May 2020

Stuck at home during quarantine? Travel the world through your bar using cool ingredients from other countries in our new digital series, The Global Sip.

Move over, world famous Italian bitters. Riga Black Balsam has arrived.

Black Balsam is a must try beverage choice, whether in its Latvian homeland or stateside. This unique liqueur is a popular Eastern European treat, that’s slowly finding its way to other markets around the globe. Read on to learn about this drink, its applications, and its cool history.

Riga Black Balsam

Black Balsam has been crafted in Latvia since 1752. Baltic legend says it was originally made by a local pharmacist as a medicinal elixir for an ill Catherine the Great.

Those centuries of beverage production equate to an interesting bouquet from its 24 ingredients, whose secret combination is only known by a handful of employees. According to the official Riga Black Balsam website, those include “herbs, roots, berries, fruit juices, honey, burnt sugar … golden withy, gentian, Peruvian balsamic oil,” ginger, nutmeg, wormwood, valerian, black pepper, and more.

There are three main varietals of Latvia’s national drink, all sealed into natural clay containers. The original teeters between sweet and bitter notes and is strong in taste. A popular twist is Black Currant Black Balsam, which offers extra fruit from currant aka cassis to make it more palatable. Finally, there’s a cherry version perfect for both cocktail or dessert applications. Additionally, there’s Riga Black Balsam XO that is mixed with 8 year aged French brandy for a more layered and complex profile.

Riga Black Balsam Cocktail

Suggested ways to use Black Balsam include on top of fruit juices, which is called a Black Shooter; peach is the most popular-see a video recipe here. This liqueur can also be enjoyed neat as a sipper or a shot, and in various fun cocktail combinations. The producer suggests a signature drink called the “Black and Stormy” that uses Black Balsam, vodka, lime juice, ginger beer, and sugar syrup. Simply “fill the serving glass with ice and all the ingredients, except Riga Black Balsam. Stir the cocktail and pour the Riga Black Balsam over it to create a dark layer. Decorate with mint leaves, a slice of lime, and sprinkle with caster sugar.” Black Balsam’s currant version can be used in a “Stairway to Heaven” or “on the rocks”.  Black Balsam Cherry is best added to a “Cherry Soda” using the liquer, soda water, and an orange peel. According to the website, bartenders should “fill an Old Fashioned glass with ice. Pour Riga Black Balsam Cherry and soda water, add the orange peel, [and] decorate with a cherry. Mix before serving.”

It’s easy to see that Black Balsam belongs in your home bar, at your favorite watering hole, and on your list to try on an eventual visit to Latvia’s gorgeous capital city of Riga.

The post The Global Sip: Riga Black Balsam: Latvia’s Funky, Herby Liqueur appeared first on Chilled Magazine.

Source: Mixology News

The Ninth Annual Art Beyond the Glass (ABTG) bartender benefit was held on Sunday, May 3rd as an all-day virtual telethon to serve as a COVID-19 relief effort.

L.A. cocktail lovers were able to buy fun-themed, handcrafted cocktails in advance to imbibe on the day of the event. Cocktails were sold in batches of four and a popular package was The Mai Tai Mafia whose motto was “Revenge is a dish best served on crushed ice.” Their pre-made cocktails included a mezcal Zombie, and a boozy Mai Tai.

Remy’s Diner Group for Art Beyond the Glass

“Art Beyond the Glass has always been propelled by the creativity and philanthropy of bartenders, who donate their time off to raise much-needed funds for arts non-profits,” said ABTG co-founder Daniel Djang. “The bartender community has supported us from day one, and now we have the opportunity to support them.”

“As a member of the L.A. bartender community, I know how important being able to get quick relief is in these times,” said Clare Ward, ABTG Head of Production. “ABTG’s new COVID-19 initiative aims to provide relief to bartenders in the Los Angeles area through grants and sponsorship of local initiatives. We hope to provide as much relief as quickly as possible to my Los Angeles bartender family.”

As bartenders got to speak to one another online and geek out on all things booze, members of L.A.’s cocktail culture were able to enjoy their libations while also interacting with a community they’ve been apart from since everyone went into quarantine mode.

And getting to create cool cocktails again was part of the joy for the bartenders.

“It felt good to stretch my creative muscles making cocktails again,” said Thomas Eslinger, Beverage Director at Melrose Umbrella Co. “I’ve been trying to stay creative in other ways but it felt like a small return to normalcy having to create a new recipe, with a time line, that was going to be shared with people.”

Remy’s Diner Group for Art Beyond the Glass

Eslinger was part of the Remy’s Diner group whose cocktails included a cognac Manhattan, a gin blueberry cobbler creation, a whiskey Greek coffee cocktail, and a solid rum and whiskey jungle pancake drink.  For this group of bartenders, it was all about the diner experience.

“Everyone it seems has a story or a memory from going to diners, and they pop up in almost every movie or TV show,” Eslinger explains. “They are a big part of our culture, a symbol of hospitality, community and humanity, so we thought they would be the perfect inspiration. We tried to channel this through our cocktails, each one is based on a classic diner dish and named after an imaginary diner regular because diners are home to so many wonderful characters. My cocktail is named Gary’s Greek Coffee; it’s a mix of Westland American Single Malt, Metaxa Greek brandy, Cointreau, cold brew, chocolate and soda. I wanted to make a coffee cocktail because you can’t go to a diner without getting a cup of coffee.”

The day also served as a good way for bartenders and bar patrons to reunite and reminisce.

“Bartenders are a resourceful and resilient group,” Eslinger points out. “We work hard, long hours under stressful conditions. But what is difficult for me, and others I’ve talked to, is now we lack control, direction and community. Typically, no matter how long the night, you have your team there with you. Now we’re all separated, for our own good, but for a community that lives for the connection to our guests and to each other it is especially difficult. That has been one of the beauties of Art Beyond the Glass, that we have found a way to connect to and support each other. It shows how strong this community is and how much we care for each other and it gives me hope.”

Currently there is a silent auction being held through May 10 until 5pm PDT to help raise additional funds.

