Monthly Archives

July 2019

The 4 Best Hotel Bars in Tokyo

By | Mixology News

TwentyEight at Conrad Tokyo, featured image

There is no shortage of incredible bars in Tokyo, whether you’re looking for a rowdy izakaya (a Japanese pub) or an upscale cocktail tasting.

But we always love a good hotel bar because they make for excellent people watching and, occasionally, some of the best city views. Tokyo has no shortage of great hotel bars, but these are four are our favorites. They’re all destinations in their own right, so be sure to put them at the top of your cocktailing list when visiting the city.

New York Bar at Park Hyatt Tokyo

If you’re looking for classic elegance and impeccable service, then a stay at Park Hyatt Tokyo is definitely in order. But even if you don’t get a chance to rest your head at this esteemed hotel, the New York Bar—which is perched high above the city on the 52nd floor of the property—is a legend in its own right. You may recognize the space from Sofia Coppola’s 2003 film Lost in Translation as the place where Bill Murray famously drank his Suntory during bouts of jetlag.

New York Bar is one of the best places in the city to listen to live jazz every night of the week, so be sure to make a reservation, as the bar gets quite busy. In addition to a huge wine and champagne list, the bar staff can make you just about any classic cocktail you desire, along with signature creations. We were big fans of the Eternal Flame, mixed with Nikka Yoichi Whisky, apple, apple vinegar syrup, and lemon juice. If you’re feeling peckish, order the pork ribs tortilla, which is one of our favorite dishes in the city.

New York Bar at Park Hyatt Tokyo

New York Bar at Park Hyatt Tokyo

Photo by Max Schwartz

TwentyEight at Conrad Tokyo

Modern luxury and friendly service is what you can expect from a stay at Conrad Tokyo, along with spacious rooms, the prettiest bathrooms in town (complete with a grand soaking tub), four delicious restaurants, and a well-equipped fitness center. Come cocktail hour, you can find us lounging at TwentyEight, Conrad Tokyo’s skyscraper lobby bar that offers sweeping views of the bay and live music almost nightly.

Along with a massive wine list, TwentyEight has a cocktail or spirit for every mood. Choose your favorite gins and garnishes for a custom Gin and Tonic, or treat yourself to a tiki libation like the Smoky Colada, made with Havana Club 7 Year Rum, Lagavulin 16 Year Scotch Whisky, pineapple juice, coconut, and milk. One of our favorite cocktails currently served at TwentyEight is the Yuzu An, a collaboration with Coca-Cola that’s mixed with Coca-Cola, Suze, yuzu juice, and champagne. If you want to check out the bar in daylight hours, settle in for afternoon tea and indulge in bubbly, scones, sandwiches, and sweets.

TwentyEight at Conrad Tokyo

TwentyEight at Conrad Tokyo


Mandarin Bar at Mandarin Oriental

Just like its properties the world over, Mandarin Oriental Tokyo delivers five-star luxury at every turn. Though each nook and cranny of this property is gorgeous, our favorite by far is the Mandarin Bar, a square bar in the center of the room opens to a lounge full of plush seating and the best table in the city: a cozy area for four completely surrounded by water. But the Mandarin Bar isn’t just about its luxe decor, as the cocktails here live up to its sterling reputation.

The talented bar team is always creating a menu with locality in mind, so you’re sure to get a sip of the city when you order off Mandarin’s signature menu. The Sakura Martini (Tori Kai Rice Shochu, sakura liqueur, lemon and grapefruit juices, and simple syrup) toasts to Japan’s famous cherry blossoms, while the Tokyo G&T (Botanist Gin, yuzu, sweet sake, yuzu liqueur, and Fever-Tree Indian Tonic) puts a unique twist on the classic Highball. If you’re watching your alcohol intake, the solid list of mocktails is worth a try.

Mandarin Bar at Mandarin Oriental

Mandarin Bar at Mandarin Oriental

Photo Courtesy of Mandarin Oriental Hotel Group

The Oak Door Bar at Grand Hyatt Tokyo

If you want to stay in the center of the action, check out Grand Hyatt Tokyo, which is located in the city’s international nightlife district, Roppongi. The hotel’s layout is one of the prettiest we’ve seen, as courtyards and open-air restaurants wind through the property. The Oak Door Bar is just as lively as the surrounding neighborhood. The rectangular bar is outfitted with dark leather stools, and wine and spirits cases line the walls, displaying the bounty at hand.
Lively conversation from both hotel guests and locals fills the room as one of the skilled bartenders prepares you a frosty beverage. The Martinis here are absolutely killer, and a menu of classics will quench your thirst no matter what you’re craving. We also love the signature Jameson Cocktail, which is mixed with the Irish whiskey, Cherry Heering, and Benedictine D.O.M. If you’re feeling hungry, grab a table at The Oak Door for steaks and its perfectly grilled burger, topped with barbecue aioli, bacon, cheddar, and crispy onions.

