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Bartender Book of the Month Club: Spirited Women

By | Mixology News

Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders. Each month, we spotlight a standout book to add to your collection and keep your creativity flowing.

Photo by M Cooper Creative

This month’s book is Spirited Women
Sammi Katz: Author | Social Media
Olivia McGiff: Author | Social Media

Spirited Women is a vibrant book unveiling the world of spirits and cocktails exclusively through the lens of women makers, shakers, and trailblazers of the beverage world by way of 45 profiles and accompanying recipes—all whimsically illustrated in color. The release celebrates the influence of diverse women in beverage, while teaching the “why” behind the sexism that exists in the industry and debunking stereotypes through the process. Featuring names like co-founder of Speed Rack, Lynnette Marrero, Bartender and Indigenous Hospitality Advocate Chockie Tom, and Founder of Yola Mezcal, Yola Jimenez, each profile is written with wit, integrity, and curiosity, and is complemented by an original cocktail recipe that echoes the woman’s story and showcases their spirit in every sense of the word.

 


The Bartender’s Bookshelf: Book of the Month Club

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

The post Bartender Book of the Month Club: Spirited Women appeared first on Chilled Magazine.

Source: Mixology News

The Martini Gets an Unexpected Twist with Weber Ranch Vodka

By | Mixology News

The world of vodka is never going to be the same again.

The classic Vodka Martini gets a bold and unexpected twist thanks to Weber Ranch Vodka. Made with 100% blue weber agave, this vodka brings a distinctively smooth, earthy character to the timeless Martini—still elegant, but with a modern new edge.

While traditional vodkas made from wheat, corn, and potato can be produced in only a few months, using Blue Weber Agave requires a much longer time commitment since the plant matures slowly for up to seven years. Once they achieve peak ripeness, the agave is hand-selected and distilled in Jalisco. When the distillate arrives at the Weber Ranch Distillery in Muenster, Texas, it is combined with water from the local Trinity Aquifer, then further distilled in bespoke copper pot and column stills, filtered, and bottled.

Master Distiller Antonio Rodriguez says that agave is a higher-quality base ingredient for vodka due to its age. “It imparts a natural sweetness to our vodka, without any vegetal notes, and creates a silky and smooth mouthfeel without any aftertaste or bite,” he says. The company’s goal is to introduce more consumers to agave spirits, especially those who don’t drink tequila or find it too intense.

A Jalisco native, Rodriguez brings over twenty years of experience to the project. As Production Director at Patrón Tequila in Mexico, he managed a team of 1,500. He led brand education for the Patrón portfolio in the United States, which gave him a good foundation to launch Weber Ranch 1902 Vodka. “We spend a good deal of time and effort educating people about what it is and why they should try it,” he says.

“The good news for us is that as soon as people taste Weber Ranch, they quickly understand why this is such a superior quality spirit.”

Bartenders know a quality base spirit is the backbone of a well-crafted Martini. Vodka in a Martini influences everything from texture to taste, with premium options providing a smooth, clean experience. Weber Ranch vodka is 100% gluten, carb, and additive free. When it comes to Weber Ranch Vodka, the difference is immediately noticeable—it’s familiar yet excitingly new.

Interested in trying Weber Ranch in your classic Martini? Find Weber Ranch here.

Weber Ranch Martini

Ingredients

  • 2 oz. Weber Ranch Vodka
  • ¼ oz. Dolin Dry Vermouth

Preparation

  1. Combine all ingredients in a shaker filled with ice.
  2. Shaker vigorously to chill.
  3. Strain into a chilled Martini glass.
  4. Garnish with lemon twist.

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The post The Martini Gets an Unexpected Twist with Weber Ranch Vodka appeared first on Chilled Magazine.

Source: Mixology News

Bar Bastion & Baccarat Unite for an Exclusive Cocktail Experience

By | Mixology News

Bar Bastion—the lavish cocktail lounge perched above fine dining destination Le Jardinier and part of The Bastion Collection—is unveiling an exclusive collaboration with Baccarat.

For a limited time, Bar Bastion presents a specially curated cocktail menu served in Baccarat’s iconic crystal glassware, accompanied by a decadent dessert from Le Jardinier’s Executive Pastry Chef, Salvatore Martone.

This partnership is a celebration of craftsmanship, where artistry, technique, and heritage intertwine. Each cocktail is thoughtfully designed to complement the elegance of Baccarat’s signature glassware:

  • Radiant Rouge – A bold, refreshing blend of olive oil-washed Truman Vodka, tomato water, and dry vermouth, finished with basil oil. Served in the Talleyrand “Encore” Coupe.
  • Golden Harmonie – A luxurious fusion of Zacapa 23 Rum, Diplomático Reserva, and walnut bitters, topped with edible gold flakes. Served in the Harmonie Tumbler.
  • Le Fourneau – A visually stunning creation featuring The Gardener Gin, rhubarb, and ginger foam. Served in the Mille Nuits Glass.

