January 2019

Jillian Vose is head bartender at The Dead Rabbit in New York City, which won “World’s Best Bar” at Tales of the Cocktail in 2015.

That same year, she collaborated on the bar’s third edition of its famed, comic-style drinks menu. The following year, Vose and company won the bar industry’s most coveted accolade, being named number one at The World’s 50 Best Bars ceremony. Prior to The Dead Rabbit, Vose was bar manager at Death & Co after a stint at Maison Premiere, which she helped open, as well as Clover Club, both in Brooklyn. She also won the 2013 Rising Stars Award from StarChefs.

Jillian shared some of her mixing tips for making The Dead Rabbit’s world-renowned Irish Coffee, so you can brew up some of your own on a cold winter day.

What’s one technical mixing tip on making the Irish Coffee (i.e, one step in the process that could make or break the drink if not executed properly)?

The biggest challenge with making the perfect Irish Coffee is the cream. If the fat content isn’t right (we suggest a 35%—38% fat content) and it’s not shaken to perfection, the cream won’t float on top of the hot coffee, demerara sugar, and whiskey. We use a protein shaker for efficiency, and it makes less of a mess than a shaker tin. The key is to whip or whisk the cream until the bubbles are gone, but it’s not too thick. You want to be able to pour the cream on top—the end product should look like a well-poured pint of Guinness.

For those who’d love to make it at home, do you recommend a particular coffee (if not purchasing Dead Rabbit’s custom blend)?

We would recommend a medium blend drip coffee, as espresso is too strong. Our coffee is a Sumatra Mandheling blend, a slightly fruity and medium roast.

Do you have any tips for mixing warm drinks in general (specific to your technique)?

We use a hot water bath kept at 176 degrees Fahrenheit to keep our demerara/coffee batch piping hot. This isn’t feasible for home use, we know—just make sure you’re not scalding the liquid you’re serving by making the drink fresh and serving it right away. You can make cold batches and then heat as you need them on the stove or by adding boiling water to the drink, like hot toddies and such (not Irish Coffees).

Any additional tips for getting the Irish Coffee recipe just right?

It’s important that the whipping cream has 35-38% milkfat and is kept cold. If you’re making these at home, it’s best to use a fresh, piping hot pot of coffee for each round. If you’re at a bar and executing many, a hot water bath we find works best. We use 64-ounce plastic bottles with handles to keep filled with the coffee and demerara syrup mix. These bottles sit in the hot water bath at 76 degrees Celsius. We use a Sumatra Mandheling filter coffee, which is medium bodied, chocolatey and has mild acidity with light fruit and floral notes.

Dead Rabbit Irish Coffee

The Dead Rabbit Irish Coffee

Ingredients:

• .5 oz. Demerara Syrup
• 1 oz. Bushmills Original Irish Whiskey
• 3.5 oz. Hot Coffee
• Freshly Whipped Heavy Cream, to Top
• Grated Nutmeg, (for Garnish, Optional)

Preparation: Add whiskey to an Irish Coffee glass, then add the demerara syrup and hot coffee, leaving about an index finger’s worth of space at the top of the glass. Top with freshly whipped cream and a dusting of nutmeg, if desired.

The post The Dead Rabbit’s Jillian Vose Teaches Us How to Make the Perfect Irish Coffee appeared first on Chilled Magazine.

Source: Mixology News

As the big game approaches, we’re planning our snack spreads to feed hungry guests during the biggest sporting event of the year.

Of course, all those salty, delicious eats call for refreshing beverages to wash them all down. Whether you love beer, whiskey or tropical libations, these three game day cocktails will get you in the spirit to cheer on your favorite football team this February.

Super Bowl Shandy

Super Bowl Shandy

Fans of the classic shandy will love this refreshing libation from Bedlam Vodka, which combines the spirit with lemon juice, sugar, orange bitters and the wheat beer of your choice. Whip up a big batch on game day so you don’t have to worry about tending bar.

Ingredients:

• 4 oz. Shandy Mix*
• 4 oz. Wheat Beer
• Orange Wheel (for Garnish)

Preparation: Add shandy mix to a Collins glass filled with ice. Top with 4 ounces of your wheat beer of choice, and garnish with half an orange wheel. Enjoy!

*Shandy Mix

Ingredients:

• 1 bottle (750 ml) Bedlam Vodka
• 12 oz. Lemon Juice
• 8 oz. Sugar
• 1 oz. Orange Bitters
• 20 oz. Water

Preparation: In a blender, add sugar and water and mix until dissolved. Then, in a large container, add the rest of the ingredients. Split the total volume into 2 or 3 batches and mix in the blender for about 1 minute each. Transfer to preferred serving vessel.

