Monthly Archives

April 2019

How To Make a Classic Margarita

By | Mixology News

The Classic Margarita, cocktail with salt rim and lime wedge, featured image

As with most classic cocktails, the exact origin of the Margarita is murky at best.

Some say it was invented by Carlos “Danny” Herrera at his Tijuana restaurant, Rancho La Gloria, sometime around 1938. As that tale goes, actress Marjorie King was in the house, and she was allergic to all hard alcohol except for tequila. So to make the spirit more palatable, Herrera added lime juice and salt. Others say that Dallas socialite Margarita Sames served the cocktail at her Acapulco, Mexico, vacation home in 1948, where hotel mogul Tommy Hilton was in attendance (he later added it to the drink menu at his properties). Some claim the drink was invented at the Balinese Room in Galveston, Texas, for singer Peggy Lee. Whatever the Margarita’s actual origins may be, one thing is for certain—it is one of the most refreshing, crowd-pleasing cocktails of all time.

As with all libations, a Margarita’s delicious flavor is dependent on the quality of ingredients you use. While you don’t have to splurge on a super-expensive bottle of tequila to make this drink, always go for a quality, 100 percent agave bottling. Fresh lime juice is key, so you should always freshly squeeze it to order. And while some people love their Margarita to be made with triple sec, we much prefer agave nectar to sweeten the cocktail and bring out its grassy, earthy notes. A salted rim is optional, but we definitely suggest adding a pinch to the cocktail shaker to make the Margarita even more perfect.

The Classic Margarita, cocktail with salt rim and lime wedge

The Classic Margarita

Photo by Brent-Hofacker/Shutterstock

Margarita

Ingredients:

  • 2 oz. Blanco Tequila
  • 1 oz. Freshly Squeezed Lime Juice
  • .5 oz. Agave Nectar
  • pinch of Salt
  • Salted Rim (Optional)
  • Lime Wheel (to Garnish)

Preparation: Add the tequila, lime juice, agave nectar, and pinch of salt to a cocktail tin with ice. Shake and strain into a salt-rimmed rocks glass filled with fresh ice. Garnish with a lime wheel.

The post How To Make a Classic Margarita appeared first on Chilled Magazine.

Source: Mixology News

Death & Co is Popping Up at an Iconic South Florida Resort

By | Mixology News

Nona's Harvest, cocktail with garnish on white table, featured image

This Easter weekend on April 19 and 20, the luxurious Boca Raton Resort & Club, a Waldorf Astoria Resort will be hosting a pop-up with the award-winning cocktail bar, Death & Co.

The notable bar was awarded Best American Cocktail Bar and World’s Best Menu
at Tales of the Cocktail Spirited Awards and continues to receive worldwide recognition
as a cocktail industry leader. Guests and club members can expect a full-range of unique
handcrafted cocktails by Death & Co mixologists Shannon Tebay and Sam Johnson
while they enjoy the Resort’s premier amenities and 13 food and beverage outlets.

Death & Co Cocktail with edible flower garnish

Death & Co Cocktail

Photo by Eric-Medsker

The Manhattan mixologists are known for their diverse lineup of modern cocktail offerings that are unique in the bar world. Along with the flagship location in NYC’s East Village neighborhood, Death & Co recently opened an outpost in Denver’s gorgeous Ramble Hotel. Now, South Florida beachgoers can get a taste of the groundbreaking libations without leaving their stunning, historic resort.

Monkey Bar bar and lounge view

Monkey Bar

South Florida is no stranger to the craft cocktail scene. Bars like Broken Shaker and Sweet Liberty have turned Miami into a bonafide cocktail city, and the industry has taken note. It only makes sense that the movement is creeping north to cities like Fort Lauderdale and Boca Raton.

Boca Raton Resort & Club, front entrance, palm trees

Boca Raton Resort & Club

The iconic Boca Raton Resort was first built by architect Addison Mizner and is known by locals as “the big pink hotel.” To this day, it is the epitome of old school charm mixed with modern comfort and amenities. With the remarkable hospitality that the Resort provides, along with the creative cocktails from Death & Co, this Easter weekend will be the year each guest won’t forget.

The post Death & Co is Popping Up at an Iconic South Florida Resort appeared first on Chilled Magazine.