Bartenders in need of financial support as a result of COVID-19 can apply for a grant at the ABTG website. Applications will be prioritized for bartenders in the most serious need of funds, including (but not limited to) those with existing health conditions, supporting dependents, or diagnosed with COVID-19. ABTG grants will initially be available only to hospitality workers based in L.A. County.

Industry brands, non-industry companies, and individuals interested in supporting the bartender community during this crisis can make a donation via the ABTG web site.

The post Art Beyond the Glass Launches Virtual Telethon appeared first on Chilled Magazine.

Source: Mixology News

The essential workers that are always on the clock, pandemic or not.

These days, they’re wearing handmade masks, securing groceries, working and managing round-the-clock childcare and home schooling, oh, and handling harvest through a global pandemic.

We surveyed three mothers, also makers of fine wine, on how they’re juggling both school-aged children and global grape businesses, simultaneously.

Describe the current state of the pandemic within your country of living and working.

Marta Sanvicente of Spains Pere Ventura Winery

Maria Sanvicente of Pere Ventura in Barcelona, Spain

Confinement is compulsory all over Spain, and companies must favor telecommuting. [Only] in cases where it’s absolutely indispensable, people can go to their workplaces. In my case, I have been working from home for more than six weeks, and now I go to the winery twice a week. Nature does not stop and I really need to go to be familiar with what is happening in the vineyards and to supervise the construction of a new winery that needs to be ready for the next harvest. Also, our farmers and viticulturists have been in the fields every single day. With a big smile on their faces and an incredible positive attitude, they are making sure all the vines are being taken care of.

Chiara Coffele with Son, Alessandro

Chiara Coffele of Coffele Estate in Soave, Italy (near Verona)

Our region [of] Veneto has been one of the regions with more positive people [tested] – one to shut down everything. The lockdown here started on March 8th. Some factories will be opening again (expected Monday, May 4th), so there will be more people allowed to go out.

Charlotte Hardy

Charlotte Hardy of Charlotte Dalton Wines in Port Elliot, Australia (near Adelaide)

The status is changing daily [in Australia]. As of now, all restaurants, cafes, bars and pubs, and winery cellar doors remain closed for dining and tasting, but takeaway is allowed. Playgrounds are closed and childcare centers are limited in their numbers. Schools all went back. We are discouraged from socializing with more than two people. Our social distancing rules see crosses drawn on the ground 1.5 meters apart in all public shopping places, and we are not supposed to be leaving our homes except for essential things. We have not had a new case for ten days in South Australia, [so] there will be easing of some restrictions. We all wait with bated breath to see what this easing will be.

Describe your average work day at home.

Hardy: I struggle to get anything done! I have two toddlers – Sammy, fifteen months and Ada, almost three. My work day at home turns into lovely days playing with little people: making up games, playing hide-and-seek, and tiring [them] out by walking in soft sand on the beach with a daily walk. They sleep at the same time for about an hour and a half. In this precious time I wipe out my laptop and reply to emails, organize wine orders, do book-work, and try and get on top of the ‘business’ side of the business. Then they wake and I have ticked about a quarter of the things off my list.  After they go to bed at night, I work for two or three hours. Our kids’ health and happiness are the most important things to my partner and me so when they are awake, they come first.

Coffele: I have a baby boy, Alessandro aged nine months. He wakes up very early, so my day generally starts at 5:00 or 5:30am. My fiancé goes out for work between 6:30 to 7:00am, and comes back at around 6:00 or 7:00pm. My day depends 100% on the baby. At the moment, it’s impossible to work while he is awake, so I have to work in between when he sleeps—if he sleeps! When he wakes up, we play for two hours [or so], after he drinks some milk and takes a nap. In that [time] period, I can work a bit. When he wakes up again, we go for a nice walk in the vineyards, and in that time, I am able to “work” by making phone calls, reading emails or articles. At around 12:00pm, he eats and after he sleeps for one to three hours—depends on his day. So, I can have from one to three hours to work! After that, I wait for his father to come back, and if I have to finish something, I ask him to take care of the baby.

Sanvicente: I do my best to stick to my normal routine! My day starts early in the morning [while] my husband takes care of the kids. In the afternoon, it’s the opposite—my turn with housework and the kids: time for baking, crafts and soccer. This isn’t an easy time for anyone but it’s also time to reflect and enjoy loved ones. [Recently] we now can go outside with the children for a walk [which] has been deeply appreciated by all the family. It’s a happy time!

Marta Sanvicente of Spains Pere Ventura Winery

How are you balancing both home and business life? Your biggest challenge to overcome?

Coffele: Let’s say that home, in terms of house, is a mess. I rarely have time to clean since the time I have (while the baby sleeps) I’m working! The mothers who can be mothers, work and clean the house all in the same day are (to me) wonder women, but it’s not my case.

Sanvicente: Homeschooling is not even an option in Spain, so I never thought about the huge effort it takes to homeschool four kids under nine, at the same time. Fortunately, there are plenty of helpful resources online. It has been a discovery and I am definitely learning new skills! I feel blessed that I can work and stay safe at the same time. Our partners and customers are making things easy. So far, I feel everything is going quite well, it has been possible to get the job done and keep my family happy. I don’t know what we’ll say when we look back in a few months’ time, but I am sure that we are doing our utmost.

Hardy: My partner, Ben is also a winemaker, with his own brand, Cooke Brothers Wines. We share our winery. Our plan for vintage was to be each other’s labor on the days that Ada was in childcare. The winery is too dangerous this time of year for a mobile, little person. So, we split our time at home and in the winery. I generally work days, some nights to get through the large workload [vice versa]. I am incredibly lucky that Ben and I are in the same industry. We [evenly] share the workload of our business and caring for our family. This was amplified during COVID-19, and to be completely frank, my brand and business would have been f*&ked if we didn’t work like this.

How has the increased use of technology impacted you, in both home and business? Which virtual platforms have you used to communicate?

Sanvicente: The pandemic challenged our system, and we found out that our company is ready for remote work. [Though] this is still an unpopular concept in Spain, we have realized that most of our tasks could be done from home. And that the operations in [Pere Ventura] vineyards and cellars could be done safely.

