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The official cocktail of the Kentucky Derby just got better.

This year, Monin is giving bartenders and home mixologists fresh ways to toast the track—think juicy mango, cozy brown sugar, herbaceous cucumber, and even floral notes like lavender and jasmine. These seven Derby-ready recipes are packed with flavor and perfectly balanced, made to shine whether you’re behind the bar or hosting the ultimate Derby Day at home.

Let’s raise a julep (or two!) to bourbon, creativity, and the most stylish race of the year.

Whiskey

Derby Hat Julep

Ingredients

• ¼ oz. Mango Syrup
• 1 pump(s) Mint Concentrated Flavor
• 1 pump(s) Cucumber Concentrated Flavor
• 1 ½ oz. Bourbon
• ½ oz. Fresh Lime Juice
• Garnish: Mint, Cucumber, Mango
• Glass: Julep Cup

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into serving glass with ice.
4. Add garnish and serve.

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Whiskey

Classic Mint Julep

Ingredients

• 2 oz. Bourbon
• ½ oz. Pure Cane Syrup
• 2 pumps Mint Concentrated Flavor
• 1 cup Crushed Ice
• Garnish: Mint Sprig, Powdered Sugar
• Glass: Julep Cup

Preparation

1. Place ingredients into serving glass and muddle.
2. Add remaining ingredients and fill serving glass 1/2 full of crushed ice.
3. Stir to frost glass and top off with additional crushed ice.
4. Add garnish and serve.

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Whiskey

Spiced Brown Sugar Julep

Ingredients

• 8 Mint Leaves
• ¾ oz. Spiced Brown Sugar Syrup
• 2 oz. Bourbon
• Garnish: Mint, Brown Sugar, Powdered Sugar
• Glass: Julep Cup

Preparation

1. Place ingredients into serving glass and muddle.
2. Add remaining ingredients and fill serving glass 1/2 full of crushed ice.
3. Stir to frost glass and top off with additional crushed ice.
4. Add garnish and serve.

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Whiskey

Southern Peach Julep

Ingredients

• 2 oz. Premium Bourbon
• ½ oz. Peach Purée
• Garnish: Mint, Peach, Powdered Sugar
• Glass: Julep Cup

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into mixing tin in order listed.
3. Add ice from serving glass.
4. Cap, shake, and pour back into serving glass.
5. Add garnish and serve.

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Whiskey

Lavender Julep

Ingredients

• Muddle 12 Mint Leaves
• 2 oz. Bourbon
• ½ oz. Lavender Syrup
• 2 dashes Bitters
• Garnish: Mint, Lavender Sprig
• Glass: Julep Cup

Preparation

1. Fill serving glass full of ice.
2. Place ingredients into bottom of mixing glass and muddle.
3. Fill mixing glass 2/3 full of ice and pour remaining ingredients in order listed.
4. Cap, and shake and strain into serving glass with ice.
5. Add garnish and serve.

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Whiskey

Honey Jasmine Julep

Ingredients

• ¾ oz. Honey Jasmine Syrup
• 8 Mint Leaves
• 3 dashes Bitters
• 2 oz. Premium Bourbon
• 1 Lemon Wedge (squeeze and discard)
• Garnish: Mint Sprig, Powdered Sugar
• Glass: Julep Cup

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into serving glass with ice.
4. Add garnish and serve.

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Whiskey

Watermelon Bourbon Julep

Ingredients

• 1 oz. Watermelon Purée
• 6 Mint Leaves
• 2 oz. Bourbon
• Ice
• Sparkling Water
• Garnish: Watermelon, Lemon
• Glass: Mug

Preparation

1. Place Ingredients into bottom of serving glass and muddle.
2. Fill serving glass full of ice and pour remaining ingredients in order listed.
3. Stir gently to mix.
4. Add garnish and serve.

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The post Monin’s Must-Try Juleps for the Kentucky Derby appeared first on Chilled Magazine.

Source: Mixology News

This Cinco de Mayo, give the espresso martini a new twist with a little help from two Mexican favorites.

Kamora Coffee Liqueur and Teremana Reposado Tequila have teamed up to create the Martini de Mayo—a richer, bolder take on the classic that fits right in with the celebration.

The drink layers Kamora’s roasted coffee flavors from Veracruz and Chiapas with the smooth, oaky notes of Teremana’s highland tequila. The result is something that feels a little indulgent, a little unexpected, and a lot of fun—perfect for whatever kind of Cinco de Mayo you have in mind!

Whether you’re keeping it low-key or going all out, the “Martini de Mayo” is the drink to sip on this year.

