April 2020

Launched in San Diego earlier this year, Skrewball Peanut Butter Whiskey was created by a husband and wife duo.

We spoke to co-founder Brittany Merrill-Yeng about this new sensational whiskey.

Brittany Merrill-Yeng

Talk to us about Skrewball Peanut Butter Whiskey. Inspiration? Did you know it would become so popular?

“Skrewball was inspired by a cocktail that my husband created. Over the years, it became the signature drink at his restaurant and bar. People from all different backgrounds loved the drink, but more importantly, they loved to share it with their friends. I knew that if we could create something even close to the original we would have a great shot at success. We eventually created something we believe is better than the original cocktail. And, just like the original inspiration, we saw the key to success was that people wanted to share the “secret” of Skrewball with their friends.”

Skrewball Peanut Butter Whiskey

Tell us what you think about the flavored whiskey trend. 

Whiskey in general has gained popularity with many more demographics. It’s not just your dad’s drink anymore. It only makes sense that flavored whiskeys would be part of that trend. Flavors can add a fun twist and make it more accessible to people who may not like straight whiskey. What we see with Skrewball is that it is appealing to both traditional whiskey drinkers and people who would not otherwise drink whiskey. So, there is an opportunity for products like ours to expand the market for brown spirits even more.

Skrewed Irish Coffee

What should bartenders know about Skrewball?

Having been created by someone in the industry, it was designed with the bartender in mind. It is incredibly easy to pour a round of shots without the need for chilling or a back. But, Skrewball is not just a shot. Skrewball challenges your creativity because it works so well in a wide range of cocktails. The versatility is truly endless.

Skrewball Peanut Butter Whiskey

Talk to us about the name and packaging.

Skrewball was inspired by the band of misfits we had behind the bar when the original cocktail was created, including my husband who is the original Skrewball. I loved seeing how their confidence and acceptance made strangers quickly become friends. It also pays homage to the small beach town known for its eccentricities in which my husband and I grew up and the bar was located. We have the black sheep on the bottle leading a pack of white sheep, inspiring people to own who they are; it’s the path to true friendships.

The post Meet Brittany Merrill-Yeng, Co-founder of Skrewball Peanut Butter Whiskey  appeared first on Chilled Magazine.

Source: Mixology News

All Natural Mixmasters with Bärenjäger Honey Liqueur

Trick Pot Cobbler

Trick Pot Cobbler

“For this cocktail I decided to do a summertime variation of a Sherry Cobbler,” says Welliver. “Something simple and refreshing with a moderate ABV. The rich honey notes of Bärenjäger lend the cocktail body and depth, while the pineapple syrup brightens it up with a touch of acidity.”

“The inspiration behind the name comes from what Bärenjäger is traditionally called, Bärenfang, meaning bear trap. Bear hunters would use it as bait to trick bears into coming out into the open. Trick “honey’ Pot. Think of this as the perfect “coming out of quarantine” cocktail.”

Trick Pot Cobbler

Created by Ryan Welliver

Ingredients:

• 2 1/4 oz. Amontillado Sherry
• 1/2 oz. Bärenjäger
• 3/4 oz. balanced pineapple syrup*
• Mint bouquet, pineapple wheel and/or any seasonal fruit (for garnish)

Preparation: Combine ingredients into double Old Fashioned or Collins glass. Fill glass 3/4 full of crushed ice and stir with spoon until glass is frosted. Top with more crushed ice and garnish.

*Balanced Pineapple Syrup

Add 500g pineapple juice, 500g white sugar, 10g(2%) malic acid, 5g(1%) citric acid to Vitamix. Blend on high for 2 minutes. Bottle and refrigerate for up to 1 week.

Meet Ryan Welliver

CHILLED 100 Member, New York City

Born and raised in the Carolina’s, Ryan started his career in the hospitality industry when he was just 15 years old working as a bar back in Charleston. Eleven years later at the age of 26 he moved to NYC where his passion for mixology comes from the creative outlet it provides. He is drawn to educating his peers and loves connecting with patrons by making something just for them.

Ryan was lucky to start his NY chapter on the opening team at Danny Meyer’s  Manhatta and is now head bartender. He is proud of the fact that the restaurant was nominated for Best New Cocktail Bar by the Tales of the Cocktail Foundation in 2019. That same year, Ryan completed the BAR 5-Day program and made the top 10 in the Northeast region for the 2019 Diageo World Class competition.

