November 2018

North American Beverage Co. invited three Chilled 100 Ambassadors to create an inspired cocktail with one of a kind Angostura Lemon, Lime and Bitters.

This well-traveled, bubbly beverage originated on Australian golf courses as a refreshing 19th-hole beverage and is well known throughout Australia. The non-alcoholic beverage then found popularity throughout the Caribbean. Earlier this year, North American Beverage Co. introduced Angostura Lemon, Lime and Bitters to the United States. The product is available in 750 mL glass bottles and 12 oz. aluminum cans. Angostura Lemon, Lime and Bitters is caffeine free, gluten free and made with pure cane sugar. It is enjoyed on its own, but also loved for its versatility with different spirits. It is the only soft drink in the world made with Angostura Bitters.

Here are some unique cocktail recipes using Angostura Lemon, Lime and Bitters created by a few of our top Chilled 100 Ambassadors.

Pretty Bird

Pretty Bird

By Adam Rains, Lead Bartender at The Golden Tiki

The “Pretty Bird” (not to be confused with the Jungle Bird) is a tribute to the Hummingbird’s of Tobago. The cocktail brings together the best of several islands in vibrant and harmonious fashion. Dark & Amber Rum, Loquat, Tangerine are brought to life by the Citrus & spice effervescence of the Angostura Lemon Lime Bitters.

Ingredients:

• 2 oz. Goslings Gold Seal
• 1/2 oz. Dark Jamaican Rum
• 1/2 oz. “Bermuda Gold” Loquat liqueur
• 1/2 oz. Lime
• 1 oz. Tangerine Juice
• 3 oz. Angostura Lemon, Lime & Bitters
• 2 dashes Barkeep’s Chinese Bitters

Preparation: Combine ingredients (sans Angostura Lemon Line Bitters) into a mixing tin, add a few small cubes of crushed ice and “whip shake.” Then combine in tin with Angostura Lemon Lime Bitters and then pour over crushed ice in a large tiki mug. Garnish with fruit & edible flowers in hopes to attract a pretty bird.

Meet Adam Rains

Chilled 100 Member, Las Vegas

Adam has a true passion for food, wine, beer & spirits. He is tiki-attaché and lead bartender at The Golden Tiki, a long-time cocktailian, and a member of the Health & Wellness Committee for the United States Bartenders’ Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild, Certified Cicerone Program and the Southern Glazer’s Wine & Spirits Academy. His mantra with both food & cocktails is, “Fresh is best.”

Adam Rains – Chilled 100 Member, Las Vegas

The Trinidad Cooler

The Trinidad Cooler

By Tacy Rowland, General Manager at Midnight Cowboy

The Trinidad Cooler was inspired by the refreshing citrus and spice of Angostura Lemon, Lime & Bitters. It’s a delightful, full bodied, tropical cocktail that is easy to kick back and imagine drinking in a topical paradise.

Ingredients:

• 1 1/2 oz. Cognac
• 1 oz. Pineapple Juice
• 3/4 oz. Lime Juice
• 1/2 oz. Cinnamon Syrup
• 3 oz. Angostura Lemon, Lime & Bitters
• Whole Egg

Preparation: Dry shake all ingredients but Angostura Lime Lemon & Bitters. Add ice and whip shake. Strain into wine glass over cubed ice and top with ALL&B. Garnish with Pineapple frond, pineapple slice and grated cinnamon.

*Note: This cocktail works well with almost any base spirit, so feel free to substitute rum, whiskey, etc.

Meet Tacy Rowland

Chilled 100 Member, Austin

The general manager of Sixth Street speakeasy Midnight Cowboy, Tacy Rowland is no stranger to the CultureMap Tastemaker Awards, having won 2013’s Best Craft Bartender nod for her work at Drink.well. She is also a strident advocate for women in the bar industry, both as a mentor and a participant in competitions like Speed Rack that highlight their contributions while also benefiting breast cancer research (she won the Denver leg in 2015). This year, she is giving Austinites a whole new reason to talk about her as the creator of Midnight Cowboy’s adventurous “The Art of Conversation” menu.

Tacy Rowland – Chilled 100 Member, Austin

LLBA Frappé

LLBA Frappé

By Elizabeth Mickiewicz, Director of Bar Operations for Aparium Hotel Group

I wanted to create a cocktail based on a classic that utilized the soda in a dual role, it plays the part of the soda water in the classic template as well as replaces the simple syrup. The lemon, lime and aromatic bitters favors that the mixer provides help balance and accentuate the herbaceous absinthe for a warming yet refreshing sipper that almost makes you forget that winter is coming.

