June 2018

The Spirit of Adventurous Mixing with Mamont Vodka.

The inspiration for my cocktail “Siberian Heart” came from an icicle that formed in the shape of a heart on the ice of Siberia’s Lake Baikal which is the deepest lake and is also thought to be the oldest in the world. It’s incredibly beautiful.

I wanted to enhance the smooth, clear flavor of Mamont Vodka with the local flavors of Siberia. Many people just think of ice, snow and cold when they think of Siberia but actually there is quite a bit of agriculture! Siberia is one of the places where rhubarb originated from and apricots are grown there, too.  Nectar honey plants bloom in the alpine meadows of the Altai Mountains.

To round out the drink, Campari and lemon are added along with a sprinkle of some pink Himalayan sea salt. I half rimmed a chilled coupe with dried rose petals and more sea salt and garnished with a sprig of rosemary which also grows wild in Siberia.

I hope you’ll enjoy some of Siberia’s bounty in a glass!

Siberian Heart

Siberian Heart

By Paula Lukas

Ingredients:

• 1 1/2 oz. Mamont Vodka
• 1 oz. Giffard Rhubarb Liqueur
• 1/2 oz. Giffard Abricot Liqueur
• 1/4 oz. Campari
• 1/2 oz. Local Honey
• 1/4 oz. Lemon Juice
• 2 pinches of Himalayan Sea Salt
• 1 tsp. Dried Rose Petals (for garnish)
• 1 Sprig of Rosemary (for garnish)

Preparation: Combine all ingredients (except for one pinch of sea salt, the rose petals and rosemary) in a shaker tin. Fill with ice, shake and strain into a chilled coupe glass that’s been half rimmed with Himalayan sea salt and dried rose petals. Sprinkle the pinch of sea salt on top and garnish with a slapped sprig of rosemary.

Meet Paula Lukas

CHILLED 100 Member, New York

Paula is a native New Yorker who began performing in musical theatre when she was a young girl and believes her love of performing and creativity are her biggest assets. The bar is her stage!

Her lengthy tenure in the New York hospitality business has taken her from mixing up Sex on the Beach and Woo Woos at nightclubs to concocting hand-crafted Martinis at Lily’s at the Roger Smith Hotel, where she honed her skills meeting people from all over the world. At Upper East Side restaurants 92 and Spigolo she was promoted to head bartender and bar manager and was able to curate several successful cocktail menus.

On the competition stage, Paula was chosen as a national finalist in the Rhuby Liqueur “Pink Your Drink” competition, competed in the Queen Bee Cocktail Classic and was a Northeast Regional semi-finalist in The Copper and Kings “Mixed Tape Competition”. She was a judge at The Rhuby Liqueur global finals in Sweden and judged The Marie Brizard Masters in New York.

Paula’s cocktails have been featured in the New York Post, Huffington Post, Food and Wine, and Gotham Magazine and she has also been featured on The Bartending Masters.com. Currently she can be found behind the bar at Nur, a modern Middle Eastern Restaurant which has received much critical acclaim. She’s been able to use her creative flair as well as access the restaurant’s array of spices and herbs to create a variety of specialty cocktails.

She loves the hospitality industry and feels very lucky to be a part of it.

Chilled 100 Member Paula Lukas – New York

The post Chilled Drink of the Week: Siberian Heart appeared first on Chilled Magazine.

Source: Mixology News

Whether you’re a novice at entertaining or consider yourself a pro, there’s a new form of cocktail that’s worth giving a try; The Van Gogh Mini-Tail.

Easy to create, packed with bold, delicious flavor, and built for photo-opps, these handheld drinks are perfect for any celebration. Craft for a unique bridal shower batch or serve as an easy BBQ sip; simply follow the three-step guide and enjoy!