Ryan Welliver Mixing Cocktails

The post Drink of the Week: Trick Pot Cobbler by Ryan Welliver appeared first on Chilled Magazine.

Source: Mixology News

CEO Marian Leitner of Archer Roose Malbec, a soulful Malbec interpretation brought to you from the high altitude and desert climate of Mendoza, Argentina, offers bartenders a quick lesson in serving and selling red wine.

Marian Leitner, CEO – Archer Roose

What should bartenders know about Malbec? 

It is easy-drinking, versatile, and can be enjoyed on its own, chilled, or used in numerous cocktails—and crowd-pleasing. We like to call ours a happy hour mainstay that needs no introduction.

Tell us 3 things bartenders can say when suggesting Malbec from the bar menu.

It’s Refreshing—try it chilled! Malbec is traditionally served below room temperature.

It’s Versatile—A Malbec-spiked, whiskey sour is a spin we love. Bon Appetit has a great recipe for this, dubbed the ‘New York Sour’

Easy-Drinking—A velvety-soft texture is a hallmark of Argentinian Malbecs, making Malbec one of the easiest-drinking wines there is.

What foods pair well with Malbec?

All things grilled and barbequed! Veggies and red meat.

“If it grows, it goes” is a mantra for wine pairings. Argentinians eat more red meat per capita than anywhere else in the world. Smoked pulled pork is a classic pairing. For cheeses, we endorse any pairings with Blue, Swiss, Provolone, or Mozzarella.

Talk to us about your package design and the popularity of canned wine.

Wine in cans reflects the lifestyles of drinkers today. 97% of wine in the US is consumed within 72 hours of purchase and is less than two years old. The “better with age” mantra is not only untrue for most wines, but no longer resonates with consumers or their lifestyles. Millennials want a wine that fits the increasingly diverse occasions for drinking, whether it be on a hike, an art gallery visit or movie showing, or (our personal favorite) a home pour on a Tuesday night, after a long day.

As for packaging design, our logo is a stylistic nod to classic wine labels, transposed onto a modern vessel and integrated with a vibrant color scheme, transforming traditional black and white to new life in color. This concept opens up a world of creativity in terms of visual language. We are able to integrate illustration with color photography, retro references with modern pops of color. We’re not wedded to simplicity or adornment but rather combine the two styles in a way that is distinctly our own.

Archer Roose Malbec

Talk to us about Archer Roose Malbec.

Archer Roose Malbec hails from Uco Valley, a sub-region of Mendoza, Argentina that is home to some of the highest altitude vineyards and most critically acclaimed Malbec producers in the world. Our grapes were grown on a third-generation family-owned vineyard at the foothills of the Andes Mountains. The wine is fermented in 24-month-old oak barrels and aged on its lees for three months. The result is a wine that bears all the hallmarks of a Mendoza Malbec: dark ripe fruit, balanced acidity, and remarkably soft tannins.

Tell us about your sustainability winemaking processes.

Archer Roose subscribes to a “Made Without” philosophy when it comes to our winemaking process. There are over 70 legally-approved additives that can be used when making wine; with the exception of sulfites, wineries are not legally required to disclose any of them. We use no animal fining or clarifying agents, added sugars, or artificial flavoring or coloring of any kind. Our wines are gluten-free and vegan friendly. Our grapes are farmed without the use of harmful herbicides or pesticides in the vineyard, and all our wines are made minimal intervention in the cellar.

This approach extends to the formats we pack our wines in. For us, “sustainable” formats are formats that minimize waste. A single-serve can eliminates the bottle left unfinished at the end of the night. All our cans are made from recycled aluminum, a material that can be recycled and reused indefinitely. In fact, consumers recycle more aluminum cans than any other beverage container. The global recycling rate is 69%, compared to 26.5% for glass, and our cans are back on the shelves within 60 days.

About Archer Roose Malbec
Archer Roose is a brand of organic, sustainably produced wines that hail from some of the most iconic wine regions in the world. PLUS, the canned design makes it ULTRA-portable and virtually spill proof. Produced and made as naturally as possible—meaning no herbicides, pesticides or artificial sulfates and the can design makes for a portable and eco-friendly alternative– ditching the bottle results in a lower carbon footprint and less waste.

Formats: 250ML Can & 20L Keg

Flavor Profile:  Blackberry & cherry

Region: Mendoza, Argentina

Varietal: 100% Malbec

Price: $16.00 for a 250ml 4-pack of cans.

ABV: 13.5%

Available at: ArcherRoose.com, ConviveWines.com, and selects accounts and retailers nationwide. Track down Your Closest Archer Roose.

