July 2020

I have had some amazing conversations with bartenders over the last several weeks.

So many of them have used the four-plus months we have spent mostly at home to reflect, try new things, and change behaviors.

I should note that as late May morphed into June, many of these bartenders took to social media and the streets to protest not only the murder of George Floyd, but the systemic racism and inequality that permeates our societal, corporate, and civic institutions. This is of paramount importance at the moment and going forward. With that in mind, I collected the following thoughts and observations over the first three weeks of May. I hope they help you connect with the Los Angeles bar community, which has been sitting on the sidelines longer than most.

Perry Brown, Melrose Umbrella Company

This has taught me a lot about how fragile life really is.
– Perry Brown, Melrose Umbrella Company

As it ends up, the stay-at-home orders came at an interesting time. Because we were living life at a relative standstill, we had time to reflect on what we saw in Minneapolis and decide how we, at the individual level, wanted to react. And, as Perry indicates, he was already in an introspective way:

“I have never had so much time on my hands to be able to reflect on myself and my choices. All I have done is work to pay bills week after week. For the first time in my life, I have time to reflect on decisions and choices I have made. I have been able to drop bad habits and learn to replace them with new ones that I find are beneficial to my wellbeing.”

Rony Gonzalez, Bartender, Melrose Umbrella Co.

Rony Gonzalez, also from Melrose Umbrella Company, said he’s in bed now at four in the morning. That used to be the time you could find him eating a less-than-healthy meal after a shift. There appeared to be a pre-pandemic trend toward wellness among bartenders that the lockdown amplified. Rony, who has been in the industry for 21 years (and he’s not even 40 yet), says “long hours, heavy drinking, not sleeping enough, and not having time for workouts” can be “life-threatening.” And he’s right.

Gianna Johns, The NoMad, Downtown Los Angeles

I’m not just dumping liquids down my throat now.
-Gianna Johns, The NoMad, Downtown Los Angeles

There’s not much opportunity to “do a shot” with your team or a regular, but a reduction in the random, almost wanton behavior of dumping liquids down your throat has something to do with a greater sense of self-awareness.

Gianna made that point simply by reflecting on her new day-to-day:

“I don’t ‘have to walk the dog’ anymore, I GET to walk the dog. And it’s a domino effect. Wow, what a beautiful flower, oh, that reminds me – I love nature, what can I do to protect it? I have time to ask myself that question. Ok, reading doesn’t automatically put me to sleep because my eyes and brain are so tired from working all night or whatever. So I’m reading books quickly and it’s all tying in together. This is what makes a better world! Learning through reading, staying informed, being aware of who and where we are and not where we need to be and at what time. We are so distracted and it’s understandable but this has shown me how things can be and I don’t know that I can imagine ever going backwards again. We all need balance.”

I’m continuously inspired by how people have mobilized in the face of a pandemic that has been overshadowed by something so much more important. But inspired by the seemingly meaningless things.

Like the one bartender I talked to who is running an adult lemonade stand in the front yard of his suburban Los Angeles home. He also applied to be a mail carrier because he wants to be more connected to the community. And the bartender who now delivers veggie boxes for a local farm.

Taken together, it feels like the stay-at-home lifestyle will prompt lasting change for members of the hospitality industry. With time to think deep thoughts and be creative, I’m convinced we’re all becoming better, more self-aware versions of ourselves. During this time, that’s exactly what we need to create and contribute to a more caring, compassionate, just, and equitable society going forward.

The post Ask A Bartender:  What Staying Home Taught Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Here is a little sweet & heat to beat a Texas Summer.

Bärenjäger Honey Liqueur plays wonderfully with spice and chilis.  Add a little tequila and lime, and you’ll be well on your way to doing a little spin move.

Spin Move

Spin Move

By Amanda Carto

Ingredients:

• 1 1/2 oz. Blanco Tequila (Espolon)
• 3/4 oz. Bärenjäger Honey Liqueur
• 3/4 oz. lime juice
• 1/2 oz. Ancho Reyes
• Smoked paprika (for garnish)

Preparation:

1. Add ingredients to a cocktail shaker filled with cubed ice.
2. Shake vigorously for 10 seconds.
3. Double strain into a Martini glass and garnish with a sprinkle of Smoked Paprika.

Meet Amanda Carto

CHILLED 100 Member, Austin

Carto got her start in hospitality over ten years ago, stepping foot behind the bar in Pittsburgh in 2013.  She moved to Austin in 2015 to get outside of her comfort zone, gain new experiences, and expand her career. She worked with the Cocktail Apprenticeship Program (C.A.P.) in 2015 and 2016 and served as a San Antonio Cocktail Conference Volunteer Manager in 2016 and 2017.

