September 2019

Unquestionably, Kentucky is the bourbon capital of the world.

There are countless bourbon distilleries scattered across the gentle grounds of the Bluegrass State, and each one honors tradition through years of dedication, care and craftsmanship. While we would love to hit them all in one trip, it would be impossible to visit every great bourbon distillery in one shot. While it’s difficult to go wrong anywhere on the Bourbon Trail, we suggest savoring the unique spirits while exploring the rich heritage of America’s native spirit at these six must-see Kentucky bourbon distilleries.

Four Roses Distillery, Lawrenceburg

Just off the Bluegrass Parkway along the scenic Salt River in Lawrenceburg sits the historic Four Roses Distillery. The award-winning brand stemmed from a romantic story between Four Roses founder, Paul Jones Jr., and his southern belle. His devout passion for the lovely lady transferred to making his beloved bourbon in the remarkable Spanish Mission-style distillery, which was built in 1910.

Today, the “man behind the mash,” Master Distiller Brent Elliott is able to merge 10 distinct bourbon recipes by mingling two mash bills with five proprietary yeast strains to create Four Roses Bourbon. One recipe has been hand-selected to become Four Roses Single Barrel; four are blended to handcraft Four Roses Small Batch; six have been combined to produce the perfectly-balanced, non-chill filtered Four Roses Small Batch Select, the newest permanent product-line release and “fourth rose.” Doubtlessly, visitors should stop and smell the roses—literally, as there is an abundance across the grounds—before hanging out on the barrel swing out back.

Four Roses Distillery, Lawrenceburg

Rabbit Hole Distillery, Louisville

Back in 2012, whiskey fanatic Kaveh Zamanian took a plunge down the “rabbit hole” by leaving his 20-year-old psych practice to produce Kentucky straight bourbon. Nestled in the hip Nulu district of Louisville stands the contemporary Rabbit Hole Distillery. The distillery pays homage to the art and science of distillation, boasting a 24-inch-diameter Vendome column still that is a major contributor to the 20,000 barrels produced per year.

After touring, visitors will walk away with a deeper understanding of bourbon’s charm and complexity from grain to glass. The cocktail and tasting bar, Overlook, offers custom drinks designed by New York City’s famed Death & Co team, plus unparalleled views of Louisville.

Rabbit Hole Distillery, Louisville

Woodford Reserve Distillery, Versailles

As Kentucky’s oldest and smallest bourbon distillery, Woodford Reserve lies quietly on the same hallowed grounds where Elijah Pepper began crafting whiskey in 1812. The distillery is home to the iconic copper pot stills for triple distilling, 100-year-old cypress wood fermenters and the 500-foot-long, gravity-fed barrel run. It features one of the only heat-cycled barrel houses in the world to ensure every drop soaks up the charred and toasted white oak, giving the bourbon its brilliant honey color and delectable flavor.

Visitors must grab a ginger gem cookie at Glenn’s Creek Café, located inside the new welcome center, for the tasting at the end of the tour. It pairs nicely with the Woodford Reserve Double Oaked, an innovative take on twice-barreled bourbon.

Woodford Reserve Distillery, Versailles

Bardstown Bourbon Company, Bardstown

Stretched across 100 acres of active farmland, Bardstown Bourbon Company drives innovation while honoring the traditional art of bourbon making. They produce high-quality, authentic Kentucky bourbon and offer custom whiskey production through their Collaborative Distilling Program, a first-of-its-kind service providing craft distillers and brand owners (like revived Kentucky Owl Bourbon) the ability to create and continue their own Kentucky whiskey.

Visitors are invited on a full-service culinary experience at Bottle & Bond Kitchen and Bar where elevated comfort fare accentuates the flavors and character of bourbon. The on-site restaurant presents a first-class craft cocktail program, vast whiskey selection, vintage spirits library, curated wine collection and local draft beer list. Pay them a visit to kick off a noteworthy afternoon or evening in Bardstown.

Bardstown Bourbon Company, Bardstown

Maker’s Mark Distillery, Loretto

Listed as a National Historic Landmark, Maker’s Mark Distillery continues some of the same practices they’ve had in place since 1953—from finger-punching the old letterpress to hand-rotating barrels. Every drop of bourbon is still made on-site, making Maker’s Mark the world’s oldest operating bourbon distillery on its original lot. The distillery showcases special art throughout the pristine grounds, such as Dale Chihuly’s staggering glass-cut ceiling in the barrel house.

