Monthly Archives

June 2020

Drink of the Week: Okiya by Derrick Li

By | Mixology News

Okiya by Derrick Li, featured image

The name of my drink is “Okiya,” (a Geisha house) and it was inspired by the ancient “Geisha” tradition in Japan.

The most literal translation of geisha into English would be “Entertainer” or “Artisan,” as Geisha are renowned artists. Wearing a traditional kimono, the Geisha embodies and embraces the long and rich history behind the artisan work they do. They take great pride in the perfection of their art and their beauty and skill in every movement during tea and flower arrangement ceremonies, and their expertise with traditional music and dance is legendary.

Such as it is with sake, which has been produced in Japan for about 1700 years. “Akashi-Tai Shiraume Ginjo Umeshu” is a luxurious plum liqueur made with Shiraume, or white flower plums, that is often made in Japanese households. The plums are preserved in the finest Ginjo sake, made from Yamadanishki rice. After being marinated for months, the fruits are removed from the tank, then Shiraume Ginjo Umeshu is left to age for two and a half years. Sweet with rich prune and almond flavors I found its dry finish to be a great base for my cocktail.

Okiya by Derrick Li

Okiya by Derrick Li

Okiya

By Derrick Li

Ingredients:

  • 1 1/2 oz. London Dry Gin
  • 3/4 oz. Akashi-Tai Shiraume Ginjo Umeshu (Plum Infused Sake)
  • 1/2 oz. Chamomile Infused Dry Vermouth*
  • 3/4 oz. acidic lemon syrup**
  • 1/4 oz. Fresh Ginger Juice
  • 4 drops Lacto-Fermented Tomato Juice***
  • Dry Seaweed and Pistachio Nut (for garnish)

Preparation: Add all ingredients to a shaker tin and hard shake about 8-10 seconds. Add ice and shake again, double straining into a coupe glass. Garnish with dry seaweed and pistachio nut. *Chamomile Infused Dry Vermouth: Infuse 2 1/2 oz. Cinzano Dry Vermouth with 3 grams Chamomile Flower for 2 days then it’s ready to use. 

**Acidic Lemon Syrup

  • 90 g lemon juice
  • 50 g sugar
  • 3 g tartaric acid
  • 3 g lactic acid powder
  • 1 g malic acid

Preparation:  Heat lemon juice and sugar in a saucepan over medium heat for about 5 minutes until the sugar is dissolved. Remove and add the acids. Mix well then cool.

*Lacto-Fermented Tomato Juice

  • 100 g tomato
  • 2 g salt

Preparation: Cut tomatoes in halves. Add to a container with the salt and let sit about 7 days. Strain the juice and it’s ready to use.


Meet Derrick Li

CHILLED 100 Member, San Francisco

Derrick is a Chinese immigrant who came to the US in search of a better life. While taking classes at City College of San Francisco to learn and improve his English skills, he had the opportunity to enroll in the Bartending & Table Waiting class. It changed his life.

Quickly he developed a passion for bartending. After completing a 10-week training class, he was referred by his instructor to work at Benihana as a bartender. The rest is obvious. Today, he is the Bar Director at the Palette tea garden restaurant in San Mateo. When not behind the bar, he enjoys spending time with his family, teaching them about drawing, design and most importantly mixing.

Follow Derrick on Instagram at @ZHDerrickLi.

Derrick Li - CHILLED 100 Member, San Francisco

Derrick Li – CHILLED 100 Member, San Francisco

The post Drink of the Week: Okiya by Derrick Li appeared first on Chilled Magazine.

Source: Mixology News

Drink of the Week: R & R by Zev Glesta

By | Mixology News

R & R, cocktail and mexan xo rum bottle, tropical background, featured image

Rest and relaxation has taken on a different meaning while quarantining (we are fortunate enough to be able to).

