Honolulu Archives - Side Bar

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.

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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.

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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.

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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.

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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.

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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: 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

Fortnum & Mason—recently named the world’s top luxury department store in a global review of 46,000+ shoppers—has added British brand Longbottom & Co.’s spiced tomato juice to its legendary Piccadilly food hall.

The listing places Longbottom alongside some of the most prestigious food and drink names in the world and comes as Fortnum’s plans a U.S. expansion fueled by strong demand from international shoppers—more than a third of whom hail from the United States.

“To be chosen by Fortnum & Mason is a proud moment for our team and proof that real tomato juice belongs in the most prestigious settings,” said Ed Bathgate, Founder of Longbottom & Co.

“Fortnum’s is a destination for U.S. visitors as much as for Londoners—and now Longbottom is part of that experience.”

For Longbottom, one of the fastest-growing mixer brands in the category, the move marks a major endorsement from one of retail’s most influential tastemakers. Fortnum & Mason holds Royal Warrants from both the King and Queen of the United Kingdom and attracts millions of global visitors annually.

Momentum in the U.S.

Longbottom has already built a strong foothold stateside. Marriott Hotels feature the juice across their portfolio, it’s available nationwide on Amazon, and the brand continues to benefit from the rise of premium, clean-label mixers. For U.S. travelers visiting Fortnum’s, the listing offers a taste of Longbottom’s elevated positioning—reinforcing demand once they return home.

From Airlines to Luxury Retail

Each can of Longbottom is made with fresh-pressed Canary and Pear tomatoes from Southern Spain, juiced within two hours of harvest, with no concentrates, preservatives, or artificial enhancers. That focus on quality has made the brand the tomato juice of choice for 12 international airlines, including Singapore Airlines, British Airways, and Qantas—with a can opened every 60 seconds in-flight.
Now, the Fortnum’s partnership brings Longbottom from the skies to one of the world’s most recognized retail destinations.

Why Buyers Care

Beyond upgrading the Bloody Mary serve, Longbottom helps venues drive sales. Accounts report double-digit uplifts in premium spirit orders when Longbottom is featured, thanks to bartender-quality consistency, lower salt content, and clean-label credentials that encourage repeat purchase.

The Clean Label Edge

As buyers increasingly prioritize transparency and natural ingredients, Longbottom stands out as the first and only tomato juice brand with a completely clean label—no artificial additives, no shortcuts, just real tomatoes and balanced seasoning.

The post Fortnum & Mason Taps Longbottom & Co. for Iconic Food Hall Listing appeared first on Chilled Magazine.

Source: Mixology News

I’ve been living in Williamsburg, Brooklyn for 10 years and the only thing bigger than the rents is my affection for the neighborhood.

“While it’s well-known, the former factory community has gone through periods of gentrified-driven change, and since the pandemic, that evolution has hit a period of overdrive. The next time you take the L train into Williamsburg, here’s your guide to the latest and greatest places to drink and eat.”

Field Guide

Address: 235 Kent Ave, Brooklyn, NY 11249

Why I go here: One of the most dynamic new additions to the neighborhood’s bustling food and drink scene is Field Guide, located on the river-hugging Kent Ave. It is a throwback to the farm-to-table and bespoke American restaurants that used to populate Williamsburg as it began gentrification and became a haven for excellent food and even better drinks. Open since 2024, it’s all the work of Tim Meyers; he’s a veteran of acclaimed spots like Eleven Madison Park and Brooklyn staple Roberta’s.

Teaming up with Meyers is sommelier Mackenzie Khosla, whose work on award-winning wine programs include Daniel Boulud’s Bar Boulud. So with that pedigree, you know every detail is bespoke and speaks to Meyer’s formative years growing up in Upstate New York countryside; that means dishes like confit pork belly and duck fat dumplings.

Favorite thing to order: The curiously-titled No Cash, No Credit, No Job History, which is made up of mezcal, blood orange, centerbe, and honey, is a standout. Meanwhile, Khosla’s wines are meticulously sourced around the world, from France to the Finger Lakes.

