July 2025

The legs of my chair are sinking into the sand as the waves of the beach, right nearby but sitting in darkness, crash against the shore.

I order a drink from our jovial waiter, Andres, who I’ve gotten to know over the past couple of days. White twinkle lights dangle high above our heads and a light with a soft blue bulb sits on our table, both gently lighting the scene.

Am I in a Corona ad? Actually, it’s a quintessential night in the picturesque British territory of Turks and Caicos, those series of islands due south of the states, sitting east of Cuba and north of the Dominican Republic. Preparing for my visit, which included listening to a variety of travel podcasts along with bragging to my friends I was about to escape the winter, I learned a few key tricks of the trade when it comes to visiting the paradise. First, never call it just Turks. Give the place the respect it deserves: it only takes 5 more seconds to say “and Caicos.” Despite its name, the archipelago (that fancy term for “a group of islands”) contains 40 distinct pieces of land.

The most populated, and the ones most airlines and cruises fly and sail into, is Providenciales, a name the locals actually don’t mind if you shorten it to its slang moniker, Provo. The community’s Grace Bay, with its famous soft sand and blue waters, is a haven for resorts, and it’s here where I’m exploring the strip’s idyllic Wymara Resort + Villas.

The resort is beloved. Case in point: I soon read that a man named Bruce Maclaren, a Canadian who fell in love with the Turks one visit and wound up moving there, runs the place. I can see why.

One of the signature nights at the resort is a White Lotus-style beach barbeque (except nobody was the suspect in a murder, tonight at least). It boasts an incredible buffet with tropical eats like shrimp, a brisket cooked 24 hours and sushi, all credit to Chef Andrew Mirosch. The man is passionate. Along with the long process that results in his luscious brisket, his ice cream is also made in-house.

Since it seems like the perfect setting, I order a Caribbean Queen Punch which is made with Appleton Rum, fruit juices (orange and pineapple) along with grenadine and angostura bitters. Then a finishing touch: nutmeg. It’s the kind of drink you dream of when you’re bored at work and fantasizing about being on vacation.

The sunrise here each morning was so captivating, I think I have dozens of pictures of it on my phone, all taken at slightly different angles. Looking out onto the water, it’s teeming with fish (Conde Nast Traveler called Grace Bay one of the best places in the world for snorkeling).

Below the turquoise waters, barracudas and spiny lobster swim around. I do my own share of swimming with a snorkel strapped to my face as I explore the peaceful waters directly outside the resort, as well as the nearby Smith’s Reef, which is a 15-minute walk up the beach.

My mornings were very busy: I’d wake up, have breakfast and lounge by the pool, which the resort is built around and frames the ocean so perfectly, you’d think it’s AI.

I glance at the cocktails and opt for one which would fit this scene: a Conch Cave Colada, which blends local Bambarra rum, mango, pineapple, lime, and coconut cream inside, yes, an entire fresh coconut.

The truth is, I have to remind myself that life just isn’t about lounging by the water, so I try to take advantage of day-to-day activities here. One morning, we took a kayak out onto the tranquil ocean, in the afternoon we took a yoga class in a gazebo on the beach.

Another day, I took the free shuttle to their other property across the island which flaunts massive seaside villas, an oceanside bar, as well as touches like a sauna. I felt so Zen, it was almost as if it was medically induced. There’s also a basketball court, where I tried for a half court shot that my friend said “the pros can’t even make” which I wound up landing (after 30 tries).

Following our final sunset, we head to the pool for one more dip and while we’re drying off, we see the aforementioned Andres, one of the facets who make a place like this special.

I pick up the menu and read it over as if it’s not my 50th time and I order the island’s titular drink: a Caicos and Coffee, which features Vanilla Vodka, coffee liqueur, espresso, and mint; their spin on an Espresso Martini. It’s a smooth drink for a smooth life.

The post Swimming and Sipping in Turks and Caicos appeared first on Chilled Magazine.

