August 2019

When Michael Michail, CEO of United Brands, launched Joose in the 24-ounce can, he literally changed the look and feel of the flavored malt beverage industry.

When Michail started thinking about Joose in 2004, he knew he would have to create significant change to cut through the clutter and create a call for consumer demand. Fifteen years later, as Michail looks back on the pioneering steps that led to his multiple successes, he has some concerns for where one of the fastest-growing categories in the beverage industry is heading.

Joose landed on retail shelves in 2006 and broke new ground in the flavored malt beverage category. Joose’s availability in 24-ounce cans ushered a major change in the industry, leading it away from glass bottles, which were 90 percent of the flavored malt beverage market at the time. The new can designs met the need of the changing tastes of consumers and their consumption habits and were an immediate hit in the convenience store channel.

The revolution Joose brought to market did not stop with its packaging. The brand’s clear malt technology and intriguing, exotic flavors further differentiated the brand and opened doors for others to enter the space. Long before IPAs and canned cocktails were commonplace, Joose’s 9.9 percent alcohol by volume, combined with its intriguing flavors and vibrant can designs, gave consumers a well-received alternative to beer and any other product on the market.

Michael Michail – United Brands, Co.

“We brew innovation into everything we do at United Brands. When we were concepting Joose, we didn’t want to copy and rebrand what others were doing. Competing on marketing and price alone is a race to the bottom. Tangible differentiation is critical in order to stand out on the shelf and create the constant consumer demand retailers need from a beverage partner.”
– Michael Michail, CEO of United Brands

The lack of original concepts in some of the fastest-growing categories in the beverage market is something of great concern to Michail as he has witnessed it firsthand in the flavored malt beverage category. Recent market spikes in new categories has led to a massive influx of copycat brands, which can lead to ambivalence and unattached consumers purchasing on price alone. And while some brands are trying to differentiate by borrowing innovations United Brands pioneered, including the 24-ounce can in the flavored malt beverage category and products with a higher alcohol percentage, Michail fears for the future of that space.

“I’m often asked why United Brands has not entered a particular market as of yet, and my chief reason is that wherever we go, we want to originate and lead,” Michail says. “Those that know United Brands understand that when we bring something to market, it carries excitement, innovation, and differentiation. The best is yet to come from!”

Recently, key industry insiders have become privy to what is coming next from Michail and his team. With NDA in hand, Michail has been conducting meetings with key distributors and stakeholders nationwide to take the pulse of the industry. An announcement regarding a new brand will be made in the near future.

The post 15 Years Later, United Brands’ Michael Michail Looks Back on His 24 Oz. Can Design appeared first on Chilled Magazine.

Source: Mixology News

If you’re a beach person living in New York or the surrounding area, then a summer trip to The Hamptons is always a wonderful way to escape the city and breathe in the fresh ocean air.

Located at the very eastern tip of Long Island, the once sleepy beach town of Montauk has become a hip destination where visitors can both relax and engage in summertime revelry. If you’re in the mood for the latter, The Surf Lodge is the place to get your fix.

Grey Goose Highball

The Surf Lodge opened in 2008 and has since become known for its summer concert series, which draws acts like Jaden Smith, Janelle Monáe and The Rapture. This summer, Grey Goose partnered with the hotel and venue to create a summertime spin on the classic Highball to enjoy during the shows. We had a chance to taste the refreshing cocktail—made with Grey Goose, soda, and a blend of grapefruit, pineapple and lemongrass flavor essences—while catching a couple of performances last weekend. If you happen to be out East for Labor Day, you can sip on the drink while checking out acts like DJ Cassidy and Lukas Nelson to help The Surf Lodge close out their 2019 summer season. In the meantime, check out our interview with The Surf Lodge owner Jayma Cardoso to learn about the history of the concert series and how they landed on this year’s signature Grey Goose cocktail.

Surf Lodge Surf Boards

The Surf Lodge Summer Concert Series has become an iconic seasonal activity for New Yorkers. What originally sparked the idea for these musical events?

My dream for The Surf Lodge has always been to curate our guests’ experience to match the rich and vibrant energy of Montauk. For years, the East End has been home to a community of artists and musicians, from the Rolling Stones to Billy Joel to Jackson Pollock. The Summer Concert Series was born out of my goal to honor the community’s history while contributing to its history as well. On any given night, we might have a Grammy award-winning performer such as Willie Nelson or Jon Bon Jovi on the stage, but we also take tremendous pride in being able to showcase up-and-comers and local artists such as Nancy Atlas and Dan Bailey. It’s an honor for me to bring The Surf Lodge into the fold of Montauk’s loud and storied history, and nothing makes me happier than bringing our guests along with us on that journey.

