Monthly Archives

February 2020

Ask A Bartender: A Stirring Introduction: Joseph Boroski

By | Mixology News

Joseph Boroski - Beverage Director, The 18th Room, featured image

Joseph Boroski is the beverage director of The 18th Room, an elegant, new speakeasy in the Chelsea neighborhood of New York City, hidden behind a faux coffee supply store.

Taking its name from the 18th Amendment that ushered in Prohibition, The 18th Room takes inspiration from the upscale speakeasies of the 1920s and 1930s. Boroski, who’s also a globetrotting mixologist, long-time bar consultant, and owner of two bars and a bar school in Asia, created The 18th Room’s cocktail program. The menu focuses on drinks tailored to individual guest tastes, crafted in ways that take sustainability to new heights.

Boroski strives to go beyond sustainability and zero waste with his “no-impact” approach. The 18th Room, in addition to using every part and piece of each ingredient to its utmost, the bar team converts one ingredient to another and another. Even packaging materials are reused, recycled, or upcycled.

For Boroski, every element of a beverage program shapes the entire whole. Even down to the basics, like stirring a cocktail. We asked him the proper way to stir a cocktail and if there is something most bartenders might be missing when it comes to dilution.

“I’ve been training bartenders for a dozen years, both as a consultant for venues around the world in over 30 countries and through my bartender school in Bangkok. From these trainings, one skill I repeatedly see lacking (even in some celebrated barkeeps) is the ability to stir a cocktail properly.

“One skill I repeatedly see lacking (even in some celebrated barkeeps) is the ability to stir a cocktail properly.”

Joseph Boroski - Beverage Director, The 18th Room

Joseph Boroski – Beverage Director, The 18th Room

“Stirring shouldn’t introduce any air or ice particles to a cocktail (shaking conversely should), but it should still chill the beverage down to near-freezing. Therefore, it’s important to move all ice together as if bonded in a smooth and brisk fashion to make the maximum amount of contact between ice and cocktail molecules.

“Do not twist the spoon with your fingertips. This is a common mistake that limits the speed at which the spoon can go around the inside of the mixing glass, and it prevents a much more fluid motion that keeps ice and air out of the drink. The spoon will spin on its own as a result of the width of the spoon itself combined with the light pressure against the inside of the glass.

Never neglect the importance of the size and quality of the ice you use. A little preparation with ice yields incrementally better results.

 

 

The post Ask A Bartender: A Stirring Introduction: Joseph Boroski appeared first on Chilled Magazine.

Source: Mixology News

The Secret to Making Killer Shrubs

By | Mixology News

Jason Shelly - Firestone & Robertson Co.

Vinegar flavored drinks have a long and storied history.

In a nutshell, a shrub, is a combination of fruit, sugar, and vinegar. The sweet, acidic mixer gets its name from the Arabic word sharab, which means, “to drink.” A shrub can be consumed on its own with club soda, but added to cocktails; it provides a distinct tangy bite that adds complexity and a bold depth of flavor. Bartenders have their own trade secrets when it comes to making shrubs. Here are few:

Combining two or more shrubs

At the Washington Marriott Georgetown, bartender Alex Munoz uses a Strawberry Dill Shrub made with strawberries, white vinegar, water, sugar, and fresh dill combined with a Hellfire Habanero Shrub made with Capitoline rosé, Drambuie, and lemon juice; mixed with bone marrow rye (Sagamore Rye Whiskey infused with bone marrow) to create his Savor the Moment cocktail “The combination of subtle habanero spice from the Hellfire Habanero Shrub mixed with the Strawberry Dill Shrub has a unique flavor,” explains Munoz. “A sweet front and sour and spicy finish with a hint of dill on the nose, which really allows the bone marrow rye to have a mellow finish, so drinkers can really savor the moment.”

Unlikely combinations

Juan Calderon, head bartender at Proof on Main at 21c Museum Hotel Louisville Kentucky combines unlikely ingredients in his shrub cocktail called Pacha, made with mezcal, fresh lime juice, Kale Apple Shrub, allspice dram, and a pinch of salt.

