Monthly Archives

June 2025

New Jersey Chilled 100 Bartender Wilson Oliver Creates Cats in the Cradle Cocktail using Breckenridge Bourbon 

By | Mixology News

Chilled 100 Bartender Wilson Oliver for Ava’s Kitchen & Bar in New Jersey creates original cocktail, Cats in the Cradle, using Breckenridge Bourbon Whiskey in celebration of Father’s Day.

  

“The inspiration for my Father’s Day cocktail was based on the combination of my mother as well as my grandfather. My mom being a Bourbon & Negroni lover, while my grandfather had a more all around sweet and bitter palate. Making the “Cat’s in the Cradle” the perfect cocktail for two of them to enjoy together.” — Wilson Oliver

Cats in the Cradle

by Wilson Oliver – @owensoliver

Ingredients

  • 15 oz. Chocolate Milk
  • 27 ½ oz. Breckenridge Bourbon Whiskey
  • 25 oz. Cherry Syrup*
  • 7 ½ oz. Campari
  • 7 ½ oz. Lemon Juice
  • 10 oz. Mango Nectar
  • 5 oz. Giffard Banana

Preparation

  1. Let all ingredients sit for 24 hours in the fridge.
  2. Strain through a coffee filter or fine cheesecloth to clarify.
  3. To serve, pour over a large ice cube in a double rocks glass.
  4. Garnish with a lemon twist.

*Cherry Syrup


Ingredients

  • cherry juice
  • water
  • cane sugar

Preparation

  1. Equal parts cherry juice, water, and cane sugar (1:1:1 by volume)

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The post New Jersey Chilled 100 Bartender Wilson Oliver Creates Cats in the Cradle Cocktail using Breckenridge Bourbon  appeared first on Chilled Magazine.

Source: Mixology News

The Briny Beast

By | Mixology News

Beware the Briny Beast! This bold, unexpected cocktail rises from the depths with a fierce bite and a refreshing finish.

The Kraken Gold Spiced Rum meets sweet pickle brine, zesty lemon, and cooling cucumber, shaken hard with a dash of heat and crowned with cracked black pepper. It’s savory, spicy, and strangely addictive… perfect for those brave enough to sip beyond the shore.

Rum

Briny Beast

Ingredients

  • 2 oz. Kraken Gold Spiced Rum
  • 1 oz. Bread & Butter Pickle Brine
  • ½ oz. Simple Syrup
  • 2 dashes Hot Sauce
  • 3 Cucumber Slices
  • 3 Lemon Wedges

Preparation

  1. Add lemon wedges and cucumber slices to a cocktail shaker and muddle.
  2. Add Kraken Gold Spiced Rum, pickle brine, simple syrup, hot sauce, and ice to shaker.
  3. Shake extra hard to muddle ingredients and pour directly into your glass.
  4. Garnish with freshly cracked pepper.

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The post The Briny Beast appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Dad with These Father’s Day Cocktails

By | Mixology News

Whether you’re raising a glass to the grill master, the golf fanatic, or the guy who taught you how to tie a tie, this year’s Father’s Day cocktail lineup has something for every kind of dad.

From bold, spirit-forward sippers to easygoing spritzes perfect for sunny afternoons, these drinks are sure to hit the spot.

Surprise the father figure in your life by mixing up one of the libations below—cheers to them!

Coffee Lemon Spritz

Ingredients

  • 1 oz. Mr Black Coffee Liqueur
  • 1 oz. Limoncello
  • Sparkling Water, to top

Preparation

  1. Fill a glass with ice, add Mr Black and Limoncello, top with sparkling water, garnish with a lemon wheel, stir, and sip responsibly in the sun.