Liqueur, Tequila

Martini de Mayo

Ingredients

• ¾ oz. Kamora Coffee Liqueur
• 1 ½ oz. Teremana Reposado
• 1 oz. Fresh Espresso
• ½ oz. Cinnamon Syrup

Preparation

1. Shake with ice until chilled and frothy.
2. Double strain into a coupe glass and garnish with 3 coffee beans.
3. ¡Salud!

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The post The Martini de Mayo: A Mexican Twist on the Espresso Martini appeared first on Chilled Magazine.

Source: Mixology News

Whether you’re craving something fruity, spicy, or something completely different, these seven cocktails showcase creative twists on tequila and mezcal classics.

From a banana leaf-wrapped beauty in Brooklyn to a saffron-kissed sipper in Nashville, these are the Cinco de Mayo drinks worth seeking out—or shaking up at home!

Cognac, Liqueur

Henny-Rita

Ingredients

• 1 ½ oz. Hennessy V.S
• ¾ oz. Fresh Lime Juice
• ½ oz. Orange Liqueur
• ¼ oz. Agave Syrup

Preparation

1. Add all ingredients to a shaker with ice and shake to chill.
2. Strain into glass with ice.
3. Optional: 2 dashes of Angostura bitters.

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Photo by Jenna Haar

Liqueur, Tequila

Fortune’s Fool

by Beverage Director Caleb Russell

Ingredients

• 1 ½ oz. G4 Tequila Blanco
• ½ oz. Giffard Banane du Brésil
• ¼ oz. St. George Spiced Pear
• ½ oz. Pineapple Juice
• ½ oz. Lime Juice
• 3 Hoja Santa Leaves, shaken in cocktail
• Glassware: Old Fashioned Rocks Glass
• Garnish: Cinnamon-Sugar Salt Rim, Wrap Inside of Glass with Banana Leaf

Preparation

1. Shake well in cocktail shaker.
2. Strain onto a large ice cube.

Additional Notes

Available at: elNico| Brooklyn, NY

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Liqueur, Mezcal

Mezcla Yucateco

by Bar Supervisor Andrei Cocom

Ingredients

• 1 ½ oz. Cucumber and Cilantro Puree
• 1 ½ oz. Narano (Sour Orange Liqueur)
• 1 oz. Natural Syrup
• 1 ½ oz. Mezcal (400 Conejos – Mezcal Joven)
• Glassware: Spritz Glass
• Garnish: 2 dashes Bitters

Preparation

1. Combine the ingredients in a shaker with ice and shake until well-integrated.
2. Strain in a spritz glass.
3. Garnish with 2 dashes of bitters.

Additional Notes

Available at: Canopy by Hilton Cancun La Isla | Cancun, MX

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Photo by ERIC MEDSKER

Mezcal, Tequila

Spicy Paloma

by Steve Schneider

Ingredients

• 1 oz. Blanco Tequila
• ½ oz. Mezcal
• ¾ oz. Homemade Grapefruit Cordial
• ¾ oz. Fresh Lime Juice
• 5 dashes Hellfire Bitters
• Grapefruit Soda, to top
• Glassware: Collins (Black Lava Salt-Rimmed)
• Special: Ice Spear

Preparation

1. Shaken.

Additional Notes

Available at: Sip & Guzzle | NYC

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Tequila

Hot Damn

by Hotel Lilien

Ingredients

• 2 oz. Chili-Infused Tequila
• 1 oz. Cucumber Juice
• ¾ oz. Lime Juice
• ½ oz. Simple Syrup
• 8 Cilantro Leaves
• Glassware: Rocks Glass
• Garnish: Cucumber Wheel

Preparation

1. Shake until cold.
2. Strain into rocks glass with fresh ice.

Additional Notes

Available at: Hotel Lilien | Catskills, NY

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Liqueur, Tequila

Miso Margarita

by Dorado BeachAvailable at: Dorado Beach, Ritz-Carlton Reserve | Dorado, Puerto Rico

Ingredients

• 1 ½ oz. Tequila (José Cuervo Reposado)
• 1 oz. Cognac Orange Liqueur (Grand Marnier)
• ½ oz. Lime Juice
• 1 ½ oz. Miso Syrup
• Glassware: Rocks Glass
• Garnish: Orange Salt Rim, Dehydrated Orange

Preparation

1. Rim glass.
2. Measure all ingredients into a shaker and add ice.
3. Shake and fine strain.

Additional Notes

Available at: Dorado Beach, Ritz-Carlton Reserve | Dorado, Puerto Rico

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Photo by Run Club Creative

Liqueur, Tequila

La Vaquera

by Four Walls

Ingredients

• 2 oz. Patrón Joseph Blend Reposado
• 1 oz. Horchata
• ¾ oz. Saffron Honey
• ½ oz. Fresh Lime Juice
• ½ oz. Fresh Grapefruit Juice

• ½ oz. Fresh Pineapple Juice
• ¼ oz. Chickpea Syrup
• Glassware: Belgian
• Garnish: A few delicate saffron threads

Preparation

1. Shake tequila, horchata, saffron honey, lime, grapefruit, and pineapple juice with ice, then strain into a highball over fresh ice.
2. Garnish with a few saffron threads for an aromatic finish.

