Honolulu Archives - Page 10 of 413 - Side Bar

Tucked away in Manhattan’s West Village, Vintage Green offers an intimate escape for cocktail lovers, blending classic technique with adventurous flavors.

Chef Chris D’Ambrosio curates upscale small plates that range from decadent oysters and caviar to playful nods to New York classics. Meanwhile, Beverage Director Nancy Santiago’s cocktail menu serves elevated takes like the Passionfruit Aperol Margarita alongside signature bar creations.

Their Water Lily is a standout— a vibrant mix of lemon, vanilla simple, lychee, and Koya pandan liqueur, rounded out with Hendrick’s Gin. The result is a fragrant, floral-forward sip with bright citrus notes, subtle sweetness, and an exotic twist that lingers long after the last drop.

Photo by Jose Portillo

Gin, Liqueur

Water Lily

Ingredients

• ½ oz. Lemon Juice
• ¼ oz. Vanilla Simple Syrup
• 1 oz. Lychee
• ¾ oz. Koya Pandan Liqueur
• 1 ½ oz. Hendrick’s Gin

Preparation

1. Shake with ice and strain into a coupe glass over one KD cube.
2. Rim half the glass with wasabi pea dust and finish with a butterfly wafer clipped to the rim.

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The post Water Lily appeared first on Chilled Magazine.

Source: Mixology News

Hey bartenders, don’t just get tools—get statement pieces. Check out Barfly’s new Black Out™ Finish!

Designed with an ultra-durable coating to resist wear, Barfly Black Out delivers long lasting performance and appearance. Built for working bartenders, every piece blends durability with a modern matte-black aesthetic—where design meets performance.

Products offered in Black Out™ Finish include 28 oz. and 18 oz. shakers and tins, Diamond Lattice double wall mixing tin, heavy-duty spring bar strainer, heavy-duty 4-prong spring strainer, fine mesh spring bar strainer, Julep strainer,1 x 2 oz. Japanese style jigger, 13 13/16” Japanese style bar spoon, 11 13/16” classic bar spoon, 11 13/16” bar spoon with muddler, Basic Set, Deluxe Set, Deluxe II Set.
 

The post Barfly Launches Black Out Finish appeared first on Chilled Magazine.

Source: Mixology News

Midtown Manhattan just welcomed a new spot that’s already getting a lot of attention, and for good reason. BarChef, which originally opened in Toronto back in 2008, has brought its show-stopping cocktail program to New York City.

The bar, which opened its doors on June 18, is less about just grabbing a drink and more about watching a performance unfold right before your eyes. The bartenders use modern pastry techniques, aromatics activated right at your table, and even liquid nitrogen to build drinks that look like works of art.

The descriptions on the menu, with items like “citrus encapsulation” and “balsam fir cream,” read like they belong in a top-tier restaurant. This isn’t just mixing spirits, as it’s a full-on production that makes for an exciting night out. The whole idea is to create a memorable, nostalgic, and emotional drinking experience for you.

The drinks themselves are definitely the main attraction. The Golden Honey Penicillin, made with beeswax-infused Johnnie Walker Black Label, comes with a side of honey sherbet that pairs perfectly with the drink’s flavors.

One of the most visually impressive drinks you can order is the Spring Thaw, a mix of Champagne and Tanqueray No. 10 Gin that is presented like a small garden, complete with edible flower petals and a magical dry-ice fog that flows over your table. The Sailor’s Mojito was a personal favorite, a refreshing take on the classic that was great for a summer evening. It came with its own dry-ice moment and a side of edible mojito pearls that pop in your mouth. These special cocktails are on the pricier side, but you’re paying for the craftsmanship and the spectacle that comes along with each one.

For those of you not looking for a big production, BarChef has a full bar for classic cocktails if that’s more your speed. So, if you just want a well-made standard drink, they have you covered at their Contemporary Bar. The food menu is just as thoughtfully put together, with a selection of Japanese-inspired dishes designed to go with the drinks. You’ll find small plates like Wagyu Tartare and Oxtail Potstickers, or you can go for bigger main courses like a Seared A5 Japanese Wagyu Ribeye or an Oven Roasted Chilean Sea Bass. They also have some more casual bar food, like Truffle Waffle Fries and Tallow Shishito Peppers, that are a step up from typical bar snacks. The menu gives you plenty of options whether you want a full meal or just something to nibble on.

