Honolulu Archives - Page 35 of 413 - Side Bar

Dan Anderson has a diverse and accomplished background in the hospitality industry.

His career began in college, where he worked as a cook and held every kitchen role except Executive Chef. After earning a degree in Special Education, Anderson spent two and a half years teaching in Honduras, followed by six months of travel through South America, which sparked his passion for food and beverage.

Upon returning to Pittsburgh, he was mentored by some of the city’s top Maître d’s. In 1984, a friend informed him of job openings in Atlantic City, leading him to The Rams Head Inn in Galloway, where he secured a position.

Over 25 years, Anderson worked his way up from Ala Carte Maître d’ to Banquet Maître d’, Assistant General Manager, and eventually General Manager, helping the restaurant earn the prestigious AAA Four Diamond Award. Later, he and his wife opened Sandi Pointe Coastal Bistro in Somers Point, which they ran for eight years. After transitioning to consulting, Anderson was invited to take the helm at Borgata’s American Bar & Grille (ABG), where he continues to thrive.

At ABG, Anderson creates a lively, welcoming atmosphere, with an emphasis on Chef Aram’s exceptional food.

“We take our work seriously and aim to provide a local neighborhood feel while maintaining our status as one of Borgata’s staple fine dining establishments.”

The bar’s drink menu evolves with the seasons, offering refreshing options like Mango Mojitos and Red Berry Lemon Drops in the summer, and cinnamon-rimmed glasses and nutmeg dustings in colder months. Moscow Mules are made with local Hammonton blueberries and blueberry vodka, offering a regional touch.

Anderson and his team also craft cocktails based on guest preferences, from tequila and bourbon favorites to seasonal and trending drinks. Through these thoughtful offerings, Anderson ensures that every guest experience at ABG is exceptional.

The post We Ask Dan Anderson About New Jersey’s American Bar and Grille appeared first on Chilled Magazine.

Source: Mixology News

Bacardi, the world’s largest privately held international spirits company, announces global appointments to two of its leading brands.

Roberto Ramirez Laverde moves from leading BACARDĺ® rum to the open role of Global SVP PATRÓN® and Agaves and the company welcomes industry veteran Pedro Mendonça to the role of Global SVP BACARDÍ and Rums.

Roberto Ramirez Laverde takes on the agave category, including tequilas PATRÓN and CAZADORES, along with ILEGAL MEZCAL, following eight years with the company rum, most recently leading BACARDÍ rum brand at the global level.

During his tenure, he played a key role in elevating the BACARDÍ brand, driving cultural partnerships with music artists, strengthening the “Do What Moves You” platform, and expanding the Ready-to-Drink portfolio. He also led the premiumization of aged rums and helped shape BACARDÍ’s high-end offerings. Previously, he led Rums for Latin America and Caribbean Region, and worked across brands, including PATRÓN® Tequila, as Marketing Director for his homeland of Mexico.

Roberto is a multi-awarded marketer whose accolades include “1 of the 10 most Effective Marketers in Latin America” and “Best Regional Marketer in Latin America” by Adlatina, an AdAge partner. Roberto remains based in Bermuda.

“Throughout my career, I’ve had the privilege of building iconic brands and working with high-performing teams. These experiences have enriched my knowledge across cultures and industries, preparing me for the challenges ahead,” says Roberto Ramirez Laverde.

“I am genuinely excited and grateful to step into my new role to lead PATRÓN – the leading ultra-premium tequila brand. As a proud Mexican, I can’t wait to share the rich heritage and passion of our culture with the world.”

Pedro Mendonça joins Bacardi with over 30 years of spirits industry experience, having built a successful career at Diageo, where he led teams across Latin America, Asia Pacific, and global markets. Throughout his career, he has worked across multiple categories, including rums, vodkas, whiskies, and ready-to-drink beverages.

Renowned for his expertise in creative transformation, digital strategy, and omnichannel growth, Pedro has played a key role in driving luxury segment success and transforming brands into market leaders. His achievements include establishing an innovation hub in Asia Pacific, earning him recognition as one of PRovoke Media’s Top 25 Innovators in the region.

His passionate, creative and purposeful brand building goes alongside a natural ability for shaping destiny, crafting opportunities, and building alignment.

In addition to his spirits experience, he understands how to capture consumers’ attention via entertainment and programming having worked at HBO, Cinemax and Sony Channel. Pedro brings a global view to the role, having lived in The Netherlands, Singapore, South Florida, Brazil, Mexico, Venezuela and his home country of Portugal. Pedro will be based in London.

“I have been moved and impressed by the humanity and focus on people that is combined with a passion for drinks culture and brands with magic,” says Pedro Mendonça about joining Bacardi.

“This is the perfect combination to make moments matter and create legacy beyond our time. I am proud to be joining Bacardi and calling it my new home.”

Appointments are effective immediately and both Roberto and Pedro report to Chief Marketing Officer Ned Duggan.

