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Hochstadter’s Slow & Low—the brand credited with reviving America’s original bottled cocktail, Rock & Rye—has unveiled two new additions to its award-winning lineup: the Slow & Low Cherry Old-Fashioned and Slow & Low Maple Old-Fashioned.

Staying true to its mission of blending craftsmanship with convenience, Slow & Low partnered with industry icons Luxardo and Crown Maple to bring these innovative flavors to life. Cherry and Maple are now available to order online in 750-milliliter bottles, with 100-milliliter cans and 375-milliliter bottles launching later this year.

These new releases join Slow & Low’s acclaimed range, including the Proper Old-Fashioned, Coffee Old-Fashioned (crafted with Intelligentsia Coffee), and 6-Year 100-Proof Old-Fashioned—each earning Double Gold honors at the San Francisco World Spirits (Ready-to-Drink) Competition in 2025, 2022, and 2023, respectively.

With roots dating back to the 19th century, Slow & Low continues to push boundaries in the craft RTD space, pioneering innovations such as the first 100-milliliter canned Old-Fashioned in 2016—and maintaining its status as a true lifestyle brand within the whiskey category.

“These new expressions represent the evolution of what we’ve been building since day one — a house of proper old-fashioneds that honors tradition while elevating the cocktail experience,” said Chad Solomon, director of innovation for The Cooper Spirits Co.

“By collaborating with masters like Luxardo and Crown Maple, we overdeliver in proof, balance, taste, and quality of ingredients. These best-in-class collaborations enable us to explore flavors that feel both familiar and fresh, maintaining the bartender-quality and consistency that defines our portfolio.”

The Slow & Low Cherry Old-Fashioned (SRP: $29.99/750ml; $15.99/375ml; $19.99/100ml 4-pack; ABV: 40%) is crafted with Luxardo’s Sangue Morlacco Cherry Liqueur, offering a vibrant twist on the classic Old-Fashioned. It opens with black cherry jam, marzipan, and orange zest, leading to a bold palate of tart cherry, cola, vanilla, cinnamon, star anise, and orange peel, finishing cleanly with a rye spice dry-down.

“Collaborating with Slow & Low on the Cherry Old-Fashioned has been a natural partnership rooted in our shared commitment to authenticity,” said Matteo Luxardo, CEO of Luxardo.

“Our liqueur brings over 200 years of Italian tradition to this innovative expression, bridging Old World heritage with New World ingenuity.”

The Slow & Low Maple Old-Fashioned (SRP: $29.99/750ml; $15.99/375ml; $19.99/100ml 4-pack; ABV: 40%) features Crown Maple’s organic maple syrup, balancing warm sweetness with Slow & Low’s rye backbone. It offers aromas of orange citrus and maple, followed by notes of crème brûlée, molasses, and spice, finishing with vanilla and oak.

“Partnering with Slow & Low showcases the select quality of Crown Maple organic maple syrup, adding depth and complexity to this cocktail experience,” said Mike Cobb, CEO of Crown Maple.

“Our syrup enhances the whiskey’s character, representing artisan craftsmanship at its finest.”

“We’ve always viewed Slow & Low as a way to respect tradition while redefining the classic cocktail experience,” said Katie Cooper, president and co-founder of The Cooper Spirits Co.

“With Cherry and Maple, we focused on balance, depth, and real ingredients; collaborating with Luxardo and Crown Maple gave us the tools to do that right. These new releases are bold but rooted in what makes the Old-Fashioned timeless.”

Versatile and bar-ready, both expressions suit everything from lively gatherings to a quiet pour over ice. As the self-proclaimed House of the Proper Old-Fashioned, Slow & Low continues to deliver quality, consistency, and convenience for drinkers and industry professionals alike.

About Slow & Low: A pioneer in the ready-to-drink space, Slow & Low was first conceptualized by late third-generation distiller Rob Cooper in 2010, paying homage to America’s original bottled cocktail. Slow & Low Proper Rye Old-Fashioned is a modern reimagining of Hochstadter’s historic recipe, combining straight rye, rock candy, honey, bitters, and navel orange peel to create a full-strength serve. Union crafted at the United States’ oldest distillery in New Jersey, Slow & Low is committed to honoring the makers, disruptors, and innovators. It is available as four bottled and canned expressions: Proper Old-Fashioned, Coffee Old-Fashioned, Cherry Old-Fashioned, Maple Old-Fashioned, and a bottled 100-Proof 6-Year Old-Fashioned. For more information, visit www.drinkslowandlow.com and follow @drinkslowandlow on Instagram.

