Monthly Archives

December 2019

DEATH & CO ANNOUNCES ITS EXPANSION TO THE WEST COAST IN STYLE WITH A NEW YEAR’S EVE CELEBRATION

By | Mixology News

When Death & Co burst onto the scene in New York City’s East Village more than thirteen years ago, the establishment’s unrivaled talent behind the bar pushed the art of cocktail creation and, in many ways, ushered in a new era of cocktail culture.

Now, the Death & Co family has announced it will bring that same approach to the city of Los Angeles at its new subterranean residence in the heart of LA’s burgeoning Arts District and will open just as its flagship did, with a celebration on New Year’s Eve.

Bar Interior

Bar Interior

Photo by Pascal Shirley

Death & Co’s aim is to ensure that there is something for everyone—from simple and understandable riffs to more avant-garde creations to low-ABV and no ABV-options. The Death & Co cocktail menu, led and developed by beverage director, Tyson Buhler, and head bartender, Matthew Belanger, features an original list of 25 cocktails presented in a colorful, imaginative tome. The chock-full menu of libations is organized by drink profile and rotates seasonally.

Buko Gimlet

Buko Gimlet

Photo by Pascal Shirley

“In terms of the comprehensive drinks experience, the team took inspiration not only from the agricultural bounty of Southern California but also the incredible diversity of spirits available in the state,” says Matthew Belanger.

Scallop Crudo Beets Group

Scallop Crudo Beets Group

Photo by Pascal Shirley

Alongside its cocktail program, Death & Co Los Angeles features a dynamic food program of fresh, product-forward selections, led by culinary director Wes Hamilton and Chef Ana Palomares.

Bar Interior

Bar Interior

Photo by Pascal Shirley

“We’ve always believed that what makes the Death & Co brand special is more than just our little bar in the East Village,” says Death & Co co-owner, David Kaplan.

“Death & Co has resonated so well with our guests because it serves cocktails with passion and attentive hospitality in a uniquely democratic setting. It’s this energy that we’re excited to express in so many dynamic ways. Death & Co LA is an evolution from where we began years ago, and we couldn’t be more excited to bring that energy to LA’s already thriving food and drink scene.”

Bar Interior

Bar Interior

Photo by Pascal Shirley

Death & Co Los Angeles is in its soft opening now and will officially open to the public with a New Year’s Eve celebration on Tuesday, December 31, 2019. For more information on this event, visit DeathandCompany.com.

The post DEATH & CO ANNOUNCES ITS EXPANSION TO THE WEST COAST IN STYLE WITH A NEW YEAR’S EVE CELEBRATION appeared first on Chilled Magazine.

Source: Mixology News

Miss Playing Golf in the Winter Months? Brandon Sweet Has A Solution

By | Mixology News

Brandon Sweet

Visit Topgolf Swing

Brandon Sweet, beverage director at Topgolf Swing Suite at Foxwoods Casino in Mashantucket, Connecticut, provides the drinks that accompany TopGolf’s already unique gaming experiences including slots, arcades, and simulated versions of golf and dodgeball.

Sweet’s journey begins back in 1996 when he worked as a barback. He then worked his way up the ladder by “working every single job throughout the bar and nightclub industry.” He took those experiences to Providence and Boston where he operated several nightclubs, “including Hard Rock and Water Place Restaurant/VIEW Lounge, where we would see 20,000 guests on a given Saturday night.”

Topgolf Swing Suite at Foxwoods Casino in Mashantucket, Connecticut

Topgolf Swing Suite at Foxwoods Casino in Mashantucket, Connecticut

As if those jobs didn’t provide enough challenges, now Sweet finds himself at a unique place, notably associated with a casino. “There are a lot more moving parts inside the casino. Most outside venues target a certain demographic whereas we market to all walks of life,” said Sweet.

“You have to hire invested team members that are contributing to the overall company goals.”

Brandon Sweet

Brandon Sweet

Thus, Sweet and his team have developed a beverage menu that fits both the Topgolf experience and the overall casino vibe.