Van Gogh Mini Tails

A Quick Guide to Van Gogh Mini-Tails

Mini Peachy Palmers

(Serves 12)

Ingredients:

• 14 oz. Van Gogh Cool Peach (8, 50 ml Bottles)
• 10 oz. Iced Tea (Unsweetened or Sweetened)
• 10 oz. Lemonade

Preparation:

• Step One: Pour out eight 50mL Van Gogh Cool Peach bottles into a pitcher filled with ice, then add iced tea and lemonade. Stir very well.
• Step Two: Strain the mixture back into the eight mini Van Gogh Cool Peach bottles using a funnel. Reserve extra liquid for future cocktails or enjoy as you #GoghCreate the recipe ahead of time. (Mini-Tail Tip: If preparing ahead of time, return the cap back on the bottles and store in the refrigerator or keep on ice until ready to serve.)
• Step Three: Garnish with a lavender sprig or edible flower and straw, or set out your toppings for a DIY garnish bar. 
  

Van Gogh Mini Tails Steps

The post Must Mix: Van Gogh Mini-Tails appeared first on Chilled Magazine.

Source: Mixology News

Refreshing poptails are a novel way to imbibe at summer parties.

The unique flavor combinations and fresh, high-quality ingredients along with the easy prep and elegant presentation of these lightly-spiked pops makes enjoying them all the more fun!

Toni Roberts, award-winning executive pastry chef at State and Lake Chicago Tavern at The Wit Hotel, recently teamed up with The Perfect Purée of Napa Valley to make Cucumber Mojito Fro-Yo Pops for the 21st Annual NRA Championship BBQ & Cook-Off. Toni blended fresh cucumber with The Perfect Purée Spearmint & Lime and dark rum.

Toni also made sweet and spicy Salted Tamarind Margarita Pops with The Perfect Purée Tamarind, fresh lime, Aleppo pepper and tequila. Her Guava Coconut Cream Pop—a “grown-up creamsicle”—uses The Perfect Purée Coconut, lemon and Amarula cream liqueur from the African marula fruit.

Give these delicious poptails a try!

Spiked Gourmet Poptails

Cucumber Mojito Fro-Yo Pop 

Ingredients:

• 680g Diced Cucumber (Ends Removed, leave Skin)
• 500g Perfect Purée Spearmint & Lime
• 150g Sugar
• 280g Full Fat Greek Yogurt
• 30g Dark Rum
• 7 Gelatin Sheets

Preparation: Bloom the gelatin sheets in cold water for 15 minutes. Drain. Gently melt in the microwave, about 30 seconds. Blend the rest of the ingredients together in a blender until very smooth and the sugar is dissolved. Blend in the gelatin. Mold and freeze. 

Salted Tamarind Margarita Pop 

Ingredients:

• 800g Perfect Purée Tamarind Purée
• 120g Fresh Lime Juice
• 300g Sugar
• 200g Water
• 1/2 tsp. Sea Salt
• 1/4 tsp. Aleppo pepper
• 60g Tequila
• 6 Gelatin Sheets

Preparation: Bloom the gelatin sheets in cold water for 15 minutes. Bring the sugar and water to a simmer to dissolve the crystals. Drain the gelatin and stir into the sugar syrup to melt. Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly. Mold and freeze.

Guava Coconut Cream Pop 

Ingredients:

• 600g Perfect Purée Guava Purée
• 200g Perfect Purée Coconut Purée
• 80g Sugar
• 80g Water
• 30g Fresh Lemon Juice
• 60g Amarula Cream Liqueur
• 4 Gelatin Sheets

Preparation: Bloom the gelatin sheets in cold water for 15 minutes. Bring the sugar and water to a simmer to dissolve the crystals. Drain the gelatin and stir into the sugar syrup to melt. Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly. Mold and freeze.

Complimentary samples of The Perfect Purée’s flavors are always available to qualifying foodservice professionals.

The post Spiked Gourmet Poptails appeared first on Chilled Magazine.

Source: Mixology News

Cilantro is usually found chopped in your salsa or sometimes as a full sprig in many Thai dishes.

It’s an herb that creeps into your food, and you just accept it as another flavoring. A cousin of parsley, cilantro is considered a “superherb.” Thought to originate from the Mediterranean, cilantro is an herb used throughout Asian, Indian, and Latin American food preparations with fervor.