The so-called “classiest cave in Kentucky,” or limestone cellar, is where Maker’s Mark 46 and Maker’s Mark Private Select are finished to give them a remarkably smooth, yet distinguishably bolder profile. Both premium bourbons make up the wood-finishing series, in which 10 wood staves are inserted into the barrel for nine extra weeks of maturation. Visitors can pick up a limited-edition expression or try their hand at dipping a one-of-a-kind bottle into Maker’s signature red wax for a unique experience.

Maker’s Mark Distillery, Loretto

Kentucky Peerless Distilling Company, Louisville

There’s a saying around Kentucky Peerless Distilling Company: “patience builds character.” After 102 years, the deep-rooted Peerless legacy was revived by great-grandson, Corky Taylor and his son, Carson. Together, they are preserving their family’s 130-year distilling tradition in the storied and restored facility in Downtown Louisville. The urban distillery is equipped with cutting-edge technology, making it one of the most automated distilleries in the Bluegrass State. Under one roof, certain Peerless grains are milled, cooked, fermented, double-distilled, barreled, and bottled as Kentucky Straight Bourbon.

Visitors are able to taste the new Peerless Bourbon, which follows a rare order: strictly sweet mash (instead of sour), non-chill filtration and a barrel proof of 107. It is available in select states and very worthy of the historic name.

The post These 6 Kentucky Bourbon Distilleries Should Be on Your Boozy Bucket List appeared first on Chilled Magazine.

Source: Mixology News

It doesn’t get more classic than the three ingredient whiskey drink, the Old Fashioned.

But traditional recipes are meant to be twisted, which is exactly why we’re spiking the cocktail with Mr Black Cold Brew Coffee Liqueur this season.

Hailing from Sydney, Mr Black are high-quality roasters and distillers on a mission to bring craft coffee into the night. This isn’t your syrupy, sweet coffee liqueur of yore. Mr Black Cold Brew Liqueur is a bold, bittersweet blend of top-grade Arabica coffee and Australian wheat vodka that has just enough sweetness to sip on the rocks. In the past few years, it has become the cocktail coffee of choice for the world’s best bars, restaurants and shops.

The Cold Fashioned is the drink trend we’ve been waiting for, especially as the crisp air of fall and winter approaches. While everyone seems to be introducing a boozy cold brew drink onto the market, Mr Black has been ahead of the curve for years, and their Cold Fashioned recipe is going to be the it  drink of the season. While you can find the cocktail on bar menus across the United States, the recipe is easy to make at home. Simply combine equal parts rye whiskey and Mr Black with a dash of orange bitters, and you’ll have a flavor-packed coffee cocktail that will impress even the most discerning palates.

Mr Black Cold Fashioned

Mr Black Cold Brew Old Fashioned

Ingredients:

• 1 oz. Mr Black
• 1 oz. Rye Whiskey
• 1 dash Orange Bitters
• Orange Twist (to Garnish)

Preparation: Add all liquid ingredients to a mixing glass with ice. Stir and strain into a rocks glass over a large ice cube. Garnish with an orange twist.

The post Mr Black’s Cold Brew Old Fashioned is the Cocktail We’ll Be Drinking All Season appeared first on Chilled Magazine.

Source: Mixology News

The Gin and Tonic is a classic cocktail that can be enjoyed any time of year.

But as the air gets cooler and the leaves start changing to shades of red and orange, we’re craving autumnal twists on our favorite drinks. These three Gin and Tonic variations are made with fall-ready ingredients that are perfect for the season.

Gone Apple Picking Gin & Tonic

Gone Apple Picking Gin & Tonic

Available at Jaleo by Jose Andres and Mercado Little Spain

Ingredients:

• 1 oz. Fords Gin
• .5 oz. La Gitana Pastrana Manzanilla Sherry
• .25 oz. Valdespino El Candado PX Sherry
• 4.5 oz. Tonic Water
• 2 Granny Smith Apple Slices (to Garnish)
• 1 Star Anise Pod (to Garnish)

Preparation: Combine all ingredients, save for the garnishes, in an empty globe or rocks glass. Fill with cubed ice until just above the surface. Garnish and serve.

