February 2019

Three Irishmen walk into a bar every Thursday evening, each of them holding a bottle of scrumpy.

This isn’t the intro of a joke, it’s how the journey of Jay Hildybrant cider maker at Chain Yard Cider begins. In the small village of Glendalough in County Wicklow, Hildybrant found himself working at the local pub. Every week, three elderly gentlemen would arrive with jugs of homemade scrumpy that they had each made and would sample each other’s jug, discussing each scrumpy’s intricacies and comparing them to the complexities of wine.

“They were real characters, and they basically let me into their inner circle,” Hildybrant says. “The main thing I took away from my interactions with them was that cider can be funky—it can have barnyard characteristics, it can be angular and heavy, but still be a well-crafted cider. I learned that the palate could be teased or persuaded with these unusual flavor sensations and prepare the taster for new cider experiences and perceptions.”

After talking with Hildybrant and sipping a few of his ferments, we definitely walked away cider converts. As we sat talking and sipping his bright, complex ciders at Chain Yard Cider in downtown Halifax, Nova Scotia, we learned that there’s a whole expansive world of cider. As Hildybrant regaled us of the complexities of finely crafted cider, his passion and determination to change the perception of cider became obvious.

“What makes for a great cider is truly subjective,” he says. “Good cider has backbone with clean, big, upfront flavors. Personally, a great cider to me is one where the cider maker has listened to what the ferment wanted and [paid] attention to the small details.”

Jay Hildybrant

Returning to Canada after his travels in Ireland, Hildybrant knew he wanted to continue pursuing his passion for cider-making. He began by working as an orchardist in British Columbia, learning everything he could about apples before turning his interest to Nova Scotia—the land of endless apple varieties and potentially the best cider region. After researching and visiting a number of apple orchards in Nova Scotia, he decided it was the right place for a potential cider boom. He teamed up with Muwin Estate as the cider maker of Bulwark before moving on to Planters Ridge, then finally joining partners Michael Lim and Susan Downey Lim at Chain Yard Cider in 2016.

“Even though Nova Scotian’s have been making cider for generations, the commercial aspect is still very much in its infancy stage,” Hildybrant says. “There is no real benchmark or style that defines Nova Scotian cider. It’s good, though, because I think it allows cider makers to step in and create products without inhibitions.”

A walk around the Chain Yard production facility attests its passion and seriousness for making quality ciders. The facility has state-of-the-art equipment with stainless steel fermentation tanks equipped with glycol cooling pipes, allowing for the all-important controlled ferment.

“Having an urban cidery is unique because it allows us to educate the consumer on a larger scale,” Hildybrant says. “We’re able to engage people and introduce our techniques. One thing we’re proud of is that we use very little sugar, so our ciders are on the drier, more traditional side, and many of our products are arrested ferments, leaving only the endogenous residual sugar.”

Hildybrant thrives on challenges and experimenting, whether it’s engaging in wild yeast fermentation, small-batch cask cider, barrel aging or seeking out heirloom apple varieties grown in small orchards.

“I haven’t once turned down a collaboration or a challenge,” he says. “I work with small growers in an attempt to touch on diverse terroir dynamics and bring back the older heritage cider varieties.”

He flies the flag high for cider producers and believes there is a growing appreciation of craft, premium cider. As people begin to understand and appreciate the nuances and complexities, Chain Yard has gathered a loyal following for Hildybrant’s cider.

The post Jay Hildybrant is the Most Interesting Cider Maker in Canada appeared first on Chilled Magazine.

Source: Mixology News

The classic rock band The Who has a famous song lyric, “meet the new boss, same as the old boss.”

That sentiment aptly applies to Cameron Masden who has worked his way up the service industry ranks to head barman at The Raymond 1886, one of L.A.’s most respected bar programs.

Masden, a 26-year-old native from Grand Junction, Colorado, has now taken over as head barman at The Raymond 1886, a cozy Pasadena bar with a reputation for making some of the most daring and delicious cocktails in the Southland. The bar, which opened in 2010, has a solid reputation for producing unparalleled original cocktails. Its consistency over the years is impressive, so while Masden is the new boss, it’s still business as usual at 1886.

Chilled chatted with Cameron about his start in the bar industry, what it’s like to head such a stellar program, as well as the bar’s new Tall Tales & Cocktails menu, and the best piece of professional advice he has ever received.

Cameron Masden

How did you get started in the service industry?

I have been in the service industry for approximately eight years. My first job was serving subs at Jersey Mike’s. After whipping up sandwiches for five years I then got a job at a barbecue restaurant where I started as a busser and moved up the ranks doing any job in house. This is where I started learning about hospitality and details specific to a dining experience.

What is your bartending background?

I definitely got my start behind the bar at Gus’s Barbecue serving mainly beer and wine and a small cocktail list. It was a very good job and a great entry job for the coming years at 1886. It let me make plenty of mistakes and learn the ropes in a dining-oriented environment, while still getting to serve some ice-cold martinis for Happy Hour and learn the dos and don’ts of bar service. When I got started at 1886, I had about a year that I was out of a bar, so I came back into it with no bad habits, a work first attitude I’ve carried with me my entire life, and put my head down and learned everything I could. 1886 has taught me everything I know, and I have learned more than I could have ever hoped for from this job or any other for that matter. It has been a blessing to work here and alongside the people that I spend almost every day.

