Monthly Archives

June 2019

How To Make a French Martini

By | Mixology News

French Martini cocktail with garnish, bar top, featured image

From Martinis made with Prohibition-style “bathtub gin” to modern concoctions like the Skinny Margarita, cocktail culture in America has always been reflective of where the country is socially and economically.

After the end of the Mad Men era and its famed three-Martini lunches came to a screeching halt, cocktails became an afterthought when club culture moved to the forefront of the social scene. Bartenders weren’t expected to utilize everything from lychees to espresso beans as they are now. That all changed when an interest in craft cocktails reemerged and ushered in the cocktail renaissance of the late ‘90s and early aughts.

Inspired by the growing trend of tiki bars, the industry started experimenting with different juices and flavors. Restaurateur Keith McNally is one person who completely capitalized on this movement. A true rags-to-riches entrepreneur, McNally abandoned a failing acting career to launch some of the greatest establishments in New York, including The Odeon, Pastis, Minetta Tavern, and the infamous Balthazar, just to name a few. Consistently frequented by the New York elite, McNally’s restaurants and bars became the perfect testing grounds for these new recipes. He created the French Martini for the now-closed Pravda, but it didn’t gain notoriety until he put it on the menu at Balthazar in 1996.

The drink is simply composed of vodka, pineapple juice, and raspberry liqueur (usually Chambord) and garnished with a lemon twist. Ironically, the only thing French about this Martini is the Chambord. After Balthazar, many other establishments adopted the French Martini, choosing their own ratio of ingredients. The current recipe at Balthazar’s varies slightly from the original and uses crème de cassis, which is actually a liqueur made from blackcurrants instead of Chambord. As the cocktail renaissance led to the craft movement, the French Martini maintained its popularity and is now considered a modern classic. In other words, any good bartender should be able to make you a solid French Martini.


French Martini cocktail with garnish, bar top

French Martini

Photo by Chris-Duncan/Shutterstock

French Martini

Ingredients:

  • 2 oz. Vodka
  • .75 oz. Fresh Pineapple Juice
  • .75 oz. Chambord
  • Raspberry or Lemon Twist (for Garnish)

Preparation: Add all ingredients to a shaker tin with ice. Shake and double strain into a coupe glass. Garnish with a raspberry or lemon twist.

The post How To Make a French Martini appeared first on Chilled Magazine.

Source: Mixology News

5 Refreshing Bourbon Cocktails to Enjoy This Summer

By | Mixology News

Summer Crush cocktail with garnish, featured image

Summer is right around the corner.

And though we love a pour of neat whiskey, it lacks compatibility with swelteringly hot weather. Unless a whiskey drinker wants to spend the whole summer cocooned in the air conditioning, the rising mercury means taking your whiskey either on the rocks or in a cold summer cocktail. If you prefer to sip on the latter, then take note of these five bourbon cocktails that are perfect for summer weather.

As a genuine born-in-the-Bluegrass Kentucky farm boy, I cope with summertime in the tradition of the Southern gentleman: by serving Mint Juleps in pewter and silver Julep cups from a batch kept in a frosted pewter pitcher. I still rely on the classic Julep recipe, but I prefer to concoct it with Maker’s Mark because I find the floral character of wheated bourbon complements the mint from my garden.

Mint Julep, makers mark bottle

Mint Julep

Mint Julep

Ingredients:

  • .5 oz. Mint Simple Syrup
  • 2 oz. Maker’s Mark
  • Two Mint Sprigs

Preparation: Pluck the leaves off of one mint sprig and place them in the bottom of your Julep cup. Pour the syrup on top. Fill the Julep cup with crushed ice, and then pour in the bourbon. Garnish with the remaining mint sprig.


If you favor flavors other than sweet vanilla, floral citrus, and mint, there are a plethora of options from which to choose. One comes from Fitz Bailey of Coopers’ Craft, who took the beachside classic Crush and gave it a bourbon spin.

Summer Crush cocktail with garnish

Summer Crush

Summer Crush

Ingredients:

  • 1 Navel Orange, Freshly Juiced
  • 2 oz. Coopers’ Craft Bourbon
  • 1 oz. Orange Liqueur
  • 3–4 oz. Lemon-Lime Soda
  • Orange Wheel (For Garnish)
  • Mint Sprig (For Garnish)

Preparation: Fill a rocks glass with crushed ice. Pour the bourbon, orange liqueur, and fresh orange juice in the glass. Give it a gentle stir. Top it with the soda and garnish with the orange wheel and mint sprig. For a lower-calorie version, replace the soda with seltzer water.


