March 2020

As humans, we all have different preferences for the way in which we learn.

Some who are visual learners will enjoy the tactile feeling of a book in-hand, flipping through the pages with imagery adjacent to fully comprehend the information being presented; and some people prefer audio learning and enjoy the flexibility that it presents. When it comes to the latter, podcasts have taken the media world by storm and continue to thrive.

Azucar y Limon previously broadcasting its first podcast

Lucky for bartenders, there are a wealth of bar industry-related podcasts that cover topics of all sorts ranging from what sobriety looks like in an industry surrounded by booze, to which ingredients are safe to use in cocktails versus not, and more. Remember, managing anxiety, finding a reliable source for advice, reliable news updates, and keeping busy during social distancing can be difficult. With that, here are six podcasts that are worth downloading to keep bartenders busy in their spare time.

Bartender at Large

A Tales of the Cocktail Spirited Award winner for Best Broadcast, Podcast or Online Video Series in 2019, “Bartender at Large” is “a love letter to the art of bartending and the world of craft cocktails.” Hosted by nomadic bartender, and bar owner, Erick Castro (Polite Provisions and Raised by Wolves), each episode of the podcast features one of the bar industry’s most influential talents, whether they be bartenders, distillers, spirits experts, or cocktail historians. Castro’s bubbly personality makes every episode as entertaining as it is informative, with episodes such as: “The Science of Flavor with Bob Holmes: Author & Scientist,” and “Achieving Longevity with Ago Perrone of the Connaught Bar.” With each episode clocking-in at about 30 minutes on average, it’s an easy listen whether you are just doing some tidying-up around the house, or going for a light walk.

Download now.

Shift Drink

Hosted by Indianapolis restaurateur who co-owns and operates Black Market, Rook, Siam Square, and the acclaimed Tiki destination, The Inferno Room, Ed Rudisell; and wine and spirits educator, Arthur Black, “Shift Drink” explores topics across the beer, wine, spirits, and hospitality industries in a casual interview setting. Because Rudisell is a passionate disciple of rum and tropical cocktails, if you are a fan of either of those subjects, this podcast has no shortage of discussions on these hot topics, featuring almost every influential person you can imagine. Rudisell has featured guests such as the legendary contemporary tiki pioneer, Beachbum Berry of New Orleans’ Latitude 29, as well as tiki disciple and author, Martin Cate of the Bay Area’s Smuggler’s Cove, and the list goes on. If you are interested in other spirits and aspects of hospitality, just dive into their archives which are filled with four years of casual conversations with some of the industry’s top talent – you are bound to find something enticing. Each episode is about 45 minutes, so you’ll have no shortage of “Shift Drink” podcasts, that’s for sure.

Download now.

The Speakeasy

Co-hosts Damon Boelte (Grand Army Bar) and Sother Teague (Amor y Amargo) are quite the duo when they are in the studio together discussing cocktails, spirits, wine, beer, tea, coffee and all things in the liquid universe, making “The Speakeasy” a great podcast to tune-into when you want a low-key listen with a couple of the bar industry’s most noteworthy bartenders. Guests range from bartenders and brewers, to ambassadors and roasters, bar industry friends and more. You’ll get the inside scoop on what’s happening in the bar industry and who’s who – all while feeling like you’re just sitting around the table enjoying a drink with the hosts while listening.

Download now.

Life Behind Bars

A winner at the 2018 Tales of the Cocktail Spirited Awards for the world’s best drinks podcast, “Life Behind Bars” features the Daily Beast’s Half Full’s editor Noah Rothbaum, and their senior drinks columnist, David Wondrich—cocktail historian and award-winning author—as they deeply explore cocktail and spirits-related topics. The co-hosts are two of the most educated minds in the bar industry, so listeners receive a wealth of rich facts when Wondrich and Rothbaum discuss topics such as: the comeback of American Whiskey, why the Highball is taking over America, the art of drinking and flying, how to properly make a Hot Toddy and the history supporting why, and more.

Download now.

Whiskycast

Host, Mark Gillespie, is the source for all-things happening in the world of whiskey. His weekly podcast is akin to a five-o’clock news segment, except this one is an hour’s worth of everything that’s happening in whiskey right now. New whiskey laws, bottle releases, distillery openings, whiskey reviews, and staff changes are just a few of the many topics he covers on his podcast and it is the perfect listen for bartenders who are looking to take their whiskey game to the next level. Dive down the whiskey rabbit hole with “Whiskycast,” it’s a good one.

Download now.

Azucar y Limon

An independent podcast started by Master of Cane Spirits founder, David Cid, Azucar y Limon focuses on driving education to the trade in Spanish. The show about all things beverage, covers everything from water to cocktails, and is officially bilingual, or in Spanglish. The podcast produces content in both languages, with subtitles in opposing languages. So Spanish content has subs in English, and vice versa.

“I am very concerned about my friends around the world,” explains Cid. “Even more concerned about the impact this scenario will have on our mental health. So, I began touching base with friends around the world and learning more about how this pandemic is affecting them, and their local communities. This will hopefully bring people together as well as, add perspective on what’s happening. I will also be doing segments with fitness and mental health experts to add more value to anyone interested in staying healthy and sane during this period in our lives.” The show recently spoke with Matias in Palma de Mallorca.

Watch the video.

The post 6 Podcasts Every Bartender Should Listen To appeared first on Chilled Magazine.

Source: Mixology News

Vodka is a spirit that almost always divides opinions.

It’s easy to dismiss as a bartender because it is typically a spirit that is ordered for its “low-cal(orie)” appeal, as opposed to being appreciated for its nuanced flavors, but that is slowly beginning to change. With new, terroir-driven vodkas having entered the market, such as Belvedere’s Single Estate Rye series, and High West 7000 vodka, which is an oat vodka distilled from pure snow melt in Utah at an altitude of 7000 feet, enthusiasts and bartenders are beginning to take vodka a bit more seriously.

