July 2019

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 Greek restaurant.

Much of Greek culture revolves around food and wine, and its cuisine can be described as down to earth. Many Greek dishes are available around the world, while others can only be found in specific Greek regions. If you’re in the world’s largest cosmopolitan cities (and even many smaller ones), you’re certain to find Greek restaurants featuring the country’s specialties, such as spanakopita, tzatziki, moussaka, pastitsio, kotosoupa, horiatiki salata (Greek salad), souvlaki, gyros, grilled octopus, yemista, dolmades, baklava, and keftedes.

The wines that pair with this food, plus numerous other Greek offerings, are extensive. Should you serve only Greek wines at your Greek restaurant, or should you provide both Greek and international varieties? The answer is simple: You should serve wines from anywhere in the world that pair well with the food. In fact, most of the wine from the Mediterranean region mimics the Greek wine expression.

Greek grapes have always flown under the radar, but that is changing. A few Greek varietals are starting to become noticed in the wine world. Ximomavro and Assyrtiko are currently front and center in the wine world and receiving the recognition they deserve.

Pairing Greek food with wine is quite simple if you follow a few rules. Fish dishes pair best with lighter-bodied wines, while red meat dishes pair well with bigger, heavier wines. These are the classic pairings, but we all know that each dish calls for its own wine counterpart. Greek food is quite straightforward, but it’s not all lamb and grilled fish. Vegetables and cheese dominate the third sector, whether on their own or as part of a dish. These six wines focus on all aspects of Greek dining.

2012 Boutari Grande Reserve Naoussa

This is one of the prime examples of the complex, indigenous Greek Xinomavro grape. Aged four years—two of which are in new French oak—this overly structured, well-balanced, full-bodied wine is the answer for lamb, duck, karamanlidika sausage, or any form of grilled meat. It’s an elegant wine that drinks well above its price point.

Suggested glass price: $15

2012 Boutari Grande Reserve Naoussa

2016 Boutari Naoussa

Boutari Naoussa is a full-bodied and balanced red wine that’s made with the Xinomavro grape. It pairs extremely well with game and grilled meats and makes for an excellent value, especially by the glass. It has the potential to be the go-to red wine for meat dishes at your establishment.

Suggested glass price: $12

2016 Boutari Naoussa

2016 Dos Almas Gran Reserva Cabernet Sauvignon

This Chilean wine is rich and smooth with structured tannins that complement lamb and beef dishes. It is an outstanding alternative to Greek wines, thanks to its international notoriety and affordability.

Suggested glass price: $9

2016 Dos Almas Gran Reserva Cabernet Sauvignon

2016 Nemea Boutari

Nemea Boutari is the type of wine that stands on its own and pairs well with Greek dishes. The velvety, well-structured southern Greek red wine stands up to both red meat dishes and sweet sauces. The light and smooth wine is made from the Agiorgitiko grape and a true alternative to the Xinomavro grape.

Suggested glass price: $12

2016 Nemea Boutari

2017 Santorini Boutari

Santorini Bourtari is a sensational, full-bodied, citric white wine that has hints of fig, dates, and ripe red plums. Its salty taste and minerality are specific to Santorini Assyrtikon, and it pairs well with grilled seafood like shrimp, octopus, and loup de mer, as well as the classic Greek salad. Your customers will love this critically acclaimed vino by the glass or the bottle.

Suggested glass price: $18

2017 Santorini Boutari

2017 Moschofilero

This refreshing wine carries the same name as the grape from which it’s made. It pairs well with seafood and canapés and can be used as an aperitif because of its effervescent acidity. It drinks well above its price point, thanks to its crisp, spicy profile.

Suggested glass price: $9

2017 Moschofilero

The post 6 Wines by the Glass to Serve at Your Greek Restaurant appeared first on Chilled Magazine.

Source: Mixology News

In 1872, Dordrecht near Rotterdam was a lively town and most certainly an epicentre of international goods and trade.

Tingling spices, exotic fruits and other fresh products from around the globe found their way to the otherwise sleepy streets of Holland. Genever was already a main staple at that time, and Simon Rutte’s was treasured as the finest of them all. And it still is today with Myriam Hendrickx, the eighth-generation master distiller, continuing the legacy respectfully and attentively. Building on rich heritage and century-old recollection, Rutte constantly rediscovers its own path, combing through old books filled with recipes and the traditional craftsmanship of its founders. Yet, there’s an ever-evolving curiosity and ambition to not only stay true to the past, but also confidently look ahead and shape the future.