Source: Mixology News

BCB Brooklyn 2025 brought together an impressive mix of exhibitors, standout drinks, and a rich lineup of educational seminars that examined the hospitality industry’s past, present, and future.

Photos by Rachel Harrison Communications

The programming especially stood out for its forward-looking panels, where experts shared key insights on emerging trends—leaving attendees more informed and inspired than when they walked in.

Let’s dive into a few of the standout panels and trend highlights from BCB Brooklyn 2025.

???? Trend 1: The Rise of No & Low

BCB Brooklyn Panel: Carl Radke and Soft Bar on Elevating Non-Alcoholic Cocktails & Mindful Consumption Experiences

This year, there was a clear rise in demand for no- and low-ABV options, with brands such as Second Sip Gin, Ritual Zero Proof, and Casamara Club leading the charge.

In the exclusive VIP Lounge, Carl Radke (co-founder of Soft Bar) led an intimate discussion focused on creating mindful, zero-proof experiences and elevating non-alcoholic cocktails to the same premium level as traditional spirits-driven drinks.

Key Takeaways

• Premium is expected: Non-alcoholic cocktails should be as complex and craveable as their boozy counterparts.
• Wellness leads: Guests want drinks that align with health goals, not just “mocktails.”
• Inclusive by nature: No & low venues are becoming community hubs for sober-curious, pregnant folks, and anyone in between.

This trend isn’t a sidebar—it’s redefining what hospitality looks like in 2025 and beyond.

???? Trend 2: The Impact of Diversity in the Hospitality Industry

BCB Brooklyn Panel: Flavors of Immigration: Stories That Need to Be Heard

In hospitality, diversity goes beyond values. It’s a key source of creativity and flavor. At BCB Brooklyn 2025, this was evident in the global influences behind tequila, rum, gin, and whiskey brands on display.

Flavors of Immigration highlighted how personal histories and cultural identity shape hospitality. Panelists shared how immigration stories influence everything from cocktail menus to bar concepts—proving that representation behind the bar translates directly into richer guest experiences.

Key Takeaways

• Cultural heritage inspires creativity: Ingredients and techniques rooted in personal histories add depth to menus.
• Diverse voices build better bars: Inclusive leadership creates spaces where more guests feel seen and welcomed.
• Success is intersectional: Gender, race, and cultural background all contribute to a more dynamic, resilient industry.

Hospitality thrives when everyone has a seat at the table—and a chance to tell their story through what’s in the glass.

???? Trend 3: The Importance of Bars in Today’s Growing Digital Age

BCB Brooklyn Panel: The Last Great Third Space: Why We Must Protect Our Bars

In an era dominated by digital interaction, bars remain one of the few true “third spaces”—places where people connect outside of work and home. At BCB Brooklyn 2025, this theme resonated across the show floor, with several bar supply exhibitors showcasing the tools and innovations needed to keep bars running smoothly and sustainably.

What the panel revealed: In the thought-provoking The Last Great Third Space panel, speakers emphasized that bars aren’t just venues for drinks; they’re modern-day gathering places that foster community, conversation, and connection. As more people report feeling isolated despite being constantly online, the role of bars as welcoming, inclusive, and in-person spaces has never been more critical.

Key Takeaways

• Bars are cultural anchors: They offer something the digital world can’t: human connection and shared experience.
• The future is community-focused: Bars that prioritize inclusivity, hospitality, and storytelling will resonate most with younger, more diverse audiences.
• Support behind the scenes matters: Equipment suppliers and bar operators alike play a key role in ensuring these spaces stay functional, relevant, and resilient.

To thrive in a digital age, bars must evolve—while holding tight to the timeless value of real-world connection.

From the rise of non-alcoholic cocktails to the vital role of diversity and the enduring importance of real-world gathering spaces, BCB Brooklyn 2025 made one thing clear: the hospitality industry is evolving with intention. These trends aren’t fleeting; they reflect a deeper shift toward more inclusive, mindful, and community-driven drinking culture.

