November 2019

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

Cold Fashioned Cocktail

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 Fashioned Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Last night BACARDÍ launched its second iteration of five national events curated by the BACARDÍ rum society, an exclusive group of distinguished celebrity rum enthusiasts and ambassadors.

Jhene Aiko at BACARDI Rum Room

Singer, songwriter Jhene Aiko brought the premium rum portfolio to life with her signature TRIGGERED cocktail made with BACARDÍ Reserva Ocho, inspired by her new single—which the singer loved for its “island vibes.”

David Cid at BACARDI Rum Room

The iconic rum brand took The DL, the Lower East Side’s hotspot, and transformed it into a premium rum oasis, with dedicated rooms championing each of the aged rum expressions comprised of BACARDÍ Añejo Cuatro, BACARDÍ Reserva Ocho and BACARDÍ Gran Reserva Diez.

Juan Coronado at BACARDI Rum Room

As guests entered the space, they were whisked on a journey of rum exploration as they experienced the aged rum expressions in ascending order. Upon arrival, guests were first guided to the Cuatro room, before making their way to the rooftop Ocho room, and finally, were treated to a Diez “speakeasy” tasting experience.

The BACARDÍ Premium Portfolio, which launched in April 2018. BACARDÍ will continue educating consumers on the premiumization of rum through upcoming Rum Room events taking place in Miami, Los Angeles, and Chicago.

Triggered Cocktail

Triggered

Ingredients:

• 2 parts BACARDÍ Reserva Ocho
• 1 part Banana Syrup
• 1 part Strawberry Puree
• 1 part Pineapple Juice
• 1 part Coconut Cream
• 1/2 parts Lime Juice

Preparation: Build all ingredients in a shaker. Shake with ice and strain over ice in highball glass.  Garnish with pineapple leaf and strawberry.

The post BACARDÍ and Singer-Songwriter Jhene Aiko launch the Rum Room Series in the Big Apple appeared first on Chilled Magazine.

Source: Mixology News

Chicago didn’t need Prohibition to earn its reputation as a boozy town, but it certainly helped.

FEW Spirits 918 Chicago Avenue – Evanston, IL

Nonetheless, one thing Prohibition—America’s greatest failed experiment in social engineering—accomplished was shuttering the distilling industry in Chicago, just as it did in most of the country’s urban centers. The revival of the industry had to wait several decades, as did the rise of craft spirits. Still, when it did get going, Chicago found itself at the forefront with two of the nation’s key early craft distillers: FEW Spirits and KOVAL.

Few Spirits

Both are best known for their lines of whiskeys, but that isn’t all they make. In a story that’s common to American craft distilling, the pair of distilleries made other spirits while building up their inventory of aging whiskey. In the case of KOVAL, those other spirits draw on the background of co-founder Robert Birnecker, whose family has a history of distilling in Austria.

Few Spirits Range

FEW takes particular pride in its Chicago roots, with its label imagery drawing from the 1893 World’s Columbian Exposition. Back in 2012, the distillery was among the first to move from its regular gin, Breakfast Gin, and press the idea of barrel-aged gin in the marketplace, marking it as a leading innovator in the craft scene. Aged in a mix of new oak, ex-bourbon, and ex-rye barrels, FEW’s Barrel-Aged Gin offers a means to taking traditional whiskey cocktails and using gin instead.

KOVAL Cranberry Gin

Founder Paul Hletko, who is former president of the American Craft Spirits Association and still an active leader in the national craft spirits scene, takes some satisfaction in what has happened with his industry in Chicago since he fired up his still. “Chicago has continued to develop into a great craft spirits scene. We have some of the best distillers in the world here. It is a great city, with easy access to water, and easy access to grain and fruit.  Our food scene is second to none!”

Founder Master Distiller Paul Hletko

Like FEW, KOVAL has a gin, a cranberry-infused gin, and a barreled gin, but drawing on Birnecker’s Austrian experience, it also makes brandy and a line of liqueurs. The main four at present are Coffee, Ginger, Chrysanthemum & Honey, and Rose Hip. The Chrysanthemum & Honey is step up from honey bourbon liqueurs in hot toddy cocktails, and the Rose Hip is a perfect candidate to play around in mixed drinks.

