April 2020

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.

Over the past few weeks, fear and uncertainty has brought out the worst, and the best in people. During these challenging times, some have been asked to either stop or mobilize. As such, an unexpected heroic population emerged—the essential workers who bravely care for others, selflessly mobilized, during a time when they’d want nothing more than to “stop,” and become socially distant, a privilege many take for granted. At the same time, our hospitality industry, not typically a group to “stop” for anything, mobilized virtually to help feed, entertain, and calm those in need.

Broken Shed Vodka

While the universe forces a dose of self-reflection by way of how we treat one another during crisis, our Earth seems to be flourishing in spite of us. Bodies of water have become crystal clear, marine life is flourishing, and there are noticeable drops in overall pollution around the world. Nature has an incredible ability to heal and regenerate. If nothing else, let us learn how our lives are better with less pollution, clean water, clean air, and, of course, a clear conscious.

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

With a blend of two of New Zealand’s finest waters, distilled three times from New Zealand grass-fed whey—a sustainable use of the natural protein and milk sugar rich liquid from dairy production—Broken Shed is naturally gluten-free, free from additives, added sugars, and has no GMO.

“There is an easy way to make vodka and a hard way,” says Master Blender Mark Simmonds. “We do it the hard way relying on the balanced, filtered, and purified waters to create the perfect base.”

For more on Broken Shed’s water supply and sustainability practices, CLICK HERE.

Broken Shed Vodka (BrokenShed.com) has launched its 1.75L bottle this month, in addition to its 750ML. While the company is happy to bring a new product to the market, it has shifted much of its focus to support the industry and community during the COVID-19 pandemic.

Here are some of Broken Shed’s initiatives to help the community

• Broken Shed is hiring bartenders to create 3-minute videos crafting cocktails with Broken Shed Vodka.  Bartenders can submit videos to recipes@brokenshed.com and Broken Shed will pay bartenders  $150 for each video posted to Social Media for its virtual happy hours. The focus is on “Pantry Cocktails” that can be easily created at home. Broken Shed will be recruiting bartenders using its social media feeds and ambassador outreach.
• Broken Shed website lists many COVID-19 support and relief efforts, where you can learn more and donate to these organizations.
• Broken Shed is supporting its bartender ambassadors who are helping their local communities with fundraisers and food kitchens.
• Broken Shed is assisting on-premise accounts that have take-away or delivery services.
• Stay connected with Broken Shed (virtually!) and tune in to social media channels for some entertaining at-home cocktail making videos from our very own bartender ambassadors.
• Broken Shed is adding 1.75L to its 750ML and Liter bottles.

The post Chilled’s Countdown to Earth Day Starts Now appeared first on Chilled Magazine.

Source: Mixology News

Forcing high-spirited bartenders to bunker down is diverting.

From tending a buzzy bar to isolating indoors (until further notice), this is a real lifestyle change for them.

During this challenging time, it is encouraged for bartenders to focus on their well being—making time for self-reflection while adjusting to “social distancing.” If you cannot physically be with others—perhaps solo-living—there are several ways you can become the company you want to be, outside from behind the bar.

Jackie Summers

Know That We Are in This Together

First off, you may feel that something is missing, or you are missing out on something (being the gregarious bartender you are). Reality is, we are all in the same situation right now—trying to figure out our financials, rationing snacks, and sending silly quarantine memes. You are not alone here.

Shift Loneliness to Solitude

In his latest post, wellness coach and podcaster, Jay Shetty, suggests shifting your loneliness to solitude. The positive state of being alone (without being lonely). “It is engagement with yourself, bringing joy to loneliness,” he shares. “Through solitude, you feel resilient in being alone, which guides you to greatness, permitting you to uncover the potential.”

The famous inventor Nikola Tesla rightly said, “The mind is sharper and keener in seclusion and uninterrupted solitude. Be alone—that is the secret of invention: be alone, that is when ideas are born.”

