Mixology News

Country music superstar Dierks Bentley and his award-winning whiskey brand, ROW 94, are celebrating Bourbon Heritage Month with two major milestones: the release of the bold new ROW 94 Full Proof Bourbon ($54.99/750ml) and the launch of an interactive Dierks Bentley hologram experience at Louisville Muhammad Ali International Airport (SDF).

Just one year after its debut, ROW 94 continues to make waves in the whiskey world with the introduction of ROW 94 Full Proof—a full-throttle, uncut expression bottled at 120 proof and aged a minimum of four years. Made from a mash bill of 70% Kentucky-grown corn, 21% rye, and 9% malted and row barley, the Full Proof release showcases the same authenticity and grit that define both country music and those who live its values.

Already a Gold medal winner at Fred Minnick’s 2025 Ascot Awards, the bourbon features notes of vanilla, fresh tobacco, and leather on the nose, opening into rich honey sweetness, black pepper, and smoky oak on the palate before finishing with toffee and dark chocolate.

“During the development of our ROW 94 bourbon, I tasted it at full proof – and I instantly knew we had something special,” says Bentley.

“There’s something raw and powerful about the uncut experience that really stuck with me. I love our flagship bourbon at 94 proof, but I’ve been looking forward to sharing this 120 proof expression with our fans ever since.”

The new expression was unveiled this week at historic Green River Distilling Co. in Owensboro, Kentucky—where ROW 94 is made in partnership with Lofted Custom Spirits—with a distillery tour, musical performance, and tasting of all three expressions in the lineup. ROW 94 Full Proof is available now nationwide and online at ROW94whiskey.com.

To mark both Bourbon Heritage Month and ROW 94’s one-year anniversary, Bentley is also bringing a first-of-its-kind experience to bourbon lovers and travelers alike. Starting September 12, visitors passing through Louisville Muhammad Ali International Airport can meet a life-sized Dierks Bentley hologram, which greets guests, shares the story of ROW 94, and points them toward exclusive signed bottles and limited offerings of ROW 94’s Broken Branches Bourbon at the airport’s Distillery District Marketplace, located post-security near Concourses A and B.

“We welcome ROW 94 and this unique Dierks Bentley experience to SDF,” said Dan Mann, Executive Director of the Louisville Regional Airport Authority, owner and operator of the airport.

“The addition of ROW 94, including the exclusive selection available in the terminal, is the perfect way for thousands of bourbon enthusiasts from around the globe and Dierks Bentley fans to start or end their visit enjoying our state’s signature spirit. SDF is proud to be the gateway to Bourbon Country and provide opportunities like this, showcasing why our airport offers a best-in-class experience to passengers.”

A press event to launch the hologram experience took place on September 12, with Bentley beaming in live from Nashville to chat with travelers and media. Guests enjoyed tastings, a signed guitar giveaway, and exclusive access to limited ROW 94 releases. Bourbon tastings will continue throughout September and October.

With both the Full Proof release and the airport activation, ROW 94 cements its reputation as a whiskey that blends authentic craftsmanship, bold innovation, and true country spirit.

About ROW 94 Whiskey

ROW 94 is a Kentucky Straight Bourbon Whiskey, launched in September 2024 by country music superstar Dierks Bentley and crafted with pride at the historic Green River Distilling Co. in Owensboro, Kentucky. ROW 94 uses Three Ingredients and The Truth, reflecting Dierks’ dream to create a bourbon that he and his fans can enjoy on the big nights and everyday gatherings, amplifying the country in us all. Subsequent bottlings include Broken Branches Bourbon, a limited release. Learn more about ROW 94 at ROW94whiskey.com.
 

About Dierks Bentley

Released on June 13, 2025, Dierks Bentley’s acclaimed 11th studio album, Broken Branches, is rooted in raw honesty and storytelling, embracing life’s outliers and underdogs with songs about resilience, change, and connection. Praised for its “distinctive and daring sound” (Esquire), the 11-track collection features a cross-generational lineup of collaborators—including John Anderson, Riley Green, Miranda Lambert and Stephen Wilson Jr.—and is a bold reaffirmation of Bentley’s heartfelt grit paired with standout musicianship.

After more than 20 years on country’s family tree, the multi-Platinum superstar’s current Top 30 “She Hates Me” is quickly climbing the charts following eight Number One albums, 22 Number One songs and over 9.5 billion global streams, plus 15 Grammy nominations and membership in the historic Grand Ole Opry.

Praised for delivering a live show that “blends hits, a genuine onstage ebullience that easily outpaces many of today’s newcomers, and intentional audience engagement” (Billboard), Bentley recently took his 30-city Broken Branches tour to amphitheaters across the country, including a stop at the iconic Madison Square Garden. He also recently launched the Broken Branches Fund, a multi-year initiative in partnership with Music Health Alliance to provide mental health support for the music industry’s creative and touring professionals.