Carto joined Nickel City in 2018, where she is currently the Bar Manager. Under her leadership the bar has received numerous accolades including Esquire’s Best New Bar of The Year 2019, Bar & Nightclub Show Neighborhood Bar of the Year 2020, and the Spirited Awards Top 4 Best American Bar Team & Best American High-Volume Bar 2019.

When she is not behind the bar, she is usually thinking about pierogi or spending quality time with her partner and their dog.

Venmo & Instagram: @Amanda Carto

Amanda Carto – Chilled 100 Member, Austin

The post Drink of the Week: Spin Move by Amanda Carto appeared first on Chilled Magazine.

Source: Mixology News

Chicago, Illinois is home to thousands of businesses that are at serious financial risk because of the non-existent response to the Covid-19 landscape.

However, there are still signs of hope for change courtesy of movements like Cocktails for Hope, pushing to vitalize vulnerable businesses by uniting and voicing what is necessary to maintain financial safety.

The origins of Cocktails for Hope date back to when co-founder Julia Momose inevitably closed her bar because of the lockdown. She recalls, “March 15th, I closed down my bar, not knowing when we would re-open again. I knew nothing of politics or lawmaking when this started. But I knew that my bar and bars like mine needed the sales of cocktails to help stay afloat during mandatory closures.” Here’s what Julia had to say about her Cocktails for Hope movement.

Why do you think it’s important to reform the laws governing alcohol sales in the states

Many of the laws pertaining to the sale of alcohol are antiquated. Control impositions have been put in place to limit the consumption of cocktails and spirits, hurting businesses and ultimately backfiring as consumers double up on beer and wine, such as is the case in North Carolina. Times have changed, and while businesses are expected to change with the times, many are unable because of these laws. Such was the case in Illinois when all bars and restaurants were shut down and could only operate with to-go. There had to be a change in the law to allow certain license holding establishments to be allowed to sell packaged goods.

However premixed cocktails were not allowed. Most bars and restaurants count on the strong profit margins of cocktails to attain the revenue they need to survive and make a profit. Stripping them of this left many to fail with no chance of surviving without spending more on reconcepting. More often than not the people making and enforcing the laws do not understand how these businesses work. It is critical that we speak up when something isn’t as it should be and work together to sort the issue.

What should bartenders know about running a program like yours from their bars? Any tips/advice?

It is all in the details. When we take away the ambiance of the bar, the music, the glassware, the sensation of togetherness, all that is left is the product. Everything from the ordering experience, to pick up, to masked interactions, are a part of the experience and should feel seamless—comforting, even. The main point I would like to make is that we are never going back to the way things were. It is time to acknowledge the state of things, and perform in a manner that will keep people coming back and ordering to-go even when the option to dine in exists.

What can you tell us about the future for To-Go cocktails – beyond the pandemic/with bar reopenings?

Depending on the state, we will see to-go cocktails become a regular part of business. Office parties, baby showers, graduations, will be potential sales as more people choose to celebrate outside of the bar and restaurant setting, we have the opportunity to still be a part of their celebration.

What are some of the obstacles you face or have faced in making a change?

March 15th, I closed down my bar, not knowing when we would re-open again. I knew nothing of politics or lawmaking when this started. But I knew that my bar and bars like mine needed the sales of cocktails to help stay afloat during mandatory closures. I started with a petition, posting on social media, tagging people with influence and power, but to no avail. I had hoped that the governor of Illinois would do as other governors had and issue an executive order to allow us to sell cocktails to-go, but that never happened. In time, an attorney named Sean O’Leary, or the Irish Liquor Lawyer as he goes by, reached out to me and offered assistance.

Together we wrote letters to the Illinois Liquor Control Commission (ILCC), the Governor and to the Mayor of Chicago. The Mayor’s office said that it was a state issue and the State said it was a local issue. One of my regulars, Ian Beacraft from Kumiko reached out to me and offered his help. We got on a Zoom call and I explained the issue to people of influence in Chicago. They offered suggestions of other people of power and influence to reach out to. Ian, Sean and I formed a grassroots movement called Cocktails for Hope. We continued to write letters, to call. Sean noticed a discrepancy in bulletins posted by the ILCC. One bulletin said that local authorities could grant permission to establishments to sell premixed cocktails to go. However, in another it stated that it was not allowed. Some mayors did grant permission to their constituents, only for these businesses to get shut down by the ILCC after launching their programs.

