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Chilled 100 Cocktail Recipes with Absente Absinthe (Part 2/3)

By | Mixology News

Absente challenged our Chilled 100 members to get a little bold—and a little green!

Each bartender received a bottle of Absente and was asked to craft a cocktail using at least one ounce of the famed absinthe. The result? A collection of inventive, flavor-forward recipes that showcase absinthe’s complexity in approachable ways.

Follow Absente on Instagram here!

“An Homage to old New Orleans, its tropical flavors, brutal summers, and the spirits that roam its streets. This summer cocktail is approachable, delicious, and refreshing. Perfect for a hot day at the Pool or a stroll through the Quarter. It will utterly surprise you. Cheers!” — Christina Ramirez

Saint Haint

by Christina Ramirez – @murcie_mixology / High Five, Barnett Hotel – New Orleans, LA

Ingredients

  • ¼ oz. Passion Fruit Purée
  • 1 oz. Spicy Ginger Tea*
  • ¼ oz. Vanilla Syrup**
  • ¼ oz. Lemon Juice
  • 1 ½ oz. Absente Absinthe
  • Glassware: Rocks Glass
  • Garnish: Lemon Wedge, and Fairy "Swizzle"

Preparation

  1. Introduce all ingredients to your tin.
  2. Add Ice, seal the tin, and shake vigorously.
  3. Pour into Bamboo leaf lined glass, add crushed ice, lemon wedge, and fairy "swizzle."

Additional Notes

***Melipone Mexican Vanilla is an authentic Mexican formulation over three-quarters of a century old that is made in New Orleans by Chef Reginald. It is named after the Mexican Melipona bee, which pollinates the vanilla orchid. In Mexico, as in other warm climates, consumers demand more vanilla flavor intensity. This concentrated vanilla is 3-4 times stronger than ordinary vanilla and has a full-bodied, rich, and creamy taste. 

*Spicy Ginger Tea


Ingredients

  • Black Tea
  • Ginger

Preparation

  1. Republic of tea Assam Black Ginger Tea brewed with extra pieces of fresh ginger.  

**Vanilla Syrup


Ingredients

  • 1 ½ cups Water
  • ¾ oz. cups Coconut Palm Sugar
  • ¾ oz. Raw Sugar
  • 1 oz. Ronald Reginald's Melipone Mexican Vanilla*** (Or go crazy! Use 2 oz.!)

Preparation

  1. Heat water on stove top, devolving sugar slowly.
  2. Once sugar is completely dissolved remove from heat and allow to cool slightly (pot should be WARM to the touch) before adding your vanilla to taste.

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“This cocktail is inspired by the song “Soda Pop” from the hit movie Kpop Demon Hunters. That is correct; I wanted to build upon the dark, rich wormwood and anise complexity to build a bright and fizzy “Kpop” cocktail. In the movie, “Soda Pop” is performed by a group of demons posing as a boy band. I wanted to emulate that and create essentially a “soda” of my own. I wanted to create a cocktail that, on the surface, is sweet and floral, but also contains the “demonic” edge underneath that the Absinthe does a beautiful job of balancing with everything else. The result is a “soul-suckingly” tasty drink guaranteed to hypnotize any type of palate.” — Zach Finney



Soda Pop

by Zach Finney – @yourstruly7225 / @yours_trulys_thirst_traps – Pinballz — Austin, TX

Ingredients

  • 1 ¼ oz. Absente Absinthe
  • ¼ oz. Clarified Pineapple-Jasmine Cordial*
  • ½ oz. Yuzu Acid Solution**
  • 2 drops Saline Solution (10:1)
  • Lychee-Rose Soda***, to top
  • Glassware: 12 oz Highball
  • Garnish: Coconut Nitrogen Foam**** & Color Straw

Preparation

  1. Build ingredients in a chilled collins glass and add ice.
  2. Stir with a barspoon to mix and chill.
  3. Use ISI Whipper to dispense the coconut foam.
  4. Add a silly straw of your choice.

*Clarified Pineapple-Jasmine Cordial


Ingredients

  • 250g Fresh Pineapple Juice
  • 100g Jasmine Tea
  • 125g White Sugar
  • ~.2% Agar Agar by total weight (about 1g)

Preparation

  1. Add all ingredients to a saucepan and whisk to disperse.
  2. Heat to at least 185 degrees Fahrenheit (85 degrees Celsius) and simmer for about 2-3 minutes.
  3. Pour the hot mixture to a baking dish.
  4. Let it cool at room temp for 10 minutes.
  5. Refrigerate for 30-60 minutes until fully set.
  6. Cut the gel into small chunks.
  7. Let it drip slowly overnight over a mesh strainer lined with cheesecloth or a coffee filter. The syrup will collect at the bottom.

