April 2019

M.S. Walker has announced the nationwide expansion of the premium Grand Mayan Tequila line with the introduction of Grand Mayan Reposado.

This new expression joins Grand Mayan Ultra Aged and Grand Mayan Silver to round out the growing brand’s line of premium tequilas.

Aged in American and French oak casks for six to eight months, Grand Mayan Reposado Tequila is smooth enough for sipping neat and has notes of oak and chocolate. Grand Mayan Reposado is full on the palate and leads into a layered and deliciously long finish. The tequila is packaged in a hand-painted, gorgeous cobalt blue bottle that boasts 14-carat gold leaf lettering and embellishments.

Grand Mayan Reposado

This reposado expression joins a portfolio that currently offers two other premium tequilas—Grand Mayan Silver and Grand Mayan Ultra Aged. Grand Mayan Silver is slowly distilled three times, resulting in a light, crystal clear tequila with fresh agave aromas and hints of citrus that mixes flawlessly into almost any cocktail. Grand Mayan Ultra Aged is a blend of tequilas that’s rested for three, four and five years in American and French oak casks to produce a tequila that is dark in color with the sweet aromas of nuts, blue agave and chocolate. It finishes with a smooth taste that is pleasurable on the palate.

Based in Guadalajara, Mexico, Grand Mayan’s portfolio of premium, 100 percent Blue Agave tequilas are meant to be enjoyed on any occasion that calls for a smooth crafted spirit or a refreshing cocktail. Each tequila is presented in beautiful, artisanal, handmade talavera bottles that are crafted by Mexican artists and packaged with the same care as the high-quality spirit contained inside. A painstaking process, each bottle is crafted from scratch out of clay, baked for more than eight hours, individually numbered and painted by hand.

The post Grand Mayan Tequila Launches a Brand New Reposado Expression appeared first on Chilled Magazine.

Source: Mixology News

Judd Lormand proves that he is one of the hardest working actors in Hollywood, having appeared in over 70 feature films and television shows, and most recently promoted to series regular on the second season of the CBS’s hit TV series SEAL Team.

SEAL Team follows the lives of the elite Navy SEALs as they train, plan, and execute extremely dangerous, high-stakes missions. Judd plays Lieutenant Commander Eric Blackburn, the SEAL Team troop commander who coordinates operations whenever the Bravo Team is on mission, and serves as the team’s leader and confidant, both on and off the battlefield. The series also stars David Boreanaz, Max Thieriot, Neil Brown Jr., A.J. Buckley, Toni Trucks, and Jessica Paré.

Judd’s television credits include fellow CBS shows NCIS: New Orleans and Zoo, as well as FX’s American Horror Story. On the big screen, he has played Secretary of State Robert McNamara in LBJ opposite Woody Harrelson; Mr. Freely in Carter & June, and a corrupt police officer in Jack Reacher: Never Go Back.

Judd spoke with Chilled about being a busy father of three kids and his bartending past.

Chilln’ with Judd Lormand

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

When I get a few consecutive days off from shooting, I typically jump on a plane and head back to Atlanta to spend time with my wife and kids. When my days off aren’t consecutive and I’m in Los Angeles, I enjoy working out, hiking, biking, and jogging on the beach. I enjoy just about any activity that keeps me moving.

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

I’m a steak guy, so I almost always try to enjoy a good steak when I go out. The Arthur J in Manhattan Beach and Little Alley Steak in Atlanta are two of my favorite spots for a steak. When I’m not counting carbs, I love hitting up Mexican restaurants.

What types of dishes do you usually order?

I almost always order a ribeye medium rare. Typically, I’m on a high-protein, medium-fat and low-carb diet, so the ribeye is not only delicious, but super-practical for me. If I go Mexican, I go cheese enchiladas.

Do you cook?

A little bit. I love cooking and meal-prepping my steak, chicken, and fish. I’m not so great at cooking the side dishes, but I’ve nearly mastered cooking the meats. Also, whether it’s an omelet for myself or fresh pancakes for my kids, I have always loved cooking breakfast from scratch. Being a Louisiana native, naturally, French toast is my specialty.

