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August 2020

Ask A Bartender: Amanda Britton Shares her Secrets to Great Bartending

By | Mixology News

Amanda Britton, featured image

Amanda Britton is a mixologist at Charlotte, North Carolina’s hit restaurant bardo.

She is passionate about using lesser-known spirits with familiar flavors in her cocktails. Amanda has a knack for opening up skeptical drinkers to new spirits by combining everyday flavors with something a little more unexpected behind the bar.

Amanda Behind the Bar

Amanda Behind the Bar

A New Jersey native, she started slinging drinks at a TGI Friday’s and fell in love with bartending. Amanda has found herself working behind some of the best craft beer bars, which led to becoming a sales representative for Artisan Beverage Group. She also created signature cocktails as manager and lead bartender at 204 North Kitchen and Cocktails, and consulting with Crowntown Collective spreading spirited learning through cocktail development, creative beverage catering, mixology classes, and brand spotlighting.

Amanda Britton, featured image

Amanda Britton

Amanda helped open bardo as lead mixologist, developing complex, signature cocktails like the Cooling Effect made with lunazul reposado tequila, arbol and guajillo peppers, aloe, agave, lime and No Fig Deal made with Old Forester signature bourbon, balsamic glazed fig, honey, and bitters.

Cooling Effect cocktail

Cooling Effect

Amanda is also passionate about giving back to her community and participates in various charitable events throughout the year including Generosity in Spirits which brings together the city’s top bartenders to raise money for gifts for children in need.

No Fig Deal cocktail

No Fig Deal

We asked Amanda some of her best kept secrets to becoming an award-winning bartender (she nabbed NCRLA’s Mixologist of the Year in 2017).

Bardo Brewtiful Bloom, cocktail

Bardo Brewtiful Bloom

Do you have any unique skills that you’d like to share with other bartenders?

Anticipation. I think a great deal of what makes me a good bartender is anticipation. Whether it’s the guests needs or setting up my bartender with glassware, garnish, etc. I try to think a few steps ahead of anyone around me but execute it in a way that seems effortless.

Is there a tool you use that you can’t live without?

A tea strainer! I use it in so many aspects behind the bar whether it’s to strain a cocktail, citrus, infusions, etc. I could make do without a bunch of tools behind the bar but a tea strainer is a must.

Is there a secret ingredient you like to use?

I like using nuts and seeds. They add a level of savory when added to a cocktail. Toasted sesame is one of my favorite ingredients to use, it lends a nuttiness to a cocktail that is familiar enough for my guest but still unexpected.

The post Ask A Bartender: Amanda Britton Shares her Secrets to Great Bartending appeared first on Chilled Magazine.

Source: Mixology News

Brockmans Gin Expands Distribution Across the U.S.

By | Mixology News

brockmans gin, featured image

Brockmans Gin, the super-premium new-style gin “Like no Other” is expanding to additional markets across the United States, opening up distribution in California, Texas, South Carolina, Indiana, Kentucky, Maryland & Washington DC.

Brockmans Mocha Martini

Brockmans Mocha Martini

“With the addition of these markets, Brockmans continues distribution and sales expansion from the brand’s initial footprint in the Northeastern U.S. to now include 22 states in all regions of the country,”
– Guy Lawrence, managing director, Brockmans Gin

“Brockmans was created to be more exciting, different and delicious than the traditional gins of the past. The distinct character of our award-winning gin has enjoyed tremendous success and exceeded expectations throughout the world.”

Brockmans signature taste is created with a blend of botanicals including blackberries, blueberries, coriander, bittersweet orange peel and juniper berries. The resulting gin is intensely smooth offering an exquisitely complex taste experience. Multi-layered sensual notes lend a hallmark versatility making Brockmans Gin the perfect complement to a wide range of classic and innovative cocktails. For cocktail inspiration, visit BrockmansGin.com.

Working with Blue Ridge Spirits & Wine Marketing, Brockmans’ national sales and marketing partner, the brand has appointed distributors in each state to lead the charge for expansion and growth. Brockmans new market distributors include:

California: Young’s Market/Republic National Distributing Company – (800) 317-6150

Texas: Republic National Distributing Company

  • Dallas – (800) 486-9374
  • Austin – (210) 230-7292
  • Houston – (832) 782-1997

South Carolina: Republic National Distributing Company – (803) 739-0188

Indiana: Carroll Wine & Spirits – (800) 822-8508

Kentucky: Heidelberg Distributing Company – (859) 980-0900

Maryland: Republic National Distributing Company – (800) 492-5577

Washington DC:  Republic National Distributing Company – (410) 724-3310

 


About Brockmans Gin
Brockmans Gin is a super-premium, new style gin that is so intensely smooth and exquisitely complex it can be enjoyed neat, over ice or in a range of classic and contemporary cocktails. Distilled in traditional copper stills, Brockmans balances a unique combination of traditional gin botanicals with vibrantly fresh notes of citrus and coriander which combine beautifully with rounded soft notes of wild blueberries and blackberries, providing an exquisitely sensual and intensely smooth taste experience. Based in the United Kingdom, Brockmans is now available in select markets throughout the US.

