Mixology News

Photos by Glee Digital Media

Adam Fournier brings over 15 years of experience to the hospitality industry, having worked at renowned Los Angeles venues like Areal, The Chestnut Club, and The NoMad LA.

His expertise in rare spirits helped shape the bourbon boom in LA, where he curated over 30 single barrels. Fournier has competed in prestigious events such as Heaven Hill’s Bartender of the Year and the Remy Martin Sidecar Competition and was named Diageo World Class US Bartender of the Year in 2021, placing in the Global Top 5. He is also an advocate for mindful drinking and believes that non-alcoholic drinks should be just as creative and delicious as traditional cocktails. Beyond his work at Spago, he shares his insights into cocktail culture through writing and presenting.

At Spago Beverly Hills, Fournier offers an iconic and ever-evolving experience. He describes the restaurant as “the birthplace of Californian fusion cuisine,” and says that this spirit of innovation “inhabits the menu and the guest experience every day.” Fournier emphasizes that while the food and drinks are exceptional, it’s the staff’s personality and attention to detail that elevate the experience. “Once you walk through the doors, you are going to have a world-class dining experience, but more than that, you are going to have a world-class hospitality experience.”

The cocktail menu at Spago is inspired by the kitchen and the restaurant’s award-winning wine program. It is structured around a tasting wheel, allowing guests to select drinks based on their body intensity. Fournier also created a Spirit-Free menu “as thoughtful and deep as the main cocktail menu” to ensure that non-drinkers have the same experience.

“Anyone who is choosing to not imbibe feels as a part of the experience as every other guest.”

Popular cocktails on the menu include the Amalfi Gimlet, which features gin or vodka, Meyer lemon, and an “Amalfi Air” that evokes the Mediterranean breeze, and the Banana Dance, a personal favorite of Fournier’s that is essentially a low-ABV Manhattan-style drink with banana-infused sherry and Irish whiskey. The star of the show, however, is the Walrus & The Carpenter martini. “At its core, it’s a seaside martini themed around the whimsy of the Lewis Carol poem of the same name about a Walrus & a Carpenter who lead a family of oysters down the beach to consume them only to be sad when they’re finished as there are no more oysters to eat.

It combines Ford’s London Dry Gin with a house blend of four different vermouths, quinquina, and sherry. This vermouth blend has been infused with oyster shell and sea beans. The drink is seasoned with sea salt and mignonette, served sidecar style to maintain that perfect chill and garnished with a whole oyster on the side. The whole setup is on a tray with the artwork and final stanzas of the poem so as each component is removed the guest can feel that longing for just one more oyster, for just one more sip of martini.”

When it comes to creating a successful bar program, Fournier believes in focusing on both the details and guest preferences. “If you’re building a program just for yourself, the only person sitting at your bar will be yourself,” he says. He encourages bartenders to be curious, learn from others, and perfect their techniques, whether using a jigger or free-pouring. However, flavor is King.

“All the technique, all the stories, all the technology in the world won’t matter if the drink doesn’t taste good. Not every drink needs to be a mass crowd-pleaser, but it better please the crowd that likes that style of drink.”

Photo by Glee Digital Media

Sherry, Vermouth

The Walrus & The Carpenter

by Adam Fournier

Ingredients

• 2 ½ oz. Ford's London Dry Gin
• ¾ oz. Oysters Shell and Samphire Infused Blend of Vermouths*
• 5 Dashes Mignonette
• 3 Drops Saline

Preparation

1. Combine all ingredients in a mixing glass. Stir with ice.
2. Strain into a chilled carafe in a bowl with ice to keep the drink to perfect temp.
3. Garnish a chilled martini glass with pickled sea beans or a lemon stuffed olive.
4. Place the side car service and a serving try with a single oyster.
5. As each component is finished, remove them from the tray to read the final lines of the drinks namesake poem and feel that longing for just one more bite of oyster and just one more sip of martini.

Additional Notes

Note: At Spago, we full batch the drink and keep it in the freezer, pulling it out only at the last second to ensure that coldest martini possible.

