October 2019

“Mozart Pumpkin Spice Liqueur is a great base for texture and flavor in a delicious Halloween cocktail,” Tracey Eden, CHILLED 100 member and creator of this Drink of the Week, says.”

I think this one tastes like a well-balanced dessert in liquid form. The sweetness from the aged rum and Cointreau blends nicely with the tartness from the lemon and tannins from the red wine. Mix in the Mozart and it’s time for trick or treating!”

Hungry Like the Wolfgang

Hungry Like the Wolfgang

Ingredients:

• 1 oz. Mozart Chocolate Cream Pumpkin Spice Liqueur
• 1.5 oz. Ten to One Aged Rum
• .5 oz. Cointreau
• .5 oz. Lemon Juice
• 1 oz. Cabernet Sauvignon (to Top)

Preparation: Shake all ingredients, save for the wine, and strain into a rocks glass over a big rock. Float Cabernet Sauvignon or fuller red wine of choice on top of the drink.

Meet Tracey Eden

CHILLED 100 Member, New York

Tracey Eden has been in the hospitality industry for over a decade. This born and raised New Yorker has worked in many different kinds of restaurants ranging from wine/tapas bars to sports bars to classic cocktail bars. After years of doing musical theater and dance, she has found her spotlight behind the bar where she gives her customers a fun filled experience. She has helped to start and fix many cocktail programs, led plenty of wine and whiskey tastings, and has trained many bartenders to succeed. She loves educating people and spreading her positivity and passion for the industry. She has taken home the win for several competitions including Drambuie Modern Classics Competition, NY Cocktail Expo’s Best Cocktail and Regatta Craft Mixers Contest. She is currently Bar Manager at American Whiskey in Midtown and Manhattan Brand Ambassador for Empress 1908 Gin.

Tracey Eden – CHILLED 100 Member, New York

The post Drink of the Week: Halloween Madness with Mozart Pumpkin Spice Liqueur appeared first on Chilled Magazine.

Source: Mixology News

Venture into any craft brewery, and you’ll likely find a stack of barrels in plain sight.

Although the art of fermentation in wood goes back centuries, the American craft beer movement is unique for its prolific practice of aging beers in bourbon barrels. Many established breweries dedicate one or more days per year to celebrate the release of their most prized barrel-aged beers. Naming every brewery with a prestigious barreling program would be a daunting endeavour, but the following list showcases 10 can’t-miss programs and the beer they produce.

Goose Island, Chicago, IL

When Greg Hall decided to put beer in bourbon barrels at Goose Island in 1992, it had a profound effect on craft brewing culture. Each November on Black Friday, a multitude of beer fans camp, line up and otherwise embark on the hunt for their favorite Goose Island Bourbon County Brand Stout. The growth, evolution and sustained success of the Goose Island barreling program for more than 25 years has allowed the brewery to construct an expansive barrel warehouse that’s large enough for weddings and special events. In fact, the barrel warehouse hosts a high-end, chef-prepared brewer’s dinner the night before Chicago’s lauded Festival of Barrel-Aged Beers (FoBAB).

Goose Island, Chicago, IL

Revolution Brewing, Chicago, IL

Revolution may not be the first in Chicago to develop a bourbon barrel-aging program, but its award-winning Deep Woods series has become highly coveted. Rev uniquely chooses to release its award-winning barrelled beer in stages. Ten variants including rye-aged, vanilla, scotch ale and coffee will be released on four dates between October and January this season. Rev also participates in the Jameson Irish Whiskey Caskmates program—they traveled to Dublin in 2019 to brew Fist City Pale Ale and place it in Jameson barrels. It’s clear that Revolution is no second fiddle in the Second City, nor anywhere else for that matter.

Revolution Brewing, Chicago, IL

Central Waters, Amherst, WI

Beer writers routinely include Central Waters’ barrel-aged beers when they assemble their “best ofs” at the end of each year. The beer most sought out is Brewer’s Reserve Bourbon Barrel-Aged Imperial Stout, which superbly balances the booziness and vanilla from the bourbon barrel with the roastiness and chocolate notes of the imperial stout. But don’t look past their other bourbon barrel-aged versions such as cherry stout, barleywine, Belgian quad and Scotch ale. There’s also Black Gold, which spends three glorious years in bourbon barrels. Central Waters is not afraid to play with ingredients, either. Barrel-aged beers include Space Ghost Imperial Stout with ghost peppers, Brewhouse Coffee Stout and Rye Barrel Chocolate Porter.

Central Waters, Amherst, WI

Founders Brewing, Grand Rapids, MI

Founders has gained fame for its KBS barrel-aged breakfast-style stout, CBS (a barrel-aged stout that spends time in maple barrels) and the Bourbon Barrel Aged Backwards Bastard Scotch Ale. But that’s far from all that Founders produces. The brewery places a wide variety of beer in barrels (which are kept in caves) including brown ales, porters and imperial stouts, and it recently released its Mas Agave Barrel-Aged Imperial Lime Gose, which has a flavor somewhere between a BBA and a great cocktail.

Founders Brewing, Grand Rapids, MI

Weldwerks Brewing, Greeley, CO

While many know Weldwerks for its award-winning Juicy Bits New England IPA and dedication to releasing more than 100 beers per year, the brewery is truly adept at bourbon barrel aging. In fact, many among the Weldwerks crew are true whiskey nerds, which shows in how they handle the marriage of bourbon and beer. The brewery’s most famous bourbon barrel-aged beer is its Medianoche (or “Noche”), which once received the highest rating at the Great American Beer Festival by attendees. The big, bold Imperial Stout is brewed with flaked oats and copious amounts of chocolate and crystal malts. Then it’s boiled continuously for nearly 36 hours. After fermentation, it’s aged in seven-year Breckenridge Distillery bourbon barrels for more than 18 months. Variants include coconut, rye-vanilla, Mexican and bourbon-brandy.

