January 2019

“It’s called Original & Best Since 1906 because that’s the corn flakes slogan and because there are cornflakes in the cocktail,” says The Garret Nolita’s Beverage Director Grant Wheeler explains.

“The cocktail is essentially a corn-heavy riff on a traditional Brazilian cocktail called the Batida. We sub traditionally used condensed or coconut milk for Oat Milk which we soak in Kellogg’s cornflakes, and we split the traditional Cachaça base with bourbon, which is by law, at least 51% corn. The cocktail gains a bit of sweetness not-so-uncommon cereal additions banana and cacao, and gains some depth from familiar Batida spices of cinnamon, nutmeg, and vanilla syrup. The cocktail is garnished with a sprinkle Corn Flakes and dehydrated strawberries, just like the photo on the box.”

The Original & Best Since 1906

The Original & Best Since 1906

Ingredients :

• .25 oz. Tempus Fugit Cacao
• .5 oz. Heaven Hill Bourbon
• 1 oz. Yaguara Cachaça
• .25 oz. House Made Spice Syrup (Vanilla, Cinnamon, Nutmeg)
• 1.5 oz. Cornflake Soaked Oat Milk*
• Cornflakes (for Garnish)
• Dehydrated Strawberries (for Garnish)

Preparation: Add all ingredients, save for the garnish, to shaker with ice. Shake and strain into a camper cup with 2-3 ice cubes. Garnish with a sprinkle of cornflakes and one or two strawberry pieces.

*Cornflake Soaked Oat Milk

Soak Corn Flakes in oat milk at a 1:4 ratio by volume.

The post Must Mix: This Cornflake Cocktail Will Make You Feel Like a Kid Again appeared first on Chilled Magazine.

Source: Mixology News

There are more than 1,500 active craft distillers today, and whiskey is at the center of what many of those small and mid-sized distilleries do.

Keeping that in mind, the rise of craft distillers from novel curiosities to mainstream fixtures found in all 50 states can be traced step by step through a handful of key whiskey releases. Each of these whiskeys serves as a snapshot, capturing what craft whiskey was like at the time it was made.

Before There Was Craft Whiskey: Old Potrero 18^th Century Rye (1996)

Fritz Maytag, a seminal figure in the craft brewing movement and former owner of Anchor Brewing Company, decided to get into distilling in the early 1990s. A few years later, Anchor Distilling (now known as Hotaling & Co.) released a pot-distilled rye. It’s hard to understate how outside the box Old Potrero was, being a craft whiskey made at a time when you could count the number of craft whiskey makers in America on one hand, as well as a new rye released years before mixology would spark the rye whiskey craze.

Old Potrero 18th Century Rye

The Early Birds: Tuthilltown’s Hudson Whiskey Baby Bourbon (2006)

Tuthilltown Distillery co-founder Ralph Erenzo was a key figure in lobbying for the passage of New York’s Farm Distillery Act of 2007, so of course he was poised to start one of the trailblazers in the craft distillery movement. Tuthilltown would go on to release its Hudson Whiskey Baby Bourbon, swiftly aged in small barrels.

Hudson Whiskey Baby Bourbon

Craft Whiskey Explodes: FEW Spirits Bourbon (2011)

From its beginnings, craft whiskey attracted people who were looking for a career change. This description fits FEW Spirits founder Paul Hletko to a T, since he had come to like his law practice very little, but enjoyed his whiskey very much. Hletko has become a bedrock figure in craft distilling, and is highly active in both the Distilled Spirits Council and American Craft Spirits Association. His distillery is also one of the four kings in the Four Kings line, a first-ever series of collaborative whiskey bottlings featuring four prominent distilleries from the Midwest and Upper South.

FEW Spirits Bourbon

The Next Big Thing: Westland American Single Malt (2013)

After craft whiskey became a thing, pouring all styles of rye and bourbon whiskeys onto the market, pundits began wondering what was around the corner. Many looked to the growing niche in American malt whiskeys, and to Seattle’s Westland Distillery in particular. Although Westland eschews the “craft” moniker (it’s much bigger than most craft distillers), it’s been pursuing a course that blends the best of Washington’s semi-Scottish climate, Scotch whisky traditions, and American craft style.

