Hawaii Archives - Page 8 of 413 - Side Bar

At Cease and Desist in Seattle, precision meets passion behind the bar—where Barfly Mixology Gear truly shines.

Barfly Mixology Gear® invites Chilled Ambassadors to create cocktails using its expertly crafted bar tools, designed for both precision and performance.

Trusted by professionals nationwide, Barfly’s high-quality tools—from shakers and strainers to jiggers and bar spoons—are designed to keep up with the busiest bars and most selective bartenders. Known for a sleek design and superior craftsmanship, Barfly has earned a loyal following among bartenders who are passionate about their craft.

See Dakota Goldman create a one-of-a-kind cocktail using Barfly Mixology Gear behind the stick at Cease and Desist.

The post Watch Dakota Goldman Expertly Craft Cocktails Using Barfly Mixology Gear appeared first on Chilled Magazine.

Source: Mixology News

Say hello to your new favorite fall sipper—the Vanilla CalvaTini!

It’s the perfect blend of spice and sweetness featuring Comte Louis de Lauriston Calvados Fine (or Claque-Pepin Calvados Fine), Arvani Vanilla Liqueur, and sparkling apple cider. This cozy cocktail puts an autumnal twist on the classic Apple Martini. Santé!

Brandy, Hard Cider, Liqueur

Vanilla CalvTini

Ingredients

• 1 ½ oz. Comte Louis de Lauriston Calvados Fine or Claque-Pepin Calvados Fine
• 1 oz. Arvani Vanilla Liqueur
• Ground cinnamon
• Sparkling apple cider
• Apple (for garnish)

Preparation

1. In a shaker with ice, add Calvados, Arvani and cinnamon.
2. Shake and strain into a chilled martini glass.
3. Top off with sparkling apple cider and garnish with a fresh apple slice!

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Vanilla CalvTini”,”description”:”A delicious cocktail recipe for Vanilla CalvTini”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/10/Vanilla-CalvaTini-Lauriston-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 u00bd oz. Comte Louis de Lauriston Calvados Fine or Claque-Pepin Calvados Fine”,”1 oz. Arvani Vanilla Liqueur”,”Ground cinnamon”,”Sparkling apple cider”,”Apple (for garnish)”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”In a shaker with ice, add Calvados, Arvani and cinnamon. “},{“@type”:”HowToStep”,”text”:”Shake and strain into a chilled martini glass.”},{“@type”:”HowToStep”,”text”:”Top off with sparkling apple cider and garnish with a fresh apple slice!”}],”recipeCategory”:”Cocktail”}

The post Vanilla CalvaTini appeared first on Chilled Magazine.

Source: Mixology News

Move over Honey Deuce—Meet the Honey Deutsch!

Watermark, the 10,000-square-foot outdoor bar and restaurant at Pier 15 in Seaport, is putting a playful spin on Oktoberfest with its newest cocktail: The Honey Deutsch. A cheeky nod to the U.S. Open’s iconic Honey Deuce, this fall sipper trades tennis balls for bratwurst, literally.

Made with bourbon, Aperol, house-made apple cordial, pumpkin, cinnamon, and lemon, the drink lands somewhere between a spiced bourbon-apple cider and a pumpkin punch. The kicker? It’s garnished with three slices of German bratwurst, making it as bold and festive as Oktoberfest itself.

