April 2019

Champagne Palmer & Co has unveiled its new state-of-the-art, sustainably-designed, HQE (High Environmental Quality) certified winery in Bezannes, France, close to the House’s Grand and Premier Crus vineyards in the Montagne de Reims.

With a storage capacity of more than 2.1 million liters, the new facility was meticulously designed to ensure the highest quality and environmental standards, showcase Palmer & Co’s respect for sustainable development, and uphold the House’s passionate pursuit of excellence.

Production Area

A complement to the original winery, the new venue will house Palmer & Co’s celebrated reserve wines, which are the foundation of the Palmer house style. Key design features of the new building include: Bioclimatic architectural design based on the local climate, including orientation to maximize natural light; Use of the natural slope of the land to facilitate gravity flow and to limit the need to manually handle the wines; Temperature and humidity control through techniques that consume minimal levels of energy; Water recycling through phyto-purification, or purifying water by channeling it through plant roots to remove contaminants; Use of LED lights to minimize energy consumption; and sowing of wildflower meadows surrounding the winery to aid biodiversity.

“This new site reflects Palmer & Co’s commitment to following the path of innovation and sustainable development. Every detail has been studied in depth to ensure that the building meets the highest quality and environmental standards.”
Rémi Vervier, Palmer & Co Managing Director and Oenologist

Palmer & Co Winery

This philosophy remains aligned with Palmer & Co’s longstanding dedication to producing exceptional wines by employing a combination of avant-garde techniques alongside time-honored methods. For more than 70 years, Palmer & Co has been creating champagnes of exquisite harmony and consistency. With a majority of vineyards classified as Premier and Grand Crus in the Montagne de Reims, Palmer & Co embraces the aging time necessary for the wine to mature and develop their characteristic refinement and complexity. The following Palmer & Co champagnes are currently available in the U.S. market: Brut Réserve NV (SRP $60), Rosé Réserve NV (SRP $80), Blanc de Blancs NV (SRP $90), Vintage 2009 (SRP $125) and the soon-to-be released Vintage 2012.

The post Palmer & Co Unveils a Cutting-Edge Sustainable Winery appeared first on Chilled Magazine.

Source: Mixology News

Over the past few years, we have seen a rise in the intriguing style of milkshake IPAs as IPA enthusiasts scramble to get their hands on bottles and cans.

The majority of the nationally and locally known craft brewers took advantage of this opportunity and began experimenting with the style, coming up with deliciously crafted variations as a result. From Breckenridge Brewery Ice Cream Man to 2nd Shift Brewing Little Big Hop to Odell Brewing Company Cloud Catcher, many brewers have developed their own versions as they caught on to the trend.

But for some, the very words “milkshake” and “IPA” in the same sentence can send chills up the spine. Questions arise of what actually makes up this tantalizing style. The first ingredient, of course, is hops—and plenty of them. The next step is adding lactose to the brewing process, as well as unfermentable sugars and adjuncts, such as vanilla. Together, these ingredients create a hazy, smooth, slightly creamy, and full-bodied IPA that resembles a milkshake, hence the term “milkshake IPA.”

The milkshake IPA is a substyle of the New England IPA with its hazy, juicy characteristic and full body. One of the primary differences is the creamy mouthfeel that is quite unlike other IPA styles, which many times helps settle the higher bitterness profiles present in most IPAs. Some of these creamy oddities tend to have a sweet character, but are often balanced by the hop and malt characteristics found in the beer.

Bubble Haze Milkshake IPA

To get the milkshake IPA to brew and ferment just right, the brewers have to be precise when it comes to the brewing process and timing of ingredients used. “The now very popular style uses a specific technique of adding extra-large hop additions at just the right time and temperature,” says Chris Cain of Martin House Brewing Company in Fort Worth, Texas. “When done correctly, this method will capture a juicier and less bitter hop flavor. Our milkshake IPA recipe includes the addition of lactose and flaked wheat to add sweetness and mouthfeel. This increased ‘thickness’ of body coupled with the sweetness of the milk sugar is surely where the style got its name.”

