July 2025

The Taste Collective by 1800 Tequila

Photos by Mónica León

1800® Tequila—the world’s most awarded tequila—is celebrating its commitment to pushing the boundaries of taste with a new initiative, The Taste Collective, a first-ever bartender education and content series that brings the brand’s Obsessed with Taste campaign to life.

Taste Collective is a breakthrough platform designed to help bartenders unlock a deeper, more personal understanding of taste. At its core is the Taste Analysis—a first-of-its-kind tool developed in partnership with leading scientists and industry experts, including renowned flavor expert Dr. Arielle Johnson, acclaimed bartender Ignacio “Nacho” Jimenez, and award-winning chef Ana Castro. Grounded in cutting-edge science, this analysis reveals how each individual experiences flavor, offering practical insights that bartenders can use to elevate their craft.

For bartenders, taste is everything—but few are ever taught how it truly works. Through immersive workshops, expert-led master classes, and curated city experiences.

1800 Tequila is redefining how bartenders explore their palate, push creative boundaries, and connect through the art of flavor—all through a science-backed, specialized approach to understanding how bartenders experience taste.

Taste Collective is also an opportunity to celebrate the brand’s heritage and explore the profound influence of Mexican culture across the country. That legacy dates to 1967, when 1800 Tequila’s 11th generation tequila-making family introduced the world’s first Añejo tequila. 1800 Tequila takes its name from a time when its family received the first-ever license to produce, transport, and sell tequila across Mexico. Since then, a singular driving force has guided 1800 Tequila: to push the boundaries of taste. Decades of dedication, hard work, passion, and cultural pride, 1800 earned its claim as the World’s Most Awarded Tequila.

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

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

That same passion for taste inspired the brand’s newest campaign: Obsessed With Taste. This bold, content-driven initiative brings the brand’s flavor philosophy to life though a collaboration with Handshake Speakeasy—recently named North America’s Best Bar for the second year in a row. 1800 Tequila launched this exclusive series that takes viewers behind the scenes with some of the most dedicated bartenders and creators. Together, they’re crafting an experience that fuses Mexican hospitality and a shared passion for craftsmanship.

Developed by 72andSunny NY, the feature centers on Handshake Speakeasy, where head bartender Javier Rodríguez crafts a cocktail using seven carefully chosen ingredients—none more essential than 1800 Tequila. The intentionality behind each component is highlighted with 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.

“At Handshake, we believe perfection lives in the details—every drop, every gesture, every pour,” explains Rodrigo Urraca, co-founder of 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.”

Through bold storytelling and unique partnerships, 1800 Tequila invites consumers to experience a 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.

About 1800® Tequila

1800 Tequila, the world’s most awarded tequila and the #1 super premium tequila brand in the U.S.A, 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 Deepens its Taste Legacy with Launch of The Taste Collective appeared first on Chilled Magazine.

Source: Mixology News

Garrison Brothers Distillery, Texas’ first legal bourbon maker, is gearing up for the launch of its 2025 Guadalupe Texas Straight Bourbon Whiskey, a port barrel-finished bourbon and one of the brand’s most anticipated annual releases.

Hitting shelves nationwide at the end of July, the small-batch whiskey will debut on Saturday, July 12, with 1,000 bottles available exclusively at the distillery. Named for the scenic Guadalupe River, this marks the fifth release of the expression, which undergoes a distinctive aging process: four years in new American white oak barrels followed by two years in tawny port casks. The 2025 edition will be limited to approximately 8,600 bottles. Guadalupe’s origin story dates back to 2015, when Garrison Brothers began aging four-year-old bourbon in vintage port barrels sourced from a local winery—laying the foundation for what has become one of its most sought-after expressions.

As with every Garrison Brothers bourbon, Guadalupe is handcrafted from grain to glass at the distillery’s home in Hye, Texas. Bottled at 107 proof, this limited release begins with a sweet mash of number one food-grade corn, soft red winter wheat, and barley—all sourced from Texas. Each bottle is individually numbered and hand-dipped in the brand’s signature copper wax. Rich and velvety, Guadalupe delivers a decadent sip layered with notes of ripe berries, plum, strawberry butter on flaky biscuits, toasted coffee beans, chocolate, and a hint of cinnamon.

“Water makes the whiskey. Guadalupe 2025 is bold and beautiful—shaped by Hye’s wild Texas temperature swings, then proofed with rainwater we harvest on our 68-acre ranch. That devotion to clean environment is a big part of what makes Garrison Brothers legendary,” says Donnis Todd, Master Distiller, Garrison Brothers.