Long before “craft” became a thing, Rutte was always just that—small batch, artisanal production and 100 percent hands-on. Despite operating the smallest distillery in Holland, Hendrickx has become a leading figure and spokesperson for Dutch genever on a global level, raising this historical category to new heights of international awareness. Rutte today is a frontrunner in distilling genever, the ancestor of gin, as well as a modern interpretation of the juniper delight itself.

Rutte at BCB

Offering a totally different perspective on traditional genever, Rutte Paradyswyn shows the tremendous skill and botanical expertise of Hendrickx, refining a historic recipe of John Rutte’s and making it relevant and available to today’s epicures. Once again, the innovative interpretation of the distinct Dutch spirit most elegantly combines longstanding tradition with a modern twist, bridging the old and new, introducing a unknown treasure of liquid indulgence.

Paradyswyn is based on 100 percent malt genever that has been gently matured in American oak barrels for four to eight years in the charming surroundings and moderate climate of Dordrecht. Further elevated by blending in unusual fruit distillates and macerates containing cherry, apple and blackcurrant, the characteristics of traditional genever are taken to a whole new level, resulting in a uniquely complex product.

Rutte Paradyswyn Genever

On the nose, you’ll find hints of woody, almost earthy spiciness with luscious, mellow tones of slow maturation and malted grain. Underneath, a sensation of dark, ripe berries—along with morello and maraschino cherries—offers a fruit-laden twist. The finish is complex and pleasant with flavors of malt and dark salted caramel. Paradyswyn closes a gap between classical botanical spirits, crisp fresh distillates highlighted by juniper and coriander, and a mature dark sipping spirit.

The post Rutte Launches Its New Paradyswyn Genever appeared first on Chilled Magazine.

Source: Mixology News

There’s a lot more to cocktail competitions than developing a winning recipe.

These events can provide numerous opportunities for bartenders to advance their careers and make important connections in the industry outside of their immediate circles. We connected with two successful competitive bartenders, Natasha Mesa from Deadshot in Portland, Oregon and Ran Duan from The Baldwin Bar and Blossom Bar in Boston, Massachusetts, to share their expertise and insight on the world of cocktail competitions and how to maximize the experience.

Natasha Mesa Mixing Up Cocktails

What are a few of the cocktail competitions that you have entered?

Natasha Mesa: Speed Rack, Espolon Cocktail Fights and the Nearly Neat competition are the top three that have impacted my career the most. I’d also like to add the Cocktail Apprentice Program at Tales of the Cocktail. While not a competition, you still compete against so many other people to get in, and it had a huge impact on my career and life.

Ran Duan: Winning Bombay Sapphire Most Imaginative Bartender and Bacardi Legacy definitely changed my life and career. Not only did they happen within 12 months of each other, but they also helped make my bars relevant.

How have cocktail competitions shaped or enhanced your career?

NM: The Espolon cocktail fights in Seattle (the first competition I entered) gave me the opportunity to create an original cocktail, show off a little of my bartending style, and have a great time while working fast and efficiently. I ended up winning, and although the win didn’t give me my dream job, it did give me a number of industry friends and connections outside of my bubble. Bartending competitions have really helped me build my personal brand. These competitions put me in front of some of the greatest influencers and creators in our industry.  Their knowledge and advice, in addition to the industry family gained from these competitions, is priceless.

Ran Duan Mixing Up Cocktails

Do you think competing in competitions is something every career-focused bartender should pursue?

RD: Competitions aren’t for everyone. Some bartenders excel during service but are horrible at competitions. At the end of the day, you need to ask yourself why do you want to compete? For example, I was driven to compete because it elevated the status and image of my family’s business. It brought more business, which in return meant more profit. That motivation for me was raw, to better not only my life but my family’s. If your only motivation is to become a celebrity bartender, chances are that’s not enough to win.

How do you balance traveling for competitions with your regular work schedule?

NM: I am lucky enough to work with an amazing bar team. Without their support, the balance would be impossible. The owner, Adam, has seen his fair share of cocktail competitions, and his support throughout this journey has been unparalleled.

RD: Having a strong team and family behind you is key. My wife is my savior—she holds our family down, while my management continues the day-to-day operations. I’ve been blessed to have a team that cares about our program as if it was their own, so having the right systems in place is key.

What tips or advice would you offer to fellow bartenders who want to grow their careers through competitions?

RD: Keep in mind that a cocktail competition is not just a cocktail competition—it’s a brand marketing event. Research the brand and understand how you can align yourself with it. Either write a personal thank you to the competition hosts, or make sure you interact on a personal level with the judges. Try to stand out from the rest of the group. The judges are looking for someone who can represent the brand and carry that image for the next year.

