42 That's the Spirit - New Amsterdam Vodka, Re-Energized
44 Bartender’s Choice - Coco Lopez Cream of Coconut
46 Trending Now - Breckenridge Whiskey Summer Cocktails
50 In the Know - Blanche Armagnac Mix It Up
18 Event - BCB Brooklyn
36 Celebrity Sips - Sirens
54 Shaking & Stirring - Launches
80 Last Call - Chillin’ with Michael Voltaggio
VOLUME 18 - ISSUE 2
EDITOR IN CHIEF
Gina Farrell
ADVERTISING MANAGER
Max Ferro
EXECUTIVE EDITOR
Vicki Cruz, Megan Rider
CHILLED 100 NATIONAL DIRECTOR
Wendy Hodges
SPECIAL PROJECTS MANAGER
Lennie Omalza
MARKETING COORDINATOR
Kate L. Chapman
CHILLED SPIRITS AWARDS AND EVENTS COORDINATOR
Isabella Cruz
DIGITAL COORDINATOR
Kyle Drago
SOCIAL MEDIA DIRECTOR
Megan Rider
EDITORIAL STAFF
Rob LeDonne, Joseph Luparello, Heather Dolen, Megan Rider, Victoria CeCe, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, Bob Curley, Sophia DeVito, Colleen Thompson, Christina Staalstrom, Jill Dutton, Terri Marshall CONTRIBUTORS
Justin 'J Sleep' McClendon, Daniel Cooney, Kate L. Chapman, Richard Fri
ART DEPARTMENT
Daniel Batlle, Valentine Simon, Jackson Ryan PHOTOGRAPHY
Cover Photo by Michael Kirschbaum (Eight Eleven Media) Images: Shutterstock.com
SUBSCRIPTIONS
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The bar industry sometimes feels like you’ve stepped into a world of constant motion, where the clinking of glasses, the hum of conversation, and the rhythm of cocktails shaking form the backdrop of your daily routine. For someone stepping behind the bar for the first time, it can feel like a whirlwind, but it doesn’t take long to realize that the key to success isn’t in fancy tricks or mixing the perfect drink—it's the people.
Sure, mastering the art of cocktail-making or having a keen knowledge of spirits is important, but interactions with people are truly what define a bartender's success. Whether crafting a classic Old Fashioned or a trendy craft cocktail, the ability to read the room, listen actively, and connect with your customers sets a great bartender apart from a good one.
This means creating an atmosphere where guests feel comfortable, whether they’re celebrating a milestone or just unwinding after a tough day. Sometimes, genuine conversation with a regular makes all the difference, or the shared laugh over a bad pun makes someone’s night. The people you serve aren’t just customers—they’re a part of your bar family.
In this industry, relationships are just as crucial as recipes. A regular who feels welcomed is more likely to return, and a newcomer who feels seen is more likely to become a regular. Every drink you make is an opportunity to engage, to build trust, and to create a memorable experience. Ultimately, the best ingredient to a bartender’s success isn't found in a bottle or shaker but in the connections fostered with people— that is the true secret to success behind the bar.
Justin McClendon
With nearly four years in the bar industry, Jsleep has had the privilege of working alongside some of the top bar chefs in the community. His passion for mixology has earned him recognition from various news outlets and radio stations, and he has garnered numerous awards and accolades, including the prestigious 2023 People's Choice Award and the 2024 Rookie Bartender of the Year.
Now the proud owner and operator of Tha Room, a speakeasy nestled within the luxurious Pretti Parlor salon in North Houston, Jsleep continues to raise the bar with his brand Measurements of Excellence: A Black Bartending Experience. His unique approach to hospitality and dedication to his craft have made him a standout in the industry.
Follow Jsleep's journey on Instagram and learn more about his work: @moelifendrinks and @tharoomhtx.
CHÂTEAU DE HONTAMBÈRE BLANCHE D'ARMAGNAC
WHAT IS THE ESSENCE OF BLANCHE ARMAGNAC, AND WHAT MAKES THIS ONE SO GOOD?
Blanche Armagnac
Blanche is essentially the Armagnac that comes directly out of the still— known in France as the alambic. While Blanche has always existed, it only received France’s highly coveted Appellation d’Origine Contrôlée (AOC) status in 2005—a recognition of both its production method and its geographic origins.
Tasting Notes
Very expressive nose with aromas of apple, banana, and pear, and a slight floral whiff at the end. The palate is layered, round, and distinctively fruity, with finishing notes of marzipan and orange peel.
The Artwork
A painting entitled "Four Blue Orbs" by professional artist and Heavenly Spirits co-owner, Daniel Cooney, was chosen by the team at Hontambère to serve as a visual representation of the four classic Armagnac grape varieties used in harmony to create this one-of-a-kind Blanche Armagnac masterpiece. Blue happens to be the color of the Armagnacais alambic still, as well as the official color of Château de Hontambère.
The Bottle
Sleek and tall, clean and clear, this bottle highlights the purity of the liquid inside. The same elegant bottle is used to showcase the distiller’s renowned line of aged Armagnacs— some formerly from Pouchégu.
Blanche Hontambére
Made from Folle Blanche, Ugni Blanc, Baco, and Colombard grapes, all grown onsite at the Domaine in the Ténarèze region.
Distilled in a 100-yearold Armagnacais alambic
Aged for five months in stainless steel tanks.
Bottled at 50% ABV.
Château de Hontambère
Information on the Artist
TRUE AGE STATED RUMS
Subtle nuances of chocolate, honey, to ee, caramel, co ee and roasted nuts.
Angostura
Imported
BCB Brooklyn
WHAT TO SIP, SEE AND EXPERIENCE AT THIS YEAR'S EVENT
By Victoria CeCe
BCB Brooklyn will have Industry City shaking and stirring this June.
Returning for its 2025 edition is BCB Brooklyn, an invigorating event for bar professionals to strategize and realize the liquid future. The latest edition brings a jazzy array of new programs that will do more than just expand the event’s usual physical footprint.
This year, the team is uncorking something completely new: exhibitor-only programming. On Monday, June 9th, an immersive educational series on navigating the no- and low-alcohol landscape will take place, giving participating brands - new and veteran - the strategy scoop for securing a successful beverage future.
"The non-alcoholic beverage scene is booming as more people lean into health, wellness, and sophisticated booze-free options," notes Jackie Williams, Event Vice President of BCB Brooklyn. "It's a big opportunity for alcohol brands to diversify and meet new demands."
Sessions like "Beyond the Buzz: Best Practices for Building a Successful Non-Alcoholic Brand" and “New
Category, New Rules: Legal Frameworks for the Future of Non-Alcoholic Spirits” promise to give a good pour of practical wisdom before the main event begins on June 10th.
This fresh focus extends to the show floor, where the recurring Emerging Brands Pavilion will be, along with a large variety of brands, including those riding the zero ABV wave. Meanwhile, the VIP Lounge will host the new Crafted Conversations series, featuring fireside-style chats on wellness and inclusivity, including a session with Bravo's Carl Radke on creating more mindful drinking experiences.
BCB Brooklyn's evolution also reminds us of its incredible growth since launching in 2018.
"Over the years, we've expanded our footprint, diversified our programming, and created a space where meaningful connections and collaborations flourish," Williams explains. "Today, BCB Brooklyn is a dynamic platform that reflects the innovation, creativity, and community at the core of the beverage industry."
With over 50 educational sessions—including 14 Main Stage sessions curated by Head of Education Lynnette Marrero, alongside a world-class Education Committee—BCB Brooklyn promises something for every industry professional, with topics ranging from cocktail costing, creative fermentation, and capturing cocktail content
to bartender mental health, neurodiversity in hospitality, the rise of non-alcoholic offerings, launching a brand without funding, and exploring cultural identity through cocktails.
"Today, BCB Brooklyn is a dynamic platform that reflects the innovation, creativity, and community at the core of the beverage industry."
JACKIE WILLIAMS, EVENT VICE PRESIDENT
Williams' advice for first-timers? "Come prepared but stay flexible! Check out the education schedule, special events, and exhibitor list beforehand but leave some time to explore. The best part of BCB Brooklyn is the unexpected conversations and connections you make."
So, what are you doing June 10th and 11th? Tickets for BCB Brooklyn are still available. We’ll see you there.
THE LOCALS BARTENDER SUBMISSION
By Megan Rider
Seth Gibson has dedicated nearly his entire life to the food and beverage hospitality industries, spending the past two decades behind the bar. What draws him back each day? “The people, the stories, the creativity, and the opportunity to teach guests and team members something new about their favorite spirit or cocktail.” Currently, Gibson serves as the Beverage Director for Live! Casino & Hotel in Maryland—a dream job for someone passionate about spirits, cocktails, and pairings.
“One day, I might be crafting a Soju Menu and Boba Tea cocktails at Luke Fu, our Asian Fusion restaurant; the next, I could be developing a ‘Build Your Own Gin & Tonic’ program for David’s Lobby Bar. On another day, it’s classic craft cocktails at the Prime Rib Steakhouse, and by the weekend, I’m creating a specialty event cocktail menu for 1,200 of our favorite guests. Every day offers something new and an opportunity to connect amazing guests with incredible cocktails.”
Gibson names his five-year-old son, Garrett, and his mother, Barbara, as his two greatest influences in his development as a bartender. Every day, he strives to show Garrett that you can become anything you want and achieve whatever you set your mind to. He loves his job and the industry, and he hopes that one day Garrett will think his dad is “cool.” One of his favorite moments was seeing Garrett’s reaction when he watched his dad making cocktails on the local news. Hearing “WOW, Dad is on TV!!” made him feel like an absolute superhero. The second person is his mother, Barbara. She was always tirelessly supportive of his journey in hospitality, management, and behind the bar. Although she passed away five years ago, he knows she is grinning from ear to ear and cheering him on, especially in his newest role.
When creating a cocktail, Gibson explains there is always a beginning inspiration, whether it’s a dish he is working to pair with, a seasonal or local ingredient he wishes to include, or a new spirit he was introduced to. He wants the cocktail to resonate with both cocktail aficionados and novice bar-goers alike. Gibson considers egg whites “next to holy,” and advises bartenders not to over muddle. For novice and at-home bartenders, Gibson advises them to always be a learner and never stop experimenting. There is a wealth of information at their fingertips, from blogs, podcasts, content creators, and websites, to distributors and spirit representatives. “And never hold back on sharing what you discover; that’s how we all (and the industry) grow.” Regarding the future of the industry, Gibson believes we are coming full circle and backing away from some mixology “extremes.” “The menu should not feel like a foreign language; it should be inviting, enticing, and familiar, but with a hint of mystery and something new.”
Seth Gibson
THE LAST MANGO IN BANGKOK Hollywood Casino Maryland
INGREDIENTS
2 oz. Novo Fogo Cachaça
1 oz. orange juice
¾ oz. simple syrup
Fresh mango
Thai basil
Lemon lime soda
PREPARATION
Muddle chunks of fresh mango in mixing tin, add five leaves of thai basil and gently press with muddler. Add remaining ingredients and ice to the mixing tin. Shake vigorously to combine and chill while dancing to Samba music. Pour into a mason jar. Garnish with mango and Thai basil, and enjoy while sitting in the sand on a beach—whether in Rio de Janeiro, Patong (Thailand), or Ocean City, Maryland... wherever!
THE LOCALS BARTENDER SUBMISSION
By Megan Rider
Colleen Hughes is doing more than crafting standout cocktails—she’s redefining what it means to be a bartender. As Beverage Director of Supperland in Charlotte, NC, and a 2025 James Beard Award nominee for Outstanding Professional in Cocktail Service, Colleen is elevating her city’s presence on the national cocktail stage. “Being nominated is a mix of validation and imposter syndrome,” she says. “It’s incredible personally, but even more meaningful because it’s a first for Charlotte in this category. I hope it inspires other bartenders in smaller cities to dream big.”
Colleen has been a key figure in Charlotte’s hospitality scene since 2010, managing beverage programs across the TonidandelBrown Restaurant Group—including Supperland, Ever Andalo, Haberdish, Growlers Pourhouse, and Leluia Hall. Her influence is broad, but her focus remains personal and precise. She leads the Supperland Speakeasy tasting menu, now in its 20th iteration—an immersive, intimate experience that seats just ten guests at a time. She also created “Karma Cocktails,” a rotating menu that raises funds for local nonprofits, and leads one of the country’s most advanced anti-waste bar programs in partnership with Crown Town Compost.
Her accolades speak to her consistency and vision. She was named Esquire’s 2022 Cocktail Guru of the Year, NCRLA’s 2021 Mixologist of the Year, and Unpretentious Palate’s 2022 Mixologist of the Year. She’s also a Grand Prize winner of the Novo Fogo cocktail competition and helped earn Supperland a spot on Bon Appetit’s Top 10 Best New Restaurants list.
Colleen’s curiosity drives her growth—whether earning BAR Ready certification or developing in-house vegan foaming agents from leftover apple pulp. From clarified milk punches to centrifuge-spun draft cocktails, her approach is equal parts science and storytelling.
And yet, her core philosophy remains simple: “We’re neighborhood bartenders. Whether you want a clarified cocktail or a vodka soda, we just want you to feel welcome.”
