May 2019

With scenic, gently sloping hills leading to one winery after the next—not to mention historic attractions, lavish accommodations, and fine food—Charlottesville, Virginia, is the ideal destination for those seeking a wine-centric experience.

Nestled between Richmond and Washington, D.C., it’s a perfect road trip destination for East Coasters looking for an easy and fun adventure (or for anyone looking to take in Virginia’s gorgeous forests and scenery). These five wineries in the Charlottesville region offer exceptional wines, along with vibrant character and rich history.

Early Mountain Vineyards

Once the property of Revolutionary War veteran Lieutenant Joseph Early—who served under General George Washington at Valley Forge—Early Mountain Vineyards stretches across the base of the Blue Ridge Mountains and produces classic, Bordeaux-style varietals like Cabernet Franc and Merlot. The vast tasting room, which was voted #1 in America by USA Today, offers both high-end dining and casual lounging for sampling wines from Early Mountain and other vineyards throughout the Commonwealth of Virginia. Also a premiere wedding venue, Early Mountain can surely turn a dream party into a beautiful reality. Virginia is for lovers, after all.

Early Mountain Vineyards

King Family Vineyards

Sitting at the foothills of the Blue Ridge Mountains is the family-owned and -operated King Family Vineyards. The winery specializes in luxurious vinos that showcase the remarkable quality and terroir of the Monticello AVA. Beginning with carefully selected estate grapes, winemaker Matthieu Finot creates wines inspired by old-world offerings that are also well-expressive of Virginia, like Viognier, a staple of the state’s white wine bounty. This summer, tasting room visitors are invited to join in fieldside to watch polo, happening every Sunday from Memorial Day weekend to mid-October. Gates at Roseland Polo open at 10 a.m. for folks to tailgate or picnic before the match begins at 1 p.m. In fact, after founders David and Ellen King moved to Virginia from Houston in 1995, their search for a farm had one requirement: Twelve acres of relatively flat ground for a polo field. The thought of wine came later.

King Family Vineyards

Stinson Vineyards

Winemaking is a family affair at Stinson Vineyards. The estate winery in Virginia’s Blue Ridge Mountains is helmed by father-daughter duo Scott Stinson and Rachel Stinson Vrooman, along with Rachel’s husband Nathan. They take inspiration from “garagiste” wineries of France in both their winemaking methods and the winery itself, which is built into an old three-car garage. The small-lot wines carry a distinct French influence, mainly from the Bordeaux and Loire Valley regions, that emphasize subtlety rather than ripeness. Visitors can shop the tasting room that also doubles as a local farm store that sells grass-fed beef, farm-raised pork and chicken, free-range organic eggs, and garden-fresh herbs. Inquire about an overnight stay at Stinson’s historic inn that’s nestled among the vines, or at The Townsman, a boutique hotel on Charlottesville’s Downtown Mall. The Stinson family owns several accommodations to help you customize your summer travel plans.

Stinson Vineyards

Veritas Vineyard & Winery

Back in 1999, founders Andrew and Patricia Hodson planted five acres of grapes as a passion project. Today, Veritas occupies more than 50 acres of vineyards and produces classic, Old World wines using modern technology to capture varietal and regional character—from its barrel-fermented Chardonnay to its award-winning seasonal Flying Fox sweet vermouth

Veritas Vineyard & Winery

Pippin Hill Farm & Vineyards

Pippin Hill Farm & Vineyards is unique among the growing number of fine wineries in the Charlottesville wine region. It is a culinary vineyard that not only makes distinguished wines, but also pairs them with artisan cuisine from an on-site farm. The six-acre vineyard is situated on a southern-facing hillside, flush with rich soil and a climate suited for varietals such as Sauvignon Blanc and Petit Verdot. Both the vineyard and surrounding gardens are part of Bundoran Farm, a sustainable community dedicated to Virginia’s countryside. Pippin Hill encourages guests to roam the gentle grounds and take in the health and beauty of the state.

