Honolulu Bars Archives - Page 20 of 405 - Side Bar

Welcome to Junebug—a vibrant new dining bar, restaurant, and private event space from Neighborhood Restaurant Group, now open in Downtown New Orleans.

Photos by Randy Schmidt

Officially debuting on March 20, Junebug blends bold flavors, late-night vibes, and immersive design in a historic setting that once housed the legendary Jazz City Studio—where icons like Cosimo Matassa, Allen Toussaint, and The Meters helped shape the sound of funk in the 1970s.

At Junebug, Executive Chef Shannon Bingham puts a fresh spin on Southern cooking, blending regional ingredients with classic French technique and a bold sense of balance. The menu is built for however you like to dine—whether you’re sharing snacks and small plates at the bar or settling in for a full meal in the dining room or lounge. Specials rotate regularly, from raw bar picks and steak for two to caviar service and a late-night menu that keeps the kitchen buzzing after hours.

Junebug’s beverage program, led by Bar Manager and Assistant GM Sophie Burton, is fruit-forward, playful, and expertly crafted. The cocktail menu is split into three creative categories:

1. House Cocktails: A-Side and B-Side riffs—two drinks with similar flavor profiles but different spins
2. Play the Samples: Single-shot cocktails
3. Classics: Timeless favorites from New Orleans and beyond

Brandy and eaux de vie take center stage, with featured flights from top producers like Etter and Clear Creek. The wine list is approachable, sustainable, and curated with food pairings in mind. Beer lovers will find a thoughtful mix of local and international craft brews, including a special focus on Lambics from Brussels and crisp lagers poured from side-pull taps. Rounding it out are robust non-alcoholic options and after-dinner drinks to suit every mood.

Signature cocktails include

• Move the Crowd: a savory Whiskey Highball alternative made with Etter Pear Brandy, Iwai Mars Whiskey, and House Preserved Meyer Lemon Soda
• Dry Spell: a Negroni featuring soft plum and wine made with Yebiga Bela Plum Brandy, Picon Vasco, Dolin Blanc Vermouth, Lemon and Orange Oil
• Kiss Me Now!: a Cosmo with a bit of body made with St George All Purpose Vodka, Pisco Oro Quebrantra, Etter Kirsch Brandy, Lemon, Cocchi Rosa and Honey

Music is at the heart of Junebug’s identity. Located in the former Jazz City Studio—once home to Allen Toussaint and The Meters—Junebug’s team curated nearly 500 vintage funk and soul records. A top-tier analog sound system, complete with vintage JBLs and tube amps, sets the tone each night.

Designed by the Neighborhood Restaurant Group, the space blends lush garden elements, musical nods (including repurposed cymbal sconces and trumpet chandeliers), and vintage flair. The bar glows under hand-painted rosettes, while floral wallpapers and custom lighting enhance the space’s dreamy, layered feel.

The Secret Spot

New Orleans-based Florist Tey Stiteler’s flower studio and gift shop, The Secret Spot, sits at the front of Junebug’s adjacent event space and doubles as an event entrance with Tey’s work counter that can transform into a bar for private events. At The Secret Spot, guests can pick up fresh, sustainably sourced flowers, heirloom-quality gifts, art, and handcrafted goods from fellow New Orleans-based makers and independent artists.

Junebug Hours: Dinner served Sunday and Tuesday–Thursday from 4–11PM; Friday–Saturday until midnight. Closed Mondays. Reservations available on Resy.

We caught up with Greg Engert—Beverage Director, Partner, and longtime beer expert for Neighborhood Restaurant Group—to talk about how the concept came together, what makes it stand out in a city full of standout spots, and what’s next for the team.

What inspired the creation of Junebug, and how did the concept come together?

Our company, The Neighborhood Restaurant Group, which operates a collection of two dozen bars and restaurants in the Washington, DC area, branched out to New Orleans with the opening of Devil Moon Barbecue and Brewery Saint X back in 2023. Shortly after opening, we found a building–which had recently housed a bar and restaurant–with an adjacent parking lot for sale on Camp Street in the Warehouse District.

We were immediately drawn to the musical history of the building; Cosimo Matassa had operated Jazz City Studios on the second floor during the 60s and 70s, recording the likes of Allen Toussaint, The Meters and The Neville Brothers. We also loved the parking lot next door, immediately seeing an opportunity to enclose that space and create a premier New Orleans event venue.

We’d already been impressed with Chef Shannon Bingham, who we tapped to lead the kitchens at Devil Moon Barbecue and Brewery Saint X, and knew he’d be perfect to take the reins at the new bar and restaurant we’d begun to imagine. Shannon introduced us to Sophie Burton, a legend in the New Orleans cocktail scene (and beyond), and we quickly realized that we had a dynamic team to lead the food and beverage operations at Junebug.

