Monthly Archives

March 2020

Bacardi Sends 7,000 Employees Back to the Bar!

By | Mixology News

Bacardi Employees Go Back To The Bar

As the world’s largest privately owned spirits company, Bacardi utilizes an effective, yet enjoyable technique to detect prominent spirit trends.

It’s not as complicated as it seems. Believe it or not, all that’s required is for employees to leave their offices and get “Back to the Bar.” Yes, you read that correctly. It’s a day of the year Bacardi dedicates to expressing its gratitude toward the respective trade. Back to the Bar’s title is quite literal; it entails 7000+ employees “clocking in” to bars across multiple time zones from New Zealand and Australia to California and Hawaii, stopping in Dubai, London, and New York.

Jacob Briars, Global Advocacy Director for Bacardi, elaborated on how a casual bar experience can turn into a worthy business venture.

“As well as creating a great sense of occasion and building a stronger culture among our teams, the global nature of ‘Back to the Bar’ helps us spot whether something is a phenomenon or a global trend. In 2018, we saw a spike in no- and low-abv drinks on menus, as bartenders looked to offer these choices to the ‘mindful drinker.’ That trend is now fully mainstream, and Back to the Bar allowed us to spot the scale of it and act fast to create products to meet that demand.”
– Jacob Briars, Global Advocacy Director for Bacardi

Bacardi Employees Go Back To The Bar To Spark Conversations About Cocktails And Culture

Bacardi Employees Go Back To The Bar To Spark Conversations About Cocktails And Culture

Briars also recalled a product that stemmed directly from a prior B.T.T.B. day: “A great case in point is the launch of Martini Fiero, which was our response to consumers who were looking for a new take on the modern ‘aperitivo’ drink trend. We have successfully launched in select markets in Europe, and it is coming soon to the United States.”

Overall, the event is mutually beneficial for both sides of the industry, giving employees a glimpse of ‘walking the factory floor’ and putting them in touch with what’s happening at the very foundation for its business—in bars.

“Back to the Bar is our way of thanking the trade. I may be biased but bartenders are the unsung heroes of this industry, as they are the ones in the bars everyday talking to their guests, delivering great drinks experiences, and that is how we build our brands,” says Briars.

John Burke and Jacob Briars

John Burke and Jacob Briars

According to Nielsen CGA, 40% of revenue in bars is influenced by bartenders, who are the go-to experts helping guests pick drinks. “This is why we decided to poll bartenders,” explains Briars. “Thanks to them, the 2020 report has provided us with insights into what’s new and trending for the spirits industry,” such as:

  • Mindful drinking has gone mainstream—83% of bartenders cite that low-alcohol drinks are hot.
  • Natural products are in the spotlight with 31% of bartenders increasingly interested in local, fresh ingredients.
  • Aged rum is the next big thing—43% of bartenders ranked it as the top spirit to premiumize.
  • RTDs are back, but they look different—there was a 26% increase in North America, but this time it is classic cocktail and hard soda flavors.
  • Bartenders have more career options than ever before, which means. Taking better care of themselves is key. Bartender health and fitness is a big trend and one we are helping to meet with programs like Cazadores ‘Bar Spar’ boxing and Martini ‘Ciclismo’ cycling programs.

The post Bacardi Sends 7,000 Employees Back to the Bar! appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Ryan Bruce: The Saskatoonian Star

By | Mixology News

Chillin' with Ryan Bruce

Born and raised in Saskatoon, Saskatchewan, the handsome actor Ryan Bruce is making his mark all over the entertainment industry.

The seed for his career of the arts began to sprout on a formal level, when he joined the theater department at the University of Saskatchewan. Shortly afterwards, Bruce continued to study film and television at the Vancouver Film School. The most recent accolade of Ryan’s is his completion of the CBC Actors Conservatory program at the Canadian Film Centre in Toronto. While he has a true passion for acting, it hasn’t stopped him from exploring other roles behind the camera, including directing and producing.

The breakout star plays ‘Thomas’ alongside Sara Canning and Steve Byers in Lifetime Network’s upcoming drama Amish Abduction. The film follows the story of an Amish wife and mother whose husband leaves their family to live among “normal Americans,” however things turn upside down when he suddenly reappears demanding custody of their son.