The post Brockmans Gin Expands Distribution Across the U.S. appeared first on Chilled Magazine.

Source: Mixology News

Beautiful Barware

By | Mixology News

Beautiful Barware, featured image

Bartenders entertaining at home or looking for special pieces for their bar collection can find charming products including everything from reusable cocktail picks to glamorous reusable straws to jeweled bottle openers.

Check out three of our favorites.

Joanna Buchanan, a 20-year veteran of jewelry design, builds barware meant to be heirlooms. (It was once said in a meeting, “if your heirs won’t fight over it, we won’t make it). Her line of luxe, seasonal barware was inspired by her great grandmother’s vintage bar collection.

Koi Bottle Opener

Uber luxe add to a bar cart. Koi symbolize good fortune.

Koi Bottle Opener

Koi Bottle Opener


Stripey Bee Wine Stopper

Check out all the matching items to complete your buzzy bee bar cart collection.

Stripey Bee Wine Stopper

Stripey Bee Wine Stopper


Lucky Charm Cocktail Picks

Whimsical and glamorous cocktail pics with charming charms.

Lucky Charm Cocktail Picks

Lucky Charm Cocktail Picks

The post Beautiful Barware appeared first on Chilled Magazine.

Source: Mixology News

Spotlight Launch: Award-Winning Super-Premium Ron Izalco 10-Year Rum

By | Mixology News

Ron Izalco Bottle and drink, featured image

A Superlative High-End Craft Rum Inspired by a Volcano, Sugarcane and Central America.

Ron Izalco 10-Year Rum is the Phenomenal Spirits first expression to launch in the United States. First commercialized in 2018, in Bordeaux, this 43% ABV, minimum 10-year aged rum has quickly caught on throughout Europe, expanding its footprint through France and in the UK, Denmark, and Poland.

Ron Izalco Bottle white

Ron Izalco Bottle

“Curious rum drinkers and enthusiasts are very much aware of premium rums and their taste profiles, but true rum lovers are eager to move on to the next level,” explains Karthik Sudhir, founder. “They are searching for rum that is evenly balanced and less sweet with full body, complex fruity notes and a long finish. This is precisely what Ron Izalco 10 year has to offer consumers. We specifically developed the 10-year expression for sipping and to enjoy in high-end craft cocktails and signature pours.”

Ron Izalco 10 Year has received numerous awards giving testimony to the superior quality and craftmanship of the extraordinary liquid in the bottle. In 2018, Ron Izalco 10 Year won a coveted Gold Medal at the San Francisco World Spirits Competition followed by numerous awards in 2019 including: Double Gold & Rum Trophy at the International Spirits Challenge and Master of Rum in the Ultra-Premium category from Spirits Masters.

Ron Izalco Bottle and drink

Ron Izalco Bottle and Drink

“At Phenomenal Spirits, we are on a very focused mission to create exceptionally high-quality spirits,” says Sudhir. “To help guide us forward, we have recently onboarded Matt Witzig, Co-founder and master distiller of Joseph Magnus Distillery. Matt is working along with me to build our next ambitious and very exciting Rye whiskey brand finished in Ron Izalco Cask, which is due to be launched in September of this year.”

Having identified a gap in the super and ultra-premium rum segments, Phenomenal Spirits set its sights on creating exceptionally high quality super-premium and ultra-premium sipping rums under the Ron Izalco umbrella. Every expression of Ron Izalco is a blend of Central America’s finest rums. Straight aged in ex-bourbon barrels in their respective distilleries, the rums are inspired by and dedicated to the people of Central America, its volcanic land and rich black soil which is best suited for growing sugar cane.

Ron Izalco 10 Year sells for a suggested retail price of $55/750ml. It is currently available in Washington DC, Maryland and Delaware through Lanterna Distributors, in California through Liberation Distribution (LibDib), in Illinois through SpiritHub and shipped to 28 states through Curiada’s E-Commerce platform.

