June 2019

Belvedere Vodka just debuted its stunning limited-edition bottle with awarded actor, musician, and activist Janelle Monáe.

The collaborative bottle is available in-store globally beginning June 2019. The metallic collage design, with an aesthetic aimed to peel back the layers and reveal the beauty within, illustrates the multifaceted character of both Monáe and Belvedere. The final punctuation is the phrase “Beautiful Future,” a nod to Monáe and Belvedere’s shared vision of a future where diversity, self-expression and inclusion are celebrated.

The narrative for “A Beautiful Future” builds on the program that kicked off last year when Belvedere and Monáe hosted a brunch for Monáe’s grassroots movement, Fem the Future, dedicated to advancing awareness and opportunities for women and those who identify as women through music, arts, mentorship and education. Following that event, a social media campaign asked consumers to define what “A Beautiful Future” looks like to them. Responses included optimistic messages of diversity, self-expression, inclusion and empowerment.

Belvedere “A Beautiful Future” bottle

Belvedere and Monáe share an understanding of the importance of authenticity, craftsmanship and integrity as key pillars of success in business. Belvedere, which translates to “a place from which one sees beauty,” was created by a collective of determined and optimistic individuals at the fall of the communist era in Poland, who have since worked tirelessly to create a vodka of taste and character. Meanwhile, Monáe—whose own artistic journey reflects a similar determination—leads the multi-faceted collective of artists at Wondaland, a multimedia company featuring a breadth of voices, styles and figures coming together to revolutionize the future of music, arts and culture.

“When I sat down with the Belvedere team, it was incredible to realize that they shared my passions of philanthropy, community, the desire to uplift others, and my vision for a Beautiful Future, which is one where women feel empowered and are given equal opportunity. I’m thrilled to be partnering with the brand on championing positivity and charting a path for a Beautiful Future.”
– Janelle Monáe

Janelle Monáe

“There indeed was an obvious synergy between us,” Rodney Williams, president of Belvedere Vodka, said in a press release. “This collaboration is a convergence of our shared beliefs: optimism and the power of the we, not me, to bridge divides and make the world a more positive place. We’re looking forward to year two of this empowering campaign alongside Janelle with our beautiful partnered bottle.”

Along with the limited-edition bottle launch, consumers will also get a chance to attend “A Beautiful Future” brunch in November 2019 hosted by Janelle Monáe. Additional information will be available in July 2019 at BelvedereVodka.com.

The post Janelle Monáe Collaborated on a Belvedere Bottle, and It’s Beautiful appeared first on Chilled Magazine.

Source: Mixology News

Jason Schladenhauffen, President and CEO of 375 Park Avenue Spirits, announced today the appointment of the company as the exclusive U.S. importer for Paul John Indian Single Malt Whisky, effective July 1, 2019.

“We’re ecstatic to be welcoming the Paul John portfolio range to the 375 Park Avenue Spirits family, and in doing so adding a brand that has been a true pioneer in the Indian Single Malt category,” Schladenhauffen said in a release. “Paul John is an industry visionary, and we’re honored to be partnering with him in the United States to further build this portfolio into a formidable whisky player. The Indian single malt category, while young, has burst onto the global and U.S. scene, and there’s no brand better positioned to carry the flag forward than Paul John given its exquisite range of highly awarded single malt offerings.”

“We’re very excited about our association with 375 Park Avenue Spirits and are looking forward to working with the team. I believe the drive and focus of 375 Park Avenue will realize my vision of making Paul John single malts one of the leading new world single malts in the USA.”
– Paul P. John, Chairman of John Distilleries

Paul P. John

Launched in 2012, Paul John Single Malt Whisky is an award-winning Indian Single Malt distilled at the John Distillery in the tropics of Goa. The whiskies are produced entirely from Indian six-row barley grown in the verdant foothills of the Himalayas and harvested in summer. A combination rain-harvesting and in-house wells is used to naturally collect the pure, sweet water of Goa.

Master Distiller Michael D’souza uses Indian-made copper pot stills that were specially designed with long necks to produce fruitier spirits. Double-distillation in these pot stills prolongs intimate contact with the copper, rendering a distinct, rich and full-bodied flavor, which is then matured in American white oak barrels. Because of its high temperatures and humidity, one year of aging in Goa is equivalent to four years of aging in Scotland. This intense climate causes an increase in angel’s share (often as high as 8 percent per year) and accelerates wood extraction, enhancing both color and the Paul John’s signature flavors.