Back in Brooklyn my go-to would be a fruit and nut chocolate bar with a nice glass of rum.  Now, in Florida, a hammock, some palm trees and a frothy drink at sunset has really created some new R&R vibes.

R & R, cocktail and mexan xo rum bottle, tropical background

R & R

Photo by Zev Glesta

R & R

By Zev Glesta

Ingredients:

  • 1 3/4 oz. Mezan XO Rum
  • 1/2 oz. Marie Brizard Apry (Apricot)
  • 3 oz. Fruit and Nut Horchata*
  • 4 dash Angostura Bitters
  • Peanut brittle (for garnish)**
  • Rum soaked raisins (for garnish)***
  • Grated nutmeg (for garnish)

Preparation: Place all ingredients in a shaker, handshake and strain over crushed ice.

*Fruit and Nut Horchata

Ingredients:

  • 1 cup of rice
  • 4 cups of water
  • 1/2 cup of honey roasted nuts
  • 3/4 cup of raisins
  • 1 large cinnamon stick
  • 1 teaspoon of vanilla
  • 2 cups of almond milk (unsweetened)
  • 1/2 cup of sugar

Preparation:  Steep overnight the rice, water, nuts, raisins, cinnamon stick and vanilla. Next day, place everything but the almond milk and sugar into a blender and blend on high for 2 minutes. Strain the mixture through a fine strainer and cheesecloth.  Mix in almond milk and sugar until dissolved. The Horchata is read to serve! 4-5 day shelf life.

**Peanut Brittle

Ingredients:

  • 1 1/2 cups of white sugar
  • 1 cup of toasted peanuts (unsalted)
  • 1 pinch of salt

Preparation: Smash peanuts into small bits. Heat sugar in a saucepan, making sure not to agitate, and keeping the sides clean.  You want to achieve a caramel or amber color in the liquid. When nice and dark, pour in nuts. Remove from heat and pour in a sheet pan lined with parchment paper greased with butter. Flatten mixture to the width of a peanut (in depth). Cool and set for 20 minutes. Crack into desired size pieces.

***Rum Soaked Raisins

Ingredients:

  • Raisins
  • Mezan XO Rum to Cover

Preparation: Place desired amount of raisins in a large cup and cover with rum (raisins should be completely submerged). Let sit overnight. Refrigerate for use.


Meet Zev Glesta

CHILLED 100 Member, New York

Brooklyn born then raised in Australia, Zev moved back to New York in his teens. Deciding he wanted to do something with his hands, he took sculpture and glass blowing classes at an art school in Montreal, then realized he had a passion for cooking. He attended the Culinary Institute of America, graduating with a Bachelor’s degree.

After a change up to working Front of House (don’t ask), he got a job at Danny Meyer’s North End Grill back in NYC, working his way through the ranks to tending bar which he loved. After 2 and a 1/2 years he hoofed it back to Australia to help open The Fat Duck pop-up in Melbourne. Working with so many talented people enabled him to learn things about Aussie botanicals and bartending which influences his overall style and technique today.

But as all roads in hospitality often lead to NYC, he returned again after a year and a bit and landed a job with Union Square Hospitality Group at The Modern where he has been the last 4 years. He is still loving every minute of it!

Follow Zev on Instagram @RaisezBar. Venmo info @ZGlesta.

Zev Glesta - Chilled 100 Member, NY, serving up a cocktail behind the bar

Zev Glesta – Chilled 100 Member, NY

Photo by Zev Glesta

The post Drink of the Week: R & R by Zev Glesta appeared first on Chilled Magazine.

Source: Mixology News

The Global Sip: Aquavit, A Storied Scandinavialn Spirit

By | Mixology News

Tattersall Aquavit, bottle and glass on bar, featured image

Travel the world through your bar using cool ingredients from other countries in our new digital series, The Global Sip.

Aquavit, a storied Scandinavian spirit that has been produced in the region since at least the 15th century, deserves some attention from modern day imbibers.