Whiskey

The Honey Deutsch

Ingredients

• ¾ oz. Remus Bourbon (6 years)
• ¾ oz. Woodinville Bourbon
• ½ oz. St. Elizabeth Allspice Dram
• ¼ oz. Aperol
• 1 ½ oz. House-made Pumpkin Syrup*

Preparation

1. Add all ingredients to a shaker with ice.
2. Shake until well chilled.
3. Strain into a Collins glass over fresh ice.
4. Garnish with 1 Dried Orange + 3 German Sausage Wheels on a Skewer

*Housemade Pumpkin Syrup

---

Ingredients

• 200g Brown Sugar
• 2 oz. Water
• 10 Cinnamon Sticks
• 15 oz. Apple Cider
• 2 small jars of Apple Purée
• 200 oz. Pumpkin Purée

Preparation

1. Heat a pan on low heat.
2. Add in the brown sugar and water.
3. Stir until the sugar melts and caramelizes.
4. Add the cinnamon sticks, apple cider, apple purée, and pumpkin purée.
5. Stir until smooth and fully combined.
6. Let cool before bottling.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”The Honey Deutsch”,”description”:”A delicious cocktail recipe for The Honey Deutsch”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/10/Watermark-Oktoberfest-Honey-Deutsch-Cocktail-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“u00be oz. Remus Bourbon (6 years)”,”u00be oz. Woodinville Bourbon”,”u00bd oz. St. Elizabeth Allspice Dram”,”u00bc oz. Aperol”,”1 u00bd oz.u00a0House-madeu00a0Pumpkin Syrup*”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to a shaker with ice.”},{“@type”:”HowToStep”,”text”:”Shake until well chilled.”},{“@type”:”HowToStep”,”text”:”Strain into a Collins glass over fresh ice.”},{“@type”:”HowToStep”,”text”:”Garnish with 1 Dried Orange + 3 German Sausage Wheels on a Skewer”}],”recipeCategory”:”Cocktail”}

The post Watermark Gives Oktoberfest a Cheeky Twist with the Honey Deutsch appeared first on Chilled Magazine.

Source: Mixology News

Here’s what corporate America doesn’t want you to know: you don’t need their ladder to build real wealth.

While they’re climbing for decades hoping for a promotion, you can be building multiple income streams that work around your crazy schedule. The secret? Stop thinking like an employee and start thinking like an entrepreneur—even if you’re still slinging drinks.

Turn Your Skills Into Assets

You’ve got skills that translate way beyond the bar. Event planning, customer service, crisis management under pressure—these aren’t just “hospitality skills,” they’re business skills.

Private bartending for upscale events pays $200-500 per night. Cocktail consulting for new restaurants can bring $75-150 per hour. Corporate event planning leverages everything you know about managing chaos and keeping people happy.

The beauty? These happen on your terms, around your schedule. Weekend wedding? Perfect for your Tuesday/Wednesday off days.

Work With Your Schedule, Not Against It

Forget the 9-to-5 side hustles. Your weird schedule is actually an advantage. Weekday availability means less competition for high-paying gigs. While everyone else is at their desk job, you’re available for corporate events, private parties, and daytime consulting calls.

Seasonal planning works in your favor. Build your side business during slow restaurant months, scale back during busy season. Your main job provides stability while your side income grows.

Build Systems That Scale

Start small but think big. That private bartending gig? Turn it into a bartending service company. That event planning side hustle? Build a team of hospitality pros who work your off-days.

Create recurring revenue. Monthly cocktail classes, seasonal event packages, retainer consulting agreements. Money that comes in whether you’re actively working or not.

The Long Game Strategy

Most hospitality workers think short-term because they have to. Bills are due, rent’s coming up. But wealth comes from playing a different game entirely. Reinvest your side income into those safe investments we talked about. Use your entrepreneurial profits to max out that Roth IRA, fund that IUL, or start building a real estate down payment.

Your Competitive Advantage

While your friends are complaining about being “stuck” in hospitality, you’re using it as your launching pad. Your customer service skills, pressure management, and ability to read people? These are worth their weight in gold in the business world.

You’re not building wealth despite working hospitality—you’re building it because of the skills hospitality taught you. The play isn’t escaping the industry. It’s leveraging everything it gave you to win bigger than anyone expected.

The post Pour Now, Play Later: Building Wealth Without the 9-to-5 appeared first on Chilled Magazine.