TX Whiskey Bee's Knees Cocktail

TX Whiskey – Bee’s Knees Cocktail

“I made this cocktail to highlight the bright shrub flavor profile of kale and apple combo,” he says. “The earthiness of the mezcal and the tartness of the lime intensify the drink and a little touch of allspice brings it all home.”

Juan Calderon, Head Bartender at Proof on Main

Juan Calderon, Head Bartender at Proof on Main

Delicate acidity

Clay bar director Andrea Needell Matteliano’s blend of mezcal, manzanilla sherry and chamomile tea is complemented by a bold, spicy house-made orange-ginger-cardamom shrub and finished with a bitter aperitif. “Shrubs are a great way to add acidity to a cocktail without the use of citrus juice. In the Midnight Sun, Chardonnay vinegar adds a delicate acidity, its fruity notes complementing the orange zest, while imparting the vibrant flavors of cardamom and ginger without adding too much viscosity and sweetness like syrup would. The chamomile tea balances the sharpness of the shrub with delicate tannins, mezcal adds vegetal smokiness, and manzanilla sherry gives an engaging salinity,” says Needell Matteliano.

Clay's Midnight Sun Cocktail

Clay’s Midnight Sun Cocktail

“I especially like playing with shrubs in stirred cocktails, not only for the flavor profile, but also for the visual effect, since the end result remains translucent.”
– New York’s Clay bar director Andrea Needell Matteliano

Andrea Needell Matteliano

Andrea Needell Matteliano

Seasoned shrubs

At Henley, head bartender Benjamin Rouse uses shrubs to highlight specific flavors from the base spirit. His G&T uses a seasoned shrub to complement the Tangueray No.Ten. “The shrub for our G&T gives us a great option to utilize seasonal fruits and vegetables in a fun and sustainable way. We highlight specific flavors from the gin and it adds both acidity and balance to the cocktail without using a citrus juice, i.e. the lemon or lime wedge. We also tend to season our shrubs with spices that are found in the base spirit we are using. This gives the drink that extra touch of complexity!”

Henley's G&T cocktail

Henley’s G&T

“A shrub is essentially a vinegar syrup that has been lightly fermented–think kombucha without the bubbles.”
– Benjamin Rouse, Bartender at Henley, Nashville Tennessee

Ben Rouse, shaking up a cocktail

Ben Rouse

Photo by Emily Dorio

Seasonal shrubs

In Fort Worth, Texas, Jason Shelly of Firestone & Robertson Distilling Co. says, “Cocktails with shrubs are a great way to add brightness, acidity, tartness, and depth of flavor. Also, shrubs are a fantastic way to keep all types of fruits in cocktails through the winter months. A simple version of a Bee’s Knees with our TX Whiskey and honey shrubs turns out fantastic!”

Jason Shelly - Firestone & Robertson Co.

Jason Shelly – Firestone & Robertson Co.

How to Make a Shrub

There are basically two methods to making shrubs: the cold infusion method, and the hot syrup method. The hot way is quicker, but not the “true” way. The cold method, extracts much more flavor from the fruit and ends up tasting less jammy.

What You Will Need

Vinegar: The most common vinegar used in shrubs is apple cider because of its milder, fruitier taste. There are, however, lots of other options like good quality white wine vinegar; a complex, aged balsamic combined with figs is heavenly, or Champagne vinegar combined with blackberries is elegant and delicious.

Sugar: White granulated sugar works perfectly, but experiment with different types. Turbinado, honey, and brown sugar will add their own flavor profiles.

Fruit: There is almost no limit here, you could literally work your way through the seasons: rhubarb, strawberries, blueberries, blackberries, cherries, peaches, plumbs, figs, apples, pears … anything.

Spices and Aromatics: Add fresh herbs and spices like thyme, rosemary, basil, rosehips, ginger, cardamom, whole pink peppercorns, star anise, sumac and cloves.

The Basics: 1:1:1 ratio of vinegar, sugar and fruit.

Ingredients:

  • 1 cup sugar
  • 1 cup fruit
  • 1 cup vinegar

Preparation:

Discard any bruised or discolored fruit, wash and chop into pieces.