Ryan can also be seen starring in the upcoming film Let Him Go alongside Kevin Costner and Diane Lane. The film follows a grieving sheriff and his wife, mourning the death of their son (played by Ryan Bruce), who set out to find their only grandson.

Chilled sat down with Bruce to learn about his go-to eats and drinks.

Chillin' with Ryan Bruce

Chillin’ with Ryan Bruce

Tell us about the projects you are working on.

I’m currently prepping for a role in a Lifetime thriller called The Madison Trilogy. I play the romantic interest of the lead girl who is being hunted down by her dead abusive ex-boyfriend’s deranged sister.

I’m also producing a test episode for a doc-series concept that would follow bands on the verge of breaking out as they tour the cracks and crevices of the continent. Paying special homage to the characters that have created these amazing event spaces for musicians to perform in.

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

Small bars with open mics are on top of my list. Munching on the couch with my fiancé is most likely number one.

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

In Toronto, you can’t beat SOOS. It’s a family owned and operated Malaysian-fusion restaurant that has some of the best food I’ve ever tasted. Two days a week they do a completely different menu where they serve up only vegan fair. I’m no vegan, but they make a damn good argument.

In Saskatoon, a place called Aiden Kitchen and Bar; It’s the best that my hometown has to offer. The menu is always updating and is locally driven. The cocktails put out by the bar team are some of the best and most creative I’ve had.

What types of dishes do you typically order?

I’m up for anything. Usually I’ll order whatever the place is known for. Don’t order pizza at a dumplings house and don’t order dumplings at a pizza place. Correct?

Chillin' with Ryan Bruce

Chillin’ with Ryan Bruce

Any favorite bars?

The Capitol in Saskatoon. The Reservoir Lounge in TO. The Varnish in LA.

What drinks do you order when out?

Whiskey-based cocktails or Guinness. I hear a lot of talk about gin these days. I’m not buying it.

Do you prepare drinks at home?

Of course.

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

We’ve just moved so I’ve been starting over. I’m refurbishing an old sewing table into a bar cart; it looks very nice in our place. Currently it holds Nick Offerman’s special edition Lagavulin 11yr, a GOT special edition Dalwhinnie, Ron Cubay 10yr, Zignum Mezcal, and a small bottle of rakia (Serbian moonshine).

Chillin' with Ryan Bruce

Chillin’ with Ryan Bruce

What’s your favorite drink?

Currently, a Boulevardier.

Have you ever been a bartender?

Do you mean an unqualified therapist? Yes, for many years.

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

Passed on: my old man.

Alive: Nick Offerman and Megan Mullally.

 

 

The post Chillin’ With Ryan Bruce: The Saskatoonian Star appeared first on Chilled Magazine.

Source: Mixology News

On Tap: Natty Light Helps Pay for College Diplomas

By | Mixology News

Natty Light pays college debt

As America’s total college debt eclipses $1.6 trillion, the Natural Light College Debt Relief Program battles back for the third consecutive year with another million dollars to help LDA graduates.

This year comes with a new offer that is sure to turn heads. For the assistance of even more fans and to shine a bright light on the colossal cost of college, Natty wants to send you $100 via Cash App or check! All they’re asking for in return is to rent your college diploma. Their reasoning is highly classified, but details are set for release later in 2020.

NATTY Light Wants Your College Diploma!

NATTY Light Wants Your College Diploma!

Anyone over the age of 21 can make a quick $100 by lending their diploma to Natty, with the guarantee it’ll be returned in the same condition.

Visit  NattyDiplomas.com to sign up.

Natty Light pays college debt

Natty Light pays college debt

The Natural Light College Debt Relief Program will continue facilitating the transition from graduation to the real world by honoring the 10-year, $10M commitment towards student loans. Entry into the College Debt Relief Program has a new twist in 2020. Any fan (21+) can post a video showing how they would celebrate if all their loans were paid off. Complete the submission by showing off the Natty Light logo in the video and inserting #NattyStories, #Contest and #2020 when its posted to social media.

The post On Tap: Natty Light Helps Pay for College Diplomas appeared first on Chilled Magazine.

