June 2025

Neb Chupin is a Croatian-American actor, producer, and entrepreneur best known for blending his technical background with a passion for storytelling.

After earning an engineering degree and working at places like MIT’s Plasma Fusion Center, Chupin pivoted toward the arts, eventually moving into acting and film production. He owned the Italian restaurant IL Fico in Miami from 2002 to 2004, where he also worked behind the bar, deepening his appreciation for food and spirits.

His acting career includes roles in films such as “Mindcage” (2022), “The Fanatic” (2019), and “The Poison Rose” (2019). He has also taken on production roles in projects like “Final Stop” (2016) and “The Islander,” which was filmed on the Croatian coast in 2018.

Currently based in Los Angeles, we caught up with actor, producer, and former restaurateur Neb Chupin to talk about his latest film project, his love of Italian food, and the go-to drinks he keeps stocked in his home bar.

Tell us about the projects you are working on.

I am currently finishing my lifetime project that lasted 7 years and am preparing to sell it at the Cannes this year. It’s called Storm Rider: Legend of Hammerhead. I am also taking small acting roles to stay in acting shape, recently I was in Uwe Boll’s The Dark Knight, and just finished a thriller – A Man Worth Killing where I played a CSI Agent.

With your busy schedule, what do you like to do with your downtime?

I like to play guitar, meditate and do some sports. I find it quite amusing to play sports with my kids during the weekends.

When you go out to eat, where do you like to dine?

I generally like all food, from Asian to American to French. I am sort of a food guy, but lately I have been eating lots of sushi because it keeps my waistline down. I love Italian the most.

What types of dishes do you typically order?

Usually, I order a good steak with red wine. When I eat Asian, I like sushi and sashimi. When I order salad, it is always Caesar or burrata tomato basil.

Any favorite bars?

I like to go to Catch and Soho house for a drink and dinner when I am in LA. I am not much of a bar guy. But when I go out, I like going to clubs, and it’s always in Miami. I go to Mynt and Seaspice.

What drinks do you order when out? Favorite drink?

Jack and Coke, Vodka Tonic, and I also like Moscow Mules.

Do you prepare drinks at home?

I like to sip Jack on the rocks when I light up a cigar at home.

Tell us about your home bar. What is it stocked with?

Jack Daniels, Maker’s Mark, Hendrick’s Gin, Belvedere Vodka and a fine selection of rums.

Have you ever been a bartender?

Yes, I have, when I owned a restaurant in Miami from 2002-2004. It was called
IL Fico. Italian food with fine selection of wines. That was a lot of fun.

If you could share a drink with anyone, who would it be?

Mick Jagger. I grew up listening to The Rolling Stones and learned to play guitar because of them. So I play their songs now. I played in a band in my youth but it didn’t look so bright at the time – so I never pursued it to be my career.

The post Chillin’ With Neb Chupin appeared first on Chilled Magazine.

Source: Mixology News

This tropical cocktail combines the smoothness of BACARDÍ Superior with tangy lime, juicy pineapple, and a splash of bold blue curaçao.

It’s vibrant, refreshing, and looks just as good as it tastes.

Fun fact: a lot of people think this Tiki classic was named after the Elvis movie, but it actually came first! It was created back in 1957 by Hawaiian bartender Henry Yee—the same guy who gave us the Banana Daiquiri and made tiny cocktail umbrellas popular.

You can either shake or blend this blue libation, depending on your vibe. Shaking makes the pineapple juice light and frothy, but if you’re mixing for a crowd, blending is the way to go. Just toss the ingredients in with half a cup of crushed ice for a chilled, slushy-style serve!

Liqueur, Rum

BACARDÍ Blue Hawaii

Ingredients

• 1 1/2 oz. BACARDÍ Superior Rum
• 2 1/2 oz. Pineapple Juice
• 1/2 oz. Blue Curaçao
• 1/2 oz. Lime Juice
• 1/2 oz. Simple Syrup

Preparation

1. Combine all ingredients and ice to a shaker.
2. Shake well and pour into an ice-filled Hurricane glass.
3. Garnish with a pineapple wedge and paper umbrella.

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The post BACARDÍ Blue Hawaii  appeared first on Chilled Magazine.