New for 2025, Garrison Brothers is adding an exciting twist to this year’s Guadalupe release. In addition to the 1,000 standard bottles available at the distillery, the brand will debut 1,000 bottles of Guadalupe Cask Strength Single Barrel—an amped-up expression bottled at barrel proof, ranging from 123.9 to 129.8, and priced at $219.99. For each bottle sold, Garrison Brothers will donate $50 to the Gulf Trust, an initiative supported by the Texas Parks and Wildlife Foundation. The Gulf Trust is dedicated to advancing science-backed, Texas-based solutions that help preserve the vitality and resilience of the Texas Coast and Gulf.

“Texans live in a coastal state, not just a state with a coast,” says Jay Kleberg, Executive Director, Gulf Trust, “and every one of our rivers, including the Guadalupe, flows to the Gulf. We are all connected by water, and with this partnership, Garrison Brothers and its customers are supporting healthier waters—for Texas and beyond.”

Since its first release, Garrison Brothers Guadalupe has received dozens of coveted awards. Most recently, 2024 Guadalupe received Platinum (97 points) and Spirit of the Year, Brown, from the 2025 San Diego International Wine and Spirits Challenge. It also received Double Platinum from the 2025 Ascot Awards and Double Gold from the 2025 Los Angeles Invitational Spirits Challenge.

Garrison Brothers Straight Bourbon Whiskey is sold nationwide at fine liquor stores and served at key restaurants and bars. Guadalupe 2025 suggested retail is $149.99. For more information and to find Guadalupe, go to garrisonbros.com.

About Garrison Brothers

Garrison Brothers Distillery, located in Hye, Texas, in the beautiful Hill Country, is the first legal bourbon distillery in Texas history, and the first distillery outside of Kentucky to produce authentic, handcrafted, corn-to-cork bourbon whiskey—and only bourbon whiskey. Founded in 2006 by Dan and Nancy Garrison, Garrison Brothers bourbon first entered the market in 2010.

Today, Garrison Brothers is renowned for its legendary craftsmanship. With eight expressions available nationwide and in five countries, and more than 600 awards to its name, the distillery continues to define authentic premium bourbon for the modern era.

Garrison Brothers is a proud and active member of the communities of Blanco, Fredericksburg, Hye, Johnson City, and Stonewall. Anyone interested in learning more about Garrison Brothers or taking a tour of the distillery can visit garrisonbros.com or follow @garrisonbros on Facebook, Twitter, and Instagram.

The post Garrison Brothers Announces 2025 Guadalupe appeared first on Chilled Magazine.

Source: Mixology News

If you’ve never had Amaro, what are you waiting for? This Italian herbal liqueur is the perfect after-dinner drink or nightcap.

Known for its bitter to bittersweet flavor profiles, Amaro is made by taking an alcohol base and infusing it with herbs and botanicals, including various spices, roots, flowers, and fruits, like how gin is flavored.

Fans of Amaro love it for its digestive properties. It’s often sipped neat, on the rocks, or mixed into cocktails. A favorite of bartenders, Amaros are wildly versatile, low ABV, and typically have a great story. They are layered—bitter, sweet, herbal, citrusy, spicy—all in one bottle, so bartenders can add a ton of flavor to their concoctions.

Below, you’ll find our favorite Amari to drink right now. Keep scrolling to see our picks so you can up your digestif game.

Amaro Montenegro

A bartender favorite for its floral, citrusy profile and balance of sweet and bitter. It is very versatile in cocktails and bartenders appreciate that it builds across the palate. It is a crowd-pleaser for guests who are new to Amari.

Amaro Nonino Quintesentia

Fruity, elegant, and smooth with a grappa base. Refined elegance and almost Cognac-like character thanks to its grappa base and aging process in small oak barrels. A must in a Paper Plane cocktail.

Amaro di Angostura

A new entry from the bitters giant. Complex and Caribbean-infused flavor of warm spice, molasses, and baking spice, it’s deep and rich with a syrupy backbone that reflects both its tropical origin and the bitters’ DNA. Plays beautifully in rum and tiki-style drinks. Can deepen a Daiquiri, Mai Tai and Espresso Martini.

