Mixology News

A new season is officially upon us, meaning it’s time to swap tropical flavors and replace them with warm and cozy cocktails.

This time of year invites us to embrace warm spices and rich flavors. These six cocktails will not only be the perfect opportunity to showcase seasonal ingredients but also allow for the opportunity to get creative and add your twist to personalize them. Whether you’re aiming to refresh a bar menu or want to elevate your cocktail-making skills, allow one of these cocktails to be your inspiration for something new.

Here are six cocktails to get you in the fall spirit.

If you’re new to the world of bourbon, here is the perfect thing to wet your whistle. The Campfire Old Fashioned has notes of maple, pecan, and coffee and is garnished with an orange peel to add a pop of brightness.

Whiskey

Campfire Old Fashioned

Ingredients

• 2 parts Bib & Tucker Double Char Bourbon
• 0.25 part Maple Syrup
• 2 dashes Coffee Pecan Bitters
• 2 dashes Black Walnut Bitters
• Garnish with Orange Peel

Preparation

1. Add Bib & Tucker Double Char Bourbon, maple and bitters to mixing glass over ice.
2. Stir for 30 seconds until cold.
3. Strain liquid over fresh ice into rocks glass and garnish with orange peel.

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This cocktail highlights seasonal favorites like apple cider, cinnamon, and ginger. It’s a great take on a classic margarita. Tequila can be enjoyed all year round, depending on what it’s mixed with.

Hard Cider, Tequila

All Falls Down

by Jon Basil

Ingredients

• 2 oz. Jon Basil Reposado
• 1 oz. Apple Cider Juice
• .50 oz. Lemon Juice
• 1/4" Knob of Ginger
• .25 oz. Agave
• Pinch of Cinnamon

Preparation

1. In a mixing tin add ginger.
2. Muddle.
3. Add remaining ingredients.
4. Ice, Shake, Strain into iced Rocks Glass.
5. Garnish: 3 Apple Slices.

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If you aren’t ready to say farewell to summer, this fruity and herbaceous recipe is for you. Its sweetness from the simple syrup is balanced with the tartness from the fresh lemon juice
making it a refreshing cocktail that doesn’t lean too heavily on summer flavors.

Gin

Graveyard Smash

Ingredients

• 2 oz. Empress 1908 Cucumber Lemon Gin
• 3/4 oz. Fresh Lemon Juice
• 3/4 oz. Simple Syrup
• 4 Mint Leaves
• 3 Cantaloupe Cubes

Preparation

1. In a shaker tin, muddle cantaloupe cubes with the liquid ingredients.
2. Add mint leaves and lightly press to express oils.
3. Shake over ice and strain over crushed ice.
4. Garnish with mint sprig and cantaloupe balls.

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No fall cocktail list would be complete without a little pumpkin. While the earthy sweetness from pumpkin might not be for everyone, giving this twist on an espresso martini a try is worth it. It takes the fan-favorite pumpkin spiced latte flavor and adds a boozy touch.

Liqueur, Vodka

Kettle One Pumpkin Spice Espresso Martini

by Pamela Wiznitzer

Ingredients

• 1.5 oz Ketel One Vodka
• .5 oz Coffee Liqueur
• .75 oz. Pumpkin Allspice Syrup*
• 1 oz. Coffee Concentrate**

Preparation

1. Combine ingredients into a shaker with ice and shake vigorously for 7 -1 0 seconds.
2. Strain up into a chilled martini glass and garnish half of the cocktail with pumpkin spice and espresso powder.

*Pumpkin Allspice Syrup

---

Ingredients

• 2 cups of water
• 1 tbsp pumpkin spice
• 1:1 sugar

Preparation

1. Boil 2 cups of water with 1 tbsp pumpkin spice on high for 5 – 7 minutes.
2. Watch for any boil-up or overflow and stir while boiling.
3. Reduce to a simmer for 5 minutes and remove from the stovetop.
4. In a jar or bowl, measure out the reduced liquid, it will be less than 2 cups because of evaporation during the boiling process, then measure out the same quantity in sugar for a 1:1 ratio and add the sugar to the pumpkin spice liquid.
5. Mix until dissolved and keep in the fridge for up to 3 weeks.