Source: Mixology News

Bar Convent Brooklyn (BCB Brooklyn), the leading trade event for the bar and beverage industry, returned to Industry City on June 10–11 for its seventh in-person edition.

This year’s show delivered another standout experience, offering attendees the chance to explore emerging trends, gain expert insights, and connect with industry professionals from around the world.

This year’s BCB Brooklyn welcomed a record 275+ exhibitors, featuring a diverse mix of global spirits from Italy, Japan, Austria, Peru, and more. The show saw a wave of product debuts, including Great Jones Distilling Co.’s Wheated Bourbon, new offerings from antidote, and Le Mone’s Meyer Lemon Apéritif with Lavender Raspberry. Innovation took center stage with an expanded Emerging Brands Pavilion, now home to 60+ rising names. The booming no- and low-ABV category also had a major presence, supported by voices like Shea Gomez, Hillary Sheinbaum, Derek Brown, and Drew Davis.

“BCB Brooklyn 2025 has once again demonstrated why this event is essential to our industry,” said Jackie Williams, Event Vice President for BCB Brooklyn.

“The incredible turnout and engagement we witnessed over these two days reinforced our mission to create a vital space where beverage professionals can connect, learn and drive innovation forward. Industry City proved to be the ideal backdrop for this gathering, accommodating our diverse community of exhibitors, speakers and visitors who brought such passion and expertise to every interaction. We’re thrilled with the momentum generated here and excited to see how the connections made and insights shared will continue to influence and elevate our industry in the months ahead.”

Beyond the show floor, BCB Brooklyn offered a robust education program curated by Head of Education Lynnette Marrero and the education committee. The schedule included 14 Main Stage sessions, plus additional programming at the Liquid Lounges and Park Street University stages. New this year was the VIP Lounge’s Crafted Conversations series—exclusive, sold-out discussions available only to VIP+ badge holders.

A major focus at this year’s show was the rise of the no- and low-alcohol category, with dedicated programming across the Main Stage, VIP Lounge, and new exhibitor-only pre-show sessions. Highlights included “Exploring the Overlooked Practicalities of Running an N/A Beverage Program,” led by John deBary, Sam Bail, Austin Hennelly, and Laurie Howells, and “Hacking Non-Alcoholic Cocktails – Science, Systems, and Service,” featuring Seth O’Malley, Stephanie Gonnet, Nora Furst, and Anthony Caporale, which unpacked how to replicate the texture and flavor of full-proof drinks. In the VIP Lounge, Soft Bar Co-Founder Carl Radke hosted a thoughtful conversation on mindful consumption and the future of zero-proof experiences. Exhibitors also benefited from targeted sessions like “Beyond the Buzz” and “New Category, New Rules,” offering insights on building and sustaining successful non-alcoholic brands.

Mental health and emotional well-being were also key themes in this year’s education lineup. Jessica Pomerantz and Laura Green’s session, Work-Life Balance and Boundary Setting: A Psychological Perspective, provided practical tools for creating balance and setting boundaries in hospitality. The Last Great Third Space, led by Claire Warner, Lauren Mote, and Erick Castro, explored the crucial role bars play in building community and connection. Meanwhile, Thinking Differently: Embracing Neurodiversity in Hospitality, hosted by Rich Manning with Sarah Berardi, Evan Hawkins, and Tony Jimenez, offered valuable insight into the strengths and challenges of neurodivergence in the industry.

Over the course of two days, attendees explored emerging spirits categories through sessions like An Exploration into Alpine Spirits, Reclaiming the Spotlight: The Future of Gin, and Building Better Rum Communities. The Liquid Lounge stages showcased standout spirits and innovations, including FUJI Japanese Whisky with Jota Tanaka and Four Roses’ new Single Barrel offerings led by Tucker Carper and Abby Martinie. Additional highlights included the 16th Annual New York International Spirits Competition Awards, 86 Harassment—an initiative from Women of the Vine & Spirits—and BCB Brooklyn’s first-ever Brand Accelerator Pitch Competition, where Amaretto Adriatico took home a prize package to support their brand’s growth.