And, after my dad’s bestie jokingly called it “Norwegian everclear” I was even more interested in learning about this Nordic goodness. To find out more, I talked to Dan Oskey, one of the founders of Minnesota’s own Tattersall Distilling, a heavily-awarded craft operation in a state famous for its Scandi influences. Oskey shared that he initially fell in love with aquavit during his more than a decade spent bartending in Minneapolis. He stated that, “Although its flavor may seem unexpected at first, it is also extremely approachable.

Tattersall Aquavit, bottle on bar

Tattersall Aquavit

Photo by Melissa Hesse of The Restaurant Project®

Here in Minnesota, aquavit is a spirit that resonates with tradition because of a large Scandinavian heritage in this region. Tattersall Aquavit was one of our original products and has always remained one of our top performers and also one of our most beloved.” Oskey also noted, that as a category, aquavit has had a major rise in popularity over the past five years or so, including outside the Midwest, where it has more a cult following.

Meatpacking District, Martin Heiberg Copenhagen Media Center

Meatpacking District, Martin Heiberg Copenhagen Media Center

Photo by Melissa Hesse of The Restaurant Project®

Though there are many aquavit traditions in the Nordic countries, for our purposes, Chilled will focus on the Danish iteration, since Denmark is thought to be the first spot that produced it; and, Tattersall’s aquavit is modeled after the traditional Danish style in both production method and taste. That means that caraway leads the charge with fennel more as an after note. Oskey elaborated on the flavor profile further, and added that, “[t]he caraway lends an earthy flavor reminiscent of pumpernickel rye bread while the fennel offers an almost sweeter anisette taste.  There is a slight peppery bite and undertones of citrus and light baking spice. Because we age it in our rye barrels, you get a touch of warm, soft oak on the palate as well.”

Thomas Plads Astrid Maria Rasmussen Copenhagen Media Center

Thomas Plads Astrid Maria Rasmussen Copenhagen Media Center

Photo by Melissa Hesse of The Restaurant Project®

To experience this enchanting beverage in its native land, visit Denmark’s gorgeous capital city of Copenhagen. Famous for its smørrebrød (open-faced sandwich) places, travelers should be sure to order aquavit (often spelled akvavit) with their meal. Katinka Friis from Visit Denmark recommended Restaurant Schönnemann in the city centre as her favorite classic Danish meal. This spot has been serving the traditional lunches since 1877.

Daniel Jensen Copenhagen Media Center

Daniel Jensen Copenhagen Media Center

Photo by Melissa Hesse of The Restaurant Project®

Friis also shared that in Denmark, new more modern takes on aquavits are getting popular, especially among younger generations who want to distance themselves from their parents aquavit. She continued, “The best place to try new ones is at Rastløs, a cool aquavit bar in the Copenhagen neighbourhood of Nørrebro opened in 2018. You can of course try the aquavit on its own, but they also do some great aquavit cocktails.”

Rosenborg Castle, King's Garden

Rosenborg Castle, King’s Garden

Photo by Melissa Hesse of The Restaurant Project®

For solid homemade aquavits (or snaps as it is often called in Denmark), Friis suggested the restaurant Told & Snaps. They have an extensive menu of special aquavits from around the country, as well as their own in-house aquavits using various herbs and spice combinations.

How to Enjoy Aquavit

According to Tattersall’s Oskey, “Aquavit welcomes creativity and it works exceptionally well paired with citrus, spice, stone fruit, and a multitude of herbs.” This adaptability lends itself to success in numerous drink options, like the classic chilled shot, or as a cool substitution for the usual vodka or gin in a Gimlet, Bloody Mary, or Southside. Oskey continued, “It even works great alongside or in place of rum in tiki drinks”. These varied applications mean there’s so many ways to be creative with the unique ingredient of Aquavit. For first timers, Oskey suggested that it’s best introduced in cocktail form.

