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Mixology News

Sep 04
0

What If You Can’t Shake or Stir? Protect Yourself

By | Mixology News

Let’s talk about the elephant in the room: what happens when your body gives out before your spirit does?

In hospitality, we’re on our feet for hours, lifting cases, dodging drunk customers—our bodies are literally our paycheck.

But here’s the kicker: most of us have zero backup plan for when we can’t work. No traditional benefits doesn’t mean no options. It just means you’ve got to be smarter about protecting yourself.

Your Emergency Fund Is Hiding in Plain Sight

Think about last Saturday night. You went out after your shift, bought three rounds for the crew, tipped your bartender friend $20 on a $15 tab, and grabbed late-night food. Sound familiar? Here’s the math: Say you do this twice a week, spending $80 each time. That’s $160 weekly, or about $8,300 a year. Cut that in half—go out once instead of twice, tip 20% instead of 50%—and boom, you’ve got $4,150 for emergencies.

I’m not saying become a hermit, but future-you might appreciate having rent money when you’re nursing a bad back instead of another hangover.

Get Basic Coverage Through the Marketplace

No employer benefits? The Health Insurance Marketplace isn’t just for health insurance anymore. You can find basic life and disability coverage that won’t break the bank. Disability insurance replaces your income if you can’t work due to injury or illness. Even a basic policy that covers 60% of your income beats zero when you’re laid up for months. Life insurance isn’t just for parents—it can cover your debts and final expenses so your family isn’t stuck with the bill.

Simple Policies, Big Protection

You don’t need corporate benefits to get covered. Independent agents can set you up with simple term life insurance or basic disability coverage. Shop around, compare rates, and pick something you can actually afford to keep.

Remember: the best insurance policy is the one you’ll actually pay for consistently.

The Reality Check

Your coworkers might think insurance is boring, but you know what’s really boring? Being broke because you thought nothing bad would happen.

You spend money protecting your car, your phone, your apartment—why not protect the thing that pays for all of it? Your ability to work is your most valuable asset. Don’t wait until you’re hurt to realize you needed protection yesterday.

 

The Savvy Bartender

Turn your craft into career growth and a secure financial future with Jonathan Turner, our expert bartender in savings, side hustles, and smart strategies to help you plan your next pour.

Jonathan Turner spent over 20 years mastering the hospitality industry from the ground up. From washing dishes in the back to leading operations as GM and Food & Beverage Director, he’s experienced every level of the business. After building a successful career in hospitality, Jonathan made a strategic transition into financial services as an Independent Life Insurance Agent and hospitality consultant, discovering that his relationship-building and problem-solving skills translated perfectly into helping others build financial security.

Now Jonathan uses his insider knowledge to help hospitality workers overcome the unique financial challenges of irregular income, lack of traditional benefits, and industry lifestyle demands. His mission is simple: show hospitality workers that they don’t need corporate benefits or a 9-to-5 job to build real wealth. Having walked every step of the hospitality path himself, he speaks the language, understands the challenges, and knows exactly what it takes to build lasting financial freedom. He’s not your typical financial advisor—he’s someone who’s been where you are and successfully built the financial life you want

The post What If You Can’t Shake or Stir? Protect Yourself appeared first on Chilled Magazine.

Source: Mixology News

Sep 03
0

Move Over Tequila: Acronimo Sotol Brings a Bold Twist to Cocktails

By | Mixology News

Acronimo Sotol is helping reintroduce this distinct Northern Mexican spirit to a new wave of cocktail lovers.

Made from the wild-harvested desert spoon plant, sotol offers a flavor that’s earthy, herbal, and endlessly versatile. It’s perfect for building drinks that balance fire, fruit, and freshness. In this roundup, Acronimo shows off its range: from the chile-kissed Spicy Sotolita to tropical sippers like the Kalinca Nawa and elegant twists on classics like the Chihuahua Negroni. Each cocktail highlights a different side of sotol’s unique character, proving Acronimo isn’t just a substitute for agave spirits but a category all its own.

Liqueur, Sotol

Spicy Sotolita

Ingredients

  • 1 ½ oz. Sotol Blanco
  • 1 oz. Cointreau
  • 1 oz. Chiltepin Syrup* (can substitute Ancho Reyes Liqueur)
  • 1 oz. Lime Juice, freshly squeezed
  • Ice cubes
  • Chile Pasado Salt, for rim
  • Slice of Lime and dried Chipotle (for garnish)

Preparation

  1. Rim glass with lime juice and salt (optional).
  2. Fill with ice.
  3. In a shaker, combine Sotol, Cointreau, Chiltepin Syrup, lime juice, and ice.
  4. Shake well.
  5. Strain into glass over ice.
  6. Add lime wheel and dried chipotle.

