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Global superstar Karol G has partnered with Casa Dragones to debut 200 Copas by Casa Dragones, an extraordinary new Cristalino tequila inspired by her hit song “200 Copas.”

Photos Courtesy of Tequila Casa Dragones

The collaboration marks Casa Dragones’ first Cristalino expression and a groundbreaking partnership between two Latina visionaries: Karol G and Casa Dragones founder Bertha González Nieves, the first woman to be recognized as a Maestra Tequilera.

Launched with a celebratory first toast at the legendary Crazy Horse in Paris, 200 Copas by Casa Dragones reflects a shared commitment to craftsmanship, authenticity, and the luxury of meaningful connection. The Cristalino was created to embody the spirit of Karol G’s empowering anthem—celebrating friendship, innovation, and the beauty of shared moments over exceptional tequila.

“When I created my song 200 Copas, I remember being surrounded by my closest friends—who actually all appear in its music video—and thinking how lucky I was to be sharing such cherished  moments with them,” said Karol G.

“Ever since, I knew I wanted to create something tangible that could capture the value behind that moment and allow people to connect in the same way. Tequila was the drink we were having that night, and I was already such a big fan of Casa Dragones, that I couldn’t think of anyone better than Bertha—the first Maestra Tequilera in the world—to craft it with me. In Casa Dragones, I found an authentic tequila maker who understands tradition but also dares to innovate.”

Crafted in small batches of no more than 500 cases, 200 Copas by Casa Dragones is made from 100% Blue Weber agave grown in the rich volcanic soil of Tequila, Jalisco. Aged over 12 months in custom American oak barrels and carefully filtered for clarity, the Cristalino reveals a crystal-clear body with bright hues and elegant legs. The aroma opens with fresh notes of citrus, pine, and sweet florals, leading to a creamy palate of almond, roasted agave, and plum, finishing long and rounded with hints of honey and spiced wood.

True to Casa Dragones’ sustainable, modern production methods—which use less water and energy and produce less waste than conventional processes—200 Copas elevates the Cristalino category with an expression that balances craftsmanship, authenticity, and contemporary luxury. The launch joins Casa Dragones’ award-winning portfolio of sipping tequilas, including Joven, Blanco, Añejo Barrel Blend, and Mizunara Reposado.

“When I met Karol, I immediately resonated with her story—a powerful Latina woman making her own way as a global artist,” said Bertha González Nieves, co-founder and CEO of Casa Dragones.

“When Karol approached me about creating something together in honor of her global anthem, 200 Copas, I knew we had to craft a new sipping tequila that was truly unique. To continue our journey of taste, we applied our principles of craftsmanship, innovation and sustainability to craft a beautiful new Cristalino tequila; one that embodies the spirit of this powerful song, as well as compliments our portfolio of sipping tequilas. Like the spirit of ‘200 Copas,’ our sipping tequilas have always been about gathering with loved ones and celebrating the special moments in life together.”

Fans had long speculated about Karol G’s next major project, with the artist leaving subtle Easter eggs throughout key moments in her career over the past two years. That anticipation culminated in Paris, where—to celebrate the announcement of this partnership—Karol G raised the first official toast with 200 Copas by Casa Dragones during her highly anticipated performances at Crazy Horse. In an iconic debut moment, the tequila also became the featured spirit at the venue, inviting fans into the ritual of celebration at the very heart of her artistry.

Consumers can register to pre-order 200 Copas by Casa Dragones at 200copasbycasadragones.com. The product will begin rolling out to select retailers in Mexico and the United States on October 1, 2025, with an additional launch planned in Colombia in 2026.

About Karol G

Karol G, born Carolina Giraldo Navarro, is a global superstar who has redefined Latin music and broken historic barriers for women in the industry. With a GRAMMY® win for Best Música Urbana Album, six Latin GRAMMY® Awards, over 310 RIAA Platinum certifications in the U.S., and more than 117 billion streams, she is one of the most decorated and streamed female artists in the world.

Her album MAÑANA SERÁ BONITO made her the first woman to debut at No. 1 on the Billboard 200 with a Spanish-language album, followed by MAÑANA SERÁ BONITO (BICHOTA SEASON), which debuted at No. 3 and made her the first artist with two Spanish albums in the top 10 in the same year. On stage, she set records with the highest-grossing North American tour by a Latina, sold over one million tickets in Latin America, and headlined three consecutive nights at Mexico’s Estadio Azteca, before taking her show to Europe with four sold-out nights at Madrid’s Estadio Santiago Bernabéu.