Hardy: It has been really great! Wine businesses have turned into online retailers. I’ve used social media to promote my brand; encourage folks to sign up to my mailing list, [offered] online tastings with customers via Instagram and Skype. I’ve kept in contact with my international importers via email; [conducted] Zoom meetings with Wine Dogs Imports in New York. I think it’s something I will do more of [post-pandemic].

Sanvicente: Hangouts, Zoom, Skype, Google Classroom… one of the most fruitful things I gained from the pandemic has been using so many different tools (some for the very first time) depending on the context.

How has the global pandemic impacted business? Can you share some of the ways your business has had to adjust?

Sanvicente: Most of our sales are in the HORECA channel [distribution channel in the food service industry, acronym formed by linking HOtel, REstaurant and CAtering]. Obviously, with so many hotels, bars and restaurants closed, there will be a significant impact on our sales this year. We are doing our best to keep our business active and to help all our partners around the world. Also, we have received extraordinary help from our partners. For example, we have received masks from one of our clients that we really appreciate, and it has helped us make sure all our staff are safe.

Coffele: [Coffele Estate] business is divided into HORECA and the wine shop we have in Soave. The wine shop will have to face the lack of tourists, so I am expecting a big loss of tourists from abroad, [hopefully] a big increase of tourists from Italy… Italians love to eat and drink.

Sanvicente: At Pere Ventura, contact with our partners and customers is paramount. We are used to traveling and shaking hands with them frequently. We’ve had to postpone and cancel many appointments – find new ways to keep in touch. Also, logistics have been impacted by the COVID-19. With most of our bottles traveling overseas, sometimes it has been difficult to find a reefer or to get all the paperwork on time at customs.

Hardy: Few initiatives have really helped with [Charlotte Dalton] sales. I’ve done an online event with The Fruitful Pursuit who organizes incredible tastings and events nationwide. Owner James Hopkins totally flipped his business around and invited winemakers to record virtual interviews and tastings, in their own lounges (in their pajamas). Folks could buy wines which got them a ticket to log on for the tasting.

Coffele: We have increased the “home delivery” both in Italy, and outside, by promoting it on Facebook and on our webpage. Also, the Consorzio del Soave has been organizing [many] interviews with journalists and influencers – a nice way to be close to our customers and clients.

What advice would you give other working mothers during this testing time?

Sanvicente: The most important thing is to do your best, and keep calm and positive. Your attitude has a huge impact on your family and your colleagues. Focus on the positive aspects of the situation. In my case, I save two hours a day by not commuting, so this extra time has been invested in the [individual] Japanese lessons that I had been delaying for ages.

Hardy: Laugh and play with your children—be present. Enjoy the time you have with them when you would perhaps normally be at work. They are children for such a tiny amount of time—it really is the best gift to be given (time) to soak them up.

Coffele: Ask for help when you need it – there is no need to be a superwoman (we already are, since we decided to host a baby in our belly).

Sanvicente: Days are still only 24-hours-long during confinement. If you weren’t a teacher before the virus, you are still not a teacher. Make the most of your days and accept that perfection is not the goal.

Where do you see the international wine market heading post-pandemic? 

Sanvicente: We [Spain] are now getting the first inputs about how the so-called “new normal” will look, but according to the latest news, leisure activities will continue to have restrictions for a long time. With limited access to restaurants and clubs, probably wine will be mostly enjoyed at home in the coming months. We all have an endless list of family and friends gatherings to get through when possible. The demand for bubbles will grow… and at Pere Ventura, we will be ready to take part in all of those celebrations.

Hardy: I see collaborations—people working together in the industry to showcase each other and show what we are doing here in Australia—excitement, and enthusiasm. 

Is there anything else you would like people, women of the wine industry to know about?

Sanvicente: We are not alone in this. Colleagues, friends, teachers, customers—they all help and make it possible. All together, we can take care of the vines, the cellar, our families and friends.

Hardy: Lift each other up – we are still battling a pretty old-school thought from some consumers that women shouldn’t be in the industry, and that our wines are perhaps not as good. It’s changing, but we need to support each other in the marketplace – in every aspect of the chain. Don’t be stubborn – men and women can work together. Teamwork is essential, and it shouldn’t and doesn’t matter what sex you are. We are all winemakers.

Coffele: If you see the glass half empty, open a new bottle of wine and pour the rest!

The post From the Vine: How 3 Winemakers Are Managing Motherhood During Stay at Home Orders appeared first on Chilled Magazine.

Source: Mixology News

What an inspiring four weeks it’s been! 

Every week hundreds and hundreds of amazing cocktail submissions flooded in. The decisions were tough, but here are the winning four bartenders and their cocktails that will move on to the finals!

The finals will be held on Friday, May 15 at 5:30 pm EST. Industry veteran Jonathan Pogash and Chilled publisher Jeff Greif will concoct the finalists’ recipes and judge the four cocktails, awarding additional cash prizes including 1^st prize $4000, 2^nd prize $3000, 3^rd prize $2000, and 4^th prize $1000.

More details to follow.

Here are the final four:

Mornings in Pai’a

Mornings in Pai’a

Adrian Gonzalez – Better Days, Miami

Ingredients:

• 1 1/2 oz. Van Gogh Mango Vodka
• 1/2 oz. passion fruit liqueur
• 3/4 oz. lemon juice
• 1/4 oz. simple syrup
• 1/8 slice of avocado

Preparation: Lightly muddle the avocado in a cocktail tin, and then add the rest of your ingredients. Top with ice, and shake vigorously for 20 seconds to break down the avocado, and create a creamy texture. Fine strain into a stemmed cocktail glass, and garnish with a lemon wheel, and a flower.

Wellington-Harrington

Wellington-Harrington

Naomi Levy – Variety Bar, Cambridge

Ingredients:

• 1 1/2 oz. Novo Fogo Silver Caçhaca
• 1/2 oz. Campari
• 3/4 oz. beet syrup*
• 3/4 oz. lime juice
• 1 sprig parsley

Preparation: Combine all ingredients and shake. Strain into a coupe and garnish with a parsley leaf.