Additional Notes

Available at: Four Walls | Nashville, TN

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The post 7 Cocktails for Cinco de Mayo 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.

Now that we’ve left the rain in April, it’s time to get ready for the start of warmer weather. This seasonal shift behind the bar brings in longer hours, more foot traffic, and a noticeable change in people’s cravings. There is no better time to fine-tune the transitional cocktails that take us from spring to summer.

May has a wide variety of cocktail options to choose from. Look to these as inspiration to roll out a fresh menu; they’re designed to please a crowd. If you ever needed an excuse to add a new cocktail to your roster, the time is now.

Here are five cocktails you should be sipping throughout May.

Butterbeer Winter Cocktail

Harry Potter is loved by so many. It’s got a cult following for a reason—people love the thrill all movies bring. May begins with International Harry Potter Day on the 2nd, and if you need a cocktail to sip alongside your movie marathon, the Butterbeer Winter Cocktail is for you. Don’t let the name fool you—this cocktail hit the spot at any point of the year. This sweet and creamy drink is indulgent and captures all the dessert favorites.

Melon-Mint Wine-Sicles

Switch up your go-to glass of wine for something cold, sweet, and refreshing. On National Moscato Day (5/9), serve the Melon-Mint Wine-Sicles as a tasty and unique treat. Moscato brings just the right amount of sweetness to the popsicles, while the fresh mint adds a delicious herbaceous flavor profile. With honeydew and melons coming into the season, it’s an ideal time to add fruit to your cocktails.

Virginia Sunryes

If you are going to celebrate any drink day this month, let it be World Cocktail Day. On May 13, let your imagination and creativity run wild. There is no better time to experiment with new techniques and flavors than on a day dedicated to the craft. If you need a little inspiration, try out the Virginia Sunryes. While it might seem like a simple cocktail on the outside, it’s really a beautiful combination of smoky, bold, and spicy flavors. Top it off with a red wine foam for an added delicate and aromatic punch to give the cocktail a velvety and dramatic finish.

Mimosa Royale

The brunch staple shows up on nearly every menu. Stand out from the crowd and add something new to your bar menu on National Mimosa Day (5/16). The Mimosa Royale isn’t your classic cocktail—it’s a fusion of fruits and garden elegance. Between notes of strawberry, cherry, and rosemary, this bubbly cocktail is unexpected in a tantalizing way. It’s just as stunning in the glass as on the palate.

Jalapaloma

Not often seen on menus, but a Paloma is a classic for a reason. On May 22, celebrate World Paloma Day with this smoky, sweet, tangy cocktail. This fiery twist on the citrus drink is an excellent choice for the cooler nights we still experience in May. With notes of lime, jalapeno, and bright grapefruit, you certainly can’t go wrong in terms of making this drink. Adding muddled fruit or vegetables to any cocktail will take the flavor profiles to the next level. If you’re looking for a burst of flavors in a glass, the Jalapaloma will do the job.

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

Source: Mixology News

Redwood Empire has vowed to plant one tree for every cocktail sold for participating accounts this Earth Month, April, up to 100,000 trees.

Through the Redwood Empire and Trees for the Future partnership, Redwood has planted a tree for every bottle of whiskey sold and has planted over 1.7 million trees to date. This Earth Month, Redwood promises to plant 100 trees for every six bottles, or one tree for every cocktail sold at participating bars.

Bars across the country are turning every cocktail into a cause. For every featured drink sold, a tree is planted through Redwood Empire’s SHAKE POUR PLANT program—helping to reforest the land while you raise your glass. It’s a toast to sustainability, flavor, and making a real impact. ????????

“We are CUTS Steakhouse in Turlock, CA! People come for the steaks but stay for the cocktails. Our bar program is a fusion of east-coast and west-coast craft. As of a year and a half ago, I created the Side Door as an outlet for our creativity. We host this as a research and development testbed reserved for only our friends and family of whom our regular guests have slowly started to become. It’s grown past capacity so, in true speakeasy fashion, we require passwords for entry. The passwords are individualized and change uniquely every month!”

This month, we chose to partner with Redwood Empire to slip Pipe Dream Bourbon into our well so that we could highlight our cocktail and accomplish our goal of planting over 1000 trees. Our motivation for this month’s speakeasy became clear in celebration of partnering with Redwood Empire: a no-waste, sustainable bar program!