Weldwerks Brewing, Greeley, CO

Avery Brewing, Boulder, CO

Avery released its first barrel-aged beer in 2009. Ten years later, the brewery now operates an extensive barrel-aging program with a warehouse that can hold several thousand oak barrels. Such favorites include Tweak, a bourbon barrel-aged coffee stout, and Uncle Jacob’s Stout, an imperial stout aged in bourbon barrels. But don’t expect to just find bourbon barrels because Avery uses barrels that once held scotch, gin, wine and rum. And one could argue that few breweries execute rum barrel-aging better than Avery, demonstrated by its popular Plank’d—a rum barrel-aged coconut porter—and Rumpkin, a rum barrel-aged pumpkin ale. Recent special releases have also included a PB&J stout aged in bourbon barrels with raspberries and peanuts; Bon-Bon Cerise BBA stout with cherry, cacao nibs and vanilla beans; and a double-barreled maple stout.

Avery Brewing, Boulder, CO

Deschutes Brewing, Bend, OR

After more than 30 years of brewing, it’s no surprise that Deschutes has developed a reputation for making some of the best beer on the market, which includes its tremendous barreling program. When one thinks if Deschutes, it’s tough not to think of Abyss, an imperial stout that was half-aged in bourbon barrels, wine barrels and American oak. Abyss first emerged in the fall of 2006 and received the coveted GABF Gold Medal one year later. In 2018, the beer won Platinum at the World Beer Cup. Deschutes also brews its esteemed, multi-award winning “The Dissident,”—an Oud Bruin style that ages for almost two years—as well as Black Mirror Barleywine and the brewery’s annual anniversary release of a barrel-aged version of its acclaimed Black Butte Porter.

Deschutes Brewing, Bend, OR

Fremont Brewing, Seattle, WA

Fremont Brewing has some of the best hoppy beers around, which is no surprise given its proximity to a wealth of hops farms. But B-Bomb (formerly known as Bourbon Abominable) has grown into a favorite that’s the star of any bottle-share party. The beer has amassed a litany of prestigious awards at FoBAB, the World Cup and the Sip Awards, to name a few. B-Bomb—a bourbon barrel-aged imperial winter ale that pours jet black—spends eight to 12 months in American Oak before it’s blended with nine, 12 and 24-month-old barrel-aged winter ale. The complex process results in a blend abound in flavor, providing drinkers with notes of bourbon, oak, cacao, leather and toffee. In recent years, Fremont has released other highly-awarded variants like coconut and cinnamon-coffee, which have only afforded the beer more praise.

Fremont Brewing, Seattle, WA

Firestone Walker Brewing Company, Paso Robles, CA

Located in the heart of wine country, Firestone Walker beers exude elegance and refinement. Firestone’s brewmaster Matt Brynildson has a chemistry background and attended the illustrious Siebel Institute in Chicago. He cut his teeth in the 1990s at the then-independent Goose Island as its cellarman when the brewery was first developing its barrel program. Matt has been at Firestone Walker for almost 20 years and helped cultivate the vision laid out by founders Adam Firestone and David Walker. The brewery’s Proprietor’s Vintage Series oozes with sophistication, comprised of various barreled stouts, barleywines and cocktail-inspired ales. The brewery and many of its barrel-aged beers have been awarded numerous honors and awards. Firestone Walker enjoys its barreling so much that one of its most popular annual events is named “From the Barrel.”

Firestone Walker Brewing Company, Paso Robles, CA

Bottle Logic Brewing, Anaheim, CA

This California brewery came to FoBAB in Chicago in 2018 and not only went home with a gold medal for its Fundamental Observation, but took home the coveted “Best in Show” award—which is no surprise because the beer has been receiving honors since its first release in 2015. If that’s not enough, the brewery produced an even bigger version of Fundamental Observation called Fundamental Theorem, a more robust iteration that exhibits big barrel and bourbon flavors with an ABV just shy of 21 percent. It’s finished with a blend of Madagascar and Tahitian vanilla beans. If that’s too big and rich for your taste, Bottle Logic also produces several other barreled beers with plenty of creative flavor adjuncts.

Bottle Logic Brewing, Anaheim, CA

The post 10 Breweries with Excellent Barrel-Aging Programs appeared first on Chilled Magazine.

Source: Mixology News

Denver and the surrounding vicinity is home to a vibrant and celebrated craft beer scene.

And that “drink local” mentality has now found its way into a burgeoning distilling industry. The combination of fresh mountain water and ample farmland in the eastern plains of Colorado offer distillers an opportunity to showcase the state’s terroir, which has resulted in an array of flavorful, award-winning spirits. These five local distilleries exemplify the variety and quality of spirits that are made and served in the Denver area.

Laws Whiskey House Distillery

Laws Whiskey House

Passion and patience drive Laws Whiskey House, both in terms of its business operations and its whiskey-making process. It takes time for the crops to grow. Whiskey has to age. There’s never been a rush to expand the business. Laws Whiskey House only makes whiskey.

“Ours has real distinctive flavors, and that’s what whiskey is all about,” Al Laws, founder of Laws Whiskey House, says. “We know where the grains are grown and the people who grow them. We extract those flavors into different expressions of our whiskey.” Whether it’s the four-grain straight bourbon or rye, cask strength or bottled in bond (to name a sample of its offerings), the Colorado terroir helps make Laws’ whiskeys unique. Even better, the artisans that help transform Mother Nature’s provisions are forever improving. “Today, we are making the best whiskey we’ve ever made,’ he says. “We aren’t looking to cut corners; we want to do it right and do it better each time. We won’t put out anything that’s not extraordinary.”