What types of drinks do you order when out?

I’ve never been a “this is MY drink” guy—I’ve always been all over the map when it comes to drinks. When I’m hanging with the guys and doing something outdoors, I’m going with a cold beer. If out at a nice bar or restaurant, I’ll either do a Crown and Coke or a Vodka and Soda. If it’s a party and I want something sweeter, maybe a Rum and Coke or a Rum and Pineapple. I kind of let the type of night decide what drink I have in my hand.

Chilln’ with Judd Lormand

Do you prepare drinks at home?

With three young children running around the house, unfortunately, I almost never do. Although some would suggest I probably need to. (Laughs).

Do you own a home bar?

No, but I’d love to one day.

If you do not own a home bar, if you did, what would it be like?

It would be very classic-looking … lots of wood. I’ve always admired how the wood on a bar complements the glass so nicely. Bottles would be on display, facing the gues, and between sections of bottles would be lots of wood and mirrors. Also, I’d have wooden stools for guests, the kind with backs on them.

What is your favorite drink/cocktail?

Tough call, but I’m going to go with Vodka and Soda with lime.

Have you ever been a bartender?

Absolutely. I spent the better part of my 20s bartending in various restaurants and bars throughout Louisiana. I definitely respect the art of making a great mixed drink, and love tasting the result as well.

Follow Judd Lormand on Twitter and Instagram @JuddLormand.

The post Chillin With Judd Lormand appeared first on Chilled Magazine.

Source: Mixology News

Craigellachie, an award-winning single malt scotch whisky, revealed today the next stop in its global tour for Craigellachie 51, the brand’s newest expression that it’s sharing—dram by dram—with whisky fans around the world.

From May 7-9, Craigellachie will be opening the doors to its Bar 51 experience at a secret location in New York City, during which a select group of whisky appreciators can be a part of the 51-year-old whisky’s U.S. unveiling. Unlike what other brands might do with a whisky of this caliber, like putting it in a crystal decanter or having an exorbitant price tag attached to it, Craigellachie is instead ensuring that a whisky this good is enjoyed the right away. Those thirsty to partake in Bar 51 festivities can visit craigellachie.com/bar51 to try and grab a seat.

“Craigellachie has always rebelled against modern day whisky norms, which is why the brand is doing the unthinkable and making a typically collectible scotch whisky uncollectible. We believe that whisky is made for drinking and enjoying with friends, and not for sitting on a shelf collecting dust. We’re excited to bring our Bar 51 experience stateside so that U.S. whisky lovers can have the chance to see what Craigellachie is all about.”
– Georgie Bell, Global Brand Ambassador for Craigellachie

Craigellachie Whisky 51 Year

Bar 51 is a traveling tiny bar within a bar that serves Craigellachie 51, as well as other expressions from the range, including Craigellachie 13 and the award-winning Craigellachie 23. With only six seats at the bar, the small and cozy quarters bring friends and strangers together over a dram of whisky that’s patiently waited 51 years to be enjoyed. Bar 51 only features 150 seatings total during its three open nights, making it a once-in-a-lifetime opportunity to try Craigellachie’s exquisite 51-year-old whisky.

“It’s very uncommon for a scotch whisky this rare to be given out by the dram and shared with enthusiasts at this large a scale. We hope whisky appreciators will be as thrilled at the prospect of trying our latest expression, as we are to share it.”
– Judd Zusel, Vice President & General Manager, Incubation Brands at Bacardi Global Brands

 

Craigellachie Whisky 51 Year

With key flavor notes of ripe fruits, waxy citrus, vanilla and smooth oak, Craigellachie 51 is proof that the brand’s old-fangled traditions have stood the test of time. The whisky is a testimony to a bygone era and past distillery workers who crafted this precious spirit in coal-fired stills more than 51 years ago. Starting life in 1962 as an aggressive beast, the whisky has developed a softer side over the years, with delicate, sweeter notes emerging after prolonged aging. The early pineapple notes change dramatically over time, leading to sumptuous cereals and subtle oak, which for a cask of this age is exceptional.

Entries for Bar 51 close at 11:59 p.m. EST on Saturday, April 27. All winners will be notified by Monday, April 29 and given the option to bring a guest with them should they like.