To learn more about Ron Izalco 10 Year and Phenomenal Spirits, visit IzalcoRum.com and PhenomenalSpirits.com

Follow Ron Izalco 10 Year on Facebook and Instagram.

 

About Phenomenal Spirits
Phenomenal Spirits is an idea, vision and an incubation platform to develop exceptionally high quality super-premium and ultra-premium spirits. The team consists of phenomenal distillers, master blenders, brand builders and marketers with an undying mission to invoke phenomenal moments for phenomenal people through phenomenal spirits.

The post Spotlight Launch: Award-Winning Super-Premium Ron Izalco 10-Year Rum appeared first on Chilled Magazine.

Source: Mixology News

Two Days of Cocktails in Montauk, New York In the Age of Coronavirus

By | Mixology News

Montauk Beach House Cocktails, featured image

Day One, 3pm

The first thing you notice when you get off the bus and arrive in Montauk, New York is the air. Sweet, salty, breezy; it’s a far cry from the choking smog that engulfs nearby Manhattan. It’s immediately clear as to why New Yorkers have been flocking to the Hamptons for a century; the trade-up from getting wafted in the face with a honking truck’s exhaust complimented with a nearby overflowing garbage pail compared to the smell of the beach is beyond comprehension.

Montauk Beach House Outdoor Bar Evening

Montauk Beach House Outdoor Bar Evening

I’m here in Montauk to explore a summer unlike any other during an age unlike any other, an earth-shaking time in our history that seems like hyperbole; but then again, no amount of hyperbole could begin to describe just how bizarre our current reality is. On a typically beautiful day, the summer crowd would only be flaunting a pair of sunglasses, slather of suntan lotion or one of those comically beach hats on their respective sun-kissed heads. Today however, like a twisted version of The Handmaid’s Tale, the residents and tourists of Montauk walking up the town’s main drag are slapped in masks with few exceptions. It’s all for good reason, and is the first of many signs that, wish as we did it wasn’t so, this isn’t your ordinary summer.

5pm

It was about 15 years after the last pandemic that Ruschmeyers (located at the appropriately named 2nd House Road), was first built and originally served as a dance hall, restaurant and hotel that presumably roared for exactly two years before, well, that whole Great Depression thing. Since then, it’s been everything from a staff house to a summer camp. Today, true to the style of the Hamptons, it’s a chic motel with an outdoor, distanced food and beverage program catering to out-of-towners with deep pockets (think Lobster Rolls overflowing with freshly cracked lobster) and an even bigger thirst.

Case in point: it’s rosé selection. If you want to blow your state unemployment check, order a 1.5 liter of Vievit Magnum for a cool $300. If that’s not enough for you, your Pandemic Unemployment Assistance check should cover the Double Magnum for $600. And if you just got laid off and really need to blow off steam, the 6L Macari Methuselah should do the trick for only $1,250. But in these wild times, that might not still be enough for you. If that’s the case, throw caution to the wind and spend a couple month’s rent on the Macri Nebuchadnezzar, Ruschmeyer’s 15 liter bottle of rosé that sells for $3,000. (Hey, you can always AirBnB your place back home). I asked Director of Operations Enzo Lentini, a Long Island hospitality veteran, if they even sell and he replied with perhaps the understatement of the year: “There’s a lot of wealth in the Hamptons.” Okay, then. “When some younger people are here, they want to splurge a bit, that’s when those bottles sell. But do we sell one every day? No. But if you don’t have them, you can’t sell them.”

Rushchmeyers Outdoor Dining

Rushchmeyers Outdoor Dining

7pm

Ruschmeyer’s restaurant and bar was formerly known as Etiquette, a party pop-up that would have overtaken the property’s outdoor space and would have been great literally any other time in the past hundred years. But because this isn’t your typical season, Etiquette couldn’t be its raging, crowded self and Ruschmeyers is now handling food and beverage on its own, all outdoors and socially distanced, trading mindless vodka-soda guzzling for some rich and energizing sips of its Espresso Martini. “When Etiquette ended, it gave the impression that (the whole property) closed,” says Lentini, noting that it was obviously not the vibe a business would want. But as Lentini explains, it hasn’t been too hard to get the word out otherwise. “This summer is busier than past summers because everyone left the city. I think they’ll remain here as close to Thanksgiving, probably.”  And with that, the concept of a Thanksgiving Lobster is born.