Gus and Marty’s

Address: 232 N 12th St, Brooklyn, NY 11211

Why I go here: It’s like Carbone, but for Greek food. Situated steps from the neighborhood’s beloved McCarren Park, Gus and Marty’s is a hip, homestyle Greek restaurant that feels like eating in your family’s house, complete with a wall full of old photographs from the owner’s very own kin.

When I came here, I was smitten by the atmosphere and fell in love with the food, which focuses on fresh plates like mezze served with pita, an array of unique salads and sides (see: gigante beans and blistered peppers), and massive entrees of lamb shoulder and sardines.

Favorite thing to order: Just as impressive as the eats is the operation’s drinks program. Naturally, the wines emphasize bottles from Greece. Meanwhile, their spin on the Espresso Martini, named The Marty, features the Greek liquor ouzo as well as espresso and coffee liqueur.

Kellogg’s Diner

Address: 518 Metropolitan Ave, Brooklyn, NY 11211

Why I go here: In an era when New York’s diners are fading away in favor of fast casual spots, Kellogg’s has stood the test of time as a neighborhood icon with its glowing neon sign. Last year, the generations-old spot had new life breathed into it thanks to a team that took its menu of soggy fires into a new era with some of the most impressive, and coast-effective plates in the neighborhood, including both diner fare and Tex-Mex favorites (considering Chef Jackie Carnesi hails from South Texas origins). Best of all, it’s open 24 hours.

Favorite thing to order: Proving this isn’t an ordinary diner, Kellogg’s bar program is a standout. Forget about forgettable wines and boring beers; here, the cocktails are elevated. Case in point: a souped-up Screwdriver, concocted with your choice of Gran Centenario Plata tequila or 400 Conejo mezcal, as well as es ayuuk, grapefruit & orange sherbet, lime, and Topo Chico.

Jr and Son

Address: 575 Metropolitan Ave. New York, NY 11211

Why I go here: Jr and Son was the type of New York City-neighborhood Italian bar that would have fit right in movies like Goodfellas. With cool & cheap drinks, plenty of interesting characters sipping them, and pictures of Frank Sinatra and famed boxers on the wall, it was a real shame when the place closed in 2020.

Now under new ownership from the team behind the Kellogg’s aforementioned reinvention, the place is back open and polished; retaining its old school charm while bringing it into a new era. The food here honors its heritage, with platters of chicken parm, while also offering chic selections like chilled lobster.

Favorite thing to order: The cocktail program is an extension of that Italian heritage. Take for example their Johnny Dangerously, an amaro-filled concoction that’s oh-so-sweet. The wines are sourced from Italy as well, with the Campania region being a favorite.

Meili

Address: 160 N 12th St, Brooklyn, NY 11249

Photo by Marcus Lloyd

Photo by Nile Brown

Why I go here: From Italian influences to the land of China, Meili is a flashy and authentic Chinese restaurant that puts all others to shame. Located steps from McCarren Park, its sprawling subterranean space slings out sizzling dishes of Sichuan with a celebratory spin, from Truffle Beef Tenderloin to a luscious Tea-smoked Duck Fried Rice. If it tastes like the real thing, that’s because it is: Chef Peter is a native of Chengdu, the capital of China’s Sichuan province.

Favorite thing to order: If you thought the food was spectacular, the libations are lip-smacking. Its multiple highlights include a tea-inspired Oolongtini (with toasted rice, Mr. Black and straight-up cold brew) as well as the ferocious Red Dragon (black tea gin, Campari, Vermouth and raspberry). Feeling daintier?

Drink down a cocktail made with clarified coconut milk punch with gin, pear, elderflower, and citrus they aptly dub Pearl Glow. Then again, maybe you can just ask the chef what Baiju they had on hand, like I did; they might just serve up a rare find of the beloved Chinese liqueur.