If you really want to beat the heat with a cocktail, the best advice you can get would probably come from a Texan. The Texas Conclusion has the added advantage of utilizing full-bodied Garrison Brothers bourbon, ensuring that the identity of the whiskey will sing right through the chorus of other ingredients.

The Texas Conclusion

Ingredients:

  • 1.75 oz. Garrison Brothers Texas Straight Bourbon Whiskey
  • 1 oz. Lavender Lemon Syrup*
  • .75 oz. Lemon Juice
  • .5 oz. Montenegro
  • Ginger Ale (To Top)
  • Dehydrated Lemon Wheel (For Garnish)

Preparation: Combine all the ingredients in a shaker tin, save for the garnish, shake vigorously, and double strain into a coupe glass. Top with cold ginger ale and garnish with a dehydrated lemon wheel.

*Lavender Lemon Syrup

Ingredients:

  • 8 oz. Lemon Juice
  • 8 oz. Sugar
  • 1 cup Water
  • 1 strip Lemon Zest
  • 1 tsp. Dried Lavender

Preparation: Put a saucepan over medium heat and combine the sugar and lemon juice with a cup of water. Stir until it forms a syrup. Add the zest and lavender. Simmer for several minutes, then strain out the lavender and zest. Store mixture and allow to cool before using.


Another way to make your bourbon stand out in a cocktail is to reach for a barrel-proof expression. The Tradition brings out the spiciness of Bulleit Bourbon in a full-bore, cask-strength style.

The Tradition, bourbon bottle and cocktail on rocks

The Tradition

The Tradition

Ingredients:

  • 1 oz. Bulleit Barrel Strength Whiskey
  • 1 dash Aromatic Bitters
  • 1 dash Dry Curaçao
  • 1 barspoon Gomme Syrup
  • Lemon Peel (For Garnish)

Preparation: Combine all ingredients, save for the garnish, in a mixing glass with ice. Stir and strain into a rocks glass over fresh ice. Garnish with a lemon peel.


Finally, if you want to be on the cutting edge this summer, take all the juicy citrus and combine it with the new Four Roses Small Batch Select Bourbon. Small Batch Select is not just new, but it’s also the Four Roses whiskey that draws the most on the rosy flavor of its “O Yeast,”

Four Roses Summer Citrus cocktail with garnish

Summer Citrus

Four Roses Summer Citrus

Ingredients:

  • 1.25 oz. Four Roses Small Batch Select Bourbon
  • .5 oz. Lemon Juice
  • .5 oz. Grapefruit Juice
  • .5 oz. Clover Honey Simple Syrup
  • 1 dash Angostura Bitters
  • Lemon Twist (For Garnish)

Preparation: Combine all of the ingredients, save for the garnish, in shaker tin with ice. Shake and strain into a rocks glass with fresh ice. Garnish with a lemon twist.

The post 5 Refreshing Bourbon Cocktails to Enjoy This Summer appeared first on Chilled Magazine.

Source: Mixology News

Celebrate World Gin Day on Saturday June 8 by Mixing Up the “Brockman’s Garden” Cocktail

By | Mixology News

brockmans garden cocktail with garnish, dark background,featured image

brockmans garden cocktail with garnish, dark background

Brockmans Garden

Brockmans Garden

Ingredients:

  • 2 oz. Brockmans Gin
  • 1 oz. Fresh Squeezed Lemon Juice
  • 1 oz Jasmine Syrup
  • 5-6 Blueberries
  • drop of Creme de Cassis
  • Chilled Soda Water

Preparation: Add the Brockmans Gin, lemon juice and jasmine syrup to a highball glass. Add ice and blueberries and mix thoroughly with a bar spoon. Then, add a drop of cassis and allow it to sink to the bottom. Top with soda water and garnish with a skewer of blueberries.

