May 2019

There are only a few months out of the year that East Coasters get to soak up the sun, and we are in the midst of that season right now.

While NYC has plenty of terraces, patios, and outstanding cocktail bars to visit, there is nothing like a rooftop bar with top-notch views where you can enjoy a frosty drink. Here are five of the hottest rooftop bars NYC has to offer that boast exceptional views and delicious cocktails to match.

The Williamsburg Hotel

Whether you want to hang out at The Williamsburg Hotel’s chic rooftop pool, which offers unrivaled views of the Manhattan skyline, or indulge in an elevated craft cocktail experience at the newly launched Water Tower—an elegant bar space inside of a renovated water tower—you are bound to have an exceptional day of drinking fun at this Brooklyn hotspot. The pool is open to the public between specific hours (see the hotel site for bookings), and guests can enjoy signature cocktails like the Coco Frosé, courtesy of Beverage Director Rael Petit.

“I try to include an artistic flair in my drinks, so they are not only balanced and delicious, but also interactive,” Petit says. “The Big Poppa is a really fun drink topped with a drawing of The Notorious B.I.G. that I created (I drew a stencil and spray the top of the drink with bitters). We’ll also open The Water Tower a bit earlier on the weekends (around 4 p.m.) so people can enjoy the light and take advantage of the sunset view. We have a really lively rooftop with both concepts this summer.”

The Williamsburg Hotel Water Tower

A.R.T. SoHo

A.R.T.—short for Arlo Roof Top—is a popular after-work summertime watering hole because of its prime location in the heart of downtown where Tribeca, SoHo, and the West Village meet. The spot is not only a hit because of its comfortable, chic indoor-outdoor rooftop space that seats 180 guests, but also for its killer happy hour with discounted seasonal cocktails. The bar program at A.R.T. SoHo has recently undergone a complete makeover, courtesy of Food and Beverage Director Gary Wallach, who has dedicated a significant amount of resources to ensure the staff can keep up with the volume.

“The bar features an array of signature cocktails, shared drinks (that come in three sizes), frozen drinks (including boozy pops), and a wine and beer list,” Wallach says. “The signature drinks are broken into two sections: our ‘Arlo Everywhere’ cocktails, which are brand favorites, along with the Avante Garde section that features cocktails inspired by famous artists such as Pablo Picasso and Andy Warhol.” With stunning views of the Hudson River and a DJ that plays tunes from Wednesday to Sunday, you’re in for a cocktail-filled party at this spot.

A.R.T. SoHo

Ophelia

Ophelia is a new rooftop cocktail lounge located in the historic Beekman Tower in Manhattan’s Midtown East neighborhood. You can expect timeless, breathtaking views of the East River and Manhattan skyline and an ambiance that is intricately beautiful thanks to its historically rich architectural foundation. “Ophelia is truly a hidden gem in Midtown East,” says General Manager Tanya Mykhaylyuk. “Guests will experience incredible 360-degree views, innovative cocktails, delicious bites, and beautiful decor that celebrates the history of the building.”

The bar program is helmed by seasoned bartender Amir Babayoff, who has crafted a two-part menu featuring reimagined classic cocktails and signature drinks inspired by the natural elements and glory of the lounge during its heyday in the 1920s and 1930s. One of the standout cocktails, Purple Tuxedo, is a vibrant lavender color and made with gin, Brenninvie Aquavit, velvet falernum, Bianco Montanaro, absinthe, plum bitters, and edible gold flakes. Between the ambiance and the drinks, it’s a spot worth checking out.

Ophelia

The Lookup Rooftop

Midtown cocktail bars have seen their rise to prominence in the last year, and The Lookup Rooftop is another to add to that list. Recently opened in May 2019, this indoor-outdoor rooftop bar atop the soon-to-be Kixby Hotel seats up to 110 people between both spaces, and it’s here to play with the other heavy-hitting cocktail bars in the city.

The beverage program is led by seasoned bar veteran Pamela Wiznitzer (formerly of Seamstress and The Dead Rabbit, among others) and showcases playful and original cocktails—such as a vibrant, mezcal-based drink that brings a balance of smoke and tropical flavors thanks to ginger and papaya. “The beverage program at The Lookup showcases fun and original cocktails, nonalcoholic drinks, wine (by the glass and bottle), and beer that’s comprised of brands and products that have been extensively researched and intentionally selected to be a part of the backbar,” Wiznitzer says.

The Lookup Rooftop

Lemon’s at the Wythe Hotel

Many city folk are familiar with the Wythe Hotel’s breathtaking views of the Manhattan skyline, but its newly launched rooftop bar concept is one that pairs elevated views with elevated cocktails. Jon Neidich and Golden Age Hospitality teamed up with beverage experts Jim Kearns (Happiest Hour, Slowly Shirley) and Christine Kang (Soho House) to create the ideal warm-weather paradise that’s inspired by coastal Italy and named after the fictional character Senora Lemon, the widow of an avid bartender who carried on the tradition of mixing cocktails and entertaining at home.