About Bacardi Limited

Bacardi Limited, the world’s largest privately held international spirits company, produces, markets, and distributes spirits and wines. The Bacardi Limited portfolio comprises more than 200 brands and labels, including BACARDÍ® rum, PATRÓN® tequila, GREY GOOSE® vodka, DEWAR’S® Blended Scotch whisky, BOMBAY SAPPHIRE® gin, MARTINI® vermouth and sparkling wines, CAZADORES® 100% blue agave tequila, and other leading and emerging brands including WILLIAM LAWSON’S® Scotch whisky, D’USSÉ® Cognac, ANGEL’S ENVY® American straight whiskey, and ST-GERMAIN® elderflower liqueur. Founded more than 162 years ago in Santiago de Cuba, family-owned Bacardi Limited currently employs more than 8,000, operates production facilities in 11 countries and territories, and sells its brands in more than 160 markets. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited. Visit www.bacardilimited.com or follow us on LinkedIn and Instagram.

The post BACARDI Appoints New Global SVP of Agaves and Global SVP of Rums appeared first on Chilled Magazine.

Source: Mixology News

Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar. Don’t forget to reference it so you can prepare for the upcoming holidays.

March is filled with different drink days and celebrations, so there’s no better time to go beyond your comfort zone and explore the world of mixology. As spring slowly begins to bloom and the craving for something fresh and exciting grows, try one of these essential cocktails to satisfy that desire.

From savory to herbaceous to smoky, the essential cocktails from March offer something for every palate. Add some flavor and fun to every occasion this month with one of these drinks.

Peanut Butter Espresso Martini

All peanut butter enthusiasts, listen up! Start the month by celebrating the savory-sweet treat that’s loved by so many. National Peanut Butter Lovers Day on March 1 is the time to get creative and add a nutty flavor to your bar menu. Let’s not reinvent the wheel either—the Peanut Butter Espresso Martini takes a beloved cocktail and gives it a toasty and creamy flare.

Van Gogh’s Flame

Honor the day the United States lifted its ban on Absinthe with Van Gogh’s Flame. National Absinthe Day on March 5 is a tribute to the spirit that caused a bit of an uproar in its day. While it was said to have hallucinogenic properties, that myth has been debunked. Enjoy this smoky cocktail that is anything but boring to mark the occasion.

Irish Margarita

If green beer isn’t your thing, try sipping on this Irish Margarita for St. Patrick’s Day (3/17). This holiday is the perfect occasion to raise your glass and celebrate the festive Irish heritage. The Irish Margarita is a smoky cocktail that has a perfect balance of heat, herbal notes, and citrus. The added lime garnish and fresh mint leaves bring the refreshing flavor that rounds out the drink.

Happy Days are Here Again

There’s no better day to celebrate positivity than International Day of Happiness on March 20. This day is all about spreading joy and cheer, and sipping on a tasty cocktail with friends will do just that. The Happy Days are Here Again is a mixture of spice, vanilla, and caramel notes that
yields a cozy and soul-warming cocktail. Who wouldn’t be happy with this drink in their hand? It’s rounded out with hard cider to give it a tart and fresh flavor.

Modern Gin Martini, Dry

Whether you like it shaken or stirred, a martini should be the only thing ordered on World Vermouth Day (3/21). It’s a timeless cocktail that has become more popular with age. The martini has become increasingly desirable for the younger generations, who are starting to appreciate its elegance and simplicity. The dry vermouth adds the right amount of herbal and floral notes to the drink. This classic martini is the quintessential way to toast to vermouth.

The post 5 Essential Cocktails for March 2025 appeared first on Chilled Magazine.

Source: Mixology News

In honor of National Absinthe Day, we’re sharing three must mix cocktails created by Darian Everding, absinthe enthusiast and bartender at London Underground, Ames, Iowa.

Darian used Lucid Absinthe in her cocktails, answering a consumer trend toward stronger flavors found in cocktails. We also share the Wide Eyed cocktail created by Marco Salas, Las Vegas bartender.

Absinthe, Rum

Fairies on the Beach

by Darian Everding – @DrinkingWithDarian

Ingredients

• 1/4 oz. Lucid Absinthe Supérieure
• 1 ½ oz. Appleton Estate Rum
• ¾ oz. Drambuie
• ½ oz. Ziyad Guava Nectar
• 3 dashes Peychaud's Bitters

Preparation

1. Shake, strain into lowball or Old Fashioned glass.
2. Garnish with two Amarena black cherries.

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Absinthe

Amore e Morte

by Darian Everding – @DrinkingWithDarian

Ingredients

• ¾ oz. Lucid Absinthe Supérieure
• ¾ oz. Pama
• 2 dashes Bittercube Cherry Bark Vanilla Bitters

Preparation

1. Shake, strain into coupe, Top with strawberry Kombucha (Strawberry Serenity from Synergy).
2. Garnish with a strawberry.