Marco Corallo

While a Vodka Soda made with one of these premium vodkas would be a bit more flavorful than other vodka options, opting for vodka tonic instead would be a cocktail genuinely worth exploring. With craft mixer brands such as Fever-Tree, and Q Mixers, producing top-quality tonics, you have a cocktail that is flavorful in itself, but also leaves room for some additional creativity in the flavor department. To get a better idea of which ingredients would be worth trying with a Vodka Tonic, we asked the head bartender of the Artesian at The Langham, London, Marco Corallo, for his thoughts on the subject.

Vodka Tonic

Lavender Bitters

Bubbles and bitters are always an excellent pair because the CO2 will open-up, or carry, the complex flavors of the bitters and make them even more aromatic than they typically would be. When adding bitters to tonic, as opposed to soda, the type of bitters and type of tonic should be thought about because there is a genuine opportunity to create a lively pairing, with vodka serving as the alcoholic backbone. Lavender, specifically, is an excellent flavor to consider adding to your vodka tonic because of its delicate aromatic appeal. “Adding lavender bitter to your Vodka Tonic, will make the drink not only floral, but will also enhance the botanicals of whichever tonic you choose,” Corallo says. “In this case a smoother grape or potato-based vodka would play great in this aristocratic Vodka Tonic.”

Pineapple

“If I feel like heading to the Disco with a Hawaiian shirt, I would probably ask the bartender to add a splash of pineapple juice to my Vodka Tonic,” Corallo jokes. “Jokes aside, the sweetness and tropical notes of the pineapple will soften the bitterness of the tonic, and will balance the drink, making this Highball even more dangerously easy to drink.”

Lime

When you think of a standard vodka highball, lime is always the default garnish, or flavor, to pair with its bright flavor, and wide accessibility. “Probably one of the first drinks I ever made behind the bar: vodka, lime, and tonic was widely popular,” Corallo says. “Vodka, being a very versatile ingredient, is very drinkable,” he adds. “But choose the right vodka, and this Highball transforms into a great combination of zesty, bitter, and refreshing liquid.” 

Grapefruit

Grapefruit has the potential to transform a drink in the simplest of ways. In a Vodka Tonic, where you have some bitterness from the tonic, the slight sweetness and acid from the grapefruit juice is a great ingredient to add to the mix. But, there is also the option of using grapefruit as a garnish, which is another form to consider. “When the lime is replaced with a more aromatic grapefruit wedge or peel, the vodka tonic becomes more sophisticated and needs a dryer grain vodka to make sure the bitterness of the tonic and the aromatic citrus notes of the grapefruit shine more,” Corallo says.

The post Ask a Bartender: 4 Must-Try Ingredients with a Vodka Tonic appeared first on Chilled Magazine.

Source: Mixology News

The only thing better than wine are products that make your vino better.

All true wine lovers definitely need to have these cool gadgets on deck!

Eparé Pocket Wine Aerator

Eparé Pocket Wine Aerator

Turn your $10 tasting bottle of wine into a $30 bottle in seconds with this pocket size aerator! The Eparé Pocket Wine Aerator completes your wine experience by enhancing the flavor and finish and releasing its natural bouquet. This device has three unique settings (red, white, and port) to perfect the aging of your wine quickly. Become the center of attention at any occasion with this cool device!

$19.95 Epare.com

VinOice Wine Chiller

VinOice Wine Chiller

This product makes chilling and pouring wine the fastest and easiest it could be. This must-have product prevents drips and leaks that occur when keeping wine chilled in an ice bucket and maintains the drinking temperature of the wine for up to an hour. Have your perfect glass of wine at any temperature you desire to fix your craving with this two-in-one pourer and chiller!

$28.00 PortoVino Wine Purse>Corkpops.com

PortoVino Wine Purse

PortoVino Wine Purse

Perfect for the on-the-go wine lover, are designed with fashion in mind. Made of vegan leather and lined with soft cotton interior, the wine purse discreetly holds 1-2 distinct bottles of wine, in removable and easy to use pouches. PortoVino’s brand new Milano handbags are the definition of fashion x function x luxury.

$54.95-$249.95 PortoVino Wine Purse

Vino 911 Stain Remover

Vino 911 Stain Remover

This is the perfect gift for that clumsy, red wine lover in your life. This all-natural, hypoallergenic formula breaks down and eliminates stains from clothing, linens, and carpet on contact. The two-ounce spray bottle fits perfectly in any handbag and is a must-have accessory for getting stains out anywhere at anytime.

$7.00 Corkpops.com

Nicholas Connoisseur Collection

Nicholas Connoisseur Collection

This collection includes Cork Pops Legacy Bottle Opener, Refill, and the VinOair Wine Aerator. A simple yet effective combination of products in a collection to elevate your wine experience.

$54.00 Corkpops.com

Eparé Wine Glass Markers

Eparé Wine Glass Markers

This set of 7 pairs perfectly with any glass-like surface to write names or doodle. These non-toxic, vibrant ink markers are perfect for any occasion. Washes off with a sponge or in the dishwasher to continue the fun another day.

$12.95 Epare.com

VinoGo

VinoGo

With VinoGo you can take your wine, or favorite beverage, with you when you don’t want to bring the glass bottle. VinoGo is great for picnics, boating, beach trips, skiing, camping, or almost any activity. It holds one full bottle (750 ml) is leak free, bendable, reusable and easy to clean. MSRP $7.00 Corkpops.com

The post From the Vine: 7 Cool Gadgets Every Wine Lover Must Have appeared first on Chilled Magazine.