Source: Mixology News

All The Brands You Need to Know from WSWA 2019

By | Mixology News

Drumshanbo Gunpowder Irish Gin, featured image

On March 31, Chilled Magazine attended WSWA, the 76th Annual Wine & Spirits Wholesalers of America Convention & Exposition in Grande Lakes Orlando, Florida.

The convention showcased innovative new wine and spirits products from around the world, exciting mixology and tasting competitions, and helpful industry trends and educational seminars to help businesses seize new opportunities in the year ahead.

We were thrilled to be the media partner for the first-ever Master Mixology Class on the exciting inaugural Retailer and Consumer Day. This event offered advanced cocktail training for those in the industry or for anyone who wanted to learn to mix like a pro. After the TED-like talk on bartender trends, Chilled made its way over to the gin demonstration taught by Natalia Cardenas, Breakthru Beverage Group’s beverage development manager.

On Monday, April 1, four rock star Chilled 100 Ambassadors worked the center bar of the Opening Night Reception. These bartenders included Meaghan Leonard, head bartender at Restaurant Orsay in Jacksonville; Robert Mercier, bartender at The Robinson in Orlando; Greg Goldstein, general manager of Catch 27 in St. Augustine; and Peter Hannah, bartender at Walt Disney World. The two-hour reception was one of the primary social events of the convention.

Edgewater Spirits
Expo Hall
Garcia Carrion La Chica De Hoy Vermut
Retailer Consumer Day
Brockmans Gin 2018 Winne Betty Brown
Gunpowder Irish Gin Bentley
Drakes Organic
Chilled 100 Ambassador Meaghan Leonard and Pete Hannah

At the general session, rap icon and actor Ice-T delivered spirited remarks, which also featured the presentation of the Lifetime Leadership Award to Mel Dick, senior vice president and wine division president at Southern Glazer’s Wine & Spirits. Chilled also had time to explore the packed exhibit halls and suites that were showcasing innovate products from around the world. We were able to catch up with the trending brands in the industry and find out what makes them successful. Here are some of the standouts we came across this year.

Sagamore Spirit Rye Whiskey

Sagamore Spirit takes a unique approach to make their brand successful. “I believe it comes down to the authenticity of our story and great juice,” says marketing director Marcus Stephens. “People love true stories. Maryland played an important role in American distilling history, and today you can come to Baltimore to visit our distillery and farm, feel the history and passion, and even drink the limestone-rich water straight from our spring house. Going forward, we plan to continue to inspire a global passion for Maryland Rye Whiskey with great product, while working to make sure the complete story of American distilling is told with tools like Whiskey.wiki.”

Garcia Carrión

“Innovation is at the core of everything we do at Garcia Carrión, from our wine brands to juices and other top-quality specialty food products,” said Tom Bernth, national sales manager for Garcia Carrión-CIV USA. “Our president, José Garcia Carrión (Don José), believes in delivering the best quality at the best price. We have a saying at the company: ‘Innovate or die.’ We typically open our meetings with a theme, and this always seems to come full circle in everything we do.”

Chilled was very impressed with the launch of Vermut La Chica De Hoy, which is quite versatile and can be sipped over ice with an orange peel or mixed into a cocktail.

Edgewater Spirits

Edgewater Spirits now has two award-winning spirits: Wódka Vodka of Poland and Harleston Green Scotch Whisky of Scotland. Both are leaders in their categories. At Edgewater Spirits, industry experience and knowledge give the company the right tools to create, develop, and support brands that inspire.

Broken Shed Vodka

“Broken Shed Vodka from New Zealand has the perfect combination of a great taste, an authentic backstory, a beautiful package, and an experienced team that is passionate about the product,” said Broken Shed CMO Jean-Marie Heins. “Broken Shed’s clean, nuanced flavor profile is a direct result of the blend of pure New Zealand waters we use and the quality of our base distillate, combined with the fact we do not use anything else in the vodka. We are continuing to explore how we can work with the bartending community to educate the consumer that the vodka they choose makes a difference, whether they are drinking a Martini or other cocktail.”

Brockmans Gin

“Brockmans Gin inspires creativity, as it offers so many complex and exciting botanical notes,” said Bob Fowkes, Brockmans Gin co-founder and marketing director. Be on the lookout for the launch of the 2019 Brockmans World Gin Day Competition.