About Cooper Spirits Co.: Founded in 2006 by Katie Cooper and the late Robert J. Cooper, Cooper Spirits Co. is an independent producer of innovative, integrity-driven spirits. The company introduced St-Germain, an artisanal French liqueur, and now produces a portfolio including Slow & Low and Lock, Stock & Barrel, one of the world’s finest straight rye whiskeys. For more information, visit www.cooperspirits.com.

About Luxardo: Luxardo® is Italy’s premier liqueur producer, creating essential ingredients for cocktails since 1821. Luxardo cultivates exclusive Marasca Cherry trees, producing the renowned Sangue Morlacco Cherry Liqueur. For more details, visit www.hotalingandco.com/brand/luxardo.

About Crown Maple: Crown Maple®, founded by Robb & Lydia Turner in 2010, is known for its exceptional organic maple syrup. Based in New York’s Hudson Valley, Crown Maple has quickly become one of the largest maple syrup producers in the U.S., offering products that enhance both sweet and savory dishes. Learn more at www.CrownMaple.com.

The post Hochstadter’s Slow & Low Expands Lineup with Cherry and Maple Old-Fashioneds appeared first on Chilled Magazine.

Source: Mixology News

In a generation that values authenticity and low ABV, sometimes the most authentic move is embracing timeless sophistication, with a dash of fabulous fictional reality.

Imagine: one sip and you’re suddenly strolling down the idyllic streets of Paris, with a little poodle – or a lover – by your side. In a fabulous outfit. Some say it’s TikTok perfect. We say it’s what the latest generation of drinkers wants.

Gen Z drinking habits are rewriting the playbook faster than most brands can keep up. While the spirits industry scrambles to decode what 21-year-olds actually want in their glasses, Chamère may be quietly cracking their code.

The Emily in Paris tie-in might seem like obvious product placement but dig deeper and you’ll find something fascinating happening. Chamère is tapping into a genuine cultural shift where young consumers now sip on a story rather than a random hard seltzer, especially if it makes them look good doing it.

Chamère cleverly navigates the already crowded hard seltzer space by stepping out of reality. AKA, it’s entirely fictional. Sure, the Kir Royale has reigned as a classic celebratory cocktail in France for over a century. But Chamère wasn’t born until Emily pitched the RTD version of a Kir Royale to Camille’s champagne-producing parents in season 3 of Emily in Paris.

From a categoric perspective, Chamère brilliantly straddles multiple trends. The premiumization play is obvious – positioning above standard RTDs with wine-based sophistication. But they’re also riding the aperitif wave that’s been building steam since spritz culture exploded. The 250 ml format hits that sweet serving size spot that health-conscious young drinkers appreciate.

But above all, it aligns with Gen-Z drinkers who are Instagram-native, TikTok-fluent, and obsessed with European lifestyle content. Chamère becomes their entry point to French café culture without the intimidation factor of walking into a wine bar and mispronouncing crème de cassis.

The brand’s distribution strategy speaks to the generation, too. Champagne-style bottles for special occasions, cans for portability, and duty-free exclusives for the content creator generation – each format speaks to different consumption moments while maintaining brand cohesion.

Chamère also succeeds because it doesn’t pander. No neon colors, no extreme flavors, no trendy messaging. Just traditional French elegance packaged for 21st-century convenience.

For bartenders, Chamère screams ease and opportunity. This RTD cocktail is an excellent upsell when customers want something special but don’t want to commit to a full cocktail experience – a drink that solves the “I want something fancy but I’m overwhelmed by your menu” dilemma.

And, with Gen-Z opting for zero to minimal alcohol, it slips easily into the equation at 10.5% ABV.
It’s clear Gen Z isn’t looking for the next big thing – they’re looking for the thing that makes them feel a little fabulous.

We’ll sante to that.

The post A century-old cocktail cracking the Gen Z cocktail code appeared first on Chilled Magazine.

Source: Mixology News

Mirroring the glittering towers that populate the landscape of its namesake, the Manhattan is an outstanding cocktail that looms in a majestic grandeur all its own.

