Honolulu Archives - Page 29 of 413 - Side Bar

Bartenders often carry a hidden weight — back pain. It’s a common workplace hazard, given the long hours of standing, bending, pouring and serving customers.

Don’t let your aches and pains prevent you from living your life to the fullest. Discover five stretching exercises for your back.

Why Is Back Pain Common Among Bartenders?

Bartending can be a fun, fulfilling job. However, the constant movement and interaction can take a toll, particularly on your back. Here’s why:

• Prolonged standing: Spending hours on your feet can put pressure on your lower back, hips and spine, resulting in aches and pains.
• Repetitive motions: Lifting kegs, shaking cocktails and serving customers can strain your back muscles.
• Awkward postures: How many times have you reached for something on high shelves? What about the moments when you need to bow down to access low cabinets? These actions can all add up and cause back pain.
• Poor footwear: Your shoes can contribute to back issues. The right footwear must have the right arch support, tightness and cushioning. A pair with low heels is your best bet to keep your back healthy.

Stretches to Do Before Your Shift

It’s understandable to want a relaxing massage after a tiring shift. However, some stretching exercises can help you tackle the day without pain.

1. Cat-Cow Stretch: This stretch helps target the lower back muscles, which are prone to stiffness due to prolonged standing. Do this exercise to improve your range of motion at work. Go on all fours – hands under the shoulders and knees beneath the hips. Inhale, drop your belly and lift your chest and tailbone. Hold the position for 10 seconds, then exhale, round your spine and tuck your chin to your chest.
2. Trunk Rotation: This stretch warms up your abdomen and back for all the shaking, reaching, twisting and turning motions. Stand with your feet hip-width apart, facing forward, with your arms relaxed at your sides. Tighten your core muscles and gently twist your torso from side to side, keeping your hips facing the front.

The Best Stretch to Do Throughout the Workday

It’s a must that you take pauses for stretching at work. Shoulder blade squeezes can help keep aches and pains at bay.

While sitting or standing, take a deep breath and squeeze your shoulder blades together. Imagine you’re trying to pinch a pencil between them. Exhale, hold for a while, and gently release. Perform this simple yet effective stretch 10 to 15 times daily for best results.

Stretching Exercises After Work

Help relax and release tension and aches when you get home from work with these stretches:

1. Knee-to-Chest Stretch: The knee-to-chest stretch targets your lower back and glutes, which often feel tired after a long workday. Lie on the bed or a mat, gently pull up one knee and press it close to your chest. Hold for a few seconds before releasing. Repeat with the other leg.
2. Child’s Pose: This gentle, relaxing posture is an ideal way to end the day. It stretches your shoulders, neck, hips, back, thighs and ankles. Kneel on the mat and gently sit back on your heels. If it feels too much, place a folded blanket between your buttocks and heels. Fold forward and extend your arms in front of you. Doing this pose daily can help promote mindfulness and deep breathing.

Take Care of Your Back

These stretches can help you get through the longest shifts. Commit to them daily and watch how they transform your energy and comfort levels.

The Balanced Bartender with Mia Barnes

Crafting the perfect cocktail is an art, but true mastery lies in balance—not just of flavors, but of creativity, precision, and passion. In a profession where long hours and high-energy are the norm, maintaining balance both behind the bar and in life is essential. The Balanced Bartender will help guide bartenders toward a healthier, more balanced lifestyle. Stay in tune with your mind, body, and spirit.

The post 5 Stretching Exercises to Alleviate Back Pain for Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Infusions add a huge level of depth and complexity to cocktails, and at Mileta, Bar Manager John Shelton highlights this technique with The Wasp.

Made with fig leaf-infused gin, Genepy, sweet rouge vermouth, and bitters, the drink balances herbal, vanilla, and coconut notes for an aromatic experience. Shelton, who fell in love with fig leaves during a chef’s tasting in Seattle, uses a multi-day infusion to preserve their fresh, green character.

Below, find the full recipe for The Wasp, as well as insights on infusion techniques, sous vide vs. traditional methods, and tips for experimenting with flavors!

