October 2018

BACARDÍ Rum created the first mixable rum over 150 years ago and ignited an entire cocktail culture.

Approachable, easy-to-execute cocktails mixed with premium ingredients are not only sophisticated and soulful; they also have a way of bringing people together.

Mix up a Cuarto Highball, a timeless and fun cocktail using one of BACARDÍ’s new premium rum expressions and do what moves you.

BACARDÍ Cuatro Highball

Cuatro Highball

Ingredients:

• 2 parts BACARDÍ Añejo Cuatro Rum
• 2 parts Ginger Ale
• 1 dash Angostura Bitters
• Lime Wheel (for Garnish)

Preparation: Combine ingredients in a highball glass with ice. Garnish with a lime wheel.

BACARDÍ is celebrating the unveiling of its premium rum portfolio, consisting of four new rums: BACARDÍ Añejo Cuatro, BACARDÍ Reserva Ocho, BACARDÍ Gran Reserva Diez, and BACARDÍ Gran Reserva Limitada. The collection reflects the upward trend toward premium spirits consumption, with the pioneering rum company taking the lead in the newly developing category.

Each of the new rums provides its own luxury drinking experience. The youngest, BACARDÍ Añejo Cuatro ($19.99), is aged for a minimum of four years and offers a refreshing flavor profile of vanilla, toasted oak, honey, and clove. BACARDÍ Reserva Ocho ($29.99) is aged for a minimum of eight years and has a velvety body with tastes of butterscotch, nutmeg, and dried apricots. BACARDÍ Gran Reserva Diez ($39.99) is at least 10 years old and a sipping rum characterized by a balance of caramelized vanilla and oak with the fruity flavors of banana, pear, and melon. Last but not least is BACARDÍ Gran Reserva Limitada ($100), a limited release spirit, with a rich and complex taste that’s best enjoyed neat.

For more information, visit Bacardi.com.

The post Must Mix: BACARDÍ Cuatro Highball appeared first on Chilled Magazine.

Source: Mixology News

Give this delicious Halloween cocktail a mix, courtesy of Tito’s Handmade Vodka.

Bat-Tito Bite

Bat-Tito Bite

Ingredients:

• 1 cup Pomegranate Juice
• 1 3/4 cup Blood Orange Soda
• 3/4 cup Sparkling Mineral Water
• 1/2 tbsp. Simple Syrup
• 2 Squeezed Limes

Preparation: Combine all ingredients in a punch bowl. Let your guests add their ice to each individual serving so it doesn’t water down your concoction.

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Source: Mixology News

Give this easy to mix Halloween cocktail a try.

The Dark Side, available at WATR at 1 Rooftop, looks spooky but is actually packed with healthy ingredients.

The Dark Side

The Dark Side

Ingredients:

• 1 1/2 oz. Charcoal-Infused Ilegal Mezcal
• 3/4 oz. Giffard Pamplemousse
• 3/4 oz. Lime

Preparation: Pour ingredients into shaking tin filled with ice and shake for 10 seconds. Strain contents into a rocks glass filled with ice. Garnish with thinly sliced grapefruit wheel.

The post Easy to Mix: The Dark Side Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Putting meaning behind every Manhattan the entire month of October.

Miguel Lancha

“The Surfer Rob Roy is a tropical take on the classic Rob Roy cocktail, which is a Manhattan with Scotch whisky. To give it its unique tropical flair, we Sous-Vide the whiskey along with ripe plantains, coconut and spices, which bring out flavors of the Caribbean.”
– Miguel Lancha, Cocktail Innovator at ThinkFoodGroup

Surfer Rob Roy

Surfer Rob Roy

Created by Miguel Lancha. Courtesy of Bazaar South Beach by José Andrés

Ingredients:

• 1 1/2 oz. Tropical Scotch Batch #1*
• 1/2 oz. Monkey Shoulder Scotch Blend Whisky
• 1 oz. Vya Sweet Vermouth
• 1 tsp. Valdespino Amontillado Sherry
• 1 dash Angostura Bitters
• Amarena Cherry (for Garnish)

Preparation: Combine the ingredients in a mixing glass and stir with cubed ice until proper dilution and temperature are reached, then strain into a chilled coupe glass, rinsed with Vya dry vermouth, and add the amarena cherry garnish.