Source: Mixology News

A mere three weeks ago at the New York bar and restaurant Dante NYC, everything was humming normally.

Basking in the glow of their universal renown as World’s Best Bar, their signature Negronis were flowing, and tables were packed. Today, things are much different.

“It feels like I had to open a brand new business, on a dime,” says Linden Pride, Dante’s co-owner alongside Natalie Hudson. “It’s crazy. I didn’t think humans were geared for so much change, but you have to expect the worst and hope for the best.”

Linden Pride, Co-Owner Dante

Pride and his staff at Dante, of course, aren’t alone. Thanks to the one-in-a-century Coronavirus pandemic, bars, and restaurants face the unprecedented: shutting down and forgoing normal operating procedures both nationwide and globally. For Pride, the realization that his business, and life in general, was going to drastically change dawned on him gradually. “By Friday (March 13th), we had a (state-mandated) 50 percent reduction in tables and people were tolerating it,” he remembers. “But by the weekend, I was speaking to my friend, and we decided it was best to (shut down) and pivot to take out.” Days later, it became a state mandate.

It was a move that left Dante scrambling, making decisions within hours that would normally take months. “There was no protocol on how to teach my staff how to deal with this,” Pride says of the shift of their entire business model of the bar, which was once favored by Italian immigrants when it first opened in 1915. “It’s incredibly stressful because you have to take it day by day, and things are changing so quickly. We’re just trying to stay agile and take it as it comes. I have people who work with me and this is their only source of income. They need to be able to feed their families, and we want to make sure we continue to provide that to them.”

Pride notes that while Dante’s revamp has turned the once-robust operation into earning 95 percent less income than normal, it was a choice they solely made to support their employees. “This is all purely being done to pay the staff, but it’s not sustainable,” he says of the to-go model which boasts pre-batched Martinis and Negronis now served in coffee cups. “As a small business owner, you have a responsibility to care for your employees, but then you turn around and see the bills and rent you’re expected to pay. This is a crisis and a reaction to (another) crisis. I can’t imagine what it will be like when we’re four weeks in.”

While Pride and Hudson chose to pivot to a new business model, however meager, some owners aren’t finding that feasible. In Seattle, WA, where the nation’s initial cases of Coronavirus were reported, the city was the first in the United States to feel the pain of the pandemic. “After the first death was reported, we started noticing a rapid decline of business by March 1st,” explains Jason Wilson. He’s the Culinary Director of Fire & Vine Hospitality and oversees an array of establishments in the area. That includes Miller’s Guild, which is located inside downtown’s Hotel Max. “At first, we took the tough step of reducing our menu and staff, but then the world changed again.”

Jason Wilson, Fire & Vine Hospitality

Once Washington Gov. Jay Inslee ordered the closure of all restaurants and bars—except for takeout and delivery—Wilson and his team had little choice but to entirely shut down the majority of their eateries, including Miller’s Guild. “Seattle was once a bustling metropolis, and now it’s a ghost town,” he says, explaining that Miller’s Guild relied on both patrons from nearby businesses and tourism, both aspects which are now nonexistent. “We’re reliant on offices like Amazon’s, hotel traffic and places like Nordstrom and the courthouse. But when Seattle vacates, business vacates too.”

With Wilson and his team transitioning to takeout at only one of his properties (The Lakehouse, which is located in nearby Bellevue and is situated in the middle of housing developments), he worries for his employees.  “The majority of our workers, from the cooks to dishwashers, busboys, and servers, all live on a very small safety net.”

Mobilization has already started, with private GoFundMes launched and political action groups mobilized. While there’s talk of bailouts for the cruise and airline industries, less federal chatter has focused on the hospitality sector. “All I’ve been thinking to myself is that we don’t have the right lobby groups in Washington,” surmises Pride. “President Trump started talking about the airline industry off the bat. But even if there’s no direct federal funding (for bars and restaurants), there should be something mandated like a rent freeze.”

Wilson echoes those sentiments. “We need somebody to push the pause button,” he says. “A pause on rent, mortgage, and phone bills. We need it at every level in order to eat, stay alive and make things work.”  According to Wilson, he explains his team personally has a “three-month cash runway. It’s a really big conundrum and an interesting state of ambiguity,” he explains. “Nobody really knows what to become of this.”

What To Do:

Don’t forget to use your voice to demand government aid for the hospitality industry. Click here to find your local congressional representative and here to find your state senators and call them through the capitol switchboard at 202-224-3121.

The Independent Restaurant Coalition was created by chefs and organizations, including Food Policy Action and the James Beard Foundation, to save restaurants affected by COVID-19 by working to affect legislative change. Click here to see how you can get involved and for more information on their work.

Another Round Another Rally is distributing $500 relief grants to hospitality workers in need. Anyone in the hospitality industry—dishwasher, bartender, server busser, chef, cook, sommelier, manager, host, or barback—can apply for funds. Click here to apply for funds and here to donate to their fund.

The Restaurant Workers Community Foundation has created a Restaurant Workers’ COVID19 Crisis Relief Fund as well as a Resource Page to provide information on how to receive assistance or to find ways to assist others affected by this crisis.

The post Bar Owners Plead for A Pause appeared first on Chilled Magazine.

Source: Mixology News

In the face of the unprecedented global upheaval due to the Coronavirus, José Class, Bacardi’s Vice President of Operations, knew his company had to pitch in.

“When I was presented with this challenge, I didn’t have a doubt about doing this and I knew that we were going to support it,” he says of his brand’s recent mobilization. “This is a responsible company and industry. We step up when we are needed.”