*Chiltepin Syrup

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup water and 1 cup sugar with 1 Tbsp crushed chiltepin peppers

Preparation

  1. Boil ingredients.
  2. Simmer 5 minutes, strain, and cool.

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Sotol

Kalinca Nawa

Ingredients

  • 1 ½ oz. Sotol Blanco
  • ½ oz. Mango Pulp
  • ½ oz. Passion fruit Pulp
  • 1 oz. Lime Juice, freshly squeezed
  • ½ oz. Ginger Syrup
  • Ice cubes
  • Dried Chilli Mango and Rosemary (for garnish)

Preparation

  1. In a shaker, combine Sotol, mango pulp, passion fruit syrup, lime juice, ginger syrup, and ice cubes.
  2. Shake well.
  3. Strain into a glass filled with ice.
  4. (Optional) Garnish with a slice of lime or a piece of fresh or dried mango.

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Sotol

Sotopiña

Ingredients

  • 1 ½ oz. Sotol Blanco
  • 1 oz. Giffard Creme De Fruit De La Passion
  • 1 ½ oz. Pineapple Juice
  • 1 oz. Lime Juice
  • ½ oz. Simple Syrup

Preparation

  1. In a shaker, combine Sotol, passion fruit crème, pineapple juice, lime juice, syrup, and ice cubes.
  2. Shake well.
  3. Strain into a coupe or martini glass.
  4. (Optional) Garnish with a slice of pineapple or pineapple leaf.

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Sotol

Ranch Mojito

Ingredients

  • 1 ½ oz. Sotol Blanco
  • 30g Quince paste (can substitute Apricot Jam)
  • 10 Mint leaves
  • 1 oz. Lime Juice, freshly squeezed
  • Club Soda, to top
  • Ice cubes

Preparation

  1. Take a highball glass and add the fresh mint leaves and quince paste to the bottom of the glass. Gently muddle the mint leaves and quince paste together using a muddler or the back of a spoon. This helps release the mint's essential oils and blends the quince paste with the mint.
  2. Pour in the fresh lime juice and continue to muddle until the quince paste is well mixed and dissolved.
  3. Fill the glass about three-quarters full with ice cubes and pour the Sotol over.
  4. Stir the mixture well to combine all the ingredients.
  5. Fill the rest of the glass with club soda.
  6. Stir gently to combine.
  7. Garnish with a lime wedge and a sprig of mint.

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Liqueur, Sotol

Spicy Manzanita

Ingredients

  • 1 ½ oz. Sotol Blanco
  • 1 oz. St Germain (Elderflower Liqueur)
  • 2 oz. Apple Jam
  • ½ oz. Chipotle Paste
  • 1 oz. Simple Syrup
  • 1 oz. Lime Juice, freshly squeezed
  • Dry Chipotle, Tajín Rim

Preparation

  1. Rim cocktail glass with lime juice and dip it in Tajín to coat the rim. Set aside.
  2. In a cocktail shaker, combine the Sotol, St Germain, apple jam, chipotle paste, syrup, and lime juice.
  3. Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.
  4. Strain the mixture into the prepared cocktail glass.
  5. Garnish with a piece of dry chipotle on the rim or floating on top of the cocktail.

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Sotol, Vermouth

Chihuahua Negroni

Ingredients

  • 1 oz. Sotol Blanco
  • 1 oz. Campari
  • 1 oz. Vermouth Rosso
  • ½ oz. Chipotle Paste
  • Orange Peel (for garnish)

Preparation

  1. Fill an old-fashioned or rocks glass with ice cubes to chill it.
  2. In a mixing glass, combine the Sotol, Campari, and sweet vermouth.
  3. Add ice cubes to the mixing glass and stir gently for about 20-30 seconds until well chilled.
  4. Strain the mixture into the prepared glass over the ice cubes.
  5. Twist the orange peel over the drink to release its oils, then drop it into the glass.

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Sotol

Ay Carajillo

Ingredients

  • 1 ½ oz. Sotol Blanco
  • 1 ½ oz. Apple Syrup
  • 2 oz. Espresso (freshly brewed)
  • 1 oz. Evaporated Milk
  • Cinnamon Stick (for garnish)
  • Ice Cubes (optional)

Preparation

  1. Brew 2 oz. of fresh espresso and set aside to cool.
  2. In a cocktail shaker, combine the Sotol, apple syrup, espresso, and evaporated milk.
  3. Add ice cubes to the shaker if you prefer your Carajillo chilled.
  4. Shake vigorously for about 15-20 seconds until well mixed and chilled.
  5. Strain the mixture into a glass.
  6. You can serve it over ice cubes if you want it cold, or without ice if you prefer it warm.
  7. Garnish with a cinnamon stick.

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Liqueur, Sotol

Primor

Ingredients

  • 1 ½ oz. Sotol Blanco
  • ½ oz. Ancho Reyes
  • ½ oz. Simple Syrup
  • 1 ½ oz. Hibiscus Infusion
  • 1 oz. Lime Juice, freshly squeezed
  • Ice cubes
  • Dry Hibiscus Flowers (for garnish)
  • Tajín, for rim

Preparation

  1. Rim your cocktail glass with lime juice and dip it in Tajin to coat the rim. Set aside.
  2. In a cocktail shaker, combine the Sotol, Ancho Reyes, syrup, hibiscus infusion, and freshly squeezed lime juice.
  3. Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.
  4. Strain the mixture into the prepared cocktail glass filled with ice cubes.
  5. Garnish with dry hibiscus flowers on top of the cocktail.