Autumnal Gin & Tonic

Autumnal Gin & Tonic

Courtesy of General Manager Adam Nystrom of Gin Bar at ARRIVE East Austin

Ingredients:

• 2 oz. Letherbee Autumnal Gin
• 4 oz. Fever-Tree Aromatic Tonic Water
• Thyme Sprig (to Garnish)
• Grated Cinnamon (to Garnish)
• Grated Nutmeg (to Garnish)

Preparation: Add gin and tonic to a Collins glass with ice and stir to mix. Garnish and serve.

Who’s the Bosc

Who’s the Bosc

Courtesy of Bosc + Bartlett at Santa Clara Marriott

Ingredients:

• 2 oz. Hendrick’s Gin
• 1.5 oz. Tonic Water
• 2 oz. Organic Pear Juice
• 1 dash Lime Juice
• Dehydrated Pear Slice (to Garnish)
• Lime Slice (to Garnish)

Preparation: Add gin, lime juice and pear juice to a shaker tin with ice. Shake and strain into a wine glass with fresh ice. Top with tonic and garnish.

The post 3 Gin and Tonic Variations That are Perfect for Fall appeared first on Chilled Magazine.

Source: Mixology News

Welcome to On Tap, a weekly column that explores the brews and beer trends that are currently being served at restaurants and bars across the country.

This week, we’re chatting with Mike Karberg, the bar manager of the newly opened Fulton Galley in Chicago. As the newest iteration of Galley Group’s chef incubator food halls, Fulton Galley provides aspiring restaurateurs with a platform to showcase their concepts at low-risk and low-cost. Each Galley also has a bar, and the Chicago location boasts one of the best new tap selections in the city. We chatted with Karberg to find out what’s on tap this season and how to pair some of the beers with the diverse variety of dishes served at the food hall.

When choosing beers for your on-tap program, do you always go to the same brands, or are you constantly looking for new breweries to feature?

The short answer is yes, we are always on the lookout for new breweries and brands to feature at Fulton Galley. We like to stay as local as possible when selecting our beer. Chicago and the surrounding area has so many great breweries, we will probably never run out of beer options to choose from, and hope to have them all featured at one point or another. However, there are a handful of breweries that have become so popular within the city, such as Maplewood, Pipeworks or Noon Whistle, we like to keep those brands in the mix at all times while rotating through their various offerings.

 How often do you rotate your tap selections and why?

We rotate sometimes once per week, and others every two months or so. A common trend we see is that some breweries, while extremely popular, only make very small batches of a particular beer. So, while we want to have that brewery on tap at all times, we simply can’t keep the same style of beer in rotation for more than a week or so. With other local breweries like 18th Street, our guests have embraced their beer so much it really makes me think twice before changing out their products! Outside of that, we are trying to feature products that are very much in season while always having a healthy mix of the more popular styles like lagers, pilsners and IPAs.

 What is your favorite beer that’s being served on tap right now?

It’s so hard to choose just one! All of the beers we feature at Fulton Galley are excellent and with a constant rotation, it’s almost impossible to pick just one. However, I really, really enjoy the Festbier from Hofbrauhaus-Freising. Though it’s not local, I love having a very traditional German beer on tap this time of year. And not to be left out, Spiteful Brewery’s Oktoberfest is outstanding! The team atSpiteful are wonderful people, and we as a newer venue in Chicago are extremely excited to be able to feature their beer.

There’s something for every appetite at Fulton Galley and a beer to drink with every dish. Here, Karberg talks about his current favorite food and beer pairings.

Fulton Galley Bar

Noon Whistle Brewing Freshman @ Life Kolsch with Appetizers

This beer is clean and crisp, so it pairs well with a range of appetizers like modern Jewish deli Steingold’s Latke Tots, served with sour cream and applesauce, or Italienette’s seasonal Italian starters like the Heirloom Tomato with avocado, basil, black pepper, lemon and olive oil.

Italienette’s Heirloom Tomato

18th Street Brewery The Disciple’s Revenge IPA with Spicy Food

This pairs well with spicy dishes like Northern Thai concept Pink Salt’s Larb Gai, a sautéed minced chicken salad tossed with fresh mint, shallots, toasted rice and roasted chilies.