Westland American Single Malt

Bottlers Turned Distillers: High West Double Rye! (2018)

Although some companies went straight to making whiskey (like Tuthilltown and FEW Spirits) and released a relatively young product, others chose a different path: Buy stock whiskey, largely from Indiana’s MGP, and bottle it while they worked on their own in-house whiskey. Many of these bottlers-cum-distillers are now transitioning their brands to their own juice, and the highest-profile example is High West Double Rye! Previously a blend of two separate stock rye whiskeys, it’s now young in-house rye mixed with aged MGP rye.

High West Double Rye!

The post The Rise of Craft Whiskey in the 21st Century appeared first on Chilled Magazine.

Source: Mixology News

Having long been buried and forgotten, one of Col. E.H. Taylor, Jr.’s original fermenters is getting a new lease on life.

For the first time in 100 years, the fermenter, which dates back to 1883, has been recommissioned and once again filled with Old Fashioned Sour Mash.

Buffalo Trace Distillery made a historic discovery in 2016 when it uncovered Taylor’s intact fermenting vats dating to 1883, the original foundation wall Taylor built in 1869, and a second foundation built by Taylor in 1873. The distillery remnants and fermenters had been decommissioned, covered with a cement floor and forgotten, until the distillery began work on the O.F.C. Building to turn it into a meeting and event space. With this historic find, the Buffalo Trace altered its plans and immediately began working to excavate and preserve this piece of distilling history with the help of a bourbon archaeologist. The space is now famously referred to by the nickname “Bourbon Pompeii.”

1883 Fermenter

Once uncovered, the National Historic Landmark distillery set forth to bring one of the fermenters back online. The top of Fermenter No. 7 has been lined with some of the cleaned-up bricks that were uncovered during the excavation and was relined with copper like it would have been during Taylor’s tenure. After adding piping to connect the fermenter with the distillery’s microstill, the fermenter was tested earlier this month and then filled with mash for the first time in 100 years.

As a testament to Taylor’s legacy at Buffalo Trace, the distillery plans to use the fermenter to produce Old Fashioned Sour Mash, similar to how Taylor did nearly 150 years ago. They applied for a patent on this sour mash process and received patent pending status in 2017.

The O.F.C. Building, including the recommissioned fermenter and other distillery remnants, can be seen on the Distillery’s complimentary E.H. Taylor Tour, which is offered Monday through Friday by reservation. The tour allows visitors to get up close with the now active fermenter.

The post Buffalo Trace Distillery Fills an 1883 Fermenter for the First Time in 100 Years appeared first on Chilled Magazine.

Source: Mixology News

This Valentine’s Day, two Michelin star chef Gabriel Kreuther invites guests to celebrate love in style at his namesake, Alsatian-inspired restaurant.

Enjoy a multi-course tasting menu surrounded by the romantic floral-lined walls, honoring the beauty of Chef Kreuther’s hometown of Alsace, where the heart is the symbol of hospitality and warmth. Dishes in the main dining room include Blue Cobia Sashimi with jicama preserve, avocado and pickled Buddha hand; Charcoal Grilled Blue Shrimp with cashew crumble, opal basil and a shellfish-coconut nage; Champagne Spaetzle “Carbonara” with a local farm egg, bacon and black truffle; and Chocolate Napoleon with dark chocolate creme, passion fruit caramel and frozen truffle sorbet. The four-course lounge and bar menu showcases dishes such as Citrus Cured Hamachi Tartare with preserved meyer lemon and cucumber vinaigrette; Aged Long Island Duck Breast with pearl onion marmalade and roasted cabbage; and Strawberries and Cream with strawberry vanilla gelee, buttermilk panna cotta and strawberry sorbet. The bar and lounge tasting menu also includes a special Valentine’s Day cocktail, made with Ron Zacapa 23, Campari, Creme de Cacao, Cacao juice, Amarena and Green Chartreuse.

Valentine’s Day cocktail

For dessert, guests can also indulge in an exquisite Chocolate & Liquor Pairing Flight in the bar and lounge. Price per couple is $30 in place of dessert, or $50 as an addition to the tasting menu dessert. The sumptuous pairing includes Zacapa 23 rum paired with tahitian vanilla, Aberfeldy 12 Year with gingerbread ganache and Rémy Martin VSOP with taggiasca olive pistachio balsamic.

Reservations are available through Tock.

The post Gabriel Kreuther Launches Chocolate and Liquor Pairing for Valentine’s Day appeared first on Chilled Magazine.

Source: Mixology News

When your bar regulars includes the likes of Dave Chappelle, Drake, the Kardashians, and Lady Gaga to a new a few, it’s the job of Justin Campbell, Bar Director for The h.wood Group, to make sure everyone is happy.