The post Bartenders Get To Know Malbec for National Malbec Day appeared first on Chilled Magazine.

Source: Mixology News

This Friday, April 17th at 5 pm Sagamore Spirit is streaming LIVE on Facebook with their Kitchen Cocktail Showdown hosted by Justin Schlegel from 98 Rock Morning show in Baltimore and Joe Masse, Sagamore Spirit Key Account Manager in New York City.

Five bartenders will whip up their Kitchen Cocktails from their home with a live streaming audience. The winner will receive $1000 cash. There is also a People’s Choice Winner, with audience members voting on their favorite cocktails on the Sagamore Spirit website after the showdown.

CLICK HERE to Vote.

Check out the Kitchen Cocktail Showdown

Viewers are encouraged to mix up the cocktails along the virtual side of each bartender using the ingredients they have.

Check out the recipes here.

Meet the Judges:

• Brendan Dorr, President of the Baltimore Bartenders Guild
• Jeff Greif, Publisher, Chilled Magazine
• Chantal Tseng, Bar Manager at the Gibson in Washington, DC. She was named EaterDC’s 2013 Bartender of the Year and one of Daily Meal’s 25 Top Bartenders in America. She is also a certified sommelier.

The post Don’t Miss the Kitchen Cocktail Showdown Friday April 17th, 5pm on Facebook Live appeared first on Chilled Magazine.

Source: Mixology News

Chilled’s Max Ferro Helps Raise Money for Bartenders

Max Ferro, Chilled Magazine Marketing Manager

“When life is normal, we take for granted the simple things—Relaxing in our favorite restaurant or bar while we grab a meal or a cocktail. The bartender is always there with a smile, a joke, or willing to listen to how our day was. During this pandemic, bartenders or mixologists as we call them in the industry are out of work, and the tips they rely on are gone,”
– Max Ferro, Chilled Magazine Marketing Manager

Megan Radke Bartener at Canon (Seattle) received tips as Hospitality Worker of the Day

Ferro launched the “Tip Your Bartender” program, which features a hospitality worker of the day. Each day Chilled Magazine chooses, at random, a bartender from a different city to feature. Each hospitality worker’s story, including what life is like for each now, is posted throughout Chilled Media’s social channels. We ask our fans to donate $1 or more to help out in this time of uncertainty. Chilled’s followers send tips directly to the bartender’s Venmo account. This is a way to get money into bartenders’ hands quickly.

Alicia Walton, Bartender at The Sea Star SF received funds from tip your bartender program

“In two weeks of our effort to “Tip Your Bartender” we have raised over $5,500 for the first 14 bartenders,” explains Max. “The love and support we are receiving from the community is amazing. The gratitude of the 14 hospitality members has been genuine and immense. Many have decided to share tips with their staff and pay it forward to other bartenders.”

“I was able to pay my insurance because of this. I can’t say thank you enough,” says Arianne Fielder, bartender.

“That’s fantastic,” says bartender Sarah Primavera. “I used some of the money to help my local bartenders here that don’t have groceries to help pay it forward.”

The post Chilled’s Max Ferro Helps Raise Money for Out of Work Bartenders appeared first on Chilled Magazine.

Source: Mixology News

The ‘50s was for Martinis what the ‘80s was for Michael Jackson’s moonwalk.

But long gone are the Good Houskeeping days of yore when dutiful wives greeted their husbands at the door with a pair of house slippers and a freshly shaken stiff one. Or when men posted up proudly behind their wet bar during parties, offering through clouds of smoke to make his guests whatever their hearts desired.

Oppressive subjugation and lung cancer aside, there’s something about the effort put forth into mixing a classic Martini back in the ‘50s that’s truly laudable. Nowadays, what with all of the lady jobs, there’s just not enough time to prepare our men a solid drink.  And really, parties are only fun when they’re someone else’s responsibility.  But Karen Haines, Founder of Spa Girl Cocktails, has found a hack. Haines has devised a way to “take your drink from ordinary to glam in one pour.”

Spa Girl Cocktails

The consummate hostess, Karen is known for the famed parties she and her husband preside over at their Palm Springs home. She says, “For decades I’ve been throwing parties for my friends and family, and I always make a signature drink or cocktail. A few years ago when ready-to-drink (RTD) beverages like Margaritas and lemonades hit the market, I realized that a Martini cocktail was missing, one that was not only ready-to-drink out of the bottle, but high-proof, low calorie, and delicious!”