KOVAL Distillery Process

Commenting on the scene that has grown up around them in Chicago, KOVAL co-founder Sonat Birnecker says, “When we started, we were the only distillery in Chicago. As soon as we changed the law to allow for consumer tours, tastings, and retail on-site, we saw the landscape change to welcome a wide variety of distilling operations—many production as well as bar distilleries. While we focused on a distribution model for the past 11 years, we plan to make full use of the law we helped get passed by finally adding a bar to our distillery in 2020.”

KOVAL – Barreled Gin

The post The Two Chicago Distilleries That Put Craft Distilling on the Map appeared first on Chilled Magazine.

Source: Mixology News

RumChata Pumpkin Pie Martini

RumChata Pumpkin Pie Martini

Ingredients:

• 2 parts RumChata
• 1 part Vanilla Vodka
• 3 tbsp. Pumpkin Pie Filling
• Cinnamon (for Garnish)

Preparation: Shake with ice and strain into a Martini glass; sprinkle with cinnamon.

The post Must Mix: RumChata Pumpkin Pie Martini appeared first on Chilled Magazine.

Source: Mixology News

Valentino Longo, head bartender for Four Seasons Hotel at The Surf Club, knows how to break the ice with his customers.

He also knows which topics make for friendly banter keeping drinkers coming back to your bar, and which conversation starters should be swept under the rug. Here are some of his best tips and tricks for maintaining quality conversations with your guests and keeping them engaged, happy, and friendly-sippers.

“Hospitality is why we’re doing this job,” explains Longo. “Everything is built around the happiness of our guests, and the cocktail is always secondary.” For Longo, a “good” bartender understands each guest and can anticipate needs well before he or she even knows what they are. “I start my interaction asking for water preferences, explaining the menu, and bringing a couple of snacks,” says Longo. “I like to leave enough time for the guest to feel comfortable at the bar.” Once Longo senses that the guests have started to settle in a bit, he asks for a drink order.

Valentino Longo Pouring a Cocktail

When he returns with the drink, he engages in friendly banter, asking his go-to conversation starters. “My typical, break-the-ice questions are, ‘Where they come from and if they’ve already had dinner?’” These questions lead the conversation in the direction that Longo is comfortable with the topic. “If they come from a city that I’ve visited or not, I can talk about it with them. If they are interested in dining, I can talk a lot about my favorite places to eat and drink in the area,” explains Longo.

Here are Longo’s tips for keeping your guests engaged and coming back for more

• Analyze your guests: Always give your guests time to settle in and feel comfortable at the bar. Study him or her and be sure they are willing to have a conversation or not. If not, be an efficient server but keep the small talk to a minimum.
• Know your audience: Guests that are interested in bartender banter are easy to spot. Keep the conversation light, and be sure to do more listening than talking. Ask questions that will engage the guest and have them talking about themselves instead of vice versa.
• Don’t overstay your welcome: Once you understand the mood of your guest, gauge how comfortable they are with your company. Do not outstay your welcome.
• Avoid touchy subject matter: Avoid politics and sports. These types of conversations always end with two different points of view, and you don’t want that.

The post Ask A Bartender: Breaking the Ice appeared first on Chilled Magazine.

Source: Mixology News

It is with heavy hearts that we say goodbye to one of bartending’s greatest stars.

Gary (Gaz) Regan was a bartender. He was an influencer and innovator, an author, a publisher, an educator, and more. He was influential to all types of bartenders and was seen by many as an inspirational figure that most aspired to emulate. He was very well-liked and respected in the bartender domain.

Gary Regan, 1951 – 2019

Gaz wrote a total of 18 books, including The Joy of Mixology, The Bartender’s Gin Compendium, The Negroni: Drinking to La Dolce Vida, 101 Best New Cocktails, and many more.

In a recent interview, Chilled spoke with Gaz about his major influence in the spirits world and what he was most proud of, to which he answered with a comical quip, “Managing to go my whole life without really having a proper job!”

We will miss your sense of humor and all the incredible achievements and attributes you brought to our bartending community, Gaz.

Gaz’s wife, Amy Gallagher, posted the sad news of Gary’s passing on Facebook, Friday November 15. Gaz was 68.

