February 2020

The folks at Sagamore Spirit took the fear out of Friday the 13th, changing the day officially to RyeDay the 13th, in celebration of one of America’s most beloved spirits, rye.

Fearless whiskey fans enjoy RyeDay the 13th thanks to the historic Maryland distillery supporting rye whiskey’s resurgence among the bartending community and beyond.

For Sagamore Spirit, #RyeDay the13th had been hailed ever since the launch of its Signature Straight Rye Whiskey back on Friday, May 13th, 2016. Each RyeDay calls for bars and restaurants nationwide to rejoice over the spirit that kickstarted American whiskey’s story centuries ago. There’s no better time to share and embrace the passionate history of rye whiskey.

RyeDay 13th at NIcks

RyeDay was most recently celebrated on September 13th in New York, Baltimore, Washington, D.C., San Francisco, and Chicago. The next big day arrives on the 13^th of March, 2020. With every celebration, Sagamore Spirit ambitiously works to get one step closer to an era where RyeDay is a national holiday.

Celebrate RyeDay March 13th

Well-deserving of its own day, rye’s claim to fame was attained by shining in classic concoctions such as The Manhattan or Sazerac. So, every RyeDay, the approachability and versatility of the spirit are applauded by encouraging bars and restaurants all over the country to show off their skills and styles of mixing with rye by offering signature rye cocktails.

Bartenders use their creative platforms to celebrate RyeDay the 13th with unique cocktails that can move rye from a small solo sip on the couch to exciting social circles during nights out.

The post Celebrate RyeDay the 13th on March 13 with Sagamore Spirit appeared first on Chilled Magazine.

Source: Mixology News

Personality, disposition, character traits—these things can make or break a bartender.

In today’s must-be-agreeable hospitality climate, successful bartenders take center-stage with a professional attitude and work hard to establish a regular following.

We spoke to Leonard Lopp, a twenty-year industry veteran who has years of experience managing and training the front of the house staff members. He is currently a managing partner and beverage director of The Keep, an influential cocktail bar in Detroit. Here are Leonard’s tips for becoming a charmer behind the bar.

What are some tips bartenders can use to be more charismatic behind the bar?

Anyone can make a great drink, but not everyone can engage a guest. If you aren’t engaging guests, then you aren’t creating regulars. Regulars will help you look more welcoming to strangers. Diversify your knowledge so that you can converse with people from all walks of life. Those conversations will broaden your horizons and make you more inviting to a broader range of people. Read the news, including the sports section. I’ve made thousands of dollars just because I could talk about local sports teams that I’m not really invested in.

Leonard Lopp

Listen to your guests, ask questions, and get them to do the talking. People love to talk about themselves, and they’ll love you for listening. Then get them to talk to strangers. Regulars will engage customers you don’t have the time or will to. If all else fails, find one thing you have in common with a guest, no matter how small or inconsequential it may be. That is how bonds are built. You should be in the business of building bonds. Finally, if nothing else, be attentive. Seriously, that is the most charming thing a bartender can be.

How can a bartender tactfully diffuse a tricky situation at the bar?

It’s pretty easy to spot the inebriated person during service. I usually try to employ one of their friends once it becomes obvious. If that doesn’t work, I always address the person directly in a calm and friendly way. I try not to call them out, as that can escalate things quickly. The low-key cut off is an art form worth mastering. Be calm, be assertive, do not touch the person, and assure them that it’s an okay thing to have overindulged this time.

There will be those times when the guest is unreasonable, not willing to listen, or is aggressive. Stay calm, be firm, and stay behind the bar. Try to get them one on one at the end of the bar if possible. The last thing you want is to make a scene. Arguing with a customer or overtly cutting them off in front of other people will only escalate the situation.

If they are causing a scene, think of it akin to a child throwing a tantrum. Let them tire themselves out. Silence and patience can be powerful weapons when dealing with the inebriated. If they are aggressive, call the cops immediately, don’t think twice. It’s never worth the risk of getting involved with an aggressive person.

Leonard’s Quick Tips to Becoming More Charming Behind the Bar

Diversify Your Knowledge: The more information you know about broad topics will help you chat with many different people. Read current events, sports sections, learn about music, movies, and information about the spirits you serve. Any way in which you can make a single connection with a guest through even the slightest common interest will help you build a bond.