Mythology Distillery

Mythology Distillery

It’s not uncommon for Denver residents to hit the slopes, and the Mythology Distillery story involves three Denver natives traveling to Alaska in 2016 for a heli-skiing trip. The adventurous excursion inspired them to open a distillery in their home state in 2018. Located in Denver’s LoHi neighborhood, the distillery and cocktail bar with a passion for sustainability recently took home six medals (three gold, two silver and one bronze) at the Denver International Spirits Competition.

“To take home medals in international competitions after being open for only eight months speaks to our immense dedication to our craft,” Scott Yeates, Mythology Distillery founder, says. “We’re extremely proud of our spirits and packaging, so being recognized for that effort is very exciting.” Led by Master Distiller Scott Coburn, Mythology also won the Platinum Award for Hell Bear Whiskey, a blend of straight rye and bourbon. Mythology won two bronze medals at the San Francisco World Spirits Competition and received another bronze from American Distilling Institute. Not bad for a distillery that’s barely two years old.

Deerhammer Distillery

Deerhammer Distillery

A trip to Denver isn’t complete without visiting the Colorado Rockies, so you might as well visit a distillery while you’re there. Deerhammer Distillery, founded in 2010 by Amy and Lenny Eckstein, operates in Buena Vista, Colorado, in earshot of the whitewater currents of the Arkansas River. The distillery produces Colorado four-grain whiskey, corn whiskey and gin, which is also sold throughout the state and online for everyone else. But, Deerhammer’s flagship is its multi-award-winning American Single Malt Whiskey, a style that the Eckstein’s take seriously. Deerhammer is one of the 50 members actively involved in The American Single Malt Whiskey Commission (ASMWC), which was formed in 2016 to better define, educate and promote the whiskey style.

“The various styles of whiskey being produced in this country are already so much broader than the historic bourbon and rye whiskeys that we’re most known for,” Lenny Eckstein, Deerhammer owner, says. “With so many distilleries here in the U.S. already producing an American Single Malt Whiskey, I think it’s important that the standards of the style be recognized so consumers know why Deerhammer American single malt is different than offerings already coming from countries like Scotland, Ireland, Japan and India, to name a few.” Their Single Malt Whiskey was also awarded the 2018 Good Food Award in the spirits category, followed by another win in 2019 for their Cultura Cask Finished American Single Malt Whiskey.

Peach Street Distillers

Peach Street Distillers

In a region dominated by craft beer, it shouldn’t come as a surprise for a distillery to have ties to the local brewing industry. Co-owner of the lauded Ska Brewing, Bill Graham launched Peach Street Distillers as one of Colorado’s first post-Prohibition distilleries, and it has grown into one of the most decorated distilleries operating in the Centennial State. Located in the mountains west of Denver (and sold in more than 200 locations throughout the city), Peach Street produces spirits with a beer twist, like their upcoming schnapps collaboration with Left Hand Brewing. But don’t think of this distillery as some gimmicky operation trying to tie everything to beer. Peach Street makes several types of grappa, eau de vie and brandy, as well as tequila, gin (coming soon), vodka and whiskey, including its Colorado Bourbon.

Denver Distillery

Denver Distillery

Denver Distillery can be found in the city’s historic Baker neighborhood and offers an exceptional variety of spirits. Sweet Potato Vodka, Punkin’ Head Liqueur and Strawberry-Kiwi Liqueur certainly grab one’s attention. But Denver Distillery also produces rum, gin, moonshine, coffee liqueur and Distiller’s Reserve Four-Grain Bourbon. Those bourbon barrels are then used to age its unique Navy Strength Spiced Rum, an island-style spirit made with American-grown organic sugarcane molasses and organic sucanat. When you visit, try the Colorado Hemp Absinthe cocktail, mixed with a housemade infusion of organic Colorado hemp and two varieties of wormwood that’s only served in the tasting room.

The post The 5 Best Denver Distilleries to Visit appeared first on Chilled Magazine.

Source: Mixology News

Radiant actor, writer, social activist and entrepreneur Ciera Payton recently returned to television in the second season of Spike Lee’s She’s Gotta Have It, which premiered on Netflix in May.

The show, based off the 1986 film of the same name, follows the saga of a young woman struggling to stay true to herself as she juggles three potential lovers. This comes on the heels of Ciera’s breakout performance as “Sylvia,” opposite Tyler Perry in the 11th installment of the MADEA/Lionsgate movie franchise, A Madea Family Funeral.

Ciera grew up surrounded by street performers, artists, scholars and the amazing cuisine that only the vibrant city of New Orleans could offer. This eclectic environment allowed her to embrace every form of creativity and shaped her to become a creative powerhouse. After Hurricane Katrina, Ciera and her family relocated to North Carolina where she graduated with a B.F.A. from the prestigious North Carolina School of the Arts. During this time, she landed her first film, not only as female lead, but opposite Steven Seagal in the action-thriller Flight of Fury. Since her breakout role, she has shared the screen with Viola Davis, Nicholas Cage, Kevin Hart and Josh Brolin, to name a few. This modern Wonder Woman shows no signs of slowing down as she managed to master boxing, Muay Thai, sword and dagger fighting, and rifle training along the way.

Ciera always finds time to engage with her local community and youth organizations. As an avid speaker and teacher, Ciera seeks to empower at-risk youth by teaching them to channel their stories through creative writing, theater performance and short film production. Her dedication to arts education in under-served communities led her to create the Michael’s Daughter Project, an annual theater and media arts summer camp for youth in Panorama City. In addition to her creative endeavors, Ciera is the owner of Sincerely Cosmetics, an all-natural, mineral-based, vegan cosmetic company which caters to health-conscious women who have sensitive skin. We chatted with Ciera to learn more about her current projects, where she likes to dine and her favorite drink to make at home.

Chillin’ With Ciera Payton

Tell us a bit about the projects you are working on.