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Summer Bourbon Breeze

Ingredients

  • 2 oz. Taffer's Browned Butter Bourbon
  • 1 oz. Lime Juice
  • 1 oz. Honey Syrup
  • 3-4 Cucumber Slices
  • 2-3 Mint Leaves
  • Lemon
  • Garnish: Cucumber Slice and Cucumber Lemon Wedge on a pick

Preparation

  1. Muddle cucumber and mint.
  2. Combine all ingredients into a mixing glass or tin with ice.
  3. Shake until well chilled.
  4. Strain into Collins glass with ice and garnish.

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21Seeds Manhattan

Ingredients

  • 1 ½ oz. 21Seeds Valencia Orange Tequila
  • ¼ oz. Sweet Vermouth
  • 5 dashes Chocolate Bitters
  • 1 Orange Slice

Preparation

  1. Stir with ice.
  2. Pour over a fresh sphere or cube of ice.
  3. Garnish with a beautiful slice of orange and cherry.

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21Seeds Negroni

Ingredients

  • 1 ½ oz. 21Seeds Valencia Orange Infused Tequila
  • ½ oz. Red Bitter Italian Liqueur
  • ½ oz. Sweet Vermouth
  • ½ oz. Fresh Orange Juice
  • Garnish: Orange Rind

Preparation

  1. Stir with ice.
  2. Pour over fresh ice.
  3. Garnish with orange rind.

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Photo by Glenfiddich Single Malt Scotch Whisky

Trans-Fiddich Fusion

Ingredients

  • 1 ½ parts Glenfiddich 12 Year Old
  • 1 part Passoa
  • 2 parts Cranberry Juice
  • 1 part Fresh Lime Juice
  • Ginger Ale, to top

Preparation

  1. Combine all ingredients and ice within a shaker tin and shake for 30 seconds or until the shaker feels cold to the touch.
  2. Add a few drops of foamer and top with ginger ale.

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“The inspiration behind this recipe begins and ends with the memories I have of my dad; from his impromptu pancake breakfasts, to the ‘special occasion cigar’ accompanied by an old fashioned, to the backyard grill master weekends. I would not be the man I am today without all the lessons of empathy, compassion, and strength I learned from him. I wanted to create a complex, spirit-forward sipper that would sit well next to a cigar, with enough liquid in the glass to not make you get up to have to stir down another too soon.” — Eric Hausser

Smoke & a Pancake

by Eric Hausser – Head Bartender, Beatnik on the River, Chicago

Ingredients

  • ½ oz. Compass Box Glasgow Blend
  • ½ oz. Santa Teresa 1796 Solera Rum
  • ½ oz. Cynar
  • ½ oz. Manuel Aragon El Neto Amontillado Sherry
  • ½ oz. Carpano Antica Formula Sweet Vermouth
  • ¼ oz. Jamaica Coffee-Infused Maple Syrup
  • 2 dashes Angostura Bitters

Preparation

  1. Stir and double strain over a large format cube.
  2. Garnish with lemon peel and Amarena Fabbri cherry skewered on rosemary.

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“The name “Forget Me Not” came to me because it’s simple, beautiful, and full of meaning. It’s also the name of a little blue flower that stands for true love, loyalty, and memories that last forever. To me, that’s what being a father is all about—loving deeply, staying present, and creating moments my kids will carry with them always. Crafted with Compass Box Orchard House Scotch, this cocktail balances bright orchard fruit with delicate floral notes — a nod to the beauty and complexity of raising my daughters.” — Tommy Techamanoon

Forget Me Not

by Tommy Techamanoon – Head Bartender, Bandista at Four Seasons Housto

Ingredients

  • 1 ½ oz. Compass Box Orchard House Scotch
  • ½ oz. Giffard Abricot du Roussillon
  • ¼ oz. Noilly Prat Dry Vermouth
  • ½ oz. Lemon Juice 
  • ¼ oz. Simple Syrup
  • 1 Egg White
  • Garnish: Drop of Blue Curaçao and Flower

Preparation

  1. Add the spirit, citrus juice, simple syrup, and egg white into a shaker.
  2. Shake vigorously without ice for 10–15 seconds to emulsify the egg white and create foam.
  3. Add ice to the shaker and shake again for 10–15 seconds to chill and dilute the drink.
  4. Strain into a chilled rocks/old fashioned glass (for a smoother texture, double strain using a fine mesh strainer).
  5. Garnish with drop of Blue Curaçao and Flower.

