January 2020

This February marks the 10th anniversary of the House of Angostura’s Global Cocktail Challenge.

This year, the renowned bitters brand welcomes nine of the most talented, diverse, and creative bartenders from across the globe to compete for the world title of Angostura Global Cocktail Challenge 2020. The competition will take place during the greatest show on earth, Trinidad & Tobago Carnival.

After impressing judges in the regional heats, these nine finalists have been revealed: Shana Rajahram, Trinidad & Tobago with her LaCura and Better T’Maro cocktails. Shana has been bartending since 2016 after starting work as a server and fighting for the chance at bar shifts. She already has two major wins under her belt, including 2018 Caribbean Bartender of the Year, and aims to be the best female mixologist in the western world.

Marv Cunningham, Aura Nightclub Atlantis Group, The Bahamas
with his Mas-Curried and AmaroBank Burst cocktails.

Marv has been bartending for over 20 years and is two-time winner of Taste of the Caribbean Best Caribbean Bartender award after defending his title in 2016 before returning to judge the competition in 2017. His specialty is culinary cocktails.

Marv Cunningham, Bahamas

Chad Lawrence, Black Diamond, Alberta, Canada with his Along The Banks and Jaguars Breath cocktails.

Barista turned bartender from Black Diamond in Alberta, Canada, Chad takes an incredibly geeky approach to flavor deconstruction to create cocktails that spark joy and transport you to a different place.

Chad Lawrence, Canada

Gustavo Costa, Juiz de Fora, Brazil with his Wings and Fancy Cat cocktails.

Gustavo is from Juiz de Fora, Brazil, a small town, which by his own admission has little cocktail culture to speak of; he’s looking to change all that though through his bar training and consultancy and prove that small cities can be just as good as great cocktail capitals. After developing his skills via books and YouTube, Gustavo has been bartending for over ten years and boasts an impressive home bar as well as a dashing Angostura Bitters tattoo.

Gustavo Costa, Brazil

Mike Jordhoy, Lulu White, Paris, France with his Butterfly Swizzle and Doctor’s Orders cocktails.

Originally from Canada, via Texas and now found bringing the party to Paris. A sabbatical traveling across Europe inspired Mike to swap the corporate world and corner office for bartending. On returning to his native Canada, he started his apprenticeship as a barback at Vancouver’s Keefer Bar, before moving to Brix & Morter and is now bar manager at the New Orlean’s inspired haunt, Lulu White’s in Paris.

Mike Jordhoy, Paris

Rohan Massie, Rude Boy, Hobart, Tasmania, Australia with his Doctor’s Orders and Hidden Perfection cocktails.

Rohan has over 15 years’ experience in hospitality working in every style of venue from cafes to 6-star resorts. Rohan currently runs and co-owns Rude Boy, a specialist rum bar in Hobart with his wife and business partner.

Rohan Massie, Australia

Simon Dacey, Trailer Happiness, London with his Queen’s Park Hallows and Eye of the Hurricane cocktails.

Simon trained at European Bartender School Graduate and has been bartending for two years. This is not the first time Simon has represented his country, Simon represented team GB at fencing, but this time, he will be dazzling with his cocktails, not a sword. Simon is all about hospitality and looks to deconstruct classic cocktails and make them simpler and more delicious.

Simon Dacey, London

Vasile Dorofeev, Roberto’s, Dubai with his Bolivars and Batida di Amaro cocktails.

After working his way up, one-time pot wash, waiter, and back bar, Vasile is now Group Beverage Manager at Skelmore Hospitality Group based at Roberto’s in Dubai. With over ten years experience in bars internationally, Vasile, originally from the Republic of Moldova, specializes in high volume cocktail bars and is a seasoned competitor with numerous regional competitions under his belt.

Vasile Dorofee, Dubai

Agung Satria, BAM BAM, Vietnam with his Liquid Salad and After9 cocktails.

One-time motorcycling champion, Agung, is now mixing drinks at BAM BAM a tropical high volume cocktail bar in Vietnam. Agung has attended bartending school and classes by Japan’s renowned, Hidetsugu Ueno, but the person who has taught him the most about bartending is his father, back home in Thailand.

Agung Satria, Asia

The beauty of the Angostura Global Cocktail Challenge is its level playing field because it doesn’t matter where bartenders are from, or which bar they work for; the only things that matter are skill, charm, knowledge, and work ethic to excel at representing Angostura internationally during some of the industry’s biggest cocktail get-togethers.
During the finals, each bartender is required to mix two drinks in seven minutes while entertaining the judges with their knowledge about cocktails, the category, and Angostura. They will also need to complete a rigorous interview—there is a job at stake, after all.