Friis shared that “The classic Danish way to have it is chilled, often straight from the freezer, and served like shots with lunch at our holidays – particularly the påskefrokost (Easter lunch) and julefrokost (Christmas lunch).” For this purpose, it is often an old school offering like Rød Aalborg Aquavit, which has been made in the Danish town of Aalborg since 1846, that is utilized.

It’s clear that aquavit belongs on your boozy bucket list, whether on a trip to its Scandinavian birthplace, at Tattersall’s Minneapolis cocktail room, or as a fun addition to your home bar.

The post The Global Sip: Aquavit, A Storied Scandinavialn Spirit appeared first on Chilled Magazine.

Source: Mixology News

2 Must Mix Cocktails for National Cognac Day, June 4th

By | Mixology News

Freedom of Peach, bowl cocktail and glass, featured image

Celebrate National Cognac Day, June 4th with two must-mix cocktails perfect for sipping solo or with a small group of friends.

A bold and refreshing new take on the classic Sidecar with the added hint of floral and citrus notes from the touch of orange blossom water.

D’USSE Splendid Sidecar, cocktail on white

D’USSE Splendid Sidecar

D’USSE Splendid Sidecar

Ingredients:

  • 1 1/2 parts D’USSE VSOP Cognac
  • 1 part orange liqueur
  • 3/4 part lemon juice
  • 1 bar spoon orange blossom water
  • Garnish with lemon twist

Preparation: Add all ingredients into a shaker with ice. Shake vigorously and double-strain into a coupe glass.


Freedom of Peach, bowl cocktail and glass

Freedom of Peach

Freedom of Peach

A fun and festive large-format punch with juicy peach, lively green tea and bubbles.

Ingredients:

  • 750 ml D’USSE VSOP Cognac
  • 25 oz. peach syrup
  • 18 oz. lemon juice
  • 25 oz. cold-infused green tea
  • 25 oz. Champagne
  • Garnish with peach slices, mint sprigs

Preparation: Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with peach slices and mint. Recipe makes 4-6 servings.


 

About D’USSE
D’USSE Cognac packaging makes a great gift for National Cognac Day. D’USSE [dew-say] is a bold new expression of Cognac that dares the palate like never before. Born from the prestigious Chateau de Cognac, France, D’USSE blends over 200 years of tradition with the inspiration of a passionate Cellar Master who set out to create his own legacy. The D’USSE Cognac range consists of VSOP (Very Superior Old Pale) and XO (Extra Old) qualities. For more information please visit DUSSE.com.

The post 2 Must Mix Cocktails for National Cognac Day, June 4th appeared first on Chilled Magazine.

Source: Mixology News

Expert Advice on Making Guests Feel Safe at Your Bar, Post Quarantine

By | Mixology News

Jodi Calderon, Training and Logistics Coordinator, featured image

“I am talking about understanding spatial awareness.”

That’s what Jodi Calderon, Training and Logistics Coordinator for Proprietors LLC, explains when asked about how she thinks hospitality will change in the newish normal.

Jodi Calderon, Training and Logistics Coordinator

Jodi Calderon, Training and Logistics Coordinator

Photo by Ian Flanigan

With those words, Jodi took the reopening conversation to the next level. She effectively delineated the difference between service and hospitality in the post-quarantine bar.

Service follows the new steps of service. Hospitality is about making guests feel safe, comfortable, and at home. Now more than ever we must provide service, but, like always, bars that set themselves apart crush great hospitality.

Hospitality in the newish normal will look a lot like it did in the old days (like three months ago), according to Melrose Umbrella Company Beverage Director and Death and Co., Los Angeles bartender, Thomas Eslinger:

“We will be back, ready to give people an escape from the outside world, to make them feel seen and taken care of. The magic of hospitality is making someone feel special, like they are important and sometimes that their night is an exciting (but safe) adventure. We will still be able to achieve this. It is as simple as remembering someone’s name, buying them a drink for their birthday, maybe even spraying champagne from the bar top … as long as everyone is wearing a mask.”

