September 2018

Chamucos Tequila Adds Extra Añejo & Chamucos “Diablo Blanco” to Their Lineup of Premium Tequilas.

Leading wine & spirits importer Palm Bay International has announced the addition of Extra Añejo & “Diablo Blanco” to the current Chamucos Tequila portfolio, a collection of signature expressions that includes Blanco, Reposado and Añejo.

Chamucos “Diablo Blanco”, bottled at 110 proof, is a tequila untamed. Made from 100% Los Altos blue agave, “Diablo Blanco” brings back the lost tradition of drawing tequila straight from the still. The blue agave is slow cooked in masonry ovens and then fermented for up to nine days using a natural proprietary yeast derived from the agave. After fermentation, it is slow distilled in specially designed, small alambique stills, then rests in stainless steel tanks for four months, followed by a very light filtration to achieve an abundance of agave aroma and flavor in the bottle. Chamucos “Diablo Blanco” delivers intense complexity with rich nuances of vanilla, cinnamon, citrus and fennel, with an ultra-smooth finish, ideal for enjoying neat or in a premium cocktail; less is more with this 110 proof spirit.

Diablo Blanco

Chamucos Extra Añejo is a masterful blend of a 3-year-old tequila and a 4-year-old tequila, married with a gorgeous 5-year-old tequila, all made from 100% Los Altos blue agave and bottled at cask strength. This expression delivers a delicate balance of toasted oak, sweet vanilla and butterscotch, with fruit and spice shaping its refined character and finish. Chamucos Extra Añejo should be enjoyed slowly for a memorable and incredible experience.

Extra Añejo

Chamucos Tequila was originally created in 1992 by two friends; the Oscar nominated Mexican film director, Antonio Urrutia, and his close friend, a hand-blown glass bottle artist/ producer, Cesar Hernandez. Their friend, U.S. Importer, Mark Howard, saw a bottle while visiting Cesar’s glass factory and convinced them to launch a brand together. Inspired by frequent sightings of a dark shadowy frightening creature in the barrel cellar, the name “Chamucos” was born. Together, the three refined the bottle design and label, along with the flavor profile and recipe led by renowned Master Distiller, Ing. Hector Davalos. In 1994, Chamucos Tequila first launched in both Mexico and in the U.S. While the brand originally only produced and bottled Reposado, a Blanco was added in 2009 and Añejo in 2010. Today, Chamucos Tequila is sold in eight countries and is leading in sales in the U.S. followed by Mexico.

Chamucos “Diablo Blanco” is rolling out nationwide at a suggested retail price of $59.99 (750 ml). Chamucos “Extra Añejo” will be available nationwide at a suggested retail price of $199.00 (750 ml).
For more information, visit TequilaChamucos.com.

The post Chamucos Tequila Launches Two New Ultra-Premium Expressions appeared first on Chilled Magazine.

Source: Mixology News

The RumChata Foundation will reach the $1.5 million mark in total donations this year as it continues its support of various charities and organizations.

The 501 c3 organization was formed in 2013 to share the good fortune created by the world-wide success of the RumChata brand. Its mission is to provide financial support to worthy causes that share the same grass roots appeal of RumChata.

“We take pride that the RumChata Foundation can make a significant difference for an organization and the people they support. We want our trade partners and consumers to feel confident that when they support the RumChata brand, we turn around and support others.”
– Tom Maas, RumChata Foundation President

RumChata Foundation

The RumChata Foundation has donated more than $750,000 over the past five years to the veterans aid organization Lone Survivor Foundation through RumChata’s annual RumChata Freedom Bottle Program. The RumChata Foundation has also supported The American Cancer Society, The American Heart Association, The American Red Cross, Variety Clubs, Special Olympics, Equestrian Connection, Gridiron Greats, and many local charitable organizations.

The RumChata Foundation presented a $25,000 check to the Museum of Broadcast Communications during its recent fundraising event that celebrated its Saturday Night Live exhibit and honored SNL creator Lorne Michaels. SNL alum, Tim Kazurinsky, Horatio Sanz and Chris Kattan were on hand for the check presentation. The funding will go to support the museum’s programs that celebrate the history and creativity of the television industry and in particular, its roots in Chicago.