Summer Concert Series Comes to Brooklyn

You had a great lineup this season. How do you and your team go about choosing musical acts for the series?

I work on the music program for The Surf Lodge all year long with our booker. Our concert lineup is a combination of our all-time favorites that perform year after year—Donovan Frankenthaller, G Love, Lukas Nelson, Bob Moses and St. Lucia—and new favorites. I am a big music person. I go to concerts, follow bands on Instagram, and have a network of friends that always suggest new and exciting acts, both famous and unknown. It is always a great thrill to welcome formerly unknown acts back once they have become established. This year we welcomed RÜFÜS DU SOL, for example, who were unknown a few years ago. And Lukas Nelson was in his father Willie’s band the first time he performed at The Surf Lodge. This year, Lukas won an Oscar. We’re looking forward to his performance as the closing act of our season this year.

Grey Goose Surf Lodge

The Summer Concert series launched a Brooklyn popup at the Williamsburg Hotel this year. What made you want to bring The Surf Lodge’s series cityside?

When Grey Goose told us they wanted to give NYC weekenders a chance to live like they made it out East, we knew we had to join them in bringing the Surf Lodge vibe to Brooklyn. For more than a decade now, New Yorkers have been traveling to the East End to join us for our summer concerts and bask in the Montauk rhythm. We wanted to give them with that same Surf Lodge energy, but in their own backyard for one gorgeous summer night. Grey Goose helped transform the roof of The Williamsburg Hotel into our humble seaside beach shack, complete with The Surf Lodge’s signature hanging wicker baskets, colorful stage backdrop and live music from one of our favorite bands, St. Lucia.

The Vodka Soda is a classic cocktail that everyone can appreciate, especially in the heat of summer. How did you work with Grey Goose to come up with your signature twist on the drink?

Vodka Sodas are one of The Surf Lodge’s most popular orders in the summer months. But with the growing shift towards specialty, craft cocktails, we knew that we wanted to add a fun and flavorful twist this year. We worked with Grey Goose to add a blend of handpicked, botanical flavor essences to the cocktail to keep it fresh and summery without any sugary mixers. Our house mixologist, Remi Shobitan, chose a blend of lemongrass, pineapple and grapefruit flavor essences to add a punchy tropical flavor, perfect for beating the heat. Topped with fresh fruit, the Grey Goose and soda is light, refreshing and never boring.

The post Jayma Cardoso Discusses The Surf Lodge’s Iconic Summer Concert Series appeared first on Chilled Magazine.

Source: Mixology News

When you’re in your 20s, it’s easy to party all day and keep the festivities going into the wee hours of the night.

But as we get older, it suddenly becomes more difficult to indulge in multiple afternoon cocktails if you’re preparing for a big night out. But even if you no longer have that college-age energy, going from daylife to nightlife can be done if you have a proper plan.

For some expert tips on keeping the party going all day and night, we turned to Michael Kot, the marketing manager for Hakkasan Nightclub in Las Vegas. Known for its infamous daytime pool parties and flashy nightclubs that attract world-class DJs, Vegas is the type of city that offers a great party, whether you prefer afternoon revelry or late night dancing. But if you want to experience it all, Kot has some expert tips on how to go from daylife to nightlife the right way. Whether you’re planning a trip to Vegas or another party destination, heed his advice to carouse like a pro.

Michael Kot

If you’re going to a day party but still want to go out the same night, what are some ways to ensure you still have energy later? Does it have to do with the types of drinks you’re ordering? Water intake? We want the secrets from the pros!

Conserving your energy is a must—it’s important to know that it’s a marathon, not a sprint. If I know I’m going all day and night, I will pick one alcohol (usually tequila) and only drink that alcohol for the duration. It’s really hot out in Las Vegas in the midst of summer, so I always try to drink water in-between beverages to stay hydrated. It’s also important to not forget to eat. Vegas is a culinary mecca, so there are a lot of great food options available. My personal favorite is Wet Republic’s popular chicken tenders.

WET REPUBLIC Ultra Pool at MGM Grand Hotel Casino

How about the down time? Does the disco nap really work, or is it better to stay awake in-between day and night parties?

