Monthly Archives

January 2020

The Story of Poitín: Ireland’s Original Craft Spirit

By | Mixology News

Bar 1661 owner Dave Mulligan, featured image

Bar 1661 in Dublin, voted last year’s Best Cocktail Bar in Ireland, by Irish Craft Cocktail Awards 2019, is the world’s first poitín-focused cocktail bar.

We spoke with Bar 1661 owner Dave Mulligan, poitín expert and enthusiast about the history of Ireland’s first spirit, from its humble roots to its illegal production throughout the country for over 300 years.

Known as the Original Irish Spirit, poitín was first made by monks in Ireland as early as the sixth century, long before whiskey was produced in any country. Throughout history, poitín was at the core of Irish culture—local craftspeople, and even groups of townsfolk would distill the spirit for personal consumption or to share with fellow villagers. Threatened by its inability to collect taxes on poitín’s production in Irish homes, the British Crown criminalized the distillation of the spirit in 1661, driving poitín underground for centuries.

In 1997, the Irish government finally legalized the production of poitín, safeguarding it as a GI (Geographic Indicator) in the same way that Irish Whiskey and Irish Cream are protected.

Mulligan shares poitín’s storied past, its best uses, plus offers insight into the resurgence of Ireland’s oldest spirit and how to learn more.

Tell us about poitín (pronounced “pot-cheen”).

Made since the 6th-century in Ireland, poitín’s place is forever cemented in Irish folklore and culture. A native barley-growing nation, the culture of home distillation pre-dated the birth of the world’s whiskey industry. Commonly made far and wide in every town across Ireland, poitín was almost driven out of the culture completely. Bastardized by the licensed whiskey distillers and demonized by the church, the British Crown banned production in Ireland in 1661. This could’ve been seen as an innocent attempt to collect tax, though at that time, it was viewed as anything but.

Seen as an attempt to stamp out another piece of Irish heritage by the British colonial powers, the people resisted this by illegally distilling the spirit for over 300 years. Finally legalized in 1997, poitín’s illegal roots remain strongest in the native Gaelic Irish speaking regions of Ireland, a language culture we also nearly lost.

How would you describe Poitín’s flavor profile?

Poitín is a spirit that’s unashamed, made to taste of what it’s made from and where it was made. No barrels or botanicals mask the flavor; it is a testament to any distiller to produce a white spirit credible enough to stand on its own. Poitín is a full-flavored statement of origin.

What should bartenders know about serving poitín?

The history. It’s such an important part of the story. Being the granddaddy to all whiskey and the true native spirit of Ireland, it’s a culture that is too good not to talk about, and your guests deserve to hear the tale.

What should bartenders know about mixing with poitín?

Poitín ain’t whiskey! It can be a tough one to explain when we talk all about the history and its links with whiskey culture, but when it comes to mixing, bartenders need to be thinking white spirits like pisco, mezcal, cachaca, Rhum Agricole. It’s the big flavors that accentuate, rather than try and hide.

What is your favorite way to drink Poitín?

Belfast Coffee all day every day. It’s such a cracker of a cocktail. Easy to drink, easy to make, and easy for guests to understand. Swap whiskey for poitín and hot coffee for cold brew. Stir her down like a Martini, layer the cream, and top with freshly grated nutmeg, and you’ve got your signature Poitín Irish coffee—The Belfast Coffee.

Mad March Hare Premium Irish Poitín, bottle on white

Mad March Hare Premium Irish Poitín

Talk to us about Mad March Hare Premium Irish Poitín.

Mad March Hare is a fantastic entry-level poitín, a great place to dip your toe into the category. Bottled at 40%, which is low for a poitín, its triple distilled malted barley character is true to poitín’s original grain heritage, and its lush cacao notes have great all-round appeal.

How can bartenders learn more?

I will be hosting poitín masterclasses at this year’s San Antonio Cocktail Conference. Here is a list of events to learn more.

Mad March Hare Premium Irish Poitín

Mad March Hare Mule

Wednesday, January 15

  • Poitín Masterclass hosted by Dave Mulligan of Bar 1661, Dublin
  • Location: Poitín Bar & Kitchen (2313 Edwards St #100, Houston, TX 77007)
  • Time: 2:00PM
  • Limited spots available, RSVP required (please email Amber Gallaty Amber@TheGallavantGroup.com)

Thursday, January 16

Friday, January 17

Saturday, January 18

  • Tasting Suite: Mad March Hare Premium Irish Poitín
  • Location: Morrison Room in the St. Anthony, San Antonio
  • Time: 12-4PM
  • Open to all SACC attendees with tasting suite access
  • We’ll be pouring Mad March Mules and sampling the product straight

 


About Mad March Hare
Mad March Hare was one of the first premium Irish poitíns to be made commercially available following legalization. While once it was kept firmly under the counter and out of sight, poitín is now experiencing a boom in Ireland and highly curated cocktails made with Mad March Hare are popping up on mixology menus all over the country. As a clear spirit, it’s highly mixable, but its flavor profile results in a unique interpretation of drinks such as the Old Fashioned or Sour. Try it topped with ginger beer, a few dashes of bitters, and a slice of lime.

The post The Story of Poitín: Ireland’s Original Craft Spirit appeared first on Chilled Magazine.

Source: Mixology News

Ask A Bartender: Bartenders Predict Drinking Trends for 2020

By | Mixology News

Mido Yahi and Jen Le Nechet of MILA Miami, featured image

With the start of a new decade, Chilled looks at the industry’s most anticipated trends.

Check out what’s about to hit bar menus in 2020.

First, the ingredients.