Pippin Hill Farm & Vineyards

The post 5 Gorgeous Charlottesville Wineries to Visit appeared first on Chilled Magazine.

Source: Mixology News

Cold brew has taken over.

The chilled, concentrated coffee is everywhere, and its popularity has shown no signs of waning. Really, there’s only one thing that could make this caffeinated beverage better: booze. In honor of the warmer weather moving in, mix up one of these five cold brew cocktails that are sure to put a pep to your step.

Rise N’ Shine

Rise N’ Shine

Courtesy of Beauty & Essex

Ingredients:

• 1.5 oz. Stoli Vanil
• 1 oz. Cold Brew Coffee
• .75 oz. Coconut Milk
• .5 oz. Vanilla Simple Syrup
• 1 dash Aztec Chocolate Bitters

Preparation: Add all ingredients to a cocktail shaker with ice. Shake and strain into a wine glass filled with fresh ice.

Cafe Agave Spiked Cold Brew Mocha Milkshake

Cafe Agave Spiked Cold Brew Mocha Milkshake

Courtesy of Cafe Agave

Ingredients:

• 1 can Cafe Agave Spiked Cold Brew Caffe Mocha
• 1 dash Milk
• 1 cup Ice
• Banana Liqueur (Optional)
• Cocoa Syrup (to Garnish)
• Whipped Cream (to Garnish)
• Cocoa Powder (to Garnish)

Preparation: Add the first three ingredients to a blender, and blend until smooth. Garnish the sides of a Highball glass with cocoa syrup. Pour the milkshake into the glass. If desired, add a floater of banana liqueur to the drink. Garnish with whipped cream and a dusting of cocoa powder.

Havana Café

Havana Café

Courtesy of The Mayhaw at St. Roch Market Miami

Ingredients:

• 2 oz. Havana Club Añejo Clásico Rum
• .25 oz. Demerara Sugar
• .75 oz. Martini & Rossi Rosso Vermouth
• .5 oz. Cold Brew Coffee
• Lemon Twist (to Garnish)

Preparation: Stir all ingredients with plenty of ice until very cold. Strain into a rocks glass over a large ice cube. Garnish with a lemon twist.

Cointreau Cold Brew

Cointreau Cold Brew

Courtesy of Cointreau

Ingredients:

• 1.5 oz. Cointreau
• 3 oz. Cold Brew Coffee
• 1 oz. Coconut Milk
• Orange Twist (to Garnish)

Preparation: Combine Cointreau, cold brew and coconut milk in a cocktail shaker. Shake all ingredients and strain over ice in a rocks glass. Garnish with an orange twist.

Cold Brew Carajillo

Cold Brew Carajillo

Courtesy of Salazar Beverage Director Adan Maldonado

Ingredients:

• 2 oz. Cold Brew Coffee (Salazar uses Don Pablo Medium Roast)
• 2 oz. Reposado Tequila
• .5 oz. Coffee Liqueur (Salazar uses Copa de Oro)
• .5 oz. Licor 43 Vanilla Liqueur
• Grated Cardamom (to Garnish)
• Coffee Beans (to Garnish)

Preparation: Add all liquid ingredients to a shaker tin with ice. Shake and strain into a Highball glass over crushed ice. Dust with cardamom and garnish with some coffee beans.

The post 5 Cold Brew Cocktails to Welcome Warm Weather appeared first on Chilled Magazine.

Source: Mixology News

Prince William County, Virginia, is home to 20 craft breweries, wineries, distilleries, and tasting rooms, all conveniently located near Washington, D.C.

Visitors can check them out while in the area by exploring the Steins, Vines & Moonshine Trail. For the beer lovers out there, these are the seven best Virginia craft breweries to visit in the state’s beautiful countryside.

