Mixology News

Beyond the flashy aperitivo scenes and overpriced Campari concoctions lies the real Roman drinking culture–unpretentious, character-filled spots where actual locals get together to unwind after a day of work.

From chill wine bars to dive bar-esque locals, there’s a little something for everyone in the Eternal City.

Fischio, Cipro

This spot is barely a bar–it’s a kiosk that locals mob for good natural wine, house brand canned cocktails, and a good chiacchierata with friends.

Fischio is 100% the place to get into the local groove in Rome. It’s never not busy–come in the morning for a good artisanal coffee, and return during aperitivo hour to bump elbows with young Romans while sipping anything from their excellent wines by the glass list. If you’re lucky, a live DJ is playing groovy loungy tunes that will keep you there ‘til your next coffee the following day at noon.

Exaggerations aside, Fischio is a cornerstone of community in this city, beckoning Romans near and far for a good time anytime of day.

Latta, Ostiense

Groups flock to Latta because it has something to please literally anybody. From local beer and wine to fabulous cocktails (Rome’s Jerry Thomas Speakeasy team is behind this place after all), Latta comes through as a Roma Sud favorite for its spacious, no-frills atmosphere and unique beverage program.

Honestly, the Latta space gives major Brooklyn vibes with Roman flair–funky American leaning bar snacks with top quality drinks that tell you “we must be in wine or Campari country.” Whatever you order at Latta will satisfy, just don’t sleep on their butter and anchovy appetizer–it’s one of the best things in this city (best washed down with one of their funky low-alcohol canned cocktails or house wines).

Bar San Calisto, Trastevere

Strong 3 euro Negroni? Count us in. Tucked in Trastevere’s beloved labyrinth, Bar San Calisto is the holy grail of authentic Roman bars. This unpolished gem has been serving the same no-frills drinks since the 1960s, with prices that seem frozen in time.
What makes it magical? The magnificent cross-section of Roman society that congregates here. On any given night, you’ll find artists arguing politics next to off-duty priests, students mingling with neighborhood old-timers, and local celebrities trying (unsuccessfully) to blend in.

Warning: This place gets busy and you need to be ‘New York reservation on a Friday night’ level competitive for a seat. But if none are available, don’t fret– it’s way more local to stand and sip, anyway.

Bar Gianicolo, Gianicolense

Easily the most underrated old-school watering hole in the city, Bar Gianicolo is that cozy local bar you’ve been searching for– think wood panels, old beverage posters, the works. It’s like a dive bar meets Fellini. Here, it’s everybody’s bar–you can get anything you want, really, from a fresh-squeezed orange juice to a fully loaded gin & tonic. It’s super incognito too–just a few passi from the gorgeous Fontana dell’Acqua Paola from the opening scene of Paolo Sorrentino’s The Great Beauty.

Basically, the Bar Gianicolo is just the balance for all the Stendhal syndrome-inducing scenery all around, reminding you that Rome is also a chill and low-key city, too.

Caffè Sospeso, Pigneto

This cozy nook in the hip Pigneto neighborhood is the place to slip in for a glass of bubbles or a good Negroni. Its size makes it unassuming, but don’t judge a book by its cover–it’s one of the city’s most beloved wine bars. It’s also a fabulous excuse to explore Pigneto, full of food spots and local watering holes to explore.

There’s nothing like lingering at Caffè Sospeso on a warm summer evening–sipping an easy calice di vino and snacking on taralli before a good dinner at one of the neighborhood’s easy-going trattorias. My rec? Dar Parucca, where Roman classics get extra Roman, with organic and local ingredients.

The post Guide to the 5 Best Bars in Rome appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is Kahlúa Dunkin’ Caramel Swirl Cream Liqueur on the rocks.

Kahlúa, the No. 1 coffee liqueur, has partnered with Dunkin’ to launch Kahlúa Dunkin’ Caramel Swirl Cream Liqueur. This marks Kahlúa’s biggest move into cream liqueurs and Dunkin’s first-ever entry into the category.

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

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

To craft a creamy, dreamy drink, simply serve Kahlúa Dunkin’ Caramel Swirl Cream Liqueur neat, chilled, or over ice and try it paired with a Dunkin’ MUNCHKINS® Donut Hole Treat garnish.