375 Park Avenue Spirits will carry eight expressions from the John Paul Indian Single Malt portfolio: Brilliance, Edited, Bold, Classic & Peated as part of the core range and Kanya, Mars Orbiter and the Christmas Edition as part of the Special Edition offerings. The suggested retail prices range from $59.99 to $449.99 and will be available nationally.

The post Paul John Indian Single Malt Names 375 Park Avenue Spirits U.S. Importer appeared first on Chilled Magazine.

Source: Mixology News

When you think about the Mai Tai, it’s difficult not to picture tiki torches in the tropics with the sounds of exotic birds in the background.

That was the exact intention Victor Jules Bergeron had when he created the cocktail in Oakland, California. Better known as “Trader Vic” from his successful franchise of restaurants, Vic helped launch the tiki culture craze in 1944. Tiki is considered a mix of Polynesian and Caribbean cultures and flavors. And when you walk into a tiki bar, it’s like an instant passport to paradise, even if just for an hour or two.

With the help of Don Beach, who created “Don the Beachcomber,” tiki bars boomed on the West Coast in the 1950s and 1960s. They were a complete departure from the typical stiff suits and three-Martini lunches of the time. Tropical rum drinks were the specialty, and both Don and Vic claimed to be the original creators of the infamous Mai Tai. Unfortunately for Don, most people give the credit to Trader Vic. After all, it’s tough to argue with someone who has a wooden leg.

As the story goes, Vic was entertaining Tahitian friends at his restaurant when he decided to create the ultimate island elixir. He grabbed a bottle of 17-year-old Jamaican rum, fresh lime juice, orange curaçao, rock candy sugar, and French orgeat. He garnished the drink with the shell of the lime, peel side up, next to a branch of mint to look like an island. After serving this tropical concoction to his friends, one of them excitedly said “Mai Tai-Roa Aé!,” which means “Out of this world—the best” in Tahitian. And so the Mai Tai was born. The drink eventually made it to Hawaii and is now a staple at resorts around the world. But if you want to bring a little taste of the islands to your humble abode, whip up this easy-to-make Mai Tai recipe for instant beach vibes.

Mai Tai

Mai Tai

Ingredients:

• 1 oz. Dark Jamaican Rum
• 1 oz. White Rum
• .75 oz. Fresh Lime Juice
• .5 oz. Curaçao
• .5 oz. Orgeat
• Pressed Lime Shell (for Garnish)
• Mint Sprig (for Garnish)

Preparation: Add all ingredients, save for the garnishes, to a shaker tin with ice. Shake and strain into a rocks glass filled with crushed ice. Garnish with a pressed lime shell and mint sprig.

The post How To Make a Perfect Mai Tai appeared first on Chilled Magazine.

Source: Mixology News

Foxwoods Resort Casino’s second annual Wonder of the Cocktail event brought food and beverage professionals, cocktail enthusiasts and spirit connoisseurs together from June 19-21.

The three-day culinary and cocktail affair kicked off with a welcome reception, followed by “Booze and Bets” with complimentary Ciroc and Johnnie Walker cocktails and world-class gaming on the casino floor. The next day featured master classes from prolific liquor brands as guests learned each brand’s rich history and tasted top labels from their portfolios.

Diplomático Rum’s National Ambassador Manny Peña and Master Distiller Nelson Hernandez led a unique hands-on workshop and tasting of raw honey and molasses from the family-owned plantation to demonstrate how aging and different compositions vary rums’ profiles. Diageo Reserve’s National Educator of Latin Spirits Jorge Raptis reviewed the rich history of Don Julio from its humble beginnings in Mexico and how Julio’s radical approach to agave farming paved the way to become the top-rated and selling tequila brand.

Ambassador Jason Cousins of Westland Distillery provided an in-depth look into the American single malt, debunking the myth that Westland is a replica of Scottish whiskey and educating on the production of the simple, yet complex ingredients that create each expression. Lastly, Rasmus Just from Johnnie Walker offered an insightful and entertaining class on the whiskey-making process, with the storied history of Johnnie Walker himself, the origins and variations of the famous walking man label, and the unsung women of the distillery process.