Kearns and Kang’s beverage program aims to replicate this relaxed, hospitable experience with a mix of refreshing low-ABV drink options, inspired by Italian aperitifs, as well as other delectable cocktails. The venue’s namesake citrus appears in a spiked lemonade—Senora Lemon’s favorite drink—that’s served in a vintage pitcher and garnished with lavender. The Capri, Son is another enticing drink option that’s made with tequila, grapefruit, calamansi (a Southeast-Asian citrus), and honey, and topped with sparkling wine (it can also be ordered in a large format for groups). If you want a coastal European vibe with expertly crafted cocktails, this spot is a no-brainer.

Lemon’s at the Wythe Hotel

The post 5 NYC Rooftop Bars You Need to Visit This Summer appeared first on Chilled Magazine.

Source: Mixology News

With an insatiable desire to push the envelope, WeldWerks Brewing in Greeley, Colorado, has proven that a brewery can be exceptionally innovative without relying on gimmicks.

The crew from WeldWerks uses insight and inspiration from the worlds of brewing, culinary arts, distillation, mixology, and hospitality to enhance every aspect of its brand. And, despite its early success, the crew refuses to stop learning and improving.

“We obsess about f*@#$%! everything,” says Jake Goodman, director of sales and marketing at WeldWerks. “We will sit down for two hours to discuss one small facet of a beer release. It doesn’t ever stop. We constantly discuss what can be improved.”

WeldWerks Juicy Bits

Weldwerks Brewing has won a slew of awards, including at the Great American Beer Festival (GABF) and the World Cup, since bursting onto the scene in 2015. Though Citra DDH Juicy Bits—one of the most acclaimed hazy IPAs—might serve as one of its most recognizable beers, it has won awards for an expansive array of beer styles.

The GABF gold medal-winning Medianoche (which means “midnight” in Spanish) is a chocolate-forward, bourbon barrel-aged imperial stout that’s rested for more than 18 months in 7- to 12-year-old Breckenridge Distillery bourbon barrels. According to Goodman, the name represents the “hard work, patience, and uncompromising dedication to excellence we value at WeldWerks.”  And seeing as WeldWerks announced that it would be brewing more than 100 beers in 2018 (and then proceeded to brew 130), it’s difficult to argue with their self-assessment.

Bourbon Barrel Aged Medianoche Beers

One might assume that a brewery staff with an insatiable desire to improve its beer might think about brewing day and night. “[But] when we get together to play poker, we are not breaking open rare bottles of beer; we are tasting whiskey,” Goodman says. “We are whiskey hounds around here.” And it’s not just the flavor that attracts the Weldwerks group to the brown spirit. They enjoy connecting with an industry that’s much older and bigger than the American craft beer industry.

“Whiskey, especially bourbon, has been around a long time in this country, but no one knows exactly where craft beer is going,” Goodman says.

“We’ve had such a boom in the last five years or more, so where will it be once there aren’t 7,000 breweries? What will happen when things settle down? We want to be part of the thread of where craft beer is going; we connect with whiskey for that reason.”
– Jake Goodman

Drinking whiskey can also provide good luck, too. While at the GABF in 2018, the WeldWerks gang gathered in the hotel room of head brewer and co-owner, Neil Fisher, to indulge in some whiskey. “Somebody happened to find the UnTappd menu,” Goodman recalls. “We looked at it and said, ‘Does that say what I think it says?’ Sure enough, out of some 4,000 beers, our Peanut Butter Cup Medianoche was the highest-rated beer. We were like, ‘Wow, what does that mean? How can you explain that?’ It was awesome. You wouldn’t expect it.”

Experiments in Combination

WeldWerks adds Reese’s Peanut Butter Cups to this blend, and that’s probably what garners the most attention. But it also uses freshly emptied, 7- to 12-year-old Breckenridge Distillery bourbon barrels and newly emptied Woodford Reserve Double Oaked barrels, which are used to age the Medianoche for 16 to 24 months. So one can argue that understanding both the nuances of whiskey and beer led to the brewery’s success in developing its lauded bourbon barrel-aging program.

The customer response also helps guide Weldwerks in its journey. “We can have an internal compass, and we might think we really love it,” Goodman says. “But when you have a body of people saying they love it, we can then say, ‘Shit, we did it!’”

But this doesn’t mean that Weldwerks will hold back on making beers that might not enjoy popular appeal. “One of the beers we have Dynamics, is a blend of two different hops styles that we are absolutely nutty about,” Goodman explains. “We think it’s one of the coolest IPAs we have made in awhile. WE are bonkers about it. But customers are more like, ‘Yeah, it’s pretty good. Not bad.’ So it can work both ways. But if you are going to release 120–130 beers a year, you have to ask, ‘How much can we push the envelope? How far can we go?’”

The answer is pretty far. WeldWerks’ brewers remind you of mixologists who spend years perfecting a cocktail, or star chefs who tweak recipes until they have an unforgettable, delicious dish. The melding of flavors, no matter the style or process, into a refined, well-composed fermented beverage is what matters most.