*Tropical Scotch Batch #1

We combine these ingredients sealed and cook then in a Sous-Vide circulator, then superfine-strain it: Glenlivet Founders Reserve Scotch Single Malt whisky, Monkey Shoulder Scotch Blend whisky, coconut flakes, ripe plantains, sugar, water, vanilla bean, cinnamon stick, Kosher salt.

From smoking cocktails to spherified olives, Bazaar South Beach offers a magical dining experience from James Beard Award-Winning Chef José Andrés in a fanciful, modern piazza by Philippe Starck. Chef Andrés combines traditional Spanish flavors with cutting edge culinary techniques in playful and sophisticated dishes while Starck uses design elements like elegant chandeliers and retro wallpaper to craft dramatic and inviting interiors. The Bazaar has locations in SLS Beverly Hills, SLS South Beach, SLS Las Vegas, and SLS Brickell Miami.

The post Must Mix: Surfer Rob Roy appeared first on Chilled Magazine.

Source: Mixology News

Putting meaning behind every Manhattan the entire month of October.

“The Manhattan we feature at Catalina Kitchen is the Smoked Barrel Aged Manhattan, which we barrel age in house in small wooden barrels for a minimum of one month. We also have a smoking gun that we infuse our barrel-aged cocktails with for more depth of flavor. This includes the server/bartender pouring it tableside for the guest.”
– Marcos Figueroa, Director of Outlets + Entertainment at Terranea Resort, a Destination Hotel

Marcos Figueroa

This is a larger scale recipe as this is intended for our mini barrels. In order to make the single cocktail, you will only need to pour 3 oz. of the already completed barrel aged cocktail into the Martini glass once smoked in the glass vial.

Smoked Barrel Aged Manhattan

Smoked Barrel Aged Manhattan

Courtesy of Catalina Kitchen at Terranea Resort, Rancho Palos Verdes, CA (Destination Hotel)

Ingredients:

• 100 oz. Knob Creek Rye Whiskey
• 50 oz. Carpano Antica Vermouth
• 3 oz. Angostura Bitters
• Luxardo Cherries (for Garnish)

*Smoked with a blend of bourbon soaked oak, cherry wood, hickory wood, and dried orange peels.

To perfect Manhattan variation by the glass:

Stir 3 oz. of the Barrel Aged Manhattan cocktail on ice in a mixing glass rinsed with VYA Dry Vermouth. Then pour the contents into a small glass vial. Smoke the cocktail and cork it immediately for saturation. Shake very gently a few times but take care not to shake too hard as the smoke may overpower the cocktail itself. Server pours smoked cocktail at the table into the chilled empty Martini glass featuring two luxardo cherries on a stick.

To participate in Manhattan Month, visit ManhattanMonth.com.

The post Must Mix: Smoked Barrel Aged Manhattan appeared first on Chilled Magazine.

Source: Mixology News

The 21st Century Embodiment of the Traditional Pure Pot Still Whiskey Has Finally Launched in the U.S.

POWERS Irish Whiskey has announced the stateside debut of its latest expression, POWERS Three Swallow, a robust Irish whiskey with the full-bodied and bold flavor signature of POWERS. An expression of what the original POWERS Whiskey tasted like back in the days of its original John’s Lane distillery, this latest Single Pot Still release is once again setting the standard for this quintessential style of Irish whiskey.

Distilled at the Irish Distillers famed Midleton Distillery in County Cork Ireland, POWERS Three Swallow is the perfect representation of the traditional Single Pot Still style. Crafted from a mash of malted and unmalted barley, then triple distilled in traditional copper pot stills, Three Swallow is then matured in American bourbon barrels before finishing in aged sherry casks. This method gives the POWERS Three Swallow Release a bold yet finessed finish resulting in an impeccable Irish Whiskey. At first sip, the initial taste delivers rich, smooth nutty flavors followed by a wave of green apple and citrus notes, with a touch of cedar wood for extra complexity. Spicy sweetness floats atop, balanced with a hint of sherry notes, leading to a crisp cereal finish with notes of tasted oak.

Three Swallow Irish Whiskey

The name Three Swallow is deeply engrained in POWERS’ history and has several meanings, two of which are held dear to the brand and its storied heritage. At POWERS’ original John’s Lane Distillery, the Power family coaches were stabled and each sent out with three coachmen. On long journeys these men would bring a small flask of POWERS whiskey on their rides, with just enough liquid to give each man a good swallow, but not enough to interfere with his job. In addition, the migration of the Irish Swallow signifies the beginning of the distillation season in Ireland, and POWERS has historically used two or three swallows to signify the age, quality, and purity of their Pot Still products. Over time, because of the high quality across their entire portfolio, all POWERS whiskey came to bear these iconic swallows.

