June 2019

Oregon wine is synonymous with glorious Pinot Noir.

The grape was among the first planted in the Willamette Valley back in 1965, and today it occupies nearly 60 percent of vineyard acres across the state. But the state’s microclimate and geographic diversity make it well suited to many different grape varieties—72, to be exact, ranging from Arneis to Zinfandel. French grapes like fresh Pinot Gris, rich Chardonnay, and savory Syrah thrive in Oregon’s varied wine regions, and each reflects the climatic and site differences among 19 American Viticultural Areas (AVAs), just like Pinot Noir. These are the grapes to look out for the next time you’re searching for a great bottle of Oregon wine.

Erath Vineyard

Pinot Gris

At 14 percent, Pinot Gris represents the second most planted varietal, with 3,989 acres, according to the Oregon Vineyard and Winery Census Report from August 2018. Erath Winery, an Oregon wine pioneer since 1969, has been working with Pinot Gris for more than two decades. The attention to detail starts with perfecting the grape in the sustainable vineyards of Dundee Hills AVA, and continues to the winery with closely monitoring the cluster counts and weights, as well as whole cluster pressing. Erath 2016 Pinot Gris shows purity and freshness of fruit, balance, and wonderful acidity in an unadulterated “no wood, no malolactic” style.

“Our style of Pinot Gris is accomplished by fermenting in stainless steel as a way to protect the freshness we worked so hard to achieve in the vineyard,” says Gary Horner, senior winemaker at Erath Winery.

“We want the wine to be lively and approachable so it can be enjoyed on its own or paired with seafood, salads, lighter meat dishes, and milder cheeses.”

Gary Horner Winemaker at Erath

Chardonnay 

Standing at six percent of Oregon’s top-planted varieties, Chardonnay produces wine at all ends of the spectrum—from buttery and oaky to fruity and tangy. Today, Oregon winemakers are firmly shifting the flavor of Chardonnay to citrus by utilizing the state’s varied climates. Extra sunlight enables long, even ripening during Oregon’s growing season, while crisp, cool nights help grapes retain their refreshing acidity, resulting in first-rate wines.

Brittan 2016 Chardonnay is the most distinguished yet. Drawing grapes solely from McMinnville AVA, the wine releases lively aromas of honeysuckle, tangerine, and Meyer lemon. On the palate, a refreshing thread of citrus fruits and spice complement an elegant framework of structure and acidity.

“I feel very strongly that the best New World Chardonnays are going to come out of Oregon in the next 10 years,” says Robert Brittan, winemaker and owner of Brittan Vineyards.

“It’s because of the way the fruit evolves up here—it’s not so abrupt as in Napa. Here, I’ve found that structure and richness I wanted.”

Brittan Vineyards

Syrah 

Interestingly, the largest percentage increase in varietal acreage was for Syrah. Now at four percent, this sun-loving grape emphasizes the continual expansion of Oregon’s wine trail into eastern Oregon, near Washington State. Within the cross-border Walla Walla Valley region, The Rocks District of Milton-Freewater AVA is defined by its 200-foot-deep, fist-sized basalt cobblestones, which radiate heat up toward the grape clusters during warm days. Cool nights and low rainfall also add to the unique ripeness and structure obtained in Syrah.

Syrah showcases a lovely, perfumed aroma with a savory palate and a prominent, lingering minerality on the finish. “Typically, when people talk about wine, they talk about the fruit,” says Trey Busch, winemaker and co-owner of Sleight of Hand Cellars. “Well, fruit is like the eighth or ninth adjective when you’re smelling Rocks [District] wines. It’s all savory characteristics. It’s meat and brine and olive and saline and mineral and bacon fat.”

The post Pinot Noir is No Longer the Hottest Grape in Oregon Wine Country appeared first on Chilled Magazine.

Source: Mixology News

What’s your personal brand, and how does one maintain it in our digital era?

What would you even consider your personal brand? Is it your personality behind the bar? Does it link to your personality when you’re not behind the bar? Is it your digital brand? What exactly are we talking about here?

Well, the answer to all these questions is—yes. By definition, a “brand” is a characteristic or distinctive kind. Sounds like your typical bartender. We, in our own right, are a distinctive kind. If I had to create my own definition of a personal brand, it would be: The characteristics that are intrinsic to the individual in how they represent themselves in their work or personal life (i.e., what you do and how you carry yourself both behind and away from the bar).

So let’s dig into the three critical traits of your personal brand: emotional intelligence, actions and words, and digital face.

Mixologist Shakin’ and Stirrin’

Emotional Intelligence

Most of us should have a grasp of what makes us tick and also what makes us unique. One fun experiment I like doing during my interview process for new bartenders is asking them, “What would your former managers, coworkers, friends, and regulars say about you?” You’d be surprised by the responses I’ve received. Some go with generic answers like “fun” and “outgoing.” Then there are a few rare times when the answer is more in-depth and shows that the applicant is very emotionally aware of how they carry themselves. Are you at a low or high level of emotional intelligence?