A reporter asked Governor Pritzker in a press conference about the matter, and Pritzer said he thought it was a local issue. We addressed the mixed messaging in a video. The next day I got a call to my cell phone from the director of the ILCC. At last, it would seem, we had their ear. The conversation was cordial. We set up a phone call where he invited us to share a proposal. He expressed that the primary role of the ILCC was to ensure the health and safety of Illinois. We assured him we felt the same and took their concerns — vehicle code, sanitation, underaged drinking, all critical factors into account as we developed a series of criteria to propose into law. It was clear at this point that an EO was never going to come. We contacted legislators and soon had the support of Senator Sara Feigenholtz (responsible for legalizing happy hour in Illinois) along with Representative Lindsey LaPointe. We worked with Senator Feigenholtz to draft a bill, and with the help of Representative LaPointe brought over sixty state representatives and state senators to confirm their support of the yet-to-be-named bill.

It was weeks of calling and emailing every day. Asking other people to call and email their elected officials too. Sometimes the calls wouldn’t go through — people weren’t in their offices due to COVID-19. Emails were re-routed. We didn’t give up. The house and senate met in Springfield for a session. It went late every day, and even extended an extra day. I listened to 7 hours of the session on Saturday, 5/24 — the wifi was cutting out, as it seems to do on stormy nights when listening to important sessions. HB2682, our bill came up in the Senate. It passed 56-0, a unanimous, bipartisan vote in favor. In the House there were more speeches, questions, and in a vote of 104-6, HB2682 passed. Governor Pritzker didn’t sign the bill into law until June 2nd. Chicago waited. We are still waiting. An ordinance needs to be voted on and passed when the council meets in City Hall on Wednesday, June 17th. I testified for a preliminary hearing a week ago to the City Council’s License Committee, and feel positively that this change is coming, three months after the movement was started.

Lucid Dreamer

What else can you tell us about off-premise bar/cocktail sales.

Like in-house dining, creating value so that people will come back for more is the key to success. Account for the cost of labor, product, waste, packaging, and delivery platforms. There are added challenges in the off-premise model. Packaging adds up rapidly, the vessel, cap, tamper evident sealing, label design and printing, bags, and printing invoices all add up. However, customers are less likely to want to pay the same price for a cocktail they pour out at home, then one served completed at the bar.

The post Cocktails for Hope with bar owner Julia Momose appeared first on Chilled Magazine.

Source: Mixology News

You know how comfort food instantly makes everything feel slightly better?

Mine is a Mexican chocolate and cayenne pepper cookie from a local bakery in San Antonio. My drink pulls a lot of inspiration from that cookie, perfectly matching the rich, chocolate flavors with a hint of a pepper aftertaste on the finish. It’s a rich dessert cocktail spin on an espresso martini.

Frida

Frida

By Maren Erickson 

Ingredients:

• 2 oz. Mozart Chocolate Cream Liqueur
• 1/2 oz. red pepper vanilla bean syrup*
• 3/4 oz. espresso
• 1/2 oz. heavy whipping cream

Preparation: Add all ingredients to small tin and shake with ice for 10 seconds. Fine strain into chilled martini glass and garnish with a few espresso beans.

*Red Pepper Vanilla Bean Syrup

Ingredients:

• 1/2 oz. Perfect Puree Red Pepper
• 2 1/2 oz. sugar
• 1/2 oz. vanilla
  

Preparation: Bring pepper puree to a soft boil in a small saucepan. Add sugar and vanilla. Heat until sugar is dissolved completely. Let cool. 

Meet Maren Erickson

CHILLED 100 Member, San Antonio

After a few years of nonstop industry travel, Maren is a new San Antonio resident hailing from Salt Lake City, Utah. She’s worked under control state laws her entire life and loves finding creative ways to craft a memorable experience within any set of boundaries.

Throughout her years bartending, Maren has earned volunteer leadership roles in the most prominent industry conventions including the Cocktail Apprentice Program (Red Coat 2019) at Tales of the Cocktail, Portland Cocktail Week Varsity Squad 2019 and 2018, and would not have moved to San Antonio had she not been on the Team Taco Prep Team for San Antonio Cocktail Conference. She is a firm believer that community is one of the strongest assets we have and will always plan her vacation time around executing educational events across the country.

In addition to her focus on educational conferences, Maren is always searching for new ways to get more involved with the community. Not only did she help found the Industry Pin Pals Facebook page in collaboration with Mover and Shaker Co that has completely captivated bartenders across the country, but she won’t miss a chance to develop smart, but self-aware pop ups around the country. If an opportunity to develop meaningful relationships with new people arises, you’ll find her there.