Lobster Roll at Ruschmeyers

Lobster Roll at Ruschmeyers

Day Two, 10am

Waking up in Ruschmeyer’s stark white rooms and walking into its grassy courtyard as the sun rises is pure serenity; a respite from the madness that not even a tweet from the President could derail. It gives the impression of a quaint Catskill Mountain getaway; but if Ruschmeyer’s is country-like, our next stop, the Montauk Beach House, is pure Miami. Steps away from the beach, its bright, airy rooms (with names like “Ocean Mist”) surround a chic pool full of a fashionable clientele who do yoga in the morning and relax at nearby tables for food and drinks, once again entirely outdoors, safely distanced and masked when necessary. Its bar program, the mastermind of another hospitality veteran in the form of Nik Jablanovic, is available all day. This afternoon, a plastic cup of hard JuneShine brand Kombucha screams quintessential Hamptons: organic, gluten free, low ABV. Cheers.

Montauk Beach House Cocktails

Montauk Beach House Cocktails

4pm

Even though it’s a Thursday afternoon, nearby Montauk Beach is teaming with people. And even though winds are whipping and the masses are safely separated from each other, there are just as many garish beach blankets as there are masks, giving extra emphasis as to why the Hamptons has turned into a Covid-oasis: a nature getaway where you can actually feel comfortable that everyone is following the proverbial rules. As I notice fins bobbing up and down in the water in the distance, I can’t help but imagine what it’d be like to be a seal or dolphin during these times. On one hand:  no viruses, no politics, no taxes. On the other hand: sharks!

Montauk Beach House Cocktails

6pm

Back at The Montauk Beach House, I’m having a masked conversation with Nik who is going over his cocktail menu. From hearing the ins and outs of his concoctions, it’s no doubt a labor of love. Jablanovic used to work more in nightlife, at places like The Standard. “But then I was like, I don’t want to be pouring vodka sodas at 5am anymore,” he explains. He also has a vast Hamptons pedigree and knows full well what sells. (For example, dark spirits decidedly don’t, and Frozen Pina Coladas is the new Frose.) “You have to think about how when people (are on vacation here) they want refreshing drinks, clear spirits and flavors.”

As a result, he points to a cocktail dubbed The Jamie. “We have Belvedere Ginger, and I was thinking to just add a little more ginger and a touch of lemon and mint to give it a little freshness. It’s a perfect summer drink.” Meanwhile, his cocktail Call an Uber was originally made with dark spirits before he says he “freshened it up” for the Hamptons crowd. “You have vodka, Saint Germain, a little lemon juice, a little blackberry puree, mint and Bitter Truth Falernum. I use Bitter Truth because it has notes of almond, ginger zest, lime and lemongrass. It’s a little more complex and adds more flavor.” 

10pm

Another clear sign that life is different this year is no longer are there all-night bashes, as The Montauk Beach house stops serving cocktails 11pm on weekends and 10pm other nights. As a result, I find myself walking under moonglow on the beach in preparation for my last sleep here. Bonfires burn in the distance and I smell the ocean air along with the crackle of wood. It’s another safe activity during this time of Covid-19, and proves that while life is no doubt different, that doesn’t always mean it’s worse either.

RuschmeyersMontauk.com

THEMBH.com

The post Two Days of Cocktails in Montauk, New York In the Age of Coronavirus appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ with Brooke Lewis Bellas

By | Mixology News

Chillin' with Brooke Lewis Bellas, featured image

Actress, producer, author and Board-Certified Life Coach Brooke Lewis Bellas certainly proved the proficiency of her abilities, and the multitude of accolades that she received asserts that matter. 

She has amassed over 80 prestigious awards, the most recent being “Best Actress” in an Indie Film at the 2018 Actors Awards. You can see a clip of her character from the film here.

Her most recent appearance was as Pam Deluca in the comedy 1/2 New Year, about a tight knit group of friends letting loose once a year at their annual Half New Year Party. The film, which is distributed by Comedy Dynamics, won the Audience Choice Award at the Los Angeles Greek Film Festival. It is available now on Apple TV and Amazon Prime Video.

As a veteran of the horror genre, she will soon be seen returning to her roots with a role in the upcoming film The Day of The Living Dead, a zombie origin story set in 1950’s Hollywood. It is set for an on-demand release later this summer.

She also teamed up with Director Joshua Butler on Red Rooms, a streaming series which she also executive produced and stars in. It chronicles a fictional reality show where a prominent Hollywood producer, a Senator, a priest, and an international mogul are held captive and psychologically tortured as subscribers watch. The cast includes The Vampire Diaries’ David Alpay and acclaimed horror actress Suze Lanier Bramlett. The series will hit the festival circuit and streaming platforms later this year.

