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Founded by Houston-native, Beyoncé Knowles Carter, in partnership with Moët Hennessy, SirDavis American Whisky is excited to share their signature rodeo-ready cocktail – Texas Buckiin’.

Whether you’re a rodeo pro or a casual spector, the Texas Buckiin’ is just as easy to mix as it is to drink, making it the perfect companion to ride into spring with this year.

Photo by Julian Dakdouk

Whiskey

Texas Buckiin’

Ingredients

• 1 ½ oz. SirDavis American Whisky
• ¼ oz. Lemon Juice
• ¼ oz. Honey Syrup*
• 4 oz. Ginger Beer
• Garnish: Lemon Wedge

Preparation

1. In a glass, pour SirDavis American Whisky over ice.
2. Add fresh lemon juice and honey syrup, gently stir to mix ingredients.
3. Top with ginger beer and garnish with a lemon wedge.

*Honey Syrup

---

Ingredients

• 2 parts honey
• 1 part water

Preparation

1. Add 2 parts honey and 1 part water into a small sauce pan over medium heat.
2. Stir until honey is dissolved.
3. Allow to cool and transfer to an airtight container.

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The post Texas Buckiin’ appeared first on Chilled Magazine.

Source: Mixology News

Jessica Christensen began her journey in mixology as soon as she reached the legal drinking age.

Her first bartending gig took place in an Old School Italian restaurant, where she quickly developed a liking to the potential career path and its challenges.

Reflecting on where it all started, she quoted “Becoming a bartender, in my experience, is extremely difficult. No one wants to hire you without experience, yet you can’t get the experience unless someone gives you a shot, in that case you usually have to work from the bottom up. That restaurant gave me a shot and trained me right off the bat as a bartender, and I wouldn’t be where I am today without them.”

Moving forward with the confidence she gained through her first job, Christensen took her talents to a more craft cocktail style restaurant bar, then to Graton Resort and Casino. From the day the Casino opened, she worked at the Sky Bar for a duration of roughly eight years. Ambitious to grow her career in the bar world, Jessica applied for a management position. And what a move it was, as she went from an Assistant Beverage Manger to the Property Mixologist within a year. To this day she accredits it for being the greatest opportunity she’s ever had.

There are several things Jessica takes into consideration while operating behind the bar. One of which is to make aesthetically pleasing cocktails through entertaining techniques, without compromising on taste. Keeping that in mind, she understands the importance of time efficiency and uses easy-to-execute techniques for busy nights.

Currently, she loves incorporating ingredients like with aquafaba, bitters, house made syrups, fresh fruits, vegetables, and herbs into her concoctions.

“Aquafaba is easy to work with and is a great vegan alternative to egg whites. Fresh ingredients, bitters and syrups are a simple way to elevate a drink and create amazing flavors,” Christensen added.

When it comes to running a prosperous beverage program, she believes customer feedback is of paramount importance. “Knowing what your guests enjoy and order is crucial. Learn what you are selling, what your bartenders are making the most and you’ll get a sense of what you can create on your cocktail program that your guests will love.”

But aside from the business side of bartending, Jessica advises all aspiring mixologists to be persistent and resilient.

“Work hard, set a goal, and stick with it no matter how hard that gets. I never thought I would make it to where I am today, but it’s because I never gave up knowing I wanted this to be my career. If you have a passion in this field, never stop trying to learn.”

The post Mixologist Jessica Christensen Is Taking Her Shot Behind the Bar appeared first on Chilled Magazine.

Source: Mixology News

Who was Harvey Wallbanger? Everyone remembers Arnold Palmer was a golfer. Harvey Wallbanger, not so much.

This strange and slightly aggressive sounding name adorned one of the most popular cocktails of the 1970s, but the source of the moniker has faded from popular memory over the decades. In this article we’ll trace back the truth of the question you forgot to ask.

Anyone with the surname ‘Wallbanger’ sounds like someone you don’t want to visit your bar or party. So how did this cocktail become all the rage in the era of big collars and bell bottoms? The background follows the pattern of a lot of mixology origin stories, with two different timelines; the colorful entertaining legend and the timeline of what happened. Let’s start with the legend.