Lemon Yellow Sun

Lemon Yellow Sun

Six Seven, which is tucked inside the stunning Edgewater hotel in Seattle, serves this popular spin on a Whiskey Sour during Seahawks games. Even though they’re not in the championship game, this drink is still a winner.

Ingredients:

• 1.5 oz. Pear-Infused Jameson*
• .5 oz. St-Germain
• .75 oz. Lemon Juice
• .75 oz. Simple Syrup
• .5 oz. Egg White
• Lemon Wheel (for Garnish)

Preparation: Add all ingredients to a shaker tin and dry shake for 15 seconds. Add ice and shake again for another 15 seconds. Strain into a rocks glass filled with ice and garnish with a lemon wheel.

*Pear-Infused Jameson

Ingredients:

• 1 1-liter bottle of Jameson
• 1.5 Bartlett Pears

Preparation: Thinly slice the pears and add them to the bottle of Jameson. Steep them for one week. Strain and use.

Midwest Rye Tai

Midwest Rye Tai

Apple brandy and Redemption Rye give this twist on the summery Mai Tai a deep, rich flavor that’s perfect for sipping in the colder months. Mix one up and pretend you’re watching the big game on an island far, far away.

Ingredients:

• 1.5 oz. Redemption Rye
• .5 oz. Apple Brandy
• .5 oz. Dry Curaçao
• .5 oz. Orgeat
• .5 oz. Lime Juice
• Mint Bouquet (for Garnish)

Preparation: Shake all ingredients, save for the garnish, with ice and strain into a hurricane glass filled with freshly crushed ice. Garnish with a mint bouquet.

The post 3 Delicious Cocktails to Serve During the Big Game appeared first on Chilled Magazine.

Source: Mixology News

This delicious hot cocktail from Ron Barceló is sure to warm your chilly bones on a cold winter’s day.

Although it takes a few days to infuse the Ron Barceló Onyx with the tea of your choice, the rich, herb-forward result is totally worth the wait. Simply add hot water, a touch of cinnamon syrup and a squeeze of lemon juice to the infused rum, and you have a perfect drink that’s worthy of high tea time.

Ron Barceló Bomb Tea

Ron Barceló Bomb Tea

Ingredients:

• 1.5 oz. Ron Barceló Onyx Infused Tea
• 2 oz. Hot Water
• .75 oz. Cinnamon Syrup
• Lemon Wedge (for Garnish)

Preparation: Steep your tea of choice in 1.5 oz of Ron Barceló Onyx for four days prior to consuming. When ready, add 2 oz of hot water and .75 oz of cinnamon syrup to the Ron Barceló Onyx infused tea. Stir and garnish with a lemon wedge.

The post Chilled Drink of the Week: Ron Barceló Bomb Tea appeared first on Chilled Magazine.

Source: Mixology News

Glen Moray, which has been distilling whisky on the banks of the River Lossie since 1897, has just announced their latest expression.

Glen Moray Cabernet Sauvignon Cask Finish is a stunning addition into the brand’s Classic Range Collection and a recent Gold Medal winner at the New York World Spirits Competition.

Known for its unique flavor profile, the Glen Moray Cabernet Sauvignon Cask Finish combines all the smoothness of a savory Speyside Single Malt with the classic, robust flavors of a fine Cabernet Sauvignon. After years of aging in ex-bourbon oak barrels, the Single Malt is transferred to the wine casks for its final few months of maturation where it takes on strong black currant and sweet cherry notes from the Cabernet Sauvignon. The final result is a sumptuous red wine flavor that mingles with sweet, irresistible vanilla oak to create a wonderfully rich and fruity whisky.

Cabernet Sauvignon Cask Finish Single Malt Scotch

Glen Moray, which is imported by Prestige Beverage Group, won New York International Spirits Competition’s Speyside Distillery of the Year in 2018, so you know this expression is going to be just as delicious as the rest of their product line. Glen Moray Classic is crafted using a high percentage of first fill ex-bourbon barrels, and master distiller Graham Coull selects casks of varying ages to ensure the quality and consistency of the whisky is always excellent.

The new Cabernet Sauvignon Cask Finish expression is the sixth whisky in the Glen Moray Classic Collection and will be available this month for $29.99.