**Yuzu Acid Solution


Ingredients

  • 100g Water
  • 5g Malic Acid
  • 10g Citric Acid

Preparation

  1. Combine and incorporate.

***Lychee-Rose Soda


Ingredients

  • 200g Lychee Puree
  • 300g Water
  • 15g White Sugar 
  • 2 drops Rose Water

Preparation

  1. 2 drops Rose Water
  2. Pour mix into a plastic soda bottle, leaving a couple inches for headspace.
  3. Screw on carbonation cap and connect to CO2 tank.
  4. Set to about 40 psi and blast with CO2 for only a few seconds.
  5. Shake the bottle for about 30 seconds. Repeat last couple of steps about 2 more times
  6. Let sit in the fridge for about 30 minutes to stabilize.

****Coconut Nitrogen Foam


Ingredients

  • 100g Coconut Cream
  • 75g Water
  • 1g Xanthan Gum
  • 10g White Sugar
  • Salt (to taste)

Preparation

  1. Combine ingredients in blender and blend for at least 30 seconds.
  2. Let rest for a couple of minutes before straining/transferring to ISI whipper container.
  3. Seal tightly and add a N2O charger. Shake for about 10-15 seconds.

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“My inspiration for my cocktail LOVE MY WAY was to enhance the botanicals in Absente Absinthe while bringing out the wonderful aniseed notes. I usually name my cocktails after songs and LOVE MY WAY is an 80s hit song by the Psychedelic Furs!” — Paula Lukas

Love My Way

by Created by Paula Lukas – @paulalukas27 / Freelance Bartender and Beverage Consultant – New York City, NY

Ingredients

  • 1 ½ oz. Absente Absinthe
  • 1 oz. The Macallan 12 Double Cask Single Malt Scotch
  • 1 oz. Raspberry Beet Pink Peppercorn Shrub*
  • 3 dashes Blue Coast Black Walnut Bitters
  • Glassware: Nick and Nora
  • Garnish: Gin Spiced Pickle Juice Lotus Root Slice and Dried Chile

Preparation

  1. Combine liquid ingredients in a mixing glass with ice.
  2. Stir until chilled and strain into a Nick and Nora glass.
  3. Garnish with Gin Spiced Pickle Lotus Root Slice and Dried Chile.

*Raspberry Beet Pink Peppercorn Shrub


Ingredients

  • ½ cup Raspberries 
  • ½ small roasted Beet
  • ½ tsp Pink Peppercorns, crushed
  • ½ cup Sugar
  • ½ cup Apple Cider Vinegar

Preparation

  1. Muddle raspberries, beet and peppercorns with sugar.
  2. Macerate for 1 hour Add vinegar, stir well, strain and refrigerate 2 hours.

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“Forever inspired by Lord of the Rings, the chance to incorporate dragon fruit into a cocktail with the magic elixir of Absente Absinthe Refined was too tempting to not explore!” — Geo Thompson

The Last Flight of Ancalagon

by Geo Thompson – @tradergeo / Eat Local Restaurant Group – Boston, MA

Ingredients

  • 1 oz. Absente Absinthe
  • ¾ oz. Passion Fruit Rum
  • 1 ¼ oz. Dragonfruit-Cranberry Shrub*
  • ½ oz. Lime Juice, Freshly Squeezed
  • ¼ oz. Honey-Thyme Syrup**
  • 2 dashes Orange Bitters
  • 2 oz. Club Soda
  • Glassware: Collins
  • Garnish: Expressed Orange Swath

Preparation

  1. Combine Ingredients in a shaker tin.
  2. Shake and strain over crushed ice.
  3. Top with club soda, give one stir with a mixing spoon.
  4. Garnish with an expressed orange swath.

*Dragonfruit-Cranberry Shrub


Ingredients

  • 1 cup Frozen Cranberries
  • 1 cup Sugar
  • 1 cup Apple Cider Vinegar
  • ½ cup Dragonfruit Purée

Preparation

**Honey-Thyme Syrup


Ingredients

  • 1:1 honey syrup
  • thyme leaves

Preparation

  1. Boil mixture of 1:1 honey and water to dissolve.
  2. Sprinkle fresh thyme leaves in mixture.
  3. Let cool and strain and store.

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The post Chilled 100 Cocktail Recipes with Absente Absinthe (Part 2/3) appeared first on Chilled Magazine.

Source: Mixology News

Global Sips, Local Spirit: Inside Jack Dusty’s New Cocktail Menu

By | Mixology News

At Jack Dusty, the fine-dining waterfront restaurant at The Ritz-Carlton, Sarasota, a new cocktail menu is inviting guests on a global flavor journey one inventive infusion at a time.