Cilantro

Most people don’t think of cilantro as medicinal, but it does have some powerful healing benefits, another reason to throw some into your food and cocktails. Cilantro is a spring herb known for clearing toxic metals (aluminum, arsenic, cadmium, and mercury) out of the system, especially through the spinal cord and brain. It’s also extremely beneficial to the cardiovascular system, providing anti-oxidative properties that can help keep the cells healthy. In addition, it can help regulate blood sugar, strengthen brain function, and provide relief for mood imbalance and insomnia.

So if you’re looking for a healthy, medicinally minded cocktail, head over to a garden or farmer’s market and pick up a large bag. Keep in mind that cilantro is gentle and spoils quickly.

Try a cocktail using fresh cilantro and black grapes (which also help cleanse the blood) and incorporating the seeds of cilantro and coriander as the garnish for an extra boost of healing. May you find health and happiness with this powerhouse of an herb!

Cilantro is Grape for You

Cilantro is Grape for You

Ingredients:

• 2 oz. Gin (Your Favorite Will Work)
• 7 Muddled Black Grapes
• 2-4 Cilantro Sprigs (Depending On the Size and Your Palate)
• 1 oz. Rosemary Honey Syrup
• 21 drops of Basil/Tulsi/Cinnamon Bitters
• Powdered Coriander (for Garnish)

Preparation: Shake with passion, double-strain into a glass of your choice, garnish with sprinkle of powdered coriander.

The post Mixing with Cilantro appeared first on Chilled Magazine.

Source: Mixology News

Mix up this delicious twist on a classic sidecar, created by Sara Lehman of Somm in the City.

Camus Mango Sidecar

Camus Mango Sidecar

Ingredients:

• 2 1/2 oz. Camus Borderies XO Cognac
• 1 1/2 oz. Mango Nectar
• 1 oz. Lemon Juice
• 1/2 oz. Simple Syrup

Preparation: In a shaker, combine all ingredients and shake well until chilled. Strain into a cocktail glass.

The post Chilled Drink of the Week: Camus Mango Sidecar appeared first on Chilled Magazine.

Source: Mixology News

Jimmy is a familiar face on television, commercials (Skittles, anyone?) and in indie films.

He recently made his studio film debut in the Universal Pictures prom night comedy, Blockers. The modern-day film follows a group of teens who have made a “sex pact” to lose their virginity on the night of their senior prom. Bellinger plays the role of “Chad,” who is attending prom with his best friend, “Sam,” played by Gideon Adlon. Chad is a musical theater enthusiast who is an inexperienced, nice guy who has to come to terms with his date’s intentions and he is terrified of crossing boundaries with his best friend. The film is directed by Kay Cannon (writer of the Pitch Perfect franchise) and also stars John Cena, Leslie Mann and Ike Barinholtz.

Bellinger has honed his craft in Los Angeles and is passionate about dog rescue and fostering, environmental conservation, suicide prevention, dementia research and ending world hunger. In his spare time, he enjoys cooking, learning about wine, occasionally playing poker and video games with friends and of course, finding good food! He also is an accomplished vocalist and musician. Jimmy recently adopted a dog named Miley who lives with him in Los Angeles and has stolen his heart.

Chillin’ with Jimmy Bellinger

Tell us a bit about the projects you are working on.

My new movie Blockers is a hilarious, raunchy comedy from Universal, directed by the insanely talented Kay Cannon and produced by Seth Rogan and Evan Goldberg among many others! I play Chad, the dorky musical theater nerd who goes to prom with his best friend Sam (Gideon Adlon).  Soon he learns his date’s intention to lose her virginity and has to make a decision. I won’t give any more away, but let’s just say this movie has some insane comedy and big laughs from beginning to end.

With your busy schedule, what do you like to do with your downtime?

When I’m not busy I enjoy being home with my dog Miley. I cook a lot of different food. I go to the farmer’s market weekly. I do wine tastings weekly. I hang out with friends. It’s nothing too crazy.

When you go out to eat, where do you like to dine?