The post Celebrate World Gin Day on Saturday June 8 by Mixing Up the “Brockman’s Garden” Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Puerto de Indias Announces Its U.S. State Manager Team

By | Mixology News

Puerto de Indias Botella Strawberry, featured image

Puerto de Indias, the original and best-selling Strawberry Gin from Seville, Spain, has established a team of state managers to guide the launch and expansion of the company’s signature gin in the United States.

Puerto de Indias Strawberry Gin is taking the category by storm globally, quickly rising to the number four selling gin in Spain and number nine on the world stage. As of February 2019, Puerto de Indias Strawberry Gin is poised to continue its phenomenal ascent stateside in New York, Florida and Illinois.

The newly established team, lead by industry veteran Mike Ginley, includes two state managers in both the New York and Florida markets and one in Illinois. In their role, the state managers will liaise with the Southern Glazers Wine & Spirits distributor team to introduce and develop the brand in the three launch markets. Specifically, they will oversee local programming and key account activations along with consumer and trade tasting events and merchandising. The team includes:

Mike Ginley, U.S. General Manager, is a beverage industry expert with an extensive marketing and sales background who has been recognized as one of the country’s most prominent marketers by Adweek and Reveries Magazine. Most recently, Mike founded First Choice Brands to provide clients with a more comprehensive level of strategic brand building services.

Karen Lay, FL State Manager, is based in Miami and brings more than six years of B2B Marketing experience, delivering solutions that help drive sales and attract and sustain customers. Karen has previously worked with LIQS Cocktail Shots and Sazerac brands.

Frank Andreu, FL State Manager, is based in Coral Gables and brings more than 15 years of experience orchestrating the launch and optimization of brands in the beverage industry. Frank has held positions with Pernod Ricard, Southern Wine & Spirits, The Edrington Group and EG Vodka.

Ryan Dacquel, NY State Manager, brings a wealth of experience in beverage sales development for a variety of companies including Cutwater Spirits and Union Beer. In addition Ryan has spent time immersed in advertising and marketing roles in Asia and New York.

Brigette Stark, NY State Manager, is based in Brooklyn and has more than eight years of experience managing spirits sales growth in both the retail and on-premise sectors for top tier suppliers at Southern Glazers Wine & Spirits in Anchorage, AK.

Nelson Vindell, IL State Manager, is based in Chicago and brings experience in brand sales development, most recently for St. Petersburg Distillery in South Florida and Tanduay Rum throughout Illinois. Nelson also has extensive experience in restaurant management in the Miami market.

Puerto-de-Indias-Botella-Strawberry-Bottle on white

Puerto de Indias Botella Strawberry

“I am thrilled to lead this enthusiastic team of Puerto de Indias state managers at this exciting time. This year marks the debut of this game-changing gin in the U.S. Our team has a breadth and depth of industry experience that has allowed us to hit the ground running. We are thrilled to play a key role in establishing the brand’s footprint beginning in FL, NY & IL with plans to expand to new markets throughout the year.”
– Mike Ginley, Puerto de Indias U.S. General Manager

Puerto de Indias has crafted their Strawberry Gin through the expert blending of delicate citrus and juniper gin with fresh distilled strawberries. The result is a wonderfully accessible gin with a deliciously fresh and subtle taste of strawberry and a visually stunning color that dares to be different.

The post Puerto de Indias Announces Its U.S. State Manager Team appeared first on Chilled Magazine.

Source: Mixology News

The 5 Coolest Wine Resorts Every Vino Lover Should Visit

By | Mixology News

Auberge du Soleil, elegant table pouring wine over the vineyard

No tour of wine country is a bad time, but luxury wine-focused resorts provide a completely different experience from your usual Airbnb-hopping excursions.

Some wineries have opened high-end resorts on their grounds, while other independent hotels sit snugly alongside lush vineyards. Either way, these resorts offer deluxe accommodations, exclusive tastings and tours of remarkable wineries, world-class eats, and unforgettable adventures arranged by expert concierges. Here are a few of our favorite luxury wine resorts around the world.