*Beet Syrup

Combine in a blender: 1/2 cup roasted beets (I buy them pre-roasted from love beets or you can roast your own) 1/2 cup granulated sugar 3 oz. water. Blend ingredients until smooth. Strain through mesh strainer (optional, but recommended).

The Staycation

The Staycation

Katie Renshaw – Billy Sunday, Chicago

Ingredients:

• 1 1/2 oz. Paul John Edited Whisky
• 1/2 oz. coconut syrup (recipe below)*
• 1/2 oz. lemon juice
• 90 g diced mango (around 1/2 cup diced mango if you don’t have a scale)
• 25 g greek yogurt (around 1 tablespoon if you don’t have a scale)

Preparation: Add all ingredients, plus a half oz water and 5-6 refrigerator ice cubes (a small handful) to blender or blender cup. Blend on high until texture is smooth. Pour into a small rocks glass. Garnish with freshly grated nutmeg, sliced mango, and a mint sprig spritzed with Paul John Bold Whisky.

*Coconut Syrup

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 0.5 cup unsweetened shredded coconut / coconut flakes
• pinch of salt

Combine all ingredients in a pot on the stove. Bring to a simmer, stir, and simmer for 5 minutes. Let cool, then fine strain to remove coconut flakes.

Shades of Tjader

Shades of Tjader

Manami York – Con Alma, Pittsburgh

Ingredients:

• 2 oz. JP Wiser’s Rye Whiskey
• 1 bar spoon Soho Lychee
• 3/4 oz. mango ginger tea syrup
• 1/2 oz. lemon juice
• 1 bar spoon matcha powder
• 1 oz. aquafaba
• Pinch of gunpowder green tea leaves (for garnish)

Preparation: Add all ingredients into shaker tin. Dry shake until frothy, then add ice and chill shake mixture. Strain ingredients into coupe glass. Sprinkle the gunpowder green tea leaves.

The post Check Out the Final 4 Winning Bartenders in the Toast to the Service Industry Program appeared first on Chilled Magazine.

Source: Mixology News

Refreshingly crisp, intoxicatingly boozy, and adequately seasoned, the classic Sazerac is a mix of rye whiskey, Peychaud’s, Angostura bitters, simple syrup (occasionally a sugar cube), and a rinse of absinthe.

It is made in the Old-Fashioned style with roots in the Creole-influenced southern city of New Orleans — the city where the cocktail was effectively born and popularized in the 19th century. The eye-opener of a tipple didn’t rise to popularity until the 1890s, and has regained its place in drink culture through the contemporary cocktail renaissance.

Many believe the original cocktail was made with Cognac as opposed to rye whiskey because of Phylloxera’s decimation of the European grape vines needed to make Cognac in the 1800s which, in turn, left Americans with a depleted supply of the fashionable French brandy. That tale has proved to be false, and the classic whiskey cocktail has always used rye—the common whiskey of the time—although many bartenders opt for a split-base of the two spirits.

It is a temperamental cocktail that calls for the perfect balance of temperature, dilution, and ingredients used, but is the perfect revitalizing spirit-forward tipple when executed perfectly. In its original form, it is bone dry with the use of spicy rye whiskey, and the tannic qualities of the bitters used; but modern bartenders have taken to blending the traditional rye whiskey base with a bit of Cognac—a welcomed innovation by many.

Sazerac

Before even thinking about your mix, you’ll want to make sure that you have a chilled rocks glass ready to go. Without a chilled glass, consider your Sazerac unsatisfactory. Seriously, the temperature of the glass is vital. Once that box is checked, you’ll want to make sure you have all of your spirituous ingredients ready to go.

While the Sazerac is still an impressive cocktail with rye whiskey as the only base, you’d be remiss to not split the base with Cognac as it makes for a more balanced cocktail with some welcomed depth of dried fruit character and a richer mouthfeel that steers the cocktail away from being too astringent (a common characteristic that is undesirable to many). The split should be 1 1/2 ounces of rye whiskey, and ½ ounce of Cognac.

For the rye whiskey, you’ll want something of quality and of bonded strength (100 proof); and for the Cognac, it is preferable to find something higher than 80 proof—its standard proof—such as Pierre Ferrand 1840 Grand Champagne, this will make the world of a difference texturally.

Next, you’ll want to consider your sweetener. Some bartenders reach for demerara syrup in their Sazerac, but this sugar tends to lend a flavor of its own to the mix which can take away from the base spirits. Cane syrup (2:1 sugar to water ratio) is the preference for this drink as it’s subtler in flavor, but still marries the ingredients well.

Lastly, in terms of ingredients, you’ll need Peychaud’s and Angostura Bitters to serve as the seasonings for your cocktail, and an atomizer to give your ice cold glass a rinse with an absinthe, such as Pernod for some anise-adjacent flavor.

To prepare the drink, take your ice cold glass and rinse it with the absinthe. If you have an atomizer, 3 sprays will do the trick to coat the glass; otherwise, pour ¼ ounce of absinthe into the glass, roll it along the inside, and discard. Next, add the sweetener, bitters, and spirits to a mixing glass, add ice, and stir until properly chilled. With ice cubes that aren’t wet, you should achieve your ideal dilution within 35 rotations (stirs), but you should taste along the way to ensure you’re still tasting the complexity of the spirits. Once stirred, strain the mix into your chilled rocks glass; then, express a lemon peel from a few inches above the glass, and discard. If you execute well, the result should be a perfect Sazerac that is ready to be happily savored.

Sazerac

Sazerac

Ingredients:

• 1 1/2 oz. Bonded rye whiskey
• 1/2 oz. Cognac
• 1/4 oz. cane syrup (2:1)
• 4 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
• Absinthe (to rinse)

Preparation: Rinse chilled rocks glass with absinthe. Add the rest of the ingredients to a mixing glass and stir until chilled, then strain into the prepared glass and express the oils of a lemon peel and discard for garnish.

The post How to Make a Proper Sazerac appeared first on Chilled Magazine.

Source: Mixology News

In a letter to the hospitality community, Chilled Marketing Director Max Ferro sends words of encouragement to our industry that has been hit so hard by the current crisis. 

