November 2025

Shop Seedlip in our 2025 Holiday Gift Guide!

This November marks a major milestone for Seedlip, the pioneer of non-alcoholic spirits, as the brand celebrates ten years of redefining what it means to enjoy a drink. To honor the moment, Seedlip is making its boldest statement yet with a new campaign: Yeah, It’s a Drink.

As mindful drinking continues to grow among Gen Z, millennials, and beyond, Seedlip is spotlighting non-alcoholic cocktails as every bit as sophisticated and culturally relevant as their alcoholic counterparts. Instead of positioning itself as an alternative, the brand puts non-alcoholic serves at the center of social rituals and invites consumers to rethink what a “real drink” can be.

For years, culture has equated “a drink” solely with alcohol. The Yeah, It’s a Drink campaign flips that idea, reclaiming the word drink to represent flavor, craft, connection, and intention — not ABV.

Directed by Jessica Perrway, the campaign showcases Seedlip’s three signature blends, Grove 42, Garden 108, and Spice 94, each crafted to elevate moments like happy hour, date night, and nights out at the bar.

With nearly half of Americans now living alcohol-free lifestyles (NCSolutions), Yeah, It’s a Drink isn’t just a campaign — it’s a cultural statement reshaping what it means to drink today. It celebrates connection, moments that matter, and the freedom to choose without compromise.

Here are three serves from Seedlip that embody the brand’s Yeah, It’s a Drink mindset.

Non-Alcoholic

Seedlip Espresso Martini

Ingredients

• 2 oz. Seedlip Spice 94
• 2 oz. Cold Brew Concentrate
• ½ oz. Simple Syrup
• Garnish: 3 Coffee Beans
• Glassware: Coupe

Preparation

1. Add Spice 94, cold brew concentrate, and simple syrup to a shaker.
2. Add ice and shake.
3. Double strain into a coupe glass.

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Non-Alcoholic

Seedlip Cosmopolitan

Ingredients

• 2 oz. Seedlip Grove 42
• 1 oz. Cranberry Juice
• ½ oz. Fresh Lime Juice
• ½ oz. Simple Syrup
• Garnish: Lemon Peel
• Glassware: Coupe

Preparation

1. Add all ingredients into a cocktail shaker with ice.
2. Shake and strain into a coupe glass.
3. Garnish with a lemon peel.

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Non-Alcoholic

Seedlip Martini

Ingredients

• 2 ½ oz. Seedlip Garden 108
• ¾ oz. Olive Brine
• Garnish: Skewered Olive
• Glassware: Coupe

Preparation

1. Add ingredients into a cocktail shaker.
2. Fill with ice and shake for 20 seconds.
3. Strain into a chilled martini glass.
4. Garnish with an olive skewer.

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The post Seedlip Marks 10 Years With New “Yeah, It’s a Drink” Campaign + Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Even pros slip up sometimes. From drowning your drink in melted ice to aggressive muddling, these are the slip-ups that separate a meh mix from a masterpiece.

Here’s what top bartenders told us they see way too often—and how to fix it fast!

1. Overcomplicating the Classics

When in doubt, less is more. The ANGOSTURA® team told us that the biggest mistake behind the stick is “over-complicating—too much sugar or too many ingredients.”

Fix it: Don’t dress an Old Fashioned like it’s going to prom. A perfect balance of spirit, sugar, and bitters is all you need.

2. Letting Ice Kill the Vibe

Bad ice = bad drink. One bartender told Chilled, “Ice is always last. I hate when someone builds a drink over ice and lets it sit there, melting.” Ice ice, baby!

Fix it: Chill your glassware first, add ice only when you’re ready to shake or serve, and never reuse cubes that have been sitting out. Click here for more tips!

3. Freestyling Your Pours

Free-pouring might look cool on TikTok, but in real life, it’s a fast track to a lopsided drink. Bartenders in our Chilled features constantly call out inconsistent jiggering as the silent killer of
cocktail balance.

Fix it: Use a jigger every time. A half-ounce too heavy (or too light) can totally wreck your flavor ratio.

4. Beating Up Your Herbs

We love a fresh Mojito or Smash over here… but over-muddled mint is basically a salad. Chilled bartenders warn that “muddling herbs too aggressively leads to bitterness and sludge.”