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Wyoming Sunset Iced Tea

Ingredients

  • 2 oz. Wyoming Whiskey Double Cask
  • ¾ oz. Lemon Juice
  • ½ oz. Simple Syrup
  • ½ oz. Peach Liqueur
  • 3 oz. Black Iced Tea

Preparation

  1. Combine all ingredients into a shaker.
  2. Shake and strain into a Collins glass over ice.
  3. Garnish with a lemon wheel or dehydrated lemon.

Additional Notes

Wyoming Whiskey Double Cask: a sherry cask-finished bourbon with exceptionally smooth notes of vanilla, candied orange peel and warm spices.

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Raspberry Collins

Ingredients

  • 1 ½ oz. Wyoming Whiskey Small Batch
  • ¾ oz. Lemon Juice
  • ½ oz. Raspberry Syrup
  • ¼ oz. Triple Sec
  • 2 oz. Soda Water

Preparation

  1. Combine all ingredients besides soda water in a shaker.
  2. Shake and strain into a Collins glass over ice.
  3. Add soda water.
  4. Garnish with a lemon wheel and raspberry on a garnish pick.

Additional Notes

Wyoming Whiskey Small Batch: a light and smooth balanced bourbon with inviting floral notes and hints of vanilla bean that mixes perfectly in cocktails.

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Wyoming Revolver

Ingredients

  • 1 ½ oz. Wyoming Whiskey Outryder
  • ½ oz. Coffee Liqueur
  • 1 oz. Carpano Antica Sweet Vermouth
  • 2 dashes Orange Bitters

Preparation

  1. Combine all ingredients into a mixing glass and stir with ice until properly diluted and chilled.
  2. Strain into chilled coupe or Nick & Nora glass.
  3. Garnish with orange twist and cherry on a garnish pick.

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Manojo Margarita

Ingredients

  • 1 ¾ oz. Manojo Mezcal
  • ½ oz. Peach Liqueur 
  • ½ oz. Pineapple Juice
  • Garnish: Slice of pineapple and a drop of Cholula hot sauce 

Preparation

  1. Shake quickly and strain into Rocks glass.

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Mana Paloma

Ingredients

  • 2 oz. Teremana Blanco
  • 1 oz. Grapefruit Juice
  • ¾ oz. Lime Juice
  • ½ oz. Simple Syrup
  • Club Soda, to top
  • Pinch of Salt
  • Garnish: Lime Wheel or Grapefruit Peel

Preparation

  1. Combine ingredients in a Highball glass over ice.
  2. Gently stir, then garnish with a lime wheel or grapefruit peel.

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Teremana Sunrise

Ingredients

  • 3 oz. Fresh Squeezed Orange Juice
  • 1 ½ oz. Teremana Blanco
  • Drizzle of Pineapple Syrup
  • Garnish: Half Orange Wheel

Preparation

  1. Build in a Rocks glass with ice.
  2. Garnish with a half orange wheel.

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The Mastered Martini

Ingredients

  • 2 ½ oz. Chopin Family Reserve Vodka
  • ¼ oz. Dos Déus Origins Dry White Vermouth
  • Garnish: Lemon Twist

Preparation

  1. Combine Chopin Family Reserve Vodka and Dos Déus Origins Dry White Vermouth in an ice-filled mixing glass, then stir gently until cold.
  2. Once cold, pour into martini glass through a fine mesh strainer and garnish with a twist of lemon.

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The post Celebrate Dad with These Father’s Day Cocktails appeared first on Chilled Magazine.