The post With Lotsa Love, Gaz appeared first on Chilled Magazine.

Source: Mixology News

“I love to create cocktails that feel off the beaten path,” CHILLED 100 member Paula Lukas says.

“Hatozaki Japanese Blended Whisky is very versatile and a great base for a spirit-forward fall cocktail as it’s warm and toasty yet delicate with notes of honey and citrus. I decided to add Apologue Saffron Spiced Liqueur and Vicario Dragoncello Liqueur. The flavors of saffron, cardamom, coriander and French tarragon really enhance the drink and blend beautifully. I then added just a touch of lemon and half-rimmed the glass with a combination of hawayej, sugar, salt and cumin, garnishing with sage. The aroma is heavenly.”

“I’m fond of naming my cocktails after songs, so I present to you Into the Mystic by one of my favorite artists, Van Morrison,” Lukas adds.

Into the Mystic

Into the Mystic

Ingredients:

• 1.5 oz. Hatozaki Japanese Blended Whisky
• .5 oz. Apologue Spiced Saffron Liqueur
• .5 oz. Vicario Dragoncello Liqueur
• .5 oz. Lemon Juice
• .5 tsp. equal parts Hawayej (Yemenite spice), Salt, Sugar and Cumin (to Rim)
• 2 Sage Leaves (to Garnish)

Preparation: Combine whisky, liqueurs and lemon juice in a shaker tin. Add ice. Shake and pour into a large rocks glass that’s half-rimmed with seasoning mixture. Garnish with two slapped sage leaves.

Meet Paula Lukas

CHILLED 100 Member, New York

New Yorker Paula Lukas moved to New Jersey when she was a kid, but her heart remained in The Big Apple, so she moved back in the 80s (the decade of excess!). She began performing in musical theater and knows that her love of performing and creativity have been assets in her restaurant positions. The bar is her stage.

The hospitality business has changed quite a lot since Paula was mixing cocktails like Sex on the Beach and the Woo Woo. After an impressive tenure all over town as bartender, head bartender and bar manager, she was able to use her creativity to curate successful cocktail menus. Armed with a motherlode of experience, she took the giant step into competing then judging, namely the Marie Brizard finals in her hometown and the Bartender Spirits Awards in San Francisco. They also named her one of the leading bartenders to look out for in 2020. Her cocktails have been featured in the New York Post, Huffington Post, Food and Wine and Chilled Magazine.

Today she is head bartender and bar manager at Nur, a critically-acclaimed modern Middle Eastern restaurant. There, she’s been able to use her creative flair and access a wider array of spices and herbs to create a variety of specialty cocktails.

CHILLED 100 Member, New York

The post Drink of the Week: Into the Mystic with Hatozaki Japanese Blended Whisky appeared first on Chilled Magazine.

Source: Mixology News

Hands down, flavors like cranberry, pomegranate, and apple are tastes of the Thanksgiving season.

The Nue Vodka cocktails below provide holiday tradition with a twist and will pair nicely with everyone’s favorite comfort foods.

While grabbing your turkey day bottle of Nue, be sure to grab an extra bottle for the vodka lover in your life. This holiday season select bottles of Nue Vodka will have a holiday gift tag necker. Via a QR code on the tag, you can record a custom video message for your Nue Vodka gift recipient. Think of it as a totally NUE way to spread holiday cheer!

More information about the gift tags as well as additional holiday recipes from Nue’s “12 Days of Cocktails” can be found at NueVodka.com.

Mistletoe Tonic

Mistletoe Tonic

Ingredients:

• 1 1/2 parts Nue Vodka
• 1 part Elderflower Liqueur
• 1 1/2 parts Cranberry Juice
• Tonic or Soda Water (to Top)
• Cranberries and Mint Leaves (for Garnish)

Preparation: Combine first three ingredients over ice and stir. Top with tonic or soda. Garnish with cranberries and mint.

NUE Cider Thyme Tonic

NUE Cider Thyme Tonic

Ingredients:

• 1 1/2 parts NUE Vodka
• 1 1/2 parts Apple Cider
• 1/4 oz. part Lemon Juice
• 1/4 oz. Simple Syrup
• Tonic Water (to Top)
• Fresh Thyme (for Garnish)

Preparation: Shake first four ingredients and a pinch of fresh thyme over ice. Strain over fresh ice. Top with tonic and garnish with fresh thyme.