Emotional intelligence is the greatest asset to have when we start talking our personal brand. It is absolutely critical that people learn to develop their own emotional intelligence. Bartenders are constantly in front of a wide and diverse audience, so it’s important that we learn to keep our emotions in check and consider the thoughts and feelings of our guests, coworkers, friends, colleagues, etc. A lot of what is said can be interpreted in many different ways. Have you ever received a text message and interpreted it in a completely differently way than what the sender meant?

That’s exactly how today’s environment is—more reactive then proactive. We, as bartenders, need to be more proactive than reactive in our approaches. We can definitely be an opinionated bunch, but there’s always a time and place. Some might disagree with this approach, and that is absolutely okay. If you are passionate about something and need to speak up, go for it, but always be aware of how others feel. It all comes down to your personal emotions. Are you in control of them or are they in control of you?

Emotional intelligence revolves around the following traits and actions

Feelings: Think about your feelings and how others might feel. Put yourself in their shoes. Everyone is going through their own struggles.

Thoughts: Control your thought process. Take time to assess the situation. Have situational awareness. Be proactive and not reactive.

Authenticity: Be true to yourself. Don’t be fake.

Empathy: Be understanding of other people’s situations. Show remorse.

Give praise/feedback: Congratulate others and give positive reinforcement.

Keep an open mind: Take criticism as a learning experience. I know that constructive feedback can sometimes be hard to swallow, but it’s the only way we learn.

Admit and accept: Apologize for mistakes. Practice forgiving and forgetting.

Be noble: Always keep your word.

Step up: Be the first to help others.

As you can see, emotional intelligence is key. Your brand is 100% affected by these factors; therefore, it’s critical to be aware of yourself and others.

Group of Mixologist in Lounge Area

Actions and Words

Most of us have heard the phrase “actions speak louder than words.” It’s still a valid statement. But in today’s era, words reverberate just as strongly. What you post on social media, send in emails, and text can do great or damaging things to your personal brand. One misworded post, email, or text can have long-lasting effects. If you think you’re the best bartender in the world, then you must be sure your actions and words mirror that perception. Many bartenders fall into the mindset of “I’m better than you” when, in reality, we should all be supporting each other and working to elevate our craft. We might be stronger at some things as opposed to others, but it’s important to remain humble. Don’t become known as someone with a chip on their shoulder.

Be aware of your body language. Don’t walk into a new bar and scoff at the bartenders, cocktails, or concept. If you meet bartenders who are just getting into the craft and excited to have you taste one of their cocktails, be excited with them. We should be encouraging and supporting novice bartenders, because they’re the future of our industry. I have met too many bartenders who are quick to judge. That’s not what our industry is about. We should be working together to continue the advancement of the craft. It’s not a competition, but rather a “brain trust,” where new and experienced bartenders come together to support and inspire the next generation. It all comes down to how you carry yourself, what actions you take, and how you convey your thoughts into words. Always keep that in mind.

Digital Face

Social media is something that can make or break your personal brand and business. Look at what’s happening in the market today. One wrong word can cause a chain reaction that leads to huge damage that will take years to recover from … if you ever do recover. What you post online can last forever. There is no real delete button. Anyone can take a screenshot or picture and save it. Don’t post anything in the heat of the moment. Take time to get your thoughts in order and determine if it merits being said online. Most things should be solved offline and face to face. Pay attention to your likes on social media. When you enter competitions, be aware that brands will look at your social media accounts. Many have marketing codes that you have to sign stating what you can and can’t post. Always remember to post responsibly. Don’t post yourself taking laybacks or imbibing irresponsibly.

Your digital brand and personal brand both should mirror each other. Your ethos, pathos, and logos should be identical online. One thing everyone should do is Google themselves to see what comes up.

So as you can see, as bartenders, we work in the service industry, and it takes a special type of person to work in this field. There are some of us who are more on the quieter, reserved side, and then there are those of us who are on the outgoing and boisterous side. If you were to survey and build a graph of all bartenders, you might find a good spread of personality types. That’s what makes this industry so much fun. We all have our own individual traits. These traits all play a major role in our personal brand.

The post How To Maintain Your Personal Brand in a Digital Era appeared first on Chilled Magazine.

Source: Mixology News

If you’re throwing an Independence Day celebration and need some drink inspo, look no further than these eight festive drinks.

Whether you prefer agave spirits or whiskey, have a hankering for a boozy ice pop, or need a punch to serve a crowd, these Fourth of July cocktails are sure to keep the party going all day long.