“I hope you’re all hanging in there and doing the best you can during these difficult times.”
– Chilled Marketing Director Max Ferro

Chilled Media is committed to creating as many programs as we can to give back to the service industry, getting aid and assistance to bartenders as quickly as possible. Here are just some of the ways Chilled Magazine and the Chilled 100 are helping bartenders during COVID closures.

Virtual Competitions

In collaboration with 375 Park Avenue Spirits, Chilled launched A Toast to the Service Industry program, awarding 40 semi-finalists $500 instantly for their original recipes, using ten major spirits brands including Van Gogh Vodka, JP Wiser’s, Novo Fogo Cachaca and more. The program also awarded a first-place winner $4,000, second place $3,000, third place $2,000, and fourth place $1,000. This is the only competition to be awarding prize money to over 40 bartenders.

Blueberry Ruffles

Week 4 Winner Christopher Barragan

Fleming’s Prime, Canoga Park

Blueberry Ruffles

Ingredients:

• 1 1/2 oz. Cutty Sark
• 3/4 oz. Marie Brizard Liqueur de Violette
• 3/4 oz. blueberry syrup*
• 3/4 oz. lemon juice
• 2 dashes Scrappy’s Lavender Bitters

Preparation: Add all ingredients into a mixing tin and shake until a proper dilution.  Double strain into a Chilled coupe glass and zest then discard lemon and garnish with 3 skewered blueberries.*Blueberry Syrup: Bring ½ cup water to boil and dissolve ½ cup sugar. Gently press in 1 small basket of blueberries and add to simple syrup, then zest a lemon and simmer on low/medium heat for 20 minutes, stirring regularly. Fine strain and keep cool.

Gifting Programs and Recipe Sales

Chilled also partnered with NICHE Imports, Cocalero Liqueur, and Monkey in Paradise Vodka to create programs that give back to the bartending community through our CHILLED 100 Network. Bartenders from across the country were gifted products and paid instantly for recipes they created from home.

Will You Be My Quaran-tine?

Monkey In Paradise Cocktail Entry

Will You Be My Quaran-tine?

Created by Megan Shaff

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!

Tip Your Bartender Social Media Platform

Our Tip Your Bartender Program, featuring a hospitality worker of the day that has raised over $10,000 for 30 bartenders. We will continue to feature bartenders on a daily basis until bartenders and others in the service industry are back to work.

“I want to take this time to say thank you so much to everyone who supported the fundraiser Max Ferro and Chilled started. I know times are tough and I am grateful for those who donated and shared my post. Today I was able to purchase a crib for my son with the money that was raised for me.”
– Bartender, Claudio Vilorio

The Chilled 100 Ambassador Program

Chilled is also expanding The Chilled 100 network. If you’re interested in joining, feel free to reach out. We have many exclusive opportunities for our members.  We are working on other programs to give back to you all. If you work for a spirits brand and want to partner up to give back, shoot me an email, Max Ferro.

About the Chilled 100

The Chilled 100 is a high-profile team of recognized industry leaders who are the pulse of the spirits industry. Experts in the field, Chilled 100 bartenders represent Chilled Media within bars across the nation all set in local markets renowned for modern-day cocktail culture. For more information or to join the Chilled 100 team click here.

Stay positive, stay grateful, and try and live in acceptance. We’re all in this together!

The post Chilled Helps Bartenders In Need appeared first on Chilled Magazine.

Source: Mixology News

Mother’s day is right around the corner.

Send Mom a Mother’s Day surprise, and host a special zoom-brunch in her honor.

RumChata Limón French Toast

RumChata Limón French Toast

Ingredients:

• 1/2 cup RumChata Limón
• 3 eggs
• 1/4 cup milk
• 8 slices white or French bread
• 1 tbsp. butter

Preparation: Leave bread slices out in a paper bag overnight to dry out. With a fork, beat together eggs, milk, and RumChata Limón. Heat butter in griddle over medium heat until melted. Dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes per side.

RumChata Limón Latte

RumChata Limón Latte

Ingredients:

• 1 1/2 oz. RumChata Limón
• 5 oz. hot latte

Preparation: Pour room temperature Rumchata Limón into Hot Latte, stir and enjoy.

RumChata Limósa

RumChata Limósa

Ingredients:

• 2 parts RumChata Limón
• 1 part vodka
• LaCroix lemon

Preparation: Combine RumChata Limón and vodka in a shaker with ice. Shake ingredients and pour into a flute glass. Fill with LaCroix Lemon. Garnish with a raspberry.

Iced RumChata Limón Latte

Iced RumChata Limón Latte

Ingredients:

• 1 1/2 oz. RumChata Limón
• 5 oz. Iced Latte

Preparation: Pour RumChata Limón and Cold Latte into shaker with ice. Quickly shake and pour into a Collins glass.

The post A Special Mother’s Day Brunch with RumChata Limón appeared first on Chilled Magazine.

Source: Mixology News

Here are the winners in week 4 of the Chilled Media and 375 Park Avenue Spirits Toast to the Service Industry Program!

Thank you to all the bartenders who have participated. The turnout was fantastic and the entries were some of the best original cocktails we’ve seen!

Here are the final ten (10) bartenders who will receive $500 each via Venmo and a chance at competing for more cash prizes—1^st prize $4000, 2^nd prize $3000, 3^rd prize $2000, and 4^th prize 1,000—during the Virtual Live Stream hosted and judged by industry veteran Jonathan Pogash coming soon!

Blueberry Ruffles

Blueberry Ruffles

Christopher Barragan – Fleming’s Prime, Canoga Park

Ingredients:

• 1 1/2 oz. Cutty Sark
• 3/4 oz. Marie Brizard Liqueur de Violette
• 3/4 oz. blueberry syrup*
• 3/4 oz. lemon juice
• 2 dashes Scrappy’s Lavender Bitters

Preparation: Add all ingredients into a mixing tin and shake until a proper dilution.  Double strain into a Chilled coupe glass and zest then discard a lemon and garnish with 3 skewered blueberries.

*Blueberry Syrup

Ingredients:

• 1/2 cup water
• 1/2 cup sugar
• 1 small basket of blueberries
• zest of lemon

Preparation: Bring water to boil and dissolve sugar. Gently press blueberries and add to simple syrup, then zest a lemon and simmer on low/medium heat for 20 minutes, stirring regularly. Fine strain and keep cool.