Babylonstoren, Simondium, South Africa

In 1692, Pieter van der Byl established a farm at Babylonstoren, planting a vineyard in what would later become the famed Cape Winelands. Today, the farmhouse is a pristine example of the historic Cape Dutch colonial style, but the property got a major upgrade in 2007 when Karen Roos, then editor of South Africa’s Elle Decoration, took over operations. Roos restored the estate with a modern eye and eventually opened Babylonstoren to the public as an intimate, immersive South African wine farm. Today, 22 rooms and cottage suites host guests who enjoy the fruits of the working farm, and can even pick produce to cook in their in-room kitchens or to savor at the excellent on-site restaurant Babel. When they’re not busy enjoying the 13 wine varieties from Babylonstoren’s own vineyard in a tasting or cellar tour, hotel guests can relax with a tea ceremony in the gardens or learn more about the agricultural bounty through workshops with staff farmers.

Babylonstoren, overhead view of property and vineyards

Babylonstoren

Photo Courtesy of Babylonstoren

The Vines Resort & Spa, Mendoza, Argentina

If you ever plan to take up winemaking as a side hobby, The Vines Resort is the place to start. After a comfy good night’s rest in one of the resort’s 22 villas—and a filling meal at the world-class Siete Fuegos restaurant by Francis Mallmann—visitors to this gem in Mendoza’s Uco Valley can learn the ins and outs of the wine biz, from grape picking to fermentation to aging. When it’s all over, guests can even buy their own 3- to 10-acre plot of land that’s managed by local professionals to create the wine of their dreams.

The Vines Resort & Spa

The Vines Resort & Spa

Photo Courtesy of The Vines Resort & Spa

The Louise, Marananga, Australia

For a true taste of vino Down Under, head to The Louise, where you’ll sample not only the wines of the Barossa Valley, but the food, culture, and nature, too. Dine with kangaroos at a sunrise picnic, receive exclusive tours and tastings at neighboring vineyards, and get your hands dirty with local ingredients during a cooking class. Plus, The Louise’s spacious suites have all of the modern luxuries to come back to after a hard day of drinking vino.

The Louise resort, woman in pool overlooking vineyards

The Louise


Auberge du Soleil, Rutherford, California

Auberge du Soleil brings a dose of chic Provençal luxury to the Napa countryside. Every room boasts enviable amenities, from the most basic Classic (which sports a stunning view from the balcony, fireplace, and soaking tub) to the opulent, 1800-square-foot Private Maison, with a rain shower, a complimentary wet bar, and an expansive living area. Once you’re settled, ask the concierge to arrange a few top-tier winery tours. Then peel away a few years of stress at the spa, dine at the Michelin star restaurant, tour the area in a complimentary Mercedes-Benz, and stroll through the idyllic sculpture garden featuring works by California artists.

Auberge du Soleil, front view of forest and property

Auberge du Soleil


The Yeatman, Vila Nova de Gaia, Portugal

If you prefer your wine fortified and Portuguese, a visit to The Yeatman is definitely in order. The hotel is the best place to sample the area’s most delicious fortified export, especially if you book a stay in the Presidential Suite or Taylor’s Suite, where the beds sit inside massive port barrels. Don’t worry if fortified isn’t your speed; you’ll get the chance to sample all sorts of Portuguese vino during tastings, master classes, weekly winemaker dinners, and sunset wine parties. And you could spend days working your way through the hotel’s epic wine list as you dine on high-end fare from The Yeatman’s Restaurant, which picked up two Michelin stars in 2017. Don’t forget to bring your bathing suit to take a dip in the decanter-shaped infinity pool.

The Yeatman, hotel, featured view of room

The Yeatman

The post The 5 Coolest Wine Resorts Every Vino Lover Should Visit appeared first on Chilled Magazine.

Source: Mixology News

Regatta Teamed With The Mule Majors for a Fun Day of Denver Drinking

By | Mixology News

Chase Brody McNary and Krista Berndt of Revel Social, featured image

Regatta, creator of renowned Regatta Classic Bermuda Stone Ginger Beer and a full range of craft mixers, partnered with Denver’s The Mule Majors in April to mix it up with the Mile High City’s top bartenders. 

Throughout the daylong event, more than 2,200 revelers, local influencers and judges sipped samples of distinctive handcrafted Moscow Mule cocktails, created by 15 different local restaurants and bars, to unveil the two top honors—“Peoples Choice” and “Judges Choice” awards for Denver’s best Mule cocktail. Cocktail entries were all made with Regatta Classic Bermuda Stone Ginger Beer and included a wide range of inspired twists on the classic drink that’s served in the iconic polished copper mug.

