Monthly Archives

September 2018

Must Mix: Salty Caramel Cocktail

By | Mixology News

Salty Caramel Cocktail, featured image

At Ocean Prime, you can have your cake and drink it, too. The award-winning modern American restaurant and lounge with 14 locations across the country has introduced the Salty Caramel dessert cocktail.

The Salty Caramel features Ketel One Vodka, Giffard Vanille De Madagascar, Baileys Irish Cream Salted Caramel Liqueur, caramel, and a smoked sea salt garnish.

Salty Caramel Cocktail

Salty Caramel Cocktail

Photo Courtesy of Ocean Prime

Salty Caramel

Ingredients:

  • 1 1/2 oz. Ketel One Vodka
  • 1 oz. Giffard Vanille De Madagascar
  • 1/2 oz. Baileys Irish Cream Salted Caramel Liqueur
  • 1 oz. Caramel
  • 1 oz. Half & Half
  • 1 Egg White
  • Smoked Sea Salt (for Garnish)

Preparation: Combine all ingredients in small shaker. Fill larger shaker with ice. Shake vigorously until mixture is integrated and chilled. Strain into chilled coupe.

The post Must Mix: Salty Caramel Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ with Madison Smith

By | Mixology News

Chillin' with Madison Smith, featured image

Salvation (CBS) centers on “Liam Cole” (Charlie Rowe), an MIT grad student, and “Darius Tanz” (Santiago Cabrera), a tech superstar, who bring Pentagon official “Grace Barrows” (Jennifer Finnigan) a staggering discovery—an asteroid is just six months away from colliding with Earth.

In season two, the secret is out—the world learns the truth about the impending threat of an asteroid on a collision course with earth. The question is: will the truth bring out the best or the worst in us? Madison plays “Nate Ryland,” a high school friend of science fiction writer, “Jillian Hayes” (Jacqueline Byers). Nate and Jillian lost touch, but with an asteroid heading towards the planet they reconnect in the strangest of places and help each other cope with the impending impact.

Madison can also be seen as “Aiden Webb” in NarcoLeap, a KGP Films web series which follows “Kelsey Atkins” (Chelsey Reist), who finds herself unexpectedly leaping into the bodies of other people during her bouts of narcolepsy and becoming a target in the deadly world of espionage. Madison’s character Aiden is Kelsey’s best friend, and the only person she can turn to for guidance. Unfortunately for the two of them, the strange occurrences happening to Kelsey bring about the attention of a secret military organization that will change the course of their lives forever. NarcoLeap is available on Telus Optik TV in Canada and around the world on YouTube.

Chillin' with Madison Smith

Chillin’ with Madison Smith

Photo by Courtney Paige

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

I’m currently in the second season of the CBS drama Salvation, the story of the brilliant minds trying to save the world from impending doom when an asteroid is discovered heading towards earth. I play Nate Ryland, a White House staffer who is trying to stay positive in these dark times. Also, I am one of the leads in a new web series, NarcoLeap, which was recently released on YouTube. It’s the story of Kelsey Atkins who has the ability to take over the bodies of other people during her bouts of Narcolepsy. This attracts the attention of a secret branch of government who want to study what she can do and will bring her in by any means necessary. I play Aidan Webb, her best friend who gets brought along on an adventure that will change their lives forever.

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

I try and stay as busy as I can. I love the outdoors, so I hike, paddle board, hit the beach, and play spike ball. The summers in Vancouver, British Columbia where I live are amazing, so it’s easy to find stuff to do.

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

If I’m going out it’s almost always for breakfast. Almost all of my favorite foods are breakfast foods, and Vancouver has the best brunch restaurants. My go-to is a place called Jam Cafe. I’m actually going there right after this interview.

Chillin' with Madison Smith

Chillin’ with Madison Smith

Photo by Courtney Paige

What types of dishes do you usually order?

I like to try and find twists on a lot of my favorites. So when I go for brunch I prefer a fun spin on Eggs Benedict, and when I go for dinner I order steak as often as I can. Throw some prawns on the side and I’m a happy camper.

Do you cook?