On Tour Brewing Half Step American Pale Ale with Chicken

A pint is the perfect complement to chicken offerings like the Marinated Chicken Tacos—seared chicken thighs, onions, cilantro and Valentina aioli—from Mexican street food concept Taco Mucho, or the rotisserie Half Chicken from Fairview’s lineup of spit-roasted meats, fish and vegetables.

The post On Tap: Fulton Galley appeared first on Chilled Magazine.

Source: Mixology News

Check out these cool entries for Edgewater Spirits Shaken & Stirred Cocktail Competition.

The contest is almost closed so register your cocktail today! Deadline for entries is Monday September 30, 2019.

Two bartenders will win $2000 cash!! Two more winning bartenders will receive a second prize of $1000 cash! And there are two third place winners who will receive $500 each!!

Get mixing and win! Enter your cocktail(s) here!

Señorita in Red

Señorita in Red

Recipe by Jose Estrella

Ingredients:

• 2 oz. of Wódka Vodka
• 1 oz. of Fermented Pineapple and Hibiscus Syrup
• 1 oz. Chamomile Tea
• 1 oz. Lime Juice
• 1 Egg White

Preparation: Build all ingredients in shaker. Dry shake first without the ice for about 30 seconds; hard shake for another 30 seconds.

Garnish: Hibiscus Flower or Brandie Cherrie

Glassware: Coupe Glass or Martini Glass

Cocktail Inspiration:

This cocktail was inspired to honor our ingredients in my heritage. Being from Mexico. So excited to have used fresh ingredients from the Mexican cuisine and tradition. The fermented pineapple was inspired, growing up drinking tepache. Which is a fermented pineapple Mexican beverage.

Mother Bitch

Mother Bitch

Recipe by Katerina Markoska

Ingredients:

• 1 oz. Wódka Vodka
• 1 oz. St-Germain
• 1 oz. Simple Sugar
• 1/2 oz. Fresh Squeezed Lemon Juice
• 1/2 oz. Butterfly Pea Tea

Preparation: In a shaker full with ice add all ingredients except the tea and the lemon juice. Shake well for 5 seconds than add the already made tea and store them in a big glass cup. Pour in a Martini glass and at the end squeeze the lemon (1 half of the whole lemon).

Garnish: Flower (whole) or Petals

Glassware: Chilled Martini Glass

Cocktail Inspiration:

When you look for complexity, simplified, you’re looking to taste my cocktail. It’s an eye-catching color and with naturally refreshing taste; an elixir look and great name. Potent looking but so good for you.

Nineteenth Hole

Nineteenth Hole

Recipe by Roman Tartakovsky

Ingredients:

• 2 oz. Harleston Green Scotch
• 1 oz. Bumbu Rum
• 1 oz. Spiced Demerara
• 9 dashes Sycophant bitters
• 1 drop Orange Extract

Preparation: Prepare rocks glass; place large ice inside/set aside. Prepare mixing glass. Add scotch, rum, Demerara, bitters, and extract to glass. Add ice; stir well. Strain into rocks glass.

Garnish: Jack Rudy Cherry/Fig/Orange Peel

Glassware: Large Rocks

Cocktail Inspiration:

This cocktail pays homage to the classic era of cocktail making. An untraditional approach to the Old Fashioned, while still holding on to the most important preparation principles. Historically, the 19th hole at a golf course was the bar on the estate once you finished playing. Many players in classic golf would call for classic cocktails such as Manhattans and Martinis. Since we’re working with a scotch, I felt an Old Fashioned would have a more exciting profile that can showcase the spirits depth while also showing some creativity by using under-proof rum that has notes of banana and vanilla. This all surrounded by the floral nature of the orange blossom and unique flavors encompassed by the fig will surely even make the grounds keeper at the golf club jealous.

The post Last Chance to Enter the Edgewater Spirits Shaken & Stirred Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Dos Equis returns this college football season to up the ante as the Official Beer Sponsor of the College Football Playoffs.

With an exciting promotion in market August through October, every week Dos Equis is giving football fans a chance to win more than 400 prizes, including tickets to the College Football National Championship game in New Orleans.

“It’s no secret that college football fans are checking in and cheering on their team every day of the week,” Karla Flores, Dos Equis Brand Director, said in a press release. “That’s why we’re reminding consumers that if they consider themselves official college football fans, they should be drinking the official beer of the College Football Playoff all season long.”

