December 2019

Taub Family Selections and Bodegas Callia are pleased to announce fresh, new packing for Callia Wines.

Produced in the San Juan region of Argentina, the Callia range includes a Malbec, Cabernet Sauvignon, Pinot Grigio, and Torrontés, each crafted to showcase their enticing ripe fruit flavors. Callia’s philosophy is to produce wines that inspire the consumer to find some “me” time, take a break, and reward themselves for their daily efforts.

Callia Wines Nrew Packaging

The new Callia label design grants a modern, premium feel with its silver label, deep red capsule and bold brand logo. The variety is prominently featured at the center of each label for effortless consumer recognition. The new back label will also feature updated messaging in both English and Spanish.

The Callia range is line-priced with an SRP of $8.99/750ml. New packaging is available nationwide.

About Callia

Bodegas Callia was established in 2002 by the Pon family, owners of Bodegas Salentein. Situated in the Tulum Valley in Argentina’s province of San Juan, it encompasses 700 acres of land nestled between the Pie de Palo hills and the Cerro Chico Del Zonsa. At 2065 feet above sea level, the area is blessed by a temperate climate, low rainfall and rich sandy alluvial and clay loam soil, resulting in intensely fruity wines that reflect the rich terroir of this region. The winery’s goal is to produce the best wines in San Juan while respecting and supporting the people, nature and community from which their wines are created.

About Taub Family Selections

Taub Family Selections is a dynamic family-owned company that represents a portfolio of fine wines produced by highly-regarded winemaking families with deep, long-established roots. The portfolio centers on true terroir-driven expressions that are benchmarks from the most heralded wine regions of the world, including wineries from eight countries. The wines embody not only the terroir, but the passion and integrity of each family intimately involved from the vineyard to the table. For more visit: TaubFamilySelections.com.

The post Popular Wine Brand Gets Fresh, New Packaging appeared first on Chilled Magazine.

Source: Mixology News

Mozart’s Wonderland

Mozart’s Wonderland

The flavor palate of Mozart White Chocolate Liqueur and the upcoming holiday season prompted me to create a hot drink, something you might even drink by a campfire. I feel my cocktail is a great way to savor the holiday season.

Ingredients:

• 3/4 oz. Mozart White Chocolate Liqueur
• 1 1/2 oz. Tequila Fortaleza Reposado
• 1 tbsp. winter spiced butter batter*
• Hot water
• Whipped cream
• Ground cinnamon
• Edible gold dust
• Cinnamon stick (for garnish)

Preparation:  In a glass mug add tablespoon of winter spiced butter batter, Mozart White Chocolate Liqueur, and Fortaleza Reposado. Top with hot water and stir until completely dissolved. Top with whipped cream and sprinkle with cinnamon and edible gold dust. Garnish with a cinnamon stick.

*Winter Spiced Butter Batter

Ingredients:

• 2 cups of lightly softened vanilla ice cream (a half quart, any brand)
• 2 cups of lightly softened butter
• 2 cups sugar
• 1/2 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1/4 tsp ground black pepper

Preparation: Add all ingredients to a bowl (make sure ice cream and butter are slightly soft) and stir using a whisk. When completely creamed, transfer to a container and store in refrigerator. Because of the butter and sugar, the batter will not melt. Can be stored in refrigerator for two weeks, in freezer for a month.

Meet Juan Arboleda

CHILLED 100 Member, New York

Juan began his career as a barber, then a comedian, which led him to be a doorman at Employees Only. After almost four years on the door, the owners gave him an opportunity to dive behind one of the bars. In the course of two years, he went from bar back to bar manager to beverage director and never looked back.

In the past three years, Juan has gone on to open more than 12 bars and restaurants in the New York City area. In each project, he has meticulously crafted unique cocktails and devised beer and wine menus as well as bar design. He can currently be found at Shoo Shoo in Nolita, where he is mixing Mozart’s Wonderland for the fall and winter season.