The quest for exotic flavors continues. Last year’s obsession with yuzu and ginger stays put with added citrus and herbal flavors like blood orange, shiso, and hemp-based products coming to the forefront. Tea-infused spirits and syrups and the use of bitter vermouth or sherry wine are other contenders on the list for most sought-after ingredients. While natural wines, foraged beers, and other earthy flavors continue to linger, wood-fired elements will also get bartenders rediscovering fire-enhanced flavors as grilled, roasted, and fire-blasted fruits and vegetables climb to the pinnacle of popular ingredients. The plant-based trend will translate from food to drinks, as beverages exclusively derived from plants such as alternative kinds of milk, drinks based in fruits and vegetables, and the use of Chlorophyll water are expected to increase in popularity for their perceived health and sustainability attributes.

Indo's Zac Adcox

Indo’s Zac Adcox

Also, in terms of garnishing ingredients, aromatic (inedible) types are thriving as bartenders look forward to experimenting with these sensory ideas in 2020. Examples include spice sachets with cloves and allspice, burning sticks of wood, or even absorbent, scented squares of paper attached to glassware. “I’ll smoke a glass or the liquid. I’ll light things on fire and garnish extravagantly. I love to make something aromatically special,” says Joshua Coates, Beverage Manager of Notch Modern Kitchen & Bar.

CBD continues to gain significant ground.

Speaking of hemp, as cannabis consumption continues to become more socially acceptable, it’s no wonder that consumption habits are evolving practically overnight. Jeff Maser, CEO of Tinley Beverage Co., predicts that 2020 will be the “year of the canna-beverage,” understanding that as consumers explore new types of products, the industry must innovate to keep up.

Zero-waste mixing.

The “everything can be transformed” mentality takes control as bar owners, bartenders, and consumers continue to pay attention to a product’s  “footprint.” Discarded products are being used in new, sustainable, and creative ways to elevate drinks.

“Being sustainable can be a very scary word,” says Jen Le Nechet, MILA, Miami mixologist. “But it’s actually very easy to be more concerned about our environment. As bartenders, we are trying to be very creative, and to do so, we try to push the boundaries of the use of a single product with old school or modern culinary techniques. At MILA, we work very closely with the kitchen and exchange different leftover ingredients. Being sustainable is very ‘trendy,’ but as business owners, we try to be sustainable by first not feeding the trash bin and throwing money into it. As long as we can extract something from ingredients, we will use it until the end.”

The nitrogenation of cold brew.

Experts are predicting coffee spritzes as the go-to drink of 2020. Other top coffee trends to consider include nitro coffee on tap, cold brew alternatives, and CBD coffee. According to Nation’s Restaurant News, a recent study with S&D Coffee & Tea claims nitrogenation (permeating liquid with nitrogen) is gaining popularity among coffee drinkers for its smooth and creamy mouthfeel and is beginning to pop up everywhere from independent coffee shops to convenience chains. In addition to coffee, tea is also being nitrogenated with increasing frequency. Expect to see bartenders follow suit.

Low ABV and Spritzes will continue to reign supreme.

Low ABV and No ABV cocktail menu options continue to rise, along with better-for-you booze made with no alcohol. These options are found on most of today’s bar menus, driven by the “sober curious” movement to make it easy for bar-goers to still join in socially without partaking in alcoholic beverages.

“Low ABV and non-alcoholic cocktails are on the rise as health and wellness are more important than ever,” adds Zachary Gross, Beverage Director of Sen Sakana. “It’s extremely important for me to include zero-proof cocktails on my menus because everyone should be able to enjoy creative libations. Also it’s a chance for me to be extra creative because I can’t rely on booze.”

Beverage Director of Notch Modern Kitchen & Bar Joshua Coates

Beverage Director of Notch Modern Kitchen & Bar Joshua Coates

“For me, zero-proof cocktails are about inclusion and warmth,” continues Joshua Coates, Beverage Manager of Notch Modern Kitchen & Bar. “With people choosing to abstain from alcohol for one reason or another, we have to, as professionals, be searching for a way to connect with those people! Since I work with liquid specifically, I choose to put as much love and attention into a no ABV drink as I would into something boozy.”

Botanical infused sparkling drinks also hop aboard the non-alcoholic trend train in 2020. Zac Adcox, beverage director, co-manager, and house sommelier at indo, St. Louis adds that we should be on the lookout for light, refreshing, and low-alcohol spritzes. These low-sugar, crisp cocktails are the next evolution of the Spanish Gin & Tonic, which took over bars not too long ago. He also has his sights set on vermouth as a perfect low ABV sipper. “The versatility and enjoyment of sipping some vermouth on the rocks makes for an exquisite lower proof drink. Low proof and non-alcoholic cocktails are on the come-up and can be found on cocktail menus everywhere.”

“Switching” from frozen rosé.

The frozen rosé craze gives way to a new frozen mixology technique called “switching.” When you freeze a spirit and let the spirit melt, the alcohol will naturally melt before the water content in which high-proof spirits are frozen to super-cold temperatures to separate the water. The frozen water is then replaced with a different liquid, which allows new flavors to be added to a spirit without diluting it.

“At indo, we freeze mezcal overnight,” explains Adcox. “Then let it sit at room temperature and melt. Before the ice melts, the mezcal will. Once we have our higher proof mezcal after a couple hours of thawing, we let the ice melt and that water should have smoky elements of mezcal, but no alcohol. Reversely, to make the mezcal a low alcohol, you can add water content back. Say you clarified some grapefruit juice down to the point that it was just water and sugar–it tastes like grapefruit. You could add that water to the mezcal and have a new flavored mezcal.”

Indo's Zac Adcox

Indo’s Zac Adcox

Mood mixing.

