Monthly Archives

August 2025

The Results are In! Cheers to the 2025 Chilled Spirits Awards Winners!

By | Mixology News

See the results HERE.

We’re thrilled to unveil the winners of the 2025 Chilled Spirits Awards, including Emblems of Excellence and Bartender Seal of Approval honorees.

This year’s competition showcased an extraordinary range of beverages—everything from spirits crafted from around the globe to ready-to-drink cocktails!

A huge thank you to our expert bartender judges who brought their refined palates, industry insights, and trend-setting expertise to evaluate every entry.

Their feedback, scores, Bartender Seal of Approvals, and Emblems of Excellence celebrate the creativity and quality shaping today’s beverage world.

Join Chilled Media in raising your spirits to the brands and bartenders dedicated to excellence.

The post The Results are In! Cheers to the 2025 Chilled Spirits Awards Winners! appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Cocktail Recipes with Absente Absinthe (Part 3/3)

By | Mixology News

Absente challenged our Chilled 100 members to get a little bold—and a little green!

Each bartender received a bottle of Absente and was asked to craft a cocktail using at least one ounce of the famed absinthe. The result? A collection of inventive, flavor-forward recipes that showcase absinthe’s complexity in approachable ways.

Follow Absente on Instagram here!

“Absinthe can be a little polarizing. When used in small quantities, like in a Sazerac, it adds a lovely complexity that most people would enjoy. But when I think about an Absente Absinthe cocktail, I’d rather get a little unhinged and Gough My Own Way! This is a Nuclear Daiquiri variation subbing out some of the beloved high-ester rum for the delicious and bold Absente. Paired with the bright acidity of lime and undertones of cinnamon, chocolate and a tiny touch of spice, Absente shines brightly while appealing to the bold, the brash, the artistic, and let’s be real, anyone who appreciates complexity! Cheers to sipping a little unhinged this fall!” — Mike Vander Horn

Gough Your Own Way

by Mike Vander Horn – @cocktail.complex / Queen Jayne’s Lounge & Royal Drinkery, New Jersey

Ingredients

  • 1 oz. Absente Absinthe
  • 1 oz. Wray & Nephew Overproof Jamaican Rum
  • 1 oz. Lime Juice
  • ½ oz. Cinnamon Syrup (2:1)
  • 2 Dashes Bittermens Xocolatl Mole Bitters
  • Glassware: Small Coupe
  • Garnish: Lime Wheel

Preparation

  1. Add all ingredients to a shaker tin with ice and shake well to combine.
  2. Strain into a small coupe or Nick & Nora and garnish with a lime wheel.

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“My cocktail, ‘Absente Verde,’ was inspired by Erick Castro-Diaz’s ‘Piña Verde.’ This cocktail is fluffy in texture and mellow. Absente replaces Green Chartreuse in the original ‘Piña Verde’ to offer a brighter edge of botanicals to the cocktail. The intent behind creating this cocktail was to make the absinthe stand out but also make it approachable enough for the day-to-day palate. In Fresno, most guests aren’t well-acquainted with absinthe. At Modernist, we strive to make some cocktails approachable enough for guests to dip their toes in. With this being a tropical riff featuring Absente, this is the perfect cocktail to dive right in!” — Aline Tongkhuya

Absente Verde

by Aline Tongkhuya – @virgobartender / Modernist Fresno – Fresno, CA

Ingredients

  • 1 oz. Absente Absinthe
  • ½ oz. John D. Taylor Velvet Falernum
  • 1 oz. Fresh Lime Juice
  • 1 oz. Unsweetened Vanilla Coconut Yogurt (So Delicious brand)
  • ¾ oz. Pineapple Whey Syrup*
  • ½ oz. Pineapple Juice
  • 2 dashes Saline Solution
  • 1 Egg White
  • Glass: 12 oz. Double Rocks Glass
  • Garnish: Dehydrated Pineapple Slice

Preparation

  1. Chill a double rocks glass in the freezer while you build the cocktail.
  2. In a shaker tin, crack an egg white into the larger tin first—make sure to wash your hands afterwards!
  3. Scoop the unsweetened vanilla coconut yogurt into your jigger with a bar spoon and add it to the tin.
  4. Add the rest of the ingredients from cheapest to most expensive: saline dashes, lime juice, pineapple juice, pineapple whey syrup, velvet falernum, Absente Absinthe.
  5. Add a small amount of pebble ice to your tin. If pebble ice is unavailable, use two Kold Draft ice cubes instead.
  6. Shake the cocktail until you can no longer hear the ice in the tin.
  7. Remove the chilled double rocks glass and double strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer.
  8. Top the cocktail with Kold Draft ice cubes.
  9. Garnish the cocktail with a dehydrated pineapple slice.
  10. The ‘Absente Verde’ is now ready for you to enjoy! Cheers! 

*Pineapple Whey Syrup


Ingredients

  • 125g Pineapple Juice
  • 63g Whey* (refer to sub-recipe below)
  • 188g Organic Cane Sugar (equal parts by weight)

Preparation

  1. Heat up 250ml of whole milk over the stove. Do not allow this to reach a simmer or boil, you need it just warm enough for the curdling process.
  2. Add 20ml of apple cider vinegar to the milk and immediately remove from heat. You should see the milk curdle almost instantly.
  3. Allow to stand for five minutes before filtering it through a cheesecloth or coffee filter. What you’re left with is whey from the milk which will help add texture to any syrup and cocktail. You can save the curdles to make cheese if you’d like!