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

The post Kahlúa Dunkin’ Caramel Swirl Cream Liqueur appeared first on Chilled Magazine.

Source: Mixology News

What a night in Vegas to kick off The Coramino Cup Semi-Finals!

Photos by Michael Arinze

A massive thank you to all the bartenders who brought the heat, creativity, and energy behind the bar—you made this kickoff unforgettable.

This time what happened in Vegas is not staying in Vegas… because there are 3 incredible West Coast semifinalists heading to Los Angeles to compete in The 3rd Annual Coramino Cup.

Joewell McKenzie – Orchard City Kitchen, San Jose, CA

Joseluis Barajas – La Diosa Cantina, Las Vegas, NV

Keith Walker – SoHo House, North Hollywood, CA

The Vegas bartending community showed up big—over 80 guests packed the room and kept the vibe electric all night. The Gran Coramino cocktails flowed making it a perfect night for tequila lovers.

Special thanks to our Vegas host, last year’s champ Bud Shaw and to the three amazing judges, longtime bartenders Alex Velez, Marcus Conui, and Chris Militello who brought their expertise and energy to the table.

An unforgettable start to the 3rd Annual Coramino Cup. We can’t wait for the East Coast Semi-Finals happening next week—stay tuned!

For more information visit The Coramino Cup.

The post 3 West Coast Semi-Finalists Announced at the 3rd Annual Coramino Cup Semi-Finals in Vegas! appeared first on Chilled Magazine.

Source: Mixology News

Let’s be real: There’s nothing like a hotel bar.

It’s one of the few places where you can feel at home and away from home at the same time, whether you’re a hotel guest or live right down the street. Between the people-watching and fabulous bar programs, hotel bars always serve, especially when they’re in the birthplace of the best bar things: Italy.

I’ve sipped one too many martinis at bars all over Italy to ensure you will have an excellent experience. Let’s explore the best hotel bars to bookmark for your next Italian vacation.

The Bar – The Aman, Venice

Listen, there’s nothing cute about falling into a canal after a couple of martinis. Fortunately, Venice has The Aman, with a swanky hotel bar that will make you feel like a 16th-century duchess. The cocktail program also meets that expectation with a dazzling slew of beverages that change seasonally, reflecting Venice’s superb beverage history. Sure, you could opt for a Venetian spritz – but this is the place to feel snazzy. Ask the bartender to whip something up for you special, like the queen you are.

Bulgari Hotel Milano

The bar at Bulgari is no doubt a stand-out. You could sit and linger here for hours seduced by black marble and people-watching. The bar’s design is a smart intersection between sophisticated and cozy, making every personality feel at home. It’s the ideal place to stop after a long walk around Milano, A/K/A in and out of the city’s incredible shops. The hotel is strategically located right in Brera, Milan’s iconic fashion district. Note: we aren’t responsible for the purchases made after a few Negroni at this dazzling locale.

Bar Tridente – Hotel Poseidon, Positano

This family-run boutique hotel is home to one of the best terraces on the Amalfi Coast. It’s spacious and wide, allowing you to really take in the beauty that is Positano. Everything they do is with care, love, and detail – especially at their bar, which is perhaps Positano’s best-kept secret.

Their expert barmen – run by the mighty and proud Neapolitan Gianluca – will make you the drink of your dreams. You can opt for the Limoncello spritz made with local liquor, though their expertise will really lend a little magia to any cocktail you desire. And don’t get me started on their aperitivo snacks; all made with love. You will be spoiled with the best treats from fried mozzarella to local olives while you gaze at the never-ending cliff sides of the coast, dazzling like diamonds under the moonlight.

Hotel de Russie’s Stravinskij Bar – Rome

This may be Rome’s most famous hotel bar, but for a reason. Stravinskij Bar is a trendsetter, an icon – one who preserves its quality and finesse through a season of its life. Rome’s best bartenders were born here, with some going on to open their own places – spreading the love of mixology throughout the Eternal City.