He is excited to start a new chapter in his career with his beverage consulting firm, Juan More Round Hospitality.

Juan Arboleda – Juan More Round Hospitality – tel:347-209-1908

Juan Arboleda – Chilled 100 Member, NY

The post Drink of the Week:  Mozart’s Wonderland appeared first on Chilled Magazine.

Source: Mixology News

Starting next year, millions of Jose Cuervo agave-based straws will be rolled out at bars, restaurants and Jose Cuervo events across the United States and Mexico in a bid to reduce the consumption of regular plastics from the tequila-drinking experience.

The agave-based straws feature a mouthfeel and texture similar to traditional plastic straws and utilizes many tons of fibrous material left over from the tequila-making process. 

Ana Laborde CEO & Founder of Biosolutions Mexico and Penka

Created in partnership with the scientists at BioSolutions Mexico and the production team at Mexico-based PENKA, Jose Cuervo’s straws are made with an agave bio-based composite, replace around a third of the polymers used in traditional straw production, and decompose up to 200 times faster than regular plastic. 

Agave Straws

At the end of its lifecycle, the straws can be consumed by microorganisms to fully biodegrade within one to five years in landfill conditions. The new agave-based straws folds into a larger Jose Cuervo initiative—The Agave Project—which continues the family-owned company’s commitment to the land and people of Tequila and Mexico, while harnessing the potential of its lifeblood: the agave plant.

The post Leading tequila brand makes ditching plastic straws so much easier appeared first on Chilled Magazine.

Source: Mixology News

This season, Puerto de Indias Strawberry Gin has the perfect compliment to holiday celebrations and cozy winter get-togethers with four original and deliciously festive cocktails.

Each one beautifully highlights the distilled fresh strawberry flavor unique to Puerto de Indias and offers professional and at-home bartenders a range of inspired cocktails to serve.

Puerto Strawberry and Blackberry G&T

Puerto Strawberry and Blackberry G&T

Ingredients

• 1 ½ oz. Puerto de Indias Strawberry Gin
• 5 smashed blackberries
• 4 oz. tonic water
• Cinnamon stick (optional)

Preparation: Fill a copa glass with ice. Add the ingredients in listed order. Stir and garnish with fresh blackberries and a cinnamon stick.

Puerto Bramble

Puerto Bramble

Ingredients

• 1 ½ oz. Puerto de Indias Strawberry Gin
• ¾ oz. lemon juice
• ¼ oz. sugar syrup/1tsp caster sugar
• ¼ oz. Le Jay Crème de Cassis or Chambord

Preparation: Build all ingredients in a tumbler with crushed ice and stir. Garnish with fresh blackberries and a slice of lemon.

Puerto Orchard Fizz

Puerto Orchard Fizz

Ingredients:

• ¾ oz. Puerto de Indias Strawberry Gin
• 1 ¼ oz. cloudy apple juice
• 2 dashes Angostura bitters
• 3 ½ oz. Prosecco

Preparation: Build in a large champagne flute, top with prosecco and gently stir. Garnish with a slice of dehydrated apple.

Puerto Mulled G&T

Puerto Mulled G&T

Ingredients:

• 1 ¼ oz. Puerto de Indias Strawberry Gin
• ¾ oz. cloudy apple juice
• 1 ¼ oz. water
• 1 ½  oz. tonic water
• 0.2 oz. gomme

Preparation: Put all ingredients into a metal jug and use a coffee machine milk wand to steam the liquid till warm. Pour into glass, garnish with a cinnamon stick and 1 star anise.

The post Must Mix 4 Pink Gin Cocktails to Celebrate the Season appeared first on Chilled Magazine.

Source: Mixology News

Paying homage to the three-year-old distillery’s copper still that nurtured the whiskey—nicknamed Penny—and which inspired the limited offerings name: Penny’s Proof, Baltimore’s Sagamore Spirit sold whiskey for a penny per 250ml bottle.