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“Named after Scorpius’s brightest star, Antares—the ‘Heart’ of the Azure Dragon in Chinese astrology—this cocktail is inspired by the integral and sacred relationship between the lunar and the terrafirma, specifically within the 28-day phase each year when the Moon can be found abiding in the constellation Scorpius. On the surface (on paper), this cocktail reads as deeply brooding and mysterious but buried within (on the palate) is a warm and welcoming refreshment whose composition is greater than the sum of its parts, where sharpness meets softness in a compelling and nuanced way.” — J.A. Harrison

Qinglong's Heart

by J.A. Harrison – @cloud_monger / Honeytree, Programme Director – Nashville, TN

Ingredients

  • 1 oz. Absente Absinthe
  • ¼ oz. Mezcal
  • ¼ oz. DOM Bénédictine
  • 1 ½ oz. Coconut Blend*
  • ½ oz. Fresh Lime
  • Glassware: Irish Coffee Mug, iced
  • Garnish: Mint Bouquet and Microplaned Nutmeg

Preparation

  1. Add all ingredients to a shaker with ice. Shake well.
  2. Strain into an Irish coffee mug filled with fresh ice.
  3. Garnish with a mint bouquet and freshly Microplaned nutmeg.

Additional Notes

**In a saucepan, combine ingredients over heat to emulsify:

*Coconut Blend


Ingredients

  • 15 oz. The Perfect Puree Coconut Puree
  • 10 oz. Spiced Maple Syrup**
  • 5 oz. 100% Ginger Juice

Preparation

  1. Mix all ingredients.

**Spiced Maple Syrup


Ingredients

  • 16 oz. Maple Syrup
  • 16 oz. Filtered Water
  • 2 tsp. Ground Cinnamon
  • 2 tsp. Ground Sage
  • 7 dashes Scrappy’s Cardamom Bitters

Preparation

  1. Strain through a chinois, cheesecloth, nut milk bag, or 100 µm superbag to remove sediment.
  2. Store refrigerated.

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“One of my favorite styles of cocktail to make is an amaro sour. With such a wide and complex range of flavors, amari offer an incredible foundation for building drinks that are both fun and nuanced. For this recipe, I’m using one of my go-to bottles that’s also widely accessible: Cynar. Its deep, herbaceous character pairs beautifully with the bright anise notes from the absinthe, while the orgeat adds a touch of nuttiness that rounds everything out and ties the flavors together.” — Christopher Militello

Absinthe Minded

by Christopher Militello – @mixitello / Craft Creamery Speakeasy – Las Vegas, NV

Ingredients

  • 1 oz. Absinthe
  • 1 oz. Cynar
  • ¾ oz. Orgeat
  • ¾ oz. Fresh Lemon Juice
  • 1 oz. Egg Whites
  • Orange Peel
  • Glassware: Coupe
  • Garnish: Lightly cracked Fennel Seeds

Preparation

  1. Combine all ingredients into a cocktail shaker. Fill shaker with ice and shake vigorously.
  2. Dump ice and dry shake.
  3. Grab a handful of fennel seeds and lightly muddle them in a rocks glass.
  4. Sprinkle the fennel seed across on side of foam.
  5. Peel and express the oils from an orange over the top.
  6. Discard the orange.
  7. Drink!

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The post Chilled 100 Cocktail Recipes with Absente Absinthe (Part 3/3) appeared first on Chilled Magazine.

Source: Mixology News

Enter Now to Win! Redwood Empire Whiskey is Offering a Getaway to Northern California to Tour its New Distillery!

By | Mixology News

Redwood Empire Whiskey has unveiled its brand-new distillery and hospitality space on Mare Island, marking a major evolution for the California-based whiskey maker.

Known for crafting grain-to-glass spirits that celebrate the terroir of California, Redwood Empire has long drawn inspiration from the towering redwoods and coastal landscape of the region. “We’ve moved our distillation production over to Mare Island at the beginning of 2025,” shares Elliott Sneen, Senior Brand Manager, explaining that the team had been contract distilling there for two years before making it their full-time production home. With the move, production has expanded dramatically from just four barrels a day in Graton, CA, to 14 barrels daily, with capacity to eventually reach 28 barrels daily.

More than just a production upgrade, the new location brings long-requested hospitality offerings to life.

“I can easily say that the #1 question I’ve received over the last four years is: ‘I’d love to visit, do you offer distillery tours?’ We happily have a positive response to this now that we offer tours and tastings to the public!”

The historic building, which dates to the mid-1800s and was built alongside the U.S.’s first Pacific Naval Base, brings historical depth to a brand already rooted in legacy.

Now open Thursday through Sunday, the Redwood Empire Whiskey Bar & Tasting Room welcomes walk-ins for shareable bites, custom and classic cocktails, and whiskey flights. Guided tours are offered several times a day, taking visitors through the barrel room, production area, and rooftop balcony, and ending with a tasting of six whiskey expressions.

“The ability to have folks come out to see our process from start to finish is special. Seeing, smelling, and, of course, tasting our whiskey, truly ingrains what makes our brand so unique. Breaking the conception that bourbon can be made outside of Kentucky is huge.”

To celebrate the opening, Redwood Empire is offering one lucky winner (and a guest) a once-in-a-lifetime getaway to Northern California. The grand prize, valued at $4,550, includes:

  • Roundtrip airfare to San Franscico
  • Deluxe double occupancy hotel accommodations
  • Private driver for one-day transportation
  • A private behind-the-scenes Redwood Empire distillery tour
  • All-inclusive lunch at Redwood Empire Whiskey Bar
  • A visit to Muir Woods National Park
  • $350 spending money

Whether you’re hiking beneath ancient trees, sipping whiskey where it’s aged, or simply soaking in the coastal beauty, this sweepstakes is a chance to “experience the magic of the Redwood Empire.”

Enter Now!

As always, Redwood Empire continues its strong commitment to environmental stewardship. In addition to nearly two million trees planted through its partnership with Trees for the Future, the brand now supports Save the Redwoods League and the Mare Island Historic Park Foundation.

 

More is on the way for the brand, including exclusive whiskey drops, whiskey-paired dinners, mixology classes, and “meet the maker” events.

“We’re really at ground zero here at the distillery. Phase 1 will be completed just in time for our official grand opening on September 13th. We have a lot of cooking in the background for the next several phases here on Mare Island,” says Sneen.