Fix it: Be gentle. You’re extracting oils, not making pesto. Learn more about muddling here.

5. Chasing Every Trend

As one mixologist told Chilled, “If it’s weird for the sake of weird, it’s not going to last.”

Fix it: Let creativity serve the drink. Innovation is great, but only when the end result still tastes amazing! Check out more bartender-approved trends here.

Final Sip – Keep it clean, balanced, and intentional—and your next round will taste like confidence in a glass.

The post 5 Mistakes That Kill a Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Chicago bartender Michael Lopez of Lazybird Chicago puts a refreshing spin on the classic Irish Coffee with his inventive creation, the Café Clover.

This cocktail swaps out the traditional hot coffee for a chilled cold brew and layers in herbal and minty notes that make it perfect for any season.

Liqueur, Whiskey

Café Clover

by Michael Lopez

Ingredients

• 1 ½ oz. Glendalough Irish Pot Still Whiskey
• 1 ½ oz. Cold Brew Coffee
• ½ oz. Crème De Menthe
• ½ oz. Licor 43
• ½ oz. Demerara Syrup
• ½ oz. Branca Menta
• Garnish: Fresh Mint

Preparation

1. Add all ingredients into a shaker.
2. Fill with ice and shake vigorously.
3. Strain into a highball glass and add fresh ice.
4. Garnish with a fresh sprig of mint.
5. Sip & enjoy!

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The post Try the Café Clover: A Cool, Minty Twist on the Irish Coffee appeared first on Chilled Magazine.

Source: Mixology News

The Brewers Association (BA), the not-for-profit trade association representing small and independent American craft brewers, has officially opened registration for the 2026 World Beer Cup®.

Widely regarded as the “Olympics of Beer,” the World Beer Cup is the most prestigious professional beer and cider competition in the world, honoring exceptional brews and the teams behind them through a global celebration of brewing artistry and technical excellence.

Registration for the 2026 competition is open from November 11 through December 12, 2025, at worldbeercup.org. The competition will take place alongside the 2026 Craft Brewers Conference® & BrewExpo America®, where winners will be revealed during a live awards ceremony.

“The World Beer Cup represents the pinnacle of brewing achievement,” said Chris Williams, competition director for the World Beer Cup.

“Each year, we’re inspired by the creativity, quality, and innovation from brewers around the world. We look forward to welcoming breweries of all sizes and backgrounds to compete in 2026.”

Organized by the Brewers Association, the World Beer Cup was created in 1996 to encourage the global exchange of brewing knowledge and to celebrate the best in beer from around the world. Today, the competition spans more than 100 beer style categories judged by an elite panel of international experts.

In 2025, the World Beer Cup expanded to include six cider categories and drew more than 8,300 entries from 1,761 breweries across 49 countries. The turnout underscores its global reach, influence, and status as the premier stage for top-tier brewing talent.

The 2026 competition will include the following beer style additions

• Czech-Style Amber Lager and Czech-Style Dark Lager
• Mexican-Style Light Lager, Mexican-Style Pale Lager, Mexican-Style Amber Lager and Mexican-Style Dark Lager
• Rice Lager
• Green Tea Beer and Other Tea Beer
• West Coast-Style Pilsner

“The World Beer Cup is where the world’s best beers earn recognition on a global stage,” said Ann Obenchain, vice president of marketing and communications for the Brewers Association.

“We’re proud to host a competition that celebrates brewing artistry and unites the global beer community.”

Key Dates

• Registration Period: November 11 – December 12, 2025
• Awards Ceremony: Held during the 2026 Craft Brewers Conference® & BrewExpo America® on April 22, 2026
• Registration & Details: worldbeercup.org

The World Beer Cup is made possible thanks to the generous support of its sponsors: Fermentis, First Key, HAAS, Jerney Ltd. Beverage Solutions, Rahr Malting Co., Sahm, and Siemens. Additional information about the event, registration, deadlines, and previous year’s winners can be found on WorldBeerCup.org.

The post Registration Now Open for the 2026 World Beer Cup appeared first on Chilled Magazine.

Source: Mixology News

In upstate New York, something quietly rebellious is happening in the world of spirits.

Ed O’Brien, Head Distiller at 1911, isn’t just making vodka—he’s transforming local apples into a liquid experience with actual personality.