The Oak Door Bar at Grand Hyatt Tokyo

The Oak Door Bar at Grand Hyatt Tokyo

The post The 4 Best Hotel Bars in Tokyo appeared first on Chilled Magazine.

Source: Mixology News

4 Frozen Cocktails for Chill Summer Sipping

By | Mixology News

Tropic Like It’s Hot, cocktails with edible purple flower garnish, featured image

If you’re looking for a delicious way to beat the heat this summer, look no further than frozen cocktails.

These frosty drinks will keep you cool, whether you’re chilling poolside, manning the grill at a backyard barbecue or simply hosting friends for a seasonal soiree. Here, four frozen cocktails from the pros that will give you a reason to dust off that blender.

Frozen Mojito with fresh mint

Frozen Mojito

Frozen Mojito

Courtesy of Geno Marron, Dune Burgers on the Beach at The Ritz-Carlton Key Biscayne in Miami, FL

Ingredients:

  • 4 oz. Lime Juice
  • 1 oz. Agave or Simple Syrup
  • 7 Mint Leaves
  • .5 oz. White Rum
  • .5 oz. Bacardi Orange
  • .5 oz. Bacardi Limon
  • .5 oz. Bacardi Peach

Preparation: Add all ingredients to a blender with ice and blend. Garnish with the mint leaves.


A Snowball’s Chance, yellow cocktail with garnish

A Snowball’s Chance

Photo by Denny Culbert

A Snowball’s Chance

Courtesy of Bryson Downham, Toups South in New Orleans, LA

Ingredients:

  • 1.5 oz. London Dry Gin
  • .5 oz. Carpano Bianco
  • .25 oz. Suze
  • 2 tbsp. Blood Orange or Strawberry Granita or Italian Ice
  • Prosecco (to Top)

Preparation: Add gin, Carpano Biano and Suze to a mixing glass with ice. Stir and strain into a coupe. Add the blood orange or strawberry granita or Italian ice. Top with prosecco.


Welcome to the Jungle, cocktail with leaf garnish

Welcome to the Jungle

Welcome to the Jungle

Courtesy of Jordan Deis, Compère Lapin in New Orleans, LA

Ingredients:

  • 1.25 oz. Pineapple Rum
  • 1.25 oz. Overproof Rum
  • 1.25 oz. Hibiscus Syrup
  • 2.5 oz. Pineapple Juice
  • .5 oz. Lime juice
  • .33 oz. Salers Gentian Liqueur
  • .75 oz. Cap Corse Blanc Vermouth
  • .75 oz. Lime Cordial
  • .75 cup Ice
  • Fresh Mint Leaves (to Garnish)

Preparation: Blend all ingredients, except for the mint. Garnish with mint and serve.


Tropic Like It’s Hot, cocktails with edible purple flower garnish

Tropic Like It’s Hot

Tropic Like It’s Hot

Courtesy of Sally Gatza, L.A. Jackson Bar in Nashville, TN

Ingredients:

  • 1.5 oz. Vodka
  • 1 oz. Coconut Cream
  • .5 oz. Aperol
  • .5 oz. Passion Fruit Puree
  • .25 oz. Lime Juice
  • .25 oz Lemongrass Syrup*
  • 1 cup Ice
  • Orchid (to Garnish)

*Lemongrass Syrup

Heat equal parts sugar and water to form a simple syrup. Cut lemongrass and slap between palms to express oil, then steep in simple syrup overnight.

Preparation: Combine all ingredients, save for the garnish, in a blender, and blend until smooth. Garnish with an orchid.

The post 4 Frozen Cocktails for Chill Summer Sipping appeared first on Chilled Magazine.

Source: Mixology News

The 13 Best Dive Bars in Chicago

By | Mixology News

Easy Bar, bar and lounge view, featured image

Even during this boom of high-end mixology, vinification and brewing, there’s still plenty of room for the neighborhood corner tavern and dive bar.

Though dive bars have evolved in the last 20 years, these local watering holes offer respite from crowded clubs and pretension. At a dive bar, it’s come as you are. The late Anthony Bourdain routinely frequented dive bars on his many shows, and Guy Fieri has made them cool again in the Food Network’s Diners, Drive-ins and Dives. Many dive bars are now offering craft beer and sophisticated cocktails to merge elevated drinking culture with the inviting dive bar ambiance. On the other hand, there still exists plenty of dives where the wood is older than most of its patrons, and the top item on the menu is a cheap shot and a beer.