Menus will be offering drinks to help shift your mood in various directions. Mindful drinking is very trendy nowadays. Drinking less, drinking better, with better quality ingredients is critical to the best possible experiences. “When we create cocktail menus, we try to think about every drinker’s option,” says MILA Miami Mixologists Mido Yahi and Jen Le Nechet. “We create a guest experience with playful (instagramable) cocktails enticing all the senses with special attention to every detail. We create a conceptual menu—the drinking experience is not only about the taste of the drink, which is only one of our senses. All the senses are going to create an experience.”

The majority of Chilled bartenders surveyed are embracing the no and low alcohol culture as part of their overall bar experience in the New Year. Also, as a result of technological advancements coupled with innovations in manufacturing and the rise of social cafes, the cannabis-drink business is giving other titan industries a run for their money. Bartenders will most likely experiment with this branch of beverages, followed up by alcohol-free spirits, and up-leveled coffees and teas along with a push toward more exotic fruit flavors like guanabana, lulo, and passionfruit.

The post Ask A Bartender: Bartenders Predict Drinking Trends for 2020 appeared first on Chilled Magazine.

Source: Mixology News

5 Spirits That Mix an Excellent Hot Toddy

By | Mixology News

Hot Toddy Variations, featured image

There’s something about a Hot Toddy that feels like a good remedy even if it’s just for the winter blues.

Despite being a ubiquitous liquid comfort during the cold months of the year, everyone seems to make a Hot Toddy a little differently. Some make it with honey, others prefer the “kick” from fresh ginger syrup, or some even add a dash of cayenne pepper. Generally speaking, though, an aged spirit (usually whiskey), fresh lemon, hot water, some spices, and a little sugar for balance makes up a Hot Toddy.

Like many simple classics, the Hot Toddy is a great drink for experimentation. Try swapping out the whiskey with one of the suggested base liquids below, and let the spirit move you this National Hot Toddy day, January 11, 2020.

Organic Aged Rum

A fantastic replacement for whiskey in a Hot Toddy is quality, aged rum. Since rum itself is such a broad spirit category, there is a lot of opportunity to bring in a variety of new flavors to your favorite winter cocktail.

Since Hot Toddies are generally accepted as a cocktail that’s okay to enjoy when you’re sick, we suggest using organic rum with no additives. A great option is Copalli Barrel-Rested Rum from Belize. It’s made only from organic sugar cane juice, yeast, and rainforest canopy water and finished in ex-bourbon barrels. Copalli Rum brings a bit of fruity-funkiness that might initially seem unusual for a Hot Toddy. Still, along with its subtle flavors of oak, vanilla, and a touch of cinnamon, it works exceptionally well.

Another great option is Dos Maderas 5 + 3 double aged, five years in oak casks, and three years in Spain in sherry Dos Cortados casks, with sweet notes of dried fruits and toasted nuts aroma.

Dos Maderas 5 + 3

Dos Maderas 5 + 3


Cognac or Brandy

The popularity of using Cognac and Brandy in cocktails seems to be growing across the United States, and we must say, it’s a great option for making a Hot Toddy. Try Copper & Kings American Craft Brandy, pegged “the brandy for bourbon lovers,” making it the perfect base spirit in a Hot Toddy.

Or pick up a bottle of the newly launched Bertoux Brandy, specifically made for use in cocktails. Bertoux is made from a blend of 3-7-year-old pot-distilled brandies in California and aged in American and French oak barrels. With flavors of honey, baking spices, and a touch of oak, doesn’t that already sound like a great Hot Toddy?

Brandy Lineup

Brandy Lineup


A Locally Made Single Malt

As mentioned previously, Hot Toddies are typically made with whiskey, but if you want something a little different than your usual go-to bottle of bourbon, consider trying American Single Malt. It’s an ever-growing category, with various distillers producing unique offerings all around the country.

A recent favorite is Westward American Single Malt Whiskey. Made “from grain to glass” at House Spirits Distillery in Portland, Oregon; Westward is made from pale malted barley that is fermented in ale yeast, pot-distilled, and matured in new charred American oak. It’s a rich and robust single malt that makes an exceptional Hot Toddy with flavors of toasted barley and sweet malt, along with subtle barrel spice.

Westward Single Malt

Westward Single Malt


Reposado or Anejo Tequila

Suggested Bottle: Siete Leguas Anejo Tequila

Tequila probably isn’t the first spirit that comes to mind for a Hot Toddy, but don’t knock it until you try it! We’d suggest going with an option that has spent some time mellowing in a barrel (i.e., a quality reposado or añejo).

An excellent choice is 123 Organic Reposado Tequila (Dos), which rests in white oak barrels for six months, with aromatic raw and cooked agave and the added warmth of oak aging with notes of vanilla, anise, and a hint of citrus.

Also, try with Siete Leguas Añejo, which comes in at a decent price-point for cocktail use. Distilled from 100% blue weber agave and aged for at least a year, it’s full-bodied and less sweet than many Añejos tequilas, and its warm cinnamon notes play nicely in a Hot Toddy.

123 Certified Organic Tequila

123 Certified Organic Tequila


Aquavit

Another somewhat unexpected twist on a Hot Toddy is to reach for the spirit of Scandinavia: Aquavit. Not too dissimilar from gin, Aquavit is made from a neutral grain spirit flavored with a variety of botanicals (typically caraway and anise). A rich and complex option matured in old Sherry casks is Linie Aquavit from Norway. It is very much anise and caraway-forward, so it’s quite a departure from the typical whiskey-based Toddy. However, with mellow vanilla, clove, and oak tones, it provides a unique and delicious spin on the classic winter-warmer.