Weldwerks also remains fascinated with the art and science attached to creating an assortment of IPAs, ranging from single-hopped West Coast styles to Milkshake varieties. To keep it interesting, the crew continually tests a combination of hops and malts. Earlier in 2019, they tested a theory by Randy Mosher (a renowned instructor, author, consultant, and lecturer) when making an experimental IPA. Mosher proposed that “Nugget hops, which are high in linalool essential oil, when combined with Chinook hops, which are high in geraniol essential oil, could potentially emulate the ubiquitous Citra hops, which are high in both oils.” The team brewed the beer and named it Experiments in Combination, and then asked their customers to compare it to Weldwerks’ Citra-hopped IPAs.

For WeldWerks, listening to customers goes beyond pure market research or some notion of playing to trends. Rather, engaging with customers is part of the brand’s broad commitment to hospitality and how it connects with the local community—including establishing The WeldWerks Community Foundation, a nonprofit that focuses on supporting other local nonprofits through events like the WeldWerks Invitational.

It all started in Greeley, Colorado, the hometown of WeldWerks co-owners Neil Fisher and Colin Jones. The town sits amidst a sea of ranches and farms, far removed from brewing hotbed cities like Boulder, Fort Collins, and Denver. But its success has turned Greeley into a beer destination. Now, WeldWerks is opening a second location in Colorado Springs, again avoiding the typical beer hotspots.

“For us, there’s an intrinsic pleasure in putting down roots in communities that inspire us,” Goodman says. “Colorado Springs has all of the amenities and excitement of a larger, up-and-coming city combined with the warmth, uniqueness, and authenticity of a tight-knit community.”

The Colorado Springs location will operate solely as a small, 1,300-square-foot taproom (no beer will be brewed on-site), and a west-facing patio will allow for some excellent mountain views any time of the year. With this new location and no signs of slowing down their experimental brewing process, the future looks bright for WeldWerks.

The post WeldWerks is One of the Most Innovative Breweries in America appeared first on Chilled Magazine.

Source: Mixology News

Foxwoods Resort Casino has announced the master class seminar topics and speakers for the second annual Wonder of the Cocktail, which is taking place from June 19-21.

Industry professionals and spirit enthusiasts will learn the rich histories of liquor brands with intimate and interactive tastings led by global experts. All seminars are scheduled for Thursday, June 20 and include:

Foxwoods Resort & Casino

The Art of Blending: An Exploration of Diplomático Rum’s Unique Distillation Methods

Diplomático Rum’s National Ambassador, Manny Peña, will lead guests in a unique hands-on blending workshop and tasting of the Distillery Collection to demonstrate the many faces of rum-making through the lens of one of the world’s most iconic producers.

Agave Lab

Diageo Reserve’s National Educator of Latin Spirits, Jorge Raptis, will review the rich history of Mexico and tequila with a focus on highland tequilas Don Julio and DeLeón. Besides tequila, guests will delve into the amazing world of mezcal and its process by tasting cooked agave to understand the complexity of flavors that exist in the raw material. They will also look at different soil samples from the most important regions in Jalisco to understand terroir in the agave world. Guests can sample different herbs and fruits from various regions, and discuss aging periods and casks as they explore the formation of flavor in Mexican spirits and get a firsthand look at unique varieties.

Westland: American Single Malt

Ambassador Jason Cousins will provide an in-depth look into Westland, where he will debunk the myth that Westland is a replica of Scottish whisky and prove how the brand is leading the emergence of an entirely new category of single malt. Guests will learn about Westland ingredients, explore the traditional and newly forged traditions, and wrap up with an exploration of the production and taste profile with a tasting of each expression.

Johnnie Walker Blending Lab

The Johnnie Walker Blending Lab will be an educational, hands-on blending experience to learn about the art of blending and all things Johnnie Walker. Guests will then have the opportunity to create their own customized blend.

The seminars are part of the three-day culinary and cocktail affair, featuring a resort-wide celebration of free-flowing spirits and epicurean experiences, including “Booze and Bets” with Foxwoods’ world-class gaming; “Sip-Savor-Swagger,” a dine around with some of Connecticut’s premier chefs; “Splash Into Summer Pool Party” with featured spirits, food and fun in the sun; and the “Grand Tasting” finale with the world’s finest spirits.

Individual seminar tickets and event packages are on sale now. For a full schedule of events and to purchase tickets, visit Foxwoods.com/Cocktail or call 1-800-FOXWOODS.

The post Foxwoods Casino is Back with Its Second-Annual Wonder of the Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Quady Winery in Madera, California has unveiled updated labels and packaging for the 2018 vintage of its fastest growing brand, Electra and Red Electra Moscato.

Electra and Red Electra are often thought of as the “angel wines” by fans for the defining angel featured on the front label. Originally painted by Ardison Phillips, the angel is inspired by a likeness of Allison Quady, the daughter of owners Laurel and Andrew Quady. The updated label accentuates the artist’s vision of the Electra angel.

Quady Winery Electra Labels

“We’ve always viewed winemaking as a form of artistic expression, and we’ve held to that philosophy when making all of our wines. Updating our labels to highlight the artistry of the Electra angel illustrates that connection.”
Laurel Quady, Quady Winery Co-Owner and CFO

Quady Winery Electra Label

Quady’s Electra brand is growing rapidly, as it boasted more than 10 percent growth year over year and doubled in size over the course of the past five years. Andrew Quady attributes the brand’s success to the delicate flavors, intense aromas and intricate balance found in the Electra brands. These qualities, combined with unique packaging, have spurred the majority of growth for Quady Winery during the past decade.

