December 2018

California’s hottest new cocktail craze involves CBD oil derived from cannabis, and it’s certainly making an impression on bartenders.

Following decades of contentious attitudes toward the plant, America’s attitude is starting to shift. Sixty-one percent of the population now believes that cannabis should be legalized, and 10 states, as well as the District of Columbia, already allow recreational use of cannabis. It is in these states, particularly California, that bartenders and industry professionals have began to take advantage of this new substance.

“CBD provides an irreplaceable herbaceous note, specifically of cannabis, that hasn’t been accessible in this space before.”
– Chris Amirault, bar manager at Otium in Los Angeles

“Particularly in cocktails, outside of chartreuse, there haven’t been many ways for bartenders to tap into this type of herbal flavor profile, CBD has created a new avenue for us to explore and create a conversation around.”

This presents an important distinction that most newcomers to the movement may have trouble discerning: There is a stark difference between THC and CBD. Tetrahydrocannabinol (THC) is the principal psychoactive constituent in cannabis and was classified as a Schedule I substance in 1971. It has yet to become a mainstream additive to cocktails. For bartenders, especially those at Otium, it’s CBD that holds their attention.

Cannabidiol (CBD) is a naturally occurring compound found in cannabis. It can be supplied as an oil without any THC, which is what Otium uses in its cocktails. The challenge of mixing it into the bar’s drinks didn’t have anything to do with getting patrons high; it was all about flavor and, especially, texture. Amirault says, “We were able to create a recipe that incorporated the CBD flavor, while staying true to the mouthfeel and vibe of a traditional Negroni … from there, the Pineapple Express was born.”

Amirault says that the reaction to his first menu of CBD cocktails released, fittingly, on April 20th of this year, was “overwhelmingly positive.” Otium sold almost 140 CBD cocktails the first night they were featured. “There are some people who come specifically to try out the drinks, and some who are visiting the area and have no idea what CBD oil is and why we’re using it in drinks. Overall, it has been a great conversation piece between me and guests and adds a whole different element to my conversations with them.”

When asked about the future, Amirault says that there is certainly a demand for CBD, and perhaps THC as well.

“It’s clear that the world is ready to jump in and embrace the growing cannabis culture.”

There’s no doubt that it will be interesting to see how the substance changes the landscape of food and beverage. For now, Amirault and his staff are happy to be at the forefront of an exciting new movement.

Pineapple Express

Pineapple Express

Ingredients:

• 1.25 oz. Sipsmith Gin
• 1 oz. pineapple-infused Campari
• .5 oz. Cocchi Vermouth Di Torrino
• .25 oz. vanilla cordial
• 1 full dropper H. Hemp Company CBD Oil

Preparation: Combine all ingredients in a mixing glass; stir until proper dilution. Strain into a double Old Fashioned glass with a large ice cube. Garnish with an orange twist.

The post Cannabis Takes Its Seat at the Bar appeared first on Chilled Magazine.

Source: Mixology News

In New York City, the best kept secret is found in the Prohibition era establishment Flûte Bar & Lounge.

From hiding spirits underground to secret compartments for rendezvous, Flûte was always the underground place to go. Featuring champagne beverages mixed to perfection by staff mixologists, this bar and lounge knows how to escape the status quo.

In one of the best ways, of course.

As the second stop on my low-cal tour, I visited Flûte to taste two distinct drinks. The first was a specialty Prohibition-influenced drink called Intîme.

This is made from a traditional champagne méthode bottle, meaning the original wine was fermented twice while adding sugar and yeast to provide the sparkling aspect. This particular bottle of champagne cut the amount of added sugar in half, and the only other ingredient added to the beverage was a fresh piece of ginger. Ginger is known to help with indigestion, blood sugar balance, fatigue, and has many other health benefits.

Intîme has only 95 calories and a refreshing, lasting taste that will leave you craving another.

Intîme

Intîme

Ingredients:

• Champagne
• Fresh slice of ginger

Preparation: Combine ingredients in a coupe.

The second beverage was the Skinny 75, more commonly known as a French 75, but with less sugar.