But you aren’t here just for the bar – you also want the vibes too. Stravinskjj Bar is located in the beautiful Hotel de Russie, two steps from Piazza del Popolo, A/K/A the main shopping drag of Rome’s crowded center. But what makes Stravinskij Bar so great is that it’s a true escape from all that tourist madness on the cobblestones. Located in the internal courtyard of the hotel, this bar is your safe place to relax and sip one major martini. Stravinskij Bar is famous for its curated list of martini cocktails. On pretty days, you can also sit outside in the hotel’s elegant courtyard, fit for more than a King – let’s say Roman emperor, shall we?

La Palma Beach Club – Capri

The ultimate Italian summer dream bar, La Palma Beach Club is Hotel La Palma’s newest gem, and an ethereal way to dine seaside. In Italy, a beach club or beach bar is the total package experience. Rent your chairs then snag your table to dine as you overlook the sparkly Mediterranean. Here, the wine list will send your tastebuds into utter bliss, exploring the beauty of Capri and the Amalfi Coast. But the food is what really takes the cake. With a menu designed by legendary Michelin-starred chef Gennaro Esposito, you’re in good hands, especially if he makes an appearance. Anything he touches turns to edible gold.

The Atrium Bar – Four Seasons Florence

Stepping into The Atrium Bar is like stepping into a fairytale. From the sculptures to the paintings, you feel as if you’re having an intimate aperitivo in the Uffizi Gallery. It’s quite close – the Four Seasons used to be Palazzo della Gherardesca – a Renaissance palace and convent. Here, the hospitality is Medici level with service flowing as seamlessly as Michelangelo sculpting the David.

During the warmer months, The Atrium Bar experience extends outside into the Four Season’s grandiose blockwide courtyard, or shall I say, gardens (you’re still in a palace, remember?). There’s no better treat than sipping one of the Atrium’s signature cocktails under the sun, in the cocoon of flowers, perfectly cut shrubbery, and all the Italian words dancing around your ears.

The post The 6 Best Hotel Bars for your Next Italian Vacation appeared first on Chilled Magazine.

Source: Mixology News

Served at Bayonet in Birmingham, AL, the Espresso Patronum looks like vodka but drinks like your boldest espresso martini.

Photos by Andrew Lee

Instead of the usual dark, heavy appearance, this crystal-clear cocktail feels crisp and refined. Its “invisible” look comes from Wheatley Vodka fat-washed with Non-Fiction Coffee—a method that extracts deep coffee flavor while stripping away bitterness and sediment. The result is all the rich, familiar notes of an espresso martini, minus the sugary weight, making it a perfect pick for anyone who prefers their cocktails on the cleaner side. Finished with just a touch of simple syrup, the Espresso Patronum is sleek, intriguing, and a little magical. We caught up with Dylan Lunsford, Bar Director at Bayonet, to learn more about the cocktail that’s basically wearing an invisibility cloak (any Harry Potter fans?!).

What inspired you to reimagine the espresso martini into a crystal-clear version?

The inspiration for this cocktail truly started the day I was asked to join the opening team at Bayonet. I’ve looked up to Chef Rob for years and always admired what that team has been able to accomplish at Helen. I jumped in headfirst in an attempt to prove that I belonged with them at Bayonet. The kitchen was taking such a unique approach to the food it only made sense to do the same with our cocktail menu. Espresso Martinis are still very popular in Birmingham. I knew it would be a drink people used to measure us against other spots in town. So, it had to be good, but more importantly I wanted it to be different than any other one in town. I figured what better way to stand out than completely changing the color and giving guests something they hadn’t even thought was an option. 
 

Can you walk us through the process of fat-washing Wheatley Vodka with Non-Fiction Coffee?

We start with fresh ground dark roast Non-Fiction Coffee (a local roaster) mixed with a blend of sunflower and coconut oils. That gets mixed together really well, then is vacuum sealed. That same vacuum sealer has an infusion cycle, that uses alternating vacuum and pressure to rapidly infuse the oil. We run a handful of cycles to make sure there’s a concentrated coffee flavor in the oil. That infused oil then gets triple filtered to remove as much of the coffee grounds as possible. Once we have the oil filtered, we blend in the Wheatley Vodka, this mix also gets vacuum sealed and runs through the same infusion cycle. Once fully infused, we transfer it into a Cambro and place it in the freezer overnight. That allows the oil to solidify and separate from the vodka. The oil puck gets removed and the vodka is filtered to remove any small bits of oil, leaving us with coffee flavor vodka.
 

