December 2018

Named GQ’s Breakout Actor to watch, triple threat and strikingly handsome Sterling Sulieman, best known as the nefarious Nate St. Germain in Pretty Little Liars and power-hungry Prince Escalus in Still Star-Crossed, has quickly become one of the most buzzworthy actors of his generation.

This fall, he’s back on the small screen starring opposite Jaina Lee Ortiz (Girls Trip) and Jason George (ABC’s Grey’s Anatomy) as Grant, a delectable sous chef and fiery love interest of one of Seattle’s finest in the ABC smash hit Station 19. Check out what Sterling had to say to Chilled.

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

At this moment, Station 19! I’m very happy to still be part of the Shondaland family. I’m also voicing a character in the latest installment of Telltale’s The Walking Dead game.  And I’m also just finishing up my first feature comedy script with my writing partner, Ryan Garcia.

Chillin’ with Sterling Sulieman

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

I don’t have an obvious schedule, so I like to think I’m always working. I love creating and doing art/theater/film things. But aside from that, I love to work out, hang out with friends, and travel. I finally went to Peru and Cuba just last year—those had been on the list for a while. I also partake in the occasional music festival or two. I’ve gotten addicted to dancing in the desert.

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

It’s L.A.; great food is everywhere. I like to keep it local to avoid traffic. But one of my favorite restaurants in L.A. right now is Rosaliné on Melrose. The flavors in the food are amazing, and so is the ambiance. I’ll also eat Mexican or Japanese food anytime, anywhere.

What types of dishes do you usually order?

I’d love to be a vegetarian, but I’ve failed at that about three times now.  So right now it’s meat and seafood. I love fish. And lamb.

Do you cook?

I love to cook. I sometimes have a friend or two over for dinner or brunch. It’s creative and delicious … can’t get much better than that. And the drinks are free!

What types of drinks do you order when out?

I’m one of those lucky people who can drink everything and not get hung over, so it depends. I have wine with most dinners, tequila with Mexican food, and beer and sake with Japanese food.  At a bar, I usually do a whiskey on the rocks, or if I’m feeling swanky, I go with a Martini because I’m secretly hoping to play James Bond … big dreams!

Chillin’ with Sterling Sulieman

Do you prepare drinks at home?

Yes, but I am no mixologist. I have the materials to make Martinis.

Do you own a home bar?

I just moved into a new place this June and have the space for a home bar. I love it. It gets more use than my iron!

What’s it stocked with?

Stoli, Cazadores, Jameson, Johnnie Walker Black, and of course, some bottles of wine.

What is your favorite drink/cocktail?

I like a Moscow Mule in the summer, but honestly, I like to order whiskey on the rocks, and a soda water on the side.

Have you ever been a bartender?

Once, when work was slow, I got certified to be a bartender from one of those schools. Then I got a job to bartend with a catering company before I promptly booked a pilot, so I never actually got to try out my skills. Maybe one day I’ll play a bartender, though I have forgotten most of what I learned. I think I would have really enjoyed being a bartender.

The post Sterling Sulieman Orders a Martini When He’s Feeling Swanky appeared first on Chilled Magazine.

Source: Mixology News

Ryan Baldwin, the sommelier at Margeaux Brasserie inside the Waldorf Astoria Chicago, knows just about everything when it comes to French wine.

But he is far from snobby about the subject—he believes that it doesn’t really matter what you drink, as long as you love it. We caught up with Baldwin to get some tips on choosing a French wine, learn more about why terroir is so important, and find out what vin he loves to pair with mac and cheese.

Ryan Baldwin

Talk to us about your interest in French wine and French art. Any similarities between the two?

Drawing similarities between a broad topic like “French art” and French wine is challenging. When I think of French artists, I’m immediately drawn to the classic impressionists (Monet, Cézanne, Degas, etc.) of the mid- to late-1800s, whose paintings displayed experiences and emotions over accurate depictions of the subject matter. Wine can do something similar. A glass of wine can display what the French call “terroir,” which means all the characteristics imparted to a wine by the place it’s produced. You can travel through a bottle of wine to a vineyard on a hillside and imagine what it’s like there, without having to actually be there. This is a reason the French do not label their bottles with grape varieties (with some exceptions) —the place is more important than the grape. Chardonnay from Chassagne-Montrachet tastes like Chassagne-Montrachet—it couldn’t be anything else. A glass of wine can transport you there.