Did you start right away as a bartender at 1886?

I did not start as a bartender. Something this program tries its best to stay true to, which I very much so support, is that we do not hire bartenders, we hire barbacks. There are a lot of trainings and programs out there these days, and while I respect most all of them, I think it is essential to allow someone to absorb our education, rotations, and good habits before we can expect them to bartend here. We have 1886 specific drinks from many years running, along with classics, and much more, so to ensure our quality and consistency, only the people who have put in the commitment and have shown the proper results will typically tend bar. So, it definitely took me a couple years of putting my head down and working hard and learning everything I could to be where I am now. But the process of getting here, and everything I have experienced here was well worth the time and effort. I would highly recommend it.

Cameron Masden

What kind of pressure is there to run such a well-respected bar program?

I think the respect that 1886 has isn’t necessarily seen to me as a pressure, but more so as a blessing. Of course, there are high expectations and you definitely don’t want to come up short, but ultimately this program has succeeded by providing high-quality cocktails consistently for many years. Every individual behind the bar to this day has that sole focus as well. So, we look to it as a blessing that we have a reputation that continues to bring so many people around that want to try our cocktails with every new menu that comes out. It is something very special that we don’t take for granted, but in turn, embrace and work hard to live up to the expectations.

How did you feel taking over after the last head barman, Pete Lloyd Jones, left?

Well, very bittersweet. Pete has been a very good friend of mine for quite a few years now and just not having his presence around the bar was definitely a big change. But one I had no other choice but to embrace. This year we had three other members of the bar move on as well so any feeling I had about them leaving had to be shelved to help show the way for the newer members that were up and coming. We still stay in touch with all of our 1886 members so they have always been within reach if we ever need anything.

How would you describe the bar program at The Raymond 1886?

The bar program at 1886 is a craft cocktail program that focuses on technique, cocktail families, consistency and presentation. We strive to achieve a high level of execution while maintaining a professional, yet personable experience.

Cameron Masden

How would you describe the new Tall Tales & Cocktails menu?

The Tall Tales & Cocktails menu is definitely one for the books. With the turnover in the bar this year, we have so many new brains that are heading the cocktail lists that it has some different styles and ingredients that we are not used to seeing on the recent menus. It is a very creative menu focused on mythology and folklore in which I would recommend you read each cocktail description. Every spirit is tied to a location, and that location is full of myths and legends. A lot of the time, the two become very intertwined, so it was very fun to research and create something that was well represented by every aspect of the cocktail. It is the first menu in the start of a new wave of bartenders here and if nothing else, should excite you for the future to come at 1886.

What inspires your cocktails?

Everything! Sometimes I see a cocktail in a post online and am fixated with a certain thing about it. Sometimes I fall in love with a cocktail or ingredient and just keep trying to figure out exactly what I want out of it. Sometimes, the descriptions, name, and overall theme of a menu will dictate where I find the inspiration. With my Hey, Arnold Palmer, I knew the ingredients I wanted in it before I had any idea of what to create because of what the theme of the menu and subsequently the name of the cocktail signified.

What’s the best career advice you’ve ever received?

There are definitely a lot of ups and downs in the service industry. People will take advantage of your hard work and you can easily work yourself down until you feel like quitting. I have been that person a few times in my life. A few years ago, I had a friend who gave me a good bit of advice when I was run down and about to quit my job. The advice was that no matter what is going on, personal, work, or otherwise, just show up. In any capacity you can, just show up. I have always chosen to show up, no matter what I was going through or what situation I needed to show up to, I did, and it has always led me into better situations, so I always have appreciated that little bit of advice.

The post Cameron Masden Runs One of the Coolest Cocktail Programs in L.A. appeared first on Chilled Magazine.

Source: Mixology News

Mexico City is flourishing with a diverse craft cocktail scene.

From upscale districts, to artsy urban cores, to a historical city center and outskirts filled with animation, each area has its own charm. Our Chilled 100 ambassador Chris Allison recently visited CDMX and drank his way through the city, hopping from old-school pulquerias to world-renowned cocktail bars and beyond. Here, Chris highlights all the best way to experience Mexico City nightlife.

Chris Allison – Chilled 100 Member, Jacksonville/St. Augustine

We arrived in Mexico City on a Saturday afternoon to a hotel situated in the middle of Mexico’s Centro Historico, an area filled with ancient buildings and Aztec ruins. We chose open-aired restaurant Azul for dinner that was covered with treetops glistening from the glow of the hundreds of candles that hung from the branches. This restaurant is where we got our first taste of genuine local mezcal, the smoky agave spirit celebrated throughout Mexico. Not only did this restaurant hold an extensive list of mezcals known only to the country, they served it in a jicara shell (a hollowed shell from the fruit of a calabash tree), accompanied with pineapples covered in Tajin. This garnish and rimmer we soon learned was a staple to the country.

Azul

From there, we left to find a placed named Zinco Jazz Club, a tribute to the bustling jazz lounges of the past. Burrowed in the bottom of an old bank, you enter through what was once their vault. The steep cover charge of 250 pesos per person (only 13 USD!) gained us all-night access to the club, which was highlighting a local favorite six-piece jazz band. Everything was decked out in red with round cocktail tables surrounding a center stage and lighting remnant of an old cabaret—it was the kind of place you could linger at all night.

