave replanting efforts, the brand has chosen paths that keep tradition intact. That means saying “no” to shortcuts. It means turning down volume when quality or sustainability is at risk. It is not the easiest way to grow, but it is the only way to grow with integrity.

What is the culture of the brand at Del Maguey?

The culture is built on long-standing relationships and mutual respect. From the very beginning, Del Maguey partnered directly with traditional mezcal-producing families in Oaxaca, and those same families remain at the heart of the brand today. Multiple generations are now involved, carrying forward the same methods, values, and deep connection to place.

Even Vida Clásico, Del Maguey’s most widely sold expression globally, continues to be made exactly as it began. It is produced by the Nolasco family in San Luis del Río, using the same palenques, the same terroir, and the same traditional methods. That continuity is rare, especially at scale. There is no blending. No outsourcing. No shortcuts. Because it comes from the same hands and the same land, the mezcal does not need to be standardized. It is consistent because the process and the people have never changed. That is a direct result of the brand’s commitment to partnership and integrity, and it reflects a deeper truth — that sustainability is not just about the environment. It is about relationships, trust, and the long-term protection of culture.

Del Maguey does not treat mezcal as a product to optimize; it sees it as a living tradition to protect. That philosophy shapes every decision, and it is felt in every bottle.

What surprises you most about how bartenders have embraced mezcal?

The depth of commitment. Bartenders have not only made mezcal part of their programs, but they have also taken the time to learn where it comes from. Many have traveled to Oaxaca, walked into palenques, and met the families behind the spirit. They share the story with care and with energy. They have become some of the most important advocates for mezcal globally. What started as curiosity has turned into genuine connection. The level of respect and passion from the bar community has been one of the most powerful forces in mezcal’s rise.

What do you hope people understand about the brand when they sip Del Maguey today?

That this is more than a spirit. It is a story of place and people. Every bottle comes from a real village, from a real producer, from a process passed down through generations. The smoke, the texture, the balance, none of it is manufactured. It comes from time, labor, and intention. Even the more accessible expressions carry that same care. Mezcal is not something to rush or dilute. It is something to respect. Del Maguey wants every sip to remind people of that.

Looking ahead to the next 30 years, what is the vision for the brand?

Del Maguey will continue to lead with purpose. This is the brand that introduced mezcal to the world as an artisanal, village-based spirit made by real people with real history. That foundation remains the core. But looking forward, the opportunity is not just to protect that story, but to expand how people engage with it.

Cocktails are now one of the most important ways people discover mezcal. Drinks like Mezcal Margaritas and Oaxaca Old Fashioneds are introducing a new generation to the category. Del Maguey celebrates that. When done with care and intention, cocktails become a gateway to deeper knowledge, helping people fall in love with the complexity and beauty of mezcal. The key is making sure what goes into the glass still honors where it comes from.

Del Maguey believes that even the most widely poured expressions should reflect real craft. Vida Clásico, for example, is made by the same family, in the same village, using the same methods since it was created. That level of integrity should be the standard. Mezcal can scale, but it must do so with its values intact.

The vision is clear. Grow the category without watering it down. Keep mezcal rooted in its communities. Champion education, transparency, and partnership. And continue to show the world that even in a cocktail, mezcal is not just an ingredient. It is a cultural expression. It is liquid gold.

Mezcal

Vida Rita

Ingredients

• 2 parts Del Maguey VIDA Clásico or VIDA Puebla
• 3/4 parts Lime Juice
• 3/4 parts Agave Syrup
• 1 Large Orange Twist

Preparation

1. Shake Ingredients and strain into a rocks glass full of fresh ice with Tajín salt rim.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Vida Rita”,”description”:”A delicious cocktail recipe for Vida Rita”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Del-Maguey-Vita-Rita-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 parts Del Maguey VIDA Clu00e1sico or VIDA Puebla”,”3/4 parts Lime Juice”,”3/4 parts Agave Syrup”,”1 Largeu00a0Orange Twist”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Shake Ingredients and strain into a rocks glass full of fresh ice with Taju00edn salt rim.”}],”recipeCategory”:”Cocktail”}

Liqueur, Mezcal

Mezcal Carajillo

Ingredients

• 1 ½ parts Del Maguey VIDA Clásico or VIDA Puebla
• 1 part Vanilla Liqueur
• 2 parts espresso