Jacki Summers Previously Addressing Industry Members

Ways to shift loneliness to solitude, according to Shetty

• Journal: let your mind flow, writing expressively through a pen or pencil. We struggle to articulate ourselves to other people because we do not understand how we feel ourselves. Release and reflect on all thoughts, feelings, and emotions more d Quit living in your own head.
• Don’t like writing? Record: listen to your feelings and respond to yourself. It enables you to hear your problems and challenges objectively. Listen to your voice notes as if you are aiding someone else objectively. The power is within: advice, compassion, and confidence.
• Learn to love what you do in your own company, perhaps reading a sci-fi series or strumming a guitar. What brings you joy that no one can take away from you? Consider this as a life skill, a gift.

Is it the company you are missing for the shared experience?

You might say in a forsaken state, “what if I need people around me to feel safe and satisfied.” You think you are missing one’s presence, though, you are actually missing the experience shared between each other.

Continue the Experience, Virtually

It is common for outgoing bartenders to surround themselves with a group of people to thrive off of each other’s energy. There is no doubt that we can still connect with people from our couch, even living in a time of fast, digital technology. Thanks to face-to-face social networks such as Facebook Live, Zoom, and Houseparty, you can still retain shared experiences, virtually (at no cost). Shetty proposes “daily tune-ins” like tea time, a board game, or workout session with one another. “Even activities you typically do alone—try with a human exchange,” he adds. “Value the human connection!”

Jackie Summers, liquor creator and industry writer from Brooklyn, NY, co-hosts a nightly ‘Virtual Cocktail Hour’ a virtual space over Zoom where drinkers can hang out, learn to craft from top bartending professionals, and get to know brands for future mixing all from home (also observing social distancing).

“You don’t go to bars for alcohol. You go for social interaction, [and] you go back for the bartenders,” Summers shared on his Instagram account, inviting followers to daily happy hour at 6:00 pm, followed by nightcaps at 11:00 pm. Tipping is optional via Venmo, though highly encouraged in support of struggling bartenders.

Ultimately, keeping a healthy social distance at this time helps you become the company you want: mentality, physically, and emotionally. “If you are not in a good place, you cannot help anyone else,” Shetty concludes. Now, more than ever, our bartending community must stand together—at least six feet apart—and support one another.

The post Bartenders in Lockdown Learn The Secret of Invention appeared first on Chilled Magazine.

Source: Mixology News

Emmy award-winning writer and BAFTA nominated actress Ashly Burch has expeditiously made a name for herself in the entertainment industry, courtesy of the scripts and characters she brings to life.

Born and raised in Phoenix, Arizona Ashly found her calling while playing the popular video game Metal Gear Solid. The aspect she enjoyed the most were the in-game characters. Once it struck her that there were real actors behind their voices, she was sold on the idea of pursuing a career in entertainment. Her first mark on the industry came in 2008, with the YouTube series Hey Ash, Whatcha Playin? With her brother Anthony alongside, the two produced content that grabbed the attention of the gaming community.

Upon graduating from college, Ashly made the leap into the world of voiceovers full time and landed her first role in 2012 with Borderlands 2, voicing Tiny Tina, a hilarious demolitions expert who starred in her own DLC pack. She has been working hard ever since, amassing a large following from the characters she lent her voice to over the years. Naming a few, there’s Aloy in the multi-million-dollar franchise “Horizon Zero Dawn,” Parvati Holcomb in “The Outer Worlds,” Chloe in “Life is Strange,” and lead roles in the following hit games: “Fallout,” “Call of Duty,” “Guardians of the Galaxy,” and  “Mortal Kombat X.”

On the TV front in 2020, Ashly can be seen starring as Rachel in the Apple TV+ comedy series “Mythic Quest,” opposite Rob McElhenney. “Mythic Quest” tackles the world of video game developers and takes place in the fictional studio that created the biggest MMORPG in the world, Mythic Quest. To learn a few things about to the proficient entertainer’s reality, Chilled sat down and interviewed her.

Chillin’ With Ashly Burch

Tell us about the projects you are working on.

Right now, I’m writing for the second season of Mythic Quest, It’s a comedy about a team of dysfunctional game developers. The first season is coming out soon so we’re super excited about that. With all the other stuff, I am unfortunately sworn to secrecy. But I hope I can talk about it soon!

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

This is my favorite type of question, because I find myself getting increasingly obsessed with my hobbies. I really love climbing, so I try to go to my climbing gym as much as possible. I’ve started climbing outside but it’s terrifying, so I’m taking baby steps. I also love baking. I’ve gotten to a place where I understand the basics enough. For example, copious amounts of sugar can really cover any of my mistakes. And I love playing board games with friends.