Launched in 2017, Spa Girl recently welcomed entrepreneur Alisa Marie Beyer into the role of CEO.  “With Alisa’s guidance, we are now expanding rapidly in the US and globally, forging a celebrity cocktail partnership, finalizing our portion-perfect can offerings and working to bring one of the industry’s first CBD oil-infused RTD cocktails to market,” adds Ms. Haines.

Haines says, “Modern cocktail culture is rich and diverse, and the growing and enthusiastic audience for ready-to-drink beverages, which is mostly female, is seeking advances in mixology and offerings that let them host their most beautiful life without the added pressure of worrying about calories or unhealthy ingredients.”

Alisa Beyer

When asked about the cumbersome, spill-averse nature of the traditional Martini glass, Haines says, “I am a firm believer in serving a cocktail in a beautiful glass and in particular, I love Martini glasses, especially the old, vintage coupes. Over the years I’ve probably collected hundreds and I regularly use them for dinner with family, when we have more formal parties… even on the regular Monday night after work when it’s just us at home! Every cocktail should feel like a celebration so I say use those Martini glasses and enjoy.”

Spa Girl offers Spa (Cucumber) Martini Vodka and Pear Martini Vodka. At 16.5% ABV and 48 calories per serving, over 1,000 locations carry the brand, which sells for around $20 per 750ml bottle.

Currently Spa Girl Cocktails CEO Alisa Beyer managed to coordinate a major business shift from bottles to cans with her key partners to survive during COVID-19, serve her customers’ needs, and save her team members’ jobs.

As the crisis was coming full throttle, Alisa had the foresight to quickly pivot and managed to secure 1.5 million aluminum cans (U.S.-based Ball Aluminum) and have he distillery partner (LeVecke Wine, Beer & Spirits) start filling cans instead of bottles to meet a new need. In addition, Southern Glacier (her sales company) introduced her to a new distribution partner (WineGlobe.com), which expanded Spa Girl Cocktails reach to 44 states now all by April 1st.

Alisa reflects, “In times of deep crisis, and this is one of the hardest I’ve managed, you have to ask yourself, what is my job now as the CEO? First, it’s to save the company, which in turn saves the jobs. For me that means being the conduit between the outside world and the inside world, and making the right decisions based on knowledge of both.”

View our website at SpaGirlCocktails.com

Follow Spa Girl Cocktails on Instagram and Facebook.

Follow Alisa Marie Beyer on Instagram and LinkedIn.

The post CEO Alisa Beyer’s Major Business Shift to Save Jobs During COVID-19 appeared first on Chilled Magazine.

Source: Mixology News

Here are the winners for week 1 of Chilled Media and 375 Park Avenue Spirits Toast to the Service Industry Program!

We thank so many of you for participating and hope you will enter again next week.

Here are the ten (10) bartenders who will be receiving $500 each via Venmo and a chance at competing for more cash during the Virtual Live Stream hosted and judged by industry veteran Jonathan Pogash in May.

Into The Wind

Into The Wind

Megan Marshall – Ama Raw Bar, Penny Jo’s

Ingredients:

• 1 1/2 oz. Scapegrace Dry Gin
• 1/2 oz. Creme de Violette
• 1/2 oz. clover honey
• 3/4 oz. lemon juice
• 3 blackberries

Preparation: Muddle the blackberries in a shaker. Add all other ingredients and shake vigorously; double strain into a chilled coupe. Garnish with activated sage leaf.

“Being in quarantine this past month has made me nostalgic and homesick. Just like everyone, I am missing family and friends. My father inspires this cocktail. He is an artist and is currently traveling across the country to paint the people and landscapes he encounters. One of my favorite pieces is called “Into the Winds.” It has mesmerizing purple mountains in the distance and a serene green valley in the foreground. This cocktail is to honor him, the beauty he creates, and the wisdom he has imparted upon me.”
– Megan Marshall

Viggo The Great

Viggo The Great

Jesse Cyr – Foreign National

Ingredients:

• 2 oz. Van Gogh vodka
• 1/2 oz. Dolin Blanc vermouth
• 1/2 oz. Manzanilla sherry (I used Hidalgo La Gitana)
• 1/2 teaspoon simple syrup*
• 4 cucumber wheels, 1 reserved (for garnish)

Preparation: Add all ingredients to a mixing glass, including the three cucumber wheels, and stir with ice; fine strain into a Nick & Nora. Garnish with a cucumber wheel. *Simple syrup: 16 oz. white cane sugar, 8 oz. hot water Gently heat the hot water until just before simmering. Remove from heat and add sugar to water. Stir until fully combined. Bottle and refrigerate. Yields 16 oz.