Brew Republic Bierwerks

In Woodbridge, you’ll find this warm and inviting taproom, where you can relax and enjoy the fruits of the craft beer industry. Children are also welcome, where they can sip on root beer that’s brewed in-house. In addition to craft beer and great food, Brew Republic offers events that include live music, trivia, music bingo, and many other fun ways to pass the time. The brewery also offers complimentary tours on Saturday afternoons or upon special request. If you happen to stop in during the winter months, be sure to try the Beer Nog, made with homemade eggnog and a delicious seasonal oatmeal stout.

Brew Republic Bierwerks

Water’s End Brewery

The team at this microbrewery in Lake Ridge is truly bringing craft beer closer to people by placing a taproom experience in a local shopping center. All of the beer is made in-house and sold only in Water End’s taproom. Whether you’re a craft beer enthusiast who wants to discuss the latest industry trends, beer recipes, and local Virginia ingredients, or someone who just wants a beer, this is the brewery for you.

Water’s End Brewery

The Farm Brewery at Broad Run

Since 1998, this has been a busy working farm in Haymarket, Virginia. Its initial project was to construct several greenhouses to grow annuals and perennials to sell in its on-site landscape design center and use in its commercial designs by Community Landscape Services. As the market for naturally grown fruits and vegetables increased, the farm added crops of fruit trees, berries, heirloom varieties of tomatoes and squash, melons, and peppers, and even built a chicken house to harvest fresh eggs. The harvests from these crops are now used for its seasonal food and drink creations. The newest addition to the farm is the BrewBarn and Pavilion Beer Garden, which also includes a hop yard. This 15-barrel brewhouse produces an assortment of beer styles that change with the seasons and crop rotations. The brewery also propagates its own exclusive yeast strains. Come for the beer, enjoy the music, and stay for the bucolic setting—because “Life is Brewtiful!”

The Farm Brewery at Broad Run

Tin Cannon Brewing Company

Tin Cannon Brewing Company is a microbrewery located in Gainesville that serves nine to 12 beers on tap every weekend. While it doesn’t serve food, it does periodically host food trucks and other specialty providers and also allows guests to bring in meals or order from neighboring businesses. Tin Cannon brews and serves its own nonalcoholic root beer on draft, and yes, root beer floats are available. The brewery also hosts live entertainment and performances weekly, and provides a platform for local musicians with open mic nights. It’s a very family-friendly place, with a ping-pong table, corn hole, and multiple board and card games available to all guests. When the weather is nice enough, you can relax and enjoy brews on the outdoor patio.

Tin Cannon Brewing Company

2 Silos Brewing Co.

This brewery is located on the eight-acre Farm Brew LIVE at Innovation Park campus in Manassas. 2 Silos is committed to promoting craft beer culture by making its selections the finest in the Northern Virginia region. It’s a place to bring family and friends together while enjoying craft beer, delicious food, and live local music. It recently added a double-decker ice cream truck to the brewery campus that serves sweet treats for the kids and boozy libations for the grownups. During the winter months, you can reserve your very own igloo that seats up to eight guests for a unique and memorable group brewery experience.

2 Silos Brewing Co.

Eavesdrop Brewing

Eavesdrop celebrates its craft by embracing collaboration. Its goal is to provide a unique experience through partnerships with local chefs, farms, and brewers from across the nation. The brewery and tasting room are located on Route 28 in Yorkshire and is also home to one of the largest urban hop gardens in the Mid-Atlantic. Along with hops, Eavesdrop grows apple trees, berry bushes, and other ingredients, all of which are used in its beer and food. Events happen frequently and range from beer dinners to concerts and everything in between. The tasting room is housed in a former racing pigeon loft (hence the logo) that features a spacious interior that seamlessly blends a farmhouse feel with a contemporary influence. There’s also an on-site rooftop bar for enjoying views of the gardens below.

Eavesdrop Brewing

Cedar Run Brewery

Opening this year in Nokesville, Cedar Run Brewery sits on the same property as Evergreen Acres Farm. Patrons will be able to experience a true farm brewery vibe upon arrival, visit the farm’s pumpkin patch in the fall, and cut down their own Christmas tree in the winter months. It’s a quiet and serene escape from the hustle and bustle of everyday life.