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Absinthe, Liqueur

Wide Eyed (Our version of an Espresso Martini)

by Marco Salas – @marcoantoniosalas

Ingredients

• 3/4 oz. Lucid Absinthe Supérieure
• ¾ oz. coffee liqueur
• ¾ oz. Peychaud’s Bitters
• 1 oz. Cold Brew Coffee
• ½ oz. Simple Syrup

Preparation

1. Shake, strain into coupe glass.

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The post In Honor of National Absinthe Day, Fairies on the Beach appeared first on Chilled Magazine.

Source: Mixology News

With a background in film and television, Bernardo Serna, known for projects such as Gossip Girl: Acapulco and La Academia reality show, followed his passion for mezcal and teamed up with a Mexico City hospitality veteran and opened Tlecān—a mezcal bar that in it’s first year found itself on the prestigious World’s 50 Best Bars list at #20 (and #10 in North America).

While many Mexico City bars opt for a more cosmopolitan vibe, Tlecān looks to celebrate its Mexican roots. Here you’ll find the flagship cocktail Paloma Blanca made with carbonated clarified grapefruit juice, mezcal, lime, and grapefruit salt alongside the Tascalate Sour, inspired by an ancient Mexican drink made of cacao, achiote and corn from the state of Chiapas.

While Tlecān made a big splash on the global cocktail scene in a matter of months, Serna is looking to take things nice and easy and relish the moment.

Were you surprised how many Mexico City bars made The World’s 50 Best Bars list?

I was not that surprised. I think Mexico is hot right now. People are interested in our culture. I think next year there’s going to be more Mexican bars on the list.

Do you mean Mexico City is hot or Mexico in general?

In general, but the City is pumping right now. During Covid, there were a lot of ex-pats coming from the global north and they realized what we had here and it spread like wildfire. They were interested in what we have to offer. All of the spirits that we have in Mexico, some were considered not that luxurious and they are now. So, we decided to make this concept a tribute to Prehispanic roots and have all the distillates that we make in Mexico and elevate the experience. We thought the spirts deserved better.

A lot of the mezcal you use don’t get exported outside of Mexico.

We don’t use any labels. Labels don’t matter here. Everything is bought straight from the producers at fair prices. We embrace the ephemerality of these spirits, which are not quality controlled. They are not coming from factories. This is not a place to come and ask for ‘the usual’. It’s more like, what do you have this time? Surprise me.

Your partner, Eli Martinez Bello, ran the Pujol bar program for five years. Please talk about your relationship.

She’s an icon in the industry. I knew her from Pujol and Pato Negra and several places. I was starting this project and I told her, what do you say? I already had the investors so do you want to take this to the next level? This is my first bar and I wanted to learn from the greatest.

What was the inspiration in starting a mezcal bar?

I love mezcal but I didn’t like mezcalerias. Here, they know what they’re serving you. They know who makes it and how it’s made. They know all the mezcals that we have. They know the flavor profiles and they can recommend something that you will like.

You’re one of the few prestige bars that play music in Spanish, which helps to offer the Mexican experience.

Here we play cumbia; Mexican and a little bit of Colombian because they invented it. Toy [Antonio “Toy” Hernandez] of Control Machete made our playlist.

With drinks like the Pulque Colada, do you find that Mexicans are familiar with the ingredients?

Some of them, yes. A lot of people from the north don’t know what happens in the south. Tascalate is probably known in Mexico City but in the north, it’s rare for someone to know. We provide an experience for Mexicans to know the rest of their own country.

Are tourists more willing to try something new compared to the locals?

There was a moment in time where foreigners did more research before coming so they knew more. Now, I think it’s balanced. Everyone knows what mezcal is. Now it’s mainstream. When we first opened, I had to tell people not to shoot it. This is for sipping.

When did your love affair with mezcal start?

It started in Oaxaca in the ‘90s. I went to a mezcaleria there and it was a very strange experience. I feel in love with the drink but it was hard to find. The first mezcaleria here opened around 2010. Then the bottles became mainstream and I went back to the artisanal ones and it blew my mind. The diversity is amazing. People tend to say that mezcal is smoky, and some of them are, but a lot of them are not. There are herbal and fruity mezcals. There are many flavors.

Is there a cocktail on your menu that is representative of the bar?

Yes, I think the flagship is the Paloma.

What do you hope someone takes away from their experience at Tlecān?

It’s very clear to me. When you first come in from the street, it looks really serious. But mezcal is going to make a party of everything. Just let yourself go. It’s like a street party. That’s what we want.

Tlecān is located at Av. Álvaro Obregón 228-Local 2, Roma Norte, Cuauhtémoc, 06700 Mexico City.

The post Bar Owner Bernardo Serna Shares Stories about Tlecān appeared first on Chilled Magazine.

Source: Mixology News

Lead Bartender at Chemin à la Mer, James O’Donnell, was introduced to the hospitality industry while attending school in Wilmington, N.C., There, he worked numerous gigs ranging from host and barista to server and bartender.