The post Craigellachie Released a 51-Year-Old Whisky, and You Can Drink It for Free appeared first on Chilled Magazine.

Source: Mixology News

Opening a bar is no easy feat.

After you acquire funding, sign a lease, go through the necessary paperwork, and build a menu, then you still have a bar to run. No matter what type of bar you own, some of the same questions are always going to arise when it comes to pricing cocktails and hiring a staff. So we chatted with two Chilled 100 members, Bob Peters and Alicia Walton, to get the inside scoop on some of the most important business aspects of running a bar.

Bob Peters

How do you properly price a cocktail? Do you always look at what other establishments in the neighborhood or area are charging? Is it based on material costs? How about the labor that goes into the drink?

Bob Peters: All of the above! I try to look at all the angles as I am pricing out my menus, including wiggle room. For instance, if one of my cocktails costs very little, then I can bump that price up some. That way, if another one of my cocktail’s costs is high, then I can charge the customer less than I should. The two balance out, and the menu is much more cohesive and approachable to the guests.

Alicia Walton: When pricing out our house cocktails, I use the COGs, labor to make (.$25 a minute in San Francisco!), and try to predict the popularity of the cocktail compared to the others on the list—aiming to be less than 20 percent, but staying realistic that some drinks will just be a little higher. I run an overall average of house cocktails definitely under 20 percent. This was also another scenario when we opened three-and-a-half years ago, as the neighborhood was significantly different than it is now. We’ve made subtle increases in that time, but still keep a competitive price within our little Dogpatch neighborhood.

Alicia Walton

Are there any business mistakes you’ve made in the past that have taught you an important lesson about the bar industry? How did it help you improve your business?

BP: When managing people, I have learned that you simply need to delegate and hold people accountable. Make sure to delegate as soon as you need help. This not only saves time, but it strengthens your team. It’s easy to see who excels in these environments and who doesn’t live up to your expectations. The one thing I have learned is that running a successful bar/restaurant is all about how strong your team is. Give me a strong team, and I can take over the world.

AW: This is the first bar that I’ve owned, so I’ve made plenty of mistakes, big and small.  However, learning from these mistakes and using them as a tool moving forward at least gives them some type of purpose. If you screw up, that stinks. Just don’t let it happen to you again!

The post Ask a Bartender: The Most Important Business Aspects of Opening a Bar appeared first on Chilled Magazine.

Source: Mixology News

The Perfect Purée of Napa Valley has announced a new ownership structure and the formation of its first board of directors.

Building on the success of the company’s 30th anniversary in 2018, founder Tracy Hayward announced that she now shares ownership with co-presidents and long-time employees, chief marketing officer Michele Lex and chief financial officer Medhane Kidane.

At a time when many independent companies are succumbing to consolidation, Hayward’s decision reflects her commitment to the future of The Perfect Purée of Napa Valley, a leading U.S. producer of premium fruit purées, zests and signature blends for culinary, pastry and beverage application.

“The new management direction is a testament to the success and the potential of independent business. It affirms my commitment to growth by partnering with two trusted long-time managers. This overture to make Med and Michele owners ensures that we have broader options for courses of action and accountability for the company moving forward. We are excited for this new bridge into our future and the ability to share our growth and continued success as a family inside a dynamic company that is held by many unique relationships.”
– Tracy Hayward, The Perfect Purée of Napa Valley Founder

The Perfect Purée of Napa Valley

The new, five-member board of directors was established to continue The Perfect Purée of Napa Valley’s role as a historically successful and trusted leader in the specialty foods industry. The board will support the company’s growth with independent perspective and provide legal responsibility and obligation to sustain the company’s goals.

Board members include Hayward, Lex and Kidane, along with long-time friends Sangeeta Patel, PhD, and Michael Roy. Patel was a former employee of The Perfect Purée of Napa Valley and is the founder and principal scientist at Product Solutions Research, Inc. in Davis, CA, and the chief scientific officer at TriKomBio in Klamath Falls, OR and Just One Organics in Santa Rosa, CA. Roy, the president and managing director at Pacific Marketing Partners, Inc., has a deep understanding of corporate finance and strategic development. Atty. Mark Cassanego will serve as counsel, bringing to the board more than 30 years of experience in providing legal advice to private businesses and business owners, including venture-backed and other privately-owned entities.

