Monthly Archives

November 2019

Must Mix: Two Elegant Gin Martinis

By | Mixology News

Brockmans Forest Gâteau Martini, featured image

Two darkly mysterious Martini recipes from Brockmans Gin, the ‘gin like no other,’ add to an elegant evening.

The two Martinis: one is featuring chocolate and coffee and the other chocolate and red fruits complement Brockmans blueberry and blackberry notes and hint of bittersweet Valencian orange peel and other exquisite botanicals such as angelica, lemon peel, licorice, coriander, almond, orris, and juniper berries.

The Mocha Martini

The Mocha Martini

The Mocha Martini

Ingredients:

  • 1 ½ oz. Brockmans Gin
  • ¾ oz. Dark Chocolate Liqueur
  • 2 oz. fresh espresso
  • Chocolate powder and fresh coffee beans (for garnish)

Preparation: To sweeten, add vanilla syrup, sugar syrup, or sugar cubes to required taste before shaking. Add Brockmans, chocolate liqueur, and espresso into a shaker with ice and shake vigorously, adding sugar or sugar syrup to taste. Strain into a Martini glass.


Brockmans Forest Gâteau Martini

Brockmans Forest Gâteau Martini

Brockmans Forest Gâteau Martini

Ingredients:

  • 1 ½ oz. Brockmans Gin
  • 1 ½ oz. Dark Chocolate Liqueur
  • 1 oz. Fraise de Bois
  • 3 fresh raspberries (for garnish)
  • Shaved dark chocolate (for garnish)

Preparation: Add all the ingredients into a shaker and hard shake with ice. Double-strain into a chilled Martini glass. Garnish with a flourish of dark chocolate (shaved or grated) and fresh raspberries.

Visit Brockmans online at BrockmansGin.com and follow Brockmans on social media for updates on Facebook, Twitter and Instagram.

The post Must Mix: Two Elegant Gin Martinis appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ with Actor Fajer Al-Kaisi

By | Mixology News

Chillin' with Actor Fajer Al-Kaisi

Fajer Al-Kaisi Hopes to Permanently evolve Hollywood’s level of Diversity through his Gift.

Fajer Al-Kaisi is an Iraqi-Canadian, television, film, and stage actor who looks to play a critical role for the emerging demographic of immigrant talent in Hollywood today.  Born in Iraq, Fajer spent much of his childhood being raised in Kuwait. He later settled in Montreal, where he received his BFA in Theatre at Concordia University. Following his education in Canada, Fajer moved to the United States, where he completed his Masters in Acting from the University of Texas, Austin. To continue the pursuit of his passion, Fajer moved to New York, where resides now, and booked several roles in T.V. series that include “Daredevil” and “Law and Order”.

Currently, he is receiving praise for his breakout role as FBI agent “Ali Soufan” in the highly anticipated political thriller “The Report”; a retelling of the CIA’s high-profile use of torture in response to the September 11th attacks. Its producer Steven Soderbergh, and writer/director Scott Z. Burns, are recognized for their past titles such as “Contagion”, and “The Informant.” Fajer’s first love is the theatre. He turned that very love into an international career, where he leads the charge for diverse representation in Hollywood. Chilled sat down with Fajer to learn about his food and cocktail preferences, along with his bartending past.

Chillin' with Actor Fajer Al-Kaisi

Chillin’ with Actor Fajer Al-Kaisi

Photo by Bobby Quillard

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

I love a good Thai place. I’m also very eclectic. I tend to go for food that I can’t cook myself. For example, BBQ or sushi. I also love western Chinese Xian food. Which I got to try on a China tour. It’s an amazing hybrid of Chinese food and Middle East grilling. In NYC, Xian Famous Foods is a good place to get my fix.

What types of dishes do you usually order?

Spicy. My friends say that my blood type is Sriracha. There will be a rice dish at the table if I am there.

Do you cook?

I do. I learned by watching my mom, who is one of the best cooks I have ever met. I’m currently really into Chinese dry fry green beans, another recipe I got while on tour. It involves the Sichuan pepper which is delightfully numbing and spicy.

What types of drinks do you order when out?