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

I’m trying to eat plant based as often as I can, so I like hitting up the vegan joints around town. When I have less self-control, I like to eat sushi.

What types of dishes do you typically order?

I wish my honest answer was something healthy, but I like eating sloppy foods. There’s a place I enjoy called Monty’s Good Burger (basically a plant-based In-N-Out). Also, I can tear through their tater tots.

Any favorite bars?

I really like Button Mash because apart from being a “barcade,” they also have a great food and drink selection. There’s also a speakeasy type bar in downtown LA I’ve been to a couple of times that I really like. I’m not a huge fan of crowded spots, so I like to find the nooks and crannies that less people go to.

Chillin’ With Ashly Burch

What drinks do you order when out?

I love mezcal, and my new favorite cocktail is a Naked and Famous—pretty much a perfect drink in my opinion. I also love beer, but I found out I have a gluten intolerance, so whenever a spot has gluten-free beer, I get excited. Glutenberg is a great brand.

Do you prepare drinks at home?

Only on special occasions, but I’ve made some mezcal drinks at home. I made a strong-as-hell pisco cocktail once that was pretty good. If I’m drinking at home, I usually opt for beer.

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

Tequila, a handful of bitters, a strange flavored vodka that someone brought over for a party, a whiskey bottle with probably two shots left in it, and beer!

What’s your favorite drink?

I used to love saisons, but no one’s really cracked the code on a gluten-free version of that yet. I’m kind of a sucker for a shaken drink with either tequila or mezcal in it though.

Have you ever been a bartender?

I haven’t! I worked in restaurants, but I never bartended. I think I would be a lot cooler if I had.

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

I’d love to get drunk with Phoebe Waller-Bridge. Or Bong Joon-ho, but his translator would have to be completely sober.

The post Chillin’ With Ashly Burch appeared first on Chilled Magazine.

Source: Mixology News

Refining your bartending skills is a constant work in progress that is, oftentimes, a lifelong journey—it’s the reason why so many bartenders choose this profession as a career, because there is always something new to learn and perfect.

While some bartenders pursue specializations such as Sommelier, or Cicerone as an area of expertise, some bartenders choose to try their hand at flair bartending.

Chris Cardone Showing Off His Flair

Flair bartending can range in expression and complexity and can be as simple as executing a shadow pass behind the head with a bottle to catch the guest’s attention, or it can be as intricate as crafting an entire routine with every move planned from your first pour, to your last. The latter, when done primarily for entertainment purposes, is referred to as exhibition flair; but a quick flair routine that doesn’t slow down your speed of service and still adds a bit of style to your flow, is often referred to as “working flair.”

We connected with Chris Cardone, founder of Continuous Bev and bartender at I Sodi, who is an “OG” flair bartender on the east coast, and expert on working flair, as he has all the tips and tricks for stepping-up your flair game.

Chris Cardone Cocktail Throw

Why Add Working Flair to Your Workflow?

As it stands, the bartending world is filled with a wealth of talent. So, the real question to start with is: What separates one bartender from the rest? Sometimes it is a bartender’s ingenuity and ability to creatively craft a bespoke cocktail; other times it is a bartender’s ability to connect with a guest and make them feel seen and heard; and other times it is a bartender’s ability to tell a story and spark a guest’s curiosity; but, then there is the occasional bartender that just mesmerizes the guest with exceptional skill and technique, and this is where working flair has a role to play. “It’s about taking your craft to a higher level,” Cardone says. “It’s about challenging yourself and your skills a little more. It’s about separating yourself from the pack and knowing that you’re a more skilled bartender with another aspect of the trade in your tool belt that you can use when you feel it’s appropriate.”

Bartending is a form of entertainment, as much as it is a role of service. Not every guest wants to be interacted with, but for the ones that do, working flair can be a great trick to have up your sleeve to really get them buzzing. (It often leads to some free PR for your bar as well since the guests are likely to take videos and share it with all of their friends—something that management will appreciate.)