The winning bartender will receive the coveted title of “Angostura Global Cocktail Challenge (AGCC) Champion,” a cash prize of $10,000USD and a two- year contract as the Angostura Global Brand Ambassador for ANGOSTURA aromatic bitters, ANGOSTURA orange bitters, Angostura Rums and Amaro di ANGOSTURA, as well as the opportunity to revisit Angostura’s home in Trinidad & Tobago to serve as a judge in the next AGCC Global finals.

“The diversity of talent the Angostura Global Cocktail Challenge helps to shine a light on is outstanding. Amongst the nine finalists, we have representatives from arguably some of the best bars in the world, high volume cocktail bars, nightclub bartenders, those working in events, to someone who lives in a small town, which by his admission has little cocktail culture to speak of yet! We have finalists with just a couple of years’ experience to those with over ten+ years, those that have enjoyed formal cocktail training to those that have been self-taught, via books and YouTube videos, from award-winning bartenders to those competing in a major competition for the very first time. The one thing all of these finalists have in common is a real and urgent passion for their craft. For many, it is a calling, an incredible talent for mixing drinks, and a great way of telling stories and engaging an audience. I can’t wait to see all nine of these finalists in action here in Trinidad & Tobago and for them to experience one of the most incredible weeks on our beautiful islands.”
– Rahim Mohammed, Angostura’s Executive Manager Corporate Services & Marketing

Ahead of the competition, there will be lots of opportunities to deepen their knowledge of Angostura through distillery and museum tours and tutored tastings as well as to experience the island’s rich culture.

After the competition is over, win, lose or draw, all finalists get the opportunity to enjoy a full Carnival experience – starting with J’ouvert, otherwise known as dirty ‘mas. This represents the official start of Trinidad & Tobago Carnival and is a pre-dawn celebration, which involves revelers smearing paint, mud or oil on each other while dancing down the street in a J’ouvert band.

For more information about the competition, visit AngosturaGlobalCocktailChallenge.com.

The post One Bartender Is Bitterly Close to Winning $10K in Cash! appeared first on Chilled Magazine.

Source: Mixology News

“The addition of lemon to the exotic RumChata flavor creates a really refreshing drink,” says Tom Mass, RumChata founder and master blender.

“Cream liqueurs have long focused on rich, heavy flavors, but we’re changing that. Pour RumChata Limón over a ton of ice and you’ll be shocked at the bright flavor and light feel of the product.”

RumChata Limón blends Caribbean rum with real dairy cream, vanilla, and lemon in a sweet, smooth cream liqueur with a fresh lemon finish.

RumChata Limón gives the consumer a new way to experience the popular lemon flavor. After all, a recent Nielsen data report named lemon-flavored spirits at more than a five percent overall growth and specifically Limón spirits as a $35 million category.  Also, according to MetrixLabs Popular Drinks study (2018), lemon and citrus continue to top flavor cocktail trends.

RumChata Limón

“We wanted a flavor that would be the perfect light summer cocktail enjoyed by simply pouring it over ice,” says Maas. RumChata Limón can be enjoyed on the rocks, as a light and flavorful creamer in hot or cold coffee, or blended with other flavored spirits such as blueberry vodka for a refreshing shot or cocktail.  In addition, RumChata Limón is a delicious recipe ingredient for brunch favorites such as French toast and pancakes.

RumChata Limón on the Rocks

The launch of RumChata Limón will be supported with an aggressive TV, print, and social media campaign that will reach 250 million consumers. The RumChata Fairy and the “You Get A Gold Cap” campaign will continue for the new Limón launch and will focus on reaching new consumers and occasions.

RumChata Limón is packaged in a bright yellow version of the iconic RumChata bottle, complete with the familiar gold cap.

The post RumChata Launches RumChata Limón appeared first on Chilled Magazine.

Source: Mixology News

Pickle juice is becoming wildly popular as a salty alternative to conventional electrolyte-filled sports drinks.

Those who consume pickle juice do so for its supposed health benefits: preventing muscle cramps and increasing post-workout hydration. Across the globe, pickle juice is also known as a chaser for alcohol, better known as the pickleback. Typically chasing whiskey, pickle brine should neutralize the taste of alcohol while simultaneously burning it off. Like olive juice, pickle juice also makes its way into cocktails.

People who love them seem to really love them—particularly enjoying the two-for-one-punch electrolyte hangover cure plus cocktail bargain. Dylan is the former GM and Beverage Director of The Ruin Daily, he’s currently at MONEYGUN and Saint Lou’s Assembly, which are still under 16” on Center hospitality group. He believes picklebacks and pickle juice cocktails have grown in popularity because they’re very specific.

Dylan Stewart

“I am all for drinking pickle juice for health benefits,” says Stewart. “It has a strong flavor and is super acidic so it can be used as a balancing agent and primary flavor component. Plus it will hydrate you, but there’s a lot of salt in pickle juice, so always use in moderation.”
– Dylan Stewart

On average, one fluid ounce of pickle juice contains 25 calories, .1 gram of fat, and 877mg of sodium. Sodium is ample in pickle juice. Being that it is an electrolyte, it can help our body maintain normal cell function. Although studies have found that pickle juice can reduce cramping, it supposedly did not improve aerobic performance, so it’s still questionable for boosting rehydration.