Dos Equis shoppers are 51 percent more likely to buy Dos Equis for sports viewing (according to a 2017 HUSA Shopper Study), Dos Equis Lager is 55 percent more likely to be purchased for a tailgating event than other Mexican imports and 83 percent more likely than the rest of the beer category. In 2018, college football viewership peaked at nearly 28 million in the first half, and Dos Equis 24-ounce cans outperformed Mexican imports single-serve cans in all channels. Further, Dos Equis cans deliver +30 percent greater dollar lift when on display versus other leading Mexican imports in the grocery channel.

Dos Equis

The season-long promotion keeps fans engaged with football-themed prizes every week, as well as a chance to win tickets to the Championship Game in January 2020. Beer drinkers who show a passion for Dos Equis and a passion for college football can snap a picture of themselves with a Dos Equis and upload on social media using the hashtag #XXOFFICIALSWEEPS, or to the Dos Equis CFP microsite. Out-of-Home and digital media, PR extensions, consumer sampling (where legal), retail theater, limited-edition packaging, Bowl Game events and celebrity talent provide all the support to drive store traffic, shopper takeaway and higher basket ring.

Retailers can be certain the games will be high-profile, and Dos Equis drinkers will be enjoying the action. Passion for college football makes Dos Equis the right beer to kick off sales and profits with features and displays throughout the upcoming season.

The post Dos Equis is Sending Lucky College Football Fans to the National Championship Game appeared first on Chilled Magazine.

Source: Mixology News

There’s been quite a buzz about Scottish gin in the last few years, but Scotland has always had a fine gin tradition.

Gin might be considered an archetypal English drink, but three of the best-known gin brands in the world—Gordon’s, Hendrick’s and Tanqueray—are all made in Scotland. In fact, 70 percent of the UK’s gin is produced in Scotland. None of those three gin giants offer tours, but many of the new kids on the block, such as Caorunn, Crossbill, Pickering’s and The Botanist, all provide excellent ones, including visitor centers, shops, and even gin schools and courses.

Caorunn Distillery

The Scottish Gin Trail is one of the coolest ways to explore the country. The tourism board, Visit Scotland, provides a Scottish Gin Map, and the first book dedicated to Scottish gin, The Gin Clan by Fiona Laing, hit bookshelves this year. This was quickly followed by another—Sean Murphy’s Gin Galore: A Journey to the Source of Scotland’s Gin—showing that Scottish gin is still on the rise. According to the Scottish Gin Society, there are about 70 Scottish distilleries making gin. In The Gin Clan, Fiona Laing writes that 23 went into production in 2018 with another 12 due by the end of 2019.

If you’d rather plan your own Scottish Gin Trail route, a good place to begin is on the island of Islay, long known as a bastion of Scottish whisky where brands like Ardbeg, Bowmore, Lagavulin and Laphroaig are all based. In 2011, the innovative Bruichladdich whisky distillery produced the island’s first gin, The Botanist. It was greeted with skepticism, but today Bruichladdich sells more gin than whisky by volume. You can take a Botanist gin tour four times a week in the summer and once a week in the winter.

The Botanist

In the Inner Hebrides, the Isle of Skye Distillers produced their first gin in 2017. In 2018, they opened their Gin School where you can learn to create your own gin and bottle it to take home with you. Travel further north to the Isle of Harris in the Outer Hebrides, and you’ll find the Isle of Harris Distillery. Already established as a whisky distillery, it made its first gin in 2015 and is open to visitors six days a week. They harvest sugar kelp from deep beneath the surrounding waters, which is one of the key botanicals that gives the gin its local flavor.

Further north still, in the Orkney Islands, is Orkney Distillery which began producing gin in 2016 and now makes four different expressions. They all use island botanicals and reference the area’s Norse heritage. You can learn more and sample them by joining a gin tour, which runs twice a day, every day except Sunday.

If city living is more your style, then there are several gin distilleries to visit in both Edinburgh and Glasgow. One of the most fun tours in Edinburgh is at Pickering’s Gin at the Summerhall Distillery. It’s housed in a historic building, a former veterinary school now turned into an arts center—the distillery found a home in the former dog kennels. Tours take place Thursday through Sunday.