Source: Mixology News

New York Chilled 100 Bartender Kai Lucas Creates Father’s Fireside Cocktail using Breckenridge Bourbon

By | Mixology News

Chilled 100 Bartender Kai Lucas for The Corner Store in New York creates original cocktail, Father’s Fireside, using Breckenridge Bourbon Whiskey in celebration of Father’s Day.

 

“The Father’s Fireside is inspired by the comforting, timeless moments shared with your dad around a warm fire. Much like the stories passed down from father to his children, this cocktail brings together layers of rich, complex flavors smooth Breckenridge Bourbon Whiskey the deep sweetness of salted caramel, and the nutty warmth of black walnut bitters. Smoked with applewood, the drink evokes the nostalgia of a cozy evening spent with loved ones, the crackle of a fire in the background, and the joy of being together. It’s a celebration of fathers strong, steady, and full of character offering a drink that’s as rich in flavor as the memories it creates.” – Kai Lucas

Father’s Fireside

by Kai Lucas – @Kai.Lucas14

Ingredients

  • 2 oz. Breckenridge Bourbon Whiskey
  • ¼ oz. Salted Caramel Syrup*
  • 2 dashes Black Walnut Bitters
  • Smoked with Applewood

Preparation

  1. Grab a rocks glass and stirring tin and add your bitters, salted caramel syrup, and Breckenridge Bourbon Whiskey to the tin.
  2. Ice up your tin and stir for roughly 30 seconds until it chills nicely on the outside of the tin.
  3. Strain your cocktail into your empty rocks glass and place a large cube inside.
  4. Place inside of a cloche and load a smoke gun with applewood and smoke for roughly 5 seconds.
  5. Unveil your cocktail and garnish with a piece of salted caramel.

*Salted Caramel syrup


Ingredients

  • 1 cup granulated sugar
  • ½ cup water
  • ¼ cup dark brown sugar
  • 2 tablespoons of unsalted butter
  • ½ teaspoon sea salt (or more to taste)
  • ½ teaspoon smoked sea salt (optional)
  • 1 teaspoon vanilla extract
  • ¼ cup water (for dilution after caramelization)

Preparation

  1. Caramelize the sugar: In a medium saucepan, combine the granulated sugar and ½ cup of water over medium heat. Stir until the sugar dissolves, then increase the heat to medium-high, allowing the mixture to come to a boil. Do not stir after this point. Let it cook until the sugar turns a deep amber color (about 8-10 minutes).
  2. Add brown sugar: Once the caramel reaches a deep amber, add the dark brown sugar. Stir it in carefully, as the mixture may bubble up. Allow it to cook for an additional 1-2 minutes until the brown sugar dissolves and is fully integrated. 
  3. Incorporate butter and salt: Remove the saucepan from the heat. Carefully add the unsalted butter, stirring until it melts completely into the caramel. Then, add the sea salt and smoked sea salt (if using) for depth of flavor. Stir until smooth.
  4. Dilute and Flavor: Add the ¼ cup of water to the caramel sauce, stirring continuously to thin it to the desired syrup consistency. This also helps balance the sweetness.
  5. Add Vanilla: Stir in the vanilla extract for complexity and to round out the flavor profile.
  6. Cool & Store: Allow the syrup to cool completely before using. Store it in an airtight container in the refrigerator for up to 2-3 weeks.

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The post New York Chilled 100 Bartender Kai Lucas Creates Father’s Fireside Cocktail using Breckenridge Bourbon appeared first on Chilled Magazine.

Source: Mixology News

Los Angeles Bartender Michael Lebron Creates Moonshine Cocktails Using Ole Smoky in Honor of Moonshine Week 

By | Mixology News

Los Angeles Bartender Michael Lebron (@aliastheaddikt) creates Patio Daddy-O and Tropical Treehouse using Ole Smoky Moonshine to honor National Moonshine Week (June 1-June 7).

 

“I wanted to capture the feeling of a hot summer day in the countryside. Wrap around porch with the bench swing and a mason jar of sweet tea in hand. Bugs chirping in the background and a lil something to beat the heat.”