Do More Listening Than Talking: You’ve got two ears and one mouth for a reason. Get guests talking about themselves, and they will enjoy the conversation tremendously.

Be Attentive: This is the most charming attribute a bartender can have. Be sure each guest feels well taken care of and treated special.

Master The Low Key Cut Off: Do not embarrass a person who has over-indulged. Be patient, kind, calm, and order them an Uber or call a cab.

The post Tips on Becoming More Charming Behind the Bar appeared first on Chilled Magazine.

Source: Mixology News

Releasing this week, 3 Badge Beverage Corp. introduces Benjamin Chapman, premium small batch whiskey to the United States, Canada, and Europe.

Benjamin Chapman

Ideal as a craft cocktail base of for sipping on the rocks the 7-year-old whiskey pays homage to early 60’s sophistication and refined aesthetics associated with the era, while answering today’s growing international demand for premium whiskey.

The post 3 Badge Beverage Corp. Releases Benjamin Chapman Whiskey appeared first on Chilled Magazine.

Source: Mixology News

South Beach Wine and Food Festival and Bacardi teamed up to create the ultimate fun house on the sands of Miami Beach.

In its 19th year, SOBEWFF celebrated another successful year with a party hosted by TV personality Andrew Zimmern, who is not only a James Beard award winner, but also moonlights as a chef, food writer, and teacher. He is widely regarded as one of the most knowledgeable and “bizarre” personalities in the food world.

The party took place beachside at The Ritz-Carlton with free-flowing Bacardi spirits and cocktails made from its vast portfolio, including Bombay Sapphire, Tequila Cazadores, Dewar’s, D’ussé, Grey Goose and Patrón.

Attendees indulged on bites created by some of Miami’s top chefs while live music accented the bold and lively atmosphere, creating the ultimate beach carnival festival!

The post Life’s a Carnival: Bacardi Creates a Fun House on the Sands of Miami Beach for SOBEWFF appeared first on Chilled Magazine.

Source: Mixology News

It’s no surprise to hear that Oregon’s Willamette Valley is a world-class wine region.

Famed for its pinot noir, this area has so much to offer visitors all year round. But after a recent visit during the so-called “Cellar Season,” I suggest a trip during the Valley’s sleepiest time.

Yamhill Mayasara

“Cellar Season” refers to the time of year after the New Year renews and until the spring thaw. It offers something special for oenophiles. Rather than peak season crowds and bustle, Cellar Season is something of a quieter, more intimate setting. Wine lovers will especially enjoy getting extra time with area vintners in unpacked tasting rooms. Some of my favorite tasting rooms are Hyland Estates, Argyle Winery, and Holloran Vineyard Wines, which are all clustered around Dundee. My Newberg area recommendations are Chehalem Winery and Adelsheim. Since my time was spent in the northern reaches of the Valley, I am best acquainted with those two towns.

Salem Bjornson Tasting Room

Numerous special events occur during this season. One well-known one is the Oregon Chardonnay Celebration, which is in its 9th year and includes a learning seminar as well as Grand Tasting of over 50 local chardonnays. Each year has a different theme, and 2020’s is “Born of Flood & Fire: Chardonnay from Ancient Soils,” which highlights the area’s soil. This year’s tasting, to go along with the theme, is organized by soil type.

Albany Spring Hill Cellars

Another solid winter festival is the Oregon Truffle Festival, which aims to highlight the delicious truffles grown in the state. Just like Burgundy in France, Oregon’s truffles are world-class. The festival promotes the Oregon truffle industry through culinary exploration and celebrating North America’s only native truffles. According to the organizers, “Oregon has four native truffle species that are recognized for their culinary value and harvested in the wild. They include the Oregon Winter White Truffle (Tuber oregonense), the Oregon Spring White Truffle (Tuber gibbosum), the Oregon Black Truffle (Leucangium carthusianum), and the Oregon Brown Truffle (Kalapuya brunnea.” The Truffle Festival also celebrates the French varieties of truffles that have been successfully cultivated in Oregon and the Pacific Northwest.

