Monthly Archives

October 2019

7 Rye Whiskey Cocktails to Mix This Season

By | Mixology News

Sagamore Cider, featured image

As the weather gets cooler, it’s the perfect time to mix up spicy, warming rye whiskey cocktails.

These drinks pair the brown spirit with things like maple syrup, plum whisky and apple cider to prepare your palate for the season ahead. Whether you’re serving a crowd on game day or looking ahead to Thanksgiving, these seven rye whiskey cocktails should be on your roster this fall.

On the Edge

On the Edge

On the Edge

Courtesy of Hotel Emma

Ingredients:

  • 1.5 oz. Balcones Rye
  • .25 oz. Amaretto
  • .5 oz. Licor 43
  • .5 oz. Orgeat
  • .75 oz. Cream
  • 1 dash Mole Bitters

Preparation: Add all ingredients to a shaker tin with ice. Shake well to incorporate and chill ingredients. Strain into a coupe glass.


Bashō

Bashō

Photo by Julia Keim

Bashō

Courtesy of DipDipDip Tatsu-ya

Ingredients:

  • 1 oz. Sazerac Rye Whiskey
  • .5 oz. Akashi Ume Plum Whisky
  • .25 oz. Great King St. Glasgow Blend Whisky
  • 1 bar spoon Maple Syrup
  • .75 oz. Dolin Rouge Vermouth
  • tiny pinch of Salt

Preparation: Add all ingredients to a mixing glass. Stir over fresh, cracked ice for 45-55 seconds. Strain into a chilled coupe.


Concrete Jungle

Concrete Jungle

Photo by Sal Bautista

Concrete Jungle

Courtesy of George Kaiho of Jettison

Ingredients:

  • 1.5 oz. Balcones Texas Rye Whiskey
  • .25 oz. Benedictine Dom
  • .25 oz. Lemon Juice
  • .5 oz. Orgeat
  • 1 barspoon Black Sesame Paste
  • 1 Egg White
  • Roasted Black Sesame Seeds (to Garnish)

Preparation: Combine all ingredients, save for the garnish, and shake without ice to froth the egg white. Add ice and shake to chill the cocktail. Double strain to a Nick & Nora glass, and garnish with roasted black sesame seeds.


Topsy Turvy

Topsy Turvy

Topsy Turvy

Courtesy of Jeremy Oertel

Ingredients:

  • 2 oz. Carpano Antica Formula
  • 1 oz. Lock Stock & Barrel Rye
  • 1 tsp. Caffé Borghetti
  • 1 dash Mole Bitters
  • Orange Twist (to Garnish)

Preparation: Add all liquid ingredients to a mixing glass with ice. Stir and strain into a Nick & Nora glass. Garnish with an orange twist.


Rye-Tai

Rye-Tai

Rye-Tai

Courtesy of Sother Teague of Honeybee’s

Ingredients:

  • 1 oz. Old Overholt Rye
  • 1 oz. Rittenhouse Rye
  • .75 oz. Lime Juice
  • .5 oz. Curaçao
  • .25 oz. Rich Simple Syrup
  • .25 oz. Peanut Orgeat
  • 1 dash Peychauds Bitters
  • Lime Wedge (to Garnish)
  • 4 Peanuts (to Garnish)

Preparation: Add the first six ingredients to a cocktail shaker with ice. Whip shake and strain over pebble ice in a double Old Fashioned glass. Dash Peychauds on top and garnish.


Sagamore Cider

Sagamore Cider

Sagamore Cider

Courtesy of Sagamore Spirit

Ingredients: 

  • 2 oz. Sagamore Spirit Rye Whiskey
  • 4 oz. Apple Cider
  • .5 oz. Lime Juice
  • .5 oz. Simple Syrup
  • Cinnamon Stick (to Garnish)
  • Apple Slices (to Garnish)

Preparation: Add all liquid ingredients to a shaker tin with ice. Shake and strain into a rocks glass with fresh ice. Garnish with a cinnamon stick and fan of apple slices.