Inspired by ingredients and traditions from countries like Japan, India, Mexico, and Brazil, the menu blends bold technique with storytelling, offering both imaginative twists and elevated classics.

We caught up with Heidi Finley, Lead Bartender, to explore how flavors like cheese-infused tequila, sarsaparilla bourbon, and pandan coconut come together in cocktails that are as meaningful as they are memorable.

What inspired you to work with such a wide variety of infusions, like cheese-infused tequila or sarsaparilla bourbon? Were there any that surprised you in how well they worked?

I’m driven by curiosity and storytelling. Each infusion is an opportunity to translate memory, culture, or emotion into flavor. Cheese-infused tequila started as a challenge: could something savory and rich become elegant in a glass? Surprisingly, it worked beautifully with coconut corn husk milk and delicate drops of cilantro oil. The sarsaparilla bourbon was like bottling nostalgia: warm, earthy, and subtly sweet. Much like a root beer memory layered with complexity.

Which infusion or ingredient on this menu was the most technically challenging to execute, and why?

The most technically challenging infusion on this menu is the cheese-infused tequila. Working with dairy in spirits is always tricky due to the risk of curdling, texture changes, and fat separation. We had to dial the infusion process perfectly, balancing temperature, timing, and straining techniques to achieve a smooth, savory infusion without too much salinity or off-putting texture. It was a delicate dance between bold flavor and elegant execution. Streets of Gold is one of the best-selling cocktails, and it all started with an idea of making a savory and sweet street corn cocktail.

Can you walk us through the process of creating an infusion for cocktails, like the matcha-barley whisky or ube coconut rum?

It starts with intention. What mood or memory do I want the drink to evoke? For matcha-barley whisky, we roast barley to amplify nuttiness, then steep it in whisky under a controlled temperature. Matcha was added later to avoid bitterness. For the ube coconut rum, I use concentrated ube and blend it with natural coconut rum, then layer in toasted coconut via sous vide for texture and tropical richness. Every step is about respecting the ingredients’ strengths and ensuring clarity in the final profile.

How do you approach balancing bold, unexpected ingredients like sumac, parsley, or pickled baby corn in a cocktail?

Those kinds of ingredients demand restraint and precision. I treat them like accents rather than centerpieces. Sumac brings acidity and brightness, so I pair it with a softer citrus to round it out. Parsley can be grassy and clean, perfect for a savory kick. Pickled baby corn? It’s a conversation starter. I roll it in spices and dehydrate it, adding brightness without overpowering the spirit.

How did you research or explore the cultural roots behind each drink? Did food, festivals, or traditional beverages inspire any of the recipes?

Absolutely. Many cocktails were born out of deep dives into regional cuisine, local herbs, and celebrations around the world. I look at food pairings, traditional spirits and rituals. One drink was inspired by J. Willard Marriott’s nine-seat root beer counter that he opened in 1927. Another nodded to Filipino halo-halo with ube, coconut, and crushed ice textures. I also reach out to community members or friends from those regions to ensure I’m honoring the flavor story with respect. Celebration of Colors is from India, where they welcome spring dancing in the streets, throwing bright colors, so that cocktail emulates bold colors and delicate spring flavors.

Were there any ingredients you discovered or fell in love with specifically for this menu that you hadn’t used before?

Pandan was a revelation. It is aromatic, floral, and creamy when paired with coconut or dairy-based infusions. It instantly became one of my new favorite modifiers.

Do you find that guests are more drawn to visually striking cocktails or the ones with unexpected flavors?

Initially, it’s the visuals that hook them, specifically bright layers, smoke, and color. It’s the flavor surprises that make people come back and tell their friends. The best moments are when a guest tries something they’ve never tasted before, like a parsley-infused vodka or a cheese-washed tequila, and it just clicks. It turns intrigue into loyalty.

Which cocktail has surprised you the most in terms of guest response or popularity?

I expected the ube coconut rum Halo Halo to be more of a niche pick, but it’s been the runaway hit. Guests are drawn in by the purple hue, then blown away by how it delivers comfort, creaminess, and complexity. It’s proof that playful ingredients can be elegant when done with intention. Streets of Gold has also been a wonderful surprise. It shows that the storytelling and the passion you put into a cocktail strike unexpected interest in our guests. When our mixologists put their heart in a glass and the outcome is, “Wow, this is amazing!” It makes you want to do it over and over again.

The post Global Sips, Local Spirit: Inside Jack Dusty’s New Cocktail Menu appeared first on Chilled Magazine.

Source: Mixology News

Monin Launches Sugar Free Coconut Syrup for Tropical, Guilt-Free Creations

By | Mixology News

Add a little island flavor to your next creation with Monin’s newest launch!