Pure Paloma

Pure Paloma

This refreshing Paloma variation from GEM&BOLT makes enough to serve 50 people, so you can spend less time refilling the punch bowl and more time enjoying the holiday.

Ingredients:

• 3 750ml bottles GEM&BOLT
• 50 oz. Fresh Grapefruit Juice
• 3 liters Grapefruit Topo Chico Sparkling Water
• Lime Wheels (for Garnish)

Preparation: Pour ingredients slowly into a two-gallon beverage dispenser or punch bowl. Add ice and stir. Garnish with lime wheels.

Highlands Highball

Highlands Highball

Tequila Highball fans should treat themselves to an upgrade with Patrón’s Limited Edition Estate Release bottling. Fever-Tree Citrus Tonic makes it an extra-refreshing summer sipper.

Ingredients:

• 1.5 oz. Patrón Estate Release Tequila
• 1 oz. Lillet Blanc or Martini & Rossi Dry Vermouth
• 2 oz. Fever-Tree Citrus Tonic
• Orange Twist (for Garnish)
• Mint Sprig (for Garnish)

Preparation: Build cocktail in an ice-filled Collins glass. Stir to combine. Garnish with an orange twist and mint sprig.

Pool Side Splash

Pool Side Splash

If you’re spending July 4th by the pool or on the shores of a beach destination, this tropical treat from Mezza di Mezzacorona will keep you cool in the hot sun.

Ingredients:

• 2 oz. Pineapple Juice
• 1 oz. Chilled Coconut Water
• 4 oz. Mezza di Mezzacorona Sparkling Wine
• Orange Slice (for Garnish)

Preparation: Pour pineapple juice and coconut water into a large wine glass with ice. Top with chilled Mezza di Mezzacorona. Garnish with a festive paper straw and orange slice.

Chandon Frozen Berry

Chandon Frozen Berry

If you’re looking to serve a small crowd, this frozen strawberry delight makes enough for four drinks. Better yet, it gets a patriotic topper with Chandon’s Limited Edition American Summer Rosé.

Ingredients:

• 8 oz. Belvedere Vodka
• 2 cups Fresh Strawberries
• 1/3 cup Fresh Lemon Juice
• 3 tbsp. Sugar
• 1 cup Ice
• Chandon Limited Edition American Summer Rosé

Preparation: Blend all ingredients, save for the Summer Rosé, together in a blender. Divide blended ingredients between four coupe glasses. Top with Chandon and stir.

Where’d My Mango

Where’d My Mango

There’s no better way to celebrate July 4th than with Balcones Baby Blue, which is the first Texas whiskey sold since Prohibition. Combined with tropical juices and rich demerara syrup, it’s worthy of a festive backyard luau.

Ingredients:

• 1.5 oz. Balcones Baby Blue
• 1 oz. Pineapple Juice
• .75 oz. Mango Nectar
• .75 oz. Lime Juice
• .5 oz. Rich Demerara Syrup
• 5–6 Mint Leaves (for Garnish)

Preparation: Combine all liquid ingredients in a shaker with ice and shake until cold to the touch. Strain over crushed ice in a highball glass, and garnish with mint leaves.

Boozy Watermelon Popsicles

Boozy Watermelon Popsicles

For those who prefer their frozen booze in ice pop form, these watermelon delights from chef Paul Punch of Yaki Tiki are perfect for a July 4th picnic or beach outing. The recipe makes about 20 three-ounce pops, so they’re perfect to share with a crowd.

Ingredients:

• 6 cups Strawberries, Tops Removed
• 6 cups Cubed Watermelon, Rind Removed
• 2 cups Kiwi, Skin Removed
• 1.5 cups Granulated Sugar
• 1 tbsp. Salt
• 1 cup White Rum
• .5 cup Water
• 1 cup Chocolate Crisp Pearls

Preparation: Cook strawberries, sugar, and salt in a pot on medium heat until strawberries begin to break down. Transfer to a blender and pulse until smooth. Add cubed watermelon and rum and continue to blend until fully incorporated. Transfer to a bowl and refrigerate until fully cooled. Mix in the chocolate crisp pearls. Fill Popsicle molds, leaving approximately 1 cm unfilled at the top. Freeze for 1 hour. While the watermelon mix is freezing, blend kiwis and water until smooth. Once the watermelon mix is frozen to the touch, fill the remaining space in each mold with the kiwi mix. When the ice pops are firm enough, insert the Popsicle sticks so they won’t move around. Continue to freeze for at least 4 hours.

Woodford Reserve Eclipse

Woodford Reserve Eclipse

Woodford Reserve gets a juicy makeover in this festive cocktail, which mixes Chambord raspberry liqueur and three kinds of juices to give it a July 4th-ready red hue.

