December 2019

Owner and founder of Bar Henry, Brett Rubin spent 25-years of his life playing music, touring in bands, and loving nightlife culture.

The songs heard in his bar today are intrinsically tied to his path leading to becoming a bar owner. His formative years immersed in the Southern California punk scene had more of an influence on Bar Henry than anything else. Also, the design of the space began simply with walnut—inspired by one very specific 1974 Gibson ES 335—which would become one of Bar Henry’s most prominent and commented on features.

Cocktails at the bar follow suit, with a specific menu of specialty cocktails with unique names made classically, many with only three ingredients, all meant to evoke the warm and welcoming ethos of everything Bar Henry. And of course even the name Bar Henry has meaning, named for the beloved family dog, Henry. Along with what seemed to him to be an obvious destination as bar owner; Brett spent many years creatively building brands as a photographer. He continues to shoot and consult on design, marketing, and brand building projects. We asked Brett about cocktail naming and how important this task was in creating a successful bar program.

“I feel like naming a cocktail is like naming a band or a song,” explains Brett. “It’s one of those things that is secondary to what the point of it all is. You want the work to be what shines, but at the end of the day you have to put a name on it. For us, I look at it as an additional opportunity to further tell the Bar Henry story as opposed to just a generic descriptor.”

Luke Wooden

For Brett, cocktail names should be functional but are an opportunity to be creative at the bar. “Calling your Margarita something like The Eastside Margarita instead of Long Division, obviously helps the guest get a quicker impression of the drink and leaves less to chance,” says Brett. “For us, we prefer the more creative path that works alongside our bartenders who are happy to talk through our menu with guests.”

Luke Wooden

Choosing a cocktail name gives the bar staff at Bar Henry the opportunity to show more of who they are and their sense of humor. “I have a close friend named Travis Farmen, who is a very talented artist with a unique wit. Much of the original artwork hanging in the bar is his. Back when I played in bands, we used to collaborate on song titles together.

Luke Wooden

When it came time to name our first menu, I asked him to work with us to help create something fun and true to who we are. Bar Henry is quite beautiful, and could be perceived as somewhat grown-up and sophisticated. However, a name like Suicidal Caveman is hilarious, and I love that it brings some levity to a cocktail culture that can take itself too seriously at times.”

Suicidal Caveman

Tips and tricks to naming a cocktail with Brett Rubin, owner Bar Henry.

Know your brand: naming cocktails and drinks menus are an opportunity to continually help shape your brand’s story.

Think descriptive: there are the obvious connections and considerations when naming cocktails, like seasonality, colors, or direct relation to its ingredients.

Get inspired: Personally, if I get hung up, I thumb through records to get some fresh inspiration. Find your own source that you can revisit to get into the groove. If all else fails, The Simpsons are always an endless wellspring of puns.

The post How to Name a Cocktail that Drives Profit   appeared first on Chilled Magazine.

Source: Mixology News

Pairing fine food with whiskey is as much a thing as pairing food and wine, so pairing cocktails and spirits to your Yuletide meal doesn’t need to be a daunting task.

We make serving perfectly paired drinks simple by separating a typical holiday dinner into courses, and offering suggestions on the whiskey to serve with each course.

First tip: pairing booze with a feast should run in courses much as wine would in tandem with the food itself, and a simple format to follow is aperitif, main course, and digestif (before, during, and after the meal).

Pairing with Aperitif

One of the ironclad rules about a before-dinner drink is that it should be light and relatively low alcohol to avoid blowing the taste buds before the meal, so put the barrel proof stuff away for later. My enthusiastic choice for an aperitif sipping whisky is Compass Box’s Hedonism, a combination of many Scotch grain whiskies that are brought together and then given up to two extra years of aging. It’s light, elegant, and balanced. Hedonism is the sort of thing I imagine seeing Emily Mortimer (attired in a black evening dress, of course) sipping on across the room.