“Scotch is the quintessential “Water of Life” and I wanted ingredients known to have healing qualities, so this cocktail is not only good, but good for you. Blueberries are well known for their anti-oxidant properties, while lemon adds Vitamin C, violets are anti-inflammatory and lavender is a natural antiseptic.  We all need a little TLC these days and as for the garnish, these represent the true nature of this cocktail. Health, happiness, and prosperity!”

Bittersweet Symphony

Bittersweet Symphony

Jonathan Stanyard – Brother Barrel, Seattle

Ingredients:

• 1 oz. Scapegrace Gin
• 1 oz. Campari infused with strawberries
• 1 oz. Blanco Vermouth infused with Spirulina
• 1 bar-spoon Fino Sherry
• 1 bar-spoon Apple Cider Vinegar

Preparation: Add ingredients to a mixing glass, add ice and stir 30 rotations for proper chilling and dilution. Strain into garnish prepped chilled cocktail glass. Garnish with cucumber peel and strawberry blossom.

“I was inspired to create this cocktail while gardening on a relatively sunny afternoon. I saw the strawberry blossoms coming to life, and I wanted to make a cocktail that was fruity but encapsulated many other current feelings. This cocktail must resemble some bitter and bright, but also keep its balance. Now is the time for a perfectly balanced cocktail, and the Scapegrace Dry Gin fell right into place with the strawberry and spirulina. Fresh cucumber brings a lovely nose to this light but deep-hearted riff of the classic Negroni.”

The Anonimus Ondre

The Anonimus Ondre

Fabio Steven Gonzalez – The Living Room at Park Hyatt, NY

Ingredients:

• 1 1/2 oz. Becherovka
• 1/2 oz. Wiser’s Small Batch
• 3/4 oz. lemon juice (freshly squeezed)
• 3/4 oz. Hibiscus Tea syrup (homemade)*
• 1 oz. Pilsner Beer

Preparation: Jigger all ingredients into a shaker except beer, add ice and shake until the desired dilution has been reached (close to 10 seconds). Jigger the beer into stemless wine glass, double strain liquid from the shaker into the glass, add fresh ice, and garnish with a fresh lemon wheel and a dehydrated flower. *Hibiscus syrup: Add 1 cup of water and 1 hibiscus tea bag to saucepan and bring to a boil over high heat. Add 1 cup of sugar and stir with a whisk until dissolved. Immediately remove from the heat. Cover and let sit at room temperature for 4 minutes. Strain through cheesecloth into a sealable container and keep refrigerated.

“The inspiration for this cocktail came from my last visit to Prague. While in this magnificent city, my wife and I frequented a bar where we would take shots of Becherovka, sip Bourbon, and drink Czech Pilsner. We also became good friends with the bartender and I still have many fond memories of our conversations with him and this was the foundation I utilized to create this cocktail.”

Vibrant Awakening

Vibrant Awakening

Jorge Vallejo – Fig and Olive Chicago

Ingredients:

• 2 oz. Novo Fogo Silver Cachaça
• 1 oz. fresh pineapple juice
• 1/2 oz. fresh lime juice
• 1/2 oz. rich orange-anise syrup*
• 4 fresh mint leaves (hand-clapped)
• 3 dashes of Fee Brothers Aztec Chocolate bitters

Preparation: In a shaker tin, add fresh mint once you have hand-clapped it, releasing the oils. Add the rest of the ingredients to shaker; add fresh ice, shake, and fine strain into your glass. Garnish with one star anise pod on top of the cocktail and serve. Cheers!

*Rich Orange-Anise Syrup

Ingredients:

• 1 cup of Sugar in the Raw turbinado cane sugar
• 1/2 cup of water
• Peels of a whole orange
• 2 star anise pods (slightly muddled to release flavor)

Preparation: In a small saucepan on simmer, add sugar and water. Stir until sugar is completely dissolved, then add orange peels and star anise, steep for 5 minutes. Let cool and then fine strain to separate solids.

“Sugar cane spirits have been part of my life from a young age. With Novo Fogo I wanted to create a drink that will credit their commitment towards the Atlantic rainforest, which is where its cachaça is produced. During these uncertain times, I want to maintain positivity while recognizing that life could be like a rainbow, sometimes you need both the rain and the sun to make all of its colors appear.”

Mornings in Pai’a

Mornings in Pai’a

Adran Gonzalez – Better Days, Miami

Ingredients:

• 1 1/2 oz. Van Gogh Mango Vodka
• 1/2 oz. passion fruit liqueur
• 3/4 oz. lemon juice
• 1/4 oz. simple syrup
• 1/8 slice of avocado

Preparation: Lightly muddle the avocado in a cocktail tin, and then add the rest of your ingredients. Top with ice, and shake vigorously for 20 seconds to break down the avocado, and create a creamy texture. Fine strain into a stemmed cocktail glass, and garnish with a lemon wheel, and a flower.

“As I sit here in my home, I reflect back to five years ago when everything I owned fit in a backpack, and my nights were spent sleeping outside in my hammock. I was what some would call “a beach bum.” I lived on the coast of Maui, and I spent my mornings foraging for fruits. Everyday was an adventure filled with uncertainty. Although at the time, my days seemed difficult and full of uncertainty, as I reflect back, I realized that they were some of the most fulfilling days of my life. The reason I reflect back today is because once again uncertainty and doubt has loomed over us, but just like my days living under the stars, I hope that one day we’ll look back at this and realize how much stronger we are because of it.”

Muracuja y Pimenta

Muracuja y Pimenta

Kay Mohamed – Scl, Oak Park

Ingredients:

• 2 oz. JP Wisers Rye Whisky
• 1/2 oz. Marie Brizard Passionfruit Liqueur
• 3/4 oz. peppercorn-infused vanilla syrup*
• 1/2 oz. lemon juice
• 1/4 oz. lime juice

Preparation: Pour ingredients over ice in mixing glass. Stir until all incorporated. Strain over artisan ice. Garnish with peppercorn vanilla sugar rim.