Ingredients:

• 6-8 mint leaves
• 1/4 oz. fresh lemon juice
• 1/4 oz. fresh lime juice
• 1 1/2 oz. Letherbee Absinthe
• 2 oz. Angostura Lemon, Lime & Bitters
• Pellet Ice – 10-12 oz. glass of your choosing
• Garnish with Mint Sprig

Preparation: Place all ingredients except for the Lemon Lime & Bitters into shaker tin and gently muddle the mint leaves. Add a small amount of pellet ice and shake for 5-7 seconds. Double strain into glass, over fresh pellet ice. Top with Lemon Lime & Bitters and gently stir to incorporate. Gently slap mint sprig to release essential oils and place near rim of glass. Enjoy.

Meet Elizabeth Mickiewicz

Chilled 100 Member, Chicago

Elizabeth has worked behind every kind of bar imaginable. She truly fell in love with the mixology craft in early 2013, then was a Cocktail Apprentice in 2014 at Tales of the Cocktail, building many relationships there. Shortly after she headed for Chicago by way of Los Angeles, looking to grow and challenge herself within the professional bartending world.

She is the Director of Bar Operations for Aparium Hotel Group, based in the Windy City, and is currently opening Free Rein Restaurant in their new St. Jane Hotel on downtown’s Michigan Avenue.

Elizabeth Mickiewicz – Chilled 100 Member, Chicago

The post Mixing with Angostura Lemon, Lime and Bitters appeared first on Chilled Magazine.

Source: Mixology News

Guinness Stout Aged in Bulleit Bourbon Barrels the First in a Line of New Barrel-Aged Beers to come from the Guinness Open Gate Brewery & Barrel House in Baltimore.

Brewed in Dublin. Aged in Baltimore. That’s the transatlantic teamwork Guinness revealed today in announcing its new Stout Aged in Bulleit Bourbon Barrels. The brewer’s latest experimental beer to come out of its new American home features its Dublin-brewed Antwerpen Stout aged for eight months in Bulleit Bourbon barrels at the Open Gate Brewery & Barrel House in Baltimore.

“Our story as brewers began more than 250 years ago in Dublin, and those Irish roots will absolutely always be a key part of who we are, but beer has evolved in so many ways since then. It’s hard to deny that the U.S. is the center of the universe as far as beer innovation is concerned. Now that we have a permanent home here with some of the most talented brewers the country has to offer, the potential to blend our brewing expertise with American creativity is virtually endless.”
– Emma Giles, Brand Director

For the better part of 200 years, all Guinness—no matter which beer or where in the world—was stored, and shipped in barrels. The new brewery intends to recapture the tradition of Guinness brewers maturing beer in wood barrels through its ongoing release of barrel-aged beers. Located just 10 miles from downtown Baltimore, the Open Gate Brewery & Barrel House is conveniently located and part of an exciting and growing brewing scene in Maryland. The grounds of the new brewery couldn’t be a more fitting home for barrel-aging beers—the location originally served as the Maryland Distilling Company, a post-prohibition distillery opened in 1933.

As part of a worldwide community of Diageo brands, Guinness has access to an incredible supply of barrels from some of the most talented spirit makers in the world, from Bulleit Bourbon to Don Julio Tequila to Zacapa Rum. After establishing a brewery stateside, Guinness chose to partner with fellow Diageo brand, Bulleit, on the first Guinness barrel-aged beer out of Baltimore. The toffee and caramel notes from the barrels were sought out to help balance the bittersweet profile of the Antwerpen Stout. The deep roots of Bulleit in America will also help strengthen Guinness’ growing U.S. presence.

Guinness Barrel-Aged Beer Aged in Bulleit Bourbon Barrels

“The best part about barrel-aging any beer is that you get the chance to pull the flavors of the wood and liquid previously aged in it. We’ve already started to think about what we’ll be experimenting with next, but we couldn’t be more pleased with our first go at using barrels from our friends at Bulleit. This beer is something special, and one to be sipped slow and savored.”
– Sean Brennan, Senior Brewer at the Open Gate Brewery & Barrel House

With powerful and full-bodied notes of bittersweet chocolate and aged fruits, the stout spent eight months aging in Bulleit Bourbon barrels, adding a layer of oaky richness and complexity to the beer.

“Bulleit and Guinness share some common ground in a strong and sincere commitment to innovation and development. We’re excited to join forces as their first partners during the beginning of this new brewing operation.”
– Eboni Major, Bulleit Whiskey Quality Blender

On shelves in a very limited supply and on tap at the Open Gate Brewery & Barrel House until the end of the year, Guinness Stout Aged in Bulleit Bourbon Barrels has an ABV of 10% and 52 IBUs and is available in the U.S. in four packs of 11.2 oz. bottles for a suggested retail price of $19.99.

For more information, visit Guinness.com and Bulleit.com.

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Source: Mixology News

Living in a tropical paradise like Miami, I am forever tempted to create a “new” kind of TIKI cocktail.

With my Seasonal Rum Punch, the idea was to use some of the classic ingredients usually found in TIKI drinks but in a decidedly more elegant form that would register in a high-end cocktail environment. One sip and you’ll see that you are getting all the flavor of the tropics but with a freshness and spiciness not typically found in a transparent punch.