Source: Mixology News

On Location: Dublin’s Gravity Bar

By | Mixology News

Dublin's Gravity Bar

There’s no better place to celebrate St. Patrick’s Day than the Guinness Storehouse.

Now there’s another reason. The Guinness Storehouse, Ireland’s number one visitor attraction announces the official opening of the highly anticipated new Gravity Bar.

Dublin's Gravity Bar View

Dublin’s Gravity Bar View

The new Gravity Bar has more than doubled in size, offering visitors newly extended panoramic views over Dublin. From Queen Elizabeth II to Tom Cruise, the Gravity Bar has welcomed a host of famous faces since its opening in 2000.

Dublin's Gravity Bar Night View

Dublin’s Gravity Bar Night View

Here are some fun facts about the Gravity Bar

  • One of the world’s most iconic bars, the new Gravity Bar is 721 square metres and Dublin-based street artist ACHES was commissioned by the Guinness Storehouse to create a bespoke art installation that features on four walls throughout the new Gravity Bar. These unique, eye-catching artworks demonstrate the evolving creativity of the city of Dublin.
  • It would take 110,000 pints of Guinness to fill the new Gravity Bar.
  • RKD, the architects behind Gravity’s new innovative design, were also the architects behind the initial development of Guinness Storehouse, transforming this from a derelict grain store into a seven-story showcase telling the story of Ireland’s number one tourist attraction.
  • Already Ireland’s most popular bar, welcoming over 1.7m visitors every year, the iconic Gravity Bar at the Home of Guinness now presents expanded 360° views across the Dublin skyline.

The post On Location: Dublin’s Gravity Bar appeared first on Chilled Magazine.

Source: Mixology News

Drink of the Week: Catskill Kiss

By | Mixology News

Catskill Kiss

Catskill Kiss

Catskill Kiss

Catskill Kiss

“I wanted to showcase the spiciness of the rye and the sweet honey with complementary flavors. What I landed on is a strawberry cinnamon sour perfect for any time of the year.”  

Ingredients:

  • 2 oz Catskill Provisions NY Honey Rye Whiskey
  • 3/4 oz. lime juice
  • 3/4 oz. strawberry juice*
  • 3/4 oz. cinnamon syrup**
  • 1/2 oz. Aperol

Preparation: Add all ingredients to a shaker with ice and shake. Strain into a chilled coupe glass.

*Strawberry Juice

Remove the tops from a pint of strawberries and pass through a conventional juicer. Strain through a fine mesh strainer, bottle, label, and store in refrigerator.

**Cinnamon Syrup

Combine 30g Cassia Cinnamon Bark, 750 mL water and 750g white sugar in a pot. Bring to a boil stirring frequently. Remove from heat and store in a clean container at room temperature for 12 hours. Strain through a fine mesh strainer, bottle, label and store in refrigerator.


Meet Ian Alexander

CHILLED 100 Member, New York

Ian grew up in East Brunswick, New Jersey and began his bartending career at Due Mari while attending Rutgers University. There he became interested in spirits and cocktails and refined his knowledge under acclaimed Sommelier and Beverage Director, Hristo Zisovski.

In June 2017 Ian joined the team at the Dead Rabbit, NYC, and is currently Head Bartender there where he applies his acute understanding of service standards to the bar and the floor. He is passionate about cocktails and creating a world class Irish hospitality experience for every guest.

In January of 2019, Ian graduated the rigorous Bar 5 Day course with distinction and was in the top percentile in all areas of focus including blind tasting of spirits, cocktail history, spirit production, and bartending technique.

Ian Alexander - Chilled 100 Member, New York

Ian Alexander – Chilled 100 Member, New York

The post Drink of the Week: Catskill Kiss appeared first on Chilled Magazine.

Source: Mixology News

Where to Celebrate RyeDay the 13th this Friday, March 13th

By | Mixology News

Sagamore Spirit Day

It’s the final countdown—RyeDay the 13th is almost here!

Bars across the nation are ready to celebrate American rye this Friday on RyeDay, March 13th. With over 200 restaurants, bars, and retailers participating, this year’s RyeDay the 13th celebrations will be legendary.