Linie Aquavit

Linie Aquavit

The post 5 Spirits That Mix an Excellent Hot Toddy appeared first on Chilled Magazine.

Source: Mixology News

4 Ways Today’s Craft Distilleries Forgo Whiskey-Aging Time

By | Mixology News

Tuthilltown Distillery, Hudson Whiskey

Most of America’s small whiskey-makers have confronted the same basic problem since craft distilling first took off in the mid-2000s: traditionally aged American whiskeys sit in a warehouse for four to eight years, sometimes as long as twelve.

Few start-ups enjoy the generous financial resources necessary to make and store whiskey for several years, let alone start the work of finding a customer only after those years have passed.

So from its earliest days, America’s craft whiskey scene has been marked by an ongoing search to find a viable shortcut to traditional barrel aging. As time has gone by, science and engineering have become more central to the quest to circumvent Father Time.

Small Barrels: Tuthilltown Distillery, Hudson Whiskey

Tuthilltown Distillery, Hudson Whiskey

Small Barrels: Tuthilltown Distillery, Hudson Whiskey

When Ralph Erenzo and Brian Lee started up their distilling equipment in the old Tuthilltown Gristmill in 2005, they both brought spirits production back to the Hudson Valley. They became one of the forerunners of the modern craft whiskey movement. They also got their whiskeys to market quickly by adopting small barrel aging.

The American Standard Barrel holds 53 gallons. Aging in a smaller barrel raises the ratio of barrel surface area to liquid, increasing contact with the wood and accelerating some (but only some) parts of the aging process. Some of Tuthilltown’s earliest whiskeys were aged in tiny barrels, holding a mere 3 gallons, but these nonetheless produced whiskeys with good color and some flavor in a matter of months. Recently the distillery began transitioning away from very small barrels to regular and medium-sized stock (15 to 30 gallons), but the idea is still the same.


Blue Ridge Distilling Company

Blue Ridge Distilling Company

Oak Chips: Blue Ridge Distilling Company, Defiant American Single Malt

North Carolina’s Blue Ridge Distilling decided to short cut traditional aging by adapting an idea from the wine industry: take your whiskey and put it in a stainless steel tank with charred oak chips. The principle is similar to that of small barrels—increase the ratio of surface area to liquid—but taken to radical extremes. A batch of Defiant Single Malt completes its primary maturation in just two months, but as with small barrels, only some parts of the aging process are accelerated.


O.Z. Tyler Distillery

O.Z. Tyler Distillery

Ultrasonics: O.Z. Tyler Distillery, O.Z. Tyler Bourbon

O.Z. Tyler was a shuttered distillery in Owensboro, Kentucky, now renovated and renamed for the inventor of the TerrePURE process. This is a proprietary method, so its exact workings are secret. Still, it’s known to rely on heat, added oxygen, and especially ultrasonics to break down the volatile compounds in whiskey that make it nose and taste unduly “hot.” The namesake bourbon is an early case for how TerrePURE works in practice: O.Z. Tyler Bourbon is aged traditionally for one year, then run through TerrePURE before bottling.


Lost Spirits Abomination Heavily-Peated Malt Whiskey

Lost Spirits Abomination Heavily-Peated Malt Whiskey

Sunbaked: Lost Spirits Distillery, Abomination Malt Whiskey

Whereas O.Z. Tyler Distillery resembles a distillery merged with a robot-controlled factory, California’s Lost Spirits is akin to the mad scientist’s lab in a haunted house. The centerpiece is their THEA One spirits reactor. In goes, spirits and woodblocks, which are bombarded by light said to be equivalent to triple that of the equator at midday. This method is supposed to break down compounds in the wood, which then binds with compounds in the spirits, accelerating the maturation process called esterification. Coupled with some traditional aging, the results have been promising; many have observed that the Abomination Malt is similar in profile to an 8- to 12-year-old Islay whiskey.

The post 4 Ways Today’s Craft Distilleries Forgo Whiskey-Aging Time appeared first on Chilled Magazine.

Source: Mixology News

Bourbon Legends Bask in the Bahamas

By | Mixology News

Booker Noe Bourbon Samples Cont'd featured image

Atlantis, on Paradise Island in the Bahamas, joins an exclusive group of properties that continue to evolve as top destinations with food and beverage programs at the forefront of guest’s experiences.

Bryan O'Shields <em>(SVP of F&B at Atlantis)</em> and Fred Noe <em>(Jim Beam)</em>

Bryan O’Shields (SVP of F&B at Atlantis) and Fred Noe (Jim Beam)

When hospitality veterans Bryan O’Shields, senior vice president of Food & Beverage, Chef Sean O’Connell, executive chef and general manager, vice president of culinary, and Michael MacDonnell, vice president of Food & Beverage, joined Atlantis in 2017, they revamped all food and beverage products, resort menus, and brand positioning. When the trio first arrived, there were only two back bar bourbons at Atlantis, and now the resort offers over 25 bourbons as part of its extensive collection.

Fred Noe Signing Bottles

Fred Noe Signing Bottles

Continuing to raise the bar, Beam Suntory recently announced its partnership with Atlantis in hosting two bourbon legends for its first-ever Bourbon weekend experience. Guests were invited to join two very special “Bourbon Bashes” at Ocean Club Golf Course Clubhouse. The first bash was hosted by none other than Fred Noe, Jim Beam’s 7th generation master distiller, who led a bourbon-and-BBQ pairing dinner featuring products from the Small Batch Bourbon Collection: Knob Creek, Booker’s, Basil Hayden’s, and Knob Creek Rye. The second bash was hosted by another big-name bourbon leader Denny Potter, Maker’s Mark distiller, who led a paired whiskey tasting featuring Maker’s Mark, Maker’s 46, and Maker’s Cask Strength.