It might as well be called an ‘Old Manhattan’ the way its roots reach back to the second half of the 19th century. Based on surviving documentation, this iconic blend of amber spirits and vermouth has been shaken with ice and poured for over 150 years.

The paradox of reporting on the invention of extremely popular food and drink classics is the twofold concern that (1) different individuals lay claims for personal gains and (2) it’s worth valuing the probability that different people around the same time had epiphanies leading to matching basic elements and changing the game forever after.

Reference the ongoing debates over who to credit for the creation of pasta, chicken wings or the Flamin’ Moe, for example. The due diligence to trace the invention of the Manhattan has now hereby been completed and unfolds before your eyes. You are by all means encouraged to impress your friends in retelling this narrative the next time Manhattans are cheered. If anyone questions your sources for proof, you can remind them the truth is in the eye—or in this case the v-shaped glass—of the beholder.

One fact we can be certain of is to start in the central borough of New York City. Located on 25th Street overlooking Madison Square Park in what is today known as the Flatiron District, The Homan House was a luxury (or ‘palace’) hotel with a gilded reputation for housing and entertaining an impressive roster of patrons.

The establishment was largely associated with members of the influential Tammany Hall. Scandalous leader William Magear Tweed, better known as ‘Boss’ Tweed, was a resident. Grover Cleveland was camped out there in 1893 when he received word he had won the presidential election, the only president in American history to serve two non-consecutive terms. Business moguls and marquee stars of the era like Old West icon William F. ‘Bualo Bill’ Cody and the French actress Sarah Bernhardt made up the rest of the clientele. They gathered in the aptly suited bar, world-renowned at the time for its grandiose size and celebrated art gallery.

The opulent bar of the Homan House is the setting where we find our contact to guide us back through history. William F. Mulhall was a bartender who chronicled the highlights of his time there in a chapter called “The Golden Age Of Booze” for the 1923 anthology Valentine’s Manual of Old New York. A digital scan of the entire volume is available online courtesy of the Internet Archive, and it is a captivating read.

Mulhall explains, “When I went to the Homan House at the corner of 25th Street and Broadway in September 1882, there were sixteen good men and true on duty behind the bar and I became the seventeenth.” He recalled, “That bar was known all over the civilized world and became more famous as the years rolled by. The bar itself was a magnificent structure of carved mahogany, the mirrors that lined the walls were said to be the largest in America. The ceiling was very lofty and every detail of the furniture and fixtures was of the most elegant and costly kind.”

Pages later, Mulhall delivers the only documented account of the answer we’ve sought, confirming, “The Manhattan cocktail was invented by a man named Black, who kept a place ten doors below Houston Street on Broadway in the (eighteen) sixties—probably the most famous drink in the world in its time. The cocktail made America famous and there were many varieties of them. In fact, the variety was infinite. I remember at the Homan in the old days a gentleman would come in and sit down to a table with his party and the waiter would come over and order his particular formula for the party.”

William’s tales of long-ago drinking culture are fascinating to absorb; for all the details he shares about former champion boxers working as bouncers, bartenders acclaimed for outlandish vest collections and how champagne became fashionable in America, he leaves out major points one wonders about the Manhattan. What was the name of the bar owned by the innovative genius known as Black? What moment of divine inspiration first brought the drink to fruition? Beyond the rye and vermouth, was there any cherry, lemon peel or garnish involved? These points are now lost to time.

As scholars committed to upholding truthfulness, there remains a gap of clarity we must address—the confusion of the popular theory that the Manhattan was invented at the Manhattan Club. Situated exactly one street North and one avenue East from the Homan House at the corner of 26th street and Madison Avenue, the Manhattan Club was the venue for a December 29th, 1874 party in honor of Samuel J. Tilden, who had just won the recent election in November to become Governor of New York.

Tilden had gained significant popularity by denouncing the corruption of Tammany Hall and Boss Tweed in particular, after the latter’s account books were provided to The New York Times and caused a public uproar to put an end to the bribery, violence, and other reprehensible methods Boss Tweed utilized to gain political power.