Chase Brody McNary and Krista Berndt of Revel Social

Chase Brody McNary and Krista Berndt of Revel Social

And, the Winners Are

Peoples Choice WinnerRevel Social’s “The 19th Hole,” created by Kristin Berndt and made with Código Rosa Tequila, housemade peach syrup and topped with Regatta Ginger Beer. It was garnished with a Palisade peach and 19th hole flag.

Judges Choice Winner—Avanti Food & Beverage’s “The Georgia Mule,” created by Lee Caldwell and made with Spirit Hound White Dog Moonshine, peach liqueur, mint-turbinado syrup, lemon juice, Angostura Bitters and topped with Regatta Ginger Beer.

“It was a pleasure working with Regatta at the Mule Majors, and the spiciness of the ginger beer provided the perfect complement to the other elements of my Georgia Mule. I could not imagine a better ginger beer to have worked with for the event.”
Lee Caldwell of Avanti Food & Beverage

Lee Caldwell of Avanti, portrait with cocktail in hand

Lee Caldwell of Avanti

“We were thrilled to work with the entire team and fans at Mule Majors to help make this year’s event a great day of fun and a huge success for the community,” says event co-founder Carly Witzburg. “And, of course, to crown local establishments, Revel Social and Avanti Food & Beverage, as Denver’s best for their creative and tasty mule creations. We are honored to have partnered with Regatta Craft Mixers and offer their award-winning Classic Bermuda Stone Ginger Beer, a key ingredient in the winning cocktails and all of the amazing Mule recipes served.”

Proceeds from the Mule Majors go to benefit the Big Brothers Big Sisters Sports Buddies of Colorado, a nonprofit organization committed to helping children reach their potential through professionally supported, one-to-one relationships with volunteer mentors.

Regatta Classic Bermuda Stone Ginger Beer is a multi-year winner of the SIP Platinum Award as well as the SIP Consumer Choice awards for taste and packaging. In March 2019, Regatta debuted a range of new craft mixers including Dry Citrus Sparkling Tonic, Regatta Royal Oak Ginger Ale and Regatta Pacific Sea Salt Club Soda.

The post Regatta Teamed With The Mule Majors for a Fun Day of Denver Drinking appeared first on Chilled Magazine.

Source: Mixology News

The 6 Best Wines by the Glass to Serve at Seafood Restaurants

By | Mixology News

Wines by the glass for Seafood, bottle varieties, on white

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 seafood restaurants.

Choosing a wine to complement seafood is an easy task, as long as you know the characteristics of the seafood. Some fish, like salmon, is high in fat content, while other seafood, like oysters, are packed full of salty brine. A grilled swordfish is much weightier than a piece of poached perch, while a piece of raw tuna sashimi will need a different wine pairing then a plate of fried calamari. They all require a distinct style of wine to balance the taste.

General ideas for seafood and wine pairings begin with salmon, possibly the most commonly sold fish in restaurants in this country. With its high oil content, generally an oaked Chardonnay, a Pinot Gris, or a California Pinot Noir (which is also great for mackerel) can stand up to fish with stronger flavors. The sheer weight of these wines also tames the oily backbone of the fish.

For freshly shucked oysters, you want unoaked, crisp, and sparkling wines. Champagne method wines are always a perfect pairing, as well as New Zealand Sauvignon Blancs or a Picpoul from southern France. If you are uncertain about what wine to suggest, always recommend a bottle of Brut Champagne method wine. Sparkling wine will be the best bet for a table of seafood diners who have different entrees.

If you’re not looking for specific bottles, these general guidelines should help you get started. Albariño, Verdelho, and Sauvignon Blanc are all great with shellfish—think mussels, clams, scallops, and lobster. Sangiovese goes perfectly with octopus and clams cooked in red sauce. Tomato-based seafood soups and tuna love rosés. Shrimp is a perfect match for Vinho Verde, as the pairing is like adding a squirt of lemon juice to the crustacean, and Arneis and Moscato both pair well with garlic shrimp. Crabs, anchovies, and sardines favor dry Rieslings. And Pinot Gris brightens sea bass.

If you’re looking for specifics, here are six of our favorite wines by the glass to serve at seafood restaurants.