Denny Potter <em>(Master Distiller Makers Mark)</em> and Michael MacDonnell (VP of Atlantis F&B)

Denny Potter (Master Distiller Makers Mark) and Michael MacDonnell (VP of Atlantis F&B)

It looks like bourbon is making its mark and becoming a hot commodity in The Bahamas.

 


About Atlantis, Paradise Island
Atlantis, Paradise Island is a lush, oceanside resort located on Paradise Island in The Bahamas. The resort features five distinct properties from the iconic The Royal; the newly renovated The Reef; The Beach; The Coral; and the ultra-luxury, The Cove. Home to the largest open-air marine habitat in the world, and the Atlantis Blue Project Foundation, the resort’s nonprofit, 501 (c)3 organization dedicated to saving sea species and their habitats throughout The Bahamas and surrounding Caribbean seas, Atlantis, Paradise Island offers travelers a destination of immersive programming, connecting guests to the rich environment, history, art, people, cuisine and festivities of The Bahamas.

 


About The Cove, Paradise Island
The Cove, the 600-suite resort on Paradise Island, raises the bar among distinctive resort destinations. The ultra-luxury property is elegantly situated between Cove and Paradise Beaches, within the 171 acres that comprise Atlantis Paradise Island, creating the feeling of being cast away on a private, white-sand sanctuary. Designed by acclaimed interior architect, Jeffrey Beers of Jeffrey Beers International (JBI). The Cove features an open-air lobby, sensual suites and super suites, Escape retail store, dining, bespoke amenities and purposeful service delivered with Bahamian warmth. Private all-adult and family pools, lavish cabanas and breathtaking views of the ocean are featured every turn. Rates for travel at The Cove begin at $439/per night.

The post Bourbon Legends Bask in the Bahamas appeared first on Chilled Magazine.

Source: Mixology News

Must Mix Keto-Friendly Cocktails, Perfect for New Year’s Resolutions

By | Mixology News

Patron Perfect Margarita, featured image

Resolutions for the New Year typically involve eating a healthy diet and getting more exercise.

To add an extra level of wellness and balance, here are some Keto-friendly cocktails to help you stick to your “eat less carbs” resolutions!

Kerotini

Kerotini

Kerotini

Courtesy of Park Hyatt Aviara

Ingredients:

  • 2 oz. Tito’s vodka
  • ½ oz. Domain de Canton
  • ½ oz. ginger syrup
  • 1 oz. carrot juice
  • ½ oz. lemon juice
  • Pinch cinnamon
  • Pinch turmeric
  • 2 dashes Angostura Orange bitters

Preparation: Combine ingredients in a shaker with ice, shake and strain. Garnish with a carrot stick.


Keto-Berry

Keto-Berry

Keto-Berry

Courtesy of Andaz Scottsdale

Ingredients:

  • 1 ½ oz. Four Roses Bourbon
  • ¼ oz. Aperol
  • ¾ oz. lemon juice
  • 1 packet Stevia
  • 2 dashes of Peychaud’s bitters
  • 3 drops citrus bitters

Preparation: Muddle a strawberry and lemon wedge. Shaken and poured over ice in a Collins glass garnished with a lemon twist and lemon wheel.


Desert Toddy

Desert Toddy

Desert Toddy

Courtesy of 4 Saints Palm Springs

Ingredients:

  • 1 ¼ oz. Beefeater gin
  • ¾ oz. Amaro Montenegro
  • 3 oz. Earl Grey tea
  • ¼ oz. fresh lemon juice
  • ¼ oz. fresh orange juice
  • .33 oz. honey syrup

Preparation: Build in a pre-warmed toddy glass. Garnish with an orange twist, expressed, and inserted.


Cabo Marques Cider

Cabo Marques Cider

Cabo Marques Cider

Banyan Tree Cabo Marques – (Acapulco, Mexico)

Ingredients:

  • 1 1/2 oz. of Jack Daniel´s
  • 4 oz. apple cider
  • Ice

Preparation: Add the slices of apple, ice, apple cider and Jack Daniel’s. Mix all the ingredients with a bar spoon and decorate with the cinnamon stick. Garnish with red apple slice and a cinnamon stick; Frost glass with ground piloncillo (solid unrefined whole cane sugar).


Red Velvet

Courtesy of Banyan Tree Phuket

Ingredients:

  • 1 oz. Tanqueray Gin
  • ¼ oz. fresh passion fruit
  • Palm sugar
  • Rosella flower infusion
  • Fresh lime juice
  • Homemade Peach Tea Egg White Espuma

Smoke in Your Rye

Smoke in Your Rye

Smoke in Your Rye (Dark)

Grand Wailea, A Waldrof Astoria Resort (Maui, HI)

Ingredients:

  • 1 oz. Whistle Pig Rye
  • 1 oz. Bozal Mezcal
  • 1 oz. sweet vermouth
  • ½ oz. Averna Amaro
  • Habanero and chocolate bitters

Preparation: Combine ingredients in a coupe glass. Garnish with lemon twist.


Smoked Jalapeno and Kiwi Margarita

Smoked Jalapeno and Kiwi Margarita

Smoked Jalapeno and Kiwi Margarita

Served at Nakoma Resort

Ingredients:

  • 2 oz. Silver Patron
  • ½ oz. agave
  • 1 oz. fresh lime juice
  • 1 ½ oz. smoked jalapeno kiwi puree*

Preparation: Shaken and served over rocks with black lava salt rim. *Smoked Jalapeno Kiwi puree: Lightly grill 3 jalapenos, let cool and peel off skin. Peel 7 kiwis and cut into about one inch pieces. Toss jalapenos and kiwis into food processor until no junks remain, don’t overdo it, you want some of the seeds to remain from the kiwi.