Pickering’s Gin

Also in Scotland’s capital is the Edinburgh Gin Distillery, which made its first gin back in 2010. It opened a second distillery in Leith in 2016, and a third distillery near Edinburgh’s Royal Mile is in the planning stages. They’ve collaborated with various people to help them with their gins, including students at Heriot-Watt University and the city’s Royal Botanic Garden. Tours are offered in the original Edinburgh distillery, which turns into a cocktail bar at night.

A 45-minute train ride away is Scotland’s second city, Glasgow, where there are several gin distilleries to enjoy. Crossbill has won many awards and is the only Scottish gin to use 100 percent Scottish juniper, thanks to founder Jonathan Eagles mounting a replanting campaign. You can treat yourself to a gin-making masterclass and take away a bottle of your own gin creation.

Also in Glasgow is the Glasgow Distillery Company, makers of Makar Gin. Their original plan was to produce single-malt whisky, but they began making gin while the whisky was maturing. There are now several interesting Makar gins, including an oak-aged expression and a gin aged in their own mulberry barrels. They also make a rum and a vodka, and you can learn some of their secrets on one of their tours.

Head up the east coast, and just beyond the historic town of Arbroath is home to another famous Scottish gin, Arbikie. They made their first gin in 2015 but have since won many awards, both for their gins and vodkas. The distillery was built on the Arbikie Highland Estate, and they use as much of the estate’s produce as possible. Their water also comes from an underground lagoon. Arbikie’s Kirsty’s Gin is named after their Master Distiller, Kirsty Black, who came up with the recipe, which includes botanicals like kelp, carline thistle and blaeberries (blueberries to the rest of us). There are no tours available at present, but it will be an exciting one to take when they start in Spring 2020.

Further north in the stunningly beautiful Cairngorms National Park of Newtonmore is the Strathmashie Distillery, which produces Daffy’s Gin. Daffy is a Victorian slang word for gin, but there’s nothing Victorian about this distillery, which has won numerous gold medals and other awards for their spirits. At their Gin School, you forage for the botanicals that go into the gin before taking the results home.

Caorunn Master Distiller Simon Buley

Finally, you can’t complete the Gin Trail without traveling to the heart of Scottish whisky country, Speyside in the Scottish Highlands. As The Botanist has emerged on the whisky island of Islay, another household gin, Caorunn, is made in one of the most famous whisky-making regions in the world. Caorunn is distilled at the Balmenach Distillery in Grantown-on-Spey. It was one of the earliest of the modern Scottish gins when it appeared in 2009, and now it’s a well-known spirit around the world. Local botanicals include heather, dandelion, bog myrtle and rowanberry, whose Gaelic name is Caorunn (pronounced ka-roon). Caorunn tours take place Monday to Friday, and after a behind-the-scenes look at the distillery, there’s a tutored tasting and chance to sample the gin, both neat and in a cocktail.

It would be difficult to holiday anywhere in Scotland without being in visiting distance of a gin distillery, which makes planning your own Scottish Gin Trail journey a simple task.

The post How To Navigate the Scottish Gin Trail appeared first on Chilled Magazine.

Source: Mixology News

Last year, BACARDÍ announced a multi-year partnership with the environmental non-profit organization Lonely Whale to ensure the #TheFutureDoesntSuck and rid the world of one billion single-use plastic straws by the year 2020.

In celebration of World Cleanup Day, BACARDÍ announced that it will now give people an alternative to throwing away their straws by turning them into music by creating the first-ever straw vinyl.

Through the new Straw Vinyl program, BACARDÍ and Lonely Whale will collect used straws from 55 partner bars across the country and upcycle them into limited-edition vinyl records, transforming something that sucks into something that slaps. As part of BACARDÍ’s ongoing commitment to this pledge, the iconic rum brand has partnered with Major Lazer and Anitta to use their music for the greater good. All of the upcycled vinyl records will be pressed with the global music titans’ summer anthem, Make It Hot, which was released this past June in partnership with BACARDÍ.