Bellas is aware of the platform she has and utilizes it to give back to positive causes. She partakes in Philanthropy and is a celebrity ambassador for the Breaking Chains Foundation. She’s a part of Volunteer LA Mission Feed the Homeless, various Breast Cancer Charities, and a LGBTQ & AIDS Activist.

Chilled sat with this Old Hollywood soul to chat about her fully stocked home bar and secret bartending past.

Chillin' with Brooke Lewis Bellas

Chillin’ with Brooke Lewis Bellas

Tell us about the projects you are working on.

I am so incredibly grateful that I had acted in, and produced, a few projects that wrapped prior to COVID-19. My Psycho Therapy (Amazon Prime) film director, Staci Layne Wilson, wrote a film with Darren Gordon Smith (Repo! The Genetic Opera). Those two are so crazy talented. It is a fun indie gem. I do not want to give any spoilers, but it’s The Second Age of Aquarius. It is a comedy, with a little bit of a Sci-Fi twist and a lot of music. It’s really sweet and clever. I am an Executive Producer and I act in it. I play Tawny Stevens. She is a young mom, stuck in the eighties, as a New Jersey rocker mom.

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

Downtime? I’m sorry, come again? I’m confused, I don’t understand! I do not know that word. I sleep four hours a night and I am on a constant crazy train. A true workaholic! I would have to say, the brief moments of downtime consist of attending Pantages Theatre Hollywood to see the amazing Broadway shows that come through town.

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

You will often find me at the best steakhouses from New York to Los Angeles to Vegas. I love most restaurants in Beverly Hills, and I am a Mastro’s Steakhouse fanatic. I love any chance I get to go back to New York to dine at Peter Luger’s Steakhouse in Brooklyn. We also frequently go to Rao’s in both Hollywood and New York City, where we spent last New Year’s Eve.

Chillin' with Brooke Lewis Bellas

Chillin’ with Brooke Lewis Bellas

What types of dishes do you typically order?

My ethnic genes just love good food! Again, I love a delicious steak, and I live for Rao’s veal parmesan—a special treat for me a few times a year! I will go for long periods of time avoiding pasta that I love, because of the carbs, but, when I indulge, I indulge!

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

Confession…we have ordered more food delivery during “stay-at-home” than we have in five years! I have been so insanely busy working and filming virtually, and my husband and I started a home renovation just before COVID-19 hit, so you can imagine the chaos and delays with that.

Any Favorite Bars?

Referencing my Old Hollywood soul again, I have always been a fan of hotel bars. Whether with my hubby and friends, or for a business meeting, I love to grab a cocktail and appetizers at the Beverly Hills Hotel’s Bar Nineteen 12 or The Peninsula Hotel’s The Belvedere, and my home away from home, where I hang with my girls, is the Sunset Marquis Hotel’s Cavatina Restaurant!

Chillin' with Brooke Lewis Bellas

Chillin’ with Brooke Lewis Bellas

What drinks do you order when out?

I genuinely enjoy the taste of alcohol, and with severe allergies, I have learned to make mindful choices of the drinks I choose. I love wine and tend to veer toward an Oregon Pinot Noir or a New Zealand Sauvignon Blanc. My other absolute favorite drink is tequila.

Do you prepare drinks at home?

My husband, Mark, and I love to prepare drinks at home. We are “that couple” who loves to have fun, celebrate, and indulge, after a terribly busy work week. We both work incredibly hard during the week, so, on weekends, we get pleasure out of having friends over and entertaining.

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

You will find a “varietal” in our home! Currently, our bars are stocked with Fortaleza and Dulce Vida Tequila, Maker’s Mark and Knob Creek Bourbon Whiskey, Macallan and Glenlivet Scotch, Kettle One Vodka, Cointreau for my special Margaritas. And, I am sure I am missing a few.

Chillin' with Brooke Lewis Bellas

Chillin’ with Brooke Lewis Bellas

Have you ever been a bartender?

Chilled, you are forcing me to reveal my hidden secrets! When I was 21 and finished college, I chose to forego Law School and headed to New York City to become an actress. Just before I left Philadelphia, I went to Bartending School to earn my bartending license, so I would have a plan to support myself, while I was pursuing acting.

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

First, I would have to choose my two Old Hollywood icons. The late and great Elizabeth Taylor and the late and sassy little Mae West, because these two talented, beautiful, powerful women changed the face of the Hollywood entertainment industry.

The post Chillin’ with Brooke Lewis Bellas appeared first on Chilled Magazine.