Fans and enthusiasts are encouraged to stay connected via their new Instagram: @redwoodempirewhiskeybar

The post Enter Now to Win! Redwood Empire Whiskey is Offering a Getaway to Northern California to Tour its New Distillery! appeared first on Chilled Magazine.

Source: Mixology News

Ashley Cibor Is Redefining Scottsdale’s Cocktail Scene at Tell Your Friends

By | Mixology News

Beverage Director Ashley Cibor isn’t just mixing drinks at Tell Your Friends—she’s shaping Scottsdale’s cocktail scene.

Photos by Tell Your Friends

In less than a year, she’s brought the sultry speakeasy to national recognition, unveiling its first full menu revamp with a lineup of reimagined classics defined by precision, layered textures, and modern flavor profiles. The result is a cocktail program that balances innovation with approachability, firmly rooted in her ingredient-driven creativity.

Her vision has earned Tell Your Friends top honors, Bar of the Year at the 2025 Bar & Restaurant Expo Industry Excellence Awards and Iconic Speakeasy Experience at the Arizona Foodist Awards, cementing its place among the country’s standout bars. A former biochemistry major turned cocktail expert, Cibor brings scientific rigor to her craft, supported by whiskey certifications and a decade of hands-on experience. From her formative years at Phoenix tiki hotspot UnderTow, where she collaborated with mixology pioneer Jason Asher, to her leadership today, Cibor continues to elevate Scottsdale’s cocktail scene with both technical mastery and a hospitality-first ethos. We caught up with Ashley to talk about her first full menu revamp at Tell Your Friends, the science behind her cocktail creativity, and how she’s shaping Scottsdale’s cocktail culture.

Your first full menu revamp at Tell Your Friends just launched! What was your creative vision going into this overhaul, and how did you want the new cocktails to reflect the evolution of the space?

My first focus is always seasonality. We launched the new menu at the beginning of February to start transitioning into those spring flavors. I aimed to keep things lively and fresh, while also incorporating twists on classic cocktails to offer a sense of familiarity for guests. I want people to remember each visit to Tell Your Friends and feel encouraged to explore something new through cocktails they may not have experienced before. The cocktails, atmosphere, food and music bring a renewed energy to our part of town that I think guests will really enjoy.

You have a background in biochemistry—does that scientific training influence your approach to technique, flavor balance, and experimentation behind the bar?

Yes, my background in biochemistry deeply informs my approach behind the bar by bringing precision, an understanding of molecular interactions and a methodical mindset to flavor balance and technique. It turns experimentation into a deliberate, scientific process—transforming creativity into repeatable results.

Walk us through a cocktail that best represents your style and the innovation you’re aiming for.

My favorite cocktail on the menu right now is the Decadence in Disguise. The inspiration for it is one of my most loved desserts: carrot cake. I tried to impart each flavor from the cake into its liquid form, and when it all comes together, it’s identical. It has a carrot syrup spiced with cinnamon and ginger, a walnut liqueur, a sherry that has a golden raisin flavor, and a goat cheese-infused rye whiskey for a velvety texture.

After wins like Bar of the Year and Iconic Speakeasy Experience, what’s been most rewarding about watching Tell Your Friends gain more and more recognition?

I think the best part of receiving any kind of award is the recognition for all the hard work that goes into opening any bar or restaurant. From ownership and architects to the servers, bartenders and barbacks, it takes a full team of dedicated individuals to bring a vision to life – and then to success. It’s very rewarding to be a part of that. Seeing people genuinely connect with the space and with each other, turning the bar into more than just a place to drink, has been incredibly fulfilling. Watching that community grow alongside the recognition has meant a lot.

Scottsdale is clearly having a cocktail moment. How do you see Tell Your Friends setting the tone for where the city’s scene is headed?

Tell Your Friends sets the tone in our area by pushing creative boundaries while staying rooted in hospitality. We’re showing that North Scottsdale can be both innovative and intimate, with cocktails that are as thoughtful as they are memorable.

The post Ashley Cibor Is Redefining Scottsdale’s Cocktail Scene at Tell Your Friends appeared first on Chilled Magazine.

Source: Mixology News

Atlantic City’s Newest French Steakhouse at Ocean Casino Resort Pours Classic Cocktails

By | Mixology News

Atlantic City has a new destination for dinner and drinks, and you’ll find it right inside the Ocean Casino Resort.

Chez Frites, a contemporary French steakhouse created in partnership with restaurateur Stephen Starr, officially opened its doors on July 18, 2025. The idea is simple and appealing, too. You can order from a prix fixe menu featuring your choice of steak, salmon, or lobster, all served with unlimited golden fries (I’m definitely a fan of that). The food is certainly a big draw, but the restaurant’s lively bar is pouring a menu of classic cocktails that are worth a visit on their own before heading out to the casino or Ovation Hall for a concert. If you’re looking for a well-made, timeless drink to go with your meal or to just enjoy at the bar, you’ll find some excellent choices at Chez Frites.

The cocktail list leans into classic recipes, which is a great fit for its French steakhouse feel. You can find an Aperol Spritz for a light and bubbly start to your evening, or a classic Gin Gimlet. For whiskey fans, there’s an Old Fashioned with Maker’s Mark, a Manhattan with Sagamore Rye, and a New York Sour with a red wine float. They also serve a traditional Sidecar with Hennessy VS and Grand Marnier, which is one of my favorites. Of course, you can always order other classics like a Negroni or a Dirty Martini, made just the way you like it.

The drink menu doesn’t stop at cocktails, either. It has a plethora of other options for you to order, like a curated wine list with a good selection of sparkling, white, rosé, and red wines by the glass or bottle. A glass of French red wine would go perfectly with your steak frites. The beer list includes a mix of draft and bottled selections if you prefer a brew with your meal. The drink program is designed to complement the food, so whether you’re in the mood for a bright cocktail to go with salmon or a red for your steak, you’ll find something that works. The unlimited fries are just a bonus that makes your meal taste even better and would complement the saltiness of its olive-brined Dirty Martini.

