Monthly Archives

May 2020

The Global Sip: All About Vana Tallinn, Estonia’s favorite liqueur

By | Mixology News

Vana Tallinn, featured image

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

Vana Tallinn, the rum-based goodness that is a popular and well-loved Estonian liqueur, deserves some attention from drinkers everywhere. With roughly 60% of sales to the international market, maybe you’ve heard of this spirited beverage before, but if not, dive in to learn more.

Vana Tallinn, fireplace background, bottle and drink

Vana Tallinn

Overview

With a bottle designed to mimic the famed castle walls of Old Tallinn, a recognized UNESCO World Heritage Site, Vana Tallinn is automatically intriguing. The base recipe involves a clever mixture of Jamaican rum and a proprietary blend of other ingredients, such as citrus oil, cinnamon, and vanilla. According to the producer, “The exact recipe of Vana Tallinn is a closely guarded secret. Vanilla pods, orange and citrus oils mixed with rum give the drink a velvety flavour that’s both unique and exotic”.

While it has been billed as a traditional drink, Vana Tallinn has actually only been produced since the 1960’s. It’s easily accessible in not only the Baltic region, including Estonia, Lithuania, and Latvia, but also Finland, Russia, Ukraine, Japan, the United States, and more.

Pro tip: on your next Estonian adventure, try the tasty spirit on hot, roasted nuts in the Upper Town of Tallinn, where multiple carts exist near breathtaking vantage points. It’s a sweet way to enjoy a morning touring the picturesque Old Town.

Varietals

The original, aka the classic Vana Tallinn, comes in three strengths, 40% (80 proof), 45% (90 proof), and 50% (100 proof). There are also numerous iterations featuring different spice blends and unique additions. One of these is Vana Tallinn Winter Spice, which is 70 proof and adds warming spices like anise, nutmeg, and cardamom for the perfect cold weather sip. Of the rest of the seasonal collection, the Vana Tallinn Glögi, stands out as an inspired blend of the original concoction and “Glogg”, traditional spiced wine enjoyed at the amazing Tallinn Christmas Market, often voted the best in Europe.

The Vana Tallinn Cream Collection is Estonia’s answer to Bailey’s, as it’s best enjoyed added to a cup of coffee. Flavors like marzipan cream embrace Estonia’s unique culinary heritage, while Ice Cream and chocolate versions add extra decadence to every bottle. Additionally, there is a prime collection that rests at a higher price point and features the Heritage, Signature, and Elegance brands.

Over the years, the Vana Tallinn line of products has been recognized with many industry awards, including gold, silver, and bronze medals at The International Wine and Spirit Competition.

Vana Tallinn, bottle, rocks drink

Vana Tallinn

Drinks

Try the classic Vana Tallinn in the Baltic version of the Aperol Spritz, the “Vana Tallinn Spritz”. Simply fill a glass with ice, add the liqeuer, then top with lemon juice and sparkling water; garnish with a slice of orange or orange peel twist. For an extra celebratory blend, consider a “Royal Tallinn”, which combines your favorite sparkling wine with a Vana Tallinn sinker. Another delectable offering is this version of an “Espresso Martini that uses both classic Vana Tallinn and Vana Tallinn Coffee Cream. For even more cocktail ideas, check out this page.

It’s easy to see that Vana Tallinn belongs in your home bar, at your favorite watering hole, and on your list to try on an eventual visit to Estonia’s charming capital of Tallinn.

The post The Global Sip: All About Vana Tallinn, Estonia’s favorite liqueur appeared first on Chilled Magazine.

Source: Mixology News

From the Vine: How to Suggest Wine Cocktails

By | Mixology News

Veronica Slabicki, mixing behind the bar, featured image

Say hello to the wine cocktail because the low-alcohol cocktail trend is here to stay. 

According to Bacardi’s 2020 Cocktails trend report, 20% of consumers say they opt to drink no or low-alcoholic beverages. With the recent sales increase of hard-seltzers, sangria, and sparkling wines at retail, bars, and restaurants take note as “aperitif” and “low-ABV cocktail” sections are popping up on menus across the country.

The low-alcohol cocktail is not a new phenomenon.  The aperitif is historically a lighter pre-dinner offering served to stimulate the appetite. It was first introduced in 1846 by a French chemist, Joseph Dubonnet, who created his eponymous wine- based drink to blend with malaria fighting quinine. He found that the herbs and spices of his fortified wine masked the medicine’s bitterness. While Malaria is no longer a threat, Dubonnet remains a classic aperitif and Queen Elizabeth is known to enjoy a Dubonnet and gin cocktail every day before dinner.

Today’s modern mixologists are turning to this proven category when creating low-ABV cocktails. Seasoned mixologist, Veronica Slabicki, looked to the Mediterranean aperitif culture when creating a low-ABV cocktail menu for Miami’s award winning Boia De restaurant. “The idea is to have a wine-based drink that is a gateway into wine with your meal,” Veronica says, as she gives us a few pointers.

When making drinks with wine and fortified wine, it is important to remember that, for the most part, wine is sweeter than liquor. To keep it light and refreshing, dial down the use of syrups, sodas, and sweet juices—keep things simple. Veronica usually limits low-ABV drinks to three ingredients, otherwise things can get watered down and messy.

