Monthly Archives

July 2020

Drink of the Week: Plum’s the Word by Megan Marshall

By | Mixology News

Plum’s the Word, cocktail with garnish, blue velvet back, featured image

My inspiration for this cocktail comes from the flavors I discovered upon tasting Akashi Tai Umeshu Plum Sake for the first time.

I wanted to honor the notes of honey and (of course) plum that were deliciously forward in my tasting experience. My mother is a special fan of these two flavors, and I wanted to honor her with this drink. She has lived a most interesting life as the child of an Air Force dad, with time in both Japan and Hawaii before settling in Wilmington, Ohio. Hearing some of her life stories has imparted in me a sense of curiosity about the world and a real thirst for knowledge. Each element of this cocktail is a symbol of something she has taught me or a story she has told.

The title of the drink comes from the popular English idiom “mum’s the word” meaning to keep silent and not reveal what you know. It can be traced to Shakespeare’s Henry VI, Part 2 when the character Hume says, “seal up your lips, and give no words but mum.” But as my mother taught me, our thoughts and stories shouldn’t be left untold. So, the word is out. And that word is plum!

Plum’s the Word, cocktail with garnish, blue velvet back

Plum’s the Word

Photo by Brandon Lee Dobashi

Plum’s the Word

By Megan Marshall

Ingredients:

  • 1 oz. Akashi Tai Umeshu Plum Sake
  • 1 oz. gin
  • 1 oz. lime
  • 1/2 oz. Li Hing Mui-Honey Syrup*
  • 2-3 dashes Aromatic Bitters
  • Slices of fresh plum (for garnish)

Preparation:  Add all ingredients to a shaker. Add ice and shake. Strain into a chilled glass. Garnish with slices of fresh plum. *Li Hing Mui Honey Syrup: Bring 1 cup of honey, 1/2 cup of water, and 1 tsp of Li Hing Mui Powder to a boil. Lower heat and let simmer for approximately five minutes stirring frequently.


Meet Megan Marshall

CHILLED 100 Member, New York

Raised in Cincinnati, Megan has been working in hospitality for over 10 years, hustling her way into pretty much every restaurant role. But what started as a way to pay for college tuition, has quickly evolved into a passion project and career.

While studying theatre at the College-Conservatory of Music Megan discovered that hospitality could offer her three distinct, critically important spaces in life: one for endless imagination and creativity, one for constant learning and education, and one for meeting a diverse group of people.

The first came about while working as a bartender/barista/sandwich-maker at a café where she began experimenting with flavors and combinations, finding new ways (and sources) to excite the palate. In 2014 she travelled to NYC with the intention to begin a career as a professional stunt woman but found she couldn’t shake the lure of hospitality. So, she changed course and spent the next 5 years working up the ranks, seeking out all the industry people she could find to learn from them.

Eventually she landed gigs in Harlem at Uptown Bourbon and Penny Jo’s, imaginative, energetic bars filled with people from all walks of life where she could solidify a creative voice. She continues this growth at her new spot in the East Village, Ama Raw Bar, where she is exploring the importance of human connection.

Most of her cocktail inspirations stem from an emotion, a feeling, a memory, or an energy. Though her career as a stunt woman fell flat, her career as a bartender has taken her further than she could ever have imagined. Winner of Old Forester’s 2020 Battle of the Boroughs Competition and Week One Semi-Finalist in Chilled Magazine’s Toast to the Service Industry, she is currently studying at Fordham University’s Graduate School of Social Service.

Megan calls herself a multifaceted, hilariously complicated, ambitious creature who would really like to make you a drink (and possibly give you a hug).

Megan Marshall - Chilled 100 Member, NY, headshot at bar

Megan Marshall – Chilled 100 Member, NY

Photo by Brandon Lee Dobashi

The post Drink of the Week: Plum’s the Word by Megan Marshall appeared first on Chilled Magazine.

Source: Mixology News

3 Easy to Mix Hawaiian-Inspired Cocktails for Summer

By | Mixology News

Regatta Cocktails, featured image

Regatta Craft Mixers welcomes sun, fun and outdoor adventures with summer cocktail recipes created by Hawaii mixologist and world traveler, @TheJoyOfDrinking, Chris Parish.