Sagamore Spirit launched its rye whiskey on Friday, May 13th, 2016 and every Friday the 13th since then the distillery has been committed to not only reviving the rye whiskey category, but to celebrating all things rye every Friday the 13th.

Sagamore Spirit Celebrates RyeDay 13th

Sagamore Spirit Celebrates RyeDay 13th

The Maryland distillery invited bartenders from all over the United States to create their best rye cocktails to help celebrate the day. Here is a list of Sagamore Spirit’s favorite bars, restaurants, retailers, and fans. If you are in the area—drop in and join the fun.

For more information please visit SagamoreSpirit.com/RyeDaythe13th

The post Where to Celebrate RyeDay the 13th this Friday, March 13th appeared first on Chilled Magazine.

Source: Mixology News

Conor McGregor and Proper No. Twelve Irish Whiskey donate $1 Million Dollars to First Responders

By | Mixology News

Conor and First Responders

Conor McGregor proudly announced that Proper No. Twelve Irish Whiskey will be donating $1 million to the Stephen Siller Tunnel to Towers Foundation.

Tunnel to Towers Foundation is the first recipient of Proper No. Twelve’s pledge to donate $5 for each case sold, up to $1 million annually, to first responder organizations worldwide.

McGregor donates $1 million to first responders

McGregor donates $1 million to first responders

Conor McGregor stated, “I am so grateful to the hardworking team at Proper No. Twelve, our distributors, retailers and pub owners along with the millions of whiskey fans that have embraced the brand generating record sales. These sales enable us to make our first significant donation to such deserving families. First responders around the world are the true-life heroes.”

During Proper No. Twelve’s launch in late 2018, founder McGregor and his partners pledged that the whiskey company would donate $5 for every case of Proper No. Twelve sold until donations reached $1 million annually to first responder organizations around the world.  Thanks to the tremendous love and support for the brand as well as the high-quality liquid, Proper No. Twelve has become a bartender and consumer favorite, setting sales records for the industry. Proper No. Twelve has sold approximately 200,000 9-liter cases in America and, based on the $5 per case donation the company will donate $1 million dollars in the United States.

Conor McGregor and Poper No. Twelve Irish Whiskey

Conor McGregor and Poper No. Twelve Irish Whiskey

The company is proud to announce it has selected the New York-headquartered Stephen Siller Tunnel to Towers Foundation to receive this $1 million donation for the United States. The donation will go towards paying off the mortgages for families of law enforcement officers and firefighters across the country, who were killed in the line of duty and left behind young children. Tunnel to Towers has a score of 100 for Accountability & Transparency on Charity Navigator. Additional donations will be announced in March and April for first responder organizations in Ireland, Canada, the UK, Australia, Russia, Poland and South Africa.

Check out other ways to celebrate this St. Paddy’s Day on our Irish Spirits hub.

 


About the Stephen Siller Tunnel to Towers Foundation
The Stephen Siller Tunnel to Towers Foundation’s mission is to honor the sacrifice of FDNY Firefighter Stephen Siller, who laid down his life to save others on September 11, 2001. To date, the Tunnel to Towers Foundation has spent over $250 million to honor and support our first responders and veterans and their families. For more about the Stephen Siller Tunnel to Towers Foundation, please visit Tunnel2Towers.org. The Stephen Siller Tunnel to Towers Foundation (EIN: 02-0554654) is a 501(c)(3) charitable organization. For more about the Tunnel to Towers Foundation, please visit Tunnel2Towers.org. You can request a copy of the Tunnel to Towers Foundation’s most recently filed financial report from the Charities Bureau Registry on the New York Attorney General’s website (CharitiesNYS.com) or by contacting: Stephen Siller Tunnel to Towers Foundation, 2361 Hylan Boulevard, Staten Island, NY 10306; or New York State Attorney General Department of Law, Charities Bureau, 28 Liberty Street, New York, NY 10005. Information on New York charitable organizations can be found on the New York Attorney General’s website (CharitiesNYS.com) or by contacting (212) 416-8401.

The post Conor McGregor and Proper No. Twelve Irish Whiskey donate $1 Million Dollars to First Responders appeared first on Chilled Magazine.