How do guests react when they first see the Espresso Patronum?

Most guests are taken back at first, a fair amount of them are confused and think that we have brought them the wrong cocktail. It definitely evokes a lot of intrigue and questions. The phone cameras come out and some giddiness follows. That gives way to excitement and guests become eager to try something new.
 

The name of the cocktail is fun and playful. How did that come about?

I enjoy using puns and pop culture references in cocktail names. My girlfriend and I were sitting at the dinner table one night early on in the R&D process when she brought up the idea of using a Harry Potter spell as the name. We started googling spell names and stumbled on ‘Expecto Patronum’, changing ‘Expecto’ to ‘Espresso’ seemed like a no brainer. I still wanted the name to make sense though, so I read up on what the spell was cast for. A Patronas is a protection charm that can take the shape of an animal, typically an animal that the caster has the most affinity for, it all clicked. Espresso Martini fans are fans through and through, it’s often their favorite cocktail. It was a perfect fit, and the name was set right there.
 

How does this cocktail reflect Bayonet’s overall approach to cocktails and hospitality?

Bayonet is driven by innovation and creativity, using advanced techniques to craft a dynamic dining experience. This cocktail does all of that in one swoop. It’s polished, vibrant, and edgy. It pushes guests’ idea of what an Espresso Martini can be and provides something unique and unexpected that they can only get at Bayonet.
 

If someone wanted to try creating a version of this at home, what tips would you give them?

Make sure you pick a neutral oil without much of its own flavor. Also, pick a high quality dark roast coffee with a course grind. Don’t over-infuse, the coffee oil can get bitter quick if you push it too far. Most importantly, be patient with the filtering process. Filtering takes the most time of any step in the process. Start with a course filter and work your way down to one that is finer. Take some time and let the oil do its thing.

The post Behind the Espresso Patronum Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Hidden away in a nondescript part of starry Los Angeles lies one of the city’s buzziest hideaways.

The Soho Warehouse, the hotel offshoot of the ultra-exclusive membership-only Soho House, opened in 2019 and is building a reputation based on the brand’s penchant for high-end, all-inclusive hospitality from an exciting F&B program to its eye-popping member spaces and a souped-up minibar. Here’s what it’s like inside the trendy space.

A hotel anyone can book: Typically, the Soho House is strictly members only— but, this location serves as a hotel where anybody can reserve a room. As a result, you’re given access to the property’s range of spaces, including a picture-perfect rooftop bar and pool.

Sophisticated cocktails: As you’re gazing out onto the city skyline, order up one of the property’s inspired cocktails. One highlight is the adventurously-named mezcal-tequila concoction Junglebird Revisited. Made with Rosaluna Mezcal and Cazadores Reposado, the drink also includes Martini bitters, pineapple and lime juice, as well as a coconut wash. If you’re feeling a different kind of punch, ask for a Purple Monkey, which consists of Monkey 47 gin, along with Creme de Violette, lime and mint.

Non-alcoholic choices aplenty: Proving that their spirit-less concoctions are just as inspired as the strong stuff, the Warehouse partnered with non-alcoholic spirit brand Pentire for a range of drinks. That includes the Seward, served with either tonic or soda and made with sea rosemary, woodruff, pink grapefruit and wild seaweed.

A minibar worth staying in for: Underneath their unique wicker chandeliers, the 48 guestrooms here offer luxurious amenities, the highlight of which a souped-up mini-bar, which is anything but mini. Boasting bottles of everything from Johnnie Walker to AMASS gin and vodka, as well as Bacardi, guests can whip up a drink using a full range of cocktail attire at their disposal. That includes pairs of wine, rocks and martini glassware, as well as shot glasses and shakers. In need of an orange, lemon or lime? Yep, you’re given those too, complete with knives and a cutting board.