I love to cook at home. This summer I started experimenting with the Keto Diet so it’s been a blast finding new and interesting recipes that fit that lifestyle. I usually end up with chicken thighs and Caesar salad. I think I’ve pretty much perfected my technique cooking those two things.

What types of drinks do you order when out?

I love a drink I can sip on. So unless I’m in the mood for a nice red wine, I go with either an Old Fashioned or a Dark and Stormy. Both are delicious and I find I don’t throw them back too fast.

Chillin' with Madison Smith

Chillin’ with Madison Smith

Photo by Courtney Paige

Do you prepare drinks at home?

I get a little more lazy at home when it comes to drinks. My new go-to is the pre-made vodka sodas that you can buy at the liquor store from Nude or Nütrl. They have tons of flavor and are Keto friendly.

Do you own a home bar?

I don’t currently own a proper home bar. All my liquor gets thrown randomly on my apartment wine rack, so my red wine is next to my watermelon vodka.

If you owned a home bar, what would it be like?

My home bar would be like the globe bar featured in the film Inglorious Bastards. I would offer every person in my apartment a drink immediately just so I could show it off.

Chillin' with Madison Smith

Chillin’ with Madison Smith

Photo by Courtney Paige

What is your favorite drink/cocktail?

Somersby Cider. It’s the best for a hot day in the sun. And it’s led to many many great nights.

Have you ever been a bartender?

Oh yes. As an actor, I have spent some time behind a bar in pursuit of my dreams. And honestly, it’s always fun. You work with great people, some of my lifelong friends came from working behind the bar.

Thanks for chatting with me. Now I’m going to enjoy some waffles. Which yes I know aren’t Keto but they are delicious so I’m ok with it.

Visit Madison at MadisonSmithActor.com and follow him on Instagram, Twitter and Facebook.

The post Chillin’ with Madison Smith appeared first on Chilled Magazine.

Source: Mixology News

Must Try Pennsylvania Rye

By | Mixology News

Bluebird Distilling, featured image

If you’ve ever had a pour of rye whiskey, chances are it came from Kentucky (making it a sweet, not-so-spicy, close cousin of bourbon) or Canada, or it’s one of the ubiquitous, independently bottled whiskeys sourced from MGP in Indiana.

Depending on where you live, little to none of the rye whiskey on store shelves or bars comes from the one-time rye whiskey heartland of Pennsylvania.

Pennsylvania, which has been making rye whiskey since Colonial times, has a style that calls for using no corn and a lot of rye. The result is a boldly spicy style of whiskey, one that used to be a favorite for both sipping neat and use in cocktails in the days before Prohibition. Rye went extinct in the Keystone State in the late 1980s, but craft distilling has resurrected the category.

Here are four Pennsylvania Rye’s to try, and if you’re in Pennsylvania, take a tour of their distilleries.

Dad’s Hat Rye, bottle and shot, wood table

Dad’s Hat Rye

Dad’s Hat Rye

Founder Herman Mihalich traces his love of Pennsylvania rye to Sam Thompson Rye, a defunct brand that his father and grandfather thoroughly enjoyed. “My memories of Sam Thompson Rye are my benchmark for what we’re striving for at Dad’s Hat,” says Mihalich. Faithful to the Pennsylvania style, the distillery makes a sweet mash whiskey from 80% rye and malted rye and 20% malted barley. Last year, Dad’s Hat became the first distillery in Pennsylvania in decades to release a bottled-in-bond whiskey, and plans to release another batch this year.

DadsHatRye.com


Wigle Whiskey portfolio, bottle on white

Wigle Whiskey

Wigle Whiskey

Located in the one-time steel town of Pittsburgh, an area that was once the center of the infamous 1796 Whiskey Rebellion, Wigle has lead the way in the western part of Pennsylvania. This region has its own style, Monongahela, is a bit different from easterners like Dad’s Hat. While Wigle relies on a lot of rye and eschew corn, it also adds some wheat in the mix, producing a softer, fruitier flavor profile. “Monongahela Rye was integral to the regional identity of Pittsburgh and its environs in the way that bourbon is to Louisville,” says Meredith Grelli, cofounder of Wigle. The distillery recently released a bottled-in-bond whiskey, adding to the growing maturity of the state’s whiskey revival.