This drink only has 75 calories (hence the name) and contains a splash of gin to give it the extra push you need. It’s the ideal summer cocktail. From the calorie count to the citrus-inspired taste, the lasting impression is refreshing and light in overall flavor.

Skinny 75

Skinny 75

 ingredients:

• ½ oz. Hendrick’s Gin
• 1/3 barspoon sugar
• champagne (to top)

Preparation: Combine sugar, wedge of lemon and lime and gin in pint glass add ice and shake well. Strain into a flute and top with champagne.

More low-calorie options in NYC to come. Follow me on Chilled Magazine to keep up to date with each stop on the tour.

Follow Shaun Melady on Instagram at @ShaunMelady.

The post Low Calorie Champagne Cocktails to Celebrate the New Year appeared first on Chilled Magazine.

Source: Mixology News

In a world where it seems like more and more giant corporations are buying up every distillery and brewery, it feels good to know that there are still small, private distilleries out there doing things the right way.

And many of them are not just making their own spirits, but are also growing the ingredients on-site (or sourcing them from nearby farms). You’ve probably heard about farm-to-table restaurants, where every ingredient is sourced locally, but have you ever heard of a farm-to-bottle spirit? These are just a few of the countless distilleries striving to utilize local produce and ingredients to create amazing spirits.

Simple Vodka

There’s a reason this spirit is called Simple Vodka. That’s because it’s made from only locally sourced Idaho potatoes and water from the Snake River Aquifer. That’s it. No need for fancy adjuncts, chemicals, or ingredients here. Plus, you can feel good drinking this vodka: For every bottle sold, the company donates 20 meals to people in need. So on top of sipping on some high-quality vodka, you can feel happy knowing that you’re putting a warm meal in someone’s belly.

Simple Vodka

Myer Farm Distillers

Situated in the middle of wine country in the Finger Lakes region of New York, Myer Farm Distillers uses International Certification Services-certified organic grain and other ingredients from its own farm to craft various flavored vodkas, whiskies, and botanical spirits. This distillery is proud to plant, grow, and use everything it needs to create its award-winning spirits.

Myer Farm Distillers

Bayou Rum

You might not realize this, but Louisiana is one of the largest producers of sugar cane in the world. A few years ago, the idea was formed to build a rum distillery to utilize the locally grown sugar cane. Why wasn’t this thought of before, you might ask? Who knows? But in 2013, the Bayou Rum Distillery opened, and today is the largest privately owned distillery in the country, making four different rums: Silver, Satsuma (using locally sourced Satsuma orange juice), Spiced, and Select.

Bayou Rum

Corbin Cash

Sweet potatoes are not easy to grow, but that doesn’t stop Corbin Cash from growing its own sweet potatoes in the San Joaquin Valley in California and using them to make its own farm-to-bottle spirits. It takes more than ten pounds of sweet potatoes to make just one bottle of sweet potato vodka or sweet potato liqueur. The distillery also makes dry gin, rye whiskey, and blended whiskey, and all the water used in the distillation process is recycled back into the farm for irrigation.

Corbin Cash

Casa Noble

Produced in Tequila, Mexico, Casa Noble is one of the most awarded, well-known tequila brands in the world. Founder Jose “Pepe” Hermosillo strives to keep his brand farm-to-bottle by having every blue agave plant handpicked in both Nayarit and Jalisco. He’s also an innovator and always working on some new, interesting offering.

Casa Noble

The post 5 Farm-to-Bottle Distilleries Making Small Batch Spirits the Right Way appeared first on Chilled Magazine.

Source: Mixology News

Creating Instagram-Worthy Garnishes

The first way a customer experiences a cocktail is with their eyes. These days, with more and more people finding bars through Instagram and other social media outlets, visually appealing cocktails are more than just nice to have—they can be magnets for drawing people in. That’s something that Nikki McCutcheon, the beverage manager for TAO Group in New York, understands and uses to her advantage.