Chicago, a city with more than 1,000 bars in operation, seemingly has a bar on every corner—and many of them have been in operation for decades, if not more than a century. While they all share the dive bar bond, each offers a unique story and experience. We can’t list them all, but here are some of our favorite dive bars in Chicago.

Downtown Area

Rossi’s Liquors

Even on Chicago’s infamous State Street, there exists a well-known dive bar. On the outside, Rossi’s has a somewhat run-down forest green storefront adorned with posters and signs. Its exterior reminds one of every liquor store on every TV police drama. You might wonder if it’s safe to go inside. It is, and you’ll love it. In fact, Rossi’s is a bottle shop and bar, serving everything from common macro beer to eclectic craft brews, and the cheapest wines and liquors to the finest kinds. One can even attend Goose Island events featuring Bourbon County Brand Stout, the highly-coveted, limited-edition bourbon barrel aged beers released to throngs of fans each November.

Rossi’s Liquors, shelves with booze, bar

Rossi’s Liquors

Richard’s Bar

Open since 1926, Richard’s Bar hasn’t been updated in years, yet it’s more popular than ever. The menu board behind the bar is reminiscent of a fast food place or 7-11 in the 1950s. There’s a ton of memorabilia and mob photos (it did open during Prohibition, after all) found throughout the establishment, but what matters at Richard’s is the commitment to the old-school dive bar mentality. Heck, people even smoke here despite it being illegal. At Richard’s, you can have a shot of whiskey and several Hamm’s for less than the average price of one movie ticket. And if that’s not enough, they offer hard-boiled eggs for 75¢ ”at your own risk.”


West

Innertown Pub

The dimly lit Innertown Pub, “Home of the Arts” has been a staple of the dive bar-heavy Ukrainian Village neighborhood for several decades. Though its history dates back to Prohibition, the Innertown Pub gained local fame during the 1990s when it served as home to the work of numerous local, bohemian artists. But it’s not some posh, museum-style bar. In addition to the artwork, there’s enough crazy knick-knacks and Elvis memorabilia. Throw in plenty of wood, dim lighting, a jukebox and free pool, and you know you’re at a dive bar. But like many dives these days, there’s not only cheap beer and liquor, but also craft beer, quality drinks and plenty of good music.

Innertown Pub, patrons around bar enjoying

Innertown Pub

Easy Bar

Easy Bar represents some of the changes occurring within the dive bar world. Though it retains the dive bar culture and vibe, the cocktail, beer and entertainment offerings are more elevated than the typical watering hole. Easy Bar even has a sidewalk patio and a back room with a private bar that’s available to rent for private parties. But, like any proper dive bar, there’s no sign of pretension, and the space boasts leather seats, neon lights and a jukebox. The bar offers patrons 19 beers on tap, and a seasonal cocktail menu. The current menu includes drinks like the ’69 El Camino, made with Banhez Mezcal, Chareau Aloe Liqueur, lime and simple syrup, and the Tree Star mixed with Ketel One Cucumber Mint Vodka, Cheongsam Smokey Mist liqueur, lime, simple syrup and soda, garnished with a mini dinosaur—a nod to the general manager’s love for the prehistoric creature.

Easy Bar, pool table and lounge

Easy Bar

Archie’s Iowa Rockwell Tavern

Archie’s is a bar that sits on a quiet residential block, a bit removed from any popular bar regions. It celebrated its 75th anniversary in grand style in 2018, with nearly 1,000 guests in attendance for the party. At the event, the bar raised more than $4,000 for Hope For The Day and for the Puerto Rican Cultural Association of Chicago’s fund to help those displaced from Hurricane Maria, which might tell you how seriously they take their title of neighborhood bar. But, what makes Archie’s special, besides plenty of booze—fine or otherwise—is the complimentary cheese balls.

Chipp Inn 

This old school bar has a street level storefront and residential rooms above, which harkens back to the taverns of yesteryear. It makes sense because Chipp Inn opened its doors in 1897. The cash-only bar loves its Hamm’s, but there’s no shortage of craft beer, too. Every year, Half Acre Brewing hosts its Drunken Spelling Bee. Of course, if a battle of wits isn’t your jam, you can always attend their yearly Chili Cook Off when the winner gets their name etched on the Silver Plunger.


