Mixology Consultant Archives - Side Bar

When acclaimed Chef Ana Castro talks about flavor, she’s not just talking about the food that hits your taste buds—she’s talking about the story, the dance of memory, culture, and connection we have when we take that first bite.

Insight into that very magic is what Castro is bringing to The Taste Collective with 1800 Tequila, marrying her Mexico City heritage with revolutionary taste science for the ultimate tequila experience.

What drew Castro to this groundbreaking program? “Being part of a first-of-its-kind experience that interactively educates bar and hospitality professionals about flavor and taste and how to really think about it on a micro level,” Castro says.

It’s like getting a roadmap to your own taste DNA. Through the program that Castro helped design, bartenders undergo comprehensive taste profiling, explore emotional connections to flavors, and receive a customized taste profile revealing their strengths, biases, and blind spots.

And for Castro, the possibility to collaborate with two talented friends, Dr. Arielle Johnson and Nacho Jimenez, was an opportunity she just couldn’t turn down.

Castro didn’t hold back her creativity in this project. She designed dual experiences: intimate multi-course dinners and interactive bites for larger gatherings.

But her real masterpiece? A concentrated mango pâte de fruits.

“Simple bites are always the most complex,” says Castro.

“Making a very concentrated mango pate de fruits to mimic gomitas, which are their own category of Mexican candy that we all grew up with, was a fun process to think about. The bite really illustrates what The Taste Collective is about and lends itself to an extraordinary organoleptic experience.”

But Castro’s mission runs deeper than clever culinary tricks. “Being Mexican is the reason I am who I am. If I weren’t Mexican, I wouldn’t be me,” shares Castro.

“Tequila is as essential to the Mexican table as tortillas. It’s woven into our culture. I hope guests of The Taste Collective come away with a more complete understanding of the symbiotic relationship we Mexicans have with Tequila.”

Castro’s personal tequila ritual perfectly captures this connection:

“If I really had to pick, I’d sip tequila neat, enjoying it with my siblings after a big lunch, sitting at the table for hours just talking nonsense. La Sobremesa.”

When it comes to 1800 Tequila, Castro gives a little insight into what she loves. The blanco is a go-to for its ‘verdant, green vegetable, vibrant aspect.’ Though she left us with quite the unexpected pairing suggestion:

“Tequila works really well with Korean flavors. Like a tequila and sake Highball situation with tteokbokki (rice cakes) with gochujang,” shares Castro.

With such a baila of flavor, we can’t wait to see what’s to come with Castro and 1800 Tequila’s zesty collaboration.

The post We Ask Acclaimed Chef Ana Castro About Food, Flavor, and The Taste Collective with 1800 Tequila appeared first on Chilled Magazine.

Source: Mixology News

Bartending is one of the few jobs where having alcohol is acceptable.

Yet, more and more barkeepers are avoiding liquor. Dry bartenders—not to be confused with those who work at dry hire mobile bars or those who mix and serve nonalcoholic cocktails—love the business but have different motivations for saying no to intoxicants. These three facts explain why.

1. Some Abstain for Religious or Legal Reasons

Certain faiths disallow alcohol consumption. Mormonism is an excellent example. In Utah, the most Mormon American state, it’s illegal to consume alcohol on duty.

The Utah Department of Alcoholic Beverage Services regulates the amount of liquor and flavoring allowed per drink. Bartenders follow these parameters closely, sometimes mixing drinks without sampling them for quality control.

Employees of bars, nightclubs, casinos and hotels in less strict areas may be unfamiliar with this prohibition. Utah has recently legalized straw testing for on-premise servers only when preparing craft cocktails. Bartenders in Utah must complete and pass an approved Alcohol Server Training session every three years to stay updated with relevant laws.

2. Some Choose Not to Drink as a Lifestyle Choice

Many dry bartenders are sober curious. Dry January and other initiatives that promote sobriety inspire people to reflect on the long-term health effects of drinking, like alcohol dependence.

This idea may resonate more with younger people who tend to binge-drink more than others. According to the 2023 Substance Abuse and Mental Health Services Administration annual report, 28.7% of 18 to 25-year-olds reported engaging in binge drinking in the previous month.

Bartenders have quick access and constant exposure to alcohol. Pursuing a sober lifestyle can lead to positive health changes, such as better sleep, reduced anxiety, weight loss, enhanced mental clarity, clearer skin and improved mood.