“The beverage program is technical, which you wouldn’t expect from Topgolf. We have a ‘Thrill Chill,’ that blasts the glasses with a shot of chilled air to keep the quality of the product intact from the minute you pour it, whether it’s a super cold, frosty beer or a frozen cocktail,” said Sweet. He added, “The Cucumber Elderflower Fizz and Aviation Cocktail are the most popular cocktails.” Or, if you want a classic cocktail developed just prior to the 1930s, try a Blood & Sand comprised of Bank Note Five Year Blended Scotch, Cherry Heering, Cocchi Vermouth di Torino, and fresh squeezed orange juice.

The post Miss Playing Golf in the Winter Months? Brandon Sweet Has A Solution appeared first on Chilled Magazine.

Source: Mixology News

BROCKMANS GIN APPOINTS UK’s FORMER MAST-JÄGERMEISTER CEO AS MANAGING DIRECTOR

By | Mixology News

Brockmans Mocha Martini, featured image

Brockmans, the fast-growing super-premium gin business, has just appointed former Mast-Jägermeister and Russian Standard Vodka executive Guy Lawrence to the newly created role of managing director.

This announcement follows the appointment of drinks industry veteran and former Diageo Chief Executive Paul Walsh in October, as Brockman seeks to bring additional experience and operational expertise to support the next leg of growth.

Guy Lawrence

Guy Lawrence

“Guy is a stellar addition to the team, and attracting talent of his caliber and experience shows what an exciting journey Brockmans is on,” says Brockmans founder, Neil Everitt. “Guy has worked with some of the world’s best-known spirit brands and overseen their rapid growth trajectories, and the team is very excited to start working with him.”

Brockmans Intensely Smooth Premium Gin, bottle on white

Brockmans Gin

Mr. Lawrence joins Brockmans team on January 13, 2020, will focus on the company’s international expansion methods. Brockmans, which is already sold in 50 countries, is working on expanding its geographical footprint in the United States in 2020.

The post BROCKMANS GIN APPOINTS UK’s FORMER MAST-JÄGERMEISTER CEO AS MANAGING DIRECTOR appeared first on Chilled Magazine.

Source: Mixology News

HEINEKEN ENCOURAGES BEER DRINKERS TO ENJOY ‘DRY JANUARY’ WITH HEINEKEN 0.0

By | Mixology News

Heineken 0.0

Heineken 0.0 is treating New Year’s resolutions as another non-beer moment that can still be enjoyed with a cold brew.

Heineken 0.0 has given a fresh, new twist to ‘Dry January’ this season in an on-premise January promotion. Heineken 0.0, the alcohol-free brew with a great beer taste is the latest option for beer drinkers who want to enjoy a beer but may have resolved to abstain from alcohol.

Heineken 0.0

Heineken 0.0

“With over 20% of drinkers taking part in Dry January, we think Heineken can drive beer sales and profits by engaging beer drinkers who still want a beer but who may be resolved for a time to forgo alcohol.”
– Meredith Kiss, Brand Manager, HEINKEN USA

Heineken 0.0

Heineken 0.0

A limited-edition 31-can January Dry Pack will be available in select markets and can be ordered via DryJanPack.com beginning December 27th to keep New Year’s resolutions alive and a bit more bearable!

The post HEINEKEN ENCOURAGES BEER DRINKERS TO ENJOY ‘DRY JANUARY’ WITH HEINEKEN 0.0 appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Adam Huber

By | Mixology News

Chillin’ With Adam Huber, featured image

Adam Huber has brought several captivating and dynamic characters to life in Hollywood.

Born and raised in Hollidaysburg, Pennsylvania, Adam was enthralled by acting and the entertainment industry from an early age. While attending Penn State University, he enrolled in an introduction to theatre course as an elective, and shortly after auditioned for his first school play. While unraveling his passion for acting, Adam moved to New York City, the optimal setting to practice his craft. While in NYC, he landed his first co-starring role on CBS’ Unforgettable.  He continued to build his resume, guest-starring on shows New Girl, Awkward, UnREAL: The Faith Diaries, Animal Kingdom, The Good Place, and a handful of Lifetime movies including Blood, Sweat, and Lies, Room for Murder, and Nanny Surveillance.