Preparation

1. Build in shaking tin.
2. Ice.
3. Shake strain over fresh ice.
4. Garnish with mint.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Mezcal Carajillo”,”description”:”A delicious cocktail recipe for Mezcal Carajillo”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Del-Maguey-Carajillo-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 u00bd parts Del Maguey VIDA Clu00e1sico or VIDA Puebla”,”1 part Vanilla Liqueur”,”2 parts espresso”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Build in shaking tin.”},{“@type”:”HowToStep”,”text”:”Ice.”},{“@type”:”HowToStep”,”text”:”Shake strain over fresh ice.”},{“@type”:”HowToStep”,”text”:”Garnish with mint.”}],”recipeCategory”:”Cocktail”}

Mezcal

Mezcal Old Fashioned

Ingredients

• 2 parts VIDA Clásico or Puebla
• ¼ parts Agave Syrup
• 2 dashes Angostura Bitters
• 1 dash Mole Bitters

Preparation

1. Add all ingredients into a glass with large cubed ice.
2. Stir.
3. Spritz and garnish with lemon and orange twists.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Mezcal Old Fashioned”,”description”:”A delicious cocktail recipe for Mezcal Old Fashioned”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Del-Maguey-Old-Fashioned-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 parts VIDAu00a0Clu00e1sico oru00a0Puebla”,”u00bc parts Agave Syrup”,”2 dashes Angostura Bitters”,”1 dash Mole Bitters”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients into a glass with large cubed ice.”},{“@type”:”HowToStep”,”text”:”Stir.”},{“@type”:”HowToStep”,”text”:”Spritz and garnish with lemon and orange twists.”}],”recipeCategory”:”Cocktail”}

The post We Ask Beatriz Munozcano, US Agaves Brand Director, Pernod Ricard USA about Del Maguey Mezcal appeared first on Chilled Magazine.

Source: Mixology News

At Chilled Magazine, we know bartending isn’t just about mixing drinks—it’s about the grit, grind, and long hours it takes to perfect your craft.

That’s why we’re proud to announce The 3rd Annual Coramino Cup, a bartender competition that celebrates the hard work behind every pour.

Enter now for your chance to earn the Grand Prize of $10,000 cash and the title of The Coramino Cup Bartender of the Year, 2025. Enter Here.

Created in partnership with Coramino Tequila—founded by Kevin Hart and Juan Domingo Beckmann—The Coramino Cup is built on the same foundation as the spirit itself: heart and hustle. It’s a nod to every bartender who knows “Hard Work Tastes Different.”

This is your moment to show the world what passion, perseverance, and creativity look like. We’re calling on bartenders across the country to put their skills to the test! This is where your hard work pays off. Enter Now!

The post Hardworking Bartenders Enter Now for a Chance at $10K! The 3rd Annual Coramino Cup Presented by Kevin Hart, Coramino Tequila, and Chilled Media appeared first on Chilled Magazine.

Source: Mixology News

This Father’s Day skip the socks and give Dad something he really wants—top-shelf bottles.

Whether he’s a whiskey connoisseur, a tequila lover, or a fan of home bar essentials Chilled’s Annual Father’s Day Gift Guide is packed with picks that say CHEERS to the man who’s always been your biggest fan.

Discover the ultimate Father’s Day Gifts HERE.

The post Check Out Chilled’s Annual Father’s Day Gift Guide appeared first on Chilled Magazine.

Source: Mixology News

Just in time for Belmont Week, meet the Saratoga Spritz—a bright, fruit-forward cocktail that’s ready to carry you through summer.

Making its debut on June 4th, this refreshing sipper is the perfect toast to Saratoga’s storied racing season.

Find it all summer long at Hamlet and Ghost in Saratoga Springs, as well as their new sister wine bar, Familiar Creature—ideal stops before or after a day at the track!

Gin

Saratoga Spritz

by Victoria Sedefian and Sonia Castellani / Hamlet & Ghost, Saratoga Springs

Ingredients

• 3/4 oz. DeGroff Bitter Aperitivo
• 3/4 oz. Beefeater Gin
• 1/4 oz. Aperol
• 1 oz. Fresh Pineapple Juice
• 1/4 oz. Cinnamon Syrup*
• 1/4 oz. Fresh Lemon Juice
• Splash Grapefruit Juice
• Sparkling Water, to top

Preparation

1. Shake with ice, strain over ice into wine glass.
2. Top with sparkling water.
3. Garnish with Lemon Twist, Mint Bundle.