At the time, he didn’t mind the work because it provided a decent means to get by amidst his studies. It wasn’t until he returned home to Durham, N.C., that he grew passionate about the field of work. His affinity for craft cocktails and bartending sparked during his time at the high-end cocktail bar, Alley 26.

The rest is history, as he has been in New Orleans five years now, blessed with the fortune of working with several greats in the industry. He credits Abigail Gullo (Compere Lapin, Loa Bar) for taking him under her wing and helping him hone his style.

Behind the bar, James is enthused by advanced techniques like fat-washing and clarification. However, what he finds most impactful is the hospitality and service aspect of the job.

“Creating a warm and welcoming environment for the guest is far more important to me than complex cocktails.  Playing a role in the fond memories of those who appreciate your craft makes it even more satisfying.”

Chef Donald Link’s latest venture, Chemin à la Mer, is where O’Donnell currently flexes his mixing abilities. The Purple Grackle Bar is the first thing guests see when they arrive and sets the tone for their experience. As it provides guests a place to socialize and sip, it gives James a platform to create new cocktails that reflect his research, inspiration, and experience.

The drink program zeroes in on elevating classic cocktails, such as the Ti Punch or an Old Fashioned, while incorporating some new, innovative sips. When creating new drinks, the Lead Bartender himself uses personal experiences as inspiration. It allows him to formulate creations that go beyond taste and tell a story.

As an esteemed bartender, James stresses the importance of taking the time and energy to invest in oneself. “Working behind a bar can wreak havoc on your body and the emotional energy can also be exhausting. Finding healthy outlets and routines outside of work is key.”

The post Meet NOLA Bar Chemin à la Mer Lead Bartender, James O’Donnell appeared first on Chilled Magazine.

Source: Mixology News

The Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon.

In partnership with Pronghorn, Chilled 100 Bartenders develop original cocktails that not only showcase their individual style but also highlight the unique qualities of Edmond’s Honor bourbon.

When creating this cocktail, I wanted to use ingredients that would highlight the vanilla and Cognac notes imparted from the barrels. I infused Edmond’s Honor with brown butter for the baking spice caramel notes that pair well with vanilla. I added a grape honey syrup to call back to the grape base of Cognac, which is present in the previously used casks Edmond’s Honor is aged in. I use honey as the sweetener for its floral flavors that pair well with the spirit, and as a reference to the importance to the history of the manual pollination of vanilla.

Whiskey

Golden Flower

by Brenda Riepenhoff – @briepenh

Ingredients

• 2 oz. Brown Butter Washed Edmond's Honor Bourbon
• ½ oz. 2:1 White Grape Honey Syrup
• 3 dashes Angostura Bitters
• White grape on a pick with a lemon curl (for garnish)

Preparation

1. Add all ingredients to a mixing glass and stir, strain over sphere in a rocks glass.
2. For the brown butter Edmond's Honor, melt a stick of butter over medium heat, and keep on heat until the butter starts to brown.
3. Take off heat and cool, then add to 16 oz. of whiskey, leaving at room temperature for two hours.
4. Put in freezer for 24 hours, then strain through cheesecloth.

*White Grape Honey Syrup

---

Ingredients

• 1 cup honey
• ½ cup water
• 1 ½ white grapes

Preparation

1. Add 1 cup honey, ½ cup water, and 1 and ½ cup white grapes to a saucepan.
2. Muddle the grapes and bring to a boil.
3. Once boiling, leave to infuse at room temperature for an hour and then strain through a chinois.

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I wanted to create a creamy style espresso martini with a twist. This cocktail does not have the dark bottom layer with the foam top; instead, it looks and tastes like a latte or spiked coffee drink.

Liqueur, Whiskey

The Albius Latte

by Terence Allen – @mixapothecary

Ingredients

• 2 oz. Edmond’s Honor Bourbon 
• 1 oz. Coffee Liqueur (Mr. Black)
• ½ oz. Baileys Irish Cream Liqueur
• ½ oz. Licor 43
• 1 oz. Cold Espresso
• 3 coffee beans (for garnish)

Preparation

1. In a cocktail shaker, add all ingredients except the beans.
2. Dry shake for 10 seconds.
3. Fill the shaker with ice and shake for 30 seconds.
4. Strain into a red wine glass.
5. Garnish with three coffee beans.

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Honorable Mention is an ode to Edmond Albius and his contribution to botany and science. I wanted this drink to elicit feelings of warmth, richness, and comfort. Pulling in the aroma of vanilla and cinnamon, I used Licor 43 to further develop that flavor. Cherries and pineapples are a wonderful example of what proper pollination can also achieve, so the addition of a Brazilian Cherry liqueur, pineapple juice, plus the added bitterness of the cherry coffee bitters lends wonderfully to the dry and complex bourbon. Adding the egg pays homage to one of the most popular drinks of the time, a flip, which utilized the warm and rich flavors of molasses and brandy.