For the third year in a row, the RumChata Foundation awarded its $20,000 School of The Art Institute of Chicago Fashion Design Fellowship. The fellowship is presented to a Master of Design graduate student during the school’s annual fashion exhibition.

The RumChata Foundation introduced the award to celebrate the passion and drive it takes to create and bring to life an idea that started from one’s imagination and vision. The award allows the recipient to continue his or her fashion design work professionally beyond their graduate studies.

The RumChata Foundation partnered again this year with the Illinois Restaurant Association Education Foundation to award $10,000 in scholarships to college upperclassmen and women studying the culinary arts. The scholarships were awarded to five students to help them continue their education and hone their skills as they prepare to graduate to a career in the restaurant and hospitality industry.

For more information, visit RumChata.com.

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Source: Mixology News

Distillers Celebrate Friendship, Music, AM Radio, and Creative Expression in a Glass.

Louisville-based Copper & Kings American Brandy Co. announces its latest innovation—via chicago. Super-premium, pure copper pot-distilled American Brandy matured in Rye Whiskey barrels from the famed Chicago distillery FEW Spirits.

“Making good booze is like making great music. It needs tempo and pace, it needs swing, and it needs the pure joy of a perfectly in sync rhythm section. Working with Paul Hletko and his FEW team is like adding Sly Dunbar and Robbie Shakespeare to the band. Big womp, big grooves and an infectious beat. We love the expansiveness of our collaborations, the opportunities to make American Brandy sing, and the joy of bringing out the best in each other. via chicago is an American Brandy that rocks with the abandon of great American Whiskey. Kind of like a road trip with the AM radio playing full blast or moving between stages at Kingston Mines.”
– Joe Heron, Copper & Kings Founder

The ambition of via chicago is to marry the richness and silky power of American Brandy with the bold grace of American Rye Whiskey through the Rye Whiskey barrel maturation process. To combine the “spirit” of the distillates in a uniquely rambunctious way.

“We only work with people we like, and with people who share our values. This is about friendship from both sides of the glass—those who make it, and those who drink it—and FEW and Copper & Kings are great friends. We will share quite a lot of this together. Most importantly the liquid needs to be superb, otherwise it’s not worth it, and this juice is dynamite. The integration of Brandy and the rye Whiskey notes from the barrels is tremendously exciting – big, bold, velvety power. It’s Whiskey masquerading as a Brandy.”
– Paul Hletko, FEW Spirits President & Distiller

Copper & Kings via chicago

“This was great Brandy to start—a really lovely blend. The youngest spirit is over five years with most of it being a lot older—probably an average of eight years to be fair. A maturation cycle of two years is, well, more than just finishing and polishing the spirit—it’s about marrying profiles and letting the barrel magic happen completely and authentically. Rye’s quite a fruity, herbaceous, peppery Whiskey, and this, in combination with the dark fruit, honey and caramel of the Brandy, is just a marriage made in heaven. I love the spice notes, the robust power, the structure, but most of all I love that long, velvety finish. I really, really wish we had much more of this. It’s going to be gone too fast.”
– Brandon O’Daniel, Copper & Kings Master Distiller

“We were looking to illustrate Chicago barrels. Marina City was an obvious, almost literal expression of the FEW Whiskey barrels, and they are very cool looking, and very iconic of Chicago.”
– Brandon O’Daniel, Copper & Kings Creative Director and Label Designer

Copper & Kings via chicago American Brandy is 108 proof/54% ABV and retails for $50 / 750mL. Available at the distillery, and through a limited number of select fine retailers in Chicago, New York City and Kentucky.

For more information, visit CopperAndKings.com.

The post Copper & Kings Launches Via Chicago American Brandy Aged in FEW Rye Whiskey Barrels appeared first on Chilled Magazine.