Seasonal Rum Punch

Seasonal Rum Punch

By Valentino Longo

Ingredients:

• 1 oz. Pineapple Infused Mezan XO Rum*
• 1/2 oz. Ripe Banana Syrup**
• 3/4 oz. Citric Acid
• 1 1/2 oz. Stroh 160 Pea-Flower Chai Tea***

Preparation: Stir all ingredients in a mixing glass except the Pea-Flower Tea. Strain over a large block of ice. Then slowly add the Pea-Flower Tea and serve.

*Pineapple Infused Mezan XO Rum

Cut one ripe pineapple in slices and leave it in a bottle of Mezan Rum for 8 hours. Strain and re-bottle.

**Ripe Banana Syrup

Cut 2 ripe bananas in slices and simmer with 500 gr of sugar and 250 ml of water for 20 min.

***Stroh 160 Pea Flower Chai Tea

In 600 ml of hot water steep 2 Chai Tea Bags and 8 gr of Pea Flowers. Add 1 3/4 oz. of Stroh 160 for 5 minutes. Strain and bottle.

Meet Valentino Longo

CHILLED 100 Member, Miami

Valentino is a native of Rome, where, of course, all roads lead. One of those roads took him far away from his home in Italy to London. There he perfected his barman’s skills at The Ritz Hotel then moved on to the Bam Bou Speakeasy where he expanded his responsibilities to include preparation of house-made ingredients, staff training, and more. He jumped the pond in 2017 and landed at the prestigious Le Sireneuse Champagne Bar in The Four Seasons Hotel, Surfside Miami.

The bar concept Longo has created there is built around “perfumes”—a.k.a., “edible aromas”—that he sources from a Chicago-based “cocktail apothecary.” Like a stylish couple headed out for an evening, every one of his signature cocktails gets a spritz of aroma enroute to the guest. Longo was inspired by scents that he noticed during a two-month backpacking trip in Japan. “The first thing I noticed whenever I walked into a place was the aroma: candles in a spa, seafood in a fish market.” The result? A “different style of cocktail that people don’t expect.”

The perfume concept is particularly well suited to the Four Season’s Surfside’s legendary address. “The Surf Club was the place that hosted Hemingway and Sinatra back in the day. It was very extravagant. Four Seasons wanted to do something different here, and management has been very open minded. They’re pushing me to be creative.” With that, his motto is simple: “When people go to a restaurant, they expect something different from the chef, not from the bartender. My goal is to surprise them.”

Valentino Longo – Chilled 100 Member, Miami

The post Chilled Drink of the Week – Seasonal Rum Punch appeared first on Chilled Magazine.

Source: Mixology News

Actor Blake Cooper Griffin is taking Hollywood by storm.

Having already garnered huge successes in the past couple of years with key roles opposite Hollywood A-listers including Helen Hunt and Cuba Gooding Jr., Griffin excels at taking on a variety of different roles, in both film and television, transitioning seamlessly between every medium he enters.

Griffen can be seen in CW Seed’s first original full-length feature film, Beerfest: Thirst for Victory. In the film, a group of twenty-something friends struggling to recapture the rowdy glory of their college days, reunite to compete in an underground drinking competition and take down the tournament’s evil CEO. Inspired by the 2006 cult classic movie, Beerfest, the digital feature follows Scott, Rob, Adam, Doberman, and Melanie as they attempt to master the American competitive drinking circuit. Along the way, they rediscover their original, raucous friendships and are reminded that life happens outside of the cubicle.

Griffin can also be seen in the drama feature Love Is All You Need? based off of the successful short film from Kim Rocco Shields. The provocative drama is set in a world where being gay is the norm and heterosexual persons are bullied. Griffin portrays his most intense role yet playing Bill Bradley, fraternity president and football player who has major issues with some of the relationships.

Chillin’ with Blake Cooper Griffin

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

I have a new movie out—Beerfest: Thirst for Victory—a film inspired by the Broken Lizard’s original version of Beerfest. I play a character named Scott. Scott is recently single and seriously struggling with the monotony of post-college adult life. He feels like he’s lost his mojo and wants to revive the spark he felt in college so he convinces his friends to join him in Beerfest—a series of beer games and drinking contests. It was pure fun to shoot. I loved working with the cast and our director, Matt Johnson. He, along with the producers, created an environment that made going to work fun. I think that shows. Oh! And you can see the film now on CW Seed on Apple TV, Roku, online, or through the CW Seed app.

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

I’m obsessed with sleeping. Mostly because I feel like I never get enough. I also like to hike with my dog. Other than that, I also volunteer for voter registration and “get-out-the-vote” efforts.

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

I eat out almost every meal. I love restaurants. Being in a communal space at dinner time makes the meal better. When I’m in Los Angeles, you’ll find me at Taste on Melrose or Cecconi’s for happy hour. For dinner I really like this Italian restaurant called Osteria La Buca or the French eatery Figaro. For late night eats and drinks, I go to Jones Hollywood—they have awesome pizza and special cocktails. And, Bar Ama in downtown LA, has some of the most delicious Mexican food in the city. For lunch, I hit up neighborhood spots like Basix with American fare and Continental Kitchen which serves Mediterranean cuisine.