When I go out for dinner I’m open to eating anything that’s delicious. When I was in Atlanta shooting Blockers I went out to every good restaurant I could while I was there. I don’t necessarily have a favorite type of food. I just love delicious food. Atlanta has an amazing food scene with some incredible restaurants and I ate food from a lot of different cultures. It was one of my favorite culinary experiences. In Los Angeles where I live, we have amazing restaurants as well. Food from all over the world. It’s hard to pick a favorite because I love it all. If you make good food. I will eat it.

What types of dishes do you usually order?

Depending on where I’m at will influence my food order. I love curry from India and Thailand. I love Mexican food. I love a good steak. Well-made Italian is also something I really enjoy. At the end of the day I’m a foodie. I will try anything, I like most things and I appreciate when chefs go outside the box or give me something I haven’t experienced.

Do you cook?

I love to cook. I almost went to culinary school twice but I chose to pursue acting. I still cook at home a lot. I have a shelf full of cook books that I’m always learning from. Then I go to the farmer’s market every Sunday to get my ingredients. I’ve become very big on cooking seasonal and local. I’m always trying to improve and I feel cooking is a skill you can use your entire life.

Chillin’ with Jimmy Bellinger

What types of drinks do you order when out?

My primary drink is wine. Over the last year I’ve really fallen in love. Constantly doing wine tastings, some blind tastings, reading up on it and educating myself. So if I had the choice I’d drink wine. However not every bar has a good wine list so it really just depends on where I’m at. I also do enjoy a well-made cocktail. But if I’m at more of a dive bar or just standard American/sports bar I’m usually just getting a vodka or gin soda.

Do you prepare drinks at home?

I do prepare drinks at home. Like I mentioned before I drink a lot of wine right now so if it’s a day I’m drinking at home I’ll usually have a bottle decanting. But if I’m not in the wine mood, I’ll usually make a fresh Margarita or an Old Fashioned. Whatever I’m feeling at that time.

Do you own a home bar?

I don’t exactly own a home bar per se. But I have a large bookcase with all sorts of square cubby holes in it. I use a few to store glassware for cocktails and wine. As well as a smaller one that holds my tools. Then on top I have all my bottles of alcohol. So, I do have a “bar” it’s just not your traditional bar.

What is it stocked with?

My bar is stocked with a small collection of glassware. Then I have most of the tools you’d need to make a decent cocktail. I also have a small atomizer for vermouth with my martinis. Then I have most of your standard alcohol. Also a couple of bitters. If I need anything special, then I’ll go out and get it. But I try to keep it relatively standard. Especially since right now I’m much more focused on wine.

What is your favorite drink/cocktail?

Other than wine, I’d say my favorite cocktail is a fresh juice, well-made Margarita. Especially when it has a little extra something, like Serrano pepper or maybe a more untraditional citrus. But really when it comes down to it, a good cocktail is a good cocktail. No matter what spirit, liqueur or other ingredient that’s in it. If it’s delicious then I’ll love it.

Have you ever been a bartender? 

I’ve never been a bartender but I’ve thought about it and I think I would really enjoy it if I was working in a nice cocktail bar. It’s very creative and I think it has plenty of similarities with cooking. Exploring flavors and finding that perfect fit.

Follow Jimmy on Instagram and Twitter.

The post Chillin’ with Jimmy Bellinger appeared first on Chilled Magazine.

Source: Mixology News

Bob Peters is actually a Charlotte native, which makes him as rare and as special as the libations you will find behind his bar.

With strong Southern roots, Bob is well-known for his creative palate as well as for his ability to entertain.

Bob has won numerous awards including the 2015 Global Bartender of the Year for The Ritz-Carlton Corporation. He’s been featured in an international culinary magazine as well as countless local and regional publications. In 2016, he accompanied some of the most elite chefs from Charlotte to the coveted James Beard House in New York City to present a “Taste of Charlotte” dinner to the Big Apple’s food fanatics. For the past two years, Bob has been a featured mixologist at the highly acclaimed Cayman Cookout food festival hosted by Eric Ripert, Jose Andres, and Anthony Bourdain, as well as the featured talent at the Charleston Wine & Food, and the Atlanta Wine + Food Festivals.