But there’s no question that pickle lovers will enjoy pickle-based cocktails.

Stewart is the creator of the Hatchback cocktail. “It all started with a bottle of dill aquavit,” he says. “Sometimes you taste a spirit and just know that you have to create a cocktail around it; this was one of those times.” His Hatchback cocktail is a classy spin on the pickleback, consisting of Tattersall Dill Aquavit as well as house-made pickle juice for an extra kick.

Here are Stewart’s tips for mixing with pickle juice

Lean In: It’s super acidic, use it as a source of acid, much like you would citrus.

Balance: Pickle juice needs to be balanced by a healthy amount of sugar and sweetness.

Moderation: A little goes a long way.

What Grows Together, Goes Together: Use ingredients you’d pickle as a garnish. Don’t mix with eggs or dairy—they do not play well together.

Trade Secret: Pickle juice is traditionally served next to brown spirits, but I think it makes the most sense with clear spirits—gin and mezcal in particular.

Hatchback

Hatchback

Ingredients:

• 1 oz. Tattersall Dill Aquavit
• .3 oz. Fee Brothers Golden Falernum
• 1 oz. pickle brine
• Orange flower water

Preparation: Combine ingredients in mixing glass, add ice; stir. Strain into a rocks glass that has been misted with orange flower water. Add ice and garnish with a dill frond around the inside of the glass, like half of a Roman crown.

As far as pickle juice goes, there’s not a Bloody Mary in the world that can’t be improved by a little bit of dill. Add some pickle juice to your favorite Bloody Mary recipe for an added kick.

Moonshine Mary

Moonshine Mary

Ingredients:

• 2 oz. juice from Ole Smoky Moonshine Pickles
• 3 1/2 cups tomato juice
• 2 tsp. Worcestershire sauce
• 1 tsp. horseradish
• 6 dashes hot sauce
• 1 pickle from Ole Smoky Moonshine Pickles

Preparation: Combine ingredients; serve in a Mason Jar filled with ice. Garnish with pickle.

The post Why Now Is The Best Time to Bring the Pickleback appeared first on Chilled Magazine.

Source: Mixology News

As the leading international exhibition for wine and spirits professionals in North America, Vinexpo New York offers tastings, events, exhibitions, and more to industry professionals who are interested in understanding and learning about wine and spirits brands and the hospitality business.

Vinexpo New York is especially beneficial for bartenders, not only as an incredible networking tool, but the event also presents bartenders with the opportunity to gain insight from experts in the Wine & Spirits Industry with a series of conferences and masterclasses.

Here are just 5 educational and worthwhile event features for bartenders: For more information or to register to attend, visit VinexpoNewYork.com.

Use Promo Code: 2020CHILLED.

CLICK HERE for more event details.

VinePair Presents: The Health Halo—How Health is Impacting How We Drink.

Monday, March 2, 3:30PM
There is a lot of talk surrounding low abv and no abv drinks, but what is driving this interest? The Health Halo, is a phenomenon that allows certain drinks, brands, and styles to flourish simply because consumers perceive them to be better for you. CLICK HERE to learn more.

Agence De L’Alimentation Nouvelle-Aquitaine & Cognac Presents: Cognac Masterclass

Monday, March 2, 2:30PM
Ever wondered what it goes into making cognac and why it’s one of the most revered spirits in the world? Join Cognac Educator Ms. Franky marshall for an exploration of this timeless eau-de-vie. From its storied history, to the terroir, the distillation, maturation, and assemblage, then delve into the world of cognac and examine what makes it so unique. Learn how to enjoy cognac—whether neat, in cocktails, or paired with food; and ways to introduce it to your guests and customers. You will have the opportunity to taste through a selection of six expressions of various ages, styles, and crus, and discover the myriad flavors in each glass. You will leave this class with a deeper understanding of the category, and a new appreciation of cognac’s enduring versatility.

Anne Kozaria, Riedel Master Class – Vinexpo New York 2019

Riedel Mixology Class/Riedel Spirits Specific Glasses Class with Zane Harris

Tuesday, March 3, 12:30PM:
Over a 100 years ago, Georg Riedel, a 10th generation Austrian glassmaker, created an affordable line of crystal glasses featuring different shapes for different types of wine. Yes, even serving wine in different glasses can change the way it tastes. Learn the basics for serving wine and spirits, including tips from experts on picking the right glassware for each.