What types of dishes do you usually order?

It depends on my mood. I love pasta. I wish I could eat it every day. I’m also a steak guy—medium rare filet is a favorite. For lunch, I order healthy—salads and wraps—that kind of thing. My friends always make fun of me, because wherever I am, if sweet potato fries are the menu, I order them. With ranch dressing!

Chillin’ with Blake Cooper Griffin

Do you cook?

Not really. I wish I was better at it. That said, I make a fantastic grilled cheese and I’m pretty good at omelets. I’m also very talented at ordering food from restaurants and serving it in a way that makes it look like I cooked it!

What types of drinks do you order when out?

My go to is a tequila, soda, splash of lime juice. It’s clean and refreshing. That said, I like to try specialty cocktails as well and then recreate them at home. I recently went to a bar and they had a silver tequila drink with watermelon juice, mint, and lime juice. So, I have a lot of watermelon juice in my fridge right now.

Do you prepare drinks at home?

Yes, I like to have friends over for drinks. I think it’s a great way to catch up with a buddy. I find that drinks are boosted by specialty ice cubes and glasses that suit my style.

Do you own a home bar?

I do. I recently redesigned my place and one of the things that I wanted to make sure to add was a bar.

Chillin’ with Blake Cooper Griffin

What is it stocked with?

I’m still working on cultivating it, but I always keep it stocked with Casamigos Silver Tequila, Tito’s Vodka, and Bulleit Bourbon. I’ve got a rotating array of other tequilas that friends have given me as a gift. I also keep wine around for dinner parties. My favorite is New Zealand Sauvignon Blanc.

What is your favorite drink/cocktail?

My typical drink is tequila, soda, lime juice. But I also really like a tequila mule with extra limes.

Have you ever been a bartender?

I haven’t, but I think it would be a fun and challenging job. I would love talking to all the customers, but always wonder how bartenders remember the recipe for every drink!?

Follow Blake on Instagram, Twitter and Facebook.

The post Chillin’ with Blake Cooper Griffin appeared first on Chilled Magazine.

Source: Mixology News

This Holiday, Moët Hennessy Invites You to Personalize Bottles of Your Favorite Champagne and Spirits.

Personalized Ardbeg Bottle

Running through the end of 2018, Moët Hennessy USA has announced the debut of the Holiday Personalization Studio brought to you by Clos19 in New York’s Grand Central Terminal. The studio will offer the opportunity to customize products from Moët Hennessy’s iconic brands featuring Ardbeg, Glenmorangie, Hennessy, Veuve Clicquot and Moët & Chandon.

Personalized Ardbeg Bottle

For those who want to order additional gifts or stock up for the holidays, consumers will be able to explore [Clos19.com]Clos19.com, LVMH’s champagnes, wines and spirits online shopping platform.

Personalized Moët Mini

Throughout the eight-week experience, each of the champagnes and spirits chosen from the portfolio will offer a unique and complimentary customization option. The wide range allows consumers the chance to create the perfect bespoke gifts for friends and loved ones this holiday season and include:

• November 2 to November 16: Engraving with Ardbeg & Glenmorangie
  Glenmorangie and Ardbeg will kick off Moët Hennessy’s Personalization Studio this holiday season, inviting consumers to discover the range of Scotland with their award winning smooth and smoky Single Malt Scotch Whiskies. Consumers will have the opportunity to engrave bottles with personalized messages, and will receive complimentary gift wrapping with any purchase.
• November 17 to December 12: Engraving with Hennessy X.O
  Last year, Moët Hennessy launched the first year of the Holiday Personalization Studio with the Hennessy X.O engraving experience at Columbus Circle. The experience continues this year as Hennessy invites consumers to embark on the multisensory journey of X.O, an ideal holiday gifting option, while enjoying custom engraving and gift wrapping. This year’s novelty includes the ability to pre-purchase Hennessy’s new 375mL X.O format prior to its official launch in 2019.
• December 13 to December 22: Personalization of Arrows with Veuve Clicquot
  Designed in celebration of Veuve Clicquot’s heritage and in tribute to the international mindset that characterizes Veuve Clicquot’s spirit, the Clicquot Arrow is a vibrant symbol of both direction and origin, making if the perfect gift for a Champagne loving hostess or travel enthusiast. Create a personalized keepsake that will bring joy to your favorite Champagne fanatic for years to come.
• December 23 to January 1: Personalization with Moët & Chandon
  As the world’s most loved Champagne, Moët & Chandon has been a pioneer of creating new celebratory customs. This pioneering spirit in the art of celebration has resulted most recently a NEW Champagne Personalization Machine, which can transcribe either text or a handwritten message on a bottle of Moët & Chandon.