In a sterilized, medium sized jar, combine the sugar, fruit, and herbs. Place on the lid; give it a good shake. Allow the sugar-fruit mix to sit and macerate for 24 hours. Give the jar a shake every few hours.

The sugar will withdraw the water from the fruit. Strain the liquid through a fine sieve or cheesecloth into a bowl. Return the liquid to the jar and discard the fruit. Combine the syrup with the vinegar, mix and refrigerate. Shrubs will keep for several months refrigerated.

Try These Combinations

Strawberries + brown sugar + balsamic vinegar + thyme + vodka

Blackberries + white sugar + Champagne vinegar + gin

Pear + honey + ginger + apple cider vinegar + rum

Apples + rosehips + brown sugar + cinnamon + apple cider vinegar + whiskey

Oranges + apple cider vinegar + white sugar + sumac spice + rye

Pineapple + agave syrup + jalapenos + apple cider vinegar + mezcal

The post The Secret to Making Killer Shrubs appeared first on Chilled Magazine.

Source: Mixology News

On Location: The Dalmar’s Rooftop Bar, Sparrow in Fort Lauderdale

By | Mixology News

Sparrow Patio, featured image

Jake Wurzak, is president of Wurzak Hotel Group and the visionary behind The Dalmar, the newest hotel in the Tribute Portfolio of Marriott International.

The lifestyle hotel, along with its rooftop bar, Sparrow, brings guests a unique experience in the city’s rapidly growing cocktail culture. Located in the heart of downtown Fort Lauderdale, The Dalmar is inspired by a vibrant South Florida culture, with a distinctively 50s Californian vibe. “Fort Lauderdale’s old dining and drinking days of spring breakers and rum-runner dives have transitioned to a more urban experience, matching the community that has been building up in the area for the past decade,” explains Wurzak.

According to Wurzak, The Dalmar is next-generation ready here’s why.

Jake Wurzak, The Dalmar

Jake Wurzak, The Dalmar

Sophisticated Sippers: “The downtown Fort Lauderdale renaissance has been spurred on by an influx of growing industry, attracting young professionals who work and live in the area,” says Wurzak. “So there’s the need for local restaurants and bars to evolve into a more curated experience. Downtown Fort Lauderdale has recently exploded with cosmopolitan cocktail lounges and sophisticated restaurants that you used to only see in Miami, New York, or LA.”

Sparrow Main Bar

Sparrow Main Bar

Lavish Luxury Hotel Styles: The Dalmar, is Fort Lauderdale’s first lifestyle hotel. It’s the next generation of boutique hotels with multiple dining venues, luxurious guest rooms, and modern-day essentials. It offers five distinctive food and beverage concepts: The Terrace Grill, Sparrow, Rose’s Coffee Bar, Lobby Bar, and Sip ‘n Dip.

Sparrow Lounge

Sparrow Lounge

Memorable Experiences: “The Dalmar is all about doing what has never been done before and creating an inspired destination,” explains Wurzak, “I truly believe we’ve done that with Sparrow bar, through incredible views, a retro, urban design that transports you back to a bygone era, and an out-of-this-world cocktail and culinary program.”

Sparrow Patio

Sparrow Patio

The Sparrow Space: Sitting on the 25th floor of The Dalmar, making it Fort Lauderdale’s highest rooftop bar. The Sparrow draws inspiration from clean lines, natural materials, and the open spaces of 50s and 60s American modernism. The space transitions smoothly between interior and exterior identities, which is anchored by an indoor main bar and lounge and an outdoor bar with a mix of city and ocean views.

Mixtape Punch

Mixtape Punch

Craft Cocktail Scene: Conceptualized by the team behind the well-known cocktail institution Death & Co, Sparrow offers an inventive cocktail program, incorporating fruits and herbs, resulting in a unique marriage of Mediterranean Aperitivo, tiki, and classic cocktails. The menu is divided into three parts: Cruise Control: easy drinking and tropical riffs on classic cocktails; Adventurous: layered profiles with more daring ingredients; and Group Format: cocktails meant for sharing.

The post On Location: The Dalmar’s Rooftop Bar, Sparrow in Fort Lauderdale appeared first on Chilled Magazine.