Liqueur, Whiskey

Honorable Mention

by Jessie Marrero – @nevikittydrinks

Ingredients

• 1 ½ oz. Edmond’s Honor Bourbon
• ¾ oz. Licor 43
• ½ oz. Ginja Sour Cherry Liqueur
• 1 oz. Pineapple Juice
• 1 Whole Egg
• 3 dashes All the Bitters Cherry Coffee Bitters
• Pinch of Salt
• Coupe glass with a spritz of Vanilla Extract

Preparation

1. In a shaker tin, combine all ingredients.
2. Make sure egg is pasteurized, washed, and at room temperature.
3. Dry shake all ingredients to incorporate egg.
4. Add ice.
5. Wet shake another 20 seconds.
6. Double strain into coupe glass.
7. Spritz vanilla extract on outer glass rim.

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Upon first tasting Edmond’s Honor, I was snowed in. The warming vanilla notes reminded me of being curled up on the couch, but the part of me that’s yearning for warmer weather thought this spirit would be perfectly paired with an orange creamsicle ice pop. Doing that in a whiskey sour just seemed like the perfect way to pass the storm until the plows came.

Whiskey

Return to Rockview Sour

by Matthew Brown – @mattfnbrown

Ingredients

• 1 ½ oz. Edmond’s Honor Bourbon
• 1 oz. Fresh Cara Cara Orange Juice
• ¾ oz. 2:1 honey syrup*
• ¼ oz. Lemon Juice
• ½ Egg White
• Peel of the Cara Cara Orange (for garnish)

Preparation

1. Combine ingredients in a cocktail shaker (add a dash of your favorite cocktail bitters), shake without ice to froth the cocktail, shake again with ice, strain into a rocks glass and add ice if desired.

*2:1 honey syrup

---

Ingredients

• 50g honey
• 25g water

Preparation

1. Combine 50g honey and 25g of water in a saucepan and place over medium heat and stir until ingredients completely blend.
2. Take off heat, transfer to a separate vessel and let chill in the fridge for a few hours until cool.

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I wanted to incorporate elements of a date night into this drink (cocktails, movies/popcorn, chocolates/candy, etc.)

Liqueur, Whiskey

Date Night

by Michael Lebron – @aliastheaddikt

Ingredients

• 2 oz. Edmonds Honor Bourbon
• ¾ oz. Popcorn Syrup
• ½ oz. Banana Liqueur
• 1 oz. Lemon Juice
• 1 Bar Spoon Caramel Syrup
• 1 Egg White
• 3 dashes Chocolate Bitters
• Bruléed Banana (for garnish)

Preparation

1. Mix all ingredients in shaker with three ice cubes.
2. Shake until ice is melted, then continue to dry shake.
3. Pour into coupe, garnish with chocolate bitters and bruléed banana slice.

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The smooth taste of vanilla beans and sweet aroma of orange blossom in Edmond’s Honor Bourbon inspired me to create a vibrant spring cocktail. Both flavors have flowers that blossom but are never really thought about, like the untold story of Edmond Albiss. A young black botany prodigy created a technique to hand pollinate vanilla on the Island of Bourbon (now Reunion) in 1841. Apricots & Mandarin oranges symbolize happiness, prosperity, love & education, which embodies Edmond Albius and the legacy of Edmond’s Honor Bourbon.

Liqueur, Whiskey

Blossom

by Alexis Roberts – @robertsbartending

Ingredients

• 2 oz. Edmond’s Honor Bourbon
• 1 oz. St. Germain Elderflower Liqueur
• 1 oz. Apricot Purée
• 1 Mandarin Orange
• 1 oz. Honey Syrup 
• Edible Flowers

Preparation

1. Fill shaker with ice pour Edmond’s Honor Bourbon, St. Germain, Apricot purée, one fresh squeezed mandarin orange, and honey syrup (equal parts water and honey).
2. Shake and strain over crushed ice.
3. Garnish with sliced mandarin orange and edible flower. 

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I’ve had plenty of friends from reunion island and I always admire their groceries, so my goal for this cocktail was to keep it simple and bring it to the masses, so they begin to order it themselves.

Liqueur, Whiskey

Edmond’s Revolver

by Jorge Mondragon – @luckaftertragedy

Ingredients

• 2 oz. Edmond’s Honor Bourbon
• 1 oz. Mr. Black Coffee Liqueur
• 2 Dashes Orange Bitters
• 2 Dashes Chocolate Bitters 
• ¼ oz. Amaro Vecchio Del Capo Rinse
• 25 g Reunion Island Coffee

• 1 tbsp Sugar
• ½ tbsp Water
• ½ tbsp Bourbon
• Orange Zest
• Expressed orange peel with lighter

Preparation

1. In a mixing tin, add 2 oz. Edmond’s Honor Bourbon, 1 oz. of Mr. Black Coffee Liqueur and two dashes of orange bitters and two dashes of chocolate bitters.
2. Fill with ice and shake in separate tin, add ground coffee beans from Reunion Island, sugar, a few drops of vanilla extract, orange zest, and bourbon.
3. Use hand mixer to aerate until foamy.
4. Once done, rinse martini glass with Amaro, then pour first shaker into same glass.
5. Lastly, top with foam coffee from second tin and then garnish with orange zest, but also with expressed orange peel on main cocktail.