Zinco Jazz Club

I especially enjoyed their mezcalini de tamarindo that consisted of mezcal, tamarindo, jugo de naranja y controy (orange juice mixed with a local orange liqueur), and orange bitters with a Tajin rim. Additionally their pour list held a wide range of options for tequila, mezcal, vodka, rum and cordials. The best part was that these all rung in for what was only about $6. Filled with more locals than tourists, Zinco is a must see in Mexico City for an immersive experience.

Hanky Panky Cocktail

The next place worth highlighting is a true hidden speakeasy called Hanky Panky, a place we were fortunate enough to gain reservations to on Sunday night—without them, there is no way to gain access to this well-hidden gem. Located in “Somewhere in Mexico City,” this speakeasy can be found hidden in the back of a neighborhood taqueria.

Hanky Panky Cocktail

Rest assured that GPS does help, so be sure to enter the exact address, not the name of the bar, into your Uber or else you’ll be dropped off approximately one mile away in the middle of nowhere (a lesson we learned the hard way). When you do find the location, don’t expect the intimidating men and women at the counter to offer any help. Simply inform them of the name on your reservation and watch as they convey your arrival over a radio. If confirmed, you will be lead though the small kitchen in the back to a wall, where after a knock, a hidden door will swing open. From there, we were then led into an intimate art deco craft cocktail lounge.

The bartenders were phenomenal showman, with each cocktail constructed as if it was a work of art. Our personal favorite was a frozen matcha cocktail that had an earthy flavor, created and served in a clear plastic bag that was sealed with a string. Come on a Sunday and you may run into other industry locals, who are more than happy to chat you up about the best of the city. Hanky Panky was the kind of place we could have drank at until sunrise. But don’t be too sad to leave because that may be a highlight of the night! In order to exit the bar, you literally walk through a fully functioning soda refrigerator.

La Gruta Cocktail

On our second to last day, we decided to venture outside the city. For a mere 200 pesos round trip, we took a bus to the Teotihuacan pyramids. After exploring the massive archeological site, we went on the hunt for a restaurant named La Gruta, located less than a mile from the pyramids nestled at the bottom of a cave. You won’t find this extraordinary restaurant well advertised, making it all the more exclusive. Not only was the food prepared fresh and tied into the Aztec culture of the city, but the cocktails did not disappoint. For my first drink, I decided to go with their seasonal house specialty. Basically, this Margarita-style cocktail used fresh prickly pear, Ancho Reyes, local tequila and its main ingredient, grasshoppers!

La Gruta Cave

On the last day of our trip, we took a 40 minute ride to Mexico City’s southern neighborhood Xochimilco. Steeped in tradition, the draw of the area’s markets and canals lined with floating gardens are well worth visiting. There you can float down the canals aboard painted wooden boats called trajineras—a favorite pastime among tourist and locals alike.

Xochimilco Canal View

Arrive at one of the Embarcados (translated as “the docks”) and negotiate a fare with a captain who can take you down the canals. Enjoy a relaxing two-hour (or longer) ride, where you will come across floating gardens and small eateries along the canals. Don’t forget to bring cash with you for the voyage, for you will find mariachi bands and vendors selling everything from textiles and food. I recommend looking out for vendors selling a traditional alcohol beverage called pulque.

Xochimilco Band Playing

For our final night in Mexico, we set out for another glass of pulque at an old-style pulqueria. After a little research, we went to La Hermosa Hortensia, located in what’s known as mariachi plaza. The pulqueria serves a sweet, and tangy beverage made from the sap of the maguey plant in flavors like mango, pineapple, strawberry and seasonal varieties. Some say it takes an

acquired taste to enjoy, although I found it very approachable and easy to drink. Enjoying our pulque from the outside patio give us the opportunity to admire the many mariachis walking the plaza and performing for the crowds. At the end of the plaza lies the Museum of Tequila and Mezcal. It showcases more than a thousand bottles of tequila and mezcal, along with an exhibit on the history of agave and the Jimador lifestyle. The small museum also houses a retail store where you can purchase many of the bottles on display. At night, they feature a bustling cantina that is clearly the hotspot of the plaza.

Xaman Cocktail

After wrapping up at the plaza, we set out to the last spot on our must-see list. Located in the Reforma district is another hidden speakeasy called Xaman. After circling the block three times and noticing our driver was clearly becoming frustrated, we opted to continue on foot after the conclusion that this gem was more difficult to find than we first expected. After walking up and down the street using GPS as guidance, we were still unable to locate the bar. That’s when we invoked the help of the locals. Luckily, a concierge outside a Hilton Hotel was happy to assist, and informed us that it was “down the street and at the bottom of the stairs.” Determined, we set out down the street (again), and finally came across a set of stairs. At the bottom of the stairs were two large doors with warnings signs and a security camera, all advising not to enter.

A bit nervous, I decided to open the door and enter knowing this had to be the place! We were incredibly relieved to find it was indeed our destination. The music playing was an ancient tribal-style playlist, and bar staff periodically walked around and smudged the rooms with smoke made from a variety of herbs. The space filled up quickly throughout the evening and the crowd was trendy. There we encountered more English speaking travelers than anywhere else on our trip. To quote the bartender, “this place is more popular in New York and Europe than it is in Mexico.”

