Mixology News

If you’re an IPA drinker, you probably have a handful of West Coast IPAs, New England-style IPAs, and imperial IPAs that you repeatedly return to.

There’s nothing wrong with that. We’re all about finding what you enjoy and sticking with it. But if you only drink the same beers repeatedly and never branch out into anything different, you’re doing your taste buds a disservice.

There’s a whole world of choices available for fans of piney, hoppy, often bitter IPAs. At last count, more than 9,500 breweries (most of which are craft breweries) are currently operating in the United States. That’s an awful lot of beer. And you can bet that most of those breweries make an IPA or two.

But before you start to feel overwhelmed with those staggering numbers, we’re here to ease your mind. While there are more IPAs available today than you’d ever have time to drink, you don’t have to. But there are a few noteworthy, highly-rated IPAs that you must try. Below is a handful of our favorite, can’t-miss bucket list IPAs. Keep scrolling to see them all.

Dogfish Head 90 Minute IPA

Intense yet balanced hop bitterness paired with a sweet malty backbone and approachable despite its strength. Instead of adding hops all at once, Dogfish Head invented a continuous hopping method—adding hops slowly and steadily over a 90-minute boil.

Founders All Day IPA

The go-to shift beer for many bartenders due to its low ABV and full flavor, it’s a session IPA that’s crushable and perfect all day.

Tree House King Julius

Tree House is the kind of brewery that brews nothing but notable beers. This is especially true with its line of “Julius” hazy IPAs. The top-rated is Tree House King Julius. Brewed with Citra, Mosaic, and Amarillo hops, it’s known for its cloudy, juicy, tropical fruit-forward flavor profile featuring astringent, gently sticky piney hops at the very finish.

Russian River Pliny the Elder

All IPA drinkers should try at least one of Russian River’s “Pliny” beers. We suggest Russian River Pliny the Elder. Brewed with Centennial, CTZ, Amarillo, and Simcoe hops, it’s beloved for its balance of tropical fruits, citrus zest, floral hops, and resinous, sticky pine needles. This beer needs to be tasted to be believed.

Toppling Goliath King Sue

This juicy, fruity, hoppy IPA is brewed exclusively with Citra hops, featuring a roaring T-Rex on the can. The result is a sublimely sippable double IPA featuring a symphony of pineapple, mango, guava, tangerine, grapefruit, and spicy, floral, dank pine on the last sip. This is a ferociously good beer that will find a permanent spot in your refrigerator all year long.

The Alchemist Heady Topper

If you’re a fan of the New England-style IPA, you should know that the hazy, juicy, fruity, hoppy style was created by brewer John Kimmich in 2004 when he released the now iconic The Alchemist Heady Topper. This 8% double IPA is brewed entirely with Simcoe hops, giving it bold flavors of tangerine, lemon, mango, grapefruit, and just a hint of prickly pine.

The post The IPAs That Belong on Your Bucket List appeared first on Chilled Magazine.

Source: Mixology News

Some cocktails grab attention with bold garnishes, rare ingredients, or intricate techniques that make you feel like you need a degree in mixology to enjoy them.

The Palmetto, however, is refreshingly straightforward. It’s a rum-based classic that delivers a balanced, sophisticated flavor yet somehow remains a hidden gem in the world of cocktails.

A Cocktail with Roots in History and a British Twist

The Palmetto has been around since the Prohibition era, first in the 1930 edition of The Savoy Cocktail Book, created by Harry Craddock. Craddock, an American bartender who fled to London during Prohibition, became known for crafting cocktails that have endured through the ages. Though he introduced the Palmetto to the cocktail world, it never quite received the same level of fame as its whiskey-based cousin, the Manhattan.

The name likely refers to the palmetto palm, a symbol of tropical relaxation—appropriate, given that the Palmetto swaps whiskey for a sun-soaked rum.

Crafting the Perfect Palmetto

Think of the Palmetto as a rum twist on the Manhattan but with a more complex character. The combination of dark rum, sweet vermouth, and orange bitters creates a rich depth, offering a taste that stands apart from the traditional whiskey concoction.