There are plenty of benefits to competing (win or lose), but the most valuable prize is networking and using those new connections to grow your personal brand. These events give you access to new industry leads, PR and other special events. So keep in contact with competitors and ambassadors after the competition because you never know when or how these connections will benefit you later.

NM: Make sure you plan ahead and are prepared—know your routine inside and out, educate yourself about the brand and practice, practice, practice. Tell a story, a story that means something to YOU. Leave the judges with something to think about, preferably something that gets them excited or makes them happy. Remember, you’re there representing not only yourself, but your bar, your community and the brand, so always be a professional. Finally, have fun! After all, it is just a competition, and you learn just as much when you lose. It’s what you do next that is the most important.

The post Ask a Bartender: How to Get the Most Out of Cocktail Competitions appeared first on Chilled Magazine.

Source: Mixology News

Summer is finally here.

Warm evenings and gatherings with friends and family present a great reason to mix up a delicious, refreshing cocktail made with Puerto de Indias, the original

Strawberry Gin from Seville, Spain. “Puerto de Indias lovers in our homeland of Spain and around the world have enjoyed beautiful and easy-to-mix cocktails made with our flagship Strawberry Gin at countless venues throughout the summer,” said Jose Sedano, International Development Director for Puerto de Indias, in a press release. “We are excited to introduce these beloved cocktails to bartenders and consumers in the United States so they can enjoy them too.”

Perfect Serve Puerto de Indias Strawberry

Perfect Serve Puerto de Indias Strawberry

Fresh strawberries are the ideal complement to this flagship gin. The cocktail is best served in a wide-mouthed glass to allow the flavors and aromas of the ingredients to fully develop.

Ingredients: 

• 1 oz. Puerto de Indias Strawberry Gin
• 4 oz. Chilled Premium Tonic
• Sliced Fresh Strawberries
• Fresh Lime (to Garnish)

Preparation: Add ice to a wide-mouthed glass and swirl to chill quickly. Discard the ice and fill the glass with plenty of fresh ice. Add the sliced fresh strawberries to the glass. Pour in the Puerto de Indias Strawberry Gin and add the chilled tonic slowly to keep the bubbles intact. Garnish with a slice of lime and allow the drink to rest for a moment while the ingredients begin to release their flavors. Enjoy!

Puerto de Indias Strawberry Mule

Puerto de Indias Strawberry Mule

Tangy ginger adds a contrast of flavor that perfectly complements this gin’s fresh strawberry flavor.

Ingredients:

• 1 oz. Puerto de Indias Strawberry Gin
• 3 oz. Chilled Premium Ginger Beer
• 1 oz. Chilled Soda
• .5 Lime, Juiced
• Mint Sprig (to Garnish)
• Lime Slice (to Garnish)

Preparation: Fill a wine glass with ice, add the lime juice and the Puerto de Indias Strawberry Gin, and stir to blend the flavors. Top up with chilled ginger beer and soda for a smooth finish. Garnish with a sprig of mint and a slice of lime.

The post Your Summer Needs These Puerto de Indias Strawberry Gin Cocktails appeared first on Chilled Magazine.

Source: Mixology News

National Daiquiri Day is coming up on July 19, and we’re celebrating with as many iterations of the iconic cocktail as possible.

To help us observe the holiday and beat the summer heat, we’re mixing up these three frozen Daiquiris from Malibu Rum. The beloved Carribean rum is available in delicious flavors like lime, pineapple and mango, so you can bring a taste of the tropics to your home at any time. Mix up one of these three frozen Malibu Daiquiris for an instant vacation.

Malibu Lime Frozen Daiquiri

Malibu Lime Frozen Daiquiri

Ingredients: 

• 1 oz. Malibu Lime
• .5 oz. Fresh Lime Juice
• .5 oz. Simple Syrup
• Lime Slice (to Garnish)

Preparation: Blend all ingredients in a blender with ice. Pour into a cocktail glass and top with a slice of lime.

Malibu Pineapple Frozen Daiquiri

Malibu Pineapple Frozen Daiquiri

Ingredients:

• 1 oz. Malibu Pineapple
• .75 oz. Fresh Lime Juice
• .5 oz. Simple Syrup
• .5 oz. Pineapple Puree or Fresh Pineapple

Preparation: Mix everything in a blender with a scoop of crushed ice. Pour into a glass and enjoy!