Bubble Haze Milkshake IPA

Martin House Brewing Company has been experimenting with the style more with its second IPA that’s being released in the local market, Bubble Haze IPA. This IPA is not only a milkshake-style brew, but it’s coupled with the hazy style as well. “This was originally a pilot system test batch brewed by our Dallas sales rep, Blake Waldron,” Cain says. “Bubble Haze is a bubblegum milkshake IPA, and the change to this style, besides different hop varieties, is that we used a Belgian strain of yeast to obtain the unique bubblegum flavor found in the brew.”

So the next time you come across a milkshake IPA, don’t think you’re getting some weird mix of ice cream and beer. Rather, this style can appeal to a variety of beer drinkers, especially those who find traditional IPAs too bitter.

The post Meet the Milkshake IPA appeared first on Chilled Magazine.

Source: Mixology News

Lucy and Ricky. Laverne and Shirley. Bert and Ernie. Ben and Jerry.

Hard to imagine one without the other, right? It was their duality that made them dynamic and iconic figures. Greg Anderson and Elizabeth Joy Roe know a thing or two about duality, duos, pairings, one being the loneliest number, and all that jazz. Although in their case, it’s not jazz, it’s classical music.

The Juilliard-trained concert pianists formed their partnership, Anderson & Roe, in 2002 while students at the famed New York conservatory. Three Billboard chart-topping albums later, they’ve toured the world disseminating original compositions while also paying homage with an accessible, vivacious energy that appeal to both the classical savant and the kazoo novice.

The power of duos permeates the performances and creative processes of Anderson & Roe. They’ve even thought to couple cocktails with concertos. What began as a blog feature called “Musical Mixology,” which according to Anderson, sprung from the premise that “the effective pairing of music and cocktails can enhance the potency of both” has developed into a live concert model. In the same manner that those with synesthesia perceive color while listening to music, Anderson & Roe may be aiming for their wrapped audiences to taste sound and hear taste. Chilled sat down to chat with the duo:

Chillin’ with Anderson & Roe

The Miami Herald calls you the “rock stars of the classical music world.” Talk to us about what that means.

GREG:  We stay busy performing 80 to 100 concerts a year, creating wild music videos (flaming pianos, roller rinks, bugs, mountaintops, etc.), and composing avant-garde covers of pop music. It’s all in service of our mission to make classical music a relevant and powerful force in society. We like to say we serve our music piping hot with an unhealthy dose of adrenaline, two to four servings of sexual tension, and a dash of the unexpected.

LIZ:  In other words, we value supreme variety in our programming and have pushed the boundaries of what can be performed in a classical concert. It is totally natural for us to pair a masterwork from the standard classical repertoire with our own avant-garde pop hit covers. We believe that great music is great music, regardless of genre, style, etc. In that sense, we’re not attached to labels or concerned with fitting in the “classical” box. What’s important to us is the music itself—its capacity to move, excite, soothe, and uplift.

Who are your greatest musical influences?

LIZ: One of my earliest—and greatest—influences is The Beatles. I grew up loving their classic albums and films, such as A Hard Day’s Night. I also idolized the incredible pianist Glenn Gould, who was ahead of his time. His iconic recordings (especially of Bach’s music), singular performance style, and utter devotion to his craft inspired me to take risks with my own artistic approach.

GREG: Two of my favorite pianists are Alfred Cortot and Ignaz Friedman. Unfortunately, I never heard either pianist perform live (they died before I was born), but their tremendous personalities live on in their recordings. Both were deeply sensitive and soulful performers.

Talk to us about “Musical Mixology.”

GREG: Our “Musical Mixology” blog features cocktails we’ve crafted to complement the music of classical composers (or, in some cases, specific pieces of music). It’s our premise that music plus the properly paired cocktail will lead to new revelations in sound, taste, and smell.

As a result of these online recipes, fans frequently bring us interesting and rare liquors as gifts, which we find hilarious and enjoy tremendously. We’ve also been invited to perform Musical Mixology concert events all around the world, in which we perform several sets of music with complementary cocktails. These performance experiences are the direct (and fun!) result of our blog and social media activities.

What inspired you to mix drinks and music?

LIZ:  We’re always looking for new creative outlets to demystify and integrate classical music for those who normally don’t listen to Brahms or Boulez. It’s an essential part of our creative existence and ethos. The content we create for social media—whether it be our music videos, listening tips, or cocktail recipes—ultimately serves our mission and amplifies the listening experience for our fans, but we’ve found that it enhances our performances as well, causing us to interact with our music from fresh and unique points of view.