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This cocktail is inspired by my love of nature, exploring and foraging. There is a fruit called the maypop that grows from the passionfruit flower locally in the DMV, foraging for it is one of my favorite adventures. The flavor resembles that of a ripe passionfruit, which is a great pairing with the vanilla character of Edmond’s Honor.

Whiskey

Passion Flower Sour

by Jon Schott – @schotts4everyone

Ingredients

• 2 oz. Edmond’s Honor Bourbon
• 1 oz. Passionfruit Honey 
• 1 oz. Super Lemon Juice
• 2 Dashes Chai Spiced Orange Bitters
• Expressed Lemon and Orange Zest

Preparation

1. In Double Rocks glass, measure and pour all ingredients into a small tin and fill with cracked ice.
2. Cap tin with Boston shaker and shake hard for 8-12 seconds.
3. Strain over 1×1 ice cubes.
4. Spray with food grade orange oil and lemon oil, 1x each.
5. Garnish with edible flower.

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The post The Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon appeared first on Chilled Magazine.

Source: Mixology News

At its most basic, gin (like vodka) is a neutral spirit that’s infused (or flavored) with juniper berries and other herbs and botanicals. It’s well-known for its pine-like, floral aroma and flavor.

While London dry gin, Plymouth gin, and other classic styles are great, sometimes, you just want something with a little extra. That’s where flavored gins come in. When made well, flavors like lemon, strawberry, and quince heighten the already present flavors. Here’s 11 of our favorite flavored gins.

Sipsmith Strawberry Smash Gin

This pot-stilled, vapor-infused gin is made with red Wimbledon strawberries and just a hint of mint. It’s the perfect addition to your favorite cocktails.

Warner’s Honeybee Gin

On top of classic gin flavors like juniper, coriander, cardamon, cinnamon, lemon peel, and Angelica root (and a lot more), this unique gin gets added sweetness and flavors from the addition of fresh honey from the distillery’s beehives.

Whitley Neill Quince Gin

To say this is a unique gin is an absolute understatement. On top of the expected gin flavors like juniper and citrus, this gin is made with quince. This adds fruits, peach-like sweetness to an already exceptional gin.

Malfy Con Limone Gin

This gin got its name because, in addition to juniper and other herbs and botanicals, it gains aroma and flavor from the addition of Italian sun-ripened lemons and Amalfi lemon peel.

Drumshanbo Gunpowder Brazilian Pineapple Gin

While citrus seems to be the usual flavor of choice when it comes to gin, Drumshanbo Gunpowder gin went a different direction with this expression featuring sweet and tart Brazilian-grown pineapple.

Roku Gin

Roku Gin is the perfect spirit for drinkers who’d like to lean into the floral side of the spirit. This unique gin is flavored with Sakura flower, Sakura leaf, Sencha tea, Gyokura tea, yuzu peel, and even Sanshō pepper.

Las Californias Citrico Gin

With a name like Las Californias Citrico, you should have a pretty good idea about what’s in for you when you open a bottle. This gin is flavored with figs, apricots, citrus leaves and peels, lemongrass, and more.

Citadelle Jardin d’Été

This French gin is supposed to be reminiscent of a day spent at a beautiful park. It features Charentais melon, whole lemons, yuzu, and orange.

Tanqueray Sevilla Orange Gin

As the name suggests, this version of the popular London Dry Gin is made with the classic juniper and other herbs that botanicals drinkers expect from Tanqueray as well as refreshing Sevilla orange.

Bombay Sapphire Bramble Gin

Bombay is a big name in the gin world and its Bombay Sapphire Bramble is the perfect spirit for fans of ripe fruit. It features classic gin flavors as well as raspberries and blackberries.

Empress 1908 Gin

This small batch, copper pot still distilled gin gets its flavor from the use of juniper berries, black tea, grapefruit petals, and other classic flavors. What makes it unique is the inclusion of butterfly pea blossom.

The post 11 Flavored Gins Bartenders Actually Love appeared first on Chilled Magazine.

Source: Mixology News

What do companies like Disney, Apple, and KFC have in common with our featured drink of the month?

They all experienced major failures before becoming a success. The Trinidad Sour—bitters, lemon juice, orgeat, and rye—was a cocktail competition entry in 2009 by Guiseppe Giovanni of Clover Club in New York City (he’s now in Vegas). The Trinidad Sour was a complete flop; it didn’t even make the competition’s top ten best cocktails.