The cocktails at Xaman were on point, and the bar staff never missed a beat as three bartenders serviced the entire space. With so many terrific options on the menu, it is hard to choose a favorite, but the Xaveri was one I really enjoyed. Comprised of a local reposado tequila, guaycura herb, Amores cupreata mezcal, jugo de Xoconostle (prickly pear juice), and soda de Chicha Morada (purple corn soda), this cocktail was very well balanced with unique flavor profiles jumping out from the local ingredients. The bitter selection was one of the largest I have seen, and their version of a French 75—made with Tanqueray 10 and local infusions—and the shareable cocktails for two were also a hit. We tried other varieties of agave spirits such as Sotol, a hybrid of smoky and fruity profiles, which was definitely one of my favorites spirits. This was a perfect destination to end our last night in Mexico City.

The post Where to Get the Best Cocktails in Mexico City appeared first on Chilled Magazine.

Source: Mixology News

Everyone loves a good Margarita, especially when it’s made with quality tequila and fresh lime juice.

So we’re always excited to try some cool new variations this time of year when National Margarita Day rolls around. From a cinnamon-infused version to a Margarita made with shishito peppers, whip up one of these six recipes on February 22.

Santorita

Santorita

Cooling cucumber and piquant Old Bay give a fun twist to this Margarita from Mersea, which is named after the restaurant’s head bartender, Santos. Not only does it taste delicious, but its bright green hue makes it extra ‘Grammable, too.

Ingredients:

• 1.5 oz. Milagro Tequila
• 2 oz. Cucumber Puree
• 1 oz. Lime Juice
• .5 oz. Agave Nectar
• Old Bay (to Rim)
• Lime Wheel (to Garnish)

Preparation: Rim a rocks glass with Old Bay. Add all ingredients, except for the garnish, to a cocktail shaker with ice. Shake and strain over fresh ice. Garnish with a lime wheel.

Sonoran Sunrise

Sonoran Sunrise

The Sonoran Desert is a majestic place and the sunrise over the expanse of the desert is more stunning than a painting. The Sonoran Sunrise cocktail is like an artist’s’ rendering of the sunrise in a glass. Azuñia Reposado organic tequila is layered with Orange Curacao, yuzu juice blend, and prickly pear syrup. The fruitiness is tempered with muddled jalapeño giving this drink a depth of flavors that can’t be missed – just like daybreak in the desert.

Ingredients:

• 1.5 oz Azuñia Reposado Organic Tequila
• .5 oz Orange Curacao (Preferably Pierre Ferrand Dry Curacao)
• .75 oz Yuzu Juice Blend (1:1 Yuzu & Fresh Lemon Juice)
• .5 oz Prickly Pear Syrup (1:1 Perfect Puree Prickly Pear Puree & Sugar)
• 1 Jalapeno Slice Muddled

Preparation: Muddle, shake, double strain, and serve over rocks. Top with garnish

Pomegranate Margarita

Pomegranate Margarita

A homemade spice syrup gives this sweet-tart Margarita from Cha Cha’s Latin Kitchen a deep, rich flavor. Hibiscus tea and pomegranate liqueur give it a gorgeous color and impressive look.

Ingredients:

• 1.5 oz. Pueblo Viejo Blanco Tequila
• .5 oz. Pomegranate Stirrings Liqueur
• 1.5 oz. Hibiscus Tea
• .5 oz. Spice Syrup*
• .25 oz. Fresh Lime Juice
• .5 oz Pomegranate, Seeds Removed
• Lime wheel (for Garnish)

Preparation: Combine all ingredients, save for the pomegranate seeds and lime wheel, in an ice-filled shaker. Shake well and strain into an ice-filled, salt-rimmed glass. Garnish with the lime wheel and pomegranate seeds.

*Spice Syrup

Ingredients: 

• 8.5 oz. Piloncillo
• 1.25 cups Water
• 1 Cinnamon Stick
• .5 tsp. Whole Cloves
• 4 Star Anise
• .5 Orange, Juiced

Preparation: Combine all ingredients and bring to a boil. Allow to simmer for 5 minutes. Remove from heat and cover, allowing to cool. Steep in the fridge for a minimum of 48 hours prior to use.

Cinnamon Margarita

Cinnamon Margarita

Cinnamon isn’t the first ingredient we think of when we dream up Margarita variations, but it works to perfection in this cocktail from CRUjiente Tacos. “We always strive for ingredients with purpose, depth, complexity and, most importantly, balance for all of our Margaritas.” says CRUjiente Tacos co-founder Jason Morris. “Cinnamon is unexpected yet exceptionally tasty in our Margarita creation.”

Ingredients:

• 2 oz. Reposado Tequila
• .75 oz. Cinnamon Simple Syrup
• .75 oz. Lime Juice
• .25 oz. Agave Syrup
• Orange Wheel (to Garnish)
• Ground Cinnamon (to Garnish)

Preparation: Combine all ingredients, save for the garnishes, in a shaker tin with ice. Shake and strain into a rocks glass. Garnish with an orange wheel and ground cinnamon. 

Shishito Margarita

Shishito Margarita

Shishito peppers add a vegetal twist to this Margarita variation from Boqueria beverage director Kieran Chavez. The Spanish pepper adds a slight hint of spice to the classic tequila drink.