For me, disco naps are a hoax. If my head hits the pillow for even a minute after a day party, I’m down for the count. The best way to stay awake is to keep it going, whether it’s stopping in at a lounge on-property (my go-to spot is Level Up) or going home to regroup and refresh. And again, staying hydrated and eating always helps give you more energy!

LIQUID Pool Lounge at ARIA Resort & Casino

As you’re getting ready to go out after a day of revelry, what can you do for an extra burst of energy?

The 8 to 11 p.m. window is the most difficult time, as you get tired and hungry and the couch isn’t looking so bad. The best way to keep the party going is by getting together over some light bites at a close-by restaurant. My go-to spot that offers amazing food and doesn’t leave me overstuffed not wanting to go out after is Hakkasan Restaurant. The vibe inside will keep you awake, and for that extra burst of energy, Hakkasan Restaurant’s notorious Spark Plug cocktail will put your head on straight and get you back in the game.

OMNIA Nightclub at Caesars Palace Kinetic Chandelier

Now that it’s time for the club, what are some things you can do to make your night last longer, besides pacing your alcohol intake?

For me, the energy you and the people around you are carrying will ultimately make or break finishing this marathon. There will always be that person within your group who’s pushing to head out early. Having a mopey crew will no doubt end your night early, so it’s a necessity to keep everyone in good spirits and having fun—be the hype-man!

The Hakkasan Grid at Hakkasan Nightclub in Las Vegas Unveiled

The post How To Go From Daylife to Nightlife the Right Way appeared first on Chilled Magazine.

Source: Mixology News

Brockmans Gin is once again bringing back its handsome gift carton for the 2019 holiday season.

The stylish black gift tube—designed to mirror Brockmans’ distinctive, tactile bottle—will provide shoppers with a convenient gifting option and retailers with a gift package to drive incremental sales of the gins during the busy holiday season.

Brockmans Holiday Gift Pack 2019

“Brockmans Gin is the quintessential spirit to celebrate with this holiday and a perfect centerpiece for any celebration,” Neil Everitt, Co-Founder and CEO of Brockmans Gin, said in a press release. “Our gin is a contemporary reinterpretation of gin that is so smooth, it can be enjoyed neat, over ice or in a range of cocktails, making it the ideal choice for the season’s intimate and festive celebrations alike.”

Brockmans Gin was recently awarded a Double Gold Medal at the inaugural 2019 PR%F Spirits Awards that was held in Las Vegas, adding to the brand’s impressive Gold Medal wins at the 2017 SIP Awards, 2017 Global Spirits Awards and 2017 International Craft Spirits Awards. Available in more than 40 countries, Brockmans has experienced tremendous growth around the world and continues to build impressive momentum in the United States as more and more consumers embrace the gin ‘like no other.’ Brockmans’ gift carton with a 750ml bottle will be available beginning in October 2019 for a suggested price of $34.99.

The post Brockmans Gin Gift Pack Returns for Holiday Giving appeared first on Chilled Magazine.

Source: Mixology News

Walking into Dante in NYC’s Greenwich Village is a transportive experience.

You’re instantly struck by the sensation that you’ve stepped off the hectic streets of New York and into a bustling European café. The space, which is a registered New York City landmark, was first opened in 1915 as Caffe Dante, which was a beacon of Italian culture and fare in the city. When Linden Pride and his partner Natalie Hudson reopened the bar and restaurant in 2015, they wanted to honor that legacy. But a lot has changed in the century since the bar’s original iteration.

According to Pride, drinkers outside of the industry were just starting to embrace lower ABV cocktails that featured ingredients with heavily bitter flavors. “When we first relaunched Dante, the Negroni especially was a drink that we loved and would gravitate towards,” Pride says. “It was low in acid—a lot of drinks at that time were heavy on the citrus and sugar and were more like culinary cocktails. We wanted to showcase and celebrate those Italian bitters a bit more. At the same time, we started seeing more and more Italian bitters coming into the market.”

Linden Pride

The bar’s Negroni Sessions menu features various interpretations of the gin, Campari and sweet vermouth cocktail, and it helped bring Italian amari to the fore in an exciting way. For those who have recoiled after the first bracing sip of a Negroni, these iterations made the polarizing drink a bit more approachable. “You have to have a sophisticated palate—bitter is a taste that you grow to enjoy more as your palate develops,” Pride says. “Very few people who try the Negroni for the first time think, ‘That’s my drink.’”