With such impressive talent in the kitchen and behind the bar, we envisioned a dining bar and restaurant concept that celebrates and elevates food and beverage equally, from the bar and lounge in the front to the dining room and garden patio in the back. Shannon conceived a food program consisting of southern flavors rooted in classic French technique, each dish suitably paired with Sophie’s beverage offering, whether fruit-forward, spirit-driven cocktails, a focused list of sustainable wines from around the globe, inventive non-alcoholic options, or a beer list comprised of local favorites and lesser-known international rarities.

To bring the concept full circle, our music program reflects the rich musical history of the building it would occupy, The nightly soundtrack is a lineup of vinyl pulled from a collection of nearly 500 records, with a special focus on the funk and soul music of the early and mid-70s when the studio was active.

Last, we wanted to echo the greenery of the patio, situated behind the event space, with a little something special at the entrance to the event space: The Secret Spot, a New Orleans-based flower studio and gift shop run by florist Tey Stiteler.

With so many bars and restaurants in New Orleans, how does Junebug stand out?

I’d say our equal dedication to creating memorable food and beverage experiences in a singular collection of high design spaces helps Junebug stand out. The vinyl program is notable of course, as is our commitment to late night food; we have a compelling food offering available after 10pm nightly. Also, our ability to host parties in “The Greenhouse”, our 3500 square foot private event space, is special; we can book weddings, live music, dance parties, cocktail parties, large format dinners, and more – all with equal aplomb.

How do you see the food and drink programs complementing each other?

The food program consists of a wide array of shareable dishes, from housemade snacks, small plates and composed dishes, all designed with sharing in mind. And nothing goes better with grazing than a full complement of beverages all crafted and executed at the highest level. We’ve got rich, balanced, lively and craveable flavors on the plate that beg to be enjoyed with drinks that lean bright, crisp, dry and more-ish.

What advice would you give to someone looking to open their own bar?

The bar and restaurant business is tough; costs are high and on the rise, competition is fierce and something new is opening every day. If you decide to take the plunge, prepare for sustained stress and long hours, but remain laser-focused on elevating all aspects of your offering. From food and beverage, to decor, sound and service, the passionate commitment to your product will pay dividends. The knowledge that you’re making people happy, that you’re turning them on to new and exciting offerings and creating inspired experiences will sustain you.

Do you have any upcoming plans you’re particularly excited about?

We’re excited to activate our huge private event space as mentioned above, and create an unparalleled programming calendar–across all of our spaces–that gives our guests even more reasons to join us. And more opportunities to love what we’re doing as much as we do.

About Greg Engert

Greg Engert is the Beverage Director and Partner for Neighborhood Restaurant Group, known nationally for his visionary approach to craft beer. A Middlebury College grad with international study experience in Dublin and Munich, Greg first cut his teeth in the beer world at D.C.’s Brickskeller before transforming Rustico into a craft beer destination in 2006.

Since then, he’s built and overseen acclaimed beer programs at over 20 NRG properties, including ChurchKey, Bluejacket, and The Grand Delancey. Named a Food & Wine “Sommelier of the Year” and Imbibe’s “Beer Person of the Year,” Engert is also the founder of Snallygaster, the East Coast’s largest craft beer festival.

His work has been featured in The New York Times, Food & Wine, Imbibe, Esquire, and other leading publications. He currently writes a quarterly column for Craft Beer & Brewing magazine’s Brewing Industry Guide.

The post Inside Junebug: New Orleans’ Bold New Bar, Kitchen & Vinyl-Fueled Vibe appeared first on Chilled Magazine.

Source: Mixology News

Say goodbye to overly sweet and fruity cocktails because savory cocktails are all the rage this year.

One of the bigger trend predictions for 2025 is a shift in consumer preferences away from the traditional sugary cocktail and toward savory and more earthy flavors.

Some restaurants, like The Corner Store, a newcomer to Soho, have already joined the movement with Sour Cream and Onion Martinis that get served with a side of chips. Imbiber’s palates are changing, and we need to follow suit to keep up with the demand.

The world of mixology is a place for creativity and thinking outside the box. Allow this new movement to inspire you to look deeper into the ingredients that other bar menus may not highlight—think bone broths, matcha, spices, or leftover scraps from kitchen dishes. Not only does it add to the sustainability effort that is often strived for, but it also opens the door to new and invigorating flavors that you may not have thought to use before.

To get the creativity juice flowing, check out these five savory cocktails to add to your repertoire. These cocktails use unexpected flavors to help improve and challenge your skills.