WigleWhiskey.com


Bluebird Distilling, bottle on dark background

Bluebird Distilling

Bluebird Distilling

A small distillery situated in a small town outside of Philadelphia, Bluebird is a newcomer that has taken the Pennsylvania rye-heavy style to the extreme. Instead of going for very high rye content, Bluebird uses a 100% rye mash. The result is a richly spicy and earthy whiskey, and one quite unlike the 100% rye whiskies made in Canada.

BlueBirdDistilling.com


Liberty Pole Spirits

Founder Jim Hough looks forward to a future where Pennsylvania rye reclaims its historic place in American whiskey, saying that right now, “there are five to six bourbons (at least) for every rye on those shelves. We really expect that in the next five to ten years, those numbers will converge to the point that rye will be getting as much shelf space as bourbons.” He makes a rye, wheat, and barley whiskey, but with an interesting twist in its distillation. Liberty Pole triple distills with a pot still, and the end result is a Monongahela-Irish-style whiskey.

LibertyPoleSpirits.com

The post Must Try Pennsylvania Rye appeared first on Chilled Magazine.

Source: Mixology News

Chilled Drink of the Week: Tiergarten Tea

By | Mixology News

Tiergarten Tea, featured image

All Natural Mixmasters with Bärenjäger Honey Liqueur

While I was living abroad I made a trip to Berlin in the fall and one memory still vividly sticks with me. The leaves were changing and falling, there was a refreshing crisp to the air and I had a simple meal of soup, salad and an ice cold beer outside in Tiergarten Park. There was no one thing that stood out, but the sweet harmony between many different things that made an impact.

For my cocktail the Bärenjäger Honey Bourbon acts as the backbone of the drink and represents that harmony of flavors. From there I chose gin to represent the damp, autumnal landscape; crushed ice for the crispness in the air and the berries and lemon to add a refreshing flavor. I topped it off with a float of a nice peaty scotch to add a touch of smoke to represent the ever-present smell of fires in the fall.

Tiergarten Tea cocktail

Tiergarten Tea

Photo Courtesy Kyle Darrow

Tiergarten Tea

By Kyle Darrow

Ingredients:

  • 1 1/2 oz. Bärenjäger Honey Bourbon
  • 3/4 oz. Gin
  • 1/4 oz. Lemon
  • 1/4 oz. Islay Scotch
  • 5 ct Blackberries

Preparation: Combine all ingredients except Scotch into a shaking tin with ice. Shake well and strain into a beer stein filled with crushed ice. Reusing the same “dirty” tin add scotch and re-shake vigorously to get a rough crush of the ice. Pour entire tin into stein to top off the cocktail.


Kyle Darrow - CHILLED 100 Member, Philadelphia

Kyle Darrow – CHILLED 100 Member, Philadelphia

Photo Courtesy Kyle Darrow

Meet Kyle Darrow

CHILLED 100 Member, Philadelphia

I started bartending at a small neighborhood restaurant. They stuck me behind the stick because of my personality, even though I had zero beverage knowledge. Luckily it was the sort of place where if you weren’t there one or two nights a week, you weren’t considered a regular. Those kinds of guests allowed me to try a lot of things and make mistakes, and my pride drove me to become better.

As the Lead Bartender for the Red Owl Tavern inside Kimpton’s Monaco Hotel in downtown Philly, I’m now with a great company that allows me to be creative. Plus the hotel setting allows me to meet a ton of interesting people, which is really what gets you through the day to day.

Personally I am married to my wife Jessica and we have two kids, Miles (a 3 year old boy) and Ruby (a 1 year old girl). Travel and food are our passions. Miles was on 12 planes before he turned a year old, and we’re planning more trips now that we have juggling two kids and two jobs down. We live in the Bella Vista neighborhood of Philadelphia, just a block away from the famous Italian Market and most of our time is spent on our daily walks around the city and playing with the kids.

The post Chilled Drink of the Week: Tiergarten Tea appeared first on Chilled Magazine.

Source: Mixology News

The Balcones Bartender Challenge Finalists Announced

By | Mixology News

southern blues punch, balcones recipes, featured image

Six finalists have been announced in the first ever Balcones Bartender Challenge.