I wish I could talk about the project I’m currently working on, but things are super top secret right now. I’ll just say that viewers are going to be in for a surprise and a wild ride with my next project!

With your busy schedule, what do you like to do with your downtime?

I LOVE horseback riding and hiking. Those are my two go-to things to do when I need some time in nature and a moment to reset. Of course, scheduling those things can be a bit tough at times. If I can’t make time for those things, I’m totally just down to enjoy relaxing at home with some good movies, good food and lavender pumping from my oil diffuser.

When you go out to eat, where do you like to dine?

I’m vegan and absolutely love it when I can find some spots that are hip and vegan. Two of my favorite restaurants in Los Angeles are H.O.P.E and Âu Lạc LA. Oh my goodness these places have the best dishes. Âu Lạc LA has an “octopus” dish that’s seriously the most amazing mushroom dish I’ve ever had! I’m slightly addicted to it. H.O.P.E has these amazing Muay Thai “wings” and the best curries. It’s like the best comfort food that’s also super healthy.

Chillin’ With Ciera Payton

Do you cook?

Yes! I do a lot of veggie stir-fries and power salads or power bowls packed with lots of greens, quinoa and beets. Every once in a while I’ll do my version of Louisiana Shrimp Creole, subbing the shrimp for mushrooms. It’s super yummy!

What types of drinks do you order when out?

I love a good Sauvignon Blanc. But if I’m feeling a bit more festive, I’ll order a tequila blanco on the rocks with a squeeze of lime. Those are always my go-tos.

Do you prepare drinks at home?

Sometimes my boyfriend and I will make blended Margaritas. We make our own mix, nixing most of the sugar.

Chillin’ With Ciera Payton

Do you own a home bar?

No, not yet, but I’m working on it.

What will your home bar it be like?

I would stock it up with the most amazing tasty wines and tequilas ever. I love Casa Mexico Tequila, so I would definitely have a few bottles of that. As for wine, I would definitely have my fair share of The Prisoner’s Red Blend and their 39007 Chenin Blanc. Both wines are so smooth and packed with the best floral flavors that keep me wanting more, but yet still satisfied.

What is your favorite cocktail?

My favorite drink is a nice Bloody Maria or a smooth Margarita. Every once in a while, I like a scotch on the rocks or a Chopin Martini with a touch of vermouth and three olives, shaken not stirred.

Have you ever been a bartender?

Yes, I was a caterer bartender and worked for many weddings and private parties. When I first moved to LA, I was also a cocktail waitress. I enjoyed interacting with customers and watching them delight in my concoctions. When I would bartend, my favorite cocktail to make was a cool refreshing drink called “The Crisp.” It had crushed basil, cucumber, mint, serrano pepper and simple syrup mixed with tequila or gin, shaken with ice. It was the perfect summer drink. I sometimes make it at home whenever I’m hosting friends and family.

The post Chillin’ With Ciera Payton appeared first on Chilled Magazine.

Source: Mixology News

Pinot Noir is often separated into two categories: New World and Old World.

Most wines can be divided in this fashion, but it’s important to note what defines a wine as new versus old. Aside from the differences in structure and character from the winemaking methods and terroir, the most basic difference between these two Pinot Noir styles is geographic location. Old World essentially refers to Europe, with Burgundy, France being the motherland. New World typically refers to the United States, Canada, Chile, Argentina, New Zealand, Australia and other locations that aren’t bound by the strict winemaking regulations that Old World winemakers have to abide.

“Pinot Noir is best known for being an extremely elegant grape—the best examples are generally medium-bodied (not too rich or heavy) with great acidity (think ‘freshness’ when you take a sip) and have really generous and abundant aromatics of fresh fruits, florals and earthy characteristics,” Thomas Pastuszak, wine director of The NoMad, says. “The best food wines tend to be those that stand-up to cuisine while refreshing the palate after every sip and, in general, Pinot Noir does this so well!”

Thomas Pastuszak NoMad

While Pinot Noir is generally an excellent wine to drink with a meal, New World Pinot Noir is specifically enticing for food pairings, thanks to its prominent fruity character, acidity, higher alcohol, weight and overall structure. “New World Pinot also has a combination of fruity, herbal, and spicy that makes it a match for a wide variety of dishes,” Stacey Gibson, advanced sommelier at Park Avenue Wines in Portland, OR, says. Old World Pinot Noirs are typically lighter in body, lower in alcohol, have great acidity and lean more towards an earthy character, boasting flavors reminiscent of mushrooms, wet leaves and minerality. They still pair well with food but are much different than New World Pinots.

Stacey Gibson of Park Avenue Wines

Before diving into Pinot Noir food pairings, it’s important to think about it in two ways: complementary and contrasting. This framework stands true for almost all food and beverage pairings, and it’s important to keep in mind depending on the dish and format of the meal. For complementary New World Pinot Noir pairings, you want to consider the characteristics of your selected bottle and pair those flavors accordingly. For example, a rich and jammy Napa Valley Pinot Noir would play well with a rare steak with a black cherry reduction. If you were to contrast the same wine with a food pairing, you might choose a dish that’s rich with herbs and spices to balance the fruit-forward character of the wine. To dial-in the focus, we tapped a few sommeliers and wine educators to learn which New World Pinot Noir bottlings pair with specific dishes, so you can apply the concepts at home or at your restaurant.

Rex Hill Pinot Noir Paired with Salmon

Suzor “The Tower” Pinot Noir, Yamhill-Carlton 2015 with Oven-Baked Pork Chops

“The rosemary in the recipe will be a great complement to the dark cherry spice in this wine,” Gibson says. “A blend of two differnt vineyards and about 25 percent new oak, its age gives it a grownup feel while still having primary fruit flavors of strawberry and black cherry.”