“I haven’t really experienced a whole lot with vodka cocktails until recently. My preference usually goes towards aged spirits. But after working at a hotel bar, I got first-hand experience at making a lot of vodka-based cocktails. I started thinking about what I could make for a twist on a Martini. The vodka Martini was one of the most commonly called cocktails at the bar I used to work at, and I was always stumped as to what to create. I love a Dirty Martini from time to time, so I decided on using Manzanilla sherry, which has a nice salinity to it, plus blanc vermouth to give it a little complexity with the botanicals. I enjoyed the drink, but really wanted one more element to it. I happened to have a cucumber in my refrigerator, so I grabbed it and put a few slices in thinking it would pair nicely with the smoothness of Van Gogh vodka. I was very pleased with how it turned out. The cocktail name is because my dog’s name is Viggo, and he LOVES cucumber. Every time I cut some up, he’s right there waiting for his treat.”
– Jesse Cyr

The Fury

The Fury

Derek Palmer – Gordon Ramsay Steak Baltimore

Ingredients:

• 1 1/2 oz. Novo Fogo Cachaça single barrel 33
• 1 oz. Aperol
• 1 1/2 oz. fresh cantaloupe puree
• 1 egg white
• 2 dashes honey lemon ginger simple syrup*

Preparation: Add all ingredients to tin and reverse dry shake for perfect foam top. *Simple: 2 oz. honey, 2 oz. water, 1 lemon peel, 2 small slices ginger. Garnish with a thinly sliced cantaloupe medallion and mint sprig.

“The cocktail is named after my son, Talan Fury.  He was born prematurely and spent the first couple months of his life in the hospital, but he is a tough little guy and a fighter who is perfectly healthy today. This cocktail, while light and refreshing still has a depth and complexity that the cachaça brings to it with a bit of spiciness and earthiness with notes of vanilla and coffee.  This is balanced out with fresh cantaloupe and slight sweetness of the Aperol. To bring it all together we have the egg white that gives the cocktail a velvety texture and that wonderful light layer of foam across the top that we float our cantaloupe medallion upon.”
– Derek Palmer

Havana Conference

Havana Conference

Jennifer White – Macchialina

Ingredients:

• 1 1/2 oz. Saint James Rum
• 3/4 oz. John D. Taylors Velvet Falernum
• 1/2 oz. Fernet Branca
• 1 oz. pineapple cordial
• 1 oz. fresh lime juice

Preparation: Add all ingredients to a tin and shake with ice until chilled. Strain onto rocks in a Collins glass and garnish with a mint bouquet. *Pineapple cordial: puree the fruit of an entire pineapple. Add the pureed pineapple to 1 quart of water and 1 quart of cane sugar in a pot over high heat. Bring to a boil and then reduce heat to simmer for 30 minutes. Let cool for a minimum of 60 minutes. Strain the pulp from the cordial.

“At one point, the Italian-New York mafia almost took control of parts of the Caribbean right before the Cuban revolution. During that time, the Havana Conference was one of the biggest mafia conventions to have ever been held where mob leaders came together to discuss business matters in the South. This is a cocktail that blends together both a Caribbean rum and liqueur with an Italian amaro. It is a look at what cocktails may have been like if the mafia did take over—tropical and refreshing with backbone. Saint James Rum is the perfect rum for this because not only do the fruit and vanilla flavors pair perfectly with the rest of the ingredients, but this is a cocktail with a little bit of history.”
– Jennifer White

Comfy Chair

Comfy Chair

Sam Treadway – Backbar

Ingredients:

• 1 1/4 oz. Becherovka
• 1 oz. apple brandy
• 1 oz. amontillado sherry
• 3/4 oz. Benedictine
• 1 dash chocolate bitters
• Tiny pinch of salt (for garnish)

Preparation: Build in a rocks glass with a large piece of ice. Stir.

Garnish with a tiny pinch of salt on the ice.