Source: Mixology News

Bar Tools Every Bartender Should Own

By | Mixology News

Barfly Vintage Bar Tools, featured image

Back in 1968, Mel Wallick believed North America’s industrial markets could benefit from selling top-tier products at manageable prices.

In an effort to bring this idea to fruition Wallick established his company, Mercer Tool Corp. on Mercer Street in NYC. What began as local manufacturing of industrial files, gradually evolved into a global corporation with a comprehensive line of products, including Mercer Culinary and Barfly Mixology Gear.

Barfly Mixed Products

Barfly Mixed Products

Mercer is a second-generation family business that dials in on the preservation of high-quality performance, service, and value.

Barfly Mixology Gear is optimized to guarantee solid appearance, temperature, consistency, and proportion. The tools are made from high quality 18/8 stainless steel and other materials, all of which can withstand the wear and tear of a busy bar. They also offer many finishes and styles to suit any bar décor.

Barfly Color Shakers

Barfly Color Shakers

Fundamental bar tools are the bread and butter of the Barfly Gear. Its durable shakers and tins have capped bottoms and are comprised of 18/8 heavy-gauge stainless steel to ensure a maintained shape. Another top seller, the heavy-duty Spring Bar Strainer, has ideal height and width to fit into any tin. Not to mention its jiggers are well balanced and make consistently accurate measurements.

Barfly Strainers

Barfly Strainers

The prowess of Mercer’s products is thanks to its current relationship with the bartending community. Knowledge from professional mixologists is constantly relayed to Mercer. In turn, they use it to discover what is generally lacking when it comes to tools, and what can be done to improve products.

Barfly plans on continuing to introduce tools that help the bartender innovate and manifest. The company views bartenders as artists and take pride in giving them the equipment to perfect their craft.

Please click here to purchase the Barfly Deluxe Mixology Bar Set or visit Amazon.com.

The post Bar Tools Every Bartender Should Own appeared first on Chilled Magazine.

Source: Mixology News

El Mayor Tequila and Chilled Media Give Back to Bartenders

By | Mixology News

Butcher, Please, featured image

Chilled Media continues to stay committed to creating as many programs as we can to give back to the service industry, getting aid and assistance to bartenders as quickly as possible.

In a recent partnership between Chilled Media and El Mayor Tequila, our Chilled 100 bartending community were gifted products and paid instantly for recipes they created from home.

For over four generations, El Mayor Tequila has been hard at work perfecting the art and craft of growing agave and distilling tequila. To this day, El Mayor instills age-old processes with values handed down from generation to generation. Every sip and every bottle represent the continuation of the very legacy they’ve worked so hard to create.

In a series of articles, we will feature some of the bartenders and their cocktail creations. Check out a few of these professional bartenders and their cutting-edge drinks.

Butcher, Please

Butcher, Please

Butcher, Please

By Ravinder Singh, Chilled 100 Member, Dallas

Nothing cuts the Texas summer heat like a sweet and spicy Margarita. Add in some Tajin for an extra kick and backyard gatherings plan themselves. 

Ingredients:

  • 1 oz. El Mayor Blanco
  • 1 oz. El Mayor Reposado
  • 3/4 oz. fresh lime
  • 3/4 oz. pineapple/jalapeño syrup*
  • Tajin rim

Preparation: Rim glass with Tajin; set in freezer. Add ingredients to small shaker tin with ice. Cap and shake hard for 8-10 seconds. Fine strain into chilled glass over ice. Garnish with pineapple and jalapeno. 

*Pineapple/Jalapeño Syrup

Cut fresh pineapple into chunks. Cut Jalapeno into thin slices. Weigh out 250g pineapple. Weigh out 50g jalapeno. Add 400g water. Add to blender. Blend until smooth. Fine strain. Weigh 500g of the pineapple/jalapeno water. Add to blender. Add 500g sugar. Blend until sugar is dissolved. Bottle and keep chilled.


El Incendio

El Incendio

El Incendio

By Ram Udwin, Chilled 100 Member, San Diego

Ingredients:

  • 3 oz. fresh watermelon (rinds or seeds removed)
  • 1 1/2 oz. El Mayor Reposado tequila
  • 3/4 oz. simple syrup
  • 3/4 oz. lime juice
  • 1 full dropper Boy Drinks World Serrano Cocktail Spice

Preparation: Combine all ingredients. Generous pinch smoked salt. Blend with plenty of ice and serve in a large glass.