One of the six will be awarded the grand prize of $5,000. The other five will take home $500. Texas bartenders battled it out to create the most original whiskey cocktail. They created a original concoction using either Balcones Baby Blue or Texas Rye 100. A panel of judges selected six finalists. The cocktails were judged according to the name of the cocktail (10 points), appearance/presentation (15 points), written inspiration (25 points), creativity (20 points), and balance of flavors, aroma, and character (30 points).

The top ten finalists are as follows:

Summer of '62 balcones cocktail

Summer of ’62

Summer of ’62

Recipe by Austin Millspaugh

Ingredients:

  • 1 oz. Balcones Rye
  • 3/4 oz. Green Chartreuse
  • 3/4 oz. Averna
  • 1/2 oz. Golden Syrup*
  • 3 dashes Chocolate Bitters (Bar Keep) (or JOON’s FDA Bitters)

*Golden Syrup

  • 1:25 – 1 simple
  1. Steep with 1/2 cup barley 15 min.
  2. Once off burner add .25 cup rice tea and let sit for 5 min.

**Meringue Foam(Garnish)

  • 4 Egg Whites
  • 1/2 cup Powdered Sugar
  • 1/2 tsp. Cream of Tartar
  • pinch Salt
  1. Whip to Stiff Peak.
  2. Charge in ISI Charger with NO2.

the long ride balcones cocktail

The Long Ride

The Long Ride

Recipe by George Kaiho

Ingredients:

  • 1 1/2 oz. Balcones Rye
  • 1/4 oz. Benedictine
  • 1/4 oz. Lemon Juice
  • 1/4 oz. 100% Black Sesame Paste (No Additive)
  • 1/2 oz. House Orgeat
  • 1 Egg White

Preparation:

  1. Combine all ingredients.
  2. Dry shake in a shaker, and shake virtuously for a short time.
  3. Double strain and garnish with black sesame.

night fall balcones cocktail

Night Fall

Night Fall

Recipe by Nicki Petry

Ingredients:

  • 1 1/2 oz. Balcones Rye Whisky
  • 3/4 oz. Montenegro
  • 1/2 oz. Cold Brew Coffee
  • 1/2 oz. Cinnamon Vanilla Honey Syrup
  • 2 dashes Orange Bitters
  • 2 dashes Chocolate Bitters

Preparation: Toast cinnamon and vanilla bean in a pan then and 2:1 ratio of Texas hill country honey syrup. Simmer to blend flavors then chill. Mix at ingredients in tin and shake. Strain into coupe and enjoy.


southern blues punch balcones cocktail

Southern Blues Punch

Southern Blues Punch

Recipe by Christian Armando Guillen

Ingredients:

  • 2 oz. Balcones Baby Blue Whiskey
  • 1/2 oz. Ancho Reyes Liqueur
  • 3/4 oz. Lime Juice
  • 1 oz. Chicha Morada Cordial*
  • 1/4 oz. Ginger Juice
  • 1/2 oz. Pineapple Juice

*Chicha Morada Cordial

Peruvian non-alcoholic beverage. Similar to an “agua fresca”. Essentially a tea made with purple corn, cinnamon, cloves, pineapple, and sugar. Here, it is reduced down and sweetened to a syrup consistency and used as a sweetening agent.

Preparation: Pour all ingredients into a shaker, and shake vigorously. Strain into a rocks glass over crushed ice. Sprinkle chili Piquin salt over the top and adorn with pineapple leaves and a dehydrated lime. Place the cocktail into a Jicaro (wooden vessel used to drink alcoholic beverages in the Southern part of Mexico) with crushed ice to keep overall cocktail cold. Garnish with edible flowers.


this must be the place blacones cocktail

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. Bittermans ‘Elemakule Tiki Bitters

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


texan tea balcones cocktail

Texan Tea

Texan Tea

Recipe by Trinh Quan Huy-Philip

Ingredients:

  • 1 1/2 oz. Balcones Baby Blue
  • 3/4 oz. Jasmine Liqueur (Violet Crown Spirits)
  • 1/2 oz. Bokbunjajoo (Korean Black Raspberry Wine)
  • 1 oz. Fresh Squeezed Orange Juice
  • dash of Fee Brothers Black Walnut Bitters
  • Ginger Ale (Top-Up)

Preparation:

  1. Add all ingredients (except Ginger Ale) into a shaker with ice and shake well.
  2. Strain into an ice filled highball glass.
  3. Top up with Ginger Ale.
  4. Garnish with fresh mint and slices of orange.