Compass Box’s Hedonism

Some think straight whiskey is too strong to serve as an aperitif, and at the same time, the hosts of a big meal have enough to do without having to whip up sophisticated cocktails for all their guests. If you find yourself without someone to delegate bartending tasks to, and straightforward alternative to starting the evening and stimulating appetites is to serve Wild Turkey American Honey on the rocks, with a splash of soda and dressed up with a dash of bitters. Angostura bitters are fine; lavender bitters also work well.

Pairing with Main Course

The main headache of pairing anything with a Holiday season feast is the sheer variety of what might be served at the center of the table. Below are eight common choices paired with a particular whiskey.

Duck and Angel’s Envy Bourbon

Duck and Angel’s Envy Bourbon: The plum-sweetness imparted by the Port barrel finish blends into the natural brown sugar and vanilla flavors of bourbon to make an ideal counterpart for duck.

Goose and Glendronach Peated Portwood Finish Scotch: A roast Christmas goose will put plenty of rich dark meat on the table, and the smoky, fruity, and full-bodied profile of this Glendronach single malt will stand up to helping after helping.

Woodford Double Oaked Bourbon

Ham and Woodford Double Oaked Bourbon: As any barbecue-whiskey enthusiast will tell you, pork and bourbon were made for each other. The honey or sugary glazing that goes onto a roast ham demands that bourbon is even sweeter, however, and that is where Woodford Doubled Oak steps in. The two rounds of new oak aging give it the barrel-forward vanilla flavor a roast holiday ham calls for.

Lamb and Dad’s Hat Rye Whiskey: If anything on the list has a stronger, more particular, and richer flavor than the goose mentioned above, it is roast lamb. Dad’s Hat makes its whiskey in the revived Pennsylvania style: all rye or malted rye, no corn. Brawny and spicy, it will complement lamb in much the same way that curry does.

George Dickel 13 Year Old Bottled in Bond

Sweet Potato Latkes and George Dickel 13 Year Old Bottled in Bond: Dickel’s middle-aged, bonded expression was the first at-bat for new Master Distiller Nicole Austin, and has earned high marks for its mellow, sophisticated character. An interesting, very Tennessee twist on latkes is making them with sweet potatoes and pair them with this whiskey.

Basil Hayden

Tofurkey and Basil Hayden: I’ve found the main risk in pairing whiskey with vegetarian staple, tofurkey, is that the “flesh” is often more substantial in its texture, but also lighter in flavor than real turkey. Those characteristics require a little contrast as well as complementing, so light, dry, and spicy is the way to go. When I think of those elements, I reach for Basil Hayden.

Turkey and Maker’s Mark: The classic roast turkey, with its mix of moist white and rich dark meat, calls for the well-rounded, softened flavor profile of Maker’s Mark.

Pairing with Dessert, Digestif

Michter’s Barrel Strength Toasted Barrel Rye

We live in informal times, and after a big meal, guests are as likely to skip dessert as to anticipate it eagerly, so your after-dinner whiskey pairing should serve both roles. Dessert whiskeys need to be sweet and full-bodied, while digestifs should have high alcohol content. Michter’s Barrel Strength Toasted Barrel Rye checks both boxes. This fan-favorite whiskey has picked up plenty of sweet vanilla flavor from its two rounds of new oak barrel aging (much as Woodford Double Oaked, listed above) while retaining some robust rye spiciness. Moreover, it ranges from 108- to 112-proof, enough to help with digestion while remaining an approachable sipper to most anyone who enjoys neat spirits.

The post Easy Whiskey and Food Pairings for Your Holiday Dinner appeared first on Chilled Magazine.

Source: Mixology News

Stunningly beautiful, Bree Condon is a professional model and actress who was born in Newport Beach, California.

She is known for roles in many popular productions, one of them being the film Ironclad, as Agnes (2011).

Bree can be seen in Lionsgate’s highly anticipated drama Bombshell. Taken from real headlines the docudrama is directed by Jay Roach and follows the women who revolted against late Fox News Chairman Roger Ailes for sexual misconduct. Bree shines in the almost uncanny portrayal of news personality and former co-host of FNC’s The Five, Kimberly Guilfoyle. Guilfoyle, who began her career at Fox News in 2006, left the network in the summer of 2018 with reports alleging that she was released amidst accusations of sexual misconduct.