To complete the experience, Chef Salvatore Martone has crafted a Raspberry Chocolate Bonbon, inspired by Baccarat’s timeless crystal artistry.

For over 260 years, Baccarat has embodied elegance and celebration, enhancing life’s most memorable moments. Now, for a limited time, guests can indulge in a one-of-a-kind experience where exceptional mixology, exquisite cuisine, and masterful crystal design converge at Bar Bastion.

The post Bar Bastion & Baccarat Unite for an Exclusive Cocktail Experience appeared first on Chilled Magazine.

Source: Mixology News

7 Self-Care Tips Every Bartender Should Know

By | Mixology News

Bartending can be a paradox—it’s all about building connections, but it may sometimes lead to disconnection from your own needs.

As a bartender, you must take advantage of self-care strategies to recharge your energy and creativity.

Why Bartenders Need Self-Care

The long working hours, constant social interaction and physical strain from mixing and shaking can affect your health. The long nights can also leave you restless, making it challenging to balance work and life demands. Self-care is more important now than ever, given that burnout is common in the hospitality industry.

7 Self-Care Strategies for Bartenders

Self-care is essential for your physical, mental, and emotional wellness, allowing you to perform better at your job.

1. Eat Healthy

Late nights and fast-food options can make it tempting to skip proper meals. However, relying on quick fixes can lead to poor health. Prioritize nourishing your body with nutrient-dense meals and snacks to combat stress and other health risks. Additionally, avoid drinking too much caffeine if you’re prone to anxiety or working long hours so that you can sleep better.

2. Stay Active

Bartending is a physically demanding job that involves repetitive movements and standing for hours. Incorporate regular exercise into your routine, even on your days off. You don’t have to go to the gym daily — walking in the park or following a yoga session on YouTube can do wonders. It’s a productive way to release stress and recharge your batteries, allowing you to return to work feeling refreshed.

3. Meditate

Life can feel too fast-paced, especially when working in a stimulating and social environment. Meditation can help you manage your stress and focus on yourself. Simply allot a few minutes to notice how your body feels and do breathing exercises. You’ll be surprised that this short routine can relax your mind and body.

4. Treat Yourself to a Massage

The constant shaking, pouring and tapping can lead to repetitive stress injuries like carpal tunnel syndrome, tendonitis and bursitis. While regular stretching can help alleviate aches and pains, a good massage offers a different kind of relaxation. Go to a spa at least once a month for your well-deserved me-time.

5. Go out With Your Loved Ones

Make time for your friends and family. Deepen your connections through video calls, brunch invitations or casual coffee dates. Consider joining groups that align with your interests to expand your social circle.

6. Travel

The bar is a high-pressure environment, and travel provides an escape from that intensity. Stepping away from the busy bar scene can offer a much-needed reset. You can also treat it as a learning opportunity — visit wineries, local markets, distilleries and bars, and you might get inspired to create new cocktails.

7. Learn How to Say “No”

It can be challenging to say no as a hospitality worker. However, you must learn how to establish boundaries to protect your time and energy. Don’t be afraid to say no to extra shifts while recovering from the previous day. It’s OK to decline invites if you’d rather stay home with your pet. Remember that you can’t pour from an empty cup.

Pour Yourself Some Love

Embrace self-love by practicing these routines. You don’t have to do everything all at once—take some time to familiarize yourself with these practices to see which ones you’ll love.


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 7 Self-Care Tips Every Bartender Should Know appeared first on Chilled Magazine.

Source: Mixology News

Enter Now! Chilled’s Sustainable Cocktail Challenge Sponsored by Flor de Caña Rum

By | Mixology News

Shake up sustainability: Enter Chilled’s Sustainable Cocktail Challenge! sponsored by Flor de Caña.

Attention all bartenders! It’s time to show off your skills and commitment to the planet with the Sustainable Cocktail Challenge sponsored by Flor de Caña. This global competition invites bartenders everywhere to craft exceptional cocktails that champion sustainability—while featuring the award-winning, carbon-neutral, and sustainably produced Flor de Caña Rum.

Beyond showcasing your bartending skills, this challenge is your chance to inspire others to embrace sustainability behind the bar while having a shot at some incredible prizes and a possibility of global recognition for making a difference.

Here’s how to enter:

The post Enter Now! Chilled’s Sustainable Cocktail Challenge Sponsored by Flor de Caña Rum appeared first on Chilled Magazine.

Source: Mixology News

The Flavor Feed: The Rise of the Pickle

By | Mixology News

Pickles are no longer just a sidekick to your sandwich; they are taking center stage in the world of flavors.

From tangy cocktails to flavored picklebacks, the briny, bold taste of pickles is trending across the drinks industry. Whether it’s the rise of pickle juice or pickle-flavored elements, one thing is certain: the pickle trend is growing, and it’s only getting bolder.