*Cinnamon Syrup

---

Ingredients

• 1 cup Water
• 1 cup Sugar
• 6 Cinnamon Sticks

Preparation

1. Combine all ingredients.
2. Bring to a boil, then simmer for an hour.
3. Strain and cool.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Saratoga Spritz”,”description”:”A delicious cocktail recipe for Saratoga Spritz”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/saratogo-spritz-recipe.jpg”,”author”:{“@type”:”Person”,”name”:”Victoria Sedefian and Sonia Castellani / Hamlet & Ghost, Saratoga Springs”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“3/4 oz. DeGroff Bitter Aperitivo”,”3/4 oz. Beefeater Gin”,”1/4 oz. Aperol”,”1 oz. Fresh Pineapple Juice”,”1/4 oz. Cinnamon Syrup*”,”1/4 oz. Fresh Lemon Juice”,”Splash Grapefruit Juice”,”Sparkling Water, to top”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Shake with ice, strain over ice into wine glass.”},{“@type”:”HowToStep”,”text”:”Top with sparkling water.”},{“@type”:”HowToStep”,”text”:”Garnish with Lemon Twist, Mint Bundle.”}],”recipeCategory”:”Cocktail”}

The post The Saratoga Spritz appeared first on Chilled Magazine.

Source: Mixology News

Non-alcoholic cocktails can deliver complexity and depth, especially when Angostura bitters are used.

Known for its iconic flavor and aromatic intensity, Angostura bitters bring something special to spirit-free creations.

Give these a mix!

Non-Alcoholic

Bitters & Soda

Ingredients

• 2 dashes of ANGOSTURA® Aromatic Bitters
• 5 – 6 oz. Club Soda

Preparation

1. Add all ingredients to highball glass over ice.
2. Stir to incorporate.
3. Garnish with lemon or lime wedge.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Bitters & Soda”,”description”:”A delicious cocktail recipe for Bitters & Soda”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Bitters-Soda-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashes of ANGOSTURAu00ae Aromatic Bitters”,”5 – 6 oz. Club Soda”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to highball glass over ice.”},{“@type”:”HowToStep”,”text”:”Stir to incorporate.”},{“@type”:”HowToStep”,”text”:”Garnish with lemon or lime wedge.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Cocoa & Cola

Ingredients

• 2 dashes ANGOSTURA® Cocoa Bitters
• 6 oz. Cola
• ½ oz. Lime Juice

Preparation

1. Pour all ingredients into highball glass with ice.
2. Gently stir.
3. Garnish with lime wheel.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Cocoa & Cola”,”description”:”A delicious cocktail recipe for Cocoa & Cola”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Cocoa-Cola-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashes ANGOSTURAu00ae Cocoa Bitters”,”6u00a0oz. Cola”,”u00bd oz. Lime Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Pour all ingredients into highball glass with ice.”},{“@type”:”HowToStep”,”text”:”Gently stir.”},{“@type”:”HowToStep”,”text”:”Garnish with lime wheel.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Orange Crush

Ingredients

• 2 dashes ANGOSTURA ® Orange Bitters
• 5 – 6 oz. Orange Flavored Sparkling Water
• ½ oz. Lime Juice

Preparation

1. Add all ingredients to highball glass over ice.
2. Stir to incorporate.
3. Garnish with lemon or lime wedge.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Orange Crush”,”description”:”A delicious cocktail recipe for Orange Crush”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Orange-Crush-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashesu00a0ANGOSTURA u00ae Orange Bitters”,”5 – 6 oz. Orange Flavored Sparkling Water”,”u00bd oz. Lime Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to highball glass over ice.”},{“@type”:”HowToStep”,”text”:”Stir to incorporate.”},{“@type”:”HowToStep”,”text”:”Garnish with lemon or lime wedge.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Mocktail Mule

Ingredients

• 2 dashes ANGOSTURA® Aromatic Bitters
• 5 oz. Ginger Beer
• ½ oz. Lime Juice

Preparation

1. Pour all ingredients into copper mug.
2. Gently stir.
3. Garnish with lime wheel.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Mocktail Mule”,”description”:”A delicious cocktail recipe for Mocktail Mule”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Mocktail-Mule-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashes ANGOSTURAu00ae Aromatic Bitters”,”5u00a0oz. Ginger Beer”,”u00bd oz. Lime Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Pour all ingredients into copper mug.”},{“@type”:”HowToStep”,”text”:”Gently stir.”},{“@type”:”HowToStep”,”text”:”Garnish with lime wheel.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Cherry Rush

Ingredients

• 2 dashes of ANGOSTURA ® Orange Bitters
• 5 – 6 oz. Cherry Flavored Sparkling Water
• Squeeze of Fresh Lime

Preparation

1. Add all ingredients to highball glass over ice.
2. Stir to incorporate.
3. Garnish with lime wedge.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Cherry Rush”,”description”:”A delicious cocktail recipe for Cherry Rush”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Cherry-Lime-Crush-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashes of ANGOSTURA u00ae Orange Bitters”,”5 – 6 oz. Cherry Flavored Sparkling Water”,”Squeeze of Fresh Lime”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to highball glass over ice.”},{“@type”:”HowToStep”,”text”:”Stir to incorporate.”},{“@type”:”HowToStep”,”text”:”Garnish with lime wedge.”}],”recipeCategory”:”Cocktail”}

The post 5 Must Try Spirit-Free Cocktails using Angostura Bitters appeared first on Chilled Magazine.