Source: Mixology News

Azuñia Tequila, one of the few organic and sustainably farmed tequila brands available in the U.S., announced today it has joined forces with Fox Restaurant Concepts (FRC) for its “No Plastic Straws 365” campaign.

Azuñia Tequila, one of the few organic and sustainably farmed tequila brands available in the U.S., announced today it has joined forces with Fox Restaurant Concepts (FRC) for its “No Plastic Straws 365” campaign. As partners in this effort to introduce other options other the use of single-use plastic straws, Beverage Director Mat Snapp created a signature Azuñia cocktail to be served with a reusable, recyclable metal straw. The Henry locations in Phoenix and Los Angeles will be giving away 2,000 of the metal straws to customers who order this featured cocktail, while supplies last.

“We couldn’t be more pleased to partner with Fox Restaurant Concepts in such a fun and engaging program for the consumer. Producing organic, sustainably farmed tequila is extremely difficult and rare—but in doing so, we ensure an authentic product and timeless brand for our customers. Partnering with a company like Fox Restaurant Concepts on a reusable straw cocktail is a natural for us given their engagement in the communities they serve and our collective ‘best in class’ practices when it comes to pure, fresh, real ingredients and extreme care in the overall process.”
– Joe Giansante, Azuñia Tequila Managing Director

Azuñia Tequila

Azuñia’s Reposado was recently awarded the “Best in the World” designation with a Double Gold at the 2018 San Francisco World Spirits Competition. Consistent with the organic and sustainable process, Azuñia launched its “No Plastic Straws 365” campaign in August, 2018 to engage consumers in a fun and easy program challenging individuals to make a simple change that collectively would make a significant impact on unneeded plastic waste. FRC already offers sustainable straw alternatives—such as biodegradable corn-based straws at all of their concepts.

Snapp, who has led the beverage program for seven years as part of his 14-year tenure with FRC, curated the “Rhubarbe Paloma,” to be the featured cocktail for the campaign. The Paloma-inspired beverage is the ideal drink to represent both Azuñia and FRC’s commitment to sustainability. The effervescent cocktail uses fresh and organic ingredients and comes with the Azuñia reusable metal straw for guests to take home. The straws are best used by carrying in a purse or in the car for daily consumption of any beverages. It is believed the American consumer uses an average of roughly 600 plastic straws per year. 2000 consumers taking the pledge would amount to the reduction of as many as 1,200,000 plastic straws, annually.

The promotion, beginning September 22, 2018, is available at The Henry in Los Angeles, CA and Phoenix, AZ. It will run through December, 2018 or until supplies last.

Rhubarbe Paloma

Rhubarbe Paloma

Recipe Courtesy of Mat Snapp

Ingredients:

• 1 1/2 oz. Azuñia Organic Blanco Tequila
• 2 dashes Grapefruit Bitters
• 3/4 oz. Fresh Grapefruit Juice
• 1/2 oz. Giffard Rhubarb Liqueur
• 1 Lime Wedge
• splash Organic Club Soda
• Hibiscus Salt for Garnish (25:1 Salt: Hibiscus Powder)

Preparation: Moisten the rim of a Collins glass with the lime wedge and salt the rim with hibiscus salt. Fill with ice. Add all ingredients. Top off with a splash of club soda. Serve with a sustainable straw, such as metal.

If you aren’t in the LA or Phoenix areas, you can still participate. To get your straw, take Azuñia’s No Plastic Straws 365 challenge. The first 500 people to sign the pledge will receive a bent metal straw made from incredibly durable, smooth, non-allergenic food-grade stainless steel.

More information, visit NoPlasticStraws365.com.

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Source: Mixology News

National Coffee Day is September 29th, 2018.

Stillhouse and High Brew have joined forced to create a few coffee cocktails that are perfect for all the caffeine lovers out there to make in celebration.

Coco Brew

Coco Brew

Ingredients:

• 1 1/2 oz. Stillhouse Coconut Whiskey
• 4 oz. High Brew Mexican Vanilla
• Garnished with Roasted Coconut

Preparation: Shake ingredients vigorously in mixing tin with ice then strain into glass over fresh ice. Garnish and enjoy.