Hundreds of people lined up outside the Baltimore distillery to get a first taste of the brand’s first whiskey distilled and aged locally. In what may be the most limited-ever of limited releases, the brand invited its most ardent fans to get a first taste—with over 500 of them showing up.

Check out Sagamore Spirit Signature Rye in our Spirited Bottles Gift Guide.

The post Distillery Sells Whiskey for 1¢ per Bottle! appeared first on Chilled Magazine.

Source: Mixology News

With today’s technology, one single post on an app can find itself on the screens of millions of users worldwide.

The cocktail world has seen significant growth and popularity through various platforms because of this capability. Among the bartending community, there are mixed views concerning what is considered “healthy” posting and exploitation of the craft. Chilled spoke with Josue Romero, aka The Garnish Guy, Karl Steuck, @SpiritandSpoon, and Lucas Huff, The Bartender’s Fable about the bartending world’s use of social media.

Josue Romero, @The_GarnishGuy

Posting cocktails: the purist versus the novice.

Food and beverage posts are big among every social media user these days, professional or not. Posts containing cocktails and how to make them are abundant. “There is a growing number of IG cocktail accounts (some successful) with zero bartending experience, acting as if they do,” says Karl Steuck, founder of SpiritandSpoon.

Karl Steuck, @SpiritandSpoon

While I do appreciate some of their work, the floodgates have opened, making the IG cocktail platforms less genuine and more contrived overtime.” For Steuck, he is untroubled by these posts, using them instead as motivation to help educate and shine a positive light on the craft cocktail community.

Lucas Huff Mixing

Users can post at any given moment, yet moderation is an important ideal to consider.

Social media is a demanding machine, requiring users to post in a manner that allows their relevancy to persist. Some may feel compelled to drown their audience in content in an attempt at further exposure and popularity. However, Josue Romero, founder of the Garnish Guy, has a different standard that prevents an overwhelmed audience. He says for a full-time “drinkstagramer” (or a drink-maker who uses Instagram), a balanced amount to shoot for is posting once a day, five days a week.

Lucas Huff @thebartendersfable, Bently Heritage Estate Distillery’s director of events & mixology

Steuck told us about his similar routine, posting once a day, for three to four days out of the week. He also suggests the use of a “story” that enables creators to disperse their excess content. For those who are unaware, Instagram’s “story” feature serves as a secondary outlet for posting.

Lucas Huff straining a cocktail

The user must physically prompt it to be viewed, as opposed to a “main” post, which by default, forces its way onto the follower’s timeline. With this option, viewers who desire large amounts of content have the opportunity to tap into it, while average viewers can view the main posts at their usual moderate pace.

The potential for growth, exposure, and innovation lies within online media.

Lucas Huff, artisan mixologist and founder of The Bartender’s Fable, sums up his beliefs of media intertwining within the spirits industry. “Every time I see a new recipe or photo that interests me, I begin to think of how I would put my own spin on it,” he admits.

Lucas Huff

“A lot of mixologists are purists, which is awesome because it keeps a tradition true in the industry, but when it comes to others, social media is an excellent vehicle to gain exposure to obscure ingredients and combinations.” It seems even the experts are affected by media’s “innovation fever.” Huff appreciates social media’s maintenance of originality along with the consistent opportunity for everyone to learn something new on a day-to-day basis.

Lucas Huff

Protocol to take while dealing with negative feedback.

Any single person can respond to posts in whatever manner they please, which provides a platform for infinite forms of criticism, or even hate. We asked both Romero and Steuck about how they handle this factor. Romero is one step ahead of the game, and he understands that even “bad publicity is still publicity.” Many media outlets have algorithms where the more comments (positive or negative) a post gets, the more exposure it is granted. In other words, the negativity could be supplementary to the future growth of the business.

Therefore, Romero doesn’t mind any hate sent his way—it could actually help him to an extent. Describing his approach to poor feedback, Steuck adds, “Never measure yourself by likes. I’ve been super fortunate (knock on wood) and haven’t received much negative feedback. I don’t let people project hate and anger on me (especially without merit). Haters gonna hate, reply to them with kindness, and it confuses them.”

