August 2025

Add a little island flavor to your next creation with Monin’s newest launch!

Photos by Holly Clifford

Recipes by Brad Seale, Innovation Assistant

Monin Sugar Free Coconut Syrup offers offers the rich, creamy coconut flavor you love, without the sugar. Perfect for crafting low-calorie cocktails, mocktails, lattes, smoothies, and desserts, this versatile syrup brings tropical flair to any drink or dish.

Lush and decadent yet light and balanced, Monin’s SF Coconut Syrup allows bartenders and baristas to deliver indulgent flavors while catering to wellness-minded guests. According to Datassential, 64% of consumers love or like coconut, while 20% prefer sugar-free options, making this launch perfectly timed with the growing demand for better-for-you beverages and the rise of the “dirty soda” trend.

Check out some recipes from Monin using their new SF Coconut Syrup below!

Skinny Coconut Margarita

Ingredients:

• 1 1/2 oz. Tequila
• 3/4 oz. Monin Sugar Free Coconut Syrup
• 1 1/2 oz. Fresh Lime Juice
• Garnish: Black Lava Salt Rimmer, Dehydrated Lime Wheel, Mini Coconut

Preparation:

1. Fill serving glass over ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into serving glass with ice.
4. Add garnish and serve.

Sugar Free Coconut Mojito

Ingredients:

• 1 1/2 oz. Silver Rum
• 8 Mint Leaves
• 3/4 Monin Sugar Free Coconut Syrup
• 1 oz. Fresh Lime Juice
• 4 oz. Club Soda, to top
• Garnish: Coconut, Lime Wheel, Mint

Preparation:

1. Combine ingredients in shaker in order listed, except sparkling beverage.
2. Cap and shake vigorously.
3. Pour into serving glass and add any needed ice.
4. Top with sparkling beverage and garnish.

Sugar Free Coconut Dirty Soda

Ingredients:

• 1/2 oz. Monin Sugar Free Coconut Syrup
• 5 oz. Diet Coke Diet Cola
• 2 oz. Coffee Mate Coconut Crème Liquid Coffee Creamer, to top
• Garnish: Lime Slices

Preparation:

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Add garnish and serve.

The post Monin Launches Sugar Free Coconut Syrup for Tropical, Guilt-Free Creations appeared first on Chilled Magazine.

Source: Mixology News

At Current Charcoal Grill in Birmingham, Alabama, bartender Allie Phifer gives new life to the fat skimmed from their Peking duck dish, using it to fat-wash rye whiskey for the restaurant’s signature cocktail, the Peking Order.

The drink is rounded out with Campari, housemade vermouth, and a touch of lemon – and for our home bartenders, duck fat is easy to find at most grocery stores. Try it out for yourself!

Photo by Caleb Chancey

Vermouth, Whiskey

Peking Order

by Allie Phifer – Current Charcoal Grill

Ingredients

• 1 oz. Fat Washed Rittenhouse Rye Whiskey*
• ¾ oz. Campari
• ¾ oz. Sweet Vermouth
• Lemon (for garnish)

Preparation

1. Chill a Nick and Nora glass by placing in the freezer or by putting ice into the glass.
2. Stir the ingredients in a mixing glass until chilled, about 15 seconds.
3. Strain into the empty pre-chilled Nick and Nora glass.
4. Express a lemon twist on top, wipe around the rim, and place in the drink to garnish.

*Duck Fat-Infused Rye Recipe

---

Ingredients

• 750 ml Rittenhouse Rye Whiskey
• 1 ½ oz. Rendered Duck Fat

Preparation

1. Mix rye and duck fat in a freezer-safe glass container.
2. Allow the mixture to infuse at room temperature for 12 hours, then transfer it to the freezer overnight.
3. By morning, solidified fat will appear on the surface.
4. Strain the rye using a chinois or cheesecloth, then seal it for future use.

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The post The Peking Order appeared first on Chilled Magazine.

Source: Mixology News

Do you drink to cure a hangover? Although counterintuitive, you’re not alone.