Vodka

Steak & Chopin Potato

Ingredients

• 2 oz. Chopin Potato Vodka
• 2 dashes Worcestershire
• 2-3 turns cracked black pepper

Preparation

1. Shake all ingredients with ice, strain into chilled martini glass.
2. Skewer steak and roasted potatoes as garnish.

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Sherry, Vodka

Caprese Martini

by Trevor Easton Langer – Head Bartender at Jac’s on Bond (NoHo, NYC)

Ingredients

• Grey GooseVodka (Basil infused)
• 1.5 oz Lustau blanco
• 2 oz Olive Oil
• Tomato
• 2 dashes Balsamic Vinegar
• Pinch of Salt

Preparation

1. Stir & Strain.
2. Garnish with a skewered cherry tomato.

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Liqueur, Vodka

Berry Oyster Shooter

by Chambord Liqueur

Ingredients

• 1 oz Chambord Liqueur
• 2 oz premium vodka
• 1 oz red wine vinegar
• 1 slice shallot
• Pinch of white pepper
• Shooter Glass
• Garnish: Fresh oyster

Preparation

1. Finely chop a slice of shallot.
2. Add shallot, Chambord, vodka, vinegar, and white pepper into a sealed container and marinate in the refrigerator overnight.
3. Pour into glass and garnish.

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Gin

In the Mood for Love

by Ashley Cibor

Ingredients

• 1 1/2 oz. Tanqueray 10 Gin
• 1/2 oz. Heirloom Genepy
• 1 oz. fresh lemon juice
• 3/4 oz. red bell pepper syrup
• 1/4 oz. raspberry syrup
• Garnish: raspberry and mint

Preparation

1. Mix all ingredients and pour into a rocks glass with ice..
2. Garnish with raspberry skewer and sprig of mint.

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Gin

Bangkok Dangerous

by Dan Sabo, Beverage Manager, Ace Hotel Downtown LA Winner, People’s Choice at Bombay Sapphire Most Imaginative Bartender 2015

Ingredients

• 2 oz. Peanut Butter Washed Bombay Sapphire Gin
• 3/4 oz. Snap Pea-Galangal Syrup
• 1/2 oz. Fresh Lime Juice
• 1/2 oz. Maldon Salted Coconut Cream
• Garnish: 3 Drops Chile Oil, Crushed Mustard & Coriander Seed, 1 Cilantro Leaf

Preparation

1. Add all ingredients to a mixing tin, add ice and shake vigorously.
2. Double strain into a cocktail glass (we served it in an Acacia bowl).
3. Garnish and serve.

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The post From Sweet to Savory: The New Trend in Mixology appeared first on Chilled Magazine.

Source: Mixology News

Vinexpo America is switching things up in 2025 with a bold new home: Miami.

It’s more than just a scenic upgrade; it’s a strategic move that places the show right at the crossroads of the Americas and the Caribbean, opening the door to new markets, new connections, and even bigger trade potential. With the city’s international pulse and booming hospitality scene, it’s the perfect place to bring the global wine and spirits community together under one (very sunny) roof.

This year’s show will bring together 280+ exhibitors from over 25 countries, offering a mix of producers of wine, spirits, cider, and sake. Whether you are sourcing new products, looking to break into the U.S. market, or keeping an eye on what’s trending, there’s plenty to discover… and taste. 2025 also brings some exciting debuts: Germany makes its first appearance with wines from Rhineland-Palatinate, Colorado enters with an eclectic mix of distilleries, sake, cider, and wine, and Argentina returns strong with two pavilions, including a deep lineup from Mendoza.

Beyond the tasting floor, the Vinexpo Academy delivers a full slate of expert-led panels and masterclasses that dig into what’s shaping the industry now and what is to come. From consumer trends and terroir to the rise of agave and the future of on-premises experiences, the sessions will cover a lot of ground. Standouts include “Importing and Distributing in the U.S.” by MHW Ltd., “Glass Half Full” with the IWSR, and a deep dive into the Florida wine market with Sarah Phillips. The Academy is where strategy, insight, and networking collide, which are all designed to help attendees stay inspired.

Pro-tip: Come prepared. The show is packed with opportunity, but the real magic happens when you plan ahead. Check out the exhibitor list early, book meetings through the online platform, and lock in your badge before space fills up. The full exhibitor list and meeting tools are available online at vinexpo-america.com.

Vinexpo America isn’t just a trade event. It’s a high-impact meet-up for an industry navigating a lot of moving parts. With economic uncertainty, changing tariffs, and shifting market dynamics still in play, it’s more important than ever to come together, share insights, and build the kind of connections that keep the industry moving forward. Whether you are a first-timer or a longtime attendee, this year’s iteration is set to bring fresh energy, global flavor, and plenty of opportunity to the table while raising the bar.

The post What to Expect at Vinexpo America 2025: Miami appeared first on Chilled Magazine.

Source: Mixology News

La Pulga Spirits, founded in Fort Worth and made in Mexico, has announced that the brand is expanding beyond Texas into major U.S. markets including Colorado, Connecticut, New Jersey, Oklahoma, Rhode Island, and Tennessee, with additional states launching soon.

The La Pulga portfolio includes La Pulga Tequila (blanco, reposado, and añejo), La Pulga Mezcal, and La Pulga Sotol.

“In the short time since we launched La Pulga, we’re very proud that it has already become one of the fastest-growing tequila brands in Texas. Free of any additives, La Pulga is an authentic, accessible, and affordable tequila – a tequila for everyone – and bartenders and consumers recognize and truly appreciate that,” says Alan Thompson, CEO of Fort Worth- based La Pulga Spirits.