Drumshanbo Gunpowder Irish Gin

Gunpowder Irish Gin believes in bringing unrelated things together for the first time and seeing the possibilities that others don’t. That takes a willingness to set aside the tried and tested solutions and venture into uncharted territory. If you saw the Bentley Drumshanbo was serving gin out of, you’d know what we mean.

Roc House Brands

Roc House brands has expanded its roster of spirits in its portfolio, including Cask & Crew Whiskey, Pink Lemon Liqueur, Recipe 21, and Tuttobello Limoncello.

St. Killian Importing

St. Killian is a full-service importer, providing all 50 states with world-class beers and malt beverages from around the globe. St Killian imports an array of spirits and beer, but a few that stood out to us were 123 Organic Tequila, Gin Mare, Boxer Gin, and Prizefight Irish Whiskey.

Drake’s Organic Spirits

Minneapolis-based Drake’s Organic Spirits was launched in 2017, and it uses the highest-quality USDA organic and Non-GMO Project Verified ingredients to create a line of ultra- premium organic liquors. Drake’s Organic Vodka, Organic White Rum, and Organic Spiced Rum offer no grains, no gluten, no GMOs, and 12-times distilled handcrafted spirits at a better price than the leading premium brands. Drake’s Organic Mixes and Organic Spiked Ice complement its health and wellness offerings for adult beverages.

CAMUS Cognac

Distillation is an essential stage in producing Cognac, and CAMUS is marked by an ongoing quest for aromatic finesse. CAMUS offers an array of expressions, including Elegance, Borderies, and Family Legacy, all of which are presented in a beautifully designed bottle.

The post All The Brands You Need to Know from WSWA 2019 appeared first on Chilled Magazine.

Source: Mixology News

The 6 Best Mixers for Tequila

By | Mixology News

The Best Mixers for Tequila, cocktails with grapefruit garnish, featured image

Ask a random stranger about their favorite easy tequila cocktail, and you’re likely to hear a Margarita.

While that’s not a bad response, it’s not exactly an answer to the question at hand. The Margarita is a supreme concoction, but there are plenty of simpler, two-ingredient mixes that highlight tequila’s flavors in new, bold ways. The next time you ask yourself that same question, consider one of these six delicious mixers for tequila.

The Best Mixers for Tequila, cocktails with grapefruit garnish

The Best Mixers for Tequila

Photo by Alexander Prokopenko/Shutterstock

Grapefruit Soda

We suspect that the Paloma beat out the Margarita for the national drink of Mexico because it’s just so darn simple to make. Granted, omitting the lime juice from the original drink does reduce its flavor complexity, but it also strengthens the classic cocktail’s best feature: its utter ease. Combine two of Mexico’s greatest gifts to civilization—blanco tequila and Jarritos soda—in a Highball glass, and try telling us you miss the lime.


Limeade

Should you somehow forget to mix yourself a proper batch of Margaritas before stationing yourself on a sunny poolside lounge chair, simply place your preferred blanco tequila, a bottle of limeade, a Highball glass, and a bucket of ice within arm’s reach. When the sun really starts to beat down and you feel the third bead of sweat slip gracefully from your unfurrowed brow, combine the ingredients to your liking (no shame in equal parts) and give it a finger stir.


Blood Orange Juice

Tequila deserves a prized spot among its fruity pairings, and in case you’ve missed the theme here, citrus is the spirit’s best friend. When it comes to oranges, leave the sweet, plain OJ to the vodka drinkers. Opt for vibrant blood orange, which packs enough potent taste and bitter strength to match tequila’s spritely character.


Hot Cocoa

Put down the s’mores and step away from the campfire—this boozy hot chocolate isn’t your camping trip, bourbon-spiked cocoa. Nor is it your standard Chartreuse-laden, après-ski cocoa, or even your overly sweetened vodka variety. This is proper, spiced hot chocolate, made with Ibarra (love to all Abuelita fans, but Ibarra just has more flavor) and dashed with enough tequila to remind you that you’re drinking an adult beverage. Consider using reposado tequila, which adds lots of caramel and vanilla flavors to the mix.


Iced Chai

Bartenders usually pair tequila with other flavors from the Americas, but pulling together drinks from across the globe can reveal some pretty fantastic pairings. A nice iced chai adds layers of dry, spicy, and herbal notes (depending on your particular chai blend) to reposado tequila, while the slight caramelized sweetness of the spirit opens up the tea’s spices. This is the perfect two-ingredient cocktail to mix when you need a quick pick-me-up.