“The Comfy Chair is the perfect cocktail for… well… a comfy chair! It’s a nuanced balance that’s complex and yet soothing. Apple and spice give you familiar nostalgic tastes, while sherry, salt, and chocolate add unique savory notes. It’s just a nice slow sipper that can be enjoyed all evening long, whether before or after dinner!”
– Sam Treadway

Here’s a video of me making one the other day:

SageBerry Ambrosia

SageBerry Ambrosia

Coria Lee – Gulp

Ingredients:

• 1 1/2 oz. J.P. Wiser’s Rye Whisky
• 1/2 oz. fresh lemon juice
• 3/4 oz. sage Demerara syrup
• 1/4 oz. Disaronno (Amaretto)
• 3 Blackberries
• Sage leaf and blackberry (for garnish)
• 1 egg white

Preparation: Muddle 3 blackberries in shaker tin. Add ingredients. Combine a 1:1 ratio of demerara and water in a small pot, smack and rip up 4 sage leaves into the pot and bring to a boil stirring occasionally until dissolved.  Smack and rip up 4 more sage leaves into the pot and allow to cool. Leave the sage leaves in syrup for at least 40 minutes.

“Researching this particular rye, the finish is ‘lingering with warm spice, vanilla tones, dried fruit and nuts.’ I thought about what flavors would go well with J.P. Wiser’s Rye Whisky. Initially, I wanted to create a cocktail with peaches but they were not in season nor were they available in stores. I chose blackberries for their availability and rich color. I wanted to add a subtle nutty component to complement the whisky but did not want to directly mix it into the cocktail because I wanted the body of the drink to be light and refreshing without being too sweet. I burn sage at home all the time to get rid of negative energy, so I wanted to incorporate it into the drink to bring positive vibes during the Covid-19 quarantine.”
– Coria Lee

Capirotazo Picante

Capirotazo Picante

Jessi Pollak – Spoon and Stable

Ingredients:

• 1 1/2 oz. Marie Brizard Chocolat Royal
• 3/4 oz. mezcal artisanal (100% espadín preferred)
• 1/2 oz. heavy cream
• 1 whole egg
• 1 barspoon El Yucateco Green Habanero Sauce (or other green hot sauce)

Preparation: Combine all ingredients in a shaker tin and dry shake to combine. Add 2 large ice cubes and long shake. Fine strain into a chilled coupe and top with fresh grated cinnamon.

“During these confusing times, I find myself drawn toward flavors that conjure a sense of nostalgia and solace. For me, Mexican hot cocoa is the ultimate comfort beverage. In the same vein as Mexican hot cocoa, this chilled Flip-style cocktail is rich, chocolaty, silky, spicy, smoky, and complex. I wanted to create something that would be reminiscent of that familiar flavor profile, but with a boozy boost and subtle sweetness. The use of a whole egg adds richness and texture without sweetness, and the Marie Brizard Chocolat Royal contributes a velvety, dark chocolate finish to this Capirotazo Picante (Spicy Flip).”
– Jessi Pollak

Konkani

Konkani

Trinh Quan Huy-Philip – Jet-Setter

Ingredients:

• 1 1/2 oz. Paul John KANYA
• 3/4 oz. Marie Brizard Banana
• 1 oz. Madeira
• 1/4 oz. Montenegro
• 1 dash of Fee Brothers Aztec Chocolate Bitters

Preparation: Add all the ingredients into a mixing glass with ice and gently stir. Strain into a pre-chilled Nick&Nora glass.

Garnish with a dehydrated mandarin orange wheel. Served with crispy banana chips if available.

“Inspired by Goa, a state in western India with coastlines stretching along the Arabian Sea and its long history as a Portuguese colony. Nowadays, Goa is specially chosen as the home of the single malt whisky, not just for its unique microclimate but also because the destination holds a special place in Mr Paul’s heart. Goa is also known for its beaches, ranging from popular stretches at Baga and Palolem to those in laid-back fishing villages such as Agonda. Here at Goa, lots of rivers that pass through its, and they are all extremely very good quality to make their single malt whisky unique. The drink was named “Konkani” is also the official language here at Goa because part of the region known as the Konkan.”
– Trinh Quan Huy-Philip

iL Latte

iL Latte

Cristine Carbonell – Vira Restaurante

Ingredients:

• 1 1/2 oz. Cutty Sark Blended scotch whiskey
• 1 oz. house-made basil milk*
• 1/2 oz. fresh lemon juice
• 1/2 oz. peach liqueur

Preparation: Combine ingredients in a double rocks glass. *Basil milk is the sweetener in this drink, so you want to use the same principles as making a simple syrup, however, we are substituting water for whole milk  (or milk of choice). To be able to make a couple of drinks (around 5) I used a cup of milk and 1/2 a cup of sugar. Bring the milk to a light boil and mix the sugar and about 8 pieces of basil. (Depending on how much you make, I would put a big piece of basil for every ounce of milk.) Let simmer for about 10 minutes. Remove the pot from the heat and let cool down before storing it in an airtight container in the fridge. Allow the milk to cool down completely and chill before use. Garnish with fresh basil leaf and peach slice.