Cecchi La Mora Vermentino 2017

This Vermentino is made on the Tuscan southwest Mediterranean coast in Maremma. The region is referred to as “The California of Italy” and the home of roaming cowboys on horseback. This wine’s profile falls between stainless Chardonnay and Pinot Gris, highlighted by tropical fruits, mature pulp, and minerality. The profile makes this Tuscan gem a true seafood wine.

Suggested glass price: $12

Cecchi La Mora Vermentino 2017, bottle on white

Cecchi La Mora Vermentino 2017


Loveblock Sauvignon Blanc 2018

Certified organic and grown in alluvial soil on hilltops overlooking Marlborough Awatere Valley, this New Zealand white focuses on texture rather than enhanced aromas. On the palate, the wine is loaded with hints of sweet basil, pineapple, peach, and tropical fruit. A chalky, complex minerality complements the fruit and makes this a standout for fresh oysters and seafood.

Suggested glass price: $14

Loveblock Sauvignon Blanc 2018, bottle on white

Loveblock Sauvignon Blanc 2018


Boutari Oropedio 2017

Boutari Oropedio is a wine from Greece’s southern Mantinia region. It is made from the indigenous Moschofilero varietal, which grows at a height of 2,500 feet and is protected by the mountains as it develops. At their peak, the grapes are handpicked, then matured for a short time in oak barrels. This process gives this white wine its finesse, and it exhibits aromas of honey, chamomile, grapefruit, and white roses. It’s an extremely food-friendly wine and perfect to pair with crab, oysters, shellfish, and seafood prepared with Asian ingredients.

Suggested glass price: $14

Boutari Oropedio 2017, bottle on white

Boutari Oropedio 2017


Statti Greco 2017

This wine is a 100 percent Greco white from Italy’s southern Calabria region. The grape is similar to Malvasia and produces a weighty wine with hints of juicy citrus, kiwifruit, basil, white peach, and smoky tea. The finish highlights creamy, roasted almonds. This wine can stand up to all types of seafood dishes that feature shellfish, pasta with sauce, or risotto.

Suggested glass price: $11

Statti Greco 2017, bottle on white

Statti Greco 2017


Poggio la Noce Gigetto 2016

Gigetto is a Tuscan red wine made up of 90 percent Sangiovese and blended with Canaiolo and Colorino. It’s an easy-drinking, certified organic wine that loves seafood with red sauce, such as clams, shrimp, and octopus. This small vineyard, run by husband and wife team Enzo and Claire, has won many prestigious awards and should be on your radar.

Suggested glass price: $12

Poggio la Noce Gigetto 2016, bottle on white

Poggio la Noce Gigetto 2016


Bellussi Cuvée Prestige

This sparkling Italian Pinot Noir has enough dryness and finesse to light up numerous types of seafood. Line up the oysters, shrimp, lobster, and crab for this universal wine that should be your choice for a table of customers with different seafood dishes. On its own, as an aperitif with seafood appetizers, or after the meal, this sparkling wine delivers.

Suggested glass price: $14

Bellussi Cuvée Prestige, bottle on white

Bellussi Cuvée Prestige

The post The 6 Best Wines by the Glass to Serve at Seafood Restaurants appeared first on Chilled Magazine.

Source: Mixology News

Get Ready for Summer With Refreshing Pisco Cocktails

By | Mixology News

Refreshing Pisco Cocktails, cocktails on bar, featured image

There’s no better time to drink pisco than in the summer months, which is why we’re so excited about visiting the Pisco Spirit of Peru booth at Bar Convent Brooklyn next week.

Dale DeGroff

On July 11 at 2:30 pm, Dale DeGroff will be joining the Pisco Spirit of Peru team to mix up cocktails like his refreshing Pisco Punch. There will also be 50 piscos to try neat, so you can get an idea of why this Peruvian spirit is such a delicious summer refresher. In the meantime, check out these three cocktails to mix up at home.

Pisco Punch, cocktail with fruit garnish

Pisco Punch

Pisco Punch

Ingredients:

  • 1.5 oz. Italia Mosto Verde Pisco
  • 1.5 oz. Lemon Orange Shrub
  • .5 oz. Barrow’s Intense Ginger Liqueur
  • .25 oz. Fresh Lime Juice
  • 4 Small Wedges of Fresh Pineapple
  • Angostura Bitters

Preparation: Muddle the pineapple wedges, bitters and ginger liqueur together in the bottom of a cocktail shaker. Add the pisco, lime juice and lemon orange shrub, and shake well with ice to chill. Strain into a Highball glass.