Founded in 1791 by innkeeper James Power, who in true entrepreneurial spirit built the first POWERS Distillery behind his public house in Dublin, this historical brand, since the day it opened its doors, has continued to exemplify the spirit of ingenuity. One of the first Dublin distilleries to bottle their own whiskey in-house and considered one of the first to produce a miniature bottle of spirits, for over two centuries POWERS has consistently produced a rich and complex whiskey that continues to be the ultimate expression of pot still distillation.

Three Swallow is the culmination of over 200 years of POWERS distillation excellence, a true testament to the company’s unwavering commitment to produce only the finest Irish Whiskey in the world. POWERS Three Swallow can be purchased at select liquor stores nationwide.

For more information, visit PowersWhiskey.com.

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Source: Mixology News

Levantine Hill Estate has announced the expansion of its international growth to the world’s largest wine market—the United States.

Levantine Hill will export a selection of its flagship Family Paddock and signature Estate wines to the United States under an agreement with BevStrat Inc., appointed to manage on- and off-premise sales and distribution in California, New York, and Florida. The wines are currently available in California, and will be available in New York in November, and Florida in January, 2019.

Levantine Hill Katherine’s Pad

Multi-award-winning winery Levantine Hill has been making an impression since it first started producing wine in Australia’s Yarra Valley in 2012. An unwavering commitment to creating world-class wines, handcrafted without compromise has seen accolades come from the largest and most prestigious wine shows in the world. Awards include Best Australian Red Wine at the 2018 International Wine and Spirits Competition, a Platinum Award at the 2018 Decanter World Wine Awards, and numerous gold medals.

Levantine Hill Katherine’s Pad

“We are pleased to have written the United States strategy and to have been chosen for market sales execution for Levantine Hill Estate. It was clear from our first meeting that the team at Levantine Hill has created award winning wines that will resonate well with any U.S. collector. Retailers and restaurants will be proud to sell and serve their wines”.
– Brian Rosen, President of BevStrat

Levantine Hill Colleen’s Paddock

Levantine Hill’s new focus on the United States will allow it to showcase the wine styles and varietals that have made the Yarra Valley so renowned. A selection of Pinot Noir, Syrah, Chardonnay and Cabernet Sauvignon made in a distinctly old-world style with winemaker Paul Bridgeman’s unmistakable finesse and sensibilities will be sold for between $US40 and $US150 per bottle.

Levantine Hill Cabernet Sauvignon 2015

“We are delighted by the ongoing growth and development of the Levantine Hill brand. Partnering with BevStrat in the United States represents a significant opportunity to make inroads into one of the most important fine wine markets in the world. BevStrat shares our ambition to continue building our reputation for world class wines and we are very optimistic that this partnership will yield outstanding results.”
– Samantha Jreissati, Managing Director

For more information, visit LevantineHill.com.au.

The post Levantine Hill Estate Arrives in the United States appeared first on Chilled Magazine.

Source: Mixology News

Putting meaning behind every Manhattan the entire month of October.

Tavern on the Green’s Beverage Director Jordan Tannenbaum has crafted a cocktail menu featuring New York inspired beverages inspired by the five boroughs. Check out his Manhattan and his riff on the Manhattan, The Brooklyn.

The Manhattan features Breuckelen 77 Rye Whiskey, VYA Vermouth and Angostura Bitters.

“We like to keep our Manhattan classic with our main twist being that we use an amazing rye right from New York City to make the boroughs eponymous cocktail. The relatively obscure Breuckelen 77 (based on the original Dutch spelling of the borough it’s distilled in) is one of the best whiskeys made in New York State with a very reasonable price to boot. In addition to that we use VYA Sweet Vermouth to lend it’s powerful aroma to help balance out the rye and finish with Angostura bitters.”
– Jordan Tannenbaum

Jordan Tannenbaum

Also on the menu is The Brooklyn, a riff on the original Manhattan featuring Ragtime Rye, CioCiaro, Maraschino Liqueur, Dolin Dry Vermouth. Jordan continues, “The Brooklyn was born sometime in the 1910s but mostly forgotten after Prohibition, it replaces the Angostura bitters with an amaro and the sweet vermouth with a combination of Luxardo Maraschino Liqueur and Dry Vermouth. The cocktail originally called for Amer Picon but due to it’s unavailability in the U.S. at Tavern we use CioCiaro to make for a more than an ample substitute and use the slight sweetness of New York Distilling Co’s Ragtime Rye along with the Luxardo to balance out the satisfying bitterness of Dolin Dry Vermouth.”