For years, 1911’s hard ciders have been celebrated by discerning drinkers—but behind the scenes, O’Brien has been busy reinventing what these heritage apples can do. The result? A vodka that defies the category’s clichés of “dry” and “neutral” and instead delivers a smooth finish that nods to its orchard origins.

“It felt like a natural progression—from apples to fresh cider, to hard cider, to apple wines, and now to an apple-based vodka,” O’Brien explains, making the evolution seem as inevitable as sunrise. But don’t be fooled—simplicity belies precision. Every nuance of 1911 vodka reflects O’Brien’s complete control over the process, from tree to bottle.

While crafted to be savored neat, 1911 vodka is also a bartender’s dream canvas. “Our customers find it simple to craft their own expressive cocktails,” O’Brien says. Accessibility, after all, is part of the design.

And while he’s deliberate with each creation, O’Brien loves to keep drinkers guessing. “Being mysterious about new creations makes up the majority of the excitement for innovation,” he says. His hint? Keep an eye out—there’s more to come.

Beyond vodka, 1911 is exploring gin, whiskey, and other spirits—each a continuation of their ethos of quality and local sourcing. O’Brien applies the same terroir-driven thinking to whiskey, sourcing all grains from New York farms, ensuring that each sip tells the story of its roots.

For bartenders, the appeal is simple: 1911 spirits make mixology approachable, whether behind the bar or at home. “Our spirits are designed to simplify bartending, even to the point of encouraging our everyday users to try a hand at mixology,” he says.

As 1911 readies itself for a broader audience, O’Brien’s philosophy remains refreshingly grounded. Asked about the brand’s evolution, he offers this advice: “Enjoy the process of growing while staying present in the moment, do that and tomorrow will figure itself out.” It’s wisdom that, much like his spirits, lingers pleasantly on the palate—and in the mind.

The post Vodka, With Personality: Distiller Ed O’Brien Keeps it Simple at 1911 Established appeared first on Chilled Magazine.

Source: Mixology News

Golan Heights Winery and Galil Mountain Winery have announced the appointment of Yoram Avigad as Chief Executive Officer, effective October 1, 2025.

“I am honored to join Golan Heights and Galil Mountain at such an important moment for Israeli wine,” said Avigad.

“I look forward to working with the team, growers, and partners worldwide to build on the wineries’ strong foundation and to further their reputation for quality, sustainability, and innovation.”

Avigad brings more than two decades of senior leadership experience in agribusiness, consumer goods, and the premium food and beverage sectors. He has held key roles at Unilever and most recently served as CEO of Negev Produce, where he expanded the company’s global presence and built lasting international partnerships.

Under his leadership, the wineries will continue to strengthen their position in key international markets, while advancing sustainability and investing in innovative vineyard practices that deepen understanding of the land and vines. These efforts support the continual pursuit of higher quality wines that authentically express the unique terroir of the Golan Heights and Galilee.

About Golan Heights Winery

Founded in 1983 in Katzrin, Golan Heights Winery is recognized as a leader in Israel’s quality wine movement. Its award-winning portfolio includes the Yarden, Gilgal, and Mount Hermon labels, known worldwide for innovation and excellence in viticulture and winemaking.

About Galil Mountain Winery

Established in 2000 as a joint venture with Kibbutz Yiron, Galil Mountain Winery combines modern winemaking with a deep respect for the Galilee’s long heritage. The winery is noted for its expressive wines and its commitment to sustainable practices.

The post Golan Heights Winery and Galil Mountain Winery Appoint Yoram Avigad as CEO appeared first on Chilled Magazine.

Source: Mixology News

The annual Wizards of Elixirs Cocktail Competition, celebrating the creative spirit of the Wine Country bartending community, raised its highest amount to date on Oct. 28.

Photos by TRYBE Creative

This year’s seventh annual event at Brewsters Beer Garden in Petaluma brought in a record $19,280.63 for Petaluma’s Active Club 20-30 and Una Vida, two grassroots organizations serving local families in need. Hosted by The Perfect Purée of Napa Valley and Charbay Distillery, the fundraiser drew 425 guests, many dressed in full Halloween flair.

This year’s effort holds special significance, as both Active 20-30 and Una Vida work to reduce food insecurity in the Petaluma community. Resident Megan McClelland, who has held several leadership positions in Petaluma Active 20-30 and attended Wizards of Elixirs since 2017, said she was honored to be approached this year for a partnership. “The money raised will be going back to Petaluma Active 20-30 and Una Vida, two non-profits in Petaluma very near and dear to my heart that help support kids and families in need,” McClelland says.