The widely accepted story goes that a prominent guest at the event was one Lady Randolph Churchill. A British socialite born in Cobble Hill, Brooklyn, she allegedly asked the bartender at the party to make up something new that had never been done before. The unnamed bartender rose to the challenge and poured out a blend of American whiskey, Italian vermouth and angostura bitters that stunned the crowd with its sophisticated flavor. Word-of-mouth about this drink rapidly spread, leading customers in other places to order it by referring to the bar of its invention; the ‘Manhattan’ from the Manhattan Club. Without Doc Brown’s DeLorean time machine, the only tangible things an investigative journalist can cling to are facts. As scarce as they may be, names, maps, and quotes are the critical instruments we employ. Of most paramount importance are dates, and therein is the ruse of the Manhattan Club falsehood.

The date of the Tilden banquet was December 29th, 1874, following the New York State election held the month prior on November 3rd, 1874. Readers may already guess per her surname, Lady Randolph Churchill was the mother of British Prime Minister, war leader and self-proclaimed “man of destiny” Sir Winston Churchill. He was born on November 30th, 1874, in Blenheim Palace. This extravagant property stands in the county of Oxfordshire, Southeast England. 3,000 miles of ocean divide England and New York City. The space between the more precise coordinates of Blenheim Palace to the Manhattan Club is closer to 3,400 miles. Was Lady Randolph able to make the transatlantic trip by steamer (approx. 8-9 days) so soon after giving birth to Winston Leonard Spencer and be present at the Manhattan Club party only 29 days later?

Before she was Lady Randolph Churchill, she was Jennie Jerome, born into a family of exorbitant wealth amassed by her father, financier Leonard Jerome. The main family residence where Jennie was raised was the Jerome Mansion, also home of the Manhattan Club. Is this yet another unfair case of history being overwritten by the rich and powerful to claim credit that truly belongs to the working class whose names disappear from record?

Consider the facts and draw your own conclusions. It stands to reason that the Manhattan was invented somewhere in SoHo sometime in the 1860’s and then exploded in popularity after being adopted by the Manhattan Club, regardless of the guest list commemorating the triumph of Tilden at the polls.

Whatever happened in the 19th century, to this day, the Manhattan is truly in a class of its own and second to none. Raise a glass to toast the illustrious group involved in the legend; William Mulhall, Samuel Tilden, Lady Randolph Churchill and most importantly the mystery bartender named Black and his forgotten SoHo bar ten doors down from Houston on Broadway.

The post The Golden Age of American Cocktails and the Mystery of the Manhattan appeared first on Chilled Magazine.

Source: Mixology News

Scott Baird, the visionary behind Starlite, a well-known cocktail bar in San Francisco, has built a reputation for his innovative yet approachable bartending style.

With a background in culinary arts and a passion for connecting with people, Baird created a unique space where delicious drinks and memorable experiences come together seamlessly. His journey in the industry reflects a deep commitment to quality, creativity, and exceptional hospitality.

Originally aspiring to be a chef, Baird found his true calling behind the bar, drawn to the opportunity to connect with people and earn “front-of-the-house” money. While he embraced bartending, his culinary background still plays a key role in his cocktail approach, blending global flavor combinations into his creations. At Starlite, the drinks are designed to be approachable, fun, and beautiful. As Baird puts it,

“We don’t want to challenge you here at Starlite with ‘mixology.’ Rather, we want you to settle in and enjoy a delicious and balanced drink. Starlite is about the music, the view, and the ambiance, and we want guests to experience great hospitality with great drinks.”

So, how does Baird know when a cocktail is ready to go?

“If, upon tasting the drink, you immediately want another one, then it’s menu-ready—craveable, delicious, familiar.”

One of the standout features of Starlite’s menu is its martinis, each tailored to evoke different moods and personalities. “When I think about martinis, I picture them as people: fashionable and elegant, austere and severe. I play a game with myself, asking, ‘If this martini were a person, what would it be like?’” He sees martinis as far more versatile than the classic “just wave the Vermouth across the glass” or “make it filthy” mindset.

“There are so many beautiful, aromatized wines and bitters that can change the outcome—the possibilities are endless.”

Baird fondly remembers a fun challenge from his early bartending days: “A guest once asked me to make a martini that captured the flavor of the color silver. I used Plymouth gin, Patxaran, Mirabelle Eau De Vie, and Noilly Prat Dry Vermouth. The result was dry but balanced—just like silver. That experience helped shape both me and my martinis.”

Looking ahead, Baird predicts that the future of the cocktail industry will be dominated by unique, high-quality brands, while more generic options will fall to the wayside.