In the early 1950s, there (supposedly) was a watering hole known as the Blackwatch Bar on Sunset Boulevard in Hollywood. This establishment was presided over by veteran bartender Donato Antone, better known as “Duke.” Apparently, Duke had a knack for creating drinks that would soon go on to become very famous. He later ran a bartending academy called Antone’s School of Mixology and claimed to have invented cocktail staples including the White Russian, the Kamikaze, and the Rusty Nail.

The story goes that one of the regulars at the Blackwatch was Tom Harvey, a dedicated surfer from Manhattan Beach. While he displayed grace and balance shredding his board over the waves of the Pacific, he subsequently celebrated his oceanic athleticism by heavily enjoying Duke’s drinks. This overindulgence led Harvey to lose his critical senses of direction and spatial awareness and go around walking into walls as the nights progressed.

Talented wave rider Tom Harvey earned a destructive reputation for getting blitzed at Blackwatch and careening around the bar like a bull in a China shop. His favorite drink was a variation on the traditional screwdriver invented by Duke, so the bright orange cocktail was christened after the man, and the Harvey Wallbanger was born.

A California surfer dude who loved getting sozzled and careening into the walls of a Sunset Strip dive sounds almost cartoonish. In the 1970s, a marketing campaign for the drink appeared, featuring cartoons of Harvey Wallbanger in various settings across different promotional items. The campaign was sponsored by Galliano Liqueur, makers of the important third ingredient in the recipe for a Harvey Wallbanger following vodka and orange juice. More on them later.

The cartoon Harvey Wallbanger doesn’t fit the look of a fit and tanned California surfer. It’s closer to the image of a guy who has spent more time at the bar than the beach, to his detriment. The character’s physique is the opposite of lean and muscular. His wisps of hair are frazzled and his eyes show an expression of shocked confusion, like he’s battling a frightening hangover, feeling his injuries from wall-banging, questioning his intoxicated behavior at the Blackwatch, or all of the above. He has wrinkled bags under his eyes. His feet are outrageously large, almost as big as his body, with white painted toenails blaring out of mammoth tan sandals. He usually wears a baggy tank top with wide blue and purple horizontal stripes and matching shorts.

The overall image may be one of the ugliest, most unattractive cartoons of all time (no offense, Harvey). Harvey Wallbanger makes Joe Camel look like Brad Pitt. Why would anyone want to drink anything associated with this goon? He looks bewildered and lost in every ad but he has a catchphrase.

“Harvey Wallbanger is the name. And I can be made!”

The promos all include the basic recipe for quick reference. The only difference between a standard screwdriver cocktail and a Harvey Wallbanger is the addition of Galliano liqueur. Our research into the lineage of Harvey Wallbanger reveals Galliano was the true orchestrator of his creation.

Duke Antone didn’t even reside in Hollywood during the 1950s; he actually lived in Hartford, Connecticut. In the following decade, he befriended George Bednar, the marketing director of McKesson Imports, the American distributor of, you guessed it, Galliano liqueur. In 1969, commercial artist Bill Young was commissioned to create the befuddled image of Harvey Wallbanger for the Galliano marketing campaign. Somehow it all worked; the drink became a national trend, and Galliano was soon sending over half-a-million cases every year from Italy to the U.S.

Bill Young was a talented designer and smart guy. His advertising deal with McKesson included the very wise provision that Young would earn a percentage on every case of Galliano imported to the States. He was, therefore, motivated to make extra efforts in spreading the Harvey Wallbanger image far and wide. His son, Will Young, later recalled how his father would make trips to college spring break destinations to pass out Wallbanger t-shirts and merchandise and host Wallbanger branded events. He also had the bright idea to anoint qualified students as Harvey Wallbanger Ambassadors, tasked with spreading the simple recipe across campus.
When Bill Young passed away in 2016, Will told the Rochester newspaper Democrat & Chronicle:

“I don’t remember much (from those days), but I remember when all of a sudden my dad went from driving a Volkswagen to a BMW. Our whole world changed with the Harvey Wallbanger. That was his first knock-it-out-of-the-park moment.”

