May 2020

The Boulevardier was first invented in the 1920s during Prohibition and was known as the signature drink of writer Erskine Gwynne (who later became the editor of a Parisian publication called The Boulevardier, and to whom the cocktail is credited).

The earliest recipe for the drink is found in the bar guide Barflies and Cocktails (1927) by globetrotting bartender, Harry McElhone—although the drink was just a mention in the epilogue as opposed to a formal mention in his book. McElhone tended bar in New York City at the Plaza Hotel, before making his way to other international hubs such as London and Paris—the latter being where he opened Harry’s New York Bar.

How to Make a Perfect Boulevardier

This three-part classic cocktail is the darker, more robust cousin to the Negroni; instead of the base spirit being gin, the Boulevardier is mixed with a whiskey—typically bourbon, although rye tends to distinguish itself a bit more in the mix and was likely the whiskey of choice back during its genesis. Its popularity ebbs and flows and is typically ordered in the colder months of the year due to its rich, spirit-forward profile, thanks to the addition of sweet vermouth and Campari. The traditional specs for the drink call for equal parts, but, just like the Negroni, the equal parts build does not produce a cocktail crafted with balance. The base spirit should be the backbone of this cocktail, which is why increasing its volume to make it prominent is the first step to fabricating the perfect Boulevardier.

The choice is yours: rye or bourbon. Rye tends to produce a lighter-bodied Boulevardier and the spice snaps through the Campari which is always a welcome trait. Rittenhouse rye is the classic bonded, 100 proof option, but Old Overholt Bonded also works exceptionally well. When it comes to bourbon, it’s important to ensure that the bottling you choose is at least 90 proof (100 proof is preferable) so that the sweeter character of the whiskey doesn’t get drowned out by the Campari; the sweet vermouth should also be more spice-driven, rather than fruity. Regardless of which whiskey you choose, the pour should be an ounce and a half.

The Campari will always maintain its classic character, so there is not much to consider there aside from its proportion, which is best at three-quarters of an ounce. The sweet vermouth is crucial for optimal flavor. There is a wealth of vermouth options that exist in the current marketplace, so pairing your vermouth with your whiskey can be the component that takes your Boulevardier from good, to exceptional. La Quintinye Rouge is a favored option with its delicate vanilla and caramel characteristics, balanced with a complex herbaceous character. As for other options, Cocchi Torino, and Dolin Rouge are worth considering.

For the perfect serve, you’ll want to make sure the dilution is perfect. Assuming that the ice is all of equal volume and surface area (i.e ice out of the same mold, or machine), approximately thirty stirs (rotations) will do the trick—adding the necessary amount of water content to the mix to blend properly. The mixed Boulevardier should be strained down into a double rocks glass over one large cube, and then garnished with an expressed orange peel. As always, to craft the perfect cocktails, the devil is in the details.

The Boulevardier

The Boulevardier

Ingredients:

• 1 1/2 oz. whiskey (preferably 100 proof)
• 3/4 oz. sweet vermouth
• 3/4 oz. Campari

Preparation: Add all ingredients to a mixing glass with ice. Stir until the ideal dilution is achieved, then strain into a double rocks glass over a large cube. Garnish with an expressed orange peel.

The post How to Make a Perfect Boulevardier appeared first on Chilled Magazine.

Source: Mixology News

A lot of us have time on our hands, but that doesn’t mean it needs to be idle time.

Whether it be to satisfy curiosity, for the entertainment value or professional development, going on a virtual tour of a distillery can sometimes be more informative that actually going there. What follows are nine distillery tours available online, representing the best of what is out there in a range extending from bourbon to tequila.

Whiskies Great and Small

Buffalo Trace Distillery

View the Tour

The home of such prized brand names as Blanton’s, Colonel E.H. Taylor and Weller, Buffalo Trace has spent the last several years seeing its visitor numbers climb year upon year. Even so, they recognized that not everyone who wanted to see its historic grounds outside of Frankfort, Kentucky could make the trip, so they created a virtual tour. What sets it apart from so many in this category is it is part of a larger package that includes a bourbon trivia challenge, so you can test your knowledge afterward.

Catoctin Creek Distillery

View the Tour

Capturing the experience of visiting a small distillery, Catoctin Creek has produced a video tour led by co-founder and distiller Scott Harris. As the fellow narrating the experience is also the one who not just makes, but also conceived of the whiskeys and other spirits in question (Catoctin Creek is known mostly for their rye whiskey, but they also have a gin and some brandies), he goes beyond what most virtual tours do in discussing his production process. Ironically, the smallest distillery on this list also produced what is arguably the best technical presentation of the bunch.