Cardone’s Step-by-Step Guide to Working Flair

• First, get yourself a Flairco practice flair bottle (or two). You need these to use to practice, trust me. Next, to learn the basics of flair, I believe the best sources are video instruction guides from flair legends like Christian Delpech, Dean Serneels and Scott Young. (Cardone also has his own comprehensive video series with Howcast on YouTube that is a great place to start.)
• Practice, Practice, Practice. Oh, and then practice some more. I used to have a rule that I called it the Rule of 20. It meant that if I couldn’t perfectly execute a flair move 20 out of 20 times then I wouldn’t allow myself to try to perform it at work. Period.
• Keep it Simple Stupid (KISS). You don’t need to put on a show that will rival the best “America’s Got Talent” showcase behind your bar. Really small, quick moves can really impress your guests and go a long way. There’s nothing more impressive to me than a really fast bartender adding a tiny amount of flair during a shift without making it a big deal at all. Guests start to pay attention, waiting for the next moment to say, “I saw that!” It makes the shift a lot fun.
• Spread it out throughout. Working flair is about not slowing down your speed of service. So, you don’t need to flair every single object while making every single drink. Flair one item every few minutes, quickly, and then just bartend. Make it seamless and smooth.  Make your guest wait for the next move. Create suspense. Make it cool.

It’s important to note that working flair should always be accomplished during the drink making process in some way, and not just for show; otherwise, that is considered exhibition flair.

“Flair bartending is just another form of expressive art,” says Cardone. “Just like sports, painting, writing or any other trade, it is best to begin my mastering the important basics and then going from there to take on your own form of style. You must first learn the angles, grips, velocity of throws, laws on centripetal force, and how to properly catch/capture items before trying to juggle three bottles while simultaneously serving two martinis.” Cardone points out that working flair isn’t just tossing around bottles and tins, but it can also involve glassware, garnishes, napkins, bar spoons and strainers, basically any of the commonly used items behind any bar in the world. It won’t be an easy process, and will likely involve many broken bottles and glasses along the way, but the end result will be worthwhile and memorable for your future guests.

The post Chris Cardone’s Tips for Working Flair appeared first on Chilled Magazine.

Source: Mixology News

With tasting rooms closed and events cancelled, many small brewers have pivoted to cans and bottle sales due to lack of keg and draught opportunities.

Some are trying to bridge the gap by offering curb side pick up for to go growlers and home delivery. However, some states don’t allow for direct delivery of beer due to old laws on the books.

According to The Brewers Association, an American trade group of over 7,000 small independent breweries, roughly 98 % of small breweries are experiencing an impactful pull-back due to COVID-19. 88.8% have either stopped or slowed down their future production schedules with uncertainty of when retail shutdowns will end, while 57.7% expect layoffs and 31.3% are still unsure if layoffs will have to occur in the near future.

Tavour App for Craft Beer

Luckily, using Tavour, a mobile app and online retailer, those quarantined can support their favorite brewmasters from the safety of home isolation. Users just download the app, find their perfect brew, and get it delivered right to their doorstep. And with over 650 breweries representing 47 states, it’s only growing. Tavour has actually seen a huge jump in breweries looking to sell beer on their internet platform. “I wake up every day with a voicemail box that is full and an email back log I can’t keep up with. We’ve never seen anything like this before,” said Meghan Packard, VP at Tavour.

Meghan Packard of Tavour

The app also allows for thoughtful gifting during social distancing; you can choose to send a curated gift box of actual beer to your loved one (or favorite service industry buddy) or give them “beer money” to choose their favorites using the Tavour platform.

It’s clearly time to get creative when supporting our favorite small businesses, including craft brewing operations. Tavour is just one tool that allows us to spend local and shop small.

The post On Tap: Support Local Craft Breweries with Tavour appeared first on Chilled Magazine.

Source: Mixology News

“I’ve talked to a lot of other friends in different industries also being affected by this shutdown, they’ve said they feel their jobs have not offered help, or that coworkers have turned their backs on them, they’ve described an ‘everyone for themselves mentality,” explains Mari.

“Boy have I realized how lucky we are in the hospitality industry to have the camaraderie we have.”

From the onset of the COVID-19 crisis, industry members have offered help to each other during this unpredictable time. “It makes this whole thing feel less alone to the individual,” says Mari. “Understand how fortunate you are. It will end. In the meanwhile, try and find time to do something simple you’ve always wanted to but didn’t have the time. Read a book in a bubble bath, garden, paint, or start drawing. We all overwork a lot in this industry and avoid self-care.”