Poached Pear

Poached Pear

Poached Pear

Courtesy of Kevin Montano of Bar Hugo

Ingredients:

  • 1.5 oz. Hennessy Cognac
  • .5 oz. Dickel Rye
  • .75 oz. Pear Puree
  • .5 oz. Simple Syrup
  • .25 oz. Cointreau
  • .50 oz. Lemon Juice
  • 1 Sage Leaf (to Garnish)

Preparation: Add all liquid ingredients to a shaker tin with ice. Shake and strain into a rocks glass with fresh ice. Garnish with a sage leaf.

The post 7 Rye Whiskey Cocktails to Mix This Season appeared first on Chilled Magazine.

Source: Mixology News

BACARDÍ Rum Master David Cid Talks About the Latest and Greatest Rum Trends

By | Mixology News

David Cid Attends BACARDÍ Rum Room Launch in NYC, featured image

Rum has been making a serious comeback in recent years.

Though some view it as that sugary drink they had too much of in college, people are beginning to realize what bartenders have always known—that it’s a beautiful spirit to both sip neat and mix into sophisticated cocktails. To learn more about the rum trends and how the spirit is currently being used in both sipping and cocktail culture, we caught up with David Cid, the Master of Rums at BACARDÍ. He gives us some insight on where rum is headed and how BACARDÍ is leading the way.

David Cid Attends BACARDÍ Rum Room Launch in NYC

David Cid Attends BACARDÍ Rum Room Launch in NYC

Talk to us about the changes in the rum category during the past few years.

There is no denying that we have seen a change across the category. Actually, I gave a talk about this recently in California, although for well over a decade, we have heard many proclaim that rum is finally going to see a boom in growth. This time around, something’s different. The growth of brown spirits, predominantly whisk(e)y, has set a stage that has allowed aged rums to grow in awareness and popularity amongst both trade and consumers. Because of that, we have seen more aged rums enter the market in both the EU and the United States. Parallel to that, we have seen more rum cocktails on menus and more rum-focused bars opening. So, what many may have proclaimed years ago is no longer research—we’re living it.

How has the rum category as a whole established a place for itself in the premium segment?

First, we have to define “premium.” Quality, age, craft, price? For the purposes of this conversation, let’s go with price point. When we think about my previous comment on the rise of aged spirits like whisky and cognac, it’s easy to see how more expensive/aged rums were able to find their way into the cocktail scene again. Bartenders wanted to create new experiences, and rum presents an opportunity to do just that. For the most part, it’s a category with approachable flavor profiles, has a plethora of historical classic cocktails, and can play very well in cocktails otherwise associated with other aged spirits.

In short, bartenders have pushed the category forward, consumers are becoming more aware of the possibilities within the premium side of rum, and more brands are focusing on launching and educating within this segment of their portfolio. It’s been a very organic growth during the past 10 to 15 years, and I believe we’re just getting started!

BACARDÍ has extended its line of premium rums, launching 4 and 10 last year. How has this impacted the bartending trade/marketability of BACARDÍ?

Yes, we launched Añejo Cuatro, a blend of 46-year-old rums, and Gran Reserva Diez, a blend of 10 to 12-year-old rums, in the spring of 2018. The launch was successful and the products have been well received! Above everything else, these new variants have supplemented BACARDÍ Reserva Ocho, which we already had in the market. Together, they help us define our portfolio more clearly.

The Carta Range—Superior, Gold and Black—allow us to focus on cocktails and heritage, while our aged rums allow us to focus on the how and why we age and blend our rums. So, it allows us to focus on a part of our tradition, as a rum family and company, that our younger rums don’t represent to the same degree. This has helped us broaden our conversation with the trade and given our consumers a path to upgradability. All the while, it’s also providing whisk(e)y and cognac lovers a reason to journey into rum.

How can classic cocktails be elevated using premium rum expressions?

Perhaps a cocktail expert can give a more robust answer, but I’ll do my best. With younger rums, the profile is impacted by the oak barrel but not driven by it. So, to make an Old Fashioned cocktail with an 18 month or 24-month-old mellowed rum may be a hard sell. However, once we enter the realm of aged beyond four years, the oak cask is certainly driving the profile of our rums. Notes of honey, spices, charred oak, smokiness, vanilla and many others can translate into traditional rum cocktails where the rum stands out amongst the mixers. Or if we go older, it could mean reviving some rum classics that are similar to some of the most famous whiskey drinks out there.