Mint Chip Mocha

Mint Chip Mocha

Ingredients:

• 1 1/2 oz. Stillhouse Mint Chip Whiskey
• 4 oz. High Brew Dark Chocolate Mocha
• Garnished with Mint Leaves

Preparation: Shake ingredients vigorously in mixing tin with ice then strain into glass over fresh ice. Garnish and enjoy.

Salty Lady

Salty Lady

Ingredients:

• 1 1/2 oz. Stillhouse Black Bourbon
• 4 oz. High Brew Salted Caramel
• Salted Caramel Rim
• Caramel Drizzle Garnish

Preparation: Shake ingredients vigorously in mixing tin with ice then strain into glass over fresh ice. Garnish and enjoy.

The post 3 Must Mix Stillhouse and High Brew Coffee Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Vya Vermouth®, Chilled®, and a growing number of beverage industry members nationwide are helping to put a meaning behind every Manhattan this October.

Participants of Manhattan Month 2018 will be mixing Manhattans for a good cause all month long as the celebration incorporates a charity tie-in for the first time this year.

Manhattan Month 2018

For every case of its sweet vermouth sold in October, Vya Vermouth will be donating to this year’s official charity partner, Mercy Corps. Vya is inviting all beverage industry producers, distributors and retailers to take part in this year’s Manhattan Month and support a good cause. A number of industry producers have already signed up, including Rabbit Hole®, Dad’s Hat®, Bittercube, 18.21 Bitters, and Portland Bitters. Bars and restaurants across the country are signing up to mix and serve unique Manhattan cocktails at their establishments while donating a portion of the proceeds. Venues can register on ManhattanMonth.com to participate and have their location added to the website for consumers to visit in October.

The post Vya Vermouth, Chilled, and Others Are Putting Meaning Behind Every Manhattan This October appeared first on Chilled Magazine.

Source: Mixology News

Give this easy to make Fall punch a mix, made with NOLET’S Silver Dry Gin.

Apple Cider Punch

NOLET’S Silver Apple Cider Punch

Ingredients:

• 750 ml NOLET’S Silver Dry Gin
• 2 1/4 L Fresh Apple Cider
• 2 Whole Lemons, Juiced
• Lemon Wheels
• Green Apple Wheels

Preparation: Add all ingredients to a punch bowl with a large ice block. Stir well to combine. Serve over ice in a rocks glass and garnish with a thin slice of green apple.

The post Easy to Mix: NOLET’S Gin Apple Cider Punch appeared first on Chilled Magazine.

Source: Mixology News

Grand Prize winner Chelsea Santos takes home $5,000 in the Balcones Bartender Challenge with her “This Must Be the Place” cocktail.

Texas bartenders battled it out to create the most original whiskey cocktail in Waco. Contestants created an original cocktail using either Balcones Baby Blue or Balcones Texas Rye 100. A panel of judges selected six semi-finalists, and these six then visited the Balcones Distillery in Waco, Texas to create their cocktail for the judges. Each unique recipe impressed the panel of judges, but only one winner could be chosen. The five runners up each won $1,000.

The five runners up are as follows:

• Summer of ’62 by Austin Millspaugh
• The Long Ride by George Kaiho
• Night Fall by Nicki Petry
• Summer Blues Punch by Christian Armando Guillen
• Texan Tea by Trinh Quan Huy-Philip

Taking home the grand-prize was Chelsea Santos with her “This Must Be the Place” cocktail.

“For close to 7 years, I’ve spent the better part of my life behind a bar. I’ve worked, as many of us do, in almost every realm imaginable. A major portion of my career was in Waco, TX. I began this new way of life in a community that, from an outsider, seems anything but the place for this creativity to blossom. Knowing better, I embarked on a project that would consume much of my mind set. Ever since, I’ve had a passion for creating new drinks, studying classics and understanding the basis to this beloved culture.