Named Billboard’s Woman of the Year in 2024, she continues to expand her impact with her Con Cora Foundation, uplifting women and underserved communities. In June 2025, she released Tropicoqueta, which debuted at No. 1 on the Billboard Top Latin Albums chart, reached No. 3 on the Billboard 200, set the record for the second-biggest debut by a female Latin artist on Spotify, and launched 18 songs onto the Hot Latin Songs chart. Most recently, she was announced as an upcoming headliner for Coachella 2026, where she will make history as the first Colombian female artist to headline the festival.

About Bertha Gonzáles Nieves

Bertha González Nieves is the CEO and co-founder of Tequila Casa Dragones, the renowned small-batch, independent tequila company, and the first certified female Maestra Tequilera by the Academia Mexicana Catadores de Tequila. An entrepreneur dedicated to the tequila industry for more than 20 years, Bertha is a leader in the spirits world, establishing Casa Dragones as a pioneering tequila producer committed to Mexican craftsmanship, authenticity, and innovation.

Forbes has identified her as “One of the 50 Most Powerful Women in Mexico,” while both Food & Wine and Fortune named her one of “The Most Innovative Women in Food + Drink.” The New York Times called her “The Spirit Behind High-End Tequila” and was most recently included on “Forbes 50 Over 50” 2025 list. In 2018, she was awarded the Endeavor Entrepreneurship Award for ‘Pride of Mexico.’ In 2022, Revista Quién recognized her as one of “The 50 People Transforming Mexico,” and she received a prestigious honorary mention from the Ernst & Young Entrepreneur of the Year Awards for her leadership.

About Casa Dragones

Founded and led by CEO Bertha González Nieves, the first female Maestra Tequilera, Tequila Casa Dragones is a small batch producer known for its ultra-premium sipping tequilas. Launched in 2009 in Mexico, Casa Dragones has four uniquely smooth tequila expressions. Casa Dragones Joven has a complex, smooth taste that is perfect for sipping and pairing with food, while Casa Dragones Blanco’s crisp, agave-forward taste is perfect for craft cocktails and on the rocks. Casa Dragones Añejo Barrel Blend is the result of aging their tequila in two styles of new wood casks, then blending to achieve its distinctive, rich character.

Casa Dragones Mizunara, 100% Blue Agave Reposado sipping tequila, is the first tequila rested exclusively in Mizunara casks, a rare oak native to Japan and traditionally used for aging Japanese whiskies. Casa Dragones’ mission is to be part of the tequila producers shaping the industry for the future through innovation, modern, sustainable production, and Mexican craftsmanship. The name Casa Dragones is inspired by the legendary Dragones cavalry who ignited Mexico’s Independence Movement of 1810.

La Casa Dragones in San Miguel de Allende is the historic 17th-century stables of the cavalry, now transformed into a luxurious four-bedroom home and showcase of Mexican design. San Miguel de Allende, Casa Dragones’ spiritual home, is also home to Casa Dragones Tasting Room, also known as the “World’s Smallest Tequila Bar.” Casa Dragones is available online at www.casadragones.com and throughout the U.S., Mexico and select markets in Europe.

The post Karol G Partners with Casa Dragones Tequila to Launch 200 Copas: A New Cristalino Expression Celebrating Craftsmanship and Connection appeared first on Chilled Magazine.

Source: Mixology News

There’s something about fall that calls for comfort — cozy sweaters, candlelight, and cocktails with a touch of warmth.

Monin’s Spiced Brown Sugar Syrup delivers just that, blending the familiar sweetness of brown sugar with a whisper of cinnamon to instantly elevate any beverage. Whether stirred into a spirited punch or shaken into an indulgent espresso martini, this syrup adds a rich depth that turns simple sips into fall-worthy favorites.

Whiskey

Pumpkin Patch Mule

by Angela Thompson, Senior Beverage Innovation Director

Ingredients

• 1 1/2 oz. Bourbon
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1/4 oz. Monin Spiced Pumpkin Purée
• 1/2 oz. Fresh Lemon juice
• 2 oz. Ginger Beer, to top
• Glassware: Copper Mug
• Garnish: Mint Sprig, Orange

Preparation

1. Combine ingredients in shaker in the order listed, except sparkling beverage.
2. Cap and shake vigorously.
3. Pour into serving glass and add any needed ice.
4. Top with sparkling beverage and garnish.