Continuing the path built from the ground up, as an entrepreneur, he has four locations of the gastropub and live music venue “Dierks Bentley’s Whiskey Row” and has a Flag & Anthem lifestyle collection “Desert Son.” For more information on new music and upcoming tour dates, visit Dierks.com.

About Louisville Muhammad Ali International Airport (SDF)

Owned and operated by the Louisville Regional Airport Authority, the Louisville Muhammad Ali International Airport (SDF) is the state’s premier airport, serving more Kentuckians annually than any other airport in the Commonwealth. Eight commercial passenger airlines offer nonstop service to more than 35 nonstop destinations from Louisville. SDF is home to UPS Worldport, moving millions of tons of product each year, making it the 3rd busiest cargo airport in North America and 5th in the world. Aviation is an economic powerhouse for the region that generates $12.8 billion in economic impact every year. One in 8 jobs is generated by SDF and Bowman Field and their aviation partners. Visit www.FlyLouisville.com to learn more. 

The post Dierks Bentley Unveils ROW 94 Full Proof Bourbon and Hologram Experience at Louisville Airport appeared first on Chilled Magazine.

Source: Mixology News

Welcome to Chilled’s Spirit Review: The latest bottles, reviewed by the pros.

Kanáde Yuzu Liqueur (SRP: $32.99) infused with vibrant, aromatic Japanese yuzu, bringing a burst of citrus and creativity to your cocktails from the House of Suntory. Kanáde Yuzu Liqueur highlights authentic Japanese citrus via real yuzu and offered at 40% ABV, a level that gives it strength for cocktails.

Tasting Profile

• Nose: Sharp, zesty yuzu peel aroma up front; brighter citrus oils; a touch of bitterness (just enough to keep it interesting, not harsh).
• Palate: Juicy yuzu flavor—bright, citrusy, almost like biting into yuzu fruit—balanced with subtle herbal undertones and that bitter peel lingering beneath the sweetness. The texture is lighter than heavy syrupy liqueurs, with a clean mid-palate.
• Finish: Fresh and crisp; the bitterness of the peel lingers, but it ends clean. Leaves behind a citrus tang that makes you want another sip.

What Bartenders are Saying

“At 40%, this isn’t just a soda-level yuzu liqueur—it holds up in a shaken cocktail without getting lost behind spirit or citrus.” Bar manager, NYC

“The bitterness is its asset—not a flaw. It gives edge to what otherwise could be too sweet.” Cocktail lounge lead, San Francisco

“I made a Kanáde Yuzu Gimlet with lime and lemon, and the way this liqueur cuts through is surprising. It amplifies citrus instead of competing with it.” Bartender, Chicago

Strengths & Weaknesses

Strengths

• Versatile in cocktails: can brighten a sour, replace part of fresh citrus for consistency.
• Authenticity: you get real yuzu (peel, flesh, etc.), not just sweeteners or artificial flavor.
• ABV is strong enough to balance and play with, but not so strong that it overshadows.

Weaknesses

• Bitterness may be too much for folks expecting a mild, sweet citrus liqueur. Needs careful pairing (don’t over-sugar).
• Price point is a bit higher than many citrus-flavored liqueurs, so for casual or high-volume backbar use, cost vs yield needs consideration.
• Some cocktails may require adjustment of acidity or sweetness to avoid tasting “grapefruity”.

Best Uses

• Signature cocktails where you want citrus that’s more layered than bright lemon—e.g., Yuzu Martini, Gimlets, seasonal citrus flips.
• Highballs or spritzes when you want something uplifting and less sweet.
• As a splash in tiki or tropical riffs to add brightness and complexity.

The Spirit Review: Kanáde Yuzu is a solid addition behind the bar for bartenders looking for citrus with character—it’s not just about sweetness; it’s about citrus complexity. For those building creative menus, this liqueur opens up flavor possibilities. For guests, it can be a showpiece in the right drink. It’s not perfect in every setting, especially when sweeter liqueurs dominate, but when used wisely, it’s impressive.

Note: If there’s one flavor totally owning cocktails now, it’s yuzu. Bright, tangy, and just a little fancy, it’s popping up everywhere from cocktails to desserts, and bartenders are loving it.

The Spirit Review is Chilled’s monthly column spotlighting the latest bottles hitting the market, tasted and reviewed by our bartender influencers. Each feature delivers expert notes, honest feedback, and behind-the-bar insights so readers know exactly what’s worth sipping, mixing, and sharing. From fresh releases to standout classics, The Spirit Review keeps the industry tapped into what’s pouring now.

The post The Spirit Review: Kanade Yuzu Liqueur appeared first on Chilled Magazine.