“The great brands will rise to the top, as well as those with a strong, unique point of view.”

He mentions Donna’s Pickle Beer as an example of a product with strong branding and a simple, fun appeal. Baird also sees a shift away from the complexity of “mixology,” with a renewed focus on perfecting classic cocktails.

“If you have 64 crayons in your box, you don’t need to use all 64.”

The post Redefining the Cocktail Experience: Scott Baird’s Vision at Starlite appeared first on Chilled Magazine.

Source: Mixology News

Smoky cocktails add drama and depth, and mixologists have found ways to infuse smoke into drinks that go beyond the classic “smoke the glass” trick.

Here are five techniques to try, each paired with a cocktail that showcases the method.

1. Smoked Glass / Vessel

You’ll need:

• A glass
• Wood chips (apple, cherry, or oak)
• A lighter or match
• A small plate or coaster

Steps:

1. Light a small pinch of wood chips so they start to smoke.
2. Hold the glass upside down over the smoke to fill it.
3. Cover the glass with a coaster or plate to trap the smoke for 10–20 seconds.
4. Remove the cover and pour in your cocktail—the smoky aroma will rise as you serve.

Cocktail: Smoked Chocolate Pecan Old Fashioned — A twist on the classic Old Fashioned with chocolate-infused rye and pecan syrup for a rich, smoky flavor.

2. Flamed or Torched Garnish

You’ll need:

• Your garnish (citrus peel, sugar crust, cinnamon stick, etc.)
• A lighter, match, or kitchen torch

Steps:

1. Prepare your garnish.
2. Hold it over the cocktail or place it on top if it’s a crust or sugar layer.
3. Ignite briefly to release aromatic oils or caramelize sugars, then blow out.
4. Serve immediately.

Cocktail: Flaming Mexican Coffee — Features a torched cinnamon and sugar crust that releases warm, fragrant aromas with every sip.

3. Smoke-Infused Spirit or Ingredient

You’ll need:

• The spirit or ingredient to smoke (whiskey, mezcal, milk, etc.)
• A smoking gun or small smoker setup
• Wood chips (apple, cherry, oak, or palo santo)
• A sealed container (jar or cocktail shaker)

Steps:

1. Pour the spirit or ingredient into a jar, shaker, or glass.
2. Fill the container with smoke and seal immediately.
3. Let it sit 1–3 minutes to absorb the smoky aroma.
4. Use in your cocktail.

Cocktail: Soul On Fire — Chocolate milk-washed Santo Mezquila smoked with Palo Santo for a velvety, aromatic drink with depth.

4. Smoked or Charred Ingredient

You’ll need:

• Ingredients to smoke or char (fruit, herbs, or spices)
• A grill, torch, or smoker

Steps:

1. Prepare the ingredient (slice fruit, trim herbs, etc.).
2. Smoke or char until it develops color and aroma.
3. Let it cool slightly.
4. Add to your cocktail.

Cocktail: Smokin’ Piña — Smoked pineapple and mint give this tropical-inspired cocktail a playful smoky twist.

5. Smoked Syrup or Infused Ingredient

You’ll need:

• Syrup or ingredient to infuse (simple syrup, honey, juice, etc.)
• Wood chips (apple, cherry, oak)
• A smoking gun or small smoker
• A sealed container or jar

Steps:

1. Pour the syrup or ingredient into a container.
2. Fill with smoke and seal.
3. Let it sit 5–10 minutes (longer for stronger flavor).
4. Use in your cocktail.

Cocktail: Father’s Fireside — Bourbon smoked with applewood and layered with smoky salted caramel syrup for a cozy, fireside-inspired sip.

The post 5 Ways Bartenders Add Smoke Their Cocktails appeared first on Chilled Magazine.

Source: Mixology News

The Chai Tea-Ser from Kim Crawford is crisp, refreshing, and just the right amount of cozy.

Whether you’re curled up by the fire with loved ones, hosting a dinner party, or enjoying a relaxed night in with friends, the Chai Tea-Ser is the ultimate cocktail for savoring the season’s special moments.