The film, which also stars John Lithgow as Ailes, Nicole Kidman as Gretchen Carlson, Margot Robbie as the fictional Kayla Pospisil, Charlize Theron as Megyn Kelly, and Allison Janney as lawyer Susan Estrich, has already garnered awards buzz, being included on a handful of Academy Award predictions lists. Bombshell will be released nationwide on December 20, 2019.

On television, Bree appeared as Sarah in season 5 of Tyler Perry’s hit drama series The Haves and the Have Nots. Other TV credits include ABC’s American Housewife, The Real O’Neals, The CW’s Crazy Ex-Girlfriend, Fox’s Lucifer, and CBS’s The Young and the Restless, to name a few. She also appeared in the 2015 Lifetime biopic Whitney, based on the life of Whitney Houston.

Chilled sat with Condon to discover some of her most beloved dishes and drinks.

Chillin’ with Bree Condon

Tell us about the projects you are working on.

You can find me playing Kimberly Guilfoyle in Lionsgate’s Bombshell directed by Jay Roach.

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

I spend most of my downtime outdoors. I’m a California native so I love to play tennis, swim, and go on hikes. When I’m not getting active, you can find me at my local French café, Zinque, chatting with friends. I love having a neighborhood spot where locals just pass through and you can meet your friends by chance.

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

I’m a sucker for the atmosphere. I love an intimate and romantic feel to a restaurant. Candlelight is very important for the mood. An old-world feel is what I’m after.

What types of dishes do you typically order?

I love Italian food. I spent a lot of time in my early 20’s living and modeling in Italy. So, I know and love fresh food. To me, a plate of homemade pasta is the perfect meal.

Chillin’ with Bree Condon

Any favorite bars?

I love a good dive bar or any establishment where there’s a chance that people might break into song. I love the spontaneity of an Irish Pub. A good time is basically guaranteed.

What drinks do you order when out?

After spending a lot of time in Europe last summer, I’ve been ordering an Aperol Spritz. It’s light, and it can evoke a feeling of being abroad in the summertime. Any drink that can conjure up a nostalgic feeling is wonderful.

Do you prepare drinks at home?

Very rarely, only when I have guests over. I recently made a delicious Elderflower Thyme Martini that went over well, almost too well!

Tell us about your home bar. What is it stocked with?

My home bar is mainly stocked with vintage cocktail recipe books. I like to browse old bookshops, but I like to have a task! I’ve recently been on the hunt for old rare cocktail books.

Chillin’ with Bree Condon

What’s your favorite drink?

When I do drink, I only drink wine. So, I would say a nice crisp glass of Sancerre.

If you could share a drink with anyone, who would it be?

I would love to share a drink with Mata Hari. She was a Dutch courtesan who was convicted of being a spy for Germany during WW1. I can’t imagine the stories she would have to tell.

The post Chillin’ with Bree Condon appeared first on Chilled Magazine.

Source: Mixology News

It’s a question many drinks lovers have asked themselves at one time or another: How do you start your own spirits brand?

Well, Jan and Marsh Mohktari of the Golden State Distillery, makers of Gray Whale Gin, have at least some of the answers as that’s just what they decided to do in 2015. Neither of them had any previous experience in the distilling business.

Two things you need upfront are commitment and cash. It was three years before their first product, Gray Whale Gin, came onto the market, and another year before sales started to take off with distribution on the east coast as well as in their native California.

Lazy Day

And cash? Distilling at anything other than a hobby-level is not cheap. “A decent craft distillery will run you a minimum $1.5 million,” Jan and Marsh point out. They sold their family home once they’d decided to go for it, and got investment money through a family friend. The funding bought them time to perfect their recipe and to learn everything they could about the distilling industry.

“Ask your fellow distillers questions,” say Jan and Marsh. “What have been their pain points? What do they wish they would have known before starting a distillery? They are an incredibly open and uplifting community.”

The couple’s next tip is that you don’t immediately set about making a great spirit and then selling it, but rather the other way round.