Añejo 4 is a great example of both of these points. Although El Presidente is a classic cocktail traditionally associated with white or gold rum depending on the recipe, there are three! In turn, the drink itself is a cousin of the Manhattan. In choosing to use this cocktail in a fourth variation, El Presidente No. 4, we are showcasing how well Añejo 4 compliments and stands side by side with robust modifiers such as rosso vermouth.

What should bartenders know about BACARDÍ’s premium rum brands?

We have a great selection of brands that have older aged rums with different attributes that satisfy different palates. Within BACARDÍ brand per say, we are very proud of the impact BACARDÍ Superior has had and continues to have in the world of bartending and culture! However, we don’t simply have a silver rum tradition—we are a rum family/company with a tradition spanning from young silver rum to extra old, 20+ year old rums.

We believe Añejo 4 and Gran Reserva 10 are both game-changing, with Cuatro playing on the cocktailing side and Diez playing  more on the sipping side of the field. Give them a try and let us know what you think

Tell us what is coming up for the BACARDÍ. Is there anything new you can discuss?

For the time being, I have nothing on the traditional rum side to share for the near future. However, we did recently release a small amount of a new rum blend in our portfolio, BACARDÍ Gran Reserva Especial 16. It’s an amazing blend of 16 to 17-year-old rums, aged in our tradition, which we call “Undisturbed Aging.” Rum goes into the barrel and is allowed to mature until it’s ready to be blended or bottled. No tapping, no refilling. We simply allow the rum to develop and evaporate naturally. An expensive approach, but it’s how we’ve always done it for all of our rums.

With that, my final comment is that what we care about most is the profile of the rum, so aging statements are not always something we use. However, when we do, always remember that the aging statement will always represent the youngest rum in the blend, and that the blend may contain rums that are much older. It’s one of the ways we showcase our integrity and authenticity and welcome all to enjoy our true aged rums.

The post BACARDÍ Rum Master David Cid Talks About the Latest and Greatest Rum Trends appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Celia Au

By | Mixology News

Chillin’ With Celia Au, featured image

Born in Hong Kong and raised in New York City, Celia spent her childhood in her parents’ video rental store where the stories and visions of international filmmakers sparked her passion for cinema. 

She went on to receive her bachelor’s degree from Baruch College (CUNY) in Manhattan, and upon graduation worked as a graphic designer at her alma mater while also pursuing an acting career.  She then went on to book a slew of leading and supporting roles in the feature films, Unity of All Things, Detachment and eventually Scorsese’s Revenge of the Green Dragons, and decided to pursue acting full time.

Celia has made a splash in the entertainment scene and has become well-known for playing a variety of characters, from an assassin to a surfer to an escort to a slew of cold-blooded villains.  Celia currently stars in Netflix’s new action series Wu Assassins, alongside Kathryn Winnick, Iko Uwais, Byron Mann and Tommy Flannagan. Set in San Francisco’s Chinatown, the series blends martial arts, drama and supernatural elements for a story that centers on “Kai Jin” (Uwais), a man who becomes the latest and last Wu Assassin chosen to round up the powers of an ancient triad and restore balance once again.  Celia is a scene stealer as “Ying Ying,” a quirky young woman who is wise beyond her years and assists Kai Jin in his mission.

Celia can also be seen in AMC’s and Paul Giamatti’s dramedy series, Lodge 49, which follows a disarmingly optimistic local ex-surfer, “Dud” (Wyatt Russell) in Long Beach, California, who’s drifting after the death of his father and stumbles upon a mystical fraternal lodge.  Celia plays “Alice Ba,” a 17-year-old surfer who looks up to Dud and his sister, Liz.  We chatted with Celia to learn more about her current projects and what she likes to drink when she’s out on the town.

Chillin’ With Celia Au

Chillin’ With Celia Au

Photo by Nick Onken

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

I’m on Wu Assassins on Netflix! It is a fantasy martial arts show set in present day San Francisco. The story follows “Kai” (Iko Uwais), a normal guy who encounters a magical force, “Ying Ying” (me), and was given supernatural powers to become the next Wu Assassin. Kai was given the task to recover the supernatural powers from the five elements that are currently in the hands of five criminals who are threatening to destroy the world. Check it out! Aside from that, I am also in a show on AMC called Lodge 49 and two films that are currently in post-production called Shoplifters of the World and Like Family.

