Monthly Archives

April 2020

Countdown to Earth Day with LeSin Vodka

By | Mixology News

LeSin Vodka, bottle on grey with martini, featured image

Given the world’s current circumstances, Chilled will Countdown to Earth Day April 22, 2020, with daily stories of sustainability from bars to brands that continue to honor our beautiful planet.

The restriction of movement of all people because of COVID-19 is having a profound impact on the Earth right now, with reduced pollution, better air quality, and cleaner water!

In celebration of the spirits brands that continuously keep sustainability top of the list, Chilled recognizes LeSin Vodka.

Charles Vaughn, Founder of LeSin vodka, black and white portrait

Charles Vaughn, Founder of LeSin Vodka

France’s Charente region is most famous as the home of Cognac, but the conditions in the area are also ideal for vodka production. Water is the key to any vodka, and in the commune of Gensac-la-Pallue, it is filtered through limestone and considered ‘the Champagne of natural filtration.’ Founder of LeSin Vodka, Charles Vaughn says of the water, “We use water from the Gensac springs. Plain and simple, the water is naturally filtered by the land and limestone that lends itself to a wonderfully clean, smooth, and sweet product. We chose to use the best water in pursuit of making LeSin. For a vodka maker, you simply can’t have it any better.”

We asked Vaughn about the environmentally sound practices that go into the making of LeSin Vodka. Here’s what he had to say:

“Water is a precious and sacred commodity. At LeSin Vodka, we employ an environmental best practices protocol for every step, from agriculture in France to consumption in your city.

The process starts with being acutely aware of the entire eco-system surrounding all our source ingredients. Aligning with harvesters of grain who employ environmentally responsible practices, such as consumption of fossil fuels in their efforts, keeping pollution both in the air and on the ground at a minimum, etc. Keeping air quality in mind impacts the acid rain and overall quality of the rain that falls from the sky. Keeping pollution and chemicals OUT of the agribusiness reduces the soil contamination. That’s key because the Earth is our natural filter in Cognac that filters the water ending up in our supply.

The protocol then focuses on production and bottling. Here it’s an old-school common-sense approach. Make sure we’re not wasting anything. We do our part in making sure the water sourced is conserved and protected, and most of all—not wasted. One thing I like to point out for people who may not know of some of the finer points of bottling vodka is that we clean and sanitize our bottles with actual vodka before we fill them with the finished good.  We recycle and repurpose our vodka for this sanitation process as opposed to wasting it and the water that goes into making it. Remember, alcohol is 40% of what’s in that bottle.  The other 60% is WATER.

Post-production we get into areas of logistics and transport where it’s less about actually touching water but focuses more on clean air. We prioritize working with European and US transport companies who use low emission and alternative fuel vehicles. It is not uncommon for these carriers to even go so far as to use bikes for in-town deliveries of their parcels. We do not simply look at the protocol that WE use.  We look at the ENTIRE global protocol when determining which logistics partners to align with.

The same applies to our ocean-going vessel operators. We seek to be customers of ocean carriers who are carbon-neutral and reducing all CO2 emissions from their global fleet. Keeping our oceans clean is personally important to me as I am an avid sport fisherman, and I appreciate the sea.

At home in the US, we do everything we can to raise awareness on the precious commodity we call EARTH and all it provides for and does for us. Whether it be endorsing strong conservation efforts in Las Vegas, Nevada and the surrounding areas dependent upon Lake Mead, to the Floridian aquifer that covers Florida and portions of South Carolina, Georgia, and Alabama, as well as the Great Lakes of the North covering several major cities, water plays a key role for us all.”

LeSin Vodka, bottle on grey with martini

LeSin Vodka

We asked Vaughn how the team at LeSin is coping through the COVID-19 crisis.

“We are coping by treading water until things bounce back. We are refining and emphasizing alignments and relationships with key accounts that go beyond mixology programs, volume pricing incentives, and even promotions and events. We are formally including sustainability initiatives with our accounts, so when this happens again (and we hope it doesn’t), we are prepared to jump in to be a part of the solution as well. Specifically, we’ve put the word out that we’re looking for bartenders to contact us to sell us some rather crafty and unique vodka cocktail concepts and content. I think this is a mutually beneficial initiative that gets these talented mixologists money to live on while filling our cocktail recipe book to the brim AND setting the foundation for a very personal relationship between them and our brand. These AMBASSADORS will ALWAYS be our focus going forward.”