When asked why he prefers Regatta Craft Mixers in his cocktails, Parish says, “Regatta mixers are extremely well balanced and made with the highest quality ingredients. They enhance rather than overpower the other flavors in the cocktail.”

Check out Chris’ favorite summer cocktails you can make right now with fresh, readily available ingredients right out of the pantry.

Tom Collins

Tom Collins

Tom Collins

Ingredients:

  • 1 1/2 oz. gin
  • 1 oz. lemon juice
  • 1/2 oz. simple syrup
  • Regatta Pacific Sea Salt Club Soda (to top)

Preparation: Fill glass with ice. Add gin, lemon juice, and simple syrup. Top up with Regatta Club Soda and garnish with a slice of fresh lemon.


Juan Collins

Juan Collins

Juan Collins

Ingredients:

  • 1 1/2 oz. tequila
  • 1 oz. lime juice
  • 1/2 oz. simple syrup
  • Regatta Pacific Sea Salt Club Soda (to top)

Preparation: Fill glass with ice. Add tequila, lime juice and simple syrup. Top up with Regatta Club Soda and garnish with a slice of fresh lime.


Bourbon Honey Buck

Bourbon Honey Buck

Bourbon Honey Buck

Ingredients:

  • 2 oz. bourbon
  • 1 1/2 oz. lemon juice
  • 1/2 oz honey/honey syrup
  • Regatta Classic Bermuda Stone Ginger Beer (to top)

Preparation: Fill glass up with ice. Add bourbon, lemon juice, and honey. Top up with Regatta Ginger Beer and garnish with a slice of fresh lemon.

To learn more about Regatta Craft Mixers CLICK HERE. To purchase Regatta Craft Mixers from home CLICK HERE. Shipping is free for orders of $70 or more!

The post 3 Easy to Mix Hawaiian-Inspired Cocktails for Summer appeared first on Chilled Magazine.

Source: Mixology News

Industry Personalities Weigh-in on Where We Go from Here

By | Mixology News

Hospitality in the new normal, featured image

Grappling with the effects of Coronavirus, CHILLED asked a variety of bartenders, owners, and other hospitality personalities the same, pressing question: where does the industry go from here?

Paul Ramirez, Co-owner and head bartender at We Got Company, Brooklyn, NY: “Where we go from here isn’t one size fits all. Every survival story will sound different. We’ll have to use every ounce of our creativity and adaptability to concoct a formula to not only survive but thrive in an uncharted world. In the end, we’ll still be standing because we’re bartenders and that’s what we do.”

Noah Bush, Co-owner of Hodges Bend, Tulsa, OK: “The drinks scene has undergone changes that will last a very long time and the industry will have to adapt. To-go drinks, online wine tastings and virtual cocktail classes with your favorite bartenders will be in the mix for the foreseeable future and are proving to have staying power and we will continue to embrace them moving forward. I anticipate more emphasis on the in-house experience and one-on-one service, down to customizing drinks and preferences to fit the people coming in the door (virtually or otherwise).”

Tomoyuki Iwanami, Co-Founder of Kaikagetsu, Manhattan, New York: “Usually, you can retrace your footsteps and go where you wish by knowing where you were. But with this unprecedented occurrence, the back is as blind as the front. Hopefully during this time, we have had the chance to re-think what it means to be a part of a society and can interact with one another with respect and appreciation. The steps we take from now are not individual, but something we will take together.”

Tomoyuki Iwanami, Co-founder of Kaikagetsu, NY

Tomoyuki Iwanami, Co-founder of Kaikagetsu, NY

Jeff Berry, Owner of Beachbum Berry’s, New Orleans, LA: “Straws will definitely be making a comeback.”

Mark Stoner, Owner of Pony, Seattle, WA:(For clubs) I think dancefloors are over for a while, and the emphasis will shift to going out with a small group of friends and really just hanging out with that group at your own seating area. So, in a sense, (going to a club or bar) will be closer to what the restaurant experience is going to look like: fewer tables, spaced farther apart, and no crowd of people standing around the bar. Interior sound levels will also need to come down, so people can still talk with a face mask on and without being less than two feet away from each other. It’s not quite as fun and it’s not what we’re used to, but it will have to do for a while.”