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Rum

Fall Into It

by Melissa Nasits, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Premium Spiced Rum
• 1/4 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Pomegranate Syrup
• 2 oz. Cranberry Juice
• 1/4 oz. Fresh Lemon Juice
• Glassware: 12 oz.
• Garnish: Cranberries, Dehydrated Orange Wheel, Sage Leaf

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

Spiced Apple Buck

by Melissa Nasits, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Bourbon
• 1/4 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Caramel Apple Butter Syrup
• 1/4 oz. Fresh Lemon Juice
• 3 oz. Ginger Beer, to top
• Glassware: 16 oz.
• Garnish: Apple Slices, Mint Sprig

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Pour mixture into mixing tin and black into serving glass to mix.
4. Add garnish and serve.

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Liqueur, Vodka

Espresso Yourself Martini

by Melissa Nasits, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Vodka
• 1/2 oz. Kahlua Coffee Liqueur
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Caramel Sauce
• 1 oz. Espresso
• International Delight Sweet & Creamy Cold Foam, to top
• Glassware: 8 oz.
• Garnish: 3 Espresso Beans

Preparation

1. Chill serving glass.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and stain into chilled serving glass.
4. Add garnish and serve.

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The post 4 Monin Spiced Brown Sugar Syrup Cocktails to Cozy Up With appeared first on Chilled Magazine.

Source: Mixology News

I used to think the happiest place in the world was my neighborhood bar. It turns out, it’s actually due south: somewhere in the middle of Florida, in fact.

It’s a place you may have heard of. Does the name Mickey Mouse ring a bell?

Sure, I loved Mickey and went to Disney World when I was a kid (and was shaking with excitement when Chip and Dale once gave me their autographs), but I haven’t been in thirty years. Back then, Orlando wasn’t exactly known as a mecca for quality cocktails. My dad may have had a Coors back at the hotel after carrying a massive camera to capture family memories all day, but that was the extent of it.

If you haven’t been lately, Disney World has morphed into a theme park as much for adults as for kids, especially when it comes to the quality sips and eats. In fact, I hear a frequent rallying cry now is “From Mickey bars to Michelin stars,” with places in the joyful place like the Spanish-themed Capa boasting a full star, as well as Victoria & Albert’s, a classy joint with a New American menu. It seems there are as many places to eat and drink here as there are kids themselves.

As I walk into the Magic Kingdom one Monday afternoon (I figured I’d beat famous crowds going on the first day of the week, and I was right), I waltz along the nostalgic Main Street USA as a barbershop quartet promptly hums a tune on the sidewalk.

Fireworks go off in the distance as me and my friend prioritize classics like the “It’s A Small World” ride. I munch on a turkey leg as big as Goofy’s left ear.

Tonight, I’m staying at the Coronado Springs Resort, and after I check into my room I head to Toledo, their Spanish-inspired restaurant with a bar program as well thought-out as the park itself.

I’m handed a “Create-Your-Own Old Fashioned” menu where I can choose my whiskey (courtesy names like Elijah Craig and Buffalo Trace) flavored simple syrup (vanilla, blueberry, and orange-saffron among them) and bitters (from the classic Angostura to Hella Brothers Orange, chili or Mexican chocolate). This really is the happiest place on earth.

As night fell, it was time to head to the 305-acre EPCOT. For the uninitiated, Epcot boasts distinct “neighborhoods” based on countries like France, Japan, Morocco, and China. In other words, it’s possible to drink around the world here, which happens to be a (very tipsy) TikTok trend. Travel at your own risk, though. Passport not required.

I head to Rose & Crown located in the United Kingdom neighborhood. It’s almost as if park planners plucked an actual old pub on an English backstreet and plopped it here in the middle of Florida. In fact, maybe they did. Everybody who works here hails from the UK and the menu is full of typical pub libations, including blends like the fierce Irish Hen (which is half Old Speckled Hen English Pale Ale and half Guinness Stout). Of course there’s whisky, too (Glenallachie).

The story is the same in the Italy neighborhood, including at Tutto Italia Ristorante, which doesn’t just boast typical sips like Aperol Spritzes—fresh peach Bellinis and Italian Sangria (made with Italian red wine) abound. Tutto also has a nice mix of Amaro Averna, Orangecello and lemon juice, known as a Sicilian Lemonade. Cue the fireworks, as an incredible scene explodes overhead. It’s a stunning nightly display that is probably the best you’ll ever see. Cheers to that.