Susie Hoyt, mixologist at the Silver Dollar in Louisville, KY used Sauvignon Blanc to brighten and lighten the intensity of bourbon when creating the Wine Me Up.  This cocktail is somewhere between a Champagne Cocktail and French 75 variation, but with the substitution of Sauvignon Blanc. Wine, like any ingredient, is nuanced so it’s important to pick the right one and for her Wine Me Up she recommends staying away from some New Zealand-style Sauvignon Blancs that might have too robust of flavor for this type of pairing.

The addition of wine and fortified wines to the mixology menu does up the ante as this is new territory for many. To get you started, we asked Veronica what she would suggest to her most hardened drinkers who don’t deviate from their tried and true.

Gin & Tonic drinker—A herbaceous white wine based quinquina, like Cap Corse, mixed with a splash of tonic water and a dash of lime.

Rum and Coke drinker—A cocktail based on medium sweet or cream sherry, because sweet sherries mimic the nutty oxidative qualities of rum as well as the sweetness of coke.

Vodka Soda drinkers—They are on their own; though maybe a neutral white wine would do the job.

A good aperitif will never replace a good cocktail but the low-ABV category is here to stay so seize the opportunity and craft some new ones. A good crafted beverage is always welcome.

Boia De

85 and Sunny

85 and Sunny  photo: David Bley

85 and Sunny

Ingredients:

  • 2 oz. Cardamaro
  • 1 oz. Frederic Brouca Vermouth
  • 1 oz. manzanilla sherry
  • 1/2 oz. cardamom and allspice syrup

Preparation: Stirred, served in the rocks, garnish with fresh cardamom leaf.


Cocchi Paloma

Cocchi Paloma.  photo: David Bley

Cocchi Paloma

Ingredients:

  • 4 oz. Cocchi Americano
  • 1 oz. lime juice
  • 1/2 oz. grapefruit oleo saccharum

Preparation: Shaken, served on the rocks, garnish with a lime wheel.


The Silver Dollar

Wine Me Up

Wine Me Up

The Wine Me Up

Ingredients:

  • 1/2 oz. Four Roses Bourbon
  • 1/2 oz. vanilla syrup*
  • 1/4 oz. grapefruit juice
  • 5 dashes grapefuit bitters
  • Sauvignon blanc
  • Lime peel

Preparation: Put all ingredients (except wine) in a tin and shake lightly. Strain into a wine glass or coupe, top with sauvignon blanc and mix lightly. A lime peel (lime swath) is expressed in the tin, dropped in, and shaken with the cocktail. (optional): 1 egg white. *Vanilla bean syrup: 4 1/2 cups sugar, 3 cups water, 1 vanilla bean, split and scraped. Heat water and sugar to just below a simmer. Remove from heat and transfer to a cambro or another large Tupperware-style container. Allow infusing for 3-4 days before straining. When desired intensity is reached, strain through cheesecloth and a fine strainer.

The post From the Vine: How to Suggest Wine Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Tricia Helfer

By | Mixology News

Chillin' With Tricia Helfer

Canadian actress and former model Tricia Helfer has a natural knack for her craft and shines throughout several genres of the entertainment world.

Her initial career as a model kicked off at the age of 17. She hastily developed notoriety after winning the Ford Models’ Supermodel of the World Contest in 1992. Some accolades she stacked up as a model include appearances in top tier ad campaigns for Versace, Givenchy, and Dolce & Gabbana.

In 2002, Helfer made a shift in focus to acting, and moved to Los Angeles, where she almost immediately landed a guest star spot on the second season finale of C.S.I.: Crime Scene Investigation. The following year, Tricia turned heads with her performance in Battlestar Galactica, as Number Six, the face of the award-winning pop-culture phenomenon. This role caused the greatest surge in credibility and popularity for the Canadian native.

In Fall of 2019, Helfer made fantastic appearances in Shudder Network’s Creepshow and Syfy’s Van Helsing. While most currently, Tricia could be seen on FOX’s Lucifer portraying Lucifer’s mother.

A few of Helfer’s gigs extend beyond reality to the virtual world, as she has done incredible voiceover work in famous video game franchises including Halo: ODST, Mass Effect 2 and 3, and StarCraft 2, which brought home the 2010 VGA for Best Performance by a Human Female.

Outside of her career’s realm , Helfer continues to support as many causes as she can, as she strongly believes in giving back. Tricia partakes and assists the Humane Society of United States, Best Friends Animal Society, AmFAR, PETA, Kitten Rescue and Richmond Animal Protection Society. Chilled sat down with her to get a glimpse into some aspects of her life.

Chillin' With Tricia Helfer

Chillin’ With Tricia Helfer

Tell us about the projects you are working on.

I’m about to start the third season of my podcast (Galacticast).

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

My downtime consists of exercise, seeing friends, taking care of cats, and riding my motorbike.  I’m a creature of habit.

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

Oh gosh, there are so many great places.  I tend to dine out at places that have food that I don’t know how to cook myself.

Chillin' With Tricia Helfer

Chillin’ With Tricia Helfer

What types of dishes do you typically order?

My favorite food is vegetarian Mediterranean.

What drinks do you order when out?

Either a glass of Sauvignon Blanc, a Belvedere Martini straight up with a twist, or a Casamigos neat. In the winter, maybe a bourbon neat.

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

It’s stocked with the essentials.  Anything obscure you might have to bring in yourself.

Chillin' With Tricia Helfer

Chillin’ With Tricia Helfer

Have you ever been a bartender?

No.

The post Chillin’ With Tricia Helfer appeared first on Chilled Magazine.

Source: Mixology News