A focus on local brews: Aside from Peroni, the beers that flow here are local. That includes a wheat brew courtesy Eagle Rock Brewery (named after the city’s eponymous community) and an IPA courtesy Crown and Hopps (hailing from nearby Inglewood).

Party the night away: Soho Warehouse has a revolving calendar of parties and events, with a regular line out the door to prove it.

A hidden history: The building the Warehouse calls home was built in 1917 and was an industrial warehouse, followed by a recording studio.

Sweat out your cocktails the next day in the sauna: Open to hotel guests, the property’s expansive health club includes a multi-level gym, fountains for both chilled and room temperature water, as well as a steam-room and wood-paneled sauna.

The post Secrets of LA’s Exclusive Soho Warehouse appeared first on Chilled Magazine.

Source: Mixology News

Flor de Caña Rum is proud to announce the United States winner of the Sustainable Cocktail Challenge.

After the Sustainable Cocktail Challenge semifinal round in Miami, Alexis Ortega of Philadelphia, has earned the coveted spot to represent the United States on the global stage. Alexis will travel to Nicaragua to compete in the Global Finals, showcasing not only incredible mixology skills but also a passion for sustainability in bartending. Ortega is invited to compete in Flor de Cana Sustainable Cocktail Challenge—Road to las Isletas Global Final in Nicaragua, February 2026—for a chance to win $10,000!

Congratulations to all the semi-finalist bartenders and to Alexis Ortega!

Stay tuned as Alexis brings creativity, craftsmanship, and a commitment to eco-conscious cocktails to the world’s top stage.

Visit the Sustainable Cocktail Challenge website at www.flordecanachallenge.com

#FlorDeCana #SustainableCocktailChallenge #BartendersForChange

The post Chilled’s Sustainable Cocktail Challenge Sponsored by Flor de Caña Rum, U.S. Winner Announced! appeared first on Chilled Magazine.

Source: Mixology News

Surrounded by the glistening snow-capped peaks of Colorado’s Rocky Mountains, Breckenridge Distillery is the highest distillery in the world.

This year, its award-winning family of whiskey, gin and vodka has gained a new member with the launch of the mushroom-infused Mountain Shot, which hearkens to the lore of the region’s lush forests and ski culture.

Though known for its high-rye mash American-style whiskey blends and as a ten times “Best American Blended” winner at the World Whiskies Awards, Breckenridge fashions itself as an industry disruptor that doesn’t shy away from letting its hair down.

“We are not a shot company, we are high end, and we produce products with elegant flavors,” says Bryan Nolt, Breckenridge Distillery Founder.

“So why not be disruptive?” Enter Mountain Shot, infused with maitake mushrooms (commonly referred to as Hen of the Woods), channeling nature and good times.

The backstory marries Breckenridge’s cheeky humor with the sense of mountain hospitality. As legend has it, a mountain gnome acting as the guardian of the forest welcomed a group of weary travelers into his home and served them an enchanted elixir. The room transformed in the spirit of celebration and the visitors came to realize the value of the connections they made on their journey. They departed transformed by the gnome’s generous welcome.

The spirit of celebration felt by the travelers has long been associated with maitake mushrooms, which in Japan are known as the “dancing mushroom,” since people would dance with joy upon finding them. In addition to bringing joy, maitake mushrooms are rich in minerals and antioxidants and purported to possess a wide range of health benefits.

“The maitake mushroom flavor is extracted from mushrooms soaked in the spirit prior to blending and carefully added for a pleasant earthiness that completes the transition from chocolate to mint in the flavor and enhances the finish,” says Breckenridge Distillery Master Distiller Hans Stafsholt.

Additions of all-natural mint and milk chocolate flavors balance the palate in the final product, bringing a satisfyingly distinctive mouthfeel.

Mountain Shot is available with either a whiskey base at 34.5% ABV or a malt base at 15% ABV in a convenient 100 milliliter pouch. Shoppers can also find the whiskey-based Mountain Shot in a 750ml bottle at liquor stores for purchase. The malt base allows for a much wider distribution including in convenience stores and the pouch gives customers a unique experience. “Think applesauce pouch but for 21+,” says Jessie Unruh, Director of Marketing for Breckenridge Distillery.