When you join Bob for a cocktail, be prepared to be carried away on a journey sure to delight the senses. Chilled caught up with Peters to find out about his new consulting agency.

Chilled 100 Member Bob Peters – Charlotte, NC

Tell us about your new consulting agency.

Bob Peters Innovative Cocktails & Consulting is my new baby. I cant tell you how excited I am to strike out on my own and be totally free to explore new opportunities. I am offering a wide variety of services ranging from evaluating work-space/staff members to coming up with new concepts and scouting to find the perfect space for your new project.

I have over twenty years experience in the bar and restaurant industry. I’ve traveled halfway around the world to learn more about spirits, and pretty much have seen everything you do and don’t want to see from behind the bar. That experience and knowledge is something which I love sharing with others to help create that successful edge to achieve your goals in such an incredibly competitive market.

Talk to us about the cocktail menu development aspect of your agency.

I don’t have to tell you how important it is to have an amazing cocktail menu. People have come to expect a fresh, beautiful, well-crafted cocktail. Not only can cocktails help create a unique experience for guests but they can help with check averages and the bottom line for owners/operators. That being said you have to have a cocktail menu that makes sense to your establishment. If you are in a high volume situation the bartenders don’t need to be hand carving speciality ice cubes per order, but there are things that can be done that doesn’t slow down service. This is why cocktail menus are so vital to operating a successful bar program.

My agency can customize a cocktail list tailored to your scenario, whether it’s high-volume or high-end hand-crafted cocktails, and everything in between.

How about the staff training element?

Staff training is another specialty of my consulting business. If you have an amazing staff who is knowledgeable, friendly, and excited about what they are selling, then you will have a much more successful business. The history of spirits, the origination of cocktails, the exploration of different techniques, and the concept of pairing cocktails with food can be quite fascinating. We all know that education is such an important part of providing unparalleled customer service. What most don’t take in to consideration is HOW you educate. I believe you get what you give in life and my unique and exciting teaching approach provides staff with the tools in which they need to be successful all while having a great time learning. Maintaining the fun factor in teaching is so important. Hiring the right people is also incredibly important. My years of experience in many different styles of bars help me to know how to place the ideal team members within the best-matching programs.

The staff is what ties a guest to a business through emotional attachments. I have customers who will wait for seats at my bar instead of sitting somewhere else immediately just so we can have that one-on-one time together. Even in my days at the neighborhood pubs, I could relate to my customers. Connecting is key. There are so many simple ways to make your guest feel special and valued. That is actually what the hospitality business is all about. Through my staff training program we work together to create and educate your dream team.

What inspired you to start your own business as a consultant?

It is second nature for me to help people. My consulting business is a way to help with something in which I have expertise. I finally made the leap to open my own consultancy firm because I had so many requests for help and sound advice. I wanted to be able to expand the number of projects I could take on. We love to travel and so many opportunities have presented themselves both internationally and in the United States. I am now free to build even more relationships and follow my dreams. Building a successful business is like building a house. In order for it to work well you have to start with a solid base foundation and everything else follows.

What advice do you have for other bartenders who’d like to follow in your footsteps?

You have to love the quest for knowledge and have a passion to make people happy. If you have those two things and so much experience that you see “simple” fundamental mistakes that other people make over and over again, then you are ready.

What has been your most rewarding part of starting the business thus far?

Helping good people achieve their dreams.

Any regrets?

Not doing this sooner.

Visit Bob Peters Innovative Cocktails & Consulting at BobPeters.net. Follow Bob on Instagram, Twitter, and Facebook.

The post Chilled 100 Member Bob Peters Launches Consulting Agency appeared first on Chilled Magazine.

Source: Mixology News

Bob Peters is actually a Charlotte native, which makes him as rare and as special as the libations you will find behind his bar.

With strong Southern roots, Bob is well-known for his creative palate as well as for his ability to entertain.