“We’re excited to build on our Texas success and introduce our premium small batch tequilas, mezcal, and sotol to spirits drinkers across the country.”

In the brand’s home state of Texas, La Pulga is also adding two new limited-edition tequilas to its growing portfolio of super-premium Mexican spirits, a high-proof blanco and reposado called “La Pulga 110” (in reference to the tequilas’ 110 proof, 55% alcohol by volume, which is the highest allowable proof for tequila).

“La Pulga Blanco 110 and La Pulga Reposado 110 are innovative high-proof tequilas that truly bring out the deep character and complexity of our high-quality agave,” adds Thompson.

La Pulga is represented by Republic National Distributing Company (RNDC) in Texas, Colorado, and Oklahoma. In New Jersey the brand is distributed by the New Jersey Beverage Alliance, a consortium of local beer distributors Ritchie & Paige, Northern Eagle Beverage, High Grade Beverage, Konrad Beverage Company, and Harrison Beverage Company. La Pulga is with Northeast Beverage in Connecticut and Mancini Beverage in Rhode Island. In Tennessee, the brand is distributed by Southern Glazer’s Wine and Spirits (Memphis), Athens Distributing (Nashville), and D&V Distributing Co. (Knoxville). The brand is also available for purchase online via the La Pulga website.

La Pulga is named after the beloved outdoor market in Fort Worth, a place rooted in community and celebration. Founded by three friends — Sarah Castillo, Andrew De La Torre, and Stephen Slaughter — the brand was born from a shared love of tequila and a desire to create an additive-free, high-quality spirit that’s also accessible.

Each bottle is designed for both form and function, featuring a premium cork, a pour-friendly shape, and a collectible medallion that reflects La Pulga’s spirit of quality, community, and connection.

For more information, visit www.lapulga.com or follow on Instagram @lapulgaspirits.

The post Limited-Edition High-Proof ‘La Pulga 110’ Tequila Launches in Texas appeared first on Chilled Magazine.

Source: Mixology News

When it comes to spirits, there’s no disputing the appeal of whiskey, rum, vodka, and gin. But, when it comes to versatility, there might be no better spirit than tequila.

This Mexican-made spirit, made from the Blue Weber agave plant, is well-suited as a base for countless cocktails like the Margarita, Paloma, and Ranch water. But when aged, it’s a perfect slow sipper neat or on the rocks.

The best part? There are countless well-made tequilas under $100. We’re talking about blanco, reposados and even some añejo tequilas. These balanced, nuanced tequilas deserve a permanent spot on your bar cart.

And while the tequila marketplace might feel daunting, we aren’t going to make you find these agave-based gems on your own. We did the work for you. We found the best tequilas under $100.

Keep scrolling to see them all.

Espolon Reposado

This tequila hangs out in white oak barrels for a couple of months (anywhere from two to four), picking up just enough sweetness and citrusy vibes to make sipping a real treat. Add a citrus peel and those bright notes really pop. It’s not just a bartender favorite— it’s also racked up a bunch of medals at international spirits competitions. The label? IG ready, inspired by legendary Mexican artist José Guadalupe Posada and packed with cultural flair.

Mijenta Reposado Tequila

Mijenta Reposado is a special tequila. It’s matured for at least six months in a mixture of American white oak, French oak, and French acacia. The result is a complex, sippable tequila with a nose of honey, toasted vanilla beans, candied orange peels, and roasted agave. The palate is a mix of cooked agave sweetness, vanilla, honey, and a warming, lingering finish.

Casa Noble Añejo Tequila

If you’ve never tried Casa Noble, it’s time to get on the tequila-fueled bandwagon. While you can’t go wrong with any of its expressions, there’s no better deal than its Añejo Tequila. Matured for at least two full years in French oak barrels, this complex sipping tequila features notes of cooked agave, brown sugar, vanilla beans, dried fruits, charred oak, and gentle spices.

La Gritona Reposado Tequila

Not only does it come in a handsome bottle that will look great on your home bar, but the liquid inside is equally as appealing. It’s rested in American oak whiskey barrels from both Jack Daniel’s and Balcones for a full six months before it’s bottled. The result is a sippable, mixable tequila with notes of cracked black pepper, vegetal cooked agave, citrus, vanilla, and light spices.

Bribón Reposado Tequila

Bribón Blanco is a crystal-clear tequila that’s unaged and vibrant, offering earthy, vegetal notes that shine in classics like the Margarita, Paloma, or even a tequila-based Old Fashioned. Its clean, approachable flavor also makes it a solid pick for sipping over ice — especially for those new to tequila or mezcal.

Crafted at the historic Casa Don Roberto distillery — founded by Spanish immigrants in 1924 and nestled in the heart of Tequila, Jalisco — Bribón brings tradition and accessibility together in every pour.