“My inspiration for this cocktail was Italy. During this pandemic, Italy was one of the first countries to be terribly affected, being pushed into unchartered waters and have no choice but to weather the storm. Italian sensibility has always been a leading inspiration for me, a constant reminder not to over complicate things, just make someone smile. This cocktail toasts The Boot in spirit. The subtle creaminess from the basil milk playing alongside the natural sweetness of peaches and their liqueur creates a refreshing, bright flavor.”
– Christine Carbonell

The Bugsy Siegelisco

The Bugsy Siegelisco

 Joey DeChello – The Rendition Room

Ingredients:

• 2 oz. Casa San Matias Tequila
• 1 oz. carrot juice
• 3/4 oz. lime juice
• 1/2 oz. cucumber juice
• 1/2 oz. Yellow Chartreuse
• 1/2 oz. dill simple syrup*
• 2 dashes Habanero Tincture

Preparation: Build in tin, add ice. Shake and strain over ice into tall glass. *Dill simple: 1:1 ratio and steeping a bushel of dill for 30 minutes. Fresh Juices, Habanero Tincture (Scrappy’s Firewater).

Garnish with cucumber peel and shreds of purple carrots.

“I challenged myself to create something unique, not based off a classic. My friends at Bad Hunter in Chicago had a spicy carrot cocktail, and that inspired me. I know I wanted to use Tequila, Carrots, and Habanero. One of my favorite resources is The Food Bible. I saw carrot pairs well with cucumber and dill. With the addition of yellow chartreuse, it creates a beautiful vegetal, fresh, garden-style cocktail like no other.”
– Joey DeChello

The post 10 Bartenders Receive $500 Instantly from Toast The Service Industry Program appeared first on Chilled Magazine.

Source: Mixology News

Made from 100% Arabica beans, Mad Bean hard coffee is a blend of popular coffee flavors with an alcohol kick.

Mad Bean Bulldog

Mad Bean Bulldog

Ingredients:

• 1 oz. Kahlúa
• 1 oz. vodka
• Mad Bean Hard Iced Coffee Vanilla

Preparation: Combine ingredients over ice in a rocks glass.

The post Drink of the Week: Mad Bean Bulldog appeared first on Chilled Magazine.

Source: Mixology News

The era of aged rum is upon us, but what does that mean?

Can all rums age? Is aged rum better? Why is it more expensive? What’s driving the change in consumer preferences? Let’s dive deep into the world of aged rum and tell you what you need to know.

First, we need to define our terms. Even white rums are generally aged 1 to 2 years depending on the country, but in this case we are looking at timeframes of 3, 5, even 10 years. Of course, we are still looking at a category dominated by big players who promote rum as mixers sold at a lower price point than other spirits. But, perhaps not for long, thanks to a growing market for super-premium spirits across the board and whiskey drinkers having become more open to exploration. Suddenly, distillers are seeing aged rum as an opportunity to gain market share.

Rums age differently depending on where they are made and the barrels used, mainly ones formerly used for bourbon and sherry. Bourbon casks will impart sweetness and round out the spirit, while sherry casks contribute dryness or sweetness depending on the style of sherry previously in the barrel.

Dos Maderas Aged Rum

Color is another thing to consider. People are used to seeing white rums and dark rums, but which are truly aged? While consumers associate the color brown with age, that’s generally not true as that is generally determined by the wood. Of course, it is just as easy to add coloring to a spirit to make it appear age appropriate.

Paola Medina Sheldon – Williams & Humbert Winemaker

Let’s look behind the scenes at a true aged rum specialist, Bodegas Williams & Humbert’s Dos Maderas, whose name means two woods in Spanish. The brand’s flagship rum is a blend of five-year-old rums from Guyana and Barbados that are then aged three to five years or more in ex-sherry casks in Jerez de la Frontera, Spain. “Our philosophy is to maintain the characteristics and personality of the rums found in the Caribbean,” says Rafael Rodriguez, Director of Sales for the Americas and Canada, “and then bring the essence of sherry to the rum.”