The post Countdown to Earth Day with LeSin Vodka appeared first on Chilled Magazine.

Source: Mixology News

ON Location: Sparrow + Wolf helps first responders in Vegas

By | Mixology News

Sparrow + Wolf, interior, bar area, featured image

Sparrow + Wolf launched a social media challenge asking bartenders to make a cocktail at home with the ingredients they have on hand and then upload to Instagram with the hashtag #SparrowandWolfChallenge and tag other bartenders they know.

For every video with the hashtag, Sparrow + Wolf will donate one meal to a first responder.

Sparrow + Wolf Interior

Sparrow + Wolf

Sparrow + Wolf is hoping other restaurants and bars will join in and match the challenge to donate a meal as well. For more information CLICK HERE.

Try some of these easy to make cocktails at home:

Under Pressure, cocktail with garnish

Under Pressure

Under Pressure

Ingredients:

  • 3/4 oz. Gin
  • 1/4 oz. Aperol
  • 2 1/2 oz. cold pressed carrot/tangerine/ginger/lemon juice

Preparation: Shake and strain. Garnish with heirloom carrot and borage flower (optional). 


Lean Into It, cocktail, cinammon garnish

Lean Into It

Photo by Sabin Orr

Lean Into It

Ingredients:

  • 2 oz. Laird’s Straight Apple Brandy
  • 1/2 oz. Mandarine Napoleon
  • 3/4 oz. lemon juice
  • 3/4 oz. cinnamon guajillo maple syrup
  • 1 egg white

Preparation: Dry shake, then wet shake.

 


About Sparrow + Wolf
Off the strip in Las Vegas Sparrow + Wolf works diligently at crossing over ingredients from the kitchen to the bar, eliminating the need to order separate bar grocery in the process. This “pull-from-the-pantry” mentality performs a number of functions for the restaurant. First, they have reduced bar waste by only utilizing products that are in both dishes and drinks. Working in many bars over the years that have grown extravagant garnish programs, they recognized the massive loss of fresh produce, and no synergy in ordering between the kitchen and beverage program. Sparrow + Wolf orders as one house, and have all but eliminated waste by doing so. Second, due to the seasonal evolution of Chef Brian’s menu, the beverage program enjoys the opportunity to reinvent itself just as often. Guests have the chance to constantly try new drinks, and understand that not only are they getting the freshest ingredients during their peak seasonality but the cocktails pair perfectly with the food.

The post ON Location: Sparrow + Wolf helps first responders in Vegas appeared first on Chilled Magazine.

Source: Mixology News

Tio Pepe Announces National Winners

By | Mixology News

Tio Pepe Challenge, featured image

The results are in!! Although both the US and Global Finals for the Tio Pepe Challenge are being rescheduled, with the Global Finals slated for early October, here are the winners who will be advancing to the national finals being held in Miami.

The six contestants will be competing for a chance to win a fully paid trip to Spain, with cash prizes for the top three finalists: 1st prize $2000, 2nd prize $1000 and 3rd prize $500!

Thank you to all who entered and we hope you will try again next year.

Winning bartenders, their creations, and inspiration: For full recipes and additional information please visit: ChilledMagazine.com/TioPepeChallenge/#Competition

Everything With Purpose

Everything With Purpose

Everything With Purpose

Lance Bowman – Monnie Burke, Chicago

Ingredients:

  • 1 1/2 oz. Leonor Palo Cortado
  • 3/4 oz. Tio Pepe
  • 3/4 oz. Lime “Stuice”
  • 3/4 oz. Island Spiced Sage Stem & Chamomile Syrup
  • 1/4 oz. Kumquat & Pineapple Cordial

Preparation: Combine all ingredients in a shaker tin, add ice and shake, double strain into chilled Old Fashioned glass over a large hand-cut ice cube. Garnish with a cocktail skewer of candied kumquat and pineapple reserved from making cordial place on rim of glass along with plouche made with sage leaves reserved from making syrup. Serve on a fancy tray with aromatic accouterment.