“Medhane and I are thrilled to lead The Perfect Purée into the next 30 years,” Lex says. “The last 10 years have been pivotal growth years as we jumped head-first into beverage application with impressive results. We know there is still much to achieve, including the launch of two new flavors later this year—Peach Ginger and Red Jalapeño Purée—and we look forward to the challenge of continuing to provide a high-quality product to our customers.”

The post The Perfect Purée of Napa Valley Announces New Ownership Structure appeared first on Chilled Magazine.

Source: Mixology News

Fever-Tree, the world’s leading producer of premium mixers, recently announced the launch of Smoky Ginger Ale, Spiced Orange Ginger Ale and a Refreshingly Light version of its Premium Ginger Ale.

The new ginger range perfectly complements all spirits, including gin, mezcal, vodka, whiskey, rum and brandy, as well as liqueurs and vermouths. The expressions will be available nationwide in some of the world’s most iconic bars restaurants, including Bar Sardine, PDT, Saxon + Parole and RedFarm in New York City. It will also be sold at specialty retailers, as well as on Amazon and select Total Wine & More stores beginning May 2019.

Like the existing ginger expressions, Smoky Ginger Ale, Spiced Orange Ginger Ale and Refreshingly Light Ginger Ale have been expertly created using a unique blend of Fever-Tree’s three signature gingers. Sourced from Ivory Coast, Nigeria and Cochin (India), the variety of gingers add the incredible freshness and aroma required to complement the large variation of flavors found in the finest spirits.

“We see enormous opportunity for the Fever-Tree ginger range. Ginger ale represents more than half of the mixer category and is a $1.1 billion market. Moreover, our selection of three different gingers from three diverse regions ensures that we deliver an authentic, dynamic and real ginger taste on the palate.”
– Charles Gibbs, Fever-Tree USA CEO

For the Fever-Tree Smoky Ginger Ale, PureSmoke technology and applewood water impart a delicate, complex sweetness. Certified non-GMO, Fever-Tree Smoky Ginger Ale incorporates naturally-sourced ingredients with no artificial sweeteners. The unique mixer complements the complex flavor notes of a variety of whiskey and rum styles, while bringing a dynamic twist to any drink.

The Spiced Orange Ginger Ale expression combines ginger, citrus from cold-pressed South African clementines and spice from Sri Lankan steam-distilled cinnamon. Certified non-GMO, Fever-Tree Spice Orange Ginger Ale is gluten-free and incorporates naturally-sourced ingredients with no artificial sweeteners. It has been crafted to accompany the rich, full-bodied flavors found in the finest aged spirits—in particular cognacs and rums—and is delightfully refreshing when paired with an apéritif-style liqueur.

For their Refreshingly Light Ginger Ale, Fever-Tree has reduced calories by 47 percent without compromising on taste. They blend fruit sugars with the same gingers used in their regular range to provide consumers with the greatest possible choices. This is the third expression of the Refreshingly Light line, joining lighter versions of Fever-Tree Ginger Beer and Fever-Tree Indian Tonic.

To round out the launch, Fever-Tree unveiled its Ginger Pairing Wheel, which was inspired by the pairing wheel for their tonic range. The new wheel skillfully navigates through the nuances of flavors of a wide array of premium spirits pairings.

Ginger Wheel

To get you started on your Fever-Tree Ginger journey, check out this simple, two-ingredient cocktail. The mix of Lillet Blanc and Fever-Tree Spiced Orange Ginger Ale is a perfect refresher for a sunny day.

Half Moon Bay

Half Moon Bay

Ingredients:

• 2 oz. Lillet Blanc
• 4 oz. Fever-Tree Spiced Orange Ginger Ale
• Juicy Orange Wedge (to Garnish)

Preparation: Pour the Lillet into a Highball glass and add ice. Top with the ginger ale. Garnish with an orange wedge.