The restaurant itself has a great energy, with a 150-seat dining room and a bar that feels like a warm, welcoming center bar. You can find it right on the lobby level, making it an easy spot for you to pop into. As the restaurant and bar just opened, you can walk in, but just a heads up, they will start taking reservations on August 1st if you want to plan ahead. Between the delicious food menu, the cocktails, wines, and drinks, and the higher-end Jersey Shore atmosphere, Chez Frites is a spot you’ll want to check out the next time you’re in Atlantic City. It’s a welcome new place for anyone who appreciates a good meal and a perfectly crafted cocktail.

Follow Shaun Melady on Instagram at @ShaunMelady.

The post Atlantic City’s Newest French Steakhouse at Ocean Casino Resort Pours Classic Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Tequila Blue Hawaiian

By | Mixology News

Three Dots and a Dash has unveiled its new summer cocktail menu, blending inventive techniques while keeping their deep appreciation for traditional tiki.

Among the highlights: a Tequila Blue Hawaiian featuring coconut-washed tequila, Amontillado sherry, and almond orgeat—bringing layered richness to a vibrant summer sipper.

The full menu showcases a creative mix of bold spirits and tropical profiles, all designed to elevate warm-weather drinking while staying true to the bar’s island-inspired roots.

Check out the recipe to their Tequila Blue Hawaiian below!

Tequila Blue Hawaiian

Ingredients

  • 14 oz. Coconut Fat-Washed Blanco Tequila*
  • 5 ¼ oz. Fresh Lemon Juice
  • 5 ¼ oz. 2:1 Evaporated Cane Syrup
  • 7 oz. Fresh Pineapple Juice
  • In a separate clean container add 8 oz. Whole Milk

Preparation

  1. Slowly pour the cocktail over the milk to begin reaction & curdling process.
  2. Allow to rest for 15 minutes before straining through chinois and coffee filter.
  3. Continue to run milk punch through the same filter until the liquid runs clear.

*Coconut Fat-Washed Blanco Tequila


Ingredients

  • 1000 ml Blanco tequila
  • 600 ml Coconut oil

Preparation

  1. Combine ingredients in a vacuum-sealed bag.
  2. Sous vide at 135°F for 24 hours.
  3. After cooking, place the sealed bag in an ice bath or freezer to solidify the coconut oil.
  4. Once the fat is solid, cut open the bag and strain the infused tequila through a chinois and coffee filter to remove any remaining solids.
  5. Store in a clean container.

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The post Tequila Blue Hawaiian appeared first on Chilled Magazine.

Source: Mixology News

5 Essential Cocktails for August 2025

By | Mixology News

Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar. Don’t forget to reference it so you can prepare for the upcoming holidays.

Even though the stores are displaying fall candles and Halloween candy, it’s still summer, and we are going to celebrate that. Don’t let the month slip by without giving one of these drinks a chance. The playful holidays, while they may be quirky, offer the opportunity to have some fun behind the bar. These five cocktails are here to provide inspiration for reimagining the classics, getting fancy with seasonal flavors, and promoting the use of house-made ingredients.

Swapping in a few limited-time menu items will invite guests to try something new and make every visit feel like a new experience. Let the calendar inspire your next signature pour and shake up one of these five essential cocktails for August.

Strawberry Spritz Cocktail

Nothing feels more appropriate on a hot summer day than sipping on a spritz of some kind. On National Prosecco Day (8/13), mix up this fruity delight. This cocktail is a play on a traditional brunch favorite but adds a little something to make it special. The fresh muddled strawberries bring a bright burst of flavor with every sip, while the orange juice offers the perfect amount of tartness. This is a cocktail you’ll want to have on your roster.


Calypso Sun

No passport is required for this tropical escape. Celebrate National Rum Day on August 16 with this bright and flavorful cocktail. The Calypso Sun highlights the light flavor and smooth finish of white rum, making it a terrific option for a day all about the spirit. It has the perfect balance of sweet and citrusy flavors with just the right amount of richness from the cream of coconut.


Smoked Chocolate Pecan Old Fashioned

Sometimes you want to swap your dessert for a nightcap, and this cocktail will be the sweet treat you are looking for. National Chocolate Pecan Pie Day falls on August 20, and instead of indulging in a piece of pie, opt for this unique twist on a classic fan favorite. The chocolate-infused rye has a depth of richness that is highlighted in this cocktail by the ideal amount of nuttiness. It isn’t overly sweet, but the chocolate bitters bring that dessert-like flavor.


Vodka Rosemary Lemonade Fizz

It wouldn’t be the summer if a cold glass of lemonade weren’t enjoyed. On National Lemonade Day (8/20), give that tart drink a little jazzing up. The Vodka Rosemary Lemonade Fizz is made in a big batch, making it convenient to have on hand for a busy August night. The homemade lemonade is accompanied by a fragrant rosemary profile that elevates each sip. It’s endlessly refreshing, and the addition of vodka gives just the right amount of a kick.


Pistachio Mai Tai

When surrounding bars and restaurants are offering the traditional version for National Mai Tai Day (8/30), stand apart by serving this nutty take on the rum-based cocktail. The dark and amber rum allows for this cocktail to still live up to its name, while the pistachio orgeat provides a velvety sweetness that perfectly complements the tropical notes. This modern flair is a bold and unique way to stand out from the crowd.

The post 5 Essential Cocktails for August 2025 appeared first on Chilled Magazine.

Source: Mixology News

Inside the Stylish Rebirth of Miami’s JohnMartin’s

By | Mixology News

JohnMartin’s Irish Pub & Eatery has been a go-to spot on Miracle Mile since 1989 — a true neighborhood pub with deep Irish roots and a whole lot of character.

JohnMartin’s Venue Photos Credit: Bigtime Design Studios

JohnMartin’s Food Selects Credit: Breakwater Hospitality Group

JohnMartin’s Whiskey Credit: Breakwater Hospitality Group

After closing during the pandemic, the beloved bar and eatery is back and better than ever, thanks to Breakwater Hospitality Group. Co-founder Emi Guerra and his team gave the space a major refresh while keeping the spirit of the original alive. We caught up with Emi to talk about the new vibe, the impressive whiskey lineup, and why JohnMartin’s is still a place where everyone feels like family.