G4 Reposado Tequila

Continuing the trend of aging tequilas in American whiskey barrels, G4 Reposado is aged for a minimum of six years in George Dickel Tennessee Whiskey barrels. It creates a unique, flavorful tequila with notes of vanilla beans, cooked agave, charred wood, cinnamon, citrus peels, and caramelized sugar.

Tequila Ocho Plata Tequila

If you’re going to grab one clear tequila, make it Tequila Ocho Plata. Surprisingly flavorful for a plata tequila, it’s a great bottle to have on hand for mixing and rainy day sipping. When you crack it open, you’ll be greeted with aromas of roasted agave, cracked black pepper, and fresh citrus before you even take your first sip. The palate is a nice mix of vegetal agave, vanilla, citrus, and gentle spices.

Lunazul Añejo Tequila

Finding a quality añejo tequila that won’t break the bank isn’t easy. Añejo must be aged one to three years in barrels, meaning time, care, and cost go into every drop. The result? A smooth, nuanced spirit that often drinks more like a fine whiskey or Cognac.

Enter Lunazul Añejo—a rare budget-friendly gem in the category. Housed in a clean, understated bottle, this 100% agave tequila delivers rich, authentic flavor. The agave is harvested after more than seven years, then slowly roasted and double-distilled before aging for 12 to 18 months in used bourbon barrels. The time in oak imparts gentle smokiness, soft vanilla, and warm spice — making it perfect for sipping neat or elevating your next cocktail.

The post The Best 8 Tequilas Under $100 That Belong on Your Bar Cart appeared first on Chilled Magazine.

Source: Mixology News

Apéritifs: A Delightful Prelude to Every Meal

Heavenly Spirits, a leading importer of award-winning French spirits based in Lakeville, MA, credits the French for perfecting l’heure de l’apéro—or the apéritif hour—long before the modern cocktail or even America’s “happy hour” was born.

An apéritif is an alcoholic beverage traditionally enjoyed before a meal to stimulate the appetite. The word itself comes from the Latin aperire, meaning “to open.” France and Italy both have long traditions of producing vermouth, fortified wines, and regional aperitif liqueurs, many of which are enjoyed neat, or have become staples in classic cocktails.

Typically containing an ABV slightly higher than wine but lower than straight spirits, popular French apéritifs include Vermouth, Champagne, Pastis, Absinthe, Pommeau de Normandie, Banyuls, Pineau des Charentes, and Floc de Gascogne.

An apéritif is more than just a drink—it’s an experience. It often includes small bites (amuse-bouches) such as crackers, cheese, pâté, salted nuts, or olives, making it a convivial and essential part of French culture.

The apéritif hour has seen a major revival in recent years, growing in popularity worldwide. Here are a few exceptional French apéritifs to try:

Not Your Grandfather’s Vermouth

Many still associate vermouths with the classic dry martini famously ordered by James Bond. But did you know that this fortified wine comes in a range of delicious styles beyond the classic dry variety?

Vermouth is a fortified wine infused with a blend of herbs and spices, historically for medicinal or flavor-enhancing purposes. Ingredients can include angelica root, bitter orange peel, nutmeg, cinnamon, cardamom, and coriander. The first sweet vermouth was created in 1786 by Antonio Benedetto Carpano in Turin, Italy, while dry vermouth was introduced in 1813 by Joseph Noilly in the southern French village of Marseillan. With an ABV typically between 16% and 18%, vermouth can be enjoyed on ice, chilled, or in a variety of classic cocktails.

Vermouth remains a daily apéritif staple in France, Spain, Italy, and Portugal. A 700ml bottle ranges from $9 to $49. Like other fortified wines, vermouth should be stored in the refrigerator to maintain freshness and consumed within two months of opening.

Guerin Vermouth: A Pineau-based French Classic

Produced in the Cognac region of Southwest France, Guerin Vermouth stands out for its unique base—Pineau des Charentes, a fortified sweet wine aged in wooden barrels. Guerin offers four distinct vermouth styles:

• Classic Sweet Red
• Dry White
• Sweet White
• Rare Dry Red

Each variety is infused with a selection of botanicals and herbs before undergoing a brief aging period in oak casks, resulting in a rich and flavorful apéritif. Typically served chilled or over ice, Guerin Vermouth pairs beautifully with charcuterie, salted nuts, potato chips, or olives. A 700ml bottle is generally priced at around $20.

With its depth of flavor and botanical complexity, vermouth could be considered the original ready-to-drink cocktail. Whether enjoyed neat or as a key ingredient in timeless drinks like the Dry Martini or Manhattan, this versatile apéritif remains a must-try.

Traditional Pineau des Charentes

Legend has it that Pineau des Charentes is the result of a happy accident. In the late 16th century, a winegrower carelessly threw grape must (sweet grape juice) into a barrel containing Cognac. Years later, the barrel was discovered, and Pineau des Charentes, a deliciously fortified grape-based aperitif drink was born.