I usually go for bourbon or tequila. Usually straight, but a cocktail will occasionally tempt me.

Chillin' with Actor Fajer Al-Kaisi

Chillin’ with Actor Fajer Al-Kaisi

Photo by Bobby Quillard

Do you prepare drinks at home?

Yes, I have made the odd old-fashioned.

Do you own a home bar?

Only a few basics. It usually centers around one spirit at a time.

If you own a home bar, what is it stocked with?

Aromatic Bitters, simple syrup, bourbon, tequila, a peated whiskey, and a couple of cocktail glasses.

If you could make changes to your home bar, what would you do?

I would like to expand it and get shakers/strainers, along with all the other bells and whistles.

Chillin' with Actor Fajer Al-Kaisi

Chillin’ with Actor Fajer Al-Kaisi

Photo by Bobby Quillard

What is your favorite cocktail?

It’s a tie between a classic highball and an old fashioned. Depends on what I’m feeling in the moment.

Have you ever been a bartender?

Just at parties. I’ve only been employed as a bar back in the past. The service industry is for men that are more patient than me.

The post Chillin’ with Actor Fajer Al-Kaisi appeared first on Chilled Magazine.

Source: Mixology News

Chilled Launches its First Annual Gift Guide

By | Mixology News

Chilled launches its first annual gift guide today, Black Friday.

Check out the latest gifts perfect for bartenders to not only give to each other but unique and thoughtfully spirited gifts for every drink enthusiast on your shopping list. Check back with us throughout this holiday season for daily updates and weekly posts highlighting the best sellers and coolest stuff bartenders are gifting this year!

Check out the guide.

The post Chilled Launches its First Annual Gift Guide appeared first on Chilled Magazine.

Source: Mixology News

James Bond and Jon Buscemi Launch Wolves “Winter Run”

By | Mixology News

Wolves Whiskey

After selling out with their initial release of “First Run” in May 2019, the dynamic duo, James Bond (Undefeated) and Jon Buscemi (Buscemi, Truff, Oliver Peoples) are back with their second limited, online-only, whiskey release titled “Winter Run.” 

Wolves Whiskey produced 1,338 bottles of “Winter Run.”  They will be available for purchase on a first-come first-served basis at WolvesWhiskeyCA.com with free shipping.  An allocation of bottles will also be available at Flaviar.com(MSRP $185).






Winter Run contains whiskey distilled from craft stout beer, aged in French oak for 8 years; whiskey distilled from craft pilsner beer, aged in new American oak for 5 years; a rye selected for its spice; and a single malt whiskey aged for 9 years in used French oak. With the exception of the Rye, the whiskeys in the blend were distilled by 13th generation Master Distiller Marko Karakasevic in northern California using a rare copper Alambic pot still imported from Cognac, France in 1983.

Marko lives by the same code and compass that James and Jon abide, with quality and authenticity as their north star.  Each small, bespoke batch of distillate is created by Marko over a near-sleepless 10-day period to ensure the heads and tails are cut out properly, and that only the hearts remain for barrel aging. It’s a lonely and exhausting process, but the result is better whiskey.

“Our group comes from apparel and music background, our concept to do multiple drops like you would a fashion or shoe brand or new music was to always keep it fresh and exciting. Continue to add to the catalog, and in theory when you collect all the drops you get a piece of our story,” says James Bond.

For more info and to join the Allocation List, visit WolvesWhiskeyCA.com

The post James Bond and Jon Buscemi Launch Wolves “Winter Run” appeared first on Chilled Magazine.

Source: Mixology News

Thanksgiving Day Cocktails

By | Mixology News

Mama Juana Burlock Coast, featured image

This Thanksgiving add a new “ace” to your holiday cocktail lineup!

From hot drinks with sweet chocolate and marshmallow to eggnog Martinis made with cinnamon sugar, these 10 concoctions will raise spirits and have every drinker on a chilled level.