Conference Session – Vinexpo New York 2019

2020 Vinexpo launches The Buzz

Tuesday, March 3, 11AM:
Helen Mackey, VP Enterprise Beverage Strategy and Innovation at Darden will lead a conversation on spirits. Perfect for bartenders, “The Buzz” is a new feature to the exhibit hall that is a zone for knowledge exchange, group discussion, and networking on current events, issues, and trends impacting the United States beverage alcohol market. It provides an opportunity for discussion and knowledge exchange on topics current to beverage alcohol. Members of our Advisory Board will lead the conversations and serve as the moderator. On Tuesday, March 3, 11AM, Helen Mackey, VP Enterprise Beverage Strategy and Innovation at Darden will lead a conversation on spirits.

Helen Mackey, VP Enterprise Beverage Strategy and Innovation at Darden will lead a conversation on spirits.

Vinexpo New York 2020 promises to build on the momentum of the March 2019 program, which drew 400 exhibitors and 3,000 wine and spirits professionals—three-quarters of whom indicated they are directly involved in purchasing. The exhibitor list continues to grow with 25+ countries represented at Vinexpo New York. Spirits exhibitors include Amber Beverage (Latvia), Distillerie Des Moisans (France), Distillerie Du Perigord (France), Eden Specialty Ciders (United States), Fire & Ice Beverages (Switzerland), Kardasi Distillery (Greece), Kremlin Vodka (Russia), Loire Proprieties (France), Shumi (United States), Tennessee Distilling (United States), Terrisson (France), The National Distillery Company (New Zealand), and Acquired Taste (France).

WOW! Pavilion and Attendees – Vinexpo New York 2019

The 2020 show will introduce several significant new features, among them a new Importer Pavilion that will provide importers with an efficient platform to showcase their wine and spirits portfolios to top buyers and decision-makers from all regions of the U.S. and Canada. ASSA Imports, Graziano Imports, Matthew Ackland Selections, MHW, Ltd., MPP Selections, and San Rafael Import Company will be present.

The post 3 Reasons Bartenders Should Attend Vinexpo in New York, March 2nd and 3rd appeared first on Chilled Magazine.

Source: Mixology News

Currently, the North American region is slowly but surely disposing of negative connotations surrounding the use of cannabis in a bartender’s cocktail-creating arsenal.

“We’ve just scratched the surface in the CBD-infused spirits and cocktail market,” says Ted Dumbauld, founder of SoNo 1420, an American Craft Distillery creating handcrafted hemp-infused spirits. “A small but rapidly growing segment of the market has begun experimenting with and learning to enjoy both the flavors and mood enrichments associated with coupling alcohol and CBD. As this trend continues, we expect to see significant growth in this category.”

Ted Dumbauld, Founder of SoNo 1420

What should bartenders know about mixing with cannabis?

In some areas of the country, Tetrahydrocannabinol (THC), the psychoactive substance found in cannabis, is illegal. Here’s where science works around that issue. The second most prevalent active cannabis ingredient is a more “innocent” component, in the sense that you don’t get the same high effect as with THC. CBD, otherwise known as cannabidiol, is the absolute loophole for areas where cannabis-infused drinks wouldn’t normally fly.

While still being a derivative of hemp, a cousinly plant to cannabis, CBD is found to be much more ethical and safe with plenty of room to work with in terms of mixology demographics. On top of that, it has several positive bodily effects, including pain relief, reduction of anxiety, depression, and even alleviation of cancer-related symptoms. Because of these health benefits, CBD sales in the U.S. are projected to hit as high as $22 billion by 2022, up from $262 million in 2016.

SoNo 1420 CBD Floaters

“Here’s this plant that has not been able to be cultivated in the United States for almost 80 years. One of the products coming off of the plant are hemp seeds, which are not too dissimilar from grains that are used to make whiskey,” explains Dumbauld. “I thought I’d be able to use those hemp seeds to make very interesting, different-tasting whiskey. Hemp seeds are an oilseed, so compared to the standard grains, this oilseed has a much fuller mouthfeel.”

Bartender Blake Poon

SoNo 1420’s bartender Blake Poon takes full advantage of the CBD trend, serving cocktails with CBD floaters and a CBD-infused Negroni to his customers. The key ingredient found in the beverage is Sindica Midnight New American Gin, which is vapor infused with a medley of botanicals, specifically selected not for their taste profiles, but their terpenes (aroma and taste molecules found in the essential oils of plants).

Beyond CBD-Infused Spirits, How-To Make CBD Cocktails:

CBD Oils

As CBD is progressively finding its way into more bars across the nation, certain brands are looking to develop the perfect additive for mixed drinks. One company, called ROOT 66 offers CBD oils that can be used in a list of countless cocktails. The main reason being that the oil is devoid of a scent or taste, completely concealing itself when present. So, no hindrance to the cocktail’s inherent properties with numerous positive health benefits? Count us in!