Elderflower Liqueur

Floral flavor is one of tequila’s strong suits, and pairing the spirit with delicate elderflower liqueur really helps both ingredients bloom. The sweet, almost creamy liqueur evens out blanco tequila’s edges while boosting its own natural grassy notes. Stirred two-to-one in a lowball glass, the duo is hard to beat.

The post The 6 Best Mixers for Tequila appeared first on Chilled Magazine.

Source: Mixology News

Mix Rum With Carrot for the Perfect Easter Cocktail

By | Mixology News

El Conejo Bueno, cocktail in garden with carrot garnish, featured image

Easter is just around the corner, which means we’re getting in the mood for springtime drinks to celebrate the season.

This fresh cocktail from Ron Barceló is equally sweet and savory, and it gets a smooth, viscous texture from aquafaba, aka chickpea water. It’s mixed with Ron Barceló Gran Añejo, which is matured in ex-bourbon barrels to give it smooth, rich flavors of mocha and caramel. Named El Conejo Bueno, which translates to “good bunny” in English, this cocktail will get you excited for spring’s new adventures, even if you’re still facing a few weeks of cold weather.

El Conejo Bueno, cocktail in garden with carrot garnish

El Conejo Bueno

El Conejo Bueno

Ingredients:

  • 2 oz. Ron Barceló Gran Añejo
  • 1 oz. Fresh Carrot Juice
  • .5 oz. Chickpea Water
  • .75 oz. Sugar
  • 1 Dropper Salt Water
  • Carrot Slice (to Garnish)

Preparation: Add all ingredients to a shaker tin with ice. Shake vigorously and strain into a coupe glass. Garnish with a carrot slice.

The post Mix Rum With Carrot for the Perfect Easter Cocktail appeared first on Chilled Magazine.

Source: Mixology News

How To Tell the Difference Between a Porter and Stout Beer

By | Mixology News

Porter vs Stout, stout pint glass, featured image

If you ask the average beer drinker what the difference is between a porter beer and a stout beer, you might get a puzzled look, followed by silence.

That’s because it’s difficult to find a person who actually knows the difference, which is why we turned to some knowledgeable brewers for guidance.

Mark Safarik, who has been the brewmaster for Dogfish Head Craft Brewery for 29 years, believes that it’s not just the beer’s dark colors that confuse people. “There is a lot of overlap in taste and aroma profiles,” he says. “Brewers have also managed to blur the lines between them, either through ingredient additions (coffee, lactose, cocoa, maple syrup) or spirit barrel aging.”

If you’re trying to tell the two beers apart, Jon Schorah—who is the brand manager and head brewer at Crooked Hammock Brewery in Lewes, Delaware—says that stouts often range in alcohol levels and typically have more sweetness and roasted coffee notes than a typical porter. Popular Irish-style dry stouts include Guinness and Murphy’s, while Bell’s Porter and Anchor Porter are classically executed porters. Phin DeMink, founder of Southern Tier Brewing Company, says it’s the lactose in Guinness that gives it its distinct mouthfeel. And while Guinness is surprisingly low in calories (“You can’t always judge a beer by its color,” DeMink says), Safarik notes that the majority of the other types of stouts and porters are not like this.

Porter vs Stout, stout pint glass

Porter vs Stout

“They are much higher in alcohol and require a lot of residual sugars to balance the roasted/burnt flavors of the malts that make them dark,” Safarik explains. “Those make for a much higher calorie count. Additions like lactose will push the calories even higher. Your typical imperial stout is like a meal in a glass.”

While it may take some time to acquaint yourself with the differences between porter and stout beers, your palate will learn to distinguish the two styles after tasting enough of them. And we’re always looking for an excuse to try more great craft beers, especially if it’s for “educational” purposes.

The post How To Tell the Difference Between a Porter and Stout Beer appeared first on Chilled Magazine.

Source: Mixology News

8 MUST MIX COCKTAILS TO CELEBRATE NATIONAL GIN & TONIC DAY

By | Mixology News

Smoking Gun cocktail in a tea cup, smoke, bottle, featured image

Today is National Gin & Tonic Day, and you can’t celebrate this holiday without mixing a Gin & Tonic in your own unique way. 