Ingredients:

• Kosher Salt (to Rim)
• 1 Lime Wedge
• .25 cup Shishito-Infused Tequila*
• 2 tbsp. Lime Juice
• 1.5 tbsp. Simple Syrup
• Shishito Pepper (to Garnish)

Preparation: Place a thin layer of salt on a saucer. Run the lime wedge against the rim of a rocks glass, then coat the rim with salt. Use a paper towel to wipe out the inside rim so there isn’t too much salt for the drink. The outside rim should still have a light coating. Fill a cocktail shaker with ice, then add the infused tequila, lime juice and simple syrup. Cover and shake very well, then strain into the glass. Add ice and garnish with the shishito pepper. Serve immediately.

*Shishito-Infused Tequila

Ingredients:

• 6 Shishito Peppers, Split Lengthwise
• 1 1-liter Bottle Tequila

Preparation: Put the shishito peppers in the tequila. Seal with the cap and infuse for 24 hours. Strain the tequila through a fine-mesh sieve into another container with a spout. Pour back into the tequila bottle, using a funnel if you have one. The infused tequila will keep for up to 1 month.

Turmericana

Turmericana

We’ve been really into turmeric cocktails lately, so we got extra excited about this Margarita from mixologist Eric Ribeiro. Bee pollen is a perfect alternative if you’re not a fan of the traditional salted rim.

Ingredients:

• 1.5 oz. Tequila Don Julio Blanco
• .5 tbsp. Turmeric Powder
• 1 1-inch chunk Ginger
• .75 oz. Lime Juice
• .75 oz. Honey
• .25 oz. Hot Water
• Bee Pollen (to Rim)
• Lime Wheel (to Garnish)

Preparation: In a shaker, muddle ginger, turmeric, hot water and honey. Add Tequila Don Julio Blanco, lime juice and ice. Shake well. Strain contents into a rocks glass rimmed with bee pollen over fresh ice. Garnish with a lime wheel.

Italian Margarita

Italian Margarita 

This bittersweet Margarita from Davio’s Northern Italian Steakhouse is the perfect aperitif to whet your appetite for a big meal. Campari and limoncello join tequila for an Italian twist on the classic.

Ingredients:

• 2 oz. Silver Tequila
• .75 oz. Campari
• .75 oz. Limoncello
• .75 oz. Blood Orange Juice
• .75 oz. Simple Syrup
• Tajin (to Rim)

Preparation: Add all ingredients to an ice-filled shaker and shake vigorously. Strain into a Tajin-rimmed glass.

The post 7 Cocktails to Mix on National Margarita Day appeared first on Chilled Magazine.

Source: Mixology News

You might be surprised to hear this, but applejack is the most historical of the American distilled spirits.

Its history is more storied than any other famous spirit. “It was America’s first and original native spirit, long before bourbon and even rye whiskeys,” says Lisa Laird Dunn, Laird’s vice president and world ambassador.

Cedar Ridge Applejack

History

The earliest recorded applejack distiller dates back to 1696—that’s 80 years before the signing of the Declaration of Independence, and 93 years before the invention of bourbon. “It was a staple for colonists, with the majority producing their own,” Dunn says. If your property contained apple trees and a still house, your property value was elevated. Dunn’s ancestor, Alexander Laird, emigrated to what is today New Jersey from Scotland in 1698, along with his sons, Thomas and William. “William is believed to have been involved in scotch production in the old country and when he arrived here, he turned his attention to the most abundant local crop: apples,” Dunn says.

Lairds Applejack

The Difference between Applejack and Apple Brandy

If you want to get technical, there really is no difference between the two. “Applejack and apple brandy are interchangeable terms,” Dunn says. In the legal sense, applejack and apple brandy must be produced from 100 percent apples to be so named. “There is a difference, however, between blended applejack and apple brandy/applejack,” Dunn explains. “As of 1972, blended applejack has its own Standard of Identity under the FAA Act, which is a blend of apple brandy and grain neutral spirits.”

Copper & Kings Applejack

Apple brandy is the rye whiskey to brandy’s bourbon. “It is the lesser-known sibling that is catching a lot of attention right now,” says Joe Heron, Copper & Kings founder. “It shares some of the spicy feistiness that rye exhibits without losing the elegance of a brandy finish. At its best, it is crisp, bold, and rich. At its worst, it is a sweet-doctored, faux-apple-smelling imitation.”

Koval Applejack

How is it Made?

Applejack is made by first pressing fresh apples to obtain the fresh apple cider. That cider is then pumped into fermentation tanks, where it is fermented into hard cider. It is then distilled to create applejack. “Our clear apple brandy is pumped into 55-gallon charred oak barrels, then placed in our aging warehouse to mature.”

Brands to Know

Laird’s AppleJack

St. George California Reserve Apple Brandy

KOVAL Apple Brandy

Cedar Ridge Apple Brandy

Copper & Kings American Apple Brandy

Barking Irons Applejack

Tamworth Distilling Old Hampshire Applejack

The post Everything You Need to Know About Applejack appeared first on Chilled Magazine.

Source: Mixology News

Bitters are designed to add flavor and complexity to cocktails, so it makes sense to add them to beer as well.

Alexander Hauck and Stephan Berg, long-time mixologists and founders of The Bitter Truth, have been experimenting with flavors such as grapefruit and peach bitters in beer—the grapefruit in particular adds the citrus flavor you often get from an IPA-style beer. It brings forward the bitterness you get from the hops in an IPA while also adding in some fruit notes. Here’s what Hauck told Chilled about this flavorful trend.