The post Glen Moray Announces a Cabernet Sauvignon Cask Finish Scotch appeared first on Chilled Magazine.

Source: Mixology News

In the past several years the spirits industry has witnessed a large level of growth in the rum category.

Along with this growth an evolution in a wide diversity of quality aged rums has been introduced in to the marketplace. These rums from around the world have won accolades and have made quite the impression with rum connoisseurs and mixologists. If you’re in the mood for winter sipping, here are six rich rums to try right now.

Afrohead Premium Aged Dark Rum

Originally served as the house rum at the Landing Guest House and Restaurant in the Bahamas, the Harbor Island Rum Company has released a seven year old blend. This rum is made from molasses sourced in the Dominican Republic, fermented, distilled and aged in Trinidad, then finally blended and bottled in Barbados. This rum is fine for sipping, but really stands out in any cocktail that calls for a seven year old rum. It is currently found in the Bahamas, Florida, New York and Tennessee.

Afrohead Premium Aged Dark Rum

Cana Brava Seven Year Old

The 86 Company creates products tailored for the bartending community with a vodka, gin, rum and tequila already established in their portfolio.  With their newest marquee they wanted to provide a gold rum with a robust flavor profile that had the same versatility as their three year old white rum.  Like the original Cana Brava the product is produced at the Las Cabras Distillery in Panama by Francisco “Don Pancho” J. Fernandez.  Using a blend of 7 year and younger rums that were aged in used bourbon barrels and then blended to 90 proof before bottling. By design this product was created for classic cocktails like the El Presidente, and Rum Old Fashioned.

Cana Brava Seven Year Old

Ron Cartavio 5

This line is currently being re-launched in the U.S. and is produced in Trujillo, Peru. This rum is created using fresh molasses from the sugar factory right beside the distillery. It is blended using nine different rums selected by the Master Blender. The flavor profile lends itself to prohibition era and classic rum cocktails. Distribution can now be found in eleven states and is aggressively expanding across North America.Denizen

Ron Cartavio 5

Merchant Reserve

Inspired by the Mai Tai cocktail, the folks at Citizen Spirit wanted to create a blend of rums from Jamaica and Martinique. To do this they sourced Jamaican Plummer pot still rums from Clarendon, Hampden, New Yarmouth, and Worthy Park. From Martinique they wanted to use the molasses based rum produced at Le Galion S.A.E.M. distillery, home of Rhum Grand Arome. 60% of the rum is aged eight years in American oak Bourbon barrels and blended to 86 proof. While this rum is easy to enjoy neat, it really shines in dynamic cocktail recipes that need an aged gold rum. From a rum Old Fashioned to the Mai Tai, when you want to take a cocktail to next level it is easy to see why this spirit is appearing as a staple on back bars across the U.S. and Europe.

Merchant’s Reserve

Mezan XO

To create this product the Mezan Cellar Master sources rums from several distilleries on the island of Jamaica ranging in age from 4 to 23 years. The rums are re-casked and blended in England for additional aging and then brought down to 80 proof. This rum captures the funky, ester-laden Jamaican pot still flavors that make it a dynamic entry in the gold rum category, making it an easy go-to product anytime a recipe calls for a Jamaican rum.

Mezan XO

Rhum Damoiseau VSOP

The Damoiseau line has been produced on the island of Guadeloupe for 70 years, using fresh pressed sugar cane juice. This rhum is aged for a minimum of four years in used bourbon barrels at 140 proof then blended to 84 proof for bottling. The flavors found in the rhum lend itself to shine in citrus based cocktails especially those that would involve lime and orange juices in the recipe.

Rhum Damoiseau VSOP

The post 6 Rich Rums for Winter Sipping appeared first on Chilled Magazine.

Source: Mixology News

According to the hit single “One Night in Bangkok” by Murray Head we learned that the “world’s your oyster, the bars are temples but pearls ain’t free.”

My-oh-my were they onto something in 1984 when that song was released.

Little did they know, the Lebua No. 3 would be opened to the public and serve as a temple-bar in the sky. In December, Bangkok’s newest hotspot not only surfaced, but towered over all bars in the city by being in the Tower Club on the 52nd floor of Lebua, which is one of Thailand’s only five-star luxury resort.

Patrons of Lebua No. 3 can witness breathtaking views of the city’s skyline, design-centric architecture, as well as enjoy the bar’s specialties – gin, caviar and vodka. The venue has partnered with the renowned Pernod Ricard liquor brand for fine spirits, as well as source local caviar options for guests to enjoy.