Malibu Mango Frozen Daiquiri

Malibu Mango Frozen Daiquiri

Ingredients:

• 1 oz. Malibu Mango
• .75 oz. Fresh Lime Juice
• .5 oz. Simple Syrup
• .5 oz. Mango Puree or Fresh Mango

Preparation: Mix everything in a blender with a scoop of crushed ice. Pour into a glass and enjoy!

The post Must Mix: 3 Malibu Cocktails for National Daiquiri Day appeared first on Chilled Magazine.

Source: Mixology News

Brand specialist, 375 Park Avenue Spirits, is pleased to announce that it’s come to an agreement with Pernod Ricard to act as the exclusive U.S. importer for Wyborowa Vodka from Poland.

“We’re extremely excited to be welcoming Wyborowa to the 375 Park Avenue Spirits family and in doing so adding another iconic global brand to our portfolio of highly coveted and awarded brands,” said Jason Schladenhauffen, President and CEO of 375 Park Avenue Spirits, in a press release. “This brand has enjoyed significant global success, and our team is poised to help it achieve a similar outcome in the U.S. market as we compete amongst the leaders in the premium vodka subcategory.”

Wyborowa Vodka

Wyborowa, or Wybo for short, was created in 1927 and quickly became the pride of Poland. Internationally known and respected for its authenticity and quality, Wybo is made purely from Polish rye, contains no additives other than water and is produced solely in Poland. The brand proudly carries the Polish Vodka Association seal of Polish Vodka, which is a protected Geographical Indication.

“Wyborowa is an iconic Polish vodka, a brand with rich history and heritage. The Pernod Ricard Group has a longstanding relationship with 375 Park Avenue Spirits, and now Wyborowa Pernod Ricard has joined this great partnership. We believe that 375 Park Avenue Spirits’ strong position in the market, expertise and excellent supply chain management will help us to drive Wyborowa vodka to the forefront of top tier quality vodkas in the U.S. market.”
– Fabrice Audan, CEO of Wyborowa Pernod Ricard and Central Europe

Wyborowa Vodka Shots

Informed by more than 600 years of Polish vodka craftsmanship, Wybo is produced from 100 percent rye sourced from local trusted Polish farmers growing only the highest quality grain. The result is a smooth and creamy genuine Polish vodka with a grainy, fruity and slight floral note that is enjoyed in more than 80 countries around the world. The award winning Wyborowa vodka is now available from 375 Park Avenue Spirits nationally in the following sizes: 1.75L, 1L, 750ml and 50ml, along with a holiday gift VAP featuring a 750ml bottle and two glasses.

The post Wyborowa Vodka Appoints 375 Park Avenue Spirits As New U.S. Importer appeared first on Chilled Magazine.

Source: Mixology News

BeatBox Beverages started as a humble homemade cocktail created by a few friends in Austin, Texas and has grown to be one of the biggest disruptors in the single serving beverage market.

We sat down with the founders to learn more about how they got started, what has been their biggest struggle and the next moves for the business.

BeatBox Brand Family

Tell us about BeatBox Beverages.

BeatBox Beverages develops innovative beverages for the next generation of drinkers. Our first product, BeatBox Party Punch, is a lower calorie, lower sugar, lower carb, gluten-free, colorful, highly portable, 11.1 percent ABV wine-based cocktail. It comes in four flavors—Blue Razzberry, Pink Lemonade, Fruit Punch and Fresh Watermelon, with Tropical soon to follow. The most popular size is a re-sealable 500mL Tetra Pak, though it also comes in a 3L BIB. Both options are recyclable, sustainable and resealable, so they are perfect for outdoor enjoyment.

We started our company in 2011 while we were completing our MBAs in Entrepreneurship at the University of Texas at Austin. To be frank, the genesis was not really business oriented! Austin has an incredible outdoor scene, from days spent on the river to a broad range of concerts. We made our own “punch,” which was vodka and Crystal Light, funneled into upcycled Franzia bags. It was so popular that we started to sell it. We graduated in 2013 and had to make the business more legit. We pooled $50,000 from our own savings, friends, and family, all had side hustles, and worked like crazy: making the Punch, packaging it, each of us doing hundreds of in-store tastings every year.

In 2014, we were lucky enough to land a spot on ABC’s Shark Tank, in which we secured one of the biggest investments in Shark Tank History: $1 million from Mark Cuban himself. It was crazy. We had distributors from all over the United States calling us, wanting to sell our Party Punch. Walmart offered to put us in 3,000 stores. Somehow, we managed to ramp up production, keep it all legal and feed the beast.