Source: Mixology News

The world behind the bar is always evolving, and so are the flavors bartenders crave.

From bold twists on classics to surprising new ingredients, here are the top ten flavor trends shaping cocktails this year.

Smoky Citrus

Charred grapefruit, smoked lemon peel, and other citrus kissed by fire are adding aroma, drama, and unexpected depth to everything from a whiskey sour to a gin fizz.

Try it: Oaxacan Margarita with Gracias A Dios Espadín mezcal, Bauchant Orange Liqueur, and fresh lime.

Botanical Forward

Beyond juniper, bartenders are leaning into rare herbs, flowers, and roots for cocktails that taste like a stroll through the garden.

Try it: The Lavender Paloma (lavender-infused tequila, grapefruit, lime) or the Garden Daisy (cucumber, honeydew cordial, aloe liqueur, yuzu gin, topped with sparkling sake).

Savory Infusions

Umami has moved from the kitchen to the cocktail bar. Tomato, miso, pickle brine, and even smoked paprika are turning drinks into savory showpieces.

Trend spotlight: Pickle brine and olive brine martinis, tomato-balsamic riffs, and even blue-cheese garnishes are showing up on menus (In a Pickle? These Cocktails Have You Covered, From Sweet to Savory: The New Trend in Mixology).

Exotic Spice Blends

Szechuan peppercorns, grains of paradise, and other global spices are giving cocktails just enough heat and tingle to intrigue without overwhelming.

In NYC: Wonderland Bar in the East Village has become a destination for Sichuan-spiced drinks that marry traditional flavors with modern mixology.

Functional & Herbal Elixirs

Wellness continues to seep into cocktail culture, with bartenders incorporating adaptogens, CBD, and nootropics—without sacrificing flavor.

Try it: CBD-laced riffs like the Smokin’ Old Fashioned or Cucumber Basil Delight.

Barrel & Wood Notes

Cocktails are taking cues from the barrel with oak, cherrywood, and rum-aged mixers lending warmth and sophistication.

Try it: Smoked Barrel-Aged Manhattan with Knob Creek Rye and Carpano Antica Vermouth aged over cherrywood and hickory, garnished with Luxardo cherries.

Smoky Sweetness

Bartenders are caramelizing syrups and experimenting with smoked honeys to bring rich layers of sweet-meets-smoke.

Try it: Smoky Aztec (vanilla bourbon, spicy honey syrup, chocolate bitters, Tajín rim) or DIY Hickory-Smoked Honey Syrup for bourbon cocktails.

Fermented & Funky

From kombucha to kefir, lightly sour ferments are creating fizzy, tangy cocktails that keep guests intrigued.

Try it: Isla de Pasión with rum, kombucha, banana-oleo, passion fruit, and nutmeg, or Amore e Morte topped with strawberry kombucha.

Tropical & Tactile

Juicy, colorful fruits like passion fruit, tamarind, and dragon fruit bring both playful flavor and Instagram-worthy visuals.

Unexpected Bitter

Bartenders are finding new balance with amaro and coffee bitters—layering sweetness, sourness, and spirit-forward intensity in fresh ways.

Try it: Edmond’s Revolver with bourbon, coffee liqueur, chocolate and orange bitters, and a rinse of Vecchio Amaro Del Capo.

The post 10 Flavors Bartenders Can’t Get Enough Of in 2025 appeared first on Chilled Magazine.

Source: Mixology News

Raise your glass to Penelope Bourbon, a spirit born from celebration and crafted to capture life’s little (and big) pleasures.

Whether you’re in the mood for something bubbly and refreshing, a twist on a classic iced tea favorite, or a sparkling spritz with a herbal kick, these three Penelope cocktails are all about easy sips, pretty garnishes, and flavor that hits just right—perfect for toasting anything worth celebrating.