So, on one hand, we’ll be hospitable in the post-quarantine bar in the same ways we were pre-pandemic. How we deliver this hospitality now requires greater attention to detail. As Calderon notes, “It is all about improvising, adapting, and rewiring our minds on how bars were operated.” That rewiring requires mindfulness from bar owners and, especially, those of us at the center of attention in most venues—bartenders.

How you move within your space will be more important than ever.

Moving with purpose requires adapting the practical points the best bars teach their staff. “Full hands in, full hands out” becomes “full hands in, wash your hands, full hands out,” alongside obsessiveness over giving what goes in and what comes out proper sanitary treatment.

Moving with purpose means focusing on how I am making a guest feel whether I’m six or sixty feet away from her. If you’re acting improperly at the other end of the bar, you’ll receive scrutiny like never before. But if you’re putting the guest in front of you at ease, she’ll spill praise like never before.

The aura around you and the vibes you throw off take on paramount importance. The way you have about you, the ease with which you do your job, the confidence you project—these seemingly abstract notions define the post-quarantine bartender, who must weave methodical steps of service with gracious and purposeful hospitality.

If Calderon elevated the conversation, Max Reis, Beverage Director at Gracias Madre in West Hollywood, put the perfect nightcap on it with his related take:

“Now is the time to premeditate the guests’ needs, and make them feel safer in our hands than they feel at home. The name of the game for the foreseeable future is navigating anxieties, and making sure we have patience and empathy for anyone that walks in our doors.”

The post Expert Advice on Making Guests Feel Safe at Your Bar, Post Quarantine appeared first on Chilled Magazine.

Source: Mixology News

Medicinal Mixology: OregaKnows Best

By | Mixology News

OregaKnows Best, cocktail, herbs, featured image

Greek myths proclaim that Aphrodite invented oregano to make the human’s life happier and the word itself stems from the phrase “joy of the mountains.”

The Romans became enamored with oregano as soon as they met her, utilizing the herb to spice much of their food and even to flavor wine. Is it not appropriate then that she find her way into a cocktail for joyful imbibing? While relatively new in America, oregano thrives in this country and loves to grow in dry, warm climates.  A member of the mint family, oregano has a pungent, warm, slightly bitter and numbing composition.  This makes her an ideal cooking spice, as well as a wonderful compliment to a solid spirit.

Mixing with Oregano

Mixing with Oregano

Medicinally, oregano is indomitable and should be in every home. She nestles comfortably in the lungs, battling flus, colds, bronchitis, asthma, stubborn sinus infections and tuberculosis. An excellent immuno-booster, oregano fights free radicals and bacterial infections with gusto. This is an herb that can be used frequently and generously to keep the immune system strong and protected.

During this time when we as humans are under attack by an unfamiliar enemy, it behooves us to listen to oregano and build up that immunity to all that is perilous!  Using oregano as tea or using a hydrosol of oregano to spray into your throat, ears, and nose can be an excellent support to the respiratory system and mucous membranes.  The cocktail below is an ode to anti-oxidants, as I combined an infusion of oregano with butterfly pea flower syrup.  Butterfly pea flower, formally known as Aparajita, is an ayurvedic herb that is rich in anthocyanins, promoting a robust immune system and increasing energy.  Pairing these two herbs for a health fortifying cocktail offers not only benefits to the body, but bold earthy notes on the palate, waking up the human for a happier life.