Bacardi is one of many distilleries nationwide who are focusing their facilities on aiding in the creation of hand sanitizer. A main tool in the arsenal to fight against Coronavirus, the germ killing liquid has long been missing from the shelves and warehouses due to increased demand. As a result, the liquor industry has stepped in to fill that gap. “I think it was two weeks ago when we saw how things were going across the globe,” says Class.

San Diego’s Cutwater Spirits Creates Hand Sanitizer

An idea was hatched. Since hand sanitizer mostly consists of alcohol (the CDC recommends a minimum of 60 percent), it’s an ingredient Bacardi has in copious amounts. Working in tandem with the Olein Recovery Corp., they dove into the task. “This is the fastest launch of a product at Bacardi I’ve ever done,” says Class. Today, Bacardi is creating alcohol for sanitizing production at eight of their distilleries to produce hand sanitizer, in all producing 1.1 million liters for donation, as well as donating 3 million dollars in aid to the restaurant and bar industry.

It’s not just companies like Bacardi stepping up. Across North America and beyond, a multitude of distilleries are shifting their focus to public health and safety with the production of sanitizer. British Columbia’s Empress 1908 Gin, New Jersey’s Claremont Distillery and Pennsylvania’s Eight Oaks Distillery are aiding in the production of sanitizer, as is Rochester New York’s Black Button Distillery, Fort Worth’s Blackland Distillery and California’s Endless West.

Maryland’s Sagamore Spirits is producing 54,000 liters of hand sanitizer for The Johns Hopkins Hospital alone, while Ron Barcelo is donating 32,000 liters of alcohol for sanitizer in the Dominican Republic.

In Brooklyn, New York, the New York Distilling Company is using their undiluted Perry’s Tot Navy Strength Gin to produce hand sanitizer, complete with gin-like notes of  juniper berries, citrus peels, and spices to boot. “The local demand (here in Brooklyn) for hand sanitizer, even just for first responders, is astounding,” says co-founder Allen Katz. “We decided if we could produce hand sanitizer safely we would pursue the possibility.”

Perry’s Tot Hand Sanitizer

A blend of high proof alcohol, hydrogen peroxide, and glycerin, New York Distilling has entirely shut down operations in order to make sanitizer. So far, Katz is frank about the demand. “We have received over 100 calls from more than 30 states from institutions like fire and police departments, hospitals and nursing homes, as well as hoards of individuals.”

Meanwhile, down in Austin, Texas, Desert Door Distillery has also shifted a large majority of their resources to making sanitizer. Founded by military veterans Ryan Campbell, Judson Kauffman, and Brent Looby, it was an easy decision.

Desert Door Distillery

“The three of us have never watched from the sidelines in our lives and we are not going to start now,” says Campbell, who notes that not only does the product benefit the public at large, it also keeps the company running at a time when layoffs are commonplace. “I’m not sure if any of us anticipated how many organizations in our area were in need, but we know it is our social and moral responsibility to keep producing the hand sanitizer until there is no longer a need.” For Desert Door, their mission was bolstered by cocktail syrup company Liber & Co, who donated 1,000 bottles.

Tim Harrington, a Partner both at Kennebunkport Resort Collection and Batson River Distillery, is frank about their mission to create sanitizer and fight to help not only his laid off employees but the public at large. “We knew we had to get creative, not just to help support our Kennebunkport Collection Family that had been laid off, but to use our resources to help keep our community strong and safe.”

The post Distillers Lend a Helping Hand… Making Hand Sanitizer appeared first on Chilled Magazine.

Source: Mixology News

New York native Amanda Ayala is a naturally talented pop/rock singer whose music career blossomed on one of America’s biggest stages.

She appeared as a contestant on NBC’s Emmy Award winning show The Voice. Her debut performance was a rendition of Mississippi Queen by Mountain, which turned three out of the four judges chairs.

Adam Levine, Pharrell Williams, and Blake Shelton all saw Amanda as a valuable addition to their teams and competed to recruit her. The most applaudable elements of her performance noted by Shelton and Williams were her, “beautiful tone and raspy vocals.” Throughout the longevity of The Voice, Amanda got the opportunity to work with the legendary John Fogerty and grabbed attention from stars including Leslie West and Brad Paisley.

In turn for the mark she made on the show, Amanda saw her singles Mississippi Queen and Edge of Seventeen rise to the Top 100 iTunes Rock Chart, a major milestone for an upcoming artist. Even on YouTube, her take Mississippi Queen has reached over 1.2 million views on and counting.

Amanda’s strong sound and old school vibe reels in large crowds and sells out numerous venues throughout the tri-state area. To name a few of her performance locations, there’s Downtown Disney, Met Life Stadium State Fair, and the Annual Pleasantville Music Festival.

Since performing at the age of 11, she has built the skill to land gigs with many gifted bands and musicians. Amanda opened for the legendary rock group Blackfoot at The Chance Theater in Poughkeepsie, as well as Dee Snyder and Sebastian Bach from Skid Row. On top of that, she secured a Battle of the Bands victory, featuring in the same line-up that was comprised of Grammy Award winner KT Tunstall, The Smithereens, and Guster.

Most recently Amanda was featured on the new series, Who Will Rock You? and dazzled audiences at the Cowan in Nashville, TN.  Her debut pop single “Lost You” was released this past May and reached the Top 12 position on the New Music Weekly charts.

Chilled sat down with Amanda and found out what her life is like while her vocal cords are at rest.

Chillin’ with Amanda Ayala

Tell us about the projects you are working on.

Most recently I released my single “Lost You,” which has received a decent amount of radio play, and many streams. Right now, I am back in the studio writing and recording a few new songs to be released later this year. Each track is driven with passion and energy that will hopefully have people up on their feet.

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

When I am not singing, I’m very interested in photography and videography. I absolutely love visual arts and making an idea in your mind come to life with what you create. I also enjoy spending time with both family and friends and making my downtime count.