Source: Mixology News

Mocktails can deliver complexity and depth, especially when Angostura bitters are used.

Known for its iconic flavor and aromatic intensity, Angostura bitters bring something special to zero-proof creations.

Give these a mix!

Non-Alcoholic

Bitters & Soda

Ingredients

• 2 dashes of ANGOSTURA® Aromatic Bitters
• 5 – 6 oz. Club Soda

Preparation

1. Add all ingredients to highball glass over ice.
2. Stir to incorporate.
3. Garnish with lemon or lime wedge.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Bitters & Soda”,”description”:”A delicious cocktail recipe for Bitters & Soda”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Bitters-Soda-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashes of ANGOSTURAu00ae Aromatic Bitters”,”5 – 6 oz. Club Soda”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to highball glass over ice.”},{“@type”:”HowToStep”,”text”:”Stir to incorporate.”},{“@type”:”HowToStep”,”text”:”Garnish with lemon or lime wedge.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Cocoa & Cola

Ingredients

• 2 dashes ANGOSTURA® Cocoa Bitters
• 6 oz. Cola
• ½ oz. Lime Juice

Preparation

1. Pour all ingredients into highball glass with ice.
2. Gently stir.
3. Garnish with lime wheel.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Cocoa & Cola”,”description”:”A delicious cocktail recipe for Cocoa & Cola”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Cocoa-Cola-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashes ANGOSTURAu00ae Cocoa Bitters”,”6u00a0oz. Cola”,”u00bd oz. Lime Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Pour all ingredients into highball glass with ice.”},{“@type”:”HowToStep”,”text”:”Gently stir.”},{“@type”:”HowToStep”,”text”:”Garnish with lime wheel.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Orange Crush

Ingredients

• 2 dashes ANGOSTURA ® Orange Bitters
• 5 – 6 oz. Orange Flavored Sparkling Water
• ½ oz. Lime Juice

Preparation

1. Add all ingredients to highball glass over ice.
2. Stir to incorporate.
3. Garnish with lemon or lime wedge.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Orange Crush”,”description”:”A delicious cocktail recipe for Orange Crush”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Orange-Crush-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashesu00a0ANGOSTURA u00ae Orange Bitters”,”5 – 6 oz. Orange Flavored Sparkling Water”,”u00bd oz. Lime Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to highball glass over ice.”},{“@type”:”HowToStep”,”text”:”Stir to incorporate.”},{“@type”:”HowToStep”,”text”:”Garnish with lemon or lime wedge.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Mocktail Mule

Ingredients

• 2 dashes ANGOSTURA® Aromatic Bitters
• 5 oz. Ginger Beer
• ½ oz. Lime Juice

Preparation

1. Pour all ingredients into copper mug.
2. Gently stir.
3. Garnish with lime wheel.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Mocktail Mule”,”description”:”A delicious cocktail recipe for Mocktail Mule”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Mocktail-Mule-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashes ANGOSTURAu00ae Aromatic Bitters”,”5u00a0oz. Ginger Beer”,”u00bd oz. Lime Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Pour all ingredients into copper mug.”},{“@type”:”HowToStep”,”text”:”Gently stir.”},{“@type”:”HowToStep”,”text”:”Garnish with lime wheel.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Cherry Rush

Ingredients

• 2 dashes of ANGOSTURA ® Orange Bitters
• 5 – 6 oz. Cherry Flavored Sparkling Water
• Squeeze of Fresh Lime

Preparation

1. Add all ingredients to highball glass over ice.
2. Stir to incorporate.
3. Garnish with lime wedge.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Cherry Rush”,”description”:”A delicious cocktail recipe for Cherry Rush”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/05/Cherry-Lime-Crush-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 dashes of ANGOSTURA u00ae Orange Bitters”,”5 – 6 oz. Cherry Flavored Sparkling Water”,”Squeeze of Fresh Lime”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to highball glass over ice.”},{“@type”:”HowToStep”,”text”:”Stir to incorporate.”},{“@type”:”HowToStep”,”text”:”Garnish with lime wedge.”}],”recipeCategory”:”Cocktail”}

The post 5 Must Try Mocktails Using Angostura Bitters appeared first on Chilled Magazine.

Source: Mixology News