Talk to us about the popularity of bitter flavors on today’s palate.

Within the last 12 years, bitters have regained their rightful place on bar shelves. In 2006, there were just a handful of bitters brands, whereas today, we have a vast variety of different brands and flavors. People have started to put them in all kinds of drinks—not only those that call for bitters. They come in small bottles, but have a great effect on beverages and food if used properly. They act as a seasoning, adding complexity and balance to cocktails, long drinks, and even lemonades, sodas, or beers!

The Bitter Truth pint with pup fare

Why should we be putting bitters in our beer?

Beer and bitters are good companions. Like in cocktails and long drinks, a few dashes add a certain spiciness and (sometimes unusual) flavors without making the beer significantly sweeter or bitterer. Grapefruit bitters work especially well. Grapefruit and hops are actually of the same “family.” There are actually hops in our grapefruit bitters.

Do you have some tips on which bitters go with which beers? 

The rule is: Dark bitters go well with dark beers; light bitters go well with light beers. Aromatic bitters, Jerry Thomas’ Bitters, or chocolate bitters are great with stouts, porters, or other malty beers. Grapefruit, orange, lemon, peach, or even celery bitters are really tasty in lagers, pilsners, and pale ales. You should start with two or three dashes in a pint. Sometimes this is enough, but it might take a bit to find the right ratio.

The Bitter Truth Grapefruit Bitters Beer

Talk to us a bit about The Bitter Truth brand, and your inspiration for starting the brand.

Stephan and I started The Bitter Truth in 2006 with the aim to bring back long-forgotten and new, innovative flavors to the bar world. Back then, both of us worked as bartenders who traveled the world going to trade shows, meeting other bartenders, buying cocktail stuff we couldn’t get in Germany, and looking for old cocktail books from the 19th and early 20th centuries. Those books were a great inspiration for us, since they contained original recipes of classic cocktails and recipes of ingredients like bitters, cordials, and liqueurs, which back then didn’t exist anymore.

Tell us about your background in the industry.

We were working as bartenders for several years when we started the business. We both made bitters for the bars where we worked. Stephan has quite a big collection of very old cocktail books and bitters, and I have a diploma in graphic design and was also a professional graphic designer. Those were ideal circumstances. While Stephan was working on our first bitters’ formulas, I created the visual world of The Bitter Truth.

The post You Should Add Bitters To Your Beer appeared first on Chilled Magazine.

Source: Mixology News

Most of us have some strong opinions about the environment.

They may not be universally the same ones, but the environment engenders more attention and focus every day. Toss in the ever-increasing interest of accurate product labeling and being more conscious of what we eat and drink, and we’ve created more public focus on what we buy and why. Whether for business, image, saving money or ethical reasons, many distilleries are researching and adopting eco-friendly practices with more investment on the quality of their products. They may implement more prevention and less mitigation and clean-up, reduce/reuse/recycle more efficiently, reduce their carbon or water footprint, or work on sourcing ingredients based on their environmental impacts.

Some of our imported spirits arise from distillerieswith an environmental focus. Tiburon Rum is from Belize’s Travellers Liquors distillery, which focuses on locally-sourced ingredients. “The historic Orange Walk region of Belize produces sugar cane and molasses for many distilleries, but Travellers makes sure that some of the ‘best of the best’ stays home in Belize and goes into our rum,” says Basil Destefano, President of Tiburon Rum. “Local sourcing means less shipping, less transportation and more local economic support.”

Berkshire Mountain stills

Quite a few of our domestic distilleries are also working hard to be eco-friendly, like California Distilled Spirits that produces Darjeeling Gin. “Here at California Distilled Spirits, the biggest ‘water footprint’ reduction came from building our main condenser oversized,” says Ed Arnold, California Distilled Spirits owner and lead distiller “This cuts water usage by almost half, as the larger cooling volume gives the vapor more time in the condenser, thus requiring less water flow.  A simple change, and not too much added cost if done at the beginning. Water is a big issue here in Auburn and statewide here in California, so we try to do as much conservation and wise use as we can.”

Berkshire Mountain greenhouse

When talking with Kelly Railean, Owner and Master Distiller of Railean Rums in San Leon, Texas, she brings up their long, extensive commitment to the environment. “We always recycle like crazy,” she says. “Glass, cardboard, cans and 55 gallon plastic and metal drums. We buy recycled paper products across the board, run our forklift on propane instead of diesel or gas, use low SEER (seasonal energy efficiency ratio) A/C and heating in our tasting room, regionally sourced molasses, and our rums have no artificial colors, sweeteners, flavors or sulfites. We use our old shipping pallets to make decorations, fences, furniture, etc.  Basically, we will try and re-use anything and everything!  Not only is recycling and watching our carbon footprint good for the environment, it also saves us money as a company—and that is reflected in the price point of our products.”

Berkshire Mountain Distillers front entrance and garden

Chris Weld, the owner and master distiller of Berkshire Mountain Distillers in Sheffield, Massachusett, embraces eco-awareness as a moral imperative throughout his product production. “The distillery is next door to our family,” he says. “We live here. My children live here. My neighbors live here. It sounds cheesy, but at this point, we all have to battle for what’s right for the Earth. We grow as much of our distillery ingredients as possible right here on the farm using organic or IPM (integrated pest management) as the situation dictates. We use cogeneration, moving the heat from the distillery into heating water for our crayfish farm. We compost distillation wastes and use the methane it makes to generate electricity, which we use and also put back into the ‘grid.’ We are adding a greenhouse in the future, with a botanicals bed where local bartenders and mixologists can harvest same-day ingredients for their cocktails.  It all really does make financial sense when you seriously study permaculture and apply it to distillery operations.”