Consumers will find the updated designs on the 2018 vintages of Electra and Red Electra Moscato, and bottling for these 2018 vintages has already begun. Electra and Red Electra are available at retailers nationwide, on the Quady Winery website and in the Quady Winery tasting room.

The post Quady Winery Redesigns Their Iconic Electra Wine Labels appeared first on Chilled Magazine.

Source: Mixology News

Summer is upon us, and we’re celebrating warmer weather with some fresh, new spirits that were released in May.

From a floral, seasonal gin to a flavored vodka infused with Japanese citrus fruit, these nine new spirits are worthy of your attention this season.

Hendrick’s Midsummer Solstice ($39)

Just in time for warm weather, Hendrick’s has released a brand-new gin by the woman who first created the brand, Master Distiller Lesley Gracie. Hendrick’s Midsummer Solstice kicks up the floral essences to go along with the brand’s signature rose- and cucumber-infused gin, and it boasts an undertone of refreshing orange blossom. Use it to kick up a morning Mimosa or as a swap for vodka in a Salty Dog.

Hendrick’s Midsummer Solstice

Starward Nova Single Malt Whisky ($51)

This award-winning single malt has finally made its way to the United States, and we couldn’t be more excited. Starward Nova Single Malt Whisky is made in Melbourne, Australia, and aged for three years in red wine barrels. This vibrant whisky is meant to be paired with food, so we suggest pouring it over ice or enjoying it in a bubbly Highball.

Starward Nova Single Malt Whisky

EFFEN Yuzu Citrus Vodka ($19)

EFFEN has been making waves in the flavored vodka category for years, which is why we’re so excited about its latest release. EFFEN Yuzu Citrus Vodka uses the popular Japanese fruit to give this expression a tangy, citrusy bite with notes of grapefruit and herbs. Try it neat or over ice, or use it to spike lemonade or grapefruit soda for a refreshing summer sipper.

EFFEN Yuzu Citrus Vodka

Copper & Kings Destillaré Intense Café and Destillaré Intense Chocolat Brandy ($35)

It seems that Copper & Kings is always working on a delightful new spirit, and this month is no different. Copper & Kings Destillaré Intense Café is made by blending Arabica cold brew and aged brandy, then infusing the mix with Madagascar vanilla beans, cardamom, and coffee beans. The new Destillaré Intense Chocolat expression uses a similar process, but with Caribbean cocoa nibs. Both bottlings are sweet and highly aromatic without being syrupy or sticky, like other coffee and chocolate liqueurs.

Copper & Kings Destillaré Intense Café and Destillaré Intense Chocolat Brandy

Woodford Reserve Batch Proof 2019 Bourbon ($130)

Woodford Reserve first released its Batch Proof bottling last year, and now it’s back with a brand-new expression for 2019. Woodford Reserve Batch Proof 2019 is a blend of barrels that is presented at its actual proof (instead of the brand’s standard 90.4), which this year is 123.2. The result is a rich, layered bourbon with flavors of dried fruits, dark chocolate, and spiced coffee that should absolutely be enjoyed neat or with a few drops of water.

Woodford Reserve Batch Proof 2019 Bourbon

Tamworth Garden Damson and Garden Dutchess Gin ($60)

New Hampshire-based Tamworth Distilling just released two terroir-driven gins to its wilderness-to-bottle spirits collection. Tamworth Garden Damson is a plum-infused gin that has a sweet-tart flavor and tastes beautiful on its own or in a Gin Fizz. Tamworth Garden Dutchess is a genever-inspired gin that’s infused with juniper, cherry bark, orange rind, angelica, apple pomace, raspberry, and nutmeg. Both bottlings are lovely ways to open your palate to the gin category if you’re not yet acquainted.

Tamworth Garden Damson and Garden Dutchess Gin

Hangar 1 Bentwing Brandy ($38)

Hangar 1 Distillery just released its first-ever non-vodka offering, and we’re super excited about the delicious new spirit. Bentwing Brandy is a blend of Northern California and Chenin Blanc-style brandies that marries local ingredients with Old World eau de vie blending techniques. It has a rounded, fruity flavor with hints of caramelized sugar and oak that work beautifully in a classic Sidecar.

Hangar 1 Bentwing Brandy

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

Source: Mixology News

A little fun fact: The word “solera” translates to “on the ground” in Spanish, and we’ve hit the ground running for this year’s Lustau Solera Standout Competition.

For three consecutive years, we’ve been amazed at the caliber of cocktails submitted by top bartenders, and we’re sure this year will continue to inspire the hottest talent out there.

Mixing with sherry might be a bit unfamiliar to some bartenders, but today it’s a knack that most top mixologists would agree is a marketable and advanced skill to hone in on, especially if you’re seeking a professional career behind the stick. In keeping with this notion, not only has Lustau created a Certified Sherry Wine Specialist Course for industry professionals, it also established the annual Solera Standout Competition to inspire bartenders to mix with this versatile and complex spirit.