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

With my downtime I like traveling, spending time with my dog (Wookie) and definitely trying out new types of recipes and cuisines.

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

I’m a foodie, this is so hard!! I mean, there were a few times when my friends and I drove to Toronto just so we could go to this seafood restaurant in Markham call the Fisherman Lobster Clubhouse. For a Japanese non-sushi restaurant, I like Bohemian in NYC. They also have great cocktails. Laojie in Brooklyn for hotpot, N.B Wing Wong for Chinese BBQ, Hometown for Texas BBQ and La Casa Bella in Brooklyn for sliced pizza. There are so many, I can’t just pick one!

Chillin’ With Celia Au

Chillin’ With Celia Au

Photo by Nick Onken

What types of dishes do you usually order?

I love seafood. So my go-to is always the seafood section first on the menu.

Do you cook?

Yup! I don’t think that I am great at it, but if I tried something good in a restaurant, I would see if I could recreate it at home.

What types of drinks do you order when out? 

I like fruit-based cocktails. I like to go to different cocktail bars and try their drinks. I am always looking for new speakeasies to check out.

Do you prepare drinks at home?

Yes! I have a bar at home. But unless I am hosting a dinner party, I am too lazy to prepare a cocktail for myself.

Chillin’ With Celia Au

Chillin’ With Celia Au

Photo by Nick Onken

Do you own a home bar?

YUP! I mean you need one to entertain friends, right? It’s not for me at all…

What is your home bar stocked with?

I like to collect liquor when I travel. So wine, tequila, rum, sake, etc.

What is your favorite cocktail?

My favorite drink—like food, it’s hard for me to choose! It changes all the time. But I do like the “Cilly Addiction” from Bohemian.

Have you ever been a bartender?

My dad owned a bar at one point, and I worked there for fun. Not sure if I ever made any good drinks. But I am definitely not a professional.

The post Chillin’ With Celia Au appeared first on Chilled Magazine.

Source: Mixology News

Mix Up This Pisco Sour Recipe, Straight From Peru

By | Mixology News

Pisco Sour, featured image

This week, some of our favorite CHILLED 100 bartenders traveled to Peru to learn the ins and outs of the South American grape brandy, pisco.

Chilled 100 Members Shaking Up Pisco Sours in Peru

Chilled 100 Members Shaking Up Pisco Sours in Peru

They are currently mixing up delicious cocktails at the Hotel Paracas like Pisco Punch and Peru’s national drink, the Pisco Sour. The bartenders are using an acholado, or blended, pisco for these simple and delicious drinks that anyone can master at home. Even if you can’t be lounging on the gorgeous beaches of Peru, mixing up a Pisco Sour will bring the carefree, tropical vibes to your home bar.

Pisco Sour

Pisco Sour

Pisco Sour

Ingredients:

  • 3 oz. Pisco
  • .75 oz. Lime Juice
  • .75 oz. Simple Syrup
  • 1 Egg White
  • 3 dashes Angostura Bitters

Preparation: Add all ingredients, save for the bitters, to a shaker tin. Dry shake. Add ice and shake until chilled and frothy. Strain into a chilled rocks glass. Add three dashes of bitters to the top of the cocktail.

The post Mix Up This Pisco Sour Recipe, Straight From Peru appeared first on Chilled Magazine.

Source: Mixology News

Glenfiddich Launches Grand Cru, A Beautiful Meeting of France and Scotland

By | Mixology News

Glenfiddich Grand Cru Launch Party, cocktails on serving tray, featured image

September saw no shortage of excellent new spirits entering the market, but one is especially perfect for toasting to end-of-year celebrations.

In a beautiful meeting of France and Scotland, Glenfiddich launched their latest expression, Grand Cru, a 23-year-old scotch that’s been aged in American and European oak casks before it’s finished in French cuvée casks. Housed in a sleek black and gold package, this is the type of scotch that even whisky newbies will enjoy.

Glenfiddich Grand Cru Bottle and Packaging

Glenfiddich Grand Cru Bottle and Packaging

Glenfiddich launched Grand Cru in true style with a celebration at Manhattan’s Academy Mansion where people came together to sip the new expression and enjoy delicious scotch cocktails. There, we caught up with brand ambassador Tracie Franklin to learn about the inspiration behind this decadent spirit.