Even though I wish Minnie, Donald, and the crew a sad goodbye, I have one more day in Orlando. As my Disney adventure was high-key fun considering the whiskey and wild rides, I call an Uber for a quick ride to Orlando’s stately Waldorf Astoria. I’ve only been to the one in New York, an icon in the city, and was excited to compare the one in Orlando to the Big Apple location. I see the starkest difference right away: on this particular morning, I pull up to the hotel pool’s sparkling blue waters and stretch out on a lounge chair; sun blazing above me. It’s a serene oasis. This is a long way from Park Avenue.

At the pool, food and drink here comes from nearby eatery Aquamarine, which has typical pool fare as well as cocktails like the fresh and sweet Aqua Berry Blast (Wheatley vodka with muddled berries and lime juice). After I order my waterside welcome drink, it was time to freshen up in my chic and spacious room. I head to the property’s acclaimed eatery Bull & Bear, which I arrived at after walking through the Waldorf’s cavernous hallways accented by sparkling chandeliers.

Bull & Bear is known for its choice steaks and incredible attention to detail, which is readily apparent. A team of waiters attend to your every whim, as they kept a close eye, calibrating the entire experience.

The menu here is just as classy: overflowing seafood towers, luscious lobster bisque, and a tender chop of Colorado lamb. What they dub dish “enhancements” include truffles and foie gras. As soon as I think I’m done and down for the count in a food coma, a dessert trio is set on the table as a crème brûlée, flame and all, flickers before me.

I sip a magnificent red wine and bask in the glow of the feast. I always knew Mickey Mouse had good taste.

The post A Guide to Drinking in Disney appeared first on Chilled Magazine.

Source: Mixology News

Mutiny Island Vodka, the mission-driven premium spirits brand distilled from breadfruit, has announced a new national distribution agreement with Southern Glazer’s Wine & Spirits, the world’s leading distributor of beverage alcohol.

This milestone partnership positions Mutiny Island Vodka for accelerated growth, expanding its reach into major U.S. markets.

The rollout begins in eight states—Alaska, Arizona, California, Missouri, Nevada, Oklahoma, Texas, and Washington—with select markets expected to see product on shelves by late summer 2025. Distribution will cover the brand’s full U.S. portfolio, including its flagship Island Vodka and three Infusions: Smoked Hot Pepper, Ginger & Turmeric ROOTS, and Puerto Rican Coffee. The agreement also encompasses upcoming launches, including a bold new Infusion debuting later this summer.

“Southern Glazer’s is a world-class distributor with unmatched national reach, a commitment to excellence and a proven track record of building iconic brands,” said Todd Manley, founder and CEO of Mutiny Island Vodka.

“This partnership allows us to amplify our momentum with major national accounts and bring our award-winning Island Vodka to even more consumers around the country.”

The announcement comes amid a year of rapid expansion for Mutiny Island Vodka, which has gained strong traction through high-profile partnerships across hospitality and travel. The brand is featured in Caesars Entertainment’s national beverage program, Applebee’s (Dine Brands Global), select Hard Rock Hotels & Casinos, and American Airlines lounges, with continued growth in both on- and off-premise channels.

With Southern Glazer’s support, Mutiny Island Vodka enters its next phase—scaling nationally, deepening trade partnerships, and driving sustainable growth in priority markets.

Mutiny Island Vodka is available at www.mutinyislandvodka.com, at its home base Sion Farm Distillery in St. Croix, U.S. Virgin Islands, and at select retailers across the U.S. Virgin Islands, Florida, Alabama, Arkansas, Connecticut, Georgia, Illinois, Iowa, Kansas, Kentucky, Louisiana, Mississippi, Ohio, South Carolina, Tennessee, and West Virginia. Internationally, the brand can be found in Puerto Rico, Dominican Republic, Grand Cayman, St. Thomas, St. Maarten, and other select Caribbean islands.

About Mutiny Island Vodka

Born in the U.S. Virgin Islands and perfected during the storms of 2017, Mutiny Island Vodka is a double gold medal-winning premium spirit distilled from breadfruit and pure Caribbean rainwater. Made sustainably with natural, sun-kissed ingredients and crafted using a zero-waste distillation process, Mutiny Island Vodka delivers premium quality at an affordable price.