Bob has won numerous awards including the 2015 Global Bartender of the Year for The Ritz-Carlton Corporation. He’s been featured in an international culinary magazine as well as countless local and regional publications. In 2016, he accompanied some of the most elite chefs from Charlotte to the coveted James Beard House in New York City to present a “Taste of Charlotte” dinner to the Big Apple’s food fanatics. For the past two years, Bob has been a featured mixologist at the highly acclaimed Cayman Cookout food festival hosted by Eric Ripert, Jose Andres, and Anthony Bourdain, as well as the featured talent at the Charleston Wine & Food, and the Atlanta Wine + Food Festivals.

When you join Bob for a cocktail, be prepared to be carried away on a journey sure to delight the senses. Chilled caught up with Peters to find out about his new consulting agency.

Chilled 100 Member Bob Peters – Charlotte, NC

Tell us about your new consulting agency.

Bob Peters Innovative Cocktails & Consulting is my new baby. I cant tell you how excited I am to strike out on my own and be totally free to explore new opportunities. I am offering a wide variety of services ranging from evaluating work-space/staff members to coming up with new concepts and scouting to find the perfect space for your new project.

I have over twenty years experience in the bar and restaurant industry. I’ve traveled halfway around the world to learn more about spirits, and pretty much have seen everything you do and don’t want to see from behind the bar. That experience and knowledge is something which I love sharing with others to help create that successful edge to achieve your goals in such an incredibly competitive market.

Talk to us about the cocktail menu development aspect of your agency.

I don’t have to tell you how important it is to have an amazing cocktail menu. People have come to expect a fresh, beautiful, well-crafted cocktail. Not only can cocktails help create a unique experience for guests but they can help with check averages and the bottom line for owners/operators. That being said you have to have a cocktail menu that makes sense to your establishment. If you are in a high volume situation the bartenders don’t need to be hand carving speciality ice cubes per order, but there are things that can be done that doesn’t slow down service. This is why cocktail menus are so vital to operating a successful bar program.

My agency can customize a cocktail list tailored to your scenario, whether it’s high-volume or high-end hand-crafted cocktails, and everything in between.

How about the staff training element?

Staff training is another specialty of my consulting business. If you have an amazing staff who is knowledgeable, friendly, and excited about what they are selling, then you will have a much more successful business. The history of spirits, the origination of cocktails, the exploration of different techniques, and the concept of pairing cocktails with food can be quite fascinating. We all know that education is such an important part of providing unparalleled customer service. What most don’t take in to consideration is HOW you educate. I believe you get what you give in life and my unique and exciting teaching approach provides staff with the tools in which they need to be successful all while having a great time learning. Maintaining the fun factor in teaching is so important. Hiring the right people is also incredibly important. My years of experience in many different styles of bars help me to know how to place the ideal team members within the best-matching programs.

The staff is what ties a guest to a business through emotional attachments. I have customers who will wait for seats at my bar instead of sitting somewhere else immediately just so we can have that one-on-one time together. Even in my days at the neighborhood pubs, I could relate to my customers. Connecting is key. There are so many simple ways to make your guest feel special and valued. That is actually what the hospitality business is all about. Through my staff training program we work together to create and educate your dream team.

What inspired you to start your own business as a consultant?

It is second nature for me to help people. My consulting business is a way to help with something in which I have expertise. I finally made the leap to open my own consultancy firm because I had so many requests for help and sound advice. I wanted to be able to expand the number of projects I could take on. We love to travel and so many opportunities have presented themselves both internationally and in the United States. I am now free to build even more relationships and follow my dreams. Building a successful business is like building a house. In order for it to work well you have to start with a solid base foundation and everything else follows.

What advice do you have for other bartenders who’d like to follow in your footsteps?

You have to love the quest for knowledge and have a passion to make people happy. If you have those two things and so much experience that you see “simple” fundamental mistakes that other people make over and over again, then you are ready.

What has been your most rewarding part of starting the business thus far?

Helping good people achieve their dreams.

Any regrets?

Not doing this sooner.

Visit Bob Peters Innovative Cocktails & Consulting at BobPeters.net. Follow Bob on Instagram, Twitter, and Facebook.