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

When I am in the mood for something upscale, I will make a visit to my favorite restaurant in New York City called Del Frisco’s Double Eagle Steakhouse. For a more local approach, I always bring my family and friends to a restaurant called I1 Forno Italian Kitchen & Bar in Westchester County. Their Penne alla Vodka is incredible.

What types of dishes do you typically order?

When I am feeling extra hungry, I will typically order a Ribeye Steak with garlic butter, but when I am in the mood for something lighter I will order a Grilled Chicken Caesar salad with no dressing. I know I’m a Plain Jane.

Chillin’ with Amanda Ayala

Any favorite bars?

My two favorite bars are in White Plains, New York. I always have a blast going to The Brazen Fox, and Hudson Grille. Both are outdoor patios where you can hang out, which is great for the summer months. If I have a Saturday where I’m not traveling or performing, I’ll go there with some friends to enjoy the night.

What drinks do you order when out?

My go to drink is vodka cranberry with lime, and then sometimes I’ll go for a Rum Runner or a Screwdriver.

Do you prepare drinks at home?

I do sometimes, I’m always running on a busy schedule, so I really appreciate when I have the chance to sit back and make drink.

Tell us about your home bar. What is it stocked with?

Aside from my studio, my bar is one of the coolest sections in my house. My brother recently built it and we share a nice collection together. The vibe is very mellow and contemporary with warm colors that make it so relaxing. A large mirror behind the bar adds a nice touch to the room. We’ve also added some Texan elements to it after traveling and getting some great ideas. Right now, the bar is stocked with Bacardi, Belvedere, Jack Daniels, Breckenridge Bourbon, Patrón, Casamigos and an assortment of wines. Any time someone visits we always get compliments of how nice the display looks.

Chillin’ with Amanda Ayala

What’s your favorite drink?

Vodka and Red Bull is my favorite, but I’ve been trying to stay away from energy drinks! If the bars have it, I’ll ask for Breckenridge Vodka, and if not, I ask for Tito’s.

Have you ever been a bartender?

I have never been a bartender before, but one of my best friends is. Over the years she’s shown me how to make a drink or two.

If you could share a drink with anyone, who would it be?

Hmm, that is a tough question! There are so many people I would love to share a drink with. I would have to say, my pick would be Haley Williams from Paramore. I’ve looked up to her my entire childhood and music career.  It would be a true honor if I ever had the chance to chat with her over a nice Vodka Cranberry!

The post Chillin’ With Amanda Ayala appeared first on Chilled Magazine.

Source: Mixology News

“I’m in the same situation as many others,” says Denver bartender Jon Mateer.

“I’ve been laid off for a mandatory eight weeks.” For Jon, he is coping with the crisis by taking it one day at a time. “I have found that sticking to a new schedule I’ve created has really helped out. My new daily routine has helped me deal with staying at home.”

Jon finds his daily schedule keeps him positive and will make it simpler when its time for him to return to work. “Each morning I have my cup of coffee and answer work emails, reach out to friends to make sure they’re doing okay, and get all of my “adulting” out of the way (laundry, dishes, check finances, etc.). Then I work out for an hour to stay healthy. There are hundreds of free online videos for 30, 45, or 60-minute workouts. If it’s cold, I stay inside to do these workouts, but as often as possible I go outside to get some fresh air and enjoy nature—especially since there aren’t many people out and about these days.”

Death & Co.

Jon adds fun activities to his day along with work. “I play board games, video games, or read a book for fun. Then I settle in to do some work and bar related things until it’s time for dinner. I study flashcards of cocktails, read books pertaining to the industry, choose new ingredients to work with at home, or create recipes (both new and classics) that I haven’t had a chance to make before or that I’m curious about. Each evening I wind down by hanging out with my fiancé. We have dinner together, watch a movie, build puzzles, etc. It’s important to still keep your significant other a priority, but focusing on yourself as well.”

Jon’s advice to other bartenders is to accept that you will feel stress and anxiety right now, but to not be overcome with worry. “There are so many things that we’re unsure of right now, that without answers, you could drive yourself crazy worrying. So don’t! Do what you enjoy right now. Take that time to do what you love and what motivates you.”

Jon also urges bartenders to apply for everything that is available. “Set your entire ego aside and embrace humility,” he says. “If you see something that might be able to help your situation, fill out an application. What’s the worst that can happen? Right now we have all of the time in the world, so take the 15 minutes to fill out the form and see what happens. My second tip is to ask for help from your community. Everyone is going through the same thing right now. There is always someone who has an answer or has found a new path towards assistance that you may have missed. Never be afraid to ask for help.”

Death & Co.

In order to make the relief application process less stressful, Jon will multitask. “I have been reading while on hold with companies via the phone,” he admits. “If you’re going to listen to on-hold elevator music for a few hours, you might as well be educating yourself in the process. If I’m filling out a form online, I grab myself a snack. At the end of the day, this all can benefit you in this current situation, so it’s best to just buckle down and fill out as many forms as you can.”

Jon finds it helpful to offer guidance to other bartenders during this time. “Helping other bartenders is important,” he says. “We’re all in this together! We have such an amazing community, not just here in Denver, but across the United States as well. Social media has allowed us to connect in ways that have never been possible before. I personally have been sharing each new resource I find online with not just my fellow co-workers, but also across my social media pages as well.”

“I have been sharing my experiences and difficulties with others to help them navigate similar situations,” Jon continues. “For example, I spent a day trying to refund flights from several airlines via the phone and the Internet and I was able to share my findings with my co-workers to help give them the best chance at getting a refund for missed travel. I’ve also started a book club with my co-workers to keep our brains as active as possible during this hard time.”

Death & Co.