‘This Must Be The Place’ is anywhere that you can find curiosity, spirit, and most importantly, perseverance. After leaving the space I began my bartending career, I have traveled and finally turned a new leaf in a new city. Though, some days it feels oddly familiar. On those days I absorb my being here entirely, but carry with me everywhere I’ve been. Luckily, in Texas we’ve got a lot of space to spread and many roots to reach for. After first tasting Balcones’ newest core product, I dabbled here and there and felt this cocktail offered a bit of myself, the spirit, and where ‘our place’ is currently. All of the components meld together to create familiar flavors, with a twist.”– Chelsea Santos

This Must Be the Place

This Must Be the Place

Recipe by Chelsea Santos

Ingredients:

• 1 1/2 oz. Balcones Rye
• 1/2 oz. Giffard Abricot du Roussillon
• 1/2 oz. Housemade Chai Syrup
• 1/4 oz. Fresh Lemon Juice
• 1/4 oz. Bittermens ‘Elemakule Tiki Bitters

Preparation: Combine all ingredients, shake and strain. Prepare with expressed lemon peel.

For more information on the Balcones Bartender Challenge, visit ChilledMagazine.com/Balcones.

The post The Balcones Bartender Challenge Grand Prize Winner Announced appeared first on Chilled Magazine.

Source: Mixology News

Crooked Fox Bourbon Whiskey invited Texas Chilled 100 members to help tell its story by mixing up inspirational Lone Star State cocktails, which hint to how this favored whiskey came to be savored by bourbon drinkers everywhere.

Three mixologists received a bottle of Crooked Fox Bourbon Whiskey and bar kit. They were asked to help craft bourbon-blended cocktails that reflected the flavor of Texas and inspired good ol’ relaxed sipping, best enjoyed in the company of true friends.

Crooked Fox is a smooth blend of 51% straight bourbon and 49% bourbon aged at least six months in small barrels in Kentucky and Tennessee. The barrels have been hand-blended to produce a sweet and mellow flavor that is perfect for sipping or pairing with the stick-to-your-ribs food that Texas is known for, such as barbecue or a rich T-bone. Imbibers will taste notes of honey, maple, graham crackers, and clove, while taking in the aromas of caramel, vanilla, baking spices, and pear.

Crooked Fox Bourbon Whiskey is blended and produced by Southern Champion, a small family-owned distillery in Carrollton, Texas. The family set out to craft a blended bourbon that reflected their personal taste for easy sipping, casual cocktails, and family-style meals. When a trusted friend stole the family recipe, the family named their bourbon whiskey blend after the thief and decided to share it with bourbon fans everywhere.

Check out these unique Crooked Fox Bourbon Whiskey cocktail recipes from our top Texas Chilled 100 Ambassadors.

Autumn Leaves

Autumn Leaves

By Ravinder Singh, Bar Manager at Macellaio, Dallas

“At the end of every summer, I’m always anxiously awaiting the arrival of autumn and the falling leaves. The anticipation is my inspiration.”

Ingredients:

• 2 oz. Crooked Fox Blended Bourbon
• 1/2 oz. Fernet Branca
• bar spoon Maple Syrup
• 3 dashes Angostura Bitters
• 3 dashes BAR KEEP Baked Apple Bitters
• Orange Oils (for Expression)
• Orange Peel (for Garnish)

Preparation: Add all ingredients in mixing glass. Add ice and stir until well chilled and diluted (45‒60 revolutions). Strain over large ice cube in a Double Old Fashioned glass. Express with orange oils and garnish with orange peel.

Meet Ravinder Singh

Chilled 100 Member, Dallas, TX

As the bar manager at Macellaio, Ravinder Singh puts his passion for the craft into every cocktail. Ravinder was voted last year’s Best Bartender by The Dallas Observer and also won the Ultimate Cocktail Experience that same year.

Ravinder Singh – Chilled 100 Member, Dallas

The Golden Hour

The Golden Hour

By Alexis Mijares, Bartender at Rules & Regs at the Fairmont, Austin

“I was inspired by the fall season and the hour just before sunset, when everything gleams golden and soft—just like the flavor profiles in this drink, which are backed up by the rich, fall baking spices of the whiskey itself. The drink is meant to be simple and homey and perhaps remind you of your own golden hour.”