Across the globe, hair-of-the-dog cures—like Canada’s Bloody Caesar—are ‘prescribed’ by friends, family members, and even medical professionals. In fact, the “like cures like” theory can be traced all the way back to Hippocrates’ era, nearly 2,500 years ago. So, there must be some wisdom in it.

In Peru, the hair-of-the-dog cocktail is the Chilcano, which is loosely translated to ‘fish stew’. With its lemon-forward flavor and fish bone broth, the stew version of Chilcano is also a Peruvian remedy for hangovers. The cocktail version of Chilcano is pisco (an unaged brandy and Peru’s national spirit), ginger beer, and lime served over rocks in a high ball glass.

The drink’s origin can be traced to a single culture versus a single cocktail slinger. In the mid-1800s, Italians began fleeing their home country due to dire poverty. Some started a new life in Peru. Used to drinking Buongiornos (or Good Mornings), a mixture of grappa—Italy’s brandy—and ginger ale, Italian immigrants are credited for inspiring the Chilcano. Ask Italian-Peruvian locals today about the Chilcano, and they will probably have a few memories to share of their grandparents and great-grandparents drinking a Chilcano.

“Those Italians knew what they were doing,” says Adam Weintraub, owner of three Museum of Pisco bars in Peru and founder of Patrimonio.

“But the true inspiration lies in the exceptional limes from Peru. The limón sutil [key lime] gives the Chilcano it’s balance and punch.”

You may or may not be able to get this lime varietal in the States. But now you have a reason to travel to Peru. You’re welcome. While there, go to Weintraub’s Museum of Pisco for a Chilcano tasting, in Lima, Cusco and Arequipa. The tasting includes four versions of house-made ginger syrup and infused piscos, plus there’s a DIY session where you can add the amount of pisco, Peruvian lime juice, and ginger ale that suits your style.

Like Mezcal, variations of Peru’s national spirit are endless depending on the grape or blend of grapes used to make the pisco. Again, like the different agave varietals distilled to make mezcal, each grape varietal lends a very different flavor profile. Which is the best type of pisco to use in the Chilcano?

“If you ask a proper pisquero, you should use the Torontel varietal of pisco, which has an excellent fruit and flower nose to it, giving a great floral component to the ginger and lime,” explains Weintaub.

“A well-made Acholado, or blended varietal, also can be a great balanced and nuanced pisco for the Chilcano. My best answer, though, is … whichever pisco you have closest!”

Speaking of pisco on hand, pick up a bottle if it’s not a regular player on your bar cart. The versatility of this all-star mixer is a pure pleasure to play with in many tried-and-true cocktails, like a Martini, Manhattan, Margarita and more. Once your bar is stocked with pisco, try making the cure-all Chilcano. You’ll soon discover why locals prefer them, almost more than their beloved Pisco Sour.

Pisco

Chilcano

Ingredients

• 2 oz. Pisco
• ½ oz. Lime Juice, freshly squeezed
• Ginger Ale, chilled to top
• 2 drops Angostura Bitters
• Lime Twist (for garnish)

Preparation

1. Fill highball glass with ice, add pisco, and lime juice.
2. Top with ginger ale and add drops of bitters.
3. Garnish with lime twist.

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

Source: Mixology News

Wyoming’s first legal distillery, Wyoming Whiskey, is proud to announce the launch of National Parks: Acadia Edition.

The first national park created from lands gifted to the public by conservation-minded citizens, Acadia stands as a testament to preservation of land for the common good.

National Parks: Acadia Edition marks the first time Wyoming Whiskey’s celebrated series ventures beyond its home state. Created in partnership with Friends of Acadia, this special-edition bourbon supports the ongoing preservation of the park’s natural beauty, ecological health, and cultural heritage.

Since its inception, Wyoming Whiskey has united a passion for crafting premium bourbon with a deep-rooted commitment to protecting the vast, untamed landscapes that fuel its spirit. To mark the release of the Acadia Edition, the distillery is donating $10,000 to Friends of Acadia, supporting their mission to safeguard the park’s natural resources and enrich the visitor experience for generations to come.

Each bottle is a tribute to Wyoming’s rugged beauty, produced with care, patience, and purpose. From start to finish, Wyoming Whiskey stays grounded in its surroundings — raising the standard for American whiskey while honoring the land that shapes it.

