May 2020

Debonair, transformative actor Hemky Madera was born in Queens, New York, and raised in Santiago, Dominican Republic.

His acting career dates to his first leading roles in D.R. television production series En La Olla and Trio en Alta Mar, helmed by director/producer Alfonso Rodríguez. After college, Madera made a move to New York City, zeroing in on his pursuit of acting, and booked prominent roles in feature films, one of them being The Lost City opposite Andy Garcia, Dustin Hoffman, and Bill Murray. Madera gets the most amount of recognition for his role as drug cartel criminal Ignacio on Showtime’s hit dark comedy Weeds.

Chillin’ with Hemky Madera

In his return to television, he plays the menacing lieutenant of the Vargas Cartel Pote Galvez, for the fourth season of USA Network’s award-winning crime drama Queen of the South. The production entails the powerful story of Teresa Mendoza (Braga), a woman who is forced to run from the Mexican cartel and seek refuge in America.

Madera will also star as ‘Rigoberto’ opposite Emmy winner Matthew Rhys in the HBO limited series Perry Mason, executive produced by Robert Downey Jr.

During his downtime, Madera enjoys playing guitar, golf, flying airplanes, and lending his time to organizations that raise awareness for Down’s Syndrome. Madera is happily married and living with his two children and wife, singer-songwriter, Jesse Lynn Madera. Chilled sat down with him to learn about his home bar and go-to drinks and eats.

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

We are “foodies,” we like trying new things. However, I love sushi and Indian food. But, I’m always willing to try anything.

What types of dishes do you usually order?

Depends on the cuisine. For sushi I go more traditional and get nigiri.

Chillin’ with Hemky Madera

Do you cook?

A little bit – Jesse is a hell of a cook. I’m learning!

What types of drinks do you order when out?

Tequila on the rocks. No shooters!

Chillin’ with Hemky Madera

Do you own a home bar?

I do, we entertain a lot.

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

Everything. A lot of Dominican rum, Tequila, vodka … everything!

Chillin’ with Hemky Madera

What is your favorite drink/cocktail?

Tequila on the rocks.

Have you ever been a bartender?

I was years ago. I enjoyed it very much.

The post Chillin’ with Hemky Madera appeared first on Chilled Magazine.

Source: Mixology News

Here are five easy-to-mix vodka cocktails that will add an extra kick to your day and get you in a summertime mood.

Mary Light

Mary Light

Ingredients:

• 1 1/2 oz. Van Gogh Vodka
• 2 oz. tomato juice
• 3 olives
• 1/4 oz. jalapeños (chopped)
• 1⁄4 oz. lemon juice
• 1/4 oz. olive juice
• Celery salt

Preparation: Add vodka, olives and jalapeños into a shaker and muddle. Add tomato juice, lemon juice, olive juice and a handful of ice. Shake and strain into a rocks glass with a celery salt rim. Garnish with a slice of lemon and olive.

Poolside Lounge

Poolside Lounge

Ingredients:

• 2 oz. Deep Eddy Lemon vodka
• Handful of blackberries (about 5)
• 3 1⁄2 oz. lemonade
• 1⁄2 oz. of lychee juice
• 1 lychee nut

Preparation: Put vodka and blackberries into a shaker and muddle. Add lemonade, lychee juice and a handful of ice. Shake and strain over ice into a highball glass. Garnish with a blackberry stuffed lychee.

Tropical Heat

Tropical Heat

Ingredients:

• 2 oz. Broken Shed vodka
• 1⁄4 cup chopped pineapple
• 2 oz. coconut water
• 2 oz. pineapple juice
• Pinch of Cayenne pepper

Preparation: Put pineapple and vodka into a shaker and muddle. Add coconut water, pineapple juice and a handful of ice. Shake and strain over ice into a highball glass. Put a small pinch of cayenne pepper over the top of the drink and garnish with a slice of pineapple. 

Fizzy Strawberry

Fizzy Strawberry

Ingredients:

• 1⁄2 oz. Svedka Vanilla Vodka*
• 1 oz. blended-strawberry
• 1 tsp. of agave nectar
• Champagne

Preparation: Put vodka, agave nectar and blended strawberries into a shaker with ice and shake. Strain into a champagne glass. Pour champagne to the top and garnish with a strawberry slice. 
*If you don’t have vanilla vodka add 1⁄4 oz. of vanilla extract.