**Coffee concentrate

---

Ingredients

• 1 cup cold brew
• 1 tbsp instant espresso powder

Preparation

1. For best “at-home” version: Mix 1 cup of cold brew or store purchased iced coffee and mix with 1 tbsp instant espresso powder.

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The beloved Negroni gets a makeover with this recipe. It’s a beautiful blend of herbal and spiced notes accompanied by bitterness from the Campari. Visually appealing from the outside, it captures the flavors of autumn with every sip.

Fortified Wine, Gin, Vermouth

Monkey 47 Pie Spiced Negroni

Ingredients

• Monkey 47 Pie Spiced Negroni
• 1 parts Pumpkin Pie Mulled Wine
• ¾ parts Campari

Preparation

1. Build in a glass.
2. Add ice and stir.
3. Garnish with an orange twist and a cinnamon stick.

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Fruit-forward cocktails can still be offered in the fall, and this one should definitely be on your radar. The rum-based cocktail uses blood orange juice, which is almost in season. It’s perfect for those who want something fruity and refreshing rather than spiced and warm.

Gin, Vermouth

Orange Eclipse

Ingredients

• 2 oz. Mount Gay Eclipse
• 1 oz. Blood Orange Juice
• .5 oz. Sweet Vermouth
• 4 dashes of Angostura Bitters

Preparation

1. Add all ingredients to shaker.
2. Add ice, shake and strain into chilled coupe.
3. Garnish with orange peel.

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The post 6 Fall Cocktails to Warm Your Spirits appeared first on Chilled Magazine.

Source: Mixology News

At The Select in Charleston, S.C., The Goldfinch cocktail pays homage to the color of the drink as well as the native South Carolina bird.

“The drink itself is inspired by the history of the area and the unique spices brought to the area that have since made themselves part of the Charleston culture,” says Managing Partner, Jen Bresnahan.

Check out the recipe below!

Vodka

The Goldfinch

by The Select Charleston

Ingredients

• 1 ½ oz. Deep Eddy Vodka
• ½ oz. Velvet Falernum
• 2 oz. Pineapple/Tamarind Syrup*

Preparation

1. Add all ingredients to a cocktail shaker. Shake until combined.
2. Strain into a bird glass – or any fun glass!

*Pineapple/Tamarind Simple Syrup

---

Ingredients

• 4 cups Water
• 1/3 Cinnamon Stick
• 1/8 tsp Turmeric
• 1/8 tsp Cumin
• 2 Tamarind Pods (2-3 pods, depending on size)
• 1 cup Sugar
• 1/2 cup Orange Juice
• 1/2 cup Pineapple Juice

Preparation

1. Bring 4 cups of water, the cinnamon stick, turmeric, cumin, and tamarind pods to a boil.
2. Add 1 cup of sugar and cook for 20 minutes.
3. Strain the mixture.
4. Add 1/2 cup orange juice and 1/2 cup pineapple juice.
5. The final yield should be approximately 4 cups.

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The post The Goldfinch appeared first on Chilled Magazine.

Source: 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.

November is filled with good company, delicious food, and even better cocktails. There’s no better time than now to cozy up with these essential cocktails that highlight the flavors of the seasons. Giving your bar menu a revamp is a great way to entice your guests to try something new and expand their palette. Take your guests on a symphony of flavors this month and offer something exciting like a pickle-brine cocktail or classic fall flavors like apple and cinnamon.

Get your shaker ready and prepare your ingredients because it’s time to toast to a new month and new beginnings with one of these five essential cocktails.