And if BCB Brooklyn is any indication, the future of hospitality isn’t just in the glass; it’s in the people, stories, and spaces behind it.

The post Here’s What BCB Brooklyn 2025 Revealed About the Future of Hospitality appeared first on Chilled Magazine.

Source: Mixology News

Chilled chats with Chilled 100 Member Joy Gonzalez, bartender at Las Vegas hotspot Casbar Lounge in the Sahara Resort and Casino.

What inspired you to become a bartender?

Becoming a bartender started as a bucket list item when I was younger—something that felt out of reach at the time, though I’m not sure why. Now, 14 years later, I’m still behind the bar. What really drew me in and continues to inspire me is the ability to connect with complete strangers, build relationships, and even turn them into regular customers. On top of that, as my skills have grown, so has my passion for creating and experimenting with cocktail recipes. That creative freedom is what keeps me inspired.”

Where do you tend bar now? What makes it unique?

I tend bar inside the Sahara Hotel and Casino in fabulous Las Vegas, Nevada; the Casbar Lounge to be exact, a 24-hour gaming lounge with a lightened bar top, exotic wall decor, and fancy vibes. We have an interesting specialty cocktail menu that represents all the classics in our unique style. We can smoke your cocktail, place a flavored bubble on top of it, or even print your own picture on your espresso martini!

Who has been most influential in your development as a bartender?

It’s difficult to credit just one person as the most influential in my development as a bartender. Every place I’ve worked and every situation I’ve encountered has offered a chance to grow, and I’ve taken those opportunities. Each experience has shaped my skills and perspective, and I believe there’s always more room to learn and improve.

Do you have any advice for novice/ at home bartenders?

Never turn down your crazy ideas! Don’t be afraid to try new things.

What is your favorite ingredient right now and why?

I have a love relationship with lavender. It’s very distinctive and smells and tastes great in cocktails.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

For me, it starts from my culture. In Mexico, we have all these flavors and colors, so I rely a lot on that. First, I pick a specific fruit, herb, or spice that I want to highlight in my cocktail, then I try to associate it with a memory. After that, I just play with other flavors, citruses, and modifiers to balance it, and of course I look for an intriguing and fun garnish. After I decide all the ingredients I want to use, I start writing down the measurements for each ingredient.

Do you have a special technique you use or a tip for making a particular drink?

Always dry shake when you are using egg whites!

Where do you see the bartending/cocktail culture headed?

Is hard to know, but I feel that the field is still open for innovative elements and there are always new trends that as bartenders we must follow to keep up with demand. I think we are going to see more trends with Molecular Mixology, and more “mobile bars” all over the cities.

Liqueur, Mezcal

Mexican Carajilla

Ingredients

• 1 oz. Mezcal Reposado
• 1 oz. Nixta Elote Liqueur
• 1 oz. Espresso
• ½ oz. Dark Crème de Cacao
• Sweet Cream de Elote*

Preparation

1. Put all the ingredients in a shaker tin except for the elote sweet cream.
2. Shake for six seconds and strain over ice.

*Sweet Cream de Elote

---

Ingredients

• 250 grams sweet whole corn
• 6 oz. heavy whipping cream
• 4 oz. half and half cream
• 4 oz. simple syrup

Preparation

1. Add 250 grams of sweet whole corn in a blender with 6 oz. of heavy whipping cream and 4 oz. of half and half cream.
2. Add 4 oz. of simple syrup and blend.
3. Add it with a spoon on top of your drink.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Mexican Carajilla”,”description”:”A delicious cocktail recipe for Mexican Carajilla”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/07/Mexican-Carajilla-Joy-Gonzalez-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Mezcal Reposado”,”1 oz. Nixta Elote Liqueur”,”1 oz. Espresso”,”u00bd oz. Dark Cru00e8me de Cacao”,”Sweet Cream de Elote*”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Put all the ingredients in a shaker tin except for the elote sweet cream.”},{“@type”:”HowToStep”,”text”:”Shake for six seconds and strain over ice.”}],”recipeCategory”:”Cocktail”}

The post Meet Chilled 100 Member Joy Gonzalez appeared first on Chilled Magazine.