The spirits industry changed Maren’s life for the better and she’s always looking to give back. She is excited to see how the industry grows in the coming years and is grateful to be a part of it.

Maren Nazera Erickson – Chilled 100 Member, San Antonio

The post Drink of the Week: Frida by Maren Erickson appeared first on Chilled Magazine.

Source: Mixology News

The Devon Worley Band is comprised of a range of pure talents.

Vocalist/guitarist and pianist Devon Worley possesses an undeniable ability that hooked the attention of top-tier touring musicians at an early age. While most teenage girls were hanging out at the mall snap chatting their boyfriends, Devon was beyond her years. Her time was spent paying dues, traveling with her band, and touring relentlessly, playing at just about every bar, fair, and festival in the grain belt.

Worley and her band have taken the Midwest music scene by storm and are receiving critical acclaim and national attention. Their latest full-length album “The Sunrise Resistance” has caught the attention of not only country music fans nationwide, but also Nashville insiders eager to see more of the band’s no-rules writing style.

This group fuses both genres of country and rock and tops it off with their own one-of-a-kind twist. Their brand-new attitude towards country music often turns heads and makes way for unseen trends. From their songwriting style to their studio recordings, the girl and her band are forging their own unique path. However, their true love is the stage. Their passion for the live show, the audience, and their fans is beyond blatant.

Jason Medvec supplements the band’s sound excellently thanks to his upbringing that paralleled Devon’s. At the young age of 18, when most high school post-graduates are picking out a twin comforter for their dorm room, Medvec was stepping on a tour bus, leaving for an international tour with the Bay City Rollers. During his run with the Rollers, Jason toured the U.S. and Canada twice, performed at stadium sized crowds in the UK, and played in front of 3000 – 5000 seat theaters in Australia.

Powering up the rock aspect of the D.W.B. sound is none other than the cold hard jammer that hails from Juneau, Alaska: Adam Durand. Post-graduation with a degree in bass performance, Adam started a part time gig with Devon Worley. His vision in both production and performance, were critical to the development of D.W.B.’s energy-explosive stage performances which have become a trademark of their live shows.

Last but far from least, is Grant Helen whose musical versatility can be seen on the drums, harmonica, trumpet, and even vocally. One day at a bar called Toby Keith’s, this hard-hitting drummer got asked to judge a karaoke contest on a Wednesday night. As fate would have it, a local up and comer named Devon Worley was asked to judge as well and the two struck up a friendship.  After many months and several unexpected turn of events, Grant ended up joining her band as the thunderous backbone of the Devon Worley Band.

Chilled sat with each member and learned all about their preferred places to eat, things to drink, and bartending past.

Chillin’ With The Devon Worley Band

Tell us about the projects you are working on.

Grant—Our new EP is Teatime for Thieves which was released in April. Looking forward to supporting that on the road.

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

Grant—Projects around the house and time with family has been nice.

Devon—I like to read a lot and with all the shutdown stuff I learned to knit.  I also like hanging out with my cats Rosie and Icarus.

Adam—I like watching way too many Sci-Fi movies and go down the rabbit hole.

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

Grant—Any good sushi.

Devon—Sushi. A good dive-like sushi place.

Adam—Thai food.

Jason—Sushi for sure.

Chillin’ With The Devon Worley Band

What types of dishes do you typically order?

Grant—One of my favorites is the volcano roll from Samurai Sushi in Nashville

Devon—I am a sucker for anything with yellowtail.  If it says Yellowtail anywhere in the description, I order it without asking any other questions.

Adam—Red curry from Raumitt Thai is simply the best.

Jason—Sapporo and Saki.

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

Grant—I grill a lot.  From burgers to chops. I have to say a beer goes best with food off the grill.

Devon—I really like to cook so I have been going online and looking for any recipe I find interesting.  I also really enjoy pairing with a drink or cocktail.  A couple weeks ago I made a one pot carbonara and I paired it with a great pinot grigio.

Adam—I’ve been learning to recreate my favorite recipes from my favorite restaurants.  I made crab jalapeno poppers recently and Frogtown wings from the Blue Door

Jason—I have been learning how to smoke on my smoker. Ribs and brisket. Because it’s such a long process it’s great to sip on a great whiskey or scotch while I’m cooking. A smoked imperial rye also pairs well with smoked meats.

Any favorite bars?