Four Roses Distillery

View the Tour

One of the highlights of visiting the Four Roses Distillery in Lawrenceburg, Kentucky is enjoying its distinctive Spanish Mission architecture. The Four Roses virtual tour reflects that in the sense that it’s rustic by multimedia standards, being rooted in still photos and text descriptions. Yet each point as you make your way through the presentation is anchored on a useful bit of trivia; as always, the more you read, the more you learn, and you’ll take away some fun tidbits for sure from the Four Roses virtual tour.

Lagavulin Distillery

View the Tour

Using Google Maps as a platform, this is Lagavulin’s official and quite unguided virtual tour of their Isle of Skye-based distillery. Using the point and click-through system anyone who had navigated Google’s street-level views is already familiar with, it’s a 3D and 360-degree experience of the famed Islay distillery and maker of smoky single malts. The one drawback is the virtual tour is short on narration, so I recommend it only for those who already know something about how Scotch is made (or else go read up on the process first). A similar tour is also available for the Isle of Skye-based Talisker Distillery.

Laphroaig Distillery

View the Tour

In contrast to the self-guided approach of their neighbors at Lagavulin, Laphroaig has gone for a video presentation tour. That means a treat for the eye and the ear (the narrator has a light-but-pleasing Scots accent) as the breathtaking setting and scenes of the distillery are put to full effect. Even folks who dislike smoky whisky will give the matter a second thought after seeing this video tour of Laphroaig.

Lux Row Distillers

View the Tour

The makers of Ezra Brooks, Rebel Yell and Blood Oath are newcomers to Bardstown, Kentucky, having opened their distillery in 2018. Thus, they probably had their slick, quick and informative video presentation in mind from the very beginning. Comparing it against having been there both during and after construction, I found the presentation easy, accurate and complete.

Gin, Rum and Tequila

Bayou Rum Distillery

View the Tour

Long before rum became associated with the Caribbean, a big chunk of the economy of colonial America was rooted in turning molasses imported from that region into rum. One could argue that New England-made rum was America’s original industrial product. These days, American rum is closely associated with places that still grow sugarcane, such as Louisiana. You don’t need to go there to see for yourself, though: Bayou Rum distillery has a video and a Google Maps-based 360-degree tour, creating a complete education package.

Patron Tequila Estate

View the Tour

Patron used Oculus to create a 360 degree VR tour of their hacienda, and it certainly merits it. The agave-based spirits have a truly unique production process and setting, so having been to a rum or whiskey distillery fails to prepare you for the experience. The format and its supporting videography are so compelling that it doesn’t take much to imagine you are there (accompany with some Patron tequila and you might just be able to fool your senses), doing full justice to the subject.

Sipsmith Gin Distillery

View the Tour

When one thinks of gin, they usually think of London, and the best place to start with modern London gin is with the first distillery to open there in 200 years, Sipsmith. In their video tour, enthusiastic founder Sam Galsworthy and authoritative master distiller Jared Brown guide you through their facility and their process.

The post 9 Best Virtual Distillery Tours appeared first on Chilled Magazine.

Source: Mixology News

Ginger beer has long been a solid foundation for many a mixer and cocktail that refreshes body and spirit, while retaining enough heft for a brisk spring day.

For starters, anyone making a ginger beer cocktail probably wants to invest in making their own ginger beer. It’s so easy to do; the only excuse not to do so is being pressed for time.

How to make ginger beer:

Ginger Beer


Ingredients:

• 1 3/4 quarts of water
• 1 measure of ginger syrup*
• 3 tbsp. lemon juice
• 1/8 tsp of brewer’s yeast

Preparation: Combine the ingredients in a pot or crock with a cover, give it a good shake, and leave it in a shady place for 2 or 3 days. When it’s fizzy, it’s ready. Store in bottles, but make sure those bottles can withstand the pressure of a carbonated beverage. If you refrigerate the ginger beer, it should last for 1 to 2 weeks, but you will need to open the bottles daily to ensure the pressure doesn’t build up and explode the bottle!

*Ginger Syrup

Ingredients:

• 1 cup table sugar
• 2 tbsp. fresh grated ginger
• 5 oz. water

Preparation: First, peel your fresh ginger and grate it. Then combine the ingredients in a saucepan over medium heat and make your syrup, in much the same way you would simple syrup. Strain out the solids after the sugar has dissolved into syrup. You may find the syrup itself useful in spicing up other drinks.