#TheFutureDoesntSuck at Life Is Beautiful

Music fans got their first look at a sample upcycled straw vinyl and made a pledge to join the cause during the annual Life Is Beautiful music festival in Las Vegas this past weekend. During the three-day festival, the iconic Art Motel was transformed into a rum paradise with one room dedicated to Lonely Whale and #TheFutureDoesntSuck campaign. Upon entry, festival goers were encouraged to sign the pledge to eliminate single-use plastic straws while standing underneath a striking installation that recreated the feeling of being underwater and surrounded by trash.

#TheFutureDoesntSuck at Life Is Beautiful

Following Life Is Beautiful, consumers around the country can begin participating in the program on November 11, when collection bins and live coasters will be available at select partner bars for straw collection and awareness. Each collection bin and coaster will include a brief Snapchat animation giving consumers more information about the program and partnership between BACARDÍ and Lonely Whale.

The final upcycled limited-edition vinyls will be available for purchase on Giving Tuesday, December 3, on LonelyWhale.com. One hundred percent of proceeds from the Make It Hot vinyl will go to Lonely Whale. So not only will making the records keep straws out of the ocean, but their sales will also help support a future that doesn’t suck.

The post BACARDÍ is Turning Your Plastic Straws Into Vinyl Records appeared first on Chilled Magazine.

Source: Mixology News

Today’s Drink of the Week comes from CHILLED 100 member Greg Goldstein.

Fall is an inspirational time for mixologists.

As folks start thinking about where to go to see the most dramatic fall foliage, we’re thinking about a dramatic seasonal change in our cocktail menus and a shift away from summer’s icy coolers. With The Golden Rose, my thoughts immediately advanced to October’s big beer celebration Oktoberfest when there seems to be parties everywhere.

The Golden Rose is a combination of flavors inspired both by fall and the festival. It offers warm honey notes from Bärenjäger, a traditional German liqueur created to lure bears out of their dens and a favorite for the hunters luring them. I gave it a tropical tone with pineapple and ginger and pulled it all together with the malty finish of an Oktoberfest Lager. A touch of smoked sea salt rounds it out with a nose of a warming kachelofen, a German wood burning stove.

The Golden Rose

The Golden Rose

Ingredients:

• 1 oz. Bärenjäger Honey Liqueur
• 1 oz. Mellow Corn Whiskey
• .5 oz. Fresh Lemon Juice
• .5 oz. Ginger Mix*
• .5 oz. Pineapple Juice
• 3 oz. German Oktoberfest Lager (Dog Rose Brewery preferred)
• pinch of Smoked Sea Salt
• Honeycomb (to Garnish)

Preparation: Shake all ingredients—except lager, salt and garnish—with ice. Add lager to glass and pour in the shaken cocktail. Add more ice, top with sea salt and garnish with a honeycomb.

*Ginger Mix

Ingredients:

• 1 part Freshly Juiced Ginger
• 2 parts Rich Simple Syrup (2:1 sugar to water)
• 3 parts Citrus Mix (2:1 lime to lemon)

Preparation: Strain ginger through fine strainer. Mix all ingredients together.

Meet Greg Goldstein

CHILLED 100 Member, St. Augustine

Greg Goldstein grew up in New York and on the beaches of Long Beach, Long Island. A graduate of The Culinary Institute of America, Greg worked in kitchens in New York City, the Hamptons and the Caribbean. He eventually settled in Puerto Rico working as a chef at Relais & Chateaux resorts and several highly-acclaimed restaurants. While he was involved in all aspects of hospitality, he decided that beverage was his passion and behind the bar is where he should be.

Greg wanted to bring his knowledge as a chef to the bar. He moved to St. Augustine, Florida and created his own bar program at downtown’s Catch 27, which has Caribbean influences and a focus on high-quality rum.

Greg Goldstein – CHILLED 100 Member, St. Augustine

The post Drink of the Week: The Golden Rose with Bärenjäger Honey Liqueur appeared first on Chilled Magazine.

Source: Mixology News

While we congratulate all of the talented actors, directors and writers who won at the 2019 Emmy Awards, the real winners of the night were these delicious Ketel One Vodka cocktails.

Created by award-winning bartender Charles Joly, these official Emmy-worthy drinks were served to the talented men and women who attended and enjoyed the awards this year. “Each original cocktail is composed of globally-inspired ingredients as a nod to the talented winners and nominees who inspire us with their incredible commitment to diversity and inclusivity,” Joly says.