Ingredients:

• 1.5 oz. Woodford Reserve Distiller’s Select Bourbon
• .5 oz. Chambord
• 1 oz. Cranberry Juice
• 1 oz. Raspberry Juice
• .5 oz. Lime Juice
• 2–3 drops Sorghum
• Club Soda (to Top)
• Orange Twist (for Garnish)

Preparation: Combine bourbon, Chambord, cranberry juice, raspberry juice, lime juice, and sorghum in a shaker with ice. Shake vigorously and strain into a chilled rocks glass. Top with a dash of club soda and garnish with an orange twist.

Strawberry Mint Julep

Strawberry Mint Julep

American-made Slow & Low Rock and Rye is a perfect match for St-Germain and strawberries in this crowd-pleasing summer cocktail.

Ingredients:

• 1.5 oz. Slow & Low 84 Proof Rock & Rye
• .75 oz. St-Germain
• .5 oz. Lemon Juice
• .75 oz. Strawberry Puree
• .5 oz. Mint Simple Syrup
• Club Soda (to Top)
• Mint Sprig (for Garnish)

Preparation: Add all ingredients, save for the soda and mint sprig, to a cocktail shaker with ice. Shake and strain into a rocks glass with fresh ice. Top with a splash of soda and garnish with a mint sprig.

The post 8 Festive Fourth of July Cocktails to Celebrate Independence Day appeared first on Chilled Magazine.

Source: Mixology News

Almost 15 years ago, the original coffee flavored vodka was created by Dutch spirits maker Van Gogh Vodka.

Third generation Master Distiller Tim Vos introduced not one, but two variations in 2005: Van Gogh Double Espresso, a rich brown expression infused with the bold taste of Colombian coffee beans and Van Gogh Espresso, and a clear variation with a touch more bitterness on the palate and a hint of citrus on the finish.

Since its debut, Van Gogh Double Espresso has set and kept the bar high. Last month, the expression was awarded the Chairman’s Trophy and named the best flavored vodka (of any flavor) at the 2019 Ultimate Spirits Challenge. This month, Van Gogh Double Espresso was awarded Double Gold at the New York International Spirits Competition.

Produced in small batches between 100 and 200 liters, it takes Vos six weeks to produce VanGogh Double Espresso using a proprietary double infusion process at the Cooymans International Distillery in Holland. This unique method is what gives Van Gogh its vibrant aromatics, taste and smooth profile. So smooth that you can simply chill, pour and sip.

But if you want to mix instead, consider spiking your favorite iced coffee drink or shake up one of these Double Espresso cocktails from around the country.

Public Service

Public Service

Created by Jack Clark of Shore Raw Bar & Grill in Austin, TX

Ingredients:

• 1.5 oz. Van Gogh Double Espresso
• .5 oz. St. George Nola Coffee Liqueur
• .5 oz. Velvet Falernum
• 1 oz. Cuvee Draft Coffee
• .25 oz. Gum syrup
• 1 Egg White
• 3 Espresso Beans (to Garnish)

Preparation: Add all ingredients to a shaker except espresso beans, and dry shake. Add ice and shake until chilled. Strain into a coupe and garnish with the coffee beans.

Vietnamese Iced Coffee

Vietnamese Iced Coffee

Created by Jonathan Pogash, The Cocktail Guru

Ingredients:

• 2 oz. Van Gogh Double Espresso
• 1 oz. Iced Espresso
• .5 oz. Sweetened Condensed Milk
• .5 oz. Whole Milk
• 1 Cardamom Pod
• Nutmeg or Cinnamon (to Garnish)

Preparation: Muddle cardamom in a mixing tin. Add remaining ingredients and ice, and shake well. Strain into a Martini glass and garnish with fresh nutmeg or cinnamon.

Espress Yo Self

Espress Yo Self

Created by Manami York, Beverage Director at or, The Whale at the Distrikt Hotel in Pittsburgh, PA

Ingredients:

• 1.5 oz. Van Gogh Double Espresso
• .5 oz. Montenegro Amaro
• .5 oz. Maggie’s Farm Coffee Liqueur
• .75 oz. Commonplace Coffee Espresso
• .25 oz. Demerara Syrup
• Coffee Beans (to Garnish)

Preparation: Add all ingredients to a shaker tin with ice. Shake and strain into a chilled coupe or Martini glass. Garnish the cocktail with coffee beans.

Van Gogh Double Dutch Russian

Van Gogh Double Dutch Russian

Ingredients:

• 1 oz. Van Gogh Double Espresso or Van Gogh Espresso
• 1 oz. Espresso Liqueur
• 1 oz. Half & Half

Preparation: Pour espresso liqueur and vodka into an Old Fashioned glass filled with ice. Float half & half on top and stir slowly.

The post 4 Van Gogh Espresso Vodka Cocktails to Mix Now appeared first on Chilled Magazine.