Source: Mixology News

Piccadily Agro Industries Limited, makers of Indri, India’s best-selling single malt whisky and one of the fastest-growing globally, has announced its latest release: Indri Agneya.

The new expression, a lightly peated single malt, brings a bold new dimension to the category and will be available nationwide beginning October 1 (SRP: $80/750 ml). Notably, Indri Agneya is the only Indian single malt to have earned a Double Gold at the 2025 New York World Spirits Competition.

Derived from the Sanskrit word meaning “belonging to fire,” Agneya draws its distinctive character from maturation in both Sherry and Bourbon casks. The dual-cask aging lends layers of depth and complexity, evoking the elemental interplay of fire and wood. Crafted in the tranquil village of Indri in Haryana, the whisky offers an elegant yet assertive profile: rich with nutty and ripe fruit aromas, a smooth, rounded palate, and a gentle, lingering smokiness.

Distinct from Indri’s flagship Trini expression, Agneya aims to expand the spectrum of Indian single maltsbalancing innovation, craftsmanship, and sophistication in every sip.

“With Indri Agneya, we set out to push boundaries,” says Surrinder Kumar, Master Blender, Piccadily Agro Industries Limited.

“We wanted to explore the untapped space between the familiar and the unexpected. Agneya introduces a new conversation, a whisky that hints at smoke and spice, while still retaining the warmth and complexity that defines Indri’s house style. We’re incredibly proud to continue to elevate Indian single malts and secure India’s place on the global whisky map.”
 
“Indri Trini and Dru have been well received and have been a daily dram for many consumers; we hope that Agneya will be an exciting addition to this,” says Madhu Kanna, Head of International Business.

“While we feel humbled with the resounding success, acceptance, and love that Indri continues to receive not only in the USA but from all over the world, we have complete confidence that Agneya will continue on the same path.”

Agneya is matured in select American Oak casks that enhance its bold character. The indigenous six-row barley is gently kilned over peat smoke, resulting in a spirit with a whisper of smoke that enhances rather than dominates. This refined balance of peat, sweet malt, toasted oak, and spice makes Indri Agneya an inviting choice for those curious about smoky whiskies but not ready for the traditional style of Islay malts.

Indri Indian Single Malt and Camikara Rum from Piccadily Distilleries are imported by ImpEx Beverages in the U.S. (office@impexbev.com).

About Piccadily Agro Industries Limited (PAIL)

Piccadily Agro Industries Limited (PAIL) is a publicly listed company and operates primarily in two strategic business segments: Distillery and Sugar. Its manufacturing facility is located in Indri, Haryana, covers 168 acres and is equipped with advanced technology for producing a diverse range of products, including Malt, Extra Neutral Alcohol (ENA), Ethanol, and White Crystal Sugar.
 
Piccadily Agro Industries Limited has established itself as a key player in the alcoholic beverages industry, particularly renowned for its expertise in malt spirits. The company boasts a robust portfolio that includes premium expressions of Indri single malt whisky, blended malt whisky brands and Camikara, premium sugarcane juice aged rum.

In 2022, Piccadily Agro Industries Limited made a significant mark with the launch of Indri, its flagship single malt whisky brand, aimed at catering to discerning consumers who appreciate quality and craftsmanship in spirits. By focusing on premiumization strategies and leveraging its technical capabilities, the company has successfully positioned itself as a leader in the Indian single malt whisky market by becoming the fastest-growing single malt globally in 2025 according to The International Wine & Spirits Record (IWSR).

Website: www.piccadily.com

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Source: Mixology News

Casa Lotos Sotol had plenty to celebrate this October, from a standout showing at the inaugural Sotol Week New York (October 6–12) to earning top honors at the 2025 Chilled Spirits Awards.

Photos by Evelyn Freja

The weeklong celebration of Mexico’s wild spirit kicked off with Casa Lotos’ exclusive “desert to glass” distillation demonstration at the Consulate General of Mexico in New York, led by fourth-generation sotolero Gerardo Ruelas. Guests witnessed the full distillation process and learned how Casa Lotos’ innovative solar-powered still and oven bring out the purest expression of the sotol plant and its desert terroir.

Throughout the week, Casa Lotos was featured on cocktail menus at some of New York’s most notable bars and restaurants, including SuperBueno, Dante, Saga, Wall Street Hotel, Cosme, Toloache, El Fish, and more. The brand also hosted an influencer dinner at Cuerno, Midtown’s new Mexican steakhouse, where real sotol plants were shipped in to create an immersive experience celebrating the heritage and craftsmanship behind the spirit.

Founded by José María “Chema” Dondé Rangel, creator of Panorama Mezcal and Puebla York Week, Sotol Week NY was designed to spotlight sotol as “the next big drink,” featuring over 70 participating venues.