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Sotol

Jamaiquina

Ingredients

  • 2 oz. Sotol Blanco
  • 1 oz. Hibiscus Syrup
  • ¾ oz. Fresh Lime Juice
  • Lemon Peel (for garnish)
  • Hibiscus Salt
  • Ice Cubes

Preparation

  1. Fill a cocktail shaker with ice.
  2. Add the Sotol, hibiscus syrup, and fresh lime juice to the shaker, shake well until chilled.
  3. Strain the mixture into a coupe glass.
  4. Garnish with a lemon twist on the rim of the glass.

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Liqueur, Sotol

Mango Tango

Ingredients

  • 1 ½ oz. Sotol Blanco
  • 1 ½ oz. Clarified Mango
  • 1⁄2 oz. Ancho Reyes
  • Cilantro (for garnish)

Preparation

  1. Fill a cocktail shaker with ice.
  2. Add all ingredients and shake.
  3. Fill an old-fashioned glass with ice and pour shaker content into glass.
  4. Garnish with cilantro.

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Sotol

Tamarindo Lindo

Ingredients

  • 1 ½ oz. Sotol Blanco
  • 1 oz. Tamarind Syrup
  • ½ oz. Fresh Lemon Juice
  • Soda Water
  • Tajín
  • Ice Cubes
  • Lemon Wedge (for garnish)

Preparation

  1. Fill a shaker with ice and combine all the ingredients.
  2. Shake well for about 10-15 seconds.
  3. Strain the mixture into an old-fashioned glass that has been rimmed with Tajín.
  4. Add ice to the glass, followed by a splash of soda water.
  5. Garnish with a lemon wedge.

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The post Move Over Tequila: Acronimo Sotol Brings a Bold Twist to Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Sep 02
0

Beer, Martinis, and Jenever in Amsterdam

By | Mixology News

I see the city of Amsterdam rising up out of the ground before me, the city coming to life before my very eyes.

No, I didn’t take a walk to the Red Light district before this, and no, I’m not on any number of mind-altering drugs the area famously offers.

I’m actually watching a projection in a cavernous room inside the city’s Heineken Experience, an interactive museum and brewery that the homegrown beer brand opened up in what was its very first headquarters. If you can picture in your mind a sort-of Disney World for beer lovers, that’s exactly what this is like. Along the way, I’ve learned about the hops, barley and malt that make up the beloved beer which was born in this very city in this very building in 1867.

I’ve never been to Amsterdam, and before arriving, my only knowledge of the European metropolis consisted of the fact that it was once the home of Vincent Van Gogh. I also knew about the picturesque canals that run through the city, alongside the infamous aforementioned Red Light District. So, when I arrive at the sleek Schiphol Airport and make my way to the center of the city, my eyes are wide open even though I just flew in on a red eye flight from the States.

As I travel around, it’s clear that Heineken rules this city. Its distinctive green logo emblazoned with a red star is absolutely everywhere (that star stemmed from a long-ago beer competition the beer company once won, by the way). Another fun fact: if you look closely, the middle “e” on the label is slightly eschewed, and I learn it’s called a “smiling e.” But even the swank hotel I’m staying in, the Hotel D’Leurope, is run by the Heineken family. Needless to say, in Amsterdam, ice cold Heinekens are a staple at every bar. Sometimes, one could say they’re even Hiding in Plain Sight, the name of one of the city’s most popular watering holes. In addition to beer, Amsterdam also prides itself on Jenever liquor (a local specialty), as well as Ketel One, which is actually from Holland, the Netherland’s next-door neighbor. Close enough! I’m thirsty enough to try them all.

I grab a Stroopwafel (a local snack that costs of a thin, pressed waffle-like cookie sandwiched around a layer of luscious caramel) and make my way to the aforementioned Heineken Experience, which is a fast for the tastebuds, as well as eyes (the aforementioned city-growing theatrical experience) and ears (thanks to the bumpin’ music heard on the rooftop). Speaking of the roof, up there lies the unique bar, Heineken Studio. It’s an experimental hub with cityscape views which boast frosty glasses of the beer (and its non-alcoholic counterpart, Heineken 0.0).

They also boast innovations, which are thought up at the beer company’s newly renovated headquarters and factory about 45 minutes away. When I visited the Studio bar, I was offered a bespoke anise-flavored foam to top my beer glass. The creaminess, the unique taste, which reminds me of Sambuca, nicely matches the beer and the whole shebang reminds one of a foamy shandy.

From the roof, I look out onto the city and take stock of everything on my to-do list. That includes visits to the Van Gogh Museum and to the Anne Frank House, two of the city’s most popular destinations. The city itself is in a celebratory mood this year, considering it’s celebrating its 750th anniversary. Incredible, as it doesn’t look a day over 600!