Albany Sybaris Bistro

Finally, Lange’s Winter Wine Dinner Series offers another fun escape during Cellar Season. Essentially, the dinners combine the estate’s offerings of Pinot noir, Pinot Gris, and Chardonnay with a local chef for a winning combination. They are offered periodically throughout the year, but a low-key option is a Cellar Season event.

Yamhill – Bethel Heights

Cellar Season also means that local restaurants, many that are famous for inventive farm-to-table cuisine, will be much less crowded. Be sure to check out some spots like Tina’s in Dundee and Thistle in McMinnville for tasty and creative offerings.

Overall, it’s easy to see that a wine country visit to Oregon is a great idea all year long. But, there’s something truly magical about the sleepy Cellar Season in Willamette Valley.

The post From the Vine: Oregon’s Willamette Valley Shines During Cellar Season appeared first on Chilled Magazine.

Source: Mixology News

Here at Chilled, we like honing in on the values and characteristics represented by unique brands.

It’s worth drinking something that you can stand by, something you can vibe with, and something that does a favor for this precious world we live in. Enviro-friendly distilleries will make the entire sipping experience just that much more satisfying. The following brands respect our environment in interesting ways.

Glyph, the World’s First Molecular Whiskey

Glyph, by Endless West, is a world’s first, made for the science nerds. The difference-maker for this high-tech spirit is that it’s made note by note from molecules sourced more efficiently in nature. There is no required aging or barreling, allowing for a substantial decrease in the use of wood, water, and land throughout the production process. It’s an ideal try for the sustainability-minded and traditional whiskey lover alike.

Glyph Whiskey

Cascade Blonde American Whiskey

Cascade Blonde has become an outdoor fan-favorite daytime sipper, inclusive of all seasons. With its smooth-drinking profile and buoy-inspired bottle, it is the perfect companion for any outdoor or indoor activities, whether boating, fishing, bonfires, and more. As a cherry on top for the environmentalists, Cascade Blonde has joined forces with American Rivers, a nation-wide river conservation organization, in efforts to preserve America’s rivers and lakes. Together they host waterway cleanup events because, without clean water, there is no such thing as great whiskey.

Cascade Blonde American Whiskey

Bear American Whiskey

Colorado-based Mythology Distillery’s award-winning Hell Bear American Whiskey is a blend of a straight rye whiskey, a four-year bourbon, and a five-year bourbon, with hints of berries upfront, big cinnamon spice, and a smooth vanilla caramel finish. As Coloradoans that value their backyard playground, Mythology has implemented sustainable manufacturing processes to do its part in preserving the planet including a closed-loop gas boiler system at the distillery that pumps condensate back into the heat source for reuse; water conservation measures that save up to 500 gallons per batch; and a partnership with a local company to compost 80% of the distillery’s waste.

Bear American Whiskey

The post This High-Tech Whiskey is Good for the Environment appeared first on Chilled Magazine.

Source: Mixology News

Lux Row Distillers pays homage to the rich distilling tradition of Daviess County, Kentucky, by relaunching Daviess County Kentucky Straight Bourbon—an ultra-premium family of bourbons, with three variants.

Consisting of a mixed mash bill of both wheated and ryed bourbons for a balanced sweetness and spice, the three variants include Daviess County Kentucky Straight Bourbon, Daviess County Kentucky Straight Bourbon—Cabernet Sauvignon Finish, and Daviess County Kentucky Straight Bourbon—French Oak Finish. The Cabernet Sauvignon Finish has been rested for six months in cabernet sauvignon barrels from the Napa region in California for an additional level of complexity, while the French Oak Finish has been rested in French oak barrels for six months for a hint of dry oak.

“The combination of mash bills really sets this bourbon apart,” says John Rempe, head distiller at Lux Row Distillers. “The smooth wheated mash bill and the traditional spicy ryed mash bill come together for a balanced taste profile. All three variants are bottled at 96-proof in 750ml bottles with an embossed shoulder and topped with a natural cork.”

Lux Row Distillers Variants

The brand, bought by the David Sherman Corporation in 1993, honors Daviess County, which boasts a long history of distilled spirits and iconic distilleries that helped Kentucky earn its reputation as the home of great bourbons. One of the first distilleries in that area, Daviess County Distilling Company, with heritage dating back to 1874, was one of the few distilleries to survive Prohibition. It helped pave the way for the nearly 20 other large distilleries that operated in Daviess County by the early 1900s. Today, only three remain, but the county’s significance in bourbon history lives on.