Source: Mixology News

Ask a beer enthusiast anywhere in the United States to name a brewery in Portland, Oregon, and they can probably rattle off a few.

Ask a whiskey drinker to name an American distillery outside Kentucky, and you’ll likely receive a blank stare. Westward Whiskey—an American single malt produced at House Spirits Distillery in the heart of PDX—has earned a loyal following, but few drinkers associate the brand with its home in the Northwest. The Oregon craft beer hub has garnered a national reputation for its IPAs, not its spirits. Yet it’s Portland’s beer that makes Westward possible, not only by providing distillers with quality malt and an opportunity to collaborate on limited releases, but also by infusing the distillery with a brewer’s mentality and agricultural ethic.

Westward Stout Cask

House Spirits produces Aviation, which is arguably the most recognizable brand of American gin’s recent renaissance, along with Volstead Vodka, Krogstad Aquavit, and Magdalena Rum. But despite the distillery’s constantly evolving roster, the team remains rooted in Craft brewing. Distillery Founder and Master Distiller Christian Krogstad began his career at McMenamins and later founded Orchard Street Brewery. Lead Distiller Miles Munroe formerly brewed at Migration Brewing, while partner and Director of Operations Andrew Tice came from Tröegs Brewing. Julianne Valley (BridgePort Brewing and Deschutes Brewery), Steve Garavatti (Von Ebert Brewing, Uinta Brewing, and Epic Brewing Company), Quin Tinling (Hopworks Urban Brewery), and Claire Longyear (Ecliptic Brewing) all add more experience to the team.

Westward Whiskey Distillery Stills

Naturally, a band of brewers can’t help but obsess over the brewing aspects of distilling. “Everyone who makes whiskey makes beer first, but we go to a lot more care and give it a lot more attention,” Krogstad says. “Winemakers say great wine begins in the vineyard. For us, great whiskey starts in the fermenter.”

The team begins with two-row barley from Great Western Malting Co. (the oldest malting company in the western United States) and Chico ale yeast, the same brewer’s yeast that powers monoliths like Sierra Nevada and homebrewers the world over. “Like minimalist cooking, if you start with excellent raw ingredients and don’t [change] them much, they come through in the final product,” Munroe says. “We want 70 to 80 percent of the flavor to come from the barley.”

Lead Distiller Miles Munroe

Opting for a brewer’s yeast creates challenges for the distillers, but those hardships eventually create better whiskey. Unlike hardy distiller’s yeast, temperamental brewer’s yeast requires careful coaxing. The team ferments cooler and slower than other distillers, and the resulting wash is smaller and lower in alcohol than a cheaper, faster, hotter fermentation.

That investment pays off during distillation. Because the wash is so clean, the distillers only take a tiny heads cut; they don’t need much reflux or a tall column to strip harsh flavors, and the new make spirit comes off surprisingly smooth (House Spirits has sold White Dog American Whiskey in the past). The distillers also opt to blend and bottle relatively young whiskey, preserving the raw flavors of the malt and yeast.

While the ex-brewers are exacting with their process, they’re open to experimentation. They have incorporated yeast from friends, including breweries like Ex Novo Brewing Co. and even James Beard winner Ken Forkish, who offered up his sourdough yeast. These exchanges are part of a larger tradition of collaborative brewing, winemaking, and distilling in Portland. “This amazing support system here in Portland is why we all get to thrive,” Munroe says, making clear the communal spirit goes well beyond the exchange of physical goods.

Westward Glass and Barley

This PDX-style, creative collaboration is on full display in Westward’s Stout Cask Finish, a new whiskey that began with a beer. Westward gifted a used barrel to Migration Brewing, which used it to finish its Belgian chocolate stout, Frankie. Since the brewery had no room to store the barrel after using it, the barrel was sent back to House Spirits. There, it was again used to house whiskey, which was released a year later in a super small-batch special. That same barrel went back to Migration, where it was filled with coffee porter, before it returned once more to Westward, where it now sits finishing whiskey for two years. The exchange inspired the Westward team to experiment and expand production of stout-finished whiskey.

The first iteration of the official Stout Cask Finish is aged in barrels from Fort George Brewery (oatmeal stout), Ruse Brewing (oatmeal stout), and Breakside Brewery (imperial stout). The five-barrel release, currently available in limited supply in Portland, didn’t make it out of Oregon, but the team expects to rectify that with a larger release in 2020. They currently have 35 stouted barrels aging whiskey at the distillery, with another 80 promised barrels holding stout at several partner breweries, including Fort George, Breakside, Culmination Brewing, Migration, Ex Novo, Hopworks Urban Brewery, Trap Door Brewing, Baerlic Brewing, Backwoods Brewing Company, and Bend Brewing Company. They’ve even started stouting their own barrels with collaboratively brewed stout, taking the process full circle.