The space itself adds to the overall experience. One of the coolest parts is the fully retractable rooftop. On clear nights, they open it up, and you’re sitting right under the Empire State Building, looking up at it through the glass ceiling or when the roof is open. It’s an incredible view that makes the place feel special. Between the inventive drinks, the great food, and the stunning location, you’ll find BarChef is a spot that seems perfect for a fun night out in the city and is one of the coolest new places to open in Manhattan. It successfully brings a very different and artistic approach to cocktail culture to the New York scene. Cheers.

The post One of New York City’s Newest Bars Brings Theatrical Cocktails to Manhattan appeared first on Chilled Magazine.

Source: Mixology News

This year, dining out has been about more than what is on the plate.

From flames dancing over cocktails to show-stopping dishes prepared at the table, table-side theatrics are transforming the way guests experience restaurants.

Richard Sandoval Hospitality (RSH) is at the forefront of this movement, bringing bold flavors and interactive presentations to its locations nationwide. Whether it’s a Flaming Mexican Coffee ignited in Cabo or a Flamed Mango Coquito setting Chicago aglow, RSH is redefining the art of dining with moments that are as memorable as the meals themselves.

“The Flaming Mexican Coffee is crafted table-side with tequila, coffee liqueur, and freshly brewed coffee, finished with a cascade of flame. The fire intensifies the roasted notes, while the spectacle captures the warmth and vibrancy of Mexican hospitality. It’s equal parts comfort, craft, and theater.” — Riesler Morales, Head of Mixology, Richard Sandoval Hospitality

Photo by Richard Sandoval Hospitality

Liqueur, Rum, Vodka

Flaming Mexican Coffee

by Cayao Cabo & Toro Cabo

Ingredients

• 2 oz. Kahlua
• ½ oz. Spirit (Bourbon, Tequila, Rum)
• ¼ oz. 151 Rum
• 8 oz. Fresh French Press Coffee
• House-made Whipped Cream
• Top with desired topping (Chocolate Abuelita, Nutmeg, Cinnamon, etc.)
• Glassware: Jarrito
• Garnish: Cinnamon & Sugar crust

Preparation

1. Preheat the mezcal and Ancho Reyes to create a flame in the cup.
2. When the alcohol has been heated, the flame will remain lit, and it is time to spoon the cinnamon that will catch in contact with the fire. Do this movement as many times as necessary for the guest to enjoy it.
3. Turn off the heat and pour the other ingredients into the cup.
4. Complete with whipped cream and chocolate.

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“The coquito is a beloved holiday tradition from Puerto Rico, often called the island’s version of eggnog. We wanted to honor that heritage while giving it a playful, tropical twist with mango and a table-side flame. The fire elevates the aromas of cinnamon and coconut, creating both a cultural nod and a showpiece moment for our guests.” — Riesler Morales, Head of Mixology, Richard Sandoval Hospitality

Photo by Richard Sandoval Hospitality

Rum

Flamed Mango Coquito

by Toro Chicago

Ingredients

• 2 oz. Añejo Rum
• 1 oz. Mango Purée (ripe, strained)
• 1 oz. Sweetened Condensed Milk
• 1 oz. Coconut Cream
• 1 oz. Evaporated Milk

• ¼ tsp Ground Cinnamon
• 2 dashes Vanilla Extract
• Optional: pinch of freshly grated Nutmeg
• Glassware: Small Clay Cup or Lowball
• Garnish: Dehydrated Mango Slice & grated Cinnamon

Preparation

1. Add all ingredients to a shaker tin with ice.
2. Shake vigorously until well chilled and emulsified.
3. Fine strain into a chilled small clay cup or lowball glass.
4. Garnish with a dried mango slice and a sprinkle of cinnamon on top.

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The post Table-side Theatrics: How RSH Is Redefining Dining in 2025 appeared first on Chilled Magazine.

Source: Mixology News

Sometimes, we get stuck thinking exclusively about whiskey when we think of slow-sipping spirits, and that’s a shame.

There is a myriad of sippable dark rums, mezcals, and a whole slew of tequilas. While we could write about the complexities of all the non-whiskey sipping spirits, today, it’s tequila’s time, specifically, añejo tequila.

To be considered an añejo tequila, the spirit must be matured between one and three years in oak barrels. The result is a complex, sippable spirit known for its flavors of oaky wood, dried fruits, roasted agave, caramelized sugar, vanilla beans, and gentle spices.