Source: Mixology News

Marv Cunningham from the Bahamas Wins Angostura Global Cocktail Challenge

By | Mixology News

AGCC finalists post ceremony

Bartender, Marv Cunningham, from Aura Nightclub Atlantis Group, Bahamas has won the 10th anniversary Angostura Global Cocktail Challenge (AGCC).

Representing the Caribbean in the revered cocktail competition, Cunningham was crowned the champion after competing against eight bartenders from around the world in Trinidad & Tobago on February 22, 2020.

“I am thankful for the opportunity presented by the Angostura Global Cocktail Challenge,” says Cunningham.

“To be honoured by such an esteemed judges panel against the top global competitors feels surreal! I’m excited to travel the world with Angostura and share Caribbean culinary cocktail concepts and the flavors of these islands with others. Serving as Global Brand Ambassador is my dream job.”
– Marv Cunningham – Winner, Angostura Global Cocktail Challenge

Winner Marv Cunningham

Winner Marv Cunningham

Cunningham has been bartending for over 20 years and is two-time winner of Taste of the Caribbean Best Caribbean Bartender award after defending his title in 2016 before returning to judge the competition in 2017. He navigated the rigorous competition, which included an interview and challenge to create two cocktails in seven minutes while demonstrating his knowledge of the brand and category, entertaining the competition’s judges including James Beard Award-winning beverage professional, Maxwell Britten, Christopher ‘Jillionaire’ Leacock, Eryn Reece, bar director at Banzarbar, Angostura chief brand educator, Raymond Edwards, and the 2018 Angostura Global Cocktail Challenge winner, Raymond Letoa.

L-R Angostura Chairman, Terrence Bharath, Marv Cunningham, AGCC 2020 Champion, Franky Marshall AGCC MC

L-R Angostura Chairman, Terrence Bharath, Marv Cunningham, AGCC 2020 Champion, Franky Marshall AGCC MC

Explaining what set Marv Cunningham apart, head judge, Maxwell Britten comments: “He demonstrated dedication to his craft, outstanding storytelling capabilities, a personal magnetism and a heart-warming humility. He has a culinary sensibility that is increasingly important both in today’s cocktail world. His rum cocktail was probably the most unusual of the competition, I’d never considered adding cauliflower to a cocktail, but it really works.”

L-R Agung Satria Marv Cunningham Rohan Massie with awards

L-R Agung Satria Marv Cunningham Rohan Massie with awards

Cunningham’s winning rum cocktail ‘Mas Curried’ captures one of the most iconic Trini flavours –curry– and combines it with cauliflower, showcasing how it can complement the flavor profile of the iconic Angostura 7 Year Old Rum, with its rich maple, chocolate, honey, and toffee notes.

Celebrating Carnival

Celebrating Carnival

Cunningham has been awarded a cash prize of $10,000 and two-year contract as the Angostura Global Brand Ambassador for ANGOSTURA aromatic bitters, ANGOSTURA orange bitters, Angostura Rums and Amaro di ANGOSTURA, and will return to Trinidad & Tobago to serve as a judge in the next AGCC Global finals.

The AGCC took place ahead of the greatest show on earth, Trinidad & Tobago Carnival. The eight finalists competing alongside Cunningham were Agung Satria (Vietnam), Shana Rajahram (Trinidad & Tobago), Chad Lawrence (Canada), Gustavo Costa (Brazil), Mike Jordhoy (France), Simon Dacey (United Kingdom), Vasile Dorofeev (Dubai) and Rohan Massie (Australia).

“The work every single competitor put in today should be commended. They’ve invested so much time and effort into understanding our rich heritage and deconstructing the flavors of our ANGOSTURA aromatic bitters, ANGOSTURA orange bitters, rum and amaro portfolio.”
– Peter Sandström, CEO of Angostura

Rohan Massie from Hobart, Tasmania placed second while Agung Satria, from Vietnam was awarded third place. Cunningham whose specialty is culinary cocktails also received an award for Best Rum Cocktail in the competition for his Mas-Curried creation and Massie picked up the Best Amaro Cocktail Award for his Hidden Perfection cocktail.