Talk to us about the space.

Nestled on Miracle Mile in Miami, JohnMartin’s is a quintessential Irish pub and watering hole founded in 1989 by John Clarke and Martin Lynch. John and Martin were childhood friends from Killinkere parish in northwest Dublin who moved to Miami in the late 80s. The restaurant was modeled after their neighborhood pubs from their homeland and quickly became a beloved gathering place that helped revitalize Miracle Mile.

Last fall, Breakwater Hospitality Group reopened the iconic Irish eatery after it had closed its doors for three years due to the pandemic, unveiling JohnMartin’s revamped venue with the same warm and inviting feel. Redesigned by Bigtime Design Studios, the updated venue welcomes diners with a fresh, contemporary aesthetic rooted in the original founders’ heritage and a family-friendly atmosphere where everyone can feel they belong.

About the design:

The renovated venue showcases many original millwork and architectural elements of the building as well as eclectic furnishings from the era repurposed for contemporary socializing. New details like a sleek black-and-white color scheme, an airy indoor garden, and pops of lush greenery provide a modern yet timeless feel. Flooded with light and a sense of airiness a moss covered brick wall is bordered by contemporary portraits of John and Martin, keeping a watchful and approving eye over this decidedly unique concept.

Coffered ceilings throughout evoke a sense of tradition, brought into the present with fresh white paint with red trim, and the floors are made of white and green mosaic tiles, giving the space an upscale and timeless feel. Guests are greeted by a grand 43-foot-long bar boasting black-painted wainscoting and gleaming white quartz countertop, lined by brass and navy upholstered barstools.

Along the back wall, antique mirrors and a historical centerpiece from the original millwork are a fond reminder of the venue’s previous incarnation, juxtaposed with modern flat-screen TVs lining the wall for sports fans to watch their team play on game day – an essential function of any bona fide Irish pub. Next to the bar is a small stage for live performances, a new addition, made from light wood for live performances. One of the most impactful new features is the addition of a 34-seat indoor garden designed with a skylight that spans the entire ceiling, allowing sunlight to pour into the room to create a bright energizing atmosphere.

As guests continue making their way through the first floor, they’ll find a 50-seat dining room with barrel vaulting covered in a damask pattern along one wall, with gold, beige, and brown tones and oak wood paneling throughout. At the very back of the venue, a small dart room with an exposed brick wall playfully painted the colors of the Irish flag provides a safe place for fun and games. Upstairs, the revamped venue has a brand new private dining area with its own bar and restrooms.

What kind of experience can guests expect when they visit?

JohnMartin’s aims to foster the idea of community by creating an environment where all the guests feel truly welcome as an integral part of the magic. Upon entering, diners are immediately transported to an elevated Irish pub that’s imbued with nostalgia yet decidedly contemporary. The ambiance is warm and inviting, where guests can gather with one another, socialize, indulge, and relax.

Whether people want to celebrate their wins or forget their stresses, every guest is invited to revel in everything JohnMartin’s has to offer. JohnMartin’s provides the perfect atmosphere along with an expansive variety of delicious dishes, hand-crafted cocktails, live music, good times, and high-quality service to ensure every guest feels at home.

The restaurant has a capacity for over 200 guests and offers a thoughtfully curated selection of Irish whiskey, craft beer and other spirits alongside a classic menu of authentic Irish and American fare with global influences that includes flatbreads, Irish fan favorites, sandwiches, small plates, and “afters” for dessert, as well as a little lads’ menu for young patrons.

The delicious dishes offered include traditional staples like Shepherd’s pie and fish and chips to more inventive offerings including Guinness glazed meatballs and duck flatbread, as well as mouthwatering burgers and crowd-pleasing entrees like Irish whiskey chicken breast and baby back ribs.

Tell us about the cocktail program.

JohnMartin’s offers one of South Florida’s most extensive lists of whiskeys, featuring over 400 types of high-quality whiskeys, many of which are allocated and hard to find. This wide selection of rare, premium whiskeys at JohnMartin’s is available for all of the public to enjoy.

The JohnMartin’s Whiskey Club is JohnMartin’s members-only exclusive whiskey club that caters to those with a passion for quality spirits and bespoke experiences. Membership to JohnMartin’s Whiskey Club includes unique perks, including personal whiskey lockers in the restaurant with members’ nameplates on them, prioritized seating and dining services, special members-only experiences, and so much more.

JohnMartin’s also offers an expansive list of beers, wines, seltzers, champagne, and specialty cocktails such as the Shamrock Shake and the Miracle Mile Margarita, just to name a few. JohnMartin’s happy hour, known as “Lucky Hour”, includes half-priced specials on all Irish whiskeys and Irish beers Mondays through Fridays from 4:00 to 7:00 PM.

What inspires the drinks on the menu?

JohnMartin’s offers a thoughtfully curated selection of Irish whiskey, craft beers, and other spirits sourced from around the world. The drinks were inspired by the roots and heritage of the original JohnMartin’s as well as a variety of global influences. The drinks include traditional Irish staples with a unique twist from gourmet inspirations from around the world, paying homage to the iconic pub’s authentic Irish history.

The specialty cocktail menu includes Irish fan favorites and classic crowd-pleasers with a modern twist, such as the Shamrock Shake, the Miracle Mile Margarita, the JohnMartin’s Old Fashioned, Kiss Me I’m Irish, and the Luck of the Irish, to name a few.

What does it take to run a successful bar program nowadays?

This business is a labor of love, and it’s very rewarding when you’re able to put a smile on peoples’ faces. The key to running a successful beverage program is balancing fresh quality ingredients and flavors that can be combined with speed and efficiency so that customers get served quickly and their expectations are exceeded. Running a successful bar program takes a lot of hard work. It’s important to have everything prepared to maximize efficiency before the bar gets busy after it opens to the public.