Ryan Baldwin Smelling

Give us 3–5 tips on how to choose French wine when dining out.

I would encourage anyone who is less than confident with French wine to be curious and ask questions of the sommelier or wine professional on staff—they are there to help. Here are a few questions that I ask guests at Margeaux Brasserie:

1. What’s your ideal price point? You don’t have to spend a lot of money to drink a great wine. Some people think that sommeliers are only interested in selling big-ticket items and don’t have the guests’ best interests at heart, which isn’t true. I’m just as content selling you a bottle of $60 wine as a bottle of $350 wine, as long as it makes you happy.
2. What’s your style?Big red wine, lean white wine, smoky and peppery, or rustic and earthy? For me, this is a great way to guide a guest to the appropriate regions.
3. What do you typically drink at home?If you only drink Napa Cab, Bordeaux may not pack enough punch for you. Sure, they grow Cabernet in Bordeaux, but even in ripe vintages, it won’t have the same structure as your Oakville fruit.
4. Are you looking for an appropriate pairing, or simply something you would love to drink?I find that the general rules of pairing can be superseded by your preferences. If you hate Sauvignon Blanc, there is no dish in the world that will make you enjoy that wine. The pairing rules are then thrown out the window. Drink what you like!

Tell us something that might surprise us about Margeaux Brasserie’s current wine list.

Margeaux Brasserie’s wine list is 60 pages long, and is deep in almost every major wine-growing region of the world. Most guests are surprised to see that we have a strong list of Italian, Spanish, and American producers, as well as French. We also have some incredible vintage depth. We have wine from every decade going back to the 1930s, so guests can actually consume wine that was bottled during Prohibition!

Ryan Baldwin Presenting a Bottle

What are some of your favorite (and perhaps most unusual) food pairings with French wines?

Depending on the wine, of course, but some unusual pairings that I love are macaroni and cheese with Chablis, a peanut butter and jelly sandwich with a glass of off-dry vouvray, or Beaujolais and breakfast sausage (patties, not links) – try it.

When you’re not drinking wine, what’s your go-to drink?

Beer! I prefer something lager-based, usually uncomplicated. If I need to ramp it up a bit, I’d prefer a pale ale over an IPA. If cocktails are to be had, my go-to spirit is gin. CH Distillery in Chicago makes a gin called “Finn’s Gin” that is top-notch.

The post Sommelier Ryan Baldwin Drinks Chablis with Macaroni and Cheese appeared first on Chilled Magazine.

Source: Mixology News

Federico Avila thinks most jiggers are terrible.

“The same brand can come in a different size,” he says. “You can buy five of the same brand at different times of the year and they’re all different sizes, sometimes a five-milliliter difference.”

Mixing with a Jigger

Which, admittedly, doesn’t sound like all that much. But when Avila is making cocktails at Bar Belly in Manhattan — where he’s the general manager—that little difference can throw off the flavor of a carefully crafted drink that has up to eight different ingredients. A few well-made jiggers (and a bar spoon or two) are some of the most important tools that he uses behind the bar, both from a recipe and an aesthetics perspective.

We caught up with Avila to talk about the best styles of jiggers to use and why.

Why did you settle on using a Japanese jigger?

The reason I like them is because part of being a bartender is entertainment. People love to see you flick the jiggers around. They’re like, “What?” It makes your job a lot more fun, too. Two jiggers, flip one to the other. Start with a 3/4-ounce and then use a 1-ounce, and then flip them as you put your bottle down. It becomes like second nature. You don’t even need to flair—all you need is a little bit of gracefulness. That’s just something that keeps people engaged.

Set of Jiggers

Have you used a jigger since you started bartending?

When I first started bartending, it was a long time ago in Jersey. It was a tapas bar, and I was making a lot of Long Island Iced Teas and stuff. There were no jiggers, though, just free pour. I remember back then, if you were using a jigger, it was like, “What, you can’t free pour?”