The Bittersweet

The Bittersweet

Ingredients:

• 1 1/2 oz. Ketel One Grapefruit & Rose vodka
• 1⁄2 oz. simple syrup
• 1 oz. grapefruit juice
• 1 oz. prosecco

Preparation: Pour vodka, simple syrup and grapefruit juice into a shaker with ice. Shake and strain into a Nick & Nora. Top with prosecco. If you have time to get fancy try this grapefruit garnish; Cut grapefruit into thin slices and then spray them with simple syrup on both sides. Place on cookie sheet with nonstick paper and let bake for 2 hours at 225 degrees until crispy (not burnt).

The post 5 Easy to Mix Vodka Cocktails appeared first on Chilled Magazine.

Source: Mixology News

My cocktail is inspired by sipping a nice cold iced tea outside in the summertime.  It’s also meant to be simple and easy to make at home!

Sunday Afternoon

Sunday Afternoon

By Margaret Izotov

Ingredients: 

• 1 oz. Bärenjäger Honey and Bourbon
• 3/4 oz. lemon Juice
• 1/2 oz. White Peony Tea Syrup (any white tea is acceptable)*
• dash Aromatic Bitters
• soda
• lemon wheel (for garnish)

Preparation:  Add ingredients to shaking tin. Shake for 15-20 seconds. Add soda and strain into a highball glass with ice. Garnish with a lemon wheel.

*White Peony Syrup

Brew 100 ml white peony tea (or any white tea). Add to 100 ml 1:1 simple syrup. Save and store for up to 3 weeks.

Meet Margaret Izotov

CHILLED 100 Member, New York

Margaret has been working in hospitality in NYC for over 5 years, and is currently bartending at NoMad NY. She loves being able to meet with new people and create memorable experiences for guests.

Margaret Izotov – Chilled 100 Member, NY

The post Drink of the Week: Sunday Afternoon by Margaret Izotov appeared first on Chilled Magazine.

Source: Mixology News

The RumChata Foundation’s annual Freedom Bottle program has raised more than $1 Million for Lone Survivor Foundation (LSF) since it began in 2014. 

The LSF logoed bottles will return to shelves this summer for the seventh year in a row, continuing RumChata’s longstanding support of the military.

Lone Survivor Foundation is a nonprofit organization that was founded by retired Navy SEAL and New York Times #1 bestselling author, Marcus Luttrell. LSF provides a no-cost Post-traumatic Growth Program to help service members, veterans, and their families recover from combat trauma. LSF serves families from all U.S. military branches and service eras.

RumChata Freedom Bottle 2020

Donations from the RumChata Freedom Bottle directly support LSF’s life-changing program, including expanding its services to include a Virtual PTSD Symptom Management program in response to the COVID-19 emergency. Lone Survivor Foundation’s in-person and virtual programs use therapeutic tools to provide education, coping skills, and stress reduction.

“The RumChata Foundation continues to amaze us with their generosity, and we are grateful for their appreciation for the men and women of our Armed Forces.” said Tom Fordyce, Executive Director of Lone Survivor Foundation. “Partnerships like the RumChata Freedom Bottle campaign allow us to continue our commitment to serve our active duty service members and our veterans.”

RumChata Freedom Bottles are available now in time for Memorial Day and will be on shelves and floor displays through the Fourth of July. All bottles sold benefit and support LSF.

“We are extremely proud to have been able to support Lone Survivor Foundation over the years,” said Tom Maas, RumChata founder and master blender. “Reaching the million dollar mark could not have been accomplished without the help from our distributor and retail partners.  Together, everyone’s commitment has made it possible to bring important programs and services to those who have served and are currently serving in our military.”

More about RumChata and where it is available can be found at Rumchata.com and on the RumChata Facebook page.  More about Lone Survivor Foundation can be found at LoneSurvivorFoundation.org.

The post RumChata Freedom Bottle Returns appeared first on Chilled Magazine.