Colleen Hughes
Charlotte, North Carolina
@ch.cocktails
THE GOLDEN ONION Supperland
INGREDIENTS
2 oz. Sipsmith London Dry Gin
1 oz. Dolin dry Vermouth
½ oz. Amontillado Sherry
1 bar spoon onion brine
2 dashes salt tincture.
2 cocktail onions* on toothpick
*Cocktail Onions:
237 g (1 cup) Dolin dry vermouth
113 g red wine vinegar
40 g sugar
6 g kosher salt
10 g white vinegar
10 g thyme sprigs
2 g black peppercorns
1 g celery seed
1 garlic clove, halved
1 bay leaf
Small pinch saffron threads
220 g pearl onions
PREPARATION
Stir cocktail with ice and serve up in a chilled coupe. Garnish with cocktail onions.
Bundle the herbs and spices into cheesecloth. Sous vide at 165°F for one hour. Remove the spice bundle. Store the onions in the brine refrigerated.
Welcome to the Deanston way. A di erent way.
Founded in the 60’s, by pioneering thinkers, transforming a cotton mill & a community. Integrity is at the heart of everything we do, the whisky we make, to the ingredients & casks we source, to the community we shape that inspires us in return.
The BarbershopCuts & Cocktails
TONY ARNONE, HEAD MIXOLOGIST, BRINGING BANDS, BEARDS, AND BOOZE TOGETHER
By Megan Rider
The Barbershop Cuts & Cocktails at The Cosmopolitan of Las Vegas combines old-world barbering with a speakeasy-inspired cocktail experience. Andy Masi, founder of Clique Hospitality, spearheaded the original idea and opened it in 2019, as a nod to the underground Prohibition-era speakeasies. “It’s like stepping into a time machine, where top-notch grooming meets a killer cocktail program,” explains Paul Edgar, Senior Marketing Director. The concept draws inspiration from the 1920s, blending classic whiskey culture with exclusivity.
The Barbershop achieves excellence in both grooming and mixology by focusing on top-tier talent. “We hire the best of the best—people who are pros at their craft,” noted Dave Severino, Director of Operations. Staff regularly attend masterclasses in barbering and spirits to ensure they remain up to date on current trends. This relentless pursuit of quality is central to the venue’s identity, providing guests with unforgettable experiences, whether through a close shave or an expertly crafted cocktail.
Live music also plays a pivotal role in creating the venue’s atmosphere. “Every night, we’ve got a live band, and the vibe shifts depending on the night of the week,” Edgar shared. These themed nights include
Sunday crowd-sourced setlists, “Faded Karaoke” on Tuesdays, and “Wild West Wednesday,” which mixes rock and country. The intimate speakeasy setting enhances the feeling of attending a private concert, making each night a unique experience for guests.
Whiskey is at the heart of The Barbershop’s cocktail menu, crafted by lead mixologist Tony Arnone. Signature cocktails, like the Mustache Ride, featuring Teeling Irish whiskey and Guinness, and the Six String Sling, served with a guitar-shaped ice cube, embody the venue’s rock ‘n’ roll spirit, no pun intended.
The Bonnie + Clyde, a Bulleit rye cocktail served in a signed souvenir flask, reflects its blend of romance and memorabilia. The Barbershop’s intimate, secretive vibe has attracted numerous celebrities, with surprise performances by stars like Rod Stewart, Bruno Mars, and Anderson Paak. Guests such as Megan Fox and Simone Biles have added to the venue’s allure.
Embracing its Las Vegas roots, The Barbershop epitomizes the city’s blend of glamour and unpredictability. “Where else can you get a sharp cut and then catch a rock show, all in the same spot?” The Barbershop delivers a quintessential Vegas experience, making it a standout in the nightlife scene.
DYNAMIC THE LOCALS DISTILLERY PROFILE Distilleries
BARTENDERS WEIGH IN ON THE IRISH WHISKEY TREND
By Michael Tulipan
Irish whiskey continues to be one of the biggest success stories in the category in recent years. Ireland exports $1 billion worth of whiskey annually, with 40% of all exports landing in the United States. According to the Irish trade development agency Bord Bia, exports to the U.S. rose by 11% in 2024. This growth is led by dynamic distilleries like Powers and Knappogue Castle, which continue to build on their heritage as modern ambassadors for Irish whiskey.
With its origins in the late 18th century, Powers has long been a part of Ireland’s whiskey scene. In 1886, John Powers & Son became the first Dublin distillery to bottle its own whiskey. Seven years later, the brand debuted at the 1893 Chicago World’s Fair, laying the foundation for success until Prohibition. Another fun fact: Powers was the first whiskey used to make the iconic Irish coffee. Today, the brand continues its legacy of innovation by producing the world’s first 100% Irish rye whiskey.
Knappogue Castle originated later than Powers but has played an equally important role in promoting the quality of Irish whiskey. The story of Knappogue Castle Irish Whiskey starts with the passion of American businessman Mark Edwin Andrews and his architect wife, Lavonne Dickensheets Andrews, who made their dream of owning an Irish castle come true in 1966 with the purchase of the eponymous 15th-century castle. Andrews started buying whiskey barrels from shuttered distilleries and eventually launched his own label. Today, the distillery produces 12-, 14-, 16-, and 21-year-old whiskeys, each made from malted barley that is triple distilled in copper pot stills and aged in American oak.
Bartenders feel that Irish whiskey has come a long way since being served as shots. Jessie Marrero, Lead Bartender at Golden West Cafe in Baltimore, says, “Irish whiskey is delicious, with a slight hint of sweetness, a good deal of roundness, and, at times, salinity.” True to history, Marrero uses Powers in the café’s popular brunch Irish Coffee. Chicago-based Somos Hospitality Group Beverage Director Lance Bowan agrees that Irish whiskey has made strides in U.S. bars. “We’re seeing an evolution, or more accurately, a rebirth and recognition of Irish whiskey on American shores.”
New York City-based Beverage Consultant and Chilled 100 Bartender Paula Lukas
says of Powers, “It was the first Irish whiskey I was introduced to. It's got a touch of spice, honey, and vanilla, although it's quite crisp as well.” She praises the versatility of the spirit and singles out the Powers Irish Rye as a personal favorite.
Knappogue Castle counts Jayden Mohun, Beverage Director at NYC whiskey-focused bar Peck Slip Social, as a fan. “The 12-Year has this soft malt profile with notes of honey, green apple, a little vanilla, and a hint of toasted grain,” he says. “Super smooth, not overly oaky, and really approachable.” In terms of aging, Mohun finds that the older 14- and 16-year expressions show more depth, with richer fruit, a touch of spice, and greater oak presence—yet remain balanced and refined.
Mohun recommends it in cocktails where the whiskey can shine subtly, complementing rather than overpowering the other flavors. “I've used it in a lighter-style Manhattan with dry vermouth, or even in a Whiskey Sour where that apple and vanilla character really comes through.” “Knappogue Castle is my go-to for a Rob Roy or Rusty Nail,” says Lisa Luckham, Bartender at Tides Inn in Weems, VA. “I love working with such a smooth, well-balanced whiskey.”
In versatility and approachability, Irish whiskey brands like Knappogue Castle and Powers will continue to lead the category’s resurgence for years to come.
We’re seeing an evolution, or more accurately, a rebirth and recognition of Irish whiskey on American shores.”
— LANCE BOWAN, SOMOS HOSPITALITY GROUP BEVERAGE DIRECTOR
FALLING SLOWLY
Created by Paula Lukas
The inspiration for my cocktail was to create a twist on the classic rye cocktail, the Old Pal, and make it a touch more elegant. I usually name my cocktails after songs. Falling Slowly is a gorgeous ballad from the movie Once, which takes place in Ireland and is about two songwriters who meet and fall in love during their collaboration."
INGREDIENTS
1 ½ oz. Powers Irish Rye
1 oz. Luxardo Bitter Bianco
1 oz. Cocchi Americano Rosa
2 dashes Bittermens Hopped
Grapefruit Bitters
Grapefruit wedge
PREPARATION:
Combine liquid ingredients in a mixing glass with ice. Stir until chilled. Strain into a coupe. Garnish with grapefruit wedge.
THE LOCALS CHILLED 100 BARTENDERS
The Chilled 100 Bartenders Celebrate Gin with PLYMOUTH GIN
In celebration of World Gin Day, the Chilled 100 Bartenders were invited by Plymouth Gin—an icon with centuries of history and unmistakable character—to create original cocktails that pay tribute to its craftsmanship, versatility, and timeless essence in every sip. For full recipes and bartender inspiration visit chilledmagazIne.com.
RASPBERRY JACUZZI
INGREDIENTS
1 ¼ oz. Plymouth Gin
¼ oz. Fino Sherry
½ oz. Basila Eau de Vie
1 oz. raspberry syrup
¾ oz. lime juice
Top with soda water
PREPARATION
Combine all ingredients into a tin and whip shake. Dump into a Collins glass rimmed with basil sugar and salt. Add 3oz of soda water. Mound pebble ice in the Collins glass to fill. Give the cocktail a quick stir with a bar spoon to combine. Garnish with mint spring, raspberries on skewer, basil sugar/salt rim.
Combine Plymouth Gin, Dolin Blanc, and Jade Esprit Edouard Absinthe in a mixing glass and stir. Strain into a small coupe and top with Lyre's Classico. Express a lemon peel and drop it into the glass for garnish.
TEA TIME
INGREDIENTS
1 ½ oz. Plymouth Gin
1 oz. lemon juice
1 oz. hibiscus syrup
PREPARATION
Combine all ingredients in a shaking tin, shake well, and strain over fresh ice in a highball glass. Garnish with a hibiscus flower.
Created by Jon Mateer @vodkapaysmybills @bardtenders
“Plymouth Gin is the perfect pairing for a cocktail like this because it brings a classic and timeless spirit to the drink that creates an incredible foundation for freedom of expression and creativity!”
Created by Darian Everding @DrinkingWithDarian “Happy World Gin Day!
I'm excited to share a new Plymouth Gin cocktail inspired by “falling into” gin history—the impossible feeling of *being* there, of witnessing the rise and fall and rise of gin as a category. Plymouth Gin is steeped in history, and you can't consider the category without recognizing this brand.”
Created by Kaya Villalpando
@just_kayaa Kaya Bozhinova
“In honor of World Gin Day, the Tea Time cocktail is a refined tribute to the distinguished Plymouth Gin. Delicately balanced with the floral notes of hibiscus iced tea, this vibrant creation offers a refreshing and sophisticated experience—perfect for an afternoon on the golf course or a graceful moment of relaxation.”
Garnish : slice of watermelon
Barbancourt Haitian Proof
Fresh Watermelon juice
Fresh Lime Juice
SUMMER EN ROSE
THE LOCALS CHILLED 100 BARTENDERS
PETRICHOR
INGREDIENTS
¾ oz. Plymouth Gin.
¾ oz. Gracias a Dios Mezcal Piña
¾ oz. Salers Aperitif
¾ oz. Chamomile-infused Cocchi Americano*
3 dashes Regans Orange bitters
3 dashes Nocheluna Sotol
PREPARATION
Add all liquid ingredients to a stirring pitcher, add ice and strain over a King Cube. Garnish with an expressed and manicured lemon peel. *Chamomile-infused Cocchi Americano: Macerate 15 grams of dried chamomile flowers with 750 ml of Cocchi Americano for 8 hours. Strain off the solids and bottle/ refrigerate.
GOLDEN HOUR
INGREDIENTS
2 oz. Plymouth Gin
½ oz. Apricot Liqueur
½ oz. kumquat-honey oleo*
½ oz. lemon juice
3 dashes orange bitters
PREPARATION
Created by Cesar Gustavo Perez II @Redwolf56
“The earthiness of Plymouth Gin is one of many flavor notes that make it a unique ingredient for delicious cocktails. A less juniperforward gin with pops of citrus makes Plymouth an amazing bedfellow to other earthy, root botanical spirits. I've created a White Negroni-Esque cocktail that doubles down on earthiness, bringing the flavors and scents of freshly fallen rain on dry rock and soil- a uniquely familiar experience to those who live in the desert. Complementing Plymouth Gin are Salers Aperitif, and two desert distillates, Mezcal and Sotol. A chamomile-infused Cocchi Americano rounds out the experience with a warming lemon-tea component that's perfect for porch sipping during a crimson sunset of the Southwest.”
In a shaker tin, combine all ingredients. Add ice and shake to chill and combine for about 12-15 seconds. Double strain through a fine mesh strainer into a chilled and prepared Nick & Nora glass. Rim a portion of the glass with an Apricot and Peach infused sugar/salt blend: 8:1 ratio—combine granulated sugar with fine pink Himalayan salt. Add sugar/ salt blend to a sealable container and add dried apricot and peach slices. Seal and let infuse for 4 days, agitating the container occasionally. Remove dried fruits. Store salt/sugar blend in a sealed container until ready to use.
THE FRIAR'S VOYAGE
INGREDIENTS
2 oz. Plymouth Gin Original Strength
¾ oz. yuzu super juice
½ oz. cucumber juice
¾ oz. sage simple syrup PREPARATION
Add all ingredients and shake with ice. Double strain into rocks glass over a large ice cube. Top with yuzu foam air: mix 150g yuzu juice and 50g sage simple syrup and 1g of Sunflower Lecithin Powder together, insert an aquarium air pump to foam. Garnish with yuzu foam air and a coral lace tuile: water 75g, oil 25g, flour 8g, sugar sg, and a coloring agent. Shake in a container and cook in a pan at a medium heat. Once the bubbling has minimized, carefully take off the pan and shape it before it hardens.