Justin Campbell is a seasoned beverage specialist with over 15 years of experience in bartending, bar management, and running high-end cocktail programs. As the bar director for The h.wood Group, whose nightlife hotspots include The Nice Guy, Delilah, Poppy, The Peppermint Club and Harriett’s Rooftop, bar patrons often include the likes of Janet Jackson, Jay-Z and Beyoncé and Drake. When celebrities flock to venues to getaway and not worry about paparazzi or gawkers, it’s Justin Campbell’s job to make sure their drinking pleasure is on-point.

Chilled sat down with Justin to talk about his start in the industry to crafting cocktails for A-listers to tricks of the trade for developing and running successful, high-end cocktail programs.

Justin Campbell

Talk about your background in the industry.

The service industry is the only industry I’ve ever worked. I started bussing tables at 14-years-old under the table. I continued on to serving, working in the back of the house on the line and eventually bartending throughout high school. My mother bought me a “How to Bartend” infomercial DVD that I watched. One day during a shift, somebody got sick and I was asked if I could bartend. I was only 16-years-old, which wasn’t legal, but I was able to show that I was worth the risk and became a permanent bartender. I’ve been in the industry ever since.

How would you describe the beverage program in your group / bars? How many properties do you oversee?

The bar programs at The h.wood Group venues all vary drastically and that is something I am grateful for. Having to design menus for upscale, fine dining, taquerias and sports bars keeps me very busy and keeps the creativeness flowing. I am given creative freedom with the concepts and I love that. We have 17 properties open now throughout the United States with more than 10 slated to open in the next year.

What is the inspiration for the drinks you create?

I find creativeness with my cocktails from my childhood. I grew up very close to my grandmother, and she had this big beautiful garden and I was free labor. She would constantly be cooking dinners, pickling vegetables and making her own jams. This had a huge impact for me because I grew up learning and using fresh, local ingredients. I also understood from a young age about not being afraid of getting dirty and that hard work paid off.

The h.wood Group not only owns a lot of bars but a lot of bars that attract A-list celebrity clientele. Is there any difference in creating a cocktail program for the jet set crowd versus a working-class crowd?

I think the trends of bartending have changed throughout even my somewhat short stint behind the stick. When I started out the bar scene, things like Cosmos, Appletinis and “flair bartending” were the norm. Now, craft cocktails have been a huge trend and are really transcending into amazing, out-of-this-world use of tools and ingredients. The thing that hasn’t changed is the goal of making a well-balanced cocktail. A balanced drink transcends all those bells and whistles. Creating a cocktail list that is delicious and approachable wins the hearts.

Talk about some of the celebrity regulars and how they play into your cocktails.

They are more than just celebrities, they are family. We have great celebs who are dedicated regulars because we live in L.A. and the hospitality we give them. They want to come out and have a nice dinner, great drinks in a comfortable atmosphere and that’s what we provide them. It’s no different than any of our other clientele.

Justin Campbell

Are the challenges running this program different from other programs you’re worked for because of the nature of the high-end venues and celebrity clients?

I think our double-edged sword is having a product that is in such high demand. We have beautiful spaces with a great culinary team and staff that understand high expectations for quality hospitality, so our seats are constantly filled with our friends, family and community. It becomes challenging to accommodate everyone, but we definitely make it work.

How knowledgeable would you say your guests are when it comes to handcrafted cocktails?

In this era of social media, everyone has access to Yelp. I think everyone has an opinion to what is good and what is craft and now have a forum to voice their opinions. That’s why every guest is so important. The knowledge of consumers is growing so rapidly in the food and beverage scene, it’s amazing watching it transform.

How much craft goes into your drinks versus making a good vodka drink that is quick and easy to make?

There needs to be a good balance of making a great tasting drink that’s quick and easy along with having dimension and flavors that spark interest. The trick is doing the work on the back end. Spending that extra time sourcing the best ingredients, choosing beautiful glassware, making syrups and tinctures, infusing spirits and of course, pretty garnishes. Most of this work is done though a prep team and they are the real unsung heroes.

What are you working on now?

I’m currently working on the cocktails for our new restaurant Alice. It is going to be in the Jeremy Hotel (soon to be the 1 Hotel). The concept is a seasonal marketplace with casual café in the morning and upscale dining at night. Tons of organic, fresh produce and farm-to-table concepts. The cocktails are still being created, but I’m sure you’ll hear about the menu soon.