GREG: I love a mean drink, and I love listening to music! The idea to consciously pair the two seemed completely natural and innate to me.

What are your backgrounds in the spirits/mixology industry?

GREG: We spend hours at the piano and behind the bar. Although we don’t have any formal training or industry experience, we began reading cocktail literature years ago and then began experimenting obsessively at home, testing several drinks a day during practice breaks.

LIZ: Of course, this may have affected the quality of our practicing…

Tell us a bit about the projects you’re working on.

GREG: Excitingly, we’ve just wrapped up the first phase of our New Music New Video composition competition. At the end of 2017, we put out a call for new piano duo compositions and offered to collaborate on a music video with the winning composer. We’re currently judging the entries and we can’t wait to select a winner!

LIZ: We also have a few Musical Mixology concerts to look forward to this year, which we’ve discovered to be joyful experiences for both ourselves and our audiences!

Chillin’ with Anderson & Roe

What types of drinks do you order when out?

GREG: I love drinking, and I’m always looking for inspiration for “Musical Mixology.” At bars or restaurants, I’ll usually ask the bartender or server about his or her favorite drinks, and then I’ll try them all!

LIZ: I’ve been on a sparkling wine kick lately, though I typically lean toward citrusy, herbal concoctions.

Do you prepare drinks at home?

GREG: Yes, our “Musical Mixology” series grew out of my curiosity and creativity while crafting cocktails at home.

Do you own a home bar?

GREG: I do. And as a result of our “Musical Mixology” blog posts, our fans frequently bring us interesting and rare liquors as gifts. Because of their generosity, my home bar has practically overtaken my living space!

LIZ: He’s not kidding! Most of the gifts end up in Greg’s bar to inspire us in our “Musical Mixology” experiments, and since we’re constantly on the road it’s fun to discover places that make you feel at home. Recent favorites include the Little Red Door in Paris and a Liverpool speakeasy called Berry & Rye.

What is your favorite cocktail?

GREG: When in doubt, I stick to a simple Hendrick’s Gin Martini served dry with a cucumber slice. But my favorite drink, undoubtedly, is a Vesper. It’s such a classic cocktail, evoking all the nostalgia of a Bond film–sexy with a dash of danger.

LIZ: I love a good Vesper! It’s not too sweet, and I love the subtle floral and fruity notes from the Lillet Blanc.

The Amadeus Affair

Sit back and enjoy while listening to Anderson & Roe’s album An Amadeus Affair, available on Amazon, iTunes and Spotify, and via their website. As Anderson states, “it’s the perfect tipple to compliment Mozart’s sonic whirl of intrigue, scandal, exhilaration, and mischief.”

Ingredients:

• 1 1/2 oz. Gin
• 1 1/3 oz. St-Germain Elderflower Liqueur
• 1-2 sprigs Tarragon
• .75 tsp. Granulated Sugar
• 2/3 oz. fresh Meyer Lemon Juice
• 2 drops Absinthe
• 2 oz. Soda Water

Preparation: Muddle tarragon and granulated sugar in dry cocktail shaker. Add gin, St-Germain, lemon juice and absinthe. Top with ice, shake, and strain into a tall glass filled halfway with ice. Top glass with soda water and stir.

The post Chillin’ With Piano Duo Greg Anderson and Elizabeth Joy Roe appeared first on Chilled Magazine.

Source: Mixology News

As a child, your eyes may have scrunched up with determination while blowing the seeds of a dandelion off to mystical lands where dreams come true.

Perhaps your mouth has munched on some crunchy dandelion greens in a salad or puckered up with a rich cup of dandelion root tea.  Somehow, in some way, this herb has most likely touched your life.

From roots, leaves, and flowers, healing flows forth. Each part of this hearty plant offers nourishment, and she readily gives solace to the body. Although not a native plant of North America, she has dug her roots into this continent and created an everlasting home. With stories stating origin out of Asia, Egypt, and Arabia, and finding her way to Europe many moons ago, the dandelion’s uses are well-documented in Ayurvedic and traditional Chinese medicine, tracing back well over a millennia.