Boozy Hot Chocolate

Boozy Hot Chocolate

Boozy Hot Chocolate

Courtesy of Mission Taco Joint

Ingredients:

  • 1/2 cup rum (Coconut is optimal)
  • 4 cups whole milk
  • 1/2 cup caramel
  • 10 oz. 100% cacao dark chocolate
  • 2 tsp. pure vanilla extract

Preparation: Whisk together milk, caramel, and cinnamon sticks in a large saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Return mixture to a simmer over medium heat. Gradually whisk in chocolate, whisking until melted and smooth. Remove from heat and stir in pure vanilla extract, kosher salt, and rum, if desired. Serve warm. Serve in glass with cinnamon stick straw, and top with marshmallows.


BACARDÍ Treacle

BACARDÍ Treacle

BACARDÍ Treacle

Courtesy of BACARDÍ

Ingredients:

  • 2 1/2 parts BACARDÍ Reserva Ocho
  • 1/4 parts sugar syrup
  • 1 part freshly-pressed apple juice
  • 2 dashes orange bitters
  • Apple slice (for garnish)

Preparation: Build over ice rocks until perfectly diluted. Float apple juice last. Garnish with an apple slice.


BACARDÍ Cuatro Presidente

BACARDÍ Cuatro Presidente

Cuatro Presidente

Courtesy of BACARDÍ

Ingredients:

  • 1 1/2 parts BACARDÍ Cuatro
  • 3/4 parts Martini & Rossi Rosso
  • 1/4 parts Dry Curacao
  • 2 dashes Angostura bitters
  • Orange peel (for garnish)

Preparation: Stir all ingredients with plenty of ice until very cold, strain into a coupe glass. Garnish with orange peel.


Spice up Your Life

Spice up Your Life

Spice up Your Life

Courtesy of Honey Salt

  • 1/2 oz. Cruzan Light Rum
  • 1/2 oz. Pisco
  • 1/2 oz. Daron Calvados
  • 3 oz. spiced pumpkin liquor
  • 1 oz. espresso
  • 1/2 oz. egg whites
  • Cinnamon sugar
  • Graham cracker
  • Cinnamon stick

Preparation: Pour all ingredients into shaker, add ice and shake vigorously. Strain into separate shaker and add the egg whites. Dry shake for 20 seconds. Pour over fresh ice into a rocks glass. Garnish with cinnamon sugar, graham cracker and cinnamon stick.


Rye Carrie

Rye Carrie

Rye Carrie

Courtesy of Belvedere

Ingredients:

  • 1 oz. Belvedere Vodka
  • 1 1/2 oz. hot water
  • 1 oz. French fortified wine
  • 1 oz. fresh lemon juice
  • 1/2 oz. honey
  • Cinnamon stick
  • Orange wedge
  • Clove
  • Nutmeg

Preparation: Stir all ingredients over cubed ice in mixing glass and strain into a chilled rocks glass over a large ice cube.


Smoke on The Water

Smoke on The Water

Smoke on The Water

Courtesy of Dune

Ingredients:

  • 2 oz. High West Campfire Whiskey
  • 1 oz. Carpano Antica Sweet Vermouth
  • 1 oz. Zirbenz Stone Pine Liqueur
  • 1/2 oz. Ginger Syrup

Preparation: Build all ingredients in a mixing glass. Stir and strain over rosemary ice cube into a snifter glass. Garnish with brandied cherries.


The Nog Martini

The Nog Martini

The Nog Martini

Courtesy of Dune

Ingredients:

  • 2 1/2 oz. Eggnog
  • 1 oz. English Harbor Four-Year Rum
  • 1 oz. Tito’s Vodka

Preparation: Shaken and strained into a cinnamon sugar rimmed Martini glass and dusted with cinnamon sugar.


Fuyu Sour

Fuyu Sour

Fuyu Sour

Courtesy of ETARU

Ingredients:

  • 2 oz. Base Spirit (any)
  • 1 oz. of Lemon Juice
  • 3/4 oz. of Homemade Spiced Syrup*
  • 3/4 oz. of Pineapple Juice

Preparation: Shake all the ingredients and strain over fresh ice cubes into a rocks glass. Garnish with grilled pineapple chunks dusted with cinnamon and marinated in coconut and plum shochu.