OregaKnows Best, cocktail, herbs

OregaKnows Best

OregaKnows Best

Ingredients:

  • 1 1/2 oz. Spirit Guild Vapid Vodka*
  • 1 oz. Oregano infusion**
  • 1 oz. Butterfly Pea Flower organic cane sugar syrup***
  • 1/2 oz. lime juice
  • Top with 1 oz. Fever-Tree Ginger Beer

Preparation: Mix all ingredients except the ginger beer in a mixing tin. Add ice and shake like you mean it. Strain into a glass of your choice (rocks or no rocks, preference upon taste) and top with ginger beer. Garnish with a fresh oregano sprig to increase the happiness for the human. *Vapid Vodka is distilled solely from clementines and its flavor brightens and soothes the earthy notes of the herbs. **Fresh oregano covered with boiling water and allowed to sit for at least 15 minutes, ratio of water to herb is 1:3. ***Equal parts cane sugar and water made into a simple syrup, as soon as the sugar dissolves and the syrup is simmering, add a small handful of dried butterfly pea flowers (to taste… a little goes a long way!)

The post Medicinal Mixology: OregaKnows Best appeared first on Chilled Magazine.

Source: Mixology News

Get To Know Botanical Spirit Cocalero Clásico with CEO John Ralph

By | Mixology News

Cocalero Clásico, bottle on dark shadow, featured image

Inspired by a trip to Bolivia and the cherished coca leaf found there, CEO John Ralph was not only fascinated with the country’s cultural history surrounding the coca leaf, but with its many lifestyle uses for the plant, which guided his creation for botanical spirit, Cocalero Clásico.

Cocalero Clásico, bottle on marble background

Cocalero Clásico

Although Cocalero is best served ice cold with a wedge of fresh lime, the spirit also offers bartenders and drinks enthusiasts alike an exciting base to create innovative cocktails. We spoke with John Ralph, about the brand’s best uses and to learn more about how the brand gave back to bartenders during bar closures.

Tell us about your botanical spirit, Cocalero. 

Cocalero Clásico is a botanical spirit that is truly unique. It has a gin base that is infused with a proprietary recipe of 17 natural botanicals and herbs including coca leaf, juniper, guarana, orange peel, ginseng, ginger, green tea and lavender. We use a specialized steam distillation process pioneered by the perfume industry to extract the coca leaf and essential oils from the plants to give it that complex, layered flavor.

What inspired you to create Cocalero?

Cocalero was inspired by my travels to South America, specifically on one such trip to Bolivia, where I became fascinated by how much the coca leaf was an intrinsic part of the lifestyle. It’s deeply regarded for its medicinal and healing properties, brewed as a tea to alleviate altitude sickness, or simply chewed as a way to boost energy.

It sparked an interest in me, so I researched the history of coca in the beverage industry and found some interesting stories about Vin Mariani, a French “tonic” that was made from coca leaf extracts and red wine. It was popular amongst the Victorians and the Queen, and is rumored to be the inspiration for the creation of Coca-Cola.

This led us to develop our own coca-based beverage, fueled by extracts of the coca leaf, but with no mind-altering chemicals that have been associated with Vin Mariani and similar drinks of the time.

The name “Cocalero” is a tribute to the Cocaleros in Bolivia—the traditional coca leaf farmers—who are an essential part of the rich heritage and history of the country.

Cocalero Cocktail, lime wheel, rocks glass

Cocalero Cocktail

What should bartenders know about Cocalero?

The first thing I would like bartenders to understand is how complex Cocalero is. It is both subtle and deep at the same time. The green tea notes are light and bright, slowly giving way to a playful host of botanicals such as lavender, ginseng and orange. Subtle yet expressive, gentle enough to drink on its own, hardy enough to stand up in cocktails.

What ingredients mix well, what is the best way to serve? 

The flavor profile here both emulates and compliments the common gin profile. One of my favorite ways to enjoy it (aside from chilled, neat) is to use it in a Last Word variant. That being said, it also plays beautifully with, or in place of, agave spirits. On the other end of the seasonal spectrum, try it in a hot chocolate on a chilly day — wonderful.

Cocalero Highball, cocktail with garnishes, highball glass

Cocalero Highball

Talk to us about the low ABV trend and why you think this category has taken off.