Then I started working in New York, and the national ambassador for Banks Rum introduced me to the jigger, and I was like, “I’ll never learn to use this thing.” But it ended up being simple. I started with one 2-ounce jigger, then I found the little 3/4-ounce one and started practicing using both at the same time.

What other types of jigger do you suggest people try out?

You can do most cocktails with one 2-ounce Japanese style jigger, and you only need the little one for the quarter-ounce pours. But the one thing that’s cool with the OXO jigger is that it has all the dimensions on one. I used it one at one of our bartender’s stations, and I hated it until I started using it. All the measurements are broken down and easy to see.

Pouring with a Jigger

What are your thoughts on free pouring now?

I used to think that using a jigger was an amateur thing. But now I look at free pouring like you would look at comfort food. When you cook at home, you do it how you like it. Free pouring works in a Vodka Soda, maybe a Daiquiri, but I don’t care how good you are, once you’re under pressure and moving fast and have 20 tickets to make and people are screaming, your free pour isn’t going to be on point all the time.

Using jiggers is very, very important, even though a lot aren’t consistent. It helps you learn the recipes very well, because a lot of people free pouring don’t know the recipes. I don’t think free pouring is a good thing if you’re making cocktails. What would you think if you saw a chef not using measurements, and just dumping in from the carton like, “This is a cup of milk?”

Are there any jiggers that shouldn’t be used?

I would never like to see a bartender using a jigger with a handle on it. That’s just like, “Wow, you should be using that at home.” That’s the one that I wouldn’t trust.

Dolce Vita

Dolce Vita

Created by Federico Avila at Bar Belly

Ingredients:

• 1 dash black walnut bitters
• 1 dash tonka bean tincture
• .5 tsp. dry Curaçao
• .75 oz. Pedro Ximénez sherry
• .25 oz. cognac
• .25 oz. Mr. Black Cold Brew Coffee Liqueur
• 1.5 oz. Żubrówka Bison Grass Vodka
• Fresh whipped cream (for garnish)
• Nutmeg (for garnish)

Preparation: Stir ingredients together in a Nick & Nora glass. Garnish with fresh whipped cream and nutmeg.

Meet Frederico Avila


Originally from Uruguay, Federico Avila took an interest in cocktails from an early age, fusing together various ingredients to revamp classic cocktails like the Caipirinha and Caju Amigo. His passion for cocktails and eagerness to explore brought him to New York, where he oversaw the cocktail program and trained bartenders for several notable bars, including BlackTail, The Dead Rabbit, Library of Distilled Spirits, and Experimental Cocktail Club.

Currently, Federico serves as the general manager at Bar Belly, an iconic hideaway with a new menu that uses tropical ingredients with sustainability in mind.

Federico Avila Pouring with a Jigger

The post Federico Avila thinks most jiggers are terrible appeared first on Chilled Magazine.

Source: Mixology News

Give these tequila based holiday cocktails a mix using REVEL Spirits expressions.

Chocolate Picante (Añejo Hot Chocolate)

Chocolate Picante (Añejo Hot Chocolate)

Ingredients:

• 1 oz. REVEL Añejo
• .5 oz. Ancho Reyes
• .5 oz. Cinnamon Syrup

Preparation: Top with hot chocolate. Garnish with powdered sugar and cayenne.

REVEL Old Fashioned

REVEL Old Fashioned

By Elliot Manthey, Head Bartender, Spoon and Stable

Ingredients:

• 2 oz. REVEL Avila Reposado
• .25 oz. Smoked Maple Syrup
• 2 dashes Aromatic Bitters

Preparation: Stir and strain over a large ice chunk. Garnish with a twist of orange.

Morelos Old Fashioned

By Michael Wallace

Ingredients:

• 2.25 REVEL Avila Reposado
• .25 oz. Agave
• 1 barspoon Douglas Fir Liqueur
• 2 dashes Yuzu Bitters

Preparation: Build in mixing glass, stir, serve in double old fashioned glass with large ice cube. Garnish with a lemon twist.