The classic way to use ginger beer is in a Mule, but then there’s the choice of which part of the ginger beer gets leaned on: the sweetness or the spiciness? With wheated bourbon like Larceny, one can go down the floral and vanilla path. Tequila, on the other hand, offers an avenue to playing up the spicy side. Here are a few to try: 

A Sweeter Classic Mule

If you’re tempted to use ginger syrup instead of simple syrup, don’t. It will play up the spiciness in a cocktail where the bourbon is specifically chosen to add luster to the sweet side, but you could (as a Kentucky gentleman might) reach for mint syrup instead

Kentucky Mule

Kentucky Mule

Ingredients:

• 2 oz. Larceny Bourbon
• 3 oz. ginger beer
• 1/4 lime wedge
• 1/2 oz. simple syrup
• 1 lime slice
• Sprig of fresh mint

Preparation: Build over ice in a mule mug, squeezing the wedge in for the juice. Garnish with the lime slice and mint.

A Spicy Classic Mule

Tequila and Mexican themes open the door to using chili pepper flavors to play up the inherent spiciness of ginger beer. A simple way to get at that is to use tequila already flavored with the peppers.

Jalapeño Mexican Mule

Jalapeño Mexican Mule 


Ingredients:

• 2 oz. Tanteo Jalapeño Tequila
• 4 oz. ginger beer
• Splash grenadine
• Lime wedge

Preparation: Build ingredients in an ice-filled Collins glass, instead of a mule glass. Stir well and garnish with a lime wedge.

For Another Option

A third ginger beer option is a rum-based drink that calls on two ingredients that, brought together, speak to the Green Mountain State.

New World Buck

New World Buck

Ingredients:

• 1 1/2 oz. Starward Nova Australian Whisky
• 1/2 oz. lemon juice
• Splash of grenadine
• 4 oz. ginger beer
• 1 dash Peychaud bitters
• 1 lemon slice
• 1 mint sprig

Preparation: Build up in a highball glass, add ice and stir. Garnish with a sprig of mint and lemon slice.

The post How to Make Homemade Ginger Beer appeared first on Chilled Magazine.

Source: Mixology News

Born and raised in Montebello, California, Actress Chelsea Rendon has been grinding and developing her acting skill since the age of seven.

The beginning of it all dates to when she booked a lead role in the feature film No Turning Back. Her portrayal of Cristina garnered multiple awards. She continued to work on shows such as E.R., The Shield, and Judging Amy in her youth.

More recently, Rendon was cast in Disney’s McFarland, USA, and starred in both Netflix’s original hit “Bright” and the Oscar-nominated film, A Better Life. Chelsea can also be seen in the immigration drama “The Infiltrators” (2019). Chelsea’s 2019 capped off with a recurring role on the hit Showtime series Shameless, and 2020 greeted her with a guest starring role on the new CBS series All Rise.

Today, the most anticipated role of Rendon’s is in the upcoming season of the hit series Vida. Chelsea will return as “woke” activist ‘Mari,’ starring alongside Mishel Prada and Melissa Barrera in the half-hour drama series, keying in on two Mexican-American sisters from the Eastside of Los Angeles. Chelsea’s character is from the exact part of LA where she grew up herself.  Vida aired its third and final season April 26, 2020.

Since its premiere, the series has received critical acclaim. Vida has been one of the top shows of 2018 and 2019 and received a rare 100% on Rotten Tomatoes.

As an actor who is attracted to empowering female roles, Chelsea draws inspiration from the likes of Viola Davis and Mariska Hargitay and hopes to one day produce content and dabble her hand in directing. In her free time, Chelsea enjoys practicing karate, eating her way through the city’s best tacos, and finding time to catch up on her favorite television shows. Chilled sat with her to get some details on upcoming projects, drinking preferences, and how she’s dealing with the current pandemic.

Chillin’ with Chelsea Rendon

Tell us about the projects you are working on.

Right now, I’m getting ready for the season 3 premiere of Vida on Starz. I’m also producing and starring in a romantic comedy, we’re in the early stages. But I’m really excited for it.

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

I’m all about TV. I watch everything Roswell New Mexico, The Baker and the Beauty, Station 19, The Rookie, On My Block, literally everything!

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

I’m always up for tacos, Tacos Don Cuco in East LA is my go-to. If I’m feeling fancy, I love steak, so Ruth’s Chris or Fleming’s is my jam.

Chillin’ with Chelsea Rendon

What types of dishes do you typically order?

My go-to orders are ribeye steak, pasta, or tacos!

Any favorite bars?

The Room in Hollywood. I love the music and vibe there.

What drinks do you order when out? Favorite drink?

I love me some Don Julio 1942, depending on my mood I do wine, beer or whiskey.

