Mixology Consultant Archives - Page 7 of 405 - Side Bar

Three Dots and a Dash has unveiled its new summer cocktail menu, blending inventive techniques while keeping their deep appreciation for traditional tiki.

Among the highlights: a Tequila Blue Hawaiian featuring coconut-washed tequila, Amontillado sherry, and almond orgeat—bringing layered richness to a vibrant summer sipper.

The full menu showcases a creative mix of bold spirits and tropical profiles, all designed to elevate warm-weather drinking while staying true to the bar’s island-inspired roots.

Check out the recipe to their Tequila Blue Hawaiian below!

Tequila

Tequila Blue Hawaiian

Ingredients

• 14 oz. Coconut Fat-Washed Blanco Tequila*
• 5 ¼ oz. Fresh Lemon Juice
• 5 ¼ oz. 2:1 Evaporated Cane Syrup
• 7 oz. Fresh Pineapple Juice
• In a separate clean container add 8 oz. Whole Milk

Preparation

1. Slowly pour the cocktail over the milk to begin reaction & curdling process.
2. Allow to rest for 15 minutes before straining through chinois and coffee filter.
3. Continue to run milk punch through the same filter until the liquid runs clear.

*Coconut Fat-Washed Blanco Tequila

---

Ingredients

• 1000 ml Blanco tequila
• 600 ml Coconut oil

Preparation

1. Combine ingredients in a vacuum-sealed bag.
2. Sous vide at 135°F for 24 hours.
3. After cooking, place the sealed bag in an ice bath or freezer to solidify the coconut oil.
4. Once the fat is solid, cut open the bag and strain the infused tequila through a chinois and coffee filter to remove any remaining solids.
5. Store in a clean container.

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The post Tequila Blue Hawaiian 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.

Even though the stores are displaying fall candles and Halloween candy, it’s still summer, and we are going to celebrate that. Don’t let the month slip by without giving one of these drinks a chance. The playful holidays, while they may be quirky, offer the opportunity to have some fun behind the bar. These five cocktails are here to provide inspiration for reimagining the classics, getting fancy with seasonal flavors, and promoting the use of house-made ingredients.

Swapping in a few limited-time menu items will invite guests to try something new and make every visit feel like a new experience. Let the calendar inspire your next signature pour and shake up one of these five essential cocktails for August.

Strawberry Spritz Cocktail

Nothing feels more appropriate on a hot summer day than sipping on a spritz of some kind. On National Prosecco Day (8/13), mix up this fruity delight. This cocktail is a play on a traditional brunch favorite but adds a little something to make it special. The fresh muddled strawberries bring a bright burst of flavor with every sip, while the orange juice offers the perfect amount of tartness. This is a cocktail you’ll want to have on your roster.

Calypso Sun

No passport is required for this tropical escape. Celebrate National Rum Day on August 16 with this bright and flavorful cocktail. The Calypso Sun highlights the light flavor and smooth finish of white rum, making it a terrific option for a day all about the spirit. It has the perfect balance of sweet and citrusy flavors with just the right amount of richness from the cream of coconut.

Smoked Chocolate Pecan Old Fashioned

Sometimes you want to swap your dessert for a nightcap, and this cocktail will be the sweet treat you are looking for. National Chocolate Pecan Pie Day falls on August 20, and instead of indulging in a piece of pie, opt for this unique twist on a classic fan favorite. The chocolate-infused rye has a depth of richness that is highlighted in this cocktail by the ideal amount of nuttiness. It isn’t overly sweet, but the chocolate bitters bring that dessert-like flavor.

Vodka Rosemary Lemonade Fizz

It wouldn’t be the summer if a cold glass of lemonade weren’t enjoyed. On National Lemonade Day (8/20), give that tart drink a little jazzing up. The Vodka Rosemary Lemonade Fizz is made in a big batch, making it convenient to have on hand for a busy August night. The homemade lemonade is accompanied by a fragrant rosemary profile that elevates each sip. It’s endlessly refreshing, and the addition of vodka gives just the right amount of a kick.

Pistachio Mai Tai

When surrounding bars and restaurants are offering the traditional version for National Mai Tai Day (8/30), stand apart by serving this nutty take on the rum-based cocktail. The dark and amber rum allows for this cocktail to still live up to its name, while the pistachio orgeat provides a velvety sweetness that perfectly complements the tropical notes. This modern flair is a bold and unique way to stand out from the crowd.

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

Source: Mixology News

JohnMartin’s Irish Pub & Eatery has been a go-to spot on Miracle Mile since 1989 — a true neighborhood pub with deep Irish roots and a whole lot of character.

JohnMartin’s Venue Photos Credit: Bigtime Design Studios

JohnMartin’s Food Selects Credit: Breakwater Hospitality Group

JohnMartin’s Whiskey Credit: Breakwater Hospitality Group

After closing during the pandemic, the beloved bar and eatery is back and better than ever, thanks to Breakwater Hospitality Group. Co-founder Emi Guerra and his team gave the space a major refresh while keeping the spirit of the original alive. We caught up with Emi to talk about the new vibe, the impressive whiskey lineup, and why JohnMartin’s is still a place where everyone feels like family.

Talk to us about the space.