Don Ciccio & Figli Luna Amaro

Italian-American craftsmanship, bitter orange, and botanicals—think artichoke, citrus, dried figs and roots that is not overly sweet or bitter—perfect for cocktail structure and balance. Great in coffee cocktails and used by bartenders as a less-aggressive Fernet-Branca.

Averna

This 58-proof after-dinner digestif has been made the same way in Sicily since 1868. Like many Amari, its ingredients are a closely guarded secret. But this bitter Italian liqueur is believed to contain bitter orange and lemon, juniper, mint, rosemary, and other spices, as well as pomegranate peels. It’s bittersweet, rich, and perfect for an evening nightcap.

Sfumato Rabarbaro

This Northern Italy-produced amaro gets its name because its ingredients include Alpine herbs, berries, and Chinese rhubarb root. Sfumato comes from the Italian word “for smoke.” This after-dinner staple is known for its flavors of rhubarb, spices, berries, orange peels, bitter herbs, and gentle smoke.

Braulio

This Italian herbal liqueur has been a popular digestif choice since it launched in 1875. Like most Amari, its ingredients are kept secret and passed down through generations. But it’s believed to be made with 100% natural ingredients, including spices, berries, herbs, and roots, including juniper, gentian, and wormwood. It’s matured for as long as two years in Slavonian oak barrels. The result is an herbal, bittersweet liqueur you’ll return to repeatedly.

Cynar

When it comes to unique ingredients, it’s challenging to beat Cynar. As the image on the bottle suggests, the main ingredient is artichoke leaves. Thirteen herbs and botanicals, including rhubarb and bitter orange peels, are also present. Sipped neat or mixed into cocktails, it’s known for its bittersweet, caramel, herbal, and spiced flavor profile.

Fernet-Branca

A favorite of bartenders and drinkers alike, Fernet-Branca is made with a grape spirit base and more than 40 herbs, botanicals, roots, and fruits. The actual ingredients are kept secret, but “The Bartender’s Handshake” is known for its flavor profile of eucalyptus, gentian root, and other herbs and spices. It’s often enjoyed chilled and neat among friends.

The post 9 Amari to Try Right Now, According to Bartenders appeared first on Chilled Magazine.

Source: Mixology News

If you’ve never had Amaro, what are you waiting for? This Italian herbal liqueur is the perfect after-dinner drink or nightcap.

Known for its bitter to bittersweet flavor profiles, Amaro is made by taking an alcohol base and infusing it with herbs and botanicals, including various spices, roots, flowers, and fruits, like how gin is flavored.

Fans of Amaro love it for its digestive properties. It’s often sipped neat, on the rocks, or mixed into cocktails. A favorite of bartenders, Amaros are wildly versatile, low ABV, and typically have a great story. They are layered—bitter, sweet, herbal, citrusy, spicy—all in one bottle, so bartenders can add a ton of flavor to their concoctions.

Below, you’ll find our favorite Amari to drink right now. Keep scrolling to see our picks so you can up your digestif game.

Amaro Montenegro

A bartender favorite for its floral, citrusy profile and balance of sweet and bitter. It is very versatile in cocktails and bartenders appreciate that it builds across the palate. It is a crowd-pleaser for guests who are new to Amari.

Amaro Nonino Quintesentia

Fruity, elegant, and smooth with a grappa base. Refined elegance and almost Cognac-like character thanks to its grappa base and aging process in small oak barrels. A must in a Paper Plane cocktail.

Amaro di Angostura

A new entry from the bitters giant. Complex and Caribbean-infused flavor of warm spice, molasses, and baking spice, it’s deep and rich with a syrupy backbone that reflects both its tropical origin and the bitters’ DNA. Plays beautifully in rum and tiki-style drinks. Can deepen a Daiquiri, Mai Tai and Espresso Martini.

Don Ciccio & Figli Luna Amaro

Italian-American craftsmanship, bitter orange, and botanicals—think artichoke, citrus, dried figs and roots that is not overly sweet or bitter—perfect for cocktail structure and balance. Great in coffee cocktails and used by bartenders as a less-aggressive Fernet-Branca.

Averna

This 58-proof after-dinner digestif has been made the same way in Sicily since 1868. Like many Amari, its ingredients are a closely guarded secret. But this bitter Italian liqueur is believed to contain bitter orange and lemon, juniper, mint, rosemary, and other spices, as well as pomegranate peels. It’s bittersweet, rich, and perfect for an evening nightcap.