Created by Lauren Pellecchia @elvissips
“Gin and citrus go hand in hand—so when I saw kumquats, my favorite and sadly underutilized citrus option, at my grocery store, I had to snag some. This is a cocktail that I would indulge in at any time of day. But I believe it's best suited for the Golden Hour—that last hour before the sun has fully set. An hour to say goodbye to the day and welcome what the night has in store."
Created by Xavier Sosa @whiskey.sosa @xsosa99
"Inspired by the rich history of Plymouth Gin, I set out to craft a cocktail that would pay tribute to the distillery's legacy and reflect its iconic colors. I'm thrilled to collaborate with Chilled 100 on the Plymouth Gin Project, creating a unique cocktail with the exceptional @plymouthgin just in time for World Gin Day!"
VERDINE DREAM
INGREDIENTS
1 ½ oz. Plymouth Gin
½ oz. agave syrup (1 agave: 1 water)
¼ oz. Green Chartreuse
5 matcha coconut ice cubes*
3 frozen strawberries
6 mint leaves
PREPARATION
Blend all ingredients. Pour into a chilled coupe or glass. Float or layer vanilla coconut whip on top: shaken heavy coconut cream, vanilla extract. Add Matcha dusting. *Ice cubes: 3 parts coconut water: 1 Matcha Mix: whisk 1-part sweet matcha powder with 3 parts warm water until dissolved.
BAYOU BEE
INGREDIENTS
2 oz. Plymouth Gin
¾ oz. fresh lemon juice
¾ oz. Mike’s Hot Honey Syrup*
2 dashes Peychaud’s Bitter
Specialty Coupe and frozen lemon ice cube
PREPARATION
Add all the ingredients to a shaker with ice. Shake until well chilled (about 12 seconds). Add frozen lemon cube: Take a whole lemon and make 4 thin slices. Assemble into a rock ice cube mold, add water, and freeze until ready to serve. Double strain into a chilled coupe glass. *Hot Honey Syrup: 2 parts Mike’s Hot Honey to 1-part hot water. Stir until fully mixed and cool before using.
PINKIER GIN
INGREDIENTS
1 ½ oz. Plymouth Gin
¾ oz. Cotton Candy Grape infused Verjus*
½ oz. 9diDANTE Paradiso Rose Vermouth
½ oz. 9diDANTE Inferno Rosso
PREPARATION
Add ingredients to a mixing glass filled with ice. Stir for 45 revolutions to properly chill and dilute. Strain into a chilled rocks glass over a clear ice sphere. Lightly perfume the glass with rose water—either via atomizer or by rinsing the glass beforehand.
GONE SAILIN'!
INGREDIENTS
2 oz. Plymouth Gin
1 oz. lemon juice
¾ oz. Perfect Purée Banana Purée
¼ oz. Monin Golden Turmeric Syrup
2 dashes Scrappy’s Cardamom bitters
PREPARATION
Add all ingredients to shaker tin. Add ice and shake. Strain over large ice in a rocks glass. Garnish with sage sprigs.
Created
by Jess
Householder
A La Carte Consulting, @j_uicyj
“Created especially for World Gin Day, Verdine Dream is a lush, gardeninspired frozen cocktail. The name nods to its verdant ingredients—mint, matcha, chartreuse, and the beautiful botanicals used in Plymouth Gin and a dreamy, dairyfree whipped topping. This frozen cocktail pairs perfectly with enjoying warmer weather on a patio with friends.”
Created by De'Qustay
Johnson @mobilebaratl
“My inspiration was to put a bold, spicy twist on the classic Bee’s Knees using Plymouth’s smooth botanicals, the kick of Mike’s Hot Honey, and a touch of Peychaud’s to add depth and flair.”
Created by Jennifer Yim @nichebycoqtale
"I wanted to create a cocktail that feels feminine, elegant, and instantly approachable, something that draws you in from the very first sip. Plymouth Gin is the star here, and I wanted to highlight its beautifully rounded character—those soft, earthy botanicals and bright citrus tones—by pairing it with delicate, modern ingredients that don’t overpower. The drink is a nod to the classic Pink Gin cocktail, reimagined through a more aesthetic and expressive lens, honoring tradition while inviting a new kind of experience.“
Created by Joan Villanueva @the_joan_quixote
"A Voyage in a Glass: Like a crisp ocean breeze filling the sails, this cocktail captures the spirit of exploration and excitement. Every sip is a story: Plymouth Gin, a proud nod to maritime history; banana’s sun-kissed sweetness, calling to tropical ports; turmeric and cardamom, fragrant treasures from faraway lands; and the zesty burst of lemon, as refreshing as sunrise over the horizon. Crafted to celebrate World Gin Day, this vibrant drink is a toast to tradition and the thrill of discovery. A sprig of sage tops it all off, honoring the sails that carried ships around the globe, while offering a wink to wisdom, wanderlust, and the coastal breeze that inspires it all."
Tequila,Unexpected
EXCELLIA TEQUILA FUSES TRADITION WITH A BIT OF FRENCH FINESSE
In the world of premium spirits, Excellia Tequila stands out with a bold, head-turning twist—a cultural crossover that no one expected. Behind it is Maison Villevert, a boundary-breaking spirits group that has masterfully fused time-honored Mexican tequila-making traditions with unexpected French barrel-aging techniques.
The result? A cultural dance on the palate that’s captured our curiosity. “Excellia Tequila
Grand Cru is the combination of Mexican authenticity and tradition paired with the French touch and influence,” says Gená Kimbrough, Trade Marketing Manager for Maison Villevert. “It is a tequila that brings together two families from different countries who speak the same language when it comes to creating amazing spirits.”
What makes Excellia truly distinctive is its unconventional aging process. Unlike standard tequilas, Excellia matures in barrels
“Unlike standard tequilas, Excellia matures in barrels previously used for Sauternes and Cognac vintages.”
previously used for Sauternes and Cognac vintages.
"The young wood infused with Sauternes imparts elegant, sweet, and fruity notes, while the Cognac barrels slowly release their rich, complex aromas, completing the aging process while adding depth and sophistication,” adds Kimbrough.
While the flavor may lean French, the foundation remains authentically Mexican.
Each bottle of Excellia tequila is made with hand-harvested, fully ripened blue agaves that are carefully baked and then milled with a Tahona volcanic stone wheel. Then, the French steps in with a double distillation process inspired by cognac production in small, hammered copper stills.
The resulting elixir is refined, additive-free, and supremely unique. “A tequila with finesse, superb roundness, and fruity notes,” as Kimbrough best describes.
For first-time tasters, the brand recommends experiencing Excellia neat before venturing into cocktails. Then, you can have a little fun—perhaps with a Paloma to enjoy the award-winning Blanco, or a traditional Margarita to highlight the Gold Medal-winning Reposado.
As Excellia continues to collect accolades, this cultural fusion proves that the most exciting innovations often happen when we don’t let tradition trap us, but instead open our curiosity to the possibilities of other traditions.
THE LOCALS BRAND SPOTLIGHT
ChillOut
MALIBU RUM WINKS AT TODAY’S HUSTLE CULTURE
By Victoria CeCe
In a world where "busy" has become everyone's best quality, Malibu rum is staging a sunny little rebellion.
Malibu’s newest campaign, "Clock Off," feels like the work bestie we’ve all been searching for, featuring the most brilliant Brian Cox—the actor who perfected the art of being the most intimidating boss, Example A: Succession—to tell us all to, well, chill out.
Did Cox trade boardroom scowls for beachside smiles? Oh, you bet, and it couldn't feel timelier.
"We knew we wanted to ground our next iteration of 'Do Whatever Tastes Good' in a real consumer insight, and it's no secret that it seems like everyone these days is overworked," explains Saragh Killeen, Brand Director, Malibu. "We realized that Malibu is the perfect antidote to the 'hustle culture' that has overtaken daily life."
The campaign taps into something particularly resonant with Gen Z, who are increasingly pushing back against the ‘alwayson’ work expectations inherited from previous generations. For them, Malibu isn't just selling a tropically flavored spirit—it's preaching the power of letting a little TLC into your life.
"Malibu's RTD cans serve as a perfect option for attracting convenience-driven consumers, especially Gen Z, who often lead busy, on-the-go lives," says Killeen, reminding us that the easiest way to encourage relaxation is to remove the barriers to it.
What makes Malibu particularly interesting though in today's crowded spirits landscape is how it embraces its identity while still evolving. "Providing people with a sense of escapism and encouraging fun is still true to Malibu's DNA," adds Killeen.
But Malibu isn't just philosophizing about work-life balance; they're making it easier to achieve with RTD options that have turned the brand's signature flavors into grab-and-go escapes. Its canned cocktails—Piña Colada, Pineapple Bay Breeze, Strawberry Daiquiri, and Peach Rum Punch—are the summer’s quickest getaway to feeling utterly carefree.
This sincere brand awareness is clear in Malibu’s approach to trending cocktail culture. While the Piña Colada remains the icon, Malibu still doesn’t trap itself in that hurricane glass. Take its partnership with Tajín, which puts a spicy spin on tiki classics like the Malibu Piña Toreada—a clever response to the spicy cocktail wave taking over bars nationwide.
For bartenders, Malibu offers a simple yet powerful proposition:
“You can simply add Malibu to any cocktail—whether it’s a Mojito, Margarita, Spritz, or even just a simple mixer like pineapple juice or cola—to instantly deliver the refreshing taste of summer,” says Killeen. At 21% ABV, it also meets the growing demand for loweralcohol options without sacrificing flavor.
As summer approaches, Malibu is doubling down on showcasing its original coconut flavor at events like Stagecoach and popular summer destinations like Montauk. It's a strategic play that recognizes people aren't just buying a bottle; they're buying a moment, a feeling, a mini vacation, no matter where they are or what time it is.
So, while Brian Cox might be the face telling us to "Clock Off," the real message comes from that iconic white bottle: sometimes, the most productive thing you can do is absolutely nothing at all—ideally with something tropical in hand.
Sometimes, the most productive thing you can do is absolutely nothing at all—ideally with something tropical in hand.
MIX IT UP CELEBRITY SIPS
NETFLIX'S SIRENS, CREATED BY MOLLY SMITH METZLER AND BASED ON HER PLAY ELEMENO PEA, IS PRODUCED BY MARGOT ROBBIE’S LUCKYCHAP ENTERTAINMENT. THIS DARK COMEDY FOLLOWS DEVON, WHO BECOMES CONCERNED ABOUT HER SISTER SIMONE'S UNSETTLING RELATIONSHIP WITH HER NEW BOSS, MICHAELA. DEVON FINDS HERSELF ENTANGLED IN A COMPLEX WEB OF MANIPULATION, QUESTIONING THE TRUE NATURE OF MICHAELA'S INFLUENCE OVER SIMONE. HERE’S A CLOSER LOOK AT THE CAST AND THEIR FAVORITE DRINKS!
MILLY ALCOCK
Milly Alcock plays Simone DeWitt, whose deep admiration for her boss leads her into a complex and possibly dangerous dynamic. Milly’s favorite cocktail is the Negroni—confirmed at Comic Con Stockholm.
JULIANNE MOORE
Julianne Moore plays Michaela Kell, a charismatic philanthropist and animal activist who exerts a cultlike influence over her social circle. At Spirited Away, a bar known for its selection of drinks with complex flavors, Julianne is said to enjoy beverages with a bitter profile, such as Ghia soda and ginger.
KEVIN BACON
Kevin Bacon plays Peter Kell, Michaela’s billionaire husband. With WIRED, Bacon mentioned that he prefers silver or reposado tequila, noting that he doesn't favor overly sweet or oaky flavors. He enjoys his tequila with lime and a couple of ice cubes.
JOSH SEGARRA
MEGHANN FAHY
Josh Segarra plays Raymond, the proud manager of a restaurant franchise in Buffalo, New York. Raymond is also Devon’s long-time, on-andoff, toxic boyfriend. Josh demonstrated his mixology skills in a TikTok video—he prepared a traditional Old Fashioned.
Meghann Fahy plays Devon DeWitt, Simone’s fiercely protective older sister. During a recent Jimmy Kimmel Live! appearance, Fahy reminisced about working with Betty White on The Lost Valentine. She recalled that White enjoyed "vodka on ice and eating chocolate cake for breakfast," and joked, "I started then. I was about 20. I thought if that’s working for her, it’s definitely going to work for me.”
GLENN HOWERTON
Howerton plays Ethan Corbin III, a close friend of the Kell family. He co-owns Four Walls Whiskey, an Irish American spirit founded with his Sunny in Philadelphia co-stars Rob McElhenney and Charlie Day, to honor the bar setting of their sitcom, Paddy's Pub, and to support the bartending community.