For the longest time, Pineau des Charentes was the most closely guarded secret of the region and was mostly reserved for weddings and family events. The industry began to organize itself in 1920 and obtained the Appellation d’Origine status in 1935. On October 12th, 1945, Pineau des Charentes went one step further by being named an Appellation d’Origine Contrôlée wine – an official distinction that guarantees its origin and quality. It has since been exported and enjoyed across the world.

Guerin, the largest Pineau producer in the region, offers light and refreshing Pineau, aged a minimum of 2 years. Normandin-Mercier’s five-year old red or white Pineau are quintessential apéritifs from an iconic house, and Jean Fillioux’s Vieux Pineau (15 year white; 10-year-old red) are elegant versions of this apéritif that will really elevate your experience.

KiKi Vendéen: A Taste of French Tradition

A true reflection of French farmhouse traditions, KiKi Vendéen originated in the Vendée region as a handcrafted apéritif made by local farmers. Often referred to as a Vin d’Épines, it is crafted with local wine and the young, sap-laden shoots of blackthorn bushes harvested in spring.

For generations, families in the Vendée region created their own variations of this apéritif, making each batch unique. The drink became so popular that inviting someone for a pre-dinner sip was a common phrase, affectionately translated as, “Come have a KiKi with me!”—an offer synonymous with conviviality and pleasure.

Today, Heavenly Spirits imports two exceptional versions of this time-honored tradition:
• KiKi Vendéen Épines Noires – A deep, fruit-forward red expression with slight tartness.
• KiKi Vendéen Pear & Épines Noire – A white version made with the addition of locally harvested pear juice for a crisp, refreshing taste.

This low-ABV, fruit-balanced sipper is perfect for apéritif hour, whether enjoyed with friends and family or mixed into cocktails. Traditionally, KiKi is often served chilled in a small Duralex glass, known as a KiKi glass.

Discover More French Apéritifs

Whether you’re drawn to the botanical complexity of Guerin Vermouth, the rustic charm of KiKi Vendéen, or the refined elegance of Pineau des Charentes, there’s a French apéritif for every palate. Other regional apéritif options include, Floc de Gascon, and un-aged version of Pineau, but from the Armagnac region in Gascony, and Pommeau de Normandie, a delightful aperitif made in north-western France by mixing apple juice with Calvados.

For more information or to explore our full selection, visit Heavenly Spirits at:
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Cheers to l’heure de l’apéro—santé!

The post The French Apéro and How Best to Enjoy Apéritif Hour appeared first on Chilled Magazine.

Source: Mixology News

Florence might be famous for its Renaissance art and architecture, but the city has another masterpiece: the Negroni.

Thanks to our boozy friend Count Camillo Negroni, this ruby-red elixir was born in 1919 of equal parts gin, vermouth, and Campari. Since then, it has conquered cocktail menus worldwide. But nothing compares to sipping this bittersweet classic in its birthplace.

I’ve wandered Florence, crossing the Arno one too many times, and happily sacrificed my liver in pursuit of the city’s best Negroni. Here’s my list of bars that understand this iconic cocktail.

Caffè Giacosa (Palazzo Strozzi)

Let’s start with cocktail royalty. While the original Caffè Giacosa has closed (where Count Negroni changed cocktail history by requesting the Campari-gin-vermouth combo), its spiritual successor at Palazzo Strozzi carries on the torch with prowess.

The bartenders here treat Negroni-making as the sacred ritual it is. Each ingredient is measured with surgical precision, stirred with passion, and garnished with a perfect orange peel that gives the Negroni its unmistakable perfume. Plus, Caffè Giacosa’s elegant ambiance —think marble countertops and impeccable service— transports you to another time, like a vacation in a vacation.

Locale Firenze

Housed in a historic palazzo with a stunning interior courtyard, Locale isn’t just serving drinks—it’s creating experiences. Their Negroni Invecchiato took a little riposo in oak barrels before slipping into your glass, developing complex flavors that transform the classic into something even more magical.

The bartenders here are part mixologist, part mad scientists. The cocktail menu rotates seasonally, but their respect for the Negroni tradition remains unwavering. When served in their signature glassware within the breathtaking Renaissance-meets-contemporary space, you’ll get why Locale has earned international acclaim.

Manifattura

Manifattura takes Italian pride to another level by exclusively using Italian products. Their Negroni is a sensorial journey of Italy – showcasing smaller-batch Italian gins, house-made vermouth blends, and the non-negotiable Campari.

The space feels like a stylish throwback to mid-century Italy, complete with vintage furnishings and bartenders who look like they stepped out of a Fellini film. What sets Manifattura apart is their encyclopedic knowledge—ask about the Negroni’s history or the subtle differences between vermouth styles, and prepare for an education alongside your expertly crafted cocktail.

Rasputin

Finding Rasputin is half the fun—this speakeasy-style bar requires a reservation and some detective work for its address. Once you solve the mystery, you’ll enter a dark yet glamorous space where cocktails are not just cocktails – they’re an art form.