Moët Hennessy USA Holiday Personalization Studio

“The Personalization Studio at Grand Central Terminal will offer unique customization and engraving options on a selection of extraordinary champagnes and spirits that are certain to become family treasures and leave a lasting impression. We are committed to crafting unique experiences and this is an exceptional opportunity to discover bespoke offers and services just in time for the holidays.”
– Jim Clerkin, President & CEO of Moët Hennessy North America

To enhance the overall experience, the Holiday Personalization Studio will feature an interactive gifting experience powered by Outernets technology, and complimentary gift wrap and greeting cards provided by Clos19.

For more information, visit Clos19.com/GrandCentral.

The post Moët Hennessy USA Launches Holiday Personalization Studio in NYC’s Grand Central Terminal appeared first on Chilled Magazine.

Source: Mixology News

Fortitude Honors Founder Henry J. Egan.

Egan’s Irish Whiskey pays tribute to co-founder Henry J. Egan with the introduction of Fortitude, a rare single malt Irish whiskey matured exclusively in Pedro Ximénez casks. The only Irish whiskey to be aged in this way, Fortitude demonstrates the ambition of the Egan family to challenge the status quo. The introduction of Fortitude follows the recent release of limited-edition Legacy Reserve and its award-winning predecessors, Egan’s 10-Year-Old Single Malt and Egan’s Vintage Grain.

“Thanks to Henry, the Egan name is synonymous with quality and heritage in Ireland, and has been a pillar of the whiskey trade in our country since the mid-1800s. Fortitude not only celebrates Henry’s achievements but also represents our commitment to continue his legacy of bringing only the highest quality Irish whiskey to the world.”
– John Ralph, CEO of Intrepid Spirits, the Brand’s Distribution Partner

Egan’s Irish Whiskey Fortitude

P.&H. Egan was founded in 1852 in Tullamore, Ireland by Henry J. Egan and Patrick Egan, Sr. As wine & spirit merchants, Egan’s developed an extensive trade—both domestically and for export–bottling and bonding many Irish whiskies as well as importing large quantities of sherry, port and rum.

“His stalwart character and fierce resolve made him a passionate Irishman and formidable businessman, leading the Egan name to become one of the most recognized whiskey brands in Ireland. With the marriage of sherry and single malt Irish whiskey, Fortitude is a nod to that time in our heritage when Henry sought to bring the best of Ireland to the world, and best of the world to back home to Ireland.”
– Jonathan Egan, Part of the Sixth Generation of the Egan Family

Fortitude exhibits beautiful sherry, honey and raisin notes with and a hint of marzipan on the nose. The mouth is full of complexity, brimming with bold influences of chocolate and mixed, dried fruits. The single malt exhibits a satisfyingly long finish, with complex flavors that linger gracefully on the palate.

Egan’s Fortitude is part of the Intrepid Spirits portfolio, and is available in a 750ml bottle with an SRP of $50.00 (46% ABV, 92 Proof).

For more information, visit EgansWhiskey.com.

The post Egan’s Irish Whiskey Launches Fortitude appeared first on Chilled Magazine.

Source: Mixology News

In an effort to demonstrate the traditional yet modern character of single malt scotch, Glen Moray Distillery invited Chilled 100 members to craft cocktails using an expression from its collection.

Glen Moray Distillery originated in 1897 and is located in Elgin within the Speyside region. Its single malt scotches are unpeated, making them very approachable, and its barrelfinished expressions are very popular among millennials. The Glen Moray Classic Collection is a perfect marriage of innovation and heritage, challenging the boundaries of flavor while employing the brand’s traditional technique. The result is an intriguing range of whiskies that will enchant both whisky novices and enthusiasts alike. Five Chilled 100 mixologists shared their unique cocktail recipes and visions while mixing with different expressions of Glen Moray.

Good Vibration

Good Vibration

By Rael Petit, Chilled 100 member, New York

“I have been doing a high tea cocktail menu at The Williamsburg Hotel and really got into playing with teas. The matcha and scotch are so smooth together—a perfect combination.”

Ingredients:

• 1 1/2 oz. Glen Moray Classic
• Port Cask Finish Whisky
• 1/2 oz. Green Chartreuse
• 1/4 bar spoon Bellocq Matcha
• Green Tea
• 1/2 oz. Honey
• 1 oz. Lemon Juice
• Egg White
• 3 Golden Berries, Muddled
• Golden Berry (for Garnish)
• Dehydrated Lemon Wheel (for Garnish)

Preparation: Dry shake ingredients; then shake with ice and pour into a teacup.
Garnish with a golden berry and dehydrated lemon wheel.

Meet Rael Petit
Chilled 100 Member, New York City

Rael Petit created a bar consulting company called Rebel Disco almost a decade ago, creating cocktail menus for multiple bars in Manhattan and Brooklyn, including Trump SoHo, MPD, STASH, Blackhound, SubMercer, Lot 45, and the Gansevoort Hotel.e, In 2013, Petit, Jeremy Strawn, and Nick Boccio opened Mulberry Project together, which Petit co-owns and manages. Additionally, he opened ROX, a Lower East Side art gallery.