ADVANCED MIXOLOGY DRINK IN HISTORY
The Palmetto
A MANHATTAN RIFF MADE WITH RUM
By Lanee Lee
SOME COCKTAILS GRAB ATTENTION WITH BOLD GARNISHES, RARE INGREDIENTS, OR INTRICATE TECHNIQUES THAT MAKE YOU FEEL LIKE YOU NEED A DEGREE IN MIXOLOGY TO ENJOY THEM.
THE PALMETTO, HOWEVER, IS REFRESHINGLY STRAIGHTFORWARD. IT’S A RUM-BASED CLASSIC THAT DELIVERS A BALANCED, SOPHISTICATED FLAVOR YET SOMEHOW REMAINS A HIDDEN GEM IN THE WORLD OF COCKTAILS.
A Cocktail with Roots in History and a British Twist
The Palmetto has been around since the Prohibition era, first in the 1930 edition of The Savoy Cocktail Book, created by Harry Craddock. Craddock, an American bartender who fled to London during Prohibition, became known for crafting cocktails that have endured through the ages. Though he introduced the Palmetto to the cocktail world, it never quite received the same level of fame as its whiskey-based cousin, the Manhattan.
The name likely refers to the palmetto palm, a symbol of tropical relaxation—appropriate, given that the Palmetto swaps whiskey for a sun-soaked rum.
Crafting the Perfect Palmetto
Think of the Palmetto as a rum twist on the Manhattan but with a more complex character. The combination of dark rum, sweet vermouth, and orange bitters creates a rich depth, offering a taste that stands apart from the traditional whiskey concoction.
The rum you choose can really shape the drink. While any quality dark or gold rum will work, a rum from St. Croix will give your Palmetto a unique personality. St. Croix rum, like Cruzan, tends to be smoother and less spiced compared to Jamaican or Guyanese rums, offering a balanced, caramelized sweetness. This allows the sweet vermouth to shine without competing against stronger, molasses-heavy flavors.
Jamaican rums, known for their funky "hogo" taste, add a bold, tropical edge, while Demerara rums from Guyana contribute a deep, smoky molasses richness, bringing the drink closer to the familiar warmth of a Manhattan.
St. Croix rum is the way to go if you’re after a smooth, approachable Palmetto. But for those who enjoy exploring flavors, trying different rum styles will give you an exciting range of experiences.
The Last Word
While the Palmetto may not dominate cocktail menus, it’s a reminder that simple, three-ingredient drinks can pack a punch. Whether unwinding after a busy day or fantasizing about a Caribbean beach bar, this cocktail brings smooth, herbal, and citrusy flavors into your glass.
And hey, if you’re feeling adventurous, drinking it out of a coconut is always an option!
The Palmetto
INGREDIENTS
1 ½ oz. Caribbean blended rum
1 ½ oz. vermouth
2 dashes orange bitters
PREPARATION
Chill coupe glass. Stir ingredients with ice. Strain into chilled glass. Express orange zest twist over cocktail and use as a garnish.
The Rise of Organic Vodka
A SUSTAINABLE SHIFT IN THE SPIRITS INDUSTRY
By Kate L. Chapman
OVER THE PAST SEVERAL YEARS, the spirits industry has experienced a growing demand for sustainably made products, and vodka brands have responded. As consumers increasingly prioritize sustainability and mindful consumption, organic vodka has emerged as a premium choice, offering both environmental benefits and exceptional taste. This shift in favor of organic products mirrors a broader societal buzz towards conscious choices in health, the environment, and other do-good decisions.
Of course, organic vodka is crafted from grains that are free of fertilizers, synthetic pesticides, and herbicides, but this commitment to sustainability
goes well beyond just ingredients; it encompasses the entire production process from field to bottle, ensuring a reduced environmental impact.
Organic vodka can be made from potatoes or grapes, sugarcane, and grains, like wheat, rye, corn, or barley. In some processes, the vodka is infused with different and sometimes several fruits, vegetables, and herbs. Needless to say, each process produces a unique flavor.
Contrary to common misconceptions, organic spirits maintain exceptional flavor profiles by focusing on naturally grown, high-quality ingredients.
This results in a smooth and refined spirit that can be served straight or used to elevate cocktails. Organic vodka is an excellent choice for bartenders seeking exceptional quality and flavor, but it is also a spirit category that is ethical and transparent about production practices.
Part of this, indeed, involves emphasizing sustainability in production through a range of environmentally conscious practices, including organic farming, water conservation, renewable energy, waste reduction, and sustainable packaging. Organic farming promotes soil health and biodiversity by eliminating harmful pesticides and herbicides. To reduce waste, advanced water recirculation systems are employed to allow for the reuse and recycling of water at various stages of production.
Many organic distilleries use renewable energy sources such as harnessing solar or wind power and furthermore, reducing carbon emissions and promoting clean energy use. Distilleries repurpose byproducts like spent grains for animal feed, helping contribute to reduced waste. Organic vodka brands are utilizing recycled glass bottles, recycled plastic and cardboard, labels printed on
recycled paper, and biodegradable closures to reduce environmental impacts.
Perhaps, though, the best part for bartenders is that organic vodka offers a versatile choice with a distinct taste that appeals to health-conscious and environmentally aware consumers. The transparency in production practices resonates with those who value prioritizing sustainable living. Incorporating organic vodka onto cocktail menus not only appeals to consumer demands but showcases sustainability in mixology.
With organic options, bars, and restaurants put themselves in a position to awaken eco-conscious consumers and align with a greater societal movement toward responsible drinking. Following the organic trend allows establishments to build deeper connections with their clientele in terms of trust and loyalty.
As the industry embraces sustainability, organic vodka signifies a commitment to quality, transparency, and ethical farming practices. By choosing organic vodka, bartenders can craft exceptional cocktails while supporting a sustainable spirits industry.
Find Your Wins
NEW AMSTERDAM VODKA GETS A NEW RE-ENERGIZED LOOK AND FEEL
By Michael Tulipan
Spirit of Gallo reinvigorated the American vodka category with the launch of New Amsterdam Vodka in 2011. By offering a vodka that focused on high quality and affordability, the brand was embraced by consumers and bartenders alike.
This success was further fueled by New Amsterdam’s engaging “You’re your Wins” platform introduced in 2019, the high-energy campaign celebrates the spirit of competition, camaraderie, and victory, no matter how big or small. This ethos was further amplified through strategic partnerships with local NBA and NHL teams, as well as being the official vodka of the UFC.
Today, New Amsterdam Vodka stands out as a category leader and the third largest vodka brand by volume. Challenging themselves to continually evolve and stay fresh as Gen Z comes of age and into the market, the Spirit of Gallo team decided it was time to give New Amsterdam a visual recharge.
The brand’s refresh includes a new label, logo, and icon, with the overall packaging putting more emphasis on the signature New Amsterdam blue. “The result is a modern, sleeker look that creates a more cohesive and instantly recognizable presence on shelves and back bars,” says Lieb. “Additionally, the treatment of the skyline adds more movement and energy to the label and helps the brand embody the energy you get from stepping into a city and the endless possibilities offered there.” Alongside New Amsterdam’s new look is a fresh new creative perspective on the Find Your Wins campaign, one designed to meet the needs of a new generation of consumers.
While the refresh helps keep the brand top of mind for consumers, the spirit inside the bottle remains the same. The vodka is five times distilled then three times filtered, yielding a crisp, clean finish and unparalleled smoothness at 80 proof. A higher 100 proof vodka is also available, as well as more than a dozen flavored options like watermelon, peach, pineapple and more. Together, the portfolio offers incredible versatility for both cocktails and shots.
Spirit of Gallo is continuing to reach out to new markets and welcome consumers as it develops innovative partnerships and initiatives for New Amsterdam Vodka.
“We evaluate everything we do through the lens of reaching our target consumer and speaking to them in a way they will connect with while maintaining our brand ethos of embracing competition and leaning into the bonds of brotherhood,” says Lieb.
In addition to its UFC partnership, New Amsterdam has teamed up with YouTube sensation “Hot Ones” to release a spice-flavored 70-proof vodka called Heat Check. With out-of-the-box thinking, innovative partnerships, and a fresh new visual identity, New Amsterdam Vodka looks to keep up the momentum and score many more wins in the years to come.
As we look to continue fueling growth, we saw an opportunity to double down on what we stand for and stay engaged with our target consumer through a reenergized look and feel. It wasn’t about completely reimagining the brand, but we wanted to ensure we stay relevant and resonate with today’s consumer.”
— BRANDON LIEB, VICE PRESIDENT, SPIRIT OF GALLO
ADVANCED MIXOLOGY BARTENDER'S CHOICE
It’s a Vibe
THE BARTENDER’S FAVORITE FOR SUMMER IS COCO LOPEZ CREAM OF COCONUT
This summer, bartenders bring the tropical vibes behind the bar using a timeless favorite—Coco Lopez Cream of Coconut. Known for its rich, creamy texture and unmistakable coconut flavor, this iconic ingredient isn’t just for Piña Coladas anymore.
“Coco Lopez made the first Piña Colada and STILL makes the best!” says Jose Luis (Papo) Suarez for Coco Lopez. But its tropical magic doesn’t’ stop there. Whether you're building frozen crowd-pleasers, crafting tropical riffs on classics, or shaking up bold new beachside sippers, Coco Lopez adds the lush, vacation-in-a-glass experience guests crave. It’s sweet, smooth, and endlessly mixable, making it our bartender’s choice for this summer.
INGREDIENTS
1 ½ oz. rum
1 ½ oz. Coco Lopez Cream of Coconut
½ oz. lime juice
1 cup ice
PREPARATION
Mix in blender until smooth. Garnish with lime wedge.
INGREDIENTS
1 oz. Baileys Irish Cream
1 oz. Godiva Chocolate Liquor
3 oz. Coco Lopez Cream of Coconut
PREPARATION
Pour ingredients in blender in order listed. Fill glass with cubed ice to measure proper amount. Empty glass into blender. Blend. Pour into glass to 1 ½” from top. Garnish with coconut flakes.
INGREDIENTS
1 ½ oz. Herradura Silver Tequila
2 oz. Coco Lopez Cream of Coconut
3 oz. pineapple juice
PREPARATION
Blend ingredients with crushed ice in a shaker. Pour into tall glass with ice. Garnish with a pineapple spear.
INGREDIENTS
1 ½ oz. light rum
2 oz. Coco Lopez Cream of Coconut
2 oz. pineapple juice
1 cup ice
PREPARATION
Mix in blender until smooth. Garnish with a pineapple spear and a cherry.
REIMAGINED COCKTAILS WITH BRECKENRIDGE WHISKEY
Summer Sips
As the summer sun stretches long into the evening, whiskey might not be the first spirit that comes to mind—but Breckenridge Whiskey is here to change that. Known for its high-altitude craftsmanship and rich, nuanced flavor, this Colorado-born whiskey brings surprising versatility to refreshing summer cocktails. Whether it’s paired with ripe fruit, a splash of citrus, or a touch of herbal brightness, Breckenridge Whiskies add a bold and smooth twist to any cocktail. Check out how this mountain spirit is redefining what a summer cocktail can be.
COCONUT OLD FASHIONED
INGREDIENTS
2 ½ oz. Breckenridge Port Cask Finish
¼ oz. balsamic coconut syrup*
2 dashes Bittercube Chipotle Cacao Bitters
PREPARATION
Stir ingredients with ice. Strain and serve over ice sphere. Garnish with coconut pieces, brandied cherry, zest of orange. *Balsamic coconut syrup: over medium heat add 1 cup water, 6 oz. turbinado sugar and ¾ oz. coconut balsamic vinegar. Stir until sugar is dissolved. Let cool, bottle, and refrigerate.
PEACH CIDER SLUSHIE
INGREDIENTS
6 oz. Breckenridge Bourbon Whiskey
32 oz. frozen peach cider*
PREPARATION
Break pieces of frozen peach cider and place in a blender with Breckenridge Bourbon. Blend until slushie consistency. Garnish with sliced peaches. *Peach cider: in a Tupperware container, add 2 cups of apple cider and 2 cups of peach nectar. Seal with a lid and freeze.
LYCHEE STRAWBERRY SELTZER
INGREDIENTS
1 ½ oz. Breckenridge Bourbon Whiskey
5 oz. homemade strawberry lemonade*
2 oz. lychee juice
Lemon sparkling, to top
PREPARATION
Pour top three ingredients over ice. Top with lemon sparkling. Garnish with lychee, strawberry. *Strawberry lemonade: over medium heat, add 2 cups water, 12 oz. sugar and 12 medium strawberries, muddled. Stir until sugar is dissolved. Let cool and strain. Strawberry lemonade is a 1:1 ratio citrus to syrup. 1 cup syrup, 1 cup fresh lemon juice.
MY GRAMPA’S RECIPE
INGREDIENTS
1 ½ oz. Breckenridge Rum Cask Finish
1 oz. Celestial Seasonings Jammin’ Lemon Ginger tea syrup*
¾ oz. lemon juice
½ oz. egg white
PREPARATION
Shake all ingredients with ice. Strain and dry shake (without ice)
Double strain over ice. Garnish with citrus, ginger. *Tea syrup: bring to a rolling boil 2 cups water and 4 tea sachets for 8 minutes. Let rest for 10 min. Abstract the tea sachets, turn heat back on and add 1 cup sugar. Stir until sugar is dissolved. Let cool, bottle, and refrigerate.