Enjoying the sober curious lifestyle doesn’t mean abstaining from alcohol consumption altogether. You may feel comfortable drinking less frequently and scaling down by choosing beverages with lower alcohol content.

3. Some Don’t Drink Due to Company Policy

Some bartenders are dry because of policies in the establishment where they work. Management of some watering holes may advise servers to taste-test only a percentage of their cocktails.

The sustainability movement has prompted some establishments to forgo straw testing. Socially conscious bars ditch plastic straws, which account for 8 million tons of new marine litter yearly.

Many bar managers are reluctant to switch to paper straws because of the operating expenses. They also hesitate to adopt reusable straws since they require washing after each use. Spoon tasting is an option, but it can be sloppy.

Bartending professionals in eco-friendly establishments use nontaste metrics to uphold quality standards. Many may rely exclusively on temperature, color and fill line to evaluate cocktails before serving them.

Do You Want to Be a Dry Bartender?

Consuming zero alcohol as a bartender can be challenging given the work environment. However, sobriety is attainable without changing occupations, and the growing number of dry bartenders proves that it’s more doable than you may think.
 

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 3 Things to Know About Dry Bartenders appeared first on Chilled Magazine.

Source: Mixology News

At Cease and Desist in Seattle, precision meets passion behind the bar—where Barfly Mixology Gear truly shines.

Barfly Mixology Gear® invites Chilled Ambassadors to create cocktails using its expertly crafted bar tools, designed for both precision and performance.

Trusted by professionals nationwide, Barfly’s high-quality tools—from shakers and strainers to jiggers and bar spoons—are designed to keep up with the busiest bars and most selective bartenders. Known for a sleek design and superior craftsmanship, Barfly has earned a loyal following among bartenders who are passionate about their craft.

See Dakota Goldman create a one-of-a-kind cocktail using Barfly Mixology Gear behind the stick at Cease and Desist.

The post Watch Dakota Goldman Expertly Craft Cocktails Using Barfly Mixology Gear appeared first on Chilled Magazine.

Source: Mixology News

Say hello to your new favorite fall sipper—the Vanilla CalvaTini!

It’s the perfect blend of spice and sweetness featuring Comte Louis de Lauriston Calvados Fine (or Claque-Pepin Calvados Fine), Arvani Vanilla Liqueur, and sparkling apple cider. This cozy cocktail puts an autumnal twist on the classic Apple Martini. Santé!

Brandy, Hard Cider, Liqueur

Vanilla CalvTini

Ingredients

• 1 ½ oz. Comte Louis de Lauriston Calvados Fine or Claque-Pepin Calvados Fine
• 1 oz. Arvani Vanilla Liqueur
• Ground cinnamon
• Sparkling apple cider
• Apple (for garnish)

Preparation

1. In a shaker with ice, add Calvados, Arvani and cinnamon.
2. Shake and strain into a chilled martini glass.
3. Top off with sparkling apple cider and garnish with a fresh apple slice!

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The post Vanilla CalvaTini appeared first on Chilled Magazine.

Source: Mixology News

Move over Honey Deuce—Meet the Honey Deutsch!

Watermark, the 10,000-square-foot outdoor bar and restaurant at Pier 15 in Seaport, is putting a playful spin on Oktoberfest with its newest cocktail: The Honey Deutsch. A cheeky nod to the U.S. Open’s iconic Honey Deuce, this fall sipper trades tennis balls for bratwurst, literally.

Made with bourbon, Aperol, house-made apple cordial, pumpkin, cinnamon, and lemon, the drink lands somewhere between a spiced bourbon-apple cider and a pumpkin punch. The kicker? It’s garnished with three slices of German bratwurst, making it as bold and festive as Oktoberfest itself.

Whiskey

The Honey Deutsch

Ingredients

• ¾ oz. Remus Bourbon (6 years)
• ¾ oz. Woodinville Bourbon
• ½ oz. St. Elizabeth Allspice Dram
• ¼ oz. Aperol
• 1 ½ oz. House-made Pumpkin Syrup*

Preparation

1. Add all ingredients to a shaker with ice.
2. Shake until well chilled.
3. Strain into a Collins glass over fresh ice.
4. Garnish with 1 Dried Orange + 3 German Sausage Wheels on a Skewer

*Housemade Pumpkin Syrup

---

Ingredients

• 200g Brown Sugar
• 2 oz. Water
• 10 Cinnamon Sticks
• 15 oz. Apple Cider
• 2 small jars of Apple Purée
• 200 oz. Pumpkin Purée

Preparation

1. Heat a pan on low heat.
2. Add in the brown sugar and water.
3. Stir until the sugar melts and caramelizes.
4. Add the cinnamon sticks, apple cider, apple purée, and pumpkin purée.
5. Stir until smooth and fully combined.
6. Let cool before bottling.