Now that you’ve learned a little bit about añejo tequila, it’s time to find some to add to your back bar. Here are some of our favorites:

Tequila Ocho Añejo

Terroir-driven, with spice, dried herb, and earthy layers. Complex and elegant—a perfect contemplative sip for summer’s end.

El Tesoro Añejo

El Tesoro Añejo isn’t your average tequila. This award-winning oak, agave, and vanilla-centered tequila was matured for two to three years in ex-bourbon barrels.

Don Fulano Añejo

Aged for at least 30 months in French Limousin Oak barrels, Don Fulano Añejo is an exceptional tequila loaded with flavors like toffee, roasted agave, vanilla, oak, and gentle spices.

1800 Añejo

Aged in French oak and finished in American oak, 1800 balances roasted agave with toffee, butterscotch, toasted coconut, and a warm, spicy finish—accessible, versatile, and bartender-approved for sipping or cocktails.

Check out The Taste Collective with 1800 here.

Cazadores Añejo

Cazadores Añejo is matured for at least a full year in new American oak barrels. This creates a noteworthy, sippable tequila with flavors like vanilla, candied nuts, agave, and cinnamon.

Casa Noble Añejo

This sustainable, flavorful tequila is matured for two years in new French oak barrels. This creates a tequila filled with notes of oak, caramel, vanilla, cooked agave, dried fruits, and light spices.

Milagro Select Añejo

This memorable expression is a blend of tequila that was matured between 12-14 months in American oak barrels and 18-24 months in French oak barrels. This creates a complex tequila with flavors like oak, chocolate, vanilla, and spices.

Don Julio Añejo

Best enjoyed neat or on the rocks, Don Julio Añejo is aged in small batches for eighteen months in American white oak barrels. This creates a nuanced, sippable tequila with flavors like vanilla, oak, agave, and spices.

Fortaleza Añejo

This 100% Blue Weber agave, double-distilled tequila was matured for eighteen months in American oak barrels, giving it notes of cooked agave, caramelized sugar, oak, and candied orange peels.

Patrón Añejo

There’s no bigger name in the tequila world than Patrón. You can’t go wrong with Patrón Añejo. Matured for at least twelve months in small white oak barrels, it’s known for its flavors of toffee, baking spices, cooked agave, and vanilla. Patrón Sherry Cask Añejo is also a must-try—rich and decadent, aged in sherry casks to deliver dark chocolate, coffee, and dried fruit flavors—luxurious neat or on the rocks.

Bonus Picks:

Herradura Añejo

Matured for a full 25 months, Herradura Añejo is an outstanding sipping tequila. It’s filled with flavors of candied nuts, baking spices, tropical fruits, agave, and vanilla beans.

Olmeca Altos Añejo

If you only buy one tequila on this list, make it Olmeca Altos Añejo. This award-winning tequila has flavors like dried fruits, toffee, agave, oak, and light spices thanks to being matured for twelve months in ex-bourbon barrels.

The post Top 10 Añejo Tequilas Perfect for End of Summer Sipping appeared first on Chilled Magazine.

Source: Mixology News

Beyond the flashy aperitivo scenes and overpriced Campari concoctions lies the real Roman drinking culture–unpretentious, character-filled spots where actual locals get together to unwind after a day of work.

From chill wine bars to dive bar-esque locals, there’s a little something for everyone in the Eternal City.

Fischio, Cipro

This spot is barely a bar–it’s a kiosk that locals mob for good natural wine, house brand canned cocktails, and a good chiacchierata with friends.

Fischio is 100% the place to get into the local groove in Rome. It’s never not busy–come in the morning for a good artisanal coffee, and return during aperitivo hour to bump elbows with young Romans while sipping anything from their excellent wines by the glass list. If you’re lucky, a live DJ is playing groovy loungy tunes that will keep you there ‘til your next coffee the following day at noon.

Exaggerations aside, Fischio is a cornerstone of community in this city, beckoning Romans near and far for a good time anytime of day.

Latta, Ostiense

Groups flock to Latta because it has something to please literally anybody. From local beer and wine to fabulous cocktails (Rome’s Jerry Thomas Speakeasy team is behind this place after all), Latta comes through as a Roma Sud favorite for its spacious, no-frills atmosphere and unique beverage program.

Honestly, the Latta space gives major Brooklyn vibes with Roman flair–funky American leaning bar snacks with top quality drinks that tell you “we must be in wine or Campari country.” Whatever you order at Latta will satisfy, just don’t sleep on their butter and anchovy appetizer–it’s one of the best things in this city (best washed down with one of their funky low-alcohol canned cocktails or house wines).