Root 66 Full Product Line

The Edi-Beverage

As of May 2019, 33 states legalized medical cannabis, and ten states have started to allow it for adult use. Courtesy of these changes, new alarming predictions for the edible market are beginning to surface. By only 2022, it is believed this market will quadruple in worth, totaling a whopping four billion dollars.

While edibles aren’t entirely in the same boat as cannabis-infused cocktails, their concepts are parallel. It’s safe to say that those who have already enjoyed cannabis combined with food would also fancy it mixed in drinks. Therefore, a gold mine may be waiting for bartenders to tap into.

Tinley Tonics

A business that is already actively pursuing the exploitation of the “edi-beverage” market is Tinley Beverage Company, with a delicious way to indulge in the smoke-free benefits of cannabis. Their Tinley Tonics and Tinley ’27 Elixirs are crafted to taste identical to your favorite mixed drinks, with an extra kick. With each serving comes an added 5mg micro-dose of premium Pineapple Jack Sativa THC. The fast-acting dose triggers euphoric effects within a swift 15 minutes. Sip, sip, give.

Berry Mint Julep

Berry Mint Julep

Created by SoNo 1420 bartender Blake Poon 

Ingredients:

• 2 oz. SoNo 1420 Hemped BBN
• 1 oz. Blackberry Puree
• 3/4 oz. fresh-squeezed lemon juice
• 1/2 oz. mint syrup*
• 4-5 mint leaves

Preparation: Muddle mint leaves with syrup in shaker. Add remaining ingredients, shake and strain over fresh ice into a rocks glass.

*Mint Syrup

Bring simple syrup (1:1) to a boil with a bunch of mint. Set aside to cool, remove mint.

The post Before You Mix with Cannabis, Read This appeared first on Chilled Magazine.

Source: Mixology News

Third-generation distiller and mixologist, Nick Maas has very strong feelings about choosing rye as the base spirit in an Old Fashioned cocktail and here’s why:

“Rye activates the palate in a very specific way. It’s a bit spicier than bourbon. And what does spice do? It complements citrus very well. While everyone’s first choice for an Old Fashioned is bourbon, rye is a much better complement to the fruit in an Old Fashioned. It just works better with the orange citrus than a bourbon does. The sweet caramel and vanilla notes of bourbon get lost falling in line behind the citrus, but the robust spiciness of rye shines through while subtly complementing the fruit.”

Dancing Goat Distillery

So, what do bartenders need to know about the rye they are mixing with? In a rye barrel during aging the tannins don’t interact with the spirit in the same way as they do in bourbon, even if both are straight. A rye will develop phenols a little differently, which activates the palate in a different way than bourbon. It’s much more robust, complex, and spicy—depending on the rye, of course. It has got to be a well-balanced blend.

What should bartenders know to sound like a rye expert? According to Maas, who is the vice president of distilling and innovation at Dancing Goat Distillery, bartenders need to ask the same questions about rye that they’re asking about bourbon. Here’s what he suggests:

Limousin Rye Salted Maple Old Fashioned

What is the mash bill?  Understanding the mash bill’s composition will help bartenders understand a whiskey’s structure. A firm basis of rye provides tons of flavor and palette activation, corn can help mellow out the more inaccessible super spicy notes by reinforcing them with sweetness, and malt’s subtle creaminess helps round out rough edges. At Dancing Goat, we believe rye and corn have a direct proportional relationship. Too much Rye and the whiskey can come across as too hot because of all the spice in there. Too little rye and a sip can seem lackluster and shallow. Balancing the corn and makes the whiskey more accessible.

How was it aged? Bartenders should know what type of cooperage was used to age the whiskey. New wood (used to produce a straight rye) is going to have a ton of tannin in it, which can sometimes come across as hot or sour. Used wood will yield more subtle consequences in terms of ester and phenol development— when Eugenol and other esters don’t compete with wood tannins and Guaiacol for attention, they can be more delicately expressed. That’s something you see in our Limousin Rye, actually.  We utilize vintage (some may call them used) American oak barrels to develop delicate COV profiles for our final blend.  As aging is a natural process, and all barrels age at their own pace and impart their own secrets to the whiskey, a specific barrel may trigger one or more of our desired profiles, Clove (spice) Orange (fruity) or Vanilla (vanillin).   We blend these different barrels into our Limousin oak solera for a final finishing touch, which helps marry the flavors.  The result is, the higher vanillin from this special oak will help to make everything pop.  With less spice flavor present, more flavors can be come out.

Limousin Rye

Is this a straight rye or not? Did it come from Canada? Then, odds are it’s not a true straight rye—although they can label it a straight rye, but if it wasn’t aged in a new American oak charred container first, it’s not actually a straight rye.  Remember a straight rye will have more tannin from a new barrel and taste a bit stronger than a whiskey aged in a vintage barrel.