Westland Distillery’s Master Class Seminar Took an In-Depth Look at The American Single Malt

Later that evening, Foxwoods’ premier restaurants—including VUE 24, Cedars Steakhouse & Oyster Bar, Cake by Franck, Golden Dragon, David Burke Prime, Sugar Factory, Guy Fieri’s Kitchen + Bar, Alta Strada, Caputo Trattoria, Red Lantern and Hard Rock Caf—presented decadent cuisine paired with cocktails. Guests posed in front of floral walls while listening to a jazz trio perform live.

Cake by Franck Desserts at Sip Savor Swagger

On Friday, June 21, Vanderpump Rules star Scheana Shay made a splash on the luxurious Fox Tower pool deck with refreshing poolside cocktails provided by Mount Gay Barbados Rum and Ketel One Botanical. Scheana kept her outfit cute and casual, rocking a blue and white striped off-shoulder maxi dress, white platform sneakers and a Chanel handbag. While sipping her favorite vodka cocktail in the cabana, she posed for selfies with fans and thanked them for coming out to the event.

Scheana Shay Poses in the DJ Booth at Splash Into Summer Pool Party

The Grand Tasting on Friday night encompassed every facet of Wonder of the Cocktail, with more than 25 well-known and indie spirits served neat and in unique cocktails. A cocktail wall greeted guests, and the energetic sounds of a DJ enticed people to the dance floor. A VIP room offered luxe spirits from The Macallan, Glenrothes, Don Julio, Cragganmore, Dalwhinnie, Oban and more.

Bites at Sip Savor Swagger

Pop-up bars located in the resort throughout the week offered Ruffino Prosecco Mimosas and Ripe Bloody Mary Mix Bloody Marys. Wild Tonic kombucha and RISE Brewing Co. nitro cold brew coffee to kept the festivities going and refreshed spirits.

Foxwoods Resort Casino announced the third annual Wonder of the Cocktail will be held June 17-19, 2020. To learn more and for details on next year’s ticket sales launch date, visit Foxwoods.com/Cocktail.

The post Foxwoods Resort Casino’s Second Annual Wonder of the Cocktail Recap appeared first on Chilled Magazine.

Source: Mixology News

A good summer wine is difficult to choose.

The last thing you want on a sweltering day is a wine that’s heavy, cloyingly sweet, or so tannic that the little moisture on your tongue is sucked dry. Summer wines should quench your thirst and quell the heat. They should be bright, fruity, and light as the linen shirt you’re wearing. You should also be able to sip them solo without food as an accompaniment. From floral, citrusy whites to light red blends to fizzy, fruit-forward rosés, these are the best summer wines to refresh your palate this season.

Rootdown Wine Cellars 2018 Es Okay Pinot Gris ($18)

Produced in Mendocino County, California, this wine is a lighter, fruitier, and more accessible take on the orange style. While 80 percent of the Pinot Gris grapes from each vintage are pressed off the skins and fermented as juice, the remaining 20 percent are naturally fermented on the skins for five days. This method produces a richer color in the glass, more tannins, and an incredible florality on both the nose and palate. With an abundance of stone fruit and bright citrus notes (think tangerine and kumquats), this wine is like liquid sunshine.

Rootdown Wine Cellars 2018 Es Okay Pinot Gris

Lightwell Survey 2016 Los Idiots ($27)

This natural-ish red blend is one of the highlights of the blossoming wine scene in Virginia. Made with fruit grown in the majestic Shenandoah Valley by winemaker Ben Jordan and D.C. restaurateur Sebastian Zutant, the Los Idiots blend is an uncommon marriage of Syrah (55 percent) and Riesling (45 percent) grapes. Co-fermented with ambient yeasts, the wine combines the fruitiness of the Syrah grape with the high-acid florality of Riesling to create an extremely drinkable bottling. On the palate, there are notes of fresh plums, sour cherries, Meyer lemon, ruby red grapefruit, jasmine, and elderflowers. Skip the Beaujolais this summer and drink this red instead. With only 50 cases produced, you should seek it out and buy it while it lasts.