“Spend time developing your brand. Most of us want to dive right into the craft of making wonderful spirits, but we all need to remember that this is a business, and customers buy with their eyes first. Develop a unique brand story, then create the juice that represents that story.”

Holiday 2018

Also, before you embark on making your gin, the Mohktaris recommend looking into the issue of trademarks.

“Lockdown trademarks,” they say. “It sounds like a difficult and expensive thing to do, but, in fact, it’s not very expensive, and it’s quite simple. Start by searching the USPTO website for trademark names. If you are thinking about spending significant time, effort, and energy in starting a distillery with a specific name or trade name, then it makes sense to protect it. Think of a trademark as a stake in the ground so that others know you are claiming your mark. This will deter most folks, prompting them to choose another route. But you are expected to police your own trademarks. If in doubt, we highly recommend hiring a trademark attorney to help with registrations.”

The Mohktaris decided to name their first spirit Gray Whale Gin, after the California Gray Whale, which journeys along the California coastline as part of its annual 12,000-mile migration from Baja California in Mexico up to the Arctic Ocean. A portion of the profits from each bottle sold is donated to OCEANA, a non-profit organization that helps protect the world’s oceans. As well as being a worthy cause they believe in, this also helps confirm the brand’s identity.

Jan and Marsh also stress that you shouldn’t necessarily try to do everything yourself.

“Outsource what you’re not good at doing yourself. We outsource our accounting and compliance. These are essential tasks that neither of us is great at doing, so it makes sound business sense to outsource this to professionals who do this day in, day out.”

Finally, when you have your trademarked name, your brand identity, including logos and label designs and bottle shapes and website design, and you have your ideal recipe, then it’s time to start selling the stuff and generate some cash flowing in instead of constantly going out.

What about finding a distributor or doing it yourself? “Self-distribute at first,” says the couple. “We chose to do that to prove our concept to potential distributors. No distributor is going to want yet another fill-in-the-blank spirit. They have a portfolio of hundreds, sometimes tens of thousands, of products. So we found that the best way to get their attention was to show demand from a grassroots perspective.”

One final piece of advice for someone thinking of starting a spirit brand is to “follow your gut. When we first started, we heard a lot of, ‘That’s never going to work.’ This was from industry experts and trusted advisors. Whether it was our distilling approach, the botanicals we used, our package design, our distribution approach, or our marketing, we heard a lot of feedback that our approach ‘wasn’t the way it’s done.’ We always listened, and thoughtfully considered their advice. Ten percent of the time, we followed our gut and went against that advice. And those choices have been integral to our success.”

Check out Grey Whale Gin in our Gifts that Give Back Guide.

The post How to Start a Spirits Brand appeared first on Chilled Magazine.

Source: Mixology News

As autumn slides into winter and the wind turns from brisk to chilly, bourbon drinkers’ reach more and more for the warming, full-bodied experience offered by cask strength bourbon.

Usually filtered only to the extent necessary to remove particulates (like bits of barrel charcoal, aka man cave potpourri) and uncut by water, this is as close as most can get to the experience of drinking directly from the barrel.

Barrel proof bourbon is potent stuff, so much so that even the most ardent diehard finds it necessary to dial some expressions down by adding water. That is the main virtue of barrel strength bourbon, in fact: you get to dial down the heat and decide where the best balance between full-bodied flavor and raw ballsy-ness is for yourself. Whether you take barrel strength whiskey down a notch or not, however, you’ll find it puts sufficient warmth in your belly to greet the iciest February day. In a cocktail, you can count on barrel proof whiskeys to stand out and show their character, whatever else you put in the glass with them.

1792 Full Proof

Ironically, my first choice isn’t barrel proof; instead, it’s full proof. The distinction ‘full proof’ bourbon is cut back to the strength at which the new make bourbon originally entered into the barrel. For 1792, that is 125-proof, still very high octane and higher than some other barrel proof bourbons. Moreover, 1792 Full Proof got the “World Whisky of the Year” crown in Whisky Bible 2020.