Rael Petit – Chilled 100 Member, New York City

Tropigoth Highball

Tropigoth Highball

By Damon Roseberry, Bartender at Broken Shaker, Miami

“The tropical heat of Miami brought a nice, long, refreshing cocktail to mind, with the wonderfully mixable characteristics of Glen Moray Speyside Single Malt Scotch Whisky being the forefront of flavor. That being said, the vinegar used in the hibiscus guava shrub comes from a tradition used more as a seasoning to our favorite fried foods. A little malt vinegar livens up the shrub in the cocktail. It’s easy to drink in the summer or winter.”

Ingredients:

• 2 oz. Glen Moray Classic Single Malt Scotch Whisky
• 1 oz. Hibiscus Guava Shrub*
• 1 1/2 oz. Coconut Water
• 1/2 oz. Lemon Juice
• Soda (to Top)

Preparation: Build all ingredients except soda in a highball glass. Add ice and top off with soda.

*Hibiscus Guava Shrub

Add 1 cup guava puree, 1 1/2 cup Demerara sugar, and 1/2 cup dried hibiscus flower in a small saucepan. Cook until the sugar has diluted and the hibiscus color has been extracted. Strain and add ½ cup malt vinegar. Let cool.

Meet Damon Roseberry

Chilled 100 Member, Miami

Damon has bartended for Broken Shaker Miami Beach — which won the 2015 Spirited Awards’ Best American Hotel Bar and was ranked 16th by The World’s 50 Best Bars—for nearly four years. He is grateful to be working with the intimate group of beverage professionals currently shaping the future of the Magic City’s cocktail scene. Damon is eager to learn new skills and hash out ideas with fellow bartenders from all over the world.

Damon Roseberry – Chilled 100 Member, Miami

The Theobroma

The Theobroma

By Mario Catayong, Bartender at Hotel Zachary, Chicago

“I just wanted to play off of the chocolate and slight toffee and nuttiness of the single malt’s flavor profile while keeping the integrity of the scotch, hence the use of cacao and Frangelico and stirring the cocktail.”

Ingredients:

• 2 oz. Glen Moray
• Classic Sherry Cask
• Finish Whisky
• 3/4 oz. Carpano Bianco
• 1/2 oz. Tempus Fugit
• Spirits Creme de Cacao
• 1/4 oz. Frangelico
• 2 dashes Angostura
• Bitters
• Twist or Swath of Lemon (for Garnish)

Meet Mario Catayong

Chilled 100 Member, Chicago

Mario transformed a background in culinary art into learning about and creating cocktails. He helped open Baume & Brix and The Grid with some chef friends and created the cocktail programs for both. He then went on to help open Folkart Restaurant Management group’s Billy Sunday in Logan Square, along with GreenRiver. Mario eventually transitioned over to the hotel industry, working for Loews Hotel in Streeterville for about three years. He currently works at Hotel Zachary.

Mario Catayong – Chilled 100 Member, Chicago

Speyside Breeze

Speyside Breeze

By Ryan Hooks, Lead Bartender at Doheny Room, Los Angeles

“The subtle vanilla and cinnamon spice of Glen Moray Chardonnay Cask immediately made me think of a fun tiki cocktail. That inspired me to play with the depth of bitterness from Amaro Angeleno blended with the sweetness from orgeat and rhubarb, and finishing with the nice, long, pleasant floral spice from the Glen Moray. This is easy to drink and delicious, and will be a favorite for any style of drinker.”

Ingredients:

• 1 1/2 oz. Glen Moray Classic Chardonnay Cask Finish
• 1/2 oz. Amaro Angeleno
• 1/4 oz. Dry Curaçao
• 3/4 oz. fresh lime juice
• 3/4 oz. Liquid Alchemist Orgeat Syrup
• 2 dashes Fee Brothers
• Rhubarb Bitters
• Orange (for Garnish)
• Cherry (for Garnish)

Preparation: Shake and strain over fresh ice. Garnish tiki-style with orange and cherry.

Meet Ryan Hooks

Chilled 100 Member, Los Angeles

Media personality and award-winning mixologist Ryan Hooks began bartending the day he turned 21. He immediately fell in love with the idea of making cocktails and helping others have a great time. Ryan has competed in and won several mixology competitions, including Best Margarita in L.A. Ryan has also spent a lot of time in front of the camera and working red carpets as a media host, which led to the idea for a YouTube series called Cocktails in Motion, where each week he presents a unique new cocktail themed after a TV show or movie. The show allows him to share his passion for making drinks by teaching others how to make them.