One night, I make my way up a long staircase to the top floor of Jansz, which bills itself as a modern Dutch restaurant and serves favorites like duck pâté, sourdough bread, and a juicy chicken breast drizzled with a truffle jus. I order cocktails and first, we’re told of a strict no-cocktail rule for upstairs. But after some pleading, the Ketel One dirty martinis start coming fast and furious, the cool brininess pairs nicely with the fancy Dutch food. By the end of the night, I make my way back to the D’Leurope and grab a seat at the hotel’s beloved Freddy’s Bar, the acclaimed watering hole which is aptly named after Fred Heineken. It was his grandfather, Gerard, who founded the beer company. Freddy’s is also known for Kopstootje, which is essentially a regional boilermaker. But under the low lights of the warm bar, I order another Heineken and make my way to my room.

Aside from the Van Gogh Museum itself, Amsterdam is also home to the sprawling Rijksmuseum, which I visited after failing to make a reservation in advance to the sold-out Van Gogh. Luckily, the Rijks was located next door and the day I visited, it boasted an array of Van Goghs as well, including an instantly recognizable self-portrait as well one installment of his series of paintings of golden-hued wheat fields. I contemplate the art afterwards by taking a long walk and scarfing down a thick and delicious apple pie topped with whipped cream from local landmark Winkel 43.

That night I find myself back by the museum, dining at its Michelin star restaurant, aptly dubbed RIJKS. Amid delicately prepared courses of yellow gazpacho, Redfish, and Dutch char, the waiter catches wind that I’ve never had the pleasure of tasting Jenever, the beloved local liquor which has been around since the 13th century and is regarded as gin’s forefather. Wanting to introduce a possible new fan, he then proceeds to bring out multiple bottles of Jenever under his arms with respective tulip-shaped tasting glasses. We have the full spectrum of the Juniper-flavored libation, from typical brands to rarer finds. A new fan has been minted, indeed. I’ll order up another, please.

I walk back for one final night in the Dutch city and everything I’ve experienced is swirling in my head, from the museums and art to the beer and martinis. And yes, the Jenever is swirling in my head, too. Before I head to bed, I order one more frothy Heineken at Freddy’s and bid Amsterdam goodnight.

The post Beer, Martinis, and Jenever in Amsterdam appeared first on Chilled Magazine.

Source: Mixology News

Sep 02
0

5 Unique Martinis to Shake Up Your Next Cocktail Hour

By | Mixology News

Espresso and dirty martinis are everywhere right now, but why stop there?

The martini has always been a symbol of elegance and reinvention, and today’s bartenders are pushing its boundaries with bold twists and unexpected flavors. From tropical riffs and low-ABV options to whiskey – and rum-based variations, these inventive martinis prove the classic recipe is more versatile than ever. Whether you’re craving something bright and citrusy, rich and indulgent, or refreshingly light, this lineup offers a fresh way to raise a glass and rediscover the martini.

Amaro, Whiskey

Paper Plane

Ingredients

  • ¾ oz. Sagamore Small Batch Rye Whiskey
  • ¾ oz. Aperol
  • ¾ oz. Lemon Juice
  • ¾ oz. Amaro
  • Lemon (for garnish)

Preparation

  1. Combine Sagamore Small Batch Rye Whiskey, Aperol, lemon juice, and Amaro into a mixing jar.
  2. Add ice and stir.
  3. Strain into a coupe glass and garnish with a lemon twist.

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Rum

Rum Lemondrop

by Lee Corbett – @TheRogueBrusselSprout

Ingredients

  • Granulated Sugar (for preparing the glass)
  • 2 oz. Kōloa Kauaʻi White Rum
  • ½ oz. Limoncello
  • 1 oz. Freshly Squeezed Lemon Juice
  • 1 oz. Simple Syrup
  • Lemon Wheel (for garnish)

Preparation

  1. Dip the rim of a coupe glass in water, then in granulated sugar to coat.
  2. Set aside to dry.
  3. In a cocktail shaker, combine the rum, limoncello, lemon juice, and simple syrup.
  4. Shake with ice until well chilled.
  5. Strain into the prepared coupe glass and garnish with a lemon wheel.

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Liqueur, Rum

Rum Espresso Martini

Ingredients

  • 1 ½ oz. Don Q Reserva 7 Rum
  • 1 oz. Espresso shot
  • ½ oz. Kahlúa®
  • ½ oz. Toasted Coconut Syrup*

Preparation

  1. Shake all the ingredients vigorously.
  2. Double strain into a cocktail glass.
  3. Garnish with coffee beans.
  4. Flavor with sugar to taste.

*Toasted Coconut Syrup

Ingredients

  • 1 cup Sugar
  • 1 cup Water
  • 1 cup Shredded Coconut

Preparation

  1. Toast coconut in a pan on low heat until golden brown, being careful not to burn it.
  2. Add toasted coconut to a saucepan with sugar and water, and bring to boil, stirring until sugar is dissolved.
  3. Remove from heat, cool, and fine strain into an airtight container.
  4. Store in the fridge for up to 2 months.

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Gin, Non-Alcoholic, Vermouth

Fluère Dry Martini (Low-ABV)

Ingredients

  • 1 ¾ oz. FLUÈRE Botanical
  • 1 ¾ oz. Dry Vermouth
  • Dash of Orange Bitters
  • Olive (for garnish)

Preparation

  1. Add all ingredients into a mixing glass filled with ice.
  2. Stir well until chilled, then strain into a chilled martini glass.
  3. Garnish with an olive.