Chillin’ with Chelsea Rendon

Do you prepare drinks at home?

I drink Micheladas at home because I’m obsessed with Michelada’s mix!

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

My sister just got me a whole mix set that I haven’t used yet. I have Pacifico, 1942, Jameson!

Have you ever been a bartender?

No, but I make one hell of a Michelada, so I have my whole station set up when I have people over.

Chillin’ with Chelsea Rendon

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

Kobe, I would love to sit, share a drink and just talk to him.

What dishes/drinks are you making at home right now during “stay-at-home?”

I’ve been making enchiladas, Mexican rice, grilling steaks, carne asada, and making sure to include a side of michelada.

How are you coping with COVID?

I’ve been okay, good days and bad days. I have watched so much TV and now that we’ve started publicity for my show, I get to feel more productive.

The post Chillin’ with Chelsea Rendon appeared first on Chilled Magazine.

Source: Mixology News

Believe it or not, my cocktail was inspired by the rich memory of my birthday, which came complete with a traditional Mexican Sunday Brunch, whipped up at home during this pandemic situation by a very good friend! 

Thus, I named it, Mexican Brunch and it’s a twist on a spicy Flip. The concoction features rich chocolate notes, a velvety, creamy texture, a hint of smokiness and a touch of spice. A whole egg gives the drink smoothness and the compelling medley of flavors will delight and refresh the most discerning of drinkers. In the end, it’s one heart and one drink harmony for the ages.  Cheers!

Mexican Brunch

Mexican Brunch

Ingredients:

• 1 1/2 oz. Mozart Dark Chocolate Liqueur
• 3/4 oz. Del Maguey Mezcal Vida
• 3/4 oz. Ancho Reyes Chile Liqueur
• 3/4 oz. half & half
• 1 whole egg
• Nutmeg (for garnish)

Preparation:  Shake all ingredients in a cocktail shaker with ice. Strain into a coffee cup and grate a little nutmeg on top.

Meet Trinh Quan Huy-Philip

CHILLED 100 Member – San Antonio

Trinh Quan Huy-Philip started out in the biz as a waiter at CHU Bar in Saigon, Vietnam, and it was there that the mixology bug first bit him. Captivated by the creativity and customer interaction involved in the job, he enrolled in a bartending school. After qualifying, Huy-Philip stirred and shook his way through a number of Vietnam’s hotel bars, including the Park Hyatt Saigon, where he gained the confidence to journey across Asia to Europe and then to the US. He currently calls San Antonio his home base and can be found nightly at the Jet-Setter, a craft cocktail bar recently listed as one of the Top 10 Honorees (Regional) for Best New American Cocktail Bar by the Tales of the Cocktail Foundation’s Spirited Awards.

CHILLED 100 Member, San Antonio

The post Drink of the Week: The Music of Mixology with Mozart Dark Chocolate Liqueur appeared first on Chilled Magazine.

Source: Mixology News

Bartender Boxing Organization launches a dynamic new project this week designed to financially support out-of-work bartenders.

“In Your Corner” will provide bartenders with world-class instructional boxing videos from top trainers. These videos can be shared with bartenders’ social media audiences. The followers simply click the individual link, make a personal donation to the bartender, and then gain access to the comprehensive series of videos.

“My idea was to take the BBO’s area of expertise and use it to potentially provide bartenders in our community—as well as our trainers—with a direct way to make an income during this trying period,” says Raj Nagra, the founder of BBO and industry veteran of 30-years. “The best part is that bartenders directly receive the funds. All supporting contributions are made directly to the person sharing their unique link.”

Bartender Boxing Organization Comrades

The BBO, a Los Angeles-based non-profit organization that supports the health and wellness of bartenders through the sport of boxing, is hosting “In Your Corner” through its new online training hub called “Stick and Move.” City Boxing Club in Las Vegas, the BBO produced a professional series of boxing videos, and will continue to add to the library of workouts. Once people sign-up and donate as members, they will have access to a growing library of content.

How It Works:

Bartenders from the BBO community have the opportunity to obtain direct donations by sharing the BBO’s “Becoming a Boxer” instructional series workout videos:

• Through its gym partner, City Boxing Club in Las Vegas, the BBO has produced an easy-to-follow detailed online training series of professional at-home instructional videos
• Once signed up, bartenders receive their own unique link, which they’ll share with their social media audience to offer access, via donation, to the library of “Become a Boxer” content.
•  This library of workouts will continuously grow at the BBO’s “Stick and Move” link.
•  When signing up, people will discover a space to interact with one another, including social chat groups by city, while learning more about boxing.