The post Lux Row Distillers Relaunch Daviess County Kentucky Straight Bourbon appeared first on Chilled Magazine.

Source: Mixology News

Like many classic cocktails, the origin story, and history, of the Daiquiri is one that should be taken with a grain of salt.

According to legend, the tale goes that an American mining engineer who was stationed in Cuba, a man by the name of Jennings Cox, ran out of gin at a party back in 1898. His instincts led him to grab a bottle of local gin and to mix it with mineral water, sugar, and lime—a mix that ended up being a hit with his guests. He decided to name it after a local beach, Daiquiri.

Since then, the Daiquiri has taken many shapes and forms throughout time—mostly frozen until the contemporary cocktail revolution—but has now become a staple for bartenders all over the world. Why is that? Other than the fact that it’s an incredibly delicious serve when executed properly, the Daiquiri requires impeccable technique and is a reflection of a bartender’s talent. The Daiquiri is also the best template to use when you want to learn about flavor profiles of various styles of rum and how they play in sour-style cocktails.

The marriage of strong, sour, and sweet in this classic cocktail is dependent on the freshness of the lime juice, the choice of rum, the sugar content of the syrup, the ice chosen to shake with, the technique of the bartender, and the formula used. Yes, it only has three ingredients, but “perfect” doesn’t mean just shaken and tossed into a coupette. While fresh lime and a standard 2:1 cane syrup are pretty straightforward, rum choice, technique, the formula, and the type of ice used are the places to focus on to create the perfect Daiquiri.

Let’s start with the formula. The classic specs are two ounces base spirit, 3/4 ounce sweetener, 3/4 ounce sour—these specs aren’t bad and are respectable, but upping the sour to one ounce will make for a fresh, lively sour that still finds a balance due to the tropical, grassy sweetness of a white rum. As for the rum, many bars these days employ their own rum blend for a Daiquiri. Sometimes it may involve a dash of rhum agricole, or an aged Jamaican-style rum like Appleton Estate, so finding a blend that works for you is an individual R&D task.

If you are to go with two ounces of one type of white rum, Plantation 3-star and Diplomatico Planas are both great options—the latter being a bit stronger in proof than the former. Now, when it comes to ice and technique (which we will pair together as they go hand-in-hand), the preference should always be given to one large cube if that’s a feasible option for your bar. A proper 12-15 second shake with one of those bad boys, and you’ll have the frothiest, most delicious Daiquiri that you could ask for as long as you temper the ice first, and shake vigorously in an elliptical motion—as opposed to back and forth like a piston—to keep the ice from shattering in the tin (allowing dilution to occur at a quicker rate).

If your bar does not have large cubes available for shaking, then kold draft (or equivalent) 1-inch cubes will suffice and you should give a vigorous shake after tempering the ice in the tin for 10-12 seconds. The result will likely be superior with the large cube, but both methods and recipes will yield quality serves.

The Perfect Daiquiri

Ingredients:

• 2 oz. white rum
• 1 oz. fresh lime juice
• 3/4 oz. cane syrup (2:1)

Preparation: Add ingredients to the shaker with ice; shake until desired temperature and dilution, and strain into the coupette. Garnish with an optional lime wheel.

The post How to Make a Perfect Daiquiri appeared first on Chilled Magazine.

Source: Mixology News

Celebrating Fat Tuesday? Well, New Orleans, Louisiana was named the #1 place to visit recently by The New York Times especially for Mardi Gras, which is French for “Fat Tuesday.”

Mardi Gras is a time for festivity, extravagant parades, and one of the biggest parties of the year. Check out these five cocktail bars and drinks to enjoy all that Mardi Gras has to offer!

Toups Meatery

845 N. Carrollton Avenue, NOLA

ToupsMeatery.com

The Toups Meatery first opened its doors in the spring of 2012 to share their unique eating experience with food-lovers of New Orleans. Toups Meatery is a contemporary Cajun restaurant with a huge selection of cured meats, its famous Meatery Board, and cocktails by the pitcher. Chef Isaac Toups serves fine food and wine, specialty cocktails, and charcuterie inspired by Louisiana family tradition.