To make customers feel at ease when ordering a drink with an intensely flavored or unknown brand of amari or vermouth, Pride and creative director Naren Young approached the menu through the lens of a more familiar New York cocktail experience. Each cocktail begins with a “lower proof, refreshing, bitter, clean” base, and is then built upon with ingredients that may still be traditionally European, but end up taking the shape of an elegant and complex cocktail.

“We try to create that connection to the European idea and then work back from there, whether it be a Campari on the rocks and espresso in Italy or maybe a pastis in the south of France,” Pride says. “We take that idea that’s very traditional, and we try to add more of an American cocktail approach to it.”

Four years after Dante opened, this approach has proven successful. The bar was most recently awarded World’s Best Bar at the Tales of the Cocktail Spirited Awards, and its cocktail menu remains as buzzworthy as the day it opened. This success only furthers what Young would like to see happen in the United States on a wider scale—not only the exploration of low-ABV and bitter-forward cocktails using ingredients from all over the world, but also the sophistication of day drinking, a concept that is still foreign to much of America.

“I think where the aperitivo movement is headed is defining a time and place and taking it away from that negative connotation of day drinking by presenting really beautiful, low-ABV, taste-provoking drinks,” Pride says.

To that end, Pride shared three drinks from Dante’s menu—including the fan favorite Garibaldi—that showcase how the bar reworks classic European flavors for American palates that he sees as vehicles to propel aperitivo culture forward.

Garibaldi

Garibaldi

“The Garibaldi was definitely our muse in the way we developed the [cocktail] program at Dante,” Pride says. “It really came from this bar in Sydney where you could walk straight off the beach and into this bar. There would be grapefruits and oranges, and they would squeeze them to order in front of you and serve them with a shot of Campari over ice. It screamed summer and conviviality.”

Upon opening Dante, Pride wanted to recreate the drink in an elevated way that would get the most out of the two simple ingredients. “We focused on how we could serve the drink at the perfect size and temperature, and settled on this eight-ounce glass because it meant we could have the perfect amount of orange juice but still get the bitterness of the Campari,” he says.

When juiced at high speed with a vegetable juicer, oranges are “basically emulsified” at the same time, resulting in what Pride calls a “beautiful” and “very light, wispy cocktail.”

Ingredients:

• 1.5 oz. Campari
• Fresh Orange Juice
• Orange Wedge (to Garnish)

Preparation: Place two ice cubes in a Garibaldi glass. Add Campari and a little bit of OJ, and stir well to combine. Add another ice cube and fill remainder of glass with OJ. Garnish with an orange wedge.

Al Fresco Spritz

Al Fresco Spritz

“The Al Fresco Spritz was based on a shared experience where, especially in southern France, you have pastis or some kind of bottle in the middle of the table, and you share it amongst your friends,” Pride says. “We wanted to take this idea and create that same shared experience.”

Pride and Young chose to do so by channeling one particular experience they had in the south of France. “There was a great bar there that we went to that combined the pastis with prosecco and a side garnish of fresh lime and green apple,” Pride says. So they created this eye-catching, large format drink using a flavorful blend of gin, St-Germain, vermouth and lime juice, topped with sparkling wine.

Ingredients:

• 6 oz. Martini & Rossi Bianco Vermouth
• 3 oz. St-Germain
• 2 oz. Bombay Sapphire Gin
• 1 oz. Lime Juice
• Prosecco (to Top)
• Perrier (to Top)
• Green Grapes (to Garnish)
• Lime Wheel (to Garnish)
• Kiwi Wheels (to Garnish)
• Starfruit Slices (to Garnish)
• Green Apple Slices (to Garnish)
• Cucumber Slices (to Garnish)

Preparation: Add all liquid ingredients, except the prosecco and Perrier, to a shaker. Pour contents of shaker directly into a pitcher filled with ice and fruit slices. Stir. Top with Perrier and prosecco. Serve in a Garibaldi glass garnished with a cucumber slice.

Chocolate Negroni

Chocolate Negroni

From the bar’s Negroni Sessions menu, this cocktail is a great example of how someone unaccustomed to bitter flavors might approach the cocktail from a more familiar flavor profile.