Featuring delicate notes of citrus, melon and green banana, followed by a smooth, floral finish, Mutiny Island Vodka’s versatile flavor profile shines neat, on the rocks or in cocktails for any celebration. The brand’s unique product lineup is now available online and select locations nationwide, in the U.S. Virgin Islands and the Caribbean. For more information, visit www.mutinyislandvodka.com. Follow on Instagram, LinkedIn and Facebook.

About Southern Glazer’s Wine & Spirits

Southern Glazer’s Wine & Spirits is the world’s preeminent distributor of beverage alcohol, building brands for moments that matter. The multi-generational, family-owned Company has operations in 47 U.S. markets and Canada, as well as brokerage operations through its Southern Glazer’s Travel Retail Sales & Export Division in the Caribbean, Central and South America.

In 2025, Southern Glazer’s was recognized by Newsweek as one of America’s Greatest Workplaces for Diversity and America’s Greatest Workplaces for Women. Southern Glazer’s urges all retail customers and adult consumers to market, sell, serve, and enjoy its products responsibly. For more information visit www.southernglazers.com. Follow on Facebook, X and Instagram @sgwinespirits.

The post Mutiny Island Vodka Secures National Distribution with Southern Glazer’s Wine & Spirits appeared first on Chilled Magazine.

Source: Mixology News

Ja Rule is closing out 2025 on a high note—becoming a grandfather while expanding his premium whiskey brand, Amber & Opal.

Fresh off walking his daughter Brittney Atkins down the aisle earlier this year, the Grammy-nominated artist shared in New York City that he’s preparing for grandfatherhood and setting up a long-term investment account to secure his grandchild’s financial future.

Alongside his growing family, Ja Rule continues to build his spirits empire with Amber & Opal, a honey botanical rye quickly making waves in the luxury market. Blending traditional whiskey craftsmanship with botanical innovation, the brand delivers a refined flavor experience for modern drinkers and has been coined as the new standard in sophisticated spirits.

Earlier this month, Ja Rule hosted Cocktails & Conversations at Amali NYC, an intimate evening celebrating Amber & Opal. Guests enjoyed a cocktail hour with light bites and signature drinks, including the Amber Rush and a classic Old Fashioned, both crafted with the whiskey. The night transitioned into a southern-inspired autumn dinner prepared by Chef Shannon, featuring a spicy feta and smoked trout appetizer, porchetta and short rib entrees, and a pecan pie cake topped with an Amber & Opal caramel glaze.

Leading a toast, Ja Rule remarked, “May your life be like Italian bread, long and full of dough.”

The evening also served as a platform to announce the Amber & Opal Bar Takeover Tour, a nationwide series of immersive events across hotels, bars, and restaurants. Guests and vendors interested in participating were invited to join the celebration of music, food, and craft spirits by contacting orders@amberopalspirits.com.

In addition to his brand activities, Ja Rule stepped into the culinary spotlight as a guest judge at the New York Wine & Food Festival’s Burger Bash, further blending his passions for food, drink, and community. More than a celebrity venture, Amber & Opal embodies Ja Rule’s vision of a lifestyle brand—celebrating creativity, connection, and elevated experiences with every pour.

The post Ja Rule Elevates Amber & Opal with Cocktails, Culinary Experiences, and a Nationwide Bar Takeover Tour appeared first on Chilled Magazine.

Source: Mixology News

Fall is finally here, and 1800 Tequila—the world’s most awarded tequila—has crafted the perfect cocktails to toast the season.

From the subtly spiced Cinnamon Grapefruit Paloma to the rich, coffee-forward Carajillo, each sip highlights the premium taste and versatility of 1800 Tequila. Whether you’re hosting a cozy night in or a spirited Halloween gathering, these fall-inspired serves are made for savoring the moment.

Liqueur, Tequila

Carajillo

Ingredients

• 1 ½ oz. 1800® Cristalino
• ½ oz. Vanilla Liqueur
• 1 oz. Cold Brew Concentrate or Fresh Espresso
• Garnish: Grated Cinnamon

Preparation

1. In a mixing tin, combine all ingredients.
2. Add ice and shake.
3. Strain over fresh ice into rocks glass.
4. Garnish with grated cinnamon.