*Homemade Spiced Syrup

brown sugar syrup, cinnamon, nutmeg, star anise, cloves.


Eastern Influence

Eastern Influence

Eastern Influence

Courtesy of Burlock Coast

Ingredients:

  • 1 1/2 Chai rum
  • 1/2 oz. lemon juice
  • 1 1/2 oz. Chai Tea syrup
  • 1 oz. orange juice
  • Absinthe (to rinse)

Preparation: Add ingredients to rock glass. Spike with Chai Rum. Garnish with an orange slice and cherry.


Duvalín

Duvalín

Duvalín

Courtesy of Banyan Tree Cabo Marques

Ingredients:

  • 1 oz. of Jägermeister (preferably cold)
  • 1 oz. of Orochata Licor 43 (it must be cold)
  • 1 Duvalín (Mexican Candy)

Preparation: In a tequila glass, the Duvalín candy is smeared on the top part of the glass. Add the cold Orochata Licor 43 followed by the Jägermeister. Serve the Jägermeister slowly with the help of a long spoon. A Duvalín is served as garnish.

The post Thanksgiving Day Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Ask a Bartender: The Importance of Quality Ice in Cocktails

By | Mixology News

Ervin Machado Holding Ice Cube featured image

If you’re a bartender who’s worked in a high-end cocktail den, you know how important ice is to a bar program.

Ice can make or break a cocktail, especially depending on the type of libation being served. To learn more about how different types of ice affect the quality of cocktails, we chatted with Ervin Machado, the beverage director of Big Time Restaurant group who oversees six bar programs in South Florida. They recently opened Elisabetta’s Ristorante in Delray Beach, and he invested $100,000 on equipment to make four kinds of ice.

Ervin Machado

Ervin Machado

“Ice is a building block,” Machado says. “It needs to be viewed as a key ingredient in cocktails.” We chatted with Machado about the different types of ice that should be used in certain cocktails and why you should consider investing in a quality ice-making machine when launching a bar program.

In a Classic Cocktail, Ice is One of the Most Important Ingredients

“When we were opening the first Louie Bossi’s (another Big Time Restaurant Group restaurant), we knew we needed Negronis on the menu because it’s an Italian restaurant,” Machado says. “We tried Negronis in Italy, New York and all over. We realized that even though Negronis are fairly simple, no Negroni tasted the same, even though they are equal parts gin, vermouth and Campari. It hit us that the ice was the most important ingredient. Depending on what ice was used, the drink could either be really bitter or really watered down. What made the difference in a good Negroni was how long you stirred the Negroni with the ice. The ice needed to resist turning into water. That was the first time we started thinking of ice as a key ingredient—it’s the only ingredient that every cocktail needed to have, so it is the most important.”

Negroni

Negroni

Different Types of Drinks Require Different Types of Ice

“At Elisabetta’s, we have four different kinds of ice,” Machado says. “Depending on the ice you use, it changes the profile of the cocktail. The second you introduce alcohol to ice, the alcohol by volume decreases. When we’re making drinks, depending on the structure and concentration of the ice, the drinks will either melt more quickly and lower the alcohol or integrate better. You wouldn’t use the same ice for a shaken drink that you would use to cool down a drink.”

“For example, with an Old Fashioned, you want ice that has a higher resistance from melting so it chills the Old Fashioned but doesn’t water it down,” Machado adds. “The ice we use for this is 2.5 x 2.5-inch cubes. Crushed ice by itself with a drink poured over it just melts. But if you have a different ice as a base and put crushed ice on top of it, both kinds of ice will last longer and keep a drink cold over time. Pebble ice is perfect for shaken cocktails because it mixes and lowers the amount of alcohol in the cocktail.”

Hibiscus Spiced Margarita

Hibiscus Spiced Margarita

Consider Ice When Building Your Cocktail Program

“We always felt that ice was important but as we were building the new restaurant because we had a blank canvas to reinvent our cocktail program,” Machado says. “We believe ice is the future for cocktails. In Europe, they often don’t have these high-quality ice machines. Often, ice is a luxury there because it has to be hand-carved. With the newest technology, the ice is much more consistent and gives you perfect ice every time.”