Massie’s winning Amaro cocktail demonstrated his finely-honed technique and precisely combined Amaro di Angostura with banana wine, beetroot soda, a parsley tincture and ANGOSTURA orange bitters.

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

Winning Cocktails

Winning Cocktails

BEST RUM COCKTAIL

Mas-Curried

by Marv Cunningham, Aura Nightclub Atlantis Group, The Bahamas

Ingredients:

  • 2 oz. Angostura 7 Year Old
  • 1 oz. curry shrub
  • 3/4 oz. fresh lime juice
  • 2 dashes of cauliflower puree
  • 5 dashes of ANGOSTURA aromatic bitters
  • 2 dashes of ANGOSTURA orange bitters

Preparation: Add all ingredients into a cocktail shaker with ice; Shake and double strain into an Old-Fashioned rocks glass over a single ice block. Garnish with a dehydrated lime wheel and a handcrafted traditional plantain chip.


BEST AMARO COCKTAIL

Hidden Perfection

by Rohan Massie, Rude Boy, Tasmania, Australia

Ingredients:

  • 30 ml Amaro di Angostura
  • 60 ml banana wine
  • 20 ml beetroot soda
  • 2 dashes parsley tincture
  • 2 dashes ANGOSTURA orange bitters

Preparation: Keep all ingredients in fridge except for bitters and tincture. Combine ingredients in Pinot Noir wine glass over ice sphere. Stir briefly. Garnish with dehydrated beetroot crisp.

The post Marv Cunningham from the Bahamas Wins Angostura Global Cocktail Challenge appeared first on Chilled Magazine.

Source: Mixology News

Five Irish Gins

By | Mixology News

Ha’Penny Rhubarb Gin, featured image

Irish Gins

If you wish to get away from the St. Patrick’s Day staples of green beer, whiskey and Irish coffees, these days Ireland has a plethora of gins to offer. Most of these are an outgrowth of the Irish distillery-building boom; like the many craft distilleries in America, the new crop of Irish distillers has turned to gin as a brand-building product while they wait for their whiskeys to mature. These four gins are each distinctive in their own way, reflective of the Emerald Isle and the people who live there.

Bertha’s Revenge Irish Milk Gin

If you’re looking a proper yarn to tell, reach for a bottle of this stuff and tell them it’s (Scout’s honor here) gin made from milk. Named for a legendary County Kerry cow that lived to age 49, birthing many calves and getting into The Guinness Book of World Records in the process, it really is made from whey, the dairy byproduct of cheese-making. Special yeasts are used to ferment the milk sugars, which are then distilled in the usual way.

Bertha’s Revenge Irish Milk Gin

Bertha’s Revenge Irish Milk Gin


Dingle Original Gin

Before County Kerry’s Dingle Distillery was able to sell people its single malt and pot still whiskeys, they had this London Dry Gin. County Kerry is one of the most filmed places on earth, used as a setting in numerous films (whether they had anything to do with Ireland or not; it was used as Luke Skywalker’s retreat in The Last Jedi), and I’ve long thought the choice of botanicals spoke of the place: rowan berry harvested from the mountain ash trees, fuchsia, bog myrtle (which was used to flavor Irish beer before the advent of hops), hawthorn and heather.

Dingle Original Gin

Dingle Original Gin


Glendalough Wild Botanical Gin

Glendalough started by producing four batches of seasonal gin, based on true locavore fashion by harvesting the botanicals that were in-season in their namesake valley, in County Wicklow. These are things like alexander seeds, ground ivy, hawthorn berries, sage, rowan berries, rosehips and sloe berries. Although undeniably trendy, the seasonal concept had the problem of requiring bars using it to regularly update their cocktail menus. In 2017 they introduced their “all-season” Wild Botanical brand, which takes a more traditional base and mixes it with their original wild and local concept.

Glendalough Wild Botanical Gin

Glendalough Wild Botanical Gin


Ha’Penny Rhubarb Gin

Alltech puts a special twist on their Ha’Penny Dublin Dry Gin by including rhubarb. As anyone who has enjoyed a good slice of rhubarb pie or a helping of rhubarb crumble knows, that plant is refreshing stuff, and this rhubarb-influenced gin is at its best in pick-me-up summer drinks. Still, it’s offbeat enough to be worth a try in the very late winter weather of St. Patrick’s Day, perhaps paired with one of the aforementioned desserts.