The rum you choose can really shape the drink. While any quality dark or gold rum will work, a rum from St. Croix will give your Palmetto a unique personality. St. Croix rum, like Cruzan, tends to be smoother and less spiced compared to Jamaican or Guyanese rums, offering a balanced, caramelized sweetness. This allows the sweet vermouth to shine without competing against stronger, molasses-heavy flavors.

Jamaican rums, known for their funky “hogo” taste, add a bold, tropical edge, while Demerara rums from Guyana contribute a deep, smoky molasses richness, bringing the drink closer to the familiar warmth of a Manhattan.

St. Croix rum is the way to go if you’re after a smooth, approachable Palmetto. But for those who enjoy exploring flavors, trying different rum styles will give you an exciting range of experiences.

The Last Word

While the Palmetto may not dominate cocktail menus, it’s a reminder that simple, three-ingredient drinks can pack a punch. Whether unwinding after a busy day or fantasizing about a Caribbean beach bar, this cocktail brings smooth, herbal, and citrusy flavors into your glass. And hey, if you’re feeling adventurous, drinking it out of a coconut is always an option!

Rum, Vermouth

The Palmetto

Ingredients

• 1 ½ oz. Caribbean Blended Rum
• 1 ½ oz. Vermouth
• 2 dashes Orange Bitters

Preparation

1. Chill coupe glass.
2. Stir ingredients with ice.
3. Strain into chilled glass.
4. Express orange zest twist over cocktail and use as a garnish.

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

Source: Mixology News

Our Drink of the Week is the Pineau Spritz

Say hello to your new favorite summer sip: The Pineau Spritz! This cocktail is light, gently sweet, and effortlessly refreshing. It’s an easy pour with a touch of French elegance—perfect for sunny afternoons, or aperitif hour with friends! Featuring Pineau des Charentes from Guerin, Normandin-Mercier, and Jean Fillioux—each with its own delicious twist. Santé!

Red Wine

Pineau Spritz

Ingredients

• 2 ½ oz. Pineau des Charentes
• ½ oz. Lime Juice
• Tonic Water
• Lime wedge (for garnish)

Preparation

1. In a Collins class filled with ice, add Pineau des Charentes and lime juice.
2. Top off with tonic water.
3. Stir and garnish with a lime wedge!

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The post Pineau Spritz appeared first on Chilled Magazine.

Source: Mixology News



The glitz and glamour of Italy tends to come to spectacular life in the most enchanting of surroundings.

Photos by Marcus Lloyd

Case in point: take a trip up north in Milan to the Piazza Quadrilatero. While you’re there, look around at an expansive courtyard as stunning Baroque architecture tower over you and the stylish people of the city hustle past.

Widely considered to be one of the best hotels on this spinning planet earth, the Portrait Milan calls the Piazza home, sitting at the epicenter of regional Italian culture and the tourists who flock to Italy each summer to bask in the glow of its red, white and green flag. And much like the old country itself, the property’s history is immense. In fact, it was once the oldest seminary in the world with its origins dating back to 1565.

Fast forward five centuries of life as a boarding house, hospital, and even a prison. After a period of disrepair, the glamorous Ferragamo Group began renovations in 2019 and today, they run the slick hotel that serves as the complex’s beating heart which just happens to be a short walk from the city’s famed Duomo.

As a result, the 73 rooms and suites exist in the Italian fashion house’s image, right down to an archive of black and white photos that plaster the walls and products that can be found in the rooms. Checking in, I saunter across the chic red carpet, slather on some Ferragamo hand cream and get ready for a truly Milanese night out. Luckily, I don’t have to go far.

Right in the complex is 10_11, the Portrait’s equally fashionable bar and restaurant, with plenty of seats to sit outside among the columns or inside its sleek interiors. On the Sunday evening I visited, it’s a delicious bustle of Italian energy.