The Perfect Purée of Napa Valley 12 Pack with Pomegranate

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

The post Inside the Bartending World’s Use of Social Media: 3 Experts Weight In appeared first on Chilled Magazine.

Source: Mixology News

Babies in bars … not the best of ideas, but bar owners writing baby books?

Well, that calls for a round of White Russians, hold the Russian. Zack Bush of Miami’s Ball & Chain always had a propensity for the creative, but when he and his wife, Gina, created their own little joyful bundles—Ace and Ava—his creativity cup overflowed not with alcohol, but with inspiration to write what would debut at #1 on Amazon. Made for Me, a children’s book about a daddy’s love for his little one, is a Publishers Weekly Top 10 bestseller, and People Magazine listed it as one of the 12 best new books.

Read a Q&A with the author below.

Made for Me

Other than the obvious—that you love your kiddies—what was your impetus for writing Made for Me?

I held my son the day he was born, and my heart exploded. I have always been blessed to be able to connect emotionally, and becoming a father was extraordinary. I started writing down feelings that very first night. Made For Me became a massive work in progress from that day on.

A year or so later, my daughter was born, and again, nothing short of pure magic. I found myself “ooh-ing” and “ahh-ing” daily. My wife and I read to our kids every day, and there were no books that seemed to show a father’s love the way I was trying to show it. A dad’s love is very real—powerful and sweet at the same time.

This is your first book. Will there be more to come?

Yes, definitely. I have several manuscripts as works in progress. I love being able to express myself as a dad. It is still very new to me, and each day (some days are definitely harder than others) is truly a miracle. I look at my kids and marvel. There is nothing more magnificent.

Are your kids aware that Daddy wrote a book for them? 

They most certainly know Daddy wrote a book. From the very first draft until I actually held the final hardbound book in my hand was over a three-year process. My kids (and wife) are the only ones who have heard Made for Me in all its reiterations (probably 500,000 times).

I remember being a child and reading a dedication in a book and thinking to myself, “That’s so cool that this book was written for (insert name). I wish I had a book written for me.” That very specific memory came rushing back to me when I was writing Made for Me, and it helped make sure I got the book to the finish line.

Getting a publisher behind any book—nonetheless a children’s book—is not an easy thing to do. This memory helped keep me focused, and I know my kids will truly treasure this dedication someday.

Zack Bush

How did you choose the talented illustrator? 

I worked with an amazing publisher who let me have a voice in bringing this book to life. Made for Me is—and was—deeply personal to me. Because of this, I really wanted the book to be delivered as it was intended. The publisher presented several illustration options to me before we both fell in love with Gregorio De Lauretis’ work. He did a fantastic job.

What was it like stepping back from a role as business owner and stepping into a purely creative space? 

As a business owner, I still get to have tons of creative input. For example, my love for music allows me to book all of the live music and DJs at Ball & Chain (this is over 80 hours per week). However, writing the book and using the creative process to bring something to life as “Dad” is and was so very rewarding.

Authoring Made for Me was not a money-motivated venture. When you put your heart and soul into something, the work itself becomes a living, breathing part of you.

Ever plan to write a book about Ball & Chain? 

I have no plans right now to write about Ball & Chain. We have been approached and discussed a film or documentary about the venue, but for right now I’m loving exploring and working with my “Dad voice” when it comes to writing! It’s been refreshing, and I get new inspiration daily through the laughter, tears, and memories made with my wife and kids.

Which do you find more rewarding: bartending and opening a bar or writing and promoting a children’s book?

Very different. I was never a bartender, or a “cantinero,” as we say in Little Havana. Prior to opening Ball & Chain, I had been involved in bars and the nightlife for over 20 years. Watching what Ball & Chain has become and watching us continue to grow into this iconic (hopefully) brand has been nothing short of amazing. I am truly blessed that I get to live my dream. My two business partners are my brother and my best friend since I was 12 years old. Does life get any sweeter than that? Actually, yes it does, and I’ll tell you how.