Sfumato Rabarbaro

This Northern Italy-produced amaro gets its name because its ingredients include Alpine herbs, berries, and Chinese rhubarb root. Sfumato comes from the Italian word “for smoke.” This after-dinner staple is known for its flavors of rhubarb, spices, berries, orange peels, bitter herbs, and gentle smoke.

Braulio

This Italian herbal liqueur has been a popular digestif choice since it launched in 1875. Like most Amari, its ingredients are kept secret and passed down through generations. But it’s believed to be made with 100% natural ingredients, including spices, berries, herbs, and roots, including juniper, gentian, and wormwood. It’s matured for as long as two years in Slavonian oak barrels. The result is an herbal, bittersweet liqueur you’ll return to repeatedly.

Cynar

When it comes to unique ingredients, it’s challenging to beat Cynar. As the image on the bottle suggests, the main ingredient is artichoke leaves. Thirteen herbs and botanicals, including rhubarb and bitter orange peels, are also present. Sipped neat or mixed into cocktails, it’s known for its bittersweet, caramel, herbal, and spiced flavor profile.

Fernet-Branca

A favorite of bartenders and drinkers alike, Fernet-Branca is made with a grape spirit base and more than 40 herbs, botanicals, roots, and fruits. The actual ingredients are kept secret, but “The Bartender’s Handshake” is known for its flavor profile of eucalyptus, gentian root, and other herbs and spices. It’s often enjoyed chilled and neat among friends.

The post 9 Amaros to Try Right Now, According to Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Chama Mama in NYC is more than just a restaurant—it’s a celebration of Georgia’s vibrant culture and flavors.

Photos by Dimitri Mais

Inspired by the traditions of Sakartvelo (Georgia), the dishes offer a mix of bold flavors and warm hospitality. As founder Tamara Chubinidze puts it, “Every guest is a Gift from God,” and that warmth is felt in every bite and every visit.

The menu is full of Georgian classics like Khachapuri (cheese-filled bread), Khinkali (soup dumplings), and flavorful kebabs, with seasonal vegetable dishes that reflect the changing tastes of the year. “We create in-house syrups that bring these nostalgic tastes into cocktails and mocktails,” which adds a fun twist to the dining experience. The cocktail program brings in flavors like tarragon, tangerine, and fig, and they also offer unique spirits like Malamo, Georgia’s first craft gin, and infused chachas. Seasonality is key to the menu, with dishes changing to showcase fresh ingredients throughout the year. From hearty winter stews to fresh spring salads, the menu is ever-evolving.

No Georgian meal is complete without a taste of the country’s renowned wines. With over 8,000 years of winemaking history, Georgia is celebrated as the birthplace of wine.

“Georgia has the world’s oldest winemaking traditions”

Tamara shares, highlighting the country’s special method of fermenting wine in handmade clay vessels called qvevris. With over 500 grape varieties, the wine selection is as unique as it is flavorful. Whether you’re a wine connoisseur or a beginner, you are sure to find the perfect pairing for your meal.

Chama Mama’s locations around NYC have their own charm, each reflecting the neighborhood’s vibe. The newest spot in Brooklyn Heights offers a cozy, family-friendly atmosphere with views of downtown Manhattan just a short stroll away. No matter the location, the warm, welcoming feeling of Georgian hospitality is always present.

As the restaurant continues to grow and expand, Tamara shares,

“We’re excited to announce a new location opening in Bushwick this summer.”

Chama Mama’s journey is just beginning, and there’s more deliciousness on the way!

The post Chama Mama: A Taste of Charm in NYC appeared first on Chilled Magazine.

Source: Mixology News

If you’ve ever believed a great cocktail can bring people together, Bob Peters would agree, and he’s spent nearly 30 years proving it.

Cocktail photos by Blake Pope

A seasoned mixologist, Bob has worked everywhere from laid-back dive bars to high-end cocktail lounges, witnessing countless meaningful moments unfold across the bar, from first dates to lifelong connections.

His passion for hospitality began early, inspired by the warm, welcoming gatherings his parents often hosted. That sense of making people feel at home has been at the heart of his approach ever since. Bob sees bartending as more than just mixing drinks; it’s about creating an atmosphere where guests feel comfortable, cared for, and part of something special.

His career has taken him around the world, where he’s had the opportunity to collaborate with renowned chefs like Rick Bayless, Emeril Lagasse, and Anthony Bourdain. Through it all, Bob has remained committed to the simple yet powerful idea that hospitality, at its best, brings people together.