Glenfiddich Brand Ambassador Tracie Franklin

Glenfiddich Brand Ambassador Tracie Franklin

While all types of barrels are used to finish whisky these days, French cuvée casks are certainly a standout choice. What inspired Glenfiddich to take a French lean and finish this spirit in sparkling wine casks?

Our aim was to create a fresh, new drinking moment for Glenfiddich and for the wider whisky category. Fine sparkling wines are immediately associated with celebratory social moments. We wanted to challenge that convention by creating an expression which brings the substance and richness of a single malt together with the elegance of sparkling wine. The result is Grand Cru—a whisky bearing the hallmark of quality and innovation Glenfiddich is known for and a true testament to our maverick spirit.

Grand Cru has been aged for 23 years. What notes are coming from the oak, and which are coming from the cuvée? How do they complement each other in the flavor of this spirit?

Our Malt Master Brian Kinsman has married the best of both worlds to elevate our unique Glenfiddich style while bringing forth some of the distinctive notes found in the world’s best sparkling wines. The cask fermentation of the relatively low pH wine changes some of the wood chemistry and flavor compounds within the staves. The flavors and compounds that have developed are then subtly imparted into our 23-year-old Glenfiddich during a period of several months, resulting in this distinctive Grand Cru finish.

The whisky is already rich and intense in flavor thanks to its long maturation in American and European oak casks. The traditional Glenfiddich characteristics of ripe orchard fruit are at the core of the 23-year-old whisky. We then finish the whisky for up to six months in the French cuvée casks, adding new layers of flavor and a myriad of aromas from apple blossom to candied lemon and freshly baked bread. On the palate, rich vanilla, sweet brioche, sandalwood, pear sorbet and white grape build a beautiful harmony of flavors, enhanced by a long, opulent finish for an unforgettable experience to be shared and remembered.

Glenfiddich, Martha Stewart

Glenfiddich, Martha Stewart

Are you trying to appeal to new whisky drinkers with Grand Cru, or is it simply a way for whisky lovers to switch up their dram choice?

Both. Grand Cru has been crafted for those consumers who may not be single malt connoisseurs but who like premium spirits and sparkling wines and enjoy them as part of a celebration or special moments in their lives. It is also a way for those more experienced scotch drinkers to try something new—an exceptional and innovative new liquid that combines richness, sophistication and elegance.

The packaging of this expression is stunning and evokes a celebratory mood with its black and gold box and label. How did Glenfiddich work with HERE design to create it?

As a company, William Grant & Sons has worked with HERE several times in the past with incredibly beautiful results, including Glenfiddich Winter Storm. For Grand Cru, we are obviously going in a bold, different direction with packaging and knew that HERE would be the team to lead us to that new place. The results are a sleek black glass bottle presented in an opulent black box featuring a sparkling golden firework design, created to emanate the spirit of celebration and the true taste of luxury contained within.

The post Glenfiddich Launches Grand Cru, A Beautiful Meeting of France and Scotland appeared first on Chilled Magazine.

Source: Mixology News

­­2 Fall-Ready Ginger Cocktails from Brockmans Gin

By | Mixology News

Brockmans Hot Ginger Toddy, featured image

As summer fade­­s to fall and cooler temperatures prevail, Brockmans Gin is offering up two deliciously warming cocktail recipes featuring the distinct flavor of ginger.

The peppery yet slightly sweet bite of ginger combines beautifully with the rounded harmonies of blueberries and blackberries, the bottom note of juniper berries, and the dry, bittersweet peel of Valencian oranges found in Brockmans Gin. They provide bars and restaurants with superb seasonal cocktails to add to their fall cocktail menus.

“Brockmans is a contemporary reinterpretation of gin that is so smooth, it can be enjoyed over ice or in cocktails that complement the mood and the moment,” Neil Everitt, a Co-Founder and CEO of Brockmans Gin, said in a release. “These signature recipes feature the distinctly sweet, spicy warm flavor of ginger while highlighting the unique combination of botanicals expressed in our gin. They are a must try.”