The post These 7 Virginia Breweries Should Be on Your Beer Bucket List appeared first on Chilled Magazine.

Source: Mixology News

Jägermeister, the No. 1 selling imported liqueur in the United States, announced the launch of the Jägermeister COOLPACK—the first-ever non-glass line extension from the brand.

Perfect for various outdoor activities where a glass bottle is not practical, the flat, light-weight COOLPACK is the ultimate essential for occasions like festivals, concerts, barbecues, picnics, hiking, camping, fishing, beach parties, après ski drinks and more.

The new packaging is inspired by a freezer pack and cools more quickly than a glass bottle, allowing the herbal liqueur to chill to ice kühl perfektion of -18°C faster. Serving as a packaging-extension, and not a replacement for the iconic green glass bottle, the new freezer pack design provides Jägermeister fans with the opportunity to take their beloved spirit on-the-go, wherever the adventure takes them.

“Not just a clever name, the new bottle iteration is cool in every sense of the word. When creating the COOLPACK bottle design, we wanted to create something that allowed our Jägermeister fans to enjoy the beloved herbal liqueur on-the-go, no matter the destination. Now, the possibilities are truly endless for where and when you and your friends can enjoy Jägermeister. Prost!”
– Jack Carson, Jägermeister Director of Innovation

Jägermeister Coolpack

While the COOLPACK packaging may be a new look, the classic herbal liqueur remains the same. Enjoyed ice cold, Jägermeister’s complex blend of 56 natural herbs, blooms, roots and fruits tastes best at -18°C, which is why the COOLPACK is made for the freezer. The new packaging combines the design of the classic Jägermeister bottle with traditional freezer packs made out of lightweight PET material in the brand’s signature dark green color. After storing in the freezer, the COOLPACK can be thrown in a backpack or cooler to help elevate any outdoor occasion.

The 375ml sized Jägermeister COOLPACKS are available at local alcohol retailers nationwide at an SRP of $12.99.

The post Jägermeister Just Released a Travel-Friendly Coolpack Bottle appeared first on Chilled Magazine.

Source: Mixology News

After a long, blissful day drinking your way through the wineries of Sonoma, you might want to return to your hotel to rest and recover.

But those staying in downtown Sonoma will find it hard not to spend the evenings exploring the town’s own nightlife venues instead. Tasting rooms are great, but you get enough of those during a wine-soaked tour of the region. So we picked out a few bars and restaurants where you can find yourself a stool, hobnob with locals and tourists, and enjoy wines from all over the world along with cocktails and beer. Here are the five best bars to visit in downtown Sonoma.

SIGH.

A visit to SIGH. is an absolute must during any stay in Sonoma. The champagne bar specializes in all things bubbly, including enviable bottles of growler champagne that are worth seeking out. It moved into its current space in 2017, and there you’ll find a marble bar surrounded by gold accents with many bottles waiting patiently on ice, along with a row of taps ready to dispense supreme sparkling wines. Since opening, SIGH. has also expanded into still wines, beer, and a few snacks in case all that bubbly starts to go to your head. On any given night, this is the place to be. But the bar doesn’t take reservations, so pop by early and set up camp for a long night of champagne toasts.

SIGH.

The Girl & The Fig

Like the French-leaning food menu at this bar and restaurant inside the Sonoma Hotel, the drinks at the girl & the fig lean on Rhône varietals from vineyards both local and global. The proprietor, Sondra Bernstein, leverages her experience at nearby Viansa Winery to fill out the bar’s wine list with all sorts of tasty Grenache, Syrah, Carignane, Picpoul, and Mourvèdre. The cocktail list features rotating drinks with seasonal touches to match the garden-driven food, and it usually includes a few options with French ingredients like Lillet, Pineau des Charentes, or absinthe.