By Farr Pinot Noir ‘Farrside’ 2016 (Geelong, Australia) with a Cheeseburger

“Nick Farr is making some of the most exciting Pinot Noir in Australia, and having trained at some of the best estates in Burgundy (specifically Domaine Dujac), the quality of the wines is unsurprisingly high,” Pastusuzak says. “I’m a big fan of pairing a classic cheeseburger with well-made Pinot Noir (love ‘high-low’ opportunities!). This Pinot offers a little more fruit, weight, body and structure to stand-up to a cheesy, beefy burger. All the while, it has loads of acidity and freshness to clean-up the fattiness of the burger after taking a sip, to get you ready for the next bite.”

2015 Rex Hill Alloro Vineyard Pinot Noir Willamette Valley with Smoked Salmon and Dill Tartine

“The bright acidity and delicate but complex red fruits along with the vein of minerality pairs perfectly with the fatty and delicate salmon in olive oil,” Carrie Kalscheuer, director of education at Rex Hill Vineyards, says. “When combined, these two hit all points on the palate, creating balance and deliciousness.”

Carrie Kalscheuer of Rex Hill

The post How to Pair New World Pinot Noir With Food appeared first on Chilled Magazine.

Source: Mixology News

An “epic alt-rock” genre seed is planted by the diverse and talented band, Venrez.

A few years of fronting a rock band was all it took for lead vocalist Ven, to grow eager for his musical passion to reach a new level. In the summer of 2009, his urge evolved into action. He met Jason Womack, a former bassist and a co-song writer for Juliette Lewis and the Lick’s. The two went on to make a pact to pump out music together full time, and never see the end of it.

Ten years later, the results of their pact include four well-reviewed studio albums and various tours with big names such as Alice Cooper, Slash, Buckcherry, Hardcore Superstar, Michael Schenker and punk legend Richie Ramone.

Ven claims that his band, Venrez, has generated a whole new genre of music, which he refers to as Epic Alt Rock. It’s sound entails an in your face, raw rock ‘n’ roll, with intelligent lyrics that provide important themes. Ven’s powerful vocals and Womack’s ability to make one guitar sound like three; embody the heart and soul of Venrez. The “extra- kick,” and what sets the band apart from others, is supplemented by the French drummer Victor Singer and Brazilian bassist Gabe Maska.

Singer attended the Berklee College of Music where he developed a unique energy behind the kit that never allows the band’s intensity to falter. Maska is the group’s newest addition, serving as the secret rhythmic ingredient of the band. He has been chosen several times to perform in the Ultimate Jam nights, which showcases the best of the best artists in Hollywood. More on the band can be found on twitter, @venrez21, and Instagram @venrez. Chilled sat down with band leader, Ven, to find out his cocktail of choice and more.

Chillin’ With Venrez

Tell us a bit about the projects you are working on.

The band has been writing new songs together and will have our 5^th studio release ready for early spring 2020.

With your busy schedule, what do you like to do with your downtime?

I write songs during my down time, scooter around Los Angeles, and I love to hit our Western state rivers for some fly-fishing.

When you go out to eat, where do you like to dine?

I am a huge Mexican food fan, so I tend to head out for that every chance I get. Also, I love those steakhouses.

What types of dishes do you usually order?

I love getting Taquitos, Carne Asada, and Filet at steakhouses.

Chillin’ With Venrez

Do you cook?

I did learn to how cook in my late teens, and I am a pretty damn good chef.

What types of drinks do you order when out?

Depends on the situation of the evening. My main drink is whiskey and vodka Martinis. Any good quality alcohol, I will not discriminate against. (laughs).

Do you prepare drinks at home?

Only when we have guests over. I tend not drink at home otherwise.

Do you own a home bar?

Nope, no home bar.

If you did, what would it be like?

It would have lots of glass, mirror, and wood. It would be stocked with the best vodka, scotch, bourbon, and beer.

Chillin’ With Venrez

What is your favorite cocktail?

Stoli Elit Martini with blue cheese olives.

Have you ever been a bartender?

Only at a few parties hosted by myself, or my friends. I’ve never worked in a bar or restaurant.

The post Chillin’ With Venrez appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine recently teamed up with Broken Shed Vodka and some of our favorite CHILLED 100 members to create signature cocktails to showcase the clean flavor of the New Zealand spirit.

Broken Shed’s founders set out to create a great vodka. They wanted to exhibit the best of New Zealand’s resources in a spirit that could be as good or better than any vodka in the world and keep the price attainable for a truly affordable luxury.

The brand has been growing fast during the past year and a half and is now available in 17 states (and Australia and New Zealand) with more to launch in the coming months. So we asked some CHILLED 100 bartenders to showcase the spirit in signature cocktails that anyone can make at home. The next time you see a bottle of Broken Shed Vodka on the shelf, think of these beautiful libations as you add the bottle to your bar cart.

The Miss Carter

The Miss Carter

Created by Joshua “Woody” Willis of 4th & Peabody

I love clean, crisp flavors. Broken Shed provided the perfect amount of crispness and a silky mouthfeel, so I paired it with fresh herbs and fruits. I have always been a fan of the pairing of basil and strawberry, and I wanted to top it with bubbles and a hint of bite. So mixing Fever-Tree Soda Water and the ginger liqueur brought about the final taste profile for this great summer Collins riff. 

Ingredients:

• 1.5 oz. Broken Shed Vodka
• .5 oz. Giffard Strawberry
• 1 oz. Canton Ginger Liqueur
• .25 oz. Fresh Lemon Juice
• 2 dashes Saline (10:1, Salt to Water)
• 2 Fresh Basil Leaves
• 2 oz. Fever-Tree Soda
• Fresh Basil Bunch (to Garnish)

Preparation: Muddle two basil leaves in the bottom of a shaker tin. Add the first five ingredients to the tin and shake with ice. Add the soda water to the tin, and pour into a Collins glass over fresh ice. Garnish with fresh basil.

