Honolulu Archives - Page 19 of 413 - Side Bar

Yuzu: Imagine lemon, mandarin, and grapefruit had a glow-up: it’s tangy, floral, and bright in all the right ways.

To help bring the vibe, Monin dropped a Yuzu Purée made with real fruit and no fake stuff. It’s punchy, sunny yellow, and ready to stir into your lemonades, spritzes, teas, sauces—honestly, whatever needs a citrusy kick.

And because it’s summer (and we’re all craving beach bar energy), don’t sleep on Monin’s Yuzu Pineapple Syrup. It’s tropical, tart, and made for frozen cocktails, sunny sips, and anything you’d serve with a tiny umbrella.

“Yuzu is a vibrant fruit, in both flavor and color. Its premium, sophisticated citrus profile elevates beverage and culinary creations,” says, Stasha Johnston, Senior Vice President of Marketing at Monin Americas.

“Monin Yuzu Purée perfectly captures that authentic yuzu flavor in an easy-to-use format, allowing operators and consumers to create flavorful, globally inspired recipes with minimal prep and maximum enjoyment. As social media trends continue to shape bar and restaurant menus, patrons are searching for dishes and drinks that are just as photo-worthy as they are unique. Yuzu delivers on all fronts, blending fresh citrus with delicate floral notes for a vibrant, unforgettable flavor that customers will want to experience time and time again.”

The Flavor Feed: Yuzu

Yuzu’s been trending hard—up nearly 30% on menus over the last few years—and Monin thinks it’s just getting started. With everyone chasing bold, global flavors, this fruit fits right into 2025’s flavor forecast. In fact, it is expected to outpace 96% of all other foods, beverages, and ingredients through 2028 (Datassential).

Did you know?

Yuzu’s fragrance is so beloved in Japan that it’s used in perfumes, bath rituals, and even floating whole fruits in hot springs during the winter. Spa day, but make it citrusy!

Gin

Yuzu Pineapple Inferno

Ingredients

• 1 ½ oz. Premium Gin
• ¾ oz. Monin Yuzu Pineapple Syrup
• 1 pump(s) Monin Habanero Concentrated Flavor
• ½ oz. Fresh Lime Juice
• 4 oz. Club Soda
• Garnish: Pineapple Leaves

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: Yuzu appeared first on Chilled Magazine.

Source: Mixology News

“Dirty martinis are for people who don’t know how to drink a martini.”

That’s the unapologetic take from Emilie Heffernen, general manager at Paulie Gee’s in Greenpoint, Brooklyn—where the classic dirty is getting a bold, briny remix.

Enter the Pickleback Martini: bright, herbaceous, unapologetically tangy, and made for younger, braver, flavor-obsessed drinkers. It’s everything the traditional dirty martini wishes it could be—sharp, clean, and actually fun to drink.

At Paulie Gee’s, known as much for their rebellious pies as their unfussy, inventive cocktails, the Pickleback Martini is a natural fit: irreverent, vibrant, and totally on trend—without requiring a mixology degree to pull off.

Vodka

Pickleback Martini

Ingredients

• 3 oz. Tito’s Vodka
• ¾ oz. Pickle Juice*
• Pickle spear on a cocktail skewer (for garnish)

Preparation

1. Combine the vodka and pickle juice in a cocktail shaker filled with ice.
2. Shake to combine, then strain into a chilled martini glass.
3. Garnish with the pickle spear.

Additional Notes

*Paulie Gee’s uses local pickle purveyors, The Pickle Guys, to supply their pickle juice.

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The post Paulie Gee’s Pickleback Martini appeared first on Chilled Magazine.

Source: Mixology News

Hey bartenders—The Coramino Cup is back!

Co-founder and the hardest working man on the planet, Kevin Hart, along with Gran Coramino Tequila in partnership with Chilled Media, are looking for bartenders who bring it behind the bar! Click HERE to enter!

For the third year in a row, Gran Coramino Tequila and Kevin Hart bring back The Coramino Cup—a one-of-a-kind bartender competition that celebrates the under-appreciated and hardest working bartenders in the industry.

Last year’s Coramino Cup champ Chai Lee presents Barrymore ‘Bud’ Shaw with his $10,000 prize which he earned by winning the crown as the newest Gran Coramino Bartender of the Year.

Photo by Luke Sharrett

Enter now through July 11th to be considered for the Semi Final Competitions taking place this summer and compete to earn a spot in the Coramino Cup Finals.

It’s not just about bragging rights—it’s about taking your shot at being crowned Gran Coramino Bartender of the Year, 2025 and claiming your grand prize—$10,000 Cash.