We have always been motivated to reduce waste through training, making our own syrups and juices, and finding new ways to repurpose aging materials. This event got us thinking and led to us creating a no-waste project. We are having so much fun with this: creating and testing new drinks, developing new skills in waste reduction, and planting trees for our future!! Our goal is to plant 1000 trees, so hopefully you can spread the word for us to attract a crowd ????

Whiskey

American Warbird

by Brandon Alexander Eckert – Bar Manager, CUTS Steakhouse Turlock, CA

Ingredients

• 1 oz. Redwood Empire Pipe Dream Cask Strength
• 1 oz. French bitter aperitivo
• 5-7 dashes of Orange bitters
• ¾ oz. Freshly-Squeezed Lemon juice
• ¾ oz. House-Made Almond Orgeat
• 4-5 drops of 20% Saline Solution

Preparation

1. Whip shake or swizzled into an appropriately tropical glass, packed with pebble ice, and garnish with a lemon zested heavily over top with a microplane!

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Brandon Alexander Eckert is the Director of Bar Operations for the Central Valley Restaurant Group and runs two of its four restaurants while overseeing the bar programs throughout all four. Brandon graduated with two four-year degrees in science, including Biochemistry, and teaches chemistry to his bartenders! When not doing this, he also works as an oral surgical assistant.

Redwood is calling on all bartenders to feature Redwood Empire Whiskey in a cocktail on their menu in the month of April to help support the sustainable cause at no cost. It’s easy.
One cocktail gets sold; one tree gets planted.

Interested in participating? Sign up HERE.

Let’s make an impact by mixing with Redwood Empire Whiskey.

The post Shake Pour Plant with Redwood Empire and CUTS Steakhouse Bar Manager Brandon Alexander Eckert appeared first on Chilled Magazine.

Source: Mixology News

As the global wine and spirits industry continues to evolve amid shifting markets and new consumer dynamics, Vinexpo America 2025 steps into a new chapter—one marked by strategic growth, greater connectivity, and an exciting relocation to Miami.

In this exclusive Q&A with Rodolphe Lameyse, CEO of Vinexposium, shares what’s in store for this year’s event and why the move to Miami is more than just a change in venue. Vinexpo America remains a must-attend platform for producers, buyers, and innovators looking to shape the future of the industry.

What’s new or different about Vinexpo America 2025, what can we expect this year?

Vinexpo America 2025 introduces a major evolution with its move to Miami—a strategic choice that positions the event at the gateway to North, Central, and South America, as well as the Caribbean. The city’s international reach and vibrant hospitality scene make it the perfect hub to expand trade opportunities and build connections across the entire region. This edition will bring together 280 exhibitors from than 25 countries, a dynamic masterclass and conference program via the Vinexpo Academy all designed to foster high-level networking and business development in a more global, inclusive setting.

Are there any standout brands, first-time exhibitors, or emerging regions attendees should be watching for?

Vinexpo America reflects Vinexposium’s mission: to unite buyers and producers from across the wine and spirits industry under one roof. It’s not just a trade show, it’s a strategic meeting point designed to foster connections, encourage discovery, and support the industry’s evolution. As part of this role, Vinexpo America is committed to bringing something new each year, fresh perspectives, new markets, and emerging trends to inspire both producers and buyers.

This year, attendees can look forward to exciting debuts and diverse offerings across wine, spirits, cider, and sake. Notable highlights include the first-ever German pavilion featuring the Rhineland-Palatinate region under the Rheinland-Pfalz Gold brand, as well as a Colorado pavilion debuting with distilleries, a sake producer, cider maker, and winery. Argentina is also exhibiting with two pavilions including one from the Mendoza region, showcasing 12 producers.

What kinds of tastings, masterclasses, or panels should visitors make sure not to miss?**

Visitors won’t want to miss this year’s dynamic lineup of conferences and masterclasses, a truly key pillar of the Vinexpo America experience. These sessions offer invaluable insights into the latest industry trends, challenges, and opportunities, and are designed to inspire both strategic thinking and meaningful connections. Themes explored include: the evolution of the U.S. market, the impact of new generations on consumption, the role of terroir in defining identity, and the future of gastronomy and sommellerie.

Highlights include expert-led sessions such as “Importing and Distributing in the US: Finding Opportunities in 2025” by MHW Ltd., “Wine Talks Miami: Inside the Florida Wine Market” moderated by Sarah Phillips, “Glass Half Full: BevAlc’s Silver Linings in a Turbulent Market” with the IWSR, and a “Focus Agave” masterclass by The Agave Spirits Institute.