Grant—My favorite bars are Big Wood Brewery and the Alchemist. One is a brewery and one is a craft cocktail bar. I love bouncing between the two of them trying the best beers and drinks.

Devon—My favorite bar is my neighborhood bar Inn Kahoots. It’s a dive bar but kind of the cornerstone of our community. I played one of our first shows there and it feels like home every time I go there.  Good people, good drinks, perfect vibe.

What drinks do you order when out?

Grant—I like a good Manhattan a Dirty Martini. When we are drinking on the tour bus it’s usually a vodka soda or a vodka Le Croix which we now call a V le C.

Devon—My fav cocktail is a Kettle One Dirty Martini on the rocks.

Adam—I love an Old Fashioned especially when it is served with a large square ice cube.

Jason—A local craft IPA.

Chillin’ With The Devon Worley Band

Do you prepare drinks at home?

Grant—We have been on lockdown for three months. So YEAH!  I’m actually nervous to start drinking in bars again.  It will be so weird!

Devon—I like to make a Martini or find some fun stuff in the fridge to make a vodka cocktail. I like lime and ginger, and I use that experimentally a lot in drinks.

Adam—I sometimes mix Tito’s with a White Claw. I call it a calamity claw.

Jason—I really like making Mai Tai’s and Margaritas. I also grow hot peppers and infuse them into Margaritas. I like traditional Don the Beachcomber Mai Tais. I stick to the tradition on that one.

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

Grant—Rail liquors and whatever my wife’s drink of the moment is. Right now, it’s a gin drink so I buy expensive gin for her. The staples. Nothing crazy.

Devon—A lot of vodka, a decent amount of wine, and I do really enjoy keeping multiple varieties of seltzer around.

Adam—Tito’s seltzers and Voodoo Ranger.

Jason—A boatload of beer. Some that I brew, but I like a variety of craft from around the country. I always keep a good tequila. Herradura Anjeo is always in my cupboard. I also keep a good bottle of scotch. Balvine 18 year is always in my house.

Have you ever been a bartender? 

Devon—I was a bartender for my bandmates before I could legally drink if that counts? Try making cocktails on a moving bus. There’s some skill there.

Adam—For a brief time in college. I was a dishwasher and the bartender quit so I briefly got promoted.  I do not remember much about that time.

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

Grant—Dave Grohl. I think he’d be a good hang but could also drink.

Devon—Betty White. Firstly, I would get to say “That one time when I was drinking with Betty White” conversationally and that would be pretty bad ass. Also, I am sure she would have the best stories. I have a gut feeling she could drink me under the table.

Adam—Bill Murray.  Bill F*cking Murray.

Jason—Robin Williams.  I just need to know what he would say.

The post Chillin’ With The Devon Worley Band appeared first on Chilled Magazine.

Source: Mixology News

NEFT Vodka, the award-winning, ultra-premium vodka handcrafted in the Austrian Alps, announced after its first run of Vodka After Dark, a Virtual Cocktail Party Series, $2,000 will be donated to four bartenders from the South Bay of California who have been particularly impacted by COVID-19.

Three recipients were selected based on need, with a focus on single mothers. NEFT is currently looking to identify the fourth single mother from the service industry located in the South Bay who is in particular need due to COVID-19.

“Being a for-cause company has been a key tenet of the NEFT brand and culture from the beginning and, as such, we consistently donate 10 percent of our net proceeds to charitable organizations,” says Jeffrey Mahony, CEO of NEFT Vodka. “Our team is dedicated to improving the lives of the most vulnerable among us with an emphasis on at-risk women and children, but with an open mind to all charitable causes. When COVID-19 hit, we saw an opportunity to provide some much-needed aid to our local community through the weekly virtual cocktail series, and I’m pleased we are able to provide some near-term support to Kalia, Anissa and Cassidi.”

The three recipients who have already received the $2,000 donation are as follows:

Kaila Kalantarzadeh and Oliver

Kaila Kalantarzadeh

Kaila, a native Californian, and her son Oliver, 5, have been living in the South Bay on and off for about 10 years. At the time of the Shelter-in-Place order, Kaila was working at the Tortilla Cantina in Torrance, CA, where she has been a bartender for about 5 years.

Cassidi Mitchell and Kaila

Cassidi Mitchell

Cassidi, mother of 5-year-old daughter Knightley, has been working in the service industry in the South Bay for more than 15 years. Most recently, Cassidi was working at the Purple Orchid, where she has been a bartender for 12 years.