Chillin’ With Adam Huber

Chillin’ With Adam Huber

Photo by JSquared Images

This fall he can be seen reprising his role as Liam Ridley in CW’s reboot of the 1980’s primetime series Dynasty.  The show follows two of America’s wealthiest families, the Carringtons and the Colbys, as they feud over their fortune.  While Dynasty showcases the fantasy-like perks of extreme wealth, it also reveals the dark underbelly of a nefarious world built on backroom deals.  Introduced at the tail end of season one, Adam immediately became a fan favorite on the show. His character, Liam, is a privileged journalist that is heir to millions yet is still good-natured and authentic, despite his insane family and affluent upbringing.  In 2019, Adam secured a nomination for Choice TV Actor Drama at the Teen Choice Awards for his work on the series.

When he isn’t on set you can find Adam with his girlfriend and their dogs, Cowboy and Danger.  He loves to play golf, snowboard, hike, and is a fan of all the Pittsburgh sports teams. Adam supports the National Multiple Sclerosis Society charitably as he has several people close to him who have been affected by M.S.  He is also passionate about animal rescue and working to end homelessness nationwide.  Chilled sat down with Huber to get some inside knowledge on his love of a good Martini and his bartending past.

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

I recently worked on the tv show Dynasty. The first two seasons can be found on Netflix. It centers around the Carrington and Colby families. Both very successful and rich powerhouses. It’s a remake of the old soap opera. I play the love interest, Liam, to the lead girl on the show Fallon Carrington, played by Elizabeth Gilles.

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

In my spare time, I like to cook, workout, and play golf. Being outside, anything active really. I go snowboarding. I love hanging out with my little niece and nephew. I’m a big fan of going to the movies. I enjoy doing things, but I also really love sitting on the couch and watching TV.

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

I like nice restaurants. I enjoy good, quality food. I would rather pay a little extra for good food than to pay less and get more. I also really like bars that have good food. I’m kind of a chicken wing snob. I love Thai and Italian food. I’m also a really big fan of going out and getting Korean BBQ. I will try any place at least once.

What types of dishes do you usually order?

I love scallops, lobster, oysters (only small ones though). I can’t eat the big oysters, they’re too much. I love a good, flaky white fish. Also, a good surf and turf or even some angel hair pasta. Green curry is my favorite. I’m obsessed with pizza, but only wood-fired. More of a New York style pizza guy. I love sushi. I love trying different types of food from different cultures.

Do you cook?

I am starting to cook more. It makes me eat a little healthier. I enjoy the process of making a dish from start to finish.

What types of drinks do you order when out?

When I go out, I first look to see if they have Guinness. It’s my favorite beer. Only draft though. I love a good slightly over dirty Tito’s Martini on the rocks with blue cheese, and olives, in a rocks glass. I do like a good Old Fashioned. Only with a sugar cube, no simple syrup for me.

Chillin’ With Adam Huber

Chillin’ With Adam Huber

Photo by JSquared Images

Do you prepare drinks at home?

I usually drink stuff neat at home, or wine. I will make a Martini if we have olive juice. I like a good reposado or anejo tequila neat or on the rocks. I also like a nice bourbon.

Do you own a home bar?

I don’t own a home bar now. I am bouncing around from apartments currently.

If you did, what would it be like?

It would be stoked with all top notch alcohol. And nice wines. Everything with a good variety. When it comes to alcohol you either drink it to get hammered and you don’t care what it is, or you appreciate what good alcohol tastes like, and can enjoy the actual consumption of it a little more.

What is your favorite cocktail?

Tito’s Martini on the rocks with 3 blue cheese olives.

Have you ever been a bartender?

I never worked at an actual bar, but I did cater bartending for weddings and private events and mixology companies for about 10 years. All right up until I booked Dynasty. I couldn’t count how many cocktails I have made in my life. It was fun though because I learned a lot about alcohol and what ingredients taste good together. That’s how I found my love for Martinis and good quality alcohol.