Mixology historian David Wondrich theorizes, “With Young’s Harvey to blaze the way, Antone’s simple, even dopey, drink would go on to be the first drink created by a consultant to actually take the nation by storm.” You know how the saying goes. “Never let the truth get in the way of a clever marketing campaign.” Surf’s up!

The post Who Was Harvey Wallbanger? appeared first on Chilled Magazine.

Source: Mixology News

As bar programs continue to play a more prominent role in restaurant dining, Mario Martinez stands at the forefront of the craft cocktail movement, seamlessly blending global inspiration with local ingredients.

Photos by Beckley

As Executive Mixologist for Travis Street Hospitality, he brings a deep understanding of service, spirits, and technique to each of the group’s concepts, ensuring that every cocktail reflects the restaurant’s unique culture and menu.

Martinez’s journey in hospitality began in 2009 at Gloria’s Latin Cuisine in Dallas, where he honed his bartending skills for seven years. From there, he expanded his expertise at Mexican Sugar, Knox Bistro, and Hide Bar before returning to Travis Street Hospitality in 2019 as Executive Mixologist. Under his leadership, the group’s bar programs have become known for their innovation, creativity, and meticulous execution.

One of Martinez’s standout creations is the Memoirs of a Geisha, a Japanese-inspired margarita that showcases his ability to blend unexpected flavors. Featuring Kikori Japanese whiskey, Clase Azul Plata, orange agave liqueur, freshly squeezed lemon juice, and passion fruit syrup, this cocktail is elevated by a locally sourced passion fruit cordial from Dallas-based El Cantinero. By incorporating Amazonian passion fruit, Peruvian lemongrass, and lime, Martinez introduces Asian spirits in a way that remains familiar yet sophisticated.

We sat down with Martinez to discuss his creative process, inspirations, and the trends shaping the future of cocktails.

What sparked your passion for mixology?

I’ve always loved the creative process of building flavors from scratch—whether it’s crafting syrups, purées, or infusions. To me, mixology is like cooking with spirits. There’s something satisfying about experimenting with ingredients and techniques to create something unique and memorable for our guests.

How do you approach creating a new cocktail menu for each of Travis Street Hospitality’s unique concepts?

I start by researching what fruits and vegetables are in season, then build a flavor profile around them before pairing the right spirit. Sometimes I might plan to use tequila or bourbon, but after some trial and error, I realize the flavors work better with gin or by mixing different spirits enhancing and bringing out other flavors. Once I finalize the cocktail, I consider which concept it fits best in.

Collaboration is also key—I like getting feedback from different people and the chefs when I am creating new cocktails and syrups.

What inspires your cocktail creations, and how do you blend global influences with local ingredients?

I’m constantly exploring new ideas and researching different culinary techniques and finding ways to make them my own. Local and seasonal ingredients play a huge role in my process, but I also pull inspiration from different cultures and global trends. Finding a balance between what’s available locally and what’s happening in the larger cocktail world helps me create something fresh yet approachable.

Do you have a particular method for balancing flavors and experimenting with new ingredients?

I start with an idea of how I want a cocktail to taste, but the final version often evolves through multiple trials.

I like experimenting with different fruits and vegetables that would complement each other not only in flavor but also with color. If you can drink it without alcohol, it will make a good balanced cocktail.

Are there any emerging trends in the cocktail world that you’re excited about?

There are so many innovative trends I’d love to incorporate. There are some specialized machines and lab setups for bars that are available to create cocktails using different methods. I’m always looking for ways to bring new ideas into our spaces in a way that makes sense for our operations.

What’s a simple tip or trick that home bartenders could use to elevate their own cocktails?

Fresh ingredients make all the difference. Something as simple as using fresh citrus can completely transform a cocktail, bringing out brighter and more vibrant flavors. Small changes like this can take a home cocktail from average to exceptional.

The post How Mario Martinez is Redefining Cocktails at Travis Street Hospitality appeared first on Chilled Magazine.