The program included:

• Distillation Demonstrations with master sotoleros like Gerardo Ruelas, highlighting terroir, climate, and solar-powered production.
• Expert-Led Master Classes & Panels exploring sotol’s history, sustainability, and distillation techniques.
• Signature Cocktail Specials showcasing sotol’s versatility through inventive drink menus.
• Culinary Pairings crafted by acclaimed chefs, designed to complement sotol’s earthy, herbal character.
• Community Events including pop-up tastings, cultural collaborations, and live music.

The festivities concluded with a citywide industry tasting featuring multiple sotol brands, giving bartenders, buyers, and enthusiasts the chance to explore the category firsthand.

Adding to the celebration, Casa Lotos Sotol earned a Platinum Medal and multiple Emblems of Excellence at the 2025 Chilled Spirits Awards—a prestigious recognition that honors craft, innovation, and quality across the global spirits landscape. Judges awarded Casa Lotos Sotol Blanco 95 points, calling it “an impressive experience” and praising its “crystal-clear distillation, notably smooth finish, and subtle spice that adds complexity and intrigue to each sip.”

In addition to its Platinum and Double Gold honors, Casa Lotos was recognized in several categories, including Artisanal Brand, Breakout Brand, Sustainable Brand, Innovative Brand, Woman-Owned Brand, Timeless Brand, and Creative Bottle Design.

Blending a century of distilling expertise with sustainable harvesting, solar technology, eco-friendly packaging, and a deep respect for the land, Casa Lotos continues to redefine what modern Mexican spirits can be—proving that sotol’s future is just as bright as its past.

To learn more, visit www.casalotos.com and follow the brand on Instagram.

 

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About Casa Lotos

Casa Lotos is 100% pure sotol, a wild native plant of Chihuahua, Mexico. The distilled heart of the ancient sotol plant yields a spirit as singular and wild as the unspoiled desert it calls home. Production of Casa Lotos is overseen by fourth-generation sotolero, combining decades of knowledge with sustainable harvesting practices free of pesticides, powered by solar technology and with profound respect for the land. The result is a fresh, smooth spirit perfect for craft cocktails or sipping on the rocks.

The post Casa Lotos Sotol Shines During Sotol Week NY appeared first on Chilled Magazine.

Source: Mixology News

Hochstadter’s Slow & Low—the brand credited with reviving America’s original bottled cocktail, Rock & Rye—has unveiled two new additions to its award-winning lineup: the Slow & Low Cherry Old-Fashioned and Slow & Low Maple Old-Fashioned.

Staying true to its mission of blending craftsmanship with convenience, Slow & Low partnered with industry icons Luxardo and Crown Maple to bring these innovative flavors to life. Cherry and Maple are now available to order online in 750-milliliter bottles, with 100-milliliter cans and 375-milliliter bottles launching later this year.

These new releases join Slow & Low’s acclaimed range, including the Proper Old-Fashioned, Coffee Old-Fashioned (crafted with Intelligentsia Coffee), and 6-Year 100-Proof Old-Fashioned—each earning Double Gold honors at the San Francisco World Spirits (Ready-to-Drink) Competition in 2025, 2022, and 2023, respectively.

With roots dating back to the 19th century, Slow & Low continues to push boundaries in the craft RTD space, pioneering innovations such as the first 100-milliliter canned Old-Fashioned in 2016—and maintaining its status as a true lifestyle brand within the whiskey category.

“These new expressions represent the evolution of what we’ve been building since day one — a house of proper old-fashioneds that honors tradition while elevating the cocktail experience,” said Chad Solomon, director of innovation for The Cooper Spirits Co.

“By collaborating with masters like Luxardo and Crown Maple, we overdeliver in proof, balance, taste, and quality of ingredients. These best-in-class collaborations enable us to explore flavors that feel both familiar and fresh, maintaining the bartender-quality and consistency that defines our portfolio.”

The Slow & Low Cherry Old-Fashioned (SRP: $29.99/750ml; $15.99/375ml; $19.99/100ml 4-pack; ABV: 40%) is crafted with Luxardo’s Sangue Morlacco Cherry Liqueur, offering a vibrant twist on the classic Old-Fashioned. It opens with black cherry jam, marzipan, and orange zest, leading to a bold palate of tart cherry, cola, vanilla, cinnamon, star anise, and orange peel, finishing cleanly with a rye spice dry-down.

“Collaborating with Slow & Low on the Cherry Old-Fashioned has been a natural partnership rooted in our shared commitment to authenticity,” said Matteo Luxardo, CEO of Luxardo.

“Our liqueur brings over 200 years of Italian tradition to this innovative expression, bridging Old World heritage with New World ingenuity.”

The Slow & Low Maple Old-Fashioned (SRP: $29.99/750ml; $15.99/375ml; $19.99/100ml 4-pack; ABV: 40%) features Crown Maple’s organic maple syrup, balancing warm sweetness with Slow & Low’s rye backbone. It offers aromas of orange citrus and maple, followed by notes of crème brûlée, molasses, and spice, finishing with vanilla and oak.