The post The Coramino Cup is Back and One Hardworking Bartender Will Walk Away with $10,000 Cash! appeared first on Chilled Magazine.

Source: Mixology News

Loca Loka brings the vibrant cultures of India and Mexico together with its award-winning handcrafted tequilas.

Launched just a year ago by internationally acclaimed actor Rana Daggubati and musician Anirudh Ravichander, one of Spotify’s top-streamed artists, along with entrepreneur Harsha Vadlamudi, Loca Loka is rapidly growing its distribution in the United States with an expansion plan targeting new markets across the country.

This year marks a number of milestones for the company, with distribution in four more states for its first two tequilas, Blanco and Reposado. After debuting in key markets like New York, Miami, and Los Angeles, 2025 sees expansion into Massachusetts, Maryland, Nevada, and Washington D.C.

Cinco De Mayo has become synonymous with tequila in the states and this year, Loca Loka used the holiday to mark its expanded distribution by hosting a series of consumer events timed to the holiday. Taking place in New York, New Jersey, Miami, Dallas, and the brand-new market of Las Vegas from May 1st to 4th, the events were designed to offer consumers the opportunity to learn more about Loca Loka, meet the brand owners, taste the tequilas, and enjoy Cinco de Mayo themed cocktails. From in-store tastings to parties in Miami, Dallas, and Las Vegas, guests had the opportunity to meet one of the brand founders, Rana Dagubatti. Each activation was a resounding success, drawing enthusiastic crowds and generating a wave of social media buzz across all five markets.

This year, Loca Loka also made its debut at the San Francisco World Spirits Competition (SFWSC), the largest spirit competition in the world run by the Tasting Alliance. With judges blind tasting more than 5,000 entries this year, the competition was stiff, but the company won two medals, a Gold medal for Reposado and Silver for its Blanco.

“We are delighted to receive both the Gold and Silver medal in this WSWA Wine and Spirits Tasting Competition,” says Rajiv Ghumman, Global Business Head of Ironhill Hospitality.

“This is the first time Loca Loka was submitted for this competition and its strong showing in this blind tasting is a testament to the premium quality of Loca Loka tequila.”

Harsha Vadlamudi, Founder and CEO of Ironhill Hospitality sees the two medals as setting the stage for further growth. “With the medals, Loca Loka is ready for global expansion through our unique ability to connect through bold flavors and rich cultural storytelling.”

Loca Loka tequilas are 100% additive free and crafted from mature highland agave in Jalisco, Mexico according to ancient techniques. Each agave is picked by hand then slow cooked in brick ovens and autoclaves to preserve the essence of the plant. Currently two expressions are available in the U.S., a crisp, bright Blanco and a Reposado that has been aged in French and American oak barrels. Look for an Añejo tequila coming soon as well as new markets here and abroad.

The post Get to Know Loca Loka Award-Winning Handcrafted Tequilas appeared first on Chilled Magazine.

Source: Mixology News

There’s something irresistible about classic cocktails. From a Margarita to a Smash, these tried-and-true cocktails never go out of style—especially in the summer heat.

And especially with bold new twists. Give them a mix!

Enjoy this smoky Margarita that blends Gracias A Dios Espadín Mezcal with Bauchant Orange Liqueur for a vibrant balance of citrus, agave, and subtle oak. Finished with fresh lime juice and a Tajín rim, it’s bold, bright, and perfect for sunny summer days.

Liqueur, Mezcal

Oaxacan Margarita

Ingredients

• 1 ½ oz. Gracias a Dios Espadín Mezcal
• ½ oz. Bauchant Orange Liqueur
• ¾ oz. Fresh Lime Juice
• ¼ oz. Fresh Lemon Juice
• ½ oz. Agave Syrup

Preparation

1. Rim a glass with Tajín (optional).
2. Add all ingredients to a shaker filled with ice & shake vigorously.
3. Strain into a rocks glass over fresh ice.
4. Garnish with a lime edge and enjoy!

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We are always ready with whatever is in season! Enjoy this fruit-forward take on a classic Brandy Smash, built for warm days. Cheers!

Brandy

Brandy Smash

Ingredients

• 2 oz. Gran Duque D’Alba Brandy
• ½ oz. Simple Syrup
• Fresh Mint
• Fresh Berries
• Lemon Wheel

Preparation

1. Lightly muddle a handful of fresh mint leaves, a lemon wheel, simple syrup, and whatever berries or other fruits are in season in a shaker.
2. Fill with crushed ice, then add Gran Duque D’Alba Brandy and shake well.
3. Add crushed ice to a rocks glass and strain mix on top.
4. Garnish with fresh mint and a couple berries.
5. Enjoy!