Medicinal Mixology: Dandelion

The English name “dandelion” is derived from a reference to the leaves of the plant dent-de-lion, explaining the jagged leaves as the teeth of a lion. The scientific Greek name of Taraxacum officinale stems from the words “disorder” and “remedy,” offering great insight into the intended journey for this plant.

For many, dandelion is a cure-all for a body that is generally overrun by toxic living. For our purposes, I am focusing on the leaves and roots. Bitter, cooling, and drying, the primary application of this herb is blatant: to clear out toxic heat from the body. The liver screams for this herb because its job is to filter the excesses our bodies struggle with processing. The roots in all their strength can help simply detoxify the liver and blood and have been administered as treatments for liver conditions as severe as hepatitis, jaundice, and cirrhosis.

I merely want to showcase the powerful benefits of this herb and how expansive she can be in the realm of herbal healing. For digestive stagnation and unrest, as well as unbalanced blood sugar levels, the dandelion root is an effective ally. The leaves are chock-full of nutritive healing that offers the body beneficial amounts of vitamins such as K, A, and C, as well as iron. When both parts of the plant are used in tandem, there is a wonderful balancing of the body that happens. And that is exactly what we are going to do in this month’s Medicinal Mixology cocktail.

There are so many ways to incorporate dandelion into cocktails, and most definitely into preventative healing protocols for the body. Playing with tinctures, bitters, teas, and syrups can offer new ways to up your medicinal game, but don’t forget to find the magic in blowing the seeds, assisting in pollinating this truly beautiful plant!

Please remember this is not a note of treatment. If you have severe ailments of the liver, seek advice from your health care provider.

Over the Moon for a Dandy Lion

Over the Moon for a Dandy Lion 

Ingredients:

• 1.5 oz. Golden Moon Gin
• .25 oz. Luxardo Maraschino Liqueur
• .25 oz. Dandelion Root Tincture*
• .75 oz. Dandelion Leaf and Tangelo Peel Syrup**
• Scrimshaw Pilsner (to Top)
• Tangelo Peel or Edible Flowers (for Garnish)

Preparation: Fill a mixing tin with all ingredients except for the beer and garnish. Shake with ice and a smile and gently strain the dandelion concoction into a pilsner glass. Top with the beer. Garnish with a fresh tangelo peel or edible flowers, or choose a creative ingredient that calls your name (I used a heuchera blossom to emphasize the element of springtime).

Dandelion Root Tincture*

Using a high-proof spirit of your choice, macerate dried dandelion root at a 3:1 ratio of root/spirit for at least three weeks.

Dandelion Leaf and Tangelo Peel Syrup**

Bring equal parts sugar and water to a near boil, and simmer equal parts dandelion leaf and tangelo peel until desired flavor arises. The portion of leaves and peel should be left up to the desired taste—it can vary greatly dependent upon quantity.

The post Medicinal Mixology: Dandelion appeared first on Chilled Magazine.

Source: Mixology News

When FitzGerald Nightclub bartender Camille Severino isn’t slinging drinks, she’s creating a comic strip about a fictional bar called the Corner Pub.

We asked Camille about her funny—and at times—provocative comic strip, and why bartenders will love it.

Camille Severino

Tell us about your background in the industry.

I started bartending at my cousin’s place in Melrose Park, Illinois, right around 1991. I think it was a few months before I turned 21. It was called Mi Amici, an Italian pizza joint that turned into a nightclub after the kitchen closed.

From there, I started working at a live music venue called FitzGerald’s around 1994 and have been serving drinks there, on and off, ever since. Yes, I’ve spent more than 20 years working at one bar, but hey, when you’re having fun, it’s hard to walk away. I’ve seen some of the best musicians in the world play this stage, all while earning money.

Talk to us about your comic.

I’ve been playing around with the idea of putting together a comic strip that revolves around a bar because, as they say, write what you know. After 28 years of slinging drinks in several different settings, if there’s one thing I know, it’s bar culture. Whether it’s a fine dining place or the local dive, there are aspects to the customer/bartender interaction that are universal.