Our growth in 2015 was phenomenal. But, in 2016, we started to see it flatline and by 2017, we were running low on cash. We needed to make a change, and we knew the problem was not the product because people still loved it. We looked at our audience and their consumption habits and saw that we needed to launch a single serve SKU, so we did that. Today, it accounts for 95 percent of our PartyPunch sales. The other problem was distribution: we did not have enough experience to manage distributors or chain accounts effectively.

So, we hired a top-class president formerly from InBev, a VP of Sales from MillerCoors and a marketing staff from Tito’s, etc. It’s great group with age and gender diversity that has deep, broad industry experience that spans wine, beer, cider and start-ups. Our president and VP of sales quickly pulled us out from wine distributors and found us a great home with beer distributors. The turnaround was fast and exciting; we ended 2018 doubling our revenue, tripling our depletions, increasing accounts by 450 percent, and increasing points of distribution by 550 percent. The re-reorder rates are crazy: 50 percent of 2018’s accounts re-ordered within 13 weeks.

Brizzy Lifestyle

What was your inspiration for starting the brand?

We were inspired by our city. Austin has one of the biggest music and festival scenes in the country, and CNBC rated it the #1 place in America to start a business. All three of us were united through our love of music. The BeatBox name and packaging obviously relates to that, and our brand is deeply tied to the music festival scene because we’ve had crazy concession success at festivals like Rolling Loud and Splash House. During our grad years, we noticed the huge quantity of boxed wine and FMBs being consumed at tailgates, parties, and lake and river outings, yet no one had come out with a product that catered to Millennials who drink less beer, seek more flavor and want “healthier” choices. BeatBox Beverages’ Party Punch anticipated the trends and surfed the wave.

On a fun note, professional skateboarder-turned-venture capitalist Rob Dyrdek was one of our early investors and has an ownership stake in the brand. We also have celebrity investors in the music space, such as DJ duo GTA, DJ Party Favor, and DJ duo Cut Snake.

What would you like bartenders and consumers to know about the brand?

We sell fun, not wine. As Millennials ourselves, we deeply understand our demographic, so we can offer products designed for the next generation of drinkers. This summer, our cocktail-inspired hard seltzer line, Brizzy, will launch. By the fall, our canned sparkling rosé, Corkless, will also be on the market. BeatBox Beverages offers its customers a total beverage solution. We also deliver profit: we develop and sell premium products which benefit our distributors, retail partners and the end consumer. During the past year, we probably offered the biggest benefit for our distributors who needed the incremental revenue considering the plummet in beer sales. It also gave traditional beer distributors more revenue and profit per case, as well as entry to both new venues and larger footprints within stores.

BeatBox Beverages

Talk to us about the obstacles you’ve had to overcome and what you may have done differently.

As discussed above, our biggest obstacle was lack of industry experience. We fixed that. Another obstacle every start-up must allow for is lack of cash. We had been very fortunate to secure a deal on Shark Tank, for both the cash and the visibility. More quietly, we’ve been very successful with our own financing rounds, which we lead ourselves. Our Series A round brought in $4.7 million, and we’ve just closed our Series B, which brought in another $5.6 million. This is not to say we are rolling in the dough! We are supporting a 19-member sales and marketing organization and must manage inventory, so there are a lot of costs to contend with.

Any advice for someone with a great idea who wants to start a brand of their own?

Before launching any brand, be sure to intimately understand your target audience and its needs. Then, know your industry, even if that means taking a side job on someone else’s brand. Surround yourself with good people: you will need advisors, investors and a dedicated team willing to put in the long hours needed for any start-up—and you should also be prepared to reward them accordingly. Most importantly, love what you do, have fun and enjoy the ride.

The post How BeatBox Beverages Secured One of the Biggest Investments in “Shark Tank” History appeared first on Chilled Magazine.

Source: Mixology News

This month, we’re celebrating two of the most iconic classic cocktails: the Daiquiri and the Piña Colada.

So we sat down with Juan Coronado—the national brand ambassador for BACARDÍ Rums—to chat about the history of these drinks and serve you three delicious recipes to mix up in July. Treat yourself to a spirited history lesson, and then put your knowledge to use with one of these frosty, refreshing cocktails.

Juan Coronado of BACARDÍ Rums

Talk to us about National Daiquiri Day.

The Daiquiri is a simple yet important cocktail. In my opinion, it is indisputably the one classic cocktail that bartenders must master before “graduating” to more difficult, complex recipes. Because of that reason, National Daiquiri Day is one of my favorite national holidays! I love that we get to celebrate and honor this majestic combination of Caribbean golden drops of sun (our rum), lime juice, and sugar.