Ryan Hooks – Chilled 100 Member, Los Angeles

Thick as Leaves

Thick as Leaves

By Tiffanie Barriere, Atlanta

“The inspiration for this cocktail is from the comfort, season, and balance that figs bring. (I’m a country girl.) When you pick figs, your hands get sappy from the stem’s nectar and the leaves make a fantastic tea, so the whole branch brings me joy and there’s no waste. The nectar and leaves almost taste like a soft coconut—super refreshing and light. That balances the honey, lemon, and Glen Moray. All-natural goodness!”

Ingredients:

• 2 oz. Glen Moray Classic
• Sherry Cask Finish Whisky
• 1/2 oz. Lemon Juice
• 1/2 oz. Orange Blossom
• Honey Syrup
• 2 oz. Fig Tea*
• 4 Fresh Figs

Preparation: Muddle 3 fresh figs into a shaker. Combine all wet ingredients after muddle along with ice; shake hard until cold. Double-strain to get fig bits out, pour mixture into a coupe glass, and garnish with remaining fresh fig.

*Fig Tea

Bring fig leaves to a slow boil.

Meet Tiffanie BARRIERE

Chilled 100 Member, Atlanta

Tiffanie is a mixologist and freelance bartender originally hailing from Louisiana and Texas. In 2015, Tales of the Cocktail selected Tiffanie as one of the five black female bartenders influencing the Atlanta drinking scene. She spent seven years as the beverage director at One Flew South, which received accolades from Forbes Magazine, The New York Times, and the Tales of the Cocktail Foundation. Known as “The Drinking Coach,” Tiffanie now calls herself a “freelance” bartender, opting to create cocktail menus for popup dinners and host mixology lessons all around the nation. She’s a three-time James Beard attendant, Bar Smart graduate, and winner of the Top 50 Tastemakers of the South award.

Tiffanie Barriere – Chilled 100 Member, Atlanta

The post Mixing with Single Malt Scotch appeared first on Chilled Magazine.

Source: Mixology News

Florida Georgia Line’s Old Camp Whiskey has created a delicious classic winter cocktail with a contemporary twist.

Give this Southern take on the iconic cocktail a mix.

Old Camp Fashioned

Old Camp Fashioned

Ingredients:

• 3 parts Old Camp Peach Pecan Whiskey
• 1 part Ginger Liqueur
• 3 dashes Aromatic Bitters
• 1 tsp. Cinnamon-Honey Simple Syrup*
• Candied Ginger (for Garnish)

Preparation: Combine ingredients in a mixing vessel with ice & stir until chilled. Strain into a rocks glass over a large, clear cube. Garnish with candied ginger.

*Cinnamon-Honey Simple Syrup

Add 6 oz. of water & 6 oz. of honey to a saucepan over medium heat & stir to combine. Add 2-3 cinnamon sticks & simmer for 10 minutes. Remove from heat & let cool before straining out the cinnamon sticks. Store in the fridge.

The post Must Mix: Old Camp Fashioned appeared first on Chilled Magazine.

Source: Mixology News

Tequila Mi CAMPO Arrives In North America With Traditional Mexican Spirit, Reimagined For A New Generation.

From the heart of Jalisco, Tequila Mi CAMPO is a 100% Blue Weber agave tequila that blends Mexican heritage and contemporary ideas to deliver an exceptionally smooth taste.

In the height of America’s tequila boom, Tequila Mi CAMPO launches with two core expressions; Tequila Mi CAMPO Blanco and Reposado. At 40% ABV, both expressions are available nationwide with a MSRP of $24.99 /750ml.

Tequila Mi CAMPO honors the idea of creating new traditions by applying modern day knowledge and creativity to an age-old spirit. The brand concept was inspired by the reinvention of México City and celebrates the energy of young innovators in every field: the arts, design craftsmanship,and mixology—to create a finished product the modern-day drinker would be proud to both own and consume.

“Tradition and heritage are important for us to honor, but we wanted to challenge it when creating Mi CAMPO. We took the tried and tested method of tequila making and added our twist of creativity to appeal to a new generation of tequila drinkers.”
– Juan José Diaz Nieves, Master Blender of Tequila Mi CAMPO

Tequila Mi CAMPO Blanco and Reposado

To create a smooth and aromatic palate, 100% Blue Weber agave plants, enriched with natural soils from the Volcan de Tequila, are harvested after seven years of growth and cooked for 38 hours to release rich, caramel notes. A unique method of squeezing the cooked piñas to release the juices, instead of the common method of crushing with a tahona stone, is then used to eliminate flavors of bitterness. The liquid is then fermented for three to five days in open stainless-steel tanks allowing aromatics from the local mango and citrus trees to influence the flavor. Finally, it is rested in French oak Napa Valley wine barrels, imparting a rich and smooth finish. The time in the barrels imparts a unique complexity typically not found in any other tequila.

Releasing aromas of fresh coconut, almonds, sweet orange and green apple layered over hints of elegant vanilla, Tequila Mi CAMPO Blanco is rested in Chardonnay barrels for three weeks and tastes of orange blossom tea with underscores of honey balanced with white pepper notes.