Gin, Liqueur, Vermouth

The Wasp

by Mileta’s Bar Manager John Shelton

Ingredients

• 1 ½ oz. Fig Leaf Gin
• ¾ oz. Genepy
• ¾ oz. Sweet Rouge Vermouth
• 1 dash Angostura Bitters
• 2 drops 20% Saline Solution

Preparation

1. Combine these and ice, and stir to chill.
2. Strain into a chilled glass and garnish with an Amarena cherry or a dried fig.
3. Enjoy!

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Note from John: First, you’ll need to infuse the gin. Usually, I would speed up the infusion process with a sous vide, but you can muddy some of the more fragile notes from the gin with heat. So, the gin will take about 4-6 days to infuse with the dried fig leaves. Be sure to agitate the vessel that you infuse in daily to disperse the flavors. I use 50g of the leaves for every liter of London Dry Gin. Once the infusion is done and the leaves have been strained off, then you’re set to build the drink.

What inspired you to use fig leaf as an infusion in gin, and how does it enhance the cocktail’s flavor?

I fell in love with fig leaves years ago during a chef tasting in Seattle, WA. I felt as though the herbaceousness would pair well with a nice dry-style gin, giving a solid backbone to the juniper and citrus notes. Fig leaves have this almost vanilla-coconut aroma and flavor to them. This can help soften a cocktail, giving it a bit more lusciousness and depth. The bright green color from the infusion is fun, too.

Do you have any general tips for bartenders experimenting with sous vide versus traditional infusion methods?

Honestly, either method has its perks and downfalls. I tend to go the sous vide route if I am short on time if I want a ‘cooked’ flavor to what I’m infusing (for example, sous vide strawberry gives a cooked jam flavor, whereas letting it sit and infuse traditionally keeps the brighter fresh notes of the strawberry intact), or if I’m using dried ingredients or spices as these take some heat to fully wake up.

What are some common mistakes to avoid when infusing spirits at home or in a bar setting?

With the sous vide method, some think hotter temps mean a faster infusion. In a way, they’re not wrong, but be wary of what you use to infuse. Depending on the ingredient, a temp that is too hot will lead to some denaturing of the flavor. This could give rise to off flavors during the infusion, essentially changing the whole thing. I tend to stick in the 125-150 degree range. With the traditional sit-and-wait method, there are fewer ways to mess it up. My one reminder would be to shake or stir your infusion daily to help redistribute the ingredients. This helps spread the flavor molecules, allowing for a more thorough infusion.

The post How Mileta’s Bar Manager John Shelton Crafted The Wasp, a Fig Leaf-Infused Gin Cocktail 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. ????????

SRQ was inspired to participate in the Shake, Pour & Plant program with Redwood Empire Whiskey for Earth Month because they believe in “crafting cocktails that not only delight the palate but also nurture the planet.” By blending creativity with sustainability, they aim to raise awareness and foster a deeper connection between their community and the environment.

Amaro, Vermouth, Whiskey

Le Vieux Cochon

by Cliseria Padilla Flores – Sage Restaurant – Sarasota Dining – @sagesrq 

Ingredients

• 1 ½ oz. Bacon Fat Washed Redwood Empire Emerald Giant Cask Strength Rye
• ½ oz. Cacao Nib Infused Sweet Vermouth
• ½ oz. Calvados
• 1 barspoon Sfumato Amaro
• 1 barspoon DOM Benedictine
• 2 dashes Elemakule Tiki Bitters

Preparation

1. Smoked with maple wood chips and garnished with a dehydrated apple.

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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 Cliseria Padilla Flores appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Lillet Spirtz.

The bubbly, refreshing Lillet Spritz is the perfect way to cool down in the summer. And it’s easy to make—simply combine equal parts premium club soda and Lillet. Build over ice and add an orange slice.

White Wine

Lillet Spritz – Made with Lillet Blanc

Ingredients

• 2 parts Lillet Blanc
• 2 parts Club Soda

Preparation

1. Combine ingredients in wine glass filled with ice cubes.
2. Garnish with an orange slice and serve.

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Rosé Wine

Lillet Spritz – Made with Lillet Rosé

Ingredients

• 2 parts Lillet Rosé
• 2 parts Club Soda

Preparation

1. Served in a wine glass filled with ice cubes.
2. Top it with Club Soda then garnish with a slice of grapefruit.

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The post Lillet Spritz appeared first on Chilled Magazine.