Source: Mixology News

An unforgettable after-dinner drink in New Orleans, The Life is a Drag from Mister Mao riffs on the classic ritual of espresso and a menthol cigarette.

Equal parts delicious and theatrical, it’s served in an antique glass perched atop a vintage ashtray and garnished with a torched candy cigarette.

Photo by Randy Schmidt

Liqueur, Mezcal

Life is a Drag

Ingredients

• 1 oz. Mezcal
• ¾ oz. St. George Coffee Liqueur
• ¼ oz. Tempus Fugit Crème De Menthe
• 2 drops Xocolatl Bitters
• Garnish: Sprinkle of Black Lime Powder

Preparation

1. Combine all ingredients in a mixing glass.
2. Lightly sprinkle black lime powder over the surface of the drink.
3. Serve in an antique Nick & Nora glass resting on a glass ashtray with a candy cigarette.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Life is a Drag”,”description”:”A delicious cocktail recipe for Life is a Drag”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/07/lifes-a-drag-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Mezcal”,”u00be oz. St. George Coffee Liqueur”,”u00bc oz. Tempus Fugit Cru00e8me De Menthe”,”2 drops Xocolatl Bitters”,”Garnish: Sprinkle of Black Lime Powder”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all ingredients in a mixing glass.”},{“@type”:”HowToStep”,”text”:”Lightly sprinkle black lime powder over the surface of the drink.”},{“@type”:”HowToStep”,”text”:”Serve in an antique Nick & Nora glass resting on a glass ashtray with a candy cigarette.”}],”recipeCategory”:”Cocktail”}

The post Life is a Drag appeared first on Chilled Magazine.

Source: Mixology News

The Sazerac is often celebrated as the official cocktail of New Orleans, distinguished by its unique flavors and rich history.

Created by French Quarter pharmacist Antoine Amedie Peychaud, the Sazerac has found its spiritual home at the Art-Deco era Sazerac Bar housed by The Roosevelt New Orleans, a Waldorf Astoria Hotel, solidifying its place in the city’s cocktail culture. A close cousin of the Old Fashioned, the Sazerac incorporates absinthe and Peychaud’s bitters, creating a complex aromatic profile. It is crafted by spraying a chilled glass with absinthe and garnishing it with a lemon twist, infusing herbal notes and adding brightness.

The Roosevelt exudes the charm of New Orleans through its elegant decor and storied past. A significant moment in the bar’s history occurred in 1949 during the “Stormin’ of the Sazerac,” when women demanded service at a bar that had previously only welcomed them on Mardi Gras Day.

This year, the bar celebrated the 75th anniversary of that historic event on September 27th. Matt Schulte, the Assistant Food and Beverage Director at The Roosevelt, hopes that first-time visitors to the Sazerac Bar will feel like they are “stepping back in time while being enveloped in the hospitality and history of New Orleans.” The warm and inviting atmosphere encourages guests to indulge in the craftsmanship of signature cocktails while enjoying the bar’s classic and intimate ambiance.

Innovation within the drink program at The Sazerac Bar is balanced with a respect for tradition. Schulte explains that the menu features classic recipes alongside modern twists on favorites, ensuring that there is something for everyone. This approach keeps the offerings fresh and engaging for all patrons, with every bartender regarded as a master of their craft, capable of mixing and shaking innovative creations.

For newcomers to the Sazerac Bar, Schulte recommends several other cocktails worth trying.

“Besides the Sazerac, I’d recommend the Ramos Gin Fizz for its historic connection between the Sazerac Bar and Huey Long. The former governor of Louisiana who was a frequent visitor of the Sazerac Bar, ordering this cocktail for everyone around. Huey Long also lived in the 12th floor suite at The Roosevelt.”