*Oysters Shell and Samphire Infused Blend of Vermouths

---

Ingredients

• 500 g. Noilly Pratt Extra Dry Vermouth
• 200 g. Dolin Dry Vermouth
• 200 g. Cap Corse Blanc
• 100 g. Lustau Manzanilla Sherry
• 150 g. Cleaned Oyster Shells
• 100 g. Sea Bean

Preparation

1. Take the tops of the shucked oysters and clean them under hot water.
2. Gently crush them to create more surface area.
3. Combine the Vermouths and sherry with the oyster shells in a vacuum seal bag.
4. Vacuum seal and store in the refrigerator for 12 hours.
5. Remove from bag and fine strain to remove oyster shells.
6. Return the liquid to another vacuum bag with the sea beans.
7. Seal and let set under refrigeration for another 4 hours.
8. Open and fine strain.
9. Store in a clean glass container under refrigeration for up to three (3) weeks

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The post Crafting Exceptional Cocktails with Bartender Adam Fournier appeared first on Chilled Magazine.

Source: Mixology News

Southern Glazer’s Wine & Spirits, the biggest wine and spirits distributor in the U.S., has expanded its Liquid Insights Tour, an educational program that travels across the country to explore the latest trends in mixology and wine.

This year, experts visited six cities: New York City, Los Angeles, Austin, Portland, Denver, and Tampa, sharing what’s new and exciting in the world of drinks.

The tour uncovered ten key trends that are expected to shape the wine and spirits industry in 2025. One of the biggest trends is botanical beverages, which use plant-based ingredients to add fresh, herbal flavors to cocktails. Another growing trend is clarified and carbonated drinks, which offer a smoother and cleaner taste. The martini is also making a comeback, with bartenders experimenting by adding unique ingredients like olive oil or savory flavors to this classic drink.

Speaking of savory, umami, the savory taste usually found in foods like mushrooms or cheese, is being used more in cocktails, adding depth and new flavors to drinks. Lychee, a sweet and floral fruit, is becoming popular in cocktails, especially in drinks that go well with the returning martini trend. Venues are also mixing things up by offering both simple, elegant cocktails and over-the-top, showy drinks for a bit of fun.

Also noted is the growing popularity of low- and non-alcoholic cocktails, which are now more flavorful and exciting than ever. In wine, there’s a shift toward exploring more types of aromatic white wines and sparkling options from around the world. Chilled red wines and natural wines are also becoming popular, offering a lighter, more refreshing choice. Finally, “tiny tipples” are on the rise, with smaller portions of cocktails and wine giving guests the chance to try a variety of drinks without committing to a full serving.

These trends reflect how the beverage industry is evolving and keeping things fresh and exciting, and we have a lot to look forward to in the new year!

The post A Look Into This Year’s Trends in Mixology According to SGW&S appeared first on Chilled Magazine.

Source: Mixology News

– In Tribute to Michael Montez –

The world feels a little dimmer with the sudden passing of our dear friend and colleague, Michael Montez.

A beacon of light, Michael touched the lives of everyone who had the privilege of knowing him. He leaves behind his beloved fiancé, Alex, and two beautiful children, Jeremiah and Eva, who were the center of his world.

Michael was more than just a friend; he was a pillar of community and kindness. His warmth and generosity were unmatched, making anyone in his presence feel at home. Michael welcomed everyone with open arms and was always ready to lend a helping hand, often going above and beyond to support others. Those who crossed paths with him walked away better, inspired by his genuine spirit and unwavering dedication.

In the professional realm, Michael was a shining star. An active member of the Chilled 100, he held numerous esteemed roles including President of the Orange County USBG, West Coast NCC representative for the USBG National, and SoCal Cultural Ambassador for Bulleit Frontier Whiskey. His commitment to the hospitality industry was evident through his participation in events like Varsity of PDXCW, Bar 5-day alumni, Camp Runamuk Squirrel, Tiki by the Sea, and Behind the Barrel.

Here are some heartfelt words from his friends, capturing the essence of who Michael was: 

“If you had the privilege to meet @mr.bartender_mm, you knew of his love for his family, the importance of friendship, and a passion for hospitality. He’d be the first to offer help, the last to leave until a job was done, always with that big smile. Humble and genuine, polite and thoughtful, now it’s our time to be there for his kids and beautiful lady Alex.” — Michele Colomb

“Michael’s passion, motivation, and inspiration has created him to be a rising star within our industry. He has touched many people with his heart and leadership. Seeing how fast he has achieved so much has made me proud that has been our president. I was excited to see where he would go and where he would take our chapter. But Michael’s true power was his bond with his fiancée Alex who helped push him forward in every accomplishment that he attained.” — Amin Benny