What proof did this go into a barrel for aging? And how is that going to impact solubility?  Will the rye pull off more water-soluble flavors or is it going to be strictly high tannin extraction? If you go in at 120-proof, there’ll be a ton of alcohol soluble tannins pulled out.  If it goes in too low, it can go flat or go flabby, but if it doesn’t it will probably extract more delicate and nuanced water soluble compounds, this is something we are starting to see more of in bourbon now.

Nick Maas, Dancing Goat Distillery

When it came off the still, what proof did it come off at? That will tell you how clear and crisp or throaty and grainy it will be. Which can help you know how to use it and how it will interact with other ingredients—specifically with citrus or other acids—which is your main hinge for a drink.  Add those to your rack.

As for our product, our batch number and proof are handwritten on every label for reference, because we often release multiple proofs per batch. Whiskey expresses itself differently at different proofs, and that’s something we like to recognize. We try every batch at multiple proofs to see which we think is best in order to proof based off of flavor quality, not brand profitability. That is very different than other companies always putting out a product at the same proof.  We call this process “Taste Proofing”, and to our knowledge it is unique to us here at the Dancing Goat Distillery. We are here to celebrate the best absolute expression for the whiskey that exists that is why our bottling proof will vary.

We want bartenders to understand what they are putting into the glass when they make a drink. We think if they ask questions about how a product was made and why they will be better at applying that to their own cocktails.

We don’t want bartenders to think that any two bottles of whiskey are the same and thus equal when they make a cocktail.   It really does matter what type of rye they put in there—especially if you care about truly creating a great balanced cocktail.

The best thing about rye is that it’s delicious. What’s wonderful for us as a company is the mixology community is starting to ask questions and as a result become more educated about what’s in their shaker, what it actually tastes like and how it can make the best tasting cocktail. What we really need to do now as a cocktail community is educate our customers and patrons that a well-crafted cocktail with thoughtful ingredients is worth their time, because they deserve it. And if it’s rye in that cocktail, well we should all have a few of what we deserve!

The post Why Nick Maas Prefers Rye in an Old Fashioned appeared first on Chilled Magazine.

Source: Mixology News

NEFT Vodka, the award winning, ultra-premium, and non-GMO vodka handcrafted in the Austrian Alps, announced that Dan Kleeberg and Tony Church have joined the company as President, and Director, U.S., Sales, respectively.

The announcement comes on the heels of exponential growth for the brand in 2019.

Dan Kleeberg

Kleeberg brings with him more than 40 years experience in sales, distribution, and management. Prior to joining NEFT, Kleeberg spent over 30 years at Eber Bros. Wine and Liquor Corporation where his contributions were instrumental in some of the company’s key successes, including becoming the 12th largest distributor in the U.S. More recently, Kleeberg was the founder and owner of Prestige Wine and Spirits where he successfully reintroduced Camus Cognac to 20 new markets, helping make Camus the 5th largest cognac in the world.

Tony Church

Tony Church joins NEFT as Director, U.S. Sales, bringing with him more than 25 years experience in the wine and spirits industry. Prior to joining NEFT, Church spent over a decade representing many top suppliers such as Diageo, Pernod-Ricard, Beam Suntory, and William Grant & Sons as on-premise Manager for National Wine and Spirits Corporation of Indiana, which then partnered with RNDC.

“Dan and Tony substantially strengthen our team with knowledge, deep relationships, and leadership capabilities, and we are privileged to welcome such industry experts aboard,” said Jeff Mahoney, CEO of NEFT Vodka. “We look forward to Dan and Tony’s collective expertise to help accelerate NEFT’s continued success, and to broaden our reach across the U.S with our growing list of distributors and brokers. As NEFT gains increasingly widespread recognition and traction in the ultra-premium spirits category, we are increasing our investment in sales, marketing and inventory to meet the growing demand for what we believe is the best tasting vodka in the world.”

NEFT Vodka

NEFT Vodka is currently available in New York, New Jersey, California, Texas, Utah and Wyoming.  It is also available online through various outlets including Reserve Bar, Bounty Hunter, Drizly, and Remedy Liquor. For more information, please see NeftVodkAUS.com/Buy-Neft/

The post Neft Vodka Strengthens Management Team With Appointment of Two Industry Veterans appeared first on Chilled Magazine.

Source: Mixology News

Undoubtedly, New Yorkers should be able to land a piled-high Bloody Mary at any time of the week—day or night.

These are seven of New York City’s favorite hangouts, from legendary Dante in Greenwich Village to funky Hunky Dory in Crown Heights, presenting house-made Bloody Marys, Marias, and “Dianas” all day long. Recharge with friends, neighbors, and colleagues now, all day, every day.

Dante, Greenwich Village

With over 100 years of antiquity and awards, Dante celebrates the traditional way of community in New York City – by gathering with others over modern Italian plates and world-class drinks in the century-old space at any given time. The cafe remains true to the Italian heritage while inspired by global ingredients, which New Yorkers have learned to love and seek out day after day. Think Negroni, better yet, the All Day Bloody Mary.