The Gin & Tonic is one of those classic cocktails that’s easy to make and can satisfy almost any palate. Mix one of these delicious variations at home to show your love for this classic cocktail.

Spanish Rosa GinTonic, rose with cocktail, strawberry garnish

Spanish Rosa GinTonic

Spanish Rosa GinTonic

This Gin & Tonic riff is simple yet delicious, and can be whipped up in no time.

Ingredients:

  • 1.5 oz. Copper & Kings The History Of Lovers Rose Gin
  • 4–6 oz. Q Tonic Superior Tonic Water
  • Expressed Orange Peel
  • Grapefruit (for Garnish)
  • Juniper berries (for Garnish)
  • Dehydrated orange (for Garnish)
  • Edible flowers (for Garnish)

Preparation: Combine gin and tonic in an ice-filled wine glass. Express an orange peel into the drink. Garnish with grapefruit, juniper berries, dehydrated orange, and edible flowers.


Calamity Garden G&T, cocktail with garnish and bottle on grey

Calamity Garden G&T

Calamity Garden G&T

Adapted from a recipe created by Amy Traynor (aka @MoodyMixologist), the Calamity Garden G&T shows the spirit that American legends are made of.

Ingredients:

  • 1.5 oz. Calamity Gin
  • .5 oz. Pink Grapefruit Juice
  • .25 oz. Lemon Juice
  • .25 oz. Hibiscus Syrup
  • Tonic Water
  • Pink Grapefruit Wheel (for Garnish)
  • Rosewater (for Garnish)

Preparation: Add first four ingredients to a cocktail shaker with ice and shake until chilled. Strain into a double rocks glass filled with ice and top with tonic water. Garnish with a pink grapefruit wheel and mist of rosewater.


Not Your Dad’s Gin & Tonic, cocktails with lime wheel garnish

Not Your Dad’s Gin & Tonic

Not Your Dad’s Gin & Tonic

Bright and fragrant, this Gin & Tonic highlights Uncle Val’s Botanical Gin with crisp and bubbly lemon, lavender, and cucumber flavors.

Ingredients:

  • 1.5 oz. Uncle Val’s Botanical Gin
  • .5 oz. Elderflower Liqueur
  • .75 oz. Small Hand Foods Tonic Syrup
  • Sparkling Water
  • Lime Wheel (for Garnish)

Preparation: Combine gin, elderflower liqueur, and tonic syrup in tin shaker. Add ice, cap with other side of tin, and shake lightly for 6 seconds. Strain with a Hawthorne strainer into a Collins glass over ice. Fill with sparkling water and garnish with a lime wheel.


Smoking Gun cocktail being poured in a tea cup

Smoking Gun

Smoking Gun

Photo by Alexa Bendek @KitchenByAlexa

This unique libation infuses gunpowder green tea and star anise into coconut milk for a fresh taste.

Ingredients:

  • 1.5 oz. Gunpowder Irish Gin
  • 1.25 oz. Coconut Milk Infused with Gunpowder Green Tea and Star Anise
  • .5 oz. Kaffir Lime Cordial
  • .25 oz. Fresh Lime Juice
  • Orchid Flower (for Garnish)

Zephyr Black Gin & Tonic, cocktail and bottle, wood table, angle overhead view

Zephyr Black Gin & Tonic

Zephyr Black Gin & Tonic

Featured on the cocktail menu at Satchet in Dallas, this take on a Gin & Tonic features cilantro, sage, brandied cherry, and lemon peel.

Ingredients:

  • 2 oz. Zephyr Black Gin
  • 1 oz. House Tonic Syrup
  • Lemon Wedge
  • Sparkling Water
  • Cilantro (for Garnish)
  • Sage (for garnish)
  • Brandied Cherry (for Garnish)
  • Edible Flower (for Garnish)

Preparation: In a stemless wine glass with ice, add gin and house tonic syrup. Squeeze a lemon wedge and drop into the drink. Fill with sparking water and garnish with cilantro, sage, brandied cherry, and an edible flower.


Brockmans Perfect Serve Gin & Tonic, bottle, cocktail with garnish, dark background

Brockmans Perfect Serve Gin & Tonic

Brockmans Perfect Serve Gin & Tonic

“More than ever before, creating a Gin & Tonic has become an art form,” explains Bob Fowkes, marketing director and cofounder of Brockmans Gin. “The renewed interest in this cocktail classic has elevated the Gin & Tonic to an elegant and stylish drink experience. Our Perfect Serve Gin & Tonic is a refreshed and exciting Gin & Tonic that beautifully complements and enhances the unique botanicals in Brockmans Gin.”