My comic strip is about a fictional bar called the Corner Pub, which can be on any corner or any place anywhere in the world. The title, 3 Feet of Wood, came from the old adage that there is three feet of wood between you and the customer. I don’t know how universal that statement is, but where I come from, it’s a well-known saying in the industry. I liked it because it’s provocative and could mean many things.

As for the characters, they’re still developing. I like the idea of having recurring barflies and scenes of the types of crazy that can happen in a bar. Granted, most of the experiences I draw will be in a dive bar/music venue kind of vibe, but that’s my experience.

I’ve found that bartenders who read it want to tell me a story they think would make a great comic, so I’m compiling those experiences and working on guest bartenders at the Corner Pub. But there are also going to be more intricate storylines as it grows. Right now, my finished pieces consist of bar jokes, which is great. That’s the idea.

But, like Peanuts and most other comics, I want this to develop further, where there are relationships and problems and all the kinds of drama you find in this type of setting. By that, I mean places that revolve around serving alcohol—they’re drama magnets.

Camille Severino

What was your inspiration to write the comic?

Burnout, I suppose—ha! I won’t lie—after almost thirty years of dealing with the public in a bartending aspect, I’ve grown to be a bit salty. There are certain things that really get under my skin, which I use as jokes for the cartoon.

My main focus with this project is to make professionals in the industry and bar-savvy patrons laugh. Anyone who finds my jokes offensive or thinks, “I do that,” should take these as lessons on how not to act in a bar.

Do you gather you material from real experiences behind the bar?

Some of them are my experiences, some are deviations of stories I’ve heard, and some are completely fantasy and made up, like the one I drew of the bartender spraying a woman in the face. I have never done that, nor have I ever heard of another bartender doing that. I just know I wanted to.

That comic is the perfect example of the divide between bartenders and laypeople. I’ve had people come up to me after reading it and say, “But I ask for water.” The bartender doesn’t squirt the man in the face because he asked for water. She does it because he’s three rows back and acting like his needs are more important than all the people who are ahead of him.

I did pour a man’s free pour shot in a 9-ounce glass into a shot glass once after he complained that it didn’t look like a full shot. That real-life joke may have cost me a dollar tip, but it entertained me for hours, which was well worth the price.

Where can we see your comic?

You can find it on Facebook, Instagram and my website.

The post Camille Severino is Serving Up Comic Relief Behind the Bar appeared first on Chilled Magazine.

Source: Mixology News

April showers lead to May flowers, and in the case of beer, it also leads to some new, intriguing styles and flavors as well.

This month, brewers were far from shy when it came to conjuring up various recipes to help brighten up the rainy days and enhance the ones with sunshine. With the list of so many different delicious flavors and hues to choose from, here are five excellent new beers to try first.

Harpoon Rec. League Hazy Pale Ale

Standing short at only 3.8 percent ABV, don’t let the lower alcohol content fool you, as this beer comes with plenty of aromas and flavor. Whiffs of tropical fruit accompanied by some citrus and orange peel kick off the journey. Juicy mango, pineapple, and hints of grapefruit flavors hit the palate, followed by a light hop bitterness that finishes off clean and refreshing.

Harpoon Rec. League Hazy Pale Ale

Dogfish Head American Beauty Pale Ale

This Grateful Dead-inspired ale is brewed with granola, honey, and American hops to give all the rock fans a beer to remember. It’s medium-bodied with pine, citrus, and biscuit aromas accompanied by caramel and honey notes that are well-balanced by a cereal character and orange peel. Each sip provides flavors of freshly baked bread with bits of orange and lemon notes mixed with a light honey sweetness.

Dogfish Head American Beauty Pale Ale

Deschutes Brewery Da Shootz! Bohemian Pilsner

Here we have a low-alcohol session pilsner that presents a bright golden hue and light-medium body. It possesses a lightly toasted nose with a citrus backdrop and a touch of pineapple. This brew provides a malt-forward flavor, followed by some fresh orange and tropical characteristics with a hint of biscuit that finishes off dry and crisp. As soon as you drink one, you’ll be ready for another.