“Partnering with Slow & Low showcases the select quality of Crown Maple organic maple syrup, adding depth and complexity to this cocktail experience,” said Mike Cobb, CEO of Crown Maple.

“Our syrup enhances the whiskey’s character, representing artisan craftsmanship at its finest.”

“We’ve always viewed Slow & Low as a way to respect tradition while redefining the classic cocktail experience,” said Katie Cooper, president and co-founder of The Cooper Spirits Co.

“With Cherry and Maple, we focused on balance, depth, and real ingredients; collaborating with Luxardo and Crown Maple gave us the tools to do that right. These new releases are bold but rooted in what makes the Old-Fashioned timeless.”

Versatile and bar-ready, both expressions suit everything from lively gatherings to a quiet pour over ice. As the self-proclaimed House of the Proper Old-Fashioned, Slow & Low continues to deliver quality, consistency, and convenience for drinkers and industry professionals alike.

About Slow & Low: A pioneer in the ready-to-drink space, Slow & Low was first conceptualized by late third-generation distiller Rob Cooper in 2010, paying homage to America’s original bottled cocktail. Slow & Low Proper Rye Old-Fashioned is a modern reimagining of Hochstadter’s historic recipe, combining straight rye, rock candy, honey, bitters, and navel orange peel to create a full-strength serve. Union crafted at the United States’ oldest distillery in New Jersey, Slow & Low is committed to honoring the makers, disruptors, and innovators. It is available as four bottled and canned expressions: Proper Old-Fashioned, Coffee Old-Fashioned, Cherry Old-Fashioned, Maple Old-Fashioned, and a bottled 100-Proof 6-Year Old-Fashioned. For more information, visit www.drinkslowandlow.com and follow @drinkslowandlow on Instagram.

About Cooper Spirits Co.: Founded in 2006 by Katie Cooper and the late Robert J. Cooper, Cooper Spirits Co. is an independent producer of innovative, integrity-driven spirits. The company introduced St-Germain, an artisanal French liqueur, and now produces a portfolio including Slow & Low and Lock, Stock & Barrel, one of the world’s finest straight rye whiskeys. For more information, visit www.cooperspirits.com.

About Luxardo: Luxardo® is Italy’s premier liqueur producer, creating essential ingredients for cocktails since 1821. Luxardo cultivates exclusive Marasca Cherry trees, producing the renowned Sangue Morlacco Cherry Liqueur. For more details, visit www.hotalingandco.com/brand/luxardo.

About Crown Maple: Crown Maple®, founded by Robb & Lydia Turner in 2010, is known for its exceptional organic maple syrup. Based in New York’s Hudson Valley, Crown Maple has quickly become one of the largest maple syrup producers in the U.S., offering products that enhance both sweet and savory dishes. Learn more at www.CrownMaple.com.

The post Hochstadter’s Slow & Low Expands Lineup with Cherry and Maple Old-Fashioneds appeared first on Chilled Magazine.

Source: Mixology News

In a generation that values authenticity and low ABV, sometimes the most authentic move is embracing timeless sophistication, with a dash of fabulous fictional reality.

Imagine: one sip and you’re suddenly strolling down the idyllic streets of Paris, with a little poodle – or a lover – by your side. In a fabulous outfit. Some say it’s TikTok perfect. We say it’s what the latest generation of drinkers wants.

Gen Z drinking habits are rewriting the playbook faster than most brands can keep up. While the spirits industry scrambles to decode what 21-year-olds actually want in their glasses, Chamère may be quietly cracking their code.

The Emily in Paris tie-in might seem like obvious product placement but dig deeper and you’ll find something fascinating happening. Chamère is tapping into a genuine cultural shift where young consumers now sip on a story rather than a random hard seltzer, especially if it makes them look good doing it.

Chamère cleverly navigates the already crowded hard seltzer space by stepping out of reality. AKA, it’s entirely fictional. Sure, the Kir Royale has reigned as a classic celebratory cocktail in France for over a century. But Chamère wasn’t born until Emily pitched the RTD version of a Kir Royale to Camille’s champagne-producing parents in season 3 of Emily in Paris.

From a categoric perspective, Chamère brilliantly straddles multiple trends. The premiumization play is obvious – positioning above standard RTDs with wine-based sophistication. But they’re also riding the aperitif wave that’s been building steam since spritz culture exploded. The 250 ml format hits that sweet serving size spot that health-conscious young drinkers appreciate.

But above all, it aligns with Gen-Z drinkers who are Instagram-native, TikTok-fluent, and obsessed with European lifestyle content. Chamère becomes their entry point to French café culture without the intimidation factor of walking into a wine bar and mispronouncing crème de cassis.