Lightwell Survey 2016 Los Idiots

Cerdon Renardat-Fâche 2017 ($25)

This rosé is the perfect summer breakfast wine. It’s tart and refreshingly crisp, and it has intense berry notes with tight, compact bubbles. It hails from the obscure Bugey region in Northern France (located in the mountains between Lyon and Geneva, Switzerland), which specializes in Cerdon Méthode Ancestrale, a semi-dry, sparkling rosé. This Cerdon—produced by eighth-generation winemaker Elie Renardat-Fâche—is made from Gamay and Poulsard grapes that are picked by hand from the family’s vineyards. The wine is only partially fermented and then bottled with active yeast and residual sugar so it finishes fermentation as it rests. With a lower ABV and a fair amount of residual sugar left over, this Cerdon is almost like a raspberry soda pop in wine form. Make sure you buy bottles in pairs because it goes down way too easy.

Cerdon Renardat-Fâche 2017

Cameron 2017 Ramato ($32)

Cameron’s Ramato—a variant on the Italian word for copper, ramate, which is the word used to describe the wine’s unique hue—somehow manages to combine the best elements of orange, red, and rosé wines without being overwhelming or disjointed. Made from 100 percent Pinot Grigio in Dundee, Oregon, winemaker Paul Cameron lets his grapes hang longer on the vine to develop more color, less bitterness in their tannins, and more brix, or inherent sugars. When harvesting, he crushes the fruit and lets it sit on the skins for up to five hours before pressing.

He then ages and ferments the juice in neutral oak barrels for up to eight months. This gives the wine a dense, multifaceted palate that gets better the longer it sits open, so we recommend decanting. In the glass, there are aromas of cedar, almonds, mint, and jasmine. With a refreshing acidity, the wine has flavors of peach, tangerine, white pepper, and honey with a bone-dry, tannic structure. This is the type of bottle you want to share with friends al fresco after a beautiful meal.

Cameron 2017 Ramato

Delinquente Pretty Boy Rosato ($20)

We’ll admit that the first time we bought this wine, it was because of its weird label and the shelf talker that had a quote from winemaker Greg Grigoriou, describing the bottle as having “the swagger of Mick Jagger.” Then we bought it solely because of our deep affection for the juice inside. Totally crushable (or, as Grigoriou describes it, “smashable”), this rosé is made from 100 percent Nero d’Avola grapes from the Riverland region in South Australia. Luscious and almost creamy on the palate, it screams strawberry shortcake. Delinquente should package this in Capri Sun-esque pouches for easy travels.

Delinquente Pretty Boy Rosato

Lucy Margaux 2018 Gris De Florette’ ($27)

Another killer Australian wine, this Pét-Nat from Lucy Margaux Wines is in a class of its own. It can be described as a work of art—both inside and out—with its hand-painted label. Produced by industry iconoclast Anton van Klopper in the Adelaide Hills of South Australia, this wine is both renowned and highly sought after. This vintage in particular is made from 100 percent Pinot Gris grapes that are hand harvested and naturally fermented with wild yeasts. Like all of van Klopper’s wines, Gris de Florette is made in the sans soufre style (without any sulfur additions) and has a semi-cloudy appearance from a lack of filtration. It’s light on the bubbles and has a lower ABV like most other Pét-Nats on the market. There is a vibrant watermelon quality in both color and flavor, with notes of orange rind, wildflowers, sea salt, and a pine nut and almond savoriness (from the contact with the skins). When you spot this wine, it’s wise to buy every bottle in stock.

Lucy Margaux 2018 Gris De Florette’

Pittnauer 2017 Perfect Day ($27)ssavoriness

Made by husband and wife duo Gerhard and Brigitte Pittnauer, this Austrian orange wine is certified biodynamic and made with as little intervention or chemicals as possible. It’s an odd blend of Chardonnay (40 percent), Muscat Ottonel (30 percent), Grüner Veltliner (20 percent), and Traminer (10 percent), which are all fermented and aged separately until ready for bottling. Not only is it crisp and clean, there is a steely, rich minerality that comes through in an earthy, salty way. From its brief contact with the skins during the fermentation process, there are black tea-like qualities and a tannic richness that adds just the right amount of weight. It has a vivacious lemony brightness with notes of green apple, baked pears, orange blossom, and honeysuckle. This wine is what you should be drinking as your daily pre-dinner aperitif this summer, especially if you’re starting the evening with briny bivalves.

Pittnauer 2017 Perfect Day

The post 7 Refreshing Summer Wines to Beat the Heat appeared first on Chilled Magazine.