ZULU Cocktail

ZULU

Created by Beverage Director Bryson Downham

Ingredients:

• 1 1/2 oz. chili tequila
• 3/4 oz. Averna
• 1/2 oz. Amaretto
• 1 oz. coconut milk
• 1/2 oz. Demerara
• 3 dashes saline
• 1/2 oz. Coco Porter
• Mace for garnish (ground nutmeg shell)

Preparation: Shake and strain into coupe. Sprinkle with mace.

Copper Vine

1001 Poydras Street, New Orleans, LA 70112

CopperVineWine.com

Copper Vine has a history in New Orleans that runs deep to its core. Before Copper Vine, 1001 Poydras Street was home to Maylie’s restaurant in 1876, owned by two French immigrants. Maylie’s became a neighborhood institution and by the time it closed in 1986, it was one of the oldest restaurants in New Orleans. Copper Vine is now a building on the National Register of Historic Places, continuing on the legacy of Maylie’s with the restoration of its original bar inside and the rebirth to Maylie’s signature wisteria vine on the patio and the reimagining of Maylie’s iconic dishes. Copper Vine offers over 30 aromatic and flavorful wines on tap for their guests to enjoy with the easy pull of a handle.

Jewel of the South

1026 Saint Louis Street New Orleans, LA 70112

JewelNola.com

Jewel of the South is a New Orleans tavern on Saint Louis Street in the French Quarter. This location is a must-visit for its food and top-of-the-line cocktails. Jewel of the South is an elegant, antique tavern, with a beautiful backyard dining area, on the outskirts of the Quarter that’s to die for.

Jewel of the South Co-Owners (L-R) Chris Hannah and Nick Detrich

Jack Rose

2031 St Charles Ave New Orleans, LA

JackRoseRestaurant.com

Jack Rose is a concept of QED Hospitality in New Orleans’ historic Pontchartrain Hotel. Jack Rose brings a fun dining experience to the Garden District with its vibrant atmosphere, whether you decide to enjoy dinner in either the Jack or Rose Rooms, hosting an escapade in the Mile Hie Pie Club, snacking in the Living Room under a portrait of Lil Wayne, or sipping sparkling rosé in the Rose Garden Patio. Jack Rose features a mix of Italian, French and Spanish dishes along with their vibrant cocktails and a wine list that skews towards bubbles.

Jack Rose Disco Punch

Disco Punch

One punch bowl serves 8-12 people

Ingredients:

• 10 oz. Mt. Gay Eclipse Rum
• 10 oz. Bigallet China-China Liqueur
• 5 oz. Suze Liqueur
• 5 oz. Falernum Syrup
• 10 oz. lime juice
• 15 oz. pineapple juice
• 5 oz. 1:1 simple syrup
• 1 bottle of Prosecco

Preparation: Combine first 7 ingredients in punch bowl. Give it a good stir, then top with a full bottle of Prosecco.

Compère Lapin

535 Tchoupitoulas, New Orleans, LA

CompereLapin.com

Compère Lapin is located in the heart of the Warehouse Arts District in New Orleans. Compère Lapin is French for “brother rabbit” and Compère Lapin believes in the complexity of simplicity, and the power of pure flavors. Visiting Compère Lapin makes meals about moments, memories and those who surround you at your table. Their menu is full of inspiration from the traditional Caribbean folktales of a mischievous rabbit, and mixes of indigenous ingredients with rich culinary heritage of New Orleans, and a huge variety of cocktails, beer, wines and liquors. The playful menu at Compère Lapin takes food you know, and turn it into foods you love.

Neutral Ground Side

Neutral Ground Side

Ingredients:

• 1 3/4 oz. King Cake Cachaça*
• 1/2 oz. Hoodoo Chicory Liqueur
• .13 oz. lemon juice
• 2 dashes El Guapo Tricentennial Bitters

Preparation: Stir over ice, strain into Nick & Nora Glass, and then garnish with toasted marshmallow.