“Wizards of Elixirs is my favorite Halloween event! It is so much fun to see different people from different bars and restaurants throughout Sonoma and Napa County come together for a good cause. The costumes were incredible and the drinks were all awesome as well!”

Una Vida’s executive director, Lynne Moquete, said participating in Wizards of Elixirs was pure joy. “The creativity and themed magic from every team blew us away,” Moquete said. “It was a beautiful reminder of how our community comes together to celebrate one another while uplifting families who need support.”

Tommy Cracraft of the winning Fern Bar team has participated four years in a row and said 2025 was the best competition yet. “I want to thank Marko and Johnny for again organizing an event full of great people, fantastic food and crushable beverages,” Cracraft said. “And thank you to everyone who came out to support, we couldn’t do it without you all!”

The Perfect Purée CEO Michele Lex echoed the sentiment. “Seeing 17 talented teams come together to showcase their creativity while supporting Una Vida’s and Active 20-30’s vital work in Petaluma is what this event is all about,” Lex said.

“The Perfect Purée is honored to partner with Charbay Distillery to create a night where exceptional cocktails meet meaningful community impact.”

Bartending teams from 17 top Wine Country establishments vied for the coveted People’s Choice award and cash prizes. Their sample-size drinks featured Charbay Blood Orange Mandarin Vodka and a Perfect Purée flavor (or two) of choice. The crowd also cheered their favorite costumes including the duos Santa & The Elf, Bonnie & Clyde, a marionette doll, Dr. Doom, a Costco card and a hot dog.

Jake Carlson and Tommy Cracraft of Sebastopol’s Fern Bar won the $1,000 first prize AND the $500 popular vote for their OJ Beet the Case cocktail with The Perfect Purée Peach Ginger. Dylan Martini of Napa’s 1331 Cocktails took second place and $750 with Ghoul-Aid featuring The Perfect Purée Green Apple and Tamarind. Third place and $500 went to Jeffrey Henrie of Healdsburg’s Lo & Behold for Krog’s Grog with The Perfect Purée Thai Basil & Black Pepper.

2025 Winning Recipes

First Place & People’s Choice:

Photo by TRYBE Creative

Vodka

OJ Beet the Case

by Jake Carlson & Tommy Cracraft, Fern Bar

Ingredients

• 2 oz. Cinnamon-infused Charbay Blood Orange Mandarin Vodka*
• 1 oz. Acid-adjusted The Perfect Purée Peach Ginger**
• 1 oz. Golden Beet Kvass***
• 3/4 oz. Ginger Orgeat Syrup****
• Dehydrated Orange Slice
• Charred Pickled Beet in a Blood Orange and Red Wine Vinegar Pickle Brine

Preparation

1. Combine all cocktail ingredients (except the charred pickled beet) in a shaker with ice.
2. Shake well and strain over ice into a Collins glass.
3. Garnish with a dehydrated orange slice and a charred pickled beet.

*Cinnamon-Infused Charbay Blood Orange Mandarin Vodka

---

Ingredients

• 1 bottle Charbay Blood Orange Mandarin Vodka
• 2 Cinnamon Sticks

Preparation

1. Add cinnamon sticks to vodka and infuse to desired strength.

**Acid-Adjusted The Perfect Purée Peach Ginger

---

Ingredients

• The Perfect Purée Peach Ginger
• Powdered Citric Acid

Preparation

1. Add 85.265 g powdered citric acid per liter of purée to mimic the acidity level of lemon juice.

***Golden Beet Kvass

---

Ingredients

• Whole Golden Beets
• Water
• Salt

Preparation

1. Combine beets, water, and salt. Ferment for 7 days to create a probiotic kvass.

****Ginger Orgeat Syrup

---

Ingredients

• 1 part Orgeat Syrup
• 1 part Ginger Syrup (1:1 fresh ginger juice + sugar)

Preparation

1. Mix equal parts orgeat and ginger syrup until fully incorporated.

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Second Place:

Photo by TRYBE Creative

Liqueur, Vodka

Ghoul-Aid

by Dylan Martini, 1331 Cocktails

Ingredients

• 1 1/2 oz. Charbay Blood Orange Mandarin Vodka
• 1 oz. Green Apple & Tamarind Syrup*
• 3/4 oz. Lime Juice
• 1/2 oz. Ramazzotti Aperitivo Rosato
• 1/4 oz. Bitter Bianco Liqueur
• Brûlée Apple Chip

Preparation

1. Combine all ingredients in a shaker.
2. Shake well.
3. Double strain over crushed ice into a rocks glass.
4. Garnish with a brûlée apple chip.