Ingredients:

  • 1 part Brockmans Gin
  • 3 parts Premium Tonic Water
  • Pink Grapefruit Twist
  • Fresh Blueberries (for Garnish)

Preparation: Fill a chilled glass with big ice cubes. Add a double measure of Brockmans Gin. Pour the tonic water gently on a bar spoon to keep the fizz. Twist the pink grapefruit peel over the drink. Garnish with a couple of fresh blueberries.


AMASS G&T, mixologist pouring

AMASS G&T

AMASS G&T

This easy-to-mix recipe features a dry gin from Los Angeles, along with lime and rosemary to accentuate the gin’s flavors.

Ingredients:

  • 2 oz. AMASS Gin
  • 4 oz. East Imperial Tonic Water
  • 1–3 Lime Wedges
  • Rosemary sprig (for Serving)

Preparation: Add gin to a highball glass filled with ice. Squeeze in lime wedges to taste and then add them to the glass. Add tonic water; stir to combine. Rub rosemary sprig between palms to release oils; add to glass.


MarTEAni Tonic, cocktail and bottle

MarTEAni Tonic

MarTEAni Tonic

Served by Soberon combines three beautiful elements, the classic Martini, tea, and a gin, Tonic into one drink. He stirred up some gin and dry vermouth with an earl grey syrup and topped it with a regular Indian tonic to create this delicious libation.

Ingredients:

  • 50ml Fifty Pounds Gin
  • 10ml Dry Vermouth
  • 10ml Earl Grey Tea Syrup*
  • Tonic

Preparation: Add first three ingredients to a glass with plenty of ice and stir. Add more ice and top with tonic. Garnish with lemon wedge and cranberries. *Boil water to make Earl Grey tea. Once tea is ready, discard tea bag. Add an equal part sugar and let simmer, gently stirring, until all sugar has dissolved; simmer for just a couple of minutes. Pour in a bottle and let cool; (optionally add a bar spoon of vodka to preserve). Shake and put it in the fridge. It will last several weeks.

The post 8 MUST MIX COCKTAILS TO CELEBRATE NATIONAL GIN & TONIC DAY appeared first on Chilled Magazine.

Source: Mixology News

Freeland Spirits is Paving the Way for Female-Owned Distilleries

By | Mixology News

Molly Troupe, Jill Kuehler & Cory Carman, laughing and enjoying a bevarage, featured image

The city of Portland, Oregon, has a growing and thriving craft distilling scene. Despite being a recent addition to this flourishing community, Freeland Spirits is a brand that’s already making waves in the industry.

Freeland is a bit of a unicorn in the distilling world, as it’s completely owned and operated by women. Founder Jill Kuehler has a background in nonprofit management, which might not seem like an obvious segue into spirits. She previously worked as the director for Zenger Farms, an organization that educates families on where to find good, wholesome food. But as a lover of spirits, Kuehler noticed that not many people were teaching about quality spirits and their origins.

Freeland Spirits bourbon and cocktail with garnish

Freeland Spirits Bourbon

Photo by Jordan Hughes

“Every time my friend Cory Carman of Carman Ranch comes to town, we drink whiskey together,” Kuehler says. “She was the first person I told, ‘I think I want to make this.’ She said she’d grow the grain. Then I found Molly.”

Molly Troupe, the master distiller at Freeland, has her bachelor’s degree in forensics. Before starting in that field, she moved to Scotland to attend Heriot–Watt University, where she earned her master’s degree in Brewing and Distilling. Troupe returned to Oregon to work for Hood River Distillers and then Oregon Spirit Distillers before Kuehler approached her about working to open Freeland Spirits.

Freeland Spirits gin, bottle and package

Freeland Spirits Gin

In December 2017, Kuehler and Troupe launched Freeland Gin. The gin is produced in small batches using both a traditional copper pot still and a high-tech vacuum still for working with more delicate botanicals like mint, thyme, and fresh cucumber. With a uniquely herbaceous and floral flavor profile that’s housed in a stunning teardrop bottle design, Freeland Gin immediately caught the eye of consumers and bartenders alike.