The bar program matches the quality of the surroundings, and as I read, they’re “meant to capture the spirit of the country.” That is, you can’t get more authentic than sipping an aperitif, an iconic pre-dinner drink, than in the country where it was invented (in America, it’s considered a “pre-game,” a decidedly less-classy affair).

Sip a classic like a Negroni Sbagliato (Campari and brut) or a Garibaldi (Bitter Fusetti, orange juice), or, be a little more adventurous with bespoke cocktails like the La Vecia (Campari, Mezcal, Resin Cordial, Agave nectar, orange).

If you’re really looking to wander off into unique territory, they also have Italian-style Tiki drinks including an Italian Zombie (Rum mix, Eccentrico, Cinico, Liquore Strega, Angostura, Grenadine, pink grapefruit, lime).

But if you’re in search of true Italian authenticity, one can’t do much better than partaking in their namesake 10_11 Spritz. Have it during the day in the Milano sun, or after it goes down for a nightcap. Or, if you’re far from Italy, make your own at home, below.

Liqueur, Vermouth

The 10_11 Spritz

Ingredients

• 1 oz. Savoia Americano
• ½ oz. Grapefruit Liqueur
• 2 oz. Prosecco
• Grapefruit Soda (to top)
• Slice of Grapefruit (for garnish)
• Sprig of Fresh Rosemary (for garnish)

Preparation

1. Fill a tumbler glass with ice.
2. Pour in the Prosecco, followed by the Grapefruit Liqueur and Amaro Savoia.
3. Add a few more ice cubes to keep it perfectly chilled, and if needed, top it off with a splash of Prosecco.
4. Add a touch of Grapefruit Soda to balance the flavors, then stir gently to combine.
5. Garnish with a slice of pink grapefruit and a sprig of fresh rosemary.

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The post The Magic of Milan in a Cocktail appeared first on Chilled Magazine.

Source: Mixology News

The Taste Collective by 1800 Tequila

Photos by Mónica León

1800® Tequila—the world’s most awarded tequila—is celebrating its commitment to pushing the boundaries of taste with a new initiative, The Taste Collective, a first-ever bartender education and content series that brings the brand’s Obsessed with Taste campaign to life.

Taste Collective is a breakthrough platform designed to help bartenders unlock a deeper, more personal understanding of taste. At its core is the Taste Analysis—a first-of-its-kind tool developed in partnership with leading scientists and industry experts, including renowned flavor expert Dr. Arielle Johnson, acclaimed bartender Ignacio “Nacho” Jimenez, and award-winning chef Ana Castro. Grounded in cutting-edge science, this analysis reveals how each individual experiences flavor, offering practical insights that bartenders can use to elevate their craft.

For bartenders, taste is everything—but few are ever taught how it truly works. Through immersive workshops, expert-led master classes, and curated city experiences.

1800 Tequila is redefining how bartenders explore their palate, push creative boundaries, and connect through the art of flavor—all through a science-backed, specialized approach to understanding how bartenders experience taste.

Taste Collective is also an opportunity to celebrate the brand’s heritage and explore the profound influence of Mexican culture across the country. That legacy dates to 1967, when 1800 Tequila’s 11th generation tequila-making family introduced the world’s first Añejo tequila. 1800 Tequila takes its name from a time when its family received the first-ever license to produce, transport, and sell tequila across Mexico. Since then, a singular driving force has guided 1800 Tequila: to push the boundaries of taste. Decades of dedication, hard work, passion, and cultural pride, 1800 earned its claim as the World’s Most Awarded Tequila.

“We don’t just make tequila; we obsess over it,” says Lander Otegui, Executive Vice President of Marketing at Proximo Spirits.

“1800 Tequila is the most awarded tequila for a reason—taste is everything to us. We’ll continue obsessing over the smallest details in every tequila we craft, and now, through Taste Collective, we’re inviting people to experience that passion firsthand—to see how taste sits at the heart of everything we do.”