Photos by Holly Clifford

Recipes by Brad Seale, Innovation Assistant

Monin Sugar Free Coconut Syrup offers offers the rich, creamy coconut flavor you love, without the sugar. Perfect for crafting low-calorie cocktails, mocktails, lattes, smoothies, and desserts, this versatile syrup brings tropical flair to any drink or dish.

Lush and decadent yet light and balanced, Monin’s SF Coconut Syrup allows bartenders and baristas to deliver indulgent flavors while catering to wellness-minded guests. According to Datassential, 64% of consumers love or like coconut, while 20% prefer sugar-free options, making this launch perfectly timed with the growing demand for better-for-you beverages and the rise of the “dirty soda” trend.

Check out some recipes from Monin using their new SF Coconut Syrup below!

Skinny Coconut Margarita

Ingredients:

  • 1 1/2 oz. Tequila
  • 3/4 oz. Monin Sugar Free Coconut Syrup
  • 1 1/2 oz. Fresh Lime Juice
  • Garnish: Black Lava Salt Rimmer, Dehydrated Lime Wheel, Mini Coconut

Preparation:

  1. Fill serving glass over 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.

Sugar Free Coconut Mojito

Ingredients:

  • 1 1/2 oz. Silver Rum
  • 8 Mint Leaves
  • 3/4 Monin Sugar Free Coconut Syrup
  • 1 oz. Fresh Lime Juice
  • 4 oz. Club Soda, to top
  • Garnish: Coconut, Lime Wheel, Mint

Preparation:

  1. Combine ingredients in shaker in 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.

Sugar Free Coconut Dirty Soda

Ingredients:

  • 1/2 oz. Monin Sugar Free Coconut Syrup
  • 5 oz. Diet Coke Diet Cola
  • 2 oz. Coffee Mate Coconut Crème Liquid Coffee Creamer, to top
  • Garnish: Lime Slices

Preparation:

  1. Fill serving glass full of ice.
  2. Pour ingredients into serving glass in order listed.
  3. Add garnish and serve.

The post Monin Launches Sugar Free Coconut Syrup for Tropical, Guilt-Free Creations appeared first on Chilled Magazine.

Source: Mixology News

The Peking Order

By | Mixology News

At Current Charcoal Grill in Birmingham, Alabama, bartender Allie Phifer gives new life to the fat skimmed from their Peking duck dish, using it to fat-wash rye whiskey for the restaurant’s signature cocktail, the Peking Order.

The drink is rounded out with Campari, housemade vermouth, and a touch of lemon – and for our home bartenders, duck fat is easy to find at most grocery stores. Try it out for yourself!

Photo by Caleb Chancey

Peking Order

by Allie Phifer – Current Charcoal Grill

Ingredients

  • 1 oz. Fat Washed Rittenhouse Rye Whiskey*
  • ¾ oz. Campari
  • ¾ oz. Sweet Vermouth
  • Lemon (for garnish)

Preparation

  1. Chill a Nick and Nora glass by placing in the freezer or by putting ice into the glass.
  2. Stir the ingredients in a mixing glass until chilled, about 15 seconds.
  3. Strain into the empty pre-chilled Nick and Nora glass.
  4. Express a lemon twist on top, wipe around the rim, and place in the drink to garnish.

*Duck Fat-Infused Rye Recipe


Ingredients

  • 750 ml Rittenhouse Rye Whiskey
  • 1 ½ oz. Rendered Duck Fat

Preparation

  1. Mix rye and duck fat in a freezer-safe glass container.
  2. Allow the mixture to infuse at room temperature for 12 hours, then transfer it to the freezer overnight.
  3. By morning, solidified fat will appear on the surface.
  4. Strain the rye using a chinois or cheesecloth, then seal it for future use.

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The post The Peking Order appeared first on Chilled Magazine.

Source: Mixology News

Drink in History: The Chilcano

By | Mixology News

Do you drink to cure a hangover? Although counterintuitive, you’re not alone.

Across the globe, hair-of-the-dog cures—like Canada’s Bloody Caesar—are ‘prescribed’ by friends, family members, and even medical professionals. In fact, the “like cures like” theory can be traced all the way back to Hippocrates’ era, nearly 2,500 years ago. So, there must be some wisdom in it.

In Peru, the hair-of-the-dog cocktail is the Chilcano, which is loosely translated to ‘fish stew’. With its lemon-forward flavor and fish bone broth, the stew version of Chilcano is also a Peruvian remedy for hangovers. The cocktail version of Chilcano is pisco (an unaged brandy and Peru’s national spirit), ginger beer, and lime served over rocks in a high ball glass.