Hospitality in the new normal

Hospitality in the new normal

Adam Koral, Co-owner of SHOREBar & partner at The h.wood Group, West Hollywood, CA: “If the pandemic has taught us anything, it’s that our relationships with the ones we love and the ones we come into contact with every day are extremely valuable. As an industry, we are tasked with providing experiences for our guests that they can not get at home. It will be up to us to find innovative ways to offer that same amount of fun and relief from the stresses of work, but with a more conscious approach (for) our guests. I really hope that the industry takes this opportunity to come together to help each other in what has already been one of the toughest conflicts we’ve all ever had to face.”

Daniel Cipriani, owner of JJ’s Hideaway, Brooklyn, NY: “We will survive this. As New York City independent restaurant and bar owners, we have always been forced to improvise, adapt and overcome obstacles to survive in the toughest markets in the world. We will make hard changes, find our rhythm and one day look back on this and have some great stories to guilt our children with. Stay healthy and positive.”

Daniel Cipriani, owner of JJ’s Hideaway, Brooklyn, NY

Daniel Cipriani, owner of JJ’s Hideaway, Brooklyn, NY

Chad Mackay, CEO of Fire & Vine Hospitality, Seattle, WA: “Reveling and celebrating life is our purpose and mission, so it is important that even while there are protocols in place to increase our physical distance, creating social connection is core to what we do. While it is important to find ways to make guests feel protected, we also need to create an exceptional service experience to ensure that they feel truly cared for and treated to something special.”

Chad Mackay, CEO of Fire & Vine Hospitality, Seattle, WA

Chad Mackay, CEO of Fire & Vine Hospitality, Seattle, WA

Oliver Goldsmith, Director of F&B at The Front Yard and The Garland, Los Angeles, CA: “We’re hoping licensing can be adjusted to continue to allow alcohol sales for off-premise consumption. We’ve seen great success since offering some of our most popular cocktails in mason jars to-go for guests to enjoy at home. While there are a number of pop-up companies attempting to fill the nostalgia of enjoying your favorite cocktail at a bar, most are not properly licensed to do so, and restaurants would be primed to fill this void. I also envision offering larger pours to minimize person-to-person contact.”

Brenda Riepenhoff, Bartender at Westlight at the William Vale Hotel, Brooklyn, NY: “The only way to go is forward. We must go back to a greater emphasis on hospitality, now that capacity will be decreased for the foreseeable future. We are entering a new era, so get ready to help, create and accept the new trends that develop.”

Brenda Riepenhoff, Westlight

Brenda Riepenhoff, Westlight

Photo by Amanda Suarez

The post Industry Personalities Weigh-in on Where We Go from Here appeared first on Chilled Magazine.

Source: Mixology News

Drink of the Week: Bepi’s Shandy by Brenda Riepenhoff

By | Mixology News

Bepi’s Shandy, featured image

Drink of the Week: Bepi’s Shandy by Brenda Riepenhoff, featured image

Bepi’s Shandy

Bepi’s Shandy

By Brenda Riepenhoff

For this cocktail, I was inspired by one of my favorite canned coffees, La Colombe’s Grapefruit Shandy, a canned cold brew mixed with grapefruit juice. I thought riffing on an alcoholic version of that would create the perfect summer sipping espresso liqueur cocktail.

Ingredients:

  • 1 oz. Bepi Tosolini Expre
  • 1 oz. Havana Club Anejo Blanco
  • 1 oz. fresh ruby red grapefruit juice
  • 3/4 oz. fresh lime juice
  • 3/4 oz. ginger syrup*
  • 1 oz. soda water
  • Freshly grated nutmeg (for garnish)

Preparation:  Add all ingredients to a mixing tin except soda water and nutmeg. Shake and strain into a Collins glass over fresh ice. Top with soda water. Garnish with freshly grated nutmeg.

*Ginger Syrup

Heat equal parts ginger juice and sugar until the sugar is completely dissolved.


Meet Brenda Riepenhoff

CHILLED 100 Member, New York

I was working at Westlight at The William Vale hotel before the quarantine began. I’m spending my time at home experimenting with cocktails, working out, learning German, and reading; just trying to make the best of the situation we’ve been given!