That same passion for taste inspired the brand’s newest campaign: Obsessed With Taste. This bold, content-driven initiative brings the brand’s flavor philosophy to life though a collaboration with Handshake Speakeasy—recently named North America’s Best Bar for the second year in a row. 1800 Tequila launched this exclusive series that takes viewers behind the scenes with some of the most dedicated bartenders and creators. Together, they’re crafting an experience that fuses Mexican hospitality and a shared passion for craftsmanship.

Developed by 72andSunny NY, the feature centers on Handshake Speakeasy, where head bartender Javier Rodríguez crafts a cocktail using seven carefully chosen ingredients—none more essential than 1800 Tequila. The intentionality behind each component is highlighted with a spotlight on the brand’s top-selling expression, 1800 Blanco Tequila.

Made with just three ingredients—100% blue Weber agave, water, and yeast—1800 Blanco is slow-cooked in traditional masonry ovens for over 36 hours, then double distilled in copper pot stills to achieve its signature smooth, medium-bodied flavor.

“At Handshake, we believe perfection lives in the details—every drop, every gesture, every pour,” explains Rodrigo Urraca, co-founder of Handshake Speakeasy.

“Like 1800 Tequila, we are obsessed with craft and flavor, but the secret is to keep pushing and never settle. Each cocktail reflects hours of preparation, and this collaboration is all about sharing that passion and the spirit of Mexican hospitality.”

Through bold storytelling and unique partnerships, 1800 Tequila invites consumers to experience a unique blend of history, craftsmanship, and forward-thinking taste. Whether enjoyed neat, on the rocks, or in your favorite cocktail, 1800 Tequila is the perfect way to elevate life’s special moments with exceptional taste. And this is just the beginning because when you are obsessed with taste, the pursuit never ends.

About 1800® Tequila

1800 Tequila, the world’s most awarded tequila and the #1 super premium tequila brand in the U.S.A, is made with 100% blue Weber agave harvested at its peak in Tequila, Mexico and crafted by a family with 11 generations of tequila-making history. Now, as the best taste in tequila, 1800 Tequila has reached category leadership through its liquid superiority and creation of the first official Añejo tequila, deep-rooted Mexican heritage and culture-driving collaborations with musicians and artists. The iconic bottle is also recognized for its trapezoidal shape, reminiscent of Mayan stone pyramids found throughout Mexico. Visit 1800Tequila.com and follow on Instagram @1800tequila to learn more about the 1800 Tequila portfolio.

The post 1800 Tequila Deepens its Taste Legacy with Launch of The Taste Collective appeared first on Chilled Magazine.

Source: Mixology News

Garrison Brothers Distillery, Texas’ first legal bourbon maker, is gearing up for the launch of its 2025 Guadalupe Texas Straight Bourbon Whiskey, a port barrel-finished bourbon and one of the brand’s most anticipated annual releases.

Hitting shelves nationwide at the end of July, the small-batch whiskey will debut on Saturday, July 12, with 1,000 bottles available exclusively at the distillery. Named for the scenic Guadalupe River, this marks the fifth release of the expression, which undergoes a distinctive aging process: four years in new American white oak barrels followed by two years in tawny port casks. The 2025 edition will be limited to approximately 8,600 bottles. Guadalupe’s origin story dates back to 2015, when Garrison Brothers began aging four-year-old bourbon in vintage port barrels sourced from a local winery—laying the foundation for what has become one of its most sought-after expressions.

As with every Garrison Brothers bourbon, Guadalupe is handcrafted from grain to glass at the distillery’s home in Hye, Texas. Bottled at 107 proof, this limited release begins with a sweet mash of number one food-grade corn, soft red winter wheat, and barley—all sourced from Texas. Each bottle is individually numbered and hand-dipped in the brand’s signature copper wax. Rich and velvety, Guadalupe delivers a decadent sip layered with notes of ripe berries, plum, strawberry butter on flaky biscuits, toasted coffee beans, chocolate, and a hint of cinnamon.

“Water makes the whiskey. Guadalupe 2025 is bold and beautiful—shaped by Hye’s wild Texas temperature swings, then proofed with rainwater we harvest on our 68-acre ranch. That devotion to clean environment is a big part of what makes Garrison Brothers legendary,” says Donnis Todd, Master Distiller, Garrison Brothers.