This year’s event blended high-energy entertainment with meaningful industry recognition. In the outdoor courtyards, the Courtyard Bar buzzed with activity as notable names like Ja Rule (Amber & Opal), Dolph Lundgren (Hard Cut Vodka), and Jack Sotti (Renais Spirits) hosted lively pours and cocktail experiences. Actor and Brother’s Bond Bourbon co-founder Ian Somerhalder drew a crowd with personal whiskey tastings. Cirque de BCB Brooklyn brought a festive, carnival-like atmosphere with balloon artists, tarot readers, and magicians, while Authors Alley featured 25+ acclaimed drinks writers engaging guests with book signings and conversations.

The event received high praise from exhibitors for its seamless organization and strong industry impact. Ann Louise Marquis of Campari Group remarked, “We love this event—it’s a magnet that brings together bartenders and industry professionals from all over the country. It feels like a big reunion for us. I’ve given out 10,000 hugs and 110,000 high fives! We use BCB Brooklyn not only to showcase our products, but also to see what the rest of the industry is up to. It’s a special moment to come together in this amazing city and celebrate the industry we love.”

Attendees echoed the enthusiasm, citing the show’s engaging programming and vibrant atmosphere. Andre Sykes, a longtime industry professional from Detroit shared, “This is my second year at BCB Brooklyn, and coming from Detroit, we get to taste things we’ve never gotten to taste before. That’s one of the most beautiful things about BCB- it doesn’t matter if the product is in your market. You get to share it with friends that become family. It’s such a beautiful opportunity to not only build community and network, but also to train your palette, be at the forefront of our industry and have a good time.”

Building on this year’s success, the BCB Brooklyn team is already setting the stage for an even more exciting 2026 edition, taking place on June 9 and 10. Visitors can look forward to fresh programming, a broader exhibitor lineup and expanded opportunities for industry professionals to engage and thrive.

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For more information and to stay updated on the latest news and developments, please visit the official BCB Brooklyn website at www.barconventbrooklyn.com and follow along on social at @barconventbrooklyn.

The post Inside Bar Convent Brooklyn 2025 appeared first on Chilled Magazine.

Source: Mixology News

Originally created just for café and restaurant operators, Monin’s Brilliance Energy is finally available for all of us to try—and it’s bringing serious flavor, color, and clean energy vibes.

Launched in December 2024, this line of vibrant, naturally caffeinated concentrates was designed to give your drinks a colorful boost—without the artificial stuff. Each sleek 50 mL bottle delivers 135 mg of natural caffeine (from Coffeeberry®, green coffee extract, guarana, and more), along with B12 and L-theanine for smooth, sustained energy.

Now? Monin has dropped a five-pack sampler exclusively on their website so consumers can sip the rainbow. Flavors include:

• Berry Blue
• Dragon Fruit Pink
• Starfruit Yellow
• Powerfruit Purple
• Yumberry Red

Just pour into sparkling or still water, over ice, and boom—you’ve got a gorgeous energy drink with no artificial colors, sweeteners, or preservatives. Each bottle is gluten-free, dairy-free, non-GMO, kosher, and clean-label certified.

Retailing at just $13 for the set (with free shipping over $35), it’s the easiest way to make your everyday hydration pop—literally.

The post Brilliance in a Bottle: Monin’s Energy Line Goes Public 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.

This month’s book is SIPSY-DOOZY From a social media powerhouse, a witty and unpretentious cocktail collection featuring both classic and original recipes, vibrant photography, and whimsical illustrations. 

After a pandemic-ridden two years in Los Angeles, Nicholas “Nic” Hamilton—an Australian-born actor, musician, and somewhat-recently-turned content creator—moved to New York and turned to the internet to showcase his passion for mixology, posting witty-yet-educational cocktail-crafting videos to TikTok, garnering an audience of over 1 million followers in a matter of weeks. Now, the superstar is channeling that energy into Sipsy-Doozy, his premiere cocktail cookbook, where he shares his own take on favorite cocktail classics alongside 80 original recipes. These drinks are as quirky as they are delicious, including his Affogato Martini, Bitters Sweet Symphony, Drive My Sidecar, and more. Following his successful merch drops, fans of Nic’s will come to this book for a piece of him as much as for the fabulous recipes, that is, if they’re respectful in this house. 

About the Author: Nicholas Hamilton is an actor, musician, and online mixologist best known for his roles in Captain Fantastic and the “It” movie franchise. When he’s not starring on the big screen, he’s captivating phone screens, posting cocktail-crafting videos to more than 2.4 million followers. 