The post Must Mix Keto-Friendly Cocktails, Perfect for New Year’s Resolutions appeared first on Chilled Magazine.

Source: Mixology News

Join the Tio Pepe Challenge for a Chance to Win a Trip To Spain and Cash Prizes!

By | Mixology News

Tio Pepe, barrel room, featured image

The Tio Pepe Challenge is an international competition in its seventh year!

This year the competition is being held for the third consecutive time in the United States. The competition requires creating original sherry cocktails, and is attracting professional bartenders from across the globe, including the USA, Germany, Mexico, Colombia, Sweden, the U.K., China, Italy, and many more.

Bodega Exterior

Bodega Exterior

Bartenders entering the Tio Pepe Challenge have the unique opportunity to discover the infinite possibilities of mixing with sherry wines and, with the guidance of our Masterclass Series experts, can demonstrate their knowledge, skill, creativity, and talent by crafting signature sherry-based cocktails.

The Tio Pepe Challenge also gives participating bartenders the chance to gain a spot in the national finals being held in Miami, April 2020, which will honor one winner with the opportunity to represent the U.S. in the international finals held in Jerez, Spain in May.

Monumento del Fundador

Monumento del Fundador

One grand-prize winner will receive a fully paid trip to Spain. With cash prizes going to the top three finalists including $2000 for first place, $1000 for second place, and $500 for third place.

Masterclass and Registration

Learn straight from the expert with masterclasses led by our Sherry Educators.

Masterclasses will be held in February 2020. Dates and locations can be found here. These are not compulsory.

Bartenders interested in competing can register here and upload their Sherry cocktail recipe.

Contest Requirements

To be eligible to participate in the National Finals, candidates are required to be employed as professional bartenders, to have registered for the contest and submitted their cocktail recipe here between January 3rd and March 13th, 2020.

Entering the Tío Pepe Challenge is free of charge and participation is subject to the entrants’ acceptance of all the contest’s rules, regulations, legal terms and conditions.

For information on previous editions see: TioPepe.es/Tio-Pepe-Challenge

To receive more information please contact: CHenderson@GonzalezByassusa.com

To Enter, Visit Chilledmagazine.com/TioPepeChallenge

The post Join the Tio Pepe Challenge for a Chance to Win a Trip To Spain and Cash Prizes! appeared first on Chilled Magazine.

Source: Mixology News

Top 7 Cocktail Bars to Visit in Chicago

By | Mixology News

Juliet & Romeo, preparation, featured image

The Windy City is home to a variety of fantastic cocktail bars with tons of options to choose from no matter what you’re into.

Whether you’re in the mood for something classic or in search of a drink that’s modern and fun, Chi-Town’s got you covered. Check out these top cocktail bars to visit next time you’re in Chicago.

The Whistler

2421 N. Milwaukee Ave. Chicago, IL

WhistlerChicago.com

The Whistler Bartender Marina Holter Photo Courtesy of Richard Beltzer

The Whistler Bartender Marina Holter

Photo by Richard Beltzer

The Whistler opened its doors in 2008 in the Logan Square neighborhood. It is a multi-dimensional bar, meaning there’s a dazzling storefront art gallery, live music, and even their own in-house record label! Whistler Records is the first independent label of its kind to give all records sales back to the artist. The Whistler was named Time Out Chicago‘s 2016 “Bar of the Year” and one of GQ’s “25 Best Cocktail Bars in America. “We like to think the bar has something for everyone,” says head bartender Marina Holter. “Although we certainly have our selection of straight-forward domestic beer, we’re definitely a cocktail-centric place. We’re constantly changing our menu and adding drinks and ingredients almost as soon as we get excited about anything.” Some things she factors in when creating a new menu includes: sustainability, carbon-negative implications, women-owned, locally owned, and low ABV.

Clear the Air cocktail

Clear the Air


The Violet Hour

1520 North Damen Avenue, Chicago, IL

TheVioletHour.com

The Violet Hour interior

The Violet Hour interior

Photo by Michael Robinson

The Violet Hour came to the scene in 2007 and is widely known to be the pioneer in Chicago’s craft cocktail movement. Head mixologist and partner Toby Maloney and managing partner, Eden Laurin, run the beverage program. The cocktail menu changes with the seasons and contains popular sought-after spirits for all to enjoy. The Violet Hour has a chic, classy speakeasy type of vibe to it that you just have to see for yourself. The bar has earned itself the James Beard Award of Excellence for “Outstanding Bar Program,” and has appeared in Vogue, The New York Times, and more.

The Violet Hour Cocktail

The Violet Hour Cocktail

Some classic yet iconic drinks served at The Violet Hour include:

The Violet Hour Old Fashioned made with Old Grand-Dad Bottled-in-Bond Bourbon, Demerara, and Angostura; It’s most popular cocktail Juliet & Romeo made with Beefeater Gin, lime, cucumber, mint, and rosewater; Hunter Gatherer made with Pig’s Nose Scotch, Carpano Antica, Luxardo Bitter, and Allspice Dram.


The Dawson

730 W. Grand Ave. Chicago, IL

The-Dawson.com

The Dawson Bar

The Dawson Bar

The Dawson can be found inside the Fulton River District, flourishing because of the multitude of ways to enjoy your dining experience. With brunch and dinner menus that highlight the best of the best items within the seasons, this location is well known for its innovative culinary-driven cocktail program.