Source: Mixology News

Drink like a Local in Tacoma, Washington with Desiree “Dez” Zavala @drinkfairy253

If ya don’t know, now ya know! My name’s Dez. I grew up on the east side of Tacoma where I fell in love with the small town-big city energy. The changes in local watering holes have substantially expanded since I was a wee baby bartender. I’ve been bartending for 22 years and have worked everywhere and done everything—from dive bars and fine dining to working with celebrities, stadiums, and major private events. I’ve also been a hospice nurse for 12 years. The juxtaposition of being the life of the party while having the privilege of helping patients and families make their end-of-life choices on their own terms feeds my soul.

I love that I’m not “just a bartender” or “just a nurse!” My favorite part of the hospitality industry is that we’re all a bunch of misfit toys who’ve got each other’s back no matter what. We’re the OG’s of “we listen, and we don’t judge!”

5 Must-Visit Bars While in my Hometown of Tacoma, WA

The Unicorn Sports Bar

Address: 4302 North 49th Street

Why I Go There: This bar is one of the few OG bars still around from my baby bartending days. The drinks are strong, Daryl is a Tacoma institution (IYKYK), and the food is great for soaking up the shots and cocktails (the potstickers and honey mustard are ????????)!

Favorite Thing to Order: I throw caution to the wind and let Daryl make the choice; his drinks taste like I’m going make some questionable choices later and I’m here for it!

Favorite Bartender: Daryl! He’s the entire reason I got started at 21 as a bartender!

Dawson’s Bar & Grill

Address: 5443 S Tacoma Way

Why I Go There: Besides breakfast being served until the kitchen closes, the drinks are strong, there are two outdoor areas, plenty of darts, and live music four nights a week!

Favorite Thing(s) to Order: Tequila and a rainier, if I’m already a few in, the tots and gravy with cheese are a MUST HAVE! #tacomapoutine

Favorite Bartender: Janaye is a force both behind the pine and on the other side!

The Airport Tavern Music Hall

Address: 5406 S Tacoma Way

Why I Go There: Besides the delicious pizzas, strong drinks, “Electric Taco Tuesday” EDM and tacos, and the beautiful new music space that you can see some of your favorite local and internationally known bands, DJs, and singers, you can find a different crowd every night of the week with open arms!

Favorite Thing(s) to Order: Their tequila selection is great, but their whiskey selection is outstanding!

Favorite Bartender: That’s a hard one because all of the bartenders are AMAZING! So, for the sake of diplomacy; Mac, Jared, Ali and Lauren!

Church Cantina

Address: 5240 S Tacoma Way

Why I Go There: The goth/horror movie vibe, a huge vegan menu, and the specialty markets throughout the year. The owners Adam and Nikki are some of the COOLEST and sweetest people ever! Their vision was delivered to a T!

Favorite Thing(s) to Order: The Miss Argentina is a nod to one of the best movies ever, the deep-fried avocados are my all-time favorite.

Favorite Bartender: I honestly can’t pick just one! Everyone there is so rad and welcoming!

Berliner Beer Hall

Address: 2401 Pacific Avenue

Why I Go There: The choice of German beers is extensive, the food makes me miss my little German Nana and the boys behind the bar! Plus, who doesn’t like a good old Polka?

Favorite Thing(s) to Order: Rahmschnitzel, a pretzel and bier cheese, a large Gravensteiner, a Weihenstephan Vitus, and Schöfferhofer grapefruit!

Favorite Bartender: Isaac, Ike, Jaden, and Will are pros at hospitality!

Drink Like A Local

Your insider’s guide to the hidden gems, neighborhood favorites, and cocktail havens that the pros themselves visit. In each edition, we chat with local bartenders who reveal their go-to spots. Ready to explore a city’s true drinking culture? Pull up a stool and get the word from those who know it best.

The post Drink Like a Local in Tacoma Washington with Bartender Desiree “Dez” Zavala 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 Fawn Weaver’s Love & Whiskey.