Talk to us about National Piña Colada Day.

Around the world, the Piña Colada is a celebratory symbol of good times and happiness. This iconic tropical cocktail stole the hearts of millions of people—most of the time while on vacation—with its unique flavor and texture. So on National Piña Colada Day, it’s a moment when we all can go on a mini-vacation thanks to this classic.

What do these classic drinks represent for BACARDÍ?

The Daiquiri and the Piña Colada represent two of the most epic moments in cocktail history, in two different cities and decades (pre- and post-Prohibition), indicating the long impact that BACARDÍ rums have had in classic cocktail culture. These iconic creations are part of the BACARDÍ legacy of classic cocktails and have influenced bartenders all around the world in their craft. Whether you’re a cocktail enthusiast or a bar expert, both the Daiquiri and the Piña Colada are great ways to celebrate BACARDÍ rums and the bartending industry.

How does BACARDÍ celebrate these days with its heritage and history?

For several decades, bartenders have been inspired by the unique style of BACARDÍ rums, leading to the creation of a plethora of historically significant cocktails such as El Presidente, Papa Doble, Cuba Libre, El Mismo, and more. National Daiquiri Day and National Piña Colada Day are important for all of the gran BACARDÍ familia around the world, offering a chance to pause, look back, and look forward to the long heritage that our worldwide BACARDÍ family created.

What should bartenders know about these national days? 

I’d love for bartenders to be inspired by rum’s mixability and have fun experimenting and creating their own expressions of these classic cocktails.

What are some of the fun ways drinkers can celebrate these days?

Bars across the United States will be raising a glass to toast and honor these two iconic cocktails, so gather your friends to celebrate your community at your local bars. And, if you happen to be in New Orleans on July 19, come celebrate National Daiquiri Day with me in the French Quarter during Tales of the Cocktail.

Any historical fun facts you can share about these days?

The Daiquiri has some of my favorite fun historical tidbits—here are a few!

• In 1862, Don Facundo Bacardí creates a completely new style of rum that would be a catalyst for a whole new genre of cocktails that would be featured in every major bar manual for years to come.
• El Daiquiri is invented in 1898 by Jennings Cox, an American engineer who worked in the town of Daiquirí in Cuba. The real beauty of the cocktail is its unpretentiousness—when a drink calls for just three ingredients, there’s nowhere to hide. Zingy, light, and refreshing on the one hand, while complex and packing a punch on the other, it’s the holy trinity of cocktail ingredients, the perfect union of sweet, sour, and spirit brought together beautifully in a glass.
• In 1909, Admiral Lucius W. Johnson, a U.S. Navy medical officer who sampled Cox’s drink in Cuba, introduces the Daiquiri to America at The Army and Navy Club in Washington, D.C., where a plaque in his honor now hangs in the Daiquiri lounge.
• In 1937, the United Press declares Constantino Ribalaigua of the bar El Floridita “The Cocktail Master” for his repertoire of Daiquiris, including version No. 4, a mix of BACARDÍ, granulated sugar, juice of half a lime, and maraschino liqueur.
• By 1938, following its successful introduction by entertainer Fred Waring, 35,000 Waring blenders are now in professional use in America. This invention makes the new, frozen-style Daiquiri possible and paves the way for additions like strawberries or bananas.
• In 1953, Esquire magazine declares El Floradita one of the most famous bars in the world. The same year, a Pulitzer Prize for Fiction is awarded to the bar’s most famous patron, Ernest Hemingway, popularly credited with the line, “My Mojito in the Bodeguita, my Daiquiri in the Floridita.”
• In the 2000s, we see a resurgence of the Daiquiri. Old becomes new again, and there is an appreciation for what the bartenders of the past were creating with simple ingredients. The Daiquiri will forever reign as one of the elites in cocktail history.

BACARDÍ Piña Colada

Ingredients:  

• 2 oz. BACARDÍ Superior Rum
• 1.5 oz. Fresh Coconut Water
• 1 oz. Fresh Pineapple Juice
• 3–4 Chunks Fresh Pineapple
• 2 tsp. Caster Sugar
• Pineapple Slice (for Garnish)
• Pineapple Leaf (for Garnish)

Preparation: Place the pineapple chunks in a cocktail shaker and crush them lightly using a muddler or bar spoon. Pour the pineapple juice, coconut water, and sugar into the shaker and stir it all up to dissolve the sugar before pouring in the BACARDÍ Superior rum. Fill the shaker with ice cubes and shake vigorously. Pour the mix into a tall glass over crushed ice. Garnish with a pineapple slice and leaf.