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This refreshing Margarita blends Bribón Tequila Reposado—aged 3 months in ex-bourbon casks—with watermelon purée and grapefruit soda for a juicy, citrusy twist. Finished with a Tajín and chamoy rim, it’s a bold, summery sipper with just the right kick.

Tequila

Watermelon Margarita

Ingredients

• 2 oz Bribón Tequila Reposado
• 2 oz Watermelon puree
• 2 oz Grapefruit soda
• Tajin & Chamoy (*for rimming)

Preparation

1. Rim a rocks glass with Chamoy, then dip in TajÍn seasoning (optional).
2. Add tequila and watermelon to a shaker filled with ice and shake vigorously.
3. Strain contents into rocks glass over fresh ice.
4. Top with grapefruit soda and garnish with watermelon slice or lime wedge.
5. Enjoy!

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The post Twists on 3 Timeless Classic Cocktails to Sip this Summer appeared first on Chilled Magazine.

Source: Mixology News

Coco Lopez Cream of Coconut, the bartender’s favorite for summer is Coco Lopez Cream of Coconut.

This National Coconut Day, June 26th, bartenders bring the tropical vibes behind the bar using a timeless favorite—Coco Lopez Cream of Coconut. Known for its rich, creamy texture and unmistakable coconut flavor, this iconic ingredient isn’t just for Piña Coladas anymore.

“Coco Lopez made the 1st Piña Colada and STILL makes the best!” says Jose Luis (Papo) Suarez for Coco Lopez.

But its tropical magic doesn’t stop there! Whether you’re building frozen crowd-pleasers, crafting tropical riffs on classics, or shaking up bold new beachside sippers, Coco Lopez adds the lush, vacation-in-a-glass experience guests crave.

Celebrate and give these cocktails a mix.

Rum

Coconut Daiquiri

Ingredients

• 1 ½ oz. Rum
• 1 ½ oz. Coco Lopez Cream of Coconut
• ½ oz. Lime Juice
• 1 cup Ice

Preparation

1. Mix in blender until smooth.
2. Garnish with lime wedge.

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Liqueur

Lucky Coconut

Ingredients

• 1 oz. Baileys Irish Cream
• 1 oz. Godiva Chocolate Liqueur
• 3 oz. Coco Lopez Cream of Coconut

Preparation

1. Pour ingredients in blender in order listed.
2. Fill glass with cubed ice to measure proper amount.
3. Empty glass into blender.
4. Blend.
5. Pour into glass to 1 ½” from top.
6. Garnish with coconut flakes.

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Liqueur, Tequila

Coco Loco

Ingredients

• 1 ½ oz. Herradura Silver Tequila
• 2 oz. Coco Lopez Cream of Coconut
• 3 oz. Pineapple Juice

Preparation

1. Blend ingredients with crushed ice in a shaker.
2. Pour into tall glass with ice.
3. Garnish with a pineapple spear.

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Rum

Piña Colada

Ingredients

• 1 ½ oz. Light Rum
• 2 oz. Coco Lopez Cream of Coconut
• 2 oz. Pineapple Juice
• 1 cup Ice

Preparation

1. Mix in blender until smooth.
2. Garnish with a pineapple spear and a cherry.

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The post It’s National Coconut Day! Celebrate with Coco Lopez Cream of Coconut Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Christopher Hickey, the owner and founder of Draughtwood Mobile Bar in New York, has been a dedicated part of the restaurant and bar industry since 1998.

Over the years, he has taken on numerous roles, including barback, bartender, head bartender, manager, and general manager, before founding his own business. Despite starting out in a variety of positions, Christopher quickly realized there was a larger vision at play.

Before venturing into the world of cocktails, Hickey briefly pursued a career in law enforcement within corrections. However, he soon realized he was on the wrong path, and each day felt like a struggle. While working in the jail, he began to conceive the idea of providing private parties and events at people’s homes or venues. Unfortunately, those he shared this idea with dismissed it, and it wasn’t until he suffered a career-ending injury in corrections that he was faced with the challenge of supporting his three young children with no income. This pivotal moment pushed him to turn his dream into a reality.

This is when Draughtwood Mobile Bar was born. Hickey’s vision was simple yet impactful; to create a one-stop shop that brought everything needed for events directly to clients, allowing them to enjoy their occasions as guests rather than worrying about the logistics. Launching Draughtwood during the height of the pandemic posed its challenges, but Hickey and his team adapted. They focused on micro-weddings with 50 guests or fewer, securing several bookings. Through social media, they connected with a local mom’s group, which helped them grow their business.