The full list of Academy sessions is available online: vinexpo-america.com/academy

For someone attending Vinexpo America for the first time, what’s your one piece of advice to get the most out of it?

For first-time attendees but not only, preparation is key to making the most of Vinexpo America. We strongly recommend reviewing the full exhibitor list ahead of time and identifying key contacts you’d like to meet. To facilitate networking and business connections, we have set up an online business matching service that allows visitors to book meetings directly through the event platform. Also, we would recommend not to wait any longer to register, spaces are limited, and securing a badge early ensures smooth access and timely updates.

The full exhibitor list and meeting tools are available online: vinexpo-america.com

After the growing success of Wine Paris, why has Vinexposium chosen to expand internationally, particularly to the U.S. market with Vinexpo America?

Vinexposium’s mission is to unite the global wine and spirits community by creating meaningful business opportunities across key markets. While Wine Paris has become a major international meeting point in Europe, expanding to the U.S. through Vinexpo America is a strategic move to meet professionals where they are in one of the world’s most dynamic and influential beverage alcohol markets. It’s also part of a larger vision: to offer localized, high-value platforms around the world that reflect the specific challenges, trends, and trade environments of each region.

By growing internationally, Vinexposium ensures year-round engagement and offers producers the chance to connect with buyers in-person, closer to their markets at Vinexpo Asia (Singapore and Hong Kong), Vinexpo India (Mumbai), the World Bulk Wine Exhibition (Amsterdam), and Vinexpo Explorer (next edition in Mendoza).

Why is it important for the industry to come together in the current economic context, especially with ongoing challenges like tariffs and global uncertainty?

In times of economic tension, fluctuating tariffs, and shifting trade dynamics, coming together as an industry is more essential than ever. Events like Vinexpo America offer a much-needed platform for producers, importers, distributors, and trade professionals to connect, exchange insights, and navigate challenges collaboratively. It’s not only about doing business, it’s about reinforcing the strength, adaptability, and unity of the global wine and spirits community.

For more information visit: Vinexpo

Event Dates: May 7-8, 2025

Complimentary Badge with Code: CHILLED25

The post We Ask Rodolphe Lameyse, CEO Vinexposium, about this year’s Vinexpo appeared first on Chilled Magazine.

Source: Mixology News

Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders.

Each month, we spotlight a standout book to add to your collection and keep your creativity flowing.

This month’s book is Drink Your Garden | Belinda Kelly, Venise Cunningham, Rylea Foehl | W. W. Norton & Company

Authors: Belinda Kelly and Venise Cunninham

A Beautifully Crafted Guide to Intentional, Sustainable Drinking

From craft cocktails to mocktails, Drink Your Garden: Recipes, Stories, and Tips from the Simple Goodness Cocktail Farm is a one-of-a-kind drink-making guide for anyone looking to elevate their beverages with fresh, seasonal ingredients. Written by sisters Venise Cunningham and Belinda Kelly, this garden-to-glass handbook blends creativity, sustainability, and nostalgia with more than 100 recipes for alcoholic, low-ABV, and non-alcoholic drinks.

Based in Buckley, Washington, Venise and Belinda run the Simple Goodness Cocktail Farm and the Simple Goodness Soda Shop—a café, tasting room, and event space where they host classes, live music, and regular happy hours. Their syrups, made from fresh, farm-grown ingredients, can be found in stores across the country, making their farm-to-glass ethos accessible to anyone.

“We wanted to create a book that celebrates all kinds of drinking—whether you’re savoring a classic cocktail, hosting a family-friendly happy hour, or exploring the sober-curious trend,” says co-author Belinda Kelly.

“Drinks, like food, deserve thoughtfulness and creativity, and this book shows how to create that in your kitchen or backyard.”

What Makes Drink Your Garden Unique

The book captures the best of the modern drink movement, offering: 

• Recipes for syrups, shrubs, bitters, and infused spirits like Buzz Button Gin, Poblano Liqueur, and Brown Butter Vodka.
• Non-alcoholic options like Lavender Honey Cordial Spritz and Creamy Tea Cobbler.
• Low-ABV drinks for moderation, like Clarified Milk Punch.
• Classic and innovative cocktails like the Garden Gibson, Bloody Bunny, and Pumpkin Spice Espresso Martini.

With a detailed infusion guide, tips for growing drink-worthy plants, and zero-waste techniques, Drink Your Garden is as practical as it is beautiful. The sisters share stories from their Washington farm, inspiring readers to embrace a simpler, more sustainable way of life—one drink at a time.

A Timely Response to Drink Trends

Mocktails, sober living, and wellness drinks are part of a $7 billion trend redefining how we drink. But Drink Your Garden goes deeper, offering real ingredients, thoughtful preparation, and a return to hands-on creativity. And for those who don’t have a green thumb, it’s just as easy to pick up fresh, seasonal produce from your local farmers market or store to bring the recipes to life.