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

Source: Mixology News

Ask A Bartender: Shake It Like You Mean It, with Bryan Galligos

By | Mixology News

Bryan Galligos

Growing up in small-town Minnesota, Bryan Galligos got his start rolling silverware at the same place where his mom waited tables for almost 30 years.

When he landed in Portland in 2012, he discovered what a difference craftsmanship could make. In the spring of 2015, Bryan had the opportunity to bartend at the Kimpton Hotel Vintage’s lobby-level Bacchus Bar. His creative approach to cocktailing is recognized and featured in various drink-focused media outlets.

Bryan Galligos

Bryan Galligos

For Bryan, there are many essential aspects to mixing a great drink. Like always measuring ingredients. “Recipes exist for a reason,” he says. “They are the result of hours of careful tweaking to give you the most balanced version of a cocktail.” He also believes glassware can make or break a cocktail. “Use the appropriate glass for the drink. A killer Daiquiri, for instance, feels a little lackluster when sipping it from a wine glass or a bucket. The glassware for each drink can be just as important as the recipe.”

But for Bryan, the pièce de résistance to crafting cocktails is the way it is shaken. “Wake it up!’ A mentor of mine once said, ‘We want to wake the drink up, not put it to sleep,’ meaning we shake vigorously until properly diluted and aerated, as opposed to lazily moving the shaker tin back and forth.

The post Ask A Bartender: Shake It Like You Mean It, with Bryan Galligos appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Natalie Sharp

By | Mixology News

Chillin’ With Natalie Sharp

Natalie Sharp is a Canadian actress, singer, and songwriter from Vancouver, BC.

She began working as a guest star for CW’s cult hit series, Supernatural, and later appeared on the hit television shows MotiveYou Me Her, and Loudermilk. She can also be seen in The Miracle Season alongside Academy Award winners Helen Hunt and William Hurt. Most recently, she starred in the musical comedy Hit the Road from Audience Network as the daughter to Jason Alexander’s character and lead singer of the series.

Natalie’s most recent work was on the new BH90210 revival playing “Anna,” a successful, millennial TV writer. The series features the original Beverly Hills 90210 cast members playing exaggerated versions of themselves. We spoke with Natalie about her love of Gin and Tonics and speakeasies.

Chillin’ With Natalie Sharp

Chillin’ With Natalie Sharp

Photo by Ashley Ross

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

BH90210 was such a fun experience! My character is pretty bold and witty, and working with the original cast was a dream. Currently I am working on a movie called The Babysitter, where I play the lead role “Cassie.” It’s been a really exciting experience to be on the set of this thriller.

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

What down time? 😉 Kidding. I love to do anything outside, especially in the summer; going to the beach, hiking, boating, paddle boarding, hanging with friends, but also binge watching all the shows.

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

I have so many places that I love! Honestly anything with sushi or pasta.

Do you cook?

I try to cook. My mom is an incredible cook and definitely spoiled my brother and me. I feel like I will never live up to the standard that she has set! I do make an amazing gnocchi dish with spinach cream sauce and prawns.

What types of drinks do you order when out?

Gin and Tonic is definitely my go-to. If I’m feeling something more exciting, I love a good Espresso Martini or a pick-me-up!

Chillin’ With Natalie Sharp

Chillin’ With Natalie Sharp

Photo by Ashley Ross

Do you prepare drinks at home?

At home I will usually have wine. Haven’t installed the cocktail bar yet!

Do you own a home bar?

I do not! It is on the list though!

What do you envision your home bar to be like?

My home bar would be gold with marble. Cause why not, go big? It would be stocked with Nosotros Tequila (my friend’s company), Almond Milk Baileys, definitely some ciders from Okanagan, Canada, maybe some ginger beers and gin of course!  I sound like my father (laughs).

What is your favorite cocktail?

Pina Colada.

Have you ever been a bartender?

I have not been a bartender, but I have always thought it would be fun depending on the atmosphere of the bar 🙂 A 1920’s themed speakeasy would be my jam!

The post Chillin’ With Natalie Sharp appeared first on Chilled Magazine.