Bartender Boxing Organization

The first wave of bartenders will include all of the BBO’s past competitors, followed by all those who have applied to the BBO. “Anyone who watches the videos will learn about all of the technical aspects of boxing,” says Nagra.

For more info or to sign up, visit https://stickandmove.org/

The post Bartender Boxing Organization launches In Your Corner to Help Bartenders Make Money appeared first on Chilled Magazine.

Source: Mixology News

These are NOT normal times! At least we have each other … and vodka. 

It’s no secret that bartenders, during all kinds of times, are an important source of camaraderie, creativity, hope, strength, and a lot of fun. Exploring new ways to give back to the bartending community, Chilled Magazine partnered up with Monkey In Paradise Vodka to help an industry that means so much. Bartenders are eager to work and mix up spirits while sitting at home, waiting for the hospitality industry to open back up. Chilled Magazine and Monkey In Paradise Vodka gave a group of bartenders a chance to ‘work from home.’ Chilled 100 Members were invited to create a cocktail using Monkey in Paradise Vodka. They were sent a bottle and swag package from Chilled Magazine. Chilled then sent $100 via Venmo to each of the participating bartenders for their recipes.

Monkey In Paradise Premium Vodka is distilled seven times, 100% American corn and only corn, sugar free, gluten free, carb free, vegan-friendly, and ultra-smooth. Based in Florida USA, Monkey In Paradise has won Double Golds and Best Vodka at World Spirits Competitions around the world.

In a series of articles, Chilled will feature the bartenders and their cocktails. Check out a few of these imaginative bartenders, their unique drinks, and what influenced their paradise!

Casa de Cocalero

Casa de Cocalero

By J.A Harrison – Chilled 100 Member, Nashville

“The avocado is believed to have been first cultivated by Mesoamerican civilization, centuries before it was introduced to the U.S. in the 1830s by way of Florid. According to Mesoamerican creation myth, after the Makers failed to make man in their image using mud as a building block, and later wood, they finally succeeded in the third attempt by fashioning man out of maize, the sacred food. So much of our food and beverage landscape has been inextricably informed by the pastoral culinary traditions of our neighbors to the South, carried to this country via migration through Florida and California. This unique, stirred vodka cocktail utilizes avocado and corn in a light, bright and delicate homage to the agricultural dexterity of pre-European Americans who knew far better than us how to husband this land.”

Ingredients:

• 2 oz. avocado-infused Monkey in Paradise vodka*
• 1/2 oz corn-water simple syrup**
• 1/4 oz Suze
• 3 dash Scrappy’s celery bitters
• 1 dash Gazregan’s No. 6 orange bitters
• 1 large lemon peel, expressed and inserted

Preparation: Combine ingredients in rocks glass over ice.

*Avocado-infused vodka: add two halved, peeled and pitted medium-sized Hass avocados to a vacuum-bag with one 750mL bottle of Monkey in Paradise vodka and sous vide at 60°C/140°F for 60 minutes. Strain through a nut milk bag, then additionally strain through a paper coffee filter to remove all remaining residual matter.

**Corn-water simple syrup: strain the liquid from a can of sweet corn and add an equal part organic cane sugar by weight to the liquid volume of corn-water. Heat over low-medium heat on stovetop and stir until well-combined. In the meantime, use leftover corn kernels to make a pot of chili.

The Monkey Jam

The Monkey Jam

By Joshua Gonzalez – Chilled 100 Member, Washington D.C.

“I looked through my fridge and I noticed I had a bit of strawberry preserves. I like to use jams and preserves when cooking and who doesn’t love the occasional PB&J. I took that as inspiration to make a cocktail with the strawberry preserves, although I recommend anyone using any kind of jams or preserves they have lying around.”

Ingredients:

• 1 1/2 oz Monkey In Paradise Vodka
• 1 oz fresh lime juice
• 2 tbsp. berry jam (strawberry)

Preparation: Combine all ingredients in a cocktail shaker, add ice and shake for 20 seconds. Strain into a rocks glass, garnish and enjoy.

Buena Vista Mule

Buena Vista Mule

By Peter Hannah – Chilled 100 Member, Orlando

“I always feel like vodka gets overlooked as an ingredient. I think bartenders shy away from using it, usually with a stack of bravado and the claim “it all tastes like nothing.” I think this is actually fear talking, you’re not relying on the spirit to get you out of trouble, you need everything to be balanced properly in a vodka cocktail in order for it to work. Monkey in Paradise vodka has that slight sweetness and creaminess that you get from corn distillates. That made it a perfect pairing for other ingredients found here in Florida. I used kumquats, coconut and Vango to make an easy tropical sipper. A touch of sherry lends a little complexity to it, whilst the ginger beer adds heat and effervescence.