Rosé Wine

Penelope Rosé Highball

Ingredients

• 2 oz. Penelope Rosé
• 6 oz. Ginger Beer (or swap for club soda if you prefer it less sweet)
• Garnish: Strawberry + Mint

Preparation

1. Fill a highball glass with ice.
2. Pour Penelope Rosé into the glass.
3. Add ginger beer to top.
4. Garnish with strawberries and mint.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Penelope Rosu00e9 Highball”,”description”:”A delicious cocktail recipe for Penelope Rosu00e9 Highball”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/10/Penelope-Rose-Highball-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Penelope Rosu00e9″,”6 oz. Ginger Beer (or swap for club soda if you prefer it less sweet)”,”Garnish: Strawberry + Mint”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Fill a highball glass with ice.”},{“@type”:”HowToStep”,”text”:”Pour Penelope Rosu00e9 into the glass.”},{“@type”:”HowToStep”,”text”:”Add ginger beer to top.”},{“@type”:”HowToStep”,”text”:”Garnish with strawberries and mint.”}],”recipeCategory”:”Cocktail”}

Whiskey

A Penelope Twist on the Arnold Palmer

Ingredients

• 2 oz. Penelope Barrel Strength
• 1 tbsp Honey
• 1 ½ oz. Lemon Juice
• 3 oz. Iced Tea
• Garnish: Lemon Slice

Preparation

1. Add lemon juice and honey to a shaker and stir until the honey dissolves.
2. Pour in iced tea and Penelope Barrel Strength.
3. Fill with ice, shake well, and strain into a glass over ice.
4. Garnish with a lemon slice.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”A Penelope Twist on the Arnold Palmer”,”description”:”A delicious cocktail recipe for A Penelope Twist on the Arnold Palmer”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/10/Penelope-take-on-an-Arnold-Palmer-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Penelope Barrel Strength”,”1 tbsp Honey”,”1 u00bd oz. Lemon Juice”,”3 oz. Iced Tea”,”Garnish: Lemon Slice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add lemon juice and honey to a shaker and stir until the honey dissolves.”},{“@type”:”HowToStep”,”text”:”Pour in iced tea and Penelope Barrel Strength.”},{“@type”:”HowToStep”,”text”:”Fill with ice, shake well, and strain into a glass over ice.”},{“@type”:”HowToStep”,”text”:”Garnish with a lemon slice.”}],”recipeCategory”:”Cocktail”}

Prosecco, Whiskey

Penelope Spritz

Ingredients

• 2 oz. Penelope Bourbon
• ½ oz. Sage Simple Syrup
• 3 oz. Prosecco
• ¾ oz. Lemon
• Garnish: Lemon Slice

Preparation

1. Combine Penelope, lemon juice, and sage simple syrup in a cocktail shaker with ice and shake until well chilled.
2. Pour over ice and top off with Prosecco.
3. Garnish with a lemon slice.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Penelope Spritz”,”description”:”A delicious cocktail recipe for Penelope Spritz”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/10/Penelope-Spritz-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Penelope Bourbon”,”u00bd oz. Sage Simple Syrup”,”3 oz. Prosecco”,”u00be oz. Lemon”,”Garnish: Lemon Slice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine Penelope, lemon juice, and sage simple syrup in a cocktail shaker with ice and shake until well chilled.”},{“@type”:”HowToStep”,”text”:”Pour over ice and top off with Prosecco.”},{“@type”:”HowToStep”,”text”:”Garnish with a lemon slice.”}],”recipeCategory”:”Cocktail”}

The post 3 Must-Try Penelope Bourbon Cocktails appeared first on Chilled Magazine.

Source: Mixology News

With Diwali less than a month away, one New York City restaurant is turning to Indian street food for inspiration.

Chaat, a vibrant category of savory Indian snacks, is known for its bold, tangy, sweet, and spicy flavors, paired with a playful mix of textures. At Tamarind Tribeca, those same flavors and textures aren’t just on the plate—they’re in the glass.