“Mike was a wonderful soul and had the best smile. He was kind, funny, always upbeat, and cared deeply about his industry. He was serving as president of our USBG Orange County chapter and always volunteered at Tales of the Cocktail’s SpeedRack. He was a loving partner, father, and a friend. I am in shock and disbelief. You will be truly missed. A Fernet toast to you, my friend, @mr.bartender_mm.” — Nicole Cooke

“Mike was the first friend I made when I started traveling for industry events. Even though I knew no one, he made sure I never felt left out, and it was like I was part of the crew the whole time. During Tales, he even walked with me after the Fernet after-party at Coyote Ugly ended and made sure I got back to my hotel safe, which was in the opposite direction of his hotel. He loved his Fernet, but he loved people more.” — Danny Posey

“Reflecting on Michael’s time with us, I recall a day during his onboarding at the distilleries with a smile. As we sampled our whiskey, Michael described it as “phenomenal.” That word seemed to resonate with him because when he tasted our second whiskey, he used “phenomenal” again. From that moment, it became the word of the day. Everything we discussed, even at dinner, was “phenomenal,” and we laughed heartily about it. It turned into our little inside joke, a memory that still brings warmth and joy.” — Bobby Burke

Even after our long days of training in Kentucky—Michael’s mind remained on the work, his passion and excitement never ceased. I’ll never forget one evening after a full day of training. We decided to unwind and went to a local bar. Michael’s enthusiasm for the job shone through. We were both so excited about the opportunities ahead that we couldn’t help but share our excitement with everyone we encountered. Michael, in his natural, genuine way, connected effortlessly with the people around him, drawing them in with his warmth and sincerity. His ability to connect with people, both personally and professionally, was something I admired and will never forget.” — Garvey Alexander

In honor of Michael’s legacy, a GoFundMe page has been established to support his family during this difficult time. We invite you to contribute and help Alex, Jeremiah, and Eva as they navigate through their grief and loss.

Additionally, the Orange County USBG chapter is in the early stages of organizing a fundraising gala for Michael’s family (Alexandria, Jeremiah, and Eva), what we have locked in currently is the date of Monday February 24th, and location which will Mrs. Knott’s Chicken Dinner Restaurant, Michael bartended there for many, many years and is a beloved member of the Knott’s team!

Michael Montez will forever be remembered for his kindness, his infectious smile, and his unwavering dedication to his family and friends. Though he may be gone, his spirit lives on in the countless lives he touched. Rest in peace, dear Michael, and may your light continue to shine brightly in our hearts.

The post Honoring Michael Montez: Bartender, Father and Friend appeared first on Chilled Magazine.

Source: Mixology News

With Valentine’s Day just around the corner, the La Vie en Rose from Zasu in New Orleans makes for the perfect romantic sip.

This pretty pink cocktail features Planetary 3 Star Rum, Campari, guava, grapefruit, and a delicate rose water foam.

“Created by our bar manager, Tyler Malone, La Vie en Rose (like any romance) rewards you with layers of unfolding complexity: from notes of rich vanilla in white rum, to sweet and bright notes of guava, to bitter and citrusy notes from Campari and ruby red grapefruit, underneath a layer of floral and lusciously textured rose water foam.” — Zasu Chef/Owner Sue Zemanick

Rum, Vermouth

La Vie En Rose

by Bar Manager – Tyler Malone (@mai_ty_tai)

Ingredients

• 1 ½ oz. Planteray 3 Star Rum
• ½ oz. Campari
• 1 oz. Grapefruit Juice
• ¾ oz. Guava Juice
• ¼ oz. 1:1 Simple Syrup
• 1 bar spoon Rose Water
• 1 Egg White or 1 oz. Aqua Faba Solution

Preparation

1. Add all ingredients to a cocktail shaker with ice.
2. Shake hard for at least 20 seconds, strain into shaker top and dry shake another 20 seconds.
3. Add 1/2 level of ice to a double rocks glass.
4. Strain over ice.
5. Garnish with small rose bud.

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Social Handles: @zasunola / @planterayrum / @campariofficial

The post La Vie En Rose appeared first on Chilled Magazine.

Source: Mixology News

Bern’s Steak House in Tampa stands out among other high-end restaurants for its unwavering dedication to excellence.

Photos by Pezz Photos

Nate Wilson, the Director of Spirits, exclaims that the restaurant combines meticulous attention to detail and warm, personalized service, making it more than just a dining destination; it is a landmark since 1956.

“From its handcrafted interiors to one of the largest working wine collections in the world, Bern’s transcends expectations and is more than a restaurant; it’s a landmark institution in Tampa.”