Other than marrying my wife, nothing has given me greater joy than watching people connect with Made for Me. Getting the book published and then reading the amazing reviews on Amazon, or listening to the stories people share through the Made for Me Facebook and Instagram pages, has been life-changing for me. I literally smile from the inside out when I read about the impact and joy the book has brought and continues to bring to others. Needless to say, I am a very lucky man.

Check out our Book Loving Gift Guide for more gifts perfect for bartenders.

The post Great Gift Idea for Bartenders with Kids appeared first on Chilled Magazine.

Source: Mixology News

Need a Low Calorie, Easy-to-Mix Cocktail Perfect for Your Health-Conscious Holiday Guests?

Keep your go-to holiday cocktail simple, low-cal, and flavorful this season with easy-to-mix gin drinks. Using a quality gin like NOLET’S Silver mixed with soda has no sugar, no carbs, only 117 calories, and is Non-GMO Project Verified—leaving some extra calories for that tempting slice of chocolate pudding pie … with whipped cream!

Try the NOLET’S Silver Gin and Soda, or some of these other easy-to-mix holiday favorites—with fragrant garnishes like apples, cinnamon sticks, cranberries, and fresh herbs added for festive seasonal twists.

Must Mix NOLET’S Cocktails:

NOLET’S Silver Gin + Soda

NOLET’S Silver Gin + Soda

Ingredients:

• 1 ½ oz. NOLET’S Silver Gin
• 3 oz. Soda water (to top)
• Lemon twist

Preparation: Build in a gin glass over ice. Add NOLET’S Silver Gin. Top with soda water. Add lemon twist.

NOLET’S Silver Gin Apple Crisp Punch (Batched)

NOLET’S Silver Gin Apple Crisp Punch (batched)

Ingredients:

• 26 oz. NOLET’S Silver Gin
• 13 oz. apple juice or cider
• 6 ½ oz. lime juice
• 6 ½ oz. honey
• 2 fresh limes
• Apples (green and red)
• Cinnamon sticks, thyme, and citrus (for garnish)

Preparation: Mix all ingredients in an infusion jar (or punch bowl) and stir thoroughly to dissolve honey. Slice limes into wheels and add to mixture. Serve over ice, garnished with lime, apple slices or matchsticks, cinnamon sticks, and/or thyme.

NOLET’S Silver Gin Pink Peppercorn Rosé Spritz

NOLET’S Silver Gin Pink Peppercorn Rosé Spritz

Ingredients:

• 12 oz. NOLET’S Silver Gin
• 24 oz. Rosé
• 12 oz. white grape juice
• 4 oz. cranberry or cherry liqueur
• 3 oz. pink peppercorn syrup*
• Club soda (to top)
• Sugared fresh cranberries (for garnish)
• Cranberry and rosemary ice cubes

Preparation: Combine all ingredients except the club soda. Stir in a pitcher; pour over ice in balloon or rocks glasses and top with club soda. Garnish with sugared cranberries. Pink Peppercorn syrup: simmer ½ cup sugar, ½ cup water and 2 tbsp. pink peppercorns; stirring occasionally until sugar dissolves and peppercorns begin to break down. Cool and strain into a storage container.

The post NOLET’S Gin and Soda Holiday Drinks appeared first on Chilled Magazine.

Source: Mixology News

Today, few actors can say they spanned their talent across a spectrum that Joseph David-Jones has.

Whether a superhero in the DC Universe, a performer caught in the middle of racial injustice, or an artistic guitarist struggling with bipolar disorder, Joseph is commendable for all his variating performances. This year, Joseph can be seen reprising his fan-favorite role, Connor Hawke (A.K.A the Green Arrow), in the final season of The CW’s action-superhero series Arrow. His recent promotion to series regular enabled him to continually shine as Hawke, an agent of the knight watch and queen’s successor.  The eighth and final season of “Arrow” is set to premiere October 15, 2019.