Stay tuned to find out which bartender takes home the grand prize of $5,000!

For more information and to see all of the cocktail entries, visit Chilledmagazine.com/Balcones.

The post The Balcones Bartender Challenge Finalists Announced appeared first on Chilled Magazine.

Source: Mixology News

Kelvin Slush Co. Launches Organic Frosé Blanc

By | Mixology News

Kelvin Frosé Blanc, bottle on white, featured image

Award-Winning Frozen Cocktail & Slush Mix Builds on the Popularity of Frosé.

Kelvin® Slush Co. (Kelvin), the first and only certified organic cocktail mix specifically formulated for making premium frozen cocktails, will launch its newest flavor, Frosé Blanc™. Made with organic tropical flavors often found in new world white wines, such as guava, passion fruit and citrus, the new base slush flavor is the seventh in a series that includes: frosé, citrus, piña colada, margarita, ginger and tea. Refreshing, balanced and complex, Frosé Blanc pairs particularly well with crisp, dry white wines such as Sauvignon Blanc.

Kelvin has revolutionized the frozen cocktail category in the US and Canada by going beyond traditional “fruit” flavors (often made with artificial ingredients and high-fructose corn syrup), which limit restaurants and bars to frozen fruit cocktails. Kelvin’s award-winning versatile base flavors feature high quality all-natural ingredients, which allow operators to create and customize almost any cocktail—including classic cocktails—in frozen form. With the introduction of Frosé, the company’s most popular flavor, the company put frozen wine cocktails on the map.

“Kelvin Frosé Blanc organic cocktail mix is a natural extension of Kelvin Frosé and further fuels the frozen wine cocktail trend. We take the guesswork out of making great-tasting, innovative signature frozen cocktails for restaurants and bars to serve that are perfect every time.”
– Zack Silverman, Co-founder, Kelvin Slush Co.

Kelvin Frosé Blanc, bottle on white

Kelvin Frosé Blanc

The Kelvin Frosé Blanc frozen cocktail was first served at The Diplomat Beach Resort (Hollywood, FL), but can now also be found at other leading hotels, restaurants and bars across the country, including: The Standard Hotel (Miami), Catch (Los Angeles), Tavern 29 (New York City), and more.

Kelvin Slush Frozignon Blanc. cocktail with garnish, on table

Kelvin Slush Frozignon Blanc

Making a well-crafted frozen drink requires the perfect balance of sugar, alcohol and flavor profiles to freeze correctly and taste just right when frozen. Kelvin’s Frosé Blanc premium cocktail mix can be used in any non-carbonated frozen drink, slush or granita machine by combining the following ingredients in a slush machine: 1 bottle Kelvin Organic Frosé Blanc Mix, 4 bottles White Wine (such as Sauvignon Blanc), 1/2 Liters of gin (or vodka), and 1.5 gallons of water. The premium mix can also be used in a blender at home. The mix also works well with frozen cocktails that feature white wine or sparkling white wines, such as the Freezling (using Riesling), Pinot Freezio (using Pinot Grigio), Aperol Spritz, and Bellini.

Kelvin is available for bars and restaurants in the Continental U.S. via food and liquor distributors, including: US Foods, Sysco, Baldor Foods, Shamrock Foods, Spec’s, Vin Sauvage, Julius Silvert, Rader Foods, and Tampa Beverage Solutions. Kelvin is also available on Amazon by the 64oz. bottle for consumers at home for $34.95 (makes approximately 37 cocktails).

Kelvin Slush Full Portfolio, bottles in a line

Kelvin Slush Full Portfolio

All Kelvin products are USDA Organic, non-GMO, vegan, gluten-free, kosher and proudly made in the USA. Kelvin does not use any artificial flavors, ingredients, colors or preservatives.