MosKale Mule Cocktail

November 1 marks World Vegan Day, so celebrate the day with cocktails that highlight plant-based ingredients. Don’t let the bright green fool you—this libation is bright and refreshing and the perfect way to showcase the incredible flavors that veggies bring to the table. The kale and cucumber juice pairs impeccably with the herbaceous notes of ginger beer.

Apple Pie Shot

If you are looking to add something special to your bar menu, look no further. Bring the crowd in on National Shot Day (11/8) with something that highlights the season’s top ingredients. The Apple Pie Shot is crafted with three simple ingredients that are more than likely behind every bar back. If not, use this recipe as an inspiration to add your personalized flare and flavor to this sweet but boozy shot.

Sorry Mrs. Jamson

Red wine and Autumn are a perfect pairing. On November 14, celebrate National Tempranillo Day with a cocktail highlighting this full-bodied wine. This drink combines a stone-fruit jam that complements the float of Tempranillo in the best way possible. It’s the best drink for those who typically choose a glass of wine but want to switch things up for something colorful and flavorful.

Pickled Whiskey Sour

Not a fan of bread-and-butter pickles? Give this Pickled Whiskey Sour a try on National Pickle Day (11/14), and allow it to change your mind. The addition of the pickle brine to this cocktail adds just the right amount of savoriness to the classic drink. Its unique and tangy flavor is great for imbibers who want to expand their palette and get into a whiskey cocktail.

Hot Apple Cider Buttered Rum

A warm and cozy cocktail will be a hit as the days become colder. On November 18, enjoy National Apple Cider Day by pouring a glass of this Hot Apple Cider Buttered Rum drink. It will not only soothe the chill in the air, but this cocktail highlights the best flavors of the season. Combine buttered batter, rum, lemon juice, and freshly pressed apple cider to make something truly magical to celebrate the day.

The post 5 Essential Cocktails for November 2024 appeared first on Chilled Magazine.

Source: Mixology News

If you’re an avid tequila drinker and haven’t branched out to mezcal, you’re completely missing out.

Like tequila, mezcal is a Mexican-made spirit crafted from agave. And while the two spirits are similar, there are a lot of differences as well. The spirit must be made from Blue Weber agave to be considered a tequila. Mezcal, on the other hand, can be made from more than forty different agaves. The most common are Espadin, Tobala, Tepeztate, and Cupreata.

There are other differences as well (including geography), but the thing that sets the two spirits apart flavor-wise is the fact that while the agave piñas (or hearts) used to make tequila are roasted in stone or brick ovens, traditionally mezcal is made using agave piñas that are roasted in conical pits dug into the ground. This technique gives mezcal its patented smoky aroma and flavor.

Now that you learned a little bit about the differences between the two spirits, it’s time to find some to drink. Keep scrolling to see some of our favorite smoky mezcals. As a bonus, they’re all under $100 so you won’t break the bank when you purchase them.

Lobos 1707 Mezcal

This award-winning mezcal is made from 100% Espadín agave. It’s roasted the traditional way in open, conical Oaxacan fire pits, and crushed using an Egyptian stone mill. After distillation, your taste buds are met with a complex, memorable mezcal loaded with flavors like roasted agave, vanilla, spices, and enveloping smoke.

Los Siete Misterios Doba Yej Mezcal

Produced in the region of Sola de Vega in Oaxaca, this iconic mezcal is made with Angustifolia Haw agave that’s baked in underground pits, crushed using the traditional Chilean Tahona, naturally fermented, and distilled in copper pot stills as well as clay pots. The result is a sublime, sippable mezcal with notes of roasted agave, cracked black pepper, vanilla, and gentle smoke.

Mezcal Vago Elote

If you’re looking for a unique, smoky mezcal, look no further than Mezcal Vago Elote. It gets its name because, between the second distillation, the folks at Mezcal Vago infuse the spirit with roasted corn before a third distillation. The result is a memorable, sweet mezcal filled with flavors like roasted agave, sweet corn, vanilla, honey, spices, and rich, sweet smoke.