The Girl & The Fig

El Dorado Kitchen

While better known for its sit-down service restaurant, the El Dorado Hotel also boasts a small bar where you can take advantage of the excellent drinks program. On the bottle list, direct your attention to the sections for “interesting” reds and whites, where you’ll find Viognier, Roero Arneis, and Nebbiolo di Barbaresco. The cocktails are equally worthy of investigation, so don’t leave without exploring the entire menu, and then maybe stick around for dinner, too.

El Dorado Kitchen

The Starling

One of Sonoma’s few bars dedicated to mixed drinks, The Starling turns out quality cocktails from classics to originals, all featuring seasonal ingredients from a patio garden. With weekly specials like tiki Tuesdays, vinyl nights, and live music, there’s always a reason to stop by and see what’s going on, even if it’s just to hang with the exceptionally chill staff behind the bar. Check The Starling’s Instagram for the latest buzz, and do not miss the excellent patio on a warm summer night.

The Starling

HopMonk Tavern

After a grueling day of drinking wine in the sunshine, head to HopMonk Tavern to give your taste buds a break from all the tannins. The local hotspot for craft beer, HopMonk provides a wide variety of styles and flights. It’s a solid selection, but don’t expect anything to knock your socks off. This is a perfect place to relax with a cold pint and hopefully catch a show from the bar’s stage.

HopMonk Tavern

The post The 5 Best Bars to Visit in Downtown Sonoma appeared first on Chilled Magazine.

Source: Mixology News

An IPA is typically categorized as an East Coast-style beer that features a hazy body with tropical and citrus aromas and flavors, or a West Coast-style beer that is more malt-forward with prominent piney and earthy characteristics.

Even though the majority of IPAs fall into one of these two categories, this can’t be said of the newly crafted Brut IPA, which features a crystal-clear, light body and flavor that’s as dry as the desert air.

“Brut” is a French word meaning “raw, rough, or very dry.” This term is applied to very dry champagnes and sparkling wines that are categorized as brut, extra brut, or natural brut. These champagnes and wines contain less residual sugar. During fermentation, an enzyme called “amyloglucosidase” helps yeast feed on the sugars and break them down, which results in a drier-style wine. This same enzyme is used in higher alcohol beers like imperial stouts and IPAs because the yeast consumes more of the sugars during fermentation, which results in beers with a higher ABV that aren’t syrupy, thick, and sweet.

Brewers seek to get the residual sugars, which are measured in degrees Plato, to the desired point within each style. With this enzyme, brewers are able to lower the degrees Plato to meet the needs of imperial styles. When this same enzyme is added to an already dry beer style, the gravity—aka the sugars that will be converted to alcohol during fermentation—becomes lower and the beer becomes drier. That is how the Brut IPA came into being.

The mastermind behind this intriguing style is brewer Kim Sturdavant at the Social Kitchen & Brewery in San Francisco. Curiosity led him to play around with amyloglucosidase with a traditional American IPA to see what would come from it. He knew that it would lower the gravity and produce a drier-style IPA, and the result from his experimentation was the first-ever Brut IPA.

According to the Brewers Association Beer Style Guidelines, a traditional American IPA should have a final gravity in degrees Plato somewhere between 2.5 to 4.1, compared to its original gravity of 14.7 to 17.1 degrees Plato. What happened with Sturdavant’s experiment is that the enzymes brought the finished gravity to a flat line of 0 degrees Plato, making it “spritzy, really light-colored, all-fruity hops, and super crisp.”

This super light-bodied ale is counter to what a traditional American IPA should be—a medium to low-medium body—according to the Brewers Association Guidelines. To better shed light on the tantalizing style, it helps to look at what the enzymes accomplish with an imperial IPA’s finished gravity compared to its original. The original gravity is around 17.1 to 23.7 degrees Plato and finishes off at 3.1 to 5.1. This drastic drop in gravity is what helps the imperial IPA not finish off too sweet or thick, as the enzyme helps the yeast eat away at the excess sugar.