Nestled on Miracle Mile in Miami, JohnMartin’s is a quintessential Irish pub and watering hole founded in 1989 by John Clarke and Martin Lynch. John and Martin were childhood friends from Killinkere parish in northwest Dublin who moved to Miami in the late 80s. The restaurant was modeled after their neighborhood pubs from their homeland and quickly became a beloved gathering place that helped revitalize Miracle Mile.

Last fall, Breakwater Hospitality Group reopened the iconic Irish eatery after it had closed its doors for three years due to the pandemic, unveiling JohnMartin’s revamped venue with the same warm and inviting feel. Redesigned by Bigtime Design Studios, the updated venue welcomes diners with a fresh, contemporary aesthetic rooted in the original founders’ heritage and a family-friendly atmosphere where everyone can feel they belong.

About the design:

The renovated venue showcases many original millwork and architectural elements of the building as well as eclectic furnishings from the era repurposed for contemporary socializing. New details like a sleek black-and-white color scheme, an airy indoor garden, and pops of lush greenery provide a modern yet timeless feel. Flooded with light and a sense of airiness a moss covered brick wall is bordered by contemporary portraits of John and Martin, keeping a watchful and approving eye over this decidedly unique concept.

Coffered ceilings throughout evoke a sense of tradition, brought into the present with fresh white paint with red trim, and the floors are made of white and green mosaic tiles, giving the space an upscale and timeless feel. Guests are greeted by a grand 43-foot-long bar boasting black-painted wainscoting and gleaming white quartz countertop, lined by brass and navy upholstered barstools.

Along the back wall, antique mirrors and a historical centerpiece from the original millwork are a fond reminder of the venue’s previous incarnation, juxtaposed with modern flat-screen TVs lining the wall for sports fans to watch their team play on game day – an essential function of any bona fide Irish pub. Next to the bar is a small stage for live performances, a new addition, made from light wood for live performances. One of the most impactful new features is the addition of a 34-seat indoor garden designed with a skylight that spans the entire ceiling, allowing sunlight to pour into the room to create a bright energizing atmosphere.

As guests continue making their way through the first floor, they’ll find a 50-seat dining room with barrel vaulting covered in a damask pattern along one wall, with gold, beige, and brown tones and oak wood paneling throughout. At the very back of the venue, a small dart room with an exposed brick wall playfully painted the colors of the Irish flag provides a safe place for fun and games. Upstairs, the revamped venue has a brand new private dining area with its own bar and restrooms.

What kind of experience can guests expect when they visit?

JohnMartin’s aims to foster the idea of community by creating an environment where all the guests feel truly welcome as an integral part of the magic. Upon entering, diners are immediately transported to an elevated Irish pub that’s imbued with nostalgia yet decidedly contemporary. The ambiance is warm and inviting, where guests can gather with one another, socialize, indulge, and relax.

Whether people want to celebrate their wins or forget their stresses, every guest is invited to revel in everything JohnMartin’s has to offer. JohnMartin’s provides the perfect atmosphere along with an expansive variety of delicious dishes, hand-crafted cocktails, live music, good times, and high-quality service to ensure every guest feels at home.

The restaurant has a capacity for over 200 guests and offers a thoughtfully curated selection of Irish whiskey, craft beer and other spirits alongside a classic menu of authentic Irish and American fare with global influences that includes flatbreads, Irish fan favorites, sandwiches, small plates, and “afters” for dessert, as well as a little lads’ menu for young patrons.

The delicious dishes offered include traditional staples like Shepherd’s pie and fish and chips to more inventive offerings including Guinness glazed meatballs and duck flatbread, as well as mouthwatering burgers and crowd-pleasing entrees like Irish whiskey chicken breast and baby back ribs.

Tell us about the cocktail program.

JohnMartin’s offers one of South Florida’s most extensive lists of whiskeys, featuring over 400 types of high-quality whiskeys, many of which are allocated and hard to find. This wide selection of rare, premium whiskeys at JohnMartin’s is available for all of the public to enjoy.

The JohnMartin’s Whiskey Club is JohnMartin’s members-only exclusive whiskey club that caters to those with a passion for quality spirits and bespoke experiences. Membership to JohnMartin’s Whiskey Club includes unique perks, including personal whiskey lockers in the restaurant with members’ nameplates on them, prioritized seating and dining services, special members-only experiences, and so much more.

JohnMartin’s also offers an expansive list of beers, wines, seltzers, champagne, and specialty cocktails such as the Shamrock Shake and the Miracle Mile Margarita, just to name a few. JohnMartin’s happy hour, known as “Lucky Hour”, includes half-priced specials on all Irish whiskeys and Irish beers Mondays through Fridays from 4:00 to 7:00 PM.

What inspires the drinks on the menu?

JohnMartin’s offers a thoughtfully curated selection of Irish whiskey, craft beers, and other spirits sourced from around the world. The drinks were inspired by the roots and heritage of the original JohnMartin’s as well as a variety of global influences. The drinks include traditional Irish staples with a unique twist from gourmet inspirations from around the world, paying homage to the iconic pub’s authentic Irish history.

The specialty cocktail menu includes Irish fan favorites and classic crowd-pleasers with a modern twist, such as the Shamrock Shake, the Miracle Mile Margarita, the JohnMartin’s Old Fashioned, Kiss Me I’m Irish, and the Luck of the Irish, to name a few.

