Chilled Magazine - Volume 14 Issue 3

THE LOCALS

TRICKS OF THE TRADE

DI Y

LEMON ESSENCE with Pascal Pinault

By Rob LeDonne

“I always try to concoct flavors that are balanced and reflect wherever I’m working.”

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CHILLED MAGAZINE

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Articles inside

Brand Spotlight - Dewar’s Japanese Smooth

Spotlight Launch - Revel Spirits Debuts El Popo

That’s the Spirit - El Luchador RTDs

Celebrity Sips - Real Housewives

Drink In History - The Cape Codder

Food Know How - Pineapple Weed

Tricks of the Trade - #Bartenders

On Tap - Crafting the Perfect Pour

Drink Better - The Wheyward Way

Bartender Life - Get a Sip of the Rye with Sagamore Spirit

Ask A Bartender - Wellness Behind the Bar with Angela Dugan

Tricks of the Trade - Lemon Essence with Pascal Pinault

Chilled 100 Bartenders - NEFT Vodka Cocktails

Chilled 100 Bartenders - Lobos 1707 Joven Cocktails

Brand Profile - Weed Cellars

Industry Event - Bar Convent Brooklyn, 2021

Company Profile - Disaronno International

Bartender Culture - Shōshin Art Club

Bartender-Know-How - Barrel-Aged Tequila with Mike Mignella

Bartender Riff on a Classic - The Aussie Ball, Takuma Watanabe

5 Things with Bar Manager, Ashley McMichael

Brand Ambassador - Benny Hurwitz, Wild Turkey

Behind the Craft Spirit Bar

How to Build a Seasonal Cocktail Menu

Bartender Submission - Nadine Medina, CraftLV

Bartender Submission - J.A. Harrison, Le Loup

Cool Bottles - The Glass of Fashion

A Message from Scott Wenger

Cool Cans - CAN You Dig It?

Wine Labels - From Grape to Glass

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