The sign of a really successful bar program has customers that are locals at the bar, like in the show Cheers, where everyone knows your name! It shows that the staff is reliable, personable, and highly-efficient at their jobs, and the bar program consistently provides great service to customers as they continue to come back. We take a lot of pride in hearing that JohnMartin’s reminds people of Cheers. At JohnMartin’s, everyone is treated like family. We welcome all customers, old and new, to revel in everything JohnMartin’s has to offer.

When I started Breakwater Hospitality Group, I wanted to curate each venue with the surrounding local community in mind, and create memorable and positive experiences for the people in the communities of each venue. Our concentration on quality beverages and cuisine transcends dining into memorable spaces with unforgettable locations and community social hubs, providing people with specially curated experiences we know they will enjoy.

Any advice for bartenders? What are some trends happening now in the industry that are important to know?

My first piece of advice for bartenders is to always keep an eye out for the customers. The customers should be your number one priority. It’s your job to give them the best possible experience through excellent service with a positive attitude. Guests always remember how bartenders impacted their experience. My next piece of advice is to stay up to date with industry trends. Offering trends that consumers are seeking is one of the major keys to success. If you become known for staying on top of trends, customers will continue to come back to your bar.

As a result of the pandemic, people are seeking out unique and exciting experiences at bars. We saw certain trends gain traction in the bar industry and we wanted to offer them at JohnMartin’s to provide our customers with one-of-a-kind experiences and offerings unlike any other bar.

Examples of trends that are happening now and are offered at JohnMartin’s include

  • Bars with live music and performances: This is a huge trend right now as a result of people’s desire for performances and live shows after the pandemic postponed them for so long. Live music and performances in bars have become increasingly popular, creating a unique atmosphere and an intimate experience for guests. At JohnMartin’s, there is a live band that performs on the stage next to the bar, enhancing the intimate ambiance at JohnMartin’s and providing sensational tunes and special memories for guests throughout the venue.
  • Honoring traditions with classic cocktails: Today, bars are putting an emphasis on upholding their storied traditions as they transform from places for people to grab a quick drink after work and before a night out to hip social hubs, play spaces, and relaxation zones. At JohnMartin’s, we take pride in honoring and upholding the traditions of the storied Irish eatery. For example, we honor Irish history by serving a proper Guinness, and offering an array of drinks that are traditional Irish staples, paying homage to the iconic Irish pub’s original roots.
  • Whiskey clubs & whiskey trends are on the rise right now, including trendy and unique whiskey flavors and elite experiences like whiskey clubs so customers can indulge in one-of-a-kind experiences they won’t forget.

Whiskey trends and flavors that are buzzin’ right now include

  • Liquors from around the world: Irish whiskey is trending now more than ever, due to its approachable taste profile. Known for its smoothness and floral palate and ability to mix with other ingredients, it creates more balanced cocktails where the alcohol isn’t outshining other ingredients. This has led to a huge resurgence of Irish whiskeys and drinks like the Irish mule and the Irish Old Fashioned. Another trending whiskey is rare Japanese Whiskey, known as a softer, more fragrant liquor with a truly dulcet yet complex flavor.
  • Exotic flavored whiskeys: Of course, you can never go wrong with a classic old-fashioned, but there has also been a desire for more exotic flavors such as banana, chocolate, cherry vanilla, and more.
  • #SingleLife: Blends are out, single malt scotch is in. Single malt scotch is produced from the same distillery and offers a distinct smokey, more familiar taste, and people are loving it.
  • The Manhattan’s Older Brother: We will see a resurgence of the traditional “Rob Roy” cocktail, and this Scotch Manhattan pairs perfectly with vermouth and bitters resulting in a smokier drink than the original. This cocktail is perfect for those who crave something strong yet slightly sweet.

Whiskey-lovers can find these delicious whiskeys at JohnMartin’s through its whiskey flight offerings: JohnMartin’s Irish Whiskey Flight, Japanese Whiskey Flight, Rye Whiskey Flight, Single Malt Whiskey Flight, and Bourbon Whiskey Flight.

The post Inside the Stylish Rebirth of Miami’s JohnMartin’s appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Cocktail Recipes with Absente Absinthe (Part 2/3)

By | Mixology News

Absente challenged our Chilled 100 members to get a little bold—and a little green!

Each bartender received a bottle of Absente and was asked to craft a cocktail using at least one ounce of the famed absinthe. The result? A collection of inventive, flavor-forward recipes that showcase absinthe’s complexity in approachable ways.

Follow Absente on Instagram here!

“An Homage to old New Orleans, its tropical flavors, brutal summers, and the spirits that roam its streets. This summer cocktail is approachable, delicious, and refreshing. Perfect for a hot day at the Pool or a stroll through the Quarter. It will utterly surprise you. Cheers!” — Christina Ramirez

Saint Haint

by Christina Ramirez – @murcie_mixology / High Five, Barnett Hotel – New Orleans, LA

Ingredients

  • ¼ oz. Passion Fruit Purée
  • 1 oz. Spicy Ginger Tea*
  • ¼ oz. Vanilla Syrup**
  • ¼ oz. Lemon Juice
  • 1 ½ oz. Absente Absinthe
  • Glassware: Rocks Glass
  • Garnish: Lemon Wedge, and Fairy "Swizzle"

Preparation

  1. Introduce all ingredients to your tin.
  2. Add Ice, seal the tin, and shake vigorously.
  3. Pour into Bamboo leaf lined glass, add crushed ice, lemon wedge, and fairy "swizzle."

Additional Notes

***Melipone Mexican Vanilla is an authentic Mexican formulation over three-quarters of a century old that is made in New Orleans by Chef Reginald. It is named after the Mexican Melipona bee, which pollinates the vanilla orchid. In Mexico, as in other warm climates, consumers demand more vanilla flavor intensity. This concentrated vanilla is 3-4 times stronger than ordinary vanilla and has a full-bodied, rich, and creamy taste. 