Deschutes Brewery Da Shootz! Bohemian Pilsner

Six Point Brewery Berry Jammer Gose

This is another low-alcohol session beer—sitting at 4 percent ABV—that exhibits aromas of blackberry and cherry with a hint of floral hops and notes of sea salt and freshly picked cucumbers. Flavors of sweet berries, cereal, and sea salt strike the palate with a slightly astringent, tangy finish. This beer comes in an assortment of flavors, including coriander, lemon-lime, tropical fruit, and grapefruit.

Six Point Brewery Berry Jammer Gose

Community Beer Company Citra Slice IPA

IPA lovers will dig this beer that has plenty of citrus flavor with a medium body and copper tint that provides a moderately bitter profile. Aromas of mandarin, plum, and cherry present themselves quickly, with a hint of pale malts following. The taste is similar, with mandarin orange being the primary player, while a cherry character pops in midway through a swig and a hint of biscuit brings up the rear. This brew finishes off dry with plenty of citrus character lingering behind, seeking to be revamped by the next sip.

Community Beer Company Citra Slice IPA

The post New Brew Review April 2019 appeared first on Chilled Magazine.

Source: Mixology News

Mr Black Cold Brew Coffee Liqueur announced its official launch in the California market after its initial U.S. debut in New York in May 2018.

Already the number one selling Australian craft spirit in the United States, Mr Black can be found in more than 1,000 accounts across the country, with 250 retailers in California alone.

Mr Black has partnered with Southern Glazers in California to distribute the Australian craft spirit to high-end restaurants, bars, nightclubs and retailers, with renowned cocktail bars such as Roger Room, Melrose Umbrella Co. and Broken Shaker in Los Angeles, and Trick Dog, Tartine and Tommy’s Mexican Restaurant in San Francisco. Throughout the year, Mr Black will be expanding within the U.S. market, heading to 15 additional markets including Maryland, Colorado and Florida in the next year. In the past six months, the demand for Mr Black in the United States has outpaced its sales in the UK, making the United States Mr Black’s second biggest market outside of Australia.

“We are beyond excited to officially launch Mr Black in California and continue our mission to bring craft coffee into the night. Preaching the gospel of boozy coffee, we’ve already found some amazing partners in California, and soon to be across the US.”
– Tom Baker, Mr Black Co-Founder

Mr Black Cold Brew Coffee Liqueur

Since Mr. Black launched five years ago, the continued rise of coffee culture and craft distilling has culminated with expertly crafted coffee cocktails being offered at top venues around the world. As experts in coffee mixology and leaders in the rising trend, Mr Black is already a staple at some of the world’s best bars such as stateside favorites Dante, Employees Only, The NoMad Bar, The Aviary and more. “It’s encouraging to see bartenders move beyond classic coffee cocktails, and showcasing coffee as a bitter and dense flavor profile in cocktails with Mr Black,” Baker says.

Mr Black Cold Brew Coffee Liqueur

Mr Black was created five years ago in Australia over a chance encounter between Philip Moore, one of Australia’s foremost distillers, and coffee-nerd and designer, Tom Baker. Together, they founded Mr Black Roasters & Distillers in August 2013. Each single origin coffee is roasted separately by Mr Black’s Head Roaster, Dr. Detlef Mohr, to create the signature smooth Mr Black flavor profile. Mr Black embraces the “low and slow” cold brew process making 300 bottles at a time by hand. With half the sugar and 10 times the coffee of old-world liqueurs, Mr Black is a cold brew spirit for coffee purists.

Mr Black Cold Brew Coffee Liqueur is now available at 250 retailers in California such as BevMo!, Hi-Lo, Barkeeper, Cask, K&L and more.

The post Mr Black Cold Brew Coffee Liqueur Launches in California appeared first on Chilled Magazine.

Source: Mixology News

Comedian, actress, and writer Sherry Cola has truly taken the entertainment industry by storm.

She’s proven that she can do everything from hilarious stand-up comedy sets to scripted comedies and drama to scripted comedies.

These days, Sherry can be seen starring on the new Freeform series Good Trouble, a spinoff from the hit TV show The Fosters. She stars as Alice, a first-generation Asian-American and apartment manager. She also still regularly performs at comedy clubs including Improv, Laugh Factory, and The Comedy Store.

Sherry shared some details with Chilled about life, her tastes, and where she can be seen in the future.

Tell us a bit about the projects you’re working on.