Harvest Moon

Harvest Moon

Ingredients:

• 1.5 oz. REVEL Avila Reposado
• .75 oz. Lemon Juice
• .75 oz. Maple Syrup (1/2 Regular, 1/4 Ghost Pepper)
• .75 oz. St. George Spiced Pear Liquor
• Egg White

Preparation: Build in shaker, dry shake vigorously with all ingredients, add ice and shake again, double strain into coupe or sour glass. Top with ground cinnamon and pear slice garnish.

The post 4 Easy-to-Mix Tequila Cocktails for Every Holiday Celebration appeared first on Chilled Magazine.

Source: Mixology News

The Macallan has just unveiled the latest release in their Fine & Rare collection.

This highly exclusive spirit, The Macallan 1978 Fine & Rare Vintage, will be limited to 243 bottles globally with only five bottles allocated to the U.S. market this year. Each bottle will cost a whopping $11,700.

Made with the very best of The Macallan’s finest maturing stock, The Macallan Fine & Rare collection features some of the greatest vintage single malts ever released. The 1978 vintage has a rich nose of ginger and antique oak that blossoms into a spicy-sweet, bitter orange flavor on the palate with a delicate, balanced peat smoke.

“The peated smoke element of this cask stands out, as it is unusual in The Macallan to find peated smoke alongside some of the characteristics synonymous with American oak—apricot, vanilla and toffee. Being a remake refill hogshead, there is a charming mystery in not knowing which original casks were carefully crafted together to create this unique cask which has delivered an exceptional vintage.”
– Steven Bremner, The Macallan’s Whisky Maker

The Macallan 1978 Fine & Rare Whisky

Since 2002, the Fine & Rare range has played a significant role in establishing The Macallan as the world’s most valuable and collectable single malt whisky and has picked up record breaking auction sales across the world. It seems like this latest release will be no different.

“This single cask whisky was laid down in the year that Superman first burst onto cinema screens, the first test tube baby was born and NASA unveiled the first group of women astronauts,” Jaume Ferras, The Macallan Prestige Marketing Director said in a release. “In that same year on November 20th this remade Hogshead was filled for the second time, with the team on site that day having no way of knowing that 40 years later the cask would be selected to part of this incredible legacy of vintage Macallan.”

The post The Macallan Unveils Its 1978 Fine & Rare Bottling appeared first on Chilled Magazine.

Source: Mixology News

After Santa has come and gone and all the presents have been unwrapped, it’s time to fuel up for a joyous Christmas day.

If you host a yearly Christmas brunch, whether it’s just for immediate family or you’re welcoming a house full of friends, some festive libations are in order. We love to pair the classic Mimosa with a morning meal, but the old school mix of orange juice and sparkling wine can be a bit boring. Whip up one of these fun variations instead to toast the holiday season.

Tennessee Mimosa

Whiskey fans will love this boozier take on the classic Mimosa from Korbel, which incorporates Jack Daniel’s into the mix. Pair it with a hearty meal so you don’t get too tipsy early in the day.

Tennessee Mimosa

Ingredients:

• 1 oz. Jack Daniel’s Tennessee Whiskey
• 2 oz. Orange Juice
• 4 oz. Korbel Brut

Preparation: Pour Jack Daniel’s Tennessee Whiskey and orange juice into a shaker with ice. Shake and strain into a wine glass with fresh ice and top with Korbel.

Beefeater Pink Mimosa

Beefeater Pink Mimosa

We love Beefeater London Dry gin in a number of classic cocktails, so we were delighted when we heard about the release of Beefeater Pink. The vibrant new strawberry gin pairs perfectly with wild berry puree and sparkling wine in this fruity Mimosa variation.

Ingredients:

• 2 oz. Beefeater Pink
• 1 oz. Amoretti Wild Berry Craft Puree
• 3 oz. sparkling wine
• Orange slice, (for garnish)
• Strawberry, (for garnish)

Preparation: Add Beefeater Pink and berry puree to a shaker tin with ice. Shake and strain into a champagne flute. Top with sparkling wine. Garnish with an orange slice and strawberry.

Mandarin Mimosa

Mandarin Mimosa

Orange juice loyalists will love this citrusy Mimosa, which is mixed with Minneapolis-based Tattersall Distilling’s Orange Crema. Bolder than other orange liqueurs on the market, this spirit is distilled with three types of orange peels and clocks in at a whopping 80 proof.