Much like the companies mentioned above, the drink may have been ahead of its time. In fact, for 2009, it was incredibly shocking Angostura bitters wasn’t just a sprinkle afterthought but the star ingredient of the cocktail. Yes, you read it right: Angostura bitters was the base spirit of Giovanni’s creation. (Something to remember: This was years before bar-goers would thirst for bitter-forward cocktails and bitter digestifs).

Although the blood-red colored cocktail didn’t win the contest, it appeared on menus around the world and is considered a modern-day classic cocktail.

So, how did the Trinidad Sour go from zero to hero? Luckily, we can go to the source, barkeep Guiseppe Giovanni, for answers.

What inspired you to make such a bold move with bitters as the base spirit?

A cocktail in Italy, the Trinidad Especial, that used bitters as a base, made with equal parts booze and sugar.

Were you surprised that Trinidad Sour didn’t win?

Yeah! I had made 30 to 40 cocktails for competitions before. I was undefeated. The Trinidad Sour broke my record. I lost. And it’s the only cocktail that becomes my legacy? Funny how the universe works.

The inspiration behind the name?

It’s where Angostura comes from.

Why do you think the Trinidad Sour not only survived but thrived?

I think because bartenders made it go viral by passing it on to guests and other bartenders, one by one. If you’re a serious bartender, you have a clientele that trusts you. The Trinidad Sour is so outside the box, it has cookie spices, it’s stringent, and sweet. It does a lot of things that give your guest a go. When you pop the cap off the Angostura and pour it into a jigger, you surprise people. It’s lasted because any bar can make it. The ingredients are what most bars already have.

Why do you think people have latched on to bitter forward cocktails?

Bitterness and high proof give you the same response: You have to slow down. An Old Fashioned slows you down. Bitter cocktails do the same thing. They slow you down. So, you drink less, savor, and you feel better. Bitter forward drinks also give people the sense they are drinking healthier, more elevated.

What type of bitters are must-have for every bar?

You only need a few: Angostura Orange, Peychaud, Chocolate bitters, and something spicy, like Hellfire bitters.

Here’s the original:  

Whiskey

Trinidad Sour

Ingredients

• 1 ½ oz. Angostura Bitters
• ½ oz. Rye Whiskey
• 1 ½ oz. Orgeat
• ¾ oz. Fresh Lemon Juice
• Lemon Peel (for garnish)

Preparation

1. Stir ingredients over ice.
2. Strain and pour into a coupe glass.

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The post Drink in History: Trinidad Sour appeared first on Chilled Magazine.

Source: Mixology News

In Honor of Black History Month, The Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon.

In partnership with Pronghorn, Chilled 100 Bartenders develop original cocktails that not only showcase their individual style, but also highlight the unique qualities of Edmond’s Honor bourbon.

My take on a sour- A Sweet Yet Tangy Thang

Whiskey

Sweet Thang

by Anthony Wells – @a.wells

Ingredients

• 2 oz. Edmonds Honor
• 1 oz. Simple Syrup
• 1 oz. 100% Cranberry Juice *Not from Concentrate
• ¾ oz. Fresh Lemon Juice
• 1 Egg White
• Cinnamon (for garnish)

Preparation

1. Mix all ingredients together in mixing tin and give it a dry shake to emulsify the egg white.
2. Once frothy, add ice and shake.
3. Fine strain into martini glasses and dust with cinnamon.

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The inspiration for my cocktail is from the legacies that my ancestors left and for what’s to come. I chose fig because after the slavery era, fig trees were a sign of freedom, independence, and community. I also chose watermelon because during the Reconstruction Era, selling watermelons were a symbol of property rights, being self-sufficient, and wealth. The vanilla bitters were used to complement the vanilla that is already Edmond’s Honor. I was extremely intentional by using Black owned/made ingredients for my cocktail “Generational Wealth”. Lastly, I chose to make this a play on a New York sour because my last name is Goodwine. So, what better way to do that than have a wine float? As it is Black History Month, I want to honor myself and my family as I proudly carry this last name.

Red Wine, Whiskey

Generational Wealth

by Inez Goodwine – @freshnique

Ingredients

• 2 oz. Edmonds Honor
• ¾ oz. Watermelon Shrub
• 1 oz. Lemon Juice
• 2 Dashes of Vanilla Bitters
• Barspoon of Fig Jam
• A few dashes of Fee Foam or an Egg White
• Cab Float
• Dehydrated Fig (for garnish)

Preparation

1. Place all ingredients in a cocktail shaker. Dry shake to activate foam, then add ice to shake and dilute the cocktail.
2. Double strain into Nick & Nora.
3. Float thin layer of wine.
4. Slice dehydrated fig in half and place on the side rim of the glass.
5. The watermelon shrub is from Rhoot Man in Savannah, GA, and the fig jam was locally sourced.