“A lot of people became converts [to the Negroni], and I think part of that winning over was that the Negroni Sessions menu has a number of variations that are much more approachable,” Pride says. “The Chocolate Negroni was really fun because people read chocolate in a cocktail, and they immediately think sweet and syrupy. But really what we’re doing here is relying on the bitterness of the chocolate as opposed to the sweet.”

He adds that the bitterness of the Valrhona baking chocolate matches the bitterness of the Campari, resulting in a flavor akin to a chocolate orange that you might find stuffed into your stocking at Christmastime.

Ingredients:

• 1 oz. Fords Gin
• .75 oz. Punt e Mes
• .75 oz. Campari
• .25 oz. White Crème de Cacao
• 3 dashes Chocolate Bitters
• Orange Twist (to Garnish)
• Shaved Valrhona Chocolate (to Garnish)

Preparation: Add all ingredients, save for the garnishes, to a mixing glass with one large ice cube. Stir until chilled and strain into a rocks glass. Garnish with an orange twist and shaved chocolate.

The post Dante’s Linden Pride Talks the Future of Aperitivi appeared first on Chilled Magazine.

Source: Mixology News

In May 2019, Camus Cognac launched its inaugural Shanghai Shake cocktail competition as an international challenge, crafted to celebrate the world’s top bartenders and their ability to conceive of creative twists on cognac-based mixology.

Shanghai Shake involved a select number of cities worldwide with Los Angeles and Hoboken, New Jersey as the two main U.S. cities. The three rules that had to apply to the contest were: The main ingredient of each cocktail had to be part of Camus’ new range of VERY SPECIAL and VSOP, which launched in April; Any twist had to be in reference to a specific existing cocktail, recognized by the International Bartenders Association; and The twist on a classic cocktail had to entail the substitution of other spirits with Camus Cognac, along with modifying ingredients and textures, essentially creating a revisited recipe.

The East Coast finals took place in Jersey City, New Jersey at Hudson & Co. The finalists were Alexander Delgra (Cowan’s Public) with “My Cherie Amour,” Albert Martinez (Pier 115) with “C Foam,” Donny Nelson (Pharmacie Bar and Kitchen) with “Pomme Blanc,” and Eric Sobalvarro (The Barrow House) with “A Little Death.” The winner of the East Coast final is Alexander Delgra with “My Cherie Amour.”

The West Coast finals took place in Hollywood at Adults Only. The finalists were: Alisa Berhost (Mama Shelter LA) with “A Star is Born,” Scott Eton (Melrose Umbrella Co.) with “Crème de Peche Mode,” Anthony Moricelli (Electric Owl) with “The Street Car,” D.J. Mull (Coin-Op Caslamp) with “The Pear Hug,” and Jesse Peterson (Raised by Wolves) with “Breakfast in Borderies.” The winner of the West Coast final is Jesse Peterson with “Breakfast in Borderies.”

Jesse and Alexander will battle it out in a “shake off” with the other global finalists from China, France and Russia in Shanghai at Bar Rouge on September 9, 2019. If you want to mix up these winning cocktails at home, check out the recipes below.

My Cherie Amour

My Cherie Amour

Ingredients:

• 2 dashes Mole Bitters
• .75 oz. Averna
• .75 oz. St. George NOLA Coffee Liqueur
• 1.5 oz. Camus Very Special Intensely Aromatic Cognac
• Heavy Cream (to Top)
• Grated Cinnamon (to Garnish)

Preparation: In a mixing glass with ice, add bitters, Averna, coffee liqueur and cognac. Stir and strain into a chilled coupe. Float well-shaken heavy cream on top of the cocktail. Garnish with grated cinnamon.

Breakfast in Borderies

Breakfast in Borderies

Ingredients:

• 1.5 oz. Camus Cognac VS
• .5 oz. Dried Apricot-Infused Lambay Irish Single Malt Whiskey
• .5 oz. Egg Whites
• .75 oz. Fresh Lemon Juice
• .75 oz. Honey
• Edible Micro Flower (to Garnish)

Preparation: Add all liquid ingredients to a cocktail tin. Give it a quick dry shake. Shake again with ice. Double strain into a coupe. Garnish with a micro flower.

The post Mix Up These Winning Camus Cognac Cocktails from the Shanghai Shake Competition appeared first on Chilled Magazine.

Source: Mixology News

If James Bond solidified the Martini’s place in cocktail history, then private detective Philip Marlowe put the Gimlet on the map in The Long Goodbye.