“I think staying positive is the most important thing, and I know that’s a loaded statement when things look incredibly grim right now.” Says Jon. “When is the last time that we’ve had the chance to let our bodies fully recover? Think about all of the small cuts on our hands that we get citrus in during our shifts? The dry skin we have from washing our hands a million times a shift (please still wash your hands during this outbreak). The back pains, the neck pains, nights when we’ve slept only three or four hours. All of this adds up and takes a toll on our bodies. Take this time to let yourself heal. Go to bed without an alarm, stretch each morning, take a long hot shower, eat three meals a day (if possible, I know times are hard), connect with family and friends you haven’t gotten to talk to or see on a weekend in five years. Don’t miss any of these opportunities.”

“My best advice is to stop worrying so much. Take it all one day at a time. Enjoy being with the ones you love. Reconnect with not just those around us but also with ourselves.”

Jon and Fiancé Jessica Coleman, Events Manager for Death & Co. Denver

Here are some quick tips to stay organized and sane during the day at home:

1. 1. Make Your Bed: making your bed every morning gives you a positive start to your day. Admiral William H. McRaven gives one of the best motivational speeches on why this little task is so important. “If you want to change the world, start off by making your bed,” says the Navy Seal.

1. Have a Routine and Ritual: For instance, wake up early, meditate, make your bed, have coffee or tea, and shower and get dressed every day. Straighten up the house and do you “adulting” for an hour or so. Be sure to allot time for both work and fun: make phone calls, answer emails, work if possible, exercise, pick up a new hobby, complete unfinished tasks, prioritize sleep, etc.
2. Use Your Wait Time Wisely: If you are on hold during a phone call, use the time to unload the dishwasher or wipe down surfaces in your home. Use your wait time wisely.
3. Clean Out the Clutter: Even a little bit of clutter is thought to be anxiety provoking and make a room feel messy. Search for online tips and tricks to help get rid of useless “stuff” and become more organized.

Meet Chilled 100 Member Jon Mateer

Death & Co. Denver

Jon has been bartending for more than a decade and has recently made Denver, Colorado his home. Jon believes that the perfect drink exists for every guest, which is the center of his creativity and thoughtfulness when behind the bar. He takes tremendous passion in knowing that opportunity exists every time someone sits across from him at the bar.

Having grown up in rural Pennsylvania, Jon has worked his way through almost every aspect the industry has to offer. Starting his career by slinging beers, and from high-volume night clubs to craft cocktail speakeasies, Jon has made it his life’s passion to create unique and memorable guest experiences. He continues to grow his craft through determination and a drive for creativity.

Currently, you can find Jon behind the bar at Death & Co.’s newest venture located in the RiNo district, where he also runs the bar’s employee education program. For Jon, nothing is more important than education in this industry. Whether that education is applied toward product knowledge, hospitality, personal growth, or mental health. “The key to success in this industry is to challenge yourself to learn something new each and every day and to continue to grow as an individual and professional,” according to Jon. “Bartending isn’t just a job, it’s a lifestyle full of adventure and amazing opportunities. To be part of this industry is to be part of a family of professionals that you can find anywhere in the world.” Jon will always be the first one to tell you that he feels lucky to have found a career that is also his passion. “Work isn’t work when you love what you’re doing,” he says.

Jon Mateer – Chilled 100 Member, Denver

The post Denver Bartender Jon Mateer Shares his Positivity Schedule appeared first on Chilled Magazine.

Source: Mixology News

Bartenders often like to debate which cocktails should be considered classics vs. contemporary classics.

While there were a bunch of cocktails—such as the Cosmopolitan, Espresso Martini, Bramble, and so on—that popped up in the late ‘80s and ‘90s that could be considered contemporary classics, it’s more common that bartenders look to the 2000s and beyond for contemporary classics that still stand as impressive serves in the modern cocktail landscape where the possibilities of ingredients and spirits are endless. In this decade, bars such as: Milk & Honey, Angel’s Share, Pegu Club, PDT, and Death & Co were homes to bartenders who created timeless, delicious cocktails that are often called on by guests on a daily basis, such as: the Oaxaca Old-Fashioned, Trident, Trinidad Sour, and more.

“There have been lots of bartenders since the early ‘90s and before that have put their stamp on modern cocktails like Dale DeGroff, Jacob Briars, Audrey Saunders, Julie Reiner, Dick Bradsell, and Salvatore Calabrese,” Ryan Gavin, bar manager at Gran Tivoli and Peppi’s Cellar, says. As the 2000s came around, that list of bartenders grew significantly, except this next generation had more ingredients at their disposal as cocktail culture came back into vogue. “I think that a contemporary classic cocktail can be defined as a variation of a known classic that makes the imbiber and the bartender forget that it was just made in the last decade,” Marshall Minaya, beverage director at Valerie, says.

“For example, I think that Sam Ross is the master of contemporary classics. With the guidance of Sasha [Petraske], he created the Penicillin, and the Paper Plane—both cocktails that I make for guests on the regular, as well as being two cocktails that guests ask for on the regular.” Other bartenders such as Phil Ward, Joaquín Simó, Giuseppe Gonzalez, Jim Meehan, Michael McIlroy, Don Lee, and so on also put their stake in the ground with their respective classics—marking New York City as the contemporary classic cocktail capital of the country, and arguably the world. With that, while bartenders should have  a vast knowledge of contemporary classics, here are five that you really must-know.

Penicillin

Penicillin

“I believe that for up and coming bartenders, in New York City especially, should all learn how to make a Penicillin properly,” Minaya says. “This cocktail is on so many menus all over the city, and it is because it checks all the boxes: lemon, honey, ginger, and it makes traditionally non-scotch drinkers drink scotch. The Penicillin is also born and raised in this city, and knowing it first and still sold on Eldridge St. makes it that much more of a New York City contemporary classic.”