Tequila Mi CAMPO Reposado features aromas of ripe banana and chocolate layered over fragrances of vanilla, cinnamon and clove. Rested in a blend of Cabernet Sauvignon and Pinot Noir barrels for three months, this unique expression tastes of honey maple, white chocolate, pepper with a toasted oak finish.

The bold and vibrant brand logo was designed by visual artist and illustrator, Raul Urias, who resides in Mexico City. Urias combines a tribute to Mexican culture and a nod toward the original Tequila Mi CAMPO production process to create the striking design.

For more information, visit MiCampoTequila.com.

The post Tequila Mi Campo Launches in U.S. appeared first on Chilled Magazine.

Source: Mixology News

Spanish-borne AC Hotels by Marriott has teamed up with renowned photographer Nigel Barker to create a custom-designed Gin Tonic glass, and also teamed up with BACARDÍ to create the perfect tonic to be used in a Gin & Tonic cocktail, following nearly three years of research and development.

We spoke with Barker and Benoit Racle, senior global brand leader and senior director for AC Hotels for Marriott International, about drinking Gin Tonic cocktails from this custom glass, developed to heighten the taste, aroma, and palate experience for the drinker.

Talk to us about the partnership with BACARDÍ to create a unique Gin & Tonic recipe and custom Gin & Tonic glass.

The Right Glassware is Everything

Benoit: The partnership between BACARDÍ and AC Hotels to create a unique Gin & Tonic and custom Gin Tonic glass is a testament to AC Hotels’ mantra of always obsessing over the details. The carefully crafted Gin Tonic (as the drink is known in Spain) glass and cocktail evoke the European soul of the brand, which has its roots in Spain. The artistry of BACARDÍ’s House of Bombay gins combined with the scientific expertise used to create the glass ensure our guests will enjoy a Gin Tonic like they have never experienced before.

Nigel Barker

Tell us about the custom-made glasses.

Nigel: The Gin & Tonic is an iconic cocktail, and my favorite one to wind down the busy workday with. However, unlike most other famous drinks, it didn’t have its own glass. In fact, everywhere I went, they served G&Ts in different glasses—highballs, tumblers, giant wine glasses … you name it, the G&T is served up it. Over the years, I noticed certain assets that each glass possessed, like a weighted bottom to give the drink gravitas, but also a place to hold the drink so the ice would melt slower. A tulip-shaped glass helped the effervescence last longer; a tall, slender highball glass got all the proportions of gin, tonic, and ice just right. So I combined all things I liked from all the different glasses and worked with a university research team to get the perfect tulip shape to maximize the bubbles, and viola! A new G&T exclusive glass was born.

The Right Glassware is Everything

Talk to us about the AC’s G&T cocktails.

Benoit: AC Hotels has two G&T cocktails: the ACGT (in partnership with BACARDÍ) and the Signature Gin & Tonic. The ACGT uses a unique tonic syrup recipe, made from exotic natural ingredients from all over the world that creates a delicious flavor while not disguising the gin. The tonic syrup is mixed with soda water and then paired with Bombay Sapphire East gin—a combination of unique botanicals including Thai lemongrass and Vietnamese black peppercorn, and the world’s first gin specifically designed to pair with tonic. The drink is presented with garnishes of fresh orange peel and a thinly sliced lime wheel to emphasize the flavor profile.

The Signature Gin & Tonic comes in a brandy snifter glass and is made with Hendrick’s Gin and Fever Tree Mediterranean Tonic Water, and is garnished with cucumber peel, lemon swath, and star anise.

The Right Glassware is Everything

In celebration of the launch of the AC Gin Tonic glass, Barker has divulged his top tips for snapping the perfect Insta-worthy photo of your ACGT

1. Focus on the details: Details matter, particularly when it comes to photography. Capturing the exact moment when the bubbles from the tonic reach the top of the glass or spending time to arrange the garnish so it looks perfect can be the difference between a good picture and a great one.
2. Look beyond the expected: Don’t just snap the picture head on—think about some unusual angles to make your picture intriguing. Try taking your picture from the top down, showcasing the perfect ring of the glass, or from down below, looking up to play around with perspective.
3. Find beauty in imperfection: I’m a big believer in the beauty of imperfection. Don’t worry if your photo is a bit blurry, or if you accidentally capture something or someone in the frame that you didn’t intend to—it’s aspects like those that can give a photo character.

To learn more about the Gin Tonic glass and AC Hotels’ approach to focusing on the details, click here and watch the latest film in AC Hotels’ “Unpacked” creative campaign, which focuses on the creation of the Gin Tonic glass and features Nigel Barker. “Unpacked” shakes up the rules of traditional hotel marketing by taking travelers on an artistic and poetic journey, going behind the scenes with the people responsible for the detail-oriented moments that define the AC Hotels by Marriott experience.

For more information, visit ACHotels.Marriott.com.

The post The Right Glassware is Everything: The Gin & Tonic Glass appeared first on Chilled Magazine.

Source: Mixology News