“The House of Lustau has long been distinguished as a benchmark for sherry education,” says Myrna Santos Mayor, Director of North America Grupo Caballero. “We understand the challenge of obtaining an in-depth knowledge of sherry, and we are thrilled to offer formal programs structured around the educational efforts we have undertaken in the market.”

Professional development aside, the Solera Standout Competition really sparks a feeling of togetherness for those who enter and move up the ranks of the competition. The House of Lustau goes all out to host the finalists with fun-filled days and nights, endless food, and private educational tastings. The final competition is held in Jerez de la Frontera, the land of sherry. And the sherry flows freely at Bodegas Lustau, which is well-known for its premium sherries, brandies, and vermouths.

Check out these past winning cocktails:

2018 Winner: Devin Kennedy, with The Rule of Three Cocktail

The Rule of Three

The Rule of Three

Ingredients:

• 1 oz. Mahón Gin
• 1 oz. Lustau Palo Cortado Peninsula Sherry
• 1 oz. Lustau Blanco Vermut
• 3 drops Pink Peppercorn Tincture*
• Grapefruit Twist (for Garnish)

Preparation: Express a grapefruit twist into a mixing glass and place into the glass. Combine all ingredients and stir until proper dilution for an up drink; strain into a coupe glass.

*Pink peppercorn Tincture

Steep 10 grams of pink peppercorns in a 16 oz. high-proof neutral spirit (such as Everclear) for a day. Strain out peppercorns into a dropper bottle.

2017 Winner: Alex Jump, with La Sobremesa

La Sobremesa

La Sobremesa

Ingredients:

• 1/2 oz. Lustau Brandy de Jerez Solera Gran Reserva
• 1 oz. Lustau Manzanilla Pasada de Sanlúcar
• 1/4 oz. Leopold Bros. New York Sour Apple Liqueur
• 1/4 oz. Lemon Juice
• 1/4 oz. Milk Syrup*
• 6–8 dashes Marcona almond and goat cheese tincture**
• Manzanilla olive (for Garnish)

Preparation: Combine all ingredients into a cocktail shaker and top with ice. Shake well and fine strain into a chilled Nick & Nora glass. Garnish with a manzanilla olive and an additional spray of the Marcona almond and goat cheese tincture.

*Milk Syrup

Combine 15g of citric acid powder and 85ml of water to create a 20% citric acid solution. Combine 200g of superfine sugar and 200ml of organic whole milk in a sealable container; shake vigorously until well-combined. Add 1/2 oz. of citric acid solution to 500ml of milk syrup. Stir to combine. Store in fridge.

**Marcona Almond and Goat Cheese Tincture

Combine 4 oz. of blanched Marcona almonds and 1 oz. of Monte Enebro goat cheese in a Mason jar. Pour enough vodka into the jar to cover, but no more than 5 oz. Refrigerate for 12 to 48 hours; strain and jar. (Note: Tincture may be cloudy.) Keep refrigerated.

2016 Winner: Anthony Parks, with The Stowaway

The Stowaway

The Stowaway

Ingredients:

• 2 oz. Brandy de Jerez Solera Reserva
• 3/4 oz. Fresh Carrot Juice
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Lustau Amontillado Sherry
• 1/2 oz. Egg Whites
• 1/2 oz. Coriander Syrup
• 1/4 tsp. Cynar
• Manicured Lemon Spiral (for Garnish)

Preparation: Build all ingredients into a shaker tin; dry shake vigorously to emulsify the egg whites. Add ice and shake a second time for 15–20 seconds. Fine strain into a cocktail coupe, express lemon oils on top of the cocktails, and garnish with a manicured lemon spiral, suspended on the rim of the glass.

Fun Fact

A Whole New World

The 2016 Solera Standout Competition was held in Castillo de San Marcos in El Puerto de Santa María, an ancient Moorish fortress constructed hundreds of years before medieval times, in a mosque where Christopher Columbus had lived for two months before sailing for the New World. Contestant Chad Phillips created a cocktail called The Retired Explorer, which used ingredients that correlated with geographic points on the world map.

Fun Fact

Die-Hards

During the very first year in the castle, the lights went out. But the bartenders were so excited about the competition and immersed in the moment that they carried on, using their phones to see what they were mixing.

Fun Fact

It’s a Family Affair

Solera Standout’s 2016 winner, Anthony Parks, is married to Helen, a finalist in last year’s competition.

Fun Fact

All in Good Fun

For all three years of the competition, Bodegas Lustau hired an expert bartender to dress as a court jester for the master of ceremonies.

Fun Fact

All in the Family

Each year, a member of the Caballero family has attended as a competition judge.

Fun Fact

High-Proof

The Solera Standout Competition draws a large number of finalists from all over the United States every year, proving bartenders are interested in mixing with sherry and that Lustau has wide distribution across the nation.

Fun Fact

Girl Power

The first year, only men made it through to the final round, but over the next two years, the ladies rocked it. Of the three competitions, one woman and two men have won.

Fun Fact

Super Woman

The winning female bartender was Alex Jump, who wanted it so badly that she drove from Denver to Miami to compete in the semifinals, won, and then went on to Spain to compete in—and win—the global finals.