Ingredients:

• .5 oz Tattersall Orange Crema
• 3 oz orange juice
• 3 oz sparkling wine

Preparation: In the order listed, combine all ingredients in a champagne flute. Garnish with a lemon peel.

The post 3 Refreshing Mimosas to Serve on Christmas Morning appeared first on Chilled Magazine.

Source: Mixology News

Nicky’s Coal Fired, Nashville’s most-loved Italian restaurant, not only offers incredible pizza served straight out of their coal fired oven, they also offer one of the city’s best bar programs.

Their Italian-influenced drink menu boasts a variety of authentic Italian amari, a large selection of wines and draught beers, and of course, an eye-catching cocktail list.

If there’s one thing Nicky’s Food & Beverage Director, Tracy Jenkins, knows how to do, it’s creating a stand-out home bar that will impress your guests. Here are her top tips and suggestions for livening up your “at-home bar” with interesting and worldly liquors, liqueurs and mixers.

Tracy’s Top Picks for an At-Home Bar

Bringing in the most flavor with the fewest number of bottles is key. If you’re starting from scratch, or even refreshing an old bar cart, Tracy suggests the following must-have essentials

• A Sweet Vermouth: While vermouth is essential to mixing classic recipes like a Negroni and Americano, sweet vermouth can also be sipped and enjoyed on the rocks. Tracy suggests sampling a bottle of Alessio, Mancino, or Carpano Antica, a popular Italian vermouth with bursts of vanilla, clove, orange peel and toffee.
• A Bitter Aperitif: Aperitifs are another great multi-purpose essential which can be used as a mixer or alone. Campari and Aperol are the most well-known, but two of Tracy’s favorites are Gran Classico and St. George Bruto Americano. Mix with equal parts Rye Whiskey for an easy Boulevardier.
• An Amaro: Amari are bitter Italian digestifs that are great for sipping after a meal, but Tracy suggests adding amari to classic cocktail recipes (like a Manhattan) for a deeper flavor profile. CioCiarro is a good starter amaro that is slightly less bitter than more traditional versions.
• A Sophisticated Orange Liqueur: Ditch your old bottle of triple sec in favor of a more refined and less sweet flavor. Tracy’s favorite is Pierre Ferrand Dry Curacao, an orange-flavored liqueur with aromas of orange blossom, candied orange zest and notes of toasted wood. This refreshing mixer is the perfect substitute in cocktails like the margarita, sidecar and Mai Tai.

After your home bar is stocked, mix up one of Tracy’s favorites!

#1 Crush


#1 Crush

Ingredients:

• 1 muddled Strawberry
• 1 1/2 oz. Dry Gin (or Vodka)
• 1/2 oz. Campari
• 1/2 oz. Honey
• 3/4 oz. Fresh Lemon Juice
• 1/2 oz. fresh OJ
• Sparkling Rosè (to top)
• Orange Slice (for garnish)

Preparation: Muddle strawberry, then shake all ingredients, strain over ice and top with sparkling rosè. Garnish with an orange slice.

The post 4 Essential Bottles Every Home Bar Needs appeared first on Chilled Magazine.

Source: Mixology News

The old Hollywood glamour vibe of the space at The Roosevelt Room in Austin, Texas, harkens back to the swanky bars and art deco designs of the 1920s, but with a sleek twist.

Its high-vaulted ceilings and exposed brick are offset by soft leather bar stools, generously sized booths, Waterford Crystal glasses, and a backlit bar. In addition to the downstairs bar space, The Roosevelt Room also offers an upstairs mezzanine with a small bar for further revelry.

The Roosevelt team has created a space as beautifully crafted as the cocktails it serves. Ranging from pre-Prohibition to modern classics, the cocktail menu boasts 53 carefully crafted, historically accurate classics, as well as nine innovative house cocktails.

Two of the ingredients for the Black Pearl include charcoal powder and liquid silver. Not only do The Roosevelt Room’s award-winning bartenders, Dennis Gobis and Justin Lavenue, perfectly incorporate these unusual ingredients, the presentation of this cocktail is also pretty cool.