The William Vale

Address: 111 N 12th St, Brooklyn, NY 11249

Photo by Nick-Johnson

Why I go here: If someone from out of town asks me for my recommendation of where to go to grab a drink in Williamsburg, I always point them toward any number of places in the mighty William Vale, one of the neighborhood’s many lux hotels. On top, Westlight stands as a monument to both luscious drinks and eye-popping sights.

Floor to ceiling windows boast vast panoramic views of the area, with the skylines of Manhattan, Brooklyn and Queens, as well as the glistening East River. And yes, that includes clear views of everything from the Empire State Building to the Freedom Tower. And while Westlight may have been open since 2016, the William Vale has recently seen new life with the recent opening of Italian-focused all-day cafe and bar Little Fino on the ground floor, and an array of ever-changing programming.

Favorite thing to order: Back at Westlight, the bar program suits both an everyday drink or a celebratory night. Take for instance unique cocktails like the Five Families, which presumably is a nod to the area’s Italian influence and features Patron Silver, chamomile, cilantro, green chile, and club soda. Their wine list is also vast, with an emphasis on French wines and bright and fruity selections. Meanwhile, Little Fino boasts the Italiano classics you know and love.

Honorable mentions:

While not so new, three neighborhood gems recently celebrated their one year anniversary: Bar Madonna, which has garnered global acclaim with inventive cocktails, viral dishes, and recent events and collaborations, recently seeing the team trek to France for a pop-up at Paris stalwart Danico. Meanwhile, With Others has turned into a neighborhood wine-bar staple, aiming to educate the masses on the beauty that can be found in bottles. Then there’s the honky tonk bar-club Desert 5 Spot, an off-shoot of the LA hotspot which makes you feel like you’re in the middle of rootin’ tootin’ Texas, including a hoedown size margarita, served in a massive cactus-shaped carafe.

The post Drink Up in Williamsburg, Brooklyn’s Latest and Greatest Bars & Restaurants appeared first on Chilled Magazine.

Source: Mixology News

Gone are the days of boring cocktails with no flair!

In Miami, it’s not just about what’s in the glass—it’s what’s on top, around, and all over it. Garnishes can go way beyond a simple lime wedge. Think fortune cookies, fresh herbs, and even full-on teapots.

Mixologists and bartenders across the city are proving that a creative garnish can take a cocktail from good to unforgettable.

Photo by Salar Abduaziz

Cocktail: Blush

Garnish: Hibiscus Flower, Sage Leaves, Black Sesame Seeds

Where to Find It: Oro

Savor Oro’s Blush cocktail, a fusion of Planetary Rum 3 Star, Skinos Mastiha, cucumber, melon, Rooh Afza and lime. Delicately floral with a touch of intrigue, this vibrant libation strikes the perfect balance between playful and sophisticated. But the garnish?

Hibiscus, fresh sage, and black sesame seeds. The flower is a total photo star, the sage smells like it was just plucked from a garden, and the sesame adds a little edge. Proof that garnishes aren’t just decoration—they set the whole vibe.

Photo by Komodo Miami

Cocktail: Fortunes Told

Garnish: Fortune Cookie

Where to Find It: Komodo Miami

Komodo’s Fortunes Told martini comes with a built-in party trick. Fortune cookie–infused and topped with an actual fortune cookie, this drink gives you a sip and a snack.

Crack it open, read your fortune, snap a pic—it’s interactive, nostalgic, and Instagram-ready. Who knew a garnish could be half the fun?

Photo by Bakan

Cocktail: The Wall

Garnish: Miniature Wooden Ladder, Tiny Figurine climbing it

Where to Find It: Bakan Wynwood

The Wall at Bakan is already a stunner—mezcal, pineapple, charcoal, agave, and lime shaken into this smoky-sweet cocktail with a moody gray glow. What makes it unforgettable, though, is the garnish: a miniature wooden ladder with a tiny figurine scaling its rungs.