The post Meet Chilled 100 Member Bob Peters – Charlotte, North Carolina appeared first on Chilled Magazine.

Source: Mixology News

Heineken USA has announced the appointment of Maggie Timoney as Chief Executive Officer.

Timoney, a seasoned executive with over twenty-five years of experience in the beer & cider business, will succeed Heineken veteran, Ronald den Elzen, who will be returning to Holland for a global role within Heineken N.V.

Timoney is joining Heineken USA from Heineken Ireland where she’s served as the CEO for the last five years. No stranger to the U.S., she joined the Heineken family in 1998 in a national sales planning role for Heineken USA, and then held a series of sales, strategic planning and distribution roles in the Netherlands before being named the managing director of Heineken Canada in 2006. Timoney returned to Heineken USA in 2010 as SVP of Human Resources and a member of the management team. Before Heineken, Maggie worked in sales at E&J Gallo and an Anheuser-Busch Wholesaler in the Bronx.

“Maggie is a competitive and energetic leader who is known for inspiring teams, operationalizing plans and mobilizing organizations to deliver business results. She understands the challenges and opportunities that exist within the U.S. market and she has the right mix of strategic vision, people leadership and grit to ignite future growth for Heineken USA.”
– Marc Busain, Heineken Americas Region President

Maggie Timoney

In Timoney’s most recent post as CEO of Heineken Ireland, she over-delivered on volume, revenue, profit and market share targets while accomplishing year over year increases on employee engagement. She’s known for her knack of making the complex simple and her ability to deliver outstanding results through people.

Timoney is a graduate of Iona College and a former college basketball standout. She is moving back to the U.S. with her family this summer and will take the reins of Heineken USA as CEO on September 1st, 2018.

Heineken USA is excited to welcome Maggie Timoney and would like to thank Ronald den Elzen for his leadership of the company since 2015. He is wished the best as he begins a new leadership role within the Heineken global company.

For more information, visit HEINEKENUSA.com.

The post Heineken USA Appoints Maggie Timoney as New CEO appeared first on Chilled Magazine.

Source: Mixology News

It is with great sadness that we report one of our very own Chilled 100 family members, John Lermayer, has passed away.

He was 45. As the news spread via social media to bartenders, barbacks, bar owners, and patrons who knew him, our hearts broke.

Lermayer was named Best Bartender in 2015 by The New Times and was featured in their magazine two years later. They reported that, as a slinger of drinks, Lermayer took advantage of his opportunities and lived life to the fullest. He told them he experienced everything from crafting cocktails at the White House to enjoying sherry in the private gallery of a Spanish distiller.

A veteran bartender and world renowned mixologist, Lermayer spent his amazing career doing what he did best, which was smiling, being friendly, and making drinks that wowed his patrons. Lermayer got his start in New York when the mixology trends were just coming around.

A Toast to Our Friend, John Lermayer

In 2004, Lermayer moved to Miami Beach and began working at Skybar at Shore Club. Two years later he teamed up to work with Willy Shine at BED, and in 2008, rocker Lenny Kravitz chose Lermayer to create a signature cocktail for the Florida Room with the intention of bringing life back to Delano’s basement.

Over the span of his impressive career, Lermayer left us some knowledgeable mentees who have taken their training from him to create some amazing mixology and go on to have successful bar careers themselves. He enjoyed traveling to promote his brand of spirits that focused on the ways cocktails were made long before Prohibition.

His biggest achievement, arguably, was in 2015 when he and David Martinez of Michy’s, and Dan Binkiewicz of Purdy Lounge and Blackbird Ordinary, created Sweet Liberty, a place where Miami residents and tourist alike could find a world-class cocktail and American-themed food. Sweet Liberty was voted one of the 50 Best Bars and Playboy’s Best Bars in 2016.

“John was the most wonderful man I knew. He was the most positive, loving person.”
– Dan Binkiewicz

Lermayer leaves behind a son, Radek. A GoFundMe page has been set up as a college fund for Lermayer’s son.

The post A Toast to Our Friend, John Lermayer appeared first on Chilled Magazine.

Source: Mixology News