Is there any advice that you can offer when it comes to running a successful beverage program?

Treat your bar-backs like gold and look for the opportunity to promote them; ask your back-of-the-house to taste your drinks for balance; educate, educate, educate; and be humble. Oh, and never make a big deal out of making a drink you think is bad because if it were your mother, you wouldn’t be happy if she was treated poorly because she ordered what she likes.

The post Justin Campbell Specializes in Making A-List Celebrities Happy Imbibers appeared first on Chilled Magazine.

Source: Mixology News

Just because cold weather has descended doesn’t mean you can’t drink your way to a little bit of sunshine this season.

If you’re looking for a way to channel summer, these wintery tiki drinks will instantly transport you to paradise. Their bright, tropical ingredients are met with rich rums and toasty spices to warm you up from the inside out.

Lazy Sunday

Lazy Sunday 

To help thirsty New Yorkers battle the cold, Sunday in Brooklyn launched their cozy winter pop-up, Snowday in Brooklyn. Inside you’ll find cozy snacks and warming cocktails from Brian Evans, who created this wintery, tropical tipple. A brown butter-washed rum blend offers rich tiki flavors, while the sarsaparilla-apple cordial adds a seasonal touch.

Ingredients:

• 1.25 oz. Brown Butter-Washed Rum Blend*
• .5 oz. Lustau Palo Cortado Sherry
• .5 oz. Sarsaparilla-Apple Cordial**
• .25 oz. Lemon Juice
• 2 dashes Angostura Bitters

Preparation: Build ingredients in cobbler glass, swizzle with pebble ice, then top with more pebble ice. Garnish with with blackberries, cranberries, lemon zest, sage, rosemary and powdered sugar, if desired.

*Brown Butter-Washed Rum Blend

Ingredients:

• 9.5 oz. Plantation Pineapple Rum
• 6.25 oz. Appleton Estate Signature Rum
• 6.25 oz. John D Taylor Velvet Falernum
• 3 oz. Hamilton Overproof Jamaican Rum
• 3 oz. Hamilton Pimento Dram
• 150 gr. Butter

Preparation: Heat butter on low for approximately 20-30 minutes until brown, stirring to keep solids from forming. Then, using a flat, non-reactive container, combine all liquors and pour warm brown butter on top of liquor. Blend/whisk for about two minutes, or until emulsified. Cover and let infuse for 12 hours, then place into freezer for another 24 hours. Finally, strain off all frozen butter fat and keep clarified liquor blend refrigerated in a sealed container.

**For the Sarsaparilla-Apple Cordial

Ingredients:

• 500 gr. Apple Cider
• 500 gr. White Granulated Sugar
• 3 tbsp. Dried Indian Sarsaparilla Root
• 3 Freshly Crushed Cinnamon Sticks

Preparation: Heat apple cider with sarsaparilla and cinnamon on medium heat for 15-20 minutes to infuse, then stir in sugar to combine. Let cool, then strain off spices and keep refrigerated in a sealed container.

Ooh Barracuda

Ooh Barracuda

Stepping inside Portland, Oregon’s Hale Pele is like leaving the PNW and entering a Polynesian paradise. Assistant manager and bartender Sierra Kirk created this fruity, spiced drink with a touch of Ancho Reyes Chile Liqueur to give it a bite. “The Ooh Barracuda is a fun and refreshing cocktail with a hint of heat to make it the perfect winter warmer,” she says. “It can be enjoyed chilled, or swap out the ice for hot water, and make a Toddy!”

Ingredients:

• 1.5 oz. Appleton Reserve Rum or El Dorado 5 Year Rum
• 1 oz. Ancho Reyes Ancho Chile Liqueur
• .5 oz. Fresh Lemon Juice
• .5 oz. Fresh Grapefruit Juice
• .75 oz. Honey Syrup
• .25 oz Cinnamon
• 1 dash Angostura Bitters
• Edible Flower (to Garnish)

Preparation: Add all ingredients, save for the flower, to a shaker tin with ice. Strain into a Collins glass and fill with crushed ice and stir to incorporate. Top with more crushed ice and garnish with an edible flower.

Three Dots and a Dash

Three Dots and a Dash

The name of this classic cocktail refers to Morse code for the letter V, which was used to symbolize victory during WWII. The folks at STROH 160 Rum are currently mixing up this tropical libation to #TikiTheSnowAway, and we’re more than happy to follow suit. While lime and orange juice add brightness, dark demerara rum and allspice dram add deep, rich notes that make this drink perfect for cold weather sipping.