Source: Mixology News

On Tap: Alexis DeJoria Revs Up Her Return To Racing, Sponsored by ABK Beer and ROKiT Phones

By | Mixology News

Alexis DeJoria

Iconic National Hot Rod Association Drag Racer (NHRA), Alexis DeJoria announced today a multi-year sponsorship deal with two high profile sponsors; ABK Beer and ROKiT Phones.

The award winning, 700-year-old Bavarian beer brand, ABK and ROKiT Phones (creators of glass-free 3D smartphones) will support Alexis by delivering exclusive 3D content of her to fans via ROKiT smartphones while an ABK beer truck keep her fans refreshed.

ABK Beer

ABK Beer

“Joining Del Worsham’s newly-formed DC Motorsports team was just the first step in reigniting my quest at being the first female Funny Car world champion,” says Alexis DeJoria. “I can’t wait to get back on the track and am energized and excited about all the things we have in store for the amazing NHRA fans!”

DeJoria will debut her new race look at the NHRA Winternationals (#winternats) in Pomona, California where, in 2014, she made history by becoming the first woman to clock a sub-four second run in a top-fueled Funny Car with a 3.997 second elapsed time.

“Alexis is a trailblazer and one of the most accomplished women in motorsports,” says Jonathan Kendrick, co-founder of ROKiT. ”She’s a world-class athlete known for her tenacity, drive for perfection, and innate ability to lead the pack. These qualities, along with her unwavering desire to challenge the status quo make her the perfect ambassador for our brands.”

ROKiT brands has seen tremendous success within the motor sports community and this partnership comes on the heels of the company’s recent announcement that it added the ground-breaking women’s only racing series, W Series, to its growing global motorsports sponsorship portfolio, which also includes title sponsorship of the ROKiT Williams Racing Formula 1 team and the ROKiT Venturi Racing Formula E team.

ABK Beer

ABK Beer

ABK Beer and ROKiT Phones branding will appear on DeJoria’s vehicle, driver and crew uniforms, official merchandise and across her team’s transport fleet. Additionally, ROKiT Phones will create a series of exclusive 3D racing experiences, which will give fans across the globe an entirely new level of access to DeJoria.

This will also mark the five-time race winner’s highly-anticipated return to the sport after a two year hiatus.

“Alexis is a trailblazer and one of the most accomplished women in motorsports,” said Jonathan Kendrick, co-founder of ROKiT. ”She’s a world-class athlete known for her tenacity, drive for perfection, and innate ability to lead the pack. These qualities, along with her unwavering desire to challenge the status quo make her the perfect ambassador for our brands.”

ROKiT brands has seen tremendous success within the motor sports community and this partnership comes on the heels of the company’s recent announcement that it added the ground-breaking women’s only racing series, W Series, to its growing global motorsports sponsorship portfolio, which also includes title sponsorship of the ROKiT Williams Racing Formula 1 team and the ROKiT Venturi Racing Formula E team.

The post On Tap: Alexis DeJoria Revs Up Her Return To Racing, Sponsored by ABK Beer and ROKiT Phones appeared first on Chilled Magazine.

Source: Mixology News

BACARDÍ Rum Throws BACARDÍ LIV 305 Bash with Hip-Hop Headliners Meek Mill, Swizz Beatz, and Biz Markie in Miami Ahead of the Big Game

By | Mixology News

Venus Williams and Maria Menounos Attend Megan Thee Stallion Performance at Biz Markie Performs at Swizz Beatz Performs Victor Cruz Attends Meek Mill Performs at BACARDÍ LIV 305, featured image

Kickin off Sunday’s 54th championship game, BACARDÍ took over the Kimpton Surfcomber Hotel on Saturday before the big game, transforming it into a Caribbean-inspired fiesta for their most memorable party of the weekend.

With the help of the entire Bacardi Limited Portfolio, BACARDÍ showcased the unofficial, official cocktail of this year’s big game—the BACARDÍ Mojito and encouraged guests to do what moves you as they enjoyed the exciting game weekend with the iconic rum cocktail.