The legacy of Bern’s began when Bern and Gert Laxer, originally from New York, transformed a small luncheonette into a steakhouse in Tampa. Over time, their vision expanded, adding dining rooms and cultivating a reputation for exceptional steaks, personalized service, and an impressive wine collection. In 1985, they further cemented their legacy with the creation of the Harry Waugh Dessert Room, providing guests with unique after-dinner experiences. The restaurant’s legacy continues through the Laxer family today, and Wilson proclaims that Bern’s Steak House remains a testament to the Laxers’ dedication to quality and hospitality, with son David Laxer continuing to uphold the tradition of excellence.

Bern’s cocktail menu reflects the restaurant’s storied past and forward-thinking approach. Wilson explains that the bar team’s guiding principle is: “Is this worthy of the Bern’s legacy, and how will it impact it?” This philosophy blends tradition with innovation, offering reinterpreted classic cocktails. One of the most iconic drinks is the Old Fashioned, with varieties like the Dry-Aged Old Fashioned, which incorporates beef fat-washed Blanton’s bourbon and smoked ice. Then comes the Macadamia Nut Old Fashioned, a creation from resident cocktail expert Madeline Kaye. “Our resident cocktail guru Madeline Kaye has dared to take our world-famous Macadamia Nut ice cream, one of our hand-selected bourbons, and our proprietary syrup and clarified it to give our guests one of the most balanced and viscous Old Fashioneds to hit a palate.”

Incorporating current trends like Asian influences and garden-inspired flavors, Bern’s bar continues to evolve. For example, the “Hot Manzana” features Gochujang, a Korean chili paste, alongside Código Rosa Reposado and green apple liqueur, while the “Garden Party” cocktail offers a refreshing mix of Gin Mare, cucumber, pear, and arugula. Wilson exclaimed that these innovative cocktails reflect the restaurant’s commitment to pushing boundaries while staying grounded in its legacy: “We aim to set a tone with the menu—one that balances a conservative touch with a daring perspective.”

Cocktails are integral, but we can’t forget the vino. Wine plays an essential role at Bern’s, with its extensive collection elevating the dining experience. The wine list is carefully curated with hard-to-find labels and featured vintages to complement every meal. The wine cellar is complemented by a spirits list filled with rare offerings, including Cognac, Armagnac, and Calvados dating back to the early 1800s. “One of the most challenging tasks is maintaining our vast wine list and then having a spirits list that can proudly stand next to it.”

The atmosphere at Bern’s is equally important in shaping the guest experience. Guests are enveloped in an elegant, timeless setting, with soft lighting and rich wood paneling creating a welcoming ambiance. The intimate dining rooms provide a sense of exclusivity, while the impeccable service ensures that each guest feels cared for. “The atmosphere enhances every aspect of the dining experience, making each visit feel like a special occasion.”

The Harry Waugh Dessert Room, inspired by a memorable evening shared by the Laxers and the former director of Château Latour, provides a luxurious space for indulging in handmade desserts and after-dinner drinks. With private booths crafted from old wine casks, the room offers a serene setting for guests to enjoy vintage ports, rare wines, and aged cognacs. Wilson describes the room as “an elegant, intimate space dedicated to the art of indulgence.”

If it isn’t obvious enough, Bern’s Steak House is a destination in itself that keeps guests coming back with its exceptional cocktails, rare spirits, and unique atmosphere. Whether enjoying a pre-dinner drink at the bar or savoring a dessert in the Harry Waugh Dessert Room, the experience at Bern’s is one of indulgence, hospitality, and timeless tradition.

The post We Ask Nate Wilson about Bern’s Steak House in Tampa appeared first on Chilled Magazine.

Source: Mixology News

Every year, Pantone reveals its Color of the Year, a shade that reflects the spirit and trends of the times.

For 2025, the spotlight is on Mocha Mousse, a warming, brown hue that nurtures with its suggestion of the delectable qualities of chocolate and coffee, satisfying our desire for comfort.

“For Pantone Color of the Year 2025, we look to a mellow brown hue whose inherent richness and sensorial and comforting warmth extends further into our desire for comfort, and the indulgence of simple pleasures that we can gift and share with others.” — Laurie Pressman, Vice President of the Pantone Color Institute

To mark the annual occasion, we’ve gathered 3 exquisite libations from Zacapa that embody the essence of Mocha Mousse.

Discover them below!