McCutcheon oversees the wine lists and cocktail programs at the TAO venues in the Moxy Times Square Hotel, including Magic Hour Rooftop Bar & Lounge, Legasea Seafood Brasserie, and Bar Moxy. We caught up with McCutcheon to talk about her essential garnish tools and how to create attractive garnishes at high-volume bars.

Nikki McCutcheon pouring a cocktail

How does the garnish play into creating a new drink for you?

Finding the right garnish is always a big part of the creative process because everything is posted online and shared on social media. It has to be a visually appealing cocktail—you can’t just have a simple lemon or lime anymore.

When we’re crafting cocktails, it’s not just the liquid that’s in the glass; it’s the glass itself and the garnish. That’s part of the whole work of art that the cocktail is. A lot of people go to specific bars because they say, “Oh my gosh, I saw this wonderful cocktail posted online or in a magazine and now I want to try it.” It goes a long way.

What are your tips for making eye-catching garnishes that you can also do at high volume?

I think a really good fruit peeler and a channel knife are the go-to behind-the-bar tools that you’re reaching for most. What we do at Legasea is we have a really cute grapefruit rose that we make by pre-peeling a bunch of grapefruit, twisting them tight, and skewering them. If you look at it from the side, you see this pretty rose shape. What’s nice is you can pre-batch them for high volume, because a lot of the time, other really intricate garnishes are hard to do on the fly when you’re doing like 400‒500 cocktails a night.

You want something pretty, but also something that makes sense that you can execute well. We also have this really cute bird—we call it a little lemon bird. We again just use a fruit peeler, make a bunch of lemon peels, cut the edge of them diagonally, put a little slit in the middle, and fold it in half. Put it on a Martini glass, and it looks like a little bird.

Peeling an orange peel for garnish

What garnish tools do you think aren’t being used enough?

I think zesters and channel knives are the least used. I think a lot of places have moved away from them because it does take a while to get a channel knife really in there to get a nice lemon or lime zest to put in a Martini glass or on a swizzle stick.

With the zester, you can zest anything from citrus to hazelnuts to chocolate in the fall and winter seasons. I think it goes a long way to making the cocktail special.

Do you have any favorite ways to make an eye-catching garnish that doesn’t require too many tools?

I think people are getting more creative with things they batch, like making different ice cubes. We’ve made ice with pomegranate in it and it’s really visually appealing, and people are using good ice molds to make square cubes. And then there’s using dried florals and things you don’t have to make right there, but are visually appealing on top of the bar and in a drink.
Try one of McCutcheon’s drinks and garnishes for yourself.

Brazilian Strawberry Blonde

Brazilian Strawberry Blonde

Ingredients:

• 1.5 oz. Bacardí
• .5 oz. cachaça
• 1.5 oz. strawberry syrup
• 1 oz. lemon juice
• Lemon bird peel (for garnish; see McCutcheon’s steps above)

Preparation: Build ingredients in tin; strain into a Martini glass. Garnish with lemon bird peel.

Paloma

Ingredients:

• 1.5 oz. Avión Silver Tequila
• 1 oz. lime juice
• .5 oz. Demerara
• 2 dashes Angostura Bitters
• Jarritos (to top)
• Grapefruit rose (for garnish; see McCutcheon’s steps above)

Preparation: Build ingredients in tin; strain over fresh ice into highball glass. Top with Jarritos. Garnish with grapefruit rose.

Meet Nikki McCutcheon

Nikki McCutcheon is a native of Rochester, New York. She began her career in the hospitality industry during high school working for a friend’s family business, where she learned the ins and outs of operations as a busser, server, and hostess.

In 2009, Nikki moved to New York City and earned an associate’s degree in advertising and marketing at the Fashion Institute of Technology before switching gears and studying hospitality and business management at St. John’s University, where she received her bachelor’s degree. Throughout her schooling, McCutcheon worked at the popular sports bar Brother Jimmy’s as a server and at TAO Uptown as a hostess. In 2012, Nikki moved to TAO Group’s Dream Downtown and assumed the position of maître d’, and eventually moved into a management position. In her new role, Nikki began to take on additional responsibilities and discovered she had an interest in beverage.