Meek Mill Performs at BACARDÍ LIV 305
Victor Cruz Attends Meek Mill Performs BACARDÍ LIV 305
Swizz Beatz Performs Victor Cruz Attends Meek Mill Performs at BACARDÍ LIV 305
Biz Markie Performs at Swizz Beatz Performs Victor Cruz Attends Meek Mill Performs at BACARDÍ LIV 305
Megan Thee Stallion Performance at Biz Markie Performs at Swizz Beatz Performs Victor Cruz Attends Meek Mill Performs at BACARDÍ LIV 305
Venus Williams and Maria Menounos Attend Megan Thee Stallion Performance at Biz Markie Performs at Swizz Beatz Performs Victor Cruz Attends Meek Mill Performs at BACARDÍ LIV 305

Guests sipped on refreshing rum cocktails like the BACARDÍ Mojito and Frozen Daiquiri both made with BACARDÍ Superior, BACARDÍ Rum Punch made with BACARDÍ Coconut, and BACARDÍ Cuatro Highball made with BACARDÍ Añejo Cuatro—all while enjoying Sound of Rum-inspired performances, exciting giveaways and a swimwear showcase.

The epic lineup of performances included DJ Irie, Biz Markie, Megan Thee Stallion, and Swizz Beatz, before a finale headlining performance from Meek Mill. Hot off the heels of his cohost announcement for E!’s Pop of the Morning, former New York Giants player Victor Cruz enjoyed the day performances while sipping on a BACARDÍ Mojito.

The post BACARDÍ Rum Throws BACARDÍ LIV 305 Bash with Hip-Hop Headliners Meek Mill, Swizz Beatz, and Biz Markie in Miami Ahead of the Big Game appeared first on Chilled Magazine.

Source: Mixology News

Brockmans Gin Names Nikki Diaz Florida Brand Ambassador

By | Mixology News

Nikki Diaz, Brockmans Gin feat, featured image

Nikki Diaz has been appointed to the position of Florida Brand Ambassador for Brockmans Gin.

In this role, Nikki will work closely with Brockmans Florida Distributor, Republic National Distributing Company, to further develop the brand throughout this critical market.

“I am very excited to join the Brockmans team at this exciting time,” says Nikki. “2020 marks a year of continued expansion and growth throughout Florida. I am thrilled to work with our great local distributor teams to guide Brockmans’ strategy and execution throughout the state.”

Nikki Diaz, Brockmans Gin

Nikki Diaz, Brockmans Gin

Prior to joining the Brockmans team, Nikki worked as bar manager at Better Days in Miami where she was responsible for coordinating events, training and scheduling staff and spirits inventory and ordering. Nikki has also held a variety of bartending positions where she developed key skills including hospitality management, menu development and customer service.

Nikki will report to Matthew Argenti, USA Brand Director responsible for overseeing the expansion and growth of super-premium, new style Brockmans Gin throughout the U.S.

“We are thrilled to welcome Nikki to the Brockmans team,” adds Argenti. “Nikki brings great experience and enthusiasm along with a strong work ethic. We are confident she will be instrumental in continuing the development of our brand in Florida in 2020 and beyond.”

 


About Brockmans Gin
Brockmans Gin is a super-premium, new style gin, which can be enjoyed over ice or in a range of classic and contemporary cocktails. Distilled in traditional copper stills, Brockmans balances a unique combination of traditional gin aromas, citrus, coriander and top notes of blueberries and blackberries to provide a refreshingly new gin taste experience. Based in the United Kingdom, Brockmans is now available in Massachusetts, New Jersey, Connecticut, Rhode Island, New York, Vermont, New Hampshire, Maine, Florida, Georgia, Tennessee, Illinois, Michigan, Missouri, Colorado & Pennsylvania, with plans to expand to additional markets in 2020.

The post Brockmans Gin Names Nikki Diaz Florida Brand Ambassador appeared first on Chilled Magazine.

Source: Mixology News

Ask a Bartender:  The Underground World of Bartending with Jake Larowe

By | Mixology News

Jake Larowe, Bartender at Birds & Bees, featured image

Jake Larowe slings drinks at Birds & Bees, a hot underground L.A. club that specializes in a speakeasy décor.