“The inspiration for my cocktail comes from many things, like the memories of chamomile tea my grandmother would always greet me with, and the smell of sage from her garden. But there are two more that are equally significant, trying to make a hyper-sustainable cocktail, and creating a lower ABV tiki-inspired cocktail that still makes sense and respects sherry as the starring ingredient. Gonzalez Byass puts a huge amount of passion and thought into their wines, and not treating it with the utmost respect would be a disservice to not just the wine itself, but the art, time, dedication and sense of purpose put into it by everyone involved in making it.”
– Lance Bowman


Ginza Gimlet cocktail

Ginza Gimlet

Ginza Gimlet

Trinh Quan Huy-Philip – The St. Anthony Hotel, San Antonio

Ingredients:

  • 2 oz. Amontillado Sherry (Gonzalez Byass Vina AB)
  • 3/4 oz. Gekkeikan Plum Wine
  • 3/4 oz. Rose’Lime juice
  • 1 dash Bittermens Boston Bittahs
  • Spray Lagavulin 16yrs (on top)

Preparation: Add all the ingredients into a mixing glass with ice and then roll it for 5 times. Strain into a pre-chilled coupe. Mist with Lagavulin 16-year on top of the drink. Garnish with a lemon zest.

“Inspired by Ginza, it was Tokyo’s first Western-style shopping district and it’s still where the old money shops. The wide boulevards and narrow lanes of Ginza are lined with high-end boutiques, department stores and exclusive restaurants. Despite being a high-end shopping area, Ginza is packed with many Izakaya establishments. Considering as a casual restaurant in Japan where people go to enjoy Japanese food and drinks often referred to as a type of gastropub.”
– Trinh Quan Huy-Philip


Legacy cocktail

Legacy

Legacy

Damian Langarica – A.bar, Philadelphia

Ingredients:

  • 2 oz. Don Alfonso oloroso sherry
  • 3/4 oz. spiced demerara syrup*
  • 1/2 oz. preserved lemon juice**
  • 1 egg white
  • 1/2 oz. cinnamon Nectar Pedro Ximenez sherry***

Preparation: Combine and dry shake all the ingredients except the PX sherry, then add ice and shake again. Double strain into a chilled coupe, and slowly pour the PX through a bar spoon to the bottom of the glass to create the layering effect. Finally, garnish the drink with an orange peel and grated cinnamon.

“When I was creating this cocktail I wanted to create a cocktail where all the ingredients had a meaning that could relate to the history of sherry. This cocktail for me represents a small storyline throughout time and how all the different cultures that lived in Jerez helped to develop sherry into what it is today. The use of preserved lemon represents how the phoenicians who were great travelers, used a preservation technique by covering food in salt which was essential for long distance travel. They also brought wine making to the region. I chose oloroso and Px as a representation of the Moors who were the ones who developed the fortification and distillation process into Iberia.
– Damian Langarica


Fino Island

Fino Island

Fino Island

Sam Treadway – Backbar, Somerville

Ingredients:

  • 2 oz. Tio Pepe fino sherry
  • 1 oz. pineapple juice
  • 1/2 oz. orgeat
  • 1/4 oz. green chartreuse
  • 1/4 oz. lime juice

Preparation: Shake all ingredients with ice, strain into a chilled cocktail glass. Garnish with lime wheel, pineapple frond on a umbrella pick.

“I lived in Hawaii for a year and it became part of my soul. I love the beaches, the people, the sea salt air and the spirit of the islands. I wanted to take the deliciously savory salty vibe of Tio Pepe fino sherry and send it across the globe to a tropical getaway. The “Fino Island” is refreshing and low abv. It has classic tiki flavors with pineapple, lime, and orgeat, but then a unique savory quality with the sherry and chartreuse.”


Foolish Men cocktail

Foolish Men

Foolish Men

Abigail Gullo – Ben Paris, Des Moines

Ingredients:

  • 1 3/4 oz. Tio Pepe Fino En Rama Sherry
  • 3/4 oz. Singani or Pisco
  • 3/4 oz. Cocchi Rosa
  • 1/2 oz. Gonzalas Byass Solera 1847, Oloroso Dulce
  • 4 drops saline rosemary thyme olive oil solution* (for garnish)

Preparation: Stir ingredients in a mixing glass and strain into a chilled cocktail glass.  Garnish with 4 drops of saline rosemary thyme olive oil solution.