Fawn Weaver’s Love & Whiskey. In her compelling memoir (a New York Times best-seller and the 2025 winner of the NAACP Image Award for Literary Non-Fiction), Weaver recounts her journey to uncover the hidden history behind Nearest Green, while also sharing her own story of determination to overcome the adversities of an industry dominated by white males. It’s history combined with her story as she recounts bringing this untold narrative to light and working to build the first spirits conglomerate founded by a woman or person of color.

It’s Women’s History Month! As a bonus, here are some books written by women in the spirits industry, spotlighting works that highlight the rich history and cocktail culture through a female lens. These books offer not only a deep dive into the art of spirits and mixology, but also showcase the inspiring journeys and contributions of women who have shaped this field.

• Spirited Women: Makers, Shakers, and Trailblazers in the World of Cocktails by Sammi Katz and Olivia McGiff (on shelves March 4!)
• The Cocktail Parlor: How Women Brought the Cocktail Home by Nicola Nice
• Black Mixcellence: A Comprehensive Guide to Black Mixology by Tamika Hall
• Nashville Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Music City by Delia Jo Ramsey

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: Love & Whiskey appeared first on Chilled Magazine.

Source: Mixology News

The Mojito, known for its perfect balance of mint, lime, rum, and sweetness, has become a drink that is beloved by cocktail enthusiasts around the world.

But behind its simple ingredients lies a fascinating history that dates back centuries. The Mojito’s origins are said to trace back to the 16th century when Sir Francis Drake and his crew supposedly first created it, initially as a medicinal remedy to combat cholera using local ingredients like cane brandy, mint, sugar, and lime. Over time, it evolved from a health tonic into a popular Cuban cocktail, eventually earning its place as an international icon.

At Havana 1957 in Las Vegas, this iconic drink is crafted with precision and passion, honoring its rich history while adding a touch of innovation. We sat down with the experts at Havana 1957 to learn the secrets behind making the perfect Mojito, from the techniques to the ingredients that make it truly unforgettable.

Frank-Gonzalez – Havana 1957

Frank-Gonzalez

What are the key elements that separate an average Mojito from a great one?

The key that separates a regular Mojito from an exceptional one is that attention to details. From using natural lime juice, white sugar, freshest herbs, to proper maceration, quality rum that works with the other flavors, and a great fizzy water, there are so many ways to create a truly great cocktail.

When making a Mojito, what type of sweetener do you use and why?

White sugar should always be used, first, to respect the original recipe, and second, to balance the lime juice; it does not taste the same with other sweeteners.

Muddling mint is tricky—what is the right technique to get the best flavor with no bitterness?

This process is a fundamental part of achieving a good Mojito. It must be macerated carefully without pressing the stem excessively, as too much will extract the bitterness and unbalance the flavor of the cocktail.

How do you achieve the perfect balance between ingredients in the cocktail?

Respecting the original recipe. We must be very careful not to make variations in the quantities since this would be disastrous for the cocktail, causing it to add bitterness, acidity, or excessive alcohol that unbalances the experience.

What type of rum do you recommend and why?

It is recommended to always use white rum, as it enhances the other flavors without being the protagonist, providing only the character of the cocktail.

Tell us about the unique variations you make.

A mojito is a great classic cocktail, consistently one of the 10 best-selling cocktails in the world, but we respect that variations come into style as well. Due to a Mojito’s characteristics, it pairs perfectly with so many fresh fruits including mango, strawberry, passionfruit, kiwi, and guava. We make variations that pair with mint and lime, vibrant flavors that can transport our guests to Cuba.

The Mojito is often linked to Cuba—talk to us about its origins.

It is said that at the end of the sixteenth century, Francis Drake was feared by the Spanish throughout the East Indies. He was dedicated to raiding ports and ships to steal American gold in the name of the Queen of England. Eventually, Drake’s assaults took him to the port of Havana, where Philip II had alerted the local governor because of the great Mayan treasure that the city housed.

Although the Spanish had prepared the defenses and had fortified themselves to withstand a long siege and pillage, the surprise was great when Drake ended up withdrawing only a few days after his arrival and practically without having attacked the port.