What does it take to run a successful bar program nowadays?

This business is a labor of love, and it’s very rewarding when you’re able to put a smile on peoples’ faces. The key to running a successful beverage program is balancing fresh quality ingredients and flavors that can be combined with speed and efficiency so that customers get served quickly and their expectations are exceeded. Running a successful bar program takes a lot of hard work. It’s important to have everything prepared to maximize efficiency before the bar gets busy after it opens to the public.

The sign of a really successful bar program has customers that are locals at the bar, like in the show Cheers, where everyone knows your name! It shows that the staff is reliable, personable, and highly-efficient at their jobs, and the bar program consistently provides great service to customers as they continue to come back. We take a lot of pride in hearing that JohnMartin’s reminds people of Cheers. At JohnMartin’s, everyone is treated like family. We welcome all customers, old and new, to revel in everything JohnMartin’s has to offer.

When I started Breakwater Hospitality Group, I wanted to curate each venue with the surrounding local community in mind, and create memorable and positive experiences for the people in the communities of each venue. Our concentration on quality beverages and cuisine transcends dining into memorable spaces with unforgettable locations and community social hubs, providing people with specially curated experiences we know they will enjoy.

Any advice for bartenders? What are some trends happening now in the industry that are important to know?

My first piece of advice for bartenders is to always keep an eye out for the customers. The customers should be your number one priority. It’s your job to give them the best possible experience through excellent service with a positive attitude. Guests always remember how bartenders impacted their experience. My next piece of advice is to stay up to date with industry trends. Offering trends that consumers are seeking is one of the major keys to success. If you become known for staying on top of trends, customers will continue to come back to your bar.

As a result of the pandemic, people are seeking out unique and exciting experiences at bars. We saw certain trends gain traction in the bar industry and we wanted to offer them at JohnMartin’s to provide our customers with one-of-a-kind experiences and offerings unlike any other bar.

Examples of trends that are happening now and are offered at JohnMartin’s include

• Bars with live music and performances: This is a huge trend right now as a result of people’s desire for performances and live shows after the pandemic postponed them for so long. Live music and performances in bars have become increasingly popular, creating a unique atmosphere and an intimate experience for guests. At JohnMartin’s, there is a live band that performs on the stage next to the bar, enhancing the intimate ambiance at JohnMartin’s and providing sensational tunes and special memories for guests throughout the venue.
• Honoring traditions with classic cocktails: Today, bars are putting an emphasis on upholding their storied traditions as they transform from places for people to grab a quick drink after work and before a night out to hip social hubs, play spaces, and relaxation zones. At JohnMartin’s, we take pride in honoring and upholding the traditions of the storied Irish eatery. For example, we honor Irish history by serving a proper Guinness, and offering an array of drinks that are traditional Irish staples, paying homage to the iconic Irish pub’s original roots.
• Whiskey clubs & whiskey trends are on the rise right now, including trendy and unique whiskey flavors and elite experiences like whiskey clubs so customers can indulge in one-of-a-kind experiences they won’t forget.

Whiskey trends and flavors that are buzzin’ right now include

• Liquors from around the world: Irish whiskey is trending now more than ever, due to its approachable taste profile. Known for its smoothness and floral palate and ability to mix with other ingredients, it creates more balanced cocktails where the alcohol isn’t outshining other ingredients. This has led to a huge resurgence of Irish whiskeys and drinks like the Irish mule and the Irish Old Fashioned. Another trending whiskey is rare Japanese Whiskey, known as a softer, more fragrant liquor with a truly dulcet yet complex flavor.
• Exotic flavored whiskeys: Of course, you can never go wrong with a classic old-fashioned, but there has also been a desire for more exotic flavors such as banana, chocolate, cherry vanilla, and more.
• #SingleLife: Blends are out, single malt scotch is in. Single malt scotch is produced from the same distillery and offers a distinct smokey, more familiar taste, and people are loving it.
• The Manhattan’s Older Brother: We will see a resurgence of the traditional “Rob Roy” cocktail, and this Scotch Manhattan pairs perfectly with vermouth and bitters resulting in a smokier drink than the original. This cocktail is perfect for those who crave something strong yet slightly sweet.

Whiskey-lovers can find these delicious whiskeys at JohnMartin’s through its whiskey flight offerings: JohnMartin’s Irish Whiskey Flight, Japanese Whiskey Flight, Rye Whiskey Flight, Single Malt Whiskey Flight, and Bourbon Whiskey Flight.

The post Inside the Stylish Rebirth of Miami’s JohnMartin’s appeared first on Chilled Magazine.

Source: Mixology News

Absente challenged our Chilled 100 members to get a little bold—and a little green!

Each bartender received a bottle of Absente and was asked to craft a cocktail using at least one ounce of the famed absinthe. The result? A collection of inventive, flavor-forward recipes that showcase absinthe’s complexity in approachable ways.

Follow Absente on Instagram here!