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The post Watermark Gives Oktoberfest a Cheeky Twist with the Honey Deutsch appeared first on Chilled Magazine.

Source: Mixology News

Here’s what corporate America doesn’t want you to know: you don’t need their ladder to build real wealth.

While they’re climbing for decades hoping for a promotion, you can be building multiple income streams that work around your crazy schedule. The secret? Stop thinking like an employee and start thinking like an entrepreneur—even if you’re still slinging drinks.

Turn Your Skills Into Assets

You’ve got skills that translate way beyond the bar. Event planning, customer service, crisis management under pressure—these aren’t just “hospitality skills,” they’re business skills.

Private bartending for upscale events pays $200-500 per night. Cocktail consulting for new restaurants can bring $75-150 per hour. Corporate event planning leverages everything you know about managing chaos and keeping people happy.

The beauty? These happen on your terms, around your schedule. Weekend wedding? Perfect for your Tuesday/Wednesday off days.

Work With Your Schedule, Not Against It

Forget the 9-to-5 side hustles. Your weird schedule is actually an advantage. Weekday availability means less competition for high-paying gigs. While everyone else is at their desk job, you’re available for corporate events, private parties, and daytime consulting calls.

Seasonal planning works in your favor. Build your side business during slow restaurant months, scale back during busy season. Your main job provides stability while your side income grows.

Build Systems That Scale

Start small but think big. That private bartending gig? Turn it into a bartending service company. That event planning side hustle? Build a team of hospitality pros who work your off-days.

Create recurring revenue. Monthly cocktail classes, seasonal event packages, retainer consulting agreements. Money that comes in whether you’re actively working or not.

The Long Game Strategy

Most hospitality workers think short-term because they have to. Bills are due, rent’s coming up. But wealth comes from playing a different game entirely. Reinvest your side income into those safe investments we talked about. Use your entrepreneurial profits to max out that Roth IRA, fund that IUL, or start building a real estate down payment.

Your Competitive Advantage

While your friends are complaining about being “stuck” in hospitality, you’re using it as your launching pad. Your customer service skills, pressure management, and ability to read people? These are worth their weight in gold in the business world.

You’re not building wealth despite working hospitality—you’re building it because of the skills hospitality taught you. The play isn’t escaping the industry. It’s leveraging everything it gave you to win bigger than anyone expected.

The post Pour Now, Play Later: Building Wealth Without the 9-to-5 appeared first on Chilled Magazine.

Source: Mixology News

The world behind the bar is always evolving, and so are the flavors bartenders crave.

From bold twists on classics to surprising new ingredients, here are the top ten flavor trends shaping cocktails this year.

Smoky Citrus

Charred grapefruit, smoked lemon peel, and other citrus kissed by fire are adding aroma, drama, and unexpected depth to everything from a whiskey sour to a gin fizz.

Try it: Oaxacan Margarita with Gracias A Dios Espadín mezcal, Bauchant Orange Liqueur, and fresh lime.

Botanical Forward

Beyond juniper, bartenders are leaning into rare herbs, flowers, and roots for cocktails that taste like a stroll through the garden.

Try it: The Lavender Paloma (lavender-infused tequila, grapefruit, lime) or the Garden Daisy (cucumber, honeydew cordial, aloe liqueur, yuzu gin, topped with sparkling sake).

Savory Infusions

Umami has moved from the kitchen to the cocktail bar. Tomato, miso, pickle brine, and even smoked paprika are turning drinks into savory showpieces.

Trend spotlight: Pickle brine and olive brine martinis, tomato-balsamic riffs, and even blue-cheese garnishes are showing up on menus (In a Pickle? These Cocktails Have You Covered, From Sweet to Savory: The New Trend in Mixology).

Exotic Spice Blends

Szechuan peppercorns, grains of paradise, and other global spices are giving cocktails just enough heat and tingle to intrigue without overwhelming.