Just in time for Diwali, Tamarind is launching the Tamarind Pani Puri Cocktail, a tasting flight of four inventive drinks inspired by chaat. The base is a frozen Mumbai Cosmopolitan (Belvedere vodka, lime juice, orange liqueur, rooh afza), while the other three are served inside actual pani puri spheres.

Presented on a tiered shelf, the inventive pours include

Pani Puri: Jaisalmer Indian gin, tamarind, mint, cucumber, jaljeera
Sour Masala: Indri Indian Single Malt, ginger liqueur, masala sour
Pani Masala: Watermelon, apple liqueur, Midori, Aperol, chaat masala

Tamarind Pani Puri Cocktail

Build the Mumbai Cosmo base first, then assemble the three pani puris—Pani Puri, Sour Masala, and Pani Masala—to rest atop the frozen Cosmo.

Mumbai Cosmo

Ingredients:

• 1 oz. Belvedere Vodka
• ½ oz. Orange Liqueur
• ¼ oz. Lime Juice
• Dash of rooh afza

Preparation: Shake all ingredients with ice, strain into a chilled martini glass, and freeze overnight.

Pani Puri

Ingredients:

• 1 oz. Jaisalmer Indian Gin
• ½ oz. Elderflower Liqueur
• Fresh Cucumber and Mint, to taste
• Dash Tamarind Sauce
• Sprinkle Jaljeera Powder

Preparation: Muddle mint and cucumber in a shaker. Add remaining ingredients with ice, shake, and pour into a puri shell.

Sour Masala

Ingredients:

• 1 oz. Indri Trini Single Malt Indian Whisky
• ½ oz. Ginger Liqueur
• Sour Masala, to taste

Preparation: Shake all ingredients with ice and pour into a puri shell.

Pani Masala

Ingredients:

• ½ oz. Apple Liqueur
• ½ oz. Midori
• ½ oz. Aperol
• Fresh Watermelon and Chaat Masala, to taste

Preparation: Muddle the watermelon in a shaker. Add remaining ingredients, shake, and pour into a puri shell.

The post Behind Tamarind Tribeca’s Pain Puri Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Warm, toasty, and irresistibly comforting, brown sugar captures the essence of fall without even trying. Mix in a little spice and suddenly you’ve got everything nice.

And it’s not just us who think so. According to Datassential, 82% of consumers say they love or like brown sugar, and its popularity keeps climbing thanks to seasonal coffeehouse favorites and nostalgic, dessert-inspired sips.

The Flavor Feed: Brown Sugar

Behind the bar, Monin’s Spiced Brown Sugar Syrup is a natural choice for building fall- and winter-friendly cocktails. Rich, molasses-kissed brown sugar is layered with baking spice notes, creating a versatile syrup that feels equally at home in cozy lattes as it does in elevated cocktails. Pair it with bourbon or rum to highlight warmth, or shake it into vodka- or gin-based cocktails to add unexpected depth. Beyond the cocktail glass, operators can leverage it in cold brew, seasonal shakes, or even as a drizzle for mocktails and culinary creations.

Monin makes it easy for bartenders and baristas alike to innovate. Their Spiced Brown Sugar Syrup delivers consistency, natural flavor, and a touch of indulgence that transforms any menu item into a seasonal star.

Did You Know?

Brown sugar gets its signature flavor and color from molasses, which not only adds depth and moisture but also lends a naturally spiced, caramel-like profile. Historically, it was considered a luxury ingredient reserved for special desserts and festive occasions. Today, it’s a consumer favorite. Datassential reports that brown sugar has grown on menus by more than 20% in the past four years, highlighting its rising popularity across both food and beverage.