Rahr & Sons Brewery

More breweries across the nation have been catching onto the style by brewing their own versions, like Rahr & Sons Brewing Company out of Fort Worth, Texas. “The owner had a few around the country and was really into them, and wanted us to make one for the anniversary party last year,” says Rahr & Sons head brewer Austin Heisch. “So [I] made one up and he really enjoyed it, as well as all the customers that came in and tried it themselves.”

Rahr & Sons Brewing Company

When it comes to understanding the technicality behind the brewing process of a Brut IPA, Heisch explains how much they can differ—not only in their flavor profiles, but in their final gravity as well. “Our final gravity went into the negatives, which made it super dry, light, and crisp,” he says. “Most of our beers finish around 2.5 Plato for the final gravity, so this was definitely an interesting endeavor for us.”

As far as when to put the enzyme in during the brewing process, it varies with little effect on the finished product itself. “You can do it in a lot of different places, with a lot of people throwing it in the mash tun,” Heisch says. “We’ve personally done it in the fermenter, which so far has given us great results with no issues arising.” The Brut IPA continues to intrigue consumers while providing brewers with a new opportunity for experimentation. What that could lead to is up for speculation, with an exciting future for the brewing culture.

The post Meet Brut IPA, the Driest of the Craft Beers appeared first on Chilled Magazine.

Source: Mixology News

Boulder-based Cocktail Squad recently announced the addition of two new flavors—Whiskey Sour and Bourbon Smash—to its line of premium, ready-to-drink canned cocktails, fresh from the Rocky Mountains.

With the new additions, Cocktail Squad becomes one of the few brands in the nation with a product line crossing over four real spirits.

The Whiskey Sour starts with handmade bourbon whiskey that has a juicy finish from pressed lemon and orange juices. Gomme syrup lend a distinct richness to the classic cocktail. The Whiskey Sour is produced under nitro, so it has a creamy mouthfeel and a luscious finish.

For the Bourbon Smash, the team mixes hand-crafted bourbon whiskey, Rocky Mountain blackberries, spearmint and pressed lemons for a smash hit and refreshing, full-flavor cocktail.

Crisp, clean, and full of flavor, Cocktail Squad’s classic cocktails come in sleek, artfully branded 12-ounce cans with two servings per can and fresh, small-batch flavor. Launched in 2018 with four flagship flavors—Gin & Tonic, Margarita, Vodka Soda and Greyhound—Cocktail Squad is the answer to craft drinks that are convenient, portable and delicious. All products are 10 percent ABV, and the non-whiskey drinks are all gluten-free and have an MSRP of $4.99 per can or $20 per four-pack. Cocktail Squad creators Lauren and John Maggio conceived of the concept while enjoying a cocktail at a new local bar.

“I had this lightning-bolt moment. There are so many people like us who are busy, working hard and in the throes of parenthood who would appreciate an elevated cocktail that’s convenient and portable. Ultimately, we want to offer a full line of classic cocktails that read like the menu from your favorite bar.”
Lauren Maggio, Cocktail Squad Co-Founder

Cocktail Squad Ready-to-Drink Cocktails

As part of the Squad, the Maggios brought together a manufacturing partner, a master sommelier, a top-tier designer and a third generation R&D expert to form the unique Squad, aptly represented by its stylish bear, fox and bird logo. Lauren, originally from New Orleans, loves to highlight what she calls a “Happy Hour Revival,” which happens by simply cracking open a Cocktail Squad can.

Cocktail Squad takes the canned cocktail experience beyond the summer barbecue. It is perfect for tailgating, skiing, holiday parties and host gifts. More than a malt beverage or spritzer, Cocktail Squad’s spirit-based products are full-sized, full-strength cocktails in a can, making the craft bar experience accessible to anyone.