Follow Brenda on Instagram @BRiepenh.

Brenda Riepenhoff - Chilled 100 Member, NY

Brenda Riepenhoff – Chilled 100 Member, NY

The post Drink of the Week: Bepi’s Shandy by Brenda Riepenhoff appeared first on Chilled Magazine.

Source: Mixology News

Bartender’s Reveal their Favorite Wines and Why

By | Mixology News

Gui Larochi, featured image

They shake, stir and create cocktails to delight our taste buds and sometimes even these true spirits advocates reach for a glass wine.

We asked four bartenders what their go-to wine escape is. While true mixologists at heart, it is clear that there is always a time and place for wine.

Life behind the bar gets hot so at the end of the evening, Charlie Keyser, bartender at Cast & Shaker in Wellington, Florida pours himself a cold and refreshing crisp Sauvignon Blanc. But his go-to wine is red and “nothing beats the versatility of a Pinot Noir or Nero D’Avola.” They are great with food and both are serious about being casual. Look for a $20-$25 bottle to get a great wine that’s rustic yet refined.

Charlie Keyser

Charlie Keyser

Another Pinot Noir fan is Allison Sadauskas. Like so many in our industry, Allison is on a California state mandated furlough.  Both bars where she tends, The Amplifier and Heart & Dagger Saloon in Oakland, are closed indefinitely so she’s got some time to enjoy her wines. In addition to pinot noir she also likes petite syrahs “I have a sweet tooth and both varietals are on the sweeter side.”

Allison Sadauskas

Allison Sadauskas

Lauren Pellechia has an after-work ritual for unwinding that ends with a good book and a glass of Malbec. The fuller bodied Malbec is not too heavy and the dark fruit flavors pair well with a sharp cheddar cheese and roasted almond snack she makes for herself after a night behind the bar at O’Neals Tavern in Cincinnati.

Lauren Pellechia

Lauren Pellechia

Miami’s Gui Larochi tends bar at The Nest and develops cocktail bar menus for a living but when it comes to dinner he prefers a dry riesling. These bright and crisp wines from Germany and Austria are big on citrus and minerals without being overly acidic. They are great with food or just on their own after a meal. “They’re like a cocktail in a bottle.”

Gui Larochi

Gui Larochi

Photo by 52 Chefs

The post Bartender’s Reveal their Favorite Wines and Why appeared first on Chilled Magazine.

Source: Mixology News

A Toast to Bootleggin’ Women this 4th of July

By | Mixology News

Bertie's Berry Smash, featured image

Saint Liberty Whiskey celebrates the untold stories of pioneering Prohibition-era women bootleggers from across the country.

The brand’s first expression is Bertie’s Bear Gulch Bourbon Whiskey honoring African American homesteader Bertie “Birdie” Brown known for making the “best moonshine in the country.”

Craft whiskies from distilleries across the country are paired with each woman bootlegger to highlight and honor their stories. Each whiskey is also proofed and bottled in the state where each woman resided, using the same water source they would have used 100 years ago!

Bertie is followed by Josephine’s Flat Head River Rye and Mary’s Four Grain Bourbon. 

Bertie's Berry Smash

Bertie’s Berry Smash

Bertie’s Berry Smash

Ingredients:

  • 2 oz. Bertie’s Bear Gulch whiskey
  • 3/4 oz. fresh lemon
  • 3/4 oz. thyme syrup
  • 4 drops Fee Brother’s orange bitters
  • 2 strawberries
  • Strawberry (for garnish)
  • Thyme (for garnish)

Preparation: Muddle and slice strawberries in mixing tin. Add ingredients, shake, strain over ice in rocks glass. Garnish with skewered strawberry and sprig thyme.


Skinny Liberty Amaretto Sour

Skinny Liberty Amaretto Sour

Skinny Liberty Amaretto Sour

Ingredients:

  • 1 1/2 oz. of Bertie’s Bear Gulch Bourbon
  • 1 oz of Amaretto Liqueur
  • 2 oz fresh lemon juice
  • 1 oz of agave syrup

Preparation: Combine ingredients in a rocks glass over ice; stir. Garnish with dehydrated lemon.