Northwest

Small Bar

Small Bar emerged in 1907, smack dab in the middle of a residential block, and it’s still that way today. Don’t be surprised to see a few motorcycles parked out front. Though dive in spirit with its stocked bar, chalk menus, tin ceilings and brick walls, it’s a craft beer haven. Small Bar offers more than 60 bottled beers and another 13 on tap, ranging from PBR to some of Chicago’s best barrel-aged and specialty beers. Despite its compact size (you have to be careful not to open the bathroom door into a server walking in and out of the kitchen), Small Bar offers excellent gastropub fare like fried calamari and baked goat cheese. Opt for the tater tots if you really want to get into the dive bar spirit.

Small Bar, outside view, signage and bike rack

Small Bar

Photo by Mathew Powers

Liars Club

The two-floor Liars Club is said to be haunted by the ghost of a woman who was brutally murdered by her husband in what was the upstairs apartment. But even if you don’t believe in ghosts, you’ll enjoy Liar’s Club for its great drinks, awesome events, diverse music and unique ambiance. The interior design is part dive bar, part lounge, part insane asylum and part 70s dance club. The brick walls have padding, the carpet is black and the doors are metal. There’s upholstered furniture in the middle with a giant lit fez hat. Liar’s also has a dance floor with a disco ball and flashing lights.


North

Old Town Ale House

Located a stone’s throw from Second City, an improv theater that has cultivated an array of Saturday Night Live actors, Old Town Ale House has been the favorite hangout of celebs like John Belushi, Bill Murray, Dan Aykroyd, George Wendt, Chris Farley, Steve Goodman and Roger Ebert. But make no mistake, Old Town Ale House is not a trendy place that caters to famous folks. Old Town is dark, dingy and possesses the obligatory tin ceiling along with a beaten up wooden bar and floor. Its most prominent feature is a collection of nearly 150 regulars’ portraits from the early 70s up to the present day, provided by artist Bruce Elliot.

Nisei Lounge

Nisei Lounge is a classic dive bar located close to Wrigley Field. Few bars provide more of Chicago’s Jeppson’s Malört, the bitter, oft-maligned, but locally loved Bäsk liquor, which is a Swedish-style spiced spirit that’s flavored with wormwood. Nisei not only pours shot after shot but also sells Malört candles. Pair it with an Old Style (aka a “Chicago Handshake”) or something from their impressive collection of craft beers, both on tap and in bottles. If you prefer to avoid the overly bitter Chicago spirit, try one of their many whiskies.

Nisei-Lounge, patrons at the bar enjoying

Nisei Lounge

Photo by Mathew Powers

L&L Tavern

L&L Tavern earned the title “Creepiest Bar in the USA” from Google because two of Chicago’s most notorious serial killers—Jeffrey Dahmer and John Wayne Gacy—routinely frequented the establishment. But Anthony Bourdain also made an appearance at L&L to film an episode of his former Travel Channel show The Layover. Its famous patrons aside, L&L is an approachable city tavern that caters to anyone and everyone, from those wearing suits to those with dirty jeans and boots. Expect to find an abundance of Irish whiskey and plenty of Malört.


South

Bernice’s Tavern

Bernice’s is no faux dive bar. You can down a cheap bottle of PBR and a shot of Evan Williams while looking at a host of old decor. But, there’s also Lithuanian beers, movie nights, music, cocktail specials and a terrific Bloody Mary. And, of course, Stingo. The owner, Steve, has his own way of hosting bingo night. Stingo takes about three hours to play, and prizes include cheese balls and mystery boxes.

The Barrel

This friendly watering hole features a bar built from scratch—that includes church pews for the bar top—and is the quintessential modern-day, no-frills dive bar. When one enters The Barrel, the owners and bartenders reach out to shake your hand and often introduce you to those who are already at the bar. The Barrel not only has plenty of macros to satisfy the typical dive bar patron, but its owners are passionate about Illinois craft beer and superb cocktails. It’s a great place for comedy, watching the game and, above all, forgetting about all the problems in the world. A more inviting place might be tough to find.

The Barrel, bar front view

Photo by Mathew Powers

The post The 13 Best Dive Bars in Chicago appeared first on Chilled Magazine.

Source: Mixology News

The Future Looks Bright for J. García Carrión Wines

By | Mixology News

Pata Negra Bodega, barrel room, featured image

We love a good Spanish wine, especially when it comes from J. García Carrión.

As the world’s fourth largest wine producer, J. García Carrión has a reputation for creating some of the most beautiful cavas and still Spanish wines on the market. To learn more about the company and what’s next for their portfolio of brands, we chatted with Tom Bernth, the national sales manager for J. García Carrión.

Pata Negra Bodega, barrel room

Pata Negra Bodega

Tell us a bit about the background and family history of J. García Carrión.