The brand’s distribution strategy speaks to the generation, too. Champagne-style bottles for special occasions, cans for portability, and duty-free exclusives for the content creator generation – each format speaks to different consumption moments while maintaining brand cohesion.

Chamère also succeeds because it doesn’t pander. No neon colors, no extreme flavors, no trendy messaging. Just traditional French elegance packaged for 21st-century convenience.

For bartenders, Chamère screams ease and opportunity. This RTD cocktail is an excellent upsell when customers want something special but don’t want to commit to a full cocktail experience – a drink that solves the “I want something fancy but I’m overwhelmed by your menu” dilemma.

And, with Gen-Z opting for zero to minimal alcohol, it slips easily into the equation at 10.5% ABV.
It’s clear Gen Z isn’t looking for the next big thing – they’re looking for the thing that makes them feel a little fabulous.

We’ll sante to that.

The post A century-old cocktail cracking the Gen Z cocktail code appeared first on Chilled Magazine.

Source: Mixology News

Mirroring the glittering towers that populate the landscape of its namesake, the Manhattan is an outstanding cocktail that looms in a majestic grandeur all its own.

It might as well be called an ‘Old Manhattan’ the way its roots reach back to the second half of the 19th century. Based on surviving documentation, this iconic blend of amber spirits and vermouth has been shaken with ice and poured for over 150 years.

The paradox of reporting on the invention of extremely popular food and drink classics is the twofold concern that (1) different individuals lay claims for personal gains and (2) it’s worth valuing the probability that different people around the same time had epiphanies leading to matching basic elements and changing the game forever after.

Reference the ongoing debates over who to credit for the creation of pasta, chicken wings or the Flamin’ Moe, for example. The due diligence to trace the invention of the Manhattan has now hereby been completed and unfolds before your eyes. You are by all means encouraged to impress your friends in retelling this narrative the next time Manhattans are cheered. If anyone questions your sources for proof, you can remind them the truth is in the eye—or in this case the v-shaped glass—of the beholder.

One fact we can be certain of is to start in the central borough of New York City. Located on 25th Street overlooking Madison Square Park in what is today known as the Flatiron District, The Homan House was a luxury (or ‘palace’) hotel with a gilded reputation for housing and entertaining an impressive roster of patrons.

The establishment was largely associated with members of the influential Tammany Hall. Scandalous leader William Magear Tweed, better known as ‘Boss’ Tweed, was a resident. Grover Cleveland was camped out there in 1893 when he received word he had won the presidential election, the only president in American history to serve two non-consecutive terms. Business moguls and marquee stars of the era like Old West icon William F. ‘Bualo Bill’ Cody and the French actress Sarah Bernhardt made up the rest of the clientele. They gathered in the aptly suited bar, world-renowned at the time for its grandiose size and celebrated art gallery.

The opulent bar of the Homan House is the setting where we find our contact to guide us back through history. William F. Mulhall was a bartender who chronicled the highlights of his time there in a chapter called “The Golden Age Of Booze” for the 1923 anthology Valentine’s Manual of Old New York. A digital scan of the entire volume is available online courtesy of the Internet Archive, and it is a captivating read.

Mulhall explains, “When I went to the Homan House at the corner of 25th Street and Broadway in September 1882, there were sixteen good men and true on duty behind the bar and I became the seventeenth.” He recalled, “That bar was known all over the civilized world and became more famous as the years rolled by. The bar itself was a magnificent structure of carved mahogany, the mirrors that lined the walls were said to be the largest in America. The ceiling was very lofty and every detail of the furniture and fixtures was of the most elegant and costly kind.”

Pages later, Mulhall delivers the only documented account of the answer we’ve sought, confirming, “The Manhattan cocktail was invented by a man named Black, who kept a place ten doors below Houston Street on Broadway in the (eighteen) sixties—probably the most famous drink in the world in its time. The cocktail made America famous and there were many varieties of them. In fact, the variety was infinite. I remember at the Homan in the old days a gentleman would come in and sit down to a table with his party and the waiter would come over and order his particular formula for the party.”

William’s tales of long-ago drinking culture are fascinating to absorb; for all the details he shares about former champion boxers working as bouncers, bartenders acclaimed for outlandish vest collections and how champagne became fashionable in America, he leaves out major points one wonders about the Manhattan. What was the name of the bar owned by the innovative genius known as Black? What moment of divine inspiration first brought the drink to fruition? Beyond the rye and vermouth, was there any cherry, lemon peel or garnish involved? These points are now lost to time.

As scholars committed to upholding truthfulness, there remains a gap of clarity we must address—the confusion of the popular theory that the Manhattan was invented at the Manhattan Club. Situated exactly one street North and one avenue East from the Homan House at the corner of 26th street and Madison Avenue, the Manhattan Club was the venue for a December 29th, 1874 party in honor of Samuel J. Tilden, who had just won the recent election in November to become Governor of New York.