Although Drake left Havana and its gold intact, they say that he left such a mark on the local inhabitants that they ended up naming a recipe after him: “Drake.” Some claim that the cocktail is not actually Cuban, and that it was Sir Francis’s crew who invented it with the ingredients they had on board: cane brandy, mint sugar and lime. Whether it originated in Havana or not, what is clear is that it was perceived as a medicinal drink, especially to combat cholera, a fact that is documented by many contemporary writers.

How has the Mojito evolved over time, and why do you think it remains popular?

The Mojito has evolved from initially considered as a concoction or medicine, then as a popular drink, until it became an international cocktail superstar, recognized throughout the world.

What is one piece of Mojito-related trivia that most don’t know?

There are several curiosities that are little known about this cocktail. One of them is that it was called Draquecito in honor of its creator, and the other is that it was made with Tafia, a predecessor of Rum.

Rum

Mojito Havana 1957

Ingredients

• 2 oz. BACARDÍ Superior
• 1 oz. Lime Juice
• 10 g White Sugar
• 1 Lime Slice
• Soda Water
• 1 Sugar Cane Stick, Mint Leaves (for garnish)

Preparation

1. In a tall glass, place two sprigs of mint.
2. Add sugar, lime juice, and a splash of soda water.
3. Muddle gently, to release the essential oil and blend the flavors (You don't have to crush the leaves, just macerate them a little, without breaking them).
4. Add ice cubes to fill 3/4 of the glass.
5. Pour the rum over the ice (this will help us to temper the cocktail).
6. Top with soda water.
7. Mash with the bar spoon harmoniously to integrate all the flavors and temper the cocktail.
8. Garnish with a sugar cane stick and a sprig of mint, tapping it carefully on the edge of the glass to extract its aroma.

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The post How to Make an Expertly Crafted Mojito, According to Bartenders at Havana 1957 appeared first on Chilled Magazine.

Source: Mixology News

With spring just around the corner, there’s no better time to enjoy a refreshing, fruity cocktail.

The Carnaval cocktail, crafted by the talented bartenders at Overstory Rooftop Bar, offers layers of tropical sweetness from mango, a tangy twist from tamarind and orange, and a smooth, earthy backbone from cachaça. A touch of orange bitters adds just the right amount of complexity, making each sip as intriguing as the last.

Cachaça, Liqueur

Carnaval Cocktail

Ingredients

• 1 ¼ oz. Leblon Cachaça
• ¾ oz. Mango Puree
• ½ oz. Tamarind Liqueur
• ½ oz. Orange
• ½ oz. Simple Syrup
• 2 dashes Regan's Orange Bitters

Preparation

1. Shake and pour over fresh cube in rocks glass.
2. Garnish with ½ a chili salt rim*.

*Chili salt rim

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Ingredients

• 2 tsp Salt
• 1 tsp Ground Chili
• ½ tsp Sugar
• ½ tsp Cumin

Preparation

1. Mix all ingredients and keep in a dry container.

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The post Celebrate Spring with Overstory’s Vibrant Carnaval Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Heavenly Vieux Carré

The traditional Vieux Carré cocktail, named after New Orleans’ historic French Quarter (or “old square”), is a drink steeped in rich history and complex flavors. Created in the late 1930s by Walter Bergeron, head bartender at the Hotel Monteleone, the cocktail has become the classic signature drink at the hotel’s famous Carousel Bar, and a favorite of literary patrons like Ernest Hemingway.

The Heavenly Vieux Carré blends Dark Arts Amburana Rye Whiskey, Du Peyrat Organic Selection Cognac, Guerin Sweet Vermouth, two types of bitters, and Bénédictine – an herbal liqueur noted for its subtle honey sweetness. Peychaud’s Bitters, created in New Orleans in 1838 brings a touch of anise, while Caribbean-born Angostura bitters offer spicy, bitter notes of cinnamon, and cloves. Together, these ingredients create a refined, spirit-forward drink that reflects the city of New Orleans, where history, art, and a variety of tastes intertwine.