The García-Carrión farming tradition had its origin in Jumilla, Spain centuries ago. Our ancestors who owned the vineyards produced grapes and sold the wine at their own winery. In 1890, Jose García Carrión’s great grandfather built a new winery that was ahead of its time.  This was to manage the rapid growth of Jumilla’s wine exports to France, where the vineyards had been devastated by phylloxera. Since 1968, the company has been managed by Jose García Carrión. He incorporated his son Luciano in 1997, who is responsible for the international markets. “We have come a long way since the founding of the winery by my grandfather, and for more than 125 years, we have stayed true to our values of quality, which have now been passed down through five generations,” José says.

Don Simon Sangria, bottle on white

Don Simon Sangria

What are some of the company’s most popular wines?

The top brands produced by García Carrión are Jaume Serra Cristalino Cava, Pata Negra Cava and Premium Still Wines, and Don Simon Sangria, which is the number one selling sangria in the world at nine million cases annually. We are also very excited about the restyled Antano brand and the beautiful wines from Vina Arnaiz and Marques de Carrion.

Talk to us about the brand’s initiative to build awareness in the states.

We continue to activate our brands with social media platforms, magazine ads, in-store activations and a team of regional managers across the United States. We are aligned with a few of the top agencies in the country, and I am very proud of the relationships we have built here. As our volume continues to grow, we are adding additional people in strategic areas to better serve our customers.

Jaume Serra Cristalino Rosé bottle on white

Jaume Serra Cristalino Rosé

What’s next for the brand? What do you think is the hottest trend coming up in the world of wine? 

We are a leader in most packaging categories—glass, PET, tetra and bag in box. We feel that alternative packaging will continue to be the driver in wine category growth trends. Millennials don’t care about the wine snob era we experienced in the past because they want great wine in packaging that provides portability and convenience. We are at the forefront of these trends, so look for some new and exciting initiatives in the near future.

The company leads in the packaging categories of technology and production, like with canned wines. Talk to us about these initiatives. 

We pride ourselves on our world-class facilities, the best technology in the wine business and we’re as good as most CPG companies, as we have been told by major account executives who have visited our properties. As previously mentioned, we are launching several new brand initiatives over the course of the year.

Pata Negra Cava bottle on white

Pata Negra Cava

Tell us about your cavas.

We feel our cavas are the best sparkling [wine] value in the business. Jaume Serra Cristalino is produced in the traditional method and aged for 12 months, and Pata Negra Cava is aged for 18 months. We also produce some beautiful vintage reservas and gran reservas that are aged up to 60 months. Compare this to the typical prosecco that is produced in three to six months and costs more than a bottle of cava!  As you can see, we have a huge opportunity here to educate the consumer on the quality of cava, where it’s from and all its attributes. We even get our yeast from France.

Talk to us about the launch of Cristalino Ice.

We are very excited about the potential with this launch, especially from the reaction we have received from our distributor partners. We feel like we have an awesome package and a flavor profile that will be a great entry point to help us promote the cava quality story. From a production standpoint, the Dosage is slightly sweeter, so this helps reduce some of the acidity. We will have an aggressive promotional plan to launch this brand, both on and off premise.  Look for some fun mixology programs and two additional platforms we are going to attack that we feel will build brand loyalty with millennials—more details coming soon! Jaume Serra Ice will be launching in June, and we’ll be sending out updates via our social media platforms.

The post The Future Looks Bright for J. García Carrión Wines appeared first on Chilled Magazine.

Source: Mixology News

10 Wine and Cheese Pairings You Need to Try

By | Mixology News

wine and cheese pairings, featured image

Jaclyn Stuart, the owner of wine and fine foods retailer Vintage Elkhart Lake, knows wine.

She is the co-author of The Complete Idiot’s Guide to Wine and Food Pairing and a certified sommelier with accreditations from the Court of Master Sommeliers, the Wine & Spirits Education Trust (WSET), and the French Wine Society. In 2011, she won the title of TopNewSomm in the Great Lakes Region from the Guild of Sommeliers, and in 2016 she became the second person to ever earn the WSET Diploma in Wisconsin.

Prior to opening Vintage Elkhart Lake, which features more than 250 handpicked wines from around the world, Stuart owned wine consulting company WineVentures. She has worked for many prestigious restaurants throughout Wisconsin and California and offered wine education classes throughout the Midwest.

Known for her down-to-earth style of wine education, Stuart has appeared on several television and radio news programs to discuss food and wine pairings, and she is an annual presenter at Kohler Food & Wine and the Osthoff Big Cheese. A California native, Stuart has a Bachelor of Science degree in hospitality management and business from San Jose State University.

To learn more about how to pair wine and cheese, we asked Stuart about her favorite combinations that you should serve at your next dinner party.