*King Cake Cachaça

Ingredients:

• 1 Lt. Mae de Ouro Cachaça
• 2 scraped vanilla beans
• 2 handfuls toasted pecans
• 2 handfuls golden raisins
• 4 while nutmeg ground
• 2 whole cinnamon sticks

Preparation: Infuse five days and strain with cheesecloth.

The post Top 5 Bars to Grab a Drink in NOLA appeared first on Chilled Magazine.

Source: Mixology News

America’s first experience with distillation took place in 1640, with brandy as the initial recorded spirit.

Today, Copper & Kings Distilling seizes the opportunity to evolve the classic and fuses it with modern American culture and energy. Their spin on American Brandy sends the adventurous drinker on a journey free of narrow, provincial dogma, and onward toward a liberating selection of the diversity of continental American fruit, barrel finishes, and rock and roll.

Copper & Kings Apple Brandy

Joe Heron, CEO of Copper & Kings Distilling, American Brandy Co., sets his American Brandy apart from other traditional positioned brandy. “We are from Kentucky, our brandies reflect a definitive American sensibility versus a European tradition,” explains Heron. “Influenced by American whiskey rather than being more Cognac-centric.” A perk of being stationed in the United States is the ability to distill and blend a wide range of grape varietals focused on full aromatics and high acidity. Dynamic in comparison to Cognac’s traditional Ugni Blanc varietal, which produces a more neutral wine. The use of this neutral grape in Cognac grants character dominance to the soil over the grape.

Craft Apple BrandyJack Rose

On the other hand, when dealing with American Brandy, the fruit dictates character. This is where Copper & Kings thrives, producing American Brandy with high-intensity aromatics and strong varietal personality. Their primary varietals are French Colombard, Muscat de Alexandrie, and Chenin Blanc, all from Californian grapes. Apple Brandy sources fruit in Michigan, and Pear Brandy utilizes Oregon pears. Fermentation is unusually cold and slow, at approximately 60 degrees Fahrenheit, to maximize aromatics and retention of fruit character intensity.

Copper & Kings Still

“It’s not made in a column still, but rather double-distilled in classic alembic copper pot-stills, made just up the road from the distillery in Butchertown, Louisville, Kentucky, by Vendome Copper & Brassworks,” says Heron. “We distill unfiltered, un-sulfited wine (on the lees) to maximize aromatics, flavor, and fruit essence.” While the focus on the quality of the fruit, such as apple, pear, or grapes is paramount, the maintenance of the distillate’s integrity is a top priority. “We are unadulterated by any post distillation additives like boisé (oak flavor or infusion), sugar, flavors, essences, or caramel color,” explains Heron. “We do not chill-filter our spirits, retaining flavor intensity and a smooth, lightly viscous mouthfeel.”

Guns And Rose

The brandies are aged in Kentucky Bourbon barrels with a percentage of new American oak to enhance the whiskey tonality. Copper & Kings are ardent evangelists for the high lactone nature of American oak, seeing it as the perfect wood medium for brandy maturation, imparting warm notes of caramel and honey that are often used to describe superior quality brown spirits. Ultra-premium Floodwall Apple Brandy uses Bourbon barrel and Spanish Oloroso Sherry casks for a unique style with butterscotch warmth wrapping around the apple distillate. The spirits enter the barrel without dilution at plus or minus 135-batch proof, and no water is added to compensate for Angel’s Share evaporation during maturation. Another intriguing method of maturation used is called “Sonic Aging,” which takes place in their basement cellar.

Rock music is played to the barrels twenty-four seven, which in Copper & Kings’ opinion facilitates maturation through pulsation waves into the barrels. All these creative ideas convey how Heron’s company embodies a distillery with a distinctive modern American aura, infused with art, music, and adventure. A final statement from Heron sums up the theme of his company, “We care deeply about the intrinsic quality of our spirits—taking care, paying attention, and focused on the details. But, what gives us joy is that we are extremely imaginative, bringing creative conceptual spirits to the bartender and consumer—moving brandy away from a traditional stuffy, old-fashioned image to something more bold and contemporary. We don’t do innovation, we do invention, giving our drinkers a unique personal adventure.”

The post Brandy: America’s Original Craft Spirit appeared first on Chilled Magazine.

Source: Mixology News