Ingredients:

• 2 oz. blended Scotch
• 3/4 oz. honey-ginger syrup
• 3/4 oz. lemon juice
• 1/4 oz. Islay single-malt Scotch, preferably Laphroaig 10YO

Preparations: Combine the blended Scotch with the honey-ginger syrup and lemon juice in a cocktail shaker three-quarters filled with ice. Shake until chilled. Strain into a rocks glass filled with one large cube. Layer with the Islay Scotch and garnish with candied ginger.

Naked & Famous

Naked & Famous

“[A] great contemporary classic to keep in your back pocket is the Naked & Famous from Joaquin Simó. At Death & Co,” Minaya says. “This cocktail is a variation of the Last Word, and a Paper Plane. I’m also not sure what it is about a four-ingredient, all equal-parts-cocktail that gets bartenders going and excited, but this trend is definitely real. Mezcal, Aperol, Yellow Chartreuse, and fresh lime juice all equal parts makes for a very balanced and delicious cocktail for those that are more for the agave/smokey shaken cocktail.”

Ingredients:

• 3/4 oz. mezcal, preferably Del Maguey Chichicapa
• 3/4 oz. yellow Chartreuse
• 3/4 oz. Aperol
• 3/4 oz. lime juice

Preparation: Add ingredients to the shaker and shake with ice until chilled and diluted. Strain into a Nick & Nora, or coupe, glass and serve.

Oaxaca Old-Fashioned

Oaxaca Old-Fashioned

“The Oaxaca Old-Fashioned is a [contemporary] classic because now people know of mezcal and the balance of sweet to smoky makes it a perfectly complex cocktail that many different people can enjoy,” says Jay Merinque, bar manager at Prospect at Scribner’s Lodge.

Ingredients:

• 1 1/2 oz. El Tesoro reposado tequila
• 1/2 oz. Del Maguey San Luis Del Rio mezcal
• 2 dashes Angostura bitters
• 1 barspoon agave nectar

Preparation: Combine all the ingredients in an Old-Fashioned glass filled with one large ice cube. Stir until chilled, then garnish with a flamed orange twist.

Paper Plane

Paper Plane

Sam Ross created this bourbon-based Last Word structured cocktail and it has become one of the most popular off-menu whiskey cocktails ordered at bars around the world. “It’s a modern classic for three reasons,” Jan Warren, La Maison and Velier porfolio specialist, says. “It takes a classic, widely known drink recipe, the last word, and turns it on its head; it is made from readily available ingredients that are either bottled or easily sourced and juiced, and it’s goddamn delicious.”

Ingredients:

• 3/4 oz. bourbon
• 3/4 oz. Nonino Quintessentia amaro
• 3/4 oz. Aperol
• 3/4 oz lemon juice

Preparation: Add all ingredients in a shaker with ice. Shake until chilled, then strain into a coupe and garnish with a mini paper plane (optional).

Red Hook

Red Hook

Imbibers love a good riff on the Manhattan, and the Red Hook (named after the neighborhood in Brooklyn) fits the bill. “A distant cousin to the Manhattan made with rye whiskey, Punt e Mes, and maraschino liqueur,” Gavin says. “This [cocktail] was created by Enzo Errico at Milk and Honey NY.”

Ingredients:

• 2 oz. rye whiskey
• 1/2 oz. Punt e Mes
• 1/4 oz. maraschino liqueur

Preparation: Add ingredients to mixing glass, stir until chilled and diluted, then strain into Nick & Nora glass.

The post Ask a Bartender: 5 Contemporary Classic Cocktails Every Bartender Should Master appeared first on Chilled Magazine.

Source: Mixology News

“Life’s not about how hard of a hit you can give. It’s about how many you can take and still keep moving forward.”
– Rocky Balboa

“I always remember this quote in times like these,” says bartender Steven Huddleston.

“What I have learned is the amazing camaraderie of the food and beverage community. While the government is implementing stages to separate the public, the entire Food & Beverage community is coming together as one family to support each from bartender to line cook.”

Steven is a decorated veteran of the U.S. Marine Corps and is also an award-winning Charleston, South Carolina bartender who runs a bar and cocktail consulting company named GRAIN Consulting.

“Circumstances like the one we are in currently is not something that we were prepared for,” continues Steve. “My advice to bartenders to help soften the impact during this crisis is to look at trade positions and set aside your personal pride. I understand that most of us have professional degrees and have worked hard to get where we are, but now it’s about survival.”

Bartender Steven Huddleston Mixing

Recently, to help soften the financial impact on his family, Steven supplements a portion of his income by working 8 pm to 11 pm at a valet trash position for a local apartment complex. “Maybe becoming a driver for foodservice delivery or joining a mail delivery service like USPS, DHS, FedEx, and UPS are ways that can help with the financial impact. Another option is stocking services for stores like Walmart, Cosco, and Target, etc. that are struggling to keep items on the shelf and are hiring.” Steven’s outlook is to do whatever he has to in order to support his family. “This epidemic will not last forever. Do what you have to in order to support your friends and family through these trying times. If you can, look on employment sites and craigslist to find trade jobs or any other relevant temporary positions.”

If unable to secure another job, recourse for bartenders and people in the service industry exists. “The relief efforts offered by the USBG Relief Fund has had many large brands like Bacardi, Heaven Hill, and Diageo donate upwards of a million dollars to support hospitality workers, which is comforting and we couldn’t be more grateful.”

Bartender Steven Huddleston

Another resource available that can help struggling F&B families is CORE, Children of Restaurant Employees. A qualifying family can receive a grant to cover medical bills for children, gas cards, groceries, clothing, medical supplies and therapies, utilities, rent, and mortgage, including other essentials a family might need to navigate their specific circumstances.