*Peppercorn-infused Vanilla bean Syrup (1:1)

Add 2 tbsp. of cracked black peppercorns and half vanilla bean to equal parts water (2 cups) and sugar (2 cups). Boil then simmer. Cool set aside.

“I was making whiskey sours with JP Wisers Rye and vanilla bean syrup and wanted an extra punch of flavor. I decided to use the addition of fresh cracked peppercorns essence and add a little extra of passionfruit liqueur. This made the whiskey sour quite nice but I think the slight addition of lime juice made the tartness up just a smidge.”

Rum, Chicken, Rum

Rum, Chicken, Rum

Xania Woodman – O.P. Rockwell Cocktail Lounge, Park City

Ingredients:

• 1 1/2 oz. Saint James Rhum Ambré Agricole Rum
• 1/2 oz. Alpine Distilling Preserve Liqueur
• 1 oz. fresh lemon juice
• 1/2 oz. fresh mandarin juice
• 1 barspoon apricot preserves
• 1/5 oz. Mike’s Hot Honey
• 1/5 oz. cane sugar syrup

Preparation: Combine ingredients in a shaker, add ice, cover, shake well and double-strain into a chilled cocktail coupe.

“A friend of mine recently told me that when she was done with quarantine, what she wanted more than anything in the world was Nashville-style hot chicken. I’ve been using Mike’s Hot Honey to make spicy Margaritas for a while now, and I love the gentle, sweet heat that it adds to cocktails. I’ve also made sure that I’ve had a heaping bowl of “Cuties” mandarins in my kitchen so that I can keep my vitamin C levels up. Recently, I’ve started using the juice in my sours. This combination of lemon juice, mandarin juice, and hot honey is something I’ve been playing with almost daily during lockdown. But of all the spirits I’ve tried thus far, rum is a clear winner for preparing the base for this trilogy.”

The Picture Show

The Picture Show

Kimberly Riordan – Legacy Hospitality, The Vig Chicago

Ingredients:

• 1 oz. Marie Brizard Creme de Cacao
• 2 oz. bourbon (preferably a sweeter option, such as Buffalo trace)
• 1 oz. Homemade kettlecorn syrup*
• 1/2 oz. fresh lemon juice
• 2 dashes Angostura bitters

Preparation: Add all ingredients (except bitters) to shaker tin with ice. Shake well and double strain into coupe. Top with bitters and garnish.

*Homemade Kettlecorn Syrup

• 2 cups kettlecorn, crushed in blender
• 1 cup boiling water
• 1/2 cup sugar
• 1/2 teaspoon salt

Preparation: Mix water and sugar until dissolved. Add kettlecorn, stir and cover for 1 hour. Add salt and stir. Strain with mesh strainer to get all pieces removed, leaving only syrup.

“Wanted to bring the feel of those late night drive in movies to a glass. After mixing together countless liqueurs, attempting to get a kettlecorn/popcorn type flavor, I though—why not simple make a syrup WITH delicious kettlecorn?? The result was a salty, sweet, yet surprising light bourbon and cacao concoction that I just fell in love with.”

Corazón Sagrado

Corazón Sagrado

Mark Tubridy – 21 Club, Brooklyn

Ingredients:

• 1 1/2 oz. Casa San Matias Tequila
• 1/2 oz. dry vermouth
• 1/2 oz. Aperol
• 3/4 oz. hibiscus cordial*
• 2 dashes Spiced Chocolate Bitters (The Bitter Truth)

Preparation: Combine all ingredients in a mixing glass; add ice and stir well to chill. Strain into a rocks glass over one large ice cube and insert one thin piece of Mexican cinnamon bark into the glass.

*Hibiscus Cordial

Ingredients:

• 35 g dried hibiscus
• 300 g agave nectar
• 100 g water
• 1 tsp. citric acid
• 1/2 tsp. tartaric acid

Preparation: Combine agave nectar and water in a small saucepan over low-medium heat, stirring to achieve uniform consistency. Once the mixture just barely reaches a boil, remove it from heat and whisk in acids until they dissolve. While cordial is still hot, add hibiscus, stir to mix and then cover and let steep for 2 – 4 hours. Strain cordial and refrigerate.

“El Sagrado Corazón, or the Sacred Heart, is an important symbol throughout the world, representing unconditional love and protection even during tumultuous and painful times. Regardless of your religious beliefs, I think we can all find some comfort in the idea that in the midst of this great challenge facing humanity, love remains eternal, and there are many selfless hearts making sacrifices to keep us safe. I’m reminded of this selflessness each day as New York City residents, and others around the world, take a moment to show their appreciation for the healthcare workers who are risking their lives to help save ours.”

Under the Plum Tree

Under the Plum Tree

Kelly Chi – The Saap Avenue, Berkeley

Ingredients:

• 1 1/2 oz. Paul John Brilliance
• 3/4 oz. honey syrup*
• 1/2 oz. lemon juice
• 1/4 oz. Choya Umeshu
• 4-5 sprigs fresh lavender
• Barley tea large ice cube**

Preparation: Combine Paul John Brilliance, honey syrup, lemon juice, umeshu and lavender in a shaker tin. Muddle fresh lavender. Shake vigorously for 7-10 seconds. Double strain into a rocks glass on top of large barley tea ice cube. **Barley tea ice cube: Steep for 5 minutes 10 g barley tea (found at Asian grocery stores and some natural grocery stores) and 400 g boiling hot water; Pour into large ice cube mold and freeze.

*Honey Syrup (2:1)

• Ingredients:
• 200 g honey
• 100 g water

Preparation: Combine in saucepan on medium to high heat. Stir until dissolved.

“This drink was inspired by my outdoor garden and the new green growth in my backyard as we move through spring. Despite the difficult and challenging times we are in, one of the silver linings for me was the newfound time to work on and appreciate my garden and outdoor space. This time of year lavender is abundant in my garden and I was happy to get a chance to use it in a cocktail. It had a mildly floral and unique herbaceousness that complimented the sweet fragrance and mild spices found in Paul John Brilliance. I also happen to have a lovely plum tree in my backyard, which I make homemade umeshu with the plums. (Photo shows the lavender in my garden used in the drink).”