Author Raymond Chandler became well known for creating a genre of “hard-boiled” detective stories, which were commonly considered “vehicles for social commentary.” Chandler first tried the Gimlet with his wife Cissy when they were aboard the RMS Mauretania on their way home from London. He revised his novel to include the drink because they loved it so much.

Most historians believe Chandler had a habit of blurring the line between his own life and that of his main character, Philip Marlowe, and one thing they definitely had in common was an affinity for the Gimlet. Chandler popularized the drink in 1953 when he had the detective famously say “A real Gimlet is half gin and half Rose’s Lime Juice and nothing else. It beats Martinis hollow.” With that, the Gimlet became an instant symbol for manliness. As the novel continued to gain notoriety, the Gimlet quickly followed.

Raymond Chandler may have helped boost the Gimlet’s popularity, but he was not the creator of this classic cocktail. It’s believed that the British Royal Navy was the first to concoct the sweet-tart lime libation. It’s unclear whether the Gimlet was named after a tool of the same name (used to drill small holes) or after the famous surgeon, Admiral Sir Thomas Gimlette. Gimlette used a combination of lime cordial and gin to treat sailors suffering from scurvy.

This unfortunate illness is caused by a Vitamin C deficiency, common in those who’d been out at sea with no access to fruit. Limes are very high in Vitamin C, so the Gimlet became sailors’ common cure. In 1867, Rose’s Lime Juice was created as a way to preserve lime juice without alcohol. The Navy was quick to utilize it, not only to treat scurvy, but also to cut down the strength of the Navy’s 114 proof gin.

The ratio of Rose’s Lime juice to gin has gradually changed over the years from 1:1 (considered too sweet by most) to two parts gin and one part lime. Some bartenders use simple syrup and fresh lime juice, which is how we prefer to make this classic. Vodka has become a popular alternative base for the Gimlet, which means you typically need to specify which spirit you want when ordering the drink.

Gin Gimlet

Gin Gimlet 

Ingredients: 

• 2 oz. Gin
• .75 oz. Fresh Lime Juice
• .75 oz. Simple Syrup
• Lime Twist (to Garnish, Optional)

Preparation: Add liquid ingredients to a shaker tin with ice. Shake and strain into a chilled coupe glass. Garnish with a lime twist, if desired.

The post How To Make a Perfect Gin Gimlet appeared first on Chilled Magazine.

Source: Mixology News

On Friday, May 13, 2016, Sagamore Spirit officially launched their Signature Straight Rye Whiskey into the market.

Now, every time Friday the 13th—aka RyeDay the 13th—comes along, the whiskey brand celebrates all things Maryland rye. This September, we are joining Sagamore, along with some of our favorite bars across the United States, to commemorate RyeDay the 13th by raising a glass of delicious rye.

If you’re within driving distance of Sagamore’s waterfront distillery in Baltimore, you’re in luck. The tour is renowned as one of the city’s best experiences so it’s a perfect place to spend an afternoon with family or friends. Schedule a tour to learn about Maryland’s storied rye whiskey past and taste the brand’s award-winning spirits. The five-acre distillery is also home to the world’s only 40-foot, mirror-finished copper column still, which you get to see in action during the tour. And if you visit the distillery on September 13th – or RyeDay the 13th – you’ll receive 13 percent off full-priced merchandise in the visitor center.

If you can’t make it to the Sagamore Spirit distillery, you can still snag amazing RyeDay the 13th deals online. On September 13, 2019, full-priced merchandise will be 13 percent off, you’ll receive free shipping on orders of $50 or more, and get a free Friday Ryeday gift with your purchase. Use the code RYEDAY at checkout.

If you find yourself in Washington, D.C. on RyeDay the 13th, you can visit a number of bars to sip on RyeDay cocktails, like the Native Dancer, a cocktail created by creative director and bartender Andy Bixby of Jack Rose Dining Saloon. It’s a strong but drinkable mix of Sagamore Rye, madeira, Luxardo Sour Cherry Gin, grapefruit liqueur and orange bitters. Here are some other establishments to find a great RyeDay drink:

• Barrel
• Due South
• Scarlet Oak
• Top of the Yard
• Present Company Public House
• Rebellion
• Crown and Crow
• Pearl Dive Oyster Palace
• Black Jack
• Jack Rose Dining Saloon
• Service Bar

And if you’re in Baltimore on RyeDay the 13th, a number of other bars created specialty cocktails like the Sagamore Lemonade, served at Raw Bar, made with Sagamore Rye, honey simple syrup and lemonade, and you can enjoy the refreshing libation at these fine bars:

• Bond Street Social
• Barcocina
• The Horse You Came In On
• Kooper’s Tavern
• Max’s Taphouse
• Southern Provisions
• Mama’s on the Half Shell
• El Bufalo
• Raw and Refined
• Raw Bar
• Lee’s Pint and Shell
• The Charles
• Wayward Smokehouse
• Ryleigh’s Oyster
• MaGerk’s Pub

Even if you can’t make it to one of these bars to celebrate, you can toast RyeDay the 13th at home by mixing up some excellent cocktails.