Solar panels at Alcoholes Finos Dominicanos distillery

A global leader in distillery environmental operations is the producer of the Ron Barceló rum.  The Alcoholes Finos Dominicanos distillery in the Dominican Republic is one of the pioneers in the reuse of bagasse (sugar cane pulp remaining after the juice extracted) as a biomass fuel.  AFD has achieved production of 96 percent of their electricity used throughout the year from biomass cogeneration using the bagasse as well as solar panel power generation. In 2011, Barceló Export Import became the first rum company in the Dominican Republic certified under the International ISO 14001 Environmental Management System, used worldwide as the global standard for business and industrial environmental quality and achievement. Barcelo has also achieved a carbon footprint reduction of 24,000 kg of CO2, quite an accomplishment.

Ron Barceló master distiller, Eduardo Galindez, sees environmental responsibility as a factor in producing quality spirits. “Our Barceló alcohols come strictly from the juice of local, freshly harvested sugar cane, therefore they give our rum a distinctive character,” he says. “Barceló is the only Dominican rum, and one of the few worldwide, being produced under a vertically integrated process that includes the environment as part of our process. From the cultivation of the sugar cane until the final bottling, Barceló is committed to help the environment by compensating for 100 percent of our CO2 emissions for a neutral carbon footprint.”

This barely touches on the ever-increasing number of distilleries that are focusing on being good stewards of our planet rather than merely consuming resources to make a buck. When distilleries, wineries and breweries push their eco-efforts to the front of their focus, they encourage like-minded consumers to support environmentally-aware products and businesses.  There still exists the challenge to better tailor such marketing efforts into increased product support by consumers. Hopefully this work in progress evolves into more success on the horizon.

The post 5 Eco-Friendly Distilleries Working to Reduce Their Carbon Footprint appeared first on Chilled Magazine.

Source: Mixology News

Louisville, Kentucky-based Copper & Kings American Brandy Co. announced its two latest, pure copper pot-distilled American luxury gins.

The History Of Lovers is a rose bouquet-forward pink gin, while The Ninth is a bold, juicy, blood orange gin finished in Destillaré Orange Curaçao barrels.

“We’re an excitable bunch, and we are incredibly energized by our gin expressions. We make extraordinary gin, for grown-ups, with sophisticated palates, distinctive and differentiated. We make it our way, with no neutral spirits, distilled on our beautiful copper pot-stills, using a brandy base, and we look to layer and retain complex flavors and sophisticated aromas, without using artificial flavors or colors. These are authentic, luxury, natural distilled gins.”
Joe Heron, Copper & Kings Founder

The History Of Lovers and The Ninth

The History Of Lovers is a gin distilled to retain the intense floral aromatics of rose flowers. Crushed whole juniper berries mixed with rose hips, rose water, honey, sweet orange, tangerine, lime and pink grapefruit peels—alongside jasmine and lavender petals, coriander, pink peppercorns, and licorice root—are macerated in apple brandy low-wine, then redistilled together with vapor-distilled rose hips, pink grapefruit peels and lavender in the gin basket. A flash post distillation maceration of rose hips, hibiscus tincture and strawberry juice concentrate is added for color and perfume.

The Ninth, a self-described symphony in orange, is a bold, juicy blood orange distilled gin. The name is a sly nod to Beethoven’s “Ninth Symphony,” music from the famed Stanley Kubrick film, A Clockwork Orange. Double-distilled crushed whole juniper berries together with orange blossom honey, Seville bitter orange peels, sweet orange and grapefruit peels, coriander, cardamom, and grains of paradise are macerated in apple brandy low-wine, then redistilled together with vapor-distilled Seville blood orange peels, sweet orange peels and jasmine in the gin basket. They are then finished in Destillaré Intense Orange Curaçao barrels for added complexity and depth.

“We wanted something unique, transportive and fabled, a Mediterranean beach in a bottle. It’s a bold, sun-soaked, warm orange gin—juicy, orange flesh, marmalade, crisp and not sweet with a touch of tart. Hints of exotic spice. It’s extra smooth from the honey and barrel polish, with accessible balance. Rich, lightly creamy and viscous.”
Brandon O’Daniel, Copper & Kings Master Distiller

Both new gins are recommended for refreshing Gin and Tonics, crisp spritzes, Negronis and delicious cocktail smashes. They both retail for $35 and are available across Copper & Kings’ national distribution footprint and at the distillery.

The post Copper & Kings Launches Two New Luxury Gins appeared first on Chilled Magazine.

Source: Mixology News

Hot Toddies are, arguably, the most popular style of cocktail that guests order once the cold weather hits.

It’s a drink that has been passed down for generations since the 1800s, and still maintains the same value to imbibers as it did then. This soul-warming elixir is even used as a natural remedy for symptoms associated with the common cold.

While we all love the Hot Toddy dearly, sometimes we’re craving a hot-tail that’s a little bit richer. So we found three warm winter cocktails that may not be as medicinal as the Hot Toddy, but will absolutely keep both your soul, and body, warm.