While some patrons may prefer the classic Sazerac recipe, the bar offers intriguing variations, including the Coffee House Sazerac, featuring coffee-infused Sazerac Rye, and the Cognac Sazerac, which swaps rye whiskey for Pierre Ferrand 1840 Cognac. Schulte notes that the latter pays homage to the original recipe, which used cognac until its production was disrupted due to an insect infestation.

For novice or at-home bartenders looking to perfect their Sazerac, Schulte advises the following: For a perfect Sazerac, make sure that you are using all of the ingredients in appropriate measurements. A chilled glass is important to ensure your cocktail stays cold for an extended period of time. This can easily be done by adding your glasses to your freezer for 10-20 minutes before making your drink. And finally, make sure you add enough ice and stir long enough to mix and chill your cocktail before straining. Finishing with an expressed lemon peel over the drink will provide the aroma, brightness, and depth to perfect this cocktail.

Current trends in the cocktail world are embraced at the Sazerac Bar as well.

“We have continued excitement in finding ways to blend newly introduced spirits and techniques into original older cocktail recipes and methods. Our new menu will feature a clarified milk punch, which has risen in popularity over the last decade but has been a method used for hundreds of years.”

So, the next time you find yourself in NOLA, step back in time and enjoy the perfect Sazerac courtesy of Schulte and his team at the Sazerac Bar at The Roosevelt.

The post The Sazerac, Perfected: What Bartenders at The Roosevelt New Orleans Want You to Know appeared first on Chilled Magazine.

Source: Mixology News

Loca Loka Tequila embodies the best of two worlds, bringing together India and Mexico to celebrate the vibrant spirit of both nations.

Launched in 2024, the brand is making a major expansion push this year into new U.S. markets. The partners created a name that reflects the embrace of the two cultures, fusing “loca” or Spanish for “crazy,” with “loka” from the Sanskrit for “world.” Loca Loka is the first spirit line developed as part of a joint venture between three partners, Indian film actor Rana Daggubati, renowned composer Anirudh Ravichander, and entrepreneur Harsha Vadlamudi, Founder and CEO of Ironhill Hospitality Pte Ltd in Singapore.

The Loca Loka line currently features two handcrafted additive-free tequilas, a Blanco and a Reposado that have been aged in French and American oak barrels for 4 to 6 months. The Blanco blends the rounder fruity flavors of cooked agave with the earthier floral flavors of Highland agaves, while the Reposado features a richer aroma and balanced flavors between oak and fruitiness. An Añejo tequila is also currently resting in barrel for release soon.

The process of creating a bottle of Loca Loka hews closely to generations of tequila-making tradition, starting with the hand harvesting of mature Highland agave. The agave hearts are then cooked low and slow, a gentle process that unlocks their natural sweetness and complexity. The softened agave hearts are crushed using rollers to unleash the juice, which undergoes a natural fermentation process with a special strain of yeast. The fermented liquid is then double distilled in pot stills before resting in barrels.

The 2024 launch brought Loca Loka to the major markets of Los Angeles, New York, Illinois, Florida, and Texas. “Following our initial success at last year’s launch, we are so excited to expand our footprint into additional markets in the U.S.,” said Laurence Brady, Loca Loka Regional Head USA.

“We look forward to continuing to showcase the unique blending of Indian and Mexican cultures to the American consumer.”

This year, Loca Loka’s expansion will take the brand to Massachusetts, Washington DC, Maryland, and Nevada.

The tequilas are designed with bartenders in mind and versatile enough to work in a wide range of drinks. When using Loca Loka in “locatails,” look to marry the tequila with a variety of flavor profiles from refreshing citrus to smoky to savory. A great option for summer, the Loca Loka Cooler chills you down with Blanco, coconut water, lime juice and a touch of simple syrup.

Loca Loka’s blend of Mexican spirit and Indian culture makes the brand one to watch as it continues to take the U.S. by storm. Look for it on backbars across the country.

The post Bringing Together Indian and Mexican Cultures—Loca Loka Tequila appeared first on Chilled Magazine.

Source: Mixology News

If you’re an IPA drinker, you probably have a handful of West Coast IPAs, New England-style IPAs, and imperial IPAs that you repeatedly return to.