6pm in Wanaka

6pm in Wanaka

Created by JC Crosa of Hank’s Oyster Bar

The inspiration behind this cocktail was the freshness of the vodka and hibiscus together. That’s what I imagine a sunset being like at Lake Wanaka—refreshing and extremely appealing.

Ingredients:

• 2 oz. Broken Shed Vodka
• .5 oz. Giffard Pamplemousse
• .5 oz. Hibiscus Cordial
• .75 oz. Lemon Juice
• 1 Egg White
• 1 Spritz Orange Blossom Water (to Garnish)
• Hibiscus Dust (to Garnish)

Preparation: Reverse dry shake all ingredients, save for the garnishes, and strain into a coupe glass. Garnish and serve.

Straw Shed

Straw Shed

Created by Antonio Gonzales of Maretalia Ristorante

Ingredients:

• 1.5 oz. Broken Shed Vodka
• .75 oz. Heavy Cream
• .75 oz. Fresh Lemon Juice
• .75 oz. Simple Syrup
• 1 Egg White
• 2 oz. Ginger Beer
• 2 Strawberries
• Mint Leaf (to Garnish)
• Strawberry Slice (to Garnish)

Preparation: In a mixing tin, muddle the strawberries first, then add the remaining ingredients. Shake with ice for 30 seconds. Strain out and dump the ice and dry shake for another 30 seconds. In a chilled Collins glass, add 1 ounce ginger beer and pour the drink on top of the ginger beer. Let sit for a few seconds to let the head set. Pour 1 ounce of ginger beer into the tin with the remainder of the drink and pour into the Collins glass to create the meringue-style head of the drink. Garnish with a piece of strawberry and mint leaf.

South Island Seltzer

South Island Seltzer

Created by Zach McGrath of The Music Center

2019 has been the year of the spiked seltzer. The global palate has turned its attention toward simplicity, mixing fine spirits with a few delicious, uncomplicated ingredients to create straightforward and refreshing cocktails. I wanted to pay homage to the year of the spiked seltzer by putting a floral twist on the classic vodka soda.

Ingredients: 

• 2 oz. Broken Shed Vodka
• 1 oz. Freshly Squeezed Lime Juice
• 1 oz. Hibiscus Simple Syrup
• 6 oz. Seltzer Water
• Rose Water Mist
• Lime Wheel (to Garnish)
• Edible Orchid (to Garnish)

Preparation: Build in glass, spritz with a rose water mist, and garnish with a lime wheel and edible orchids.

Chai-Kovsky

Chai-Kovsky

Created by Own Wolfertz of Moxy Restaurant

Ingredients:

• 1.5 oz. Chai-Infused Broken Shed Vodka*
• 1 oz. Galliano Ristretto
• 1 oz. Cold Brew Gomme**

Preparation: Shake ingredients with ice and strain into a coupe glass.

*Chai Infused Broken Shed Vodka

Ingredients:

• .25 cup Loose Chai Tea (preferably White Heron Daybreak Chai)
• 750 ml Broken Shed Vodka

Preparation: Combine chai tea and Broken Shed Vodka in a non-reactive container. Let steep for 30 minutes.

**Cold Brew Gomme

Ingredients: 

• 4 tbsp. Acacia powder (or gum arabica powder)
• 2 oz. Hot Water

Preparation: Heat water to just about boiling and slowly mix into the powder in a heat-proof bowl. Stir to combine, pushing clumps of powder into the side of the bowl to break it up. Let the mixture absorb for 20 minutes and then briskly stir again. Repeat process until all the powder is dissolved (about an hour). Combine sugar and cold brew. Stir to combine. Add gomme to cold brew mixture and whisk to combine. Bottle in airtight container. Keep refrigerated and use within a week.

Out of the Whey

Out of the Whey

Created by Kelly Minton of Soul Gastrolounge

I wanted to work with the unique distillate from whey and take on a popular spirit-free Asian drink, cheese tea, which seemed like a good step. The texture from the milk foam lends to the creamy characteristic of Broken Shed Vodka.

Ingredients:

• 2 oz. Broken Shed Vodka
• .75 oz. Aperol
• .75 oz. Strawberry-Infused Cocchi Americano*
• 3 dashes Orange Bitters
• 2 dashes Saline
• Honey Jasmine Milk Foam**
• Orange Peel (to Garnish)

Preparation: Chill Nick and Nora glass. Add all liquid ingredients to mixing glass, stir, and strain into the Nick and Nora glass. Top with milk foam and garnish with an orange peel.

*Strawberry-Infused Cocchi Americano

Ingredients:

• 1 pint Strawberries
• 750 mL Cocchi Americano

Preparation: Sous vide at 140 degrees Fahrenheit for four hours.

**Honey Jasmine Milk Foam

Ingredients:  

• .25 tsp. Xanthan Gum
• 2 oz. 1:1 Honey Syrup
• 4 oz. Strongly Brewed Jasmine Tea
• 6 oz. Coconut Milk
• 1 tbsp. Versa Whip

Preparation: Add all ingredients, save for versa whip, to blender and blend on high for one minute. Add versa whip and continue to blend for another minute. Either spoon directly onto cocktail directly or hold under pressure with NO2 in an iSi for future use.

Don’t Feed the Llama

Don’t Feed the Llama

Created by Joel Cockerill of Onyx Bar

A few years, which feels like a lifetime ago, I lived a little more than an hour from this Wanaka distillery in a little ski village called Queenstown in New Zealand’s South Island. It’s picturesque, immaculately clean and full of interesting characters from all over the world. I wanted this cocktail to reflect those experiences and deliver flavors that were bright, fresh and clean as not to overpower the pure flavor of the vodka itself. We decided to do our cocktail shoot in the most whimsical spot in town, full of creatives (and a hungry llama), Ferguson’s Downtown, which has a sense of place not unlike my Queenstown home.