ADVANCED MIXOLOGY TRENDING NOW
PINEAPPLE SUMMER JULEP
INGREDIENTS
2 oz. Breckenridge High Proof Bourbon Whiskey
¾ oz. pineapple, vanilla Jamaican allspice brown sugar syrup*
8 mint leaves
PREPARATION
In a Julep cup, add mint and pineapple syrup. Muddle lightly. Add Breckenridge High Proof, fill cup with crushed ice. Stir to incorporate and until frost appears on the cup. Top with more crushed ice. Garnish with pineapple and mint bouquet. *Pineapple, vanilla brown sugar syrup: over med heat add 1 cup organic pineapple juice, 6 oz. brown sugar, ½ oz. Jamaican allspice (muddled) and 1 tsp vanilla bean paste. Stir until sugar is dissolved. Let cool, strain, bottle and refrigerate.
FRUITS OF SUMMER SPRITZ
INGREDIENTS
1 ½ oz. Breckenridge PX Sherry Cask Finish
1 oz. blackberry syrup*
½ oz. lemon juice
Prosecco Soda
3 dashes rhubarb bitters
PREPARATION
Add top 3 ingredients into large wine glass with ice. Top with Prosecco, soda, and bitters. Garnish with blackberries, rhubarb, kiwi (I’ll dye celery tomorrow since rhubarb isn’t in season) *Blackberry syrup: over medium heat add 2 cups water, 14 oz. sugar and 6 oz. blackberries. Stir until sugar is dissolved. Muddle blackberries. Let cool, strain. Bottle and refrigerate.
SPICED RUM DAIQUIRI
INGREDIENTS
2 oz. Breckenridge Rum Cask Finish Whiskey
1 oz. fresh lime juice
1 oz. raw simple syrup* Float of Breckenridge Spiced Rum
PREPARATION
Shake top 3 ingredients with ice. Double strain and serve up. Float spiced rum. Garnish with lime wheel *Raw simple syrup: Over medium heat, add 1 cup water and 1 cup Sugar in the Raw. Stir until sugar is dissolved. Let cool. Bottle and refrigerate.
WAVES OF WATERMELON
INGREDIENTS
1 ½ oz. Breckenridge Bourbon Whiskey
1 oz. honey simple syrup*
6 one-inch cubes fresh sliced watermelon
1 oz. lemon juice
Pinch Murray River sea salt
PREPARATION
Muddle watermelon cubes, honey simple, lemon juice, and salt into a shaker tin. Add ice and Breckenridge Bourbon. Shake and double strain over ice. Garnish with watermelon. *Honey simple syrup: over medium heat, add 1 cup water, 4 oz. sugar and 4 oz. honey. Stir until sugar is dissolved. Let cool, bottle, and refrigerate.
CHERRY CIDER SLUSHIE
INGREDIENTS
6 oz. Breckenridge Bourbon Whiskey
32 oz. cherry cider frozen*
PREPARATION
Break pieces of frozen cherry cider and place in a blender with Breckenridge Bourbon. Blend until slushie consistency. Garnish with cherries, cherry blossoms. *Cherry cider: in a Tupperware container, add 2 cups of apple cider and 2 cups of tart cherry juice. Seal with a lid and freeze.
Shaking It Up
WITH BLANCHE ARMAGNAC
If you haven’t yet discovered Blanche Armagnac, now is the time. This vibrant and versatile white spirit has been quietly making waves, offering a fresh take on a centuries-old tradition. While it has long been a staple of Armagnac distilleries, until just two decades ago, all Blanche was destined for oak barrels, where it was aged into the rich, amber-hued Armagnac we know and love. However, in 2005, Blanche Armagnac received official AOC status (Appellation d’Origine Contrôlée) from the French government—recognizing its quality and allowing it to shine on its own. The result? A crisp, fruit-forward eau-de-vie that’s young, vibrant, and tailor-made for modern cocktails.
Heat Up Happy Hour
How to make a Spicy Agave Paloma
Glass Size: 16 oz. glass
1 ½ oz. premium tequila
¾ oz. Monin Spicy Agave Sweetener
¾ oz. fresh lime juice
3 oz. grapefruit juice
Top with club soda
Fill a serving glass with ice and add the ingredients in the specified order. Pour the mixture into a mixing tin and back into the serving glass to combine. Garnish and serve.
ADVANCED MIXOLOGY IN THE KNOW
WHAT MAKES BLANCHE ARMAGNAC UNIQUE?
Produced exclusively in the Armagnac region of France, Blanche Armagnac must be crafted from one or more of four specific grape varieties: Baco, Colombard, Folle Blanche, and Ugni Blanc. After distillation, it rests in inert containers rather than oak barrels, preserving its crystal-clear appearance and fresh, aromatic profile. Unlike other white spirits, which derive their character from sugarcane, agave, or botanicals, Blanche’s unmistakable depth comes directly from its grape base. This results in a spirit bursting with fruit and floral notes, offering a lush, velvety mouthfeel that lingers on the palate. These characteristics make it a wonderful white spirit alternative for any cocktail calling for vodka, pisco, tequila or even rum.
SHAKING IT UP WITH BLANCHE ARMAGNAC
Whether you’re reimagining your favorite cocktail or crafting something entirely new, Blanche Armagnac is a game-changer. Its vibrant fruit notes, layered depth, and smooth texture make it an essential addition to any home bar. So go ahead—shake things up and experience the fresh, dynamic world of Blanche Armagnac.
EXPLORING THE HEAVENLY SPIRITS PORTFOLIO
Heavenly Spirits, a leading importer of French craft spirits, offers three exceptional Blanche Armagnacs, each showcasing a distinct interpretation of this dynamic spirit.
Delord Blanche is a game-changer, crafted entirely from Colombard grapes—a first for the U.S. market. Bottled at 42% ABV, it’s rich, round, and remarkably versatile. While Delord recommends savoring it neat—room temperature, chilled, or over ice—it also
shines in cocktails, pairing beautifully with citrus, red berries, kiwi, and chocolate. Bartenders at Death & Co. in Denver, CO, have embraced its complexity, while food lovers will find it an elegant match for caviar, smoked fish, and desserts like lemon tart and tarte Tatin.
Dartigalongue Un-Oaked offers a different take, blending Baco, Ugni Blanc, and Folle Blanche grapes through a single, continuous distillation process that dates back to the 19th century. Bottled at 43.2% ABV, this expression balances delicate aromas of pear, apple, and white flowers with a silky texture and a sweet almond finish. Whether enjoyed neat, on the rocks, or as a vodka or tequila substitute in classic cocktails, Dartigalongue Un-Oaked delivers elegance and versatility.
Château de Hontambère Blanche hails from the Ténarèze region and incorporates all four approved grape varieties. Distilled in a century old Armagnacais alembic still, aged five months in stainless steel, and bottled at a bold 50% ABV, this Blanche is an expressive powerhouse. Aromas of apple, banana, and pear lead into a lush, fruit-forward palate with floral undertones—a true crystalline fruit bomb. Adding a personal touch, the label features Four Blue Orbs, a painting by UC Berkeley MFA-trained artist and Heavenly Spirits co-owner, Daniel Cooney, symbolizing the four grape varieties in this exceptional spirit.
Margarita Française
INGREDIENTS
2 oz. Blanche Armagnac
½ oz. simple syrup
½ oz. triple sec
½ fresh lime juice
PREPARATION
Shake over ice and strain into a salt or sugar rimmed glass and garnish with fresh lime.
BRING a TASTE of TENNESSEE to your SUMMER CELEBRATIONS
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LEMONADES
Transport your taste buds to the peaks of the Smokies with Ole Smoky Moonshine Lemonades. Crafted for those craving a twist on tradition, our moonshine lemonades are not only easy to make but irresistibly refreshing. Grab a jar of Ole Smoky Moonshine and make a delicious cocktail just by adding lemonade!
SHAKING AND STIRRING LAUNCHES
GARDENISTA
Gardenista is a vibrant, ready-toserve drink inspired by the popular Gardener cocktail from Matsuhisa Aspen. Available in vodka, tequila, and bourbon varieties, it blends fresh garden flavors like ginger, lime, jalapeño, and herbs for a bold, refreshing sip. With 15% ABV and just 98 calories per serving, Gardenista is perfect for any occasion—picnics, parties, or relaxing at home—and can be shaken, poured, or spritzed. Each bottle serves four cocktails or five spritzes and best enjoyed chilled.
GARDENISTA SPRITZ
INGREDIENTS
3 oz. Gardenista Vodka/Tequila/ Bourbon cocktail
3 oz. dry Prosecco
½ oz. (a splash) of club soda or sparkling water
PREPARATION
Add ice to a wine glass until it is nearly full. Pour in your ingredients. Garnish with slice of orange or lime for pop of color.
BRUICHLADDICH PORT CHARLOTTE
Port Charlotte SYC:01 is the latest release in the brand’s Cask Exploration series, now available in the U.S. This edition marks the first time the heavily peated Islay single malt has been matured in Syrah wine casks, sourced from a biodynamic winery in France’s northern Rhône. Bottled at 54.4% ABV and malted to 40 PPM, SYC:01 offers bold notes of rich red fruits, spice, and intense peat smoke, with layers of barbecue smoke, mango, brown sugar, and a lingering finish of coconut, cocoa, and sea air.
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. Port Charlotte Bruichladdich Water (optional)
PREPARATION
Combine ingredients in a rocks glass.
LUCKY ONE VODKA LEMONADE
Lucky One Lemonade is a new premium, non-carbonated vodka lemonade created in partnership with viral ‘furfluencer’ Miss Peaches and made by the team who brought us High Noon. Designed to be a refreshing, sessionable option, it contains just 100 calories, is gluten free, and has no added sugar or artificial ingredients. The line includes four flavors—Original, Peach, Blueberry, and Raspberry. A portion of proceeds supports dog rescue organizations, tying into the brand’s feel-good mission.
NEAT OR ON THE ROCKS
INGREDIENTS
1 can Lucky One Vodka Lemonade Ice
PREPARATION
Combine ingredients in a highball, garnish with lemon wheel.
HARD TRUTH AMERICAN ODD SWEET MASH
BOURBON WHISKEY
A bottled-in-bond release made in collaboration with Mellencamp Whiskey Co. and crafted entirely from Indiana-grown grains—82% corn and 18% rye—and aged four years in custom-charred barrels designed to elevate the sweet mash process. This bold yet balanced bourbon offers notes of sweet oak, candied pecans, vanilla cream, and buttery richness.
AMERICAN LEMON-ODD
INGREDIENTS
1 ½ oz. Hard Truth American Odd
1 oz. limoncello
1 oz. lemon juice
¾ oz. oleo saccharum*
PREPARATION
*Oleo: fine zest 2-3 lemons per 1 ¼ cup of sugar. Stir into sugar and let sit (24 hours is ideal). Add one cup hot water, stir until sugar is dissolved, strain with super fine mesh or cheese cloth. Combine ingredients over crushed ice in Collins glass, top with soda water, garnish with a dehydrated lemon wheel.
BOANN SINGLE POT STILL IRISH WHISKEY –PEDRO XIMÉNEZ CASK
Earned a prestigious Double Gold medal and 99 points at the 2025 San Francisco World Spirits Competition. This award highlights the whiskey's exceptional quality and underscores Boann’s reputation for innovation in Irish whiskey. Part of a trio of unique cask finishes—including Marsala, Madeira, and PX—the PX expression is matured in Oloroso hogsheads and finished in rare vintage PX casks.
P.X. PORT COBBLER
INGREDIENTS
2 oz. Boann P.X. whiskey
1 oz. lemon juice
¼ oz. Crème De Cassis
1 ¼ oz. from concentrate apple juice ½ oz. sugar
PREPARATION
Combine ingredients over ice (preferably crushed) in a wine glass. Shake and strain. Float Port on top. Garnish with a lemon wheel and fresh blueberry.
CROWN ROYAL WHISKY SOUR WITH BLACK CHERRY
Crown Royal Whisky Sour with Black Cherry is a ready-to-drink cocktail that combines the smoothness of Crown Royal Canadian whisky with the tartness of lemon and the richness of black cherry. Part of Crown Royal’s Cocktail Collection, this 46-proof (23% ABV) beverage offers a balanced flavor profile featuring zesty lemon, brandied cherry, vanilla, oak, and bitters. The finish is sweet and tart with a lingering fruity note. This cocktail is designed for convenience— chill, pour over ice, and enjoy!
NEAT OR ON THE ROCKS
INGREDIENTS
1 chilled bottle Crown Royal Whisky Sour Ice
PREPARATION
Combine ingredients in a Highball glass. Garnish with cherry. Enjoy.
Every cocktail has a story to tell, and behind every bar, there’s a bartender willing to tell it. Bartenders bring more than just spirits to a bar—they bring heart, passion, precision, and the kind of hard work that often goes overlooked. Night after night, they show up, ready to create, connect, and care for every guest who sits at their bar.
This issue of Chilled pays homage to the bartenders who create inspired cocktails and toasts the spirits created to inspire them. It’s a tribute to the hands that shake, pour, stir, and slide well-crafted cocktails across the stick all night long. It’s a job where your heart must be in it because passion is the only thing that makes this level of grind sustainable.