“An Homage to old New Orleans, its tropical flavors, brutal summers, and the spirits that roam its streets. This summer cocktail is approachable, delicious, and refreshing. Perfect for a hot day at the Pool or a stroll through the Quarter. It will utterly surprise you. Cheers!” — Christina Ramirez

Absinthe

Saint Haint

by Christina Ramirez – @murcie_mixology / High Five, Barnett Hotel – New Orleans, LA

Ingredients

• ¼ oz. Passion Fruit Purée
• 1 oz. Spicy Ginger Tea*
• ¼ oz. Vanilla Syrup**
• ¼ oz. Lemon Juice
• 1 ½ oz. Absente Absinthe
• Glassware: Rocks Glass
• Garnish: Lemon Wedge, and Fairy "Swizzle"

Preparation

1. Introduce all ingredients to your tin.
2. Add Ice, seal the tin, and shake vigorously.
3. Pour into Bamboo leaf lined glass, add crushed ice, lemon wedge, and fairy "swizzle."

Additional Notes

***Melipone Mexican Vanilla is an authentic Mexican formulation over three-quarters of a century old that is made in New Orleans by Chef Reginald. It is named after the Mexican Melipona bee, which pollinates the vanilla orchid. In Mexico, as in other warm climates, consumers demand more vanilla flavor intensity. This concentrated vanilla is 3-4 times stronger than ordinary vanilla and has a full-bodied, rich, and creamy taste. 

*Spicy Ginger Tea

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Ingredients

• Black Tea
• Ginger

Preparation

1. Republic of tea Assam Black Ginger Tea brewed with extra pieces of fresh ginger.  

**Vanilla Syrup

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Ingredients

• 1 ½ cups Water
• ¾ oz. cups Coconut Palm Sugar
• ¾ oz. Raw Sugar
• 1 oz. Ronald Reginald's Melipone Mexican Vanilla*** (Or go crazy! Use 2 oz.!)

Preparation

1. Heat water on stove top, devolving sugar slowly.
2. Once sugar is completely dissolved remove from heat and allow to cool slightly (pot should be WARM to the touch) before adding your vanilla to taste.

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“This cocktail is inspired by the song “Soda Pop” from the hit movie Kpop Demon Hunters. That is correct; I wanted to build upon the dark, rich wormwood and anise complexity to build a bright and fizzy “Kpop” cocktail. In the movie, “Soda Pop” is performed by a group of demons posing as a boy band. I wanted to emulate that and create essentially a “soda” of my own. I wanted to create a cocktail that, on the surface, is sweet and floral, but also contains the “demonic” edge underneath that the Absinthe does a beautiful job of balancing with everything else. The result is a “soul-suckingly” tasty drink guaranteed to hypnotize any type of palate.” — Zach Finney



Absinthe

Soda Pop

by Zach Finney – @yourstruly7225 / @yours_trulys_thirst_traps – Pinballz — Austin, TX

Ingredients

• 1 ¼ oz. Absente Absinthe
• ¼ oz. Clarified Pineapple-Jasmine Cordial*
• ½ oz. Yuzu Acid Solution**
• 2 drops Saline Solution (10:1)
• Lychee-Rose Soda***, to top
• Glassware: 12 oz Highball
• Garnish: Coconut Nitrogen Foam**** & Color Straw

Preparation

1. Build ingredients in a chilled collins glass and add ice.
2. Stir with a barspoon to mix and chill.
3. Use ISI Whipper to dispense the coconut foam.
4. Add a silly straw of your choice.

*Clarified Pineapple-Jasmine Cordial

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Ingredients

• 250g Fresh Pineapple Juice
• 100g Jasmine Tea
• 125g White Sugar
• ~.2% Agar Agar by total weight (about 1g)

Preparation

1. Add all ingredients to a saucepan and whisk to disperse.
2. Heat to at least 185 degrees Fahrenheit (85 degrees Celsius) and simmer for about 2-3 minutes.
3. Pour the hot mixture to a baking dish.
4. Let it cool at room temp for 10 minutes.
5. Refrigerate for 30-60 minutes until fully set.
6. Cut the gel into small chunks.
7. Let it drip slowly overnight over a mesh strainer lined with cheesecloth or a coffee filter. The syrup will collect at the bottom.

**Yuzu Acid Solution

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Ingredients

• 100g Water
• 5g Malic Acid
• 10g Citric Acid

Preparation

1. Combine and incorporate.

***Lychee-Rose Soda

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Ingredients

• 200g Lychee Puree
• 300g Water
• 15g White Sugar 
• 2 drops Rose Water

Preparation

1. 2 drops Rose Water
2. Pour mix into a plastic soda bottle, leaving a couple inches for headspace.
3. Screw on carbonation cap and connect to CO2 tank.
4. Set to about 40 psi and blast with CO2 for only a few seconds.
5. Shake the bottle for about 30 seconds. Repeat last couple of steps about 2 more times
6. Let sit in the fridge for about 30 minutes to stabilize.

****Coconut Nitrogen Foam

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Ingredients

• 100g Coconut Cream
• 75g Water
• 1g Xanthan Gum
• 10g White Sugar
• Salt (to taste)

Preparation

1. Combine ingredients in blender and blend for at least 30 seconds.
2. Let rest for a couple of minutes before straining/transferring to ISI whipper container.
3. Seal tightly and add a N2O charger. Shake for about 10-15 seconds.