1792 Full Proof

Booker’s

Named by legendary Jim Beam Master Distiller Booker Noe after himself, batches of Booker’s these days are roughly 6 ½ years-old and come in at between 121- and 132-proof. In recent times this bourbon has been released in four distinct batches per year (the current is “Beaten Biscuits,”) each named for an aspect of Booker Noe’s life and career. This makes it a lot easier to identify individual batches, which can vary quite a bit in terms of both strength and flavor profile.

Booker’s

Elijah Craig Barrel Proof

For purists, Elijah Craig Barrel Proof represents much more than just being a stronger expression of Heaven Hill’s premium bourbon. When the company turned Elijah Craig from a 12-year-old into No Age Statement bourbon in 2016, they left the Barrel Proof version as is. It’s discretely stated, but Elijah Craig Barrel Proof remains a 12-year-old, and thus middle-aged, as well as pretty strong bourbon, and a throwback to what the brand was when first created back in the mid-1980s.

Elijah Craig Barrel Proof

Garrison Brothers Cowboy Bourbon

Cowboy Bourbon is the Texas-sized bourbon from one of the forerunners of craft whiskey. As they go about preparing other releases, the folks at Garrison Brothers set aside barrels that show promise for extra aging. These become the barrel proof Cowboy Bourbon, and it’s such an anticipated whiskey that the annual release at the distillery in Hye, Texas, has grown into the kind of event that fans camp out for.

Garrison Brothers Cowboy Bourbon

Wild Turkey Rare Breed

Among bourbon brands, Wild Turkey is arguably the one most associated with strong whiskey. Whereas the flagship bourbons of their peers are 80- or 90-proof, Wild Turkey’s mainstay is 101-proof. Rare Breed is their barrel strength expression, taking what was meant to be fairly strong and going all the way with it. Batches in recent years have floated between 112- and 117-proof.

Wild Turkey Rare Breed

The post Five Best Barrel Proof Bourbons to Warm Your Bones This Winter appeared first on Chilled Magazine.

Source: Mixology News

California native, Ash Miyasaki began working in the hospitality industry in 2002.

Eventually, she completed an education in Belgian and Trappist beer, which became her gateway into the world of American craft beer. Her work at Eagle Rock Brewery in Glassell Park and Melody Lounge in Chinatown, which at the time was solely a craft beer program, solidified her passion for the Southern California craft beer scene.

As assistant manager at Melody Lounge, Ash was instrumental in establishing their new craft cocktail program. Footsies, The Short Stop, and Factory Place Hospitality’s latest concept, 6^th & Mill are some of her other notable stints behind cocktail bars. Ash is currently bar manager at Bar Henry, the friendly neighborhood cocktail bar, where she is proud to oversee a team that values hospitality and community above all. In keeping with our celebration of strong women in the industry, we asked Ash some of the most common issues for women bartenders today, and how to deal with them.

Bar Henry

“I don’t think there is any cookie-cutter answer to that question,” says Ash. “But assumptions and discrimination are big common threads. There can often be assumptions that a female bartender’s knowledge or skills are less than that of a male bartender’s purely based on gender. Especially in certain markets, a lot of women have to contend with a lack of equal opportunity.” On a positive note, Ash notices a shift in the industry. “There are so many talented and passionate women rising in this historically male-dominated industry, which helps to even the playing field, change antiquated perspectives, and make it an industry we can be truly proud of.”

Ash Miyasaki

For Ash, the possibility of being treated unequally is just one issue, “On the more serious side, there are also issues of sexual harassment and assault,” she adds.

Most bartenders agree that navigating tricky situations that arise in the hospitality world can be challenging. “If you work in the service industry long enough, a thick skin tends to be a necessity,” explains Ash. “I try to brush off ego bruises and embrace the gift of humor in the occasional absurd behaviors and opinions of others. For me, that works better than taking them personally.”

Ash Miyasaki

Dealing with issues that arise with guests can be especially tricky to navigate assertively from a hospitality standpoint. “As a bartender and a team leader, I often have to be quite diplomatic in dealing with those on either side of the bar,” says Ash. “It’s part of the job. However, I am always happy to challenge gender-biased assumptions when appropriate opportunities present themselves. Sometimes a gentle reminder not to judge a book by its cover is good, and it’s always fun to nicely prove people wrong when they’ve underestimated you.”