Even as House Spirits rides the explosive growth of Aviation, the team has remained committed to Portland. The distillery moved in 2015 to expand production, but Krogstad chose to remain in Portland on the banks of the Willamette River, close to the geographical and spiritual heart of the Portland brewing scene. The city may not have a distilling history like Kentucky, but it’s home to distillers and brewers who imbue every bottle with hometown pride. The terroir of local barley comes through with every sip, but so does the experimental energy, the careful nurturing of raw ingredients, and the pioneer spirit. This is heartfelt whiskey worth drinking no matter where you live.

The post In Brewing-Obsessed Portland, Great Whiskey Starts with Great Beer appeared first on Chilled Magazine.

Source: Mixology News

Jason Schladenhauffen, president and CEO of 375 Park Avenue Spirits, announced the appointment of the company as the exclusive U.S. importer for Maison Augier cognacs, effective July 1, 2019.

“We’re thrilled to be welcoming Maison Augier to the 375 Park Avenue Spirits family, and in doing so, adding another exceptional brand with a storied history to our ever growing stable of highly awarded brands,” Schladenhauffen said in a press release.

“The cognac category has experienced a tremendous resurgence over the last 5 years in the U.S. market, and we believe the Maison Augier brand is well positioned to help us capitalize on this growth given its distinguished roots and unique style.”

Maison Augier Singulier

Augier, the world’s oldest cognac house, was founded by wine merchant Philippe Augier in 1643 at the dawn of the reign of Louis XIV. Its history is one of extensive experimentation at a time when the region was just recognizing the potential of cognac’s eau-de-vie, from the discovery of local grapes and terroirs to testing new distillation methods. It was this approach of continuous research that enabled Augier to make high-quality cognacs that soon achieved recognition overseas.

Maison Augier Oceanique

In the 19th and early 20th centuries, the Augier House chose to limit production, becoming increasingly specialized in the trade for precious eau-de-vie. At that time, the House supplied France’s noble families and embassies abroad, including Marquis de Vaudreuil, governor of French Louisiana in the mid-18th century. Remarkably, during this time, Maison Augier was already guaranteeing the quality and traceability of its cognacs, attested by its centuries-old blending ledgers. The House’s integrity and ethics earned it the reputation as the “White House of Cognac,” known for its probity.

Maison Augier Singulier

“I am delighted by this new partnership with 375 Park Avenue Spirits. Maison Augier has assembled a group of passionate people, from our master blender to winegrower partners with both creative flair and love of the terroir. Each one uses their knowledge and instincts to uncover the wealth and diversity of the Cognac appellation. This is precisely the ambition we share with our long-term partner 375 Park Avenue Spirits and the great mission we have set to achieve in the U.S.”
Bruno Gazaniol, Maison Augier Director

Maison Augier Sauvage

Beginning this summer, Maison Augier will be available nationally from 375 Park Avenue Spirits. The portfolio is an invitation to explore the Cognac region in all its wealth through three original expressions including L’Océanique, Le Singulier and Le Sauvage. Each is blended from a limited selection of eau-de-vie that are the product of a single grape, a single terroir and a distillation method tailored to match.

The post Maison Augier Names 375 Park Avenue Spirits Its New U.S. Importer appeared first on Chilled Magazine.

Source: Mixology News

Spending his teenage years struggling with his sexuality while rising to fame with boy band *NSYNC, Lance Bass eventually discovered LGBT bars where he could truly embrace and celebrate his identity.

One of those bars was Florida’s Pulse nightclub, where 49 victims were killed during an innocent night out in June 2016. Talking to Chilled on the third anniversary of the shooting, Bass is now continuing to champion such hot spots and the bartenders who work at them, having recently returned to Florida as a judge for the Stoli Key West Cocktail Classic competition. The annual contest recognizes LGBTQ bartenders and bars as part of Pride Month celebrations.

“It was just so fun seeing all these bartenders from around the country come together for such a great cause, representing different charities from their hometowns,” Bass says.

“This competition represents so many things. Gay bars are one of the first places that the community felt safe and like they could be themselves. They’ve always been this safe haven for everyone, so we wanted to really celebrate that.”

Stoli Key West Cocktail Classic Finale

New Yorker Samuel Benedict from Club Cumming was crowned the champion, with his Key Key cocktail winning him $10,000 for his hometown charity, Gays Against Guns, and $5,000 for Habitat for Humanity of Key West and Lower Florida Keys. Inspired by key lime pie, the drink was made with Stoli Vanil, key lime juice, pineapple juice, simple syrup, and egg white.