The Manhattan

The Manhattan

Ingredients:

• 2 oz. Breuckelen Rye
• 1 oz. VYA Vermouth
• Angostura Bitters (barely coat the bottom of the mixing glass)

Preparation: Stir, strain into chilled coupe. Garnish with brandied cherry.

The Brooklyn

The Brooklyn

Ingredients:

• 2 oz. Ragtime Rye Whiskey
• 1/4 oz. Dry Vermouth
• 1/4 oz. Maraschino Liqueur
• 1/2 oz. CioCiaro

Preparation: Stir, strain into chilled coupe. No garnish.

A Central Park staple, the historic Tavern on the Green has been capturing the spirit of New York City since 1934. In 2014, co-owners Jim Caiola and David Salama (previously of Beau Monde and L’Etage in Philadelphia) re-opened Tavern with a completely redesigned space and menu that harkens back to the original landmark featuring warm, celebratory dining spaces, seasonal American fare, classic cocktails, and a robust wine list. Jim and David selected Bill Peet (formerly of Asia de Cuba, Café des Artistes & Patroon) as Executive Chef for the revival of Tavern, who has reinvigorated the menu with creative takes on classic dishes. Visit TavernOnTheGreen.com.

To participate in Manhattan Month, visit ManhattanMonth.com.

The post Must Mix: Tavern on the Green’s Manhattan and The Brooklyn appeared first on Chilled Magazine.

Source: Mixology News

Ron Barceló has created this Autumnal sip using Ron Barceló Imperial, Jägermeister, and Orgeat syrup. Give this delicious, easy to mix Fall cocktail a try.

Don’t Fall on Me

Don’t Fall on Me

Ingredients:

• 2 oz. Ron Barceló Imperial
• 1 oz. Jägermeister
• 1 1/2 oz. Orgeat Syrup
• Pumpkin Seeds (for Garnish)

Preparation: Add all ingredients in a shaker. Shake vigorously and pour into a Coupe. Garnish with pumpkin seeds.

The post Easy to Mix: Ron Barceló Don’t Fall on Me Cocktail appeared first on Chilled Magazine.

Source: Mixology News

BACARDÍ® rum, the world’s most awarded rum, has announced the launch of BACARDÍ Ginger, a golden rum infused with ginger flavors for a mouth-watering sweet and spicy taste.

The aromatic flavor of ginger has been a staple in kitchens worldwide for years and is now about to become a mainstay in the drinks cabinet. BACARDÍ Ginger is best enjoyed with mixers such as cola or lemonade, which allow the distinctive flavors of the ginger to shine through.

Demand for flavored spirits continues to grow and is set to be the next big trend to hit the rum category, thanks in part to the recent surge in popularity of pink and flavored gins. BACARDÍ Ginger offers a high-quality flavored rum offering for spirits drinkers who are excited by innovative new tastes and experiences.

“There is a real opportunity within the golden rum segment, which is growing faster than white, dark or spiced rums. We know that spirits drinkers are looking to experiment with new and interesting flavors, and we have introduced BACARDÍ Ginger as a response to this demand. We are excited for people to try this distinctive new flavor!”
– Sarah Doyle, Vice President – Europe, for BACARDÍ Rum

BACARDÍ Ginger

BACARDÍ Ginger has been crafted by the Maestros de Ron, who shape and craft all the products in the BACARDÍ portfolio using their sense of sight, taste, and smell, to ensure the quality of the spirit meets BACARDÍ standards. The brand’s Maestros de Ron are carefully chosen and trained under the stewardship of seven generations of rum-making expertise.

One of the oldest and most respected rum brands in the world, BACARDÍ has more than 156 years of history and heritage. For the family-owned brand, rum is more than about business, it’s personal, with a family name proudly displayed on every bottle. This is exemplified through generations of expert craftsmanship and authenticity.

For more information on BACARDÍ rum and cocktail recipes, visit BACARDI.com.

The post BACARDÍ Ginger Launches appeared first on Chilled Magazine.

Source: Mixology News