The post Fever-Tree Launches 3 New Ginger Mixers appeared first on Chilled Magazine.

Source: Mixology News

Conecuh Brands, LLC just announced the launch of Próspero Tequila in the United States.

Próspero was created by Stella Anguiano, one of the first female tequila distillers, and produced at the Don Roberto Distillery in Jalisco, Mexico. “Behind every successful family is a strong woman who serves as the heart and backbone,” Anguiano says. “Próspero is a tequila that celebrates that. I’m proud to be crafting a spirit made by women that all women can enjoy.”

Próspero is a hand-crafted spirit that offers an unparalleled flavor—a reflection of both the Mexican and European cultures that are the backbone of the Don Roberto distillery. Exquisite care is taken throughout the production process to ensure that each bottle reflects pride in the spirit, inside and out. The elegant, hexagonal bottles are hand-filled with the delicious spirit, and the hand-drawn labels are applied without the use of machinery.

“This has been one of my favorite projects to work on because it has given me the opportunity to work with Stella, one of the few female distillers in the industry. Stella and her team are incredibly passionate about what they do and have given me the chance to collaborate on a project that celebrates all women.”
– Rita Ora

Rita Ora

“We couldn’t be happier that Rita discovered and has embraced Próspero,” says Roy Danis, president and CEO of Conecuh Brands, LLC. “She personifies the authentic essence of the brand. With both Stella and Rita behind it, Próspero will appeal to strong vibrant women and tequila aficionados alike.”

Próspero Tequila

Próspero Tequila is available in three expressions, Blanco ($34.99), Reposado ($39.99) and Anejo ($44.99), which was awarded a 97 by Wine Enthusiast Magazine. All are available in the 750ml size.

The post Conecuh Brands and Rita Ora Launch Próspero Tequila appeared first on Chilled Magazine.

Source: Mixology News

Hop on board Amtrak’s Missouri River Runner train that runs from St. Louis to Kansas City, Missouri, and you’ll pass rolling hills, small towns, and the Katy Trail, and follow the Missouri River until you arrive at your wine destination: Hermann, Missouri.

This German town set in Missouri Wine Country features quaint buildings, history museums and lessons, and lots of German food and festivals, plus the main draw, a trail of vineyards set in the abundant soil.

German settlers planted themselves into the area in 1837. Pre-Prohibition, Missouri was the second-largest wine producing state in the nation. In Missouri Wine Country, Hermann accounts for about one-third of all wine sales, at nearly 200,000 gallons of wine sales per year.

Hermann now boasts 10 area wineries, 4 distilleries, and 2 breweries within a 15-mile radius. Visitors flock to the area each year for annual festivals like Wurstfest, Maifest, and Oktoberfest. Whether visiting Hermann for a German heritage festival or a weekend to explore Missouri Wine Country, follow the Hermann Wine Trail and discover why this lush area is a top contender in wine production.

Don’t miss these top wine producers on your visit:

Stone Hill Winery

Established in 1947, Stone Hill Winery is the oldest and most awarded winery in Missouri. The pride of Stone Hill is the Norton grape, a red grape that helps produce lush, full-bodied wines and also happens to be the state grape of Missouri. The winery also uses French-American hybrid grape varieties such as Vidal, Chardonel, and Vignoles.

Stone Hill Winery

Start with a tour of the cellars, enjoy a wine tasting, and then stay for dinner at Vintage Restaurant, Stone Hill’s on-site restaurant that features contemporary world cuisine, including German specialties paired with Stone Hill’s award-winning wines.

Stone Hill Winery

Adam Puchta Winery

The oldest continuously family-owned winery in the country sits just two miles west of Hermann at the Adam Puchta Winery.

Enjoy your choice of three tasting experiences: a Featured Wine Tasting, which includes a guided sampling of 8 award-winning wines; a Complete Wine Tasting, which includes a guided sampling of the winery’s complete list of 16 award-winning wines (except for the Vinter’s Select wines); or the Vintner’s Select Tasting, which features premium and special release wines, including its Estate Bottled Norton, Sparkling Wine, Signature Port, and Mead.