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“My inspiration for my cocktail LOVE MY WAY was to enhance the botanicals in Absente Absinthe while bringing out the wonderful aniseed notes. I usually name my cocktails after songs and LOVE MY WAY is an 80s hit song by the Psychedelic Furs!” — Paula Lukas

Love My Way

by Created by Paula Lukas – @paulalukas27 / Freelance Bartender and Beverage Consultant – New York City, NY

Ingredients

• 1 ½ oz. Absente Absinthe
• 1 oz. The Macallan 12 Double Cask Single Malt Scotch
• 1 oz. Raspberry Beet Pink Peppercorn Shrub*
• 3 dashes Blue Coast Black Walnut Bitters
• Glassware: Nick and Nora
• Garnish: Gin Spiced Pickle Juice Lotus Root Slice and Dried Chile

Preparation

1. Combine liquid ingredients in a mixing glass with ice.
2. Stir until chilled and strain into a Nick and Nora glass.
3. Garnish with Gin Spiced Pickle Lotus Root Slice and Dried Chile.

*Raspberry Beet Pink Peppercorn Shrub

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Ingredients

• ½ cup Raspberries 
• ½ small roasted Beet
• ½ tsp Pink Peppercorns, crushed
• ½ cup Sugar
• ½ cup Apple Cider Vinegar

Preparation

1. Muddle raspberries, beet and peppercorns with sugar.
2. Macerate for 1 hour Add vinegar, stir well, strain and refrigerate 2 hours.

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“Forever inspired by Lord of the Rings, the chance to incorporate dragon fruit into a cocktail with the magic elixir of Absente Absinthe Refined was too tempting to not explore!” — Geo Thompson

Absinthe, Rum

The Last Flight of Ancalagon

by Geo Thompson – @tradergeo / Eat Local Restaurant Group – Boston, MA

Ingredients

• 1 oz. Absente Absinthe
• ¾ oz. Passion Fruit Rum
• 1 ¼ oz. Dragonfruit-Cranberry Shrub*
• ½ oz. Lime Juice, Freshly Squeezed
• ¼ oz. Honey-Thyme Syrup**

• 2 dashes Orange Bitters
• 2 oz. Club Soda
• Glassware: Collins
• Garnish: Expressed Orange Swath

Preparation

1. Combine Ingredients in a shaker tin.
2. Shake and strain over crushed ice.
3. Top with club soda, give one stir with a mixing spoon.
4. Garnish with an expressed orange swath.

*Dragonfruit-Cranberry Shrub

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Ingredients

• 1 cup Frozen Cranberries
• 1 cup Sugar
• 1 cup Apple Cider Vinegar
• ½ cup Dragonfruit Purée

Preparation

**Honey-Thyme Syrup

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Ingredients

• 1:1 honey syrup
• thyme leaves

Preparation

1. Boil mixture of 1:1 honey and water to dissolve.
2. Sprinkle fresh thyme leaves in mixture.
3. Let cool and strain and store.

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The post Chilled 100 Cocktail Recipes with Absente Absinthe (Part 2/3) appeared first on Chilled Magazine.

Source: Mixology News

At Jack Dusty, the fine-dining waterfront restaurant at The Ritz-Carlton, Sarasota, a new cocktail menu is inviting guests on a global flavor journey one inventive infusion at a time.

Inspired by ingredients and traditions from countries like Japan, India, Mexico, and Brazil, the menu blends bold technique with storytelling, offering both imaginative twists and elevated classics.

We caught up with Heidi Finley, Lead Bartender, to explore how flavors like cheese-infused tequila, sarsaparilla bourbon, and pandan coconut come together in cocktails that are as meaningful as they are memorable.

What inspired you to work with such a wide variety of infusions, like cheese-infused tequila or sarsaparilla bourbon? Were there any that surprised you in how well they worked?

I’m driven by curiosity and storytelling. Each infusion is an opportunity to translate memory, culture, or emotion into flavor. Cheese-infused tequila started as a challenge: could something savory and rich become elegant in a glass? Surprisingly, it worked beautifully with coconut corn husk milk and delicate drops of cilantro oil. The sarsaparilla bourbon was like bottling nostalgia: warm, earthy, and subtly sweet. Much like a root beer memory layered with complexity.

Which infusion or ingredient on this menu was the most technically challenging to execute, and why?

The most technically challenging infusion on this menu is the cheese-infused tequila. Working with dairy in spirits is always tricky due to the risk of curdling, texture changes, and fat separation. We had to dial the infusion process perfectly, balancing temperature, timing, and straining techniques to achieve a smooth, savory infusion without too much salinity or off-putting texture. It was a delicate dance between bold flavor and elegant execution. Streets of Gold is one of the best-selling cocktails, and it all started with an idea of making a savory and sweet street corn cocktail.

Can you walk us through the process of creating an infusion for cocktails, like the matcha-barley whisky or ube coconut rum?

It starts with intention. What mood or memory do I want the drink to evoke? For matcha-barley whisky, we roast barley to amplify nuttiness, then steep it in whisky under a controlled temperature. Matcha was added later to avoid bitterness. For the ube coconut rum, I use concentrated ube and blend it with natural coconut rum, then layer in toasted coconut via sous vide for texture and tropical richness. Every step is about respecting the ingredients’ strengths and ensuring clarity in the final profile.

How do you approach balancing bold, unexpected ingredients like sumac, parsley, or pickled baby corn in a cocktail?