Another great feature to this iconic bar and the continued partnership with Pernod Ricard is that it is the only location in Thailand serving Plymouth Gin and, unique to only Lebua, Absolut Elyx. The bar also has mixologists on-site that are professionally trained to create craft cocktails to suit every need while drinking in the sky.

Lebua No. 3 Night View

“The opening of Lebua No. 3 is a testament to our success as a brand and destination venue,” said Deepak Ohri, CEO of Lebua Hotels & Resorts. “We are excited to partner with Pernod Ricard again, and are honored Absolut has created a blend of Absolut Elyx reserved just for Lebua.”

Lebua No. 3 Caviar Flight

The bar features various siloes that guests can step into and affix their eyes on design craftsmanship, while enjoying tasteful treats that complement the room that they are in. Included in one of these spaces is the world’s very first P4 digital retina-display dance floor. This stylized dancing area connects the indoor vodka bar to the outdoor lounge, where you can set your eyes on the lights of the city.

To close out the night of drinking and partying in the sky, Lebua No. 3 has also partnered with international music producer Andrew Murray and will be playing Lebua-bespoke tracks every night to have the true feeling of a night in the city.

Well … above it.

“It was an honor to be asked to create a special album for such a prestigious venue,” says Murray. “The tracks will create a unique atmosphere for bar patrons and hotel guests alike.”

Lebua No. 3 Circular Bar

To learn more about Lebua No. 3 and the entire Lebua Hotels & Resorts company, visit their website at Lebua.com.

Follow Shaun Melady on Instagram at @ShaunMelady.

The post Bangkok’s Newest Hot Spot Soars Sky-High at Lebua No. 3 appeared first on Chilled Magazine.

Source: Mixology News

Award-Winning Gin now distributed by LNJ Brands and Elmira Distributing Company.

Brockmans Gin has announced it is moving distribution of its award-winning gin in the state of New York. Beginning February 1, 2019, Brockmans Gin will be distributed in Metro NY by LNJ Brands, based in Farmingdale, NY and in Upstate NY by Elmira Distributing Co. based in Elmira, NY. Brockmans has appointed LNJ Brands and Elmira Distributing to lead the renewed charge for growth in the vital New York market.

“Brockmans’ incredible momentum in the U.S. and around the world continues to build. We created Brockmans to be more exciting, different and delicious than the traditional gins of the past. We are very pleased to partner with LNJ Brands and Elmira Distributing to take our award-winning brand to new heights, reaching new fans and establishing an even bigger footprint in both the Metro and Upstate New York markets beginning this year.”
– Neil Everitt, CEO and Co-Founder of Brockmans Gin

Brockmans Gin

Brockmans distinctive, signature taste is created with a blend of botanicals including blackberries, blueberries, coriander, bittersweet orange peel and juniper berries. This combination of botanicals is steeped in pure grain spirit for up to 24 hours to release the flavors and then distilled in a traditional copper still. Conventional gin aromas of juniper and angelica marry with the refreshing citrus flavors and the rounder top notes of blueberry and blackberry resulting in a gin that is so smooth it can be enjoyed on its own over ice or as the primary ingredient in a range of classic and contemporary cocktails.

LNJ Brands is a family run organization, established in 2013 in Farmingdale, NY. Throughout the years LNJ has expanded its portfolio, and established distribution throughout New York never losing sight of the founders’ belief that family is and shall always be the central driver in everything that they do.

Elmira Distributing Company is a family owned and operated beverage supply and distribution company based in Elmira, NY, distributing a wide range of domestic and imported premium spirits and wine brands.

Brockmans Gin is available in 750ml at a suggested retail price of $34.99. For more information, visit BrockmansGin.com. To learn more about how to offer Brockmans Gin to your customers, contact LNJ Brands at Info@:INJBrands.com or call 631-343-6223 or
Elmira Distributing at ElmiraDistributing@Gmail.com or call 1-800-724-2150.

The post Brockmans Gin Announces New York Distributor Change appeared first on Chilled Magazine.

Source: Mixology News

Southern Distilling Company (SDC), owned and operated by local entrepreneurs Pete and Vienna Barger, is a high-capacity craft distillery located in Statesville, NC offering premium contract distilling services to clients around the world.

Since opening in 2017, SDC has set out on an aggressive mission of growth and is now, thanks to recent expansion, in a unique position to offer craft spirits production services to new and existing clients at below market pricing for a limited period of time.