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Tequila

Cinnamon Grapefruit Paloma

Ingredients

• 1 ½ oz. 1800® Reposado
• ¾ oz. Fresh Grapefruit Juice
• ½ oz. Cinnamon Infused Agave Syrup
• 2 oz. Soda Water
• Garnish: Cinnamon Sugar (Half Rim)

Preparation

1. In a mixing tin, combine 1800® Reposado, fresh grapefruit juice and cinnamon agave.
2. Shake and strain into a cinnamon sugar half rimmed collins glass.
3. Add soda water and fill with ice.
4. Quickly stir to evenly mix.

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The post 1800 Tequila Unveils Two Perfect Cocktails for Fall appeared first on Chilled Magazine.

Source: Mixology News

I’m often asked to name the “Best Bar Team in America.” The ask is always the same, “just give us a little bit about the bar team and why they’re so good.” But these lists often miss what makes a great bar team: Community.

Community starts with your bartenders. You don’t have to be a craft bar to provide excellent service, but you do need to craft your team. Just as a drink is only as good as the ingredients and care with which is it prepared, your bar’s culture is only as strong as your hiring, training, and team communication.

Developing your bar community sounds complicated, but it doesn’t have to be. You’ve got to invest in your team. It comes down to three simple things: hire smart, train skills, and listen often.

Photo by Rose Callahan

Hire Smart. I didn’t have the luxury of hiring a team of experienced bartenders when I opened The Rainbow Room in 1987 because at that time, no one in New York had any experience doing what we wanted to do. This was the era of pre-bottled sour mixes and artificial ingredients galore. I didn’t want to spend time arguing with NYC bartenders set in their ways. Instead, I looked for the most communicative, friendly and quick-learning folks who could embrace a new way of bartending and creating beverages.

It took us three months to hire our 36-person opening staff. These were people who embodied critical hospitality skills: well-developed powers of observation, a deep understanding of human nature, an innate need to help, and an ability to work together with a team of like-minded individuals. Hire these kinds of people regardless of their prior experience, and you’ve got a great foundation.

Train Skills. Yes, bartenders need to know your menu and how to make each cocktail; that comes with time. They also need to know how to navigate delicate situations that can happen around alcohol and how to nudge someone toward the door in a way that doesn’t disrupt everyone in the room. Training your team to solve problems by consistently communicating with one another is the second step to building your bar community, and it’s one of the most challenging tasks for management. It’s not enough to assume your staff can navigate tough situations, these skills must be discussed and taught.

Fortunately, you don’t have to do all of the training yourself. Earlier this year, I sat in on a Safe Bar Training Conversation facilitated by The SAFE Bar Network. The SAFE Bar Network team have developed a comprehensive format that addresses the soft skills bar teams need to have: noticing and recognizing uncomfortable body language, identifying common types of awkward situations with guests and coworkers, and how to use hospitality to de-escalate and steer those uncomfortable situations back into a more positive experience for everyone involved. Moreover, they provide this training free to bars and restaurants – anyplace where alcohol is served.

Every bar should make the SAFE Bar Network Safe Bar Training Conversation a part of your team’s annual routine. Conversation is how community grows.

Listen Often. Even with extensive training before opening The Rainbow Room, it was the regular staff meetings after we opened that knit our 36 staff members into a well-functioning team. Those meetings were where we worked things out – shared experiences, aired frustrations, and solved problems together.

Giving your staff the opportunity to solve problems together behind the scenes prevents frustrations from bleeding out over the bar, which can quickly destroy a bar’s community. Use the momentum from bringing your staff together for the SAFE Bar Network training to keep conversations going with regular check-ins.

So, there you have it, an easy three-ingredient recipe to craft your bar’s community from the ground up: hire well, train with care, and keep the conversation going. You don’t need to be on a “Best Bar Team” list to know that your bar team is outstanding. Cocktails matter, but it’s your team that makes people come back. That’s how you build a bar—and a legacy.

The post Like a Great Cocktail, A Bar’s Community is Crafted: Three Ingredients to Build Your Team According to Dale DeGroff appeared first on Chilled Magazine.

Source: Mixology News

Behind the Bar: The Old Fashioned

Few cocktails have achieved the staying power of the Old Fashioned. Rooted in simplicity and defined by balance, this iconic serve has evolved alongside bartending itself—shifting eras, crossing borders, and adapting to local flavor while staying true to its original DNA: spirit, sugar, bitters, water.