“This cocktail was inspired by Sor Juana Inez de la Cruz who wrote a famous poem titled Foolish Men. She is known as America’s First Feminist and she was badass. Sor Juna Inez was an erotic feminist poet in the 17th century who refused marriage to a viceroy and became a nun instead so she could have her creative and actual freedom. Unwittingly, the path I seem to have taken as well.  Though I hope to avoid death by leprosy. To honor her, I choose an unaged American brandy to play with the Tio Pepe en rama as well as a soft rose vermouth. This holy trinity makes a mouth watering aperitif cocktail.  A touch of duche Oloroso gives the cocktail some backbone, like the lovely lady herself. And the drops of olive oil solution on top enhances the top notes of salinity from the sherry while creating a savory mouth feel.”
– Abigail Gullo


When Worlds Collide, cocktail

When Worlds Collide

When Worlds Collide

Ricardo Acevedo – Le Sirenuse, Miami

Ingredients:

  • 1 3/4 oz. Tio Pepe
  • 3/4 oz. coconut vermouth
  • 3/4 oz. lemongrass sake
  • Saline
  • 3 drops ginger olive oil

Preparation: Stir all ingredients except ginger olive oil. Strain into Nick and Nora then finish with three drops of ginger olive oil.

When I was 13 years old me and my family moved to Singapore from Mexico. The first dish I ever tried was a restaurant take on the iconic Tom Kha soup. As a kid trying unknown flavors to my palate such as lemongrass, Thai lime leaf, coconut milk, and ginger created one of the most amazing culinary moments I had ever experienced. Using the template of the bamboo cocktail I wish to recreate that moment using similar ingredients in a more subtle and elegant way that allows the Tio Pepe to shine through.” Ricky Acevedo

The post Tio Pepe Announces National Winners appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Michael Mealor

By | Mixology News

Chillin' with Michael Mealor, hand on head pose, dark grey background, featured image

Georgia native Michael Mealor’s career as an actor was nowhere in his sights during his early years.

He spent his youth taking in the outdoors with friends from his neighborhood and was deemed more of an athlete. Stereotypes and preconceptions steered Mealor away from theatre initially. He simply never saw reaching Hollywood as tangible goal. But with time, the young man discovered the potential he truly had for the performing arts. He eventually moved to Los Angeles to pursue a career in acting and modeling and quickly signed with the revered Wilhelmina Modeling Agency.

Michael is now popular for portraying Kyle Abbott in the Emmy Award-winning sitcom The Young and the Restless. The prodigal son of Jack Abbott receives mass praise for his presence on set.

He’s also appeared in other TV series like Supergirl, Chasing Life, and the Roadies. He has modeled for brands such as Abercrombie & Fitch and Coca Cola and partook in videos of musicians like Lady Gaga and Britney Spears.

While the camera is off he enjoys getting active, boxing, and working on automobiles. Chilled sat down with Mealor to find out his most favorable drinks and eats.

Chillin' with Michael Mealor, denim shirt, portrait

Chillin’ with Michael Mealor

Photo by Wes Klain

Tell us what projects you are working on.

I’m current heir to the throne of Jabot cosmetics over at The Young and the Restless. I play the hockey loving, sports car driving Kyle Abbott, who is highly-skilled in the art of board room warfare.

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

Laying on my floor with my music playing as loudly as possible. I’m a self-proclaimed cinephile so I probably have a movie queued up somewhere. All the while, living a life through meditated eyes with my nose in a book. Or simply gazing at a good burrito or two.

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

The Los Angeles food scene keeps getting better and better so I’ve gotten to know a few chefs and will follow them to their new openings. I’m all about the care and freshness that has been put into the preparation of the food. You can tell when it has been thrown together. Find me at: Jon and Vinny’s, Dialogue and your friendly neighborhood sushi spot.

What types of dishes do you usually order?

Somehow it always ends up being one of the richest dishes on the menu. A pizza, pasta with cream sauce, crispy rice with spicy tuna, you name it! Lately, I’ve tried to cut back on my dairy and meat intake, but it’s been a struggle.

Do you cook?

Nope. Don’t judge.

Chillin' with Michael Mealor, hand on head pose, dark grey background

Chillin’ with Michael Mealor

Photo by Wes Klain

What types of drinks do you order when you are out?

Wine and beer are dear to my heart, but if I’m out, I’m ordering tequila. I don’t touch anything else. I wear jeans and t-shirts every day of my life. My order is equally simple. A good anejo tequila on the rocks wins every time.

Do you prepare drinks at home?

From time to time, but given my go to order, a good bottle and a solid icemaker does the trick.

Do you own a home bar?

I don’t! I’m an apartment dweller so there isn’t much, but I have always wanted a bar cart in the corner. Just from a design standpoint, I think they can be beautiful.

If you own a home bar, what is it stocked with?