Jake gave up some secrets to working in an underground bar and tips on creating memorable cocktails.

Jake Larowe, Bartender at Birds & Bees

Jake Larowe, Bartender at Birds & Bees

“The term underground bar in our case, is very literal,” explains Jake. “We are in a basement under a parking lot, but I wouldn’t really use that term to describe the style of our bar. Our bar’s philosophy is very focused on craft cocktails and fresh, quality ingredients.”

Jake Larowe Makes a Classic at Birds & Bees

Jake Larowe Makes a Classic at Birds & Bees

He actually got involved with Birds & Bees through Ryan Koller, the bar’s general manager, who asked him to come in and teach his staff how to cut their own ice for big rocks. “I seemed to fit in with the staff and they had an opening for a few shifts a week, so he asked me to help cover. I said yes, and the rest is history.”

Birds & Bees Cocktail

Birds & Bees Cocktail

Jake’s 3 Ways to Create Cocktails

Look for inspiration everywhere: my creative process varies to be honest. Most times, it consists of me wandering around farmers markets, grocery stores, spice markets, bakeries, and food festivals looking for inspiration. I try to find things that are either in season or look fresh; sometimes I just find things I’m not familiar with and take them home to mess around with them.

Think about your outcome first: I’ll have a specific kind of cocktail in mind and start with the final flavor or style. Usually I am thinking of the outcome in order for the cocktail to fit a specific spot on a menu. Does our menu need a gin drink, or does it need something stirred and sweet? Maybe some kind of tiki drink?

Name your drink first: Sometimes I’ll just be struck with a really good name for a drink. I’ll be reading or listening to the radio or see a striking piece of wall art. This is my favorite, because I am not good at naming my drinks, so having this piece out of the way and then just getting to make a cocktail that fits the name is a lot of fun.

Santa Monica Smog Cutter

Santa Monica Smog Cutter

BirdsandBeesLA.com

The post Ask a Bartender:  The Underground World of Bartending with Jake Larowe appeared first on Chilled Magazine.

Source: Mixology News

Drunk Yoga: Gimmick or Good For You?

By | Mixology News

Drunk Yoga Class, featured image

There’s Tantrum Yoga—a guided release of our inner child with temper tantrums (yes, you read that right) alongside other outside-the-box practices like Goat Yoga, Yoga Raves, and Drunk Yoga.

Yoga combined with wine—talk about making yoga completely irresistible. I don’t know about you, but the idea of getting into Balasana with a glass of rosé just inches away from the top of the mat sounds heavenly. Luckily, Eli Walker thought the same thing and created Drunk Yoga because she wanted to bring fun back to a community that might have become a little too serious. Works for us!

Eli Walker, founder of Drunk Yoga and author of Drunk Yoga: 50 Wine & Yoga Poses to Lift your Spirit(s), has been teaching yoga professionally for more than five years in New York City, Los Angeles, and internationally. The certified yoga instructor and astrologist created her own interactive niche built on a foundation of self-care and mental wellness.

Chilled sat with Eli to ask her about finding inner peace with a drink in hand.

Eli Walker - Pigeon Pose

Eli Walker – Pigeon Pose

Photo by Eli Walker

Tell us about drinking while doing yoga.

The concept of finding “inner peace” in any setting is always about carving out space and time for yourself to slow down, reflect, and observe your surroundings and your responses to those surroundings sans judgment. How you build the container to hold that space and time is up to the individual.

What was your inspiration for Drunk Yoga?

My moment of inspiration for Drunk Yoga happened one evening in 2017 when I was out with some friends at a bar downtown, and an old friend of mine said, “You should teach me yoga, I can’t even touch my toes.” And then he did, and said, “Oh. I guess I can do it when I’m drunk.” It’s important to note here that while Drunk Yoga is not about getting “drunk” and doing yoga, I chose the provocative name because I realized all the benefits there are in breaking barriers between “yogis” and “non-yogis” by turning it into a social experience. Let’s be honest: happy hour IS the great equalizer, is it not? I thought, what better way to make yoga accessible to newbies than by making it fun, beginner-friendly, and by turning it into a party where EVERYONE is invited? Now, we’ve “appropriated” the word “drunk” to signify being “intoxicated with joy, community, love, and kindness.” Drunk Yoga is a celebration of unity through community. Often, with wine.