There’s nothing wrong with that. We’re all about finding what you enjoy and sticking with it. But if you only drink the same beers repeatedly and never branch out into anything different, you’re doing your taste buds a disservice.

There’s a whole world of choices available for fans of piney, hoppy, often bitter IPAs. At last count, more than 9,500 breweries (most of which are craft breweries) are currently operating in the United States. That’s an awful lot of beer. And you can bet that most of those breweries make an IPA or two.

But before you start to feel overwhelmed with those staggering numbers, we’re here to ease your mind. While there are more IPAs available today than you’d ever have time to drink, you don’t have to. But there are a few noteworthy, highly-rated IPAs that you must try. Below is a handful of our favorite, can’t-miss bucket list IPAs. Keep scrolling to see them all.

Dogfish Head 90 Minute IPA

Intense yet balanced hop bitterness paired with a sweet malty backbone and approachable despite its strength. Instead of adding hops all at once, Dogfish Head invented a continuous hopping method—adding hops slowly and steadily over a 90-minute boil.

Founders All Day IPA

The go-to shift beer for many bartenders due to its low ABV and full flavor, it’s a session IPA that’s crushable and perfect all day.

Tree House King Julius

Tree House is the kind of brewery that brews nothing but notable beers. This is especially true with its line of “Julius” hazy IPAs. The top-rated is Tree House King Julius. Brewed with Citra, Mosaic, and Amarillo hops, it’s known for its cloudy, juicy, tropical fruit-forward flavor profile featuring astringent, gently sticky piney hops at the very finish.

Russian River Pliny the Elder

All IPA drinkers should try at least one of Russian River’s “Pliny” beers. We suggest Russian River Pliny the Elder. Brewed with Centennial, CTZ, Amarillo, and Simcoe hops, it’s beloved for its balance of tropical fruits, citrus zest, floral hops, and resinous, sticky pine needles. This beer needs to be tasted to be believed.

Toppling Goliath King Sue

This juicy, fruity, hoppy IPA is brewed exclusively with Citra hops, featuring a roaring T-Rex on the can. The result is a sublimely sippable double IPA featuring a symphony of pineapple, mango, guava, tangerine, grapefruit, and spicy, floral, dank pine on the last sip. This is a ferociously good beer that will find a permanent spot in your refrigerator all year long.

The Alchemist Heady Topper

If you’re a fan of the New England-style IPA, you should know that the hazy, juicy, fruity, hoppy style was created by brewer John Kimmich in 2004 when he released the now iconic The Alchemist Heady Topper. This 8% double IPA is brewed entirely with Simcoe hops, giving it bold flavors of tangerine, lemon, mango, grapefruit, and just a hint of prickly pine.

The post The IPAs That Belong on Your Bucket List appeared first on Chilled Magazine.

Source: Mixology News

Some cocktails grab attention with bold garnishes, rare ingredients, or intricate techniques that make you feel like you need a degree in mixology to enjoy them.

The Palmetto, however, is refreshingly straightforward. It’s a rum-based classic that delivers a balanced, sophisticated flavor yet somehow remains a hidden gem in the world of cocktails.

A Cocktail with Roots in History and a British Twist

The Palmetto has been around since the Prohibition era, first in the 1930 edition of The Savoy Cocktail Book, created by Harry Craddock. Craddock, an American bartender who fled to London during Prohibition, became known for crafting cocktails that have endured through the ages. Though he introduced the Palmetto to the cocktail world, it never quite received the same level of fame as its whiskey-based cousin, the Manhattan.

The name likely refers to the palmetto palm, a symbol of tropical relaxation—appropriate, given that the Palmetto swaps whiskey for a sun-soaked rum.

Crafting the Perfect Palmetto

Think of the Palmetto as a rum twist on the Manhattan but with a more complex character. The combination of dark rum, sweet vermouth, and orange bitters creates a rich depth, offering a taste that stands apart from the traditional whiskey concoction.