Source: Mixology News

Hollywood landmark Musso & Frank Grill celebrates its 100th anniversary on September 27, 2019.

It’s also paying homage to longtime bartender Ruben Rueda, who passed away this past April. Rueda tended bar there since February 1967 and celebrated more than 50 years of service before he died of natural causes. When asked about his legendary role as “Hollywood’s Bartender,” Rueda would typically answer, “Mostly, I like to talk to people and make people happy. I don’t work at Musso & Frank because I want to work in a bar; I work here because I like these people, and because I know these people. I work in the greatest place on earth!”

Ruben Rueda

“Ruben always knew just what a customer needed, whether it was an ear to bend or a joke to lighten the mood,” says Mark Echeverria, proprietor, COO, and fourth-generation family owner. “He brought professionalism and kindness to his work every day, and his loss deeply affected many guests and colleagues who long counted him as a friend. Our family has run Musso’s for four generations, and to us, Ruben was, without question, a member of our family.”

Today, diners still settle into one of the restaurant’s classic red leather booths, amble over to its famed mahogany bar, and gaze around in awe at the classic architecture. The city’s very first public phone booth is still on the premises. Offering a unique combination of Old World sophistication and contemporary warmth, Musso & Frank and its mysterious back room have been a home away from home for many artistic luminaries over the years. Gore Vidal once described Musso’s as like “like stepping into a warm bath,” a familiar atmosphere that makes people instantly feel comfortable.

During his tenure, Rueda served actors Bing Crosby, Raymond Burr, Ali MacGraw, Orson Welles, Steve McQueen, Rock Hudson, Quentin Tarantino, and Johnny Depp, along with musicians John Lennon and writers Jim Thompson, Gore Vidal, and Charles Bukowski. Other celebrity guests include Charlie Chaplin, Frank Sinatra, Clark Gable, Charlton Heston, Marilyn Monroe, Alfred Hitchcock, Jimmy Stewart, Lauren Bacall, Elizabeth Taylor, Jack Nicholson, The Rolling Stones, and literary giants Ernest Hemingway, F. Scott Fitzgerald, Raymond Chandler, T.S. Eliot, John Steinbeck, Dorothy Parker, and William Faulkner. Musso and Frank itself has been somewhat of a celebrity, having appeared in dozens of films and TV shows, including Swingers, Ocean’s 11, Ed Wood, Mad Men, Ray Donovan, and will soon be featured in Quentin Tarantino’s forthcoming feature film, Once Upon A Time In Hollywood, scheduled for release this summer.

Besides Rueda, several other staff members chose to make a career out of working at Musso & Frank. Mario Gurrola, the relief bartender, has worked at Musso’s since September 1980. His masterpiece is the Bloody Mary, a specialty he’s been mixing and serving throughout his long career. Manny Aguirre has tended bar for more than 20 years and was named Bartender of the Year for 2005 and 2006 by the Southern California Restaurant Writers. Aguirre explains the proper way to make a Martini, contrary to trends. “When you make a Martini, it shouldn’t be shaken,” he says. “It should be stirred. When you shake it, the drink gets all watery. When you stir, you get a cold, strong drink. To be a bartender, you have to like people. You’re like a doctor, lawyer, and priest in one. Customers know when they’re dealing with a person who cares.”

Musso & Frank Grill

“Ruben helped define what Musso & Frank is all about by making guests feel both in another world, and yet at the same time, very much at home,” Echeverria says. “He was renowned for treating each and every patron like a star, just one of the many reasons he became such an integral part of our overall experience. I’m heartened that Ruben lived long enough to help us celebrate our 100th anniversary milestone. We will do everything in our power to honor his memory all year long, and for countless years to come. There are many [memories], but my favorite is likely when I was four years old, and he served me, my sister, and my cousins Shirley Temples in Martini glasses!”

Today, you’re likely to find Echeverria enjoying one of the favorites from the bar menu. “We specialize in classic cocktails—Old Fashioneds, Manhattans, Sazeracs, and the Ramos Fizz, but by far the most ordered cocktail is still our Martini,” he says. While things have remained unchanged for the most part, Echerverria did divulge that something new is on the horizon. “We have been receiving requests from our loyal customers about private dining rooms,” he says. “It took years to design and develop a unique private dining experience, and we are proud to be adding that experience in the near future.”