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Amaro, Liqueur, Whiskey

The Dolcevita Cocktail

Ingredients

  • 1 ¼ oz. Disaronno Originale
  • ¾ oz. Rabarbaro Zucca
  • ½ oz. The Busker Triple Cask Triple Smooth
  • ¾ oz. Fresh Lemon Juice
  • ¼ oz. Pineapple Juice
  • Dash of Agave Syrup

Preparation

  1. Add all the ingredients into a cocktail shaker.
  2. Fill the shaker with ice and shake vigorously for about 10-15 seconds until well chilled.
  3. Strain into a coupe glass.
  4. Serve and enjoy!

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The post 5 Unique Martinis to Shake Up Your Next Cocktail Hour appeared first on Chilled Magazine.

Source: Mixology News

Sep 02
0

Enjoy a Coconut Mojito this World Coconut Day

By | Mixology News

Enjoy a Coconut Mojito on World Coconut Day!

According to Papo Suarez for Coco Lopez, “our coconut cream can be used as a substitution for any sweetener in cocktails because Coco Lopez enhances all other ingredients in the recipe rather than overpowering the final flavor.”

Give the Coconut Mojito a mix!

Rum

Coconut Mojito

Ingredients

  • 1 1/2 oz Sammy’s Beach Bar Platinum Rum
  • 6-8 fresh mint leaves
  • 1 ½ teaspoons brown sugar
  • 1/2 oz fresh lime juice
  • 2 oz coconut water
  • 1 1/2 oz of Coco Lopez Cream of Coconut
  • 1 oz soda water

Preparation

  1. Dip the rim of a rocks glass in some coconut cream then roll the moistened rim in some coconut flakes.
  2. In the prepared glass, add the mint leaves, brown sugar and lime juice.
  3. Using a muddler, gently (yet firmly) muddle the ingredients.
  4. Then fill with ice and add the rum, coconut water and coconut cream.
  5. Stir well and top with soda water.
  6. Garnish with a fresh mint sprig.

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The post Enjoy a Coconut Mojito this World Coconut Day appeared first on Chilled Magazine.

Source: Mixology News

Sep 02
0

5 Refreshing Spritzes to End Summer in Style

By | Mixology News

Labor Day may be summer’s last hurrah, but that’s all the more reason to send it off with a bang (and a little fizz!).

Spritzes are the ultimate last-minute cocktail: light, bubbly, and effortlessly stylish—perfect for backyard hangs, beach days, or wherever the long weekend takes you. From floral and fruity to crisp and classic, these easy sips will keep glasses clinking through the rest of the season.

Gin, Sparkling Wine

Rose-Tinted Summer

by @bee.the.love

Ingredients

  • 1 oz. Empress 1908 Elderflower Rose Gin
  • 1 oz. Grapefruit Juice
  • 1 oz. Ginger Beer
  • Sparkling Raspberry Wine, to top
  • Grapefruit Slices, Frozen Raspberries (for garnish)

Preparation

  1. In a chilled wine glass, add grapefruit slices, frozen raspberries, and ice.
  2. Build ingredients in the glass and top with sparkling raspberry wine.

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Liqueur, Vodka

Lido Spritz

Ingredients

  • 1 ½ oz. Chopin Wheat Vodka
  • ¼ oz. Botanika Angelica Lemon Liqueur
  • ½ oz. Fresh Lime Juice
  • Splash of Soda
  • Lime Twist (for garnish)

Preparation

  1. Combine Chopin Wheat Vodka, Botanika Angelica Lemon Liqueur and lime juice in an ice-filled shaker.
  2. Shake well, then pour over ice into Collins glass.
  3. Top with soda and a twist of lime.

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Liqueur, Tequila

Cherry Chicas

Ingredients

  • 2 oz. Chicas Divertidas Blanco Tequila
  • ¾ oz. Cherry Juice (or 0.5 oz. Cherry Liqueur)
  • ½ oz. Vanilla Syrup
  • ¾ oz. Fresh Lemon Juice
  • 3 oz. Club Soda (or Cherry Soda for extra sweetness!)
  • Maraschino Cherry or Fresh Cherry (for garnish)

Preparation

  1. In a highball glass, add Chicas Divertidas Blanco Tequila, cherry juice or liqueur, vanilla syrup, and lemon juice.
  2. Stir ingredients, add soda water, and fill the glass with ice until the cocktail reaches the top of the glass.
  3. Garnish with a cherry (maraschino or fresh).

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Vermouth

Antica Spritz

Ingredients

  • 2 oz. Antica Formula Vermouth
  • 3 oz. Prosecco
  • Splash of Soda Water
  • Orange Peel (for garnish)

Preparation

  1. Fill a glass with ice.
  2. Pour in the ingredients and top with a splash of soda water.
  3. Gently stir with a spoon and garnish with an orange peel.