Cheers to bartenders who find their rhythm amongst the chaos with grace and grit to succeed behind the bar.
Speaking of grit, grind, and guts, our cover star, Kevin Hart, is famous for his hustle and heart. His tequila brand, Coramino, celebrates hardworking bartenders annually by crowning a Coramino Cup Bartender of the Year, awarded for relentless drive and pride poured in every glass behind the bar. Hart can relate to the craft of bartending in that it’s more than just a job, but a grind that makes greatness. This one’s for those who know hard work hits different.
Straight from the Hart
KEVIN HART AND GRAN CORAMINO® TEQUILA CELEBRATE THE SPIRIT OF GIVING BY SUPPORTING THE HARDEST WORKING BARTENDERS WITH THE CORAMINO CUP, THE CORAMINO FUND, AND BEYOND
By Michael Tulipan
| Photos by Michael Kirschbaum (Eight Eleven Media)
Gran Coramino Tequila makes good on the brand’s philosophy “Hard Work Tastes Different” through its support of bartenders and industry entrepreneurs.The brand may be relatively young, but it has already made a difference in many lives through its Coramino Fund and Coramino Cup bartender competition. Marking its third year, the Coramino Cup, presented in conjunction with Chilled Magazine, celebrates bartenders from across the country as they compete to win $10,000, a feature in Chilled, and the title of “Gran Coramino Bartender of The Year.”
Often referred to as the “hardest working man in showbiz,” actor, comedian, and entrepreneur Kevin Hart co-founded the brand in 2022 in collaboration with 11th-generation tequila maker Juan Domingo Beckmann. A tequila lover for decades, Hart was determined to be more than just a celebrity endorser and worked closely with Beckmann to develop Gran Coramino as a highquality, approachable tequila. The brand quickly caught fire and consumers are catching on. Their Reposado, for example, launched just last year, becoming the number one selling new product in tequila.*
Now in its third year, the one-of-a-kind Coramino Cup shines a light on the bartenders at nightlife and high-energy spots that often go underappreciated but are known by their peers as the hardest workers on the floor. As the team at Gran Coramino puts it, “Think of it as the opposite of Tales.” In 2024, the Coramino Cup took place in Las Vegas, featuring six bartender finalists from that city, as well as Los Angeles, Miami, Chicago, and Phoenix. This year’s event is scheduled to take place in the Fall in Los Angeles and applications are now open at chilledmagazine.com/coraminocup.
For 2025, Gran Coramino will be changing things up by adding a friendly coast-to-coast rivalry. After the recruitment period closes in early July, Chilled will select the bartenders advancing to the semifinals stage in which there will be East and West Coast competitions, with three winners from each moving on to the finals where Hart and his crew will determine who will take the crown. Not sure what to expect? James Squire, Agave Ambassador at Proximo Spirits, says, “The Coramino Cup is pure energy—fast-paced bartending, showmanship, and flawless cocktails made with Gran Coramino tequila, all set to amazing music and space.”
The winner of the 2024 Coramino Cup competition, Barrymore “Bud” Shaw, is emblematic of how hard work leads to opportunity. Shaw started in the hospitality industry as a cashier at Buffalo Wild Wings, was promoted to bartender within a year, and hasn’t looked back since over his 16-year career in Arizona. ”Grit and hard work has been something that I have prided myself on since I was young,” he says.
Shaw took part in the 2023 competition but lost in the first round. “I told myself, when that competition comes back around next year, I am going to enter again and if I am chosen to be one of the competitors in Vegas, I will win! Losing was not an option at that point,” he says. On winning, he says, “Being able to work closely with the brand and what it represents has been the highlight of my bartending career. Professionally, I have been noticed for this recognition and have been offered numerous opportunities to help out others.”
*Nielsen April 2025 xAOC + Liquor + Convenience
— BARRYMORE SHAW JR, THE CORAMINO CUP BARTENDER OF THE YEAR, 2024 “
I told myself, 'When that competition comes back around next year, I am going to enter again and If I am chosen to be one of the competitors in Vegas, I will win!' Losing was not an option at that point."
Bartender Madison Sperry took part in the 2024 Coramino Cup as well, making it her first bartender competition. “Bartending is getting taken more seriously as a career and we all work really hard,” she says. “I think it gives us a chance to prove all the effort and care we put into our cocktails and serving our guests.”
The 2023 Inaugural Gran Coramino Bartender of the Year, Chai Lee, has bartended at everything; from exclusive members-only clubs to speakeasies to chic rooftops to bustling high-volume nightclubs. Today, Chai resides in Washington DC and boasts over a decade of industry experience, including working alongside Hart’s team at events and bartending in The Kennedy Center green room when Hart received the Mark Twain Prize. “Winning the first-ever Coramino Cup and being named Bartender of the Year has been nothing short of life-changing,” she says. “It validated not just my skills behind the bar, but my passion, resilience, and creativity as a hospitality professional.”
Gran Coramino’s support of hard workers extends beyond the bartender community. Through ‘The Coramino Fund’, Gran Coramino and Kevin Hart gives back to the community by providing grants to help under-resourced small business owners turn their visions into reality coincided with its launch. This giveback program invests a portion of the sales of every bottle of Gran Coramino to Black and Latinx business founders in the U.S. and Mexico and has already granted over $1 million. In 2024, 50% of the businesses selected were Black-owned, 36% Latinx-owned, 14% Black and Latinx owned, and 68% women-owned. By this fall, the The Coramino Fund will have disbursed over $1.5 million.
As part of the program, The Coramino Fund now offers AI training in collaboration with 1st Street Partnerships, reflecting Hart’s belief that AI will be a key driver of future success, especially for small businesses that often lack the resources larger firms have to adopt new technology. “The train is coming and coming fast,” Hart told Fortune Magazine. “Either you’re on it, or if not, get out of the way.”
“
The Coramino Cup celebrates the creativity and hustle of bartenders, but our mission has always been bigger. Through The Coramino Fund, we're investing in entrepreneurs who hustle just as hard but may not have the same opportunities. We're not just making great tequila—we're building a community of hard workers and backing it with real resources." — KEVIN HART
Do you have what it takes to win the 2025 Coramino Cup? Squire gives some pointers. “A winning bartender blends high energy with calm control, engaging the crowd while crafting perfect drinks with a smile. It’s a mix of charisma, speed, and flawless technique.” Winners receive $10,000, a feature in Chilled Magazine, and the title of ‘2025 Gran Coramino Bartender of the Year.’
Here’s What Bartenders Are Saying about The
Coramino Cup
“The Coramino Cup has opened doors that I thought would be locked for me. I’ve been in this game for 17 years now and this single opportunity has put me so far ahead of anything else I have attempted. Thank you for this wonderful opportunity.”
—
BARRYMORE SHAW JR, THE CORAMINO CUP BARTENDER OF THE YEAR, 2024
“Winning the first-ever Coramino Cup felt like a powerful moment of recognition—not just for me, but for every bartender who pours their heart into this craft. Personally, it’s deepened my sense of purpose. It’s reminded me that authenticity and hard work always make room for you, even in rooms you never thought you’d enter.”
— CHAI LEE, THE CORAMINO CUP BARTENDER OF THE YEAR, 2023
“The most rewarding part of competing in and attending last year’s Coramino Cup was connecting with other passionate bartenders from all over the United States. One of the best group of bartenders I have been able to connect and build long-lasting relationships with. There was a real sense of community and support, and I left feeling inspired, more confident, and proud of how far I’ve come in my craft.”
— ADRIEL ‘AD’ DEAYON, CORAMINO CUP FINALIST 2023
“The Coramino Cup highlights the hard work and creativity bartenders put in—work that often flies under the radar. But it’s an art. These events prove there’s a world of opportunity beyond the bar that’s still connected to the craft. The Coramino Cup is wholesome. For me, it didn’t feel like a competition—it felt like a chance to learn, grow, and genuinely support one another. That vibe was everything.”
— ANTHONY WELLS, CORAMINO CUP FINALIST 2024
“The group of bartenders competing in The Coramino Cup are an amazing supportive community of professionals. We all had so much fun together and are still rooting each other on through group chats and social media. For me, competing in The Coramino Cup pushed me to expand my cocktail creation knowledge. It was an amazing experience.
— MADISON SPERRY, CORAMINO CUP FINALIST 2024
>> SCAN TO SUBMIT YOUR ENTRY
Road The Mezcal to
When Del Maguey introduced the first legal shipment of artisanal mezcal into the United States in 1995, it didn’t just launch a brand—it sparked a movement. With just 56 bottles, each labeled with the name of its village origin, Del Maguey shattered stereotypes and ignited what many now call the “mezcal renaissance.” It wasn’t about gimmicks or novelty. It was about honoring tradition, community, and authenticity.
Beatriz Munozcano, U.S. Agaves Brand Director at Pernod Ricard, points to that moment as a foundational shift. “Del Maguey changed the conversation,” she says. “It brought true artisanal mezcal to the forefront—made with integrity, rooted in place, and connected to families and communities.”
The second pivotal moment came years later with the creation of VIDA Clásico, an expression crafted with bartenders in mind. Made by Paciano Cruz Nolasco in San Luis del Río, using traditional techniques, VIDA was designed for cocktails without compromising authenticity. It quickly became a staple on back bars around the world, helping mezcal move from niche to essential in the craft cocktail world.
DEL MAGUEY SPARKS A RENAISSANCE IN THE SPIRITS WORLD
Throughout its growth, Del Maguey has remained fiercely committed to its values. The brand pioneered transparency in mezcal labeling, spotlighting Single Village origins, listing producers, and preserving ancestral production techniques. “Del Maguey didn’t just participate in mezcal’s growth,” Munozcano says. “It built the road for it.”
At its core, Del Maguey is about relationships—many of which span generations. Families in Oaxaca who partnered with founder Ron Cooper at the very beginning still produce the mezcal today. Even as demand has soared, the brand refuses to industrialize. There’s no blending, no shortcuts. Every bottle is still handmade, site-specific, and deeply personal.
Bartenders have played a crucial role in sharing that story. “What started as curiosity has turned into genuine connection,” Munozcano says. “Bartenders have become some of mezcal’s most passionate advocates.”
“Bartenders have not only made mezcal part of their programs, but they have also taken the time to learn where it comes from. Many have traveled to Oaxaca, walked into palenques, and met the families behind the spirit. They share the story with care and with energy. They have become some of the most important advocates for mezcal globally. The level of respect and passion from the bar community has been one of the most powerful forces in mezcal’s rise.”
Looking ahead, the mission remains clear: scale with purpose. As mezcal becomes more global, Del Maguey sees cocktails not as dilution, but as
opportunity—an accessible gateway to the complexity and soul of mezcal. “Even in a cocktail,” Munozcano notes, “mezcal is not just an ingredient. It’s a cultural expression. It’s liquid gold.”
“Cocktails are now one of the most important ways people discover mezcal. Drinks like Mezcal Margaritas and Oaxaca Old Fashioneds are introducing a new generation to the category, and Del Maguey
"Del Maguey does not treat mezcal as a product to optimize. It sees it as a living tradition to protect. That philosophy shapes every decision, and it is felt in every bottle."
celebrates that. When done with care and intention, cocktails become a gateway to deeper knowledge, helping people fall in love with the complexity and beauty of mezcal. The key is making sure what goes into the glass still honors where it comes from.”
With each bottle, Del Maguey invites drinkers to taste the land, meet the makers, and respect the rhythm of tradition. In doing so, it continues to shape not just the future of mezcal—but the way the world understands it.
Zesty is Happening Something
MONIN PLANTS THOUSANDS OF YUZU TREES IN SOUTHERN PORTUGAL
By Michael Tulipan
WHEN IT COMES TO COCKTAILS, THE FARM IS WHERE THE FLAVOR IS.
In the sun-drenched hills of southern Portugal, something zesty is happening. The flavor master Monin has planted thousands of yuzu trees in territory traditionally graced with olives and grapes. This bold agricultural move isn't just transforming Portugal's landscape; it's rewriting the rulebook on sustainable ingredient sourcing for beverages in an era of climate uncertainty.
"Our decision to establish a yuzu orchard in Portugal was driven by a desire to better understand the agricultural challenges posed by climate change," explains Hussain Shamseddine, Senior Manager, Community Engagement & CSR. The company's 74-acre experiment (soon expanding to 110 acres) in Portugal's Alentejo region represents a radical reimagining of supply chain relationships.
But why Portugal for the Japanese diva of citrus?
"Southern Portugal's Alentejo area shares a latitude similar to that of popular yuzu-growing regions such as Japan," Shamseddine notes, "allowing us to maintain the fruit's signature aromatic and tart profile."
THE ORCHARD PROUDLY BEARS ITS ORGANIC CERTIFICATION WHILE PRIORITIZING REGENERATIVE AGRICULTURE PRACTICES TO EMPOWER
THE LAND LONG-TERM.
Yuzu cultivation is far from easy; it's quite the temperamental citrus. Traditionally grown in Japan and South Korea, yuzu demands timing and perfect conditions to yield the most ideal and ripe fruit.
"Yuzu's short two-week bloom period in April and autumn harvest make it a challenging crop to manage," says Shamseddine.