Ingredients:

• 1.5 oz. Broken Shed Vodka
• 1 oz. Lemongrass Galangal-Infused Grapefruit Oleo Saccharum*
• 1 oz. Verjus
• 1.5 oz. Elderflower Tonic
• Expressed Grapefruit Peel (to Garnish)

Preparation: Add vodka, oleo, and verjus to the shaker tin. Shake and strain over ice in a Collins glass. Top with tonic and expressed grapefruit peel.

*Lemongrass Galangal-Infused Grapefruit Oleo Saccharum

Blend galangal root with water until pureed. Strain with muslin bag and set aside. Steep lemongrass in water, strain and mix four parts lemongrass to one part galangal. Create a grapefruit oleo saccharum and combine equal parts oleo sugar and lemongrass/galangal water in pan until dissolved.

The Fury

The Fury

Created by Derek Palmer of Gordon Ramsay Steak Baltimore

When I think of New Zealand, I think of amazing, unspoiled vistas and a beautiful landscape. I think Broken Shed Vodka exemplifies that natural world with a crisp, clean flavor that works extremely well when mixed in cocktails. I wanted to bring in fresh floral and herbal elements to complement the vodka.

Ingredients:

• 1.5 oz. Broken Shed Vodka
• 1 oz. Aperol
• 1 oz. Fresh Cantaloupe Puree
• .5 oz. Honey Lemon Simple Syrup
• 1 Egg White
• Mint Sprig (to Garnish)
• Cantaloupe Medallion (to Garnish)

Preparation: Shake all ingredients, save for the garnishes, with ice. Strain into a coupe glass and garnish.

Hyperballad

Hyperballad

Created by Jenn Harvey of Temple Bar

Brought to you by listening to Bjork on a crisp fall day.

Ingredients:

• 1.25 oz. Broken Shed Vodka
• .5 oz. La Pinta Pomegranate
• .25 oz. Lemon Juice
• .25 oz. Orgeat
• .25 oz. Crimson Berry Tea
• 1 Egg White
• 2 dashes Angostura Bitters
• Dried Tea Leaves (to Garnish)

Preparation: Combine all ingredients, save for the garnish, in a shaker. Dry shake then add ice, and shake again. Double strain into a coupe glass. Garnish with dried tea leaves.

The post 9 Signature Broken Shed Vodka Cocktail Recipes from CHILLED 100 Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Cocktail lovers often want to taste the alcohol in their drink and prefer their libations to be spirit-forward.

But someone who really appreciates a well-crafted cocktail isn’t necessarily so discerning about only wanting a boozy drink. Because of this, low-proof cocktails are having a major moment behind the bar.

Low ABV (alcohol by volume) drinks can open a whole new world of cocktail wonderment.  And Andrea Hoover, beverage director for Cameron Mitchell Restaurants, is a leader in the low-proof movement. At 30-years-old, Hoover oversees 36 restaurants under 17 different concepts with locations in 13 states, including the group’s national Ocean Prime brand. It is estimated that her work reaches more than 2.8 million restaurant patrons a year.

Originally from Bexley, Ohio, Hoover is at home behind the bar or in a lab setting while she does R&D on new cocktails, which is exactly what she’s always wanted to do. “I wanted to be in the hospitality business since I was five or six,” she says. “I’ve always loved cooking, entertaining and making people feel good.” We chatted with Hoover about the current low proof cocktail trend and how to create a perfectly-balanced, low ABV libation.

Andrea Hoover

Why do you think low proof cocktails are popular?

Low proof cocktails are popular because they provide people with additional options. Some people enjoy them because they have less alcohol, some may enjoy them because they could potentially have less calories, as well. I also think that lower proof cocktails challenge mixologists to integrate flavor layers in different manners than through spirit.

What’s the secret to a good low ABV cocktail?

I think a great low ABV cocktail displays subtle complexity, great texture, inviting aromas and a visually-appealing aesthetic.

Do you ever use a high proof spirit like gin in small quantities when making a low proof drink?

For sure. I love to utilize our chamomile gin to provide a little texture and backbone to some.  I’ve also played with seasonal ryes in amaro-based cocktails, which are still low ABV and delicious.

People often want to get healthy after the holidays. Is drinking a low proof cocktail a good way to do that?

The Mimosa is the ultimate low ABV [drink]! What better way to enjoy New Year’s Day than to imbibe in a mouthwatering, fresh, citrus-forward, low ABV cocktail that makes you feel like you are becoming healthier with each sip?

What is the best tool when making low ABV drinks?

Saline, without a doubt. But I also think that remains true for any cocktail. Another favorite ingredient of mine for a traditional low ABV [drink] is Lillet Blanc. It offers a great base with a lot of flavor layers that can be taken in several directions of taste.

What’s the biggest misconception about low ABV drinks?

That they are not as interesting or complex as traditional cocktails.

You work for some very notable fine dining restaurants. How do low ABV drinks pair with food as opposed to wine or cocktails?

I think that low ABV drinks are awesome to pair with food, depending on the ingredients. However, I really enjoy integrating low ABV drinks into the dining experience as an amuse bouche or intermezzo/palate cleanser. They’re also great for welcome cocktails.

You Had Me at Hello

You Had Me at Hello

Served at Lincoln Social Rooftop in Columbus, OH

Ingredients:

• 1.5 oz. Lillet Blanc
• .25 oz. Chareau Aloe Liqueur
• .25 oz. Peach-Infused Ancho Reyes Verde Liqueur
• .25 oz. Fresh-Squeezed Lemon Juice
• .25 oz. Fresh-Squeezed Orange Juice
• 5 drops Saline Solution

Preparation: Combine all ingredients in a small mixing tin. Fill the larger mixing tin to the top with ice. Shake vigorously for 10 seconds. Strain into a chilled Nick & Nora glass and garnish with a lipstick print.