NUE Pomegranate Spritz

NUE Pomegranate Spritz

Ingredients:

• 1 1/2 parts NUE Vodka
• 1 1/2 parts Pomegranate Juice
• tbsp. of Honey
• Club Soda (to Top)
• Fresh Pomegranate (for Garnish)

Preparation: Combine first three ingredients in a shaker filled with ice. Shake until combined. Strain over fresh ice and top with club soda. Garnish with pomegranate.

Nue Vodka

The post Must Mix: 3 Vodka Drinks that Pair Expertly with Thanksgiving Dinner appeared first on Chilled Magazine.

Source: Mixology News

While sipping whiskey and smoking ribs in 2011, musician Tommy Brunett had a flash of inspiration.

“I came up with an idea combining those two great American pastimes: great bourbon and whiskey making with an added subtle hint of applewood barbecue’s smoked goodness.” From that idea came Iron Smoke Distillery, which Brunett, co-founder Steve Brown and entrepreneur Tom Riggio have molded into a highly successful and award-winning brand.

Iron Smoke Bourbon Varieties

After many trial batches, Tommy and his partners took their winning recipe to distiller Drew Wescott and produced a few batches of Iron Smoke Applewood Smoked Bourbon Whiskey, which quickly sold out. After opening their doors in 2013, Brunett and Riggio have expanded the distillery multiple times and are operating a 20,000-square-foot facility (with Wescott as master distiller), earning high grades for their whiskeys and winning an abundance of medals including Double Gold at the North American Bourbon & Whiskey Competition and a 95.5 rating from Jim Murray’s Whiskey Bible.

Tommy Brunett and Tom Riggio

Part of what makes Iron Smoke’s bourbon whiskey so good is that Brunett and Riggio refuse to cut corners.

“We believe to call yourself a craft distiller, you have to hold yourself to a higher standard. Slapping a label on someone else’s product is not handcrafted,” explained Riggio.

Iron Smoke Distillery is a certified small-batch, New York State farm distillery located along the historic Erie Canal in Fairport. Everything is accomplished on-site, including crushing grains obtained from the nearby farms, aging whiskey in triple-charred-virgin American white oak barrels, and refusing to use liquid from other sources. Moreover, to achieve the subtle applewood-smoked taste, Iron Smoke relies on a giant smoker that Wescott and one of the farmers built.

Tommy Brunett Live on Stage

Iron Smoke’s success has created a push to release new products and labels: “In 2014, we introduced our line of premium-flavored whiskeys with the release of Rattlesnake Rosie’s Apple Pie Whiskey, which uses our very own unaged corn whiskey and fresh New York apple cider,” says Brunett. “It tastes just like Grandma’s apple pie and is truly unique, delicious, and artisan-crafted, so it certainly is not  moonshine, but more of a small-batch, premium product.” Iron Smoke’s current line-up includes Straight Bourbon Whiskey, CASKet Strength Straight Bourbon, and Single Barrel Reserve. Under the Rattlesnake Rosie’s brand, they produce Apple Pie Whiskey and Maple Bacon Whiskey.

The pureness of Iron Smoke’s ingredients and variety of flavors make the whiskeys perfect for enjoying neat, in a classic cocktail such as an Old Fashioned, or something more imaginative. “Try a little Rattlesnake Rosie’s Maple Bacon in your Bloody Mary or some Apple Pie in your Margarita—we call it the Rosarita, my go-to is the Peacemaker which is two parts Iron Smoke Bourbon to one part Rosie’s Apple Pie and some bitters over ice,” Brunett suggests. “It’ll change your life!”

But no matter how much the brand grows, Brunett and Riggio remain grounded. “Keeping the integrity of who we are and why we started this; being honest personally and professionally; creating jobs; supporting our community; staying on the path of controlled, sustainable growth, and keeping cereal in the bowls for our kids means everything to us,” says Brunett. “It takes a village to make a bottle of whiskey, and we have a tribe of the baddest-ass, whiskey-soaked scoundrels in the land.”