Ingredients:

• 1 oz. Monkey in Paradise Vodka
• 1/2 oz. Amontillado Sherry
• 2 oz. Kumkwats
• 3/4 oz. fresh lemon juice
• 3/4 oz coconut syrup*
• 1 dash Vango**
• Ginger beer

Preparation: Add kumquats to tin and muddle. Add other ingredients, except ginger beer, to tin. Add ice and shake for 8-10 seconds. Add ginger beer to tin and fine strain over ice into tall glass. Garnish with orange twist. *Coconut syrup: 1 part granulated sugar to 1 part coconut water. **Vango: 1 teaspoon organic vanilla extract to 750ml Angostura bitters.

Will You Be My Quaran-tine?

Will You Be My Quaran-tine?

By Megan Shaff – Chilled 100 Member, Washington D.C

Ingredients:

• 1 1/2 oz. Monkey in Paradise Vodka
• 2 oz. coconut water
• 6 muddled blueberries
• 1/2 oz. fresh squeezed lime juice

Preparation: Put all ingredients into a shaker tin. Shake with fresh ice. Strain into rocks glass with ice. Top with extra blueberries. Enjoy!

Butcher, Please

Butcher, Please

By Ryan Herzog – Chilled 100 Member, Nashville

“My work at Porter Road Butcher Shop inspired several of the flavor components here: black tea, and fennel. Working at a butcher shop during a pandemic has given me a unique lens of customer’s irrationality- irrationality that’s usually met with a chuckle and eye roll, hence the name! I love to pair fennel with tangy and rich flavors; through the butcher shop I recently discovered unique pairings for black tea that I wanted to explore as well. Some of the flavor components I am working with are present in a Gordon’s Breakfast and I’ve successfully made riffs recently so that cocktail was fresh on my mind. Butcher, Please dilutes beautifully, so a dirty dump work perfectly to expedite that dilution!”

Ingredients:

• 2 oz. Monkey in Paradise Vodka
• 1 oz Fresh Squeezed Lime Juice
• 3/4 oz. fennel-spiked black tea syrup*
• 1 small bar spoon Habanero Hot Sauce**
• 2 dashes Chocolate Bitters (Fee Brothers Aztec Chocolate)
• fennel frond

Preparation: Add all ingredients into a shaking tin. Shake. Dump, do not strain, into a chilled rocks glass. Add more crushed ice, if needed. Garnish. *Fennel spiked black tea syrup: Boil 300g water, remove from heat, steep 30g fennel seeds and two bags of black tea for 10 min. Add 300g white sugar and dissolve. **Habanero Hot Sauce: submerge habaneros and garlic in water and salt then boil. Mix Habaneros and garlic with some brine and some white vinegar and blend.

The post Monkey In Paradise Vodka and Chilled Give Back to Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Exploring new ways to give back to the bartending community, Chilled Magazine invited two Chilled 100 Members to create an inspired cocktail with the new, ultra-premium NEFT vodka. 

These mixologists received a barrel of NEFT. Yes, we said barrel because NEFT has a unique packaging that impresses even the most experienced spirits connoisseurs.  Founded by a petroleum engineer in search of a vodka truly worthy of sipping, NEFT’s heritage is evident in its packaging.

NEFT is a rye-based vodka that is quickly garnering widespread recognition. Using only four handpicked rye grains (Rapidly, Amato, Pollino, and Askari) NEFT has a smooth flavor with a subtly smoky-sweet finish.  In addition, NEFT uses only water sourced from arguably the purest water in the world: the Austrian Alps.  As a result, NEFT doesn’t require a demineralization process by reverse osmoses or dozens of distillations that its competitors must employ.  Instead, it uses patented filtration technology, requiring only three total distillations, without additives, softeners or stabilizer of any kind.

Check out these exploratory bartenders, their unique drinks, and what influenced these creations.

Roustabout

Roustabout

By Chris Morris, Chilled 100 Ambassador, Houston

Ingredients:

• 2 oz. NEFT Vodka
• 3/4 oz. Velvet Falernum
• 1/4 oz. Aveze Gentian Bitter
• 1 barspoon of Banana Liqueur

Preparation: Pour all ingredients to a mixing glass. Add ice and stir 30-45 seconds until properly chilled. Strain into a chilled cocktail glass and garnish with a clove-studded lime peel.