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: Sipsy Doozy appeared first on Chilled Magazine.

Source: Mixology News

Loca Loka is bringing the heat this summer with four cocktails that are perfect for poolside lounging, rooftop hangs, or backyard fiestas.

Whether you’re craving something tropical, sparkling, or classic with a twist, these libations highlight the bold, smooth character of Loca Loka Tequila in every sip.

Tequila

Loco Coco Cooler

Ingredients

• 2 oz. Loca Loka Tequila Blanco
• 3 oz. Coconut Water
• ½ oz. Lime Juice
• ½ oz. Simple Syrup
• Garnish: Lime Wheel, Toasted Coconut Flakes (Optional)

Preparation

1. Fill a glass with ice.
2. In a shaker, combine the tequila, coconut water, lime juice, and simple syrup.
3. Shake well and strain into the prepared glass.
4. Garnish with a lime wheel and toasted coconut flakes (if using).
5. Sit back, relax, and sip on this refreshing coconut concoction!

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Sparkling Wine, Tequila

LocaLoka Sparkler

Ingredients

• 1 oz. Loca Loka Tequila Reposado
• ½ oz. Cointreau or Triple Sec
• ½ oz. Fresh Lime Juice
• ½ oz. Simple Syrup
• Chilled Champagne or Sparkling Wine
• Ice Cubes
• Garnish: Lime Twist or Mint Sprig

Preparation

1. Chill a champagne flute or coupe glass in the freezer for a few minutes.
2. In a cocktail shaker, combine the tequila, Cointreau or triple sec, fresh lime juice, and simple syrup.
3. Fill the shaker with ice and shake well until the mixture is thoroughly chilled.
4. Strain the mixture into the chilled champagne flute or coupe glass.
5. Carefully top off with chilled champagne or sparkling wine.
6. Garnish with a lime twist or a sprig of mint.
7. Serve immediately and enjoy your elegant Tequila Sparkler!

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Tequila

LocaLoka Sunrise Surprise

Ingredients

• 2 oz. Loca Loka Tequila Blanco
• 1 oz. Grenadine
• 2 oz. Cranberry Juice
• 1 oz. Fresh Lime Juice
• ½ oz. Simple Syrup
• Ice Cubes
• Garnish: Lime Wheel or Cherry

Preparation

1. Fill a highball or rocks glass with ice cubes.
2. In a cocktail shaker, combine the tequila, cranberry juice, fresh lime juice, and simple syrup.
3. Fill the shaker with ice and shake well until the mixture is chilled.
4. Strain the mixture into the prepared glass filled with ice.
5. Slowly pour the grenadine over the back of a spoon so that it settles at the bottom, creating a beautiful red gradient effect.
6. Garnish with a lime wheel on the rim of the glass or a cherry.
7. Serve immediately and enjoy your Tequila Sunrise Twist!

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Tequila

LocaLoka Ranch Water

Ingredients

• 2 oz. Loca Loka Tequila Reposado
• ½ oz. Fresh Lime Juice
• Topo Chico Mineral Water, to top
• Ice Cubes
• Lime Wedges

Preparation

1. Fill a tall glass (like a highball glass) with ice cubes.
2. Pour the tequila and fresh lime juice over the ice.
3. Top off with Topo Chico mineral water or your preferred sparkling water.
4. Garnish with a lime wedge on the rim of the glass.
5. Serve immediately and enjoy your refreshing Ranch Water!

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The post 4 Loca Loka Cocktails to Sip on in the Summer Heat appeared first on Chilled Magazine.

Source: Mixology News

Just when you thought it was safe to go back in the water, Narragansett Beer is diving back into summer with a tidal wave of nostalgia to mark the 50th anniversary of Jaws—the legendary blockbuster that made beachgoers everywhere think twice about taking a dip and catapulted ‘Gansett into pop culture history.

Photos courtesy of Narragansett Beer

It all comes back to that scene: Captain Quint (played by the iconic Robert Shaw), a boat, a beast, and a can of Narragansett Lager crushed with cinematic flair. Since that unforgettable moment first hit screens on June 20, 1975, ‘Gansett has been riding the wave—and now, 50 years later, the brand is going full shark mode. Expect throwback cans, retro energy, epic collabs, and more nostalgia than you can fit on the Orca.