I’m in Good Trouble, which just premiered on Freeform. I can’t wait for the world to see my character, Alice, a first-generation Asian-American juggling the ups and downs of her ’20s with added pressure, because she’s not out to her parents. A story like this on the television screen is long overdue! Aside from that, I just wrapped a Drake Doremus film, opposite Shailene Woodley. Stay tuned!

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

When I’m not shooting, I still like to keep busy! From stand-up shows to rap battles, performing is fun (and necessary) when I have free time. Oh, I also enjoy dancing obnoxiously in public.

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

Guisados, Umami Burger, Sweet Chick, Lemonade, Din Tai Fung, Tocaya, Zankou Chicken, Dialog Cafe–the list goes on. I love me a mom-and-pop, but I also love me a franchise!

What types of dishes do you usually order?

There’s truly nothing I don’t eat. From chocolate dumplings (Din Tai Fung) to queso tamales (Guisados), I order ‘em all!

Chillin’ with Sherry Cola

Do you cook?

No. Both of my parents are fantastic chefs (I pretty much spent half my adolescence hanging out in the Chinese restaurant they own), so it’s ironic that I don’t cook, like, at all. I have a not-so-secret love affair with Postmates.

What types of drinks do you order when out?

I find myself ordering a lot of Spicy Margaritas lately. I don’t have one “favorite” drink. I’m also super loyal to iced tea and sparkling water!

Do you prepare drinks at home?

“Prepare” is a strong word. I mostly just pour stuff into cups or drink from a bottle.

Do you own a home bar?

No, but that doesn’t seem like the best idea. A full home bar might be a little dangerous for me … and for all the people I end up drunk texting.

Chillin’ with Sherry Cola

If you did own a home bar, what would it be like?

I’m a fan of this beer called Purple Haze by Abita. I’d probably have a crapload of that stocked up.

What is your favorite drink/cocktail?

I can’t get enough of Micheladas. Dos Equis, tomato juice, hot sauce, lime, Tajín, etc. Wow, I’m drooling just thinking about it.

Have you ever been a bartender?

I wish! I always thought bartenders were so cool. I’ll add it to my vision board.

The post Comedian Sherry Cola Loves a Good Spicy Margarita appeared first on Chilled Magazine.

Source: Mixology News

We’re always trying to stay on top of the latest spirits to hit the liquor store shelf, and this month we saw a lovely variety of new expressions that are here to welcome spring.

Whether you’re a fan of añejo tequila or looking for a spicy new rye, these are some of the best bottlings we’ve tasted this month.

Copper & Kings A Song For You American Brandy ($50)

Copper & Kings recently released two luxury gins that we love, and this month it’s back with a new expression to celebrate its fifth anniversary. Copper & Kings A Song For You is a limited release American brandy that’s been matured in ex-Kentucky bourbon barrels for five years. The rich, velvety spirit has a fruity brandy profile and smooth bourbon finish that is a perfect gateway for whiskey lovers who want to open their palates to fine eau de vie.

Copper & Kings A Song For You American Brandy

Ron Barceló Gran Aَñejo Dark Series ($23)

Ron Barceló distills some of our favorite rums on the market, and this month it’s releasing its carefully crafted Gran Aَñejo Dark Series. This blend of rums is aged for six years in heavily charred ex-bourbon barrels to give it woody notes that are met with smooth flavors of caramelized fruits and nuts. It’s best enjoyed over ice or in a simple rum cocktail like the Daiquiri.

Ron Barceló Gran Aَñejo Dark Series

WhistlePig PiggyBack Rye Whiskey ($50)

This new release from WhistlePig was the whiskey that the late, great Master Distiller Dave Pickerell was most excited about, so we were thrilled to see it come to market this month. WhistlePig PiggyBack Rye is a 100 percent rye whiskey that’s been aged for six years in American oak barrels and bottled at 96.56 proof. Spicy notes of black pepper and cinnamon hit the nose and open to flavors of cocoa, cardamom, and leather on the palate.

WhistlePig PiggyBack Rye Whiskey

Knappogue Castle 12 Year Old Marsala Cask ($80)

Knappogue Castle 12 Year Old Marsala Cask is the latest release in the brand’s Cask Finish Series, and there are only 1,020 bottles available for purchase. This expression is aged in ex-bourbon barrels for a minimum of 12 years before it’s finished in casks from the Marco De Bartoli winery in Sicily’s Samperi region. The wine casks give the Irish whiskey a juicy, fruity flavor that finishes with a dry, oaky bite.