Bar San Calisto, Trastevere

Strong 3 euro Negroni? Count us in. Tucked in Trastevere’s beloved labyrinth, Bar San Calisto is the holy grail of authentic Roman bars. This unpolished gem has been serving the same no-frills drinks since the 1960s, with prices that seem frozen in time.
What makes it magical? The magnificent cross-section of Roman society that congregates here. On any given night, you’ll find artists arguing politics next to off-duty priests, students mingling with neighborhood old-timers, and local celebrities trying (unsuccessfully) to blend in.

Warning: This place gets busy and you need to be ‘New York reservation on a Friday night’ level competitive for a seat. But if none are available, don’t fret– it’s way more local to stand and sip, anyway.

Bar Gianicolo, Gianicolense

Easily the most underrated old-school watering hole in the city, Bar Gianicolo is that cozy local bar you’ve been searching for– think wood panels, old beverage posters, the works. It’s like a dive bar meets Fellini. Here, it’s everybody’s bar–you can get anything you want, really, from a fresh-squeezed orange juice to a fully loaded gin & tonic. It’s super incognito too–just a few passi from the gorgeous Fontana dell’Acqua Paola from the opening scene of Paolo Sorrentino’s The Great Beauty.

Basically, the Bar Gianicolo is just the balance for all the Stendhal syndrome-inducing scenery all around, reminding you that Rome is also a chill and low-key city, too.

Caffè Sospeso, Pigneto

This cozy nook in the hip Pigneto neighborhood is the place to slip in for a glass of bubbles or a good Negroni. Its size makes it unassuming, but don’t judge a book by its cover–it’s one of the city’s most beloved wine bars. It’s also a fabulous excuse to explore Pigneto, full of food spots and local watering holes to explore.

There’s nothing like lingering at Caffè Sospeso on a warm summer evening–sipping an easy calice di vino and snacking on taralli before a good dinner at one of the neighborhood’s easy-going trattorias. My rec? Dar Parucca, where Roman classics get extra Roman, with organic and local ingredients.

The post Guide to the 5 Best Bars in Rome appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is Kahlúa Dunkin’ Caramel Swirl Cream Liqueur on the rocks.

Kahlúa, the No. 1 coffee liqueur, has partnered with Dunkin’ to launch Kahlúa Dunkin’ Caramel Swirl Cream Liqueur. This marks Kahlúa’s biggest move into cream liqueurs and Dunkin’s first-ever entry into the category.

“Kahlúa is famous for great-tasting Espresso Martinis and now we’re stirring up everyday occasions with Dunkin’ for something special,” said Caroline Begley, Vice President of Marketing, Kahlúa.

“We’re proud to partner with this iconic coffee brand and continue the partnership in exciting ways.”

To craft a creamy, dreamy drink, simply serve Kahlúa Dunkin’ Caramel Swirl Cream Liqueur neat, chilled, or over ice and try it paired with a Dunkin’ MUNCHKINS® Donut Hole Treat garnish.

Kahlúa Dunkin’ Caramel Swirl Cream Liqueur is available nationwide. To learn more, visit Kahlua.com and follow @Kahlua.

The post Kahlúa Dunkin’ Caramel Swirl Cream Liqueur appeared first on Chilled Magazine.

Source: Mixology News

What a night in Vegas to kick off The Coramino Cup Semi-Finals!

Photos by Michael Arinze

A massive thank you to all the bartenders who brought the heat, creativity, and energy behind the bar—you made this kickoff unforgettable.

This time what happened in Vegas is not staying in Vegas… because there are 3 incredible West Coast semifinalists heading to Los Angeles to compete in The 3rd Annual Coramino Cup.

Joewell McKenzie – Orchard City Kitchen, San Jose, CA

Joseluis Barajas – La Diosa Cantina, Las Vegas, NV

Keith Walker – SoHo House, North Hollywood, CA

The Vegas bartending community showed up big—over 80 guests packed the room and kept the vibe electric all night. The Gran Coramino cocktails flowed making it a perfect night for tequila lovers.

Special thanks to our Vegas host, last year’s champ Bud Shaw and to the three amazing judges, longtime bartenders Alex Velez, Marcus Conui, and Chris Militello who brought their expertise and energy to the table.

An unforgettable start to the 3rd Annual Coramino Cup. We can’t wait for the East Coast Semi-Finals happening next week—stay tuned!

For more information visit The Coramino Cup.