Rum

Zacapa Espresso Martini

Ingredients

• 1 ½ oz. Zacapa No. 23 Rum
• 1 oz. Espresso
• ¼ oz. Simple Syrup
• 3 Espresso Beans, for garnish
• Cacao Powder, for garnish
• Wafer Stick, for garnish

Preparation

1. Dust a coupe glass with cacao powder.
2. Add Zacapa, espresso and simple syrup into a shaker filled with ice.
3. Shake well and strain into coupe glass.
4. Garnish with 3 espresso beans and a wafer stick.

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Rum, Vermouth

Zacapa Manhattan

Ingredients

• 1 ½ oz. Zacapa No. 23 Rum
• ¾ oz. Sweet Vermouth
• 2 dashes Aromatic Bitters
• Dark Chocolate, for garnish

Preparation

1. Combine Zacapa Rum, vermouth and bitters into a glass with ice.
2. Stir well until chilled and strain into a coupe glass.
3. Garnish with a wedge of dark chocolate.

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Rum

Zacapa Carajillo

Ingredients

• 1 ½ oz. Zacapa No. 23 Rum
• ½ oz. Vanilla Simple Syrup (can substitute with simple syrup)
• 3 oz. Hot Coffee
• Vanilla Bean or Cinnamon Stick, for smoke

Preparation

1. for the classic: Combine Zacapa, vanilla simple syrup and hot coffee to a rocks glass.
2. Stir to combine and serve warm.
3. for a smoked version:Using a match, light the end of a vanilla bean or cinnamon stick until it begins to smoke.
4. Drop into a separate glass, and wait until the vessel fills with smoke, covering the top if necessary.
5. Add the remaining ingredients to the smoke-filled glass.
6. Let the mixture sit for a minute or two until fully infused with smoke.
7. Pour mixture into a rocks glass and serve warm.

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The post 3 Zacapa Cocktails That Celebrate Pantone’s Color of the Year: Mocha Mousse appeared first on Chilled Magazine.

Source: Mixology News

Do you hear that? With shorter days and colder temperatures, Old Man Winter’s knocks are signaling another freezing season.

But don’t worry—there’s a silver lining: cocktails to sip and savor, a little consolation for the lack of sunlight. From the chic French vibes of a Parisian icon in Tribeca to the bold Chinese-inspired cocktails on the Lower East Side, or even a Greek beach house in Brooklyn, here’s where you should head this winter to unwind, drink up, and try something new.

Psaraki

Located on the trendy Williamsburg waterfront, the brand new Greek restaurant Psaraki offers a bit of warmth no matter the season. Designed like a beach house, its windows look out onto the crashing waves of the East River, which almost makes you think you’re on a sunny Grecian island. The mastermind behind it all is owner James Paloumbis, a two-decade long veteran in hospitality known for his Manhattan restaurants Merakia and MexiBBQ.

The name here translates to “little fish” and the menu is filled with fresh, succulent seafood and other Greek delights, including Kritharoto (seafood and creamy orzo pasta) and cheesecake made from feta and Carob barley rusks.

Order this: The rotating cocktail menu is just as much as a crowd pleaser, which includes their Yogo, a lemon vodka concoction with Greek yogurt. Get the Santorini Margarita, an in-house specialty made with tequila, Assyrtiko wine & Greek thyme honey syrup.

Pizzeria Jules

Steps from trendy DUMBO in the charming Brooklyn Heights neighborhood, Jules, which opened up last fall, is a testament to the fact that a pizza place can make for a classy night out without breaking the bank. The classic pies are perfectly crisp, topped with a succulent red sauce while their adventurous offerings are just as delicious, including the Soppressata Picante, with top-quality sausage, peppers, and cheese. The whole operation is housed in a space that has had serious neighborhood cred for decades, and Jules seems to proudly continue that tradition, judging by the loyal crowds every night.

Order this: While the cocktail menu is small but mighty, nothing goes better with red sauce and Italian than a cold beer or glass of red wine.

Grand Bar at the Soho Grand Hotel

For an elevated night out, the Soho Grand Hotel, nestled in the heart of its eponymous neighborhood, has been a beacon of sophistication and chic dining since opening in 1996. Walk into its austere lobby and saunter up the fancy steps to the hotel’s nucleus, its Grand Bar which boasts a menu of celebratory dishes. Want lobster with your Caesar Salad? No problem.

Order this: As for the gold-polished marble top oak bar where guests sit on leather stools, the menu here ranges from impeccable versions of bar classics (including an expertly made martini) and well-thought-out cocktails that tow the line between fun and approachable. Do yourself a favor and order the “Passions Are High,” a cocktail which mixes Casamigos tequila with Chinola, Morita pepper, lime, and pineapple.