*Spicy Ginger Tea


Ingredients

  • Black Tea
  • Ginger

Preparation

  1. Republic of tea Assam Black Ginger Tea brewed with extra pieces of fresh ginger.  

**Vanilla Syrup


Ingredients

  • 1 ½ cups Water
  • ¾ oz. cups Coconut Palm Sugar
  • ¾ oz. Raw Sugar
  • 1 oz. Ronald Reginald's Melipone Mexican Vanilla*** (Or go crazy! Use 2 oz.!)

Preparation

  1. Heat water on stove top, devolving sugar slowly.
  2. Once sugar is completely dissolved remove from heat and allow to cool slightly (pot should be WARM to the touch) before adding your vanilla to taste.

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“This cocktail is inspired by the song “Soda Pop” from the hit movie Kpop Demon Hunters. That is correct; I wanted to build upon the dark, rich wormwood and anise complexity to build a bright and fizzy “Kpop” cocktail. In the movie, “Soda Pop” is performed by a group of demons posing as a boy band. I wanted to emulate that and create essentially a “soda” of my own. I wanted to create a cocktail that, on the surface, is sweet and floral, but also contains the “demonic” edge underneath that the Absinthe does a beautiful job of balancing with everything else. The result is a “soul-suckingly” tasty drink guaranteed to hypnotize any type of palate.” — Zach Finney



Soda Pop

by Zach Finney – @yourstruly7225 / @yours_trulys_thirst_traps – Pinballz — Austin, TX

Ingredients

  • 1 ¼ oz. Absente Absinthe
  • ¼ oz. Clarified Pineapple-Jasmine Cordial*
  • ½ oz. Yuzu Acid Solution**
  • 2 drops Saline Solution (10:1)
  • Lychee-Rose Soda***, to top
  • Glassware: 12 oz Highball
  • Garnish: Coconut Nitrogen Foam**** & Color Straw

Preparation

  1. Build ingredients in a chilled collins glass and add ice.
  2. Stir with a barspoon to mix and chill.
  3. Use ISI Whipper to dispense the coconut foam.
  4. Add a silly straw of your choice.

*Clarified Pineapple-Jasmine Cordial


Ingredients

  • 250g Fresh Pineapple Juice
  • 100g Jasmine Tea
  • 125g White Sugar
  • ~.2% Agar Agar by total weight (about 1g)

Preparation

  1. Add all ingredients to a saucepan and whisk to disperse.
  2. Heat to at least 185 degrees Fahrenheit (85 degrees Celsius) and simmer for about 2-3 minutes.
  3. Pour the hot mixture to a baking dish.
  4. Let it cool at room temp for 10 minutes.
  5. Refrigerate for 30-60 minutes until fully set.
  6. Cut the gel into small chunks.
  7. Let it drip slowly overnight over a mesh strainer lined with cheesecloth or a coffee filter. The syrup will collect at the bottom.

**Yuzu Acid Solution


Ingredients

  • 100g Water
  • 5g Malic Acid
  • 10g Citric Acid

Preparation

  1. Combine and incorporate.

***Lychee-Rose Soda


Ingredients

  • 200g Lychee Puree
  • 300g Water
  • 15g White Sugar 
  • 2 drops Rose Water

Preparation

  1. 2 drops Rose Water
  2. Pour mix into a plastic soda bottle, leaving a couple inches for headspace.
  3. Screw on carbonation cap and connect to CO2 tank.
  4. Set to about 40 psi and blast with CO2 for only a few seconds.
  5. Shake the bottle for about 30 seconds. Repeat last couple of steps about 2 more times
  6. Let sit in the fridge for about 30 minutes to stabilize.

****Coconut Nitrogen Foam


Ingredients

  • 100g Coconut Cream
  • 75g Water
  • 1g Xanthan Gum
  • 10g White Sugar
  • Salt (to taste)

Preparation

  1. Combine ingredients in blender and blend for at least 30 seconds.
  2. Let rest for a couple of minutes before straining/transferring to ISI whipper container.
  3. Seal tightly and add a N2O charger. Shake for about 10-15 seconds.

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“My inspiration for my cocktail LOVE MY WAY was to enhance the botanicals in Absente Absinthe while bringing out the wonderful aniseed notes. I usually name my cocktails after songs and LOVE MY WAY is an 80s hit song by the Psychedelic Furs!” — Paula Lukas

Love My Way

by Created by Paula Lukas – @paulalukas27 / Freelance Bartender and Beverage Consultant – New York City, NY

Ingredients

  • 1 ½ oz. Absente Absinthe
  • 1 oz. The Macallan 12 Double Cask Single Malt Scotch
  • 1 oz. Raspberry Beet Pink Peppercorn Shrub*
  • 3 dashes Blue Coast Black Walnut Bitters
  • Glassware: Nick and Nora
  • Garnish: Gin Spiced Pickle Juice Lotus Root Slice and Dried Chile

Preparation

  1. Combine liquid ingredients in a mixing glass with ice.
  2. Stir until chilled and strain into a Nick and Nora glass.
  3. Garnish with Gin Spiced Pickle Lotus Root Slice and Dried Chile.

*Raspberry Beet Pink Peppercorn Shrub


Ingredients

  • ½ cup Raspberries 
  • ½ small roasted Beet
  • ½ tsp Pink Peppercorns, crushed
  • ½ cup Sugar
  • ½ cup Apple Cider Vinegar

Preparation

  1. Muddle raspberries, beet and peppercorns with sugar.
  2. Macerate for 1 hour Add vinegar, stir well, strain and refrigerate 2 hours.