Locally Grown Grains: The bourbon is made using non-GMO grains sourced just miles from the distillery in Byron, Wyoming.

Wyoming Whiskey co-founder David DeFazio shares, “Our support of the national parks of Wyoming has always been a source of pride for everyone at Wyoming Whiskey. It’s part of who we are. And we felt it was time to broaden our horizons — both geographically and philanthropically. That’s why we’ve chosen to feature Acadia as the newest addition to our National Parks Series of bourbons. Over the years, we’ve developed a strong relationship with many like-minded folks in Maine who share our values, and, personally, this one means a lot to me. I’ve visited Acadia many times, with my family as a kid and most recently just last year. It feels right to honor the park, and the people who protect it, with this special bourbon.”

National Parks: Acadia Edition tasting notes

Nose: Baked honey crullers, with cinnamon sugar, white icing, hints of baked orange and almond

Palate: Almond and cherry liqueur, honeyed sweetness and a hint of vanilla whip

Finish: Warming cinnamon spice with rich espresso, creamy milk chocolate and a subtle hint of leather

National Parks: Acadia Edition is available exclusively in brick-and-mortar retailers in Maine. It has an ABV of 49% and is 98 proof. SRP $79.99. Be on the lookout for the next release in Wyoming Whiskey’s annual National Parks Series, expected this fall.

About Wyoming Whiskey

Based in Kirby, Wyoming, Wyoming Whiskey has had a simple goal: to create America’s next great bourbon. That goal has evolved to include all whiskies. The company and its products are a collaboration between its partners and 97,818 square miles of Wyoming. The Mead family first came to Wyoming as ranchers in 1890, and the state defines them and their whiskey. They use the finest corn, winter wheat, winter rye, barley and water from the Bighorn Basin and promote Wyoming’s natural and human resources. Every drop of this bourbon is truly made of Wyoming. To learn more, visit wyomingwhiskey.com.

About Friends of Acadia

Friends of Acadia preserves, protects, and promotes stewardship of the outstanding natural beauty, ecological vitality, and distinctive cultural resources of Acadia National Park and surrounding communities for the inspiration and enjoyment of current and future generations. Visit friendsofacadia.org.

The post Wyoming Whiskey Expands National Parks Series with Acadia Edition appeared first on Chilled Magazine.

Source: Mixology News

Alcohol is a socially accepted part of many cultures.

A drink after work, a glass of wine with dinner or a celebratory toast are normal parts of many people’s routines — until they start to hide something deeper. When alcohol shifts from occasional indulgence to silent reliance, it often does so quietly. That’s why recognizing the early, subtle signs is so important.

You’ve Started Drinking to Unwind — Every Day

A glass of wine to relax after a hard day isn’t unusual. But when that glass becomes a nightly necessity, it may signal emotional dependence. According to the United States Dietary Guidelines for Americans, one drink or less per day for women and up to two drinks per day for men is regarded as moderate. Pay attention to the reason behind your drink. If you use alcohol to cope with stress, sadness or sleep problems, it’s worth reflecting on what’s really going on.

You Think About Your Next Drink More Than You’d Like to Admit

Spending time thinking about drinking is one of the early signs of alcohol dependence. Do you find yourself counting down to happy hour? Planning events around alcohol? Feeling disappointed when a function doesn’t serve drinks? These thoughts may seem harmless, but they reveal a growing psychological reliance. When alcohol becomes central in your life, even just mentally, it’s time to pause and reflect.

You Drink More Than You Used To

Tolerance is a red flag. Needing more alcohol to feel the same buzz is a sign your body is adjusting. This physical adaptation often happens gradually, making it easy to overlook. However, it’s one of the earliest signs that your relationship with alcohol may be shifting from casual to concerning.

Memory Lapses and Fuzzy Mornings Are Becoming Normal

You don’t have to black out, but you might feel hazy the next day, even after a few drinks. These may seem like minor inconveniences, but they point to the brain’s impaired functioning due to alcohol.