Drunk Yoga Class

Drunk Yoga Class

Photo by Eli Walker

Is Drunk Yoga coupled only with wine?

No! While Drunk Yoga originated with wine in-hand in the back of a bar, we now offer all sorts of curated classes, under the umbrella of “demystifying” yoga through interactive classes. In addition to our signature “wine yoga” classes, we also offer Coffee Yoga, Spirit(s) Yoga (our signature sober yoga class, sans beverage), as well as some special events that include beer at breweries, or even high alkaline vodka, mimosas, green juice … whatever lifts your spirit(s).

There are noted health benefits to drinking wine and also to doing yoga, but what about the health benefits of doing them together?

In short, we believe that happiness is health. Too much of anything is a bad thing. That includes drinking too much alcohol, but it also includes taking a ritualistic practice like yoga too seriously. Our fun spin on traditional yoga is meant to–quite literally–lift spirit(s). My mission is to cultivate joy through community so that my students leave Drunk Yoga feeling “drunk on joy,” and empowered to go out into the world and uplift others. We do this through socializing, storytelling, partner poses, and some conventional stretching. Adding yoga with wine isn’t inherently “healthy,” but the way I’ve stylized this uniquely curated experience is food for the soul, as it sparks smiles, laughter, and whole-hearted wellness through a sense of “belonging.” In our ever-evolving world of technology, it’s no secret that urbanites are lonelier than ever. Drunk Yoga combats this by infusing conversation, jokes, and partner exercises into the class that aim to de-stress and uplift … and it works every time!

Drunk Yoga Class

Drunk Yoga Class

Photo by Eli Walker

Tell us about your partnership with CheapCaribbean.

This partnership with CheapCaribbean is proposing a great way to ignite the “slowing down” process by literally changing your setting (i.e. Hopping on a flight to Cancun for the “New Year, New You” retreat and luxuriating on the beach with your favorite drink in-hand). Changing your container—like your physical location—offers new perspectives that’ll help “re-write” some of your life’s narratives that keep you feeling stuck. And, when you refine your relationship to “the one” who is writing the stories (ahem, YOU), you can thoroughly develop (and enjoy!) your unique sense of inner peace.

Want more Drunk Yoga? Walker says the concept of finding inner peace with a drink in hand on the beach is all about making time for yourself to slow down and reflect.

Join Eli this February at Haven Riviera Cancun Resort and Spa to be a part of her relaxed itinerary that includes Drunk Yoga classes, personal birth chart readings, sunrise beach yoga, Eli’s signature Divine Your Story workshops, a copy of her book, and creatively curated cocktails!

This year, Eli Walker teamed up with CheapCaribbean to launch their brand new, limited time, “New Year, Do You” Retreat, to help you start your 2020 off on a realistic (but still exciting) foot! On this extended beachy vacay, Eli is your guide to help you find your inner balance with daily yoga classes, meditation, and even one-on-one birth chart readings.

The post Drunk Yoga: Gimmick or Good For You? appeared first on Chilled Magazine.

Source: Mixology News

Every Spirit Under the Sun in New Uncasville, Connecticut, At the 17th Annual Sun Wine & Food Fest

By | Mixology News

17th annual Sun Wine & Food Fest, featured image

Last Weekend, Mohegan Sun’s annual Sun Wine and Food Festival kicked off with the perfect opportunity for guests to warm their palate; the Bourbon Tasting in the Earth Ballroom.

The finest bourbon from Jim Beam was on deck, along with tasty selections from the Bear’s Restaurant Group. Former professional basketball player, Charles Oakley was among the attendees who sipped away while puffing on a complimentary cigar, courtesy of BoutiqueCigar.com.

The following events on Friday night included a new addition for 2020’s festival, the Cigar and Wine Pairing presented by 19 Crimes. It took place in the Clay Pipe Cigar Bar. Guests were joined by celebrity chef Rocco Dispirito and were served their choice of varietal with a pairing from General Cigar. The night capped off with a glimpse of what was in store for Saturday’s unforgettable main event. The Grand Tasting preview gave everyone a fair warning regarding the tidal wave of alcohol approaching. As the preview transpired, guests were serenated by relaxing country music thanks to American artist Maggie Rose.