A Passionate Pedigree by Shaun Gordon

A Passionate Pedigree

A Passionate Pedigree

By Shaun Gordon, Chilled 100 Member, Miami

El Mayor is beautiful, clean, crisp, floral, with a light body, hints of pepper, and bright. My cocktail was made to accentuate all of these flavors that 4 generations of the Gonzalez family have put their heart and soul into making.

Ingredients:

  • 1 1/2 oz. El Mayor Blanco Tequila
  • 1/2 oz. Giffard Pamplemousse Rose liqueur
  • 2 dashes of orange flower (blossom) water
  • 1 pinch of sea salt
  • Topped off with Prosecco

Preparation: Add all ingredients minus the Prosecco into your shaker tin, add ice, and deliver a hard, short shake as to not over dilute, double strain into your coupe glass, top off the cocktail with Prosecco.  Add your garnish by slapping the Rosemary to release the aromatics and laying it across the side of the glass.


Continental Divides by Brandon Benetiz

Continental Divide

Continental Divide

By Brandon Benetiz, Chilled 100 Member, Austin

Dealing with all the things happening right now, I wanted to find a way to try and tie us all together. With ingredients from different locations (Italy, China, Mexico) this beverage is a subtle way for us all to drink together, and together we will see this through.

Ingredients:

  • 1 oz. El Mayor Blanco Tequila (More if desired)
  • 1 oz. Select aperitivo
  • 1 oz. fresh orange juice
  • 2 dashes Chinese 5 spice butters
  • Top with soda water

Preparation: Add El Mayor tequila, aperitivo, OJ and bitters to tin and shake. Strain over fresh ice in Collins glass, top with soda water, and add garnish.

The post El Mayor Tequila and Chilled Media Give Back to Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ with Pia Zadora

By | Mixology News

Chillin’ with Pia Zadora, featured image

A camp icon reflects on Sinatra, John Waters, and Martians.

Connoisseurs of a certain French wine may remember Pia Zadora from her days as the glam spokesmodel for Dubonnet, but for regular mortals, she will forever be the sylphlike, cherub-faced actress with the uncanny knack for turning corny dialog, or an entire corny movie, into cult favorites. Although Zadora herself admits that ability has come back to bite her from time to time.

“It’s like I’m the queen of bad lines! But the truth is, ‘camp classics’ may be bad, but people enjoy them,” she says. “Camp films have to have certain qualities. The main one being Pia Zadora. If I’m in it, it’ll be a camp classic!”

First there was Santa Claus Conquers the Martians, where a six-year-old Zadora, freshly plucked from her Broadway Baby days, fights for interplanetary peace. In Butterfly, she played Kady, a woman who knowingly and willingly consummated her Electra complex, a role that won her both a Golden Globe and a Golden Raspberry. And then there wasThe Lonely Lady, a 1983 disaster about a woman trampled by Hollywood (“I’m not the only one who fucked my way to the top”) now enshrined as a midnight-madness stand-by, with Zadora as a go-to for campy roles with hella dialog.

Which perhaps is why John Waters, who knows a thing or two about cult movies; nabbed her for the Beatnik Chick in 1988’s Hairspray. It was a bona fide hit that would 1) go on to inspire a Broadway musical and the 2007 version starring Queen Latifa and John Travolta, and 2) give Zadora even more zany lines (“Let’s get naked and smoke!”).

“John asked if I could do a cameo, and I said of course!” Zadora recalls. “He had asked me to play a bigger part, but I was touring with Sinatra that summer.”

As in Frank Sinatra. Who, after one particularly jaw-dropping opening performance pleaded with her to “warm the crowd up, not burn the house down!” (Yes, he said that; YouTube it.) However campy her movies are, they do not erase that Zadora, all five feet of her, has lungs of steel that not only demand respect of Old Blue Eyes, but helped win the International Duo of the Year Award in 1984 with Jermaine Jackson for “When The Rain Begins To Fall” over “State of Shock” by Mick Jagger and Jermaine’s younger brother, Michael. In 1985, Zadora was up for a Grammy; it took Tina Turner to beat her.

Chillin’ with Pia Zadora

Chillin’ with Pia Zadora

All of which Zadora, now 67, incorporates into her show Pia’s Place at Piero’s in Las Vegas. Overlooked by the portrait Andy Warhol did of her, Zadora embraces vintage Vegas while throwing in a bit of modern stardom.

“I sing ‘Come Rain or Come Shine;’ it’s one Sinatra always told me to do. It’s a great torch song. And then I show clips from the movies, I talk about starring on Celebrity Wife Swap, and I talk about all the stuff that I have done. People come there, and I mess with people. I make fun of them, but I make fun of myself. It’s like a party and I’m the hostess.”