Wine and Cheese Pairings

Wine and Cheese Pairings

Photo by Yulia Grigoryeva/Shutterstock

Blue Cheese and Zinfandel Red Blends

Deer Creek “Blue Jay” Blue Cheese pairs wonderfully with Orin Swift 8 Years in the Desert and many other hearty red blends that contain Zinfandel. The natural spice and jamminess of Zinfandel pairs wonderfully with the juniper berry component of this unique, quintuple crème blue cheese.

Cheddar and Pinot Noir

Sartori Montamore Cheddar tastes like parmesan-meets-cheddar with its complex blend of nutty, fruity and salty flavors. This cheese can pair with just about any wine, but it really comes alive with a nice Pinot Noir—like Helioterra from Oregon—thanks to its natural acidity and berry notes that complement the intricacies of the cheese.

Colby Jack and Prosecco

Hennings Colby Jack is a simple but wonderful mild cheese that tastes fabulous with a fruity, dry prosecco. Torresella Prosecco Extra Dry has a tiny touch of sweetness that melds with the natural creamy flavors of this cheese without overpowering it.

Triple Crèmes with Sparkling Wines

Cowgirl Creamery Mt Tam is one of Stuart’s favorite cheeses that works wonderfully with sparkling wine. The acidity of Sokol Blosser Bluebird Cuvée cuts through the rich buttery quality of this triple crème cheese. But because it isn’t completely dry, it plays well with the creamy sweetness of the cheese.

Goat Cheese with White Wines

Fresh chèvre or feta is rather tangy, and pairing it with a tangy wine like New Zealand Sauvignon Blanc can play that up. But pairing it with a softer Chenin Blanc like Picard Vouvray can balance it out. Depending if you like the zing or not will determine which white wine would work best.

Mozzarella with Sangiovese

Fresh mozzarella begs to be paired with tomatoes and basil. So if you are combining those ingredients or enjoying mozzarella on its own, it’s great with Sangiovese-based wines like those of Tuscany, like Chianti and Montalcino. La Mozza I Perazzi Sangiovese may encore the pairing based on the name, but the flavors also complement mozzarella wonderfully. For a more neutral pairing, Pinot Grigio is a great match, too.

Spicy Cheese with Sweeter Wines

With spicy cheeses like Sargento or Tillamook Pepper Jack, pair a contrasting sweet wine like Frisk Prickly Riesling or Saracco Moscato d’Asti DOCG. The light sweetness helps mellow out the heat of the peppers without overpowering the cheese or the wine.

Manchego and Tempranillo

Manchego and Tempranillo go so well together. Pairing wines from the same region as the cheese is usually a slam dunk because each is crafted to complement each other and the regional cuisine. Beronia Crianza and a Manchego aged for one year make a lovely pair.

Gorgonzola and Ruby Port

Creamy gorgonzola has a rich, robust flavor that is well matched by an equally robust wine. Ruby Port can agree with the intense flavors while also playing up the sweetness and cutting through the creaminess of the gorgonzola. When you pair Niepoort Ruby and “Dolcina” Gorgonzola from Sartori (or a traditional Italian gorgonzola), it makes for a delicious dessert.

Washed Rind Cheese with Riesling

Washed rind cheeses like taleggio or Limburger are rather potent, and no wine pairing really holds up to them. But a crisp white wine like a dry or semi-dry Riesling works nicely. For a less potent washed rind cheese like Gouda, Cabernet Sauvignons—like those from Bordeaux—can offer a nice contrast—though it also works wonderfully with Riesling.

The post 10 Wine and Cheese Pairings You Need to Try appeared first on Chilled Magazine.

Source: Mixology News

Kick Off Your July 4th Celebration with a Bluecoat Gin Martini

By | Mixology News

Bluecoat Martini, american memorobilia, declaration in background, featured image

You can’t go wrong with the classic Martini.

This stiff cocktail calls to mind the long, boozy lunches of the Mad Men era and elegant parties that lasted until the wee morning hours. While a London Dry gin is a fine choice to mix this traditional beverage, we prefer a more modern iteration with Bluecoat Gin. This American-style dry gin paved the way for other American craft gin producers to create expressions with unique botanicals and flavor profiles.

Bluecoat Gin is made with 100 percent certified organic botanicals like angelica, coriander, juniper and a blend of sweet American citrus peels. It offers a bold, citrus backbone to the Martini for an extra refreshing version of the drink. And because Bluecoat Gin is made in Philadelphia, it’s the perfect spirit to sip on the Fourth of July.

This week, mix up a Bluecoat Martini to toast to the United States and our independence.