Cognac, Liqueur, Vermouth, Whiskey

Heavenly Vieux Carré

Ingredients

• 1 oz. Dark Arts Amburana Rye Whiskey
• 1 oz. Du Peyrat Organic Selection Cognac
• 1 oz. Guerin Sweet Vermouth
• 1 tsp. Bénédictine Liqueur
• 2 dashes Angostura bitters
• 2 dashes Peychaud’s bitters
• Lemon twist, 1 Bada Bing Cherry (for garnish)

Preparation

1. Combine 1 oz. Dark Arts Amburana Rye Whiskey, 1 oz. Du Peyrat Organic Selection Cognac, 1 oz. Guerin Sweet Vermouth, 1 tsp. Bénédictine liqueur, 2 dashes Angostura bitters, and 2 dashes Peychaud’s bitters in a mixing glass filled with ice.
2. Stir until well chilled.
3. Strain into an ice-filled old-fashioned glass or rocks glass and garnish with a lemon twist and Bada Bing cherry.

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The post Heavenly Vieux Carré appeared first on Chilled Magazine.

Source: Mixology News

Bartending can be exciting, but long shifts, late nights and dealing with customers nonstop can take a toll. If you feel constantly drained, it might not just be a bad week—it could be a sign of burnout.

Recognizing the Signs

Burnout goes beyond feeling tired—it’s a combination of physical, emotional and mental exhaustion. Here are some common signs to watch for:

• You’re always tired: Even after a full night’s sleep, you wake up exhausted and drained.
• You feel detached: The fun parts of your job, like mixing drinks or chatting with customers, don’t feel enjoyable anymore.
• Your patience is running low: Things that never used to bother you now feel unbearable. A simple request for a cocktail can feel like too much.
• You get sick more often: Stress can weaken your immune system, leaving you more susceptible to illness. If you catch every cold that comes around, burnout might be the cause.
• You rely on alcohol or caffeine too much: If you drink to relax or down energy drinks to get through a shift, that’s a red flag.
• You’re always on edge: Feeling irritable, anxious or overwhelmed all the time is a sign that your stress levels are too high.

What You Can Do About It

Burnout isn’t just a personal struggle—it’s a widespread issue. Nearly 60% of workers across industries report experiencing workplace stress and burnout. You’re not alone, and there are steps you can take to regain balance.

Self-Care

Your body and mind take a beating in this industry, so prioritizing self-care is essential. Stay hydrated, eat full meals—not just bar snacks—and make time for movement, even if it’s just a quick walk before your shift. Try to get enough sleep, even when your schedule is unpredictable. Small habits, like deep breathing before a rush or stretching after a long shift, can make a difference over time.

Finding Stress Outlets

Having a way to unwind outside of work is crucial. Whether it’s exercise, reading, music or a creative hobby, find something that helps you decompress. Spending time with friends—especially those outside the industry—can also be a great way to reset.

Seeking Professional Help

If burnout affects your mental health, talking to a professional can help. Therapy, support groups or even chatting with someone who understands the industry can provide valuable coping strategies. Some workplaces offer mental health resources, so check if your employer provides any benefits that could help.

Setting Boundaries

Bartending often comes with pressure to pick up extra shifts or stay late. But saying yes to everything can push you toward burnout faster. If you’re running on empty, turning down an extra shift or asking for a day off is OK. Protect your time outside work, and don’t feel guilty about prioritizing rest.

Considering a Change

If the job is no longer sustainable, it might be time to explore other options. That doesn’t mean you must leave the industry entirely—you might find a role offering more stability, better hours or a less demanding environment. Your well-being should always come first.

Take Care of Yourself Before It’s Too Late

Burnout doesn’t happen overnight, and it won’t go away on its own. Ignoring the signs can lead to serious physical and mental health issues. The good news is that you have options—whether it’s setting boundaries, prioritizing self-care or seeking support. Take the steps you need to protect your well-being because you can’t be at your best if you’re running on empty.

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 Bartenders Can Identify Signs of Burnout appeared first on Chilled Magazine.

Source: Mixology News