Joseph is also known for appearing in CMT’s hit series Nashville opposite Hayden Panettiere and Connie Britton. Bringing diversity to the show, he was a scene-stealer as Clay, a creative, self-aware, and highly motivated musician on the come-up. Aside from TV series, Joseph has held starring roles in the film industry as well. One of which was in Kathryn Bigelow’s critically acclaimed feature film Detroit, opposite John Boyega, Algee Smith, and Anthony Mackie. Another was in the drama film “Roman J. Israel, Esq,” with Denzel Washington and Colin Farrell. While acting alongside the big names, Joseph fervently works to maintain his excellent presence on set. Chilled sat down with him to unveil his dream home bar, favorite drinks/eats, and more.

Chillin’ with Joseph David Jones

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

I am currently working on the new season of the television series, Arrow. The show has been an amazing experience so far. Having the opportunity to be a part of a show that means so much to its fans and coming onto that show at such a crucial moment, has been an incredibly exciting experience. I can’t wait for people to see this next season; we’re pulling out all the stops.

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

Honestly, most of my downtime is spent trying to work on and develop other projects. I love this industry, and I love being creative. So, I’m constantly looking for ways to scratch that creative itch. Whether it’s coming up with ideas for a thriller, or building the world of a new animated series, I just want to create.

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

I’m constantly trying new restaurants, so it’s hard for me to pin down a favorite. I think the types of places I typically end up enjoying the most fall under these categories: steakhouses, seafood, sushi, and Mexican food.

What types of dishes do you usually order?

If I had to narrow it down, I say Surf & Turf would be what I get most often. A good steak with shrimp or lobster is hard to beat. A close second would be Lamb chops medium rare and seared to perfection. Third, would probably be shrimp tacos.”

Do you cook?

My cooking expertise extends solely to breakfast and barbecues. I can make eggs, bacon, pancakes, or grill any kind of meat. But if you asked me to bake a cake or boil some pasta or something, I might burn the entire kitchen down.

What types of drinks do you order when out?

A nice cold beer, but I am a sucker for a good red wine with a nice steak, or a margarita on the right night.

Chillin’ with Joseph David Jones

Do you prepare drinks at home?

Of course, I’ve been known to entertain friends and colleagues when I’m not too busy with work or writing.

Do you own a home bar?

Oh, I wish, unfortunately, I must travel all the time for work so, I’ve never had the chance to sit down and cultivate a well-stocked home bar.

If you did, what would it be like?

If I had my own home bar, it would be decked out with all the trimmings: shakers, strainers, mixing glasses, bitters, sweeteners, darks, lights. The works!

What is your favorite cocktail?

Most of the time, I’ll just drink beer, wine, or tequila. I’ve been known to get fancy on occasion, but I typically keep it pretty simple most weekends.

Have you ever been a bartender?

I’ve never been a bartender, but I have a good deal of friends who have been, and let me tell you, their skills are on point. Maybe when I do finally stock up that home bar, I’ll have one of them help me master some crazy cocktails.

The post Chillin’ with Joseph David-Jones appeared first on Chilled Magazine.

Source: Mixology News

Tending was an app initially created by two friends who were always on the lookout for bars with the best bartenders.

It turns out professional bartenders love using the app to help build their reputations and their following of regulars. The cool part is that they can let their regulars know which bar they are working at and when. Plus, they can post pictures and videos showing off their skills.

Bartenders can clock in, keep in touch with their regulars with notifications, upload their latest concoctions, and earn points toward cool stuff.

The app is also great for patrons who can follow their favorite bartenders, like them, view cocktails they’re serving, remote buy their friends cocktails, all while finding the best local bars and bartenders, and discovering new ones anywhere in the world!

Tending App

Visit TendingApp.com

The post One App Every Professional Bartender Should Use appeared first on Chilled Magazine.

Source: Mixology News