As the first luxury mobile bar in their area, Draughtwood had the market to itself initially, but over the years, the mobile bar industry has seen a surge. Many businesses have adopted similar pricing, decor, and offerings. However, Hickey believes that while others may copy the model, they can’t replicate the passion and dedication that Draughtwood stands for, as “a copy of a copy lacks originality and value.” Though the constant influx of new mobile bars can be challenging, especially with newcomers offering lower prices, Draughtwood continues to stand out through its years of experience, exceptional service, fresh ingredients, high-quality equipment, and custom menu curation.

With the industry changing rapidly, Draughtwood has expanded their services into crafted mocktails and cocktail classes and have even been hired for a new restaurant bar design. Hickey remains focused on growth and continuously innovating.

“If you become complacent, you’ll be left behind!”

While there are exciting ideas on the horizon, Hickey is keeping those plans under wraps for now, but one thing is clear: him and Draughtwood Mobile Bar are only getting started.

The post We Ask Bartender Christopher Hickey About Draughtwood Mobile Bar: From Corrections to Craft Cocktails appeared first on Chilled Magazine.

Source: Mixology News

The tiny martini walked so the tiny Negroni could run.

Photos by Melissa Hom

After charming cocktail culture with its chic, mini format, the petite drink trend is evolving—and the Negroni is taking center stage. At spots like Lele’s Roman in Brooklyn, the classic Italian aperitivo gets a playful update with the Baby Negroni Series: a trio of 2 and ½ ounce pours showcasing different styles.

There’s the Classic (Tanqueray, bitter, sweet vermouth), the Bianco (Hendrick’s, Italicus, Lillet Blanc), and the Robusto (PX sherry, Luxardo Bitter Rosso). Whether ordered solo ($9) or as a flight ($22), the tiny Negroni offers a stylish, low-commitment way to enjoy a spirit-forward cocktail—big on flavor, small by design.

We spoke with Giacomo Ellena, Director of Bars for LDV Hospitality, to learn more about the inspiration behind this new take on a classic.

What inspired the creation of the Baby Negroni Series?

I wanted to offer a more affordable take on a classic cocktail like the Negroni, while also giving guests the chance to savor multiple twists on the same drink—without having to commit to three or four full-size cocktails. The idea was inspired by a bar in London that offers something similar, which I’ve always loved.

Do you see the mini version as a way of opening it up to new audiences? How did you decide on the three versions to include in the flight?

Absolutely. I wanted to create a selection that covered a wide range of flavors. The flight includes the Negroni Classico, the Negroni Bianco—made with bergamot and bitter bianco, offering a more delicate, refined version that’s approachable even for those who don’t love strong, bitter flavors—and the Negroni Robusto, which features a touch of Pedro Ximenez sherry that adds depth and a beautiful raisin note on the finish. It’s perfect for pairing with some of our entrées or desserts.

Anything else you’re experimenting with/any other drinks getting the ‘tiny’ treatment?

We just launched a Tiny-Tini menu at Scarpetta as part of a new late-night bar offering. It includes baby martinis ranging from the classic dry martini to a version with vodka infused with blue cheese, as well as a twist on the dirty martini using a homemade sun-dried tomato brine. We’re also serving a baby espresso martini and a baby banana espresso martini made with bourbon.

The post Tiny Negronis, Big Energy appeared first on Chilled Magazine.

Source: Mixology News

The Army & Navy, or just Army Navy, is the kind of drink that makes you feel classy just by saying its name.

It’s gin-based, slightly tart, and has been around long enough to have stories nobody can quite verify. Don’t be fooled by the name; this isn’t a government-issued drink. But it does bring a kind of wartime bravado to your glass.

A Toast to History (or a Wild Guess?)

The first known recipe for this bad boy popped up in David A. Embury’s 1948 book, The Fine Art of Mixing Drinks. Embury, a lawyer with a side hustle in cocktails, called it a variation of the gin sour, swapping sugar for orgeat syrup. But did he invent it? Nope. The drink probably existed before, maybe at the Army and Navy Club in Washington, D.C., maybe in the hands of a thirsty sailor—who knows?

It also may have ties to the legendary Army-Navy football game, which has been happening since 1890. So, in a way, this drink is as much about good sportsmanship as it is about gin-fueled celebration.

Not Just Another Tropical Sour

Yes, there’s orgeat, and yes, there’s citrus, but don’t mistake the Army & Navy for a tiki drink. This cocktail leans drier, with the gin taking center stage rather than being buried under layers of syrupy sweetness. The orgeat provides just enough richness to round out the edges without making it feel like you should be sipping it from a pineapple.