About The Authors: Based in the Pacific Northwest, sisters Belinda Kelly and Venise Cunningham share a dedication to bringing people together around homegrown, thoughtfully crafted drinks. Together they operate Simple Goodness Farm, a cocktail farm where they grow herbs, flowers, and produce to support their line of beverage mixers and their craft cocktail café, the Soda Shop.

Their Simple Goodness Syrups are shipped nationwide, and the sisters host classes and events at the Soda Shop. They have been featured in Real Simple, Sunset, and on Rachael Ray. For more information and a behind-the-scenes look at family farming, visit www.simplegoodness.com.

The Bartender’s Bookshelf: Book of the Month Club

Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders, cocktail enthusiasts, industry pros and anyone looking to elevate their craft. Each month, we spotlight a standout book—whether it’s a deep dive into cocktail history, a recipe-packed guide, or a memoir from a legendary bartender—Chilled will help you build a library that inspires and educates while keeping your creative spirits flowing.

The post Bartender Book of the Month Club: Drink Your Garden appeared first on Chilled Magazine.

Source: Mixology News

Bartending can entail long hours behind the stick, whether it’s during the heat of summer or under the air-conditioned establishments.

Standing and walking into this little space can take quite a bit of work, and your feet often have to pay the price. Thankfully, foot practices, footwear options and floor mats can make the experience so much more comfortable.

Practice Good Foot Hygiene

Give your feet love by washing them thoroughly, both before a shift and after. Remember to dry every single nook and cranny to avoid infections. Occasionally, you should trim your toenails, as working behind the bar is simply harder with an ingrown. You can lessen your chances of getting those by cutting straight across when trimming.

Have Foot Exercises Ready

Another regular practice you can use is foot exercises. Toe curls, the Achilles stretch, and so many other movements can do wonders for the strength and flexibility of your feet. Walking during your off days can also make your muscles more resilient. You can also make a mental note to stretch them after your shift to relieve tension.

Consider Your Walking Style

People with flat feet need more care and perceptiveness when walking. Their soles bear the full brunt of your steps, sending shocks up the spine and making you more susceptible to back pain. Meanwhile, those with a natural arch need to practice walking a little more relaxed, as a rigid style can be harder on the joints.

Pick the Right Shoes

Footwear is the biggest game-changer to your comfort levels. Some really like using combat boots or clogs, but even sneakers can do the trick if you pick the one that suits your foot shape. Remember to pick out a waterproof pair in case of any spillage while bartending. Stains would also be less apparent on darker-colored ones.

Use Compression Socks

Moving to the inside of your shoes, consider wearing compression socks for your shift. These offer a snug fit that can minimize the pressure on your feet and lower the risk of swelling. Others also find it to be a great tool when they have existing foot pain.

Consider Insoles

Remember how flat feet tend to suffer because they don’t have an arch? Orthotic insoles can mimic the support of a natural one, ensuring you’re more comfortable on your feet. About 50% of patients suffering from foot pain utilize these as well, so they’re a tried-and-true solution!

Prepare Rubber Bar Mats

One hidden secret that makes mixology more comfortable is good floor mats. A rubber bar mat is the most reliable since it’s meant to be slip-resistant. They are also durable against drink spills.

Keep the Coverings Clean

To get the most out of your floor mat, make sure they are as clean as a whistle. You can usually take them out after your shift and machine wash them with water and a mild detergent. Leave it to airdry and bring it back the next shift.

Bonus: Unwind on Your Breaks

Take your breaks and have a seat. You can go the extra mile by adding a footrest in the break area. Relaxing for even just a couple of minutes should make you good to go for another few hours.

Take Care of Your Feet

Look, a happy bartender is simply more exceptional when creating different cocktails and entertaining customers. Invest in caring for your feet, and you’ll make work so much easier, no matter how demanding the shift is.

The Balanced Bartender with Mia Barnes

Crafting the perfect cocktail is an art, but true mastery lies in balance—not just of flavors, but of creativity, precision, and passion. In a profession where long hours and high-energy are the norm, maintaining balance both behind the bar and in life is essential. The Balanced Bartender will help guide bartenders toward a healthier, more balanced lifestyle. Stay in tune with your mind, body, and spirit.

The post How to Combine Footwear and Floor Mats for Ultimate Bartending Comfort appeared first on Chilled Magazine.

Source: Mixology News

This Derby Day, ditch the ordinary julep and bet on a winner with The Long Shot from the team at Mister Mao in New Orleans.