The post The Fourth Annual Lustau Solera Standout Competition appeared first on Chilled Magazine.

Source: Mixology News

It’s not uncommon for a winery guest to think, “I want to live here forever.”

While a vintner would probably object if you tried to take up residence inside the cellar, a number of wineries do offer the chance to sleep over at on-site hotels. We find pretty much every winery is beautiful in its own way, with its rows and rows of idyllic vines, but a few choice wineries around the world truly blow us away with gorgeous scenery, exquisite accommodations, luxurious amenities, and, of course, glass after glass of excellent wine. Every vino lover should stay the night in one of these five stunning winery hotels.

Mierzęcin Palace, Dobiegniew, Poland

With the third-largest vineyard in Poland, Mierzęcin Palace specializes in a number of white varietals like Kernling, Riesling, Solaris, and Seyval Blanc. Take a workshop to learn more about winemaking after a guided wine tasting. Or enjoy a barrage of other activities like horseback riding at the Stud Farm, kayaking, bowling, and golf, all with nearby Drawieński National Park as a scenic backdrop. If you prefer indoor activities, direct yourself to the spa for a wine bath.

Mierzęcin Palace

Jackalope Hotel, Merricks North VIC, Australia

On the Mornington Peninsula outside of Melbourne, a massive abstract sculpture of a jackalope guards the cool-climate Willow Creek Vineyard and achingly chic Jackalope Hotel. Check into one of the Signature Suites to receive daily champagne, caviar, and massage services. Then explore the vineyard, grab a drink in the historic Edwardian McCormick House (now the Flaggerdoot cocktail bar), or sample the wood-fired fare from the stylish Rare Hare restaurant.

Jackalope Hotel

Capofaro Locanda & Malvasia, Salina, Sicily

The land speaks for itself at this island winery off the coast of Sicily. Part of the Tasca d’Almerita family of vineyards, Capofaro sports a complex of 27 minimal, elegant rooms (including several in a picturesque lighthouse), with whitewashed walls framing the incredible views of the vineyard as it meets the sea. Located on the Aeolian Island of Salina, Capofaro invites guests to relax in the Mediterranean’s natural splendor, taste the local bounty, and drink of the vineyards. Like the signature Malvasia wine produced here, a stay at Capofaro is sweet.

Capofaro Locanda & Malvasia

Villa La Coste, Le Puy-Sainte-Réparade, France

Villa La Coste exudes elegance at every turn. The hotel, which sits on the grounds of the Château La Coste winery, is home to a world-class art collection with works by many artists. As you tour the grounds on your way to one of the 28 stone villas, you’ll appreciate sculptures by Alexander Calder, a music pavilion by Frank Gehry, and a walking path by Ai Weiwei. It’s almost enough to make you forget about the wine—almost. The winery (designed by Jean Nouvel) produces a dozen biodynamic wines that are best enjoyed at the on-site restaurant, which is helmed by chef Francis Mallmann.

Villa La Coste

Hacienda Zorita Wine Hotel, Valverdón, Salamanca, Spain

The historic grounds of Hacienda Zorita predate the other wineries on this list by a few hundred years. Most notably a 14th-century monastery (and lodging for Christopher Columbus in 1485), the estate fell into decay after a fire in the 1880s. The Haciendas Company restored it to its former glory in 2000 and planted the Tempranillo vines that are used to make the estate’s two signature releases. Skip the villas and opt for one of the suites in the historic Casa Grande. Then book yourself a private cruise down the Douro or time at the spa inside the oldest building of the hacienda, a watermill built in 780.

Hacienda Zorita Wine Hotel

The post Stay the Night in These 5 Stunning Winery Hotels appeared first on Chilled Magazine.

Source: Mixology News

Buttered popcorn, PB&J, smoked salmon… these aren’t the usual flavors you would expect to see in the vodka aisle.

Since the boom of mixology in America, restaurants and bars have completely changed the way they create their menus. Because consumers demanded more from their drinks, the vodka world was quick to respond. The competition to find the most innovative flavor profiles is a fierce one, which means there are some truly delicious flavored vodkas on the market. Here are the eight expressions you need to try right now.

Nemiroff Honey Pepper Flavoured Vodka ($16)

With a century and a half of practice, the Nemiroff distillery has crafted a honey pepper vodka using old Ukrainian traditions. It’s not overly sweet—you’ll get the spice of the pepper in the back of your throat, with the warmth of the honey coating your palate. This is the perfect vodka to sip on the rocks at the end of the night. Its complex flavor profile finishes more like a scotch than your typical vodka.

Nemiroff Honey Pepper Flavoured Vodka

Deep Eddy Lemon Vodka ($14)

Made in small batches for quality control and distilled 10 times for smoothness, Deep Eddy Lemon Vodka has truly captured the essence of the citrus fruit without tasting bitter or harsh. The flavor profile has a mix of sour lemon with a slight candy sweetness at the end. It’s an amazing spirit for the summer on its own or mixed with lemonade or iced tea.