It is all about intricacy of flavor, I think. We all may love a deep, smoky Scotch, or a rustic and beautiful Armagnac, and it is true all fine spirits possess a deep well of flavors to plumb. But, to be frank, often the richer, higher proof spirits disallow for continued exploration. Lower ABV spirits and cocktails, especially when not overwhelmed by sugary elements or one single, aggressive botanical, are able to leave both your palate and your mind clear enough to continue the journey.

Tell us about the Send Our Spirit Soaring Program. 

We created the Send Our Spirits Soaring challenge as a way to engage with bartenders during the pandemic. We had planned to do a traditional cocktail competition, with a winner and runners-up, but when Covid hit, we decided to eliminate the competitive element and make it more inclusive. We wanted to create a program that would benefit all who participated.

The Cocalero challenge allowed us to share the spirit with over 80 Chilled 100 members in markets where we’re distributed. We asked them to use ingredients they had on hand—or simply their imagination—to craft some spirit-lifting libations for us. We were overwhelmed by the response we received! We’ll be using these incredibly inventive recipes in marketing materials and sharing them with our fans on social media.

The post Get To Know Botanical Spirit Cocalero Clásico with CEO John Ralph appeared first on Chilled Magazine.

Source: Mixology News

Drink of the Week: Mozart’s Indulgence by Steviee Hughes

By | Mixology News

Mozart’s Indulgence, featured image

The inspiration for this cocktail actually came from a bag of pistachios, which a friend recently gave me. 

I’m not a lover of nuts but I thought it would be fun to make a homemade orgeat out of them, something I have never done.  The flavors for the drink just kinda fell together from there.  Honestly, I have had so much time on my hands lately I’ve just been having fun making random syrups and orgeat to invent some new flavors for specialty cocktails.

Mozart’s Indulgence

Mozart’s Indulgence

Photo by Steviee Hughes

Mozart’s Indulgence

By Steviee Hughes

Ingredients:

  • 1 oz Mozart Chocolate Liqueur
  • 1 1/2 oz. Whistle Pig Piggyback Rye (or a rye of your choice)
  • 1/2 oz. Pistachio Orgeat*
  • 1/2 oz. Coco Lopez Cream of Coconut
  • 1/4 oz. lemon juice
  • Egg white
  • 2 dashes Velvet Falernum Bitters

Preparation:  Add all ingredients to a tin and dry shake. Add ice and shake again. Strain into a coupe glass and garnish with a dash of powdered chocolate & crushed pistachios.

*For the Pistachio Orgeat

  • 1 cup shelled pistachios
  • 3 cups boiling water
  • 2 1/2 cups sugar

Preparation:  In a blender, combine water and pistachios and blend on high for 2 full minutes – the longer you blend, the more refined your finished syrup will be. Strain the mixture through a fine-mesh strainer into a jar. Add sugar and blend again for an additional minute. Pour into a glass jar, cap, and keep refrigerated for up to 1 month. Makes 1 quart.


Meet Steviee Hughes

CHILLED 100 Member, Los Angeles

A 20-year veteran of the bartending scene in L.A., Steviee has a passion for travel and cocktails and has been lucky enough to find ways to bring the two together. Whether traveling to other countries to tour distilleries to learn the creation process or to discover new spirits and flavors, ultimately her cocktails reflect her wanderlust. She has created numerous cocktail menus and won a few cocktail competitions along the way. Steviee is currently running the cocktail program at Culver City’s Seventy7 Lounge, a speakeasy craft cocktail bar, for two years ongoing.

Follow Steviee on Instagram.

Steviee Hughes - Chilled 100 Member, LA

Steviee Hughes – Chilled 100 Member, LA

Photo by Steviee Hughes

The post Drink of the Week: Mozart’s Indulgence by Steviee Hughes appeared first on Chilled Magazine.

Source: Mixology News

From the Vine: What Fred Dexheimer, MS Predicts For the World of Wine

By | Mixology News

Fred Dexheimer, MS, black and grey, featured image

Fred Dexheimer is one of only a little over two hundred Master Sommeliers in the World, a title he achieved in 2007.