Hand Shaken Daiquiri

Hand-Shaken Daiquiri

Ingredients:

• 2 oz. BACARDÍ Superior Rum
• 1 oz. Freshly Squeezed Lime Juice
• 2 tsp. Sugar

Preparation: Place sugar and freshly squeezed lime juice into a cocktail shaker and stir until the sugar has dissolved. Pour in the BACARDÍ Superior rum and fill the shaker with half-cubed ice, followed by some half-crushed ice. Place the lid on the shaker and shake vigorously until thoroughly chilled. Strain through a fine tea strainer into a chilled coupe glass.

BACARDÍ Lime Frozen Daiquiri

BACARDÍ Lime Frozen Daiquiri

Ingredients:

• 2 oz. BACARDÍ Lime Rum
• 1 oz. Fresh Lime Juice
• .75 oz. Simple Syrup
• Lime Zest
• Lime Wheel (for Garnish)

Preparation: Combine all ingredients, save for the garnish, in a blender with 2 cups of ice. Blend until smooth. Garnish with a lime wheel.

The post Juan Coronado of BACARDÍ Rums Discusses 2 Iconic Cocktails appeared first on Chilled Magazine.

Source: Mixology News

So, you want to become a bartender.

Here’s the thing; I hear it come up all the time. It might be from a friend who, in between jobs, realizes that they’re tired of their current lifestyle and they just want a chance to “start over.” They mull it over, see me living what they believe to be a more carefree life, and inevitably approach me to let the big idea drop: They’re thinking about starting a career in bartending.

Setting aside all the potential ways this could be offensive (i.e., acting as though my career has taken little to no effort to achieve, was decided on a mere quarterlife crisis whim, and is as easy to pick up as, say, becoming an Uber driver), let’s dive into what getting a bartending job actually entails.

First things first, it’s time to dispel the myth that has lived on for far too long. There is no point—absolutely zero—in getting “licensed” or receiving any form of paper certification stating that you are a bartender. So-called bartending schools are a fake industry that was built on the ignorance that the general public has about what is required to make drinks for a living. In fact, getting certified as a bartender will actually get you further from a job offer, although it’s always good for a laugh to the manager on duty if you’re trying to appeal to their humor.

The reason is twofold, and leads to some actual advice on what to do instead. For starters, bartending schools are all a joke. Often, they’re led by people who have little to no experience actually working in a bar. There’s also the matter that, contrary to popular belief, becoming a successful bartender has little to do with drink recipes. Yes, you should memorize the basics and understand simple combinations and techniques, but that takes roughly a week to learn, and then you’re stuck with the real work of learning to tend bar.

Mixologist Creating a Cocktail

There are likely a few exceptions to this, but at this point, the reputation of these “schools” within the industry is so poor that it’s not worth even attempting. Your time and money would be much better spent in other areas like, say, buying $3,000 worth of booze and using it to make drinks in your living room.

However, this doesn’t mean you need to throw your bartending dreams away. There are very real and clear ways to become a bartender, the first of which is almost always overlooked. Simply, you need to start by working in a restaurant. This is the only way to understand the basic principles. Once learned, though, these can apply to just about any position in the industry.

Working in a restaurant is incredibly physically taxing and emotionally demanding, so to start, just try it and see. Can you hang, and do you even want to do this? By bussing tables for six months, you’ll be able to determine if you’re cut out for the work. Likely, it will only take a few weeks for both you and the manager to figure this out. Tending bar takes a certain kind of person. If you’re good and find that the work comes naturally, you will be promoted quickly. If you’re not, you will be fired, also quickly.

The second key is much more complex, but probably equally important: You have got to be comfortable talking to people. And I’m not talking about the people you associated within your Monday morning meetings in your white-collar job; I’m talking about the whole spectrum. You may get C-level executives sitting at your bar, but they might also be sitting next to the guy who lives paycheck to paycheck in that crappy basement apartment next door. It’s your job to make both of them feel welcome at the same time. This technique takes years of studying customers, but once learned, it is usually the part of the job that bartenders find hardest to leave.

Like any industry, landing a bartending gig means working your way up. You didn’t walk into a management position right out of college, and you don’t walk into a bartending job right out of the gate. It also helps to know people, build a network and go to bars. You need to get to know the culture, who hangs out at bars, and what to expect, though it’s worth noting that this will wildly vary depending on where you’re working.