The drink’s origin can be traced to a single culture versus a single cocktail slinger. In the mid-1800s, Italians began fleeing their home country due to dire poverty. Some started a new life in Peru. Used to drinking Buongiornos (or Good Mornings), a mixture of grappa—Italy’s brandy—and ginger ale, Italian immigrants are credited for inspiring the Chilcano. Ask Italian-Peruvian locals today about the Chilcano, and they will probably have a few memories to share of their grandparents and great-grandparents drinking a Chilcano.

“Those Italians knew what they were doing,” says Adam Weintraub, owner of three Museum of Pisco bars in Peru and founder of Patrimonio.

“But the true inspiration lies in the exceptional limes from Peru. The limón sutil [key lime] gives the Chilcano it’s balance and punch.”

You may or may not be able to get this lime varietal in the States. But now you have a reason to travel to Peru. You’re welcome. While there, go to Weintraub’s Museum of Pisco for a Chilcano tasting, in Lima, Cusco and Arequipa. The tasting includes four versions of house-made ginger syrup and infused piscos, plus there’s a DIY session where you can add the amount of pisco, Peruvian lime juice, and ginger ale that suits your style.

Like Mezcal, variations of Peru’s national spirit are endless depending on the grape or blend of grapes used to make the pisco. Again, like the different agave varietals distilled to make mezcal, each grape varietal lends a very different flavor profile. Which is the best type of pisco to use in the Chilcano?

“If you ask a proper pisquero, you should use the Torontel varietal of pisco, which has an excellent fruit and flower nose to it, giving a great floral component to the ginger and lime,” explains Weintaub.

“A well-made Acholado, or blended varietal, also can be a great balanced and nuanced pisco for the Chilcano. My best answer, though, is … whichever pisco you have closest!”

Speaking of pisco on hand, pick up a bottle if it’s not a regular player on your bar cart. The versatility of this all-star mixer is a pure pleasure to play with in many tried-and-true cocktails, like a Martini, Manhattan, Margarita and more. Once your bar is stocked with pisco, try making the cure-all Chilcano. You’ll soon discover why locals prefer them, almost more than their beloved Pisco Sour.

Chilcano

Ingredients

  • 2 oz. Pisco
  • ½ oz. Lime Juice, freshly squeezed
  • Ginger Ale, chilled to top
  • 2 drops Angostura Bitters
  • Lime Twist (for garnish)

Preparation

  1. Fill highball glass with ice, add pisco, and lime juice.
  2. Top with ginger ale and add drops of bitters.
  3. Garnish with lime twist.

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The post Drink in History: The Chilcano appeared first on Chilled Magazine.

Source: Mixology News

Wyoming Whiskey Expands National Parks Series with Acadia Edition

By | Mixology News

Wyoming’s first legal distillery, Wyoming Whiskey, is proud to announce the launch of National Parks: Acadia Edition.

The first national park created from lands gifted to the public by conservation-minded citizens, Acadia stands as a testament to preservation of land for the common good.

National Parks: Acadia Edition marks the first time Wyoming Whiskey’s celebrated series ventures beyond its home state. Created in partnership with Friends of Acadia, this special-edition bourbon supports the ongoing preservation of the park’s natural beauty, ecological health, and cultural heritage.

Since its inception, Wyoming Whiskey has united a passion for crafting premium bourbon with a deep-rooted commitment to protecting the vast, untamed landscapes that fuel its spirit. To mark the release of the Acadia Edition, the distillery is donating $10,000 to Friends of Acadia, supporting their mission to safeguard the park’s natural resources and enrich the visitor experience for generations to come.

Each bottle is a tribute to Wyoming’s rugged beauty, produced with care, patience, and purpose. From start to finish, Wyoming Whiskey stays grounded in its surroundings — raising the standard for American whiskey while honoring the land that shapes it.

Locally Grown Grains: The bourbon is made using non-GMO grains sourced just miles from the distillery in Byron, Wyoming.

Wyoming Whiskey co-founder David DeFazio shares, “Our support of the national parks of Wyoming has always been a source of pride for everyone at Wyoming Whiskey. It’s part of who we are. And we felt it was time to broaden our horizons — both geographically and philanthropically. That’s why we’ve chosen to feature Acadia as the newest addition to our National Parks Series of bourbons. Over the years, we’ve developed a strong relationship with many like-minded folks in Maine who share our values, and, personally, this one means a lot to me. I’ve visited Acadia many times, with my family as a kid and most recently just last year. It feels right to honor the park, and the people who protect it, with this special bourbon.”