Ingredients:

• .5 oz. STROH 160 Rum
• 1 tbsp. Bärenjäger Honey Liqueur
• 1.5 oz. Dark Demerara Rum
• 1 tbsp. Fresh Lime Juice
• 1 tbsp. Fresh Orange Juice
• .25 oz. Velvet Falernum
• .25 oz. Allspice Dram
• 1 dash Angostura Bitters
• 3 Maraschino Cherries (to Garnish)
• 1 Pineapple Frond (to Garnish)

Preparation: Place one cup of crushed ice or small ice cubes in a cocktail shaker. Add STROH 160, Bärenjäger, honey syrup, dark rum, lime juice, orange juice, Velvet Falernum, allspice dram and Angostura bitters. Shake vigorously until thoroughly chilled, about 30 seconds, and pour entire contents into a Pilsner glass. Thread cherries on a pick, and place in the drink with a pineapple frond.

Kona Coffee Grog

Kona Coffee Grog

If you’re ever in the Pittsburgh area, you have to visit Hidden Harbor, which happens to be one of our favorite tiki bars in the country. Adapted from the Kona Coffee Grog that’s been served at Mai-Kai in Fort Lauderdale since its opening in 1956, sipping this drink is like putting on a wooly, rummy sweater. “It’s wintry, in the sense that it’s quite literally hot to warm the belly and has pleasant Caribbean baking spice notes,” says owner Adam Henry.

Ingredients:

• .5 oz. Gold Jamaican Rum
• .5 oz. 151-Proof Guyanese Rum
• .75 oz. Honey-Maple Gardenia Mix*
• 4-5 oz. Hot Kona or Other Quality Coffee
• Orange Twist (to Garnish)
• Lemon Twist (to Garnish)
• Ceylon Cinnamon Stick (to Garnish)

Preparation: In a tempered glass mug, build rums and Gardenia Mix, top with hot coffee, and stir gently to incorporate. Drop in an orange twist, lemon twist and Ceylon cinnamon stick.

*Honey-Maple Gardenia Mix

Ingredients:

• 2 sticks (8 oz.) Unsalted Butter
• 4 oz. Undiluted Honey
• 4 oz. Undiluted Maple Syrup
• 2 oz. 1:1 Cinnamon Syrup
• 1 oz. 1:1 Vanilla Syrup
• 1 oz. Allspice Dram
• small pinch of Salt

Preparation: Heat all ingredients together in a pan until butter is liquified. Cool, bottle and keep at room temperature (the mix will “lock up” if refrigerated).

The post 4 Winter Tiki Drinks to Keep the Cold at Bay appeared first on Chilled Magazine.

Source: Mixology News

Introducing the Latest Classic Aged Statement from Scotland’s Leading Single Malt.

The Macallan has unveiled a new and remarkably rare, limited edition single malt whisky. With only 250 individually numbered bottles available worldwide; The Macallan 52 years old 2018 is never to be repeated.

This latest addition to The Macallan collection has been slowly matured for fifty-two years in one exceptional, hand crafted first fill European oak sherry seasoned cask from Spain. Defined by an unwavering pledge to create peerless single malts, this whisky reflects the unrivaled commitment to the mastery of wood and spirit for which The Macallan has been renowned since its inception.

The quality of the spirit is a testament to The Macallan and their exceptional oak casks, which are sourced, crafted, toasted and seasoned under the watchful eyes of The Macallan Master of wood. These casks provide the greatest contribution to the character, natural color, distinctive aromas and full flavors of this single malt.

The result is a complex whisky, which presents flavors of rich fruit and dark chocolate fondant, followed by hints of peat smoke combined with cinnamon and ginger from the wood spices. The Macallan 52 years old is an elegant and unique whisky, embodying the distinct quality The Macallan is renown for.

“After being left to mature for fifty-two long years in one exceptional, hand crafted European oak sherry seasoned cask, this wonderfully rare single malt is full of rich spicy flavors and has a beautiful ruby mahogany natural color. Bottled at an ABV of 48% where all the flavors became perfectly balanced, The Macallan 52 years old is an outstanding addition to our expanding range of unique, classic-aged whiskies and is a testament to the harmony created through the mastery of wood and spirit. With only 250 individually numbered bottles available worldwide, this is a highly limited and expertly crafted release which will be desired by the world’s whisky lovers and luxury connoisseurs.”
– Sarah Burgess, The Macallan Whisky Maker

The Macallan 52 years old 2018

Presented in a luxurious solid oak box, The Macallan 52 years old packaging features an etched face inlaid with a matte gold badged age statement, reflecting the intricate designs for The Macallan 25 years old and The Macallan 50 years old.