I have always had an urge to travel the world in search of rare bottles of alcohol from native countries and bring them back with me. Maybe it’s an excuse to escape to roads less traveled; maybe it’s an excuse to drink a little. Either way, if I had a home bar, overseas is the direction I would head.

Have you ever been a bartender?

I have not. I’m sure there is more than meets the eye, but it always seems like a fun job where you get to express a bit of creativity from time to time.

The post Chillin’ With Michael Mealor appeared first on Chilled Magazine.

Source: Mixology News

Top 7 Vodka Brands to Have Delivered

By | Mixology News

Top 7 Vodka Brands for Delivery, featured image, bottles on white

To narrow down the vast world of vodka, Chilled compiled a selection worth giving a shot, no pun intended.

Carefully chosen based on overall sustainability, purity of ingredients, and the beauty of its containers, these spirits will have you “chillin” before you know it. We urge you to expand your vodka horizons. You’d be straight up silly to not have at least one of these vodkas on your radar!

Blue Ice

Serving up potato vodka with pride from the state of Idaho! Idaho is where the people fueling this brand come from and live, where natural ingredients are sourced, and the product is manufactured. The magical crop known as the luscious Russet Burbank potato is the liquid’s x-factor ingredient. Blue Ice is distilled in a four-column still using fractal distillation. This process enables its master distiller to control the removal of impurities at a micro level. The neutral spirit is completely additive-free. Post-distillation process, the vodka is filtered five times, while most vodka will only be filtered a maximum of three times. Blue Ice goes above and beyond, running its alcohol through fine charcoal, filter press, garnet or crystal, travertine and sub-micron to guarantee the highest level of clarity.

CLICK HERE to purchase.

Blue Ice Vodka, bottle on white

Blue Ice Vodka


Broken Shed

Here is a brand that puts an abundant amount of focus into the telltale element that its spirit is composed of, good ole H2O. It all starts within the North Island of New Zealand. Stationed above a geothermal system, it’s the 14th largest island on the globe. Its miraculous landscape of lush forests, volcanic mountains, and hot springs give the island’s water a mystical touch. With such pure water, comes a special product that is plenty worthwhile. Broken Shed hides its blending technique from the world, maintaining its individuality as a brand. The distillation process initiates with the raw material of natural protein whey. It’s distilled three times, resulting in a clean sparkling distillate. Rightfully so, they refer to it as magic!

CLICK HERE to purchase.

Broken Shed Vodka, bottle on white

Broken Shed Vodka


WÓDKA Vodka

At this price point there’s no reason to not stock up. Distilled in Poland, WÓDKA Vodka prides itself on being premium vodka at a fraction of the price. This clear, high quality vodka IS at an affordable price, and deserves the bragging rights.

CLICK HERE to purchase.

Wódka Vodka

Wódka Vodka


Western Son

Western Son Vodka is top-notch small batch American craft vodka. The award-winning vodka is made of 100% American corn and the sheer power from the Western spirit. Their ace in the hole ingredient is a hybrid of Midwest and Texas yellow corn, which is naturally gluten-free. After the corn is milled, its partnered with reverse osmosis water from the city of Pilot Point’s local aquifer and cooked to 185 °F, disposing of the sugars and starch. Next, the hot mash is transferred to the fermentation vessels, designed to remain 75 °F. Distillation occurs in a copper pot still at 190 °F, allowing the alcohol to be cooked out of the mash. Their 20-foot vodka column still carries 13 perforated copper plates, which are responsible for granting its vodka an intensely smooth, 10-time distilled quality.

CLICK HERE to purchase.

Western Son, bottle on white

Western Son


NEFT

Another firm believer in the absence of additives and extra flavors is NEFT, which translates to “oil” in English. Is super-premium vodka packaged in a unique oil barrel, composed of cleanest ingredients: crisp Alpine spring water and quality grains are the foundational ingredients for the natural taste. Several distillations and special filtration technology conjure this spirit and brings to fruition clean vodka drinking.

CLICK HERE to purchase.

Neft Vodka Barrels, on white background

Neft Vodka Barrels


Råvo

A derivative from the Swedish words’ “vodka” and “raw,” Ravo is a straightforward and simplistic spirit made from all-natural winter wheat. This stuff is created in Gotene, a place not far from the small city of Linköping, Sweden. Its components are strictly of the highest quality. The distillery is in a bucolic area of rural Sweden, resting on the edge of one of the cleanest water sources in the country. For the blending of Råvo, this water undergoes reverse osmosis. Like most water sources in Sweden, this liquid is known for its fresh and soft character.