The post Ask a Bartender: How to Create a Perfectly Balanced Low-Proof Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Savor Borgata Weekend, the annual food festival featuring hands-on events and appearances from the casino’s star-studded roster of chefs, is returning for its 12th year on November 8 and 9.

The festivities begin on Friday afternoon with Margarita Madness and culminate on Saturday night with Savor Borgata, the weekend’s namesake event that mixes food, music and libations with celebrity chefs like Bobby Flay, Wolfgang Puck, Michael Symon, Geoffrey Zakarian and special guest Alex Guarnaschelli.

Cocktails at Level One

There is no shortage of amazing beverage events taking place throughout the Savor Borgata Weekend, whether you’re a tequila drinker, love rosé or want to experience gluten-free dishes paired with refreshing vodka cocktails. These are some of the spirituous events we’re looking forward to the most this year:

• Margarita Madness: To kick off the weekend, Olmeca Altos Tequila will be serving up tasty Margaritas alongside savory bites at Borgata’s Gypsy Bar.
• Perfectly Paired at the Wine Bar: Borgata has a wonderful wine bar that serves vinos from around the world. On Friday evening, Chef Luca Bizzarri will serve five small plate courses, paired with wines from Massimo Galvano.
• Bubble Bash: During this Friday evening soiree, Michelle DeFeo—president of Laurent-Perrier US—will guide guests through the brand’s champagne offerings while light bites are served. The event takes place at the spa’s Immersion Pool, which overlooks the glittering Atlantic.
• Old Homestead Caymus Vineyards Wine Dinner: If you’re a classic steakhouse fan, you won’t want to miss this Friday night event. Join Old Homestead restaurateurs Greg and Marc Sherry for a dinner prepared by Executive Chef Amador Campos that’s paired with Caymus wines.
• Liquid Gold: Borgata recently unveiled its brand new Level One Cocktail Bar & Lounge, which is a perfect place to indulge in craft libations from MGM Resorts’ master mixologist Craig Schoettler. On Friday night, the venue will play host to a special tasting of Johnnie Walker Gold Label Reserve, which will be accompanied by cocktails and light bites. If you spring for a VIP ticket ($125 per person), you’ll receive a bottle of Johnnie Walker Gold Reserve to take home.
• Through Rosé Colored Glasses: Crafty wine drinkers will love this meeting of rosé and art. On Saturday morning, join Chateau d’Esclans wines—home of Whispering Angel Rosé—in the lobby bar for a rosé flight as you turn a pair of wine glasses into a personal, hand-painted masterpiece.
• Cocktails, Crudo & Ceviche: Join Executive Chef Aram Mardigian at Wolfgang Puck American Grill for a lunch to remember. Three courses of fresh seafood will be paired with cocktails created by General Manager Anthony Santiago.
• Tito’s Toasts Gluten Free: Tito’s Handmade Vodka takes pride in its gluten-free formula, and now you can enjoy the spirit’s smooth flavor with gluten-free bites from Chef Brian Perry during this Saturday afternoon event at on-property Long Bar.
• Bubble It Up!: For guests in need of an afternoon pick-me-up, this hands-on cocktail class will teach participants how to properly construct a balanced cocktail. Belvedere mixologists will guide you through the class as you create a signature cocktail of your own.

Chef Bobby Flay at Savor Borgata

While you’ll likely find us sipping our way through these events during Savor Borgata Weekend, there is so much more to do during the two-day fest. You can meet Bobby Flay during a cookbook signing or join the chef for a three-course lunch at Bobby Flay Steak, paired with Melville Winery wines. Those who love to spend time in the kitchen need to participate in Chef Michael Symon’s interactive pasta making class.

Chef Michael Symons Pasta Making Class

And anyone who enjoys baking can’t miss the Magic of Marzipan, a hands-on experience led by Borgata’s award-winning executive pastry chef Thaddeus DuBois. The weekend comes to a close with The Ultimate Food Experience, a walk-around tasting and chef meet-and-greet in Borgata’s event center on Saturday night.

Wine Tasting at Savor Borgata

Tickets are still available for individual events and for the entire weekend at TheBorgata.com.

The post Savor Borgata Returns for a Weekend Filled with Cocktail, Wine & Spirits Events appeared first on Chilled Magazine.

Source: Mixology News

Hard Rock Hotel & Casino Atlantic City’s Council Oak Fish serves some of the freshest seafood in the Northeast.

Locally sourced fare with the chef’s daily catch, or the a la carte menu, highlighting local raw bar, shellfish pots, and dry-aged prime cuts are some of the tasty selections. Council Oak Fish Lounge is currently offering its seasonal “Oysters and Pearlage” package, which includes six local Cape May Salts oysters and a glass of Paul Goerg Champagne available until New Year’s Eve.

Hard Rock Hotel & Casino Atlantic City also believes in giving back to the community and is thrilled to be the initial participant of the Jetty Oyster Recycling Program. The property has provided short-term storage for clam and oyster top shells that will be moved, cured, and used to support restoration activities in the area. To date, the group has recycled more than 12 tons of shells, and is anticipated to recycle 40-50 tons by the end of the year!

The refined and nautical interior coupled with the airy beach views make Council Oak Fish a step back in time to the region’s classic seafood restaurants. With the legendary Atlantic City boardwalk as its backdrop, stunning views of the Atlantic Ocean, the Hard Rock Café Casino, and live entertainment, Council Oak Fish is a must-see (and taste) destination.

The post Oysters and Pearlage at the Hard Rock Hotel & Casino in Atlantic City appeared first on Chilled Magazine.

Source: Mixology News