Be sure to check the Musso & Frank website for special celebratory events throughout the year. Then stop by to find yourself transported back to another time and place where every meal is a work of art, every patron is a cherished guest, and every moment is an instantly priceless memory.

The post Musso & Frank Grill Remembers Bartender Ruben Rueda on Its 100th Birthday appeared first on Chilled Magazine.

Source: Mixology News

Regatta Craft Mixers, a full range of premium mixers, is proud to announce the brand has been awarded two Double Gold and one Gold Medal at this year’s prestigious SIP Awards, the industry’s only international competition judged exclusively by consumers.

Iconic Regatta Classic Bermuda Stone Ginger Beer and newcomer Regatta Royal Oak Ginger Ale received Double Gold honors while another newcomer, Regatta Dry Citrus Sparkling Tonic, was awarded Gold. Regatta recently expanded its offerings in the craft mixer category to also include Regatta Pacific Sea Salt Club Soda and Regatta Light Ginger Beer.

“Our flagship product—Regatta Ginger Beer—is a multi-year winner of SIP Awards’ highest recognition and widely recognized as the industry standard. We are thrilled that consumers have also recognized two of our newest craft mixers as worthy of SIP’s highest Double Gold and Gold Award designations. It is a great honor to receive this recognition for our company and our brand and it reinforces our commitment to producing mixers of outstanding quality that deliver exceptional experiences to our customers and consumers.”
– Sam Zarou, CEO of Affinity Beverages LLC

Regatta’s Craft Mixer Lineup

The SIP Awards is the only international spirits competition that levels the playing field for established brands and newcomers alike by enlisting consumers as judges. Consumer judges are selected from all demographics, conceiving an event that cuts to the core of public opinion as a starting point, rather than an afterthought, in branding and product development.

“Our mixers are expertly crafted in small batches using the finest natural ingredients,” Zarou said in a release. “They are American-made, non-GMO project verified and contain no artificial preservatives. Simply said, our craft mixers make better cocktails. Consumers have spoken and they agree.”

The post Regatta Craft Mixers Won Gold and Double Gold at the 2019 SIP Awards appeared first on Chilled Magazine.

Source: Mixology News

Since opening its doors five years ago, Lure Fishbar South Beach—the elegant seafood brasserie and bustling cocktail bar at Loews Miami Beach Hotel—has become a staple for seafoodies, Miami locals and visitors alike.

The second and only other location of celebrity chef Josh Capon’s critically-acclaimed New York City outpost, Lure Fishbar is celebrating five fabulous years with an exclusive “From SoHo to SoBe” pop-up menu experience.

Running through July 31st, “From SoHo to SoBe” is paying homage to the restaurant that started it all, offering diners a curated selection of signature items from the Lure Fishbar New York menu. Appetizers include seafood-forward offerings such as Bay Scallop Crudo with jicama, green apple, jalapeno and lime vinaigrette; Lobster Croutons served on toasted sourdough with golden garlic and chilies; and for sushi connoisseurs, the Shazam Roll with yellowtail, salmon, avocado, kewpie mayo and wasabi tobiko. Entrees range from a 10-ounce Filet Mignon to a two-pound Whole Stuffed Lobster with Dungeness crab filling, garlic-chili butter and grilled lemon.

Cocktail enthusiasts can enjoy three signature selections from Lure Fishbar New York’s popular bar, including the SoHo Soto Martini, made with Soto Junmai Daiginjo Sake, Breckenridge Gin and St. Germain; the vodka-based I’ll Have That; and Journey Into Night made with Bulleit Rye, Carpano Antica Formula and Fernet Branca.

Lure Fishbar South Beach

“Since opening Lure Fishbar South Beach, we’ve not only brought our signature approach to seafood to Miami, but have become a part of the community as well, which is special. We look forward to more milestones at Loews Miami Beach Hotel and to creating memorable moments for guests through the passion we put into each dish that comes out of our kitchen.”
– Josh Capon, Lure Fishbar Chef

If you can’t make it to the popup, toast to Lure’s five years in Miami by mixing up one of these delicious cocktails at home.