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Gin, Sparkling Wine

The Botanist Strawberry Spritz 

Ingredients

  • 1 ½ oz. The Botanist Islay Dry Gin
  • 1 oz. Premium Soda Water
  • 2 oz. Brut Champagne
  • ½ oz. Simple Syrup
  • 3 Strawberries, slicing half and muddled
  • 1 Strawberry, thinly sliced (for garnish)

Preparation

  1. Add strawberries to the bottom of a tall Collins glass.
  2. Lightly muddle to release juices.
  3. Add ice. Add gin, then top with soda water and Champagne.
  4. Stir lightly to incorporate ingredients together.
  5. Garnish with strawberry slices.

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The post 5 Refreshing Spritzes to End Summer in Style appeared first on Chilled Magazine.

Source: Mixology News

Sep 02
0

5 Essential Cocktails for September 2025

By | Mixology News

Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar.

Don’t forget to reference it so you can prepare for the upcoming holidays.

September bridges the seasons, offering time to enjoy summer’s lingering brightness while welcoming the first hints of fall’s warmth. Which means your cocktail menu can have the best of both worlds. Each of these cocktails can easily be adapted to cater to different palates, with ingredients that can be swapped depending on what’s behind the bar.

This month’s drinks celebrations will bring plenty of inspiration for your menu. Some of these five essential cocktails lean into using seasonal ingredients, while others put a spin on the classics. Each recipe is here to help encourage celebrations, no matter how small the occasion may seem.

Coconut Mojito

Before the warm weather completely escapes us, celebrate World Coconut Day on September 2 with a Coconut Mojito. This cocktail is especially fitting for the occasion due to its use of coconut in two forms—coconut water and coconut cream. It brings out both the refreshing side and indulgent side of the tropical fruit. Adding this festive yet balanced cocktail to a seasonal menu is the perfect way to wrap up the summer.

Michelada

A cocktail that is often overlooked is a Michelada. On National Beer Lovers Day (9/7), give the beer enthusiasts something new to try. This drink transforms a simple bottle of beer into something much more exciting. Anyone can crack open an ice-cold beer, but the creativity behind making it into a cocktail takes more effort. This drink showcases the beverage in a way that elevates it. The addition of the tangy, spicy, and salty rim takes this drink to the next level.

P100D Punch (20 servings)

Transitional drinks are here as we get later into the month. For National Punch Day on September 20, you’ll need a big batch drink to bring together a crowd to celebrate with. P100D Punch offers a vibrant blend of flavors that embrace the new season approaching while still being appropriate for a warm September day. The ingredients create a flavorful and comforting drink that is easy to enjoy with friends and family.

Jackie Brown

Turn your everyday ritual into something more indulgent on National Coffee Day (9/29) with the Jackie Brown cocktail. This tequila-based cocktail is an inventive way to serve up something unique while still being on theme. With just a few simple ingredients, this cocktail is worth adding to any menu. The homemade spicy syrup perfectly complements the rich espresso flavor without overpowering it.

Trouble Mulled Cider

Round out the month by sipping on something warm and cozy. Give a toast to National Hot Mulled Cider Day on September 30 with this comforting bourbon-based cocktail. It begins with an autumn classic, apple cider, and elevates it with warm spices and fresh citrus. The combination of ingredients creates a balance of sweet, tart, warm, and spiced flavors, making it great for the beginning of crisp fall days.

The post 5 Essential Cocktails for September 2025 appeared first on Chilled Magazine.

Source: Mixology News

Sep 02
0

I’m Working Late: The Cocktail to Stream Sabrina Carpenter’s New Album To

By | Mixology News

With Sabrina Carpenter’s highly anticipated album dropping this past weekend, it feels only right to introduce the espresso martini’s sweeter cousin: I’m Working Late.

Served at Louisville’s newest cocktail bar, Trial + Error, this vibrant riff on the classic espresso martini strikes the perfect balance of approachability and sophistication, while still being easy to recreate at home. Crafted by Bar Lead Jordan Harris, I’m Working Late is the ideal listening companion… and just might have you feeling like a pop star yourself!

“The espresso martini originated in the 1980s and has been a staple on cocktail menus for the past two decades. While traditionally made with vodka, various spirits have been used as a base. When I first tasted Pursuit United Double Oaked Bourbon, I immediately envisioned it in an espresso martini,” says Harris.

“The butterscotch notes of the bourbon perfectly complement the espresso, cocoa, banana, and vanilla flavors in “I’m Working Late,” making it an ideal cocktail for a night out.”

Photo by Jordan Harris

Liqueur, Whiskey

I’m Working Late

by Jordan Harris

Ingredients

  • 1 ½ oz. Pursuit United Double Oaked Bourbon
  • ¾ oz. Mr. Black Cold Brew Coffee Liqueur
  • ½ oz. Averna Amaro
  • ¼ oz. Giffard Banane Du Brésil
  • ¼ oz. Vanilla Simple Syrup
  • 1 oz. Espresso
  • 3 dashes Angostura Cocoa Bitters
  • 3 drops Saline Solution

Preparation

  1. Build cocktail in shaker.
  2. Add ice and shake and double strain into coupe glass.
  3. Top with cocoa powder.

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The post I’m Working Late: The Cocktail to Stream Sabrina Carpenter’s New Album To appeared first on Chilled Magazine.