For more information, visit KelvinSlush.com and follow them on Facebook, Twitter and Instagram.

The post Kelvin Slush Co. Launches Organic Frosé Blanc appeared first on Chilled Magazine.

Source: Mixology News

Must Mix: NOLET’S Spiked Strawberry Milkshake

By | Mixology News

NOLET’S Spiked Strawberry Milkshake, cockails, bottle on silver tray, featured image

National Milkshake Day is September 12th, 2018. Celebrate by mixing this spiked milkshake cocktail using NOLET’S Silver Dry Gin.

NOLET’S Spiked Strawberry Milkshake, cocktails and bottle on silver tray

NOLET’S Spiked Strawberry Milkshake

NOLET’S Spiked Strawberry Milkshake

Created by Adam Willinger – The Blind Rabbit, Jacksonville FL

Ingredients:

  • 1 1/4 oz. NOLET’S Silver Dry Gin
  • 1/4 cup Puréed Strawberry
  • 4 Scoops Vanilla Ice Cream
  • Whipped Cream (for Garnish)
  • Strawberry (for Garnish)
  • 4 Leaves of Fresh Basil, Chopped (for Garnish)

Preparation: Add all ingredients in a blender and mix until smooth. Garnish with whipped cream, a strawberry and basil leaves.

The post Must Mix: NOLET’S Spiked Strawberry Milkshake appeared first on Chilled Magazine.

Source: Mixology News

Easy to Mix: Ron Barceló’s Last Concho

By | Mixology News

Last Concho cocktail featured image

Our sun-filled days are numbered, so say goodbye to the summer with one last boozy hoorah by sipping on Ron Barceló’s Last Concho.

The drinks’ sunset coloring gives a nostalgic touch, while its combination of Ron Barceló Añejo, Triple Sec, citrus pineapple mix, and grenadine gives it a sweet and sour zing for a symbolic finish.

Last Concho cocktail with pineapple, outdoor shot on wood deck

Last Concho

Last Concho

Ingredients:

  • 1 1/2 oz. Ron Barceló Añejo
  • 1/2 oz. Triple Sec
  • 2 oz. Citrus Pineapple Mix
  • Touch of Grenadine (for Garnish)
  • Small Coupe Glass

Preparation: Combine all ingredients in a shaker. Shake vigorously. Pour over crushed ice and top with a touch of grenadine.

The post Easy to Mix: Ron Barceló’s Last Concho appeared first on Chilled Magazine.

Source: Mixology News

California Fresh Cocktail Competition Winner Announced

By | Mixology News

Pearsnip cocktail, winning cocktail for trumer pils california fresh cocktail competition, featured image

Grand-prize winner Madison Paras takes home $5,000 in the Trumer Pils California Fresh Cocktail Competition with her Pearsnip cocktail.

Trumer Pils and Chilled Magazine set out to find the most California-inspired beer cocktail in the first-ever California Fresh Cocktail Competition. Bartenders across the nation submitted recipes with hopes of inspiring the judges and winning the $5,000 grand prize. The Trumer Pils time-tested family recipe has been putting smiles on beer drinkers faces for centuries, so it’s no surprise that Trumer Pils has also won a multitude of awards, including three World Cup Gold Medals.

A panel of judges representing Trumer Pils and Chilled Magazine reviewed and scored all entries in The California Fresh Cocktail Competition. The judges chose ten cocktails from all submitted entries, with ten finalists’ cocktails mixed up and rated by a second panel of judges. The California Fresh Cocktail Competition asked that all entries for the contest include at least 1 1/2 oz. of Trumer Pils. The cocktails were judged with the following criteria (a total of 100 points available): Name: 5 points, Minimum of one pour Trumer Pils: 25 points, appearance and presentation: 5 points, Number of ingredients: 10 points, Captures the spirit of California: 20 points, Creativity: 15 points, Ability to replicate: 20 points.