The post Ask a Bartender: The Importance of Quality Ice in Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Don’t Call It A Movement: Nikki Preiss Speaks Her Mind About the Female Empowerment Trap

By | Mixology News

Nikki Preiss Speaks Her Mind About the Female Empowerment, featured image

Chilled Continues to Celebrate Influential Women in the Spirits Industry.  

We spoke with Nikki Preiss, who’s carving a niche in the world of spirits and empowering women without hype and hashtags. Nikki is third generation importer in the alcohol industry, with each generation starting their own company representing niche brands from around the world.

Nikki grew up surrounded by the industry, with her parent’s company run out of their home in the early years. In 2012, Nikki attended culinary school and formed Preiss Imports with her father, Henry Preiss. Nikki works to continue the legacy that her grandfather and father have built for themselves. As each respective family member carved their niche—Nikki works for the company’s marketing and sales approach to be forward-thinking and innovative.

Nikki Preiss Speaks Her Mind

Nikki Preiss Speaks Her Mind

Photo by Zachary Lefevre of Six Degrees Creative

Who was one of your biggest female influencers?

When I graduated from college, my father introduced me to Christy Taylor. Christy has been CEO of many companies throughout her career, not just in our industry. In practicing interviewing skills, she single-handedly changed my thinking and how I spoke in a matter of six hours. I learned you could say the same thing in two different ways. One will leave a negative impression; one will leave a positive impact. Both sentences mean the same thing, but the perception they evoke can be drastically different.

In looking at industry-specific and current day, I would have to say Emily Josenhans of Domaine Santé Grape Nectar. I’ve had the pleasure of traveling with Emily to cross-promote our products. She is just beautiful inside and out. It’s more complicated than most people grasp to build a brand in an unknown or new category. I genuinely admire her creativity, tenacity, and overall character. I have learned a lot about how she has set up her organization. It takes a special person to do what she is achieving. Through the ups and downs of entrepreneurship, Emily emits such a brightness, which I hope always to convey myself.

How do you think women in this industry treat each other?

As an importer, I sit on a different side of this industry than most females that I interact with, so my perception could be quite different than others. I run about my day honestly, not worrying about gender until I have to. Usually, it’s not due to another female. So, to me, I’m a bit indifferent. I connect with people based on energy I feel rather than the physical attributes of a person. I work with individuals one-on-one. If I don’t connect with someone, I don’t believe it’s because of gender; I feel it’s two people that don’t jive.

Nikki Preiss Speaks Her Mind

Nikki Preiss Speaks Her Mind

Photo by Zachary Lefevre of Six Degrees Creative

What does the empowerment of women mean to you?

This is a big question. Have you googled empowerment lately? “Women’s empowerment is the way or a social action in which women elaborate and recreate what it is to be in a circumstance that they previously were denied,” from our trusted Wikipedia source.

What does this mean? Sure, it can mean awareness is more present, undoubtedly important. But it can also mean some are following it as a fad. After all, SEO and tagging key terms are all based on social pressures. Marketing is purely tapping into what others care about. The best social media marketing is creating an image, which others want to share, and in turn, it boosts your presence. Why do they want to share it? Because it makes them look good to society. We are all guilty of this (it’s perfectly okay as it’s human nature). This is how marketing is successful.

At its core, I feel the empowerment of women goes beyond a lot of what we see today. It runs deep. It means equal opportunity on all levels—getting recognition for excelling at what we do, not because we are female. We are viewed on a level platform, paid fairly, hired accordingly, and when someone looks at us, and our work, it’s not a handout or denied because of our gender. It’s because we have earned respect. Same as any male would expect.

I have been told multiple times that a buyer won’t purchase my product(s) from me for nothing more than my brands are not female distilled, and the buyer is “in support of the movement.”  Thoughtlessly following ‘the movement’ is where I feel female empowerment is lost, and it’s unfortunate. Empowering females should not be based solely on what is easily labeled a ‘female product’ on the shelf. It’s a great start. I won’t deny that. Although, I do hope people can understand that buying from a female rep, also improves her life and sense of empowerment; when you buy one of my products, you are bettering my life and the life of my majority-female team processing your order and doing the logistics to get that product here. In turn, it is supporting the daughters of the generational products I represent.