Source: Mixology News

5 Last-Minute Gift Ideas for Bartenders and Drink Enthusiasts

By | Mixology News

Still searching for that last-minute gift for the bartender in your life?

Check out these cool products perfect for any cocktail enthusiast.

Spinning Whiskey & Spirits Glass

The base of Spinning Whiskey & Spirits Glass from The Grommet is designed to spin in place without toppling users’ drinks. The spinning action helps aerate whiskey, which opens up flavor and aroma, creating an eye-catching effect with a purpose.

$21.95

TheGrommet.com


Scotch Malt Whisky Society Membership

The holiday gift package includes a 1-year membership with exclusive3 access to the most exceptional single cask whisky in the world. The tasting kit features three 100ml bottles of rare single cask Scotch whisky, a whisky discovery journal, and Society lapel pin.

Purchase for $175 (plus shipping + tax)

SMWSA.com/pages/join-us


PicoStill

The PicoStill incorporates precision temperature control and modern vacuum still technology to make distillation both simple and safe. PicoStill comes with both a polished copper distillation column and clear glass infusion chamber, which is crucial for essential oil extraction and designing flavored spirits.

Purchase for $349

Picobrew.com


HeadLimes

These cute and cutting-edge innovative gadgets make lime squeezing (or any citrus) convenient and fun. They also prevent you from drinking bacteria from the fruit rinds. Also, available are small volume custom logos on each HeadLime.

$9.99

Headlimes.com


Speakeasy Wall Vault

This cool vault is a perfect place to hide your wine and spirits. The speakeasy-style wall vault is handmade in the USA with a biometric fingerprint scan locking system. Comes in 2 ft, 3 ft, and 4 ft.

$199 and up

SpeakEasyVault.com

The post 5 Last-Minute Gift Ideas for Bartenders and Drink Enthusiasts appeared first on Chilled Magazine.

Source: Mixology News

Why Joe Heron of Copper & Kings Believes Liqueurs Are Magic to Mix With

By | Mixology News

Destillaré Chocolat and Brandy Alexander

“Liqueurs are an enormous category—the fourth-largest spirits category by volume in America,” says co-founder of family-owned Copper & Kings American Brandy Company, Joe Heron.

“This is the gorilla sitting quietly in the corner of the room. The gorilla is waking up and stretching.”

Heron believes the liqueurs category is changing mainly due to becoming more artisanal and more crafted, with creative flavors and ingredients moving past mass-produced and cloyingly sweet cordials. Mostly its because, the category has the attention, excitement, and evangelism of great bartenders and some of the most adventurous drinkers.

Destillaré with Cocktail

Destillaré with Cocktail

According to Heron, the category has been moribund, but now there’s more global innovation building upon ingredients with crafted credentials using small batch production. Complexity, versatility, and imagination are more marketable at the high-end than cheap and syrupy.

Destillaré liqueurs differentiate themselves as standard 90-proof spirits, based on a double distilled, pure copper pot-distilled brand base, non-chill filtered and sweetened with pure honey, not sugar. Lightly viscous not sticky, sweet but not syrupy, intensely flavored and aromatic with the ability to work as either an adjunct or the leading actor base spirit.

“Bartenders are our focus,” says Heron. “They make magic in a glass and have thirsty imaginations. There are no limitations to magic. Bartenders are more inventive, inspired, and demanding than ever before. They’re looking for ways they can excite their guests and build cocktails that flex their creative muscles.

We focus on providing bartenders with tools to make exceptional libations, designed to be powerful enough to act as both a base spirit and an intense cocktail adjunct.”

With bartenders in mind, Copper & Kings recently released two pure copper pot-distilled liqueurs: Destillaré Café, an intense coffee liqueur built with a robust cold-brew natural coffee foundation and Destillaré Chocolat, an intense chocolate liqueur using cocoa nibs steeped in brandy. They join an expanding Destillaré line-up that already includes Orange Curaçao and Pomegranate liqueurs.