To honor the occasion, Narragansett is re-releasing its beloved 1975 retro cans—the very same design that made its big-screen debut in Jaws. Inside? The same award-winning Lager fans know and love. The timing couldn’t be better: 2025 marks the 135th anniversary of Narragansett’s founding in 1890 and 20 years since its modern revival in 2005. In that time, the beer has earned top honors, including the #1 domestic premium lager spot on BeerAdvocate and a place in the Brewers Association’s Top 20 American Craft Breweries of 2024.

“Narragansett’s cameo in Jaws isn’t just a cool trivia fact – it’s a badge of honor,” says Mark Hellendrung, CEO of Narragansett Beer and fellow fan of fins, films, and crisp, cold lager.

“That can-crushing moment connected us with generations of movie lovers and beer drinkers. Fifty years later, we’re still proud to be part of the legacy of a film that changed cinema – and summer – forever. This celebration is our way of saying thanks. So, let’s crush some cans, swap some stories, and party like it’s 1975!”

Since first bringing the retro can back in 2012, ‘Gansett has stayed true to its cinematic roots –hosting screenings, popping up at community events, and keeping the spirit of summer and great beer alive and well. So, grab a retro can, cue that ominous music, and toast with ‘Gansett to 50 years of sharks, cinema, and the best damn lager in New England.

What’s On Tap

Crush It Like Quint: Summer Blockbuster Giveaway

Find a specially marked “Shark Can” in Jaws Retro Packs and you’ll be entered to win the ultimate Martha’s Vineyard getaway: three nights at The Edgar Hotel, $500 cash, a private Jaws tour, and more. Full details at www.narragansettbeer.com/pages/quint50th

Screenings & Events

Rhode Island

Ocean Mist Jaws Screening

Monday, July 21 | South Kingstown, RI

Mews Tavern Jaws Screening

Wednesday, July 30 | South Kingstown, RI

‘Gansett Brewery Shark Week

July 14–20 | Providence, RI

• Tuesday, July 15: Jaws trivia night with a lookalike contest and shark-tastic prizes
• Wednesday, July 16: Jaws-themed group run with the Gansett Run Club (no chum involved)
• Thursday, July 17: Flash tattoo pop-up featuring shark-inspired ink by FINAO Ink
• Friday, July 18: Cornhole tournament and oyster roast with Aquidneck Oyster Co.
• Saturday, July 19: All-day Jaws-A-Thon movie marathon, including a sunset screening
• Sunday, July 20: Ride the mechanical shark from 12–6 PM—Brody vibes encouraged!

Martha’s Vineyard

Oak Bluffs Harbor Festival
Saturday, June 21 | Oak Bluffs, MV

The Ritz Café Bar Crawl
Saturday, June 21 | Oak Bluffs, MV

Martha’s Vineyard Museum Jaws Experience
Sunday, June 22 | Vineyard Haven, MV

Follow along and join the celebration by visiting www.narragansettbeer.com and following @GansettBeer on social media.

About Narragansett Beer

Narragansett Beer…Brewed since 1890. ‘Gansett is a straightforward, quality beer that has been a New England tradition for generations, producing a classic family of award-winning American lagers & ales. Today, ‘Gansett is produced in Providence, R.I., and Rochester, N.Y. and is the 19th largest craft brewer in America and the fastest growing in the Northeast. Narragansett is available for purchase in local restaurants, bars, and liquor stores throughout New England, New York, New Jersey, Pennsylvania, Delaware, the District of Columbia, Georgia, Maryland, Kentucky, Ohio, Indiana, Wisconsin, North Carolina, South Carolina, Florida, Virginia, Oregon, Washington, Michigan, Colorado, Northern California, and Tennessee. Thirsty for more? Visit www.narragansettbeer.com or follow Narragansett on Facebook (/NarragansettBeer), Instagram (@GansettBeer), and Twitter (@GansettBeer).

The post Narragansett Beer Celebrates 50 Years of Jaws with a Summer-Long Splash appeared first on Chilled Magazine.

Source: Mixology News

1800® Tequila—the world’s most awarded tequila—is celebrating its uncompromising commitment to flavor with a new campaign, Obsessed with Taste.