“The USBG Relief Fund and the CORE (Children of Restaurant Employees) are both great recourses for emergency financial relief,” says Steven. “When you apply for assistance, know your needs and have a game plan of what is a necessity and what you can move on without. Have all of your personal information and W2 information available as well as financial need as it will only expedite the process.”

The plan for Steven’s bar, “currently at our workplace management has taken voluntary pay reductions in order to help cover the cost of current hourly staff wages at our establishment and have voluntarily cut down on our workdays in order to hold workers’ jobs through this trying time.”

The post Bartender and Ex-Marine Steven Huddleston on Staying Strong appeared first on Chilled Magazine.

Source: Mixology News

If the coronavirus pandemic doesn’t have you already looking to your pocket book, the recession following hard on its heels soon will.

What is more, many people were caught off guard by a frenzy of panic buying that swept more than just toilet paper from store shelves. Put those two things together and one needs both skill and creativity to help keep their monthly food bill under budget.

For my part, I’m handy in the kitchen and recent years have given me much experience in the fine art of turning a negative into a positive. So it was that I went to the supermarket the morning after the governor announced all bars and restaurants would close to exercise this trio by playing a game, one that I called “what can I make with what remains?”

Quite a bit, as it turned out. Here are some recipes I have either already made or will make in the coming days, the outcome of my game, complete with my estimate for the total cost per dish. As I’m a longtime devotee of James Barber’s The Urban Peasant, the cost will always be low. The best part is that although I’m not a vegetarian, all of the dishes listed can be made for vegetarians, sometimes, even vegans.

Tomato and Celery Soup

Tomato and Celery Soup

$2.25 to make six bowls worth

What the store had:

• 2 14.5 oz. cans of diced tomatoes
• 1 bundle of celery

What I already had on hand:

• 1 yellow onion
• 2 cloves of garlic
• Dried parsley
• Vegetable bouillon
• Olive oil

Preparation: Pull four sticks of celery off the bundle and wash them. Peel the onion and garlic. Chop them all up, pour enough olive oil in the skillet to coat the bottom, and place the skillet on medium heat. Put the celery, onion and garlic in until it’s all soft.

Transfer the vegetables to a blender and puree them. Then add the contents of two cans of tomatoes into the blender, and puree again.

Heat up two cups of water to boiling and place these in a pot with two cubes/spoons of bouillon. Once that has dissolved into broth, pour in the puree from the blender. Stir and heat to a rolling simmer. Add the dried parsley. Leave all this to sit on low heat on your stove for 10 to 15 minutes, and its ready to serve.

The not-vegan version of this soup uses chicken instead of vegetable bouillon, but everything else remains the same.

Chana Dahl

Chana Dahl

$3.50 makes four or five meals worth

What the store had:

• 1 2 lbs. bag of chana dal (split chickpeas)
• 1 2 lbs. bag of brown basmati rice
• 1 14.5 oz. can of diced tomatoes
• Frozen cilantro

What I already had on hand:

• 6 cloves of garlic
• Powdered ginger
• Turmeric
• Paprika
• Cayenne pepper
• Salt
• Cumin
• Garam masala
• Asafetida hing
• Cooking oil

Preparation: Pour out a cup of chana dal and soak it in water for a minimum of 1 hour. Drain and transfer the dal to a pot with four cups of water. Cover with a lid, but leave a crack for some steam to escape, and cook over medium heat for 30 minutes.

While the dal cooks, combine the can of tomatoes, garlic, ¼ tsp each of turmeric, ginger, cayenne pepper, paprika and half a tsp of salt in a blender.  Puree it. Add this to the pot with the dal and cook for a further 15 minutes.

While that cooks, make the tempering. Coat the bottom of a small skillet with a thin, but distinct layer of oil and bring it to medium heat. Add the cumin, asafetida hing, garam masala and cayenne pepper while stirring the oil to season it. After a minute or two, pour the tempering into the chana dal pot. Give that a stir, add a tablespoon of frozen cilantro, stir and allow that to heat up in the mixture for a minute. Remove from heat, cover, and allow to sit for 10 to 15 minutes before serving.

Cook the basmati rice while you wait, in the usual manner.

This recipe is as northern Indian as they come and is already vegan. For a non-vegan version, just add a small dollop of cream to the top.

Pasta Bake

Pasta Bake

$7.50 makes four meals worth

What the store had:

• 1 jar of spaghetti sauce
• 1 14.5 oz. can of mushrooms (I normally use fresh; the supermarket didn’t have them)
• 1 green bell pepper
• 1 2lbs bag of mozzarella cheese (all the smaller bags were gone!)

What I already had on hand:

• 1 yellow onion
• Olive oil
• 1 1 lbs. box of penne

Preparation: Take a medium baking dish and pour enough penne into it to fill it with halfway with an even layer. Boil the pasta as directed. Drain in a colander and set aside.

While the pasta boils, peel the onion and core the green pepper. Chop them and sauté in a skillet with a light coat of olive oil.

Combine the penne, onion and garlic in a mixing bowl. Open and drain the can of mushrooms before adding those. Add about 12 oz. worth of cheese and 3/4s of the jar of spaghetti sauce, and stir until the mix until it’s evenly blended.

Grease the baking dish with a thin coat of olive oil, and spoon the pasta mix out into the dish, filling it evenly. Coat the top with the remainder of the sauce and a thin layer of cheese.

Bake at 375F for 30 minutes.

This dish is vegetarian; a carnivore’s version could be made by placing pepperoni across the top or adding pre-cooking Italian sausage to the pasta mix.

The post 3 Inexpensive Meals for Bartender’s with Limited Supplies appeared first on Chilled Magazine.

Source: Mixology News