Your Mood Is Different When You Don’t Drink

If skipping a drink makes you feel irritable, anxious or restless, it’s a sign that your body may be craving it. Mood swings when not drinking could indicate the early stages of withdrawal — a key sign of physical dependence.

Friends or Family Have Made Comments

When someone says, “You really love your wine,” they might be half-joking. But it’s often a sign they’ve noticed a pattern. The people closest to us are sometimes the first to see a problem forming. Listen to them, even if it’s uncomfortable and hard to hear.

You Make Excuses for Your Drinking Habits

Perhaps the week has been rough, you’re not drinking the cheap stuff or you convince yourself you can stop anytime. These rationalizations may protect your behavior, but they’re also ways to avoid the truth. Excuses are often the mind’s defense mechanism when something deeper needs attention.

When to Take Action

You don’t need to hit rock bottom to have a problem with alcohol. Waiting for that moment can be dangerous. The truth is, many people struggle with gray area drinking — a space between moderation and addiction that can still take a toll on your physical, mental and emotional health.

The Balanced Bartender with Mia Barnes

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

The post The Subtle Signs of Alcohol Addiction You Shouldn’t Ignore appeared first on Chilled Magazine.

Source: Mixology News

Coffee and cocktails have always made a good match. Now two iconic names in the beverage world— Kahlúa and Dunkin’ are teaming up to blur the lines between barista and mixologist with Kahlúa Dunkin’ Caramel Swirl Cream Liqueur.

It’s a move that’s sure to catch attention in the cream liqueur category. This delicious partnership brings together Kahlúa—the beloved #1 coffee liqueur that’s been on back bar shelves for decades, and Dunkin’—the coffee-and-donuts giant, to introduce something that is built for more than just seasonal menus.

“Kahlúa is famous for great-tasting Espresso Martinis and now we’re stirring up everyday occasions with Dunkin’ for something special,” says Caroline Begley, Vice President of Marketing, Kahlúa.

“We’re proud to partner with this iconic coffee brand and continue the partnership in exciting ways.”

For bartenders, the release opens new options in the indulgent cocktail space. The flavor is familiar to guests, the pour is versatile, and the format is ideal to enjoy chilled–neat or on the rocks. It’s also a chance to get creative like garnishing with a Munchkins® donut hole treat for playful presentation or stirring up a creamy, caramel twist on a trendy coffee dessert cocktail like an Espresso Martini or spirited cold brew.

This isn’t just a seasonal one-off either—it’s a permanent addition to Kahlúa’s lineup and a first for Dunkin’ as the brand dips its toes into the world of spirits like never before. The idea? Take Dunkin’s iconic Caramel Swirl flavor—sweet, rich, and unmistakable—and blend it with real cream, coffee, and Kahlúa’s signature rum base. The result is a silky pour that balances toffee and vanilla with soft coffee and chocolate notes, all tied together with a creamy finish.

“This collaboration blends premium indulgence with everyday coffee culture,” said Brian Gilbert, Vice President Retail Business Development, Dunkin’.

“Kahlúa Dunkin’ Caramel Swirl is a bold step in the cream liqueur category for both brands and a delicious new treat for coffee and cocktail enthusiasts alike.”

It’s dessert. It’s a drink. It’s a vibe.

More than anything, this drop is about comfort—cozy flavors, familiar brands, and a little indulgence without the fuss. It’s also a signal that the cream liqueur space—long dominated by holiday pours and coffee-drink crossovers—is getting a modern shake-up.

Whether you’re a Kahlúa loyalist, a Dunkin’ regular, or just someone looking for a nightcap with personality, this one’s worth the swirl.

Kahlúa Dunkin’ Caramel Swirl Cream Liqueur is now available nationwide. To learn more, visit Kahlua.com and follow @Kahlua.

The post Kahlúa and Dunkin’ Team Up for New Caramel Swirl Cream Liqueur appeared first on Chilled Magazine.

Source: Mixology News

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!