In 2015, as her passion for beverage grew, McCutcheon began studying for her sommelier license, and was certified by the Court of Master Sommeliers in 2018. Having built an exemplary knowledge of wines and mixology, McCutcheon recently developed a wine and spirits class called Sips in the City and hosts the biweekly classes at Moxy Times Square. Today, she is a beverage manager for TAO Group and oversees the wine lists and cocktail programs at the TAO venues within the Moxy Times Square Hotel including Magic Hour Rooftop Bar & Lounge, Legasea Seafood Brasserie, and Bar Moxy.

Nikki McCutcheon

The post How to Make Instagram-Worthy Cocktail Garnishes appeared first on Chilled Magazine.

Source: Mixology News

Audrey Formisano, Marriott Puerto Vallarta Resort and Spa’s in-house tequilera (tequila sommelier), is a French native who you’d expect to be somewhere in France teaching all things wine, but instead, she enjoys all things agave and being in the sun.

Audrey utilizes an onsite garden where agave is grown and used to produce the Puerto Vallarta resort’s private line of tequila, CasaMagna, which she offers in her tequila tastings. Here’s what we learned from chatting with Audrey.

Hotel Agave

Tell us about becoming a tequila sommelier.

Being born in France, I studied hotel and catering in school, so I became extremely knowledgeable about wines. When I came to live in Mexico, I felt embarrassed because I didn’t have a clue about tequila, so that’s when I decided to learn more about it. I realized that the locals were viewing tequila similar to the way people in my circle view wines. My curiosity about tequila grew, and the hotel gave me the opportunity to study with the Mexican Association of Tequila in Jalisco, Mexico.

Audrey Formisano

Talk to us about the resort’s drinks menu.

Our beverage menu is based on tequila; however, with our mixologist on-site, he always creates drinks based on what the customers/guests are looking for. He always mixes it up and makes a great cocktail!

We hear you have an on-site agave garden.

The garden we have on property is amazing. We grow agave plants, but we also have our own herb garden on the property. This is where we grow mint, thyme, etc. This is perfect for our tequila tastings, because when our chefs are preparing food dishes and I coordinate the tequila pairing, they try and use the resources we have in our garden to make it a bit more interesting.

Pajarete Cocktail

Talk to us about the resort’s exclusive line of tequila, CasaMagna.

Initially, we began the project because the majority of our guests were not aware that we are in the cradle of tequila—it’s a very unique product. We have the Casa Magna Blanco, Joven, Reposado, Añejo, and Extra Añejo.

Why do you think agave is such a popular ingredient in the spirits world today?  

Tequila and agave are both very important because people are not afraid to drink it anymore. Many celebrities are also creating their own tequila, which made it quite popular. Nowadays, tequila appears in music videos, films, and you can even use it while cooking. There are some great recipes that incorporate tequila! A few of my favorite dishes that incorporate tequila are an angel food cake, and any shrimp dishes that can be flamed with tequila—yum! I feel like the mentality of tequila is also changing, especially in today’s world. People in general are more open to the world of tequila. In the United States, more products are being imported, whereas before, it was more limited.

Cucumber Margarita

Cucumber Margarita

Ingredients:

• 1.5 oz. tequila
• .5 oz. orange liqueur
• 1.5 oz. lime juice
• 2 scoops of sugar
• 3 cucumber slices (for garnish)

Preparation: Shake ingredients together and pour into a rocks glass. Garnish with cucumber slices.

The post Meet Tequila Sommelier Audrey Formisano appeared first on Chilled Magazine.

Source: Mixology News

If you’re looking for a festive spirit to help close out 2018 and ring in the new year, Nue Vodka has you covered.

The Texas-made spirit is crafted from corn and distilled six times for an extra smooth finish. The price point is super affordable (you can find it for about $10 a bottle!) and the bottle looks great on the back bar, so it makes an excellent gift for your NYE party host. In addition to its traditional distillate, the vodka is available in peach and grapefruit flavors to give your drinks a fruity touch. If you’re looking for a festive way to ring in the new year, mix up one of these tasty seasonal cocktails from Nue Vodka to celebrate in style.