Bluecoat Martini, american memorobilia, declaration in background, featured image

Bluecoat Martini

Bluecoat Martini

Ingredients:

  • 2.25 oz. Bluecoat American Dry Gin
  • .75 oz. Lo-Fi Dry Vermouth
  • Orange Twist (to Garnish)

Preparation: Pour ingredients into a mixing glass. Add ice and stir for 30-40 seconds. Strain into a chilled Martini glass. Garnish with an orange twist.

The post Kick Off Your July 4th Celebration with a Bluecoat Gin Martini appeared first on Chilled Magazine.

Source: Mixology News

Red, White and NUE—Celebrating the 4th from Sea to Shining Sea

By | Mixology News

Crazy Beautiful martini cocktail, featured image

NUE Vodka—a premium-quality, award-winning spirit—is celebrating the Fourth of July all weekend long with help from bartender partners across the United States.

These refreshing, summertime-inspired NUE cocktails can be found in California, Illinois, Florida and NUE’s home state of Texas. Cheers, America! More recipes, including our easy NUE Summer Memories pitcher recipes to make at home, are available at NUEVodka.com.

Texas Summertime Sweetheart, cocktail with strawberry garnish

Texas Summertime Sweetheart

Texas Summertime Sweetheart

Order from David Ray at Idle Hour in Los Angeles, CA

Ingredients:

  • 2 oz. NUE Vodka
  • 1 oz. Housemade Strawberry Orgeat
  • .5 oz. Clement Coconut Liqueur
  • Strawberry (to Garnish)
  • Lime Wheel (to Garnish)

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


NUE Agua Fresca, cocktail with lemon wheel

NUE Agua Fresca

NUE Agua Fresca

Order from James O’Neal at Fixture Kitchen and Social Lounge in Ft. Worth, TX

Ingredients:

  • 1.5 oz. NUE Vodka
  • 1.5 oz. Pureed Mamey Sapote
  • .5 oz. Fresh Lemon Juice
  • Club Soda (to Top)
  • Lemon Wheel (to Garnish)

Preparation: Stir NUE Vodka, fruit puree and lemon juice over ice in a rocks glass. Top with soda and garnish with a lemon wheel.


NUE Sip of Liberty cocktail with leaf garnish

NUE Sip of Liberty

NUE Sip of Liberty

Created by Ronald Randall at Il Ritorno in St. Petersburg, FL

Ingredients:

  • 1.5 oz. NUE Vodka
  • 2 oz. Whey From Cow’s Milk Cheese
  • .5 oz. Freshly Squeezed Lime Juice
  • 3 Macerated Strawberries
  • 3 Basil Leaves

Preparation: Muddle macerated strawberries, two basil leaves and whey in a shaker. Add ice, NUE vodka and lime juice. Shake well. Strain into a Martini glass. Garnish with a basil leaf.


Crazy Beautiful martini cocktail

Crazy Beautiful

Crazy Beautiful

Order at Doc B’s Fresh Kitchen in Illinois, Texas and Florida

Ingredients:

  • 1 oz. NUE Vodka
  • 1 oz. Elderflower Liqueur
  • 1 oz Spiced Pear Liqueur
  • 1 oz Prosecco
  • Pinch of Dried Hibiscus

Preparation: Combine vodka, elderflower liqueur and spiced pear liqueur in a shaker with ice. Shake until chilled. Strain into a chilled Martini glass. Top with prosecco and garnish with fresh hibiscus.

The post Red, White and NUE—Celebrating the 4th from Sea to Shining Sea appeared first on Chilled Magazine.

Source: Mixology News

Must Mix: 2 Malibu Cocktails to Make on National Piña Colada Day

By | Mixology News

Malibu Piña Colada cocktails with bottle, featured image

Malibu Rum brings a taste of the Caribbean to every rum-based cocktail.

A true nod to the tropics, Malibu Original shares the spirit of summer in every pour with smooth, sweet notes of coconut in every sip. If you’re looking for a way to celebrate National Piña Colada Day this year, mix up one of these variations on the classic cocktail with coconutty, satisfying Malibu. And if you want to add a refreshing twist, make it with one of our favorite Malibu flavors for endless sip-abilities. We guarantee that these sweet, tropical cocktails will instantly whisk your spirit away to a relaxing beach vacation in no time.

Piña Colada

Ingredients:

  • 1 oz. Malibu Original
  • 1.5 oz. Pineapple Juice
  • .5 oz. Coconut Cream

Preparation: Pour everything into a shaker with ice. Shake, pour and enjoy!


bubbly Piña Colada cocktails in coconuts with bottle

Bubbly Piña Colada

Bubbly Piña Colada

Ingredients:

  • 1.5 oz. Malibu Original
  • .5 oz. Pineapple Juice
  • .5 oz. Coconut Cream
  • 3 oz. Sparkling Wine
  • Pineapple Slice (to Garnish)

Preparation: Pour all ingredients (except prosecco) into an ice-filled shaker. Shake until cold, pour prosecco into the shaker and stir. Strain into a chilled glass and top with a slice of pineapple.