White Wine

Chai Tea-Ser

Ingredients

• 2 Tbsp. Loose Chai Tea
• 1 cup Hot Water
• ¼ cup Kim Crawford Sauvignon Blanc
• 1 Tbsp Sugar
• Garnish: Star Anise

Preparation

1. Please chai in a tea bag or tea infuser.
2. Steep tea in hot water for 10 minutes.
3. Mix Kim Crawford Sauvignon Blanc with sugar.
4. Combine tea and wine mixture.
5. Garnish with star anise.

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The post The Chai Tea-Ser from Kim Crawford appeared first on Chilled Magazine.

Source: Mixology News

Trovador Inspirado isn’t just a premium rum—it’s a celebration of cultures, flavors, and stories in every sip.

Photos by Victoria Quirk

Blending the crisp versatility of Cuban-style rum, the oaky richness of Spanish Caribbean rum, and the herbaceous notes of pot-distilled Mexican rum, the Nashville-based brand has crafted a spirit that’s both globally inspired and perfectly balanced.

That harmony mirrors the vision of co-founder and cultural ambassador Raul Malo, frontman of the GRAMMY-winning band The Mavericks. For more than three decades, Malo has blended musical traditions on stage; now, he brings that same artistry to Trovador. He’s joined by an accomplished team that includes CEO and restaurateur Chad Newton, co-founder and blender Devon Trevathan, master distiller Colton Weinstein, and expert mixologist Beau Gaultier. Together, they’ve built a brand that’s as dynamic as the music that inspired it.

With a layered depth of flavor that matches its rich history, Trovador adds a spark to any rum-based cocktail, but is just as sippably smooth on its own. Whether making music or making memories, Trovador is a globally inspired, bold, and vivacious new way to raise a glass on any occasion. Trovador Inspirado is available nationwide (shipping to 46 states) and can also be found at select bars, restaurants, and retailers.

For more information, visit trovadorrum.com and follow @trovadorrum on social media.

Cocktails to Try with Trovador:

Hot Buttered Cider

Recipe by Beau Gaultier, Trovador Inspirado

Ingredients:

• 1 ½ oz. Trovador Inspirado Silver Rum
• 1 tbsp Spiced Compound Butter*
• 4-6 oz. Hot Apple Cider

*Compound Butter

Ingredients:

• 14 oz. Unsalted Butter
• 4 oz. Turbinado Sugar
• ½ tsp Fresh Ground Nutmeg
• 1 tsp Fresh Ground Cinnamon

Preparation:

1. Bring butter to room temperature.
2. Add sugar, nutmeg, and cinnamon to a butter and whisk until a whipped texture is formed.

---

Fall Fizz

Recipe by Beau Gaultier, Trovador Inspirado

Ingredients:

• 2 oz. Trovador Inspirado Silver Rum
• ¾ oz. Lemon Juice
• ½ oz. Honey Syrup*
• ½ oz. Cinnamon Syrup**
• 1 dash Angostura Bitters
• 1 Egg White (optional)
• 2 oz. Wheat Beer or Champagne, to top

Preparation:

1. Add all ingredients except beer/champagne to a shaker tin and shake without ice.
2. Add ice to tin and shake for 10 seconds.
3. Pour into a tall glass over ice.
4. Top with wheat beer or champagne.

*Honey Syrup – Mix 1 cup honey with ¼ cup hot water until smooth. Store chilled.

**Cinnamon Syrup – Simmer 1 cup sugar, 1 cup water, and 1 cinnamon stick for 5 minutes. Remove cinnamon, cool, and refrigerate.

The post Trovador Inspirado: Bold, Smooth, and Globally Inspired appeared first on Chilled Magazine.

Source: Mixology News

The 2025 Gran Coramino Bartender of the Year winner is Joewell McKenzie!!!

Thank you to all the participating bartenders and congratulations to Joewell on becoming 2025 Gran Coramino Bartender of the Year.

This year’s Coramino Cup was nothing short of spectacular — a celebration of craft, creativity, and the unstoppable spirit that defines Gran Coramino Tequila. It was a night that truly proved: hard work tastes different.

Kevin Hart crowned the 3rd Annual Coramino Cup winner Joewell McKenzie of San Jose, CA in front of a packed-out crowd at Keys Nightclub in West Hollywood. The atmosphere was electric as the founder of Gran Coramino Tequila presented the live bartending competition finale, where six finalists from across the United States put their skills to the test for the coveted title of 2025 Gran Coramino Bartender of the Year.