Green Apple & Tamarind Syrup*

---

Ingredients

• 30 oz. The Perfect Purée Green Apple Puree
• 30 oz. The Perfect Purée Tamarind Puree
• 1 cup Water
• 1 cup Sugar

Preparation

1. Combine purees in a saucepan.
2. Add water and sugar and bring to a boil.
3. Reduce heat and simmer until the mixture thickens.
4. Stir and strain through a cheese cloth.
5. Let cool completely and refrigerate until use.

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Third Place:

Photo by TRYBE Creative

Liqueur, Vodka

Krog’s Grog

by Jeffery Henrie, Lo & Behold

Ingredients

• 1 1/2 oz. Charbay Blood Orange Mandarin Vodka
• 1/2 oz. The Perfect Purée Thai Basil & Black Pepper
• 1/4 oz. Lime Juice
• 1/4 oz. Green Peppercorn Nuoc Cham*
• 1/8 oz. Coco Lopez
• Fresh Thai Basil
• Cracked Black Pepper

Preparation

1. Combine all ingredients except fresh Thai basil and cracked black pepper in a shaker with ice.
2. Shake well for 10 seconds.
3. Double strain over fresh ice in a tumbler.
4. Garnish with fresh Thai basil and cracked black pepper.

*Green Peppercorn Nuoc Cham

---

Ingredients

• 1 oz. Fresh Ginger, chopped
• 2 Whole Jalapeños, chopped
• 2 oz. Green Peppercorns in Brine
• 1/2 cup Sugar
• 1/2 cup Lime Juice
• 1/4 cup Natural Rice Vinegar
• Zest of 2 Limes

Preparation

1. Add all ingredients to a Vitamix blender and puree.
2. Strain through a fine mesh strainer.

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About The Perfect Purée of Napa Valley

For over 35 years, The Perfect Purée of Napa Valley has indulged the culinary passion of chefs, mixologists and food enthusiasts with products that provide ultimate fresh fruit flavor minus the peeling, dicing and simmering required for making purées from scratch. The company’s collection of fruit purées, specialties, blends and zests features 43 on-trend premium flavors ranging from pantry staples Red Raspberry, Strawberry and Banana to the tropical Lychee, Passion Fruit and Pink Guava. The fruits are harvested at peak ripeness, puréed and packed frozen to maintain optimal freshness, flavor and color no matter what the season.

As the leading U.S. producer of premium fruit purées with foodservice distribution throughout the U.S., Canada and Mexico, The Perfect Purée of Napa Valley is revered in restaurants, hotels, bars, bakeries and catering kitchens for the just-picked taste and unmatched consistency of its products. All flavors can be frozen for up to 24 months from date of manufacture. When thawed, the purées, concentrates and specialties last 7-10 days in the refrigerator, and blends for 21 days. For more information, visit www.perfectpuree.com or follow on Instagram or Facebook @theperfectpuree.

About Charbay Distillery

The Karakasevic family is one of the early pioneers of the modern American artisan distillery movement; they began distilling in California in 1983 with alambic pot still brandy and haven’t stopped since. Charbay’s line-up includes whiskeys distilled from bottle-ready beer, brandies distilled from Napa Valley grapes, vodkas flavored with 100 percent real fruit or tea, and rum distilled from sugar cane syrup. Marko Karakasevic is the thirteenth generation to carry on his family’s European heritage of fermenting and distilling. His 25-year apprenticeship covered every category of distilling. For more information, visit charbay.com.

About The Petaluma Active Club 20-30

The Petaluma Active 20-30 Club is a volunteer-led group of young professionals dedicated to improving the lives of underserved children in the Petaluma community. The club raises funds year-round for back-to-school shopping trips and haircuts. It awards scholarships to local seniors and supports programs that uplift youth. As part of the Active 20-30 U.S. and Canadian network, the Petaluma club sponsors community service, leadership development and fun social events for a lasting impact. Email petaluma2030@gmail.com for more information.