In NYC: Wonderland Bar in the East Village has become a destination for Sichuan-spiced drinks that marry traditional flavors with modern mixology.

Functional & Herbal Elixirs

Wellness continues to seep into cocktail culture, with bartenders incorporating adaptogens, CBD, and nootropics—without sacrificing flavor.

Try it: CBD-laced riffs like the Smokin’ Old Fashioned or Cucumber Basil Delight.

Barrel & Wood Notes

Cocktails are taking cues from the barrel with oak, cherrywood, and rum-aged mixers lending warmth and sophistication.

Try it: Smoked Barrel-Aged Manhattan with Knob Creek Rye and Carpano Antica Vermouth aged over cherrywood and hickory, garnished with Luxardo cherries.

Smoky Sweetness

Bartenders are caramelizing syrups and experimenting with smoked honeys to bring rich layers of sweet-meets-smoke.

Try it: Smoky Aztec (vanilla bourbon, spicy honey syrup, chocolate bitters, Tajín rim) or DIY Hickory-Smoked Honey Syrup for bourbon cocktails.

Fermented & Funky

From kombucha to kefir, lightly sour ferments are creating fizzy, tangy cocktails that keep guests intrigued.

Try it: Isla de Pasión with rum, kombucha, banana-oleo, passion fruit, and nutmeg, or Amore e Morte topped with strawberry kombucha.

Tropical & Tactile

Juicy, colorful fruits like passion fruit, tamarind, and dragon fruit bring both playful flavor and Instagram-worthy visuals.

Unexpected Bitter

Bartenders are finding new balance with amaro and coffee bitters—layering sweetness, sourness, and spirit-forward intensity in fresh ways.

Try it: Edmond’s Revolver with bourbon, coffee liqueur, chocolate and orange bitters, and a rinse of Vecchio Amaro Del Capo.

The post 10 Flavors Bartenders Can’t Get Enough Of in 2025 appeared first on Chilled Magazine.

Source: Mixology News

Raise your glass to Penelope Bourbon, a spirit born from celebration and crafted to capture life’s little (and big) pleasures.

Whether you’re in the mood for something bubbly and refreshing, a twist on a classic iced tea favorite, or a sparkling spritz with a herbal kick, these three Penelope cocktails are all about easy sips, pretty garnishes, and flavor that hits just right—perfect for toasting anything worth celebrating.

Rosé Wine

Penelope Rosé Highball

Ingredients

• 2 oz. Penelope Rosé
• 6 oz. Ginger Beer (or swap for club soda if you prefer it less sweet)
• Garnish: Strawberry + Mint

Preparation

1. Fill a highball glass with ice.
2. Pour Penelope Rosé into the glass.
3. Add ginger beer to top.
4. Garnish with strawberries and mint.

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Whiskey

A Penelope Twist on the Arnold Palmer

Ingredients

• 2 oz. Penelope Barrel Strength
• 1 tbsp Honey
• 1 ½ oz. Lemon Juice
• 3 oz. Iced Tea
• Garnish: Lemon Slice

Preparation

1. Add lemon juice and honey to a shaker and stir until the honey dissolves.
2. Pour in iced tea and Penelope Barrel Strength.
3. Fill with ice, shake well, and strain into a glass over ice.
4. Garnish with a lemon slice.

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Prosecco, Whiskey

Penelope Spritz

Ingredients

• 2 oz. Penelope Bourbon
• ½ oz. Sage Simple Syrup
• 3 oz. Prosecco
• ¾ oz. Lemon
• Garnish: Lemon Slice

Preparation

1. Combine Penelope, lemon juice, and sage simple syrup in a cocktail shaker with ice and shake until well chilled.
2. Pour over ice and top off with Prosecco.
3. Garnish with a lemon slice.

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The post 3 Must-Try Penelope Bourbon Cocktails appeared first on Chilled Magazine.

Source: Mixology News

With Diwali less than a month away, one New York City restaurant is turning to Indian street food for inspiration.

Chaat, a vibrant category of savory Indian snacks, is known for its bold, tangy, sweet, and spicy flavors, paired with a playful mix of textures. At Tamarind Tribeca, those same flavors and textures aren’t just on the plate—they’re in the glass.