Hot Coco Rum

Hot Coco Rum

Saxon + Parole is known for their inventive, yet not overly complex, cocktails that are executed in style. Their Hot Coco Rum uses Caña Brava 7 Year Rum, which is aged in ex-bourbon barrels to add woody, butterscotch flavors to the base. The coco oil rounds out this  winter-spiced flavor bomb with notes that pair perfectly with the rum and a silky texture that will make you go back for more.

Ingredients:

• 1 oz. Caña Brava 7 Year Rum
• .5 oz. Elizabeth Allspice Dram
• 4 oz. Spiced Apple Cider
• Half Coco Oil Ball* (to Garnish)
• Cinnamon Stick (to Garnish)

Preparation: Put all the liquid ingredients in a jar and steam it up with the coffee machine until it’s really freaking hot! Pour into a teacup and serve with the ball of coco oil and a cinnamon stick.

*Coco Oil Ball

Ingredients:

• 1 kg. Pure Organic Coconut Oil
• 1 Banana
• 100 grams Golden Raisins
• 10 Cardamom Pods

Preparation: Add all ingredients to a saucepan and heat over a low flame. Allow to cool for a couple of hours. Pour the mixture into a blender, blend, then strain. Poul the cooled oil into small round molds and freeze until ready to use.

Superfly

Superfly

Gates Otsuji from chic NYC hotspot The Standard created this elevated rum hot chocolate to keep guests nice and cozy during the cold winter months. Rum, chocolate, Angostura and a rich, minty Branca Menta whipped cream make this drink the perfect boozy dessert.

Ingredients:

• 1.5 oz. Zaya Rum
• 2 dashes Angostura Bitters
• 7 oz. Whole Milk
• 40 grams Dark Chocolate Hot Chocolate
• *Branca Menta Whipped Cream (to Garnish)

Preparation: Pour Zaya into a glass mug and add two dashes of Angostura bitters. Steam whole milk with the dark hot chocolate, and pour into the mug. Top with Branca Menta whipped cream.

*Branca Menta Whipped Cream

Ingredients:

• 5 oz. Branca Menta
• 2 tbsp. Superfine Sugar
• 26 oz. Heavy Cream

Preparation: Stir Branca Menta and superfine sugar into the heavy cream, dissolving the sugar. Pour this mixture into an iSi whipped cream canister, load two cream chargers, chill and dispense.

Mr. Black Hot Chocolate

Mr. Black Hot Chocolate

Stylish Asian fusion restaurant and rooftop bar E.P. & L.P. serves delicious bites and delectable hand-crafted cocktails from Sergio Gonzalez. This hot chocolate uses a split base of Mr. Black Coffee Liqueur and spiced rum as a bittersweet backbone, then adds amaro for complexity and herbal depth. Enjoy this one with spectacular views of the Hollywood hills and Sunset Strip.

Ingredients:

• .5 oz. Mr. Black Coffee Liqueur
• .5 oz. Spiced Rum
• .25 oz. Amaro
• .25 oz. Cinnamon Syrup
• 5 oz. Warm Almond Milk
• 2 Chocolate Chips
• 1 gr. Cacao Powder
• Grated Cinnamon (to Garnish)
• 2 Torched Marshmallows (to Garnish)

Preparation: Combine all ingredients in a frothing pitcher and froth until mixed. Pour into a tempered glass mug and and garnish with cinnamon and marshmallows.

The post 3 Warming Winter Cocktails that Aren’t Toddies appeared first on Chilled Magazine.

Source: Mixology News

Heineken USA is proud to announce the March 2019 relaunch of Newcastle Brown Ale, brewed by Lagunitas Brewing Company.

This new brew celebrates the Altogether Uncommon by bringing together a unique blend of pale and roasted malts with American hops.

“Lagunitas Brewing Company is one of the most recognized and respected brewers in the craft beer space. Now with Lagunitas in the family, we have the perfect partner to reimagine our beloved Newcastle Brown Ale.”
Amy Tay, Newcastle Brand Director

New Castle Brown Ale

The new liquid is brewed with American Centennial and Chinook hops and fermented using the Lagunitas’ English house ale yeast. The medium-colored brown ale is smooth, crisp, slightly roasty and finishes with a delicious hoppy twist. It’s not too sweet and not too bitter.

“We are not known for malty beers. We are really honored and excited to re-imagine the new Newcastle Brown Ale using our malts, hops and yeast for a silky smooth flavorful experience.”
– Jeremy Marshall, Lagunitas Brew Master

New Castle Brown Ale 6 Pack

To support the launch, the team is leading with retail sampling, brew tastings at community events and fan influencer engagement that will let the delicious new brew speak for itself. In addition, a range of POS and merchandising materials for both retail and on-premise accounts will be available to encourage shoppers and on-site drinkers to try this new brown ale.

“Newcastle Brown Ale is all about our consumers,” Tay said in a release. “With this significant move, we are showing these drinkers that, while uncommon, it isn’t impossible to teach an old dog new tricks!”

Newcastle Brown Ale will be produced at Lagunitas’ breweries in Petaluma, California and Chicago and will be available in 6, 12 and 24-pack bottles and a 7.75-gallon slim steel keg. The brand will continue to be marketed by Heineken USA and distributed through its network.

The post Lagunitas Brewing Company is Relaunching Newcastle Brown Ale appeared first on Chilled Magazine.

Source: Mixology News