CLICK HERE to purchase.

Råvo Vodka, bottle on white

Råvo Vodka


Bogart’s

Taking advantage of the highest-quality American grains, Bogart’s Vodka matches the superiority of the phenomenal man it symbolizes. Column-distilled seven times in small-sized batches, this excellent artisan spirit is distilled to fulfill the most critical palates. It’s smooth and clean with a silky-dry yet light, fruity body and peppery spice-accented finish.

CLICK HERE to purchase.

Bogart's Vodka, bottle on white

Bogart’s Vodka

The post Top 7 Vodka Brands to Have Delivered appeared first on Chilled Magazine.

Source: Mixology News

USBG VP Kim Haasaurd Urges Bartenders Not To Make This Mistake When Applying for Assistance

By | Mixology News

USBG Relief Fund, featured image

The United States Bartenders’ Guild estimates a daunting 700,000 bartenders are presently unemployed or under-employed due to the Covid-19 outbreak, which shows no signs of abating.

The organization immediately recognized the devastation this would bring to an industry where most employees rely on tips. Even with unemployment increases in the recent CARES Act, unemployment is no replacement for tipped income, especially service industry workers living paycheck to paycheck.

The USBG Foundation launched in 2015 to help bartenders in need through efforts like the “Bartender Emergency Assistance Program.” BEAP traditionally provided emergency aid to bartenders suffering a catastrophic incident, such as a car accident or natural disaster. Recent disasters that the fund addressed included the California wildfires, Nashville tornado and Hurricane Harvey.

The USBG Foundation, logo on white

The USBG Foundation

Kim Haasaurd, USBG Vice President, says the fund now faces something unprecedented. “What makes this crisis so much worse is that when a catastrophic event does happen and their workplace is damaged, it’s hard, but they can go get another job at the restaurant down the street. But this is the not the case now. There is no other restaurant down the street to go apply to.”

As in government and healthcare, the nature of the challenge is daunting and required a fast response. USBG scaled up its existing infrastructure by partnering with leaders in technology, data storage, and secure payment processing so that its own platform would be robust enough for the challenge. In addition, they have trained more than 300 volunteers to screen the applications.

Empowering Bartenders 2020, black and white, mixologists shaking

Empowering Bartenders 2020

To date, $5 million has been raised thanks to the generosity of a who’s who in the beverage industry. Already, USBG has received about 240,000 applications and pledges to process them over the next four weeks with first disbursements as early as this week. One of the challenges Haasaurd says is the organization is getting a lot of incomplete applications. “I would encourage people to really read through the eligibility requirements and fill out their applications accurately.  The more information we have and the more accurate the information, the faster we can process.” Bartenders can APPLY HERE.

In better times, the average grant was $1,800, but with the current surge in demand, payouts will be in the range of $150 to $500. Haasaurd knows this is far from what will be needed. “While it’s not enough to make someone whole, it’s going to give a little cushion—put food on the table, maybe pay a bill, off-set rent, etc.,” she says. “I wish we were able to give everyone the funds they need.”


 

About the USBG
The United States Bartenders’ Guild was founded in a time full of opportunity just a few years after World War II in 1948. Over the years, the Guild supported an ever-growing family of bartenders through education, community service and, more recently, by focusing on health and well-being. Unfortunately, now all that has changed as the USBG marshals resources to support bartenders in this time of crisis. For corporations, government and non-profits to pitch in—the USBG is continuing to raise funds. You can MAKE A DONATION here.

The post USBG VP Kim Haasaurd Urges Bartenders Not To Make This Mistake When Applying for Assistance appeared first on Chilled Magazine.

Source: Mixology News

Bartenders: Win $500 Instantly with a Virtual Toast

By | Mixology News

A Toast to the Service Industry, featured image

Chilled Media and 375 Park Avenue Spirits raise a virtual toast to the spirits industry with a program allowing bartenders to win $500 instantly. 

Each week ten (10) semi-finalists will win $500 instantly (payable via VENMO). Bartenders can submit for all 10 brands on a weekly basis but can only win once for the entirety of the program.  To enter click here ChilledMagazine.com/ToastTheIndustry.

A Toast to the Service Industry.

A Toast to the Service Industry.