Chris Morris – Chilled 100 Ambassador, Houston

“The Roustabout is the crewmember on larger and offshore oil rigs who handles smaller tasks such as painting and cleaning so the Roughnecks can focus on the bigger task at hand. Being from Southeast Texas, the oil industry is incredibly important to the economy and culture of my area, so I wanted to pay tribute to that with this cocktail. There’s a lot of precision and care that goes into the production of NEFT vodka, and I really wanted to highlight the mouthfeel with a simple, clean cocktail (using only four ingredients to denote the four rye grains used in the base spirit. The tropical flavors are a necessary distraction for the extremely hard day-to-day work of the rig life, and the gentian gives a slight bitter finish to highlight the hard work that goes into refining petroleum, and producing a quality spirit.”

The Spice of Life

The Spice of Life

By Alicia Walton, Chilled 100 Ambassador, San Francisco

Ingredients:

• 1 1/2 oz. NEFT
• 1/2 oz. St. George Spiced Pear liqueur
• 1/2 oz. Lo-Fi Sweet Vermouth
• 1/4 oz. St. Agrestis Inferno Bitter
• 1 dash Bitter Queens 5-Spice Bitters

Preparation: Stir all ingredients and pour over a large ice cube. No garnish necessary.

Alicia Walton – Chilled 100 Member, San Francisco

“Since NEFT is a 100% vodka, I played off the spice from the grain while adding a touch of sweetness with the pear and vermouth. The Inferno Bitter dries out the drink, while adding a hint of bitter. The 5-Spice bitters from Bitter Queens ties it all together. Cheers!”

The post Must Mix NEFT Vodka Cocktails with the Chilled 100 Ambassadors appeared first on Chilled Magazine.

Source: Mixology News

Chardonnay is the wine Americans love and love to hate.

According to Beverage Trade Network’s 2019 Wine Ratings, Chardonnay is the second top varietal sold in the United States with net sales worth $2,549 million. With these kind of numbers, it’s good to have some basic knowledge. May 21st is  National Chardonnay Day so we opened a few bottles to honor this golden juice.  Whether you love it or consider yourself part of the ABC Club (Anything But Chardonnay) it’s time to embrace this versatile grape. We’ve broke it down for you here, what you should know and what’s fun to know.

Point:  Chardonnay is a French grape from the Burgundy region called Chablis.

Point of Interest (POI): Around 800 A.D. the wife of Emperor Charlemange ordered white grapes be planted in their Burgundy vineyard Corton-Charlemagne because she was disgusted by the red stains on his beard.

Point: Old World and New World Chardonnays have very different flavor profiles because of how and where they are produced. Old World Chardonnay is traditionally made in stainless steel, concrete or neutral oak barrels so it tends to be crisp and lean with some minerality and earthiness. A great one to try is Les Charmes Macon-Lugny Chardonnay. Produced by a co-op in Burgundy it is Chardonnay the way it’s “supposed” to taste at a consistently good price. ($15-$18)

Les Charmes Macon-Lugny Chardonnay

POI: Chablis popularized the unoaked Chardonnay style so much so that several wineries in other parts of the world started labeling their no-oak chardonnays with the word “Chablis.”  Until France complained.

“Whatever doesn’t kill you makes you watch a lot of Cartoon Network and drink mid-priced Chardonnay at 11 in the morning.”
– Conan O’Brian

Point: California is the largest producer of New World Chardonnays and traditionally these have been aged in oak making them more full bodied. Not only does the wine take on the flavor of the oak barrels, but oak also introduces more oxygen into the winemaking process, which results in a richer profile with aromas of vanilla, caramel and butter. Stag’s Leap Wine Cellars celebrates their 50th anniversary this year so we indulged with a bottle of their KARIA Chardonnay 2018.   The silky texture, fresh fruit aromas, crisp acidity and  subtle creamy oak spice finish are true to what we associate with Chardonnays from Napa. ($35). 

KARIA Chardonnay 2018

Point of Interest: On a May 24^th, 1976 a famous Paris Wine tasting was held where a ’73 Chardonnay from Chateau Montelena, a boutique vineyard in Calistoga, California beat noteable French white Burgundy wines in a blind tasting. This event put Napa on the wine map and has become known as the Judgement of Paris.

Point: Chardonnay is the most widely planted grape varietal in all of California. When unoaked, Chardonnay is notably light, sweet and refreshing. Aged in concrete and stainless steel barrels instead of new oak, unoaked lovers feel these lighter dry wines reflect the minerality of the land and lets the grape shine. For clean and mineral driven wine that’s been fermented in stainless steel and neutral oak, try Smoke Tree Chardonnay 2018 ($19.99).  The best grapes are selected and handpicked from four different growers to create a vibrant and well balanced wine.