“For Derby Day, we wanted something that tips its hat to tradition but still runs wild,” says Andrea Leibrandt, Bar Manager.

“This cocktail brings rich, oaky Buffalo Trace Kentucky bourbon to the forefront, but it’s the unexpected trio—Fernet’s herbal bite, creamy banana, and nutty orgeat—that makes it a true thoroughbred. A dash of Angostura and slap of mint on top, and you’ve got a julep with a winning streak.”

Liqueur, Whiskey

The Long Shot

by Mister Mao

Ingredients

• 1.5 oz. Banana-Infused Bourbon
• .75 oz. Banana Liqueur
• .5 oz. Orgeat
• .5 oz. Lemon Juice
• .25 oz. Fernet Branca
• dash of Angostura Bitters
• Garnish: Fresh Mint

Preparation

1. Add all ingredients to a shaker.
2. Fill the shaker with ice and shake vigorously for about 10–12 seconds until well chilled.
3. Strain into a glass filled with crushed ice and add a dash of Angostura.
4. Top with a slap of fresh mint on top.

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The post The Long Shot appeared first on Chilled Magazine.

Source: Mixology News

Welcome to Junebug—a vibrant new dining bar, restaurant, and private event space from Neighborhood Restaurant Group, now open in Downtown New Orleans.

Photos by Randy Schmidt

Officially debuting on March 20, Junebug blends bold flavors, late-night vibes, and immersive design in a historic setting that once housed the legendary Jazz City Studio—where icons like Cosimo Matassa, Allen Toussaint, and The Meters helped shape the sound of funk in the 1970s.

At Junebug, Executive Chef Shannon Bingham puts a fresh spin on Southern cooking, blending regional ingredients with classic French technique and a bold sense of balance. The menu is built for however you like to dine—whether you’re sharing snacks and small plates at the bar or settling in for a full meal in the dining room or lounge. Specials rotate regularly, from raw bar picks and steak for two to caviar service and a late-night menu that keeps the kitchen buzzing after hours.

Junebug’s beverage program, led by Bar Manager and Assistant GM Sophie Burton, is fruit-forward, playful, and expertly crafted. The cocktail menu is split into three creative categories:

1. House Cocktails: A-Side and B-Side riffs—two drinks with similar flavor profiles but different spins
2. Play the Samples: Single-shot cocktails
3. Classics: Timeless favorites from New Orleans and beyond

Brandy and eaux de vie take center stage, with featured flights from top producers like Etter and Clear Creek. The wine list is approachable, sustainable, and curated with food pairings in mind. Beer lovers will find a thoughtful mix of local and international craft brews, including a special focus on Lambics from Brussels and crisp lagers poured from side-pull taps. Rounding it out are robust non-alcoholic options and after-dinner drinks to suit every mood.

Signature cocktails include

• Move the Crowd: a savory Whiskey Highball alternative made with Etter Pear Brandy, Iwai Mars Whiskey, and House Preserved Meyer Lemon Soda
• Dry Spell: a Negroni featuring soft plum and wine made with Yebiga Bela Plum Brandy, Picon Vasco, Dolin Blanc Vermouth, Lemon and Orange Oil
• Kiss Me Now!: a Cosmo with a bit of body made with St George All Purpose Vodka, Pisco Oro Quebrantra, Etter Kirsch Brandy, Lemon, Cocchi Rosa and Honey

Music is at the heart of Junebug’s identity. Located in the former Jazz City Studio—once home to Allen Toussaint and The Meters—Junebug’s team curated nearly 500 vintage funk and soul records. A top-tier analog sound system, complete with vintage JBLs and tube amps, sets the tone each night.

Designed by the Neighborhood Restaurant Group, the space blends lush garden elements, musical nods (including repurposed cymbal sconces and trumpet chandeliers), and vintage flair. The bar glows under hand-painted rosettes, while floral wallpapers and custom lighting enhance the space’s dreamy, layered feel.

The Secret Spot

New Orleans-based Florist Tey Stiteler’s flower studio and gift shop, The Secret Spot, sits at the front of Junebug’s adjacent event space and doubles as an event entrance with Tey’s work counter that can transform into a bar for private events. At The Secret Spot, guests can pick up fresh, sustainably sourced flowers, heirloom-quality gifts, art, and handcrafted goods from fellow New Orleans-based makers and independent artists.

Junebug Hours: Dinner served Sunday and Tuesday–Thursday from 4–11PM; Friday–Saturday until midnight. Closed Mondays. Reservations available on Resy.

We caught up with Greg Engert—Beverage Director, Partner, and longtime beer expert for Neighborhood Restaurant Group—to talk about how the concept came together, what makes it stand out in a city full of standout spots, and what’s next for the team.

What inspired the creation of Junebug, and how did the concept come together?