I’ll Have That

I’ll Have That

Ingredients:

• 2 oz. Grey Goose
• .75 oz. Lemon juice
• .75 oz. Earl Grey Simple Syrup
• 3 dashes Bitterman’s Hopped Grapefruit Bitters
• Lemon Twist (to Garnish)

Preparation: Add all ingredients, save for the garnish, to a shaker tin with ice. Shake and strain into a coupe or Martini glass. Garnish with a lemon twist.

Journey Into Night

Journey Into Night

Ingredients:

• 2 oz. Bulleit Rye
• 1 oz. Carpano Antica Vermouth
• 1 barspoon Fernet Branca
• 3 Brandied Cherries (to Garnish)

Preparation: Add all ingredients, save for the garnish, to a mixing glass with ice. Stir and strain into a rocks glass over a large ice cube. Garnish with brandied cherries.

Soto Soho Martini

Soto Soho Martini

Ingredients:

• 2 oz. Soto Junmai Daiginjo Sake
• 1 oz. Breckenridge Gin
• .25 oz. St-Germain
• Cucumber Ribbon (to Garnish)

Preparation: Add all ingredients, save for the garnish, to a mixing glass with ice. Stir and strain into a coupe or Martini glass. Garnish with a speared cucumber ribbon.

The post 3 Easy Cocktails to Mix from Lure Fishbar Miami’s NYC Popup appeared first on Chilled Magazine.

Source: Mixology News

August Sebastiani may share a family name steeped in California winemaking lore, but he has taken his industry ties to a much larger platform with the success of 3 Badge Corporation.

We spoke to Sebastiani about his corporate portfolio and the future of his brands.

August Sebastiani

Talk to us about the Corporate Portfolio at 3 Badge Beverage Corporation.

Under the 3 Badge Beverage Corporation umbrella, we currently have three portfolios: Enology, Mixology, and Zymology. Our Enology portfolio consists of a diverse wine lineup that is food-friendly and approachable. Our Mixology portfolio includes spirits that have been sourced from distilleries all over the world with a sense of craftsmanship in mind. Finally, our Zymology portfolio celebrates locally made craft beer.

Tell us about the company’s history and heritage.

3BBC was established in 2009; however, we purchased Sonoma’s historic firehouse in 2014 and learned quite a bit about its connection to this community and to my family. Specifically, we unearthed my grandfather’s—and my namesake’s—three service badges from when he was a volunteer firefighter out of this exact building! We found the connection too significant to overlook, and changed our name to 3 Badge Beverage to reflect that. My family has a long history in Sonoma, as does this building, and those three badges are the tangible intersection of both.

Mix Portfolio

What are some major developments/successes for the company?

In recent years, we have put a lot of resources into developing our spirits portfolio, specifically our agave offerings. We have seen some early success with Bozal Mezcal, an authentic and craft mezcal produced by various family-owned distilleries in the regions of Oaxaca and Guerrero. In a category that is seeing explosive growth, mezcal is relatively new, which proposes the need for education. Similar to wine, mezcal flavor profiles can vary greatly based on their terroir and can also be elevated with food pairings. In fact, we’ve hosted a number of mezcal dinners around the country to celebrate the connection to fine dining.

Any marketing directive/future goals for the company as a whole?

We are looking at a push toward premium across all levels of our portfolio. We are seeing this trend occur naturally among consumers, pushing quality and authentic brands to the forefront. In true negociant fashion, we work with a number of wineries and distilleries all over the world to source beverages that we feel celebrate authenticity and tradition.

3BE Portfolio

What would you like our readers to know about your corporate portfolio?

Our portfolio is diverse enough that there is likely something for everyone to enjoy, depending on his or her beverage preference. We often encourage the enjoyment of our offerings with food and among friends and family. Wine and spirits are sacred, and providing the drink helping to facilitate an experience with friends is very important. Culturally, we enjoy breaking bread with one another and enjoying the stories shared and time spent.

Any information you’d like to share about your brands with bartenders?

We encourage mixologists—both amateur and professional—to experiment with our brands to push the boundaries in the cocktail world. The creativity and willingness to try new concepts and ideas from lead bartenders in recent years has been remarkable. Our spirits are versatile in that they can elevate any craft cocktail, but also surely stand apart on their own. Enjoy!

The post Meet August Sebastiani, President of 3 Badge Beverage Corporation appeared first on Chilled Magazine.

Source: Mixology News

A single glass of wine is typically priced at the wholesale cost of the entire bottle.