Source: Mixology News

Drink like a local in Washington D.C. with Sophia Greathouse @smgreathouse bartender at Death & Co.

“I’ve been bartending in DC for over five years, and every moment has fueled my passion for spirits, cocktails, and their history. My love for learning has led me to bars that focus on craft cocktails and spirits education. DC’s food and beverage scene is vibrant, shaped by the cultural influences of immigrants from all over the world and the passionate professionals who bring hospitality to life. It’s an incredible city where some of the best moments in food and drink happen every day. “

Drink Like a Local:

5 Must Visit Bar While in my Hometown

Bar: Silver Lyan

Address: 900 F St NW – Washington, DC 20004

Why I go there: Silver Lyan nails the balance between top-tier craft and pure fun, making every visit feel like an experience. The team is full of pros who genuinely love what they do, bringing joy through incredible drinks, warm hospitality, and yes—killer tater tots. Their current menu, inspired by taboos, is both scientifically fascinating and effortlessly playful. At the end of the day, it’s all about creating cocktails that surprise, delight, and keep you coming back for more.

Favorite thing to order: Silver Service Martini or Lovejoy’s Law

Favorite bartender: Sally’s playful energy is part of her charm but make no mistake—there are few in the world with her technical skills.

Bar: El Chucho

Address: 3313 11th St NW – Washington, DC 20010

Why I go there: El Chucho is incredible- unlike some of my other favorites, this one drops the pomp and circumstance and focuses on what’s really important- incredible agave spirits and incredible cocktails. Whether I’m stopping in for a killer brunch or a full theoretical discussion on the origins of different mezcal styles, Chucho is the place to be.

Favorite thing to order: Mezcal Paloma on Tap – or a neat pour suggested by the staff!

Favorite bartender: Jesse’s a ray of sunshine with an encyclopedic love for agave—whether he’s mixing a perfect classic or leading a tasting, he’ll have you learning, laughing, and sipping something amazing!

Bar: Allegory

Address: 1201 K St NW #1 – Washington, DC 20005

Why I go there: If the magic of *Ruby Bridges in Wonderland* doesn’t pull you in right away, the bartenders will. This award-winning team serves up whimsical, storybook-inspired cocktails that make you feel like you’re part of the adventure. Every sip is a little bit of wonder, and the whole experience is pure delight.

Favorite thing to order: Garden of Live Flowers

Favorite bartender: There is no one on the planet that won’t get won over by Gil; truly some of the greatest talent in town, and fun every step of the way!

Bar: Jane Jane

Address: 1705 14th St NW – Washington, DC 20009

Why I go there: Jane Jane is the perfect go-to when you’re craving a well-made classic. Their menu is stacked with timeless favorites and creative bespoke cocktails, all made with care. The team behind the bar is top-notch, and every drink they serve is as beautiful as it is delicious!

Favorite thing to order: A classic daiquiri.

Favorite bartender: Jimmy brings warmth to the bar that makes everyone feel welcome, guaranteeing not just a great drink, but a great time!

Bar: Death & Co.

Address: 124 Blagden Alley NW – Washington, DC 20001

Why I go there: Death & Co is the perfect place to dive into craft cocktails, balancing modern classics with fresh, innovative trends. The staff is warm, knowledgeable, and always ready to guide you, and the vibe is equal parts sultry and inviting. The menu has something for everyone—but if nothing catches your eye, just let the team know, and they’ll whip up something you’ll love!

Favorite thing to order: Flamenco Tears or Summit Serenade

Favorite bartender: Marcus is the kind of bartender who won’t rest until you have the perfect drink in hand. He knows cocktails inside and out and loves nothing more than finding just the right sip for every guest!

The post Drink Like a Local in Washington D.C. with Bartender Sophia Greathouse appeared first on Chilled Magazine.

Source: Mixology News

Born in Jalisco, Mexico and crafted in Texas, Weber Ranch 1902 Vodka showcases the versatility that vodka gains when it is distilled from 100% Blue Weber Agave.

“Vodka is the largest spirits category in the United States,” says Antonio Rodriguez, Master Distiller and Senior Vice President of Production, “but let’s be honest, it’s been a long time since there was any meaningful innovation or true disruption in this space. That was the idea and the inspiration behind developing this product.” The world of vodka is never going to be the same again.