Their signature Aged Barrel Negroni spends weeks developing character, resulting in a smoother, more integrated flavor profile. The bartenders here are among Florence’s best, often experimenting with house-infused spirits and unexpected twists on the classic recipe. The speakeasy atmosphere adds a layer of mischief to the evening. Who knows where the night will end when it begins at Rasputin. I can tell you this – you won’t regret it.

Bitter Bar

Don’t let the unassuming exterior fool you—Bitter Bar is big on bitterness. This cozy spot in the Oltrarno has become a pilgrimage site for Negroni purists and cocktail enthusiasts alike.

The standard Negroni here is impeccable, but the real magic happens with their variations. Try the Negroni Sbagliato instead of your usual spritz, or venture into their Negroni Journey flight, which explores combinations of gin, bitter liqueurs, and vermouths. The passionate team behind the bar treats each guest like a fellow cocktail enthusiast, making this the perfect spot for those wanting to deepen their Negroni education.

Procacci

This tiny, upscale wine bar specializing in petit truffle sandwiches might seem like an unlikely Negroni destination, but don’t be fooled. Dating back to 1885, Procacci serves a remarkably refined version of the cocktail that is ready to rendezvous with their famous truffle panini. Their Negroni is slightly lighter on the Campari than most, creating a more approachable version that even bitter-averse drinkers might enjoy.

Procacci has an intimate space on Via Tornabuoni – Florence’s luxury shopping street – making it a great escape from the tourist crowds, particularly when days are warm and you can score a cozy seat on their veranda. It’s the perfect pit stop during an afternoon of shopping or an elegant start to your evening.

Mad Souls & Spirits

Tucked away on Borgo San Frediano in the hip Oltrarno neighborhood, this bartender’s playground is where serious mixology meets playful irreverence. The space itself is cozy and unpretentious – think moody lighting, exposed brick, and a vibe that feels more Brooklyn than Botticelli.

Mad Souls & Spirits doesn’t just make a Negroni – they reimagine it with rebellious flair while nodding respectfully to tradition. Their classic version hits all the high notes. But where things get truly interesting is their Negroni variations. These mad scientists might infuse their gin with unexpected botanicals, experiment with house-made vermouth blends, or introduce a whisper of unexpected ingredients – think chocolate bitters, coffee-infused spirits, or even a touch of amaro for an extra dimension of herbal complexity. Their Barrel-Aged Negroni is particularly swoon-worthy, where the holy trinity of ingredients melds and mellows in oak, transforming the cocktail’s sharp edges into something dangerously smooth and profoundly complex.

The post Negroni? Always. Meet Florence’s Finest Bars for Italy’s Iconic Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Independent spirit producer Cooper Spirits Co. and trailblazing ready-to-drink straight rye whiskey brand Slow & Low have hit the road with the “High on Rye” Van Tour—a six-month cross-country journey featuring the brand’s fully customized 1978 Chevy G20.

The tour is visiting over 10 cities across seven states, bringing Slow & Low’s signature Old-Fashioneds to festivals, retailers, bars, and cultural hubs nationwide.

Known for its irreverent spirit and dedication to craftsmanship, Slow & Low is union-crafted and proudly partners with makers, artists, and creatives across the country. First conceptualized in 2010, the brand’s flagship Proper Old-Fashioned reimagines Hochstadter’s original “Rock and Rye” recipe with an 84-proof blend of straight rye, rock candy, raw honey, aromatic bitters, and navel orange peel—delivering a smooth yet full-strength pour.

In true Slow & Low fashion, the tour’s centerpiece is a head-turning, retrofitted Chevy G20, outfitted with a walnut microbar, leather bench seating, and orange tufted paneling inspired by the brand’s iconic black-and-amber packaging. Guests will be invited to cozy up to the mobile bar and enjoy the Proper Old-Fashioned, the Coffee Old-Fashioned (a collaboration with Intelligentsia), and the bottle-only 6-Year Old-Fashioned. Exclusive merch will also be available, including a limited-edition tour poster by illustrator Taylor Rushing, along with custom t-shirts, hats, patches, and more.

“We’re beyond excited to take the Slow & Low van back on the road this month. Not only is it a rolling celebration of our craft, but it’s an opportunity to build new relationships while strengthening old ones,” says Cooper Spirits Co. Executive Chairman and Co-founder Katie Cooper.

“We’re meeting our fans – and those looking for a new favorite pour – exactly where they are, breaking down the walls between brand and community by creating unexpected moments of connection across the country.”

Following its Austin debut, the van will roll through Dallas and make a stop at the Daze Between music festival in New Orleans on April 30. In May, it heads west to Houston and San Antonio before returning to Austin for the city’s premier food and music event, Hot Luck. Later stops include Chicago, Milwaukee, Minnesota, and Montana, before a two-month summer stint in New York state beginning in August.