Blueberry Pisco Sour, cocktail on white

Blueberry Pisco Sour

Blueberry Pisco Sour

Ingredients:

  • 1.5 oz. Quebranta Pisco
  • 1.5 oz. Blueberry Shrub
  • .75 oz. Egg White
  • .5 oz. Fresh Lime Juice
  • Angostura Bitters

Preparation: Shake all the ingredients except the Angostura Bitters well with ice. Strain into a rocks glass. Garnish with bitters.


Pisco Tropical Spritz Spritz, cocktail with garnish on white

Pisco Tropical Spritz Spritz

Pisco Tropical Spritz

Ingredients:

  • 1.5 oz. Pisco Acholado
  • 1.5 oz. Mango Shrub
  • 1.5 oz. Prosecco or Club Soda

Preparation: Build in a highball glass over ice.

The post Get Ready for Summer With Refreshing Pisco Cocktails appeared first on Chilled Magazine.

Source: Mixology News

How BACARDÍ is Pioneering Corporate Responsibility in the Spirits Industry

By | Mixology News

Bacardi-Employees-in-Hamburg, big group photo, featured image

Big companies have a responsibility to give back to their communities and pioneer sustainable practices to make the world a better place.

BACARDÍ has been an industry leader when it comes to corporate responsibility, and all employees are urged to live the motto “always do the right thing” day in and day out. Because May and June are BACARDÍ’s official Corporate Responsibility Months, we chatted with Rick Wilson, the global head of Corporate Responsibility, to learn more about the company’s sustainability initiatives, volunteer opportunities, and community outreach plans that are always in the works for the international spirits company.

Bacardi Employees in Hamburg, workers with wheelbarrows

Bacardi Employees in Hamburg

BACARDÍ has a long tradition of always doing the right thing. What does this call to action mean to you personally?

As a family-owned business for more than 157 years, doing the right thing goes back to our roots. The Bacardi family has always been guided by doing the right thing for our people, our partners, and our communities. To me, doing the right thing applies across all our activities at the company. Two anchors of focus are protecting, as much as possible, the natural resources we use to create our brands and providing support to our communities, particularly in times of dire need. For example, after the devastating hurricanes Maria and Irma, the BACARDÍ company and family pledged $3 million to relief efforts—but the support didn’t stop with the money. It extended to opening our facility in Puerto Rico to the community so that they could access free water and meals. It meant pairing up displaced employees with others who opened their doors and putting together and transporting caravans of disaster relief supplies into the rural parts of the island that needed emergency help. Our partnership with Mercy Corps to support recovery efforts continues today as we work together to drive tourism back to the island and redevelop small businesses.

For me, it’s especially important to shed a light on the concept of mindful drinking and ensure that of-age consumers are enjoying our brands responsibly—that they are celebrating moments that matter in the company of our iconic brands and doing it one drink at a time.

Bacardi-Employees-in-Hamburg, big group photo

Bacardi Employees in Hamburg

What are some of the environmental sustainability initiatives that BACARDÍ has focused on specifically?

Bacardi Limited and its portfolio—which includes BACARDÍ Rum, Grey Goose Vodka, Patrón Tequila, Bombay Sapphire Gin, and Dewar’s Blended Scotch Whisky, among others—has been a staunch advocate for environmental sustainability since inception. Across production sites, we have ambitious goals to deliver environmental improvements to water balance, responsible sourcing of our materials, and to reduce absolute GHG emissions.

In addition, we’ve set out to reduce single-use plastics wherever possible. Back in 2016, we were the first global spirits company to take the pledge against plastic straws, and now, with our #TheFutureDoesntSuck campaign, we aspire to help eliminate one billion single-use plastic straws by 2020. Straws are a gateway to the bigger conversation of plastic pollution, and we have committed to review our supply chain to find ways to reduce, recycle, and, when possible, eliminate plastic.