Sweetbriar

From one hotel to another, Sweetbriar, located in the Park South Hotel, stands as a delightful salute to elevated, yet approachable American drinking and dining. Here, comfort food is key: cornbread, burgers, hangar steak and expertly cooked Russet potatoes rule the menu. Craving spinach dip? They have that, too. Throw in a regular music series on the weekends and cocktail-focused experiences (including a recent tequila mixology class) and you have yourself a happening destination. And, if you come back in the summer, you’ll have to check out its hotspot offshoot: The Roof at Park South.

Order this: The aptly-named American Beauty cocktail; with Rose Hip Luksosowa Vodka, lemon, rose water, egg white and topped with a flutter of rose buds.

Titsou Bar

In Paris, Hôtel Barrière Fouquet is a crown jewel in the City of Lights; a local landmark akin to the Eiffel Tower or Arc de Triomphe. France’s rich and famous have gathered at the iconic space which originally began as a cafe and then expanded into a hotel where its elegance and painstaking attention to detail expands into the entire operation. Naturally, their other location in New York, nestled in the Tribeca neighborhood, channels that same sense of elegance, making you feel as though you’re in the heart of Paris. But you don’t have to stay there to experience its charm.

Have a drink at the speakeasy-style Titsou Bar, an eye-popping Art Deco space which harkens back to the 1920s and boasts a marble bar and cocktails equally innovative and classic.

Order this: You’re surrounded by a throwback elegance, so why imbibe in a Dirty Martini? Close your eyes and you’ll be in Paris in no time.

Jade & Clover

Located in Chinatown, Jade & Clover is the acclaimed cocktail bar renowned for blending Irish and Chinese influences into stunning, bespoke cocktails you’ll be thinking about long after you’ve left. If adventurous libations are your speed, look no further, as the watering hole boasts a menu full of them.

One of their secret weapons is including the famed Chinese liquor Baijiu, one of the most popular cocktails in the world. The bar has a special relationship with the brand Ming River, a Sichuan-style Baijiu crafted at China’s oldest distillery, Luzhou Laojiao (open since 1573) which aims to introduce the beloved drink, and its many customs, to a western audience.

Order this: The Peachy River, a Ming River Baijiu cocktail made with Mizu Sochu green tea, Lillet Blanc and rare Japanese Wakamomo peaches.

The post New York City’s Most Unique Places to Grab a Drink this Winter appeared first on Chilled Magazine.

Source: Mixology News

Bacardi Limited has pledged $100,000 to the American Red Cross to aid those affected by the 2025 California wildfires, which have caused widespread devastation.

Additionally, the family-owned company is delivering pallets of water to support first responders on the front lines. Beyond this contribution, Bacardi is extending relief to its employees directly impacted by the disaster, offering assistance through flexible work arrangements, free counseling services, and other support initiatives.

“As a family-owned company, we believe in coming together in times of need and hope that this contribution is part of larger efforts to rebuild homes, communities and livelihoods,” says Tony Latham, Regional President Bacardi North America.

“Our hearts and compassion go out to the many who have lost so much and we want them to know they are not alone.”

Corporate responsibility has always been a priority for Bacardi. Company founder and BACARDÍ rum creator Don Facundo Bacardí Massó began this tradition in 1862 when he volunteered as the chief organizer of disaster relief in his hometown of Santiago de Cuba after a horrific earthquake. Since then, the company continues to build upon his commitment to assist in times of catastrophic natural disasters. Most recently. In October of last year, Bacardi donated $100,000 to the American Red Cross to support relief across five U.S. states following Hurricanes Milton and Helene.

More than 400 Red Crossers are on the ground, delivering vital support and working closely with local partners to provide food, shelter, emotional care, and other essential aid. Thanks to these partnerships, the Red Cross has distributed over 20,000 meals and snacks, along with critical relief items like hygiene supplies, to assist thousands of families impacted by the disaster.

“The American Red Cross is on the ground helping those impacted by the devastating wildfires in California,” says Anne McKeough, Chief Development Officer at the American Red Cross.

“We are so grateful for partners like Bacardi as we work together to provide relief and hope for communities in the wake of this heartbreaking disaster.”