Hermannhof Winery

The vineyards are located outside of town, but Hermannhof Winery’s  tasting room and store are just steps from the train depot, right in the heart of downtown Hermann. You’ll find lots of festival celebrations happening on the winery’s patio with live music and lots of German foods, especially bratwurst and German potato salad.

The winery produces a full selection of wines ranging from sweet to dry, as well as a sparkling wine made in the original French method champenoise process.

Oak Glenn Vineyards & Winery

You’ll enjoy a breathtaking view of the river valley at Oak Glenn Vineyard and Winery. Set on a hill overlooking the Missouri River, Oak Glenn is one of the stops on the Hermann Wine Trail. Enjoy live music on weekends from April through November.

For a sweet wine, try the Moscato, a slightly sweet, effervescent wine with hints of creamy apple and honeydew.

Oak Glenn Vineyards Winery

Martin Brothers Winery

One of the newest wineries on the trail, Martin Brothers Winery is already an international award-winning winery that serves up Mead, wine made from honey. In 2017, it won Best Traditional Mead at the World Mead Challenge. Martin Brothers offers five varieties of Mead: Wildflower Sweet Mead and Wildflower Dry Mead, Orange Blossom Mead, Blueberry Blossom Mead, and Lucerne Blossom Mead. All the meads are made with only the best ingredients, so no flavorings are added or benzoates or sorbate preservatives are used. In the four years since the winery opened, it’s racked up more than 30 international awards.

Martin Brothers Winery

The post The 5 Best Wineries to Visit on the Hermann Wine Trail appeared first on Chilled Magazine.

Source: Mixology News

Spring is in full bloom.

Bees are pollinating the flowers and making honey, but their population is becoming endangered due to neonicotinoid pesticides. People are beginning to be more aware of this issue and are taking steps to battle it. Celebrities Morgan Freeman and Flea have their own bee farms and even LA bartender Donna Alvarez has become a bee keeper to counteract the problem.

A wonderful result of the bees replenishing is a surplus of honey. What better way to use honey than in cocktails? It makes an excellent sweet element and balanced with fresh lemon it’s bliss. Many mixologists know that the most famous cocktail with honey is The Bee’s Knees. Juniper berry and other botanicals in gin lend themselves to honey’s herbal nuances. The connection from honey to bees is surely how the prohibition-era drink received its moniker, but the term in the 1920’s was also hipster language for “the best!” Intriguingly, bees do have “knees” known as the “pollen basket”. This part of their hind legs is utilized exactly for that.

Bärenjäger Honey Liqueur uses premium honey in every bottle. Hunters have been mixing honey into this delicious liqueur since the 1700’s to lure bears from their caves. You may be thinking “Why would they go to all the trouble of making a liqueur when they could simply use the honey?” The original name was Bärenfang (bear trap) and was a favorite drink of the hunters most likely to give them enough courage to hunt the bears in the first place, ha.

Here is a modern version of the classic enlivened by adding a touch of heat from a Fresno chili and body from agua faba, better known as chickpea water. Garbanzo bean water fluffs more readily than egg whites and is vegan.

Bee’s Knees 2019

Bee’s Knees 2019

By Josh Curtis

Ingredients:

• 5 oz London Dry Gin
• .5 oz Fresno Chili Infused Gin*
• .75 oz Bärenjäger Honey Liqueur
• .75 oz Fresh Lemon Juice
• .75 oz Agua Faba (Garbanzo Bean Water)

*Spicy Gin

Cut chilies into quarters to fit into a bottle of your favorite gin. Approximately 1/3rd of the bottle will need to be displaced so the peppers fit. Using disposable vinyl gloves, remove the chilies with a fine strainer after two days.

Preparation: Pour all the liquids into the small half of a shaker tin. Dry shake without ice to emulsify the ingredients. Add ice and shake for five seconds to avoid over-dilution. Hawthorne and fine strain into a chilled coupe glass. Zest the top with a lemon peel.