Sagamore Lemonade

Sagamore Lemonade

Created by Raw Bar

Ingredients:

• 1.5 oz. Sagamore Rye Whiskey
• .75 oz. Honey Simple Syrup
• 2 oz. Lemonade
• 4 Mint Leaves (to Garnish)

Preparation: Add whiskey and honey syrup to a shaker tin with ice. Shake and strain into a 10 ounce glass over fresh ice. Top with lemonade and garnish with mint leaves.

Native Dancer

Native Dancer

Created by Andy Bixby of Jack Rose

Ingredients:

• 1 oz. Sagamore Spirit Signature Rye Whiskey
• 1 oz. New York Malmsey Madeira
• .5 oz. Luxardo Sour Cherry Gin
• .25 oz. Rubin Grapefruit Liqueur
• 2 drops Orange Bitters
• Grapefruit Wheel (to Garnish)

Preparation: Fill a coupe glass with crushed ice to chill. Add all liquid ingredients to a mixing glass, crack 1 cube of ice to the bottom of the mixing glass and add 5 whole cubes. Stir until chilled, add “finishing cube” and stir 10 more times. Strain into the chilled glass. Garnish with an expressed grapefruit wheel.

The post Where to Celebrate Sagamore RyeDay the 13th in Baltimore and Washington, D.C. appeared first on Chilled Magazine.

Source: Mixology News

The Piña Colada is one of the most beloved and satisfying drinks on the planet.

The frosty mix of rum, pineapple juice, and coconut cream will transport you to a faraway paradise, no matter where in the world you are at the moment. While the classic cocktail would fare well with just about any rum, some work better than others. Here are our seven favorite rums to use when making a Piña Colada.

BACARDÍ Gold ($12)

BACARDÍ Gold is our go-to when making party-ready rum punches, and it also mixes an excellent Piña Colada. Rich, toasty flavors like creamy caramel, banana, and almond pair perfectly with coconut cream, while the light oaked finish cuts through the sweetness of the drink. When we’re batching Piñas for a crowd, this is our favorite bottling to grab.

BACARDÍ Gold

Ron Barceló Gran Platinum ($19)

Ron Barceló Dominican Rum is always on our shelf because it’s one of the smoothest, tastiest rums on the market. And while we couldn’t imagine a Daiquiri without Ron Barceló’s Gran Platinum expression, it also works very well in a Piña Colada. This rum is made by filtering Ron Barceló’s Gran Añejo to get a clear liquid while preserving the notes of white oak from the aging process.

Ron Barceló Gran Platinum

Wray & Nephew White Overproof Rum ($19)

If you want to add some strength to your Piña Colada, this overproof Jamaican rum is a best bet. Flavorful and funky with rich molasses notes, it will add a deep, satisfying flavor to the classic cocktail. Even if you mix your Piña Colada with a lower-proof rum, we suggest adding a floater of Wray & Nephew to give it an extra punch.

Wray & Nephew White Overproof Rum

Mount Gay Eclipse ($18)

Mount Gay Master Blender Trudiann Branker accounts for character, body, and aroma when she is blending the brand’s flagship rum, and the care that goes into making each batch is apparent upon first sip. Floral and fruity with flavors of apricot and banana, Eclipse adds depth and a subtle smokiness to a Piña Colada.

Mount Gay Eclipse

Malibu ($15)

If you’re looking for an extra coconutty Piña Colada that’s lighter on the alcohol, Malibu is a solid rum choice. Because it’s only 42 proof, you can drink a couple without getting too tipsy. It’s also great for those who want to up the creamy coconut notes and downplay the fruity pineapple flavor.