McKenzie emerged victorious after competing against five other exceptional bartenders in an intense head-to-head competition that showcased the four pillars of nightlife bartending: Hustle, Accuracy, Taste, and Charisma. The competition featured an exciting East vs. West coast rivalry, with finalists representing their regions in a high-energy battle complete with team colors, custom swag, and fierce regional pride.

The evening kicked off with the fun energy of Plastic Cup Boyz’s own Spank Horton and Wayne Brown who took the stage to host the night, introducing each contestant with hype-worthy entrances that set the tone. After the first heat, the man of the hour, Kevin Hart, made his entrance—welcoming guests, congratulating the finalists, and cheering on the competitors with signature enthusiasm. As a passionate advocate for the craft, Hart continues to champion the artistry and hustle behind the bar, recognizing the creativity, dedication, and heart it takes to stand out.

The Qualifying Round put finalists to the test: free-pouring five Mic-Drop shots without a jigger, crafting three Gran Coramino Espresso Martinis, and mixing three TNT “dealer’s choice” cocktails—all under serious time pressure. The Final Round upped the stakes even further for the top three—Joseluis Barajas, Inez Goodwine, and eventual champion Joewell McKenzie—who were challenged to create a signature twist on the Mino-Lada, a resourceful Tequila Mai Tai, and in a surprise finish, pour five shots of Gran Coramino Cristalino with speed and style.

A standout panel of judges brought expert eyes to every pour and presentation, including Gina Farrell (Editor in Chief, Chilled Magazine), Matt Klette (Head of Advocacy, Proximo Spirits), Heather Sanders (Tastemaker and Entrepreneur), and Trevor Jackson (Actor and National Recording Artist).

The celebration also drew an impressive mix of celebrity guests and cultural influencers. Michelle “Chelley” Bissainthe (Love Island), NBA Champion Paul Pierce, national recording artist Mario, and actor Lawrence Robinson were among the many tastemakers in attendance along with Chai Lee and Bud Shaw, Gran Coramino Bartenders of the Year 2023 and 2024, respectively. In one of the night’s most memorable moments, Paul Pierce jumped on stage mid-show, deciding the best shot in the building had to come from one of the competing bartenders—playfully interrupting Spank and Wayne to the crowd’s delight.

A huge thank you to everyone who made this unforgettable evening possible. From the stunning venue to the immersive branding, every detail brought the energy of a true Hollywood celebration to life. The room was electric from start to finish.

Thank you to the talented bartenders who brought their A-game, delivering bold flavors, memorable performances, and genuine support for one another throughout the competition. Their passion and camaraderie were a perfect reflection of what the Gran Coramino community is all about.

Congratulations to Joewell McKenzie, 2025 Gran Coramino Bartender of the Year!

Until next year — cheers to raising the bar with all the hardworking bartenders out there.

#CoraminoCup #GranCoraminoBartenderOfTheYear #HardWorkTastesDifferent

The post Kevin Hart Crowns Joewell McKenzie Winner of the 3rd Annual Coramino Cup appeared first on Chilled Magazine.

Source: Mixology News

When acclaimed Chef Ana Castro talks about flavor, she’s not just talking about the food that hits your taste buds—she’s talking about the story, the dance of memory, culture, and connection we have when we take that first bite.

Insight into that very magic is what Castro is bringing to The Taste Collective with 1800 Tequila, marrying her Mexico City heritage with revolutionary taste science for the ultimate tequila experience.

What drew Castro to this groundbreaking program? “Being part of a first-of-its-kind experience that interactively educates bar and hospitality professionals about flavor and taste and how to really think about it on a micro level,” Castro says.

It’s like getting a roadmap to your own taste DNA. Through the program that Castro helped design, bartenders undergo comprehensive taste profiling, explore emotional connections to flavors, and receive a customized taste profile revealing their strengths, biases, and blind spots.

And for Castro, the possibility to collaborate with two talented friends, Dr. Arielle Johnson and Nacho Jimenez, was an opportunity she just couldn’t turn down.

Castro didn’t hold back her creativity in this project. She designed dual experiences: intimate multi-course dinners and interactive bites for larger gatherings.

But her real masterpiece? A concentrated mango pâte de fruits.

“Simple bites are always the most complex,” says Castro.