“They are meant to be a grab and go beverage, and that is exactly what we are giving the customer. A fun way to consume and more places to find it.”

Guests can enjoy Mountain Shot either in a traditional Glencairn style glass for sipping or simply as a delicious shot. As a shot, the chocolate and mint shine through with undertones of mushroom, while savoring in a Glencairn lets the maitake shine through on the nose and palate.

Born of mountain lore and the spirit of apres-ski culture, Mountain Shot offers a warming new option whether you’re hitting the slopes or sharing good times with close friends and family.

The post Good Times: Breckenridge Distillery introduces Mountain Shot Whiskey appeared first on Chilled Magazine.

Source: Mixology News

When it comes to versatile spirits, it’s difficult to beat the appeal of a well-made rum.

Whether it’s white rum, gold rum, dark rum, spiced rum, or even Agricole rhum, there are many uses for rum. You can drink it neat, on the rocks, or mixed into your favorite cocktail. This includes iconic classic cocktails like the Mojito, Daiquiri, Cuba libre, and the Dark ‘N’ Stormy. And while we could spend all day writing about the various rum varieties and their uses, today it’s dark rum’s turn.

Instead of being proofed and added right to the bottle (or gently aged), dark rum is matured in charred oak barrels for months and even years. The result is an amber to caramel-hued spirit with aromas and flavors of molasses, toffee, brown sugar, charred wood, vanilla, and gentle spices. Great for mixing and sipping neat or on the rocks, everyone should have a few bottles of dark rum on their home cart.

Fear not, we won’t make you find these aged gems yourself. We did the work for you. The best part? There are countless noteworthy dark rums available for less than $100. Keep scrolling to see some of our bartenders favorites.

Appleton Estate 8 Year

A Jamaican workhorse praised by bartenders for its versatility. It delivers honey, vanilla, oaky wood, island spices, and candied orange peel—great for sipping or mixing.

Flor de Caña 18 Year Centenario

A bartender’s favorite for its whiskey-like body without the burn. Expect candied nuts, vanilla, oak, toffee, and subtle spice—a luxurious pour under $70.

Rhum Barbancourt 5-Star

Made from sugarcane juice, this Haitian agricole rum offers crisp, grassy, tart, and vanilla-rich flavors. A go-to recommendation for its balance and mixability.

Santa Teresa 1796

This Venezuelan solera-aged rum brings complexity to cocktails—vanilla, caramel, dried fruits, toffee, and light spice make it a rich, smooth standout.

Diplomático Reserva

Balanced, smooth, and complex. Bartenders love its baked banana-forward palate, rich layering, and cocktail adaptability.

The Real McCoy 12 Year

This award-winning blended rum, named for famous Prohibition-era rum runner Bill McCoy, was matured for twelve full years. The result is a complex, bargain-priced rum with notes of candied orange peels, pipe tobacco, caramel, chocolate, and gentle spices. It finishes with a mix of butterscotch and wintry spices.

Ron Zacapa No. 23 Centenario

This iconic rum got its name because it’s a mix of rums matured between 6 and 23 years using the solera aging process. The barrels it spends time in are American whiskey, sherry, and Pedro Ximénez casks. This creates a complex, memorable sipping rum with notes of dried fruits, vanilla beans, toffee, cinnamon candy, pipe tobacco, and oaky wood.

Rhum Clement XO

Made traditionally with a base of sugarcane juice instead of molasses, it was matured for a minimum of six years in ex-bourbon barrels. The result is a rich, sippable, mixable rum with notes of dried fruits, brown sugar, vanilla beans, oak, ginger, chocolate, and island spices. It’s a notable bottle that deserves a permanent spot on your home bar or bar cart.

Brugal 1888

When it comes to bargain-priced dark rums, it’s hard to beat the appeal of Brugal 1888. Also known as Brugal 1888 Doblemente Añejado, it was double-matured in a combination of ex-bourbon and sherry casks. This creates an iconic, flavorful rum with hints of sticky toffee pudding, vanilla beans, chocolate, charred oak, and gentle spices.

Mount Gay Black Barrel

A Barbados beauty finished in heavily charred ex-bourbon barrels. Look for toffee, dried fruits, ginger candy, and spice—a textured, complex pour.