Source: Mixology News

Aug 28
0

10 Cocktails To Celebrate Labor Day Weekend With

By | Mixology News

With the unofficial end of summer weekend approaching, there will be plenty of opportunities where a cocktail is needed.

There is no better way to toast to the end of the season than with a refreshing beverage. It’s the time of year when we all want to slow down and savor the last bits of warm weather while enjoying time with friends and family.

The drink options for Labor Day Weekend should be a mix of festive yet delicious and the perfect balance of the season’s favorite flavors. Whether you are hosting some backyard gatherings or need to freshen up your bar menu, one of these 10 cocktails will make an excellent addition to any situation. These recipes were crafted to be crowd-pleasers in presentation and taste and will be perfect for toasting to the weekend ahead. We’ve even added a few non-alcoholic options for those who want to partake in celebrating but don’t fancy alcohol.

Here are 10 cocktails for your Labor Day Weekend celebrations.

Tequila

Paloma

Ingredients

  • 2 Dash Saline Solution
  • 1/2 oz. Fresh Lime Juice
  • 1 1/2 oz. Blanco Tequila
  • Top with Badger Sparkling Grapefruit Soda
  • Glassware: Collins or Pilsner Glass
  • Ice: Cracked Block Ice
  • Garnish: Grapefruit half-wheel (manicured)

Preparation

  1. Pour all ingredients into a small shaker tin, excluding the Badger grapefruit.
  2. Whip shake with ten pebble ice nuggets until the ice has completely dissolved.
  3. Pour the drink into a glass of ice, then top with Badger grapefruit.
  4. Give a light stir, garnish, and serve.

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Non-Alcoholic

Josh Cellars Boozeless Blueberry Smash

Ingredients

  • 3 oz. of Josh Cellars Non-Alcoholic Sparkling
  • 1/4 cup Fresh Blueberries
  • 1 oz. Fresh Lemon Juice
  • 1 oz. Simple Syrup
  • 1 oz. Soda Water

Preparation

  1. In rocks glass, muddle blueberries and add ice once finished.
  2. Pour Non-Alcoholic Sparkling, lemon juice, simple syrup, and soda water into glass and stir.
  3. Garnish: blueberries on skewer.

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Red Wine

Kim Crawford Sauvignon Blanc Jalapeño Cocktail

Ingredients

  • 1 bottle of Kim Crawford Sauvignon Blanc
  • 1 fresh Jalapeño Pepper, Frozen
  • Optional: Fresh lime, Fresh pineapple, Chili-lime seasoning

Preparation

  1. Slice jalapeño into ¼ inch wide slices.
  2. Remove seeds.
  3. Pour a chilled glass of Kim Crawford Sauvignon Blanc.
  4. Place 3-4 frozen jalapeño slices into the glass.
  5. Dress it up!
  6. Squeeze some lime for a little zest.
  7. Kick up the heat with a chili-lime rim.
  8. Add a sweet pineapple wedge.

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Gin

Matcha Martini

Ingredients

  • 1 1/2 oz. of Bombay Sapphire
  • 1/2 oz. White Creme De Cacao
  • 1/2 oz. Vanilla Syrup
  • 1 oz. Oat Milk
  • 1 tsp Matcha Powder
  • 6 Mint Leaves

Preparation

  1. Add all ingredients to a shaker with ice and strain into a small tin.
  2. Dry shake to froth the cocktail and then strain into a chilled coupe glass.

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Whiskey

Mango Pash

Ingredients

  • 1 1/2 oz. Coconut-Gochujang-infused Great Jones Four Grain Bourbon
  • 1 1/2 oz. Mango syrup (contains: mango puree, lactic acid, sugar, soy sauce, and water)
  • Chili Thread Garnish
  • Glass: Double Rocks Glass
  • Garnish: Chili Thread

Preparation

  1. In a cocktail shaker, combine all ingredients, fill with ice, and shake until chilled.
  2. Strain into an ice-filled fancy double rocks glass.
  3. Finish with a chili thread garnish.

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Whiskey

Third Street Sour

Ingredients

  • 1 1/2 oz. Great Jones Straight Bourbon
  • 1 oz. Pear Puree (such as Boiron)
  • 1/2 oz. Fresh Lemon Juice
  • 1/2 oz. Simple Syrup
  • 1 dash Cardamom Bitters
  • 1 oz. Dry Red Wine for Float (such as a Long Island Cabernet Franc)
  • 1 Bourbon-Poached Maraschino Cherry
  • Glass: Coupe
  • Garnish: Bourbon-Poached Maraschino Cherry

Preparation

  1. In a cocktail shaker, combine all ingredients except for the wine, fill with ice, and shake until chilled.
  2. Strain into an ice-filled fancy coupe.
  3. Garnish with a bourbon-poached maraschino cherry.