Just in time for Diwali, Tamarind is launching the Tamarind Pani Puri Cocktail, a tasting flight of four inventive drinks inspired by chaat. The base is a frozen Mumbai Cosmopolitan (Belvedere vodka, lime juice, orange liqueur, rooh afza), while the other three are served inside actual pani puri spheres.

Presented on a tiered shelf, the inventive pours include

Pani Puri: Jaisalmer Indian gin, tamarind, mint, cucumber, jaljeera
Sour Masala: Indri Indian Single Malt, ginger liqueur, masala sour
Pani Masala: Watermelon, apple liqueur, Midori, Aperol, chaat masala

Tamarind Pani Puri Cocktail

Build the Mumbai Cosmo base first, then assemble the three pani puris—Pani Puri, Sour Masala, and Pani Masala—to rest atop the frozen Cosmo.

Mumbai Cosmo

Ingredients:

• 1 oz. Belvedere Vodka
• ½ oz. Orange Liqueur
• ¼ oz. Lime Juice
• Dash of rooh afza

Preparation: Shake all ingredients with ice, strain into a chilled martini glass, and freeze overnight.

Pani Puri

Ingredients:

• 1 oz. Jaisalmer Indian Gin
• ½ oz. Elderflower Liqueur
• Fresh Cucumber and Mint, to taste
• Dash Tamarind Sauce
• Sprinkle Jaljeera Powder

Preparation: Muddle mint and cucumber in a shaker. Add remaining ingredients with ice, shake, and pour into a puri shell.

Sour Masala

Ingredients:

• 1 oz. Indri Trini Single Malt Indian Whisky
• ½ oz. Ginger Liqueur
• Sour Masala, to taste

Preparation: Shake all ingredients with ice and pour into a puri shell.

Pani Masala

Ingredients:

• ½ oz. Apple Liqueur
• ½ oz. Midori
• ½ oz. Aperol
• Fresh Watermelon and Chaat Masala, to taste

Preparation: Muddle the watermelon in a shaker. Add remaining ingredients, shake, and pour into a puri shell.

The post Behind Tamarind Tribeca’s Pain Puri Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Warm, toasty, and irresistibly comforting, brown sugar captures the essence of fall without even trying. Mix in a little spice and suddenly you’ve got everything nice.

And it’s not just us who think so. According to Datassential, 82% of consumers say they love or like brown sugar, and its popularity keeps climbing thanks to seasonal coffeehouse favorites and nostalgic, dessert-inspired sips.

The Flavor Feed: Brown Sugar

Behind the bar, Monin’s Spiced Brown Sugar Syrup is a natural choice for building fall- and winter-friendly cocktails. Rich, molasses-kissed brown sugar is layered with baking spice notes, creating a versatile syrup that feels equally at home in cozy lattes as it does in elevated cocktails. Pair it with bourbon or rum to highlight warmth, or shake it into vodka- or gin-based cocktails to add unexpected depth. Beyond the cocktail glass, operators can leverage it in cold brew, seasonal shakes, or even as a drizzle for mocktails and culinary creations.

Monin makes it easy for bartenders and baristas alike to innovate. Their Spiced Brown Sugar Syrup delivers consistency, natural flavor, and a touch of indulgence that transforms any menu item into a seasonal star.

Did You Know?

Brown sugar gets its signature flavor and color from molasses, which not only adds depth and moisture but also lends a naturally spiced, caramel-like profile. Historically, it was considered a luxury ingredient reserved for special desserts and festive occasions. Today, it’s a consumer favorite. Datassential reports that brown sugar has grown on menus by more than 20% in the past four years, highlighting its rising popularity across both food and beverage.

Whiskey

Irish Spiced Coffee

Ingredients

• 1 1/2 oz. Irish Whiskey
• 3/4 oz. Monin Spiced Brown Sugar Syrup
• 6 oz. Fresh Brewed Coffee
• 3 oz. Heavy Whipping Cream, to top
• Glassware: 12 oz. Wine Glass

Preparation

1. Fill serving glass full of hot water to warm glass.
2. Discard hot water and pour ingredients into serving glass in order listed.
3. Stir gently to mix.
4. Add garnish and serve.

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Rum

Spiced & Stormy

Ingredients

• 1/2 oz. Lime Juice
• 1 1/2 oz. Dark Rum
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 3 oz. Ginger Beer
• Glass: 12 oz. Tumbler / Highball Glass

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: Spiced Brown Sugar appeared first on Chilled Magazine.

Source: Mixology News