Anissa Vigil and son Micah

Anissa Vigil

Born and raised in the South Bay, Anissa has been working as a bartender for over 10 years. Anissa was working alongside Kaila at the Tortilla Cantina when the Shelter-in- Place order became effective. Anissa lives with her 15-year-old son, Micah.

The weekly livestreaming series was established in April in response to the severe impact the quarantine and related shutdown of restaurants and bars is having on bartenders and others in the service industry. Broadcast live each week from the NEFT Lounge, participants were encouraged to donate money to a dedicated GoFundMe page. All donations were then matched dollar for dollar by NEFT. Vodka After Dark will be returning for a second series after a brief hiatus. For more information, please follow us on Instagram and Facebook.

NEFT Vodka

Please visit GetNeft.com or NeftVodka.com for more information.

The post NEFT Vodka Donates Thousands to Local Bartenders appeared first on Chilled Magazine.

Source: Mixology News

One pathway to riffing a cocktail is to adopt a spirit that folks have probably never heard of and making it your own; better still if that cocktail has an interesting story to go with it.

That choice of an exotic spirit is an easy one for me, because after several years of living in Portugal I’m intimate with a class of grape spirits collectively known as aguardente.

Aguardente Vinica

If you are into spirits, you’ve probably heard of aguardiente before. Take note of the slightly different spelling though, because that denotes the Spanish term. Both words mean “firewater,” but if you’ve come across a bottle of aguardiente, more than likely it is from South America and a variant on sugar cane-based spirits distilled to high proof. The Brazilians make the same stuff, but call it cachaça, and it’s a very different creature from Portuguese aguardente.

Aguardente Velhissima

Aguardente vínica is basically Portuguese brandy, a spirit distilled from wine. A key difference with brandy, though, is purpose:  the Portuguese make a lot of aguardente to fortify their Port wines. The wines behind these Portuguese spirits are generally quite drinkable in and of themselves (can you imagine using subpar materials for a product that spends many, many years expensively aging away in a cask, as Port wine does?), so it’s a good bet that even an unaged aguardente will be superior to a comparable brandy.

Aguardente V¡nica Velha e cx

But it’s with the aged stuff that the Portuguese spirit really stands out. Because most of these spirits come from the Port wine industry, aguardente vehla (“old firewater”) is the beneficiary of some lovely vertical integration. The various barrel-aged Port wines are matured for up to 30 years. Those prime, hoary Port casks are then recycled for use in aging aguardente vehla. Those distinctive Port influences make even a modest bottle of aguardente a different creature from your average aged brandy, in much the same way that Port barrel finishing has caught on with bourbon and Scotch distillers.

Aguardente Bagaceira

So, unaged aguardente can put a Portuguese spin on cocktails like the Metropolitan and Vieux Carre, while the aged version can take a Sidecar or cognac-based Sazerac recipe straight to the Duoro Valley.

During my expat stint, I also became acquainted with a very different kind of aguardente that circled back around to my Kentucky roots, this being the local version of genuine moonshine. Aguardente bagaceira is the Portuguese version of grappa, being made from grape pomace instead of wine.

Aguardente com Caixa

Often simply referred to as bagaço, legal versions of this spirit are found on the shelves of every café and almost every restaurant in Portugal and are routinely used to stiffen an after-meal coffee as café com cheirinho (“coffee with a little scent”).

Aguardente Bagaceira Velha

With a traditional use like that already at hand, bagaço is a ready substitute that turns a coffee cocktail like the Grappa Espresso Martini or Irish Coffee into a Lusitanian travel story. While it’s true that grappa, brandy and Irish whiskey come from faraway lands too, these are more familiar spirits and don’t have the same curious cachet as aguardente vehla or bagaceira, evoking as they do a country that has somehow managed to stay a contender in the “Best Kept Secrets” travel articles, year after year, for more than a decade now. Portugal stays an open secret, but their aguardente is pretty close to a real, well-kept secret.

The post Get to Know Aguardente, Portuguese Fire Water appeared first on Chilled Magazine.

Source: Mixology News

One pathway to riffing a cocktail is to adopt a spirit that folks have probably never heard of and making it your own; better still if that cocktail has an interesting story to go with it.

That choice of an exotic spirit is an easy one for me, because after several years of living in Portugal I’m intimate with a class of grape spirits collectively known as aguardente.

Aguardente Vinica

If you are into spirits, you’ve probably heard of aguardiente before. Take note of the slightly different spelling though, because that denotes the Spanish term. Both words mean “firewater,” but if you’ve come across a bottle of aguardiente, more than likely it is from South America and a variant on sugar cane-based spirits distilled to high proof. The Brazilians make the same stuff, but call it cachaça, and it’s a very different creature from Portuguese aguardente.