New for 2025, Garrison Brothers is adding an exciting twist to this year’s Guadalupe release. In addition to the 1,000 standard bottles available at the distillery, the brand will debut 1,000 bottles of Guadalupe Cask Strength Single Barrel—an amped-up expression bottled at barrel proof, ranging from 123.9 to 129.8, and priced at $219.99. For each bottle sold, Garrison Brothers will donate $50 to the Gulf Trust, an initiative supported by the Texas Parks and Wildlife Foundation. The Gulf Trust is dedicated to advancing science-backed, Texas-based solutions that help preserve the vitality and resilience of the Texas Coast and Gulf.

“Texans live in a coastal state, not just a state with a coast,” says Jay Kleberg, Executive Director, Gulf Trust, “and every one of our rivers, including the Guadalupe, flows to the Gulf. We are all connected by water, and with this partnership, Garrison Brothers and its customers are supporting healthier waters—for Texas and beyond.”

Since its first release, Garrison Brothers Guadalupe has received dozens of coveted awards. Most recently, 2024 Guadalupe received Platinum (97 points) and Spirit of the Year, Brown, from the 2025 San Diego International Wine and Spirits Challenge. It also received Double Platinum from the 2025 Ascot Awards and Double Gold from the 2025 Los Angeles Invitational Spirits Challenge.

Garrison Brothers Straight Bourbon Whiskey is sold nationwide at fine liquor stores and served at key restaurants and bars. Guadalupe 2025 suggested retail is $149.99. For more information and to find Guadalupe, go to garrisonbros.com.

About Garrison Brothers

Garrison Brothers Distillery, located in Hye, Texas, in the beautiful Hill Country, is the first legal bourbon distillery in Texas history, and the first distillery outside of Kentucky to produce authentic, handcrafted, corn-to-cork bourbon whiskey—and only bourbon whiskey. Founded in 2006 by Dan and Nancy Garrison, Garrison Brothers bourbon first entered the market in 2010.

Today, Garrison Brothers is renowned for its legendary craftsmanship. With eight expressions available nationwide and in five countries, and more than 600 awards to its name, the distillery continues to define authentic premium bourbon for the modern era.

Garrison Brothers is a proud and active member of the communities of Blanco, Fredericksburg, Hye, Johnson City, and Stonewall. Anyone interested in learning more about Garrison Brothers or taking a tour of the distillery can visit garrisonbros.com or follow @garrisonbros on Facebook, Twitter, and Instagram.

The post Garrison Brothers Announces 2025 Guadalupe appeared first on Chilled Magazine.

Source: Mixology News

If you’ve never had Amaro, what are you waiting for? This Italian herbal liqueur is the perfect after-dinner drink or nightcap.

Known for its bitter to bittersweet flavor profiles, Amaro is made by taking an alcohol base and infusing it with herbs and botanicals, including various spices, roots, flowers, and fruits, like how gin is flavored.

Fans of Amaro love it for its digestive properties. It’s often sipped neat, on the rocks, or mixed into cocktails. A favorite of bartenders, Amaros are wildly versatile, low ABV, and typically have a great story. They are layered—bitter, sweet, herbal, citrusy, spicy—all in one bottle, so bartenders can add a ton of flavor to their concoctions.

Below, you’ll find our favorite Amari to drink right now. Keep scrolling to see our picks so you can up your digestif game.

Amaro Montenegro

A bartender favorite for its floral, citrusy profile and balance of sweet and bitter. It is very versatile in cocktails and bartenders appreciate that it builds across the palate. It is a crowd-pleaser for guests who are new to Amari.

Amaro Nonino Quintesentia

Fruity, elegant, and smooth with a grappa base. Refined elegance and almost Cognac-like character thanks to its grappa base and aging process in small oak barrels. A must in a Paper Plane cocktail.