Built-in a fennel salt-rimmed highball, the All Day Bloody Mary is a tall blend of peppered Aylesbury Duck vodka, anise-flavored Ricard, freshly pressed ‘Mary Mix,’ and two dashes of red and green Tabasco sauce; garnished with a skewer of pepperoncini, cherry tomato, and cornichon, plus one cucumber stick and grated horseradish. The Mary Mix is a mash-up of garden-grown tomatoes, carrots, fennel, red bell pepper, cucumber, lemon, and celery; prepared one day in advance and left to soak overnight.

Dante’s All Day Bloody Mary

The Jones, NoHo

Last year, NoHo’s long-standing Great Jones Cafe shuttered after 35 years of business. Just months ago, acclaimed West Village restaurateur Gabriel Stulman (Fairfax, Fedora, Jeffery’s) occupied the cozy space, opening The Jones. Stulman recognized the guest’s loyalty and was adamant about retaining the storied cafe for the relaxed neighborhood.

Already serving breakfast and lunch, The Jones recently debuted both brunch and dinner menus, finally turning the sun-drenching cafe into a true all-day meeting place. Guests can indulge in Chef Jack Harris’ light, seafood and vegetable-focused fare, as well as a robust natural wine selection; few draft cocktails, and mocktails for the health-conscious—hence Virgin Mary #45, a marriage of tomato and lemon juices, plus Worcestershire, chipotle Tabasco, and steak sauces. A splash of Chef’s pickling liquid, twist of ground black pepper, and pinches of celery salt, smoked paprika, and garlic powder. Available to spike, too.

Virgin Mary 45

Egg Shop, Nolita & Williamsburg

Egg Shop is a bright, minimal cafe boasting “brunch vibes only,” but actually, it’s open from 8:00 am to 4:00 pm daily. It focuses on everything egg, like creative sandwiches, healthy bowls, and fancy Benedicts. The locally-sourced dishes are perfectly paired with fresh juices, easy-to-drink cocktails, and a short selection of organic and biodynamic wines.

Being the “nutritional morning beverage” it is, Egg Shop’s Bloody Mary is filled to the bacon salt brim with tomato juice and served classic, spicy, or heavy on the house-made hot sauce. Choice of bourbon, tequila, or vodka for an extra boost. Guests should pick up the namesake cookbook (and hot sauce) to recreate the restaurant’s tomato-based cocktail at home.

Egg Shop’s Bloody Mary

Bubby’s, Meatpacking District & Tribeca

Bubby’s is dedicated to defending the American table, starting with long-standing lore of thoughtful ingredient sourcing. More than just a pie place, Bubby’s works with various purveyors, near and far, to create a flavorful food-scape for guests.

Just like its famed fried chicken and “world-famous” pancakes plate (with boozy bourbon maple syrup), Bubby’s Bloody Mary is available every day of the week, from morning to night. It’s a cool glass of vodka-soaked, tomato-vegetable juice (tomato, carrot, cucumber, red pepper, and celery), and pickle brine.

Bubby’s Bloody Mary

Virgil’s Real Barbecue, Times Square

Virgil’s Real Barbecue takes the all-day Bloody Mary to another level by adding finger-licking favorites. The Big Bloody Bull Rider combines Austin-rooted Tito’s vodka, tomato juice, and Virgil’s spicy ‘que sauce; outfitted with jalapeño stuffed olives, celery stalks, and homemade beef jerky. Guests also have the option to load up their pint glass with a giant skewer of crispy bacon, sliced Texas beef brisket, barbecue chicken wings, and grilled shrimp for an additional fee (and free meal). Over-the-top garnishes aside, there is a reason the iconic brunch beverage is a classic.

Virgil’s Real Barbeque, The Big Bloody Bull Rider

Taqueria Diana, Hell’s Kitchen & Williamsburg

Even though Taqueria Diana folds tasty tacos, it’s more connected to the Californian bent burrito and stiff mezcal drinks at select New York City locations.

Sometimes, like a pile of nachos, it’s best to start with the classic Bloody Mary recipe and work toward a particular preference—perhaps extra hot sauce or three celery stalks to snack on. The Bloody Diana, though, scratches that method and merges smoky Vida Mezcal, “jugo de tomate,” lime, escabeche, or pickled jalapeño, red-ripe morita chile (much like a chipotle pepper), horseradish, and Worcestershire into a mason jug. Let the pungency settle the stomach.