You also need to know how to hustle, and I mean that in just about every application of the word. Know how to work your ass off. Sprinting the length of a bar while making a drink and scooping ice into a bin requires coordination, yes, but mostly it requires moving fast and moving hard. Know how to work for your money, when to make suggestions to increase your sales, or when to buy a customer a drink. Learn how to keep a crowd of regulars coming in on your shifts just to see you. Keep up the hustle every single time you walk in the door of your bar and earn your place there.

It also pays to know your craft. Initially, it won’t matter if you know how to properly peel a lemon twist to ensure it releases just the right amount of oil into a cocktail. But if you take to bartending, developing these skills and focusing on attention to detail will elevate you from your peers.

Oh, and don’t take things personally. Ever. Sensitivity is not a valued trait in the world of bartending.

Ultimately, becoming a bartender comes down to you and your dedication. There is no simple answer, because it’s a complex line of work, riddled with potential pitfalls and relying mostly on skills and techniques that you need to actually be behind the stick to learn. Work hard—way harder than you have any intention of working—learn how to communicate, start at the bottom, and, eventually, master it. It’s not an easy job to land, but it’s certainly one of the more rewarding ones.

The post How to Become a Bartender <em>(For Real)</em> appeared first on Chilled Magazine.

Source: Mixology News

Summer is in full swing, and we’re looking for the best ways to keep things fresh as the temperatures rise.

Last month saw no shortage of great new spirits to try this season, whether you’re into mixing a tropical rum libation or in the mood for a summer-ready Martini. Here are five new spirits that you need to try this month.

Ten To One Rum ($29–$42)

This newly launched Caribbean rum line is the brainchild of Trinidadian native Marc Farrell, who was formerly Starbucks’ youngest vice president. The beautiful white rum clocks in at 90 proof and has flavors of lemon zest and white flowers with a richly funky, grassy finish. The dark rum is a blend of column still Domincian, Trinidadian, and Barbados rums—as well as pot still Jamaican rum—that brings flavors of baked apples, vanilla, and ripe bananas to the palate. Both Ten To One Rum expressions taste wonderful when sipped neat or mixed into cocktails.

Ten To One Rum

Trincheri Vermouth ($25)

Trinchero Family Estates, which is the world’s second-largest family-owned winery, has just launched two new vermouths to pay homage to its family history. Both the Dry and Rosso Trincheri Vermouth are based on the original family recipe from the 1890s and are infused with Roman Artemisia, cinchona bark, and other spices and fruits that have been cold macerated for a month. The resulting vermouths are gorgeous and smooth, perfect for mixing up your favorite iteration of the Manhattan or Martini.

Trincheri Vermouth

Tattersall Single Malt Whiskey ($50)

We love Minneapolis-based Tattersall Distilling because it makes everything from fernet to absinthe, and each expression is more delicious than the next. This summer, the brand launched its latest limited edition bottling, Tattersall Single Malt Whiskey, in collaboration with Top Chef season 16 contestant chef Justin Sutherland. The blend consists of three different single malts—mesquite-smoked (60 percent), applewood-smoked (30 percent) and chocolate-malted (10 percent)—that were each aged for more than two years in Minnesota white oak barrels. The result is a smoky spirit with sweet apple and chocolate notes that’s reminiscent of a summer barbecue.

Tattersall Single Malt Whiskey

Denizen Vatted Dark Rum ($30)

This delicious new spirit is a celebration of Guyana’s rum tradition and is perfect for mixing into cocktails. Denizen Vatted Dark Rum combines dark rum blended in the old vatted style (originally formulated for the British Navy in the mid-18th century) with vegetal rhum agricole from Martinique. Together, these rums create an intensely flavorful spirit with notes of glazed peaches, bright star fruit, grassy green plantains, and a finish bursting with baking spices. Try mixing it with lime juice, maraschino liqueur, and cola for an elevated version of the classic Cuba Libre.

Denizen Vatted Dark Rum

Crown Royal Noble Collection French Oak Cask Finished ($60)

Crown Royal is celebrating summer with its own limited edition expression, housed in a bottle that’s as beautiful as the spirit itself. Crown Royal Noble Collection French Oak Cask Finished is rested in oak casks sourced from France’s Vosges region, which is known to impart rich flavors of vanilla and baking spices into whisky. After harvesting, the wood is open-air seasoned for two years before it undergoes two-step fire roasting. The resulting whisky carries dark notes of caramel, vanilla, and red fruit that is perfect for sipping neat or on the rocks.

Crown Royal Noble Collection French Oak Cask Finished

The post The Best New Spirit Releases From June 2019 appeared first on Chilled Magazine.

Source: Mixology News