What is really inspiring is seeing programs that our own people bring to life—not because it is part of their jobs, but because they are passionate about the environment. For example, the local New Zealand team developed a program to use discarded lemons from cocktails at bars and convert them into soaps. At the Bombay Sapphire Distillery in the UK, citrus fruit and husk discards are upcycled into a citrus cordial for a gin cocktail. At the North America headquarters in Coral Gables, we’ve partnered with local honey producer The Native Guy to install bee boxes to create honey that will be used at our office bar. This supports the effort to curb the population decline of bees. Another great initiative comes from our rum bottling facility in Jacksonville, Florida, where we adopted two bats named Frick and Frack from the Lubee Bat Conservancy to support bat education and their importance to ecosystems. These are just a few samplings of the incredible work and creative thinking of our BACARDÍ employees.

BACARDÍ is also big into volunteer work and encourages its employees to get involved in the community. What are some of the volunteer opportunities you offered through the company this past month?

BACARDÍ offers many opportunities to give back to our communities. The months of May and June are annual Corporate Responsibility Months, where offices worldwide sign up to volunteer at local organizations set on making the community a better place. This year, at our global headquarters in Bermuda, a team raced in the Relay for Life, while in Jacksonville, many of our employees spent a day gardening to refresh a certified wildlife habitat. In Hamburg, we partnered with BUND Friends of the Earth to restore a garden used for environmental education. In Coral Gables, another beach clean takes place next week, along with resume-writing workshops with Dress for Success, an organization that helps empower women and men to achieve economic independence. We have a blood drive coming up with the American Red Cross, and more.

The post How BACARDÍ is Pioneering Corporate Responsibility in the Spirits Industry appeared first on Chilled Magazine.

Source: Mixology News

How to Make a Classic Long Island Iced Tea

By | Mixology News

long island iced tea, cocktails with lemon garnish, featured image

The infamous Long Island Iced Tea (LIIT) is a drink of two tales.

One story traces its origin back to Tennessee’s Long Island, which sits in the middle of the Holston River. According to a tourism video posted by Visit Kingsport, the drink was created during Prohibition by Charlie “Old Man” Bishop. During these tense times, Bishop created his elixir of tequila, rum, vodka, gin, and whiskey, and sweetened it with maple syrup—you know, to make it more palatable. In the 1940s, his son, Ransom Bishop, improved the mix by adding citrus and cola. This resulted in a drink that sounds a lot like the boozy Long Island Iced Tea that we’re familiar with today.

The other origin story claims that the drink was invented in the 1970s by bartender Robert “Rosebud” Butt, who was based in Long Island, New York. He claims to have created the Long Island Iced Tea during a 1972 cocktail-crafting competition where triple sec was the must-use ingredient. While he can likely claim the addition of triple sec to create the modern, hangover-inducing version we know today, after finding some old census data of a Ransom Bishop who lived in Sullivan County (where Kingsport is located), it’s likely that the LIIT came to fruition long before Mr. Butt was around.

Depending on which brands and proportions you use for the LIIT, the percent ABV can range, but it will always be boozy. While it will likely never be the most impressive drink that you’ll have, it gets the job done and is quite party-ready. Fresh lemon juice, quality cola, and spirits that aren’t too exotic in flavor are vital for a LIIT, so it doesn’t taste like a hangover in a glass. And as with any well-crafted cocktail, a quality drink starts with quality spirits. Other than that, as long as your technique is decent, you can expect to enjoy a solid LIIT. Pro tip: A creative garnish like a cucumber ribbon or lemon wedge could make it look the part, as well.


long island iced tea, cocktails with lemon garnish

Long Island Iced Tea

Photo by Brent-Hofacker/Shutterstock

Long Island Iced Tea

Ingredients:

  • .5 oz. Whiskey
  • .5 oz. Tequila
  • .5 oz. Rum
  • .5 oz. Gin
  • .5 oz. Triple Sec
  • .5 oz. Lemon Juice
  • Cola (to Top)
  • Cucumber Ribbon or Lemon Wedge (for Garnish)

Preparation: Combine all ingredients, except for the cola and garnish, in a shaker with ice. Shake until chilled and diluted. Strain into a highball glass and fill with fresh ice, then top with cola and garnish.

 

The post How to Make a Classic Long Island Iced Tea appeared first on Chilled Magazine.

Source: Mixology News