Peace Maker

Peace Maker

Ingredients:

• 2 oz. Iron Smoke Straight Bourbon Whiskey
• 1 oz. Rattlesnake Rosie’s Apple Pie Whiskey
• dash Fee Brothers Aromatic Bitters
• dash Orange Bitters
• Orange Twist (for Garnish)

Preparation: Pour into rocks glass over large ice cube. Garnish with large orange twist.

The post Musician Tommy Brunett Stumbles on the Greatest Idea in Craft Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Los Angeles Native Adam Exler Pays Tribute to a Fallen Loved One Through His Most Recent Project

Adam Exler is a singer/songwriter who was born and raised in Los Angeles. He has the musical prowess to create songs that have the “stuck in your head” effect. Exler’s sound is full of catchy melodies, powerful hooks, passion, and positive messages. A current project of his is being produced by Grammy winner and multi-platinum mixer Bob Horn. Language of Love is the name of the first single from his new 11 song project. It is a sultry and sexy track with a touch of Spanish rock flair, mixed in with contemporary stylings. Not to mention, the track is supplemented by an exciting and rhythmic rap bridge by J Holla. His project honors his late stepfather who passed away after a nearly 5-year long battle with pancreatic cancer. Chilled sat down with Adam to uncover his preferences with respect to dining, cooking, and drinking!

Chillin’ With Adam Exler

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

I am extremely excited about the current project I am working on! I have been working with Bob Horn on my current 11 song venture. He is an amazing musician, producer, and mixer. He has worked with Michael Jackson, Kelly Clarkson, Jonas Brothers, and Usher to name a few! Our plan is to release a new single every couple of months. The first single, “Language of Love,” dropped a few weeks ago as did its official music video. I am really proud of the video! We filmed it in 2 days. One day in over 107-degree weather in the desert near the “Kill Bill Church,” and another day inside an LA landmark, El Cid. The video has already amassed over 4 million views on IGTV!

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

Teach and play tennis! I grew up in a tennis-playing family. I also enjoy hiking the various gorgeous trails LA has to offer, while sometimes opting for the more relaxing and Zen-filled beach walks at sunset.

Chillin’ With Adam Exler

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

Having been born and raised in Los Angeles, I have always had a multitude of delectable culinary delights at my fingertips! Depending on my mood, I could take my appetite down to a happy hour, enjoy a leisurely jaunt to a myriad of cuisines, all within a few blocks of each other. Some of my favorites include old school LA classics such as Musso and Frank, Canter’s, Yamashiro, Pink’s Hot Dogs, Carney’s, and the Pacific Dining Car! Hmmm… I just got hungry suddenly!

What types of dishes do you usually order?

What DON’T I order! My taste buds have excitedly navigated through the culinary gamut in my lifetime! Here is but a glimpse of some of my favorites: sushi, tempura, teriyaki, fajitas, Beef Wellington, tableside prepared Caesar Salad, chicken marsala, Asian marinated skirt steak, cedar plank salmon, and extra crispy steak fries. Now, I REALLY am hungry!

Chillin’ With Adam Exler

Do you cook?

Good question! Yes, I do! My mom cooked for us growing up. She served up various styles of cuisines. My parents introduced my younger brother and me to a plethora of foods at an early age. So, even to this day, I am grateful for that! I remember when I was about 16, I made a full 5-course French-inspired meal from scratch for my family and a visiting uncle.

What types of drinks do you order when out?

I live vicariously through others when they order drinks. My Grandfather’s cognac (which I’ve heard puts hair on your chest after a couple sips), My Dad’s go-to, Gin and Tonic served tall, and one of my friends orders a Cosmopolitan!

Chillin’ With Adam Exler

What would your ideal bar be like?

Growing up, every family get together I attended always had a stocked and fancy looking bar. No matter where the gathering was held. Personally, I would want a mirrored backdrop and marble countertops!

What is your favorite drink/cocktail?

I have had many virgin drinks before and still do. I really enjoy a virgin Piña Colada most. Maybe because I drank so many during all those trips to Hawaii visiting family!

Have you ever been a bartender?

No, I have had friends who have been and are, but not yours truly.

The post Chillin’ With Adam Exler appeared first on Chilled Magazine.

Source: Mixology News