So, what is Ash’s advice for other women bartenders who might be feeling a little frustrated behind the bar? “Don’t take other people’s ignorance personally,” she advises. “Stand up for yourself and others. Respond to issues from a place of compassion and awareness, but don’t let others take advantage.”

Here are Ash’s best tips for dealing with issues that arise behind the bar (regardless of gender).

Create your own joy: arm yourself with an incredible work ethic, knowledge, and skill.

Don’t be afraid to walk away: when diplomacy doesn’t work, don’t be afraid to remove yourself from any situation that threatens your health and happiness.

Awareness is essential: this industry has been changing for everyone in the past few years, so of course, it couldn’t help but change for women. I think we’re finding more acceptance, respect, and upward mobility these days, especially with the rise of social media hashtag movements such as #metoo or #womenbehindthebararfter3 there is a growth in awareness, which has lead to more discussion and positive change. Recently, I think there are more women in this industry, supporting each other and advocating for each other’s growth, success, health, happiness, and inclusion. The more allies, the better! We are pushing each other to be better through friendly competitions and camaraderie.

The post Ask A Bartender: Most Common Issues for Women Bartenders and How to Deal with Them appeared first on Chilled Magazine.

Source: Mixology News

This holiday season look for BACARDÍ Coquito, BACARDÍ’s new limited-edition ready-to-drink product!

The famed Puerto Rican holiday libation is being brought to the masses by this limited edition traditional recipe including signature Bacardi Superior white rum with toasted spices, coconut cream, vanilla, and cinnamon—perfect for those special coquito enthusiasts in your life. As generations of abuelas will tell you, no Caribbean holiday celebration is complete without a few bottles of coquito, and no coquito recipe is complete without a bottle of BACARDÍ Rum.

BACARDÍ Coquito

BACARDÍ Coquito even makes a uniquely delicious tropical-flavored dessert! Starting December 1^st, BACARDÍ is partnering with local New York bakery Brooklyn Cupcake to offer a tasty limited edition BACARDÍ Coquito Cupcake in celebration of the most wonderful time of the year! Infused with BACARDÍ Coquito, this special rum-inspired cupcake will be available to coquito lovers in both the NYC area and across the U.S. via Goldbelly.com.

BACARDÍ Coquito is now available for a suggested retail price of $17.99 (750ml) on Drizly and at select grocery and liquor stores across the country.

The post BACARDÍ Launches New Limited-Edition Product this Holiday appeared first on Chilled Magazine.

Source: Mixology News

These 4 easy-to-mix cocktails will warm your spirits throughout the season.

Legend of the Fall

Legend of the Fall 

Courtesy of bartender Micah Scott, Lionfish at Pendry San Diego

Ingredients:

• 1 1/2 oz. Hibiki Harmony
• 1/2 oz. Amaro Montenegro
• 1/4 oz. St. Elizabeth Allspice Dram
• 3/4 oz. Maple Ginger Rosemary Cordial
• 3/4 oz. fresh lemon
• 1/4 oz. fresh pineapple juice

Preparation: Combine ingredients over large rock in a rocks glass. Garnish with rosemary sprig.

In our whiskey sour variation made with Suntory’s Hibiki Harmony, maple syrup is the perfect seasonal compliment to help balance the spicy ginger, fresh lemon, and pineapple juices.

BOBBY BURNS

BOBBY BURNS

Courtesy of The Barbershop Cuts & Cocktails at the Cosmopolitan of Las Vegas

Ingredients:

• 2 oz. Dewar’s
• ¾ oz. Sweet Vermouth
• ¼ oz. Benedictine
• Orange swath (for garnish)

Preparation: Combine ingredients in a coupe glass. Express and garnish with an orange swath.

GODFATHER

GODFATHER

Courtesy of The Barbershop Cuts & Cocktails at the Cosmopolitan of Las Vegas

Ingredients:

• 2 oz. Dewar’s
• ½ oz. Amaretto
• Cherry (for garnish)
• Dehydrated lemon (for garnish)

Preparation: Combine ingredients in a snifter, garnish with cherries and dehydrated lemon.