Chief’s Modern Cocktail Parlor in Charlotte, NC, is Bob’s personal project, and is inspired by his father, “Chief,” and his mother, who embodied Southern hospitality. Bob fondly recalls how his father would immediately offer a drink to guests, and his mother’s renowned cooking. “Dad couldn’t get a drink in your hand fast enough after you would walk in their front door, and my mother’s home cooking was to die for. There were plenty of snacks that were always laid out for cocktail hour(s) before the late dinner ever had a chance to start. The love of people and caring for our friends’ experience at the house was always paramount, and that is where I got my understanding of how to make people feel special.”

I want everyone to feel that same way when you come into Chief’s Modern Cocktail Parlor. I want it to feel like a hug, like you matter, like we care about our guests that come in to visit and catch up.” These hospitality lessons Bob learned from his parents are deeply embedded in the service at Chief’s. Supporting local distillers and farmers is also a key aspect of Chief’s, as Bob stresses the importance of being authentic and fostering a welcoming atmosphere.

Chief’s cocktail menu reflects Bob’s passion for creative, technique-driven drinks. A standout is the Rise & Grind, a twist on the classic espresso martini.

“We first add espresso to a neutral oil and sous vide that mixture for 6 hours. We then filter the espresso oil twice. At this point, we have a fairly clear espresso (fat) oil that we wash with locally made Southern Star White Whiskey. The result is an espresso white whiskey that is pretty close to clear. Mixed with a little sherry and some simple syrup, you have an almost clear whiskey-based espresso martini that will make your toes curl, in a good way. I love a good technique-based cocktail, and this one is great.”

Kayleigh Williams-Brown, the Lead Mixologist at Chief’s, plays a crucial role in shaping the bar program. With a background in the kitchen and experience managing restaurants, Kayleigh’s skills extend to every facet of bar and restaurant operations, which Bob finds incredible.

“I have never met someone who can do absolutely everything in a bar/restaurant as well as her.”

They will collaborate closely on future menus, and Bob noted that he can see Kayleigh eventually taking the lead.

For those new to craft cocktails, Bob suggests the Tarragon & Tonic. This cocktail is made with locally produced Cardinal Gin, infused with tarragon, fresh lemon, homemade tonic syrup, and soda water. Bob describes it as a gin and tonic, but elevated, offering a simple yet flavorful introduction to the world of craft cocktails.

Bob has created a space where exceptional cocktails and Southern warmth go hand-in-hand. Whether you’re a seasoned cocktail enthusiast or a newcomer, a visit to Chief’s promises to be a memorable one, where every sip is a moment of joy, and every guest leaves feeling like family.

The post Get To Know Bob Peters: Crafting Cocktails and Southern Hospitality at Chief’s Modern Cocktail Parlor appeared first on Chilled Magazine.

Source: Mixology News

With Vogue naming Wispy Pink one of summer 2025’s defining color trends, it’s only fitting that cocktails follow suit.

Enter Paint the World Pink – a vibrant seasonal serve debuting at Trial + Error, a much-anticipated new cocktail bar opening soon in Louisville.

Crafted by Bar Lead Jordan Harris, this drink keeps it simple with just five ingredients, yet delivers bold, layered flavor. The star? A Raspberry Pink Peppercorn Shrub that brings a bright tartness and delicate floral spice in every sip.

Photo by Jordan Harris

Gin

Paint the World Pink

Ingredients

• 2 oz. Fords Gin
• 1 oz. Raspberry Pink Peppercorn Shrub
• 2-3 thin Cucumber Ribbons
• Tonic Water, to top
• Garnish: Pink Peppercorns

Preparation

1. Line a chilled Collins glass with cucumber ribbons.
2. In a shaker tin, combine Fords Gin, Raspberry Pink Peppercorn Shrub, and ice.
3. Strain into the prepared Collins glass over spear ice.
4. Top with tonic water.
5. Garnish with pink peppercorns on top.

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The post Paint the World Pink appeared first on Chilled Magazine.

Source: Mixology News

Kiki Austin, a Sake Sommelier at Mujō in Atlanta, has crafted a unique niche in the beverage industry.

Photos by Andrew Thomas Lee

After graduating from the Culinary Institute of America, she became a certified sake advisor at just 26. Her journey into sake began while working in wine retail during the pandemic. A customer pairing sushi with sake sparked her interest, leading her to dive deeper into the world of sake. Austin loves its versatility and how it originates solely from Japan, setting it apart from wine.