About Bacardi Limited

Bacardi Limited, the world’s largest privately held international spirits company, produces, markets, and distributes spirits and wines. The Bacardi Limited portfolio comprises more than 200 brands and labels, including BACARDÍ® rum, PATRÓN® tequila, GREY GOOSE® vodka, DEWAR’S® Blended Scotch whisky, BOMBAY SAPPHIRE® gin, MARTINI® vermouth and sparkling wines, CAZADORES® 100% blue agave tequila, and other leading and emerging brands including WILLIAM LAWSON’S® Scotch whisky, D’USSÉ® Cognac, ANGEL’S ENVY® American straight whiskey, and ST-GERMAIN® elderflower liqueur. Founded more than 162 years ago in Santiago de Cuba, family-owned Bacardi Limited currently employs more than 8,000, operates production facilities in 11 countries and territories, and sells its brands in more than 160 markets. Bacardi Limited refers to the Bacardi group of companies, ­including Bacardi International Limited. Visit bacardilimited.com or follow us on LinkedIn and Instagram.

The post Bacardi Donates $100,000 to American Red Cross California Relief Efforts appeared first on Chilled Magazine.

Source: Mixology News

It started with a phone call: “Can Tito’s Handmade Vodka donate product to our local fundraiser?” The answer was immediate. “Just tell us when and where.”

What started as a favor for a hometown nonprofit transformed into a pillar of the brand.

Through the Love, Tito’s program, Tito’s turns spirits into love and goodness through its work with nonprofit organizations around the world – from delicious cocktails at charitable events, to hands-on support for local communities. And it finds countless ways to encourage employees and fans alike to join in and do good.

Through milestone moments, like celebrating its 25th anniversary and launching an official Tito’s cocktail book, this Texas-based vodka company always has philanthropy at its core. Fans can shop the Love, Tito’s merch store online, or at the retail store if they’re in Austin. Every merchandise purchase gives back to a rotating list of nonprofits. Tito’s team members are empowered to support organizations that matter to them – taking the same energy they use to spread the word about Tito’s Handmade Vodka, and applying it to do good in their local communities. Plus, the company matches donation dollars and volunteer hours to double team members’ impact. The wide breadth of nonprofits keeps growing and includes organizations dedicated to disaster relief, animal welfare, veteran care, park and green space preservation, and of course, the service industry.

Tito’s wouldn’t be where it is today without the folks behind the bar who mix up delicious cocktails and share stories about that beloved bottle. Through working with nonprofits like Southern Smoke Foundation, Women of the Vine and Spirits Foundation, and CORE, Tito’s advocates for the bartender community that helped to build it up. These organizations offer mental health resources, financial assistance, emergency funds, and so much more; providing invaluable support to an invaluable industry.

In honor of its newly released cocktail book, Spirit in a Bottle: Tales and Drinks from Tito’s Handmade Vodka, Tito’s donated $150,000 to United States Bartender’s Guild: USBG National Charity Foundation whose mission is to advance the lifelong stability and well being of service industry professionals.

Releasing its first-ever cocktail book was a significant achievement for the brand. That book acting as a catalyst to give back to the industry that supported Tito’s from day one was the cherry, or rather, the olive, on top.

What’s next on the copper-capped-horizon? Tito’s has big plans.

Expanding the Love, Tito’s community garden program “Block to Block” is in the works, but above all else, Tito’s will continue to join forces with nonprofits on both micro and macro levels, from hyper-local projects to initiatives that create global impact.

Spreading love and goodness takes spirit and that spirit starts with Tito’s.

The post How Tito’s is Turning Spirits into Love and Goodness appeared first on Chilled Magazine.

Source: Mixology News

David Kelsey was born in Palo Alto, California, but raised in the Bay Area. After completing a Bachelor’s degree in International Economics from UC Berkeley, Kelsey then moved to Southern California to pursue a career in acting.

Photos by Dean Foreman 

Kelsey got his first big break starring in an MTV commercial promoting the movie Dick Tracy, where he played the lead alongside Warren Beatty, Madonna, and Al Pacino. Following this, he appeared in over 30 commercials for brands like Miller Beer, Visa, Total Cereal, and Raisin Bran. He later signed with Wrangler Jeans, becoming the face of their international campaign for three years.

Kelsey appeared in shows like NYPD Blue before landing the role of Astronaut Candidate and Mission Specialist D.B. Woods on the television series The Cape. He later guest-starred on popular series such as The Practice, Robbery Homicide Division, The Closer, Castle, and The Mentalist. His film credits include roles in Cheaper by the Dozen, Frost/Nixon, and People Like Us.