Brockmans Gin & Ginger

Brockmans Gin & Ginger

Brockmans Gin & Ginger

Brockmans’ Gin & Ginger combines Brockmans Gin and premium ginger ale, along with a slither of fresh ginger and blueberries to garnish, creating an elegant cocktail with a warm yet refreshing bite.

Ingredients:

  • 2 oz. Brockmans Gin
  • 4 oz. Premium Ginger Ale
  • Slither of Fresh Ginger (to Garnish)
  • 2 Blueberries (to Garnish)

Preparation: Pour Brockmans into a tall glass with ice. Add a slither of fresh ginger and two blueberries, and top with ginger ale.


Brockmans Hot Ginger Toddy

Brockmans Hot Ginger Toddy

Brockmans Hot Ginger Toddy

For a warm and spicy alternative, Brockmans Hot Ginger Toddy marries Brockmans Gin with orange bitters and gently warmed premium ginger beer. Garnish with a cinnamon stick and orange peel studded with cloves for the perfect cozy cocktail to warm up on a chilly evening.

Ingredients:

  • 2 oz. Brockmans Gin
  • 6 dashes Orange Bitters
  • 4 oz. Gently Warmed Ginger Beer
  • Cinnamon Stick (to Garnish)
  • Clove-Studded Orange Peel (to Garnish)

Preparation: Combine first three ingredients and serve in a glass mug. Garnish with a cinnamon stick and a clove-studded orange peel.

The post ­­2 Fall-Ready Ginger Cocktails from Brockmans Gin appeared first on Chilled Magazine.

Source: Mixology News

How Bartenders With Kids Maintain a Healthy Work-Life Balance

By | Mixology News

Maintain a Healthy Work-Life Balance

If you’re a bartender who is raising a family, you know how difficult it can be to balance your work and home life.

Whether you have to take a late shift, work six days in a row or travel for a conference, the hospitality world can take a serious toll on carving out family time. But it can be done! We chatted with three bartenders who are raising kids about how they balance work and their personal lives on a weekly basis. Whether you’re a parent struggling to find steadiness or are thinking about having children, heed this advice from the pros.

Wendy Hodges

Wendy Hodges

Photo by Jose DeElmont

Consider Daytime Shifts if Nighttime is Too Difficult

If you’re a bartending parent who has a spouse that works during the day, you can likely still keep evening shifts if it’s more lucrative for you. “After my wife went back to work, I stayed home for the first year with my daughter during the day, Ryan Hooks, lead bartender at Doheny Room, says. “When she would come home, I went to work. It was definitely a balancing act, though.”

Ryan Hooks

Ryan Hooks

But for some, changing to a daytime shift makes the most sense, even if it brings in less money. “Yes, working nights tends to be better financially, however I’ve found I have a better quality of life with my family by working days,” Wendy Hodges says. “I work in Las Vegas which is a 24/7 town, so overnight is an option as well, but that doesn’t work for me if I want to see my children while they are awake.” As a new parent, if you prefer to work daytime hours, it might be beneficial to find an establishment with a busy lunch crowd or happening happy hour so you’re still walking away with a livable wage.

Working with Everyone Else’s Schedule is Necessary, Too

The reality of working in modern times means that in a two parent household, each parent might have very different work days and hours. This means it takes time and dedication to plan days where everyone is off together, but it’s a necessary step if you want to experience precious family time on a weekly basis. “My venue is closed on Mondays,” Hooks says. “Therefore on Monday night, we always have dinner together. The commitment from everyone makes sure that this night has priority.”

“My wife is currently in school,” Robert Mercier says. “The benefit of that is we don’t have to struggle to get our schedules to align. If I have a day off, then we will take advantage of that as a family. Whether that means just all being together at home, going swimming, anything, as long as we’re together.”

As your kids get older, their own schedules become a balancing act, too. Whether they participate in sports, take music lessons or simply have active social lives, dropping them off and picking them up from extracurricular activities can be a challenge. For Hodges, making her house a home base allows for more time spent with her teens. “I’m fortunate that my girls and their friends like to hang out at our house, so I get to see them more than most parents,” she says. “My schedule allows for me to take them to school (someone else picks up), and then I’m home in the early evenings to spend time with them. And on weekends, my doors are revolving with the teens and their friends here.”