Bosscal Joven Mezcal

Produced by a fourth-generation Mezcalero, Bosscal Joven Mezcal is made using traditional methods. Made with wild-grown agave, this unique expression is known for its nose of citrus peels, roasted agave, vanilla beans, and gentle campfire smoke. The palate is a mix of sweet, vegetal agave, tangerine, white pepper, vanilla, and even richer, memorable smoke. It’s sweet, smoky, and leaves you craving more.

Del Maguey Vida Mezcal

One of the more popular mezcals for cocktail, Del Maguey offers a balanced smokiness with hints of fruit and earth.

The post 5 Smoky Mezcals Under $100 To Try appeared first on Chilled Magazine.

Source: Mixology News

With its blend of whimsy and fright, this season invites us to gather with friends and family to celebrate the spookiest night of the year — and what better way to set the mood than with some creatively crafted cocktails?

Whether you’re hosting a haunted house party or simply enjoying a cozy gathering, these delightful concoctions are sure to elevate the festivities. So, don your best costume, dim the lights, and get ready to mix up some fun — it’s time to stir up a hauntingly good time with these spirited elixirs!

Sugarfield took their clean, raw cane sugar vodka and used natural butterfly pea flowers to give it a deep purple color. It makes a beautiful addition to any cocktail program and will spook up any beverage.

Liqueur, Vodka

Lydia Deets

Ingredients

• 2 oz. Sugarfield Butterfly Pea Flower Vodka
• ½ oz. Orange Liqueur
• ½ oz. Toasted Marshmallow Liqueur
• ½ oz. Fresh Lemon Juice
• 1 drop Black Food Coloring

Preparation

1. Add all ingredients except the food coloring to a cocktail shaker with cubed ice and shake well.
2. Strain into a stemmed cocktail glass and add one drop of black food coloring.
3. Gently swirl with a toothpick.
4. Garnish with a toasted marshmallow, and make sure you don’t say Beetlejuice!

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This October, entertain your groupies and your ghouls with spirits from San Antonio-based (and supposedly haunted) Maverick Distilling. This bar/distillery/retail shop/event space sits on what was originally Samuel Maverick’s homestead just steps away from the Alamo. Stop by to enjoy drinks at the bar, shop spirits in-house, or sign up to enjoy a tasting and tour of this historic site. For those celebrating Halloween at home with craft cocktails, try a hand at making Maverick Distilling’s ghostly gin-based Corpse Revivor #2 for guests!

Absinthe, Gin, Vermouth

Corpse Revivor #2

Ingredients

• Absinthe 1 spray of glass (.05 oz.)
• 1 ½ oz. Maverick Dry Gin
• ¾ oz. Lemon Juice
• ½ oz. Dry Vermouth
• ½ oz. Orange Liqueur

Preparation

1. Get a bottle of Maverick Distilling Gin and secure the above ingredients.
2. Mix these items together, pour into a glass, and garnish with a slice of lime.

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Unleash the spirit of the hounds this spooky season with Triple Dog Irish Whiskey! Loaded with rich, smooth notes of crème brûlée, dark caramel and cracked vanilla bean, it’s perfect for stirring up spine-tingling cocktails that will haunt your gatherings. Summon Triple Dog Irish Whiskey to guide you through the shadows. Mix up their Guardians of the Underworld cocktail on spooky nights, but sip carefully…

Whiskey

Guardians of the Underworld

Ingredients

• 2 oz. Triple Dog Irish Whiskey
• 1 oz. Pumpkin Puree (unsweetened)
• ½ oz. Black Vanilla Syrup*
• ½ oz. Fresh Lemon Juice
• 4 Dashes of Cinnamon or Aromatic Bitters
• 1 Pinch of Cinnamon

Preparation

1. Smoke an Old Fashioned glass while you are building your cocktail.
2. Add all liquid ingredients to a cocktail shaker with cubed ice and shake well.
3. Strain into a smoked Old Fashioned glass over cracked or pebbled ice.
4. Garnish with blackberries or spray lemon slices with black food coloring before dehydrating.
5. Dust the top with cinnamon.