Meet Josh Curtis

Chilled 100 Member, Los Angeles

Josh is one of L.A.’s premiere bartenders whose launchpad was Rod Dyer’s Pane e Vino (Zagat Guide’s “Best Patio in L.A”). In 2002, it was Vida in Los Feliz making infusions for the famous “Roadkill” cocktail for Chef Fred Eric. In 2005, he defined “Bar Fresh” in Los Angeles at the Hungry Cat directed by Chef David Lentz and Chef Suzanne Goin.

Josh has bartended at many exclusive music & movie premieres and in the private homes of celebrities including Mark Mothersbaugh of DEVO, Cheryl Hines, & Jacqueline Bisset. His signature “Curtis Bitters” are on the menu at La Descarga and Vincenzo Marianella’s Copa d’Oro. Since 2013 he has curated a weekly Wednesday menu for a guest mixology series in the Living Room at “Shutters on the Beach” in Santa Monica.

He is currently the Bar Director for Carbon Beach Club inside the Malibu Beach Inn and is the author of Malibu Beach Cocktails to be published by the History Press in March 2020.

Follow Josh on Instagram @MixingCocktails.

Josh Curtis – Chilled 100 Member, Los Angeles

The post All Natural Mixmasters with Bärenjäger Honey Liqueur appeared first on Chilled Magazine.

Source: Mixology News

Questex’s 34th annual Nightclub & Bar Convention and Trade Show set records during 2019 by delivering the highest concentration of bar owners and operators during the three-day convention at the Las Vegas Convention Center.

The premier bar and nightlife industry conference and expo featured more than 400 exhibitors, 82 conference sessions, the first-ever Live Bar hosted by Bob Peters, and the inaugural F&B Innovation Conference—along with product launches, keynote sessions, bootcamps, certification sessions and a series of educational workshops.

Bob Peters Live Bar

“This year’s Nightclub & Bar Show had a remarkable turn out, and I don’t just mean in terms of attendance. Our speakers brought an incredible amount of knowledge, energy and material to the conference sessions for attendees to apply to their businesses.”
– Paul Miller, CEO of Questex

In response to current trends and the growth in the industry, the 2019 Nightclub & Bar Show brought to the floor a Live Bar, hosted by Bob Peters of Creative Cocktails Consulting LLC. Attendees were treated to custom cocktails made on-site featuring new spirits and innovative technology such as Ripples Maker machine, which created custom designs on cocktails. In addition, the third edition of the F&B Innovation Center offered the first-ever Conference Series, led by Executive Chef and Owner of Duffified Experience Group, Brian Duffy. Attendees had the opportunity to interact with accomplished chefs from Food Network hit series such as Food Network Star, Guy’s Grocery Games, Cutthroat Kitchen, Chef Wanted, The Great Food Truck Race and Beat Bobby Flay.

Cutting Edge Axe Throwing

Leading this year’s conference sessions were keynote speakers Jon Taffer, Jim Meehan and Tanisha Robison. With more than 80 sessions, attendees had direct access to the industry’s premier leaders to get advice on how to strengthen their brands and get ahead of the trends. Session highlights were “Understanding the Psychology Behind Guest Experiences,” “Personalizing Your Bar Experience,” “The Food Delivery Challenge,” “Sustainability in Bars,” “Secret to the Get the Restaurant/Bar You Want,” and “Handling Special Dietary Needs.”

Ripples Booth by Ethan Miller

The spotlight shined on the last two days of the convention inside the exhibit floor where thousands of products spanning all facets of the industry were on display. This included bar equipment, spirits, craft beer, alcohol-free beverages and mixers, furnishings, technology, food, venue equipment, glassware, décor, menu designs, apparel, and lighting. New exhibitors to the 2019 Nightclub & Bar Show included Cannabiniers/Two Roots Brewing with the world’s first dealcoholized cannabis infused craft beer; Glyph debuting the world’s first molecular commercial whiskey; and Cutting Edge Axe Throwing Builders featuring brand new axe throwing lanes, LED targets and customization options.

The Nightclub & Bar Show will celebrate a milestone year in 2020 with its 35th anniversary at the Las Vegas Convention Center March 30 – April 1. For updates throughout the year, visit ncbshow.com.

The post The Coolest Things That Happened at the 2019 Nightclub & Bar Convention appeared first on Chilled Magazine.

Source: Mixology News