Give these springtime cocktails a mix.

Liqueur, Vodka

Weber Ranch Espresso Martini

Ingredients

• 1 ½ oz. Weber Ranch Vodka
• 1 oz. Fresh Espresso
• 1 oz. Coffee Liqueur
• ¼ oz. Agave Syrup

Preparation

1. Combine all ingredients in shaker and fill with ice.
2. Shake vigorously to chill.
3. Strain into a chilled couple glass.
4. Garnish with three expresso beans.

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Liqueur, Vodka

Lady in Blue Martini

Ingredients

• 1 ½ oz. Weber Ranch Vodka
• 1 oz. Blue Curaçao
• ¾ oz. Lemon Juice
• ½ oz. Egg White

Preparation

1. Combine all ingredients in a cocktail shaker.
2. Dry shake to emulsify the egg whites, add ice and shake until chilled.
3. Double strain into a chilled Nick & Nora glass.
4. Express orange peel oils over the cocktail.
5. Garnish with an orange wedge.

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Vermouth, Vodka

Weber Ranch Martini (Shaken)

Ingredients

• 2 oz. Weber Ranch Vodka
• ¼ oz. Dolin Dry Vermouth

Preparation

1. Combine all ingredients in a shaker filled with ice.
2. Shaker vigorously to chill.
3. Strain into a chilled Martini glass.
4. Garnish with lemon twist.

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Liqueur, Sparkling Wine, Vodka

Ranch 75

Ingredients

• 1 ½ oz. Weber Ranch Vodka
• 1 oz. Elderflower Liqueur
• 2 oz. Champagne
• ½ oz. Lemon Juice
• 2 drops Rhubarb Bitters

Preparation

1. Combine ingredients except champagne in a shaker with ice.
2. Shake and strain into a chilled flute glass.
3. Top with Champagne.
4. Garnish with an elegant twist of lemon.

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Vodka

Ranch Hand

Ingredients

• 2 oz. Weber Ranch Vodka
• 5 Blackberries
• 3 Sage Leaves
• ¾ oz. Lime Juice
• ½ oz. Honey

Preparation

1. Combine all ingredients in a shake filled with ice.
2. Shake vigorously to chill and combine.
3. Double strain into a rocks glass with crushed ice.
4. Garnish with blackberry and sage leaves.

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Liqueur, Vodka

Rodeo Queen Martini

Ingredients

• 2 oz. Weber Ranch Vodka
• 1 oz. Cranberry Juice
• ¾ oz. Triple Sec
• ½ oz. Lime Juice

Preparation

1. Combine all ingredients in a shaker filled with ice.
2. Shake vigorously to chill and combine.
3. Strain into a chilled Martini glass.
4. Garnish with a lime twist.

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Find Weber Ranch Near You

The post 6 Spring Cocktails made with Weber Ranch Vodka appeared first on Chilled Magazine.

Source: Mixology News

There’s a doctor behind one of America’s best distilleries.

Photos courtesy of Breckenridge Distillery

When you think of Breckenridge, you may think of slopes, skiing, and the beauty that is the Rockies. But, it’s also a spirits paradise. Breckenridge Distillery is a culmination of the past and the present—an exhilarating blend of Colorado’s wild mining history, natural wonders, and opportunity for sustainable spirit innovation.

“When you hold the bottle in your hand and then you put your nose it and drink it, the struggle and the heart of this place becomes a terroir, for lack of a better term,” says Bryan Nolt, Founder and CEO of Breckenridge.

Yet, Nolt wasn’t always knees-deep in the distillery. Before Breckenridge, Nolt was a doctor working 120-hour weeks—with an unrelenting passion for whiskey.

“All I wanted to do was open a little whiskey distillery in the mountains and make what I loved and what I wanted to drink,” says Nolt.

Soon, he let his love of whiskey guide him to take a major leap— starting his distillery in the middle of the Rocky Mountains.

“I remember the first day we started distilling in Breckenridge and everything was so different because of the altitude. It makes a huge difference,” says Nolt.