National Parks: Acadia Edition tasting notes

Nose: Baked honey crullers, with cinnamon sugar, white icing, hints of baked orange and almond

Palate: Almond and cherry liqueur, honeyed sweetness and a hint of vanilla whip

Finish: Warming cinnamon spice with rich espresso, creamy milk chocolate and a subtle hint of leather

National Parks: Acadia Edition is available exclusively in brick-and-mortar retailers in Maine. It has an ABV of 49% and is 98 proof. SRP $79.99. Be on the lookout for the next release in Wyoming Whiskey’s annual National Parks Series, expected this fall.

 


About Wyoming Whiskey

Based in Kirby, Wyoming, Wyoming Whiskey has had a simple goal: to create America’s next great bourbon. That goal has evolved to include all whiskies. The company and its products are a collaboration between its partners and 97,818 square miles of Wyoming. The Mead family first came to Wyoming as ranchers in 1890, and the state defines them and their whiskey. They use the finest corn, winter wheat, winter rye, barley and water from the Bighorn Basin and promote Wyoming’s natural and human resources. Every drop of this bourbon is truly made of Wyoming. To learn more, visit wyomingwhiskey.com.

About Friends of Acadia

Friends of Acadia preserves, protects, and promotes stewardship of the outstanding natural beauty, ecological vitality, and distinctive cultural resources of Acadia National Park and surrounding communities for the inspiration and enjoyment of current and future generations. Visit friendsofacadia.org.

The post Wyoming Whiskey Expands National Parks Series with Acadia Edition appeared first on Chilled Magazine.

Source: Mixology News

The Subtle Signs of Alcohol Addiction You Shouldn’t Ignore

By | Mixology News

Alcohol is a socially accepted part of many cultures.

A drink after work, a glass of wine with dinner or a celebratory toast are normal parts of many people’s routines — until they start to hide something deeper. When alcohol shifts from occasional indulgence to silent reliance, it often does so quietly. That’s why recognizing the early, subtle signs is so important.

You’ve Started Drinking to Unwind — Every Day

A glass of wine to relax after a hard day isn’t unusual. But when that glass becomes a nightly necessity, it may signal emotional dependence. According to the United States Dietary Guidelines for Americans, one drink or less per day for women and up to two drinks per day for men is regarded as moderate. Pay attention to the reason behind your drink. If you use alcohol to cope with stress, sadness or sleep problems, it’s worth reflecting on what’s really going on.

You Think About Your Next Drink More Than You’d Like to Admit

Spending time thinking about drinking is one of the early signs of alcohol dependence. Do you find yourself counting down to happy hour? Planning events around alcohol? Feeling disappointed when a function doesn’t serve drinks? These thoughts may seem harmless, but they reveal a growing psychological reliance. When alcohol becomes central in your life, even just mentally, it’s time to pause and reflect.

You Drink More Than You Used To

Tolerance is a red flag. Needing more alcohol to feel the same buzz is a sign your body is adjusting. This physical adaptation often happens gradually, making it easy to overlook. However, it’s one of the earliest signs that your relationship with alcohol may be shifting from casual to concerning.

Memory Lapses and Fuzzy Mornings Are Becoming Normal

You don’t have to black out, but you might feel hazy the next day, even after a few drinks. These may seem like minor inconveniences, but they point to the brain’s impaired functioning due to alcohol.

Your Mood Is Different When You Don’t Drink

If skipping a drink makes you feel irritable, anxious or restless, it’s a sign that your body may be craving it. Mood swings when not drinking could indicate the early stages of withdrawal — a key sign of physical dependence.

Friends or Family Have Made Comments

When someone says, “You really love your wine,” they might be half-joking. But it’s often a sign they’ve noticed a pattern. The people closest to us are sometimes the first to see a problem forming. Listen to them, even if it’s uncomfortable and hard to hear.

You Make Excuses for Your Drinking Habits

Perhaps the week has been rough, you’re not drinking the cheap stuff or you convince yourself you can stop anytime. These rationalizations may protect your behavior, but they’re also ways to avoid the truth. Excuses are often the mind’s defense mechanism when something deeper needs attention.

When to Take Action

You don’t need to hit rock bottom to have a problem with alcohol. Waiting for that moment can be dangerous. The truth is, many people struggle with gray area drinking — a space between moderation and addiction that can still take a toll on your physical, mental and emotional health.

 


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 The Subtle Signs of Alcohol Addiction You Shouldn’t Ignore appeared first on Chilled Magazine.

Source: Mixology News

Kahlúa and Dunkin’ Team Up for New Caramel Swirl Cream Liqueur

By | Mixology News

Coffee and cocktails have always made a good match. Now two iconic names in the beverage world— Kahlúa and Dunkin’ are teaming up to blur the lines between barista and mixologist with Kahlúa Dunkin’ Caramel Swirl Cream Liqueur.