Patio Daddy-O

by Michael Lebron – @aliastheaddikt

Ingredients

  • 1 oz. Ole Smoky White Lightnin' Moonshine
  • 1 oz. Ole Smoky Strawberry Moonshine
  • 1 oz. Lemon Juice
  • .5-1 oz. Simple syrup
  • 1 Large Strawberry, muddled
  • Iced Tea, to top

Preparation

  1. Shake and strain over fresh ice in Collins glass.
  2. Top with iced tea.

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“My family is from the countryside in Puerto Rico and i wanted to capture a bit of that vibe with some tropical elements. On the island, moonshine is called “pitorro”, and passion fruit (what we call párcha) is a popular flavor. Rum with párcha is actually my go to drink when im there, so naturally i wanted to incorporate that in my recipe. I wanted that same hot summer day vibe, but tropical and slightly fancier with a clearer liquid and a clear ice cube.”

Tropical Treehouse

by Michael Lebron – @aliastheaddikt

Ingredients

  • 1.5 oz. Ole Smoky Moonshine
  • .5 oz. Licor 43
  • 1.5 oz. Passion Fruit Syrup
  • 1 oz. Lemon Juice
  • 3 dashes Cherry Bark Vanilla Bitters
  • Splash Ginger Beer
  • Orange Zest

Preparation

  1. Shake and strain over large rock in a double rocks glass.
  2. Top with ginger beer and garnish with expressed orange peel.

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The post Los Angeles Bartender Michael Lebron Creates Moonshine Cocktails Using Ole Smoky in Honor of Moonshine Week  appeared first on Chilled Magazine.

Source: Mixology News

The Role of Bartenders in Promoting Responsible Drinking

By | Mixology News

As much as a bartender’s job description is to mix drinks, serve them and collect payment, the role incorporates much more in practice.

From being a shoulder to cry on and an unofficial advisor to the face of the bar and the in-house “marketing specialist,” the bartender does much more than tend bar. These hardworking staff members also help keep an eye on patrons and make sure they don’t have one too many.

How Bartenders Promote Responsible Drinking

If you’re a drinker, you’ve likely fallen into the trap of having an extra drink when you shouldn’t. In the right bar with a watchful bartender, drinkers are cut off before they go too far and have that extra shot they’ll regret the next morning. Mindful bartenders do the following to help keep their patrons safe:

Refuse New Customers When Necessary

When intoxicated customers enter the bar, an experienced bartender will refuse their requests for alcohol immediately. Not doing so could impact other patrons, as overconsumption can drive drinkers to occasionally act regretfully. When drunk, most people’s cognitive ability, perceptions, behaviors, coordination or moods change temporarily, and their mannerisms can transform remarkably from when they’re sober.

Not every intoxicated newcomer will react in unruly, aggressive, or violent ways, but the risk is higher than usual. A responsible bartender will use their best judgment to reduce these chances by refusing service, offering a non-alcoholic alternative, and water to hopefully eliminate any possibility of unusual behavior.

Decline Extra Alcohol to Already Intoxicated Patrons

As the establishment’s informal public relations officer, the bartender has the sometimes unenviable task of dealing with already intoxicated patrons who want to keep drinking. It takes a certain type of character to sympathize with a drinker’s persistent, all-consuming thirst while still promoting a responsible alcoholic intake level among other clientele. Although unhappy customers may not understand the barkeep’s motivation at the time, they likely will after a decent night’s sleep.

A bartender often simultaneously plays the role of friend and foe. The barkeep is responsible for keeping the bar running for everyone else while being civil and understanding while dealing with those who have already consumed their fill. Besides great judgment, a bartender must have impressive interpersonal skills to establish a rapport and forge trust with patrons early on.