The distillery became a masterclass in Mother Nature’s natural efficiency, revealing how altitude can be a key to spirit sustainability—from lower boiling points to atmospheric pressure.

Still, Nolt reminds us that nothing is perfect. In a town 9600 feet up, you are in the hands of Mother Nature, especially her winter friend—the snow. Also, the lack of humidity is tough on barrels and the overall whiskey aging process.

Still, Nolt sees every piece as part of the poetry in each bottle.

“I think the struggle makes the product better. Sort of like, the struggle of a good wine vine to grow and make a good wine,” says Nolt.

Nolt has turned adversities into innovations, showing the spirits world that quality and sustainability are achievable goals, through less branding and more action.

“To me our identity is quality. It’s just about respecting people,” adds Nolt.

For Nolt, respecting people goes from the grain to the glass sitting on the bar. In a rough climate for the spirits industry, Breckenridge is firm about how spirits are an art that brings people together, and bartenders are the curators.

“As a doctor, you see people and you want to help them,” says Nolt.

“If you look at different professions, I think bartending has had a very critical role in the history of helping people. If you’re a bartender, I guess you’re kind of a psychiatrist, in a way.”

With Breckenridge miles above us, there’s no doubt their vision is also miles ahead. We can learn a little something from them. And with their slew of exciting SKUs, you can never get bored either. From their kaleidoscopic award-winning whiskey line-up to rum to bitters, Breckenridge keeps the creativity going—one bottle at a time.

The post Turning Adversity into Innovation with Breckenridge Distillery Founder Bryan Nolt 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. ????????

Any time we can support someone trying to provide a positive impact on the world, we want to be there to lend a hand. With us being a bourbon bar, this program with Redwood Empire hits especially close to home, as we realized the stress that the whiskey industry places on America’s forests.  So, the choice to participate in the program was really a no-brainer.

Whiskey

The Giant's Collins

by Mike Madison – @1staveclubhouse / 1st Ave. Clubhouse – St. Petersburg, FL

Ingredients

• 1 ½ oz. Emerald Giant
• 1 oz. Watermelon Syrup
• ¾ oz. Lemon Juice
• ½ oz. Aperol
• Mint
• Soda Water

Preparation

1. Combine ingredients in Highball glass.
2. Stir.

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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 St. Pete Bartender Michael Madison appeared first on Chilled Magazine.

Source: Mixology News

Sip into spring with a cocktail that’s equal parts artistry and innovation — the Virginia Sunryes, crafted by Christa Thomas, Lead Mixologist at The Omni Homestead Resort & Spa.

Photos courtesy of The Omni Homestead Resort & Spa

Inspired by Virginia’s rich spirits heritage and bold local flavors, this layered libation marries rye whiskey, mezcal, citrus, and a stunning Virginia red wine foam—creating a cocktail that’s as striking as it is delicious. This innovative creation is just one example of the elevated beverage program at The Omni Homestead Resort & Spa, where Virginia’s finest ingredients shine in every sip.

“The cocktail is really balanced with a subtle smokiness from the mezcal that really shines through in the end. You get all the nice spices from the rye, citrus from the lemon and the Demerara syrup contributes deeper notes of vanilla toffee and caramel than a normal simple syrup would. We express the oils from the orange twist over the wine foam, giving it an incredible orange aroma. The wine foam lends a hand in tying all of the notes together and keeps you going back sip after sip.” — Mixologist Christa Thomas

Mezcal, Red Wine, Whiskey

Virginia Sunryes

by The Omni Homestead Resort & Spa

Ingredients

• 1 ¼ oz. Catoctin Creek Rye
• 1 oz. Mezcal
• ¾ oz. Fresh Lemon Juice
• ½ oz. Demerara Syrup
• 4 dashes Orange Bitters
• Red Wine Foam*, to top

Preparation

1. Shake all ingredients (except red wine foam) and serve over ice.
2. Top with red wine foam.
3. Express the oils from an orange twist over the wine foam.

*Red Wine Foam

---

Ingredients

• 3 oz. Virginia Red Wine
• ½ oz. Fresh Lemon Juice
• ½ oz. Simple Syrup
• 1 Egg White

Preparation

1. The foam is made using an iSi whip canister charged with nitrous, resulting in a velvety, aromatic layer that crowns the cocktail.