Mad Hatter

Mad Hatter

Courtesy of CliQue Bar & Lounge at The Cosmopolitan of Las Vegas

• 1 ½ oz. Jim Beam
• 1 oz. pineapple gomme syrup
• ½ oz. curacao
• 1 oz. iced tea
• ½ oz. Yuzu citrus

Preparation: Build. Combine ingredients in tin with ice. Shake and strain into Collins glass. Garnish with grilled lemon wheel and marshmallows.

The post Must Mix: 4 Easy-To-Mix Cocktails to Warm your Spirits appeared first on Chilled Magazine.

Source: Mixology News

It’s no secret that Texas harbors plenty of cities that are nationally acknowledged for their nightlife and mixology prowess.

While the fine ambience and bright lights are indeed fascinating, Chilled detected a counterpart flying under the radar, that carries the effect of a more genuine, western-engulfed experience. The city of Fort Worth boasts an eccentric scene that draws many contrasts to cities like Houston or Austin. It is home to a few rough-around-the-edges, yet lovable spots that aren’t exactly your ideal tour guide material. However, for those who are in search of an authentic western environment, and a heck of a good time, we suggest you look no further than these undiscovered dive bars of Cowtown.

The Chat Room

The Chat Room: One of the first bars on the currently trendy Magnolia Avenue, Chat Room was one of the last bars to outlaw smoking! Patrons can sometimes still catch a whiff of tobacco on the worn (but charming) barstools. The quirky locals who inhabit the place are friendly and welcoming. If you come on the right night, you can see the bartenders making El Niño, a house made jalapeno-infused tequila. It’s important to not forget your “chat rat” t-shirt on the way out.

Sarah’s Place

Sarah’s Place: Regardless of however many upscale cocktail bars open in Fort Worth, most locals will still tell visitors to head over to Sarah’s Place. Referred to as a “Fort Worth institution” in Yelp reviews, this dive attracts a great crowd any day of the week, with karaoke night as most popular by a long shot. One Facebook user quoted “Went for the first time tonight and got my first real karaoke experience. The people are so friendly. I felt like a regular (which I will be soon), and the karaoke is so low key–no pressure, no judgment. There’s also a great music selection.”

Durango Club

Durango Club: Who loves jamming out? If so, here’s a favorite among Fort Worth’s music industry folks. Durango provides a wide range of nightly live music, from local band “Latin Express” one night, to electronic the next.

Lil Red’s Longhorn Saloon

Lil Red’s Longhorn Saloon: For those yearning to saddle up to the bar alongside real life cowboys, this is the spot. Located in the Stockyards, this honky-tonk is filled with rodeo memorabilia and draws a fair amount of well-known country musicians.

The Finish Line: A self-defined honkytonk—sports bar hybrid with a huge dance floor, The Finish Line has been around since 1978 and is perfect for people-watching. It has great food as well. A quote from their Facebook page encapsulates their vibe, “As always, we’re keeping it casual and comfortable with no frills, no fuss, and NO COVER CHARGE!”

Showdown Saloon

Showdown Saloon: Following the western theme Fort Worth is know for, this dive near TCU has a regular mug program where patrons can purchase a mug, write their name on it, and come back again and again to have it refilled.

A Great Notion

A Great Notion: Known as one of Fort Worth’s best kept secrets, this friendly neighborhood bar is guaranteed to be full of regulars. Complete with a jukebox and karaoke, this bar still looks exactly as it did in the 80s.

Even if you don’t consider yourself the adventurous type, a fresh breath of true western culture could surprise you with all its humbling subtleties in store. So, break out of your shell and get your vocal cords ready, because the microphone at Sarah’s Place doesn’t work on its own!

The post Top 7 Dive Bars to Visit in Fort Worth, Texas appeared first on Chilled Magazine.

Source: Mixology News

Niki J. Crawford and her band embody high energy, a soulful get down.