At the heart of its enduring appeal? ANGOSTURA® aromatic bitters. Essential to the drink’s structure, Angostura has long been considered a non-negotiable by bartenders across the globe. We sat down with the team behind the iconic cocktail ingredient to talk about why the Old Fashioned remains a benchmark for quality, how bitters elevate every component, and what happens when you let simplicity shine.

Angostura is considered essential to a proper Old Fashioned. Why do you think this cocktail has stood the test of time?

The Old Fashioned is known all over the world. It has stood the test of time because it’s simple, balanced, and timeless—spirit, sugar, bitters, and water. Even the earliest definition of the word cocktail in its composition created the perfect Old Fashioned Cocktail. ANGOSTURA® bitters give it depth and consistency, making it a classic across generations.

What role do bitters play in balancing the Old Fashioned, and how does Angostura elevate the drink?

ANGOSTURA® aromatic bitters balance sweetness and strength by adding complexity. It highlights hidden flavors and elevates the drink with its spice, herbal, and citrus notes that bring harmony to the whiskey’s richness

Have you seen any global or regional twists on the Old Fashioned that really impressed you?

The Old Fashioned is a timeless classic. Prohibition during the 1920s assisted in the exportation of cocktail culture which saw the Old Fashioned be created in other regions around the world. Global twists include using rum in the Caribbean, tequila or mezcal in Mexico, and sake in Japan. Each adapts the template beautifully while staying true to the Old Fashioned’s DNA. Well balanced, delicious and sophisticated cocktail when made correctly.

What’s the most common mistake bartenders make when building an Old Fashioned?

The most common mistake is overcomplicating (ex: too much sugar or too many ingredients). The beauty of the Old Fashioned is in its simplicity. The Old Fashioned should be clean, spirit-forward, and restrained.

Bitters are often described as the ‘salt and pepper’ of cocktails. What makes Angostura bitters uniquely suited to the Old Fashioned?

ANGOSTURA bitters are unique because of its bold, balanced blend of secret herbs, spices and botanicals. ANGOSTURA aromatic bitters have enough depth to cut through and complement strong base or spirits forward cocktails, making it irreplaceable in an Old Fashioned. ANGOSTURA bitters are a classic that adds flavor to cocktails as well as enhances existing flavors.

How would you describe the perfect Old Fashioned?

The perfect Old Fashioned is spirit-forward, subtly sweet, aromatic with ANGOSTURA bitters. Stirring with the correct ice would allow just enough dilution to open up the flavors—a drink that feels both simple and sophisticated. A global classic that has stood the test of time.

The post We Ask the Team at ANGOSTURA® bitters about the Iconic Old Fashioned Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Ed O’Brien, head distiller at 1911 Distillery, is passionate about crafting small-batch premium spirits using estate-grown apples.

As Central New York’s 100-year-old family-run apple orchard, Beak & Skiff Apple Orchards offer hard ciders, spirits, and wines created from tree to bottle. We asked Ed to tell us more.

1911 is already well-loved for its hard cider—Tell us more about this category and 1911’s place in it. As our head distiller, I’d like to believe our spirits are equally well-loved, however just less known. We’ve kept them a secret in a way by focusing primarily on selling them within the upstate market. Now it’s time to allow a greater audience to learn more about all we do at 1911 as we look to expand to other states.

How does your orchard heritage influence your cider-making process?

A deep understanding of the different apple varieties has helped us to curate ideal blends for our collection of different hard ciders.

What would you like bartenders to know about your brands?

Our spirits are designed to simplify bartending, even to the point of encouraging our everyday users to try a hand at mixology at home.  You’ll be surprised at the character our vodkas drive through the most classic of cocktails.

How do you decide which categories to move into while staying true to the brand?

At a certain level our brand is built on creativity and integrity. But every artist eventually decides to stick to their favorite medium. For us I think that is a link back to the farm. So, for instance, it would be exciting for us to make a tequila or agave spirit, but unlikely we could grow a decent crop of agave.

What inspired 1911 to expand into vodka?

As part of a well-established heritage apple farm, it felt like a natural progression from apples to fresh cider to hard apple cider to apple wines to an apple-based vodka.That progression, fed by a desire to continually reinvent and innovate, has sent us down the spirits producing rabbit hole of gin and whiskey as well.

How does your vodka reflect the same craftsmanship and values that 1911 is known for?

It’s a reflection of integrity. Starting with quality ingredients and attention to detail while mixing in a love for the process of learning to improve on yesterday’s work while living in today sets you on a path towards success.