Photos by Mónica León

In partnership with Handshake Speakeasy, recently named North America’s Best Bar for the second year in a row, the brand is launching an exclusive content series that takes viewers behind the scenes with some of the most taste-obsessed bartenders and creators. The collaboration shines a spotlight on their shared passion for craftsmanship and the pursuit of the perfect pour.

“At Handshake, we believe perfection lives in the details – every drop, every gesture, every pour,” said Rodrigo Urraca, co-founder, Handshake Speakeasy.

“Like 1800 Tequila, we are obsessed with craft and flavor, but the secret is to keep pushing and never settle. Each cocktail reflects hours of preparation, and this collaboration is all about sharing that passion and the spirit of Mexican hospitality.”

Named for the year tequila first began earning recognition beyond its roots in Jalisco, Mexico, 1800® Tequila is steeped in a legacy of excellence. Crafted by a family with 11 generations of tequila-making expertise, the brand made history in 1967 by introducing the world’s first Añejo tequila—setting the standard for aged expressions that followed.

Developed by 72andSunny NY, the campaign centers on Handshake Speakeasy, where head bartender Javier Rodríguez crafts a cocktail using seven carefully chosen ingredients—none more essential than 1800® Tequila, the world’s most awarded tequila, proudly served at the world’s best bar. The campaign highlights the intentionality behind each component and shines a spotlight on the brand’s top-selling expression, 1800 Blanco Tequila. Made with just three ingredients—100% blue Weber agave, water, and yeast—1800 Blanco is slow-cooked in traditional masonry ovens for over 36 hours, then double distilled in copper pot stills to achieve its signature smooth, medium-bodied flavor.

The campaign continues with the launch of The Taste Collective, a bartender education platform set to tour four cities in 2025—Chicago, New York, Los Angeles, and Miami. Designed to deepen understanding of the science behind flavor, the program helps professionals discover their unique taste profiles to refine and elevate their craft. Developed in collaboration with flavor scientist Dr. Arielle Johnson, acclaimed bartender Ignacio “Nacho” Jimenez, and award-winning chef Ana Castro, The Taste Collective offers in-person Taste Analysis sessions tailored for bartenders and drinks professionals. A digital platform launching in June will broaden the initiative’s reach, offering expert-led masterclasses and city-specific guides to connect and inspire the wider cocktail community.

“We don’t just make tequila, we obsess over it,” said Lander Otegui, Executive Vice President of Marketing at Proximo Spirits.

“1800 Tequila is the most awarded tequila1 for a reason – taste is everything to us. We’ll continue obsessing over the smallest details in every tequila we craft, and now, through The Taste Collective, we’re inviting people to experience that passion firsthand – to see how taste sits at the heart of everything we do.”

Through bold storytelling and this unique partnership, 1800 Tequila invites consumers to experience our unique blend of history, craftsmanship, and forward-thinking taste. Whether enjoyed neat, on the rocks, or in your favorite cocktail, 1800 Tequila is the perfect way to elevate life’s special moments with exceptional taste. And this is just the beginning, because when you are obsessed with taste, the pursuit never ends. For more information about 1800 Tequila, visit 1800Tequila.com.

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About 1800® Tequila

1800 Tequila, the world’s most awarded tequila and the #1 super premium tequila brand in the U.S.2, is made with 100% blue Weber agave harvested at its peak in Tequila, Mexico and crafted by a family with 11 generations of tequila-making history. Now, as the best taste in tequila, 1800 Tequila has reached category leadership through its liquid superiority and creation of the first official Añejo tequila, deep-rooted Mexican heritage and culture-driving collaborations with musicians and artists. The iconic bottle is also recognized for its trapezoidal shape, reminiscent of Mayan stone pyramids found throughout Mexico. Visit 1800Tequila.com and follow on Instagram @1800tequila to learn more about the 1800 Tequila portfolio.

The post 1800 Tequila and Handshake Speakeasy Launch “Obsessed with Taste” Campaign appeared first on Chilled Magazine.

Source: Mixology News

With National Pickle Month on the horizon and backyard gatherings in full swing, it’s the perfect time to lean into the brine.

From a bold whiskey sour made with probiotic-rich LiveBrine to a martini packed with savory punch, these recipes are guaranteed to dill-light!