It’s a move that’s sure to catch attention in the cream liqueur category. This delicious partnership brings together Kahlúa—the beloved #1 coffee liqueur that’s been on back bar shelves for decades, and Dunkin’—the coffee-and-donuts giant, to introduce something that is built for more than just seasonal menus.

“Kahlúa is famous for great-tasting Espresso Martinis and now we’re stirring up everyday occasions with Dunkin’ for something special,” says Caroline Begley, Vice President of Marketing, Kahlúa.

“We’re proud to partner with this iconic coffee brand and continue the partnership in exciting ways.”

For bartenders, the release opens new options in the indulgent cocktail space. The flavor is familiar to guests, the pour is versatile, and the format is ideal to enjoy chilled–neat or on the rocks. It’s also a chance to get creative like garnishing with a Munchkins® donut hole treat for playful presentation or stirring up a creamy, caramel twist on a trendy coffee dessert cocktail like an Espresso Martini or spirited cold brew.

This isn’t just a seasonal one-off either—it’s a permanent addition to Kahlúa’s lineup and a first for Dunkin’ as the brand dips its toes into the world of spirits like never before. The idea? Take Dunkin’s iconic Caramel Swirl flavor—sweet, rich, and unmistakable—and blend it with real cream, coffee, and Kahlúa’s signature rum base. The result is a silky pour that balances toffee and vanilla with soft coffee and chocolate notes, all tied together with a creamy finish.

“This collaboration blends premium indulgence with everyday coffee culture,” said Brian Gilbert, Vice President Retail Business Development, Dunkin’.

“Kahlúa Dunkin’ Caramel Swirl is a bold step in the cream liqueur category for both brands and a delicious new treat for coffee and cocktail enthusiasts alike.”

It’s dessert. It’s a drink. It’s a vibe.

More than anything, this drop is about comfort—cozy flavors, familiar brands, and a little indulgence without the fuss. It’s also a signal that the cream liqueur space—long dominated by holiday pours and coffee-drink crossovers—is getting a modern shake-up.

Whether you’re a Kahlúa loyalist, a Dunkin’ regular, or just someone looking for a nightcap with personality, this one’s worth the swirl.

Kahlúa Dunkin’ Caramel Swirl Cream Liqueur is now available nationwide. To learn more, visit Kahlua.com and follow @Kahlua.

The post Kahlúa and Dunkin’ Team Up for New Caramel Swirl Cream Liqueur appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Cocktail Recipes with Absente Absinthe (Part 1/3)

By | Mixology News

Each bartender received a bottle of Absente and was asked to craft a cocktail using at least one ounce of the famed absinthe.

The result? A collection of inventive, flavor-forward recipes that showcase absinthe’s complexity in approachable ways.

Follow Absente on Instagram here!

“I was inspired to make an absinthe cocktail that can be enjoyed by those who aren’t familiar with the flavor profile and spirit.” — Kieanie Lee Parker

Aligning

by Kieanie Lee Parker – @Kieanie_Lee22 / Toasted Barrel – Savannah, GA

Ingredients

  • 1 oz. Absente Absinthe
  • 1 ½ oz. Barrel-Aged Gin
  • ½ oz. Real Strawberry
  • ½ oz. Coconut Cream
  • ¼ oz. Lime
  • ¼ oz. Lemon
  • Glassware: Coupe
  • Garnish: Lemon Peel

Preparation

  1. Add all ingredients to the shaker, shake.
  2. Rise the coupe with absinthe and pour the contents in the shaker into a glass using a strainer.
  3. Garnish with a lemon peel.

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“Inspired by the swampy heat of a Florida summer, this cocktail was made to cool things down and wake up your taste buds. Creamy coconut milk and sweet mango puree set the vibe, while muddled banana, fresh raspberries, and crisp cucumber bring juicy, refreshing flavor. Oregano tea adds a breezy herbal twist, and a splash of absinthe keeps it a little wild. It’s fruity, funky, and just what you need when stepping outside feels like walking into soup.” — Lauren Pizzo

“The Summer Serpent is a refreshingly vibrant cocktail that captures the essence of a sun-drenched afternoon. This playful twist on the Green Beast combines the crispness of cucumber and the sweetness of watermelon with the invigorating notes of Absente Absinthe. A combination of cooling cucumber and juicy watermelon offers a refreshing escape from the heat, while the vibrant flavors awaken your senses to the wonders of the natural world. With each taste, the Summer Serpent invites you to unwind and savor the simple pleasures of life.” — Wendy Hodges