“Making a very concentrated mango pate de fruits to mimic gomitas, which are their own category of Mexican candy that we all grew up with, was a fun process to think about. The bite really illustrates what The Taste Collective is about and lends itself to an extraordinary organoleptic experience.”

But Castro’s mission runs deeper than clever culinary tricks. “Being Mexican is the reason I am who I am. If I weren’t Mexican, I wouldn’t be me,” shares Castro.

“Tequila is as essential to the Mexican table as tortillas. It’s woven into our culture. I hope guests of The Taste Collective come away with a more complete understanding of the symbiotic relationship we Mexicans have with Tequila.”

Castro’s personal tequila ritual perfectly captures this connection:

“If I really had to pick, I’d sip tequila neat, enjoying it with my siblings after a big lunch, sitting at the table for hours just talking nonsense. La Sobremesa.”

When it comes to 1800 Tequila, Castro gives a little insight into what she loves. The blanco is a go-to for its ‘verdant, green vegetable, vibrant aspect.’ Though she left us with quite the unexpected pairing suggestion:

“Tequila works really well with Korean flavors. Like a tequila and sake Highball situation with tteokbokki (rice cakes) with gochujang,” shares Castro.

With such a baila of flavor, we can’t wait to see what’s to come with Castro and 1800 Tequila’s zesty collaboration.

The post We Ask Acclaimed Chef Ana Castro About Food, Flavor, and The Taste Collective with 1800 Tequila appeared first on Chilled Magazine.

Source: Mixology News

Bartending is one of the few jobs where having alcohol is acceptable.

Yet, more and more barkeepers are avoiding liquor. Dry bartenders—not to be confused with those who work at dry hire mobile bars or those who mix and serve nonalcoholic cocktails—love the business but have different motivations for saying no to intoxicants. These three facts explain why.

1. Some Abstain for Religious or Legal Reasons

Certain faiths disallow alcohol consumption. Mormonism is an excellent example. In Utah, the most Mormon American state, it’s illegal to consume alcohol on duty.

The Utah Department of Alcoholic Beverage Services regulates the amount of liquor and flavoring allowed per drink. Bartenders follow these parameters closely, sometimes mixing drinks without sampling them for quality control.

Employees of bars, nightclubs, casinos and hotels in less strict areas may be unfamiliar with this prohibition. Utah has recently legalized straw testing for on-premise servers only when preparing craft cocktails. Bartenders in Utah must complete and pass an approved Alcohol Server Training session every three years to stay updated with relevant laws.

2. Some Choose Not to Drink as a Lifestyle Choice

Many dry bartenders are sober curious. Dry January and other initiatives that promote sobriety inspire people to reflect on the long-term health effects of drinking, like alcohol dependence.

This idea may resonate more with younger people who tend to binge-drink more than others. According to the 2023 Substance Abuse and Mental Health Services Administration annual report, 28.7% of 18 to 25-year-olds reported engaging in binge drinking in the previous month.

Bartenders have quick access and constant exposure to alcohol. Pursuing a sober lifestyle can lead to positive health changes, such as better sleep, reduced anxiety, weight loss, enhanced mental clarity, clearer skin and improved mood.

Enjoying the sober curious lifestyle doesn’t mean abstaining from alcohol consumption altogether. You may feel comfortable drinking less frequently and scaling down by choosing beverages with lower alcohol content.

3. Some Don’t Drink Due to Company Policy

Some bartenders are dry because of policies in the establishment where they work. Management of some watering holes may advise servers to taste-test only a percentage of their cocktails.

The sustainability movement has prompted some establishments to forgo straw testing. Socially conscious bars ditch plastic straws, which account for 8 million tons of new marine litter yearly.

Many bar managers are reluctant to switch to paper straws because of the operating expenses. They also hesitate to adopt reusable straws since they require washing after each use. Spoon tasting is an option, but it can be sloppy.

Bartending professionals in eco-friendly establishments use nontaste metrics to uphold quality standards. Many may rely exclusively on temperature, color and fill line to evaluate cocktails before serving them.

Do You Want to Be a Dry Bartender?

Consuming zero alcohol as a bartender can be challenging given the work environment. However, sobriety is attainable without changing occupations, and the growing number of dry bartenders proves that it’s more doable than you may think.
 

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 3 Things to Know About Dry Bartenders appeared first on Chilled Magazine.

Source: Mixology News