Nue Year’s Sparkler

Nue Year’s Sparkler

Ingredients:

• 1.5 parts Nue Vodka
• .5 part fresh lemon juice
• .5 part honey simple syrup (1:1 water and honey)
• 2 sprigs of lemon thyme, divided
• splash of champagne

Preparation: Add vodka, lemon juice, honey simple syrup and one sprig of lemon thyme to a cocktail shaker filled with ice. Shake well and strain into a champagne flute. Top with champagne and garnish with the second sprig of lemon thyme.

Feliz Nuevidad

Feliz Nuevidad

Created by Carlos Marquez at Jose in Dallas

Ingredients:

• 1.5 parts Nue Vodka
• .25 part Crème de Cocoa
• .25 parts café de el fuego
• .5 scoop chocolate ice cream
• .5 part cinnamon syrup
• .5 part heavy cream
• 2 marshmallows (for garnish)

Preparation: Combine ingredients, save for the marshmallow, in a shaker filled with ice. Shake vigorously until well chilled. Strain into a cocktail glass over ice. Garnish with charred marshmallows.

Cinnamon Spice Martini

Cinnamon Spice Martini

Ingredients:

• 2 parts Cinnamon Infused Nue Vodka*
• 1 part simple syrup
• .5 part lemon juice
• Cinnamon stick & lemon wedge (for garnish)

Preparation: Combine liquid ingredients in a shaker filled with ice. Shake vigorously until well chilled. Strain into a chilled coupe glass and garnish with a cinnamon stick and lemon wedge.

*Cinnamon infused Nue

Pour out 2 oz. of Nue (set aside of course!) and drop 4-5 cinnamon sticks into the bottle. Let sit for 2 days and strain.

The post 3 Nue Vodka Cocktails to Ring in 2019 appeared first on Chilled Magazine.

Source: Mixology News

Georgetta Dane’s path to becoming the Lead Winemaker for the Chloe Wine Collection began halfway around the world.

Born and raised in Romania, Georgetta earned a Master’s Degree in Food Science at Galati University. In 1998, her husband applied for a U.S. visa on a whim, and eight months later – on the day of their daughter’s baptism – the family received green cards. Despite having careers, a family and a home under construction, Georgetta and her husband risked it all and immigrated to the U.S. in hopes of living the American Dream.

Chloe Wines

In Monterey, California, Georgetta’s first job in the wine industry was in 1999 with Jackson Family Wines as a lab technician. As her English improved she demonstrated her enological knowledge and quickly advanced. In 2004, she joined The Wine Group and three years later took the helm of her own brand.

Today, Georgetta is the Lead Winemaker for the Chloe Wine Collection, where she marries her old world European roots with a contemporary American lifestyle to craft wines fit for sophisticated and modern wine lovers. Based on California’s Central Coast, Georgetta sources grapes from prized vineyards in California’s Sonoma County and North Coast in addition to Northern Italy’s Valdadige D.O.C. region, to create exceptional wine everyone can enjoy.

Placing quality and taste at the forefront, the Chloe Wine Collection is the first portfolio of its kind to embody exceptional wine, memorable occasions, and graceful elegance both inside and outside the distinctively classic black and white label.

“There’s something truly wonderful about a good wine’s ability to elevate an ordinary moment and create a memorable occasion. We designed the Chloe Wine Collection to mark life’s special moments – big or small. Crafted for wine enthusiasts who appreciate all things extraordinary and timeless, these wines are an affordable luxury that promise an elegant and quality experience sip after sip.”
– Georgetta Dane, Lead Winemaker, Chloe Wines

Georgetta Dane

The post Meet Georgetta Dane, the Winemaker for Chloe Wine Collection appeared first on Chilled Magazine.

Source: Mixology News

Seasonal Mixing with Mozart Chocolate Cream Liqueur

Sitting directly across from Lake Tahoe in a perfect winter wonderland setting, The Pioneer Cocktail Club serves a variety of comforting cocktails that suit everyone’s needs during the long winter season. Starting everything out with the Miracle Pop-Up, owner Brian Nelson created a unique take on a Mezcal coffee cocktail, featuring Mozart Dark Chocolate Liqueur. This is a cocktail that will linger on the palate as the fireplace embers die out.