The full line of products can be found in Colorado at fine liquor stores and grocery stores throughout Boulder, Denver, Longmont, Aspen, Vail and Winter Park. As of April 29, 2019, they are also available throughout Arizona at various AJ’s in Scottsdale, Mesa, Phoenix, Tucson, Chandler and Glendale, as well as Cellars Fine Wine & Spirits in Phoenix.

The post Cocktail Squad Debuts Two New Delicious Flavors appeared first on Chilled Magazine.

Source: Mixology News

Deep Eddy Vodka unveiled the latest expansion of their visitors center and tasting room in Dripping Springs, Texas on Saturday, the largest enhancement to the center since opening in 2014.

With an investment of nearly $1 million, Deep Eddy celebrates its authentic Austin roots and Americana vibe with a bolder, bigger, better experience.

Deep Eddy Bottling Line

The new distillery and tasting room will allow guests to enjoy simple mixology at a spacious bar around the vodka still and take in Deep Eddy’s signature experience of bringing people together for good times on the terrace overlooking the Texas foothills. With a new performance stage, guests can listen to music while sampling what could be the latest flavor or overlook the new bottling line. The distillery and tasting room will also include a designated space for product and flavor innovation that will further capture the essence of where small batch, hand-crafted vodka begins.

Deep Eddy Stage

“As an Austin born-and-bred vodka, Deep Eddy is committed to inviting visitors into an interactive space that reflects the authenticity of the brand. Deep Eddy is excited to take its brand identity to the next level with an innovative new space offering guests a chance to experience its products in an immersive and unique way.”
John Scarborough, Deep Eddy Vodka President

Deep Eddy Tasting Room

The new experiences and capacity will allow for more than 75,000 expected annual visitors to taste, learn and enjoy Deep Eddy Vodka in its quintessential Austin setting. Exciting new features of the space include a 38-foot bar; Innovation bar centered around the original Deep Eddy column still; Performance stage; New bottling line and merchandise area; 200-person seating capacity; and a chance to taste test new, developmental flavors with Deep Eddy Flavor Expert Jason Ducharme.

With the original facility investment at Dripping Springs at $6 million, and the $10 million production expansion in Buda, Deep Eddy Vodka has been rapidly expanding and investing in the Austin region. In 2016, the investment in expansion of production facilities in Buda allowed for more accommodation of inventory and innovation as the brand eclipsed one million cases in just six years. While the new Buda production facility now houses bottling, packaging, warehousing, shipping and some distilling, it also opened 30,000 square feet in Dripping Springs for the tasting room expansion.

The post Deep Eddy Vodka Unveils Their Newly Expanded Tasting Room appeared first on Chilled Magazine.

Source: Mixology News

When most people hear the word “Daiquiri,” they think of bright red, overly sweet frozen drinks that are served at resort pools and New Orleans drive-thrus.

And while these variations certainly have their place in the American cocktail canon, they are a far cry from the classic recipe. A Daiquiri is simply made with rum, lime juice, and simple syrup, shaken and served up in a coupe glass. Its perfect, sweet-tart flavor makes it one of the most satisfying and refreshing cocktails around.

The drink has a storied history that started in Cuba. While the Daiquiri was probably being served in the country long before, the first written recipe card was signed by Jennings Cox in 1896. Cox was an American engineer who lived and worked in Cuba following the Spanish-American War. It’s said that when he ran out of gin one evening during a cocktail party, he replaced the spirit with rum. He dubbed this new punch “Daiquiri,” which was the name of a nearby town. About a decade later, Admiral Lucius W. Johnson visited Cox in Cuba and loved the rum cocktail. He brought it back and first introduced it in the United States at the Army and Navy Club in Washington, D.C.

The Daiquiri’s recipe format is nothing new. Grog, an ancestor to the drink, was around for centuries before when the British Royal Navy sipped it on the high seas. The mix of rum, sugar, lime juice, and water was imbibed to prevent scurvy. Daiquiris reached peak popularity in the ‘40s and ‘50s, when tiki bars started popping up around the country following WWII. And while it got sweeter and strayed further from the original recipe in the ‘80s and ‘90s, the Daiquiri has returned to a place of glory following the cocktail renaissance of the early aughts.