Source: Mixology News

During Friday night’s virtual competition, The Toast to the Service Industry four finalist bartenders presented their recipes and inspirational stories to industry judges, The Cocktail Guru Jonathan Pogash and Chilled publisher Jeff Greif, all expertly hosted by Adry Gonzalez of B LIVE.

Both Pogash and Greif were tasked with recreating each recipe while the competing bartenders created their cocktail and told their stories behind what inspired the concoctions. All the competing bartenders did an amazing job and the amount of views was outstanding.

While the judges deliberated, viewers learned more about the inspiration for the program, including the judging process and information about each spirit used in the final four cocktails from 375 Park Avenue Spirits Lena Braswell.

After tasting each, the judges chose cocktail Shades of Tjader, made with J.P. Wiser’s Rye Whiskey, lychee, mango ginger tea syrup, matcha powder and aquafaba. Inspired by Cal Tjader’s 1963 album, Several Shades of Jade, winner Manami York bartender at jazz club Con Alma, Pittsburgh, says the album cover and cocktail both integrate Asian influences into a Western concept. The judges agreed and both judges loved the surprisingly balanced result using so many unique flavors.

Shades of Tjader

“Wow. Incredibly humbled by all the love and support in the last 24 hours. What an amazing experience during such an uncertain time,” says Manami.  “I’m so thankful to @chilledmagazine and @375parkavespirits for your amazing generosity and innovative way to give back to the service industry. Thanks to @jpwisers and #soholychee for some fun booze to work with. And what a true privilege it was to compete with such massive talent from all over the country!

“Thank you to @thecocktailguru and @jeffthesquire for your patience with technological issues and making, drinking, and believing in Shades of Tjader. Make it at home, I promise it’s not as hard as you think! Finally special shout out to @emily.shann and @max_ferro for being super supportive and patient over the last few weeks. Several Shades of Jade was one of my favorite records to listen to during dinner service while being knee deep in service bar tickets, and I can’t wait to get back in the weeds with this record in the background. This one’s for jazz history and for Pittsburgh’s service industry! #cheers to you all.”

Third place winner of $3K was Adrian Gonzalez with his Mornings in Pai’a cocktail made with Van Gogh Mango Vodka, passion fruit liqueur, lemon juice, avocado and simple syrup.

Second place winner of $2K went to Naomi Levy of Variety Bar in Cambridge with her Wellington-Harrington cocktail made with Novo Fogo Silver Cachaca, Campari, beet syrup, lime juice, and parsley garnish.

Finally Katie Renshaw won $1K with The Staycation, made with Paul John Whisky, coconut syrup, lemon juice, diced mango and Greek yogurt.

Congratulations to all the winners, and thank you so much for participating in the Toast to the Service Industry. Stay tuned for the next one!!

The post Manami York Wins $4K Toast to the Service Industry appeared first on Chilled Magazine.

Source: Mixology News

When New York City went into lockdown on March 15, bartender Bri Malloy found himself in good company—of the “misery loves” sort.

He and most other Big Apple “non-essential workers” saw their jobs evaporate as the city struggles to stymie the wildfire spread of COVID-19. In good times, he was part of the famous NYC nightlife industry responsible for 299,000 jobs, generating a whopping $13.1 billion in employee compensation along with an even more whopping $35.1 billion in total economic output. But now it is the bad times, possibly on par with the Great Depression, and how Malloy copes is a lesson for all barkeeps now unemployed.

Bartender Bri Malloy

“I used to pull in around $50,000 a year,” he tells Chilled. “Every bar I have worked at is different based on clientele, location, and economy. I know people that pull in significantly more and significantly less. Minimum wage for bartenders in New York is $10 an hour and is always taken up for taxes. It’s money unseen. So I work really hard to make those tips.”

Dive Bar Lounge (DBL) in NYC

It’s a common story across the New York bar scene. Malloy worked at DBL (AKA, “Dive Bar Lounge”), a cozy gay pub in Manhattan’s trendy Hell’s Kitchen neighborhood. While some city watering holes are opening impromptu service at the door so patrons can enjoy a drink on the allotted sidewalk space outside, the vast majority of bars remain closed, DBL included. For Malloy, whose bartending position is practically the dictionary example of the “gig economy,” he applied for unemployment insurance immediately.