In a career that spans over 20+ years in the Wine and Hospitality Industry, Fred has developed 36 restaurant and hotel wine and beverage programs. He is an ambassador and a speaker to dozens of wine regions around the world and is an in-demand wine educator and entertainer.

In addition to his wine duties, Fred is an accomplished cocktail developer with over 100 original recipes created. He is currently developing an Online Wine Education Program titled Taste Like a Master, where aspiring wine professionals and aficionados can learn the skills, systems, and communications to taste wine like a master. Here’s what he can teach bartenders about mixing wine cocktails and developing a post-COVID wine program.

Fred Dexheimer, MS Behind the Bar

Fred Dexheimer, MS Behind the Bar

Have you been using this time to create unique quarantine cocktails?

Yes, I’ve been playing around with a few cocktails during this time. Mainly gin and bourbon. Pretty simple ones, to be honest. I’ve been drinking bourbon (spirit of choice), with Gatorade (for the hangover), a splash of fresh OJ (vitamin C dose), topped with Ginger Beer (a little spice is nice) and Angostura bitters (for, you know, the digestion). Sounds weird but it has all the stuff you need during these times!

I plan to start messing around with a few syrups and possibly some tinctures this week. If I was a full-time bartender I’d be going crazy right now in my kitchen creating all sorts of bitters, tinctures, syrups, and infusions.

I bet when we are allowed to go back to work you will see a whole new world for cocktail menus.

I think now is the time to study advanced books like Liquid Intelligence, Aviary and Cocktail Codex and dig back into the classic books like Savoy and the works of Jerry Thomas. Work on perfect technique as well. Maybe take up ice carving or stylistic applications more common in other parts of the world. YouTube is a click away!  I will always be in pursuit of making the greatest Manhattan ever! I have my secrets…

Fred Dexheimer, MS Behind the Bar Pouring

Fred Dexheimer, MS Behind the Bar Pouring

How will your Taste Like a Master online tasting program help bartenders learn about, suggest, and serve wine?

The Taste Like a Master program is designed to answer the questions I encounter every day from all sides of the industry. The what, why, where, who and how to taste wine. Knowledge is power. Before this pandemic, I always felt that I could be of service to teach bartenders wine tasting, selling, and buying skills. There has always been compartmentalization between the bar and service as there is with Front and Back of House in general. So building a program that bartenders can learn from on a phone or at home on their computer in this time could empower them to help be even better coming back to work is a great concept for me!

Fred Dexheimer, MS

Fred Dexheimer, MS

How will wine programs change upon bar reopening?

Wine programs will never be the same. There are many reasons for this but the main two points I will focus on are the following.

Human interaction will not be the same. The personal touch that a sommelier or bartender had will be different. That closeness and familiarity will take a long time to be restored.

The second part is the pricing. I am not certain people will want to pay 3-4 times markups on wine that are standard in the industry. Mind you as a beverage director for two decades plus, these markups in general dovetail into a manageable P+L in an industry that sees at best 10% profit. The on-premise wine industry will take this account as people are now used to buying wines at retail prices from restaurants. That habit may be hard to break for many.

It’s a new world and we all have to pivot to new ideas. Ask your loyal customers and community what their needs are and adapt.

Fred Dexheimer, MS

Fred Dexheimer, MS

What advice can you offer bartenders and bar owners?

Work with your suppliers to create sustainable and dynamic relationships that serve the guest. Take part in community efforts and support your core staff in a meaningful way.

A lot of experiences will now need to be virtual with AI type events. Service via Zoom. storytelling and connectivity in a virtual way. I have been doing these types of things for a few years now. I will miss the human touch but look forward to adapting and communicating in a new way in this world.

The post From the Vine: What Fred Dexheimer, MS Predicts For the World of Wine appeared first on Chilled Magazine.

Source: Mixology News