Check the Ages of Younger Visitors

The minimum legal drinking age in the United States is 21. Wherever you go, young patrons will still try their luck to sneak in an alcoholic beverage or two before they legally should. Unfortunately, underage drinking leads to numerous health and safety issues, such as impacting brain function and contributing to injuries.

While bartenders are looking out for their workplaces by denying service, they’re also helping keep young adults safe. A proactive bartender will thoroughly check IDs before serving anyone to make sure no one in the bar is under age.

A Bartender’s Job Is One of Responsibility, Too

Friend, confidante, promoter, marketer, peacekeeper, server, mixologist, observer, cashier—your bartender incorporates a little of each role during every bar shift. While selling alcohol is their main responsibility throughout the night, an obligation to promote responsible drinking is just as essential.

 


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 The Role of Bartenders in Promoting Responsible Drinking appeared first on Chilled Magazine.

Source: Mixology News

San Antonio Bartender Huynh Kim Chau Creates Moonshine Cocktails Using Ole Smoky in Honor of Moonshine Week

By | Mixology News

San Antonio bartender Huynh Kim Chau creates Xquisite Dream and Zen Spritz using Ole Smoky Moonshine to honor National Moonshine Week (June 1-June 7).

 

“Xquisite Dream is all about my own dream about my grandma’s garden, where I spent all my childhood. It’s about the exceptional quality of the drink and the indulgent experience it provides. Whether you’re looking to unwind after a long day or celebrate a special occasion, this cocktail is sure to exceed your expectations and leave you feeling like you’re living your best life.”

Xquisite Dream

by Huynh Kim Chau

Ingredients

  • 2 oz. Ole Smoky Blackberry Moonshine
  • ¾ oz. Pathfinder N/A Amaro
  • ½ oz. Fresh Lemon Juice
  • 1 oz. Pineapple Juice
  • ½ oz. Monin Cinnamon Syrup
  • Sparkling Wine, to top
  • Garnish: Mint Sprig, Blackberry & Lemon Zest

Preparation

  1. Add all the ingredients with ice and shake well.
  2. Strain into a Moonshine cup (or Tiki Mug) and fill up with ice.
  3. Top up with sparkling wine (3 oz.) and garnish with sprig of mint, blackberry and lemon zest.

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“Zen Spritz reflects the East-meets-West culture where I currently live, far from my motherland—much like the balance and harmony found in the concept of Zen. This drink is designed to evoke feelings of serenity and relaxation, making it an ideal choice for sipping on a warm day or as a palate cleanser between courses.”

Zen Spritz

by Huynh Kim Chau

Ingredients

  • 2 oz. Ole Smoky Strawberry Moonshine
  • ½ oz. Dolin Genepy Liqueur
  • ½ oz. Cocchi Sweet Vermouth
  • ½ oz. Fresh Lemon Juice
  • ½ oz. Homemade Zen Syrup*
  • Fever Tree Sparkling Pink Grapefruit, to top
  • Garnish: Mint Sprig, Half Strawberry & Cucumber Ribbon

Preparation

  1. Add all the ingredients with ice and shake well.
  2. Strain into a Moonshine cup (or Tiki Mug) and fill up with ice.
  3. Strain into a Moonshine cup (or Tiki Mug) and fill up with ice 3. Top up with sparkling pink grapefruit (3 oz.) and garnish with sprig of mint, half strawberry and cucumber ribbon.

*Homemade Zen Syrup


Ingredients

  • 1 cup cucumber juice
  • 2 oz. ginger juice
  • 1 cup moscovado sugar
  • 10 sage leaves

Preparation

  1. Mix 1 cup of cucumber juice with 2 oz. of ginger juice and 10 sage leaves and cook with 1 cup of Moscovado sugar.
  2. Heat until the sugar melts, then cool and bottle it.
  3. Use for about a week to 10 days.

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The post San Antonio Bartender Huynh Kim Chau Creates Moonshine Cocktails Using Ole Smoky in Honor of Moonshine Week appeared first on Chilled Magazine.