Recently, he’s starred in the award-winning film, Wrong Numbers, and won Best Actor at the Beverly Hills Film Festival. Chilled got a chance to chat with him, and he shared insights about his experience, his favorite ways to spend downtime, his go-to drinks, and more.

Tell us about the projects you are working on.

I just wrapped two independent projects: Swipe NYC and Wrong Numbers. Swipe NYC is a short film and my debut as a producer and actor. Sue Zarco Kramer wrote an incredible script and directed it. We were fortunate to have Lisa Edelstein (from The Kaminsky Method and House MD), Richard Schiff (West Wing, The Good Doctor), and Bridget Moynahan (John Wick, Blue Bloods) on board. The film has received several accolades at festivals across the country, including Best Romantic Comedy and Audience Award for Best Short Film. We’re excited about the opportunities arising from it.

Wrong Numbers, on the other hand, is a feature film written by Frederick Mensch (HBO’s Nightingale) and directed by my longtime friend Duane Edwards, who made his feature debut with this project. It’s a classic two-hander, shot entirely in Chicago over four locations, following two characters over the course of a year. We had an intense schedule—my co-star Emily Hall and I filmed 115 pages of dialogue in just one week. It felt like performing in a play, beautifully captured by our DP, Jefferey Brown. The film was recently released on Amazon, and the audience response has been heartwarming; they really connect with the film’s intimacy. Duane did a fantastic job of keeping the storytelling simple and genuine.

My production company, Table 23, is named after the VIP table I served at during my twenties at the famous Ivy at The Shore in Santa Monica. Coincidentally, it’s also the same table number where I was seated a few months ago at the Roosevelt Hotel, in the room that hosted the first Academy Awards in 1929—where I had the incredible honor of winning Best Actor at the 2024 Beverly Hills Film Festival for Wrong Numbers. We’ve optioned for some fantastic books, and I’m thrilled to have my first script in development. Storytelling has always been my passion, and with a bit more experience, I’m excited to collaborate with talented individuals to bring compelling stories to life.

With your busy schedule, what do you like to do with your downtime?

Without sounding too cliché, I view time as a gift. I prioritize quality moments with family and friends. My adventurous friends and I recently toured the coast of Croatia, and we love exploring places like Lake Tahoe and the East Coast from New York to Maine. I’ve also taken up golf over the last few years, and you can often find me cheering for the 49ers, Warriors, and Giants.

When you go out to eat, where do you like to dine?

Living in the Bay Area, I’ve developed a taste for Spanish cuisine. One of my favorite spots is Coqueta on San Francisco’s Embarcadero, which offers a fantastic interpretation of Spanish dishes, complemented by great wine and inspired cocktails—all with a stunning view.

What types of dishes do you typically order?

I’m drawn to fish dishes, particularly sea bass and salmon, but I can never resist a good, aged prime rib.

Any favorite bars?

I recently shot Swipe NYC at an incredible bar in Brooklyn called Barely Disfigured. The atmosphere is stunning, and the signature drinks are top-notch—I make it a point to visit whenever I’m in New York. Wrong Numbers also featured Rosebud Steakhouse in Chicago, which is the perfect spot for a Negroni. Of course, my hometown pub, The Dutch Goose in Menlo Park… and institution since 1966… great place to pull up to the “Duck Blind” in the back and have a draft beer or Moscow Mule along with their famous deviled eggs.

What’s your favorite drink right now?

Right now, I’m into Negronis, Mezcal cocktails, or a classic Margarita.

Do you prepare drinks at home?

Yes, I often make a Negroni or enjoy a nice Añejo tequila on the rocks.

Tell us about your home bar. What is it stocked with?

Tequila! During COVID, I developed quite the collection, thanks to SipTequila.com. Some of my favorites include Cava de Ora, Qui, and Compoveda Extra Añejo.

Have you ever been a bartender?

I just played one in my recent film! In Swipe NYC, my character Luke owns Barely Disfigured and mixes signature drinks. Lisa Edelstein’s character even called him a “magician” behind the bar—more fun than playing a doctor on TV!

If you could share a drink with anyone, who would it be?

Kevin Costner. I’ve always seen him as a powerhouse in independent filmmaking and he is a phenomenal storyteller, both as an actor and director. I admire how he has maintained a strong vision throughout his career. I’d love to work with him, learn from him, and enjoy a nice tequila!

Wrong Numbers trailer

The post Chillin’ With David Kelsey appeared first on Chilled Magazine.

Source: Mixology News