The post 3 West Coast Semi-Finalists Announced at the 3rd Annual Coramino Cup Semi-Finals in Vegas! appeared first on Chilled Magazine.

Source: Mixology News

Let’s be real: There’s nothing like a hotel bar.

It’s one of the few places where you can feel at home and away from home at the same time, whether you’re a hotel guest or live right down the street. Between the people-watching and fabulous bar programs, hotel bars always serve, especially when they’re in the birthplace of the best bar things: Italy.

I’ve sipped one too many martinis at bars all over Italy to ensure you will have an excellent experience. Let’s explore the best hotel bars to bookmark for your next Italian vacation.

The Bar – The Aman, Venice

Listen, there’s nothing cute about falling into a canal after a couple of martinis. Fortunately, Venice has The Aman, with a swanky hotel bar that will make you feel like a 16th-century duchess. The cocktail program also meets that expectation with a dazzling slew of beverages that change seasonally, reflecting Venice’s superb beverage history. Sure, you could opt for a Venetian spritz – but this is the place to feel snazzy. Ask the bartender to whip something up for you special, like the queen you are.

Bulgari Hotel Milano

The bar at Bulgari is no doubt a stand-out. You could sit and linger here for hours seduced by black marble and people-watching. The bar’s design is a smart intersection between sophisticated and cozy, making every personality feel at home. It’s the ideal place to stop after a long walk around Milano, A/K/A in and out of the city’s incredible shops. The hotel is strategically located right in Brera, Milan’s iconic fashion district. Note: we aren’t responsible for the purchases made after a few Negroni at this dazzling locale.

Bar Tridente – Hotel Poseidon, Positano

This family-run boutique hotel is home to one of the best terraces on the Amalfi Coast. It’s spacious and wide, allowing you to really take in the beauty that is Positano. Everything they do is with care, love, and detail – especially at their bar, which is perhaps Positano’s best-kept secret.

Their expert barmen – run by the mighty and proud Neapolitan Gianluca – will make you the drink of your dreams. You can opt for the Limoncello spritz made with local liquor, though their expertise will really lend a little magia to any cocktail you desire. And don’t get me started on their aperitivo snacks; all made with love. You will be spoiled with the best treats from fried mozzarella to local olives while you gaze at the never-ending cliff sides of the coast, dazzling like diamonds under the moonlight.

Hotel de Russie’s Stravinskij Bar – Rome

This may be Rome’s most famous hotel bar, but for a reason. Stravinskij Bar is a trendsetter, an icon – one who preserves its quality and finesse through a season of its life. Rome’s best bartenders were born here, with some going on to open their own places – spreading the love of mixology throughout the Eternal City.

But you aren’t here just for the bar – you also want the vibes too. Stravinskjj Bar is located in the beautiful Hotel de Russie, two steps from Piazza del Popolo, A/K/A the main shopping drag of Rome’s crowded center. But what makes Stravinskij Bar so great is that it’s a true escape from all that tourist madness on the cobblestones. Located in the internal courtyard of the hotel, this bar is your safe place to relax and sip one major martini. Stravinskij Bar is famous for its curated list of martini cocktails. On pretty days, you can also sit outside in the hotel’s elegant courtyard, fit for more than a King – let’s say Roman emperor, shall we?

La Palma Beach Club – Capri

The ultimate Italian summer dream bar, La Palma Beach Club is Hotel La Palma’s newest gem, and an ethereal way to dine seaside. In Italy, a beach club or beach bar is the total package experience. Rent your chairs then snag your table to dine as you overlook the sparkly Mediterranean. Here, the wine list will send your tastebuds into utter bliss, exploring the beauty of Capri and the Amalfi Coast. But the food is what really takes the cake. With a menu designed by legendary Michelin-starred chef Gennaro Esposito, you’re in good hands, especially if he makes an appearance. Anything he touches turns to edible gold.

The Atrium Bar – Four Seasons Florence

Stepping into The Atrium Bar is like stepping into a fairytale. From the sculptures to the paintings, you feel as if you’re having an intimate aperitivo in the Uffizi Gallery. It’s quite close – the Four Seasons used to be Palazzo della Gherardesca – a Renaissance palace and convent. Here, the hospitality is Medici level with service flowing as seamlessly as Michelangelo sculpting the David.

During the warmer months, The Atrium Bar experience extends outside into the Four Season’s grandiose blockwide courtyard, or shall I say, gardens (you’re still in a palace, remember?). There’s no better treat than sipping one of the Atrium’s signature cocktails under the sun, in the cocoon of flowers, perfectly cut shrubbery, and all the Italian words dancing around your ears.