The rum you choose can really shape the drink. While any quality dark or gold rum will work, a rum from St. Croix will give your Palmetto a unique personality. St. Croix rum, like Cruzan, tends to be smoother and less spiced compared to Jamaican or Guyanese rums, offering a balanced, caramelized sweetness. This allows the sweet vermouth to shine without competing against stronger, molasses-heavy flavors.

Jamaican rums, known for their funky “hogo” taste, add a bold, tropical edge, while Demerara rums from Guyana contribute a deep, smoky molasses richness, bringing the drink closer to the familiar warmth of a Manhattan.

St. Croix rum is the way to go if you’re after a smooth, approachable Palmetto. But for those who enjoy exploring flavors, trying different rum styles will give you an exciting range of experiences.

The Last Word

While the Palmetto may not dominate cocktail menus, it’s a reminder that simple, three-ingredient drinks can pack a punch. Whether unwinding after a busy day or fantasizing about a Caribbean beach bar, this cocktail brings smooth, herbal, and citrusy flavors into your glass. And hey, if you’re feeling adventurous, drinking it out of a coconut is always an option!

Rum, Vermouth

The Palmetto

Ingredients

• 1 ½ oz. Caribbean Blended Rum
• 1 ½ oz. Vermouth
• 2 dashes Orange Bitters

Preparation

1. Chill coupe glass.
2. Stir ingredients with ice.
3. Strain into chilled glass.
4. Express orange zest twist over cocktail and use as a garnish.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”The Palmetto”,”description”:”A delicious cocktail recipe for The Palmetto”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/07/The-Palmetto-Cocktail-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 u00bd oz. Caribbean Blended Rum”,”1 u00bd oz. Vermouth”,”2 dashes Orange Bitters”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Chill coupe glass.”},{“@type”:”HowToStep”,”text”:”Stir ingredients with ice.”},{“@type”:”HowToStep”,”text”:”Strain into chilled glass.”},{“@type”:”HowToStep”,”text”:”Express orange zest twist over cocktail and use as a garnish.”}],”recipeCategory”:”Cocktail”}

The post Drink in History: The Palmetto appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Pineau Spritz

Say hello to your new favorite summer sip: The Pineau Spritz! This cocktail is light, gently sweet, and effortlessly refreshing. It’s an easy pour with a touch of French elegance—perfect for sunny afternoons, or aperitif hour with friends! Featuring Pineau des Charentes from Guerin, Normandin-Mercier, and Jean Fillioux—each with its own delicious twist. Santé!

Red Wine

Pineau Spritz

Ingredients

• 2 ½ oz. Pineau des Charentes
• ½ oz. Lime Juice
• Tonic Water
• Lime wedge (for garnish)

Preparation

1. In a Collins class filled with ice, add Pineau des Charentes and lime juice.
2. Top off with tonic water.
3. Stir and garnish with a lime wedge!

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Pineau Spritz”,”description”:”A delicious cocktail recipe for Pineau Spritz”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/07/Pineau-Spritz-Guerin-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 u00bd oz. Pineau des Charentes”,”u00bd oz. Lime Juice”,”Tonic Water”,”Lime wedge (for garnish)”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”In a Collins class filled with ice, add Pineau des Charentes and lime juice.”},{“@type”:”HowToStep”,”text”:”Top off with tonic water.”},{“@type”:”HowToStep”,”text”:”Stir and garnish with a lime wedge!”}],”recipeCategory”:”Cocktail”}

The post Pineau Spritz appeared first on Chilled Magazine.

Source: Mixology News



The glitz and glamour of Italy tends to come to spectacular life in the most enchanting of surroundings.

Photos by Marcus Lloyd

Case in point: take a trip up north in Milan to the Piazza Quadrilatero. While you’re there, look around at an expansive courtyard as stunning Baroque architecture tower over you and the stylish people of the city hustle past.