Amaro di Angostura

A new entry from the bitters giant. Complex and Caribbean-infused flavor of warm spice, molasses, and baking spice, it’s deep and rich with a syrupy backbone that reflects both its tropical origin and the bitters’ DNA. Plays beautifully in rum and tiki-style drinks. Can deepen a Daiquiri, Mai Tai and Espresso Martini.

Don Ciccio & Figli Luna Amaro

Italian-American craftsmanship, bitter orange, and botanicals—think artichoke, citrus, dried figs and roots that is not overly sweet or bitter—perfect for cocktail structure and balance. Great in coffee cocktails and used by bartenders as a less-aggressive Fernet-Branca.

Averna

This 58-proof after-dinner digestif has been made the same way in Sicily since 1868. Like many Amari, its ingredients are a closely guarded secret. But this bitter Italian liqueur is believed to contain bitter orange and lemon, juniper, mint, rosemary, and other spices, as well as pomegranate peels. It’s bittersweet, rich, and perfect for an evening nightcap.

Sfumato Rabarbaro

This Northern Italy-produced amaro gets its name because its ingredients include Alpine herbs, berries, and Chinese rhubarb root. Sfumato comes from the Italian word “for smoke.” This after-dinner staple is known for its flavors of rhubarb, spices, berries, orange peels, bitter herbs, and gentle smoke.

Braulio

This Italian herbal liqueur has been a popular digestif choice since it launched in 1875. Like most Amari, its ingredients are kept secret and passed down through generations. But it’s believed to be made with 100% natural ingredients, including spices, berries, herbs, and roots, including juniper, gentian, and wormwood. It’s matured for as long as two years in Slavonian oak barrels. The result is an herbal, bittersweet liqueur you’ll return to repeatedly.

Cynar

When it comes to unique ingredients, it’s challenging to beat Cynar. As the image on the bottle suggests, the main ingredient is artichoke leaves. Thirteen herbs and botanicals, including rhubarb and bitter orange peels, are also present. Sipped neat or mixed into cocktails, it’s known for its bittersweet, caramel, herbal, and spiced flavor profile.

Fernet-Branca

A favorite of bartenders and drinkers alike, Fernet-Branca is made with a grape spirit base and more than 40 herbs, botanicals, roots, and fruits. The actual ingredients are kept secret, but “The Bartender’s Handshake” is known for its flavor profile of eucalyptus, gentian root, and other herbs and spices. It’s often enjoyed chilled and neat among friends.

The post 9 Amaros to Try Right Now, According to Bartenders appeared first on Chilled Magazine.

Source: Mixology News

If you’ve never had Amaro, what are you waiting for? This Italian herbal liqueur is the perfect after-dinner drink or nightcap.

Known for its bitter to bittersweet flavor profiles, Amaro is made by taking an alcohol base and infusing it with herbs and botanicals, including various spices, roots, flowers, and fruits, like how gin is flavored.

Fans of Amaro love it for its digestive properties. It’s often sipped neat, on the rocks, or mixed into cocktails. A favorite of bartenders, Amaros are wildly versatile, low ABV, and typically have a great story. They are layered—bitter, sweet, herbal, citrusy, spicy—all in one bottle, so bartenders can add a ton of flavor to their concoctions.

Below, you’ll find our favorite Amari to drink right now. Keep scrolling to see our picks so you can up your digestif game.

Amaro Montenegro

A bartender favorite for its floral, citrusy profile and balance of sweet and bitter. It is very versatile in cocktails and bartenders appreciate that it builds across the palate. It is a crowd-pleaser for guests who are new to Amari.

Amaro Nonino Quintesentia

Fruity, elegant, and smooth with a grappa base. Refined elegance and almost Cognac-like character thanks to its grappa base and aging process in small oak barrels. A must in a Paper Plane cocktail.

Amaro di Angostura

A new entry from the bitters giant. Complex and Caribbean-infused flavor of warm spice, molasses, and baking spice, it’s deep and rich with a syrupy backbone that reflects both its tropical origin and the bitters’ DNA. Plays beautifully in rum and tiki-style drinks. Can deepen a Daiquiri, Mai Tai and Espresso Martini.