About Una Vida

Una Vida is a Petaluma-based grassroots nonprofit organization founded in 1997 by Lynne Gordon Moquete. The organization is dedicated to meeting essential basic needs and building meaningful connections within the local community. Una Vida provides vital resources such as food, clothing and household necessities to individuals and families.

Volunteers are the heart of its work, generously offering their time, energ, and care to help ensure support reaches those who need it most. Guided by a mission to empower, connect and inspire a lifestyle of service, Una Vida works to create a stronger and more compassionate community for all. Email lynne@una-vida.org for more information.

The post The Perfect Purée of Napa Valley and Charbay Distillery Raise $19,000 at Wizards of Elixirs appeared first on Chilled Magazine.

Source: Mixology News

Bartenders have more flavor control than they even think, according to Dr. Arielle Johnson.

Dr. Arielle Johnson has a bold take on our taste buds: “Everybody loves flavor, but nobody knows how it works.”

As the flavor scientist behind the 1800 Tequila Taste Collective, Dr. Johnson is translating the molecular magic of taste into actionable insights for bartenders through the groundbreaking Taste Analysis tool.

“Every time a bartender tastes and adjusts a drink, trials a new recipe, or susses out a customer’s preferred flavor profile, they are up close and personal with the science of flavor,” Johnson says.

This intersection happens naturally: bartending becomes art through expression, and science through the consistent behavior of molecules. The Taste Analysis bridges both worlds by breaking down flavor on two fronts: universal building blocks like taste, smell, and language, alongside deeply personal questions about how individual genetics shape each person’s flavor experience.

The tool does something particularly clever: it turns instinctive descriptors into measurable insights. When bartenders describe drinks as ‘bright,’ ‘rich,’ or ‘spicy,’ the Taste Analysis demonstrates how those descriptors come from physical qualities.

“It doesn’t get rid of the instinct or the poetry—you just have a better idea of where it comes from,” explains Dr. Johnson. “Flavor can stand up to analysis without killing the magic.” Still, there was one testing revelation that Dr. Johnson didn’t see coming.

“I was shocked by how many of them assumed they should be supertasters!” says Dr. Johnson

Hypersensitivity isn’t as much of a superpower as you’d think. “It sounds like a great thing. But hypersensitivity can make many flavor experiences too intense for supertasters. The trade-off for non-supertasters is less sensitivity but a more pleasant and nuanced experience of bitter drinks like a tequila Negroni.”

This discovery reminds us that the world of flavor is more welcoming and individualized than we think. And our job isn’t to be a flavor-sensing superstar.

“It’s about knowing where you sit in the wider map of flavor experience,” Johnson notes.

“Once you see how your palate relates to others’, you can navigate that landscape intentionally and meet people where they are or lead them somewhere new.”

Johnson sees bartenders bringing something unique to flavor conversations—a duality that chefs don’t quite share. “You’re thinking about recipes and making things for people to consume, but you’re also interacting and educating guests as part of the Front of House,” she adds.

“Plus, with only three or four ounces to work with, bartenders manipulate tiny differences in volume that are more on the scale of an analytical chemist than a rôtisseur.”

Dr. Johnson sees that bartenders are ready to take things to the next level at The Taste Collective. “The bartenders come in curious, open, and already thinking about flavor systems. They just need a way to name what they’re already perceiving. And many bartenders are secretly big nerds, so we’re very simpatico.”

But the goal isn’t to replace instinct with formulas. It’s to give bartenders a language and framework to trust what they’re already doing and tasting.

“Technical knowledge isn’t for replacing experience and intuition. It’s for sharpening them,” Dr. Johnson adds.

Sharper minds, sharper drinks. We drink to that.

The post Flavor Scientist Dr. Arielle Johnson Explains her Taste Analysis Tool Behind the 1800 Tequila Taste Collective appeared first on Chilled Magazine.

Source: Mixology News

New York Bartender Week — presented by Hanna Lee Communications, an award-winning multimedia agency specializing in hospitality, luxury travel, and beauty — has officially announced the winners of its inaugural Bar Star Awards.