Our company, The Neighborhood Restaurant Group, which operates a collection of two dozen bars and restaurants in the Washington, DC area, branched out to New Orleans with the opening of Devil Moon Barbecue and Brewery Saint X back in 2023. Shortly after opening, we found a building–which had recently housed a bar and restaurant–with an adjacent parking lot for sale on Camp Street in the Warehouse District.

We were immediately drawn to the musical history of the building; Cosimo Matassa had operated Jazz City Studios on the second floor during the 60s and 70s, recording the likes of Allen Toussaint, The Meters and The Neville Brothers. We also loved the parking lot next door, immediately seeing an opportunity to enclose that space and create a premier New Orleans event venue.

We’d already been impressed with Chef Shannon Bingham, who we tapped to lead the kitchens at Devil Moon Barbecue and Brewery Saint X, and knew he’d be perfect to take the reins at the new bar and restaurant we’d begun to imagine. Shannon introduced us to Sophie Burton, a legend in the New Orleans cocktail scene (and beyond), and we quickly realized that we had a dynamic team to lead the food and beverage operations at Junebug.

With such impressive talent in the kitchen and behind the bar, we envisioned a dining bar and restaurant concept that celebrates and elevates food and beverage equally, from the bar and lounge in the front to the dining room and garden patio in the back. Shannon conceived a food program consisting of southern flavors rooted in classic French technique, each dish suitably paired with Sophie’s beverage offering, whether fruit-forward, spirit-driven cocktails, a focused list of sustainable wines from around the globe, inventive non-alcoholic options, or a beer list comprised of local favorites and lesser-known international rarities.

To bring the concept full circle, our music program reflects the rich musical history of the building it would occupy, The nightly soundtrack is a lineup of vinyl pulled from a collection of nearly 500 records, with a special focus on the funk and soul music of the early and mid-70s when the studio was active.

Last, we wanted to echo the greenery of the patio, situated behind the event space, with a little something special at the entrance to the event space: The Secret Spot, a New Orleans-based flower studio and gift shop run by florist Tey Stiteler.

With so many bars and restaurants in New Orleans, how does Junebug stand out?

I’d say our equal dedication to creating memorable food and beverage experiences in a singular collection of high design spaces helps Junebug stand out. The vinyl program is notable of course, as is our commitment to late night food; we have a compelling food offering available after 10pm nightly. Also, our ability to host parties in “The Greenhouse”, our 3500 square foot private event space, is special; we can book weddings, live music, dance parties, cocktail parties, large format dinners, and more – all with equal aplomb.

How do you see the food and drink programs complementing each other?

The food program consists of a wide array of shareable dishes, from housemade snacks, small plates and composed dishes, all designed with sharing in mind. And nothing goes better with grazing than a full complement of beverages all crafted and executed at the highest level. We’ve got rich, balanced, lively and craveable flavors on the plate that beg to be enjoyed with drinks that lean bright, crisp, dry and more-ish.

What advice would you give to someone looking to open their own bar?

The bar and restaurant business is tough; costs are high and on the rise, competition is fierce and something new is opening every day. If you decide to take the plunge, prepare for sustained stress and long hours, but remain laser-focused on elevating all aspects of your offering. From food and beverage, to decor, sound and service, the passionate commitment to your product will pay dividends. The knowledge that you’re making people happy, that you’re turning them on to new and exciting offerings and creating inspired experiences will sustain you.

Do you have any upcoming plans you’re particularly excited about?

We’re excited to activate our huge private event space as mentioned above, and create an unparalleled programming calendar–across all of our spaces–that gives our guests even more reasons to join us. And more opportunities to love what we’re doing as much as we do.

About Greg Engert

Greg Engert is the Beverage Director and Partner for Neighborhood Restaurant Group, known nationally for his visionary approach to craft beer. A Middlebury College grad with international study experience in Dublin and Munich, Greg first cut his teeth in the beer world at D.C.’s Brickskeller before transforming Rustico into a craft beer destination in 2006.

Since then, he’s built and overseen acclaimed beer programs at over 20 NRG properties, including ChurchKey, Bluejacket, and The Grand Delancey. Named a Food & Wine “Sommelier of the Year” and Imbibe’s “Beer Person of the Year,” Engert is also the founder of Snallygaster, the East Coast’s largest craft beer festival.

His work has been featured in The New York Times, Food & Wine, Imbibe, Esquire, and other leading publications. He currently writes a quarterly column for Craft Beer & Brewing magazine’s Brewing Industry Guide.

The post Inside Junebug: New Orleans’ Bold New Bar, Kitchen & Vinyl-Fueled Vibe appeared first on Chilled Magazine.

Source: Mixology News