Deep Eddy Lemon Vodka

Belvedere Vodka Ginger Zest ($26)

Although Belvedere Vodka is one of the most popular Polish spirits in America, this traditionally purist vodka producer took a while to jump on the flavor train. When the company did finally decide to craft a few, like the Ginger Zest, it created robust flavors with almost no sweetness. The grapefruit and ginger in this vodka hit your tongue like an explosion, but with none of the syrupy consistency you expect to find in flavored vodkas. This could be because of Belvedere’s maceration technique, which uses extracted oils from real grapefruit, lemon, and ginger instead of the artificial stuff.

Belvedere Vodka Ginger Zest

Three Olives Coconut Water Vodka ($16)

From its Rosé Vodka to its Loopy Vodka (which tastes like Froot Loops), Three Olives is not afraid to experiment with unique flavor profiles. Relatively new and one of the few English vodkas available, Three Olives has wasted no time making a name for itself in the United States. Its Coconut Water Vodka has a light tropical essence from the coconut with a warm and buttery finish. Try mixing it with regular coconut water (in equal parts) and topping it with soda for a perfect beach refresher.

Three Olives Coconut Water Vodka

St. George Spirits Green Chile Vodka ($27)

Not since Absolut Peppar was released in 1986 (one of the first flavored vodkas in the United States) has there been a pepper vodka so perfectly crafted for the Bloody Mary. St. George Spirits Green Chile Vodka—which is made with five different California-grown peppers, lime, and cilantro—has a REAL kick. St. George’s artisan distillery is famously located in an airplane hangar on the former Naval Air Station Alameda. With a strong focus on quality in small batches, you can taste the fresh California ingredients in every sip.

St. George Spirits Green Chile Vodka

Nue Grapefruit Vodka ($9)

The unusual combination of grapefruit zest, cannabis, cured olives, and green peppercorn make up the flavor profile in Nue Grapefruit Vodka. Nue created a corn-based vodka with a very unique taste. It starts with a slight sweetness, and the finish dissipates into a grapefruit tartness with a few peppery last notes. This successful combination led to a Double Gold Medal for Nue Grapefruit Vodka at the San Francisco World Spirits Competition in 2015.

Nue Grapefruit Vodka

Western Son South Texas Prickly Pear Flavored Vodka ($17)

Western Son created an instant fruity tidal wave with the addition of South Texas Prickly Pear Flavored Vodka to its flavored line. With a candied melon nose, this vodka hits you right away with notes of kiwi, strawberry, and cactus fruit. The sweetness is balanced with a slight tartness that comes through on the finish. Distilled 10 times for smoothness, this vodka has very little bite.

Western Son South Texas Prickly Pear Flavored Vodka

Stolichnaya Cucumber Vodka ($18)

You can’t talk about flavored vodka without talking about Stolichnaya. Stoli released one of the first fruit-flavored vodkas in the United States in the ‘80s, Stoli Citros, and since then has created one of the most successful flavored vodka lines in American history. Stoli Cucumber is the first new flavor the company has introduced since 2012. You can taste the slight bitterness of the cucumbers, which is balanced with a mild hint of sweetness. There’s no syrupy viscosity, and it has a perfect finish for those who want a fresher, lighter flavor for their vodka.

Stolichnaya Cucumber Vodka

The post 8 Delicious Flavored Vodkas to Try Right Now appeared first on Chilled Magazine.

Source: Mixology News

They say breakfast is the most important meal of the day, and we say it’s much more fun when served with a morning cocktail.

These delicious drinks include ingredients like fresh fruit, marmalade, bacon and avocado to help you ease into your day. The next time you’re throwing a breakfast party or have something special to celebrate, mix up one of these delightful breakfast cocktails.

Melon See, Melon Dew

Melon See, Melon Dew

Courtesy of Irvington

Ingredients:

• 2 oz. Monkey 47 Gin
• .75 oz. Fresh Lemon Juice
• .75 oz. House-Made Cantaloupe Puree
• .75 oz. House-Made Honeydew Puree
• .5 oz. Simple Syrup

Preparation: Add all ingredients to shaker with ice. Shake and strain into a coupe glass. Garnish with a plastic monkey.

Flight of the Concords

Flight of the Concords

Courtesy of Playa Real Tequila

Ingredients:

• 2 oz. Mandarin Playa Real Tequila
• .75 oz. Concord Grape Jam or Jelly
• .5 oz. Lime Juice
• .25 oz. Blue Curacao
• 2-3 dashes Tiki Bitters (Optional)
• Grape Soda (to Top)
• 3 Grapes (to Garnish)
• Lime Wheel (to Garnish)

Preparation: Combine all liquid ingredients, save for the soda, to a shaker tin with ice. Shake and strain into a Collins glass with fresh ice. Garnish with grapes and a lime wheel.

Breakfast Martini

Breakfast Martini

Courtesy of Four Pillars Gin

Ingredients:

• 2 oz. Four Pillars Rare Dry Gin
• .75 oz. Lemon Juice
• 1 tbsp. Four Pillars Orange Marmalade
• Orange Peel (to Garnish)

Preparation: Chill a coupe or wine glass well. Mix gin and marmalade in a shaker, until the marmalade has dissolved. Top with lemon juice and lots of ice, shake well, and strain. Garnish with an orange twist.