Pickle Smash by Olive My Pickle is their version of a whiskey sour using their most popular LiveBrine – the Turmeric & Cracked Black Pepper.

Whiskey

Pickle Smash

by Olive My Pickle

Ingredients

• 1 ½ oz. Whiskey
• 5 oz. Turmeric & Cracked Pepper LiveBrine or Kosher Dill LiveBrine
• 1 oz. Lemon Juice
• 1 oz. Simple Syrup

Preparation

1. Shake whiskey, turmeric & Cracked Black Pepper LiveBrine, lemon juice and simple syrup vigorously.
2. Pour over ice and garnish with orange and cherry.

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The Duddey Martini at New Riff Distilling’s Aquifer Tasting Room is mixed with New Riff Kentucky Wild Gin, Fino Sherry, pickle brine, olive brine and garnished with blue cheese.

Gin, Sherry

The Duddey Martini

by New Riff Distilling’s Aquifer Tasting Room

Ingredients

• ¼ oz. Fino Sherry 
• ¼ oz. Pickle Brine
• ¾ oz. Olive Brine
• 1 ¾ oz. New Riff Kentucky Wild Gin
• Garnish: Blue cheese

Preparation

1. In a mixing glass, add all ingredients in order listed.
2. Add ice, stir and strain into a coupe.

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Sara’s Dirty Deed from Top Chef judge and two-time runner-up, James Beard semi-finalist and runner-up of Season 6 of Tournament of Champions Sara Bradley was created out of necessity.

“We had an abundance of pickle juice leftover, and we hated to see it go down the drain. It ended up being one of the most delicious, savory cocktails we’ve ever made. Salty, vinegary, sweet and super refreshing.” — Sara Bradley, Chef & Owner of freight house in Paducah, KY.

Vodka

Sara’s Dirty Deed

Ingredients

• 2 ½ oz. Castle and Key Vodka
• 1 oz. Sweet Pickle Juice*
• Dried Chili Salt (for rimming glass)**
• Garnish: Olive Trinity Skewer***

Preparation

1. Rim a rocks glass with chili salt.
2. Shake vodka and pickle juice with ice.
3. Strain over a large ice cube into the rimmed glass.
4. Garnish with olive skewer.

*Sweet Pickle Juice

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Ingredients

• 1 English Cucumber, sliced thin
• 1 cup White Wine Vinegar
• ½ cup Water
• 1 cup Sugar
• 1 sprig of Dill

Preparation

1. Bring vinegar, water, and sugar to a boil.
2. Pour over sliced cucumber and dill.
3. Let sit covered until room temperature before refrigerating.

**Dried Chili Salt

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Ingredients

• ½ cup Kosher Salt
• 1 tsp Ground Chili de Arbol
• 1 tsp Red Chili Flake
• Lime Zest

Preparation

1. Mix ingredients together in a small bowl.
2. Store in airtight container.

***Olive Trinity

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Ingredients

• 1 Castelvetrano olive, stuffed with goat cheese
• 1 Kalamata
• 1 Queen Anne Olive, pimento removed and stuffed with goat cheese
• 2-3 slices Sweet Pickles

Preparation

1. Thread onto skewer for your garnish.

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The post In a Pickle? These Cocktails Have You Covered appeared first on Chilled Magazine.

Source: Mixology News

Bartender Michel Kerkes tapped into 2025’s Umami x Clean Heat cocktail trends with her bold yet balanced take on a wasabi martini.

Real wasabi brings the heat, while cucumber, coconut purée, agave, and egg white round it out with a silky, refreshing finish.

Check out the recipe below!

Vodka

Wasabi Martini

by Halls Catch – Nashville, TN.

Ingredients

• 2 Cucumber Slices, muddled
• 2 oz. Wheatley Vodka
• 1 oz. Agave
• ¾ oz. Lemon Juice
• ¼ oz Coconut Puree
• 1 Egg White
• 1-1 ½ bar spoons of real Wasabi

Preparation

1. Muddle cucumber slices, then add all ingredients to a shaker.
2. Dry shake vigorously to emulsify the egg white, then add ice and shake again.
3. Strain into a frosted coupe glass and enjoy immediately.

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The post Wasabi Martini appeared first on Chilled Magazine.

Source: Mixology News