There is a whole chain of females that can be boosted in their career and empowered to achieve their goals in life. This chain is not easily described to the person sitting at the barstool. So, I get it, ‘female distilled’ sums it up clearly and appears to be suitable for the movement, but its just a segment of female involvement in this industry. Please don’t deny those females that are not in such an easily hashtagged position.

If you want to empower women truly, look at a person’s resume, achievements, and potential without looking as to whether they are female or male. Empowerment of women is not discriminating on which woman you support based on what makes you appear best to the popular perspective of today’s society.

Nikki Preiss Speaks Her Mind

Nikki Preiss Speaks Her Mind

Photo by Zachary Lefevre of Six Degrees Creative

Talk to us about your background in the industry?

I think it’s proper to say I was born into this industry. My parents ran their company in the early days out of the house with their secretary working at our dining room table, and I assisted with filing as soon as I knew the alphabet.

I recall being 13 when Franco Luxardo sat at our dining room table to break bread. I tried to be ‘adult’ in pretending my young palate enjoyed alcohol over my ice cream. Of course, now great spirits in my ice cream are a preferred choice; if I ate ice cream still. While this is a significant name in our industry today, at the time, Luxardo was still in its infancy of growth. In the mind of a child, this was just my life: meeting great people from around the world at our dining room table, hanging out with children of brand owners while the parents hold meetings. I always felt my father’s deep connection to his suppliers. They were more than just business. He treated his industry friends and partners like family. That certainly has shaped who I am today in more than words can express.

At 15, I was officially hired to dust all the bottles in my parent’s office. A lot of faith because I’m ridiculously clumsy, and there were some stunning bottles. I worked my way into accounting near the end of high school and for the next few years, focused on A/P during my studies. In 2008 my parents sold their business, and I had the pleasure to work under Crystal Marty, CFO. As she switched our system from cash to accrual accounting, I learned more than I ever could have in school—greatly influencing how I set-up the accounting and controls for my company.

Today I have an incredible team on the backend that allows me to travel and work on further sales. I have a fabulous graphic designer that just completely gets me and my vision. Between working with distributors and in-field work, I’m writing our marketing materials and managing the operational flow of the office to include overseeing accounting. My favorite part is seeing an email of a PO reflecting the passion and time my father and I put into the groundwork to build unknown brands. I get just as excited as I recall my father being in the early 90’s when we heard the fax go off during dinner or family time.

What can I say? This is who I am; this industry runs through my veins.

The post Don’t Call It A Movement: Nikki Preiss Speaks Her Mind About the Female Empowerment Trap appeared first on Chilled Magazine.

Source: Mixology News

How to Mix a Badass Flip for the Holidays

By | Mixology News

Ashwin Vilkhu from Saffron, featured image

How to Mix a Badass Flip for the Holidays with Ashwin Vilkhu from Saffron

The Flip is a 300-year-old category of cocktails that serve well on cold-weather drinks menus. “Flips are especially popular during the winter months because they are richer and more indulgent than egg white cocktails,” explains Ashwin Vilkhu, bar director at Saffron, NOLA’s Best New Restaurant nomination for elevated Indian cuisine.  “I love using whole eggs in cocktails because it imparts a very specific taste and texture. Eggs add a certain richness to cocktails if executed correctly with the flip method.”

The flip method is the moving of liquid between two vessels, resulting in a frothy, lush, and ever-so-smooth cocktail. “At Saffron NOLA, we prefer to use the reverse dry shake—mixing all the ingredients with ice, minus the egg. Then we strain the mixture into a small tin, add the egg, and shake again. We use a whipping motion, essentially folding air into the cocktail,” explains Vilkhu.