Aguardente Velhissima

Aguardente vínica is basically Portuguese brandy, a spirit distilled from wine. A key difference with brandy, though, is purpose:  the Portuguese make a lot of aguardente to fortify their Port wines. The wines behind these Portuguese spirits are generally quite drinkable in and of themselves (can you imagine using subpar materials for a product that spends many, many years expensively aging away in a cask, as Port wine does?), so it’s a good bet that even an unaged aguardente will be superior to a comparable brandy.

Aguardente V¡nica Velha e cx

But it’s with the aged stuff that the Portuguese spirit really stands out. Because most of these spirits come from the Port wine industry, aguardente vehla (“old firewater”) is the beneficiary of some lovely vertical integration. The various barrel-aged Port wines are matured for up to 30 years. Those prime, hoary Port casks are then recycled for use in aging aguardente vehla. Those distinctive Port influences make even a modest bottle of aguardente a different creature from your average aged brandy, in much the same way that Port barrel finishing has caught on with bourbon and Scotch distillers.

Aguardente Bagaceira

So, unaged aguardente can put a Portuguese spin on cocktails like the Metropolitan and Vieux Carre, while the aged version can take a Sidecar or cognac-based Sazerac recipe straight to the Duoro Valley.

During my expat stint, I also became acquainted with a very different kind of aguardente that circled back around to my Kentucky roots, this being the local version of genuine moonshine. Aguardente bagaceira is the Portuguese version of grappa, being made from grape pomace instead of wine.

Aguardente com Caixa

Often simply referred to as bagaço, legal versions of this spirit are found on the shelves of every café and almost every restaurant in Portugal and are routinely used to stiffen an after-meal coffee as café com cheirinho (“coffee with a little scent”).

Aguardente Bagaceira Velha

With a traditional use like that already at hand, bagaço is a ready substitute that turns a coffee cocktail like the Grappa Espresso Martini or Irish Coffee into a Lusitanian travel story. While it’s true that grappa, brandy and Irish whiskey come from faraway lands too, these are more familiar spirits and don’t have the same curious cachet as aguardente vehla or bagaceira, evoking as they do a country that has somehow managed to stay a contender in the “Best Kept Secrets” travel articles, year after year, for more than a decade now. Portugal stays an open secret, but their aguardente is pretty close to a real, well-kept secret.

The post Get to Know Aquardente, Portuguese Fire Water appeared first on Chilled Magazine.

Source: Mixology News

Mizkan America, Inc., a leading manufacturer of condiments, sauces, and other foods in the United States and the exclusive North American distributor and sales agent for ANGOSTURA® bitters announced the expansion of its distribution agreement with Southern Glazer’s Wine & Spirits the world’s pre-eminent distributor of beverage alcohol.

Angostura Aromatic Bitters

“Southern Glazer’s has been a trusted distribution partner for Mizkan and ANGOSTURA for more than a decade,” says Bob Cole, Customer Vice President, Sales, Mizkan America, Inc. “We jumped at the chance to expand our relationship because it will give the ANGOSTURA bitters brand access to Southern Glazer’s unmatched National Accounts’ reach and coverage, simplifying the supply chain in order to offer more consistent pricing, bring innovations to market faster, enhance localized marketing, and implement systems that more accurately manage inventory and forecasting.”

Mizkan

Southern Glazer’s will distribute ANGOSTURA bitters in an additional 19 U.S. markets, extending its strategic partnership with Mizkan to a national scope. Southern Glazer’s will now distribute ANGOSTURA aromatic bitters and ANGOSTURA orange bitters in 32 total U.S. states and the District of Columbia. The five-year agreement will consolidate distribution channels while growing the U.S. footprint of ANGOSTURA bitters to benefit on-premise customers and retailers across channels.

Angostura Bitters

“This deal will enable ANGOSTURA bitters to grow at the pace of the market and at the rate of consumer demand,” said Mitch Cooper, Brand Manager, ANGOSTURA bitters, Mizkan America, Inc. “Our strategic agreement with Southern Glazer’s promises to introduce new consumers to ANGOSTURA bitters and provide better access to those who already use and love this iconic brand.”

“We are excited about the opportunity to expand Southern Glazer’s premium distribution portfolio through a national partnership with Mizkan America for the ANGOSTURA bitters line of products,” said Gene Sullivan, Chief Sales and Marketing Officer at Southern Glazer’s Wine & Spirits. “This national alignment will enable us to drive growth for the brand through greater reach and deeper penetration at licensed accounts.”