The top ten finalists are as follows

  • CATHEDRAL GROVE: Recipe by Jimmy Kwarta
  • STRAWBERRY MANILOW: Recipe by Peter Miller
  • DRY SPELL: Recipe by Laura Reidy
  • TAKE FIVE: Recipe by Estanislado Orona
  • BEER & LOATHING: Recipe by Karen Grill⠀
  • SONOMA PALOMA: Recipe by Savannah Cooke⠀
  • PEARSNIP: Recipe by Madison Paras⠀
  • BERKELEY SUNRISE: Recipe by Esteban Escobar⠀
  • BUSBY BERKELEY DREAMS: Recipe by Mario Catayong, Jr.⠀
  • GREEN SUNSET: Recipe by Derek Jeffries

Taking home the grand-prize was Madison Paras. Madison inspired to encapsulate the nostalgia of California in her winning cocktail, Pearsnip.

“The fresh produce, the nature, the people. Each is refreshing in its own way. I wanted to make a cocktail that with each sip reminds you of the feeling of happiness in summertime, as well as the energy that runs through your body after a great day with friends. I really wanted it to embody what California is … dreamy.”
– Madison Paras

pearsnip, Pearsnip cocktail, winning cocktail for trumer pils california fresh cocktail competition

Pearsnip

Pearsnip

Created by Madison Paras

Ingredients:

  • 1 1/2 oz. Trumer Pils
  • 1/2 oz. Pear-Infused Gin*
  • 1/2 oz. Cilantro and Lime Puree**
  • 1/2 oz. Ginger Simple Syrup***
  • Pear Juice-Gin Soaked Pear Cubes (for Garnish)

Preparation: Combine pear-infused gin, puree, and ginger in a mixing glass with ice. Shake for one minute; pour over a chilled coupe glass with macerated pear garnish at the bottom. Top with 1.5 oz. of Trumer Pils to add a fresh crispness to the cocktail.

*Pear-Infused Gin

Combine 7 D’Anjou pears (sliced 1/8″, using all parts to limit waste and help bring out a genuine pear flavor) with one bottle of Beefeater gin in a cambro container. (For a quick infusion: shake 3 times an hour for a whole day or twice a day for two weeks.)

**Cilantro and Lime Puree

Fresh squeeze 20–25 limes in a Vitamix add one bunch of cilantro, 2 cups of lime juice, and 1/2 cup of water. Puree for 5 minutes then let it steep for 30 minutes. Double-strain into a container.

***Ginger Simple Syrup

Add 20 grams of ginger to simple syrup and steep until ginger to the taste.

For more information and to see all of the cocktail entries, visit Chilledmagazine.com/TrumerPils.

The post California Fresh Cocktail Competition Winner Announced appeared first on Chilled Magazine.

Source: Mixology News

Putting Meaning Behind Every Manhattan for Manhattan Month

By | Mixology News

Corralejo in Manhattan, cocktail with garnish on table, featured image

Bloggers Get Mixing for Manhattan Month this October.

Beautiful Booze is a popular source for the home cocktail enthusiast and professional bartenders alike, with over 78,000 followers on Instagram.

“My ultimate goal is to open your eyes to the world of fun and approachable cocktail recipes. Celebrating with friends and family is what life is all about, and the addition of beautiful booze will only enhance these precious moments. I’d love to deliver you a beautiful cocktail that will tantalize your taste buds with wonderful flavors, while its beauty leaves a smile on your face. So let’s be friends and take this cocktail journey together.”
– Natalie Migliarini, Creator of Beautiful Booze

Natalie Migliarini

Natalie Migliarini

Natalie created a one-of-a-kind beautiful Manhattan to help celebrate this year’s Manhattan Month.

Corralejo in Manhattan cocktail

Corralejo in Manhattan

Corralejo in Manhattan

Ingredients:

  • 2 oz. Corralejo Añejo Tequila
  • 1/2 oz. Vya Sweet Vermouth
  • 1/4 oz. Agave Syrup
  • 2 dashes Scrappy’s Chocolate Bitters
  • Maraschino Cherries (for Garnish)

Preparation: Add all ingredients into a rocks glass with ice; stir to combine. Garnish with maraschino cherries.

The post Putting Meaning Behind Every Manhattan for Manhattan Month appeared first on Chilled Magazine.

Source: Mixology News