Photo by ©Carlos Alayo

Seven bartenders and seven barbacks were honored at the New York Bartender Week Kick-Off Gala on Nov. 16, 2025, with the ceremony hosted by Lauren Scala, the four-time Emmy Award–winning TV host and reporter.

Judged by a panel of 13 top drinks journalists from the U.S., U.K., and South Africa, the awards spotlight the most inspiring stories from bar professionals across New York City and the Empire State.

The ceremony marks the launch of New York Bartender Week, a first-of-its-kind consumer festival and cocktail tourism initiative taking place Nov. 17–23, 2025. More than 130 bars statewide are serving New York–themed cocktails featuring at least one local ingredient, encouraging guests to explore, sip, and support their favorite bartenders and bar teams.

Seven Bartender Winners (in first name alphabetical order)

1. Anton Kinloch – Lone Wolf, Kingston, N.Y.
2. Carlos Soto – The Ivory Peacock, NYC
3. Cassedy Veillard – The Tyger & Milly’s Neighborhood Bar, NYC
4. Edgar Hernandez – Freemans, NYC
5. Jonathan Gonzalez – Hunter & Thief, Lindenhurst, N.Y.
6. Leanne Favre – Dolores, NYC
7. Sungrae Choi – Seoul Salon, NYC

Photo by ©Carlos Alayo

Seven Barback Winners (in first name alphabetical order)

1. Ángel López – Jade & Clover, NYC
2. Daniel Lopez – LenLen and Maison Premiere, NYC
3. Fuze Chok-Umnoui – Lucky Cat Izakaya, NYC
4. Jayquane X. Lamar-Vanterpool – Bazaar Bar, NYC
5. Jose Castillo – Casanara, NYC
6. Lena Biçakçi – Champagne Problems, NYC
7. Teddy Chantarasombat – Mangetsu, NYC

Photo by ©Carlos Alayo

The Second Edition of New York Bartender Week Offers Something for Every Palate

The second edition of New York Bartender Week has 130 bars and 36 local spirits across the Empire State participating in the festival. The bars include cocktail bars, restaurant bars, hotel bars and sports bars. Their cocktails span riffs on classics to original creations, appealing to every palate and preference. Each bar is showcasing a New York State-themed cocktail incorporating a local spirit that will be served during the week-long festival. There are no fees for a bar to participate, and each bar sets its own prices for its cocktails.

The Bar Star Awards’ Esteemed Judging Panel of Leading Drinks Journalists

The judging panel consisted of respected U.S. and international drinks journalists, including (in first name alphabetical order) Adam Reiner, Austa Clausen, Gary Sharpen (U.K.), Jake Emen, Kara Newman, Kirk Miller, Leah Van Deventer (South Africa), Paul Clarke, Robert Simonson, Sandrae Lawrence (U.K.), Sean Flynn, Shay Waterworth (U.K.) and Tony Sachs. Each judge reviewed the nominees’ written entries with care and deep admiration for the people who make New York’s bar culture one of the most dynamic in the world.

Photo by ©Carlos Alayo

“New York City and New York State are home to some of the most visionary and hardworking bartenders and barbacks in the world, and the Bar Star Awards were created to shine a spotlight on these amazing individuals,” says Hanna Lee, President & Founder, Hanna Lee Communications and Co-Founder, New York Bartender Week.

“Their unsung stories of hard work, dedication and commitment to excellence moved our judging panel members and deserve to be spotlighted. We salute them tonight.”

“We thank our judging panel members for doing the Herculean task of choosing the winners,” says Michael Anstendig, Editor in Chief, Hanna Lee Communications, Co-Founder, New York Bartender Week, and Co-Author, The Japanese Art of the Cocktail.

“Bartenders and barbacks are the heartbeat of New York’s vibrant hospitality scene, and the Bar Star Awards celebrate their personal journeys driven by passion, professionalism and artistry. By recognizing these remarkable talents and celebrating their untold stories, we hope to inspire others to join this noble profession.”

Photo by ©Carlos Alayo

New York Bartender Week, an Award-Winning Initiative

For positioning New York State as the ultimate cocktail tourism destination, the inaugural New York Bartender Week won PRNEWS Platinum Awards’ Campaign of the Year: Restaurant/F&B and Travel Weekly’s Magellan Silver Award for Ultimate Culinary Destination.