*Black Vanilla Syrup

---

Ingredients

• 1 split vanilla bean or 2 Tbsp of vanilla extract
• 2 cups water

Preparation

1. Add 1 split vanilla bean or 2 Tbsp of vanilla extract to 2 cups of water and heat covered for about ten minutes.
2. Remove the vanilla bean and stir.
3. Add 3-4 drops of black food color, stir well, and allow the syrup to cool.
4. Store in a sealed container in the refrigerator for up to 3 weeks.

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Perfect for fall festivities and delicious year-round, Milam & Greene Whiskey’s Port Cask Finished Rye Whiskey will have guests wanting another sip. This ruby-colored whiskey smells of cinnamon, chocolate, and dark fruits such as blackberries and black currants.

Vermouth, Whiskey

Port Rye Manhattan

Ingredients

• 2 oz. Milam & Greene Port Finished Rye
• ½ oz. Sweet Vermouth
• 2 dashes Angostura Bitters
• 1 dash Black Walnut Bitters

Preparation

1. Combine all ingredients in a tall mixing glass with ice and stir for 20 seconds while ice dilutes the spirits.
2. Strain liquid into serving glass, preferably a coupe or nick & nora style glassware that has a stem, and garnish with a cherry.

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The post 4 Frighteningly Delicious Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Barfly Mixology Gear by Mercer presents the Chilled 100 Bartenders with its popular and professional mixology tools, earning bartender respect and loyalty from coast to coast.

Check out our very own Dominique Jackson’s latest video where she unboxes some amazing bar tools from the Barfly by Mercer gifting program! These tools have become indispensable to Dom as she crafts amazing cocktails behind the bar each day.

In this special video, Dom demonstrates how to make a classic Hotel Nacional, a cocktail that’s sure to transport you to a tropical paradise!

Rum

Hotel Nacional

by @DrinkingWithDom

Ingredients

• 1 1/2 oz rum
• 3/4 oz pineapple juice
• 1/2 oz lime juice
• 1/4 oz 2:1 demerara syrup

Preparation

1. Shake all ingredients with ice and strain into a chilled glass.
2. Don't forget to garnish with a lime wheel for that perfect finishing touch!

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The post Watch Dominique Jackson Create Hotel Nacional cocktail Using Barfly by Mercer Mixology Gear appeared first on Chilled Magazine.

Source: Mixology News

Von Payne is an award-winning craft whiskey distillery known for its unique blend of infused, not flavored, all-natural Black Currant whiskey.

Their cocktails are bold, breathtaking, and keep cocktail enthusiasts coming back for more.

In a backstory fitting for Halloween, “The Pleasure of Payne” began as a phrase coined by founder, Steve’s goal to create a more approachable whiskey that could be enjoyed by all. His dark, edgy vision was inspired by the iconic Gargoyles of Notre Dame, his experiences on the fringe of alternative culture, a love for tattoos, and a taste profile reminiscent of his wife’s days running an ice cream shop.

Von Payne Black was born in his kitchen, tested with friends, shared at parties, and eventually sampled by retailers, receiving overwhelming positive feedback. Officially launched in January 2022, Von Payne Black has since been enjoyed by whiskey lovers, bourbon enthusiasts, and everyone in between.

Give these edgy Halloween-inspired cocktails a mix!

The post Discover the Pleasure of Payne this Halloween with Must Mix Von Payne Black Currant Whiskey Cocktails appeared first on Chilled Magazine.

Source: Mixology News

“We actually have a saying here,” explains Cristian Coro. “It is known as ‘CaymanKind’ which is how we describe the culture in a nutshell. It’s always very friendly and so helpful.”