“Thankfully I did qualify. I am a taxpayer and everything I make is claimed. A lot of people think bartenders are completely paid under the table and don’t claim the income. That is rarely the case.”

Additionally, Malloy is admittedly frugal, squaring away a portion of his weekly income. Saving for a rainy day is wise for anyone, and provides a cushion when the rain preludes a biblical flood. By judicious budgeting, Malloy estimates he had a three-month safety net even before unemployment kicked in.

But now what? As Governor Andew Cuomo extends the lockdown for New York (city and state), to at least  the end of the month, officials warn that it could easily be pushed back further into summer depending on how the health situation evolves. This leaves tapsters like Malloy, a budding singer as well as bartender, with a lot of time on his hands, and for the foreseeable future to boot. While cleaning, binge watching, and reconnecting with friends over the Internet fills up some of the day, what about keeping all the drink recipes straight? Being on the job keeps a bartender’s mental repertoire fresh. Being off the job… well, use it or lose it.

It’s a problem Malloy readily admits to having, and being a bartender that doesn’t drink probably ain’t helpin’. But that does not mean Malloy is idylling; this teetotaling bartender is taking his enforced time off to bone up on the growing trend of mocktails. One can only do so much with a Shirley Temple (infamous for being a “kiddie drink”), and while most abstainers don’t regret the choice, they don’t want to be a conspicuous stick in the mud, either.

“Sitting at home and thinking about it makes me consider how I may not be able to make sparkling ginger mint lemonade, but I can put an orange slice, a dash of cherry juice, and a splash of ginger beer in seltzer and have a nonalcoholic drink that isn’t boring.”

That empathetic approach to bartending has some unexpected results. Friendships made over the bar have proven far stronger than Malloy realized.

“One thing this lockdown has taught me as a bartender is that some of your regulars really do become your friends,” he muses. “I always questioned if my regulars were regulars because they like me or because they frequent the bar in which I work. I am really happy to learn that it is a bit of both. The amount of regulars that have reached out to me to see how I am doing and those that have checked in on me financially has really touched me. People don’t reach out to someone out of nowhere to offer them money if they don’t care. I am beyond grateful for my regulars.”

Every little bit helps these days.

The post How One NYC Bartender Copes with Continued Closures appeared first on Chilled Magazine.

Source: Mixology News

It is impossible not to think about everything that’s taking place all around us right now.

With Hatozaki Japanese Blended Whisky I wanted to create a sippable cocktail that’s super relaxing. Ahh!

Calm Before the Storm

Calm Before the Storm

Ingredients:

• 1 1/2 oz. Hatozaki Japanese Blended Whisky
• 1/2 oz. Chamomile Tea, double-brewed
• 1/2 oz. honey
• 1/4 oz. homemade lemon tincture*
• honey stirrer (for garnish)

Preparation: Combine ingredients in a mixing glass and stir until blended. Pour into a large rocks glass and serve well-chilled. Garnish with a honey stirrer.

*Housemade Lemon Tincture

Ingredients:

• 1 cup vodka
• 2 small lemons (or 1 large)

Preparation: Zest lemons, removing the outer peel with as little of the (white) pith as possible. Place in bottom of canning jar (or another glass container) and add vodka. Make sure zest is fully submerged. Tighten the lid and store in a cool, dark place for at least one month (longer is even better).

Meet Zachary Gross

CHILLED 100 Member New York

Zachary Gross is the Director of Wine and Beverage at Sen Sakana in New York City. He is an award-winning Beverage Director and Sommelier, and most recently received the coveted Best of Award of Excellence from Wine Spectator for his wine list at Sen Sakana. In addition to being a Certified Sommelier, Gross is a sake scholar, adding another skill to his repertoire. In addition to his work at Sen Sakana, Gross also enjoys consulting for other restaurants and most recently helped Hiroki in Philadelphia achieve 3 out of 4 bells from the Philadelphia Inquirer.

Zachary Gross – CHILLED 100 Member, New York

The post Drink of the Week: Calm Before the Storm by Zachary Gross appeared first on Chilled Magazine.

Source: Mixology News

Talented bartenders are feeling the financial burden of COVID-19 and have joined forces to help themselves.