“Gastronomically, we live in the most inventive food and beverage age ever. This in tandem with the resurrection of modern classic cocktails like the Espresso Martini, the White Russian, and the Cosmopolitan, now executed with flair and excellence in terms of quality, has expanded the cocktail horizon dramatically, opening the door for spirits that enable this creative palate,” explains Heron. “Also, the high-end gin boom resulted in an elevated interest in botanicals and ingredients in general. The new cordials and liqueurs era also flies on those wings. These spirits have been cocktail glue for decades. It’s what they are designed to do but, their versatility allows them to increasingly be served as a base spirit, used for flavor intensity, especially the higher-proofs. Liqueurs also add depth and complexity to spritzes, or simply as spritzes themselves.

“Destillaré’s mission is to provide bartenders with the tools to build the most inventive cocktails that they possibly can,” says Heron.

Check out Copper & Kings liqueurs collection.

Destillaré Orange Curaçao

Destillaré Orange Curaçao

Destillaré Orange Curaçao

Classic, dry orange curaçao with an apple brandy base, warm orange tonality, and an archetypal dry orange mouthfeel typical of bitter orange peels. Perfect in Sidecars or over rocks.


Destillaré Pomegranate

Destillaré Pomegranate

Destillaré Pomegranate

Bright, vivid, red fruit cordial has earthy, authentic pomegranate aromatics with strawberry and blackberry notes. Added in the vapor basket are sweet orange peels and lavender with a final flash maceration of additional botanicals for color and aroma. Try the Rosalita Margarita riff with Destillaré spicy Margarita salt.


Destillaré Café

Destillaré Café

Destillaré Café 

A very balanced, very smooth, highly aromatic coffee liqueur with powerful barista aromatics. Smooth viscosity without being syrupy and sticky. Arabica coffee beans are added to aged brandy in the barrel, together with extra Madagascan vanilla beans, cardamom pods, and additional coffee beans added and matured for 6 to 9 months. The spirit is then diluted to proof using cold brew coffee instead of water.


Destillaré Chocolat

Destillaré Chocolat

Destillaré Chocolat

Using a similar process to Café with Caribbean cocoa nibs added to aged brandy in the barrel and matured for 6 to 9 months, and then diluted with a custom steeping of cocoa nibs in reverse osmosis filtered water.

The post Why Joe Heron of Copper & Kings Believes Liqueurs Are Magic to Mix With appeared first on Chilled Magazine.

Source: Mixology News

Why Throw A Cocktail?

By | Mixology News

The Aviary NYC, featured image

Throwing, a long-forgotten cocktail preparation technique is the act of straining a cocktail mix from one tin into another via a long pour.

The mix is suspended in air for a brief moment before hitting the bottom of the opposing tin. This motion adds oxygen to the mix, which releases aromatics of certain ingredients that may not have been prevalent before, as well as shapes the texture and body of the cocktail. In terms of its effect on the classic Martini, for example, the result is a light-bodied, slightly frothy, translucent Martini that now has weight and a long finish with notes present that would be absent if stirred.

The Aviary NYC

The Aviary NYC

Photo by Justin Sisson

So why should you throw a cocktail? Chilled asked Will Peet, assistant bar director of The Aviary NYC, and advocate of this historical method to get his thoughts on the subject. He believes having a solid technical foundation is important, but to also play around with it. ”You start to do multiple experiments with the same drink, right? Shake a Daiquiri, throw a Daiquiri, stir a Martini, throw a Martini, and you see what the texture becomes.

The Aviary NYC

The Aviary NYC

Photo by Justin Sisson

Throwing is a tight way of controlling dilution. When throwing, you can watch the cocktail in real-time, expanding. The throws get longer; you can track it. And taste. It’s aeration without agitation, which will lead to a mostly clear cocktail.” Peet sheds light on the fact that not only does throwing a cocktail change its flavor, but it also affects its viscosity and appeal. So the next time you’re getting ready to make a Daiquiri, how about channeling your inner “Aviary” and giving it a throw?

The Aviary NYC

The Aviary NYC

Photo by Justin Sisson

The post Why Throw A Cocktail? appeared first on Chilled Magazine.

Source: Mixology News