Source: Mixology News

Hustling Behind the Bar? Compete for a Chance at $10K in the 3rd Annual Coramino Cup

By | Mixology News

Hey bartenders, hustling behind the bar? Compete for a chance at $10K in the 3rd Annual Coramino Cup!

The Coramino Cup is back and it’s your chance to turn you grind and grit behind the bar into a $10,000 grand prize and earn the title of Gran Coramino’s Bartender of the Year, 2025.

Founded by Kevin Hart and Gran Coramino Tequila, the Coramino Cup celebrates the hard work, heart, and hustle of bartenders everywhere! Let your skills take center stage and show the world what you’ve got! ENTER HERE!

Gran Coramino Tequila, founded by legendary entertainer and reputed ‘hardest working man in Hollywood,’ Kevin Hart, along with Juan Domingo Beckmann, 11th generation tequila-maker whose family has been making tequila for over 250 years set their sights on today’s often underappreciated nightlife bartenders.

Both Hart and Beckmann are masters of their respective crafts with a relentless dedication to hard work and exceptionally high standards, joined together by a shared love and passion for tequila.

The post Hustling Behind the Bar? Compete for a Chance at $10K in the 3rd Annual Coramino Cup appeared first on Chilled Magazine.

Source: Mixology News

Shake Up National Martini Day with These 8 Espresso Martini Recipes

By | Mixology News

National Martini Day falls on June 19 this year, and there’s no better time to raise a glass to one of the most iconic cocktails in history.

Known for its elegance and simplicity, the classic martini—traditionally made with gin and dry vermouth, and garnished with an olive or lemon twist—has inspired countless variations over the years. Among the most beloved? The Espresso Martini.

Born in the 1980s, the Espresso Martini quickly earned a cult following for its rich, smooth, and slightly sweet blend of coffee and spirits. It’s the perfect drink to toast the occasion with bold flavors, indulgence, and just the right amount of buzz.

From the classic version made with Grey Goose and Kahlúa, to inventive takes like the Spicy Espresso Martini with Ghost Reposado and a chocolate sugar rim, there’s a recipe for every palate.

Check out the roundup below!

Photo by Michael Pisarri

Espresso Martini

by Sweet Liberty

Ingredients

  • 1 ½ oz. Grey Goose
  • ½ oz. Aberfeldy Scotch
  • ¼ oz. Coffee Liqueur
  • ¼ oz. Amaro
  • ¼ oz. Drambuie
  • ½ oz. Honey
  • 1 ½ oz. Espresso Coffee
  • Garnish: Cayenne Pepper

Preparation

  1. Pinch of cayenne pepper in shaker.
  2. Shake very hard.
  3. Fine strain in Coupe glass.
  4. Garnish with cayenne across half glass.

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Photo by Vitolo

Affogato Francisco

by Vitolo

Ingredients

  • 1 ½ oz. Vodka
  • ¾ Galiano Ristretto (Coffee Liqueur)
  • 1 Shot Espresso
  • ¼ Demerara Syrup
  • Vanilla Ice Cream

Preparation

  1. Add all ingredients and shake.
  2. Pour in a carafe.
  3. Put ice cream on the martini glass and pour over table side.

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Photo by a’Riva

‘Coffee’ Martini

by a’Riva

Ingredients

  • 2 oz. Patron Reposado
  • ¾ oz. Galliano Espresso
  • ¼ oz. Antica Formula Sweet Vermouth
  • 1 oz. Cold Brew
  • 1 dash Saline Solution

Preparation

  1. Prepare your glassware with a salt rim.
  2. Build all ingredients in a tin shaker.
  3. Fill shaker with ice and shake well.
  4. Double strain into a Nick & Nora glass.
  5. Garnish with shaved chocolate.