Those kinds of ingredients demand restraint and precision. I treat them like accents rather than centerpieces. Sumac brings acidity and brightness, so I pair it with a softer citrus to round it out. Parsley can be grassy and clean, perfect for a savory kick. Pickled baby corn? It’s a conversation starter. I roll it in spices and dehydrate it, adding brightness without overpowering the spirit.

How did you research or explore the cultural roots behind each drink? Did food, festivals, or traditional beverages inspire any of the recipes?

Absolutely. Many cocktails were born out of deep dives into regional cuisine, local herbs, and celebrations around the world. I look at food pairings, traditional spirits and rituals. One drink was inspired by J. Willard Marriott’s nine-seat root beer counter that he opened in 1927. Another nodded to Filipino halo-halo with ube, coconut, and crushed ice textures. I also reach out to community members or friends from those regions to ensure I’m honoring the flavor story with respect. Celebration of Colors is from India, where they welcome spring dancing in the streets, throwing bright colors, so that cocktail emulates bold colors and delicate spring flavors.

Were there any ingredients you discovered or fell in love with specifically for this menu that you hadn’t used before?

Pandan was a revelation. It is aromatic, floral, and creamy when paired with coconut or dairy-based infusions. It instantly became one of my new favorite modifiers.

Do you find that guests are more drawn to visually striking cocktails or the ones with unexpected flavors?

Initially, it’s the visuals that hook them, specifically bright layers, smoke, and color. It’s the flavor surprises that make people come back and tell their friends. The best moments are when a guest tries something they’ve never tasted before, like a parsley-infused vodka or a cheese-washed tequila, and it just clicks. It turns intrigue into loyalty.

Which cocktail has surprised you the most in terms of guest response or popularity?

I expected the ube coconut rum Halo Halo to be more of a niche pick, but it’s been the runaway hit. Guests are drawn in by the purple hue, then blown away by how it delivers comfort, creaminess, and complexity. It’s proof that playful ingredients can be elegant when done with intention. Streets of Gold has also been a wonderful surprise. It shows that the storytelling and the passion you put into a cocktail strike unexpected interest in our guests. When our mixologists put their heart in a glass and the outcome is, “Wow, this is amazing!” It makes you want to do it over and over again.

The post Global Sips, Local Spirit: Inside Jack Dusty’s New Cocktail Menu appeared first on Chilled Magazine.

Source: Mixology News

Add a little island flavor to your next creation with Monin’s newest launch!

Photos by Holly Clifford

Recipes by Brad Seale, Innovation Assistant

Monin Sugar Free Coconut Syrup offers offers the rich, creamy coconut flavor you love, without the sugar. Perfect for crafting low-calorie cocktails, mocktails, lattes, smoothies, and desserts, this versatile syrup brings tropical flair to any drink or dish.

Lush and decadent yet light and balanced, Monin’s SF Coconut Syrup allows bartenders and baristas to deliver indulgent flavors while catering to wellness-minded guests. According to Datassential, 64% of consumers love or like coconut, while 20% prefer sugar-free options, making this launch perfectly timed with the growing demand for better-for-you beverages and the rise of the “dirty soda” trend.

Check out some recipes from Monin using their new SF Coconut Syrup below!

Skinny Coconut Margarita

Ingredients:

• 1 1/2 oz. Tequila
• 3/4 oz. Monin Sugar Free Coconut Syrup
• 1 1/2 oz. Fresh Lime Juice
• Garnish: Black Lava Salt Rimmer, Dehydrated Lime Wheel, Mini Coconut

Preparation:

1. Fill serving glass over ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into serving glass with ice.
4. Add garnish and serve.

Sugar Free Coconut Mojito

Ingredients:

• 1 1/2 oz. Silver Rum
• 8 Mint Leaves
• 3/4 Monin Sugar Free Coconut Syrup
• 1 oz. Fresh Lime Juice
• 4 oz. Club Soda, to top
• Garnish: Coconut, Lime Wheel, Mint

Preparation:

1. Combine ingredients in shaker in order listed, except sparkling beverage.
2. Cap and shake vigorously.
3. Pour into serving glass and add any needed ice.
4. Top with sparkling beverage and garnish.

Sugar Free Coconut Dirty Soda

Ingredients:

• 1/2 oz. Monin Sugar Free Coconut Syrup
• 5 oz. Diet Coke Diet Cola
• 2 oz. Coffee Mate Coconut Crème Liquid Coffee Creamer, to top
• Garnish: Lime Slices

Preparation:

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Add garnish and serve.

The post Monin Launches Sugar Free Coconut Syrup for Tropical, Guilt-Free Creations appeared first on Chilled Magazine.

Source: Mixology News

At Current Charcoal Grill in Birmingham, Alabama, bartender Allie Phifer gives new life to the fat skimmed from their Peking duck dish, using it to fat-wash rye whiskey for the restaurant’s signature cocktail, the Peking Order.

The drink is rounded out with Campari, housemade vermouth, and a touch of lemon – and for our home bartenders, duck fat is easy to find at most grocery stores. Try it out for yourself!