This playful, narrative-driven detail transforms the drink into a piece of art, tapping into the rising trend of theatrical, story-inspired garnishes. It’s not just a cocktail—it’s an experience that invites guests to pause, snap a photo, and savor the creativity before the first sip.

Photo by Hakkasan Miami

Cocktail: Chinese Mule

Garnish: Starfruit

Where to Find It: Hakkasan

Hakkasan’s Chinese Mule is a zippy mix of vodka, sake, lime, cilantro, and ginger, but it’s the garnish that makes you do a double take. Instead of the usual lime wheel, it comes topped with a slice of starfruit. Shiny, tropical, and shaped like a star, it turns the cocktail into instant eye candy. The fruit offers instant visual appeal while aligning with the growing trend of using exotic, globally inspired garnishes. Sometimes the simplest switch-up can make a drink feel like a whole new adventure!

Photo by Michael Pisarri

Cocktail: Little Piggy

Garnish: Pork Belly

Where to Find It: Beauty & The Butcher

The Little Piggy at Beauty & The Butcher doesn’t just come with a garnish—it comes with a whole snack. This smoky bourbon-and-rye cocktail is rich with fig, port, and bitters, then topped off with a juicy square of pork belly. Yep, you read that right: pork belly on your drink.

The garnish doubles as both flavor enhancer and edible indulgence, leaning into the trend of savory, culinary-driven cocktails. By incorporating ingredients typically reserved for the kitchen, bartenders blur the line between bar and table, offering guests an interactive, sensory-rich experience that satisfies both appetite and curiosity.

Photo by Libby Vision

Cocktail: Tea for Two

Presentation: Served from a Teapot

Where to Find It: Gekkō

At Gekkō, the Tea for Two cocktail transforms happy hour into a ceremony. Made with Ketel One Vodka, pineapple jasmine tea, and orange blossom honey, the drink is presented tableside in a sleek teapot and poured into delicate glass teacups. It’s playful, shareable, and totally camera-ready—because sometimes the vessel is just as fun as the drink inside.

Photo by American Social

Cocktail: PB&J Old Fashioned

Garnish: Mini PB&J Sandwich

Where to Find It: American Social Bar & Kitchen

The PB&J Old Fashioned at American Social is childhood nostalgia with an adults-only twist. Crafted with peanut butter, Maker’s Mark, strawberry preserves, and black walnut bitters, the drink is topped with a miniature peanut butter and jelly sandwich.

The garnish is more than a clever nod to the flavor profile—it’s part of the broader trend of nostalgia-driven cocktails that blur the line between childhood favorites and grown-up indulgence. Playful, unexpected, and undeniably photogenic, it turns a timeless sip into an instant conversation starter. Basically, it’s happy hour and recess rolled into one.

Photo by KAPOW

Cocktail: The Geisha’s Wake-Up Call

Garnish: Papercone filled with Coffee Beat Candy

Where to Find It: KAPOW

KAPOW’s Geisha’s Wake-Up Call is an espresso martini with a little extra drama. It’s made with Skyy Espresso Vodka, Cafe Borhetti, Subculture Espresso, Morning Wood Bitters, and a hint of vanilla—and then it gets crowned with a papercone full of coffee beat candy.

Think of it as caffeine and candy in one sip. Sweet, bold, and totally photo-ready, it’s the kind of garnish that wakes up both your drink and your Instagram feed.

Photo by Mayami

Cocktail: Old Fashioned

Garnish: Chocolate Balls Candy

Where to Find It: Mayami Wynwood

Mayami Wynwood’s Old Fashioned is classic with a sweet twist. Dark rum, simple syrup, cacao liquor, chocolate and angostura bitters, and a hint of orange peel come together in a rich, smooth sip—then it gets topped with chocolate balls candy.

It’s like dessert snuck into your cocktail, adding a playful, snackable garnish that gives this classic a chocolatey, modern twist!

The post 9 Cocktails with Next-Level Garnishes appeared first on Chilled Magazine.

Source: Mixology News