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I grew up in New York. Due to a very big change in my life, I had to move down to Florida with my family very quickly. It was a lot of quick change out of nowhere and I wasn’t sure if I would find my place in the world. I found bartending and I’ve grown to love it. I found where I’m meant to be. If it wasn’t for all the trials I’ve been through, I would’ve never made it here. I’ve grown to be grateful for my traumas and now I have represented this through this cocktail by showing where I started and where I ended.

Red Wine, Whiskey

Citrus Skyline Sour

by Kayla Espinal – @the.mixologist.monarch

Ingredients

• 2 oz. Edmond's Honor Bourbon
• 1 oz. Fresh Lemon Juice
• ¾ oz. Simple Syrup
• Guava Wine Float

Preparation

1. Pour Edmond's Honor Bourbon, lemon juice, and simple syrup into a shaker and shake for 15 seconds.
2. Pour into a glass over ice.
3. Use the back of the bar spoon to pour the guava wine over your cocktail.
4. Add a lemon twist to garnish and enjoy your Citrus Skyline Sour!

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The raisin and rye notes in this cask inspired me to bring sweet and bone-dry elements to kiss.

Brandy, Vermouth, Whiskey

Perfect Manhattan

by Mark A. L. Maurice – @Marken_kteb  / @kingstonhallnyc / @sircrumbsofgrandstreet

Ingredients

• 2 oz. Edmond’s Honor Cognac Cask Bourbon
• ½ oz. Dolin Sweet Vermouth
• ½ oz. Dolin Dry Vermouth
• 2 dashes Angostura Bitters

Preparation

1. Add the Edmond’s Bourbon, dry vermouth, sweet vermouth, and bitters into a mixing glass and stir.
2. Strain into a chilled martini glass or cocktail glass.
3. Garnish with Brandy Cherry and Lemon Zest.

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If you’ve ever enjoyed a Bourbon and cola and you also love your Old Fashioned, this is the cocktail for you!

Whiskey

Vanicola

by Nicole Salicetti – @denadacocktail

Ingredients

• 2 oz. Edmond's Honor Bourbon
• 1 Dash Cinnamon Bitters
• 2 Dashes Orange Bitters
• 2 Dashes Angostura Bitters
• .375 oz. Vanilla-Cola Oleo Saccharum*
• Orange peel and mist of vanilla from atomizer (for garnish)

Preparation

1. Add all ingredients, less garnishes, into stirring glass.
2. Add ice and stir for proper chill and dilution.
3. Strain with Julep Strainer into glass.
4. Mist with vanilla from an atomizer and place orange peel garnish on the rim of chilled glass.

*Vanilla-cola oleo Saccharum

---

Ingredients

• 1 cup of orange and lemon peels
• ¾ cup granulated white sugar
• 2 split vanilla beans
• 2 cinnamon sticks
• ¼ tsp. fresh grated nutmeg

Preparation

1. Cover 1 cup of orange and lemon peels (little pith) with ¾ cup granulated white sugar.
2. Let sit for a minimum of 5 hours, press and strain through sieve.
3. Add two split vanilla beans, two cinnamon sticks and ¼ tsp. fresh grated nutmeg and let sit overnight.

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This cocktail is bright as Tracie’s smile 🙂

This cocktail is more than just a cocktail, it’s a story in a glass. It’s a tribute to the rich tapestry of Black history, inspired by the work of Tracie Franklin and her connection to bourbon. Just as ‘Story Time’ keeps our cultural narratives alive, this cocktail reflects the layers of history and heritage that have shaped our present.

The bourbon represents a spirit of resilience and strength. The Berry Syrup, with its blend of raspberries, blackberries, and strawberries, symbolizes the sweetness and complexity of our experiences. The touch of lemon adds a bit of zest, a reminder of the challenges we’ve overcome. The sparkling Brut is the celebratory fizz, the joy and hope that shines through our stories.

Each ingredient is carefully chosen, just like the words in a story.  The ‘Edmond’s Honor Bourbon’ is meant to be savored, shared, and discussed, just like the stories that connect us.  So, let’s raise a glass to ‘Story Time,’ to our history, and to the power of storytelling to bring us together.

Sparkling Wine, Whiskey

Storytime

Ingredients

• 1 ½ oz. Edmond's Honor Bourbon
• ¾ oz. Berry Syrup*
• ½ Lemon
• Top with Boschendal Brut
• Cornflower Petals (for garnish)

Preparation

1. Add all ingredients in a shaker except Boschendal.
2. Shake and double strain into a garnished Nick and Nora or Coupe.

Additional Notes

Note: For sweeter syrup, use two cups of sugar.

*Berry Syrup

---

Ingredients

• 1 cup Raspberries
• 1 cup Blackberries
• 1 cup Chopped Strawberries
• 1 cup Water
• 1 cup Sugar

Preparation

1. Muddle or use blender.
2. Add sugar and hot water.
3. Stir until sugar dissolves.
4. Store in refrigerator overnight and strain, date, and label (2 weeks shelf life).

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The post In Honor of Black History Month, Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon appeared first on Chilled Magazine.

Source: Mixology News