Don Ciccio & Figli Luna Amaro

Italian-American craftsmanship, bitter orange, and botanicals—think artichoke, citrus, dried figs and roots that is not overly sweet or bitter—perfect for cocktail structure and balance. Great in coffee cocktails and used by bartenders as a less-aggressive Fernet-Branca.

Averna

This 58-proof after-dinner digestif has been made the same way in Sicily since 1868. Like many Amari, its ingredients are a closely guarded secret. But this bitter Italian liqueur is believed to contain bitter orange and lemon, juniper, mint, rosemary, and other spices, as well as pomegranate peels. It’s bittersweet, rich, and perfect for an evening nightcap.

Sfumato Rabarbaro

This Northern Italy-produced amaro gets its name because its ingredients include Alpine herbs, berries, and Chinese rhubarb root. Sfumato comes from the Italian word “for smoke.” This after-dinner staple is known for its flavors of rhubarb, spices, berries, orange peels, bitter herbs, and gentle smoke.

Braulio

This Italian herbal liqueur has been a popular digestif choice since it launched in 1875. Like most Amari, its ingredients are kept secret and passed down through generations. But it’s believed to be made with 100% natural ingredients, including spices, berries, herbs, and roots, including juniper, gentian, and wormwood. It’s matured for as long as two years in Slavonian oak barrels. The result is an herbal, bittersweet liqueur you’ll return to repeatedly.

Cynar

When it comes to unique ingredients, it’s challenging to beat Cynar. As the image on the bottle suggests, the main ingredient is artichoke leaves. Thirteen herbs and botanicals, including rhubarb and bitter orange peels, are also present. Sipped neat or mixed into cocktails, it’s known for its bittersweet, caramel, herbal, and spiced flavor profile.

Fernet-Branca

A favorite of bartenders and drinkers alike, Fernet-Branca is made with a grape spirit base and more than 40 herbs, botanicals, roots, and fruits. The actual ingredients are kept secret, but “The Bartender’s Handshake” is known for its flavor profile of eucalyptus, gentian root, and other herbs and spices. It’s often enjoyed chilled and neat among friends.

The post 9 Amari to Try Right Now, According to Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Chama Mama in NYC is more than just a restaurant—it’s a celebration of Georgia’s vibrant culture and flavors.

Photos by Dimitri Mais

Inspired by the traditions of Sakartvelo (Georgia), the dishes offer a mix of bold flavors and warm hospitality. As founder Tamara Chubinidze puts it, “Every guest is a Gift from God,” and that warmth is felt in every bite and every visit.

The menu is full of Georgian classics like Khachapuri (cheese-filled bread), Khinkali (soup dumplings), and flavorful kebabs, with seasonal vegetable dishes that reflect the changing tastes of the year. “We create in-house syrups that bring these nostalgic tastes into cocktails and mocktails,” which adds a fun twist to the dining experience. The cocktail program brings in flavors like tarragon, tangerine, and fig, and they also offer unique spirits like Malamo, Georgia’s first craft gin, and infused chachas. Seasonality is key to the menu, with dishes changing to showcase fresh ingredients throughout the year. From hearty winter stews to fresh spring salads, the menu is ever-evolving.

No Georgian meal is complete without a taste of the country’s renowned wines. With over 8,000 years of winemaking history, Georgia is celebrated as the birthplace of wine.

“Georgia has the world’s oldest winemaking traditions”

Tamara shares, highlighting the country’s special method of fermenting wine in handmade clay vessels called qvevris. With over 500 grape varieties, the wine selection is as unique as it is flavorful. Whether you’re a wine connoisseur or a beginner, you are sure to find the perfect pairing for your meal.

Chama Mama’s locations around NYC have their own charm, each reflecting the neighborhood’s vibe. The newest spot in Brooklyn Heights offers a cozy, family-friendly atmosphere with views of downtown Manhattan just a short stroll away. No matter the location, the warm, welcoming feeling of Georgian hospitality is always present.