Smoke Tree Chardonnay 2018

POI: California Chardonnays saw a growth in the 80‘s and 90s when winemakers oaked wines with a heavy hand, sometimes lovingly called  “butterball” because of their strong buttery flavor.

Point: Sparkling wines made with Chardonnay are typically called Blanc de Blancs which means “white of whites” and refers to the color of the grapes used to make wines.  The grapes are picked a bit earlier to preserve the high acidity and can have either a rich (oaked) or lean (stainless steel) profiles. Schramberg Blanc de Blancs ($35) is an elegant dry and crisp sparkling wine. It is the wine Schramberg produced in 1965 and America’s first commercially produced Chardonnay-based brut sparkling wine.

Schramberg Blanc de Blancs

POI: Chardonnay is the most popular white variety used in sparkling wine. Including Champagne.

We could go on for hours about the attributes and history of Chardonnay. It is one of the most widely planted grape varieties and is, once again, seeing a resurgence, so keep an open mind while you pour a glass and toast to this classic grape.

The post Celebrate National Chardonnay Day appeared first on Chilled Magazine.

Source: Mixology News

In some places like Los Angeles and New York City, it appears some version of a stay-at-home order will remain in place through at least July.

Even as officials promise to gradually loosen restrictions along the way, the bartending community remains in this one day it’s surreal, the next day it’s not, purgatorial glut of uncertainty. While most of us support the City and County response, it still sucks.

At the same time, we’re seeing restaurants and bars in other parts of the country and world reopen, most often with guidelines such as physical distancing and reduced capacity.

For most bartenders the questions continue: “Will hospitality ever be the same? Will there be space for me and the people I care about in whatever the new normal looks like? When will we be able to spray champagne from the bar top again?”

To help calm anxious bartenders about their uncertain future, Mike Capoferri, bar owner pushing through Los Angeles’s lockdown better than most, and operating partner at Thunderbolt in Historic Filipinotown informs Chilled’s readers and offers some advice. Tales of the Cocktail recently nominated Thunderbolt for a Spirited Award in the Best New American Cocktail Bar category.

Mike Capoferri

Will the boisterous form of hospitality we love so much ever come back?

We might not be dancing on bar tops together for a while, but people are still going to patronize the spots that make them feel good, like they’re part of something special.

Good hospitality can survive this. I’m already seeing it in our to-go-only operations. Everyday there are opportunities for us to make people feel special, or blow their minds with a drink we made just for them, or go out of our way to make a delivery happen for someone who can’t leave their place to come see us.

As a bar owner, what are you doing besides trying to pull off takeout?

Every day is a new puzzle to solve; it’s what’s keeping me sane. I think the biggest thing setting us apart right now is that we’ve taken some risks in investing in this new future. We’ve brought in equipment to make our to-go cocktails the best in town. We’ve invested in graphic design to give us killer, marketable labels and social assets. We built out a sexy new website with online ordering capabilities making it so much easier for people to spend their money with us.

My sad, but somewhat obvious hunch is that there will be way fewer bartending gigs to go around moving forward.

Almost certainly, and it’s heartbreaking. I’m trying not to be pessimistic about the return, but I’m guessing we’re only going to get half of LA’s bars and restaurants back. Those that do reopen will have to make really tough decisions regarding how to staff in the midst of very likely capacity restrictions.

Your advice for bartenders?

Bartenders need to take advantage of the unemployment they’re receiving and start promoting themselves. It’s the perfect time to educate yourself. Become an expert on something. Polish your social media presence. Start participating in some of the brand-sponsored content that is happening. The folks that set themselves apart now are the people that will be working in this industry in six months.

At your first staff meeting or pre-shift upon reopening what will you say?

I’d ask if any of them still remember how to bartend, because I’ve completely forgotten how.

But, really, I think that first pep talk would be something along the lines of reminding them that we’re a family and that we love each other and that their safety is the first priority and that the second they feel that safety being compromised, they can let me know, and I’ll take care of it.

– Mike’s last answer provides hope and comfort. Mike is leading bar communities in Los Angeles and elsewhere, while Thunderbolt has found a way, almost everyday, to partner with brands, other companies, and individuals to provide free meals to out-of-work hospitality professionals.

What we’re going through sucks. No doubt. But it has shown how resilient, resourceful, and caring so many people in our bar communities are.

The post How LA Bar Owner Mike Capoferri Pushes Past Lockdowns appeared first on Chilled Magazine.

Source: Mixology News