El Compositor

El Compositor

Created by Brian Nelson, The Pioneer Cocktail Club

Ingredients:

• .5 oz. Mozart Dark Chocolate Cream Liqueur
• 2 oz. La Luna Mezcal
• 1.5 oz. Coconut Cream
• 1 oz. Hot Coffee
• .5 Creme de Banana
• 2 oz. Hot Water
• Grated dark chocolate and orange zest

Preparation: Build all ingredients in a hot glass or mug. Top with Mandarin-infused whipped cream. Grate dark chocolate and orange zest over top.

Meet Brian Nelson

CHILLED 100 Member, San Francisco

Brian Nelson started his career as many bartenders do, slinging high-volume drinks at a fast-paced club. Once he moved to San Francisco though, he found his calling in the pursuit of the craft cocktail. As his career grew, he managed places such as The Commissary, La Mar, and the new Elite Cafe.

As much as Brian loved San Francisco and its amazing bar scene, it became apparent that it was time to venture out and create something new in an area that didn’t have a craft cocktail scene. So, Brian and his business partner, Savren Thompson, have just opened the first craft cocktail bar in Tahoe City, CA, The Pioneer Cocktail Club.

The post Chilled Drink of the Week: El Compositor appeared first on Chilled Magazine.

Source: Mixology News

As we say goodbye to 2018 and get ready for the new year to commence, we’re prepping for 2019 the best way we know how – with sparkling, festive cocktails.

If you’re tired of toasting with plain bubbly, these four drinks incorporate spirits, citrus and liqueurs to give them a kick and an eye-pleasing presentation. Mix them up for yourself or a crowd to ring in the new year right.

Belvedere Cheers

Belvedere Cheers

This festive take on the French 75 from Belvedere Vodka includes grenadine in the mix for a sweet, festive touch. It’s a crowd-pleasing cocktail that’s both easy to make and incredibly delicious.

Ingredients:

• 1 oz. Belvedere Vodka
• .5 oz. Pomegranate Grenadine
• .5 oz. Lemon Juice
• .25 oz. Simple Syrup
• 3 oz. Moet & Chandon Nectar Rose

Preparation: Combine Belvedere Vodka, pomegranate grenadine, lemon juice and simple syrup in a mixing glass with ice. Pour into a flute and top with Moet & Chandon Nectar Rose. Enjoy!

Don’t Dream It, Be It

Don’t Dream It, Be It

Sarah Mengoni, the lead bartender at Kimpton Hotel Palomar’s Double Take restaurant in Los Angeles, was inspired by The Rocky Horror Picture Show for this elegant drink. Named after Dr. Frank N. Furter’s song Don’t Dream It, Be It, a mix of peach liqueur, Cointreau and prosecco is garnished with a Luxardo cherry for an extra fancy finish.

Ingredients:

• .5 oz Giffard Peche Liqueur
• .25 oz Cointreau
• 1 dash Angostura Bitters
• Prosecco, to top
• Luxardo cherry, (for garnish)

Preparation: Add the Peche Liqueur and Cointreau to a champagne flute. Skewer a Luxardo cherry and balance it on the rim of the glass. Add the dash of bitters over the cherry so the juices trickle into the drink.

Champagne Wishes

Champagne Wishes 

Estiatorio Milos is known for its impeccable Mediterranean seafood the world over, and the Las Vegas location—set inside the stunning Cosmopolitan hotel—also has one of our favorite bar programs in the city. This festive cocktail is made with citrusy vodka, orange-tinged Aperol and flowery St-Germain before it’s topped with a beautiful bubbly rose.

Ingredients:

• .5 oz. Absolut Citron Vodka
• .5 oz. Aperol
• .5 St-Germain Elderflower Liqueur
• 1 dash grapefruit bitters
• Gerard Bertrand Brut Rose, to top
• Orange peel, (for garnish)

Preparation: Add all ingredients, save for the rose and orange peel, to a shaker tin with ice. Shake and double strain into a coupe glass and top with brut rose. Garnish with an orange peel.