Widely considered to be one of the best hotels on this spinning planet earth, the Portrait Milan calls the Piazza home, sitting at the epicenter of regional Italian culture and the tourists who flock to Italy each summer to bask in the glow of its red, white and green flag. And much like the old country itself, the property’s history is immense. In fact, it was once the oldest seminary in the world with its origins dating back to 1565.

Fast forward five centuries of life as a boarding house, hospital, and even a prison. After a period of disrepair, the glamorous Ferragamo Group began renovations in 2019 and today, they run the slick hotel that serves as the complex’s beating heart which just happens to be a short walk from the city’s famed Duomo.

As a result, the 73 rooms and suites exist in the Italian fashion house’s image, right down to an archive of black and white photos that plaster the walls and products that can be found in the rooms. Checking in, I saunter across the chic red carpet, slather on some Ferragamo hand cream and get ready for a truly Milanese night out. Luckily, I don’t have to go far.

Right in the complex is 10_11, the Portrait’s equally fashionable bar and restaurant, with plenty of seats to sit outside among the columns or inside its sleek interiors. On the Sunday evening I visited, it’s a delicious bustle of Italian energy.

The bar program matches the quality of the surroundings, and as I read, they’re “meant to capture the spirit of the country.” That is, you can’t get more authentic than sipping an aperitif, an iconic pre-dinner drink, than in the country where it was invented (in America, it’s considered a “pre-game,” a decidedly less-classy affair).

Sip a classic like a Negroni Sbagliato (Campari and brut) or a Garibaldi (Bitter Fusetti, orange juice), or, be a little more adventurous with bespoke cocktails like the La Vecia (Campari, Mezcal, Resin Cordial, Agave nectar, orange).

If you’re really looking to wander off into unique territory, they also have Italian-style Tiki drinks including an Italian Zombie (Rum mix, Eccentrico, Cinico, Liquore Strega, Angostura, Grenadine, pink grapefruit, lime).

But if you’re in search of true Italian authenticity, one can’t do much better than partaking in their namesake 10_11 Spritz. Have it during the day in the Milano sun, or after it goes down for a nightcap. Or, if you’re far from Italy, make your own at home, below.

Liqueur, Vermouth

The 10_11 Spritz

Ingredients

• 1 oz. Savoia Americano
• ½ oz. Grapefruit Liqueur
• 2 oz. Prosecco
• Grapefruit Soda (to top)
• Slice of Grapefruit (for garnish)
• Sprig of Fresh Rosemary (for garnish)

Preparation

1. Fill a tumbler glass with ice.
2. Pour in the Prosecco, followed by the Grapefruit Liqueur and Amaro Savoia.
3. Add a few more ice cubes to keep it perfectly chilled, and if needed, top it off with a splash of Prosecco.
4. Add a touch of Grapefruit Soda to balance the flavors, then stir gently to combine.
5. Garnish with a slice of pink grapefruit and a sprig of fresh rosemary.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”The 10_11 Spritz”,”description”:”A delicious cocktail recipe for The 10_11 Spritz”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/07/The-10_11-Spritz-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Savoia Americano”,”u00bd oz. Grapefruit Liqueur”,”2 oz. Prosecco”,”Grapefruit Soda (to top)”,”Slice of Grapefruit (for garnish)”,”Sprig of Fresh Rosemary (for garnish)”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Fill a tumbler glass with ice.”},{“@type”:”HowToStep”,”text”:”Pour in the Prosecco, followed by the Grapefruit Liqueur and Amaro Savoia.”},{“@type”:”HowToStep”,”text”:”Add a few more ice cubes to keep it perfectly chilled, and if needed, top it off with a splash of Prosecco.”},{“@type”:”HowToStep”,”text”:”Add a touch of Grapefruit Soda to balance the flavors, then stir gently to combine.”},{“@type”:”HowToStep”,”text”:”Garnish with a slice of pink grapefruit and a sprig of fresh rosemary.”}],”recipeCategory”:”Cocktail”}



The post The Magic of Milan in a Cocktail appeared first on Chilled Magazine.

Source: Mixology News