Coro would know. As the Food & Beverage Manager at the The Westin Grand Cayman Seven Mile Beach Resort & Spa, the native Italian has been living on the breezy Caribbean island for the past 17 years. Taking in its idyllic sights, it isn’t hard to see why he stuck around.

Located due south of Florida (an hour and a half flight from Miami, to be exact), the sunny oasis is fueled by influences the world over. “We’re considered the culinary capital of the Caribbean due to a melting pot of cultures residing on the island which is made up of 50% expats,” explains Coro. “Due to this, cuisine from many countries is available at any given time, and all are cooked to perfection.”

Coro utilizes those influences to their full effect. “At the moment we have 17 bartenders alone from different countries including France, Greece, the Philippines, Italy, Australia, Mexico, Peru, Guatemala, and The Netherlands,” he explains.

“This allows us to implement incredible cocktail menus across our four bars, time and time again because our associates take the experience and their unique cultural backgrounds from their home countries.”

Flanked by the ocean, the property where Coro works his magic features a pristine beach, epic pools, and serene spa, the drink and food scene includes a bevy of operations including Ferdinands (with its famed barbeque-focused brunches) to Beach House (which boasts seafood and views of the sea itself). In addition, there’s the Asian fusion restaurant wot, lobby bar Catboat, and outdoor gathering point Tortuga’s, the latter borrowing its name from the island’s iconic turtles. And, yes, one of the pools boasts a swim-up bar as well.

When it comes to their diverse menus, the beverage team throws what they call “think tank” sessions.

“We experiment and derive special cocktails and drinks using their varied knowledge to produce unique, world-infused cocktails, all with a Caribbean and Cayman Islands twist.”

It’s probably no surprise that one of the most famous tropical cocktails, the Mudslide (made with vodka, coffee liqueur, Irish cream, and heavy cream) has its roots here on Grand Cayman Island. “It originated at Rum Point,” says Coro of the tropical community, which sits at the northern tip of the island.

However, here at the Westin, he points to the Moustache as one of the most popular libations for guests and locals. “It is important for us to showcase these drinks originating from Cayman as a lot of our guests want to experience all that there is to know about this little slice of paradise among serene Caribbean Sea views in the blissful sunshine and live music playing.

Make your own Moustache at home using Coro’s recipe below.

Liqueur, Vodka

Moustache

Ingredients

• 1 ½ oz. Grey Goose Vodka
• 1 oz Pineapple Juice
• ½ oz. St. Germain
• Mint
• Lemon

Preparation

1. Combine the vodka, Pineapple juice and St. Germain in a shaker with ice.
2. Double strain out into a coupe glass.
3. Top with a mint sprig and a splash of Lemon.
4. Serve!

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The post Travel to the Cayman Islands in a Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Smoke Lab Vodka partners with the Chilled 100 Bartenders to create exceptional cocktails using its latest expression, Smoke Lab Saffron Vodka along with its flagship Smoke Lab Vodka.

Our group of expert bartenders were invited to experience the world of India through cocktails by using Smoke Lab’s Saffron Vodka made with Basmati rice, Himalayan spring water, and pure Kashmiri Saffron.

Vodka

Jean Claude Pandan

by Chilled 100 Bartender in NYC – Hector Sam-Roman

Ingredients

• 2 oz. Smoke Labs Saffron Vodka
• 3/4 oz. Cointreau
• 3/4 oz. citric and malic acid solution
• 1/2 oz. Pandan syrup*

Preparation

1. Add all ingredients into mixing glass and stir until well chilled.
2. Strain into chilled Martini glass.
3. Garnish with banana leaf and Asian chili oil.

*Pandan syrup

---

Ingredients

• Pandan leaf
• sugar

Preparation

1. Let Pandan stew in hot water, and sugar after removing Pandan leaf.
2. Citric acid and malic acid, each 1 gram into 1 liter of water, stir till dissolved, then add dehydrated strawberries, and dehydrated lime wheels, let sit overnight, and strain in the morning.