Though sake is traditionally associated with Japanese cuisine, Austin enjoys pairing it with a variety of flavors, including Caribbean and Mexican dishes. One of her favorite pairings is Tokubetsu Junmai sake with stewed chicken and coconut rice, where the rich umami and refreshing mineral finish of the sake elevate the meal. She’s particularly fond of Yukikage “Snow Shadow” from Niigata, which has a unique, “fatty” texture that balances well with bold dishes. Austin also highlights seasonal sakes like Hiyaoroshi, a fall favorite in Japan, which is pasteurized once and matured over the summer. She suggests pairing it with seasonal vegetables to complement the Edo-period technique used in its production.

Looking ahead, Austin is excited about the future of sake in the U.S., particularly the growth of craft sake breweries in cities like New York, Tennessee, and California.

“I’d love to see one in Atlanta in the next 10 years. Sparkling sake is something I am loving right now. It’s not new, but breweries in Japan have started taking it more seriously. Some styles are similar to Moscato – low abv and fruit-forward, but I’m particularly intrigued by Awa sake. Awa means “foam” in Japanese. There’s a set criterion a brewery must follow to be able to use the Awa designation, such as brewing a Junmai style as the base, alcohol is not permitted, and allowing CO2 to occur naturally through secondary fermentation. This will happen in a bottle, with the addition of moromi/shubo- rice, koji, yeast, and water. I like to talk about the method of production with anyone as I eagerly await the newest developments.”

For those new to sake, Austin offers simple advice: “Never pour your own sake – it’s bad luck! There are sakes for every season, and they can complement food differently, just like wine does. Enjoy fall sakes like hiyaroshi with grilled fish & sushi, and natsu — a summer release — with seafood, sashimi, salads and ceviche, and drink it super cold and crisp.”

The post We Ask Kiki Austin About Working as a Sake Sommelier at Mujō in Atlanta appeared first on Chilled Magazine.

Source: Mixology News

Let’s be real: in the hospitality world, we hustle hard—but when it comes to retirement planning, most of us are left out in the cold.

No company 401(k), no matching contributions, no HR department reminding us to “check your benefits portal.

But here’s the truth nobody tells you: you don’t need some corporate overlord to plan for retirement. You just need to know your options—and refuse to let anyone convince you otherwise.

The Roth IRA: Your Tax-Free Retirement Weapon

A Roth IRA is your middle finger to the system that says you need an employer for retirement planning. You contribute money you’ve already paid taxes on, and everything comes out tax-free when you retire.

Translation: Uncle Sam gets his cut now, leaves you alone later. No company required—just you taking control like the independent contractor you are.

Open one through Fidelity, Vanguard, or Charles Schwab with just $50-100.

The IUL: Double-Duty Money

Indexed Universal Life Insurance (IUL) is like having a bouncer who’s also your accountant. It protects your family but also builds cash you can tap for retirement. Your money grows “tax-deferred” (pay taxes later, not now), and you access it through loans during retirement—tax-free. Plus, you can adjust payments based on killer weeks versus slow Tuesdays.

Both have fees but so does letting someone else control your financial destiny.

Turning Tips into Tomorrow

Your income swings like a pendulum, but your retirement game doesn’t have to.

• Save by percentage: Killer Saturday? Stash 15%. Slow Monday? Maybe 10%.
• Pay yourself first: Before that late-night taco, transfer your retirement cut
• Cash strategy: Drop daily tips in a retirement jar, transfer weekly Track it with YNAB or Rocket Money—they’ll show you patterns you didn’t know existed.

Your Retirement Power Move

You may not have employer benefits, but you’ve got something better—control.

This week: research Roth IRA providers or chat with licensed agents about IULs.

Picture this: Future-you isn’t just older—you’re the one your coworkers ask for advice. You’re sleeping in, traveling when you want, living off money that’s been working for you for decades, and showing everyone it’s possible. That version of you? They’re living proof that you never needed permission to win.

The Savvy Bartender

Turn your craft into career growth and a secure financial future with Jonathan Turner, our expert bartender in savings, side hustles, and smart strategies to help you plan your next pour.

Jonathan Turner spent over 20 years mastering the hospitality industry from the ground up. From washing dishes in the back to leading operations as GM and Food & Beverage Director, he’s experienced every level of the business. After building a successful career in hospitality, Jonathan made a strategic transition into financial services as an Independent Life Insurance Agent and hospitality consultant, discovering that his relationship-building and problem-solving skills translated perfectly into helping others build financial security.