“I was inspired to make an absinthe cocktail that can be enjoyed by those who aren’t familiar with the flavor profile and spirit.” — Kieanie Lee Parker

Absinthe, Gin

Aligning

by Kieanie Lee Parker – @Kieanie_Lee22 / Toasted Barrel – Savannah, GA

Ingredients

• 1 oz. Absente Absinthe
• 1 ½ oz. Barrel-Aged Gin
• ½ oz. Real Strawberry
• ½ oz. Coconut Cream
• ¼ oz. Lime
• ¼ oz. Lemon
• Glassware: Coupe
• Garnish: Lemon Peel

Preparation

1. Add all ingredients to the shaker, shake.
2. Rise the coupe with absinthe and pour the contents in the shaker into a glass using a strainer.
3. Garnish with a lemon peel.

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“Inspired by the swampy heat of a Florida summer, this cocktail was made to cool things down and wake up your taste buds. Creamy coconut milk and sweet mango puree set the vibe, while muddled banana, fresh raspberries, and crisp cucumber bring juicy, refreshing flavor. Oregano tea adds a breezy herbal twist, and a splash of absinthe keeps it a little wild. It’s fruity, funky, and just what you need when stepping outside feels like walking into soup.” — Lauren Pizzo

“The Summer Serpent is a refreshingly vibrant cocktail that captures the essence of a sun-drenched afternoon. This playful twist on the Green Beast combines the crispness of cucumber and the sweetness of watermelon with the invigorating notes of Absente Absinthe. A combination of cooling cucumber and juicy watermelon offers a refreshing escape from the heat, while the vibrant flavors awaken your senses to the wonders of the natural world. With each taste, the Summer Serpent invites you to unwind and savor the simple pleasures of life.” — Wendy Hodges

Absinthe

Summer Serpent

by Wendy Hodges – @Skrachpad – Las Vegas, NV

Ingredients

• 3 slices of Cucumber, peeled
• 2 cubes of Watermelon
• ½ oz. Monin Frosted Mint Syrup
• 1 oz. Absente Absinthe
• 1 oz. Fresh Lime Juice
• 2 oz. Cold Water
• Glassware: Large Bucket
• Garnish: Cucumber Ribbon, 3 Watermelon balls in a pick, and a Mint Bouquet

Preparation

1. Muddle watermelon and cucumber in a mixing glass.
2. Add the syrup, absinthe, lime, juice, water, and Phil with ice. Shake all ingredients hard to chill.
3. For the glass: wrap cucumber ribbon on the inside of the glass and fill with pebble ice.
4. Double strain the cocktail into the prepared bucket glass.
5. Garnish with watermelon balls on a pic and a mint bouquet.

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“The Absinthe Awakening is a mesmerizing cocktail that transports you to a world of enchanting flavors and bold aromas, offering an enticing twist on the classic espresso martini. Inspired by the love for the finer things in life, creativity, and the art of awakening to new possibilities. The luxurious blend of absinthe and chocolate liqueur delights, while the espresso adds a modern twist, awakening the mind to the beauty in the everyday. A hint of cinnamon weaves through the flavors, adding a warm spiced undertone that enhances the cocktail’s complexity. With each sip, the Absinthe Awakening encourages you to save your life, extraordinary moments, and embrace the fantastical.” — Wendy Hodges

Absinthe, Liqueur

Absinthe Awakening

by Wendy Hodges – @Skrachpad – Las Vegas, NV

Ingredients

• 1 oz. Absente Absinthe
• 1 oz. Mozart Dark Chocolate Liqueur
• ½ oz. Monin Cinnamon Bun Syrup
• 1 ½ oz. Espresso, cooled
• Glassware: Chilled Coupe
• Garnish: Shaved Dark Chocolate and 3 Espresso Beans

Preparation

1. Put all ingredients in a cocktail tin with ice and shake hard to dilute and chill.
2. Strained back into the other half of the tin and discarded any leftover ice.
3. Dry shape to froth up the espresso and pour into a Chilled coupe glass.

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The post Chilled 100 Cocktail Recipes with Absente Absinthe (Part 1/3) appeared first on Chilled Magazine.

Source: Mixology News

Dragon Fruit—also known as pitaya—is having a moment.

With its hot pink skin, speckled flesh, and subtly sweet flavor, this tropical beauty is turning heads and brightening glasses across the cocktail scene.