Dennis Gobis

What was your inspiration behind the Black Pearl?

We wanted to create a drink that transported people onto the Black Pearl and make them feel as though they were indulging a recently acquired treasure from their latest pillage.

What are your thoughts on the popularity of batching cocktails?

Overall, we are proponents of batching. Although it can, in some ways, detract from the showmanship of bartending, batching cocktails (especially ones that have a large number of ingredients) decreases the production time of the cocktail (and, thus, the time guests have to wait); improves consistency between each drink, so guests can be sure to get the same drink every time they order it; saves space in the bartender’s well (allowing for more things to be placed within arm’s reach, which further decreases cocktail production time), and allows the bar/bartender to put drinks on a menu that have unique flavor combinations and production processes—because in addition to saving time measuring, a lot of the ingredients can be prepped before the shift and placed in the batch (which can also improve the shelf life of certain ingredients, as they are stabilized in alcohol).

The Roosevelt Bar and Menu Board

Talk to us about the beverage program at The Roosevelt Room.

The Roosevelt Room’s beverage program accommodates the bar’s high-volume needs while maintaining significant attention to detail in each and every cocktail. The program features an extensive chalkboard menu of more than 50 historic cocktails, organized by time period. Each has been tweaked for the modern palate when necessary. The Roosevelt Room also features a menu of meticulously created house cocktails (which rotate seasonally), several nonalcoholic options, and a wide-ranging array of spirits.

The Roosevelt Lounge Area

Tell us about mixing with charcoal powder and liquid silver.

Once the batched cocktail is shaken, the charcoal and liquid silver combine to create a pearlescent drink that looks very much like the color of a black pearl.

The Black Pearl

The Black Pearl

Ingredients:

• 1 oz. Johnnie Walker Black
• .5 oz. Barolo Chinato
• .25 oz. Talisker Storm
• .25 oz. Smith & Cross Rum
• .25 oz. Nux Alpina Walnut Liqueur
• 2 dashes Abbott’s Bitters
• .25 tsp. charcoal powder
• 1 drop liquid silver
• Lemon peel (for garnish)

Preparation: Pour ingredients over a small ice sphere in a stemless wine glass. Stir briefly to further chill and garnish with a lemon peel. Place the cocktail a small wood box, latch the chest, and then light clove incense and insert to the ember 1/4” into the hole in the back of the box. Wait for 10–20 seconds while the box fills with smoke. Open the box, let the smoke billow, then remove the small incense stick from the back and extinguish.

The post The Roosevelt Room Serves the Coolest Cocktail in Austin appeared first on Chilled Magazine.

Source: Mixology News

During the holidays, it can be challenging to maintain my healthy lifestyle and still mingle seemingly carefree with friends at events.

It seems every other day is a reason to celebrate, and although I’m always down for a cocktail, I don’t want to feel like I have to give up on my waistline goals or wonder what toxic additives I’m consuming. Here’s my guide to imbibing intelligently at parties.

Tips for drinking healthier at holiday parties

1. Eat before you start drinking. Food in your stomach slows absorption of the alcohol, making it less toxic to your body.
2. Have one glass of water for every alcoholic drink you consume.
3. Choose organic spirits for a pure product with better flavor.

Avoid

• Traditional eggnog: This quintessential holiday drink is usually high in calories, sugar, and fat.
• Punches: Who’s to say how much sugar and booze is in one glass?
• Irish cream liqueur: With a cream base, Irish cream is high in sugar and fat compared to other alcohols.
• Cocktails made with simple syrup.
• Tonic: Don’t let the bitter taste fool you—tonic contains almost 30 grams of sugar per serving!
• Cranberry or orange juice: Unless they’re juiced fresh, both have a ton of added sugar and no nutritional benefits.
• Porter or stout beer: They’re higher in alcohol and calories than other beers, as well as more filling.

Go for

• Organic spirits.
• Dry white wine.
• Dry red wine.
• Light beer or lager.
• Soda water.
• Fresh lemon and lime slices.

Having a holiday bash of your own? Here are a few simple recipes for your health-conscious guests that everyone will enjoy.