However, these challenges have become unexpected teachers. "In Portugal, we've faced a learning curve in adapting these growing conditions, but the Alentejo region's climate has proven well-suited to the fruit's needs."
In Monin's new yuzu paradise, you'll notice something surprising: this isn't your money-grabbing monoculture operation. The orchard proudly bears its organic certification while prioritizing regenerative agriculture practices to empower the land long-term.
"We apply a range of agroecological practices, including soil coverage, minimal tillage, and maximizing biodiversity," says Hussain. "These methods not only support plant health but also protect the surrounding environment."
Nothing goes to waste in this circular enterprise, either. "We take a zero-waste approach, using every part of the fruit—pressing the juice for our flavor creations and repurposing the peel for local initiatives, such as essential oils used in cosmetics and perfumes."
And guess what? Consumers can reap the benefits of this sustainable citrus with our tastebuds, as this yuzu dances into bars across the United States.
"We're excited to introduce our new Monin Yuzu Pineapple Syrup to the U.S. market as the first product made with yuzu grown in our very own orchard," shares Sabrina Godfrey, Director of Marketing Communications for Monin.
By 2030, Monin aims to produce most of its global yuzu juice needs from this single source in Portugal. But the vision extends far beyond one ingredient or location. "This pilot project allows us to explore growing our ingredients, and in a few years, we'll use these insights to replicate this approach and cultivate other ingredients in locations worldwide, explains Sabrina."
Monin's yuzu project in Portugal offers a glimpse of a sustainable and bright future—one where flavor companies buy responsibly sourced ingredients and nurture them from soil to bottle.
Dash of Depth A
ANGOSTURA® BITTERS SHINES IN NON-ALCOHOLIC COCKTAILS
When it comes to crafting well-balanced, spirit-free cocktails, Angostura® bitters are an essential tool in a bartender’s kit. Each variation of Angostura bitters—original aromatic, orange, and cocoa—has its own personality and purpose, opening the door to complex, non-alcoholic cocktails that don’t compromise on flavor.
Angostura Bitters takes center stage in these zero-proof cocktails, bringing balance, body, and boldness to drinks perfect for the sober-curious crowd.
From bright spritzes to flavorful sips, each recipe offers a creative way to let this timeless ingredient shine—no spirits required.
Orange Crush
INGREDIENTS
2 dashes of ANGOSTURA® orange bitters
5 - 6 oz. orange flavored sparkling water
½ oz. lime juice
PREPARATION
Add all ingredients to highball glass over ice. Stir to incorporate. Garnish with lemon or lime wedge.
Bitters & Soda
INGREDIENTS
2 dashes of ANGOSTURA® aromatic bitters
5 - 6 oz. club soda
PREPARATION
Add all ingredients to highball glass over ice. Stir to incorporate. Garnish with lemon or lime wedge.
Cherry Rush
INGREDIENTS
2 dashes of ANGOSTURA® orange bitters
5 - 6 oz. cherry flavored sparkling water
Squeeze of fresh lime
PREPARATION
Add all ingredients to highball glass over ice. Stir to incorporate. Garnish with lime wedge.
Cocoa & Cola
INGREDIENTS
2 dashes ANGOSTURA® cocoa bitters
6 oz. cola
½ oz. lime juice
PREPARATION
Pour all ingredients into highball glass with ice. Gently stir. Garnish with lime wheel.
INGREDIENTS
2 dashes of ANGOSTURA® aromatic bitters
5 oz. ginger beer
½ oz. lime juice
PREPARATION
Pour all ingredients into copper mug. Gently stir. Garnish with lime wheel.
Mocktail Mule
TheTASTE
OLE SMOKY LEMONADES TAKE CENTER STAGE THIS SUMMER SEASON
BRING A TASTE OF TENNESSEE TO YOUR SUMMER CELEBRATIONS!
Crafted for those craving a twist on tradition, Ole Smoky lemonades are easy to make and irresistibly refreshing.
Lemonade makes the perfect partner for Ole Smoky’s bold and flavorful spirits. Try mixing Blackberry Whiskey with lemonade for a juicy, sweet-tart refresher, or add a splash of Salty Watermelon Whiskey for a playful twist. Peach Whiskey brings a smooth, summery vibe to any lemonade glass.
For moonshine fans, Strawberry Moonshine and lemonade is a bright, fruity crowd-pleaser, while White Lightnin’ delivers a clean, crisp kick. Blackberry Moonshine offers rich berry depth that balances beautifully with citrus—simple, delicious, and unmistakably Southern.
Grab a jar of Ole Smoky Moonshine or Whiskey and make one today! Mix 2 oz. of any Ole Smoky Moonshine or Whiskey variation with 3 oz. of lemonade and serve in your bars and restaurants all summer long. As always, mix and drink responsibly.
INGREDIENTS
2 oz. Ole Smoky Moonshine or Whiskey
3 oz. Lemonade
PREPARATION
Mix ingredients well in glass over ice. Garnish with fresh lemon wedge. Shine responsibly.
Ole LemonadeSmoky
HAITIAN SPIRIT
THE STORY OF RHUM BARBANCOURT
By Michael Tulipan
Long a champion of the resilience and creativity of the Haitian people, Rhum Barbancourt continues to thrive as it expands its global reach. Founded in 1862, the company remains a family-owned enterprise and a beacon of success despite the many challenges the country has faced in the past two centuries.
When a company has been around for over 160 years, it will see changes in the world around it no matter where it is operating. But while Haiti’s troubled history is well known, Rhum Barbancourt serves as a success story that also makes the company a de facto ambassador for the vibrant culture found in its homeland.
The fifth generation of her family to run the Société du Rhum Barbancourt, CEO Delphine Gardère believes that Barbancourt’s focus on authenticity, craftsmanship and quality sets the foundation for its success. “Our culture is one of respect—for our origins, our people, and our craft,” she says. “We aim to be a symbol of what Haiti can offer the world: sophistication, excellence, and unmatched spirit.”
Rhum Barbancourt starts with sugarcane grown on the Haitian plains, where 3,000 local growers all cultivate the same variety of sugarcane, a hybrid called Madame Mevs. Once harvested, the sugarcane is pressed into juice and distilled according to a production process that remains the same as in 1862 when the company was founded. The double distillation method used takes inspiration from French cognac-making techniques. The spirit then ages in French oak, allowing rich, layered expressions to develop over time.
“This process gives our rhum a level of depth, elegance, and authenticity that’s rare in the industry,” Gardère
says. “Every bottle is the result of meticulous attention to detail, from harvest to aging to bottling—all proudly crafted in Haiti, using ancestral techniques passed on from generation to generation.”
Barbancourt rhums offer a complex flavor profile with signature grassy and spicy characteristics and a long, smooth finish. The company’s range consists of four rhums, a white rhum, the signature 4-year-old “Three Stars,” the 8 year old “Five Stars,” and the 15-year-old Estate Reserve.
While the company’s mission is to showcase the richness of Haitian heritage around the world, it also supports local communities on the island with The Barbancourt Foundation. Through its position on the board of HELP (Haitian Education Leadership Program), the Foundation directly contributes to higher education opportunities for talented Haitian students. Barbancourt also celebrates Haitian creativity by collaborating with local artists, chefs, and cultural events.
As Haiti looks to recover from recent events, Barbancourt will continue to expand its worldwide footprint with new markets and expressions. The company also continues to invest in sustainable practices to build a better tomorrow for the country and its people.
THE CHILLED 100 BARTENDERS SHOWCASE A TASTE OF HAITI USING RHUM BARBANCOURT
The Chilled 100 Bartenders teamed up with the legendary Rhum Barbancourt to craft standout cocktails that celebrate the spirit’s rich Haitian heritage and versatile flavor. From bold, tropical riffs to spirit-forward sips, each cocktail shows the depth and elegance of Rhum Barbancourt through the lens of our top bartenders. (For full recipes and bartender inspiration please visit chilledmagazine.com).
HOT FOR SUMMER
Created by Teagan Melucci @Teagan._.Isabella
“If people don’t like spicy cocktails, just take the jalapeño out—the heat from the rhum still gives enough of a kick to balance the flavors! I tasted that heat behind the rhum and knew it would be perfect for a summertime sipper by the pool. Living in Florida, I’m always thinking about our guests who love spending those hot summer days by the beach or pool!"
INGREDIENTS:
1 ½ oz. Rhum Barbancourt
3-4 jalapeño slices
1 oz. lemon juice
½ oz. strawberry syrup
½ oz. kiwi syrup
Topped with champagne
PREPARATION
Muddle jalapeño, add all ingredients, shake, and strain over fresh ice in Collins glass, garnish with mint sprig.
ISLAND OF LOST SOULS
Created by Paula Lukas @paualukas27
“My cocktail ISLAND OF LOST SOULS enhances the delicious floral and citrus notes of Barbancourt Haitian Proof White Rum. It's lovely, tropical, and refreshing! You can just feel the island breeze in every sip!“
INGREDIENTS
2 oz. Rhum Barbancourt Haitian Proof White Rum
1 oz. Giffard Lichi - Li Liqueur
½ oz. Yuzuco Yuzu Super Juice
2-3 oz Sparkling Rosé
PREPARATION
Combine liquid ingredients except for sparkling rosé in a shaker with ice. Shake and fine strain into a large coupe. Top with sparkling rosé and garnish with an edible flower.
PETE’S SPECIAL DAIQUIRI
Created by Pete Shea @pinchepeteshea
“This is a special variation I whip up for friends and regulars. I like that the base is comprised of more idiosyncratic ingredients, but it all comes together in a crowd-pleasing soup.”
INGREDIENTS
1 oz. Rhum Barbancourt
1 oz. Pedro Ximénez Sherry
1 oz. pineapple juice
½ oz. acidified lime water
½ oz. passion fruit
½ oz. rich simple
2 dashes absinthe
PREPARATION
Combine ingredients in the tin. Shake like hell. Strain obnoxiously into a gaudy 90s Martini glass. Never a need to garnish if you shake hard enough.
HAITIAN PUNCH
Created by Connor Perry
@connorthebartender
“I live in bourbon country. Where I live and work, most people don't drink much rum, and if they do, they want the flavor 'hidden' as much as possible. This cocktail is meant to challenge that assumption. With this drink, I try to highlight the beautiful tropical fruit notes, the refreshing grassiness of the sugar cane, and the terroir of Haiti that Dupré Barbancourt and his company have bottled for over 150 years!”
INGREDIENTS
2 oz Rhum Barbancourt Haitian Proof
½ oz. Mango habanero Syrup*
½ lime cut into quarters
1 piece mango from the syrup Slice of Habanero (optional)
PREPARATION
Add ¼ of a lime to a rocks glass, and squeeze another quarter into the same glass. Add one chunk of mango reserved from the syrup and a sliver of habanero if using. Muddle thoroughly. Add ½ oz. of the syrup and 2 oz. of Rhum Barbancourt 110 and stir. Add freshly cracked ice and stir for 10-12 seconds, adding more ice as needed. Garnish with a lime wedge and a chunk of mango. Enjoy responsibly!
— HAITIAN SIPS —
HEATWAVE COOLER
Created by Diana Condori @dianacondori_kc & condorscove.kc
“I created this cocktail to bridge Caribbean tradition with my own take on summer in Kansas City. I started with Rhum Barbancourt White; it’s dry, grassy, and bold, and I knew I wanted to showcase its character without masking it in too much sugar. Coconut cream brought in that lush, creamy texture, but I didn’t want to go full Piña Colada. It reminds me of island evenings but still feels right at home in the Midwest heat. This cocktail is tropical, refreshing, and a little unexpected, just like Kansas City in the summertime.“
INGREDIENTS:
2 oz Rhum Barbancourt White
½ oz. lime juice
½ oz. apricot liqueur
¼ oz. St. Elizabeth Allspice Dram
1 ½ oz. coconut cream
PREPARATION
Build all ingredients in a shaker with crushed ice and dirty dump into rocks glass with mint and dehydrated lime wheel for garnish.
BETWEEN THE MANGROVES
Created by Matt Pladgeman @ukpladge
“This cocktail is bright, citrusy, and tropical with a light kiss of smoke from the tea liqueur, perfect for a sunny day sitting on a patio or a day at the beach. The inspiration behind this cocktail was to create something approachable but non-traditional using seasonal flavors found at my local farmers market that accentuate the tropical taste profile of this beautiful Haitian rum.”
INGREDIENTS:
1 ½ oz. Rhum Barbancourt Haitian Proof White Rum
½ oz. Joseph Cartron Thé Noir Fumé Liqueur
1 oz. Woodstock Banana Water
4 kumquats
6 Thai basil leaves
½ oz. lime juice
¼ oz. lemongrass syrup*
PREPARATION
Add kumquats and Thai basil to a shaker tin and muddle. Add the rest of your ingredients and add ice. Seal the tin and shake vigorously until it is cold to the touch. Pour contents into the Collins glass (dirty dump). Top with ice if needed. Garnish the drink with a bushel of Thai basil placed at the back of the glass with a halved kumquat directly in front of it.
MACHÈT ROYALE
Created by Davíd León Jr. @Artsybartender
“Caribbean tradition with my own take. The inspiration behind this cocktail is rooted in the rich, shared African culture that flows through the Caribbean, uniting Puerto Rico and Ayiti using hibiscus. This cultural connection is a powerful bond that forever intertwines the islands, celebrating their vibrant heritage!”