Bass enjoys Stoli Cucumber and Stoli Lime, which he uses regularly in his cocktail of choice, a Moscow Mule. But it’s not just his at-home cocktail-making experience that made the musician an ideal judge for the Stoli Key West Classic—he also recently opened his own bar, Rocco’s WeHo, in the LGBTQ hot spot of West Hollywood, California. Rocco’s is a popular sports bar chain throughout Los Angeles, but the company is now focusing its expansion on LGBTQ versions of the bar, which is where Bass came in.

Lance Bass at the Key West Cocktail Classic

“I love to entertain, I love to have a drink, and I love to watch sports, so I wanted to build a space where all of that could happen,” says Bass, whose artist husband, Michael Turchin, has pieces on display throughout the bar. “When we opened, my partners thought, ‘Ok, this is just going to be a gay sports bar. People are going to come and watch baseball or football, have a beer, get some pizza and some wings, and that’s what this place will be.’ But I knew going in that it was going to be so much more than that, because that’s just too boring for our community—it has to be a sports bar on steroids!

“So we now have a stage where we have live entertainment and drag shows and feature LGBT artists, and it’s just a really fun, inclusive place. It’s the only place I’ve been to recently where you look around and you have guys who have just finished their football game mingling with drag queens and lesbian, gay, and transgender people. Everyone is just having so much fun together, and it’s a beautiful thing to see.”

The post Lance Bass Talks Key West Cocktail Classic and Opening His Own Bar appeared first on Chilled Magazine.

Source: Mixology News

Melissa officinalis, aka lemon balm, is one of my favorite springtime herbs to imbibe.

A member of the mint family, she grows exuberantly and would gladly take over the world if that were an option. The benefits of Melissa are many, as it has the ability to help with an array of common ailments. Her lemon-scented, delicate leaves are easily made into a daily tea or infusion, as well as a potent tincture or hydrosol to be used both topically and internally.

One of the most popular uses of lemon balm is to calm the spirit and regulate cognitive function. Those with anxiety, panic disorder, and general mental confusion can reap the rewards of lemon balm’s calming nature with frequent use. It increases the amino acid GABA (gamma-Aminobutyric acid) in the brain, which helps settle an overworked mind into a place of peace. With a heightened anti-inflammatory effect, Melissa has been used as a supplemental treatment for cancer and obesity because of her ability to inhibit the growth of VEGF (Vascular Endothelial Growth Factor), which is a protein that encourages the growth of blood vessels.

While VEGF can be beneficial for increasing oxygenation in the tissues, too much blood vessel production can lead to tumors and inflammation throughout the body. With lemon balm blocking the overgrowth of VEGF, there is a possibility of sedating this inflammation. Assisting with sleep, calming herpes simplex outbreaks, and even protecting the cells against UV damage are just a few more uses for the mighty Melissa.

Melissa officinalis has had such an impact on the history of healing that there are two well-known lemon balm healing tonics, both created by nuns several hundred years ago. Carmelite water was conceived by French nuns from the Abbey of St. Just during the 14th century. It was an alcoholic tincture based in lemon balm and blended with other healing herbs that was eventually commercialized. In early 1800s Germany, a nun named Maria Clementine Martin distilled her own version of Carmelite water. It was eventually branded, and her recipe was approved by the European Union as the first traditional medicinal healing product. You can still buy her original recipe of Klosterfrau Melissengeist through the Klosterfrau Healthcare Group in Germany.

For our lemon balm cocktail, I created a fusion of the original Carmelite water and Klosterfrau Melissengeist recipes in a simple maceration of white wine for flavor.

Please remember Medicinal Mixology is solely holistic and not a note of treatment. If you have severe ailments, seek advice from your health care provider.

A Frau Named Melissa

A Frau Named Melissa

Ingredients:

• 1.5 oz. Spiced or Aged Rum
• .5 oz. KlosterKarma Tonic*
• .75 oz. Mint-Honey Syrup**
• .25 Lemon, Juiced
• .75 oz. Ginger Beer
• Fresh Mint (for Garnish)

Preparation: Build all base ingredients (except the ginger beer and garnish) in a mixing tin. Add ice, shake, and strain into a glass of your choice. Top with ginger beer. Lightly smack the fresh mint in between your palms to activate. Garnish the drink with fresh mint and enjoy.

*KlosterKarma Tonic

Ingredients:

• 1 cup Lemon Balm
• 2 tbsp. Angelica Root
• 2 tbsp. Gentian Root
• .5 Ceylon Cinnamon Stick
• .25 Nutmeg, Grated
• 1 tbsp. Lemon Zest
• 12 oz. White Wine

Preparation: Add all ingredients to an airtight container and shake daily for at least three weeks. Strain and use. For an additional exploration of this herbal blend, use the remaining herb pulp that’s left behind after straining to create a honey syrup on low heat, extracting a supplemental set of flavors and benefits.