In 2018, Freeland Spirits opened its distillery and tasting room in the Northwest District of Portland. Later that same year, Freeland released its first bourbon—a blend of 3- and 12-year-old sourced bourbons that have been finished in Pinot Noir barrels from a local winery. Meanwhile, Kuehler, Troupe, and their growing team are working hard to produce future Freeland whiskey completely in-house.

When asked about their experience as one of the few female-owned and -operated distilleries in existence, Kuehler and Troupe responded positively. “Generally, everyone is very encouraging and excited for us, and we have had great receptionpen less and less these days.”

Molly Troupe, Jill Kuehler & Cory Carman, laughing and enjoying a bevarage

Molly Troupe, Jill Kuehler & Cory Carman

In their own words, “Freeland Spirits celebrates the women of the craft. From the gals who grow the grain to those who run the still, we’re creating superior spirits that celebrate all the Northwest has to offer.” If you find yourself in the Portland area, the distillery and tasting room are open for tours Wednesday through Sunday.

The post Freeland Spirits is Paving the Way for Female-Owned Distilleries appeared first on Chilled Magazine.

Source: Mixology News

Hunky Dory’s Claire Sprouse is Paving the Way for Backbar Sustainability

By | Mixology News

Hunky Dory Cocktails, window signage, featured image

Hunky Dory, a newly opened all-day bar and restaurant in Brooklyn’s Crown Heights neighborhood, has already established itself as one of the country’s most sustainable bar programs.

The concept, created by bartender and owner Claire Sprouse, is a demonstration of her passion toward driving more transparency in the bar industry across various topics. How bars can begin to take a more holistic approach to sustainability is one of them.

“Hunky Dory approaches sustainability from a holistic stance, looking to tackle all aspects of waste: water, electricity, carbon footprint, food, trash,” Sprouse explains. “Everywhere we look, we are trying to chip away at it.”

Claire Sprouse, smiling portrait

Claire Sprouse

Photo by Anjali Pinto

These efforts manifest by making Mai Tais with a sunflower seed orgeat instead of the classic formula, which is made with almonds that require gallons of water to grow, and working directly with local brands. On the coffee front, beans are provided by local roaster Parlor Coffee. All teas are from In Pursuit of Tea, and matcha comes courtesy of Williamsburg-based Kettl.

Meanwhile, Hunky Dory’s onion dip is a true collaboration between the bar and kitchen. Leftovers from bar-made Milk Punch, along with leftover egg whites from the kitchen, are used to create a custard dip with cipollini onions, tangerine, orange zest, pumpkin, passion fruit seeds, and candied fennel seeds, which are also used in one of the cocktails. To harp even further on her dedication to sustainable practices in the food and beverage space, Sprouse is the cofounder of the Tin Roof Drink Community, a national organization that seeks to create a culture of shared information around the bar with a particular focus on sustainability.

Golden Year cocktail with dried flower garnish

Golden Year

Photo by Megan Rainwater for Hunky Dory

Sprouse’s cocktail menu focuses on drinks that have clean, simple flavors, embracing the “less is more” approach to cocktail creation. “The geekiness of the cocktails is front-loaded,” she says. “The guest experience won’t necessarily be burdened with the immense amount of research and ingredient prep going on behind the scenes, but the story is there if they’d like to know more.”

Many beverage programs across the country have adopted a prep-heavy approach so that service is seamless even when dealing with high volumes of customers. In Hunky Dory’s case, it goes the extra mile by tying in sustainable practices, showing that a tiny bit of research and education can make such a significant impact on the environment. “I’m still doing research to learn more about agricultural ingredients,” Sprouse says. “For nut replacements, I really like using yogurt and whey to alter textures in a similar way to nuts. Using pits from stone fruit can make for a really interesting noyaux [almond liqueur]. Fig leaf has a grassy nuttiness that I often use in place of coconut (strange, I know!). Tree barks and stems from other produce can be interesting to play with, too. As always, we use these challenges in sustainability as inspiration for fun, tastier cocktails. The possibilities are endless!”