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The post The Virginia Sunryes appeared first on Chilled Magazine.

Source: Mixology News

Born in Texas and raised in Sacramento, Ryan grew up practicing martial arts—earning a black belt in Tae Kwon Do at just 10 years old—before competing as an MMA fighter.

His athleticism and charisma led to a successful modeling career, eventually opening the door to Hollywood and launching him into the acting world.

Ryan Guzman stars as Eddie Diaz on ABC’s hit drama 9-1-1, created by Ryan Murphy. Since its move from FOX to ABC, 9-1-1 has become the #1 primetime drama among adults 18-49 and recently returned for its eighth season. Ryan also stars in the film The Present alongside Isla Fisher and Greg Kinnear, now available for streaming.

You may also recognize Ryan from his roles in Notorious, Heroes Reborn, and Pretty Little Liars, as well as films like Step Up Revolution, Step Up: All In, and The Boy Next Door, where he starred opposite Jennifer Lopez. His other notable credits include Jem and the Holograms, Everybody Wants Some (the spiritual sequel to Dazed and Confused), Windows on the World, The Cleansing Hour, and Backtrace with Sylvester Stallone.

Chilled caught up with Ryan to chat about his latest projects, his love of storytelling, his go-to drinks, and how fatherhood has changed his nights out.

Check out our interview below!

Tell us about the projects you are working on.

I’m currently working on the 8th season of 911 where I reprise the role of Eddie Diaz for the 7th season and an untitled short that I wrote and starred in. Late last year, I did a movie starring Rosario Dawson and Mila Jovovich which should be coming out this year.

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

I like to stay active and creative. I am a big advocate of having many outlets for down time. I train in many forms of martial arts and apply them in sparring as well as play on a Sunday soccer league. I dove back into painting a couple of years ago after taking a break and found myself reinventing my perspective through the use of many mediums. I really enjoy writing. I take writing as a sort of decompression tactic for my mind. My mind can be full of ideas and questions which I work out in short stories, poems, scripts, and sometimes just notes on my phone. In these more recent years of my fatherhood, I’ve taken real joy in working on my house and being the type of father I wish my kids to have.

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

I love all types of food, so there are rarely wrong answers for when it comes down to picking a place to eat. I tend to favor a steakhouse of some sort and thanks to my brother who works in fine dining, my palate has been opened to the art of gastronomy offered in Michelin star restaurants. However mind blowing a Michelin star restaurant can be, I am still a simple man who would gladly take a burger 5 days out of the week if my stomach and characters I play would allow it.

What types of dishes do you typically order?

I usually stick to a New York cut with some kind of sauteed veggies on the side and a pasta to accompany. Any form of potato is welcome, too.

Any favorite bars?

Since becoming a father, my days at bars have gone from every week to once maybe every year. I host events at my house and have a bar full of all types of drinks. It’s not only convenient and time efficient for me but I get to share drinks with people I really know and enjoy spending time with.

What drinks do you order when out? Favorite drink?

I used to be a big whiskey guy and kept it simple with Jack Daniels on the rocks or an old fashioned. The type of alcohol changed over the years but the drink remained. The game changed for me when I found out you could make an Old fashioned with Tequila.

Do you prepare drinks at home?

I am not a mixologist. However, my brother and a couple of my other friends are. I’m a professional at drinking the drinks, not making them. Though, I have mastered the tequila Old Fashioned.

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

My bar is in my patio and has a typical bar set up with stools, TV on the wall, and a variety of drinks to either side. I have a selection of different whiskeys like Alba, an Italian whiskey or some Garrison Brothers for Bourbon, and some Oban which is a single malt Scotch. I have plenty of Gin and vodka options as well but my tequila section is more than likely the biggest out of all the options.

Have you ever been a bartender?

I have never been a bartender but my dad was for years. I used to watch him enough to want to become a barback and eventually learn the trade, but life took me down another lane.

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

I would love to share a drink with Bruce Lee and pick his mind on his philosophy and martial arts but since that isn’t possible… I think sharing a drink with Bert Kreischer would be a great time. I imagine my face would hurt from laughing so damn much.

The post Chillin’ With Ryan Guzman appeared first on Chilled Magazine.

Source: Mixology News