**Mint-Honey Syrup

Preparation: Using spearmint and/or peppermint, add a mix of 2:1 mint/water to a saucepan and bring to a boil. Simmer slightly, and as the infusion cools, add honey to create a 1:3 composition of honey/liquid. Once cooled, strain and use.

The post Medicinal Mixology: Lemon Balm appeared first on Chilled Magazine.

Source: Mixology News

Brockmans Gin is pleased to announce the winners of the 2019 Brockmans World Gin Day competition, a contest to find the world’s favorite #Brocktail created using the “gin like no other.”

This year’s competition attracted a record 273 entries from bars in 18 countries around the world. By public vote, bartender Maksim Evseev, chief bartender at the Brothers Bar and Grill in Vladivostok, Russia took home first place with his Brockmans Gin Papillon cocktail.

1st Place Cocktail Papillon

In second place was Joseph Miller, bartender at the Blackfriars Restaurant & Banquet Hall in Friars Street, Newcastle with his Ping’s Obsession cocktail.

2nd Place Cocktail Ping’s Obsession

Third place was Andrea Forni, bartender at La Gintoneria di Davide Bistro in Milan, Italy with his Candyland cocktail.

3rd Place Cocktail Candyland

All three earn an expenses-paid trip to Tales of the Cocktail in New Orleans, a magnet for the bar-tending profession each year, as guests of Brockmans Gin.

“Honestly, I didn’t expect to enter the top three, let alone take first place,” Evseev said in a press release.

“About 300 participants from around the world: the victory seemed almost unreal. But dreams come true! I am grateful to my Brothers Bar team, friends and kith who believed and supported me in voting. I am happy and it is an honor.”

In addition to the global winners, five United States-based bartenders received Merit Awards as top vote getters in their respective markets. The U.S. ‘Brocktail’ Merit Award winners include:

VooDoo Child by Jasmin Pachecho, Bartender at Finka Table & Tap in Miami, FL

Raspberree’s Knees by Steve Nichols, Bartender at Mathews Food & Drink in Jersey City, NJ

The Lusty Goodbye by Megan Rainwater, Bartender at Butter & Scotch in Brooklyn, NY

B.You.Tiful by Victoria Tenzyk, Bartender at Hub & Spoke in Bridgeport, CT

Brockmans Bramble by Adam Dennis, Bartender at Encore Casino in Boston, MA

As guests of Brockmans Gin, the three global winners and five U.S. Merit Award winning bartenders will join the most respected minds in mixology at Tales of the Cocktail in New Orleans,the world’s premier cocktail festival and spirits industry event.

“Once again we set a record for the number of entries to what has become a fixture in the bartending calendar,” Laura Motson, Global Brand Manager for Brockmans Gin, said in a release.

“Last year saw 242 entries and this year was a record at 273 entries from across the world. Brockmans is sold in 40 countries and in a little over a decade has grown to become one of the world’s most popular spirits. We thank each and every one of the entrants for their brilliant creativity and I heartily congratulate the global and country winners.”

The post Brockmans Gin Announces the Winners of Its 2019 #Brocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

With heavy hearts, the bar industry shared in the loss of Sweet Liberty’s founding father, John Lermayer, who passed away too soon, just last year.

John was the force and spirit behind Sweet Liberty and an example of selfless and charitable action. A dedicated father, award-winning bartender, mentor, friend and die-hard New York Rangers fan, John was best known for his animated personality, enticing cocktails, his love for people, travel and his son, Radek. It was John’s tireless work ethic and spirited personality that helped him create Sweet Liberty, a space that his neighbors and friends from all over the world can call home and a place to pursue happiness.

Sweet Liberty Cocktails

In honor of John, Sweet Liberty is saluting his name by inviting everyone to the bar on Thursday, June 20 and Friday, June 21 as they celebrate the life of John Lermayer and the proclamation declared by the city of Miami Beach. Starting June 20, come party with friends, family and pop-ups at the bar all night long. Beginning at 7 pm, Sweet Liberty will play host to a rotation of internationally beloved food and beverage hotspot pop-ups that are flying down their top bartenders to take over Sweet Liberty’s bar for the evening. They are welcoming beloved bars Café la Trova (Miami), Basik (NYC), Katana Kitten (NYC), Ghost Donkey (NYC), Spare Room (Los Angeles), Occidental (Denver), and special guest DJ who was also a long time and dear friend of John, Chris Bostick. Then on Friday, June 21, the celebration continues with live performances by Brendan O’ Hara and The Swayzees, followed by late night tunes with Reid Waters. Come pay tribute to John Lermayer’s life and legacy with Sweet Liberty this weekend!

Celebrate John Lermayer Day

The post Miami’s Sweet Liberty is Toasting the Life of Founder John Lermayer appeared first on Chilled Magazine.

Source: Mixology News