Hunky Dory Dining Area, lighting and seating

Hunky Dory Dining Area

Photo by Megan Rainwater for Hunky Dory

While Sprouse and Hunky Dory are doing everything they can to exhibit best-in-glass approaches to sustainability, they also acknowledge that it’s no easy feat. “We want to set examples of sustainable or low-waste practices that can be implemented by other bars and restaurants when they operate and make purchasing decisions,” she notes. “We’re just working to be better, not perfect.” Sprouse looks for products that fall within her ideals for flavor, sustainability, and social equity. “I’ve seen a lot of these spirits made with my own two eyes, and that has informed a lot of the decisions to carry them,” she says. “I have made an earnest effort to do my due diligence in researching and asking tough questions to make sure that they reflect our values here at Hunky Dory.”

Taking strides to becoming a more sustainable bar can take shape in many of the various ways that Sprouse has shared, from ethically sourced products to low-waste practices. It’s understandable that going above and beyond like Hunky Dory isn’t always feasible, but it’s important to remain educated on the subject of how we as an industry can put our best foot forward in lessening our carbon footprint and becoming more sustainable overall. With activists like Claire Sprouse leading the way, we hope to begin seeing other programs adopt similar practices.

The post Hunky Dory’s Claire Sprouse is Paving the Way for Backbar Sustainability appeared first on Chilled Magazine.

Source: Mixology News

The 6 Best Things to Mix With Rum

By | Mixology News

Best Mixers for Rum Cocktails, rum cocktail with garnish, featured image

Some people will tell you that rum cocktails fall into two categories: simple ones that are all sugar, and complex tiki drinks that taste like heaven, but are hell to prepare.

But contrary to popular belief, there is a middle ground of rum drinks that taste complex and mix easily. The trick is knowing when to deploy various types of rum— from sunny agricoles to deep-hearted dark rums—with the right mixers. If you’re looking to place some simple but delicious drinks in your cocktail arsenal, check out a few of our favorite things to mix with rum.

Best Mixers for Rum Cocktails, rum cocktail with garnish

Best Mixers for Rum Cocktails

Photo by Andrew Pustiakin/Shutterstock

Soda

In the pantheon of great Highballs, rum and soda is criminally underappreciated. Plain soda water can completely transform any spirit, but rums especially blossom when combined with fizzy water. The grassy flavors of bright agricoles pop with the help of a few bubbles, while caramelized, molasses-heavy dark rums stretch and bloom in a tall, bubbly glass.


Pineapple Juice

You can use the canned stuff for a Piña Colada, but when combining rum and pineapple juice in a simple, two-ingredient cocktail, go with fresh pineapple. It may seem like overkill, but the effort to juice a fresh pineapple is well worth it for the best version of this classic flavor duo. Take the pairing to the next level with a funky Jamaican rum, which complements both the pineapple’s acidity and the sweeter flavors of fresh and overripe fruits.


Coca-Cola

There’s something endearing about a horrible dive bar Rum and Coke made with syrup-heavy soda and bottom-shelf rum. But do yourself a favor and mix a quality white rum into Mexican Coca-Cola with real sugar. You’ll discover how the soda’s spiced cola notes dance above the caramel, tropical fruit and floral flavors of the rum, along with other highfalutin tasting notes you’d never think could apply to spiked soda.


Apple Cider

Drinkers naturally mix Caribbean rum with the tropical flavors of its homeland, but apple makes an equally great pairing. Just ask American revolutionaries, who were fond of mixing rum (the most popular spirit of the day) and apple cider in a drink called the Stone Fence. The fruity, tangy cider is a great gateway mixer for anyone who is new to rum because it plays up the spirit’s sweet strengths.


Iced Tea

It’s hard to resist reaching for bourbon when you’re facing down a large pitcher of sweet iced tea. Sure, whiskey’s caramel and vanilla notes seem like the perfect match for peach tea or an Arnold Palmer, but those same qualities make rum a natural counterpart, too. Try skipping the sugar in the tea altogether in favor of blackstrap rum, and you’ll see what we mean.


Sweet Vermouth

You’ll nearly forget about classic whiskey Manhattans after tasting the rum-based version. But even without bitters, rum and sweet vermouth shine brilliantly together. Vermouth’s dark, jammy fruit and floral flavors play on rum’s whiskey-like notes of caramel and vanilla. Consider a rhum agricole here for an especially interesting mix of vegetal, grassy spirit and fruit-fortified wine. Plop in some ice, give it a quick stir with your finger, and feel the Caribbean vibes crash over the city slicker cocktail.

The post The 6 Best Things to Mix With Rum appeared first on Chilled Magazine.

Source: Mixology News