About New York Bartender Week

Conceptualized and produced by Hanna Lee Communications, an award-winning multimediaPR/marketing agency specializing in hospitality, luxury travel and beauty, the second edition of New York Bartender Week is taking place Nov. 17-23, 2025. It is a first-of-its-kind consumer festival and cocktail tourism initiative that celebrates the bar community and bar professionals in New York City and across New York State. It spotlights the Big Apple and the Empire State as world-class cocktail destinations, while saluting bartending as a noble career path.

Celebrating storytelling as the common thread that unites the bar community, New York Bartender Week is unveiling the Bar Star Awards that raise a glass to the most inspiring bartender and barback stories. The festival is expanding across the U.S. and globally in 2025 as part of Worldwide Bartender Week with Wisconsin Bartender Week and Kenya Bartender Week. For more information, please visit New York Bartender Week on Instagram.

About Hanna Lee Communications (HLC)

Hanna Lee Communications (HLC) is an award-winning multimedia PR/marketing agency specializing in hospitality, luxury travel and beauty. The agency, now celebrating its 21st anniversary, only represents products and companies that it believes in and clients who have a vision of changing the world.

This outlook drives its well-acknowledged excellence, which has been recognized with 350+ national and international awards and accolades. They include “Best Branding,” “PR Innovator of the Year,” “Best Travel & Marketing PR,” “Best Social Media Campaign,” “Best Media Relations,” “Best Press Release Writing,” “Marketer of the Year,” “Social Impact Pioneer” and more.

To take global brand building and storytelling to the next level, the agency launched the “HLC Innovation” series, consisting of pioneering initiatives. They include the award-winning “Hospitality Forward” Podcast, the HLC Global Bartender Travel Scholarship, HLC Book Media, HLC Meet the Authors, HLC Meet the Media and HLC Inspiring Leaders.

For more information about our agency, please visit www.hannaleecommunications.com. Connect with us on Instagram, Facebook, LinkedIn, X and TikTok.

The post New York Bartender Week Announces Winners of Its First-Ever “Bar Star Awards” appeared first on Chilled Magazine.

Source: Mixology News

Shop Buchanan’s Green Seal in our 2025 Holiday Gift Guide!

Following the September debut of its newest expression, Buchanan’s Blended Scotch Whisky Green Seal has teamed up with Latin GRAMMY® Award-winning and 4x GRAMMY®-nominated global superstar Rauw Alejandro for a vibrant new campaign celebrating connection, richness, and modern luxury.

Photo by Martin Seipel

In the dynamic 30-second spot, Rauw brings his signature ritmo and magnetic energy to a luxurious tribute to Latin culture. Fresh off his ‘Cosa Nuestra’ World Tour and the release of his latest album Capítulo 0, he infuses the campaign with elevated style, cultural pride, and undeniable presence — the perfect match for Green Seal’s refined character, featuring a rare Glen Elgin single malt. The result is a bold ode to cultural richness and ritmo Latino, inviting a new generation to experience luxury with authenticity and flair.

To toast the launch, the brand spotlights two cocktails: the Green Guava, a tropical, rhythm-inspired twist, and Seal the Coco, a smooth, luxe sip made for celebrating big wins. Both serve up the flavor (and flair!) worthy of Latin music’s leading man.

Photo by Buchanan’s Whisky

Whiskey

Green Guava

Ingredients

• 1 ½ oz. Buchanan’s Green Seal
• ½ oz. Guava Syrup
• ½ oz. Lemon Juice
• Crushed Ice
• Glassware: Rocks Glass
• Garnish: Mint Leaves or Dehydrated Lime Wheel

Preparation

1. Shake Buchanan’s Green Seal, guava syrup, and lemon juice in cocktail shaker filled with ice.
2. Pour over a rocks glass filled with crushed ice.
3. Garnish with mint leaves or a dehydrated lime wheel.

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Whiskey

Seal the Coco

by Buchanan’s Whisky

Ingredients

• 1 ½ oz. Buchanan’s Green Seal
• 1 oz. Coconut Water
• Glassware: Champagne Flute

Preparation

1. Pour Buchanan’s Green Seal in a chilled champagne flute.
2. Top off with coconut water.

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The post Buchanan’s Green Seal Launches Bold Campaign Featuring Rauw Alejandro appeared first on Chilled Magazine.

Source: Mixology News