Naturally low in sugar with a delicate taste somewhere between a strawberry and a pear, dragon fruit is the kind of flavor that plays well with others—think zesty citrus, fresh mint, creamy coconut, or even a little spice. It adds intrigue without overpowering, and its electric color alone earns it star status behind the bar.

The Flavor Feed: Dragon Fruit

So, why the sudden obsession with Dragon Fruit? It’s photogenic, refreshing, and just exotic enough to feel like a mini getaway. Consumers are increasingly drawn to “functional fun”—foods and drinks that not only taste good but also look good, feel good, and offer a sensory vacation—and Dragon Fruit checks every box.



Mentions of Dragon Fruit on menus are up 29% in the last two years, and retail beverage launches featuring it continue to climb. It’s also gaining traction as a flavor twist in smoothie bowls, iced teas, lemonades, and cocktails.

Looking to channel that tropical vibe into your menu? Monin’s Dragon Fruit Syrup makes it easy to add a splash of color and refreshment to everything from sodas, spritzes, and beyond.

Did you know?

Thanks to natural compounds called betacyanins, Dragon Fruit (especially the red/purple kinds) can glow under blacklight. Yep, it’s basically a cocktail ingredient with a built-in party trick!

Sparkling Wine

Pitaya Passion Spritz

Ingredients

• ¾ oz. Monin Dragon Fruit Syrup
• ¼ oz. Monin Passion Fruit Syrup
• 2 oz. Lemonade
• 4 oz. Champagne or Sparkling Wine
• Glass: Wine
• Garnish: Mint sprig, Dragon fruit

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Stir gently to mix.
4. Add garnish and serve.

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Welcome to The Flavor Feed, your go-to column for the latest buzz in the world of spirits, cocktails, and all things flavor-packed. Whether it’s uncovering bold new trends, spotlighting standout ingredients, or diving into expert tips, we’re here to keep your palate inspired and your creativity flowing. Let’s explore what’s shaking, stirring, and mixing in the industry this month!

The post The Flavor Feed: Dragon Fruit appeared first on Chilled Magazine.

Source: Mixology News

With rooftop season in full swing, New York’s newest sky-high hotspot, HB, is inviting guests to shoot their shot… literally.

Officially opened at the end of May, HB sits atop a 37th-floor penthouse in Midtown, offering sweeping views of Manhattan, both indoor and al fresco rooftop seating, handcrafted cocktails, and a menu of shareable plates.

One standout on the cocktail menu is the Avión De Papel — a modern riff on the Sam Ross/Sasha Petraske classic Paper Plane. This version blends Ilegal Mezcal, Mijenta Reposado Tequila, Aperol, Amaro Montenegro, fresh lemon juice, and agave for a smoky, citrus-forward sip with depth and brightness.

At Petraske’s legendary bar Milk & Honey, a set of etiquette rules once famously discouraged men from introducing themselves to women:

“Gentlemen will not introduce themselves to ladies. Ladies, feel free to start a conversation or ask the bartender to introduce you.”

At HB, that rule gets a clever twist. Guests can request an introduction by sending an Avión De Papel across the bar — complete with a real paper plane perched on top, ready to carry a flirty note or phone number. It’s a modern meet-cute, no pickup line needed.

Photo by Noah Fecks

Amaro, Mezcal, Tequila

Avión De Papel

by David Choi / HB Rooftop, NYC

Ingredients

• ½ oz. Reposado Tequila
• ½ oz. Mezcal
• ¾ oz. Fresh Lemon Juice
• ¾ oz. Amaro
• ¾ oz. Aperol
• ¼ oz. Agave Syrup

Preparation

1. Combine all ingredients with ice in a cocktail shaker.
2. Shake until chilled.
3. Double strain the cocktail into a Nick & Nora glass.

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Using rectangular origami paper, fold paper in half lengthwise and then unfold. Fold down top corners to the center line. Fold top down again, with point extending above bottom edge. Fold new top corners down to the center line. Fold the plane over the center line and fold wings on each side. Attach paper plane to coupe using a miniature wooden clip or a gold paper clip.

The post Avión De Papel appeared first on Chilled Magazine.

Source: Mixology News