Brandy Apple Punch

Brandy Apple Punch

Tim Wiggins, the co-owner and bar manager of Retreat Gastropub in St. Louis, created this sparkling punch to please a crowd. In fact, you can mix everything except for the sparkling wine the night before and let it sit in the fridge so the flavors meld. Simply add the bubbles right before you serve. 

Ingredients:

• 10 oz. brandy or bourbon
• 16 oz. quality apple cider
• 5 oz. fresh lemon juice
• 5 oz. simple syrup
• 10 oz. dry sparkling wine
• 4 cinnamon sticks

Preparation: Combine all ingredients into a pitcher or bowl and stir.

The post 4 Sparkling Cocktails to Ring in the New Year appeared first on Chilled Magazine.

Source: Mixology News

Scotch whisky is extremely collectable… and expensive.

Older bottles can sell for hundreds and even thousands of dollars. Currently, the most expensive bottle of whisky in the world is Isabella’s Islay, which, because of its diamond-covered bottle, sold for a staggering $6.2 million dollars.

Macallan “M” comes in a hand-blown, 750 mL Lalique crystal decanter and has a mix of various whiskies, including one distilled in 1940 and sold in an auction for over $600,000. But just because some Scotch whisky is so expensive that only a fortune 500 CEO or Saudi prince could afford it doesn’t mean there aren’t great low-priced whiskies on the market. From Monkey Shoulder to Cutty Sark to Glenmorangie, not all blends and single malts will break the bank. You don’t have to remortgage your home to afford these delicious, high-quality whiskies. Check out five of the best budget Scotch whiskies below.

Monkey Shoulder

Every bartender’s favorite Scotch for mixing, Monkey Shoulder is the world’s first “triple malt” whisky, made from a blend of three of Speyside’s most notable single malts and matured in first-fill bourbon barrels. It’s smooth, complex, and perfect for mixing into a Penicillin or any of your favorite Scotch-based cocktails.

Price: $30

Monkey Shoulder

Cutty Sark Prohibition Edition

This very special Scotch whisky was released in honor of the 90th anniversary of the end of Prohibition. It was distilled to pay tribute to Captain William McCoy, who was less famous for his sailing skills and more famous for smuggling Cutty Sark into America during Prohibition in the 1920s. This 100 proof whisky is a blend of single malt and grain whisky and is spicy, sweet, and the perfect way to honor the ending of the Volstead Act.

Price: $30

Cutty Sark Prohibition Edition

Glenmorangie The Original

It’s hard to top an original, so why even try? This 10-year-old Scotch is Glemorangie’s flagship offering for a reason. This whisky is matured for a decade in ex-bourbon barrels, giving it a smooth, rich, creamy, and very complex taste that you’ll come back to over and over again.

Price: $35

Glenmorangie The Original

Dewar’s Scratched Cask

This special release from Dewar’s is the perfect way for bourbon fans to get their foot in the door of Scotch whisky. That’s because, as the name suggests, this spirit is made using a technique similar to that of bourbon production. Scratched cask is a blend of as many as 40 different single malt and single grain whiskies that are matured in charred and scratched barrels. This gives the whisky notes of toasted almonds, toffee, and vanilla.

Price: $25

Dewar’s Scratched Cask

Speyburn 10 Year Old

Speyburn—along with Islay, Campbelltown, the Highlands, and the Lowlands—is one of the famed Scotch-producing regions of Scotland. This iconic distillery is named for the region, and its 10 year old is a steal at around $30. Matured in a combination of ex-bourbon barrels and ex-sherry butts, it’s sweet and rich with hints of vanilla, toffee, and caramel: a true, classic Scotch with the same price tag as a cheap bottle of American whiskey.

Price: $30

Speyburn 10 Year Old

The post 5 Great Bottles of Scotch That Cost $35 or Less appeared first on Chilled Magazine.

Source: Mixology News