Garnishing a Flip

Garnishing a Flip

Flips make perfect holiday cocktails by using festive spices, like nutmeg, and because of the drink’s warming effects. “The combination of the richness from the full egg combined with warming spices screams holiday to me,” agrees Vilkhu. “At Saffron, we use endless spices in our bar program and love to open guest’s eyes to new Indian (and global) spices in their food and drink. In particular, we love to add chai flavors to our flips. Our Tea & Biscuits cocktail includes not only Chai but also Cardamom. It’s inspired by the Indian household tradition of having tea and cookies after a day of work.”

Ashwin Vilkhu from Saffron

Ashwin Vilkhu from Saffron

Follow Vilkhu’s Best Tips for Making A Badass Flip this Holiday Season.

Technique is super important: When dry shaking or reverse dry shaking, don’t pump the shaker back and forth like you would shake with ice. Roll the shaker like you would whisk eggs for an omelet. This will ensure an elegant froth.

Use smaller glassware: No need for behemoth glasses for flips; that much egg is not appealing to guests. Think silky elegance in a petite glass. We like the Nick & Nora.

Always double strain: Generally, it’s a good idea to go with the egg first so you can monitor if any eggshells have gone into the glass; then, follow with the other ingredients. Dry shake the ingredients first to emulsify and create a smooth, creamy texture then shake with ice to dilute.  We always double strain to be sure unwanted particles, ice chips, or shells are not incorporated into the cocktail.

Be patient: Flips sometimes need to be shaken a bit longer to get the perfect, silky froth.

Use quality eggs: Never, ever use a broken egg. This can increase the chance of salmonella. Be ethical. Do your due diligence and be sure your eggs are fresh, refrigerated, and undamaged.


Tea & Biscuits, cocktail with biscuits

Tea & Biscuits

Tea & Biscuits

Ingredients:

  • 1 1/2 oz. Cognac
  • 1/4 oz. Chai Syrup*
  • 1/4 oz. Lemon Juice
  • 1/4 oz. Orgeat
  • 3 drops Cardamom Tincture**
  • 1 Whole Egg

Preparation: Shake with ice; reverse dry shake without ice; double strain into chilled Nick & Nora glass. Micro-plane Brittania biscuits on half the glass and serve with two cookies on lined plate. *Chai syrup: 1:1 simple syrup (3 cups sugar: 3 cups water)

6 cardamom pods, 1 tbsp. fennel seed, and toast in dry pan.

Steep in hot water for 5 minutes with 1 tsp. black tea and combine with sugar. **Cardamom tincture: infuse 1 oz. cardamom, 4 oz. Everclear, 4 oz. water for 5 days in sealed tight glass jar; strain and transfer into dropper bottle.

The post How to Mix a Badass Flip for the Holidays appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Amanie Illfated

By | Mixology News

Chillin' with Amanie Illfated

Underground pop and hip hop artist with singles “2 Hott’ and pop ballad “I Tried” empowers women to overcome personal trauma.

Amanie Illfated is a South Sudanese singer who is based in Toronto and works as a producer, model, and activist. Her music provides thought-provoking lyrics that coincide with moody synths and euphonious Reggae/Afrobeat inspired drums. At her live shows, the audience is bound to experience an energetic and captivating aura, along with charismatic dance segments.

Illfated’s family fled the war-torn country of current-day South Sudan in 1992. They then settled in the frigid city of Regina, Saskatchewan as refugees. After only a short time in Canada, she heard Celine Dion on CBC Radio and was sold on the idea of becoming a singer. She initially set foot in the entertainment world as a traditional South Sudanese dancer. As a result, she quickly gained the confidence to perform in local choirs. At only 12 years of age, Amanie produced and recorded music in her make-shift basement studio. Later, she started to play piano and found herself leading the South Sudanese children’s choir. Little time passed before she wrote enough material to release the promotional album “lost with directions.” At 16, Amanie was hungry for bigger opportunities and left her friends and family behind to move to Toronto, Ontario. Here, she enrolled in a digital music production class at the W.A. Porter Collegiate Institute.