More information on the “High on Rye” Van Tour can be found at www.drinkslowandlow.com/van and @drinkslowandlow on Instagram. Slow & Low Proper Old-Fashioned and Coffee Old-Fashioned are available as 100ml cans ($19.99 per four-pack) and 750ml bottles ($29.99), while 6-Year Old-Fashioned is available as a 750ml bottle ($64.99) for online purchase and at retailers nationwide. All three Slow & Low expressions are meant to be enjoyed neat or over ice.

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 Rock and Rye is a modern reimagining of Hochstadter’s historic recipe, combining straight rye, rock candy, honey, bitters, and 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, innovators, and rebels. Slow & Low is now available as two bottled and canned expressions, Proper Old-Fashioned and Coffee Old-Fashioned, as well as a bottled 100-Proof 6-Year Old-Fashioned. For more information, visit www.drinkslowandlow.com and follow @drinkslowandlow on Instagram.

About Cooper Spirits Co.

Cooper Spirits Co., founded in 2006 by Katie Cooper and the late Robert J. Cooper, a third-generation distiller, is an independent producer of innovative, integrity-driven spirits. The company was founded with the introduction of St-Germain, an artisanal French liqueur made from fresh elderflower blossoms, heralded as one of the most influential cocktail components of the last decade by the New York Times. Today, Cooper Spirits produces a portfolio of innovative, artisanal products, including Slow & Low Rock & Rye and Slow & Low Coffee Old-Fashioned, both straight rye whiskey based bottled and canned cocktails; Lock, Stock & Barrel, one of the world’s finest and oldest expressions of 13 year, 16 year, 18 year, 20 and 21 year straight rye whiskey; and Crème Yvette, a modern aperitif and called for by name in cocktail books dating back to 1890. For more information, visit www.cooperspirits.com.

The post Slow & Low is On the Road with “High on Rye” Van Tour appeared first on Chilled Magazine.

Source: Mixology News

Redwood Empire has vowed to plant one tree for every cocktail sold for participating accounts this Earth Month, April, up to 100,000 trees.

Through the Redwood Empire and Trees for the Future partnership, Redwood has planted a tree for every bottle of whiskey sold and has planted over 1.7 million trees to date. This Earth Month, Redwood promises to plant 100 trees for every six bottles, or one tree for every cocktail sold at participating bars.

Bars across the country are turning every cocktail into a cause. For every featured drink sold, a tree is planted through Redwood Empire’s SHAKE POUR PLANT program—helping to reforest the land while you raise your glass. It’s a toast to sustainability, flavor, and making a real impact. ????????

Whiskey

Captain Planet

by Lauren Pellecchia, Amy Yockey, Ryan Billiter, Korban Pulliam – Merchants Club Bar / @merchantsclubbar

Ingredients

• 2 oz. Redwood Empire Pipe Dream
• ¾ oz. Super Lemon Juice
• ½ oz. Chamomile-Honey Syrup*
• 2 drops 10% Saline Solution

Preparation

1. Shake with ice, double strain into a chilled Coupe.
2. Garnish with a lemon expression.

*Chamomile-Honey Syrup

---

Ingredients

• 80 grams near Boiling Water
• 2 heaping teaspoons Locally Grown Chamomile
• 100 grams Local Wildflower Honey

Preparation

1. Combine water and chamomile, cover and let steep for 5 minutes.
2. Add in honey, stir well to combine.
3. Pass through a fine mesh strainer, let cool and refrigerate until ready to use.

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Redwood is calling on all bartenders to feature Redwood Empire Whiskey in a cocktail on their menu in the month of April to help support the sustainable cause at no cost. It’s easy. One cocktail gets sold; one tree gets planted. Interested in participating? Sign up HERE. Let’s make an impact by mixing with Redwood Empire Whiskey.

The post Shake Pour Plant with Redwood Empire and Bartender Lauren Pellecchia  appeared first on Chilled Magazine.

Source: Mixology News

With our Flavor Feed spotlight this month on the pickle, it only makes sense that we feature a pickle cocktail!

The Dill Pickle Margarita from The Spice & Tea Exchange® is the perfect balance of tangy and spicy, featuring their new Dill Pickle Sea Salt and Aleppo Pepper for an irresistible kick.

Check out the recipe below!

Liqueur, Tequila

Dill Pickle Margarita

Ingredients

• 1 tbsp. Dill Pickle Sea Salt
• 1 tsp. Aleppo Pepper
• 1 ½ oz. Tequila
• 1 oz. Pickle Brine
• 1 oz. Lime Juice
• ¾ oz. Triple Sec
• Gherkin
• Fresh Dill Sprig

Preparation

1. Rim your glass with lime juice or agave, then coat with a mixture of Dill Pickle Sea Salt and Aleppo Pepper from The Spice & Tea Exchange.
2. In a shaker, combine ice, tequila, pickle brine, lime juice, and triple sec.
3. Shake well until chilled.
4. Pour the mixture into your prepared glass filled with ice.
5. Garnish with a gherkin and a sprig of fresh dill.
6. Sip and enjoy!

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The post Dill Pickle Margarita appeared first on Chilled Magazine.

Source: Mixology News