Photo by Caleb Chancey

Vermouth, Whiskey

Peking Order

by Allie Phifer – Current Charcoal Grill

Ingredients

• 1 oz. Fat Washed Rittenhouse Rye Whiskey*
• ¾ oz. Campari
• ¾ oz. Sweet Vermouth
• Lemon (for garnish)

Preparation

1. Chill a Nick and Nora glass by placing in the freezer or by putting ice into the glass.
2. Stir the ingredients in a mixing glass until chilled, about 15 seconds.
3. Strain into the empty pre-chilled Nick and Nora glass.
4. Express a lemon twist on top, wipe around the rim, and place in the drink to garnish.

*Duck Fat-Infused Rye Recipe

---

Ingredients

• 750 ml Rittenhouse Rye Whiskey
• 1 ½ oz. Rendered Duck Fat

Preparation

1. Mix rye and duck fat in a freezer-safe glass container.
2. Allow the mixture to infuse at room temperature for 12 hours, then transfer it to the freezer overnight.
3. By morning, solidified fat will appear on the surface.
4. Strain the rye using a chinois or cheesecloth, then seal it for future use.

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The post The Peking Order appeared first on Chilled Magazine.

Source: Mixology News

Do you drink to cure a hangover? Although counterintuitive, you’re not alone.

Across the globe, hair-of-the-dog cures—like Canada’s Bloody Caesar—are ‘prescribed’ by friends, family members, and even medical professionals. In fact, the “like cures like” theory can be traced all the way back to Hippocrates’ era, nearly 2,500 years ago. So, there must be some wisdom in it.

In Peru, the hair-of-the-dog cocktail is the Chilcano, which is loosely translated to ‘fish stew’. With its lemon-forward flavor and fish bone broth, the stew version of Chilcano is also a Peruvian remedy for hangovers. The cocktail version of Chilcano is pisco (an unaged brandy and Peru’s national spirit), ginger beer, and lime served over rocks in a high ball glass.

The drink’s origin can be traced to a single culture versus a single cocktail slinger. In the mid-1800s, Italians began fleeing their home country due to dire poverty. Some started a new life in Peru. Used to drinking Buongiornos (or Good Mornings), a mixture of grappa—Italy’s brandy—and ginger ale, Italian immigrants are credited for inspiring the Chilcano. Ask Italian-Peruvian locals today about the Chilcano, and they will probably have a few memories to share of their grandparents and great-grandparents drinking a Chilcano.

“Those Italians knew what they were doing,” says Adam Weintraub, owner of three Museum of Pisco bars in Peru and founder of Patrimonio.

“But the true inspiration lies in the exceptional limes from Peru. The limón sutil [key lime] gives the Chilcano it’s balance and punch.”

You may or may not be able to get this lime varietal in the States. But now you have a reason to travel to Peru. You’re welcome. While there, go to Weintraub’s Museum of Pisco for a Chilcano tasting, in Lima, Cusco and Arequipa. The tasting includes four versions of house-made ginger syrup and infused piscos, plus there’s a DIY session where you can add the amount of pisco, Peruvian lime juice, and ginger ale that suits your style.

Like Mezcal, variations of Peru’s national spirit are endless depending on the grape or blend of grapes used to make the pisco. Again, like the different agave varietals distilled to make mezcal, each grape varietal lends a very different flavor profile. Which is the best type of pisco to use in the Chilcano?

“If you ask a proper pisquero, you should use the Torontel varietal of pisco, which has an excellent fruit and flower nose to it, giving a great floral component to the ginger and lime,” explains Weintaub.

“A well-made Acholado, or blended varietal, also can be a great balanced and nuanced pisco for the Chilcano. My best answer, though, is … whichever pisco you have closest!”

Speaking of pisco on hand, pick up a bottle if it’s not a regular player on your bar cart. The versatility of this all-star mixer is a pure pleasure to play with in many tried-and-true cocktails, like a Martini, Manhattan, Margarita and more. Once your bar is stocked with pisco, try making the cure-all Chilcano. You’ll soon discover why locals prefer them, almost more than their beloved Pisco Sour.

Pisco

Chilcano

Ingredients

• 2 oz. Pisco
• ½ oz. Lime Juice, freshly squeezed
• Ginger Ale, chilled to top
• 2 drops Angostura Bitters
• Lime Twist (for garnish)

Preparation

1. Fill highball glass with ice, add pisco, and lime juice.
2. Top with ginger ale and add drops of bitters.
3. Garnish with lime twist.

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

Source: Mixology News

Wyoming’s first legal distillery, Wyoming Whiskey, is proud to announce the launch of National Parks: Acadia Edition.

The first national park created from lands gifted to the public by conservation-minded citizens, Acadia stands as a testament to preservation of land for the common good.

National Parks: Acadia Edition marks the first time Wyoming Whiskey’s celebrated series ventures beyond its home state. Created in partnership with Friends of Acadia, this special-edition bourbon supports the ongoing preservation of the park’s natural beauty, ecological health, and cultural heritage.

Since its inception, Wyoming Whiskey has united a passion for crafting premium bourbon with a deep-rooted commitment to protecting the vast, untamed landscapes that fuel its spirit. To mark the release of the Acadia Edition, the distillery is donating $10,000 to Friends of Acadia, supporting their mission to safeguard the park’s natural resources and enrich the visitor experience for generations to come.