Love's Labour's Lost

Love’s Labour’s Lost

Some fantastic drinks priced at just $13, courtesy of bartender Paul Walker include: Love’s Labour’s Lost (served on draft) made with Tromba Tequila, red wine, apricot, sage, honey, orange, lemon, and bitters. Foolish Wit made with Prairie Gin, Sherry, Tea Liqueur, yuzu, basil, lime, soda, Xocotal; Rue for You made with Reyka Vodka, Grappa Candolini Ruta, Sherry, lime, and soda.


The Gage

24 S. Michigan Ave. Chicago, IL

TheGageChicago.com

Gage interior

Gage interior

For over a decade, The Gage has easily become a favorite because of how they incorporate European influence into American style. It is widely referred to as a “must visit” among Chicago’s growing dining scene. The Gage continues to evolve by offering well-balanced food and drink menus that present contemporary touches steeped in tradition.

I Love Your Kiss Forever

I Love Your Kiss Forever

Take a look at some of their enticing drinks: Madeira Cobbler made with 5 year Bual Madeira, pineapple cordial, Gravenstein Apple, thyme, nutmeg; I Love Your Kiss Forever made with Honey Nut Cheerios-infused Oloroso Sherry, Tromba Reposado Tequila, Ilegal Mezcal, Briottet Creme de Banane, Orgeat, egg yolk, and Angostura bitters. (Named after one of Warhol’s prints and inspired by the Art Institute of Chicago’s upcoming exhibit, Warhol: From A to B and Back Again. Warhol’s love for cereal inspired this fun cocktail that is based on the classic “sherry flip”, but instead infused with Cheerios for an unexpected but flavorful twist.)


Beacon Tavern

405 N. Wabash Ave. Chicago, IL

BeaconTavern.com

Beacon Tavern Interior Bar

Beacon Tavern Interior Bar

Photo by James John Jetel

This rustic yet casual location offers dining from the Chicago Riverfront and the Magnificent. It is accepted as a “hidden gem” within the Chicago restaurant community because of its location and extravagant food and beverage selections. Their menu blossoms with evolved tavern classics and seafood-driven dishes. Their wine list and draft beer selection is showcased alongside a carefully-curated cocktail program that features seasonally changing craft cocktails.

Cornucopia

Cornucopia

All of the tasteful drinks below are priced at $14, created by head bartender Alex Schmaling: Cornucopia made with cranberry sauce-infused vodka, Cardamaro, Dolin Dry Vermouth de Chambery, and lime; Changing Leaves made with Knob Creek Rye, Coeur de Lion Calvados, Braulio Amaro Alpino, oat syrup, dark molasses, angostura, and lemon.


Acanto

18 S. Michigan Ave. Chicago, IL

AcantoChicago.com

Acanto Restaurant + Wine Bar

Acanto Restaurant + Wine Bar

Acanto Restaurant + Wine Bar is a cache for people who are in search of real, authentic Italian cuisine matched with a conversational atmosphere. While their award-winning wine list displays over 700 bottles, they also feature Italian classics in their menu, such as Spritzes and Negronis as well as craft cocktails, beer, and spirits.

Negroni Rubino

Negroni Rubino


Coda di Volpe

3335 N. Southport Ave. Chicago, IL

CdVolpe.com

Coda di Volpe Interior

Coda di Volpe Interior

This Southern-Italian focused location can be found in Chicago’s Southport Corridor. The atmosphere makes Coda di Volpe the perfect spot for any occasion, like date nights, casual brunches, or just a simple glass of wine.

Photo Courtesy of Lightworks

The post Top 7 Cocktail Bars to Visit in Chicago appeared first on Chilled Magazine.

Source: Mixology News

The Rise of the Food Hall

By | Mixology News

Mark Phelan of Revival Cafe-Bar, featured image

It’s no secret that food hall dining is a hot culinary trend, but what about food hall drinking

Bar Manager Mark Phelan of Revival Cafe-Bar, the all-day bar located within Chicago’s beloved Revival Food Hall, is successfully tackling the challenges associated with crafting a beverage program that aligns with the chef-driven fare of the hall’s 16 fast-casual vendors.

Mark Phelan of Revival Cafe-Bar

Mark Phelan of Revival Cafe-Bar

Situated in the heart of the Loop, Chicago’s bustling business district, Revival Food Hall is a massive 24,000 square foot dining outpost that is frequented primarily by office workers from the downtown business district and visiting tourists looking to grab a quick lunch.  Revival Cafe-Bar serves a unique demographic of diners from breakfast to dinner and Phelan thoughtfully considers the food hall’s clientele when developing menus.

“In the fast-paced food hall environment where efficiency is key, it can be challenging to create fresh ingredient cocktails that complement 16 different cuisine styles. My approach to the beverage program involves working closely with my staff to develop a creative and easy to execute menu that will connect us with our guests while bringing in optimal revenue.”
– Mark Phelan of Revival Cafe-Bar

Here is Phelan’s formula for food hall success

By offering draft cocktails to maximize efficiency behind the bar, creating an array of approachable yet intriguing ‘core’ cocktails and more, Phelan’s strategy to operating a food hall beverage program ensures that diners will have drinks that pair perfectly with everything from Smoque BBQ’s sliced brisket to Furious Spoon’s famed ramen. Keeping it simple, fast service, using non-verbal cues to connect with guests, and working as a team are all essential to his success.

Keep it simple and comfortable: Staying in line with Revival Food Hall’s casual vibe, the bar program features approachable, familiar offerings such as spritzes, highballs, and tiki drinks, which are given unique twists by incorporating housemade ingredients and spirits from local distillers. Whether enjoying tacos, poké, pizza, or empanadas from one of the food hall’s fast-casual, grab-and-go vendors, Revival Cafe-Bar provides diners with an array of unpretentious alcoholic options to accompany their meals.