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Photo by The Setai, Miami Beach

Espresso Martini

by Jaya at The Setai

Ingredients

  • 2 oz. AlB Vodka
  • 1 oz. Kahlua
  • 1 oz. La Colombe Espresso
  • 1 dash Simple Syrup
  • Garnish: 3 Espresso Beans

Preparation

  1. Fill a cocktail shaker with ice.
  2. Combine all ingredients.
  3. Shake vigorously for about 15 seconds to create a rich froth.
  4. Strain into a chilled coupe or martini glass.
  5. Garnish with three espresso beans.

Additional Notes

Fun Fact: A timeless classic, the Espresso Martini at Jaya follows the original recipe crafted by the legendary Dick Bradsell in 1980s London.

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Photo by CatchRestaurants.com

Kenny’s Espresso Martini

by Catch Miami Beach

Ingredients

  • 2 oz. 818 Reposado
  • ¾ oz. Espresso
  • ¾ oz. Kahlúa
  • .5 oz. Simple Syrup
  • Garnish: 3 Espresso Beans

Preparation

  1. Shake with regular ice plus half scoop of crushed.
  2. Double strain into coupe glass.
  3. Garnish with 3 espresso beans.

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Photo by Casa Gianna

Espresso Martini Italiano

by Casa Gianna

Ingredients

  • 1 ½ oz. Vodka
  • ½ oz. Coffee Liqueur
  • ½ oz. Amaro Liqueur
  • 1 oz. Espresso
  • Garnish: 3 Espresso Beans

Preparation

  1. Fill a cocktail shaker with all the ingredients.
  2. Shake vigorously for about 15 seconds.
  3. Strain the mixture into a chilled martini glass.
  4. Garnish with 3 espresso beans.

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Photo by Ghost Tequila

Spicy Espresso Martini

by Ghost Tequila

Ingredients

  • 1 ½ oz. Ghost Reposado
  • 1 oz. Coffee Liqueur
  • 2 oz. Cold Brew Coffee Concentrate
  • ½ oz. Agave Syrup
  • Garnish: 3 Espresso Beans & Chocolate Sugar Rim

Preparation

  1. Measure and pour all ingredients in a cocktail shaker.
  2. Fill shaker with ice.
  3. Shake vigorously.
  4. Top with garnishes.

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The post Shake Up National Martini Day with These 8 Espresso Martini Recipes appeared first on Chilled Magazine.

Source: Mixology News

Houston Bartender Jess Householder Creates Moonshine Cocktails Using Ole Smoky in Honor of Moonshine Week

By | Mixology News

Houston bartender for A La Carte Consulting Group, Jess Householder creates Strawberry Moonshine Mojito and Appalachian Highball using Ole Smoky Moonshine to honor National Moonshine Week (June 1- June 7).

Strawberry Moonshine Mojito

by Jess Householder / @j_uicyj

Ingredients

  • 2 oz. Ole Smoky Strawberry Moonshine
  • 1 oz. Lime Juice
  • 1 oz. 1:1 Simple Syrup
  • 8-10 Mint Leaves
  • 2 large Chopped Strawberries
  • 10 oz. Sparkling Water of choice Mint Crown and Lime Wheel (for garnish)

Preparation

  1. Add moonshine, mint, and strawberries and muddle in glass.
  2. Build in Ole Smoky Moonshine cup or pint glass and stir with a spoon or straw.
  3. Garnish with lime and mint.

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Appalachian Highball

by Jess Householder / @j_uicyj

Ingredients

  • 1 ¼ oz. Ole Smoky White Lightnin’ Moonshine
  • ½ oz. Fresh Lemon Juice
  • ¼ oz. St. Germain Elderflower Liqueur
  • Approximately 10 oz. of Ginger Ale
  • Lemon Wedge (for garnish)

Preparation

  1. Build in Ole Smoky Moonshine cup or pint glass stir and enjoy responsibly.

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The post Houston Bartender Jess Householder Creates Moonshine Cocktails Using Ole Smoky in Honor of Moonshine Week appeared first on Chilled Magazine.

Source: Mixology News