The post Must Mix: 2 Malibu Cocktails to Make on National Piña Colada Day appeared first on Chilled Magazine.

Source: Mixology News

Countdown to July 4 with the Bluecoat All-American Gin and Tonic

By | Mixology News

All-American GnT, cocktail and bottle with old american flag, featured image

The Fourth of July is right around the corner, so we’re preparing for the holiday the best way we know how—with plenty of frosty, refreshing drinks on deck.

This year, we’re toasting to the United States with an all-American spirit that helped spark the craft gin craze. Bluecoat Gin is a domestic dry gin that’s handcrafted in small batches in Philadelphia and was named in honor of the soldiers that fought for independence in the Revolutionary War.

Botanicals like angelica, coriander, juniper and a blend of sweet American citrus peels give the gin its smooth, crisp flavor, and each ingredient is 100 percent certified organic. The juniper is dialed down so the citrus can shine, and notes like orange and cardamom come through with every sip. Packaged in a stunning blue bottle, Bluecoat Gin will be a standout on your bar cart this summer.

If you want to get into the American spirit on July 4th, whip up this easy-to-make Gin and Tonic that will refresh you all day long.

All-American GnT, cocktail and bottle with old american flag

All-American GnT

All-American GnT

Ingredients:

  • 2 oz. Bluecoat American Dry Gin
  • 3-4 oz. Quality Tonic
  • Orange Twist (to Garnish)

Preparation: Add gin to highball glass filled with ice. Add tonic water and stir to combine. Garnish with an orange peel or twist.

The post Countdown to July 4 with the Bluecoat All-American Gin and Tonic appeared first on Chilled Magazine.

Source: Mixology News

Ask a Bartender: How To Create a Memorable Experience

By | Mixology News

10 Corso Como New York, bar and lounge area, featured image

We asked bar manager Alec Moniz of 10 Corso Como—a concept created in Milan by editor and publisher Carla Sozzani, that unites culture and commerce with a blend of fashion, food, art, music, design, and lifestyle—what it takes to create memorable experiences for his guests.

Cocktails from 10 Corso Como

Cocktails from 10 Corso Como

Photo Courtesy of 10 Corso Como

Tell us a bit about your background in the industry.

My industry background started at a pizza shop in Rhode Island when I was 15 years old with my two older brothers. When I moved to NYC, I was a student working at a chocolate shop in the West Village but my passion for hospitality moved me back to the restaurant industry at a brand-new Italian restaurant in Williamsburg called Antica Pesa. I was a busboy and worked my way to server and head server. That was three years of learning how to treat customers and give them a unique experience. I worked in Mexican restaurants, French restaurants … all different places sprinkled throughout the last 10 years. I am now here as a manager at 10 Corso Como part of The Howard Hughes Corporation.

Talk to us about the beverage program at 10 Corso Como.

The beverage program is Italian-heavy with an emphasis on giving people access to great wines at very reasonable prices. The wine and spirits list is accessible to all different types of people. Fresh cocktails that are simple.

10 Corso Como New York, bar and lounge area

10 Corso Como New York

Photo Courtesy of 10 Corso Como

How do you create memorable experiences for your guest?

A dining experience at 10 Corso Como should be personable. We try our best to make every person specifically happy within what their expectations, likes, and dislikes are. We take the time to care for every guest. It is very important in NYC to zone in on making one person as happy as possible at a time instead of looking at such a big picture of a restaurant. If you can make one person happy at a time and do that 300 times a day, everything will work.

What are some of your most popular cocktails?

Our most popular cocktail is our namesake cocktail the 10 Corso Como. It is essentially a Blood Orange Margarita. Blood orange puree, fresh lime juice, agave nectar, Amaro Montenegro (replacing triple sec) and blanco tequila. Our second most popular cocktail is the Vecchio Milano: Punch alla Fiamma Fantasia Liqueur, American bourbon, orange, Basement, and Angostura bitters with a dash of sugar. It’s our take on a classic Old Fashioned.

Any go-to or popular ingredients on the menu?

Go-to ingredients are always fresh juices and ingredients. We try to steer toward Italian ingredients because that is where our brand started, but we venture all throughout the globe in our beverage program. Season to season, we change things.

The post Ask a Bartender: How To Create a Memorable Experience appeared first on Chilled Magazine.

Source: Mixology News