Efficiency is everything:  To help guests find a drink quickly and with minimal effort, Phelan presents a direct and streamlined menu made up of an assortment of ‘core’ cocktails. Using unambiguous menu descriptors such as “botanical gin” and “dry white wine” instead of specific brand and ingredient names provides patrons with an uncomplicated, at-a-glance idea of what they’ll be drinking. To serve as many drinks as possible, Phelan has employed strategies including offering bottled and draft cocktails, encouraging staff to create drinks that require no more than four steps to complete, and carefully considering the perishability of the components.

Creativity counts: Phelan continually strives to foster the talents and outside-the-box thinking of his team, regularly collaborating with bartenders to develop new cocktails such as those that make up the current menu, which was inspired by the architecture of iconic Loop structures such as the Marshall Fields building, The Art Institute, and The Rookery. The team is empowered to make decisions as a bar owner would, calculating costs when designing drinks and pushing their understanding of taste profiles and flavors.

Mark Phelan of Revival Cafe-Bar

Mark Phelan of Revival Cafe-Bar

“Our cocktails are named after and inspired by downtown architecture and served with postcards as an extra garnish. The postcard is a letter from the bartender to the guest. It explains the flavors, their inspiration, and some fun facts about the building. It is a nice souvenir, but more importantly, it is a way for us to connect with our guests and for them to get to know us during busy periods when we have less time to interact.”
– Mark Phelan of Revival Cafe-Bar

 


ABOUT REVIVAL FOOD HALL
Operated by Chicago hospitality collective 16” On Center (Longman and Eagle, Dusek’s, MONEYGUN, Saint Lou’s Assembly, The Promontory and more) Revival Food Hall is an all-local dining concept spotlighting the best of Chicago’s acclaimed culinary scene under one roof. The massive, 24,000 square foot venue is located in the heart of The Loop on the ground floor of The National—a 20-story restoration of a historic 1907 Daniel Burnham-designed building. This collaborative project opened in summer 2016, and boasts 16 fast-casual stalls featuring many of Chicago’s favorite neighborhood restaurants in a grab-and-go setting, plus a handful of all-new, quick-serve concepts debuting from several acclaimed Chicago chefs. Revival Food Hall is open Monday through Friday from 7am-7pm, with the bar open until 9pm, and is located at 125 South Clark Street. For more info please visit RevivalFoodHall.com.

The post The Rise of the Food Hall appeared first on Chilled Magazine.

Source: Mixology News

Ask a Bartender: Is Your Relationship with Alcohol Healthy? Here’s how to tell

By | Mixology News

Kenneth McCoy Bartender La Ventura, featured image

Most things in life require balance, especially when it comes to enjoying cocktails.

However, how does one maintain a healthy relationship with alcohol when it’s their career? Kenneth McCoy, a bartender and the chief creative officer at New York City’s Rum House since 2011, believes it involves moderation inside the bar and plenty of healthy activities outside of it.

“Since I’ve been around it my entire life, maintaining a healthy relationship with alcohol is easy for me,” explains McCoy, who grew up the son of a bar owner and has previously worked at Big Apple locales, including Dylan Prime and Grace & Ella. “When you no longer can function without having a drink, that’s a clue. Or when you’re hurting the people around you, and I don’t mean physically but mentally by the state you put yourself in while drinking. You don’t need to be falling down drunk to be an alcoholic. I believe there are many types.”

Kenneth McCoy bartender La Ventura

Kenneth McCoy Bartender La Ventura

“You don’t need to be falling down drunk to be an alcoholic. I believe there are many types.”

According to the CDC, binge drinking (which is defined as downing five or more drinks for men or four or more for women) is one of the most widespread issues concerning alcohol, with statistics showing one in six Americans binge drink on average of four times a month.

McCoy also points out that one of the most enjoyable ways to keep a healthy balance in check is by simply taking a momentary break from booze. “And I don’t mean just a dry January,” he notes. “I’m talking about going three, four, or more months off of it. It really is a refresher.”

In addition, McCoy also says an active lifestyle outside the bar helps keep both his mind and body in check. “Staying healthy for me is working out as much as possible,” he explains. “I like to do yoga or hit a boxing class. I also try to get to the gym five days a week.”

5 Signs You Might Have a Drinking Problem

  1. Personality Changes: When you hear from friends and family that you are an extremely different person when you drink from when sober, it may be a problem. Of course, some people may become loud and boisterous when drinking, but extreme shifts in personality are problematic.
  2. Memory Loss: Blacking out while drinking is not the same as passing out. A “blacked out” drinker is a person who is conscious the entire time while they are partying but, in retrospect, will not remember what they did the next day.
  3. Social life = alcohol: While having a drink or two with friends or colleagues may not be a problem; if you do not see the fun in social situations that do not involve alcohol or mostly socialize only around drinks, it may not be a good sign.
  4. Drinking Alone: if you find you drink alone often, this may be a sign of a deeper psychological or emotional issue. Drinking to cope with unwanted feelings or emotions is not healthy behavior.
  5. Drinking Without Regard to Consequences: When done in moderation and responsibly, drinking can be a safe social activity. If your drinking is interfering with work, relationships, and other life choices, yet you continue to drink anyway, you should evaluate your behavior and possibly seek help before experiencing negative ramifications.

If you think you do have a problem with alcohol, support groups such as Alcoholics Anonymous can help, or you can find professional counselors, therapists, or inpatient rehabilitation programs at the National Institute on Alcohol Abuse and Alcoholism.

The post Ask a Bartender: Is Your Relationship with Alcohol Healthy? Here’s how to tell appeared first on Chilled Magazine.

Source: Mixology News