The post Here They Are! Ten $500 Winning Bartenders, Week 4 appeared first on Chilled Magazine.

Source: Mixology News

Amid these difficult times, the spirit of Cinco de Mayo will never falter.

While the global restrictions on public festivities are a definite bummer, there are no rules against living up the holiday in the comfort of your own home. To assist, Chilled has you covered with several easy-to-make cocktail recipes that will engulf you in the classic day’s vibe. Many of these ingredients may already be stocked in your pantries, so put on that sombrero and get mixing!

The Cool

The Cool

Ingredients:

• 1 oz. 1800 Silver
• 1/2 oz. cucumber juice
• 1/2 oz. lemon juice
• 1/4 oz. simple syrup

Preparation: In a mixing tin, combine all ingredients; add ice, shake hard for 10 seconds. Pour into flute glass, top with champagne.

Strawberry Rhubarb Margarita

Strawberry Rhubarb Margarita

Ingredients:

• 1 1/2 oz. strawberries, blended smooth
• 1 1/2 oz. Heimat New York Rhubarb liqueur
• 1 tbsp. lime juice
• 1 oz. silver tequila
• 1-2 tsp. agave nectar (optional)

Preparation: Run a lime wedge around desired number of glasses and dip in organic salt (or raw cane sugar) and set aside. Add the strawberry blend to a cocktail shaker, along with Rhubarb Liqueur, lime juice, tequila, agave nectar and a handful of ice. Shake vigorously to combine. Taste and adjust sweetness and acidity as needed. Pour into serving glasses and enjoy!

Cucumber-Coconut Margarita

Cucumber-Coconut Margarita

Ingredients:

• 1 1/2 oz. PATRÓN Silver
• 2 oz. Coconut water
• ½ oz. fresh lime juice
• ½ oz. simple syrup
• 7 thin slices of cucumber, 3 (for garnish)

Preparation: Combine all ingredients (including 4 of the cucumber slices) in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a highball glass. Garnish with remaining 3 cucumbers.

Pina Picante

Pina Picante

Courtesy of Miami Bodega Taqueria y Tequila

• 2 oz. Cazadores Tequila
• 1/2 oz. pineapple Juice
• 1/2 oz. lime juice
• 1 oz. jalapeno-infused agave syrup
• 2 oz. Red Bull Tropical

Preparation: Build all ingredients in a glass with ice, stir, then top with Red bull.

Cucumber Mint Margarita

Cucumber Mint Margarita

Courtesy of Miami Bodega Taqueria y Tequila

• 1 1/2 oz. Casamigos Silver
• 1/2 oz. Dolin Blanc
• 3/4 oz. Lime Juice
• 3/4 oz.  cucumber and mint infused agave
• 2 cucumber slices and mint sprig (for garnish)

Preparation: Shake vigorously, double strain, garnish, serve in a rocks glass with ice.

Make Your Own Margarita Trail—at home

Looking for ways to celebrate that will keep you safe? Leave it to technology, as Santa Fe’s Margarita Trail is now available virtually. It is a program that connects 45 different bars and restaurants around the city, all offering a signature margarita cocktail. Visitors are now inspired to “Make Your Own Margarita Trail” at home by viewing bartender instructional videos and recipes for Margaritas found on the trail.

To find and experience specialty-crafted Margaritas made famous by some of the best restaurants and bars in the city, individuals are encouraged to view TOURISM on Santa Fe’s YouTube page to see unique recipes and bartender how-to videos. Also, their Instagram has videos on how to make specialty Margarita’s.

The post Must Mix: Cinco de Mayo Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Oliver Trevena is a well-known actor and show host who was born and raised in East Sussex, England.

He came into the world with a natural knack for performing and begun his journey as an actor at the age of  four. The Royal Academy of Dramatic Art and the South East Theatre Society both significantly aided the development of his prowess in the craft. In his youth, he starred in William Shakespeare’s A Midsummer Night’s Dream, and progressively landed more roles in productions including The King and I, Bugsy Malone and Oliver. Currently, he hosts Young Hollywood (since 2007) and works as a guest host for SIRIUS XM. He has also guest appeared on Leverage, The Good Guys, and The Forgotten. A notable accolade of Oliver’s is his Best Celebrity Short Award nomination. Trevena doesn’t limit his passion within the boundaries of his profession. Outside of acting and hosting, he is an advocate for the Not For Sale organization and Rise and Stand against Human Trafficking. Chilled sat down with Oliver to get the scoop on his lifestyle while the camera isn’t rolling, along with a peak into his upcoming projects.

Chillin’ With Oliver Trevena

Tell us a bit about the projects you are working on.

I have a few movies coming out, one of which is titled The Rising Hawk. It’s a 13th century movie based off a historic Ukrainian novel. Another, Grand isle is a thriller with Nicolas Cage, and finally While We Sleep a horror film I star in directed by Andrzej Sekula (Quentin Tarantino’s DP).

I’ve also launched my own jewelry line/collaboration in with the brand “William Henry.” It’s called the “Tudor Rose” collection. I’ve partnered with my good friends Imagine Dragons and part of the profits will go to their charity, The Tyler Robinson Foundation.

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

I love fitness and food! So, I’m either working out or eating! I enjoy outdoor activities as well so I’m always hiking and getting to the ocean as much as possible.

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

Ysabel’s is one of my favorite places. It has great food/ambience. My other picks are Soho House and Pace, or Sugarfish for sushi!

What types of dishes do you usually order?

I love Italian. A nice Pasta dish is always a win! 

Do you cook?

Should I lie here? Nope! I need to learn!

Chillin’ With Oliver Trevena

What types of drinks do you order when out?

Picante Margarita or a nice Cabernet. My favorite is a Moscow Mule.

Do you own a home bar?

I’m always out!

What would your ideal home bar be like?

Probably a vintage style. I’d love to have a wine cellar before a bar!

Have you ever been a bartender?

Yeah – back in my hometown, I ran a wine bar for a short time. Had too much fun!

The post Chillin’ With Oliver Trevena appeared first on Chilled Magazine.

Source: Mixology News