As to not let years expertise and loads of charisma go to waste, veteran bartenders offer advice on pandemic pantries and help create a sense of familiarity. Part virtual bar, part relief effort Sip Tip Survive was launched by bartenders—they take orders, they take Venmo tips, and the tips go straight to the source.

Sip Tip Survive Cocktail

Inspired by telethons, Sip Tip Survive features a rotating cache of bartenders picking up three-hour shifts, from happy hour to last call. Throughout the course of the working shift—hosted as an account takeover on Instagram live—guests can join for a drink or a chat, and ask for advice on what they can mix with their own pandemic pantry. Between live guests the bartender can share recipes, tell dad jokes, or even do a DJ set.

Sip Tip Survive Cocktail Founder, Jessy Caron

“One of the best things about bartending is the connection,” said Jessy Caron, founder. “Sip Tip Survive provides a way for bartenders to do what they do best. Beyond entertaining and cocktail recipes, the Instagram shifts are a reprieve for us and the viewers, because even in the silence it feels like someone is still there, and they’re ready to listen and be part of an experience we all miss. Plus it’s a great chance to take a peek at your favorite bartender’s home bar set up, and learn their secrets.”

To support Sip Tip Survive patrons can follow along on Instagram @SipTipSurvive. Tips are accepted through Venmo, and go directly to the bartender. Bartenders looking to pick up a shift can get in touch through Instagram as well.

The post Sip Tip Survive Launches to Help Bartenders Help Themselves appeared first on Chilled Magazine.

Source: Mixology News

When World Whisky Day was started by author Blair Bowman in 2012, it was principally a celebration of Scotch whisky for its fans around the world.

Since then, the “world” part has come to embrace both the whiskey and the fans, as participants have brought in both fans and whiskeys from across the globe.

Although whiskey is now made in over two dozen countries, the Big Five regions have remained the same for decades: Canada, Japan, Ireland, Scotland and the United States. For World Whisky Day 2020, you can tour any or all of these five styles of whiskey-making from home by hoisting a Whiskey Sour drawn from each.

Bourbon Whiskey Sour

Going with bourbon is straightforward and familiar, since it’s the spirit of choice for the Whiskey Sour. The use of Evan Williams White Label keeps things affordable while taking things up a notch, this being the 100 proof version of the standard Evan Williams.

Bourbon Whiskey Sour

Bourbon Whiskey Sour

Ingredients:

• 2 oz. Evan Williams White Label Bourbon
• 1 oz. lemon juice
• 1 oz. simple syrup
• Orange wheel and cocktail cherry (for garnish)

Preparation: Combine the ingredients in a cocktail shaker with sufficient ice, give it a vigorous 15 second shaking and strain into a rocks glass. Garnish with the fruit.

Scotch Sour

Plenty of folks bemoan the dominance of bourbon for making whiskey sours, preferring to make it a whisky sour, sans the “e.” In going this route, Dewar’s offers a sound foundation, as its not smoky or as woody in the way that most blended Scotch whiskies are, but doesn’t punch the wallet the way a pricey single malt would. However, while some think the egg white is optional for a whiskey sour, you shouldn’t leave it out of one made with Scotch.

Scotch Sour

Scotch Sour

Ingredients:

• 2 oz. Dewar’s Scotch Whisky
• 1 oz. lemon juice
• 3/4 oz. simple syrup
• 1/2 oz. pasteurized egg white

Preparation: Combine ingredients in a cocktail shaker, shake vigorously, strain into a rocks glass. Lemon or orange zest twist garnish.

Irish Sour

If Americans are familiar with any twist on the Whiskey Sour, it’s probably one using Irish whiskey instead of bourbon. There are many, many riffs on this, with the common element that they pull more fruit, often berry flavors, into the mix. Teeling Small Batch turns the sour into both a premium cocktail and compliments that added fruitiness nicely, as the whiskey is finished in rum barrels.

Irish Sour

Irish Sour

Ingredients:

• 1 1/2 oz. of Teeling Small Batch Irish Whiskey
• 3/4 oz. of lemon juice
• 3/4 oz. of apple juice
• 2 dashes of berry bitters
• 1/2 oz. of simple syrup
• 1/2 oz. of pasteurized egg white
• lemon zest twist (for garnish)

Preparation: Combine ingredients in a cocktail shaker; shake vigorously, strain into a rocks glass. Lemon zest twist for garnish.