Winter Spice Sangria

Winter Spice Sangria

(serves 8)

This is a spiced pear sangria with fresh fruit juices and no added sugar. I like to add a kick with Greenbar TRU Vodka, which is distilled from organic wheat, pomegranate, and sparkling water to balance the concentrated flavors, making it the perfect sipper for a fall afternoon.

Ingredients:

• 1 bottle red wine
• 1 cup fresh pomegranate juice
• .25 cup fresh orange juice
• .5 cup fresh pear juice
• .5 cup Greenbar Tru Vodka
• 2 oranges, sliced (reserve slice for garnish)
• 2 pears, sliced (reserve ? for garnish)
• .5 cup star anise (reserve ? for garnish)
• .5 tsp. ground cloves
• 1 tsp. cardamom
• 8 stalks rosemary (reserve ? for garnish)
• 2 cups unsweetened lemon soda water (to top)

Preparation: Add all ingredients except lemon soda water to pitcher and let sit overnight (at least 3 hours). Pour into punch glasses filled with ice. Top with lemon soda water. Garnish with orange slice, anise, pears, and rosemary.

Turmeric-Ginger Hot Toddy

Turmeric-Ginger Hot Toddy

I always enjoy a hot whiskey drink on a cold winter evening. Immunity-boosting turmeric and digestive-supporting ginger enhance an age-old cold remedy that combines whiskey, fresh lemon, and honey. To maximize the benefits, I choose organic products made without additives like Greenbar’s organic whiskey and local honey.

Ingredients:

• 1 oz. homemade tumeric-ginger honey syrup*
• 1 oz. fresh lemon juice
• 2 oz. Greenbar SLOW HAND Six Woods Whiskey
• Hot water (to top)
• Fresh lemon slice (for garnish)

Preparation: Add spiced honey syrup, fresh lemon juice, and whiskey to mug. Top with hot water and garnish with fresh lemon slice.

*Turmeric-Ginger Honey Syrup

Combine 6 centimeters of finely chopped turmeric, 6 centimeters of chopped/grated ginger, 1/2 cup honey, 1/2 cup water, and 1/2 tsp. turmeric. Add all ingredients to except honey to small saucepan on medium heat for 15 minutes. Add honey, stir, and allow to set for 5 minutes.

No-Egg Nog

No-Egg Nog

(serves 4)

Can’t keep track of all your friends’ dietary restrictions? Love eggnog, but not the calories and fat it contains? A nog worth a nod, your guests won’t miss the cream in this vegan version. I use aquafaba (chickpea juice) to add an extra frothiness usually only obtained from eggs and Greenbar CRUSOE Rum because it’s full of holiday spices and fresh California orange zest.

Ingredients:

• 2 frozen bananas
• 1 cup unsweetened coconut milk
• .25 cup aquafaba
• 4 oz. Greenbar CRUSOE Rum
• 1-inch Madagascar vanilla bean
• 3 medium pitted dates
• .5 tsp. cinnamon
• 1/8 tsp. nutmeg
• Pinch ground cloves
• Pinch sea salt

Preparation: Freeze bananas overnight. In processor, add all ingredients except aquafaba and rum; process until smooth. Add aquafaba and rum; process 1 minute or more until frothy. Pour into stemless wine glass and top with ground nutmeg.

Heather’s bio: A vegetarian since she was a teenager, Heather’s obsession with healthy food has shaped her life. She recognized early the impact food consumption has on both our bodies and the earth. Now a sommelier (with a plant-based nutrition certificate), she shares her health-conscious recipes through her eco-friendly event company, Black LAB, and her lifestyle blog, On the Road.

The post Heather Storm Shares Her Healthy Holiday Cocktails appeared first on Chilled Magazine.

Source: Mixology News

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 the Ocho Old Fashioned, a timeless classic cocktail using one of BACARDÍ’s new premium rum expressions and do what moves you.

Ocho Old Fashioned

Ocho Old Fashioned

Ingredients:

• 2 parts BACARDÍ Reserva Ocho
• .25 parts simple syrup
• 2 dashes Angostura bitters
• Orange twist (for garnish)

Preparation: Stir over ice in a rocks glass. Garnish with an orange twist.

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.

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Source: Mixology News