The expanded partnership will give Southern Glazer’s exclusive distribution rights to ANGOSTURA bitters in new markets including: Colo., Del., District of Columbia, Kan., Ky., La., Ind., Iowa, Md., Neb., N.M., N.D., Okla., Ore., S.D., Tenn., Texas, Va. and Wash.

About Mizkan America, Inc.®
Based in Mount Prospect, IL, Mizkan America, Inc., is a subsidiary of the Mizkan Group, a global, family-owned company that has been Bringing Flavor To Life for more than 215 years. As one of the leading makers of condiments and sauces in the United States, Mizkan America maintains 17 manufacturing facilities that serve the retail, foodservice, specialty-Asian and food-ingredient trade channels. Since 2005, Mizkan America has seen dramatic growth and their portfolio now includes a wide variety of vinegars, Italian and Asian sauces, peppers, cooking wines, wine reductions, sushi seasoning and salad dressings. Mizkan America brands include:  RAGÚ®, Bertolli®, Holland House®, NAKANO®, Four Monks®, Barengo®, Mitsukan®, Tres Hermanas®, Nature’s Intent®, World Harbors®, Mizkan® and Rio Luna. Mizkan America is also the exclusive distributor/sales agent for ANGOSTURA® bitters in North America. For more information, go to Mizkan.com.

The post Mizkan Expands Distribution of ANGOSTURA bitters with Southern Glazer’s Wine & Spirits appeared first on Chilled Magazine.

Source: Mixology News

Developing, mixing and tasting your way to the perfect craft cocktail menu is fun and exciting.

Putting together a wine list is fun, exciting, overwhelming and stressful all at once. Developing an INTERESTING wine list can be outright painful—and we are not referring to the headaches you may endure after numerous tastings of “interesting” wines that are a little out there. Today the U.S. wine market is bursting with great selections of quality wines, so next time your wholesaler comes knocking take a chance outside the ordinary and put together a list that reflects the same unique character your beloved cocktail menu does.

Bar Meli, Miami

Liza Meli, owner of Bar Meli in Miami, is anything but ordinary. With a welcoming smile and a sexy swagger that only a woman born in Australia and Greek ancestry can pull off, she sways between the tables with a knowing smile. Just when you think she’s going to ask you to dance she utters those wonderful words, “so what are we drinking tonight?” Now, while Bar Meli does offer a full bar, for Liza, it’s all about the wine. Uniquely interesting, approachable and affordable wines.

Liza Meli, of Bar Meli

Where does one start in deciding on what wines to bring in?

It’s good to have a few rules and stick to them. For Liza, it’s Old World Wines from small family-owned vineyards. But most importantly, a wine list should complement the menu, no matter how big or small. We are a Greek bistro and bar so we focus on Old World Wines predominantly from the Mediterranean region. I also like to meet the geniuses behind the wine. Fortunately we get a lot of winemakers coming through Miami so I have either met with or visited the vineyards. To me, this makes all the difference.

How do you make a list accessible and inviting when offering unique varietals? 

Each wine has a description about aroma, body and taste that can, and should, be communicated to the guest to explain how it complements the menu or their selection. Also, these days the wine making process – if a wine is natural, sustainable, organic, etc, can influence guest choice. Case in point, Liza feels small production wines are made with extra love and integrity.

Do you offer any commonly recognized wines?

Yes, it’s always important to offer the more “standard’ like Cabernet, Pinot Noir, Pinot Grigio and Chardonnay to make guests comfortable. But since I stick with the Mediterranean wines rule, they do have different flavor profiles from the U.S style wines so explaining this to guest is important.

Why do you love wine?

What’s not to love? (laughs) It’s the Beverage of the Gods. I love its complexity, its unpredictability, its diversity and moods. It’s wonderfully social. The best part is that everyone’s palate is so different and there is a wine for all palates.

What do you drink at home?

I am fortunate to have many wine choices available to me based on my profession. But usually at home I go for light bodied wines and always from the Mediterranean region. My evenings begin with a bottle of white, today it will be a Falanghina from Campania Italy followed by a bottle or two of a Nerrello Mascalese from Sicily.

Like anything, it’s trial and error. So, sit back, take a sip and print your wine list proudly next to your cocktail menu.

The post Liza Meli, of Bar Meli Teaches the Art of Making a Wine List appeared first on Chilled Magazine.

Source: Mixology News