The Macallan 52 years old 2018 release will be limited to 42 bottles in the US market in 2019, with a suggested retail price of approximately $53,500 USD per 750ml bottle.

Tasting Notes

• Color: Ruby mahogany
• Nose: Rich cherry and dark chocolate layered with antique oak. Wisps of floral orange blossom combining with delicate layers of peat smoke
• Palate: Rich fruit overlays dark chocolate fondant, wisps of peat smoke meet cinnamon and ginger from the wood spices
• Finish: Long finish with notes of sweet oak, cherry and blackcurrant mellowing out to a floral and lightly peated finish
• ABV: 48%

For purchasing inquiries, email: Inquiries.us@themacallan.com.

The post The Macallan Launches 52 Years Old Expression, Retailing at $53,500 appeared first on Chilled Magazine.

Source: Mixology News

Going out to the bar and indulging in a couple of drinks can be a joyful experience.

But for people who struggle with alcohol abuse, stopping at one or two drinks isn’t so easy. We chatted with Chilled 100 members Chad Berkey and Christian Rodriguez about what happens when alcoholism becomes an issue behind the bar, how you can help a friend in need, and how to responsibly serve your guests so everyone has a good and safe time.

Chad Berkey – Chilled 100 Member, San Diego

We’ve all heard the catch phrase “Drink Responsibly.” How can bartenders keep alcohol consumption under control when it comes to themselves and their guests?

Chad Berkey: The main thing you have to remember for any bartender or server is that you have a legal obligation to not over serve a guest. If they leave your establishment and get into an accident and injure themselves or others, you can be personally held accountable. A lot of people who struggle with alcohol can’t control when to stop, so it’s incredibly important for the bartender to be sober, focused and alert of how much alcohol their patrons are consuming. I had an experience once where I had to cut off a rather large man who seemed fine—he spoke clearly and really showed no signs of intoxication. The problem was he had consumed seven Jack and Cokes in about 45 minutes. It’s not always easy and you’re sure to lose your tip, but it’s much better than facing a lawsuit and losing your job.

Christian Rodriguez: Drinking behind the bar is a problem to some people. It’s hard to keep that balance between having a few shots during the shift to getting drunk and costing your job, the safety of your guest or your health. It’s a mental thing, and it takes time to learn to control your alcohol while you’re at work or you’re at a bar as a guest. Learn to pace yourself as you drink so you can enjoy your night with the guests, or just don’t drink at all. And learn to read your guests so they are having a good time but not being over served.

Christian Rodriguez – Chilled 100 Member, Dallas

Talk to us about alcohol abuse in the industry.

CB: Unfortunately, this is a very real problem that’s not easy to talk about. I’ve had many friends drink their way out of great careers. In 2018, I had two very close friends take their lives after their battle when alcoholism and depression became too much for them to handle. Both were very well respected mixologists and we’re surrounded by a large network of loving friends including me, a close friend who was able to get help and restart my life in sobriety. People don’t understand that it’s a lot of pressure to jump behind the bar and perform at top level. You have be able to knock out complicated cocktails with speed and consistency, all while entertaining people for tips. You juggle a lot of different conversations, often times having someone’s bad day unloaded on to you, and you have to do it all with a smile day after day. That’s where alcohol comes in! It’s no doubt that a shot or two will loosen you up, calm your nerves, and get you feeling a little bit better. Problem is, after you do that for a while, the comfortable feeling takes more and more shots to achieve. Soon if you’re not careful, you find you can’t seem to work without alcohol. That’s when the real trouble starts.

CR: Alcohol abuse is something a lot of people don’t want to speak about. Alcohol abuse can lead to depression, death, sexual abuse and other things. We need to ask for help when we need it. Learn to drink responsibly. Drink to have fun, not to forget, and don’t think that if you drink, your problems will go away. I went through depression for the longest [time], and I had alcohol and drugs to go to when I was down. I asked for help, and a lot of people reached out and helped me, which I really appreciate. But at the end of the day, you need to do this alone and only you will accomplish it. People will always be there for you, but you’re fighting this addiction alone, and only that will make you better and help you overcome alcohol abuse.