Maple Sour

It scarcely requires mention that when one takes a classic cocktail in a specifically Canadian direction and needs sweets, reach for the maple syrup instead of the simple syrup.

Maple Sour

Maple Sour

Ingredients:

• 2 oz. of Forty Creek Canadian Whisky
• 1 oz. of maple syrup
• 1 oz. of lemon juice
• Orange wheel and cocktail cherry for garnish

Preparation: Combine ingredients in a tin with ice; shake; strain into a rocks glass.

Japanese Sour

The trick with taking your Sour to the Far East is that Japanese whisky is expensive nowadays, but in that rarefied world a bottle of Nikka Coffey Grain Whisky isn’t too painful. It also has a lighter character than the heavy, rich Nikka malts, making it a better spirit choice for use in a sour anyway. Another particularly Japanese touch is to use yuzu, an East Asian citrus fruit that resembles a round (instead of ovoid) lemon. Compared to a lemon, it is extra sour and more fragrant.

Japanese Sour

Japanese Sour

Ingredients:

• 2 oz. of Nikka Coffey Grain Whisky
• 3/4 oz. yuzu juice
• 3/4 oz. simple syrup
• 1/2 oz. pasteurized egg white
• Yuzu zest twist (for garnish)

Preparation: Combine ingredients in a shaker tin; shake; strain into a rocks glass, garnish with yuzu zest.

The post 5 Ways to Make A Whiskey Sour for World Whiskey Day, May 16th appeared first on Chilled Magazine.

Source: Mixology News

When we ask bartenders what they are doing during mandated bar closures, most will NOT respond, I’m just waiting to get back to work.

Many bartenders we know have been competing in virtual bartending competitions, finding other avenues to make tip money, extending their skills with online classes and joining virtual social clubs and zoom exercising.

Because most bartenders fear their jobs will not be waiting for them when bars and restaurants reopen around the world.

Sadly, there’s no guarantee a bar will survive COVID-19. And, if it does, business will not be as usual. If you thought bar managers were obsessed with labor costs before the shutdown, you haven’t seen nothing yet. After weeks of lost revenue and, most likely, reduced capacity in the new normal, bars will run leaner than ever when they come back online.

Rocco Pendola – GM at Melrose Umbrella Company Cocktail Bar, LA

How do you run lean?

You cut staff. Brutal, but it’s the way the world works.

That’s the bad news.

Here’s the good news.

Bartenders who specialize in hospitality will thrive in the new normal. If you like to keep your head down and churn and burn tins in the service well, you’re less likely to be of value to your venue. However, if you’re a bartender who energetically jumps out from behind the bar and multitasks, you’ll be something close to indispensable.

If you already love and practice otherworldly hospitality or are willing to, someone somewhere will have shifts for you. If you can adapt your hospitable ways to whatever our new normal ends up being, you’ll run the place.

While nobody knows exactly what to expect, it’s a safe bet competing dynamics will be in play as bars and restaurants reopen.

In one respect, you’ll have a group of guests who crave the social experience COVID-19 robbed. This will be evident in bars with a neighborhood feel. At the same time, we’ll have to work within restrictions such as physical distancing. We’ll also have reluctant guests. It’s already scary and intimidating for some individuals to walk into a bar, let alone a bar where a deadly virus might lurk.

If you’re able to read guests (a fundamental job requirement already) and willing to do things some bartenders have historically (and stubbornly) resisted, such as double as a server, you’re built for what’s likely to be the new normal. You’re going to have to manage the flow at and around your bar top and throughout your space—with less help—like you never have before.

How do you bring a half-full barroom together as one when they’re congregating in couples and small groups at least six feet apart? How do you make people feel welcome when they can’t see you smile through your mask?

Use your time away to come up with questions like these. Interview yourself on them. Request a meeting with your boss. Make it clear you haven’t simply been sitting around waiting for them to call. Rather, you have thoughtfully considered how to do your job in an environment none of us saw coming.

The post Ask A Bartender: How To Survive Bar Reopenings appeared first on Chilled Magazine.

Source: Mixology News