Ingredients:

• 1 1/2 oz. Crooked Fox Blended Bourbon
• 1/2 oz. Belle de Brillet (Pear Liqueur)
• 1/2 oz. Lemon Juice
• 1/4 oz. Cinnamon Syrup*
• 2 dashes Angostura Bitters
• Champagne (to Top)
• Pear fan (for Garnish)

Preparation: Combine all ingredients in tin, shake, double-strain into large coupe glass. Top with champagne. For garnish: fan 3 slices of pears. Sprinkle with cinnamon sugar and lightly brûlée with torch. *Cinnamon syrup: steep 6 crushed cinnamon sticks in (hot) 1:1 simple syrup (1 part water, 1 part sugar). Allow to steep for 30 minutes or until rich amber color is achieved. Double-strain into fresh container and cool before using.

Meet Alexis Mijares

Chilled 100 Member, Austin, TX

A natural caregiver with a talent for hospitality and a creative mind, Alexis Mijares is quickly making a name for herself in the national cocktail community. The Santa Rosa native with a penchant for flavors and fashion textiles came to Austin just a few years ago and has managed to build up an impressive resume. Alexis is currently the bartender at Rules & Regs, which is the seventh-floor bar at the Fairmont in Austin, Texas. Alexis has set her sights on the next cocktail competition and is looking forward to expanding her knowledge of the spirits industry.

Alexis Mijares – Chilled 100 Member, Austin

Tale of Two Foxes

Tale of Two Foxes

By Justin Ware, General Manager at Johnny’s Gold Brick, Houston, TX

“When thinking about this cocktail, I wanted to really take the idea of blending products from two distinct locations. Being that Crooked Fox is a blend of whiskies from Kentucky and Tennessee, I wanted to incorporate Italian-based liquors (Gran Classico is now produced in Switzerland, but was originally produced in Turin, Italy) and blending them with Spanish sherry. Playing off the light vanilla notes of Crooked Fox, I paired the bergamot and bitter orange of Italicus and Gran Classico. The oak notes pair well with the nutty and dry notes of the Oloroso Sherry. This cocktail is a delicate balance of bitter, citrus, and boozy, great for any palate.”

Ingredients:

• 1 1/2 oz. Crooked Fox Blended Bourbon
• 1/2 oz. Italicus
• 1/4 oz. Gran Classico
• 1/4 oz. Lustau Oloroso Sherry
• Orange Zest (for Garnish)

Preparation: Build in mixing glass; stir to dilute. Strain up in chilled Nick and Nora glass. Garnish with an orange zest.

Meet Justin Ware

Chilled 100 Member, Houston, TX

Ware started his career as a high-volume server and bartender and eventually moved into a sales position at a boutique wine distributor. That experience lead to a transition back into the service industry, this time at Soma Sushi working in the kitchen, as the front-of-house manager, server, and bartender. Justin soon began using his kitchen experience to create new cocktails for Soma’s bar program. His dedication and inventiveness with drinks then led to stints at Bobby Heugel’s Anvil Bar and Refuge and Alba Huerta’s Julep.

Justin joined Johnny’s Gold Brick as part of the opening staff. Johnny’s was named one of the most anticipated bar openings in the country by Eater, Zagat, and Details Magazine, and since, opening, has been named to Thrillist’s “21 New Bars in America” list. Justin became general manager after a year working behind the stick and has put his personal touch to the back bar, encouraging the staff to develop creative and inventive cocktail menus monthly.

Justin Ware – Chilled 100 Member, Houston

The post The Flavor of Texas appeared first on Chilled Magazine.

Source: Mixology News

When you’re trying to maintain a fit bod even after the Summer, going out for a drink (or a few) is not typically something that comes to mind, since drinking usually comes with the repercussions of being way over your daily allotment of calories or carbs or just way too much sugar.