Each week, for four weeks, Chilled Media will announce the ten semi-finalists. Of the forty (40) total semi-finalists, four (4) will be chosen virtually to win additional prizes. The top four finalists will be judged and chosen virtually by industry veteran Jonathan Pogash for additional cash prizes including 1st prize $4000, 2nd prize $3000, 3rd prize $2000, 4th prize $1000.

Enter the Toast to the Spirits Industry program by submitting your original cocktail recipe along with an image and your inspiration. Bartenders can also submit videos of themselves creating their entry. Bartenders are encouraged to post their cocktails on Instagram using the hashtag #toastyourbartender.

For more information and to enter click here ChilledMagazine.com/ToastTheIndustry.

Marie Brizard Mio Posto 2019

Marie Brizard Mio Posto 2019

The ten (10) participating brands include:

  • Van Gogh Vodka
  • Marie Brizard
  • Novo Fogo Cachaca
  • Scapegrace Dry Gin
  • Cutty Sark Blended Scotch Whisky
  • Paul John Whisky
  • Becherovka
  • J.P. Wiser’s
  • Saint James
  • Casa San Matias

The post Bartenders: Win $500 Instantly with a Virtual Toast appeared first on Chilled Magazine.

Source: Mixology News

On Tap: 4 Virtual Brewery Tours Worth Taking

By | Mixology News

Brewery Virtual Tours

Lots of folks in the booze business have a similar dilemma right now: they’re stuck at home and have already run out of binge-worthy TV.

Another thing most people in the booze business share in common, though, is that they are essentially storytellers. Having a good story is especially true for slinging pints to beer geeks, who otherwise will want to have a technical conversation about yeast strains and specific gravity.

Unfortunately, you can’t take your enforced downtime on a road trip to a brewery; they’re all closed to the public for the time being. What you can do instead is take a virtual tour, and glean your essential narrative there. By “virtual tour,” I don’t mean a YouTubers video or even a documentary, but a genuine presentation by the brewery itself, intended as a preview, aid to or even substitute for going there in person.

Strangely, most breweries don’t have such a production of their own. Here are four of the best options—virtual tours from the brewer’s own mouth that will give you that something to talk about when you get back to work. Don’t forget to pick up a sixer from the relevant brewery and do a home tasting. 

Big Sky Brewing Company

Big Sky Brewing Company mash inside

Big Sky Brewing Company

This little brewery in Montana won a big score on the virtual tour meter for its cutting edge presentation, using 3D dollhouse modeling. It’s as virtual reality as you can get without donning goggles. You can either point, click and rotate your own way through the or simply hit play and let the pre-programmed procession take you through the brewery. Either way, the format is the next best thing to being there.

Take the VIRTUAL TOUR.


Brooklyn Brewery

Brooklyn Brewery Virtual Tour

Brooklyn Brewery Virtual Tour

Narrated by the personable Garrett Oliver, this 4 ½ minute film uses 360 degree videography. Look in the upper left corner and you’ll see the four-direction button. So, have a look around as Oliver explains each stage of his beer-making process and learn something new about one of America’s best-known craft lagers.


Tröegs Independent Brewing

Tröegs Independent Brewing

Tröegs Independent Brewing

Hershey, Pennsylvania is best known for its chocolate, but it also is home to a small brewery that keeps popping up on “Best Craft Beer in America” lists. This stylishly-scored video forgoes narration, instead rolling step by step through each piece of equipment or part of the brewery to reach the shop and taphouse at the end. The lack of narration makes it rather relaxing, but you should know the basics of beer-making before starting.


Anchor Brewing

Anchor Brewing Fog Breaker IPA

Anchor Brewing Fog Breaker IPA

To start with a brewery named “Anchor” is a triple entendre, because on top of everything else Anchor Brewing is also one of that small group of American brewers that survived industrial consolidation and the changing tastes of the Boomers to make it out of the ‘60s, ‘70s and ‘80s and into the modern era. Their presentation is decidedly old school, just still photos and text, but it is chock full of fun tidbits to share across the bar.

Take the brewery tour HERE.

The post On Tap: 4 Virtual Brewery Tours Worth Taking appeared first on Chilled Magazine.

Source: Mixology News

Sustainable Sips for Earth Day, Wednesday, April 22

By | Mixology News

Sustainable Brands for Earth Day 2020, bottles on white, featured image

Given the world’s current circumstances, Chilled will Countdown to Earth Day April 22, 2020 with daily stories of sustainability from bars to brands that continue to honor our beautiful planet.