Mari Urquizo – Chilled 100 Member, San Francisco

Mari does urge bartenders to take the time to find funds and apply for aid.

“Keep up to date on what industry websites post in terms of aid. Don’t wait! Apply immediately,” she urges. “Also, don’t focus on industry grants alone. Many of us have duel talents. There are a lot of grants out there for artists. Apply to grants that are there for any financial hardships, emergency funds, people with wage loss with children, if you have a disability of any sort here’s your time to have it work for you. For example, there are grants out there for individuals with seizure disorders, depression, and so forth that are designed to lessen an individual’s hardship, especially during a time of crisis. Spend at least part of the day looking up anything and everything that could apply to you and take the time to fill out applications.”

To make the application process less stressful, Mari advises bartenders to save their responses.

“The first few grants or relief funds I applied to felt like a lot of work and information gathering. As you keep applying, most of the questions become repetitive. Therefore cut and pasting becomes your best friend in getting things filled and submitted,” explains Mari. “Also, give yourself quotas. The first few I filled out felt exhausting and caused a bit of a freak out in terms of how bad this whole thing could actually get. So the next day, I started avoiding them, which was counterproductive. I set an amount to be applied to daily. So I wouldn’t overstress myself, but I wouldn’t start avoiding needing to get done what is necessary.”

For Mari, she believes helping her coworkers is important in a time of shared crisis.

“I’ve been active in passing along grants and resources I’ve vetted to HR to send to everyone. That’s also the biggest thing, sending along links and resources that we know help right now. There have been some claims of assistance from online posts that, when they were checked, after an hour and fifteen minutes on the phone, said they had no resources they knew of or any groups within their organization assisting in our area. Communicating makes sure we don’t keep redoing the same thing that’s already been checked and leaves that time open to checking out other resources that may be a better option.”

Mari also thinks bartenders should choose a skill they want to become a pro at while stuck at home, maybe while on hold waiting for someone to pick up the phone.

“Learn The Classic 25. You can look up the list on the internet or even find classic cocktails everyone should know through Barsmarts online,” she says. “Once you memorize those, it becomes easier to memorize others as most cocktails are just a slight difference of formulas from others.”

Also learn techniques that require a lot of practice and should be mastered by all bartenders. “Depending on the bartender, some have a harder time stirring and shaking concurrently, some need to work at getting a nice foam on that egg white drink. These are all necessary things to master. At a busier bar I would say getting that duel stir down, be it 2,3,4 or 5 spoons (it can be done). That’s better to practice at home as it takes time and its less embarrassing then people staring at you wondering what the hell you’re doing.”

Meet Chilled 100 Member Mariangela Urquizo

Mariangela says that her real journey started when she took the time to get to know the people behind the bar, not just as a bartender but as another person linked by the artistry and passion. Understanding the art of bartending has shifted her view of the work, from seeing this as a part-time job, to something she could really enjoy as a fulfilling career.

Additionally, her contact with inspiring bartending women, she met as part of a book project, provided inspiration to follow her passion and she took on bartending as her new full-time career.

Since jumping headfirst into the spirits industry, Mariangela has been fortunate to work in very specific bar programs, focused on target spirits. She has gained experience from working everywhere from a Rum Tiki Bar to a Mezcal bar and every type of spirit in between, allowing her to have hands on learning of spirits during her time at each establishment.

Mariangela was also a Tales of the Cocktail Apprentice (CAP), first as a Red Coat and later as a Grey Coat Leader. This opportunity has led her to a lot of world travels with the CAP teams to distilleries and in-depth spirits trainings.

Currently, she is the Beverage Director/Lead for Prosper Bar and Restaurant at Club Equinox and also works as a Tasting Instructor/Ambassador for a small boutique brand. Her work allows her to continue learning spirits history and perfecting her craft.

Currently, she is the Lead Bartender at Devils Acre and works as a Brand Specialist/Tasting Instructor for multiple brands. Her work allows her to continue learning spirits history and perfecting her craft.

Mari Urquizo – Chilled 100 Member, San Francisco

The post San Francisco Bartender Mari Urquizo Offers Advice on Navigating the Relief System appeared first on Chilled Magazine.

Source: Mixology News