INGREDIENTS:
2 oz. Rhum Barbancourt
¾ oz. lemon juice
1 tbsp Hibiscus powdered sugar
1 ½ oz. Cava (On top)
PREPARATION
Shaken and double strained. Shake ingredients for seven seconds. Pour Cava into cocktail. Double strain into a Collins glass over fresh cubed ice. Slap two mint sprigs and garnish.
— HAITIAN SIPS —
A.O.K
Created by Cody Carroll @easybake_cupcake
“When I think of Rhum Barbancourt Haitian Proof Rhum Blanc, I think of bold floral notes that demand attention, sip after sip. A.O.K. as a name is a reference to the saying ‘an OK’— being present in the moment, aware of your surroundings, and respecting what is presented to you. I wanted to sit back, take in the floral notes that are present, and allow them to shine in a bitter-forward sour-style cocktail, capturing the feeling that everything in life will be A.O.K.”
INGREDIENTS:
1 ½ oz. Rhum Barbancourt
½ oz. Dolin Génépy le Chamois Liqueur
¼ oz. Barnjager honey liqueur
½ oz. lemon juice
¼ oz. 1.5:1 Lemongrass infused coconut sugar simple syrup
PREPARATION:
Combine all ingredients into a cocktail shaker, shake and double strain into a chilled Nick & Nora glass.
110 DEGREES
Created by Michael George aka Daddy Long Legs @d.n.a.haus
"The inspiration for this cocktail was to create something that highlighted Rhum Barbancourt’s high proof without it being too abrasive for the everyday consumer. White Crème De Cacao provides sweetness while also implementing a soft texture that allows for the Cocchi Americano to amplify the floral and vegetal notes of the Rhum."
INGREDIENTS
1 oz. Rhum Barbancourt
½ oz. Cocchi Americano
L'ÉTOILE (THE STAR)
Makenzie Helem @mak_is_trash
“The idea of this drink is to complement the flavors and spice of Haitian food by being herbaceous and refreshing. *Epis* is a Haitian condiment used as the start of seasoning in many dishes, commonly a blend of herbs, garlic, and peppers but varies from household to household. Both Rhum Barbancourt and *epis* represent the culture and people of Haiti. A vibrant drink to showcase the star of the show, Rhum Barbancourt, the name is a nod to Rhum Barbancourt’s original distillery and their logo.”
INGREDIENTS
2 oz. banana peel-infused Rhum Barbancourt
¾ oz. epis syrup
½ oz. Giffard White Crème de cacao
½ oz. fresh lemon juice
PREPARATION
Combine all ingredients and whip shake with pebble ice. Pour into Pilsner glass and create dome with fresh pebble ice. Garnish with grated coffee bean.
½ oz. lime juice
2-3 oz. soda water
PREPARATION
Build in the glass (give it a little swizzle or stir to mix it together before adding ice), top with soda water and garnish with an edible flower, mint, or whatever tickles your fancy.
RECIPES
TELL YOUR FRIENDS, SCOTTSDALE’S SULTRY UNDERGROUND COCKTAIL BAR, EARNED BAR OF THE YEAR AWARDED BY THE BAR & RESTAURANT EXPO, REIMAGINES CLASSIC FLAVORS USING INNOVATIVE TECHNIQUES THAT EMBODY VIBRANCE AND BALANCED SOPHISTICATION. ITS NEW SEASONAL MENU WAS CREATED UNDER THE DIRECTION OF BEVERAGE DIRECTOR ASHLEY CIBOR.
TWICE THE CHARM
INGREDIENTS
1 ½ oz. Graham cracker Remy 1738*
¼ oz. Giffard Banane du Bresil
½ oz. Lucano Anniversario
½ oz. Don Zoilo Oloroso
PREPARATION
Stirred over large format ice in rocks glass. *Graham cracker cognac - Remy 1738 sous vide with graham crackers. Garnish with two bruleéd bananas on cocktail pick.
DECADENCE IN DISGUISE
INGREDIENTS
1 ½ oz. Goat Cheese Sazerac Rye*
½ oz. lemon juice
¼ oz. Nux Alpina
½ oz. East India**
1 ½ oz. carrot syrup***
PREPARATION
Shaken, fine strained into rocks over TYF large format ice. Garnish with cream cheese brushed on outside of glass with graham cracker dust. *Goat cheese rye: Sazerac rye sous vide with plain goat cheese. **East India: blend of oloroso and Pedro Ximénez sherry. ***Carrot syrup: 2 parts carrot juice, 1 part white cane sugar, ground cinnamon, ground ginger.
GREEN WITH ENVY
INGREDIENTS
1 ½ oz. Haku Vodka
½ oz. Chareau Aloe Liqueur
¾ oz. lime juice
¼ oz. rich simple
1 ½ oz. cucumber syrup
PREPARATION
Shaken, fine strained in a Collins glass over crushed ice. *Cucumber syrup: 2 parts cucumber juice, 1 part white cane sugar. Garnish with cucumber ribbon inside glass, mint bush, lime chip.
THE PEPPERONCINO
INGREDIENTS
3 oz. Gin or vodka
1 oz. Pepperoncini brine
PREPARATION
Stirred in Martini glass. Garnish with pepperoncini rings.
The Urban Stillhouse
A UNIQUE FUSION OF DISTILLED SPIRITS, CRAFT COCKTAILS, AND ELEVATED DINING IN ST. PETERSBURG
by Megan Rider
Nestled in the heart of the Arts & Warehouse district of St. Petersburg, Florida, The Urban Stillhouse offers a unique, elevated dining experience that blends rustic charm with modern flair. Partnered with Horse Soldier Bourbon, this upscale yet casual spot combines elevated Americana cuisine with a meticulously crafted cocktail program, all set against the backdrop of an operating distillery. Beverage Director Scott Kelley leads a passionate team, creating innovative drinks and a vibrant atmosphere that keep guests coming back for more.
Upon entry, guests can expect to be greeted by their exceptional host staff, the warmth of a fireplace that was handcrafted by Gaelic stonemasons, French Quarter-inspired lanterns, and a brand-specific gift shop offering unique gifts, bottles of their awardwinning spirits, and more. Guests are encouraged to imbibe at one of the two on-site bars while they wait to be seated. One of the restaurant’s standout features is its operating distillery, which can be viewed throughout the dining area, offering a unique experience unlike any other in the Sunshine State.
The cocktail program is thoughtfully crafted and curated by Beverage Director, Scott Kelley, in collaboration with the bar staff, ensuring everyone can contribute their own ideas, which fosters team creativity. The menu is divided into sections, including the 'Fundamentals,' which features staple cocktails like the "House Old Fashioned" and "Monty on 5th," as well as “Daddy’s Credit Card’ and the ‘New Fashioned.’ The ‘Twisted Classics’ section offers a rotation of updated takes on traditional cocktails, and the ‘Locals’ menu introduces seasonal concoctions tailored to regional tastes and trends. For those who prefer non-alcoholic or low-ABV options, the 'No Proof, No Problem' section offers creative, alcohol-free cocktails crafted with house-made syrups, shrubs, and zero-proof spirits sourced from around the country, ensuring every guest has something delicious to enjoy. The program draws inspiration from a variety of sources. “First and foremost, we believe in fresh ingredients and attempt to source from local purveyors whenever possible. Crafting beautiful and tasty cocktails that match our brands is also of utmost importance to us. We aim to meet and exceed industry standards and trends while
MAINTAINING AN INSPIRED AND PASSIONATE STAFF IS OF UTMOST IMPORTANCE, ENSURING THE TEAM BRINGS DIVERSE PERSPECTIVES
letting the personality of each bartender assist in the curation and delivery of guest expectations. Each location finds its own inspiration, pulling from local flavors and desires.”
Adding to the uniqueness of the experience, the on-site distillery at the Saint Petersburg location produces its own handcrafted spirits, including vodka, rum, and dry gin under the Derring-Do brand, an award-winning Double Gold Medalist brand, obtaining the highest honors from both the San Francisco and New York World Spirits Competitions in 2024.
MONTY ON 5TH
INGREDIENTS
2 oz. Horse Soldier Straight Bourbon
1 oz. Amaro Montenegro
3 dashes Fee Brothers Black Walnut Bitters
PREPARATION
Combine all ingredients into Yari with ice. Stir to mix and strain into chilled coupe. Garnish with lemon peel expressed, caressed around rim and stem of glass then pinned to glass.
NEW FASHIONED
INGREDIENTS
2 oz. Derring-Do Vodka
½ oz. Trincheri Dry Vermouth
¼ oz. Génépy le Chamois
¼ oz. simple syrup
2 Dashes Fee Brothers Rhubarb Bitters
*Barrel Aged for 4 weeks
PREPARATION
Combine all ingredients into food safe plastic or glass container, add charred oak staves, age 4 weeks. Strain mix through tripled up cheese cloth and fine mesh strainer. Add aged cocktail mix to Yari with ice. Stir to chill and strain over large cube into rocks/old fashioned glass. Garnish with orange swath lightly torched, expressed, caressed around rim of glass, twisted and rested across cube/rim of glass.
These spirits are featured in several cocktails and are available at the restaurant’s retail shop, allowing guests to "take the spirit" of the Urban Stillhouse experience home with them.
Running a successful bar program today requires tackling multiple challenges, and it is apparent that Kelley and his team know what it takes. He believes maintaining an inspired and passionate staff is of utmost importance, ensuring the team brings diverse perspectives while managing the workload. Kelley stresses the importance of staying ahead of trends, understanding local clientele, and finding unique ways to keep guests returning. Kelley also highlights the need for balance, considering guest expectations and provision. Flexibility and innovation are essential, even with demanding customers. “At the end of the day, you must manufacture a happy environment for your guests and your staff to co-exist through creative inspiration and palate-enticing cocktails. You must find balance and be willing to bend when challenges are presented. Smile and provide unreasonable hospitality, and you will find success in your future!”
For aspiring bartenders, Kelley has similar suggestions: “My advice is to be happy, find inspiration in what you like while constantly asking the question of ‘what are you looking for?’ Finding the balance between what fits your program and what the guest desires is one key to success. A happy guest will increase your tips and inspire clientele to brag about your creations, bringing friends and family back again and again to try your latest concoction.” Kelley notes that trends are always changing and unique to a location. “Some recent trends in our neck of the woods include savory cocktails and zero-proof creations. The trend towards a healthier lifestyle through removing alcohol is growing by the day. Providing guests with the same elevated creations and flavors as those with alcohol can greatly increase your client base.”
In the ever-evolving world of bar programs, Kelley’s insights remind us that success comes from a blend of passion, adaptability, and a commitment to creating memorable experiences. By embracing innovation, understanding guest needs, and fostering a positive environment for staff and customers, The Urban Stillhouse continues to raise the bar for excellence in the industry.
MICHAEL VOLTAGGIO
MICHELIN-STAR CHEF AND TATTOO ROCKSTAR MICHAEL VOLTAGGIO OWNS THREE RESTAURANTS ALONGSIDE HIS BROTHER AND BUSINESS PARTNER BRYAN: VULCANIA, VOLTAGGIO BROTHERS STEAK HOUSE, AND THEIR NEWEST PROJECT, WYE OAK TAVERN IN MARYLAND. MICHAEL JUST RECENTLY WRAPPED PRODUCTION OF SEASON 4 BOBBY’S TRIPLE THREAT ON FOOD NETWORK. HE ALSO CREATED MARCADO 28 TEQUILA.
Photo courtesy of Marcado 28
FAVORITE BAR.
I recently tried Sip and Guzzle in New York. It’s a great example of how food, beverage, and hospitality can come together in an inspiring way without being intimidating.
DINING OUT.
I prefer to order a variety of dishes and I like to have the food hit the middle of the table so I can share with my friends and family. I think it’s a great way to try a lot of different dishes and it inspires conversation about the food keeping everyone connected in the moment.
FAVORITE DRINK.
I generally like a good tequila slightly chilled with a large single piece of ice. I will say I do love a good Penicillin as well.
HOME BAR.
I love making riffs on classic cocktails and simply replacing lighter spirit cocktails with Marcado 28 Blanco and darker spirit cocktails with our reposado. I find that most classic cocktails, no matter what spirit the recipe calls for, can be made by replacing the spirit with an agave spirit— mezcal for a peaty scotch, añejo and reposado for bourbon, blanco for vodka or gin. It’s a fun game of asking, 'Can every cocktail be made with tequila instead?'
The Art of the French Apéro
A Perfect Transition to an Enjoyable Evening!
Kiki
Vendéen - Guerin Vermouth & Pineau des Charentes
Short for “apéritif,” an apéro is a drink typically enjoyed before a meal to stimulate the appetite. These end-of-workday drinks are often light, refreshing, and served with small appetizers. Whether it’s a glass of crisp vermouth, Pineau des Charentes, or a unique and flavorful wine, an apéritif often sets the tone for a delightful dining experience and is a cherished part of French social traditions.
Heavenly Spirits is a leading US importer of authentic French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Vodka, Rhum Agricole, Pastis, Absinthe, Apéritifs, Vermouth, RTDs, Non-Alcoholic Spirits, and Liqueurs.