Can you share any details about the distillation process or ingredients that make your vodka unique?

The subtle character to our vodka is a direct reflection of our ability to control the whole process from tree to bottle. The vodka category is known for being dry and odorless, our vodka carries with it a smooth sweet finish.

How do you envision people enjoying your vodka—neat, in cocktails, or both?

While I work hard to craft our vodka to be able to enjoy neat, carefully constructing some flavored vodkas that are fantastic over a single large cube of ice, the norm is that our customers find it simple to craft their own expressive cocktails.

Beyond vodka, what other spirits are in the works for 1911?

We have already jumped off the cliff towards the realm of whiskey. While a departure from apples, this still honors our roots as farmers. We source all the grains for our whiskey from local New York farms.

How do you hope these new products lines will connect with your current fans — and attract new ones?

I hope that we attract new ones, that as we expand, we can connect people with a favorite that they find meets them personally, whether that be a fresh cider or a whiskey that has been waiting for years in barrels to get to you.

Are there any new flavors or styles you’re experimenting with in the cider line?

Being mysterious about new creations make up most of the excitement to innovation. With a smirk and a wink, I’m inclined to advise you all to just keep a watch out.

If you could sum up 1911’s evolution, what would it be?

Enjoy the process of growing while staying present in the moment, do that and tomorrow will figure itself out.

The post We Ask Ed O’Brien, Head Distiller for 1911, About Turning Apples into Premium Spirits appeared first on Chilled Magazine.

Source: Mixology News

Garnishes are more than decoration—they can shift a cocktail’s entire personality.

From the first glance to the last sip, they set the tone, enhance aroma, and can even alter flavor. Here are eight garnishes bartenders love in 2025, and how they elevate the drinks they touch.

1. Charred Fruits

Charred fruit adds caramelized sweetness and a hint of smoke that rounds out bold flavors. In the Copacana, charred banana deepens the rum’s tropical richness, almost like bananas foster in a glass.

In The Whole Mango Shotta Enchilada, the skewer of charred tomato, jalapeño, and mango doesn’t just look dramatic—it layers sweet, spicy, and umami flavors that echo the heat and fruit in the cocktail itself.

2. Edible Flowers

While flowers are subtle, they can soften sharp edges and add delicate herbal or floral notes. A fuchsia garnish gently perfumes a martini without overwhelming it, giving a dry, spirit-forward drink a more rounded, aromatic finish. Click here for some more flowers to add to your cocktails!

3. Herb Sprigs

Herbs release essential oils that amplify fresh, green flavors in the glass. In Between the Mangroves, Thai basil brings a peppery, anise-like lift that sharpens tropical ingredients. In Hold The Line, slapped thyme adds a savory depth, making the cocktail taste earthier and more complex.

4. Dehydrated Fruit Slices

Dehydrated fruit adds a concentrated, almost candy-like flavor that subtly infuses as it sits. A dehydrated lemon wheel slowly imparts brightness to a gin cocktail, while a dehydrated apple slice adds a mellow sweetness to bourbon. Unlike fresh fruit, the dried slices intensify rather than dilute.

5. Citrus Zests

Zests transform cocktails instantly by releasing bursts of citrus oils. In the Malfy Limone Affogato, the lemon twist ties the drink together—the creamy base becomes brighter and lighter, and each sip finishes with a fresh citrus pop that balances the richness.

6. Spiced Salt or Sugar Rims

Rims literally flavor the first taste! The chili salt on the Carnival Cocktail ignites the tongue with heat that makes the tequila’s citrus snap even bolder. On the Golden Hour, the peach-and-apricot sugar/salt rim layers sweetness that contrasts with tart stone fruit in the glass, making the flavors bloom.

7. Miniature Pickles or Olives

Briny garnishes add savory sharpness that shifts cocktails in a bold, unexpected direction. In the Dill Pickle Margarita, a gherkin garnish intensifies the drink’s tang and salt, creating a playful twist where earthy agave meets crisp, mouthwatering acidity.

8. Smoke Clouds

Smoke adds depth and drama, transforming simple drinks into layered experiences. In The Margarita Pastor, a table-side smoke cloud infuses the cocktail with roasted, woody notes that echo grilled pineapple or mezcal. The result is a drink that feels bigger, bolder, and more memorable with each sip.

The post 8 Garnishes That Instantly Transform a Drink appeared first on Chilled Magazine.

Source: Mixology News