Tilden had gained significant popularity by denouncing the corruption of Tammany Hall and Boss Tweed in particular, after the latter’s account books were provided to The New York Times and caused a public uproar to put an end to the bribery, violence, and other reprehensible methods Boss Tweed utilized to gain political power.

The widely accepted story goes that a prominent guest at the event was one Lady Randolph Churchill. A British socialite born in Cobble Hill, Brooklyn, she allegedly asked the bartender at the party to make up something new that had never been done before. The unnamed bartender rose to the challenge and poured out a blend of American whiskey, Italian vermouth and angostura bitters that stunned the crowd with its sophisticated flavor. Word-of-mouth about this drink rapidly spread, leading customers in other places to order it by referring to the bar of its invention; the ‘Manhattan’ from the Manhattan Club. Without Doc Brown’s DeLorean time machine, the only tangible things an investigative journalist can cling to are facts. As scarce as they may be, names, maps, and quotes are the critical instruments we employ. Of most paramount importance are dates, and therein is the ruse of the Manhattan Club falsehood.

The date of the Tilden banquet was December 29th, 1874, following the New York State election held the month prior on November 3rd, 1874. Readers may already guess per her surname, Lady Randolph Churchill was the mother of British Prime Minister, war leader and self-proclaimed “man of destiny” Sir Winston Churchill. He was born on November 30th, 1874, in Blenheim Palace. This extravagant property stands in the county of Oxfordshire, Southeast England. 3,000 miles of ocean divide England and New York City. The space between the more precise coordinates of Blenheim Palace to the Manhattan Club is closer to 3,400 miles. Was Lady Randolph able to make the transatlantic trip by steamer (approx. 8-9 days) so soon after giving birth to Winston Leonard Spencer and be present at the Manhattan Club party only 29 days later?

Before she was Lady Randolph Churchill, she was Jennie Jerome, born into a family of exorbitant wealth amassed by her father, financier Leonard Jerome. The main family residence where Jennie was raised was the Jerome Mansion, also home of the Manhattan Club. Is this yet another unfair case of history being overwritten by the rich and powerful to claim credit that truly belongs to the working class whose names disappear from record?

Consider the facts and draw your own conclusions. It stands to reason that the Manhattan was invented somewhere in SoHo sometime in the 1860’s and then exploded in popularity after being adopted by the Manhattan Club, regardless of the guest list commemorating the triumph of Tilden at the polls.

Whatever happened in the 19th century, to this day, the Manhattan is truly in a class of its own and second to none. Raise a glass to toast the illustrious group involved in the legend; William Mulhall, Samuel Tilden, Lady Randolph Churchill and most importantly the mystery bartender named Black and his forgotten SoHo bar ten doors down from Houston on Broadway.

The post The Golden Age of American Cocktails and the Mystery of the Manhattan appeared first on Chilled Magazine.

Source: Mixology News

Scott Baird, the visionary behind Starlite, a well-known cocktail bar in San Francisco, has built a reputation for his innovative yet approachable bartending style.

With a background in culinary arts and a passion for connecting with people, Baird created a unique space where delicious drinks and memorable experiences come together seamlessly. His journey in the industry reflects a deep commitment to quality, creativity, and exceptional hospitality.

Originally aspiring to be a chef, Baird found his true calling behind the bar, drawn to the opportunity to connect with people and earn “front-of-the-house” money. While he embraced bartending, his culinary background still plays a key role in his cocktail approach, blending global flavor combinations into his creations. At Starlite, the drinks are designed to be approachable, fun, and beautiful. As Baird puts it,

“We don’t want to challenge you here at Starlite with ‘mixology.’ Rather, we want you to settle in and enjoy a delicious and balanced drink. Starlite is about the music, the view, and the ambiance, and we want guests to experience great hospitality with great drinks.”

So, how does Baird know when a cocktail is ready to go?

“If, upon tasting the drink, you immediately want another one, then it’s menu-ready—craveable, delicious, familiar.”

One of the standout features of Starlite’s menu is its martinis, each tailored to evoke different moods and personalities. “When I think about martinis, I picture them as people: fashionable and elegant, austere and severe. I play a game with myself, asking, ‘If this martini were a person, what would it be like?’” He sees martinis as far more versatile than the classic “just wave the Vermouth across the glass” or “make it filthy” mindset.

“There are so many beautiful, aromatized wines and bitters that can change the outcome—the possibilities are endless.”

Baird fondly remembers a fun challenge from his early bartending days: “A guest once asked me to make a martini that captured the flavor of the color silver. I used Plymouth gin, Patxaran, Mirabelle Eau De Vie, and Noilly Prat Dry Vermouth. The result was dry but balanced—just like silver. That experience helped shape both me and my martinis.”