As the restaurant continues to grow and expand, Tamara shares,

“We’re excited to announce a new location opening in Bushwick this summer.”

Chama Mama’s journey is just beginning, and there’s more deliciousness on the way!

The post Chama Mama: A Taste of Charm in NYC appeared first on Chilled Magazine.

Source: Mixology News

If you’ve ever believed a great cocktail can bring people together, Bob Peters would agree, and he’s spent nearly 30 years proving it.

Cocktail photos by Blake Pope

A seasoned mixologist, Bob has worked everywhere from laid-back dive bars to high-end cocktail lounges, witnessing countless meaningful moments unfold across the bar, from first dates to lifelong connections.

His passion for hospitality began early, inspired by the warm, welcoming gatherings his parents often hosted. That sense of making people feel at home has been at the heart of his approach ever since. Bob sees bartending as more than just mixing drinks; it’s about creating an atmosphere where guests feel comfortable, cared for, and part of something special.

His career has taken him around the world, where he’s had the opportunity to collaborate with renowned chefs like Rick Bayless, Emeril Lagasse, and Anthony Bourdain. Through it all, Bob has remained committed to the simple yet powerful idea that hospitality, at its best, brings people together.

Chief’s Modern Cocktail Parlor in Charlotte, NC, is Bob’s personal project, and is inspired by his father, “Chief,” and his mother, who embodied Southern hospitality. Bob fondly recalls how his father would immediately offer a drink to guests, and his mother’s renowned cooking. “Dad couldn’t get a drink in your hand fast enough after you would walk in their front door, and my mother’s home cooking was to die for. There were plenty of snacks that were always laid out for cocktail hour(s) before the late dinner ever had a chance to start. The love of people and caring for our friends’ experience at the house was always paramount, and that is where I got my understanding of how to make people feel special.”

I want everyone to feel that same way when you come into Chief’s Modern Cocktail Parlor. I want it to feel like a hug, like you matter, like we care about our guests that come in to visit and catch up.” These hospitality lessons Bob learned from his parents are deeply embedded in the service at Chief’s. Supporting local distillers and farmers is also a key aspect of Chief’s, as Bob stresses the importance of being authentic and fostering a welcoming atmosphere.

Chief’s cocktail menu reflects Bob’s passion for creative, technique-driven drinks. A standout is the Rise & Grind, a twist on the classic espresso martini.

“We first add espresso to a neutral oil and sous vide that mixture for 6 hours. We then filter the espresso oil twice. At this point, we have a fairly clear espresso (fat) oil that we wash with locally made Southern Star White Whiskey. The result is an espresso white whiskey that is pretty close to clear. Mixed with a little sherry and some simple syrup, you have an almost clear whiskey-based espresso martini that will make your toes curl, in a good way. I love a good technique-based cocktail, and this one is great.”

Kayleigh Williams-Brown, the Lead Mixologist at Chief’s, plays a crucial role in shaping the bar program. With a background in the kitchen and experience managing restaurants, Kayleigh’s skills extend to every facet of bar and restaurant operations, which Bob finds incredible.

“I have never met someone who can do absolutely everything in a bar/restaurant as well as her.”

They will collaborate closely on future menus, and Bob noted that he can see Kayleigh eventually taking the lead.

For those new to craft cocktails, Bob suggests the Tarragon & Tonic. This cocktail is made with locally produced Cardinal Gin, infused with tarragon, fresh lemon, homemade tonic syrup, and soda water. Bob describes it as a gin and tonic, but elevated, offering a simple yet flavorful introduction to the world of craft cocktails.

Bob has created a space where exceptional cocktails and Southern warmth go hand-in-hand. Whether you’re a seasoned cocktail enthusiast or a newcomer, a visit to Chief’s promises to be a memorable one, where every sip is a moment of joy, and every guest leaves feeling like family.

The post Get To Know Bob Peters: Crafting Cocktails and Southern Hospitality at Chief’s Modern Cocktail Parlor appeared first on Chilled Magazine.

Source: Mixology News