Bertie's Berry Smash

Bertie’s Berry Smash

Bertie’s Bramble

Ingredients:

  • 1 1/4 oz. Saint Liberty Bertie’s Bear Gulch Bourbon
  • 1/2 oz. fresh Yuzu or lemon juice
  • 3/4 oz. blackberry syrup
  • 2 oz. Prosecco
  • 2 fresh or frozen blackberries (for garnish)

Preparation: Combine ingredients in tin with ice; stir, strain in coupe glass. Top with prosecco.

The post A Toast to Bootleggin’ Women this 4th of July appeared first on Chilled Magazine.

Source: Mixology News

Must Mix Rye Cocktails this July 4th

By | Mixology News

Sagamore Seltzer, bottle, cocktails and garnishes on table, featured image

Mix your 4th of July cocktails using rye made right here in the USA.

Sagamore Spirit Signature Rye Whiskey is distilled in the heart of Maryland. Give these a try

Sagamore Seltzer, bottle, cocktails and garnishes on table

Sagamore Seltzer

Sagamore Seltzer

Ingredients:

  • 2 oz. Sagamore Spirit Rye Whiskey
  • 4 oz. seltzer water
  • Lemon (for garnish)

Preparation: Add rye to Collins glass, fill glass with ice, top with seltzer and garnish with lemon twist.


Black-Eyed Rye, cocktail and bottle

Black-Eyed Rye

Black-Eyed Rye

Ingredients:

  • 1 1/2 oz. Sagamore Spirit Rye Whiskey
  • 3 oz. ginger beer
  • 1/2 oz. lime juice
  • 3/4 oz. blackberry simple syrup*
  • 8-10 mint leaves

Preparation: Shake rye, lime juice, blackberry simple and a few mint leaves with ice; strain into Collins glass. Top with ginger beer. Garnish with mint springs and three skewered blackberries. *Blackberry simple syrup: mix equal parts water, sugar, and blackberries in a pot. Bring to a boil and reduce to a simmer for 10 minutes. (need it quick- muddle blackberries with pre-made simple syrup)

The post Must Mix Rye Cocktails this July 4th appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ with Elixir

By | Mixology News

Chillin’ with Elixir, featured image

Stemming from Carrollton Georgia, the music group Elixir takes advantage of a tight-knit family bond to fuel the creation of its unique sound.

Twin sisters Aleeya and Aleexus Crowder centralize their interest on making genuine and prolific music. Elixir’s strong fascination in music began with a simple love of art. Their focus on the purity of nature itself greatly facilitates the song writing process, as well as how well the music is received. Constantly sending positive and relatable messages to their audience is one of many important tasks on Elixir’s agenda. A slogan that encapsulates their theme as artists quotes “Smooth vibes and good intentions throughout our mentions.” Their new single “Grab My Hand” is the perfect antidote to ease the tension felt by everyone in these trying times. Chilled sat with the twins to learn about upcoming projects along with how else the twins spend their time.

Chillin’ with Elixir

Chillin’ with Elixir

Tell us about some projects on the horizon.

We are working on a song with our manager (Selena Weinert) called “Grab My Hand.” We all collectively felt like everyone needs a feel-good song.

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

We are very artistic people, so we like to draw, make crystal jewelry, and learn how to play instruments like the piano and guitar. Spending time with family is huge, but of course making music comes before anything.

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

We love Mexican restaurant’s because the drinks are so delicious.

Chillin’ with Elixir

Chillin’ with Elixir

What types of dishes do you typically order?

Shrimp nachos, fish tacos, lamb tacos.

Any favorite bars?

La Chiquita.

What drinks do you order when out?

Strawberry Margarita, fireball shots, vodka shot, and Mojito.

Chillin’ with Elixir

Chillin’ with Elixir

Do you prepare drinks at home?

Yes, we prepare Margaritas.

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

At home we like to have wine and sometimes Margaritas. We’ll blend up strawberry or lime Daiquiri mix, with vodka and some fresh fruit like strawberries, mangos, or pineapples.

Have you ever been a bartender?

No, but we hope to experience that one day.

We are just basically trying to stay true to ourselves and what we love to do. We do that by keeping our creative mind active and not losing focus.

The post Chillin’ with Elixir appeared first on Chilled Magazine.

Source: Mixology News