Now Jonathan uses his insider knowledge to help hospitality workers overcome the unique financial challenges of irregular income, lack of traditional benefits, and industry lifestyle demands. His mission is simple: show hospitality workers that they don’t need corporate benefits or a 9-to-5 job to build real wealth. Having walked every step of the hospitality path himself, he speaks the language, understands the challenges, and knows exactly what it takes to build lasting financial freedom. He’s not your typical financial advisor—he’s someone who’s been where you are and successfully built the financial life you want.

The post Hey Bartender—No 401(k)? No Problem: Retire Like a Boss Without the 9-to-5 appeared first on Chilled Magazine.

Source: Mixology News

Bartending demands strength, speed, and stamina.

You may hold chronic discomfort in your back, feet, and shoulders after hours of taking orders, making cocktails, and rushing to keep customers happy. Adopt this quick post-shift yoga routine to reduce tension and regain long-term range of motion.

From Cocktail Shakers to Stretching

Long shifts behind the bar may take a serious toll on your body. Reaching for bottles on a high shelf, leaning over to garnish drinks and hauling ice buckets or kegs can strain your spine and shoulders. Fortunately, you can undo that damage by improving your strength and flexibility. Each pose targets specific painful areas — try these five easy poses that require minimal space and gear to unwind after a long shift.

Child’s Pose

Child’s pose elongates your spine, opens your hips and stretches your thighs. It calms your parasympathetic nervous system by relaxing your body, encouraging healthy digestion, and enabling you to concentrate on your breath.

Kneel and sit back on your heels. Fold forward, resting your torso on your thighs. Extend your arms forward with your palms down and place your forehead on the floor. Relax your neck, close your eyes, and breathe deeply. Stay in this position as long as you need before returning to sitting.

Cat-Cow Stretch

This stretch relieves lower back and neck pain while improving spinal, shoulder, and pelvis mobility. Besides increasing spinal awareness and encouraging relaxation, it also improves sleep duration and quality.

Begin on your hands and knees with your spine in a neutral position. As you inhale, arch your back and lift your head and tailbone. On the exhale, round your spine, tucking your chin and pelvis down. Move slowly between these two positions to loosen tight muscles and calm your nervous system.

Downward-Facing Dog

Do you need to restore your mental equilibrium after a long, stressful shift? Downward-facing dog stretches your spine and hamstrings, relieves lower back tension and strengthens the muscles in your lower body.

Start on your hands and knees, then lift your hips to form an inverted “V.” Keep your feet hip-width apart with your arms straight and heels pressing toward the floor. Let your head hang between your arms and breathe deeply as your body relaxes.

Locust Pose

This stretch may relax strained muscles and nerves by stretching your inner thighs, spine, and hamstrings. Activating the parasympathetic nerves in the lower spinal area is one of the benefits of locust pose. This pose will feel easier as you build flexibility and strength.

Lie flat on your stomach with your arms by your sides and legs extended. On an inhale, lift your chest, arms and legs off the floor, keeping your legs together and core engaged. Hold for a few breaths, then lower with control.

Standing Forward Bend

Standing forward bend stretches your spine and hamstrings, relaxes your mind and supports healthy digestion. Start by standing tall with good posture, then fold forward from your hips while keeping your spine straight. Let your arms hang — touch the floor if you can, your knees or shins if you can’t. Keep a soft bend in your knees if you need to. Breathe deeply to release tension in your back and neck.

Close Your Tab With Intention

Bartending is a demanding job, but yoga makes it easier. These routines offer more than a reset — they help you reclaim your body after a demanding shift. A few minutes will ease tension, clear your mind and improve rest. Instead of falling into bed after closing your final tab, take a moment on the mat. Your spine, shoulders, and sanity will thank you.

The Balanced Bartender with Mia Barnes

Crafting the perfect cocktail is an art, but true mastery lies in balance—not just of flavors, but of creativity, precision, and passion. In a profession where long hours and high-energy are the norm, maintaining balance both behind the bar and in life is essential. The Balanced Bartender will help guide bartenders toward a healthier, more balanced lifestyle. Stay in tune with your mind, body, and spirit.

The post 5 Quick Yoga Routines to Decompress After a Night Behind the Bar appeared first on Chilled Magazine.

Source: Mixology News