The buzz around Illfated began in 2005 when she recorded and released her underground pop/hip hop single “2 Hott’ and pop ballad “I Tried.” The tracks received thousands of views and were heard on several online radio stations. Her rhythmic sound found its way to grab the attention of Yaba Angelosi, a popular South Sudanese artist, who didn’t hesitate to collaborate with her. They fused their talents to make the Afro-dance pop single “You & Me,” which was released with her self-titled EP on November 21, 2015, along with hit singles “Letter to Myself” and “Ultimate Candy.” These songs received great responses from industry professionals around the world, one of them being Nelly Furtado. It also got her booked for famous festivals such as Afrofest, TDotFest, and Francophonie En Fête.

Over time, Amanie has built a strong network of support in the community of Toronto. She also uses her music as a platform to bring attention to the conflicts in South Sudan, encouraging women to strive towards their goals and overcome personal traumas. Chilled sat down with her to find out her favorite foods as well as what liquors she would prefer to stock up on.

Chillin' with Amanie Illfated

Chillin’ with Amanie Illfated

Photo by Sara Kardooni

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

I’ve been working on a brand-new album called SATURN, which I am excited to be releasing on October 19th.

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

On my downtime, I absolutely love going to yoga, taking long walks, and baths.

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

I have an affinity for Ethiopian food and anywhere that has charcuterie boards with good wine.

What types of dishes do you usually order?

At Ethiopian restaurants, I typically order Key Tibs with Injera and a salad on the side. For charcuterie, I can’t resist a good brie, smoked cheddar, and blue cheese. Along with some red grapes, sopressata, and prosciutto.

Chillin' with Amanie Illfated

Chillin’ with Amanie Illfated

Photo by Iuliia Pele

Do you cook?

Yes! I love cooking when I have the time.

What types of drinks do you order when out?

My favorite drink when I’m out is either a glass of red wine – Malbec, Chianti, Merlot, or a good blend. I also love a Lychee Martini if it’s that kind of night.

Do you prepare drinks at home?

The most preparation I do at home would be pouring wine into the glass. I’m not creative when it comes to that.

Do you own a home bar?

Not a home bar, but I do have a wine fridge.

Chillin' with Amanie Illfated

Chillin’ with Amanie Illfated

Photo by Sara Kardooni

What is it stocked with?

I think right now, I have a bottle of Apothic Red Blend, Screaming Frenzy Cabernet Franc, Fuzion Alta Reserva Malbec, and I might still have some Naked Grape Blue wine left.

If you do not own a home bar, if you did, what would it be like?

If I did, I’d have to have a good whiskey (for my friends), vodka (a staple), Amarula (delicious!), Malibu Coconut Rum (just because), and some gin (for when I am listening to Snoop Dogg).

What is your favorite drink/cocktail?

Aside from red wine and Lychee Martinis, my all-time favorite is Amarula (or Bailey’s) with milk on the rocks and a stick of cherries.

The post Chillin’ With Amanie Illfated appeared first on Chilled Magazine.

Source: Mixology News

Drink of the Week: Cold Brew Old Fashioned

By | Mixology News

Cold Fashioned Cocktail, bottle and drink, featured image

Two major spirited trends collide in a rocks glass to make one must mix cocktail. Can you guess what it is?

If you guessed a Cold Fashioned cocktail—cold brew coffee fused into the Old Fashioned—you are an extremely knowledgeable and insightful bartender. The timeless classic Old Fashioned cocktail has many riffs, but the basis for this all-time favorite mixture goes exceedingly well with the flavor of the moment. Enter cold brew coffee—the king of what’s now and new.

Mixing rye whiskey with high-quality cold brew liquor like Mr. Black adds a bittersweet blend of top-grade Arabica coffees and Australian wheat vodka to the Old Fashioned cocktail ingredients of classic rye whiskey and bitters.

Mr. Black has become the cocktail coffee of choice in the best bars, restaurants, and retailers across the globe. The liqueur is bold, balanced, and unapologetically coffee. It showcases perfectly in the Old Fashioned cocktail.

Cold Fashioned Cocktail, rocks glass, cork

Cold Fashioned Cocktail

Cold Brew Old Fashioned

Ingredients:

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

Preparation: Stir ingredients over ice in a rocks glass. Garnish with orange twist.

The post Drink of the Week: Cold Brew Old Fashioned appeared first on Chilled Magazine.

Source: Mixology News