Ha’Penny Rhubarb Gin

Ha’Penny Rhubarb Gin


Gunpowder Irish Gin

Every drop of Drumshanbo Gunpowder Irish Gin is slow distilled by hand with oriental botanicals and gunpowder tea, by head distiller, Brian Taft, at The Shed Distillery of PJ Rigney, Drumshanbo, Ireland. Through the years, PJ has taken many journeys from the familiar into terra incognita. From Cambodia to India, Macedonia to Morocco, and Germany to Drumshanbo PJ’s curious mind was filled with the great oriental traditions of distilling fruits, herbs, and botanicals, and he began a quest to fuse oriental botanicals with local Irish ones. The result of this passionate exploration is Drumshanbo Gunpowder Irish Gin.

Gunpowder Irish Gin

Gunpowder Irish Gin

Check out other ways to celebrate this St. Paddy’s Day on our Irish Spirits hub.

The post Five Irish Gins appeared first on Chilled Magazine.

Source: Mixology News

Ask A Bartender: The Art of the Intricate Bar Menu with Jillian Vose

By | Mixology News

The Dead Rabbit Menu, featured image

If there’s one thing people tend to underestimate, it’s the significance of bar menus.

There’s no way to fully comprehend a bar’s story or individuality by observing the external appearance of it. Words bring things to life, so the bar menu can represent the theme and overall intended vibe of a space. New York City is home to thousands of places that prioritize these values, assuring the small spec of land in the vast concrete jungle has real substance and personality to it. More specifically, famed The Dead Rabbit takes part in defining itself through a story-telling menu. The mastermind behind this craft menu is Jillian Vose, beverage director of The Dead Rabbit.

Getting right to the point, Chilled inquired about what exactly makes the menu at The Dead Rabbit unique. Vose emphasized the importance of the comic book style layout, and the literal story that is formed by each cocktail’s name.

The Dead Rabbit Menu

The Dead Rabbit Menu

Diving into the further detail, she gave a brief synopsis on the context of the menu’s characteristics and story. “The bold colors, crazy fonts, and the story itself stand out to the guest,” says Vose. “It’s a bit outrageous to think that in turn for going to a bar, you’d be signing for the introduction of hybrid rabbit man resurrected from his death 100 years later. The comic series evolves, starting with the rabbit trying to regain his footing in New York during the 1970’s.

The Dead Rabbit Cocktail Menu

The Dead Rabbit Cocktail Menu

He returns to an Irish crew, gets betrayed, incarcerated, and eventually comes back for revenge. After achieving vengeance and fleeing, the rabbit ventures to a parallel universe, being reintroduced to his maker, the dark rabbit. The dark rabbit is currently fighting a war for him so he can remain in existence. Honestly, it’s all a bit mad to think this is a cocktail menu.” The exotic nature of the story corresponds with how they want guests to remember their experience.

We were also curious about Vose’s take on what makes menu design such a crucial aspect for bars. She went on to say, “Unique menu design has always been a big part of the DNA of our bar. Storytelling is a huge part of what we do. From the menus, artwork on the walls to the trinkets on the shelves, everything has a reason for being there, and has a story behind it.”

The Dead Rabbit Menu

The Dead Rabbit Menu

Jillian Vose’s tips to creating a standout bar menu design

  1. “Stand out bar designs to me are ones that make sense for the particular bar they’re in.”
  2. “Is the menu accessible to the demographic of guests that are going to the particular bar? For instance, in our taproom downstairs we have a smaller list and straightforward menu for guests. Whereas in the parlor, people are expecting a more intimate style of service and are there to take the time to read through a more complex style of menu.”
  3. “Make the menu navigable if it’s multiple pages. There has to be a rhyme and reason to the flow of it.”
  4. “Do something unique. Menus that stand out are ones that are artistic, ones that are funny, historical, and tell a story.”

The post Ask A Bartender: The Art of the Intricate Bar Menu with Jillian Vose appeared first on Chilled Magazine.

Source: Mixology News