After a short break following her latest tour, Niki returns with a new band, new songs, and a new show. Crawford is an American recording artist and songwriter raised in the small, country town of Springhill, Louisiana. She possesses the gift of a powerful, unforgettable, and melodic voice. The singer/song writer creates poignant lyrics with a soul-funk-R&B sound that you can feel. She has been singing since she was 6-years-old, starting as a lead soloist in her hometown church choir. Her limitless talent has continued to evolve since then, bringing her the experience of tour life.

Chillin with Niki J Crawford

Niki and the band members have shared the stage with Carlos Santana, Snoop Dogg, Al Green, Booker T. Jones, and The Roots. These are only a few of the reputable artists who have sought out her gift. She’s performed on various late-night TV shows such as Jay Leno, David Letterman, Conan O’Brien, and Saturday Night Live. Not to mention, she has also lit up festival stages across the world.

Niki J. Crawford is not only a singer but is also a budding actress. She was featured in the films Revival based on the gospel of John, and Mr. Sophistication, in which she plays herself, a popstar alongside Tatum O’ Neal, Harry Lennix, and Rick Fox. Niki can also be seen co-starring alongside Ginnifer Goodwin and Kevin Connolly in the hit comedy, He’s Just Not That into You.

Niki has continued to work on her craft while leading with her trademark aura of endless love and sensuality. Her goal is to make feel-good music and spectacular films with an energy that inspires and alleviates negativity. Chilled sat down with Crawford to find out her favorite drinks to prepare and preferred eats.

Chillin with Niki J Crawford

Tell us about the projects you are working on.

I am currently working on my third record. I have a bunch of songs that I’m ready to record, mix, and master. It’s so exciting to think about what people will think regarding my new music. I’m grateful to have all these lyrics and melodies that have been rolling in my head finally get a chance to surface to the world. I also had the amazing opportunity recently to do a movie that will be available for streaming real soon. Revival. (RevivalTheMovie.com). The movie is a gospel musical produced by Harry Lennix with Chaka Khan, Michelle Williams, and Mali Music. I always love to act, but when I also get to sing in a movie … wow. I’m also preparing and rehearsing the band for a New Year’s show in Sacramento, CA.

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

Usually when I’m off I like to take longer hikes, listen to music with a good bottle of wine, see a new movie in the theater, and catch up on my TV shows.

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

We’re lucky here in Los Angeles with all the great cuisine and choices available. My favorite thing to eat when I’m out is sushi. There are so many good sushi joints close by. I love a place called Chiba in NoHo.  They have great fish and always seem happy when they see us. I am a fishoholic for real. Otherwise, I go for crab and other seafood restaurants. Occasionally, I want a good steak from Tam O’Shanter in Atwater Village.

What types of dishes do you typically order?

If it’s sushi, it’s straight fish. I’m not really a roll girl. I love salmon skin and uni. If it’s seafood, I order Blue Crab or King Crab. Maybe sometimes a steak—filet as rare as possible.

Chillin with Niki J Crawford

Any favorite bars?

Since some of my shows are usually at a drinking establishment, I like the places I’m playing at. But one of my favorite bars is at The Hudson Hotel in NYC. The ambiance is amazing, and you just get a good feeling while you drink.

What drinks do you order when out?

My two drinks are a dry, bold, dirty red wine or a Vodka Martini, dry, and a tiny dirty!

Do you prepare drinks at home?

I usually only drink wine when I’m home. Although, I did come up with my own drink recently. I call it a V & V. A good high end Russian vodka mixed with Vernors ginger ale.

Tell us about your home bar. What is it stocked with?

My kitchen has red wine, mostly Cabs, Zins, Syrah’s, and Bordeaux, a few IPA’s and vodka.

What’s your favorite drink?

My favorites are the earthy, dry, French wines. I’m not a sweet wine person. And a well-made Vodka Martini.

Have you ever been a bartender?

No. But I bet I would kill it.

If you could share a drink with anyone, who would it be?

Too many to list here. This is so hard. But off the top of my head, Frank Sinatra, Whitney Houston, President Obama, Ellen, Will & Jada Smith, and Kevin Hart.

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Source: Mixology News