Daily and Weekly Rituals are Key

We already know that getting all family members together at the same time can be a challenge, but even small rituals can make a big difference in the quality of time spent with your children—especially in their formative years. “Because of how my shifts begin, if I don’t drop my oldest off in the morning, I will not see her until my rotating Sunday day off,” Mercier says. “Emotionally, I couldn’t handle seeing my daughter that little, and I can’t bear to think how it would affect her.”

Wendy Hodges

Wendy Hodges

Photo by Jose DeElmont

“I work nightlife a few nights, which means I don’t go in until 8 p.m. or later,” Hooks says. “On those nights, we have dinner together, and then I always give my daughter a bath. That time is for us to bond and also to give her mother a break after working all day.”

If you have older children, its necessary to coordinate with their schedules. And as we’re all pretty attached to our phones and technology, it’s also wise to take time to disconnect so you can focus fully on family. “Once a week, my oldest—who is in college—comes home for a family dinner,” Hodges says. “It’s not always the same day because she works and goes to school, but we make it work. We also try to plan at least one evening per week for family movie night or game night. And on my days off, everyone sits down at the table sans cell phones for a home cooked meal and catch up time.”

Accept Help When You Need It

Being a parent is a full-time job in and of itself, so don’t be afraid to ask friends or family for help when you need it. “Don’t try to be super mom,” Hodges says. “If you have two to three friends or are fortunate enough to have family around to help you, let them! My mom retired early to move to Nevada and help me with my kids when my husband was deployed. Now that he’s retired from the USAF (thanks for your service babe), she is still here to help with drop-offs and pick-ups and the occasional dinner if I have to work late.”

Wendy Hodges

Wendy Hodges

Photo by Jose DeElmont

Work Will Always Be There

In an industry like bartending, it’s easy to get caught up in the conferences, competitions and events. But for both your mental wellbeing and family life, taking a step back and saying no sometimes won’t be detrimental to your career. “The best advice that I would have given myself would have been to slow down,” Mercier says. “Anything that I have achieved, I absolutely could have done it with more focus at home, and I would have missed less. Competitions, events, job opportunities—they happen every year.”

“There will always be another event or party or training to go to,” Hooks says. “But there won’t always be your kid jumping on the couch making everyone laugh saying silly things. Those are the important things.”

As part of their continued wellness advocacy initiatives, The Perfect Purée of Napa Valley sponsors this series on maintaining life balance in the bartending industry. Bartenders may request a complimentary sampling of their premium fruit purées, concentrates and blends at PerfectPuree.com/ChilledSample.

The post How Bartenders With Kids Maintain a Healthy Work-Life Balance appeared first on Chilled Magazine.

Source: Mixology News

The 2019 Spirit Forward Summit Brought Together Female Change-Makers

By | Mixology News

Bar Spar, featured image

Last week, the 4th annual Spirit Forward Summit—powered by Bacardi—brought together current and future female change-makers for a day of speeches, panels and activities aimed to empower and educate women who are passionate about shattering stereotypes.

This year’s theme, “Be You, Be Better,” inspired individuals across industries to identify their authentic self and engage in thought-provoking discussions on topics such as inclusivity, paying it forward, financial empowerment and more. As female leaders continue to break down barriers in the face of adversity, Bacardi is giving them a platform to share their voice.

Scott Ballina, Paula Glickenhaus, Demetha Sanders, James Pogue

Scott Ballina, Paula Glickenhaus, Demetha Sanders, James Pogue

More than 500 female and male trailblazers gathered at the Spirit Forward Summit at the Loews Miami Beach Hotel, which serves as Bacardi’s Women in Leadership marquee program of the year. With speakers from all over the country, thought provoking conversations and clear call to action moments, some highlights from the day included:

Cyndie Spiegel

Cyndie Spiegel

  • Keynote speaker and author of A Year of Positive Thinking, Cyndie Spiegel opened the day with a resounding talk on personal branding, encouraging women to hone in on what makes them unique so they can stand out amongst the noise.
  • Head of Global Reflections at Bacardi Paula Glickenhaus moderated a panel on diversity, which included leaders across industries such as Global Talent Management & Inclusion Leader, Demetha Sanders, and Senior Director, Diversity, Inclusion & Belonging at Citrix, Scott Ballina. Panelists championed the importance of an inclusive environment and the impact on work culture when everyone feels that they can bring a sense of who they are to the workplace.
  • MSNBC journalist and author of Perfectly You, Mariana Atencio, closed the summit with a powerful speech reminding the audience that being a powerhouse means always being unapologetically, and perfectly, you.
  • Regional President at Bacardi in North America, Pete Carr, spoke to the audience about how Bacardi believes that empowering women and having women in leadership makes companies better and creates a richer and diverse environment that leads to better thinking and stronger performance.
  • The day also included a Bar Spar boxing break, meditation session by Elena Brower, and power sharing breaks, along with stalls from local female entrepreneurs in the summit’s marketplace.