Summer Serpent

by Wendy Hodges – @Skrachpad – Las Vegas, NV

Ingredients

  • 3 slices of Cucumber, peeled
  • 2 cubes of Watermelon
  • ½ oz. Monin Frosted Mint Syrup
  • 1 oz. Absente Absinthe
  • 1 oz. Fresh Lime Juice
  • 2 oz. Cold Water
  • Glassware: Large Bucket
  • Garnish: Cucumber Ribbon, 3 Watermelon balls in a pick, and a Mint Bouquet

Preparation

  1. Muddle watermelon and cucumber in a mixing glass.
  2. Add the syrup, absinthe, lime, juice, water, and Phil with ice. Shake all ingredients hard to chill.
  3. For the glass: wrap cucumber ribbon on the inside of the glass and fill with pebble ice.
  4. Double strain the cocktail into the prepared bucket glass.
  5. Garnish with watermelon balls on a pic and a mint bouquet.

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“The Absinthe Awakening is a mesmerizing cocktail that transports you to a world of enchanting flavors and bold aromas, offering an enticing twist on the classic espresso martini. Inspired by the love for the finer things in life, creativity, and the art of awakening to new possibilities. The luxurious blend of absinthe and chocolate liqueur delights, while the espresso adds a modern twist, awakening the mind to the beauty in the everyday. A hint of cinnamon weaves through the flavors, adding a warm spiced undertone that enhances the cocktail’s complexity. With each sip, the Absinthe Awakening encourages you to save your life, extraordinary moments, and embrace the fantastical.” — Wendy Hodges

Absinthe Awakening

by Wendy Hodges – @Skrachpad – Las Vegas, NV

Ingredients

  • 1 oz. Absente Absinthe
  • 1 oz. Mozart Dark Chocolate Liqueur
  • ½ oz. Monin Cinnamon Bun Syrup
  • 1 ½ oz. Espresso, cooled
  • Glassware: Chilled Coupe
  • Garnish: Shaved Dark Chocolate and 3 Espresso Beans

Preparation

  1. Put all ingredients in a cocktail tin with ice and shake hard to dilute and chill.
  2. Strained back into the other half of the tin and discarded any leftover ice.
  3. Dry shape to froth up the espresso and pour into a Chilled coupe glass.

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The post Chilled 100 Cocktail Recipes with Absente Absinthe (Part 1/3) appeared first on Chilled Magazine.

Source: Mixology News

The Flavor Feed: Dragon Fruit

By | Mixology News

Dragon Fruit—also known as pitaya—is having a moment.

With its hot pink skin, speckled flesh, and subtly sweet flavor, this tropical beauty is turning heads and brightening glasses across the cocktail scene.

Naturally low in sugar with a delicate taste somewhere between a strawberry and a pear, dragon fruit is the kind of flavor that plays well with others—think zesty citrus, fresh mint, creamy coconut, or even a little spice. It adds intrigue without overpowering, and its electric color alone earns it star status behind the bar.

The Flavor Feed: Dragon Fruit

So, why the sudden obsession with Dragon Fruit? It’s photogenic, refreshing, and just exotic enough to feel like a mini getaway. Consumers are increasingly drawn to “functional fun”—foods and drinks that not only taste good but also look good, feel good, and offer a sensory vacation—and Dragon Fruit checks every box.



Mentions of Dragon Fruit on menus are up 29% in the last two years, and retail beverage launches featuring it continue to climb. It’s also gaining traction as a flavor twist in smoothie bowls, iced teas, lemonades, and cocktails.

Looking to channel that tropical vibe into your menu? Monin’s Dragon Fruit Syrup makes it easy to add a splash of color and refreshment to everything from sodas, spritzes, and beyond.

Did you know?

Thanks to natural compounds called betacyanins, Dragon Fruit (especially the red/purple kinds) can glow under blacklight. Yep, it’s basically a cocktail ingredient with a built-in party trick!

Pitaya Passion Spritz

Ingredients

  • ¾ oz. Monin Dragon Fruit Syrup
  • ¼ oz. Monin Passion Fruit Syrup
  • 2 oz. Lemonade
  • 4 oz. Champagne or Sparkling Wine
  • Glass: Wine
  • Garnish: Mint sprig, Dragon fruit

Preparation

  1. Fill serving glass full of ice.
  2. Pour ingredients into serving glass in order listed.
  3. Stir gently to mix.
  4. Add garnish and serve.

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Welcome to The Flavor Feed, your go-to column for the latest buzz in the world of spirits, cocktails, and all things flavor-packed. Whether it’s uncovering bold new trends, spotlighting standout ingredients, or diving into expert tips, we’re here to keep your palate inspired and your creativity flowing. Let’s explore what’s shaking, stirring, and mixing in the industry this month!

The post The Flavor Feed: Dragon Fruit appeared first on Chilled Magazine.

Source: Mixology News