As spirits lovers, for this year’s Earth Day we can help make a difference by sipping environmentally sustainable brands. Here are 4 solid sipping choices:

  • Every drop of Diplomatico Rum has a rich distillation heritage with deep Venezuelan rum-making tradition. Preserving the environment is a big focus for the brand. They have an ISO 14001 certification for environmental awareness, and 80% of all energy consumed at the distillery is self-generated. 100% of their liquid waste is used as organic fertilizer, and recycling and reuse of all solid waste is a primary goal.
  • Diplomatico Reserva Exclusiva, bottle on white

    Diplomatico Reserva Exclusiva

  • New Zealand’s Broken Shed Vodka takes pride in returning to mother nature. The water distilled from the North Island is located above a geothermal system, rich in hot springs, mud pools and geysers. On the South Island, the waters running from the island’s South Alps sift through an ecosystem of rocks and pebbles creating a natural filtration. The vodka is also distilled from a natural protein, whey.
  • Broken Shed Vodka, bottle on white

    Broken Shed Vodka

  • Empress 1908 Gin is a premium gin from Victoria, Canada. Its manufacturers use innovative technology to reduce their environmental footprint and the distiller runs on a unique ocean-based geothermal energy system for its cooling process. This system allows them to reuse the hot water they produce as an annual source of heat for the Sidney Pier Hotel & Spa next door. Instead of wasting the water, this system saves the island three million liters of water a year. More information here
  • Empress 1908 Gin, bottle on white

    Empress 1908 Gin

  • Tequila Chamucos hand harvests 100% organic agaves. No herbicides, pesticides or chemical fertilizers are used in the agave fields. All packaging involves the use of recyclable materials. Additionally, the recycled glass used to create the artisanal bottles burns less fuel and requires less energy use by burning at 800 degrees Celsius.
Tequila Chamucos Reposado, bottle on white

Tequila Chamucos Reposado

The post Sustainable Sips for Earth Day, Wednesday, April 22 appeared first on Chilled Magazine.

Source: Mixology News

5 No-Gear Exercises for Bartenders

By | Mixology News

No Gear Exercises, fitness girl, featured image

Being cooped up at home while losing gym access isn’t a recipe for staying fit, but there is more to living with lockdown than that.

These are stressful, anxious times, and many will find the loss of social activity legitimately depressing; exercise is a classic tool for alleviating those moderate emotional troubles.

For working out with no gear and limited space, here are some exercises even a marginally fit person can start and build up with.

fitness girl doing Burpees

Burpees

Give each exercise a try for difficulty, and tune in on the degree of intensity that is right for you. Then start by doing 15 to 20 reps of each exercise as a circuit. Repeat that circuit 5 times to complete your workout. If you feel an exercise isn’t tiring you during your fourth circuit, than it’s become too easy, and you should adopt a tougher variant.

There’s no time like the present, has never been more true.

fitness girl doing planks, brick wall background

Plank

Squats

First, lose the idea that squats only have value if you have a barbell with massive weights across your shoulders. Even without the barbell, doing a squat moves your entire body weight (minus your feet), so each squat uses a lot of energy. Some styles of squats are actually intended for bodyweight only, such as the Hindu squat, jump squat or pistol squat, but these are all more demanding than the traditional squat and should be avoided by beginners.


Crunches

Never been a fan of planks? The world record for doing a plank is a staggering eight hours and fifteen minutes, and if a human can hold the position for that long, it’s not a very effective core exercise. Instead, do crunches (also, the next exercise includes some planking anyway). If basic crunches are too easy, you can move up to crunches that are either more demanding or target specific parts of the abdominals, like reverse crunches and bicycles.

CLICK HERE to watch the video.


Burpees

Folks who do performance classes at the gym curse burpees for a reason. Although not as hard on your legs as squats, it is one of the few exercises that call on more muscle groups in total. If you are masochistic enough, make your burpees more difficult by doing a push up out of the plank.


Pushups

Everyone should know this classic from their school gym classes, but there are many variants. If you don’t have the upper body strength to do many pushups, start by resting on your knees instead of your toes. If you want to build stronger wrists and grip, do pushups off the knuckles. For the full macho man experience, give one-armed pushups a go.


Alternating Lunges

Most of your muscle mass is in your legs, so having three out of five exercises that targets the legs is a sound plan. Plus, bartenders are always on their feet.

The post 5 No-Gear Exercises for Bartenders appeared first on Chilled Magazine.

Source: Mixology News