The post The 6 Best Hotel Bars for your Next Italian Vacation appeared first on Chilled Magazine.

Source: Mixology News

Served at Bayonet in Birmingham, AL, the Espresso Patronum looks like vodka but drinks like your boldest espresso martini.

Photos by Andrew Lee

Instead of the usual dark, heavy appearance, this crystal-clear cocktail feels crisp and refined. Its “invisible” look comes from Wheatley Vodka fat-washed with Non-Fiction Coffee—a method that extracts deep coffee flavor while stripping away bitterness and sediment. The result is all the rich, familiar notes of an espresso martini, minus the sugary weight, making it a perfect pick for anyone who prefers their cocktails on the cleaner side. Finished with just a touch of simple syrup, the Espresso Patronum is sleek, intriguing, and a little magical. We caught up with Dylan Lunsford, Bar Director at Bayonet, to learn more about the cocktail that’s basically wearing an invisibility cloak (any Harry Potter fans?!).

What inspired you to reimagine the espresso martini into a crystal-clear version?

The inspiration for this cocktail truly started the day I was asked to join the opening team at Bayonet. I’ve looked up to Chef Rob for years and always admired what that team has been able to accomplish at Helen. I jumped in headfirst in an attempt to prove that I belonged with them at Bayonet. The kitchen was taking such a unique approach to the food it only made sense to do the same with our cocktail menu. Espresso Martinis are still very popular in Birmingham. I knew it would be a drink people used to measure us against other spots in town. So, it had to be good, but more importantly I wanted it to be different than any other one in town. I figured what better way to stand out than completely changing the color and giving guests something they hadn’t even thought was an option. 
 

Can you walk us through the process of fat-washing Wheatley Vodka with Non-Fiction Coffee?

We start with fresh ground dark roast Non-Fiction Coffee (a local roaster) mixed with a blend of sunflower and coconut oils. That gets mixed together really well, then is vacuum sealed. That same vacuum sealer has an infusion cycle, that uses alternating vacuum and pressure to rapidly infuse the oil. We run a handful of cycles to make sure there’s a concentrated coffee flavor in the oil. That infused oil then gets triple filtered to remove as much of the coffee grounds as possible. Once we have the oil filtered, we blend in the Wheatley Vodka, this mix also gets vacuum sealed and runs through the same infusion cycle. Once fully infused, we transfer it into a Cambro and place it in the freezer overnight. That allows the oil to solidify and separate from the vodka. The oil puck gets removed and the vodka is filtered to remove any small bits of oil, leaving us with coffee flavor vodka.
 

How do guests react when they first see the Espresso Patronum?

Most guests are taken back at first, a fair amount of them are confused and think that we have brought them the wrong cocktail. It definitely evokes a lot of intrigue and questions. The phone cameras come out and some giddiness follows. That gives way to excitement and guests become eager to try something new.
 

The name of the cocktail is fun and playful. How did that come about?

I enjoy using puns and pop culture references in cocktail names. My girlfriend and I were sitting at the dinner table one night early on in the R&D process when she brought up the idea of using a Harry Potter spell as the name. We started googling spell names and stumbled on ‘Expecto Patronum’, changing ‘Expecto’ to ‘Espresso’ seemed like a no brainer. I still wanted the name to make sense though, so I read up on what the spell was cast for. A Patronas is a protection charm that can take the shape of an animal, typically an animal that the caster has the most affinity for, it all clicked. Espresso Martini fans are fans through and through, it’s often their favorite cocktail. It was a perfect fit, and the name was set right there.
 

How does this cocktail reflect Bayonet’s overall approach to cocktails and hospitality?

Bayonet is driven by innovation and creativity, using advanced techniques to craft a dynamic dining experience. This cocktail does all of that in one swoop. It’s polished, vibrant, and edgy. It pushes guests’ idea of what an Espresso Martini can be and provides something unique and unexpected that they can only get at Bayonet.
 

If someone wanted to try creating a version of this at home, what tips would you give them?

Make sure you pick a neutral oil without much of its own flavor. Also, pick a high quality dark roast coffee with a course grind. Don’t over-infuse, the coffee oil can get bitter quick if you push it too far. Most importantly, be patient with the filtering process. Filtering takes the most time of any step in the process. Start with a course filter and work your way down to one that is finer. Take some time and let the oil do its thing.

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Source: Mixology News