I decided to tour around the greater New York City area to bars and lounges to find the city’s most delicious, low-calorie cocktails.

To kick off the low-cal tour, I stopped in to Dutch Fred’s in Hell’s Kitchen, where I was greeted—and, essentially pampered—by one of the most talented and friendliest mixologists in the city, Frankie Oley. According to Oley, the best and only way to create drinks was through three basic principles: personality, presentation, and taste. He sure covered them all during my visit.

My favorite of the three low-calorie beverages he whipped up was the refreshing Dutch’s Courage. The name is deceiving, as it doesn’t take a ton of courage to drink because of how refreshing and smooth it is. While you sip on this gin-based cocktail, you get hints of mint, agave, lemon juice, and a celery garnish.

Dutch’s Courage

Dutch’s Courage

Ingredients:

• 1 1/2 oz. Boomsma Gin
• 3/4 oz. Fresh Lemon Juice
• 3/4 oz. House Cordial
• 6 dashes Celery Bitters
• 4 Mint Leaves

Preparation: Put all ingredients into a Boston Shaker, add ice and shake vigorously for 10 seconds. Double strain into a double rocks glass with a 2 x 2 inch ice mold and garnish with a 4-inch celery stalk.

My second choice in the lineup was a drink of puns, as it is known as Hell is a Mild Climate. This rang true, as the initial flavorings were freshly squeezed lime juice, agave, and a bite of habanero pepper, which also served as the decor gracing the straw.

Hell is a Mild Climate

Hell is a Mild Climate

Ingredients:

• 1 1/2 oz. Pueblo Viejo Tequila
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Agave Cordial
• 1/2 oz. Pamplemousse
• 1/4 oz Campari
• 6 dashes Habeñero Bitters

Preparation: Put all ingredients into a Boston Shaker, add ice, and shake vigorously for 15 seconds. Put ice into a Collins Glass and double strain.

My third favorite in taste, yet first place in presentation, goes to the Double-Smoked Old-Fashioned. This cocktail, which nears a measly 150 calories, is comprised of rye whiskey (namely, Templeton Rye’s The Good Stuff), and is a spectacle you do not want to miss. Oley made sure that all eyes were on the bar as he torched a plank of wood to create a smoky sensation to give the cocktail a wooded undertone. After creating a charred plank, he then placed the glass facedown to hold in the remainder of the smoke for about 45 seconds. He then concocted the rest of the beverage, which consisted of more smoke, an orange peel, The Good Stuff, and a spherical ice cube. The presentation was outstanding and very intriguing.

Double Smoked Old Fashioned

Double-Smoked Old-Fashioned

Ingredients:

• 2 oz. Templeton Rye
• 1/4 oz. Simple Syrup
• 4 dashes Oley’s Original Bitters
• 2 dashes Mole Bitters
• Cherry Wood Smoke
• Cedar Wood Smoke

Preparation: In a 16 oz. pint glass, add syrup, Oley’s Bitters, Mole Bitters and Templeton Rye (In this exact order). Use a Breville PolyScience Smoke Infuser filled with cherry wood and ignite into the pint glass. Take a 28 oz. Koriko and place semi-over the pint glass and let both vessels fill with cherry wood smoke completely. Once the smoke is coming out very thick, slowly cap the pint glass with the 28 oz. Koriko. Now begin to torch a grilling cedar plank with a culinary torch focusing on the eye of the fire and building legs. After about 15 seconds of building the legs, cup the eye of the burnt plank with a 12 oz. double rocks glass. Take the 28 oz. Koriko slowly off of the pint glass and dry stir with a tear drop until the smoke has vanished. Add ice and stir 17 times. Put a julep strainer over the pint glass to get ready to strain quickly. Flip over the 12 oz. double rocks glass, add the 2 x 2 ice mold and strain over the ice. The glass is hot so wait 30 seconds before taking the first sip.

Follow Shaun Melady @ShaunMelady.

The post Low Calorie Cocktails at Dutch Fred’s New York City appeared first on Chilled Magazine.

Source: Mixology News