Whiskey

Irish Spiced Coffee

Ingredients

• 1 1/2 oz. Irish Whiskey
• 3/4 oz. Monin Spiced Brown Sugar Syrup
• 6 oz. Fresh Brewed Coffee
• 3 oz. Heavy Whipping Cream, to top
• Glassware: 12 oz. Wine Glass

Preparation

1. Fill serving glass full of hot water to warm glass.
2. Discard hot water and pour ingredients into serving glass in order listed.
3. Stir gently to mix.
4. Add garnish and serve.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Irish Spiced Coffee”,”description”:”A delicious cocktail recipe for Irish Spiced Coffee”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/09/Irish-Spiced-Coffee-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz. Irish Whiskey”,”3/4 oz. Monin Spiced Brown Sugar Syrup”,”6 oz. Fresh Brewed Coffee”,”3 oz. Heavy Whipping Cream, to top”,”Glassware: 12 oz. Wine Glass”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Fill serving glass full of hot water to warm glass.”},{“@type”:”HowToStep”,”text”:”Discard hot water and pour ingredients into serving glass in order listed.”},{“@type”:”HowToStep”,”text”:”Stir gently to mix.”},{“@type”:”HowToStep”,”text”:”Add garnish and serve.”}],”recipeCategory”:”Cocktail”}

Rum

Spiced & Stormy

Ingredients

• 1/2 oz. Lime Juice
• 1 1/2 oz. Dark Rum
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 3 oz. Ginger Beer
• Glass: 12 oz. Tumbler / Highball Glass

Preparation

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

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Spiced & Stormy”,”description”:”A delicious cocktail recipe for Spiced & Stormy”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/09/spiced-stormy-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1/2 oz. Lime Juice”,”1 1/2 oz. Dark Rum”,”1/2 oz. Monin Spiced Brown Sugar Syrup”,”3 oz. Ginger Beer”,”Glass: 12 oz. Tumbler / Highball Glass”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Fill serving glass full of ice.”},{“@type”:”HowToStep”,”text”:”Pour ingredients into serving glass in order listed.”},{“@type”:”HowToStep”,”text”:”Pour mixture into mixing tin and back into serving glass to mix.”},{“@type”:”HowToStep”,”text”:”Add garnish and serve.”}],”recipeCategory”:”Cocktail”}

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: Spiced Brown Sugar appeared first on Chilled Magazine.

Source: 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.

As the chill in the air begins to creep in, the want and need for comforting cocktails becomes hard to resist. With the changing of the seasons comes the opportunity to add more warmth, spice, and a seasonal twist to a bar menu. National Drink Days give a reason to get crafty and creative behind the bar, helping to keep things feeling fresh.

These five cocktails can be used as a jumping-off point to get back into the groove of serving up fall-flavored drinks. Whether the goal is to elevate a bar menu or to simply enjoy a festive sip at home, these recipes are here to help you celebrate the month with one cocktail at a time.

Here are five essential cocktails to make this October.

The Clover Club Cocktail

It wouldn’t be National Mean Girls Day (10/3) without a pink cocktail. Even though it lands on a Friday this year (as opposed to the movie referencing that on Wednesdays, they wear pink), it’s still worth celebrating. This vibrant cocktail begins with dry gin, giving it a crisp and botanical base that is followed by citrus notes and sweetness from the raspberry syrup. The drink is then shaken and strained into a chilled cocktail glass to show off its pink hue and frothy top from the egg white.

Pumpkin Spice Latte

It’s officially the season of pumpkins, so on National Liqueur Day (10/16), celebrate with an indulgent drink where liqueur is the star of the show. It takes a simple cup of coffee and transforms it into something sweet and dessert-like that’s on par with the season. If a boost of energy is what you’re looking for, this cocktail will do the trick.

Pickleback Martini

National Pasta Day lands on October 17, and there is nothing better than a big bowl of carbs paired with a cocktail. It seems like all bars and restaurants are hopping on the pickle trend, so this Pickleback Martini should be on your radar. It’s the perfect cocktail to pair with a creamy pasta dish like Alfredo or cacio e pepe, as the acidic notes from the pickle help cut through the richness of the dish. Like all martinis, this one is easy to throw together, and it will please a crowd.