“At our distillery, we produce premium quality, grain to glass spirits that allow our clients to create custom mash bills at low minimums and truly differentiate their brand to stand out among the competition. Right now, we have excess capacity and therefore, for a limited time, we are offering below market pricing to clients ready to act quickly. Interested clients can be guaranteed the superior quality production and collaborative partner experience that has become our hallmark.”
– Pete Barger, SDC Co-Owner and Principal

SDC’s state-of-the-art equipment and expert staff provides the highest level of quality control while allowing for maximum flexibility. It is a turnkey, grain to glass, certified craft distillery, focused on bourbon, rye, and American single malt whiskeys, that encourages contract clients to custom define their product and mash bill. Barger added, “It is our mission to work collaboratively with our contract clients to create craft-made spirits that are authentically their own. Our recent capacity expansion allows us to provide these services immediately and at a great value while we strive to fill our pipeline.”

Southern Distilling Company

SDC boasts a 25,000 square foot craft distillery, one of the largest in the nation. SDC’s full range of contract distilling services include:

• Distillation & Bulk Spirits Production – State-of-the-art 18” diameter, 40 foot tall copper and stainless continuous column still from Vendome Copper & Brass Works, with annual production capacity of 500,000 proof gallons; integrated fermentation and distillation control systems; ample bulk grain storage facility; grain production contracts; on-site milling; 5,000 gallon jacketed stainless steel fermentation tanks; 2,500 gallon stainless steel mash cooker; dedicated small batch copper and stainless pot still system; first-class quality control and assurance procedures.

• Private Label Production & Co-Packaging – blending and batching barrel-aged and unaged spirits of any type; versatile bottling line that can fill and label a variety of bottle shapes and sizes; easy access finished goods warehousing.

• Bonded Warehouse Barrel Storage & Barrel Brokering – High bay, fully sprinklered, bonded barrel storage warehouse; new and used barrels available for purchase and/or filling.

“With the explosive growth in American whiskeys, there is no greater example of segment opportunity than with premium and super-premium craft made spirits. At Southern Distilling Company, we have the facility, services, expertise and collaborative approach that together, allows us to deliver the spirits our clients desire. We are excited to offer limited time, highly competitive pricing to allow clients to bring their dreams to fruition.”
– Vienna Barger, Co-Owner and Principal

Pete and Vienna Barger

For more information about Southern Distilling Company’s contract services and limited time offer, click here, or contact Southern Distilling Company at 704-978-7175.

The post Southern Distilling Co. Expansion Allows for Premium Grain to Glass Production at Aggressive Pricing appeared first on Chilled Magazine.

Source: Mixology News

If you’ve spent any time day drinking during the last year or so, you’ve probably come across the incredibly on-trend sipper made for sunny brunches and summertime people-watching: the Aperol Spritz.

But after many months of endless Instagram shots of people toasting wine glasses full of the coral-red bubbly stuff, cocktail enthusiasts may find themselves eager for an alternative, for another Mediterranean spirit with herbal undertones to pair with some ice cubes and a float of Prosecco. And if you count yourself among this group, we’ve got a (not-at-all) new libation for you to meet: Strega.

An Italian liqueur first developed in the mid-19th century, Strega contains herbaceous notes from mint, fennel, and—most noticeably—saffron, which also provides its yellow hue. It’s bolder than Aperol and bears similarities to Yellow Chartreuse, but it also possesses a gentle sweetness that balances its pronounced flavors. While traditionally considered a digestif, Strega’s unique taste profile lends itself to cocktails designed to enjoy throughout the day, like Anne’s Warp Whistle, a new creation by Jeremy Allen of MiniBar Hollywood.

Anne’s Warp Whistle

Anne’s Warp Whistle

By Jeremy Allen (MiniBar Hollywood, Los Angeles)

“This recipe is super easy and super delicious for home. The obvious standout for Strega is the saffron, but we like to play with the cinnamon [notes], so we use hibiscus, and then add bubbles from Italy to keep it spritely and celebratory. If your crew is a little more seasoned and serious about booze, there’s always room for a splash of gin in there, too.”
– Jeremy Allen

Ingredients:

• 1 oz. Strega
• .75 oz. Hibiscus Tea
• float of Prosecco
• Green Herbs, Such as Mint, Basil, or Oregano (for Garnish)

Preparation: Fill a glass with ice. Add Strega and hibiscus tea, stir, then fill the remainder of the glass with Prosecco. Garnish with green herbs.

The post Say Hello to the Strega Spritz appeared first on Chilled Magazine.

Source: Mixology News