Even if you couldn’t be at the Emmy Awards, you can still make these three cocktails (and one delicious mocktail) at home using the below recipes. And if you’re feeling like getting the star treatment, you can simply order a Marvelous Mule Cocktail Courier kit so you’ll have everything you need to make eight of the drinks delivered right to your door.

Marvelous Mule

Marvelous Mule

“Not every cocktail is worthy of the marvelous name, but this twist on a classic Mule? Definitely so.”

Ingredients:

• 1.5 oz. Ketel One Family-Made Vodka
• .75 oz. Spiced Honey*
• .75 oz. Fresh Lime Juice
• 2.5 oz. Fever-Tree Ginger Beer
• 3 dashes Bittered Sling Peach Bitters
• 20 drops 20% Saline Solution
• Mint Sprig (to Garnish)
• Lemongrass Tops (to Garnish)

Preparation: Add all ingredients to a mule mug. Stir to combine and top up with ice. Add a fresh mint sprig and lemongrass tops for garnish.

*Spiced Honey

Ingredients:

• 8 oz. Wildflower Honey
• 8 oz. Water
• 3 bags Ginger Turmeric Tea
• 30 gr Chopped Lemongrass Stalks

Preparation: Combine all ingredients in a pot, steep for 15 minutes over low heat on the stove top, being careful not to let the mixture boil.

The Moonlighter

The Moonlighter

“Pineapple juice, cold brew, and banana chai foam—a delightful mix, indeed.”

• 1 oz. Ketel One Family-Made Vodka
• .75. oz. Fresh Pineapple Juice
• 2.5 oz. Cold Brew Coffee
• .75 oz. Simple Syrup
• 1.5 oz. Water
• Wild Banana Chai Foam* (to Top)
• Fresh Sage Leaves (to Garnish)

Preparation: Combine all ingredients, except foam, in a Martini glass and chill in the refrigerator. Top with foam and garnish with fresh sage leaves.

*Wild Banana Chai Foam

Ingredients:

• 500 gr Unflavored Soy Milk
• 50 gr Wild Banana Chai Tea
• 100 gr 1:1 Maple Syrup and Water Mixture
• 4 gr Salt
• Xanthan Gum

Preparation: Warm soy milk and maple mixture in a pot over low heat. Add tea and salt. Cover and steep for 10 minutes, but do not allow to boil. Strain out tea from infusion. Add 0.2 grams of xanthan gum per 250 grams finished liquid. Mix until fully dissolved, using an immersion blender if necessary. Strain away any pieces that don’t incorporate. Chill foam mixture. When ready to serve, pour into a whip cream canister and charge with one cream (NO2) charger.

The Dapper Dragon

The Dapper Dragon

“A playful yet sophisticated combination of exotic fruit and spice.”

Ingredients:

• 1.5 oz. Ketel One Family-Made Vodka
• .5 oz. Fresh Lemon Juice
• .5 oz. Fresh Lime Juice
• .75 oz. Coconut Water Syrup*
• .75 oz. Papaya Nectar
• 20 drops Cardamom Tincture**
• .5 tsp. Dragon Fruit Powder
• 3 dashes Bittered Sling Moondog Bitters
• 2 oz. Soda Water
• Lime Leaf (to Garnish)
• Dragon Fruit Chip (to Garnish)

Preparation: Combine all ingredients, except soda water and garnishes, in a shaker with ice. Shake well to combine. Pour over fresh ice and top with soda. Garnish with a lime leaf and dragon fruit chip.

*Cardamom Tincture

Combine 100 gr of Ketel One Family-Made Vodka with 20 gr of cracked cardamom pods in an ISI. Charge twice with NO2, shake and let infuse for 10 minutes. Fine strain and place into a dropper.

**Coconut Water Syrup

Warm 6 oz. of coconut water and combine with 6 oz sugar. Stir until dissolved (do not boil). Chill for use.

The Helmsman

The Helmsman

“A lovely non-alcoholic number featuring citrus, papaya and coconut.”

Ingredients:

• 1 oz. Papaya Nectar
• 1 oz. Lemon Juice
• .75 oz. Coconut Water Syrup
• 3 oz. Soda Water

Preparation: Serve on the rocks in an Old Fashioned glass. Garnish with dehydrated-spiced mango and lemon.

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Source: Mixology News