That means that a bottle that costs $10 wholesale equates to a $10 glass of wine at your bar or restaurant. Your markup depends on how many glasses you pour from the bottle.

Our job at Chilled is to suggest wines for your wine-by-the-glass bar program. Each online issue will highlight a handful of wines that meet our criteria of quality and affordability. The wines chosen will please the palate on their own or when served with food. This week, we’re discussing the best wines by the glass to offer at a Spanish restaurant.

Spanish food comes in many forms, from octopus to serrano ham to everyone’s favorite, tapas. These small plates can hold nearly anything, whether it’s nuts and anchovies, cheese and olives, or croquettes and chorizo. The possibilities are endless, which is also the case for Spanish wines that pair well with tapas.

One of the obvious styles that pairs well with Spanish food is cava. Cava is Spain’s sparkling wine, which is made exactly in the style of Champagne, but costs a fraction of the price. Cava can be paired with just about any food whose origin is from Spain. Crianza from Rioja, Mencía from Bierzo, Verdejo from Rueda, and Rosado from Navarra are other solid suggestions if you only want to purchase Spanish wines for your establishment.

Another great choice is sherry, a fortified wine, because there are several styles that pair wonderfully with tapas. Fino sherry is a natural for finger foods like Marcona almonds, serrano ham, Manchego cheese, and olives. Amontillado sherry loves warm tapas, especially meats like chorizo, lamb, and meatballs. Manzanilla sherry is also a great style that pairs well with just about anything.

If you’re looking for specific bottlings to try, these six wines are perfect for serving by the glass at your Spanish restaurant.

Albariza Palomino Fino 2017

This fortified wine is a fino sherry from Andalucia, Spain, that’s fragrant, distinctly dry, and buttery with an excess of floral notes. Served very cold, the Palomino varietal will light up your customers’ palates with classic tapas snacks like Spanish cheeses, almonds, ham, and olives. Fried fish also loves fino.

Suggested glass price: $6

Albariza Palomino Fino 2017

Orleans-Borbon Manzanilla Fina 2018

You’ll love this citrusy, fortified Spanish dessert wine that possesses tangy aromas of ocean saline mixed with a palate of lemon curd and yeasty rye bread. It’s complex and perfect for olives, salty fried foods, shellfish, cured meats, and raw fish. Be sure to serve it chilled.

Suggested glass price: $8

Orleans-Borbon Manzanilla Fina 2018

Big Max Cabernet Sauvignon 2017

This Cab is one of those perfect 14 percent ABV red wines from California’s Central Coast that cuts the fat in juicy steaks and hearty meat sauces. It is big and bold on its own, but food tones it down a bit. Rich layers of cherry and hints of spiced marmalade mingle with smoky oak and dark plum flavors that highlight this smooth wine. Big Max overachieves with game meats, specifically lamb, rabbit, deer, and venison.

Suggested glass price: $16

Big Max Cabernet Sauvignon 2017

Vivanco Crianza Rioja 2014

This smooth, well-balanced Tempranillo from Rioja is a crowd-pleaser. Its vanilla, buttery toffee, chocolate, and peppery red fruit flavors soften Spanish dishes with veal, poultry, beef, and lamb and absolutely light up tapas. It’s semi-dry, acidic, and has medium tannins, and it drinks well above its cost.

Suggested glass price: $11

Vivanco Crianza Rioja 2014

Renzo Masi Erta e China Rosso di Toscana 2017

A 50/50 blend of Sangiovese and Cabernet Sauvignon, Erta e China is aged up to two years in American and French oak. The result is a special wine that has a medium body, soft tannins, and a fair amount of acidity. Tuscany is the home of the Sangiovese varietal, a grape that pairs well with deep red sauces, cured meats, and the majority of red and white meat dishes.

Suggested glass price: $10

Renzo Masi Erta e China Rosso di Toscana 2017

Left Coast Cellars The Orchards Pinot Gris 2017

This delicious Oregon white wine is lively and bright and pairs well with all types of seafood and shellfish. Tapas suggestions include raw fish, grilled chicken, anchovies, and mild cheese. The Orchards Pinot Gris is food-friendly and approachable and has an abundance of citrus and acidity.

Suggested glass price: $11

Left Coast Cellars The Orchards Pinot Gris 2017

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Source: Mixology News