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Vermouth, Vodka

Arakaura

Ingredients

• 1 1/2 oz. Smoke Labs Vodka
• 1 oz. Schezwan peppercorn and strawberry sweet vermouth
• 3/4 oz. Lemon juice
• 1/2 simple
• 1 oz. Aperol
• Rose bubbles
• Dehydrated strawberries

Preparation

1. Combine ingredients in a mixing glass.
2. Strain into a wine glass.
3. Its inspiration is a special Tori gate located in Japan, located by lots of red vegetation the Arakaura Tori Gate is a special place of worship and the only gate like its kind.
4. Garnish with dehydrated strawberries.

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The post Chilled 100 Bartenders Create India-inspired Cocktails using Smoke Lab Saffron Vodka appeared first on Chilled Magazine.

Source: Mixology News

Amber Archer was inspired to pursue bartending after realizing, as a 20-year-old floor manager, that she lacked bartending skills due to her age, which motivated her to learn about classic cocktails.

She began bartending immediately after turning 21 and developed a passion for the beverage industry. Amber began her career at Angele, a rustic French restaurant known for its extensive selection of French spirits.

“The most unique aspect of the restaurant is the excellent selection of Calvados, cognacs, Armagnacs, pastis, and other French liqueurs and spirits.”

The variety of offerings will allow her to provide guests unique sensory experiences they may not encounter elsewhere.

Chilled chats more with Amber about her time behind the stick.

Who has been most influential in your development as a bartender?

Ahhh, most definitely a past owner/chef! I can’t say that I liked him or even care for him now based on his attitude, but he taught me many things I still hold near to me this day. Chef was admittedly very knowledgeable about the beverage world as well as cooking and brought me into the world of cross-utilization within the kitchen, as we had many unique and fresh ingredients at the time. It taught me many things about sustainability within a cocktail program. He also taught me the importance of cleaning up after each cocktail was made while always ensuring that the bar was spotless and that each cocktail was rang in. I know these lessons sound very commonplace, but at 21, these lessons are what taught me how to be a great bartender beyond a good bartender.

Do you have any advice for novice and at home bartenders?

Absolutely! Don’t watch influencer Youtube crap about cocktails, read books by reputable authors and beverage folk. Get your golden ratio down for cocktails, make the classics well, and have fun with your own takes–it’s all trial by error. Ask your friends to try your drinks. My personal rule on whether a drink is amazing or not is if I would choose to have two of the same drink. If I only have one, it’s simply good.

What is your favorite ingredient right now and why?

I really enjoy Santa Cruz’ pear juice, or pear nectar as they call it, integrated into a simple syrup. This is definitely a go-to for me at the house because it’s a great supplemental ingredient to pair with many spirits. Otherwise, I’ve been really enjoying lemon verbena in various ways (versatile with all spirits as a garnish/ingredient, etc., but incredibly lovely in a hot toddy).

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

In evaluating a single spirit and admiring its flavors, I will often become most inspired then spur of the moment and want to start riffing around with ingredients that I think will complement the spirit itself. Otherwise, I usually become most inspired and inventive after procrastinating submitting cocktails for a new seasonal list as the pressure really motivates me!

Do you have a special technique you use or a tip for making a particular drink?

People may be familiar with the method but be unaware of the name: the Fibonacci sequence. I will always use this technique in creating aesthetic garnishes for cocktails.

Where do you see the bartending/cocktail culture headed?

I think it would be a very obvious answer if I were to answer, “Towards more non-alcoholic selections!”. So, what I’ll say is, is that after viewing several high-end restaurants closing down shop because their business model is unsustainable, I will hope that cocktail culture/bartending will follow suit and become less pretentious and focus on stead-worthy presentation, ingredients, and methods. I believe that the simplest steps can create the best experience, as long as there is structure and balance. Then again, I may be jaded since I just watched The Menu last night.

The post Get to Know Chilled 100 Bartender, Amber Archer appeared first on Chilled Magazine.

Source: Mixology News