Taqueria Diana’s Bloody Diana

Hunky Dory, Crown Heights

Last February, celebrated bartender and eco-activist, Claire Sprouse debuted Hunky Dory to the Crown Heights neighborhood in Brooklyn. The laidback local serves up clean, crave-able food and fun cocktails with a keen focus on low waste. In the kitchen, Chef Kristyn Brewer features cheeky options like Smashed Cukes (cucumbers buried under everything-bagel spices) while Sprouse presents flavorful cocktails with four or less fresh ingredients—a ‘less is more’ approach. Collaboratively, they cross-utilize ingredients to produce eco-friendly offerings.

Leave it to this Bloody Mary variant to be called Fix Me for a reason – complete with carrot juice, Aleppo chile, vegetable broth (also a menu item), pickling juice, lemon, and choice of booze. Best enjoyed under the sun-drenching skylight.

Hunky Dory’s Fix Me

The post 7 NYC Bars Serving Legendary Bloody Marys All Day, Everyday appeared first on Chilled Magazine.

Source: Mixology News

On April 4, 2020 the Willamette Valley Wineries Association will host the nation’s top wine trade and media for the Fifth Annual Willamette: The Pinot Noir Auction at The Allison Inn in Newberg, Oregon.

The trade-only Auction will present 86 lots of 2018 Pinot noir, a vintage already being heralded as a modern classic. The Auction will also feature a selection of seven Chardonnay lots, made in collaboration by current and past Auction chairs. Each lot of Pinot Noir and Chardonnay is one-of-a-kind, produced in quantities of 5, 10 or 20 cases, and will only become available to consumers through resale by the winning bidders—wine wholesalers, restaurants and retailers.

Auction Room

“We created Willamette: The Pinot Noir Auction as an opportunity to invite the wine trade to experience the very best our region has to offer,” says David Millman, 2020 Auction chair and managing director of Domaine Drouhin Oregon. “Over the past six decades the Willamette Valley has become recognized world-wide for Pinot noir, and the continued interest in and growth of our trade auction surely demonstrates that our little region is special. The 2018 wines featured in this auction capture all of the qualities which have come to define Willamette Valley Pinot noir.”

Wine is Poured at Pre-Auction Tasting at Domaine Serene

Attendees are invited to arrive on Friday, April 3, for pre-auction festivities including seminars, welcome tastings and winemaker dinners hosted by participating vintners. A lot preview tasting will take place on the morning of Saturday, April 4 at The Allison Inn, followed by the live auction, conducted by veteran wine auctioneer Fritz Hatton.

Pre-Auction Tasting

Attendance is limited to licensed wine sellers, including retailers, restaurateurs and wholesalers. Licensed members of the wine trade who are interested in attending may obtain tickets by visiting WillametteWines.auction/guest. Members of the press may complete a Media Credential Request Form at WillametteWines.Auction/Press.

The post From the Vine: Fifth Annual Willamette: The Pinot Noir Auction to Offer Exclusive Lots appeared first on Chilled Magazine.

Source: Mixology News

Down-on-his-luck San Diego musician Adam Stemmler turned to bartending, hoping to make a steady income.

But landing a bartending job in southern California wasn’t easy. After all, who wants to hire a bartender with no experience?

“When I showed up with my resume, the general manager quickly told me that they never hire bartenders off the street,” Stemmler recalls. “I smiled and said that I would check back in two weeks.”

And he continued to go back every two weeks for months. “After my sixth or seventh visit, the general manager said, ‘Wow, you really do want to work here, don’t you?’”

He was offered a one-night-only shift during New Year’s Eve–if he promised to never step foot in the bar again and leave the general manager alone afterward. But one foot in the door was all Stemmler needed to become a permanent member of the bar staff.

Bar Owner Adam Stemmler

This unwavering persistence and diligence helped Stemmler work his way to eventual bar ownership. His experience as a bartender advanced him to becoming a bar manager then opening East Bay Spice Company, a leading Northern California bar that serves Northern Indian inspired fare.

“Whether it’s washing oleo sacrum with fresh-pressed turmeric juice, adding biryani masala to salt mixtures for glass rims, or infusing vermouth with fenugreek, we do our best to honor the tradition of heavy spice used in Indian cuisine via our bar program,” Stemmler explains.

East Bay Spice Cocktail

For Stemmler, finding success in the bar industry requires a lot of persistence, diligence, and a little bit of luck. Thanks to winning an Alameda County liquor license lottery, East Bay Spice Company was able to upgrade to a full bar.

Now a figurehead in East Bay cocktail culture, Stemmler looks at his role as a bar owner as a way to give back to aspiring bartenders.

“We are a neighborhood establishment that does our best to service the incredibly diverse community of Berkeley and the greater East Bay, while still having fun and not taking ourselves too seriously. In my eyes, my job is to mentor young service industry professionals and keep them from making all the unnecessary mistakes I’ve made at various points in my career.”

The post Ask A Bartender: Bar Owner Adam Stemmler’s Advice to Aspiring Bartenders appeared first on Chilled Magazine.

Source: Mixology News