Maple Bacon Old Fashioned

Maple Bacon Old Fashioned

Courtesy of Slater’s 50/50

Ingredients:

• 2 oz. Slater’s 50/50 Bacon Washed Bourbon*
• .5 oz Maple Syrup
• 4 dashes Whiskey Barrel Bitters
• Half Slice of Bacon (to Garnish)
• Circular Orange Swath (to Garnish)

Preparation: Fill a shaker tin with liquid ingredients. Fill with ice and then shake vigorously. Strain into a coupe glass. Squeeze and drop a circular orange swath into the middle of the glass. Place freshly a warmed half slice of bacon on the edge of the glass.

*Slater’s 50/50 Bacon Washed Bourbon

Ingredients:

• 1 750mL Bottle Bourbon
• .25 cup Warm Bacon Grease

Preparation: Remove approximately .25 cup bourbon from the bottle. Pour in warm bacon grease. Cover and let stand at room temperature for four hours, shaking the bottle periodically.  Fasten lid and chill for 3-7 days. Pour chilled bourbon through a wire-mesh strainer lined with a coffee filter into a bowl. Make sure the bottle has been properly cleaned, and pour the washed bourbon back into the bottle to store. Bacon Washed Bourbon can be stored at room temperature for up to six months.

Avocado Smash

Avocado Smash

Courtesy of Greenbar Distillery

Ingredients:

• 2 oz. Slow Hand Six Woods Whiskey
• .5 oz. Grand Hops Amaro
• 1 oz. Fresh Squeezed Lemon Juice
• 1 oz. Toast-Infused Simple Syrup
• Semi Ripe Avocado
• Aleppo Chili Flakes (to Garnish)
• Sea Salt (to Garnish)
• Toast Points (to Garnish)

Preparation: Make the toast-infused simple syrup the day before by combining 50/50 sugar and water and letting it infuse with dark toast for 2-3 hours, then strain and refrigerate. For the cocktail, combine whiskey, lemon juice and simple syrup in a shaker with ice. Shake hard and strain into an ice-filled rocks glass. Place half an avocado in a bowl, top with Grand Hops Amaro and muddle until semi chunky. Spoon muddled avocado on top of drink. Sprinkle chili and sea salt on top, then garnish with toast points.

Cinnamon Toast Crunk

Cinnamon Toast Crunk

Courtesy of Beauty & Essex

Ingredients:

• 1.5 oz. Hennessy VS
• .75 oz. Almond Milk
• .5 oz. Vanilla Simple Syrup
• Crushed Cinnamon Toast Crunch Cereal (Optional)

Preparation: Add ingredients to a shaker tin with ice. Shake and strain into a rocks glass over fresh ice. If desired, rim the rocks glass with crushed Cinnamon Toast Crunch cereal before pouring in the cocktail.

The post 6 Breakfast Cocktails to Start the Day Right appeared first on Chilled Magazine.

Source: Mixology News

I’ve always felt that the heart of tiki is rooted more in herbs and spices than in tropical juices.

The combination of them with strong spirit elevates and balances a drink. A close friend, the “Captain” in this case was getting married and I was inspired by his mixing of spiced rum and Italian amaro in his wedding cocktail. The spices from both ingredients and the bitterness of the amaro worked together to be both intensely tropical and well balanced.

The result was named The Captain’s Bride.

The drink starts with a split base of sprits starting with Mezan X.O. Jamaican rum for its luxurious aromas and funk typical of fine aged Jamaican rum combined with Stroh 160 for that spice and pop of strong spirit.  For the amaro I chose Campari for its grapefruity bitterness and additional herbs and spices that play delightfully with the grapefruit and lime juice in the cocktail.  Finally, for a little heat and chili pepper flavor I added some of my Boy Drinks World Serrano Cocktail Spice, an extract of fresh whole serrano chili peppers. The drink is a complex balance of bitterness, acidity, sweetness and heat that both refreshes and invigorates.

*The Captain’s Bride is dedicated to Courtney, missed by me and all your friends.

The Captain’s Bride

The Captain’s Bride

By Ram Udwin

Ingredients:

• 1 oz. Mezan X.O. Jamaican Rum
• .5 oz. Stroh 160
• .5 oz. Campari
• .5 oz. Demerara Syrup (equal parts raw sugar and water)
• .75 oz. Lime Juice
• .5 oz. Grapefruit Juice
• 1 ml Boy Drinks World Serrano Cocktail Spice

Preparation: Shake hard and strain onto crushed ice and garnish with cinnamon and grapefruit.

Meet Ram Udwin

CHILLED 100 Member, San Diego

I am Ram Udwin of Boy Drinks World Cocktail Products, creator of specialty cocktail bitters and extracts. As a spirits expert, educator and professional craft bartender, I bring classic cocktail techniques and flavors to modern trends driving the industry. Our products reflect my journey in the craft cocktail movement and are inspired by the amazing local produce available around our southern California production facility.

Cheers!

Ram Udwin -CHILLED 100 Member, San Diego

The post Tiki Takeoff with Mezan Rum & STROH 160 appeared first on Chilled Magazine.

Source: Mixology News