Chad Berkey – Chilled 100 Member, San Diego

What are some tips to follow when trying to imbibe responsibly?

CB: Talk to someone if you feel you were starting to slip! I can’t stress this enough! I was ashamed of my drinking so I hid it, but you can only do that for so long. I was always shaking and pretending to be sick to hide my problem. It wasn’t until I came clean with myself and my friends and family that I was able to stop. I told everyone close to me that I had a problem, and it was like a massive weight was lifted from my shoulders. People in the service industry rallied around me for support like I could never have imagined. Our industry is truly like a family. So I say again, please, please talk to someone if you feel you are slipping!

CR: Never drink and drive, Uber! Make sure you’re always watching your drink at all times so no one takes advantage of you. Take care of your friends as they take care of you. Know when your limit is to stop drinking. Have a good meal before going out to drink. Always drink a lot of water.

How do you know when a fellow bartender or guest may need some serious help with alcohol abuse?

CB: Some of the telltale signs are when they lose interest in things they used to love to do. When they are tired all the time and don’t seem to have a lust for life. Shaky hands and wanting to drink in the morning and always drinking doubles are other signs to look out for. Now don’t get me wrong, I have a lot of friends and guests that hit it hard on the weekends and never touch the stuff through the week, and they are fine. It’s when it calls to you every day that you need to be careful.

CR: You need to learn how to always read people and feel their moods. When a guest comes in your bar, you are reading how that person is acting and ordering drinks. You are not here to judge them as a person or make them feel bad, but to see if they had too many drinks, if they can’t talk or walk, if they are making other guests feel uncomfortable. You always want your guest to have a great time no matter what. As a bartender, if you always see your fellow co-worker drinking too much behind the bar or before or after work and they are never happy when they are drinking, then reach out to them and try to see how they are doing mentally and physically before reaching out to get them some help. Learn to listen and be there for them. We are here in this world to make someone’s day better, always remember that.

Christian Rodriguez – Chilled 100 Member, Dallas

What can be done to help someone who has lost control?

CB: The number one thing that helped me was talking to people who have been through what I was going through. It’s hard to understand an alcoholic if you haven’t been there yourself. Communication is the absolute key.

CR: Alcohol abuse can lead to health problems and even [other] drug addictions and depression. You have to find out how they are dealing with it and what they are doing wrong. Next step is finding help for them, and always being there for them and trying to make their day better. Talk to them every day—you are never too busy to reach out to someone who is dealing with alcohol abuse, drug addiction or depression. It’s a hard thing to deal with, and everyone needs help and great vibes to overcome that.

Any tips for dealing with unruly guests who need to be cut off?

CB: We’ve all been there! I always try to kill them with kindness if I can. I politely explain that they are visibly intoxicated and that I legally cannot serve them any more alcohol. If it escalates from there, I explain that I understand the frustration but again I am legally responsible for their safety. If it escalates even more, I point to the video cameras and explain everything happening is being recorded and that this is not a personal attack, but I am politely asking them to leave. You always want to avoid getting police involved, but at this point your safety and your guests’ safety is the most important thing.

CR: It’s hard to cut someone off and be the bad guy because some guests get carried away and they just want to have fun. Most of us have been there, I get it. Never get impatient with them because it will make things worse. You are running a business, and even if the guest is unruly you have to watch out on how you go about it. Cut them off respectfully, and give them a glass of water while you’re doing it. Try to have a conversation with them so they can forget about being cut off, and they will eventually understand and leave. Try talking to them about how they are safely getting home and if they are driving or not, no matter if they are still being rude. We need to make sure everyone is safe at the bar and after they leave the bar.

The post Two Bartenders Get Real About Alcohol Abuse appeared first on Chilled Magazine.

Source: Mixology News

Those who thought Travis Howard and Tim Wiggins were a one-hit wonder, think again: The team behind the successful Retreat Gastropub in St. Louis just opened their second restaurant and bar, Yellowbelly.

In a city with a reputable bar and cocktail scene, Yellowbelly already stands out among its competitors with an array of unusual culinary offerings and creative cocktails.

“Yellowbelly is inspired by the relaxing lifestyle in Hawaii and the way people eat in Southern California, married with our Midwest hospitality in St. Louis,” Howard says.