In true Bacardi style, following the summit, guests were invited to enjoy a cocktail reception that put the spotlight on local female mixologists and brand ambassadors.

The post The 2019 Spirit Forward Summit Brought Together Female Change-Makers appeared first on Chilled Magazine.

Source: Mixology News

A Steakhouse-Inspired Chopin Cocktail to Mix on National Vodka Day

By | Mixology News

Steak & Chopin Potato, cocktail and bottle, featured image

Today is National Vodka Day, so we’re raising a glass to the spirit and toasting to its versatility.

And we’re saluting it with one of our favorite vodka brands, Chopin. This boutique, family-owned distillery sources local ingredients for its spirits from a pristine district in eastern Poland, about 100 kilometers east of Warsaw. Every part of the distillation process—from growing, cooking, fermenting, distilling and bottling—is done on the Dorda family property, so they can oversee the excellent quality that goes into making every bottle. While Chopin makes vodkas from rye and wheat, their potato expression is one of our favorites on the market.

Chopin Potato Vodka, bottle on white

Chopin Potato Vodka

Chopin Potato Vodka is the world’s most awarded potato vodka, and for good reason. With a full-bodied, creamy texture and earthy, clean flavor, it’s perfect sipped on the rocks or mixed into a cocktail. We especially love it in savory-leaning drinks like Martinis and Bloody Marys because it can stand up to more robust flavors and ingredients.

To celebrate National Vodka Day, we’re mixing up this Steak & Chopin Potato cocktail. Mixed with vodka, Worcestershire sauce, and garnished with a skewer of steak and potatoes, it’s the perfect drink to whet your appetite for a celebratory meal to come.


Steak & Chopin Potato, cocktail and bottle

Steak & Chopin Potato

Steak & Chopin Potato

Ingredients:

  • 2 oz. Chopin Potato Vodka
  • 2 dashes Worcestershire Sauce
  • 1 skewer of Steak and Roasted Potatoes (to Garnish)

Preparation: Add liquid ingredients to a shaker tin with ice. Shake and strain into a rocks glass with fresh ice. Garnish with the steak and potatoes skewer.

The post A Steakhouse-Inspired Chopin Cocktail to Mix on National Vodka Day appeared first on Chilled Magazine.

Source: Mixology News

Mix Up This Tropical Brockmans Gin Libation from the NY Cocktail Expo

By | Mixology News

NYCE Brockmans Gin Bartender Serves up Black Cloud Cocktail featured image

Brockmans Gin guest bartender, Kern Rodriguez, mixed up Brockmans Black Cloud cocktails for guests at the NY Cocktail Expo held in Long Island City on August 18th.

The Black Cloud—made with passion fruit syrup, pineapple juice, lemon juice and almond orgeat—was a fan favorite of the 1,000+ consumers and trade attendees at the fourth annual event that featured cocktails, craft spirits tastings and live music. Here’s how to make the Black Cloud at home.

NYCE Brockmans Gin Bartender Serves up Black Cloud Cocktail

NYCE Brockmans Gin Bartender Serves up Black Cloud Cocktail

Brockmans Black Cloud

Ingredients:

  • 2 oz. Brockmans Gin
  • .75 oz. Passion Fruit Syrup
  • .5 oz. Orgeat
  • .5 oz. Pineapple Juice
  • .5 oz. Lemon Juice
  • Pineapple Wedge (to Garnish)

Preparation: Add all liquid ingredients to a shaker with ice. Shake and strain into a cocktail glass. Garnish with a pineapple wedge.

The post Mix Up This Tropical Brockmans Gin Libation from the NY Cocktail Expo appeared first on Chilled Magazine.

Source: Mixology News