17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest
17th annual Sun Wine & Food Fest

The Grand Tasting on Saturday exceeded its expectations as usual, with over 1,000 varieties of wine, beer, and spirits to try out. Foodies weren’t left in the dust, having opportunities to purchase signature dishes from the region’s most highly rated restaurants. The main culinary stage featured a day full of celebrity chef demos, with big names such as Todd English, Richard Blais, Amanda Freitag, and more! It was impossible to find one person without a smile on their face throughout the entire Earth Expo Center, and the atmosphere was top notch.

The weekend wrapped up with a decadent spread of food and beverages at the beautiful club Novella, hosted by Tom and Tom from Vanderpump Rules. Even though it was the final event, the music stayed bumping, with celebrity DJ Brandi Cyrus controlling the sound.

Mohegan Sun pulled through once again with a truly amazing event and left us on the edge of our seats for number 18 in 2021!

The post Every Spirit Under the Sun in New Uncasville, Connecticut, At the 17th Annual Sun Wine & Food Fest appeared first on Chilled Magazine.

Source: Mixology News

How To Make Crock-Pot Cocktails

By | Mixology News

Crock Pot Cocktails, featured image

A slow cooker is a game-changing kitchen appliance with the capability to produce an endless spectrum of quality eats and cozy beverages.

Great for winter months, your slow cooker is perfect for batching warm cocktails. The no-fuss options are endless from mulled wine to coffee cocktails; your slow cooker is a set-it-and-forget-it, self-serve, crowd-pleasing gadget.

No matter what you call it, (Crock-Pot, Slow Cooker, Instant Pot) it’s no longer necessary to utilize a teakettle or a pot to heat and mix cocktail ingredients. Your Crock-Pot keeps cocktails warming throughout the entire get-together, creating an aromatic and inviting atmosphere. It’s a heated punchbowl and always impressive at winter gatherings.

Tips For Batching Cocktails in a Crock-Pot

Use The Lowest Heat Setting: Your cocktails do not need to cook; the liquid just needs to be warmed.

Put a Lid On It: Remember the longer your cocktail warms, the more it will evaporate. Mix the ingredients in the cooker and then turn it to the lowest setting, about an hour before the party starts.

Create a Self-Serve Station: If you’d like to ensure that everyone at your party gets a taste, keep the alcohol separated from the liquid in the Crock-Pot. Set up a self-serve station with glasses, cups, napkins, garnishes, etc. and have a variety of spirits that mix well with the Crock-Pot contents.

Celebrity Chef Emeril Lagasse uses his Pressure 12 in 1 AirFryer to serve winter weather beverages. Here’s a couple of must try recipes.

Chai Tea

Chai Tea

Chai Tea

Ingredients:

  • 1 ½ oz. vodka
  • 8 black tea bags
  • 1 can sweetened condensed milk (14 oz.)
  • 3 ½ quarts water
  • 15 slices fresh gingerroot (about 3 oz.)
  • 3 cinnamon sticks (3 inch)
  • 25 whole cloves
  • 15 cardamom pods, lightly crushed
  • 3 whole peppercorns

Preparation: Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place spice bag and water into pot. Cover with glass lid. Press slow cook function. Set to medium cook time (8 hours). Start. Discard spice bag. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in milk and vodka; heat through. Serve warm.


Apple Cider

Apple Cider

Apple Cider Bar

Ingredients:

  • 8 whole cloves
  • 8 cups apple cider or juice
  • 3 cinnamon sticks
  • 1 orange, sliced
  • 1 tbsp. brown sugar

Preparation: Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place the remaining ingredients into inner pot; add spice bag. Cover with glass lid. Set to medium cook time (2 hours). Start. Discard spice bag and cinnamon stick before serving. For an adult beverage bar, offer brandy, rum, or spiced rum.

The post How To Make Crock-Pot Cocktails appeared first on Chilled Magazine.

Source: Mixology News