A quality Daiquiri is wholly dependent on the ingredients you use to make it. Fresh lime juice and homemade simple syrup, along with an excellent white rum, will help you craft the best version of the drink possible. Mix one up the next time you feel like drinking a refreshing piece of history.

Classic Daiquiri

Daiquiri

Ingredients:

• 2 oz. White Rum
• .75 oz. Lime Juice
• .75 oz. Simple Syrup or Demerara Syrup
• Lime Wheel (for Garnish)

Preparation: Add all liquid ingredients to a cocktail tin with ice. Shake and strain into a coupe glass. Garnish with a lime wheel.

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

Source: Mixology News

Lower Manhattan’s Seaport District has been experiencing a revival.

The gorgeous NYC neighborhood has always been a beautiful place to visit, but it wasn’t much of a food and drink destination. That’s all changed, with the development of Pier 17 leading the way. The massive space hosts a slew of arts and cultural events, including a summer concert series. It’s also home to a number of restaurants and bars that are helmed by some of the best chefs in the country, including the elegant, intimate space R17. Here, craft cocktails and inventive New American small plates delight the senses as you overlook the Brooklyn Bridge. To learn more about the cocktail program at R17, we caught up with beverage director David Orellana to chat about this extra-special space.

David Orellana

Can you tell us a bit about your background in the industry and how Pier 17 and R17 differ from your previous roles?

I have been working in the hospitality industry in NYC for nearly two decades. Most of my experience has been as a sommelier and beverage director—I’ve worked at Scarpetta, Maialino, Zuma, and Quality Italian, to name a few. In previous roles, I was heavily focused on creating and developing extensive wine lists by collaborating directly with our chefs and wine producers around the world. As beverage director of Pier 17, my role is very dynamic, as I work very closely with my bar team. I am very approachable and open to new creative ideas when developing the cocktail program, and I feel that our success should be celebrated as a collective effort. This industry is about people, and to me, teamwork is essential to provide honest and convivial hospitality.

R17 Manhattan

Talk to us about the cocktail menu.

The cocktail menu is crafted to be a highly elevated, yet approachable, list of flavorful libations. We love and enjoy classic and legendary pre-Prohibition cocktails; they are our foundation and inspiration. We play with classic formulas and find creative ways to add unique components to enhance our drinks, which are presented in ascending order of ABV—from a seasonal Spritz to our high-proof whiskey Manhattan. These unique combinations allow the guests to navigate their options of flavor while maintaining the ability to set expectations for their stay.

Pampelmousse Spritz

What do you feel sets R17 apart from other bars in the Seaport District?

Our goal at R17 is to comfortably provide one-of-a-kind experiences, which require one-of-a-kind ingredients. We meticulously look for the best possible ingredients available in the market to ensure the highest quality is given to our guests. Specialized spirits, fresh juices, and house-made syrups are all components that lead to memorable sips. Another crucial factor in R17 is our bartenders. We are constantly training on careful and precise execution of a fine-tuned recipe, which at the end allows for unique components to shine in a well-balanced, new light.

Nomikai Sour

What are some of the most popular cocktails and dishes served at R17?

A couple of the most popular cocktails are The Edmont (Jim Beam Rye, Laphroaig 10-Year Scotch, Blanc Vermouth, honey, and lavender) and the Nomikai Sour (Roku Gin, yuzu juice, sugar cane, shiso, and sea salt).

We have so many great dishes, but one of the most popular is the Hamachi, which is dressed with mushrooms and chive oil. The Crispy Potato with pickles and black truffle mayo is also a must-try.

R17 is open Tuesday through Saturday from 4–11 p.m. Check out its rooftop patio, which opens on May 24.

The post On Location at Manhattan’s Stunning R17 Bar appeared first on Chilled Magazine.

Source: Mixology News