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“Forever inspired by Lord of the Rings, the chance to incorporate dragon fruit into a cocktail with the magic elixir of Absente Absinthe Refined was too tempting to not explore!” — Geo Thompson

The Last Flight of Ancalagon

by Geo Thompson – @tradergeo / Eat Local Restaurant Group – Boston, MA

Ingredients

  • 1 oz. Absente Absinthe
  • ¾ oz. Passion Fruit Rum
  • 1 ¼ oz. Dragonfruit-Cranberry Shrub*
  • ½ oz. Lime Juice, Freshly Squeezed
  • ¼ oz. Honey-Thyme Syrup**
  • 2 dashes Orange Bitters
  • 2 oz. Club Soda
  • Glassware: Collins
  • Garnish: Expressed Orange Swath

Preparation

  1. Combine Ingredients in a shaker tin.
  2. Shake and strain over crushed ice.
  3. Top with club soda, give one stir with a mixing spoon.
  4. Garnish with an expressed orange swath.

*Dragonfruit-Cranberry Shrub


Ingredients

  • 1 cup Frozen Cranberries
  • 1 cup Sugar
  • 1 cup Apple Cider Vinegar
  • ½ cup Dragonfruit Purée

Preparation

**Honey-Thyme Syrup


Ingredients

  • 1:1 honey syrup
  • thyme leaves

Preparation

  1. Boil mixture of 1:1 honey and water to dissolve.
  2. Sprinkle fresh thyme leaves in mixture.
  3. Let cool and strain and store.

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The post Chilled 100 Cocktail Recipes with Absente Absinthe (Part 2/3) appeared first on Chilled Magazine.

Source: Mixology News

Global Sips, Local Spirit: Inside Jack Dusty’s New Cocktail Menu

By | Mixology News

At Jack Dusty, the fine-dining waterfront restaurant at The Ritz-Carlton, Sarasota, a new cocktail menu is inviting guests on a global flavor journey one inventive infusion at a time.

Inspired by ingredients and traditions from countries like Japan, India, Mexico, and Brazil, the menu blends bold technique with storytelling, offering both imaginative twists and elevated classics.

We caught up with Heidi Finley, Lead Bartender, to explore how flavors like cheese-infused tequila, sarsaparilla bourbon, and pandan coconut come together in cocktails that are as meaningful as they are memorable.

What inspired you to work with such a wide variety of infusions, like cheese-infused tequila or sarsaparilla bourbon? Were there any that surprised you in how well they worked?

I’m driven by curiosity and storytelling. Each infusion is an opportunity to translate memory, culture, or emotion into flavor. Cheese-infused tequila started as a challenge: could something savory and rich become elegant in a glass? Surprisingly, it worked beautifully with coconut corn husk milk and delicate drops of cilantro oil. The sarsaparilla bourbon was like bottling nostalgia: warm, earthy, and subtly sweet. Much like a root beer memory layered with complexity.

Which infusion or ingredient on this menu was the most technically challenging to execute, and why?

The most technically challenging infusion on this menu is the cheese-infused tequila. Working with dairy in spirits is always tricky due to the risk of curdling, texture changes, and fat separation. We had to dial the infusion process perfectly, balancing temperature, timing, and straining techniques to achieve a smooth, savory infusion without too much salinity or off-putting texture. It was a delicate dance between bold flavor and elegant execution. Streets of Gold is one of the best-selling cocktails, and it all started with an idea of making a savory and sweet street corn cocktail.

Can you walk us through the process of creating an infusion for cocktails, like the matcha-barley whisky or ube coconut rum?

It starts with intention. What mood or memory do I want the drink to evoke? For matcha-barley whisky, we roast barley to amplify nuttiness, then steep it in whisky under a controlled temperature. Matcha was added later to avoid bitterness. For the ube coconut rum, I use concentrated ube and blend it with natural coconut rum, then layer in toasted coconut via sous vide for texture and tropical richness. Every step is about respecting the ingredients’ strengths and ensuring clarity in the final profile.

How do you approach balancing bold, unexpected ingredients like sumac, parsley, or pickled baby corn in a cocktail?

Those kinds of ingredients demand restraint and precision. I treat them like accents rather than centerpieces. Sumac brings acidity and brightness, so I pair it with a softer citrus to round it out. Parsley can be grassy and clean, perfect for a savory kick. Pickled baby corn? It’s a conversation starter. I roll it in spices and dehydrate it, adding brightness without overpowering the spirit.

How did you research or explore the cultural roots behind each drink? Did food, festivals, or traditional beverages inspire any of the recipes?

Absolutely. Many cocktails were born out of deep dives into regional cuisine, local herbs, and celebrations around the world. I look at food pairings, traditional spirits and rituals. One drink was inspired by J. Willard Marriott’s nine-seat root beer counter that he opened in 1927. Another nodded to Filipino halo-halo with ube, coconut, and crushed ice textures. I also reach out to community members or friends from those regions to ensure I’m honoring the flavor story with respect. Celebration of Colors is from India, where they welcome spring dancing in the streets, throwing bright colors, so that cocktail emulates bold colors and delicate spring flavors.

Were there any ingredients you discovered or fell in love with specifically for this menu that you hadn’t used before?

Pandan was a revelation. It is aromatic, floral, and creamy when paired with coconut or dairy-based infusions. It instantly became one of my new favorite modifiers.

Do you find that guests are more drawn to visually striking cocktails or the ones with unexpected flavors?

Initially, it’s the visuals that hook them, specifically bright layers, smoke, and color. It’s the flavor surprises that make people come back and tell their friends. The best moments are when a guest tries something they’ve never tasted before, like a parsley-infused vodka or a cheese-washed tequila, and it just clicks. It turns intrigue into loyalty.

Which cocktail has surprised you the most in terms of guest response or popularity?

I expected the ube coconut rum Halo Halo to be more of a niche pick, but it’s been the runaway hit. Guests are drawn in by the purple hue, then blown away by how it delivers comfort, creaminess, and complexity. It’s proof that playful ingredients can be elegant when done with intention. Streets of Gold has also been a wonderful surprise. It shows that the storytelling and the passion you put into a cocktail strike unexpected interest in our guests. When our mixologists put their heart in a glass and the outcome is, “Wow, this is amazing!” It makes you want to do it over and over again.

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Source: Mixology News