Champagne Mojito

Honor the elegance of a bubbly glass of champagne on October 24. World Champagne Day allows for creativity with the sparkling wine that traditionally stands on its own. Combining the richness and caramel-like flavor from the rum with the lightness of the champagne creates a refreshing drink that deserves to be on your bar menu. Finish it off with some fresh and bright mint to add just the right amount of aromatic complexity.

Snicker-Tini

It wouldn’t be a complete cocktail list for October without something to honor the spookiest day of the year. This snicker-tini is a chocolate-lover’s dream. Why sit around and eat the candy bar when you can add a bozzy twist and sip away? This martini has notes of caramel and chocolate with a hint of nuttiness, providing all of the flavors of a classic Snickers bar. The peanut and simple syrup rim adds the perfect crunch to bring out that candy-bar feel.

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

Source: Mixology News

Nestled in the vibrant neighborhood of Mt. Lookout, Ohio, is The Vault, a bar with an intriguing history and innovative cocktail menu.

At the helm of the bar stands Angie Webb, a passionate and creative bartender whose journey in the industry has been both inspiring and enriching. In this interview, Angie shares her insights and experiences from behind the bar.

What inspired you to become a bartender?

My inspiration to be a bartender started as an obvious one; money. But once I was behind the bar, it evolved into so much more. I get to be creative and social, while creating a memorable experience for friends and strangers alike. What started as a side job quickly became a fulfilling career.

Where do you tend bar now? What makes it unique?

I currently bartend at a new spot called The Vault in Mt. Lookout. It’s unique in that it used to be an old bank, so there’s a huge functioning vault in the center (which is ironically my liquor room). We’re also unique because of our cocktail menu, which consists of craft cocktails with as many “made in house” ingredients as possible.

Who has been most influential in your development as a bartender?

Brenda Terry was my first boss to really give me the push into craft cocktails and competitions when I was in Tampa. She’s an industry titan who has helped me countless times become the bartender I am. I owe all my knowledge and part of my attitude to her!

Do you have any advice for novice/at home bartenders?

Get the right tools! The biggest reason your drinks at home don’t compare to those at a bar is your method of making the drink. Stir or shake your cocktails properly and you’ll see a huge improvement in quality.

What is your favorite ingredient right now and why?

My favorite ingredient right now is buttered popcorn! Just a standard microwave popcorn bag I use to make buttered popcorn simple syrup for cocktails—or for fat-washing a dark spirit.

How do you go about creating cocktails? Is there a specific process or simply a moment of inspiration?

Most of my cocktail ideas start with a single ingredient. I work backwards from there, building a drink around that one element. Usually, the inspiration hits after a night of one too many drinks—by the next morning, I’ve got a recipe in my head to try.

Do you have a special technique you use or a tip for making a particular drink?

Not really that revolutionary, but I love to pop the spring off a Hawthorne strainer and throw it in a tin when making anything with egg whites or any drink I want to get extra fluffy and frothy. Also works great for espresso martinis!

Where do you see the bartending/cocktail culture headed?

I think people are starting to focus on quality ingredients, especially in their spirits. The trend of “celebrity endorsed spirits” seems to be fading and more and more people are asking for better things!

Angie Webb’s Original Cocktail

Kernel Fig

Ingredients:

• 2 oz. Old Forester Bourbon
• ¾ oz. Dry White Port Wine
• ¾ oz. Buttered Popcorn Simple Syrup
• ½ oz. Fig Shrub
• 1/4 dropper Bitterman’s Ginger Bitters

Glassware: Coupe

Garnish: Lemon Twist

Preparation:

1. Stir and strain into a Coupe.
2. Garnish with a lemon twist.

The post Meet Chilled 100 Bartender Angie Webb appeared first on Chilled Magazine.

Source: Mixology News