Knappogue Castle 12 Year Old Marsala Cask

Ragtime Rye Bottled in Bond ($49)

The lineup of spirits at New York Distilling Company is always excellent, and the latest expression from the Brooklyn-based distillery is one of our favorites yet. Ragtime Rye Bottled In Bond is a spirit seven years in the making that started with a careful barrel selection. The luscious whiskey brings flavors of raspberry, cocoa, crème brulee, and allspice to the palate, and it’s wonderful served simply on ice.

Ragtime Rye Bottled in Bond

Próspero Tequila ($35)

This brand-new line of tequilas was recently launched by Conecuh Brands and Rita Ora, and we already can’t get enough. Próspero Tequila is available in three core expressions—Blanco, Reposado, and Añejo—that are produced at the Don Roberto Distillery in Jalisco, Mexico. The beautiful bottles are a perfect addition to your spring spirits collection, whether you like sipping tequila neat or in cocktails.

Próspero Tequila

Camarena Añejo Tequila ($30)

Just in time for Cinco de Mayo, Camarena Tequila has released the latest expression in its award-winning spirits lineup. Camarena Añejo is made from Blue Weber agave that’s harvested by hand in Jalisco’s Arandas Highlands, and it’s distilled using a mix of modern and traditional techniques. Beautiful flavors of sweet potato, toasted oak, and vanilla make this a perfect tequila for sipping neat.

Camarena Añejo Tequila

Legent Kentucky Straight Bourbon Whiskey ($39)

This beautiful new bourbon was created as a collaboration between Jim Beam Master Distiller Fred Noe and Suntory Chief Blender Shinji Fukuyo to bring together the best whiskey elements from the East and West. Legent starts with Kentucky straight bourbon that’s aged in wine and sherry casks before it’s blended with more Kentucky bourbon to give it a balanced, layered flavor. We love sipping this spirit neat and mixing it in cocktails like the Manhattan and Old Pal.

Legent Kentucky Straight Bourbon Whiskey

The post The Best New Spirit Releases from April 2019 appeared first on Chilled Magazine.

Source: Mixology News

The Old Fashioned is not a complicated drink.

All it takes to make is your favorite rye whiskey, simple syrup, aromatic bitters, a quick stir with good ice, and a comfy place to sit. But that doesn’t mean the drink is not complex. It unfolds in flavor, becoming spicy, herbal, sweet, and dry with each sip. Let it sit, and it will likely surprise you when you return.

Developed in the early 19th century, the Old Fashioned is essentially the perfect recipe for a modern cocktail. It gained popularity under the simple name Whiskey Cocktail among a pantheon of similarly simplistic monikers—the Brandy Cocktail, the Gin Cocktail, and so on. The Whiskey Cocktail only became old toward the end of that century when bartenders began experimenting with new ingredients on top of the basic formula. Patrons demanded an old-fashioned version, which morphed into the beloved drink made with rye. Old it has stayed, but thanks to die-hard adherents, it has not been forgotten.

Rye Old Fashioned

Rye Old Fashioned

During the last century, drinkers unable to sit contentedly with a perfectly balanced beverage have tinkered and innovated their way to all manner of variations with different spirits, bitters, sweeteners, and modifiers. The Bourbon Old Fashioned puts you at ease with sweet caramel. The Mezcal Old Fashioned tingles your palate with wisps of smoke and whispers of vegetal agave. But after sampling many worthy challengers to the Old Fashioned throne, you will inevitably return to the classic with rye, and you will be happy with its timeless pleasure.

Ingredients:

• 2 oz. Rye Whiskey
• 1 tsp. Simple Syrup
• 2 dashes Angostura Bitters
• Orange Peel (for Garnish)

Preparation: Add all liquid ingredients to a mixing glass with ice. Stir until cold and strain into a rocks glass with one big ice cube. Garnish with an orange peel.

The post How To Mix a Perfect Old Fashioned appeared first on Chilled Magazine.

Source: Mixology News