“Pickles are having a moment, and we’re here for it,” says E.G. Fishburne, VP of Marketing at Zing Zang.

“We know plenty of Bloody Mary lovers already add pickle juice—so we made it easier for them. Our new Dill Pickle Bloody Mary Mix blends real pickle brine with our signature mix of seven vegetable juices and bold spices, delivering the perfect pickle punch in every sip.”

With their crisp, vinegary bite, pickles play surprisingly well with a variety of spirits—from vodka and tequila to bourbon and mezcal. Think of them as the zesty wildcard that takes any cocktail from ordinary to unforgettable. You’ll find them starring in modern riffs on classics like the Pickle Martini or Dirty Pickle Margarita, as well as adventurous newcomers like a Pickle Paloma or a briny twist on the Whiskey Sour.

The Flavor Feed: Pickles

The punchy, briny taste of pickles adds a surprising and complex dimension to cocktails, mocktails, and even savory sodas. Pickle brine works wonders in balancing acidity, while pickled garnishes lend a bold visual and flavor statement. Pickles are constantly proving that they’re more than just a burger’s best friend—they’re now a bar essential, too.

Did you know?

Pickles date back over 4,000 years and were even a favorite of Cleopatra, who believed they contributed to her beauty.

Zing Zang Dill Pickle Bloody Mary

Ingredients

  • 3 parts Zing Zang Dill Pickle Bloody Mary Mix
  • 1 part Vodka

Preparation

  1. Pour over ice and stir.
  2. Add a squeeze of lime.
  3. Garnish with a pickle spear.

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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: The Rise of the Pickle appeared first on Chilled Magazine.

Source: Mixology News

5 Essential Cocktails for April 2025

By | Mixology News

Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar. Don’t forget to reference it so you can prepare for the upcoming holidays.

There is no better time to brush up on your cocktail-making skills than the start of a new month. As the weather warms and the days become longer, fresh ingredients are becoming in season—think herbs, citrus, and florals. It’s an opportunity to update your cocktail repertoire to keep your menu in tune with the season.

These five essential cocktails highlight and reflect the blooming energy April brings. If you’re behind the bar or at home and diving into your mixologist’s side, one of these cocktails should make its way to your monthly roundup.

El Conejo Bueno

If you’ve been lacking in the vegetable department, simply add them to your next cocktail. National Carrot Day on April 4 is the perfect excuse to whip up this veggie-forward drink. This vibrant cocktail is as savory as it is sweet. Fresh carrot juice in cocktails provides an earthy sweetness that pairs delightfully with the aged rum. The added chickpea water makes this cocktail vegan and provides the right amount of creaminess in every sip.


Berry Nice

The easy answer to celebrate National Gin & Tonic Day on April 9 would be to make a simple yet classic cocktail. And while we love to enjoy a good G&T, it’s the perfect drink to add something extra to make it special. With spring in full blast, the Berry Nice is an excellent choice when you’re in the mood for a refreshing beverage. The vibrant and tart berries complement the juniper notes from the gin. Top it off with some sweet tonic water for a bubbly afternoon beverage.


Godfather James

Get hopped up on National Beer Day (4/7) with this whisky-based mixed drink. This cocktail is ideal for those who love the taste of beer but want something that packs a punch. It’s more than likely that all of these ingredients are already behind the bar—whisky, amaretto, and a bottle of Guinness. The spirit base balances out the heaviness that Guinness beer is known to have. Finish the drink with a fresh sprig of mint for an herbaceous note with every sip.


Moonrise

On Malbec World Day (4/17), swap that simple glass of red wine for something that has the tannin notes but is a tad more refreshing. Not only is this cocktail beautiful in presentation, but it truly tastes as good as it looks. The tequila-based cocktail has both a sweet and herbaceous flavor profile that is flawlessly complemented by the rich and jammy taste of Malbec wine.


Gentleman And A Scholar

Don’t let the month pass by without raising a glass to National Tea Day on April 21. Tea is a great way to get creative with your cocktail-making. The Gentleman And A Scholar is a blend of citrus and botanicals with a subtle hint of Earl Grey Tea to round it out. Honor the timeless and beloved beverage by giving this cocktail a try.

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

Source: Mixology News

Texas Buckiin’

By | Mixology News

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

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

Photo by Julian Dakdouk

Texas Buckiin’

Ingredients

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

Preparation

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

*Honey Syrup


Ingredients

  • 2 parts honey
  • 1 part water

Preparation

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

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The post Texas Buckiin’ appeared first on Chilled Magazine.

Source: Mixology News

Mixologist Jessica Christensen Is Taking Her Shot Behind the Bar

By | Mixology News

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

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

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

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

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

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

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

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

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

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

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

Source: Mixology News

Who Was Harvey Wallbanger?

By | Mixology News

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Source: Mixology News