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Tequila

Casa Refresher Pitcher

Ingredients

  • 15 oz. Casamigos Blanco Tequila
  • 10 oz. Watermelon Juice or 40-50 Watermelon Chunks (1”)
  • 5 oz. Fresh Lime Juice
  • 5 oz. Simple Syrup
  • Heaping Handful Mint Leaves
  • 1 1/4 oz. Peychauds Bitters
  • Garnish Mint Sprig + Watermelon Cube through Skewer

Preparation

  1. Combine all ingredients into a medium to large pitcher and muddle fruit/herbs.
  2. Then fill to the top with ice and stir well with a bar spoon for 10-12 seconds.

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Whiskey

Salute to Summer

Ingredients

  • 1 1/2 oz. Teeling Small Batch Irish Whiskey
  • 2 oz. Soda Water
  • 1 oz. Pineapple Juice

Preparation

  1. Pour Teeling Whiskey in a rocks-filled Collins glass.
  2. Add soda water and top with pineapple juice.
  3. Garnish with pineapple slices.

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Whiskey

Iced Irish Coffee

Ingredients

  • 2 oz. Teeling Small Batch Irish Whiskey
  • 2 oz. Cold Brew
  • 1/2 oz. Demerara Syrup
  • Bar spoon of heavy cream

Preparation

  1. Shake Teeling Whiskey, syrup, and cold brew over ice.
  2. Strain into a chilled mug filled with ice.
  3. Top with cream and garnish with grated nutmeg.

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Gin, Sake, Vermouth, Vodka

Tuberose Candy

Ingredients

  • 15 ml Absolut Citron
  • 15 ml Campari
  • 15 ml Yuzu Sake
  • 20 ml Noilly Prat Original Dry
  • 15 ml Martini Rosso
  • 5 ml Muyu Chinotto Nero
  • 1 ml LYS accord
  • Glassware: Short cocktail glass

Preparation

  1. Stir with ice, serve over large crystal clear ice cubes.

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Liqueur, Tequila

Laelia Mexica Margarita

Ingredients

  • 1 1/2 oz. Laelia Blanco Tequila
  • 1 oz. Licor de Elote
  • 3/4 oz. Pineapple Juice
  • 1/2 oz. Lime Juice
  • 1/4 oz. Agave Nectar
  • 1 Pinch of Salt
  • Glassware: Rocks
  • Garnish: Lime wheel and corn husk

Preparation

  1. Add all ingredients to a shaker with ice and shake vigorously.
  2. Strain over fresh ice into rocks glass.

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The post 10 Cocktails To Celebrate Labor Day Weekend With appeared first on Chilled Magazine.

Source: Mixology News

Aug 27
0

Meet the Masters Behind 1800 Tequila’s The Taste Collective

By | Mixology News

Four experts. One mission: to redefine how bartenders think about flavor.

1800 Tequila’s The Taste Collective is the industry’s most dynamic tequila education platform yet—and it starts with the masters shaping it.

Taste goes far beyond sweet, sour, salty, bitter, and umami. For bartenders, it’s the foundation of everything, yet most are never taught how it really works.

Flavor is personal—but it’s also part science, culture, and a whole lot of memories. That’s exactly what The Taste Collective is about. It’s a fresh education program led by four legendary experts in hospitality. This isn’t your typical tour or training—it’s a real conversation with people who live and breathe taste in every way.

Check out The Taste Collective experts:

Dr. Arielle Johnson — The Scientist

A flavor scientist, educator, and James Beard–nominated author of Flavorama, Dr. Johnson brings a deep, thoughtful approach to bartending. She led the development of the platform’s cornerstone: the Taste Analysis—a tool that helps bartenders decode how they experience flavor and use that insight to craft better cocktails. Her work takes taste from a gut feeling to something measurable, repeatable, and endlessly creative.

Ignacio “Nacho” Jimenez — The Storyteller

One of the most celebrated bartenders in the country, Nacho Jimenez is the co-owner of NYC’s Superbueno—ranked #2 on North America’s 50 Best Bars 2025. As the Collective’s bartender expert, he leads with heart, guiding bartenders through emotional connections, cultural storytelling, and what it really means to create drinks that go beyond the glass. His master classes center on community, identity, and the power of true hospitality.

Ana Castro — The Culinary Bridge

Ana Castro, chef and co-owner of Acamaya in New Orleans, brings a chef’s perspective to the program. Named one of Food & Wine’s Best New Chefs and featured in The New York Times, she teaches bartenders to think about cocktails the way chefs think about dishes: as seasonal, sensory experiences shaped by memory, culture, and respect for ingredients.

Jaime Salas — The Advocate of Agave

As Head of Legacy & Advocacy for Proximo Spirits, Jaime Salas serves as the Collective’s cultural influence. A longtime educator and agave expert, he makes sure every part of the platform honors the spirit’s origin, terroir, and traditions. With more than two decades of experience, Salas has helped bartenders and consumers alike understand agave from the ground up… literally.

Together, these four visionaries are leading in-person Taste Collective workshops in major cities including Chicago, New York, Dallas, and Miami, where bartenders dive into personal palate exploration. With backgrounds that span the lab, the kitchen, the bar, and the agave fields, they offer a full-circle view of what it really means to understand taste in today’s cocktail world.

The post Meet the Masters Behind 1800 Tequila’s The Taste Collective appeared first on Chilled Magazine.

Source: Mixology News