Looking ahead, Baird predicts that the future of the cocktail industry will be dominated by unique, high-quality brands, while more generic options will fall to the wayside.

“The great brands will rise to the top, as well as those with a strong, unique point of view.”

He mentions Donna’s Pickle Beer as an example of a product with strong branding and a simple, fun appeal. Baird also sees a shift away from the complexity of “mixology,” with a renewed focus on perfecting classic cocktails.

“If you have 64 crayons in your box, you don’t need to use all 64.”

The post Redefining the Cocktail Experience: Scott Baird’s Vision at Starlite appeared first on Chilled Magazine.

Source: Mixology News

Smoky cocktails add drama and depth, and mixologists have found ways to infuse smoke into drinks that go beyond the classic “smoke the glass” trick.

Here are five techniques to try, each paired with a cocktail that showcases the method.

1. Smoked Glass / Vessel

You’ll need:

• A glass
• Wood chips (apple, cherry, or oak)
• A lighter or match
• A small plate or coaster

Steps:

1. Light a small pinch of wood chips so they start to smoke.
2. Hold the glass upside down over the smoke to fill it.
3. Cover the glass with a coaster or plate to trap the smoke for 10–20 seconds.
4. Remove the cover and pour in your cocktail—the smoky aroma will rise as you serve.

Cocktail: Smoked Chocolate Pecan Old Fashioned — A twist on the classic Old Fashioned with chocolate-infused rye and pecan syrup for a rich, smoky flavor.

2. Flamed or Torched Garnish

You’ll need:

• Your garnish (citrus peel, sugar crust, cinnamon stick, etc.)
• A lighter, match, or kitchen torch

Steps:

1. Prepare your garnish.
2. Hold it over the cocktail or place it on top if it’s a crust or sugar layer.
3. Ignite briefly to release aromatic oils or caramelize sugars, then blow out.
4. Serve immediately.

Cocktail: Flaming Mexican Coffee — Features a torched cinnamon and sugar crust that releases warm, fragrant aromas with every sip.

3. Smoke-Infused Spirit or Ingredient

You’ll need:

• The spirit or ingredient to smoke (whiskey, mezcal, milk, etc.)
• A smoking gun or small smoker setup
• Wood chips (apple, cherry, oak, or palo santo)
• A sealed container (jar or cocktail shaker)

Steps:

1. Pour the spirit or ingredient into a jar, shaker, or glass.
2. Fill the container with smoke and seal immediately.
3. Let it sit 1–3 minutes to absorb the smoky aroma.
4. Use in your cocktail.

Cocktail: Soul On Fire — Chocolate milk-washed Santo Mezquila smoked with Palo Santo for a velvety, aromatic drink with depth.

4. Smoked or Charred Ingredient

You’ll need:

• Ingredients to smoke or char (fruit, herbs, or spices)
• A grill, torch, or smoker

Steps:

1. Prepare the ingredient (slice fruit, trim herbs, etc.).
2. Smoke or char until it develops color and aroma.
3. Let it cool slightly.
4. Add to your cocktail.

Cocktail: Smokin’ Piña — Smoked pineapple and mint give this tropical-inspired cocktail a playful smoky twist.

5. Smoked Syrup or Infused Ingredient

You’ll need:

• Syrup or ingredient to infuse (simple syrup, honey, juice, etc.)
• Wood chips (apple, cherry, oak)
• A smoking gun or small smoker
• A sealed container or jar

Steps:

1. Pour the syrup or ingredient into a container.
2. Fill with smoke and seal.
3. Let it sit 5–10 minutes (longer for stronger flavor).
4. Use in your cocktail.

Cocktail: Father’s Fireside — Bourbon smoked with applewood and layered with smoky salted caramel syrup for a cozy, fireside-inspired sip.

The post 5 Ways Bartenders Add Smoke Their Cocktails appeared first on Chilled Magazine.

Source: Mixology News

The Chai Tea-Ser from Kim Crawford is crisp, refreshing, and just the right amount of cozy.

Whether you’re curled up by the fire with loved ones, hosting a dinner party, or enjoying a relaxed night in with friends, the Chai Tea-Ser is the ultimate cocktail for savoring the season’s special moments.

White Wine

Chai Tea-Ser

Ingredients

• 2 Tbsp. Loose Chai Tea
• 1 cup Hot Water
• ¼ cup Kim Crawford Sauvignon Blanc
• 1 Tbsp Sugar
• Garnish: Star Anise

Preparation

1. Please chai in a tea bag or tea infuser.
2. Steep tea in hot water for 10 minutes.
3. Mix Kim Crawford Sauvignon Blanc with sugar.
4. Combine tea and wine mixture.
5. Garnish with star anise.

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The post The Chai Tea-Ser from Kim Crawford appeared first on Chilled Magazine.

Source: Mixology News