One of its best qualities? It’s flexible. A lot of gin cocktails are fussy about which gin you use, but the Army & Navy plays nicely with most styles. A bright, juniper-forward London dry brings out its crispness, while an Old Tom or more floral gin can highlight its subtle sweetness. Either way, it’s a solid argument for why gin deserves more love.

A Lost & Found Classic

Like many great drinks, the Army & Navy cocktail took a long nap during the era of fluorescent, syrupy cocktails (looking at you, 1980s). But the craft cocktail renaissance brought it back, and bartenders quickly realized its beauty. Modern versions tweak the ratios, use different gins, or throw in some orange liqueur, but at its core, it remains a simple, balanced delight.

Why You Should Care

The Army Navy is like a gateway cocktail for gin skeptics—it’s smooth, citrusy, and not too sweet. Plus, it’s got history, mystery, and a name that makes you sound like you know something about military traditions. What’s not to love?

So, next time you’re feeling fancy (or just need an excuse to shake a cocktail instead of stirring), give the Army & Navy a shot. It’s timeless, delicious, and might just make you feel like a decorated officer of good taste.

Gin

Army & Navy

Ingredients

• 2 oz. London Dry Gin
• 1 oz. Lemon Juice, freshly squeezed
• ¾ oz. Orgeat
• 1 dash Angostura Bitters
• Garnish: Grapefruit Twist

Preparation

1. Add ingredients to a shaker with ice, shake well until chilled.
2. Strain into a chilled coupe glass.
3. Garnish with grapefruit twist.

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The post Drink in History: Army & Navy appeared first on Chilled Magazine.

Source: Mixology News

Neb Chupin is a Croatian-American actor, producer, and entrepreneur best known for blending his technical background with a passion for storytelling.

After earning an engineering degree and working at places like MIT’s Plasma Fusion Center, Chupin pivoted toward the arts, eventually moving into acting and film production. He owned the Italian restaurant IL Fico in Miami from 2002 to 2004, where he also worked behind the bar, deepening his appreciation for food and spirits.

His acting career includes roles in films such as “Mindcage” (2022), “The Fanatic” (2019), and “The Poison Rose” (2019). He has also taken on production roles in projects like “Final Stop” (2016) and “The Islander,” which was filmed on the Croatian coast in 2018.

Currently based in Los Angeles, we caught up with actor, producer, and former restaurateur Neb Chupin to talk about his latest film project, his love of Italian food, and the go-to drinks he keeps stocked in his home bar.

Tell us about the projects you are working on.

I am currently finishing my lifetime project that lasted 7 years and am preparing to sell it at the Cannes this year. It’s called Storm Rider: Legend of Hammerhead. I am also taking small acting roles to stay in acting shape, recently I was in Uwe Boll’s The Dark Knight, and just finished a thriller – A Man Worth Killing where I played a CSI Agent.

With your busy schedule, what do you like to do with your downtime?

I like to play guitar, meditate and do some sports. I find it quite amusing to play sports with my kids during the weekends.

When you go out to eat, where do you like to dine?

I generally like all food, from Asian to American to French. I am sort of a food guy, but lately I have been eating lots of sushi because it keeps my waistline down. I love Italian the most.

What types of dishes do you typically order?

Usually, I order a good steak with red wine. When I eat Asian, I like sushi and sashimi. When I order salad, it is always Caesar or burrata tomato basil.

Any favorite bars?

I like to go to Catch and Soho house for a drink and dinner when I am in LA. I am not much of a bar guy. But when I go out, I like going to clubs, and it’s always in Miami. I go to Mynt and Seaspice.

What drinks do you order when out? Favorite drink?

Jack and Coke, Vodka Tonic, and I also like Moscow Mules.

Do you prepare drinks at home?

I like to sip Jack on the rocks when I light up a cigar at home.

Tell us about your home bar. What is it stocked with?

Jack Daniels, Maker’s Mark, Hendrick’s Gin, Belvedere Vodka and a fine selection of rums.

Have you ever been a bartender?

Yes, I have, when I owned a restaurant in Miami from 2002-2004. It was called
IL Fico. Italian food with fine selection of wines. That was a lot of fun.

If you could share a drink with anyone, who would it be?

Mick Jagger. I grew up listening to The Rolling Stones and learned to play guitar because of them. So I play their songs now. I played in a band in my youth but it didn’t look so bright at the time – so I never pursued it to be my career.

The post Chillin’ With Neb Chupin appeared first on Chilled Magazine.

Source: Mixology News