Yellowbelly

The bar is rum-focused and features clever cocktails, as well as an abundance of spirits and wine. “We are aiming for a constantly rotating list of about 12 house cocktails and eight to 10 classic cocktails,” Wiggins says. “The majority of the classics will be authentic but modernized versions of cocktails, like the Ti’ Punch, Mai Tai, Jungle Bird, and Paloma. I like to describe much of the menu as ‘neo-tiki,’ meaning complex and tropical flavors in a more minimalist package.”

Yellowbelly

The owners also want the decor to transport people to the tropics. “The inspiration for the space is the Pacific Ocean, ancient Polynesia, and the many islands and cultures that make that up,” Howard says. “There are a lot of blues, greens, and teals, with light-colored wood elements. The design is definitely modern, but we mixed in a good amount of wood elements, which makes it still feel really comfortable and warm.”

But above all, Howard and Wiggins want Yellowbelly to be a place where people enjoy spending time. “The focus on hospitality can’t be emphasized enough,” Howard says. “Ultimately, our goal is to make people happy and to be a valuable member of the neighborhood.”

The post Yellowbelly is Bringing the Tropical Vibes to St. Louis appeared first on Chilled Magazine.

Source: Mixology News

Back in 1983, when Kramer Vineyards was first founded, Kim Kramer was a young girl with no aspirations to be part of the family business.

“My route to winemaking was circuitous,” she explains. “I didn’t grow up wanting to make wine, nor did my parents raise me to be a winemaker.”

But times—and people—change. As Kramer got older, what had simply been, in her mind, a job her parents did became something that intrigued her.

In her twenties, Kramer began working in the tasting room at St. Innocent Winery on the weekends. She started as a tasting room associate and then moved on to being a cellar hand, where the wine bug bit. St. Innocent’s winemaker, Mark Vlossak, noticed her interest and sent her to winemaking school. After many experiments making wine in her garage, she realized that she wanted to—and could handle—more challenging jobs.

Working in Kramer Vineyards

When Kramer’s parents allowed her to try her hand at producing sparkling wines from the family vineyard, she was excited, but didn’t necessarily realize it would be her career. “My transition from tasting room associate to cellar hand to winemaker was very gradual,” she recalls. “I don’t think it dawned on me that I could make wine for a living until after I made my first sparkling wine and someone offered to buy it.”

When you ask Kramer about her work, her passion clearly shows: “Sparkling wines are among the most difficult wines to produce, so one really needs to love the wine in order to commit to such a potentially heartbreaking project. My love for the wine, combined with a few paradigm-shifting tastings with grower Champagnes, sealed my fate. The idea that sparkling wines are every bit as expressive of time and place as any other resonates with me, because it’s consistent with how we make all our other wines, and wines with context are so much more interesting. Now that I’ve been making sparkling wine from our estate vineyard for a few vintages, what’s fascinating is discovering which sites are best for the sparkling program.”

Kim Kramer Mashing Grapes

Her wines are made in the traditional method, but interestingly, for Kramer, the challenges have come not from the process (which was originally her primary focus), but on choosing the appropriate site selection and harvest date. “Anyone can manage a fermentation, but our site is unique,” she explains. “Utilizing the traditional method in the sparkling wines expresses site, variety, and vintage, but in a different way than with the still wines. The acid and sugar balance of these wines is very specific, and because of that, I think the wines display these qualities in a very transparent way.”

As Kramer has developed her skill set, she’s learned a great deal and continues to do so. One of the most interesting realizations for her was how different each block of vines could be. As she has observed, “Our vineyard is only 22 acres, but there’s a lot of variability in terms of soil, vine age, clone, slope, etc. These factors contribute to very different flavor profiles in the wines, and these differences can be observed throughout the growing season, in the fruit itself, and finally, in the wines. Understanding that these differences are site-driven is key to how we approach vineyard management and winemaking.”

Sun Setting in Kramer Vineyards

In an industry populated by powerful male figures, Kramer has been fortunate enough to escape the label of “female winemaker.” She is, rather, a winemaker who happens to be a woman, and her skill is her calling card. Still, she realizes that bias does exist. In fact, even now, Kramer notes, “If I pour wine with my dad, most people assume he’s the winemaker.”

Luckily, Kramer isn’t bothered by this disparity. She has one goal in her work: to express the true character of her vines in the bottle. And the vines could care less that she’s a woman.

The post Kim Kramer Knows How to Make a Beautiful Sparkling Wine appeared first on Chilled Magazine.

Source: Mixology News