Each bottle is a tribute to Wyoming’s rugged beauty, produced with care, patience, and purpose. From start to finish, Wyoming Whiskey stays grounded in its surroundings — raising the standard for American whiskey while honoring the land that shapes it.

Locally Grown Grains: The bourbon is made using non-GMO grains sourced just miles from the distillery in Byron, Wyoming.

Wyoming Whiskey co-founder David DeFazio shares, “Our support of the national parks of Wyoming has always been a source of pride for everyone at Wyoming Whiskey. It’s part of who we are. And we felt it was time to broaden our horizons — both geographically and philanthropically. That’s why we’ve chosen to feature Acadia as the newest addition to our National Parks Series of bourbons. Over the years, we’ve developed a strong relationship with many like-minded folks in Maine who share our values, and, personally, this one means a lot to me. I’ve visited Acadia many times, with my family as a kid and most recently just last year. It feels right to honor the park, and the people who protect it, with this special bourbon.”

National Parks: Acadia Edition tasting notes

Nose: Baked honey crullers, with cinnamon sugar, white icing, hints of baked orange and almond

Palate: Almond and cherry liqueur, honeyed sweetness and a hint of vanilla whip

Finish: Warming cinnamon spice with rich espresso, creamy milk chocolate and a subtle hint of leather

National Parks: Acadia Edition is available exclusively in brick-and-mortar retailers in Maine. It has an ABV of 49% and is 98 proof. SRP $79.99. Be on the lookout for the next release in Wyoming Whiskey’s annual National Parks Series, expected this fall.

About Wyoming Whiskey

Based in Kirby, Wyoming, Wyoming Whiskey has had a simple goal: to create America’s next great bourbon. That goal has evolved to include all whiskies. The company and its products are a collaboration between its partners and 97,818 square miles of Wyoming. The Mead family first came to Wyoming as ranchers in 1890, and the state defines them and their whiskey. They use the finest corn, winter wheat, winter rye, barley and water from the Bighorn Basin and promote Wyoming’s natural and human resources. Every drop of this bourbon is truly made of Wyoming. To learn more, visit wyomingwhiskey.com.

About Friends of Acadia

Friends of Acadia preserves, protects, and promotes stewardship of the outstanding natural beauty, ecological vitality, and distinctive cultural resources of Acadia National Park and surrounding communities for the inspiration and enjoyment of current and future generations. Visit friendsofacadia.org.

The post Wyoming Whiskey Expands National Parks Series with Acadia Edition appeared first on Chilled Magazine.

Source: Mixology News

Alcohol is a socially accepted part of many cultures.

A drink after work, a glass of wine with dinner or a celebratory toast are normal parts of many people’s routines — until they start to hide something deeper. When alcohol shifts from occasional indulgence to silent reliance, it often does so quietly. That’s why recognizing the early, subtle signs is so important.

You’ve Started Drinking to Unwind — Every Day

A glass of wine to relax after a hard day isn’t unusual. But when that glass becomes a nightly necessity, it may signal emotional dependence. According to the United States Dietary Guidelines for Americans, one drink or less per day for women and up to two drinks per day for men is regarded as moderate. Pay attention to the reason behind your drink. If you use alcohol to cope with stress, sadness or sleep problems, it’s worth reflecting on what’s really going on.

You Think About Your Next Drink More Than You’d Like to Admit

Spending time thinking about drinking is one of the early signs of alcohol dependence. Do you find yourself counting down to happy hour? Planning events around alcohol? Feeling disappointed when a function doesn’t serve drinks? These thoughts may seem harmless, but they reveal a growing psychological reliance. When alcohol becomes central in your life, even just mentally, it’s time to pause and reflect.

You Drink More Than You Used To

Tolerance is a red flag. Needing more alcohol to feel the same buzz is a sign your body is adjusting. This physical adaptation often happens gradually, making it easy to overlook. However, it’s one of the earliest signs that your relationship with alcohol may be shifting from casual to concerning.

Memory Lapses and Fuzzy Mornings Are Becoming Normal

You don’t have to black out, but you might feel hazy the next day, even after a few drinks. These may seem like minor inconveniences, but they point to the brain’s impaired functioning due to alcohol.

Your Mood Is Different When You Don’t Drink

If skipping a drink makes you feel irritable, anxious or restless, it’s a sign that your body may be craving it. Mood swings when not drinking could indicate the early stages of withdrawal — a key sign of physical dependence.

Friends or Family Have Made Comments

When someone says, “You really love your wine,” they might be half-joking. But it’s often a sign they’ve noticed a pattern. The people closest to us are sometimes the first to see a problem forming. Listen to them, even if it’s uncomfortable and hard to hear.

You Make Excuses for Your Drinking Habits

Perhaps the week has been rough, you’re not drinking the cheap stuff or you convince yourself you can stop anytime. These rationalizations may protect your behavior, but they’re also ways to avoid the truth. Excuses are often the mind’s defense mechanism when something deeper needs attention.

When to Take Action

You don’t need to hit rock bottom to have a problem with alcohol. Waiting for that moment can be dangerous. The truth is, many people struggle with gray area drinking — a space between moderation and addiction that can still take a toll on your physical, mental and emotional health.

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 The Subtle Signs of Alcohol Addiction You Shouldn’t Ignore appeared first on Chilled Magazine.

Source: Mixology News