Chillin’ with Pia Zadora

Chillin’ with Pia Zadora

Or, at least, she was. COVID-19 slammed the brakes on her and everybody else in Sin City. For a woman working since childhood, being forced to relax was like an out-of-body experience.

“I always thought that if I am not ‘doing something,’ I have no life,” she says. “But now, I don’t feel that way. It’s made me stop, take a breath, look around me and appreciate other things.”

Like having a resume listing theater, child star, Golden Globe winner, Warhol muse, cult movie icon, Sinatra protégé, and Dubonnet Girl. Hollywood may have written her off, but Pia Zadora proves you don’t need Hollywood to make it in Hollywood.

Chillin’ with Pia Zadora

Chillin’ with Pia Zadora

What projects are working on?

My CD “All or Nothing at All” just came out, but COVID has really crimped my style. Still, it’s made me stop, take a breath, look around me and appreciate other things. I can relax and cook. I’m doing all my stuff remotely, like pilates. I’m still taking care of my voice. It’s just kind of relaxing to be at home and sit in the backyard and read a book and get new recipes. I’m looking at new music when I do go back to work. My project now is myself and my family.

What do you do in your downtime?

Cook! Read! Vocalize! I torture my husband. Time with my kids, my youngest is 22 now. He’s self-isolating with us. I shop online. I try new looks and try not to gain weight. In my normal downtime, I used to go out. I did a video during the pandemic.

Where do you like to dine?

I like to dine at Boa or the Ivy in LA, and in Vegas there are some great restaurants at the Wynn that I like. I got there because locals don’t like to schlep down there. But I love Piero’s, that’s how I started working there; it was my favorite restaurant. I got chummy with the owner, and that’s how we connected. There’s a place in the Red Rock Hotel, the Blue Ribbon Sushi and T-Bones.

Chillin’ with Pia Zadora

Chillin’ with Pia Zadora

What are your favorite cuisines?

I don’t like to do gluten. I love eggplant parmesan with no breading, I love stone crab, I love a good New York strip. I eat pretty healthily. I like fish, but it has to be wild.

What are your favorite bars?

Piero’s. It’s the best drink in town and my home away from home.

What are your favorite drinks?

At Piero’s, it is the Piatini! They named it after me. It’s vodka, two onions with an olive in the middle, and a snifter of vermouth. It’s my favorite. But sometimes I like it with gin. I can sip gin for a while.

Chillin’ with Pia Zadora

Chillin’ with Pia Zadora

Do you prepare drinks at home?

I started drinking bourdon, and I have it with one of those big chunks of ice and a few Maraschino cherries and cherry juice. Woodford Reserve has the Chocolate Malted Rye that I really like. I go back and forth between the Piatini and the Woodford. My husband is really good at making Piatinis.

What’s in your home bar?

Everything, pretty much. The bourbon, gin, vodka, Bailey’s. Rum was my first love. I loved daiquiris, but they are a lunch drink, being sweet. At night, you gotta have the hard-core stuff like bourbon and gin. I always go back to the bourbon and gin.

Have you ever been a bartender?

No! I would drink it all before I served it. I’d be fired in a minute.

The post Chillin’ with Pia Zadora appeared first on Chilled Magazine.

Source: Mixology News

Today is National Whiskey Sour Day

By | Mixology News

Jameson Whiskey Sour, featured image

Today, August 25th is National Whiskey Sour Day.

By mixing whiskey, lemon juice and egg with your choice of bitters the Whiskey Sour is still one of the most famous after-dinner cocktails around the world.

Jameson Whiskey Sour Lifestyle

Jameson Whiskey Sour Lifestyle

Give this recipe a mix using Jameson Black Barrel, giving the cocktail the extra bonus of enhanced spiciness, vanilla sweetness and sherry fruit.

Jameson Whiskey Sour

Jameson Whiskey Sour

Jameson Classic Whiskey Sour

Ingredients:

  • 2 parts of Jameson Black Barrel
  • 1 part of freshly-squeezed lemon juice
  • 1/2 part sugar syrup
  • 1/2 part of egg white
  • 3 parts bitters
  • Cherry or lemon twist (for garnish)

Preparation: Fill a shaker with ice. Add ingredients. Shake and strain into a chilled cocktail glass. Garnish with a lemon twist.

The post Today is National Whiskey Sour Day appeared first on Chilled Magazine.

Source: Mixology News