Malibu

STROH 160 ($33)

Sometimes we like our Piña Colada to have a little spice, and STROH 160 is the perfect way to give it some bite. The Austrian spiced rum is aged for three years in oak casks, and will add notes of butterscotch and vanilla to the classic drink. Not to mention it’s 160 proof, so it’ll add extra heat and a nice kick to the drink, too.

STROH 160

Santa Teresa 1796 ($45)

If you want to get a little bit fancy with your Piña Colada, Santa Teresa 1796 is a perfect bottling to buy. This elegant spirit is made using the solera method and blends rums that have spent up to 35 years aged in used bourbon barrels. When making a Piña Colada with this beautiful liquid, mix it into a shaken version of the drink rather than a frozen one, so the rum has a chance to shine.

Santa Teresa 1796

The post The 7 Best Rums for a Piña Colada appeared first on Chilled Magazine.

Source: Mixology News

As summer winds down, we are scrambling to drink all of the frostiest drinks possible before the cool fall air sets in.

One way to get your summer cocktail fix is with cold, sweet alcoholic milkshakes. Whether you’re a fan of an over-the-top chocolate Irish cream creation or would rather reach for a gin-spiked strawberry treat, these boozy milkshakes are the best things to drink this August.

Spiked Sunrise Milkshake

Spiked Sunrise Milkshake

Courtesy of Luigi’s Ice Cream at Ani Ramen House

Ingredients:

• 4 scoops Cereal Milk Ice Cream
• 2 oz. RumChata Liqueur
• 1 oz. Strawberry Tequila Rose
• 8 oz. Whole Milk
• Whipped Cream (to Garnish)
• Fruity Pebbles (to Garnish)

Preparation: In a blender, combine all ingredients, save for garnishes, and blend for 10 seconds. Pour into a glass and top with whipped cream. Sprinkle Fruity Pebbles on top.

Peculiar Peacock Shake

Peculiar Peacock Shake

Courtesy of Gina Chersevani of Buffalo & Bergen

Ingredients:

• 8 oz. Dolcezza Roasted Strawberry Gelato
• 1.5 oz. Pimms
• .25 oz. Fresh Ginger Juice
• .5 oz. Hendrick’s Gin
• 2 oz. Cold Organic Milk
• 2 Cucumber slices

Preparation: In a blender, combine the Dolcezza Roasted Strawberry Gelato, Pimms, ginger juice, Hendrick’s Gin and milk. Set the blender on shake or frappe. Blend until smooth. Pour into a tall glass and garnish with two cucumber slices.

The Mad Mac

The Mad Mac

Courtesy of Gavin McMonigle of Piss & Vinegar

Ingredients:

• 2 oz. Proper No. Twelve Irish Whiskey
• 1 oz. Mexican Coffee Liqueur
• 2 scoops Mint Chocolate Ice Cream
• Mint Leaf (to Garnish)

Preparation: Hard shake all ingredients in a tin with crushed ice. Strain into an Irish coffee glass, garnish with a mint leaf and serve.

Brooklyn Blackout Shake with Bailey’s

Brooklyn Blackout Shake with Bailey’s

Courtesy of Black Tap Craft Burgers & Beer. Serves 2

Ingredients:

• 1 cup Mini Chocolate Chips
• .75 cup plus 2 tbsp. Whole Milk
• 3.5 cups Vanilla Ice Cream
• 1/3 cup Chocolate Syrup
• 4 oz. Baileys Original Irish Cream
• 6 tbsp. Chocolate Frosting (to Garnish)
• Mini Chocolate Chips (to Garnish)
• Whipped Cream (to Garnish)
• 2 Brooklyn Blackout Cupcakes or Chocolate-Frosted Cupcakes (to Garnish)

Preparation: Frost the top 1.5 inches of two 16-ounce glasses with the chocolate frosting. Press the chocolate chips into the frosting all around the glass. Combine the milk, ice cream, Bailey’s and chocolate syrup in a blender and blend until creamy, about 1 minute. Squeeze some chocolate syrup along the inside rim of each glass so it drips down. Divide the shake between the two glasses. Top each shake with whipped cream, more chocolate chips and drizzled chocolate syrup. Peel off the cupcake paper and press the cupcake onto the rim of each glass (you can also insert a long-handled spoon or butter knife vertically through the center of the cupcake, and then place the end of the spoon or knife in the shake to help the cupcake stay upright). Add a straw and serve immediately.

The post Don’t Let Summer End Without Drinking an Alcoholic Milkshake appeared first on Chilled Magazine.

Source: Mixology News