Bonus Pick: El Dorado 12 Year

If you’ve never had any expressions from El Dorado, you’re missing out. A good start is its 12-year-old expression. Matured for 12 years in charred oak barrels, it’s known for its aromas and flavors of brown sugar, vanilla beans, island spices, charred wood, and honey.

The post The 10 Best Dark Rums Under $100 According to Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Have you ever considered how ice may impact a cocktail? You may be thinking, “It’s just ice,” but Leonard Brown, Cocktail Mixologist & Bartender at Brass Tack, will tell you otherwise.

With years of experience in the art of mixology, Leonard understands the crucial role that ice selection plays in crafting the perfect cocktail experience. He explains that high-quality, professionally made ice enhances both flavor and presentation, much like using premium ingredients. “’Local ice’ versus ‘ice professionally done’ is like the difference between a high-quality gin and tonic featuring tonic from a gun, versus one of Fever Tree’s delicious tonics (spoken from personal experience).

The difference is NOT negligible. If you’re a traveler, you know water comes in all shades of “flavor” and quality. In Chicago, although we’re blessed to have a huge water supply literally blocks from where I pour drinks, making ice for handcrafted cocktails from that same water could potentially degrade the cocktails flavor, adding subtle unintended nuance.”

Bartenders should consider certain factors when selecting the shape and size of ice for a specific cocktail, according to Leonard:

“The first thing that comes to mind is whether the cocktail contains flavor enhancers like bitters, i.e., Old-Fashioneds, Manhattans, etc. Those flavor enhancers are delicate and could potentially wilt quickly when using smaller cubes; they melt quicker, diluting the cocktail way too fast. Also, it matters if the cocktail is a high-proof, slow-sipper. High proof cocktails benefit from larger cubes that slow melt, maintaining the integrity of the cocktail from the first to the last sip. For those cocktails, a Quari cube or globe are my go-to!”

Leonard elaborates that because cocktails come in an endless variety of colors and viscosities, enriching agents like fruit purées, egg whites, and colored liquors that have deep hues make large format cubes perfect for presentation.

“A large cube allows those enhancements to shine. Because the cube is completely clear, the color really pops! An added feature for the square cube is when using a professional brand to brand the cube…talk about sexy-ing up a cocktail!”

At the Waldorf Astoria Chicago, where Brass Tack is located, the bar program emphasizes creativity and personalization, offering guests exceptional spirits and unique surprises. “We often get complimented by our guests about our spirits selection. There’s more beauty in that than I could elucidate in a single article, but I will say that it lends itself to nearly limitless creativity. Although we have a well-balanced cocktail menu, each mixologist at Brass Tack and Bernard’s comes equipped with years of cocktailing expertise and their own personal lexicon of cocktail favorites. Just ask!”

Leonard’s favorite cocktails, especially those featuring bourbon or whiskey, benefit significantly from the right ice choice, ensuring the full flavor is enjoyed without excessive dilution. He also highlights innovations like small format cubes and crushed ice machines that enhance the bar’s offerings, making every drink a special experience.

“The Waldorf features a mind-blowing crushed ice machine…that’s right, a machine that produces crushed ice! Before I became part of the team, I had no idea such an animal even existed. It is a total rockstar for mules, spritzes, or other outrageous (super pretty) Collins cocktails. It also came in super handy for last year’s crazy-delicious Christmas cocktails!”

With that, Leonard envisions a future where ice is a central part of the cocktail crafting process, adding to the artistry and enjoyment of mixology. “For boutique cocktail joints where mixologists have time to more patiently craft couture libations, I can envision a creative trend which showcases the whole cocktail process from start to finish.”

In dreams, creativity comes…at least, that’s where my cocktail ideas seem to germinate. So, now that we’ve opened this whole Pandora’s box of ice-versation, who knows what dreams we may see turned into beautifully crafted cocktail reality, where ice isn’t just an afterthought. Add to this, that the summer is upon us? I’m excited too!”

The post Bartender Leonard Brown on Elevating Cocktails with Ice at Brass Tack appeared first on Chilled Magazine.

Source: Mixology News