Dos Maderas Rum Soleras

After aging five years in the Caribbean, Dos Maderas is transported to Spain, where it is aged three additional years in 20-year-old Palo Cortado barrels. Dubbed 5+3, the rum gets its dryness from these barrels. 5+5 undergoes a third stage of ageing for two years in 20-year-old Pedro Ximénez (PX) barrels. The nose on the 5 +5 is sweet but the palate retains its dryness as the PX mainly adds smoothness and a darker color.

Dos Maderas Aged Rum

However, as the use of sherry barrels gains popularity, regulations remain lax compared to rules in whiskey-making countries. Rodriguez points to one example where the regulating body, the Consejo Regulador de Jerez, is looking to regulate the use of sherry barrels as some producers are just mixing in some PX sherry for sweetness and not aging in the barrels. “Everyone knows what everyone else is doing in Jerez,” Rodriguez says.

How should you approach a customer open to trying an aged rum? “Although the current tendency is for neat serves, aged rum is a drink that goes wonderfully well with mixers and cocktails,” says Rodriguez. “They can also use a rum to get the influence of the sherry in the drink.”

As bars begin charging more for premium cocktails, that adds aged rums to the ingredient mix and bartenders have started bringing back rum drinks. We recommend a Daiquiri or Sazerac made with aged rum, which will bring depth and complexity to these classics, just like an exceptional whiskey would.

With the premium end of the spirits market continuing its strong growth, look for more companies to produce aged rum as it moves from being a sleeper category to the next big thing.

The post Everything You Need to Know About Aged Rum appeared first on Chilled Magazine.

Source: Mixology News

Generating a powerful sound and genre-bending aesthetic, The World Over explores a plethora of musical styles while maintaining their rock and roll roots.

In 2013, the original lineup inspired and created the title of the group. The featured members at the time came from areas of the globe including France, Hawaii, Massachusetts and Connecticut, all meeting each other during their attendance at the L.A. Music Academy. The name serves as a motivational goal: to take the world by storm one fan at a time.

Comprised of guitarist Ryan Knecht, bassist Juan Arguello, drummer Alejandro Mercado, and led by the versatile front-woman, Tiaday Ball, The World Over has been shaking up the rock/metal world since the release of their first EP, Rampart District, in 2014. The single, “Swervewolf,” has tallied in well over 100k YouTube views, making a lasting impact on fans and critics. Perhaps more notable was the release of Mountains (2017), which created several opportunities for the band.

The five-song EP was a product of each members personal life. Its title-track was influenced by a toxic friendship, and the concept that sometimes amidst trying to save someone, you can lose yourself. The success of Mountains earned them a spot on the final Vans Warped Tour of 2018, and made room for tours in areas including the UK, Europe, and U.S.

Obtaining the respect of their fellow musical community marks a career highlight for The World Over. The band can be found on Alternative Press more than a half-dozen times, along with Tiaday being classified as one of the 100 Top Females in Music.

Stoked to release their highly anticipated first full-length album, The World Over isn’t showing any signs of settling down. The new single, “Rewind/Replay” finds the band taking a stab at new sounds and songwriting methods. With support all over various media apps, The World Over is ready to pave the road of an amazing career. Chilled Sat Down with the group to find out their future projects, downtime hobbies, and more.

Chillin’ with The World Over

Tell us about the projects you are working on.

Lately we’ve been busy with recording new music to release so we can head out on another tour! We’ll be releasing another EP in 2020 with a few music videos leading up to a full-length record.

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

It’s funny that you mention that because we’re either so busy on the road with no time for sleep or have so much time in between tours that we just can’t wait to get back on the road. A lot of us like to play video games or find other ways to keep playing music.

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

When it comes to road food, we all love to hit up Wafflehouse, Whataburger, Kum & Go, or Sheetz depending on what’s open. If the venue feeds us that’s always a plus, but that’s usually the only chance we get to eat – after shows.

Chillin’ with The World Over

What types of dishes do you typically order?

There aren’t too much variety in the fast food joints, but since I’m (singer) a vegetarian, I tend to try to hit up Carl’s Jr. for the beyond burger or Mexican food on the road. The rest of the guys will eat anything; they’re not picky!

Any favorite bars?

None of us are really drinkers since we all must stay sober to take drive shifts to the next venue, but the Gas Monkey in Dallas, TX was fun!

What drinks do you order when out?

Usually just a local beer so we’re not getting too out of hand. Fans will try to buy us shots and on the rare occasion we’ll take the offer. I will usually go for Fireball, and Alex (drummer) will go for Jack. Ryan and Juan stay away from hard alcohol.

The post Chillin With The World Over appeared first on Chilled Magazine.

Source: Mixology News